Search results

1 – 7 of 7
Article
Publication date: 31 October 2008

Aachu Agrawal, Rajeev Gupta, Kanika Varma and Beena Mathur

Trans fatty acids (TFA) are deleterious to health and can lead to multiple diseases. The purpose of this paper is to study their content in Indian sweets and snacks (fast foods).

1237

Abstract

Purpose

Trans fatty acids (TFA) are deleterious to health and can lead to multiple diseases. The purpose of this paper is to study their content in Indian sweets and snacks (fast foods).

Design/methodology/approach

The paper used the food composition and analysis tables of the Indian National Institute of Nutrition to determine fatty acid composition of common nutrients. Separate tables provide nutrient composition of various Indian sweets and snacks including methods of preparation and amount of ingredients used. The paper calculated detailed nutritive value of these fast foods with focus on fatty acid composition using these tables. The nutritive values of more than 200 Indian sweets and snacks were determined and are presented.

Findings

The study shows that Indian sweets and snacks are very energy‐dense with calorie content varying from 136 to 494 kcal/100 g in sweets and 148‐603 kcal/100 g in snacks. TFA content of sweets varies from 0.3 to 17.7 g/100 g and snacks from 0.1 to 19.8 g/100 g. This translates into 1.9‐53.0 fat energy per cent in sweets and 1.8‐52.0 fat energy per cent in snacks.

Research limitations/implications

The study consists of analysis of secondary data obtained from raw ingredients. Many chemical changes occur during cooking and were not estimated.

Originality/value

High dietary intake of TFA leads to cancers, cardiovascular diseases, diabetes and many chronic diseases. This is possibly the largest attempt to determine TFA content of commonly used fast‐foods in India and shows that some of the traditional Indian sweets and snacks have high levels.

Details

Nutrition & Food Science, vol. 38 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 9 March 2015

Pallavi Joshi and Beena Mathur

The purpose of this paper is to analyze the nutritional composition and the acceptability of value-added products prepared from the dehydrated leaf mixture of underutilized green…

342

Abstract

Purpose

The purpose of this paper is to analyze the nutritional composition and the acceptability of value-added products prepared from the dehydrated leaf mixture of underutilized green leafy vegetables (GLVs). GLVs are dense in micronutrients and are of great importance to the nutrition of population in developing countries. Nutritive value of commonly consumed GLVs has been studied extensively, but there is limited information available on nutritive value and acceptability of unconventional leafy vegetables.

Design/methodology/approach

The nutritional potential and acceptability of leaf mixtures (LMs) prepared from the less-utilized leaves of beet root (Beta vulgaris), carrot (Daucus carota), cauliflower (Brassica oleracea) and turnip (Brassica rapa) which are usually discarded or are used as animal fodder were analyzed in the present study. The LM was prepared by mixing the powders of above-mentioned greens in a definite ratio (1:2:1:1). The LM was analyzed for the proximate, mineral composition (Ca, P, Fe, Cu, Zn, Mn and Mg) and antinutritional factors (oxalate and phenols). In total, 20 different recipes with different levels (0, 5, 10, 15 and 20 per cent) of LM incorporation were prepared and were assessed for quality on the basis of sensory attributes.

Findings

The LM contains appreciable amount of proteins, fat, fiber, carbohydrate and calorific value, mineral elements and generally low levels of antinutrients. Products were well-accepted to the level of 10 per cent. Protein, iron and calcium content was significantly (p < 0.05) higher in the LM-incorporated recipes, and the increase was directly proportional to the level of LM incorporated.

Originality/value

Dehydrated GLVs are concentrate source of micronutrients and can be used in product formulation. Value addition of traditional products with dehydrated GLVs can be advocated as a feasible food-based approach to combat micronutrient deficiencies.

Details

Nutrition & Food Science, vol. 45 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 6 February 2009

Aditi Lodha, Kanika Verma, Hemant Malhotra, Beena Mathur and Aachu Agrawal

This paper aims to assess the effect of Lucerne leaf concentrate supplementation on the nutritional status of chronic myeloid leukaemia (CML) patients.

190

Abstract

Purpose

This paper aims to assess the effect of Lucerne leaf concentrate supplementation on the nutritional status of chronic myeloid leukaemia (CML) patients.

Design/methodology/approach

The study was undertaken on 21 patients in the age group of 18‐60 years suffering from myeloid leukemia. At the baseline, data on weight, height, haemoglobin, RBC count, WBC, TLC, platelet count and nutrient intake were collected for all patients. Then they were given 10 gm LC (dark green extract from Lucerne) per day for three months and after that all parameters were assessed again.

Findings

Statistical analysis revealed a significant increase in Hb (p<0.05) in women, while RBC increased significantly (p<0.01) in both males and females. Pre‐ and post‐assessment of diet of the patients revealed that there was a significant increase in the energy, protein, calcium, iron, riboflavin, niacin and vitamin C in female patients, while in male patients the difference was significant for niacin only.

Originality/value

Lucerne supplementation helped in maintaining or bringing about an increase in body weight, Hb, by increasing RBC counts.

Details

Nutrition & Food Science, vol. 39 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 November 2006

Priyanka Rastogi, Beena Mathur, Shweta Rastogi, V.P. Gupta and Rajeev Gupta

Cooking can adversely affect chemical characteristics of edible oils. The purpose of this paper is to determine biochemical changes due to cooking in commonly used Indian fats and…

2924

Abstract

Purpose

Cooking can adversely affect chemical characteristics of edible oils. The purpose of this paper is to determine biochemical changes due to cooking in commonly used Indian fats and oils through an experimental study.

Design/methodology/approach

Changes in chemical properties of various edible oils [Indian ghee (clarified butter), hydrogenated oil, coconut oil, mustard‐rapeseed oil, groundnut oil, soyabean oil, cottonseed oil and sunflower oil] were studied. Oils were subjected to various cooking methods (shallow frying, sautéing, single deep frying and multiple deep fryings) using an inert substance. Peroxide content was estimated as index of fatty‐acid oxidation, free fatty acids, iodine value for determination of fatty‐acid unsaturation and trans‐fatty acids at baseline and after cooking using colorimetric and gas‐liquid chromatography methods. Three samples were analyzed for each process (n = 144). Significance of change was determined using t‐test.

Findings

There was a significant increase in peroxide content (mEq/L) of Indian ghee from 1.83±0.03 at baseline to 4.5–6.6 by different cooking methods, hydrogenated oil (0.45±0.07 to 1.7–8.5), coconut oil (1.01±0.01 to 3.2–9.2), mustard‐rapeseed oil (0.90±0.01 to 2.1–5.3), groundnut oil (0.96±0.01 to 1.9–3.7), soyabean oil (0.86±0.02 to 1.9–3.4), cottonseed oil (0.71±0.01 to 2.9–6.4) and sunflower oil (1.09±0.01 to 2.3–10.2) (p<0.05). Free fatty acid content (g/100 g) was in undetectable amounts in all the fats at baseline and increased in Indian ghee (0.16–0.22), hydrogenated oil (0.09–0.23), coconut oil (0.09–1.39), mustard‐rapeseed oil (0.07–0.19), groundnut oil (0.09–0.18), soyabean oil (0.06–0.12), cottonseed oil (0.09–0.22) and sunflower oil (0.08–0.13). Trans‐fatty acids increased from 0.1% at baseline to 14.5% after sautéing and shallow frying and 15.8–16.8% after deep frying in hydrogenated oils (p<0.01). The iodine value decreased, indicating a decrease in unsaturated fats, insignificantly. The largest amount of oxidation was observed by shallow frying and free‐fatty‐acid formation by multiple deep frying. Hydrogenated, coconut and sunflower oils were the most susceptible to oxidation and soyabean oil the most resistant. Single deep frying caused the least changes in chemical composition of various fats and oils. Indian cooking practices significantly increase the peroxides, free fatty acids and trans‐fatty acids in edible oils and fats. Single deep frying appears to be the least harmful method and soyabean oil the least susceptible to degradation.

Originality/value

The paper offers an experimental study to determine biochemical changes due to cooking in commonly used Indian fats and oils.

Details

Nutrition & Food Science, vol. 36 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Content available
Article
Publication date: 6 November 2007

327

Abstract

Details

Nutrition & Food Science, vol. 37 no. 6
Type: Research Article
ISSN: 0034-6659

Book part
Publication date: 10 November 2023

Robert Lopez and Peter Bullen

Course credentialing essentially involves the implementation of digital badges. A number of studies have recently been conducted that clarify this philosophy and promote their…

Abstract

Course credentialing essentially involves the implementation of digital badges. A number of studies have recently been conducted that clarify this philosophy and promote their adoption in learning programmes. The research presented in this chapter contributes to the body of knowledge on learning and teaching regarding the comparative analyses of learning outcomes, multidimensional credentialing and digital badges relevant to the pedagogy of construction management. The aim of this research was to determine the maturity of multidimensional credentialing within its online pedagogy in particular. A review of literature pertaining to course multi-disciplining, accreditation, credentialing and digital badges had been conducted. Comparative analyses were performed to allocate learning outcomes of the tertiary institution and two accrediting bodies onto each unit in the online delivery mode of a Construction Management Bachelor Degree course. These analyses had yielded three matrices that could assist decision-making on how to assess learning in each unit. The results revealed that almost all units in this course had implemented at least one tertiary institution and accrediting body learning outcome.

Details

Introducing Multidisciplinary Micro-credentialing: Rethinking Learning and Development for Higher Education and Industry
Type: Book
ISBN: 978-1-80382-460-4

Keywords

Article
Publication date: 28 September 2018

Kaur Simranjeet, Sunil Kumar and Kaur Ramandeep

The purpose of this paper was to evaluate the effect of grape powder on the proximate, physicochemical and sensory quality of chocolate- and caramel-coated chhana (traditional…

Abstract

Purpose

The purpose of this paper was to evaluate the effect of grape powder on the proximate, physicochemical and sensory quality of chocolate- and caramel-coated chhana (traditional dairy product obtained by acid coagulation of hot milk) delights.

Design/methodology/approach

The study was designed to evaluate the effect of grape powder on the quality characteristics of chocolate- and caramel-coated chhana delights. The product was developed by incorporating different levels of grape powder (2, 4 and 6 per cent), and further, the product was analysed for proximate, physicochemical and sensory parameters.

Findings

In chocolate-coated chhana delights, moisture (p = 0.01), ash (p = 0.03) and water activity (p = 0.02) increased significantly at 6 per cent level of grape powder incorporation, whereas pH (p > 0.01) showed a significant decreasing trend at 4 and 6 per cent level of grape powder incorporation. Chocolate coating loss (p = 0.02) was found to be significantly higher at 6 per cent level of addition. Cooking yield (p > 0.01) of chocolate-coated chhana delights increased significantly at 4 and 6 per cent level of grape powder incorporation. In caramel-coated chhana delights, moisture (p > 0.01) and ash (p = 0.02) content increased significantly at 6 per cent level of grape powder addition, and pH (p > 0.01) value decreased significantly at 6 per cent level of grape powder addition, whereas results were found to be vice versa in case of water activity (p = 0.01) and titratable acidity (p = 0.03) at 6 per cent level of grape powder addition.

Originality/value

Designer confection could be developed for school going children by incorporating grape powder in the formulation of chocolate- and caramel-coated chhana delights.

Details

Nutrition & Food Science, vol. 48 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

1 – 7 of 7