International Journal of Food, Nutrition & Dietetics

Most processed foods contain different ingredients that can easily undergo oxidation. While all compounds possess the ability to undergo oxidation, fats present in these foods in general have the greatest tendency to lose electrons. Auto-oxidation of lipids in food triggered by exposure to light, heat, ionizing radiation, metal ions or metallo-protein catalysts can have a deteriorating effect on the food color, flavor, texture, quality, wholesomeness and safety. However, both natural and synthetic antioxidants have long served as preservatives, used to prevent oxidation reactions, which lead to browning, and rancidity in foods. Major sources of naturally occurring antioxidants are fruits, vegetables and whole grains, spices etc. The beneficial properties of these natural antioxidants have been used in different bakery products. Baked products have popularities in the populace because of their availability, ready to eat convenience and having good shelf life. The purpose of this review is to explore the natural antioxidants, their action mechanism and the potentialities of being used in bakery industry.

Keywords: Bakery Products; Antioxidants; Natural Antioxidants; Food Sources. 

Finger millet also known, as ‘ragi’ is popular millet consumed in India without dehulling. It occupies the largest area under Indian cultivation among the small millets and ranks sixth in production after wheat, rice, maize, sorghum and bajra. Millets are easy to digest as they are non-glutinous, non-acid forming and nutritious. Millets are good sources of energy, protein, minerals, vitamins, dietary fibre, fatty acids and polyphenols. The aim of the study was to find the nutritional composition and functional properties of two different varieties i.e., KMR-204 and ML-365 of finger millet fractions such as Coarse flour (CF), Medium flour (MF), Fine flour (FF) and Very fine flour (VFF). The water absorption capacity (WAC) was higher in flour with wide variation in MF and CF (1.70 – 1.79%) than VFF and FF fractions (1.38-1.55%). Higher value of WAC in MF and CF could be due to the presence of higher dietary fiber content which has the ability to hold more water. VFF and FF fractions showed higher foaming capacity than medium and coarse fractions. The protein content of MF (11.2%) and CF (11.9%) fraction was comparatively higher and nearly two times higher than first (6.4%) and second (5.7%) fraction in KMR-204. Soluble dietary fiber was higher in FF and CF and lower in VFF and MF. The content of phytic acid ranged between 5.21 – 7.11mg/100g and 2.99-6.60mg/100g in KMR-204 and ML-365 respectively, which was very low. It was inferred that medium and coarse fraction of finger millet was particularly rich in nutrients and dietary fiber.

Keywords: Nutrients; Anti-Nutrients; Water Absorption; Fat Absorption; Foaming Capacity.

Introduction: Overweight and obesity have also been reported to be associated with a variety of lifestyle factors, among which eating pattern and eating behaviour have long been identified as a factor. Pattern of consumption of fast foods and their perception of this practice as a risk factor for obesity among university undergraduates have not been fully explored. Hence, this study was designed to assess fast food consumption pattern and the perception of it as a risk factor for obesity among undergraduates.

Materials and Methods: This is a questionnaire-based study, which contained 48 questions relating to the socio-demographic characteristics; knowledge about fastfoods and pattern of its consumption and eating behavior, was used for the survey. A total of 250 subjects who gave a history of fast food consumption for a minimum period of one year belong to the age group of 18 to 30 years were recruited.

Results: The association between fast food consumption and the development of obesity was negatively correlated in undergraduate university students. The snack after dinner was also found to be negatively correlated (p=0.028) with the fast food consumption and the development of obesity.

Conclusion: This study showed the level ofawareness of fast food consumption among the undergraduates and its riskfor developing obesity. Therefore, this study emphasizes the promotion of healthy dietary intake and food choices while highlighting the harmful effects of excessiveconsumption of fast foods.

Keywords: Fast Food Consumption; Obesity; University Undergraduates.