FoodSci: Indian Journal of Research in Food Science and Nutrition

Development of Moringa Oleifera Gum Incorporated Juices and its Popularization

G. Ranjani — 2023-06-01

An experimental study was done in an attempt to utilize the benefits and uses of Moringa oleifera gum powder and to enhance the nutritive value of the products developed by incorporating it in orange (grape variety) and watermelon juices. The yield percentage of Moringa gum from the tree (once) was calculated. The gums were collected from the tree, processed and used for further purposes. The collected gum was determined for its physic-chemical properties. The watersoaked gum powder was incorporated in different ratios in standard orange and watermelon juice. The incorporated juices were analyzed for their improved nutrient content and sensory evaluation was done. The cost calculation for standard and incorporated juices was calculated. The developed products were popularized among young adult girl students through questionnaires and pamphlets. The nutritional importance of Moringa and Moringa gum was explained to the subjects. From the results, it was concluded that among the incorporated orange juice formulations O3 sample received the highest acceptability among the samples O, O1, O2 and O3 and in the incorporated watermelon juice formulations W2 variation received the highest overall acceptability among the samples. The nutrition quality of samples increased in the aspect of Crude fibre, Vitamin A, Iron, Calcium, Total antioxidants and Phytochemical-Flavonoids.

Formulation, Standardization and Quality - An Analysis of Fibre Bites

P. Indumathy — 2023-06-01

Rice bran is one of the important by-products of the rice milling process that contains various bioactive compounds1. Rice bran ingredients have been widely used to increase the functionality of some foods and as a functional component to enhance the properties of foods against chronic disease2. Rice bran has the highest amount of Î³-oryzanol than other parts of the rice kernel and is mostly used for oil extraction or animal feed. So, these compounds can be extracted and utilized in many products with value addition3. Cereal bars have gained acceptance among consumers as they are good in terms of nutritional composition, and contribute an appreciable amount of dietary fiber4. Hence in the present study, fibre bites were formulated with rice bran in different proportions and the physic-chemical properties, nutrients, antioxidant activity and shelf life were determined. Results showed that fibre bites with 10% rice bran were highly acceptable. The dietary fibre content of fibre bites was higher. The fibre bites could be stored for a period of seven days.

Increasing the Economic Value of Nutritionally Rich Watermelon Rind by Preparing Edible Value-added Products

S. Gayathri Devi — 2023-06-01

Watermelon (Citrulluslanatus) which originated in Africa is widely cultivated throughout the world including India. This fruit is known for its nutritional value and is relished by many people. Only the pulp of this fruit is used commercially and the rind which is also rich in so many nutrients is considered agricultural waste. To add economic value to nutritionally rich agricultural waste i.e., watermelon rind, three edible value-added products of watermelon rind were prepared and evaluated by comparing them with their controls. They were found to be better than the controls in appearance, taste, flavour, texture, colour and overall acceptability. The cost of their preparation was also economical when compared with their controls. Hence, farmers and self-help group women may be trained to prepare and market these products so that watermelon rind which is considered agricultural waste can be used commercially. *

Assessment of Nutritional Status of Pregnant Women in Coimbatore District and Imparting Nutrition Education

K. Yasodhadevi — 2023-06-01

Nutrition plays a major role in the growth and development of each individual from foetal life to old age. Pre-conceptual nutritional status and sufficient nutrient intake during pregnancy play an important role in promoting the nutritional status of the foetus and also the baby during the lactation period. Maternal malnutrition promotes life-threatening consequences. The aim of the present study was 1. To study the socioeconomic status of the selected pregnant women, 2. To assess the nutritional status of the selected pregnant women, 3. To identify the nutritional and health problems of the selected pregnant women, and 4. To impart a nutrition education programme. In the present study, 100 pregnant women from Coimbatore district, Tamil Nadu were selected as study participants. An interview schedule was formulated to acquire sufficient information from the participants. Nutrition education was given through leaflet and poster methods to 30 pregnant women who were willing. A checklist was used to assess the impact of the nutrition education programme. The results of the study showed that the majority of the participants were literate. Nutrients like protein, calcium, iron and folic acid intake of the selected subjects were more deficient than the Recommended Dietary Allowances (RDA). The nutrition education programme had a positive impact in creating awareness about nutrition among the target population. The present study concluded that proper knowledge of eating habits and nutritional requirements can help to promote the health status of pregnant women.

Edible Coatings in Fruits: Effectiveness and Applicability : A Review

Yash Pandya — 2023-06-01

Fruits form an integral part of human diet as they not only provide us the fibre content but are a ready source of minerals, vitamins and carbohydrates. Although we have refined our production technologies to an extent that we are able to produce sufficient quantities of fruits but still the post-harvest management and storage life of fruits is a bit of concern as the fruits are liable to spoilage due to high moisture content. For the nutritional security of our growing masses, it is essential to preserve our fruits and protect them from spoilage by using novel techniques. One such technique is to use coatings on the surface of the fruits which would act as insulation between the fruit internal environment and the external atmosphere. An edible coating has been shown to act as a shield on the surface of the fruit, change the internal environment, reduce loss of water and prolong fruit shelf life. This review highlights the advances made in the field of coating technology and its impact on post-harvest life of fruits. Preventing postharvest losses is the most important challenge in horticulture commodities. Edible coating is a sustainable alternative to traditional plastic packaging, which is non-biodegradable in nature and pollutes the environment. Functional edible coatings that can alter the inner environment of fruits while also increasing the food's value have been produced and developed.