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   Table of Contents - Current issue
October-December 2018
Volume 7 | Issue 4
Page Nos. 1-95

Online since Tuesday, January 14, 2020

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Prevalence of gestational diabetes mellitus in women with polycystic ovary syndrome p. 1
Mohini Paliwal, Vandana Bharti, Kirti Tiwari
To find out association between polycystic ovary syndrome (PCOS) and subsequent Gestational Diabetes Mellitus (GDM), A case-control study was conducted at fertility center in Indore city. The study population included 75 women diagnosed with PCOS and 75 women without PCOS followed from early pregnancy. The average Body Mass Index (BMI) in PCOS patients was greater than that in controls (p = 0.0001), and PCOS patients were more often than controls (p = 0.0001). Women previously diagnosed with PCOS had a higher risk of GDM (p = 0.0025). This study suggested that PCOS is an independent risk factor for the development of gestational diabetes mellitus. When women at risk become pregnant, they require closer surveillance for maternal and fetal well-being and should follow a strict diet and adhere to weight gain control to avoid obstetric complications due to GDM.
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Effect of thermal extraction methods on physico-chemical characteristics of fruit juices p. 7
S Vishva Priya, S Lakshmy Priya
The experimental research was conducted to analyse the physico-chemical characteristics of fruit juices of pomegranate, watermelon and orange juice extracted by blending (C) and partial heat treatment such as thermal osmotic extraction (TE1), simmering method (TE2) and steaming processing (TE3) and also were analysed for the effectiveness in juice yield, extraction efficiency of methods used for extraction. The process of juice extraction was carried out at low temperature (60-70 °C) at varied time period. Extraction by partial heat treatment initiates the preservation of juice and increased its storage quality. The analytical results of the processed juice were compared with the control (blended). The pH and titratable acidity results of thermally extracted fruit juices showed effectiveness on reduction of microbial load, whereas total soluble solids was compared with percentage of reducing sugar and total sugars. Colour intensity and tint were analysed and observed to be increased during storage period and turbidity was examined for the same. In this study, the extracted fruit juice samples were also analysed for sensorial acceptance and observed for the differences among their colour, flavour, odour and taste using quantitative descriptive analysis with semi trained panellist.
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Study on microbial analysis of street vended foods (sugar cane juice and pani puri) in the city of Hyderabad, Telangana, India p. 24
Arjumand Ameen, Zoya Nureen, Nikhat Parveen
Food borne illnesses are usually on peak during summer as humid weather favors faster microbial growth. Street foods are more susceptible to microbial contamination. Twenty fresh samples; 10 Sugarcane juice and 10 Pani Puri, were tested for bacterial and fungal contamination using standard procedure during the month of April, 2018. The results revealed that in almost all the areas, the quality of street foods was hygienically very poor as indicated by high fungal and bacterial load. 14 out of 20 samples demonstrated fungal infestation while 17 out of 20 samples demonstrated bacterial contamination. Out of 14 samples of fungal infestation, Aspergillus was found in 6 samples, followed by Saccharomyces in 5 samples. Rhizopus, Mucor, Pénicillium was also present. Out of 17 samples of bacterial contamination, E.coli, Staphylococcus and Bacillus were found in 6 samples each. Besides these, Shigella and Pseudomonas were also present. Our results demonstrate the unhygienic quality of ready-to-eat foods, thus suggesting an urgent need for Government participation in combating food borne illnesses and ensuring food safety
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A study on the consumption of caffeine in adults p. 40
Husna Fatima, Zoya Nureen
Caffeinated products have been one of the most consumed drinks in adults. It is a psychoactive substance and a chemical. The main objectives of this study was to examine the consumption of caffeine and assess the prevalence of consumption of energy drinks in adults. To create an awareness about ill effects of over consumption of caffeine. A cross sectional study designed using a self administered questionnaire was distributed to 100 sample which included students of college and employees. Random sampling method was followed. The results stated that (28%) were overweight. They provided various reasons for consumption such as (42%) like the taste. It was recorded that (55%) respondents caffeine intake was increased from the last year. (52%) of the participants consider themselves addicted to caffeine. Also caffeine showed its effect on their appetite, (50%) didn’t feel hungry after caffeine consumption and (26%) had caffeine intolerance. It was concluded that better education is needed on the drawbacks of caffeine consumption to improve and prevent health issues. Efforts had been made to increase the awareness about the ill effects of caffeine overconsumption and the pamphlets were distributed to each containing the information.
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Study on fast food preference and nutritional status assessment in the youth of Hyderabad p. 44
Samreen Fatima, Hanifa Mohammad Anwar, Zoya Nureen
Fast food refers to foods containing high amount of fat, sugar and salt but low in nutrients like protein, vitamins, and minerals. Adolescence is a time when rate of physical growth rapidly increases. Poor nutrition during this stage has adverse effect on cognitive development, resulting in decreased learning capacity. The harmful effect of fast food includes increased cholesterol level, cardiac problem, hypertension, obesity, diabetes and dental carries. The aim of this study was to know the preference of fast foods among adolescents in relation to their ill effects. The study was conducted among students of schools and colleges (n = 100) in Hyderabad city, between the age of 13-18 yrs. The information was collected using a questionnaire. The data collected shows that about 96% of adolescents consume fast food. The appeal for consuming was its taste. Most adolescents consume fast food during evening time, usually replacing a meal and consume it in company of their peers. Influence of advertisement and frequency of consuming fast foods was found to be more among females (n = 40%, 22%) rather than males (n = 19%, 3%) respectively. There is need for every individual in the society to be educated about such foods and their impact on a child’s health
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Nutritional composition and quality evaluation of products prepared from wild peach (Prunus persica) p. 52
Anita Kumari, YS Dhaliwal, Anupama Sandal, Sujata Pandit
The study was conducted to evaluate nutritive composition, functional constituents and to develop food products, i.e., jam and chutney in combination with cultivated peach pulp in different proportions. The fruit contain good amounts of phosphorous content (39.16 mg/100 g). The prepared products (jam and chutney) were studied for quality evaluation during storage interval of 9 months. The results for jam in terms of different blending proportions shows that the TSS (oB), pH, ascorbic acid (mg/100 g), reducing, total and non-reducing sugars (%) increased with the addition of cultivated peach pulp with mean values ranged from 68.20oB-69.57oB, 2.95-3.24, 1.88-9.22, 21.79-24.70, 56.98-63.42 and 33.43-36.78, respectively while acidity (%) decreased from 1.28-1.05. Similar trend was observed for wild peach based chutney. Storage had significant effect on the mean values for jam and chutney. The TSS (oB), acidity, reducing and non reducing sugars increased from 68.51-69.04, 0.94-1.17, 23.26-26.21 and 39.62-30.89 while pH, ascorbic acid (mg/ 100 g), and total sugars (%) decreased from 3.16-3.04, 6.04-4.43 and 63.31-56.96, respectively for jam during storage of 9 months. Similar observations were reported for chutney. The prepared products, viz., jam and chutney were subjected for sensory evaluation to a panel of members at different storage intervals i.e. (fresh, 3, 6 and 9 months of storage period) and the products were found as acceptable in terms of colour, taste, consistency/texture even up to storage interval of 9 months at ambient conditions.
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Development of value added vermicelli from malted pearl millet and psyllium husk flours p. 61
I Cini Ezhilarasi, P Nazni
An attempt to develop a value added ready-to-cook convenience food ‘vermicelli’ was carried out using malted pearl millet (Pennisetum glaucum) and psyllium husk (Isbagol) flours. Results of the study revealed that malting pearl millet significantly improved physical, chemical and nutritional qualities along a desirable reduction in anti-nutrient property when compared with raw/unprocessed pearl millet. Psyllium husk possess 1.66 g of natural soluble fiber and its gel-like character in water contributes a significant role in extrusion process of vermicelli production made from pearl millet which is gluten free. Formulation of composite flour mixtures for development of vermicelli were done by keeping malted pearl millet flour as the base and incorporating psyllium husk flour in three different variations. The homogenized flour mixtures were added with adequate salt and water to make dough and extruded into vermicelli strands and then dried. Textural analysis of cooked vermicelli revealed that there were significant textural improvement after malting process when compared with similar variations made from raw pearl millet and psyllium husk combinations. Regarding sensory evaluation, all the developed vermicelli variations were well acceptable with overall acceptability scores ranging from 8.30 to 7.60 on a 9 point hedonic scale when compared with the standard vermicelli made from refined wheat flour. This study further demonstrates an insight that malting significantly improved the functional quality of pearl millet flour thereby making it compatible with higher proportion (30%) of psyllium husk incorporation with overall sensory acceptability being on par with the standard vermicelli. While, vermicelli made from raw pearl millet flour with lesser proportion (10%) of psyllium husk incorporation could only match up with the standard vermicelli. Thus this study creates an opportunity to successfully malt pearl millet and develop value added vermicelli with incorporation of higher proportion of psyllium husk and also promote its consumption among the health conscious genera of today’s world and receive multiple health benefits.
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Estimation of microbial growth in the processed oriens® wheatgrass capsule p. 70
Sasikala Sekar, Deeptha Kumar
Wheat Grass refers to the young grass of the common wheat plant, Triticum aestivum that is freshly juiced or dried into powder for animal and human consumption. Both provide chlorophyll, amino acids, minerals, vitamins, and enzymes. Wheat grass is a humble weed that is a powerhouse of nutrients and vitamins for the human body. Diagnosis of microbial quality of these products is important. In this study, the microbial growth of the processed Oriens® Wheatgrass were done. The microbial tests such as total aerobic bacterial count, mold and yeast count, E. coli, Salmonella sp. and Staphylococcus aureus, were evaluated based on the national standards. Oriens® Wheatgrass was not contaminated with microorganism. The data indicated that Oriens® Wheatgrass had proved to indicate the better quality for consumer health.
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Review on the significant dietary practices in irritable bowel syndrome p. 75
P Saravana Bhoopathi, P Nazni
Encouraging healthy dietary habits and positive lifestyle factors are undeniably the most substantial non-pharmacologic factor for the deterrence and management of causative aspects of irritable bowel syndrome. The ingestion of probiotics in right ratio and curtailing certain foods has posed encouraging favourable impacts on the gut health and worthy living. Accordingly, this article reviews the importance of probiotics and low FODMAP diet that nurtures the prime concerns to be reflected by the experts in the exploration of dietary trials as alternatives for patients affected with irritable bowel syndrome.
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Proximate composition, functional properties and acceptability of wheat based funkaso as affected by addition of pearl millet and soybean flours p. 79
Fannah Mustapha Adam, Mamudu Halidu Badau, Amin Oderaa Igwegbe, Hadiza Kubura Lawan
Flours of wheat cultivars, pearl millet and soybean were used to formulate funkaso blends. The experimental design was a 3 x 4 x 2 factorial experiment. Factor one was wheat cultivar (Norman, Cettia, Atilla gan Atilla), factor two the substitution level (0, 20, 30, 40%) of wheat cultivars for pearl millet flour and factor three substitution level (0, 30%) of cereal (combined wheat and pearl millet flours) for soybean flour giving rise to 24 samples plus one commercial sample making a total of 25 samples all together. Funkaso was produced from the 25 blends and their proximate composition, functional properties and acceptability determined. Data generated were subjected to statistical analysis. There were wide variations among the 25 funkaso formulations with regard to proximate composition, functional properties and sensory score by panelists. Addition of soybean increased the protein and fat contents of complementary food significantly (P<0.05). Sensory scores tasted by panelists were generally high and therefore wheat can be supplemented with soybean and pearl millet at 30% and 28% levels, respectively in funkaso processing which can increase protein and fat contents as well as increase the profit margin and save foreign exchange earnings by reducing importation of wheat.
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