International Journal of Food, Nutrition & Dietetics

Fruit pomace, a byproduct of fruit juice industry is a rich source of nutrients and bioactive components hence, the study explored the utilization potential of pomace from pineapple for chemical composition and product formulation. Results revealed that pineapple fruit pomace had fair amounts of nutrients and was rich in dietary fiber (insoluble fiber: 29.45% and soluble fiber: 2.27% on dry weight basis). Pomace was also an excellent source of antioxidant components such as total carotenoids, â -carotene and polyphenols.  Pineapple fruit cheese prepared using pineapple pomace was a good source of carotenoids and it could be stored for a period of 30 days both at low and refrigerated temperature. The products had acceptable organoleptic quality. Hence, it can be concluded that pineapple pomace, a byproduct of pineapple juice industry can be used as a potential source of antioxidants rich ingredient for value added product. 

Cookies were developed with fenugreek seed extract and fenugreek seed powder (FSP) as an added-value food ingredient with wheat flour. Fenugreek seed extract were encapsulated using gum arabic. Their physical and sensory analysis was studied. Results showed significant (p<0.05) difference of physical properties between control and 1-4% FSP level and 1-2% encapsulated fenugreek seed extract level. Spread ratio was found highest for those cookies where substitution was made with encapsulated fenugreek seed extract.  Fracture strength was highest for 4% level of FSP, whereas encapsulated fenugreek seed extract levels showed average value of fracture strength. Sensory analysis report showed highest score for the cookies, where substitution was made with 1-2% encapsulated fenugreek seed extract, which was close to control, as compared to 1-4% FSP levels. It can be concluded that these desirable properties of  cookies contained with fenugreek seed extract suggested that fenugreek seed extract can be used further in the development of quality cookies. Fenugreek seed extract possessing lot of physiological health benefits like hypoglycemic effect, hypocholestrolemic effect, possessing antioxidant activity etc. and could have higher preference over the whole seed powder of fenugreek for development and acceptability of cookies. 

Grain quality characteristics of selected rice varieties were analyzed for physicochemical and cooking quality traits and compared with local check Rajamudi. The rice varieties selected for the study were IET 13901, KHP-5, KHP-10, KHP-2 and Rajamudi, released from Agricultural Research Station (Paddy), Mudigere. Length and breadth of reported varieties ranged from 5.63-5.84 and 1.85-2.73. The highest L/B ratio was observed with KHP-2 (3.18) followed by local check Rajamudi (3.13) and medium slender grain IET 13901 (2.53). Kernel elongation ratio ranged between 1.62 (KHP-2 ) to 1.85 (Rajamudi) and was found to be highest in Rajamudi followed by IET 13901 (1.84). The varieties had alkali degradation score ranging from 4.56 to 5.47 with intermediate gelatinization temperature  (69o–74oC). All the tested varieties had intermediate amylose content including local check ranging between 20.42 (Rajamudi) and 27.18 (KHP-10). The present study revealed that among the ruling varieties tested IET-13901 and KHP-10 showed desirable quality parameters followed by KHP-5 and KHP-2 when compared with local check. These varieties could be effectively utilized in quality improvement program in rice.  

The present study was undertaken to collect the information on bone and joint related health problems, exercise pattern and common calcium rich source - milk consumption by using developed questionnaire. Data was statistically analyzed. Bones and joint related health problem such as knee pain followed by leg and waist pain were perceived by more number of selected menopausal women. A relatively very high  per cent of premenopausal and  menopausal women had problem of weight gain. It was also reported that more number of premenopausal women was having habit of exercise than that of premenopausal and postmenopausal women. Walking as an exercise was followed by maximum number of menopausal women. Habit of consumption of milk was reported by 135 menopausal women. It was noticed that 45 per cent of menopausal women had the habit of consuming milk and majority of them were found to be consuming milk once a week. 

Supplementary foods namely mathi, shakarpara, saviyan, bhujia mix and biscuits were developed using refined wheat flour (RWF), defatted soy flour (DSF), colocasia leaf powder (CLP) and amla powder (AP). Mathi and shakarpara supplemented with 7.5% CLP and 5% AP, whereas saviyan and bhujia mix, supplementation level of CLP and AP was 2.5 % each. In biscuits both powders were added at 5% level. RWF and defatted soy flour were used in the ratio of 4:1. Formulated supplementary foods were nutritionally evaluated in terms of peroxide value, free fatty acid and sugars at an interval of 0, 30, 45 and 60 days. The peroxide value at 0 days ranged from 1.5 (bhujia mix) to 3.2 mEq/kg (biscuits) in control, whereas minimum free fatty acid content was observed in saviyan (0.09%) and maximum in biscuits as 0.13% in control group. With increase in storage period  total and reducing sugars showed non significant increase, whereas non reducing sugars, free fatty acids and peroxide value showed significant increase (p<0.05). Hence, developed value added supplementary foods can be easily prepared and stored at domestic level without altering their composition.

 

Keywords:  Supplementary Foods; Value Addition; Peroxide Value; Free Fatty Acid Value and Sugar Content.