Dates elcairs ppt
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The document summarizes the development of a dates eclair product enriched with Triphala powder by students. The product was standardized using dates, nuts, coconut and Triphala. It was packaged, labeled and underwent sensory and microbial testing over 3 weeks. Sensory evaluation found it acceptable for 15 days. Microbial testing showed acceptable colony levels within 21 days. The product was marketed to students with positive feedback and has potential for entrepreneurship.
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This document describes research conducted to develop a multi-flour stick as a healthy snack option. The sticks were produced using rice flour, black gram flour, Bengal gram flour, and varying ratios of soy flour, with the addition of sesame seeds and spices. Sensory analysis showed that samples containing 25% soy flour were preferred. Chemical analysis found the product to be rich in protein, calcium, and carbohydrates while low in fat and sodium. The multi-flour sticks were aimed to provide nutrition to address malnutrition and appeal to health-conscious consumers seeking low-fat, portable snack options.
Storage Condition Evaluation of Biscuits Prepared by Composite Flour.
Storage Condition Evaluation of Biscuits Prepared by Composite Flour.U.W. Lahiru Madhushanka Kumarasiri
This study was aimed to analyze the nutritional and sensory quality variations of biscuits prepared from composite flour
which consist of sprouted sorghum, soybean and finger millet during 12 weeks (3 months) of storage period. Based on the
physical, nutritional and sensory analysis of preliminary studies, most preferred biscuit samples were selected for storage
studies. Three replications were prepared for each treatment for the evaluation. Those were, T1 – 70% Sprouted Sorghum
+ 20% Soybean + 10% Finger millet, T2 – 60% Sprouted Sorghum + 30% Soybean + 10% Finger millet, T3 – 50%
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relative humidity for 12 weeks. Nutritional analyses of the biscuits were carried out at two weeks’ interval throughout the
storage period. The results of nutritional analysis showed that, there were significance differences (p<0.05) between the
tested treatments. These results revealed the declining trends in protein, fat, fiber, ash and total sugar and an increasing
trend in moisture content of the biscuits. The organoleptic analysis carried out at the end of 12 weeks revealed that there
were significant (p<0.05) differences for the organoleptic characters between the formulations. From the overall
acceptability rating, the biscuit sample prepared from composite flour with 60% sprouted sorghum flour, 30% soybean
flour and 10% finger millet flour had the highest mean value compared with other treatments. There were no remarkable
changes in organoleptic qualities observed up to 12 weeks of storage at 300 C and RH of 70%-80% in this treatment.
Microbial Analysis was done after 12 weeks of storage. Products were not affected by any microbial activities. There was
no harmful effect during storage on the quality of the product due to microbial growth at ambient temperature. Therefore,
it is safe for the consumption upon 12 weeks of storage. Based on the nutritional, organoleptic and microbial qualities, the
biscuit sample prepared from composite flour with 60% Sprouted Sorghum flour, 30% Soybean flour and 10% Finger
millet was the best treatment compared to other combinations at the end of storage period.PPT MPHIL.pptx
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Smart food for the XXI century
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The study aimed to determine if extracts of asparagus could accelerate the growth of microorganisms in yogurt and shorten the fermentation period. Yogurt was produced with different concentrations of asparagus extract (1, 2.5, and 5 mg/ml) and changes in pH and lactic acid levels were measured over 6 hours. Results showed that yogurt with 1 mg/ml of extract saw the fastest decrease in pH and highest lactic acid levels, indicating asparagus extract accelerated microbial growth and shortened fermentation time.
Coconut flour
The document proposes making flour from coconut sapal as a cheaper alternative to commercially available flours. It aims to use coconut byproducts and provide a high-fiber flour. Research from the Food and Nutrition Research Institute found that coconut flour has higher fiber content than wheat and can be used in various foods. Coconut flour offers health benefits like improved digestion and regulated blood sugar. The proposal is to produce coconut sapal flour for local markets where flour prices are increasing.
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This document presents research on developing and testing a galactogogue powder product called "Mothergouge". The product was standardized using sensory evaluation and microbial analysis to study shelf life. Several ingredients were tested in trials before establishing final proportions. Sensory evaluation scores were good for color, texture, taste and overall acceptance. Proximate analysis found the product provided important nutrients. Packaging materials and nutritional labeling were designed. The conclusion recommends Mothergouge powder as a nutritious product that can help increase milk output and be incorporated in various preparations, and that shelf life studies show it remains well for at least one week.
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This document summarizes research on Nordic berries and birch sap conducted at the University of Turku. It discusses health effects found from studies on sea buckthorn, bilberries, and other Nordic berries. Technological applications of berries and birch sap are also reviewed, such as liqueurs made from Nordic berries and the global market for a key aroma compound found in arctic bramble. The document also provides an overview of birch sap research, including its composition, collection process, and production of birch syrup through various concentration methods.Pasta, noodles, vermicelli, macaroni and spaghetti formulation balancing nutr...
Pasta… Noodles… Macaroni… Spaghetti… the very names themselves gives a mouth-watering feeling. It reminds one of all the tasty sauces and spices like oregano and rosemary and cheese that go into making them. It is considered a staple food in a lot of countries around the world.
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Feasibility Study Soy Corn Bread
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nutrition in pregnancy
Pregnant women need good nutrition to support fetal development and reduce health risks. A balanced diet provides enough protein, iron, calcium, vitamins and minerals. Increased needs include folic acid to prevent birth defects, and iron and calcium due to the baby's growth. Common issues like nausea and constipation can be managed through dietary changes. Exercise also benefits pregnancy by reducing discomforts, though risky activities should be avoided.
Herbal mix and diabetes
The document describes a study that developed a herbal mixture to study its effects on insulin resistance in diabetes patients. The mixture contained amla powder, clove powder, hing powder, and cinnamon. It was administered to an experimental group for 3 months, while a control group received no treatment. Results showed the mixture was accepted by patients. For males in the experimental group, there were significant decreases in fasting blood glucose, HbA1c, and BMI compared to the control group. However, females did not see significant changes. The herbal mixture thus had some beneficial effects on diabetic male patients.
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Yoga and cardiac health,
This document discusses the relationship between yoga and cardiovascular disease. It begins with an introduction to cardiovascular disease, describing the main types and common causes like hypertension, obesity, stress, and diabetes. It then outlines how regular yoga practice, including various asanas, pranayama techniques, meditation, and an sattvic diet, can help treat and prevent cardiovascular disease by reducing risk factors. Specifically, it explores how yoga helps lower blood pressure and stress levels, manage weight, and improve heart health. The document concludes by discussing cardiac yoga, a style focused on cardiovascular benefits.
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This study aims to examine the prevalence of anemia among stunted children aged 4-10 years and its impact on physical fitness. It will assess the nutritional status of 60 boy and girl samples through anthropometric measurements and 24-hour dietary recalls, analyze hemoglobin levels, and evaluate the effect on physical fitness using a 1-mile run test on 30 stunted children. Results and conclusions will then be drawn from statistical analysis of the collected data.
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The study aimed to assess and compare the nutritional status, body composition, physical activity levels, and injury rates between karate students and non-karate students aged 13-17 years. It found that karate students generally had lower socioeconomic status and were underweight, while non-karate students had higher socioeconomic status and were overweight. Both groups had inadequate nutrient intakes compared to RDA values, but karate students' intake was more deficient due to their financial constraints. Significant correlations were also found between physical activity and BMI for both groups, as well as between fat intake and BMI for boys and protein intake and BMI for girls. The study highlights the vulnerability of karate students to nutritional deficiencies and injuries due to vigorous
Presentation
This study assessed the nutritional status and knowledge of 60 post-operative coronary artery bypass grafting (CABG) patients in India. The results showed that most patients had a poor nutritional status, as over 60% were overweight or obese. Many patients had medical histories of diabetes and hypertension. The dietary surveys found that over 65% of patients consumed below the recommended daily calorie intake, with low protein and fiber intake. Patients' diets relied on readily available and inexpensive foods like refined wheat products, with high fat and low fruit and vegetable consumption. The study concluded that patients lacked nutritional knowledge and consumed an unbalanced diet, suggesting the need for pre-surgical nutrition education and status assessments.
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The document discusses intermittent fasting, which involves consciously skipping meals or restricting eating to specific time windows. It describes several intermittent fasting protocols, such as 16/8 where eating is restricted to an 8-hour window daily. The document then discusses the history of intermittent fasting and how modern lifestyles differ from when our genes evolved. Intermittent fasting is said to help regulate metabolism, increase resistance to stress, convert white fat to brown fat, improve brain function, protect against diseases, and reduce cardiovascular disease risk factors.
Ida garlic presentation
This document discusses the properties and health benefits of garlic. It notes that garlic is a bulbous plant used for seasoning and medicine. It provides a brief history of garlic use in ancient Greece, India, and China. The document outlines some of garlic's main bioactive compounds like allicin and discusses garlic's antimicrobial, antihypertensive, cardiovascular, and anticancer properties. It summarizes that garlic may help reduce blood pressure and the risk of diseases due to its antioxidant and anti-inflammatory effects.
Brown rice ida ppt
Brown rice has several health benefits over white rice. It is higher in nutrients like magnesium, fiber, and antioxidants. Studies show brown rice may help reduce risk of cardiovascular disease, obesity, and diabetes. The antioxidants and fibers in brown rice help lower blood glucose and cholesterol levels. Brown rice also acts as an antioxidant, helping reduce oxidative stress and potentially preventing cancer cell growth. Further research is still needed on the bioavailability of brown rice's beneficial components in humans.
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Calcium and Hypertension
1) The study examined the effect of calcium status on 80 hypertensive patients aged 35-70 years.
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The study aimed to determine the prevalence of obesity among young girls aged 18-22 years in the Dawoodi Bohra community in central Mumbai. A sample of 405 girls was assessed using anthropometric measurements, dietary recalls, and questionnaires. The results found a 5% prevalence of obesity and 15% prevalence of overweight individuals. Obese and overweight subjects had higher calorie and fat intake compared to recommendations. Neck circumference of 33.35cm or more accurately predicted obesity with high sensitivity and specificity. Overall, dietary patterns needed improvement and more physical activity was recommended to manage weight.
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- Childhood obesity has increased globally and contributes to health issues. The study aimed to evaluate if banana fiber intake affected weight loss in overweight Indian children aged 4-13 years.
- Over 3 months, anthropometric measures declined more for children supplemented with bananas compared to controls, indicating banana fiber aided weight loss. Banana fiber intake was associated with reduced food cravings and feeling full.
Effect of Cinnamon,clove and bayleaf on Diabetes
This study evaluated the effects of consuming a mixture of cinnamon, clove, and bay leaf powder on blood glucose levels in 100 type 2 diabetes patients aged 30-70. The experimental group (n=33) consumed 6g per day for 6 weeks, while the control group (n=31) did not. Fasting blood sugar significantly decreased in the experimental group compared to controls. Both fasting and post-prandial blood sugars also significantly decreased within the experimental group pre- and post-intervention. Protein intake increased and fat intake decreased significantly in the experimental group as well. The study concluded the herbal mixture can help control blood glucose levels in type 2 diabetes patients.
Nutritional status of elderly
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Chapter 2
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- 1. DATES ECLAIR BY - Anamika Dubey. Binal Bhadra. Rabia Mistry. Guided by Mrs.Anuradha Shekhar Dr. B.M.N. College of Home Science, Matunga, Mumbai.
- 6. STANDARDIZATION INGREDIENTS AMOUNT (gms) Dates 250 Almonds 15 Cashew nuts 15 Dry coconut 15 Triphala powder 10
- 11. LABELLING. DATES ÉCLAIR Ingredients: Dates- 90 gm, Almonds- 5gm, Cashew nuts- 5gm, Dry Coconut- 15 gm, Triphala- 2gm. Nutritional value: Energy-291.45 KCal. Protein-4.2 gm. Carbohydrate- 34.81gm. Fat 14.98gm. Iron-2.57mg. Fiber-14.98gm. Cost: Rs.18/- Net wt: 100 gm Pkd: 17-1-11 Best before: 31-1-11 Store in cool and dry place
- 17. RESULTS OF MICROBIAL TESTING DONE OVER 3 WEEKS. DAYS OF TEST (DILUTION FACTOR – 10-2) COLONIES OF MICRO ORGANISM FOUND 7th Day 3-4 colonies 14th Day 5-6 colonies 21st Day 7-8 colonies
- 18. Colonies as on 21st day.
- 21. Thank you!