Malnutrition or malnourishment is the problem which is most prevalent in today’s society and caus... more Malnutrition or malnourishment is the problem which is most prevalent in today’s society and causes lots of health problems. Malnutrition is most severely found in the weaker sections of the society but can also be found in the upper sections of the society. Under nutrition, extreme starvation might result in permanent problems with physical and mental development, may have symptoms that include: a short height, thin body, very poor energy levels, and swollen legs and abdomen. People might also suffer from diseases due to lack of immunity due to under nutrition. Cereal based functional fermented milk fulfils the nutrient requirements of an under nutrition person as it provides proper energy, protein, vitamins and minerals. Also it is seen that milk is not consumed by many due to many factors like lactose intolerance or due to dislikes, one can supplement milk by cereal based fermented milk products which will be a new nutritious product. The ingredients used in the present study “ce...
The study was conducted development and quality characteristics of biscuit produced from composit... more The study was conducted development and quality characteristics of biscuit produced from composite flour of wheat flour, maize flour and sesame seed and the changes in physic chemical, sensory characteristics. Biscuit were prepared from blends of different levels of wheat flour, maize flour and sesame seed ie. T1 (70:20:10), T2 (65:20:15) T3 (60:20:20) respectively. Flour treatment combination were used in the study and replicated five times. The product were analyzed for organoleptic attributes like (Flavour and taste, Body and texture, Colour and appearance, and Overall acceptability) by trained panelised using 9-point hedonic Scale, physic chemical characteristics (Moisture, Fat, Total Solids, Ash, Carbohydrates, Protein) and Microbiological Standard plates count,Yeast and Mould and Coliform. The treatment T3 (60:20:20) was found best for biscuit making in comparison to other treatment in oganoleptic characteristics. Thus as far, product judged by organoleptic evaluation value in...
Present study was to evaluate the impact of the goat and cow milk blending on the sensory quality... more Present study was to evaluate the impact of the goat and cow milk blending on the sensory quality of yoghurt, for the purpose value added yoghurt was prepared with different levels of goat milk and cow milk. Sensory quality was evaluated on parameters of colour and appearance, body and texture, taste and flavor and overall acceptability by using 9 point hedonic scale. There were four treatments which were replicated five times. in varying proportion of goat milk (T0100%, T160%, T270% T380%)and cow milk (T140%,T230%,T320%)were in corporate to assess the sensory acceptability of the best treatment. Sensory score for treatment T1 (goat milk 60%+cow milk 40%) was found to the best i.e. body & texture 7.46 and color & appearance 7.94, flavor& taste 8.22, and overall acceptability was found better for T1.
A study was undertaken with the objective of estimating the cost of production of biscuit was pre... more A study was undertaken with the objective of estimating the cost of production of biscuit was prepared with different levels of wheat flour and maize flour and sesame seed. A total of 20 combinations of wheat flour and maize flour and sesame seed were prepared in five replication including one as a control and remaining four and maize flour and sesame seed were prepared in five replication including one as a control and remaining flour as experimental. The entire standard ingredients were purchased from local market. The result of the study revealed that the production of cost of controlled biscuit was lower Rs.(201.97/kg) compared to mixed cereal biscuit Rs(257.24/kg), which may be attributed to higher nutrient control of mixed cereal based biscuit.
Malnutrition or malnourishment is the problem which is most prevalent in today’s society and caus... more Malnutrition or malnourishment is the problem which is most prevalent in today’s society and causes lot of health problems with undernutrition, extreme starvation might be permanent problems in physical and mental development. Milk is not consumed by many due to many factors like lactose intolerance or due to dislikes, we can supplement milk by cereal based fermented milk product which will be a new nutritious product. Cereal based functional fermented milk fulfils the nutrient requirements of an undernutrition person as it provides proper energy, protein, vitamins and minerals. A research was conducted with a view to develop a healthy nutritious functional cereal-based fermented milk and to study its physiochemical attributes. The research included four treatments having common ingredients like milk (100 ml), whole barley flour (4%), date syrup (10%) and differs in the amount of flax seed powder. (T1) had 0.5% flax seed powder, (T2) had 1%, (T3) had 2% and (T4) had 3% flax seed pow...
Present study was to evaluate the impact of the wheat flour and sesame seed addition on the senso... more Present study was to evaluate the impact of the wheat flour and sesame seed addition on the sensory quality of biscuit, for that purpose value added multigrain biscuit was prepared with different levels of wheat flour, maize flour and sesame seed. Sensory quality was evaluated on parameters of colour and appearance, body and texture, taste and flavor and overall acceptability by using 9 point hedonic scale. There was four treatments which were replicated five times. In varying proportion of wheat flour (T0 80%, T170%, T265%, T360%) and maize flour (20%) use to every treatment and sesame seed flour (T110%, T215%, T320%) were in corporate to assess the sensory acceptability of the best treatment. Sensory score for treatment T3 (60%Wheat Flour + 20% Maize Flour + 20% Sesame Seed) was found to the best i.e.8.48 for color and appearance and 7.82 for body and texture and best flavour score was 8.58 and overall acceptability was found better for T3.
Kodo and little millet (Kutki) have a variety of phytochemical constituents including derivatives... more Kodo and little millet (Kutki) have a variety of phytochemical constituents including derivatives of hydroxybenzoic acid and hydroxycinnamic acids, myricetin, catechin, luteolin, apigenin, daidzein, naringenin, kaempferol, and quercetin with vast health benefits and thus can be utilized as functional food ingredients. Millet-based foods and their food products have physiological and health-promoting impacts, notably antidiabetic, anti-obesity, and cardiovascular disease, and based on the actions of phytochemicals, it plays a major role in the body’s immune system. However, antinutrients (tannins, oxalate, trypsin inhibitor, and phytates) present in these millets restrict their utilization since these factors bind the essential nutrients and make them unavailable. Therefore, this review suggested overcoming the effects of antinutrients in these millets, thereby opening up important applications in food industries that may promote the development of novel functional foods. Various met...
Malnutrition or malnourishment is the problem which is most prevalent in today’s society and caus... more Malnutrition or malnourishment is the problem which is most prevalent in today’s society and causes lots of health problems. Malnutrition is most severely found in the weaker sections of the society but can also be found in the upper sections of the society. Under nutrition, extreme starvation might result in permanent problems with physical and mental development, may have symptoms that include: a short height, thin body, very poor energy levels, and swollen legs and abdomen. People might also suffer from diseases due to lack of immunity due to under nutrition. Cereal based functional fermented milk fulfils the nutrient requirements of an under nutrition person as it provides proper energy, protein, vitamins and minerals. Also it is seen that milk is not consumed by many due to many factors like lactose intolerance or due to dislikes, one can supplement milk by cereal based fermented milk products which will be a new nutritious product. The ingredients used in the present study “ce...
The study was conducted development and quality characteristics of biscuit produced from composit... more The study was conducted development and quality characteristics of biscuit produced from composite flour of wheat flour, maize flour and sesame seed and the changes in physic chemical, sensory characteristics. Biscuit were prepared from blends of different levels of wheat flour, maize flour and sesame seed ie. T1 (70:20:10), T2 (65:20:15) T3 (60:20:20) respectively. Flour treatment combination were used in the study and replicated five times. The product were analyzed for organoleptic attributes like (Flavour and taste, Body and texture, Colour and appearance, and Overall acceptability) by trained panelised using 9-point hedonic Scale, physic chemical characteristics (Moisture, Fat, Total Solids, Ash, Carbohydrates, Protein) and Microbiological Standard plates count,Yeast and Mould and Coliform. The treatment T3 (60:20:20) was found best for biscuit making in comparison to other treatment in oganoleptic characteristics. Thus as far, product judged by organoleptic evaluation value in...
Present study was to evaluate the impact of the goat and cow milk blending on the sensory quality... more Present study was to evaluate the impact of the goat and cow milk blending on the sensory quality of yoghurt, for the purpose value added yoghurt was prepared with different levels of goat milk and cow milk. Sensory quality was evaluated on parameters of colour and appearance, body and texture, taste and flavor and overall acceptability by using 9 point hedonic scale. There were four treatments which were replicated five times. in varying proportion of goat milk (T0100%, T160%, T270% T380%)and cow milk (T140%,T230%,T320%)were in corporate to assess the sensory acceptability of the best treatment. Sensory score for treatment T1 (goat milk 60%+cow milk 40%) was found to the best i.e. body & texture 7.46 and color & appearance 7.94, flavor& taste 8.22, and overall acceptability was found better for T1.
A study was undertaken with the objective of estimating the cost of production of biscuit was pre... more A study was undertaken with the objective of estimating the cost of production of biscuit was prepared with different levels of wheat flour and maize flour and sesame seed. A total of 20 combinations of wheat flour and maize flour and sesame seed were prepared in five replication including one as a control and remaining four and maize flour and sesame seed were prepared in five replication including one as a control and remaining flour as experimental. The entire standard ingredients were purchased from local market. The result of the study revealed that the production of cost of controlled biscuit was lower Rs.(201.97/kg) compared to mixed cereal biscuit Rs(257.24/kg), which may be attributed to higher nutrient control of mixed cereal based biscuit.
Malnutrition or malnourishment is the problem which is most prevalent in today’s society and caus... more Malnutrition or malnourishment is the problem which is most prevalent in today’s society and causes lot of health problems with undernutrition, extreme starvation might be permanent problems in physical and mental development. Milk is not consumed by many due to many factors like lactose intolerance or due to dislikes, we can supplement milk by cereal based fermented milk product which will be a new nutritious product. Cereal based functional fermented milk fulfils the nutrient requirements of an undernutrition person as it provides proper energy, protein, vitamins and minerals. A research was conducted with a view to develop a healthy nutritious functional cereal-based fermented milk and to study its physiochemical attributes. The research included four treatments having common ingredients like milk (100 ml), whole barley flour (4%), date syrup (10%) and differs in the amount of flax seed powder. (T1) had 0.5% flax seed powder, (T2) had 1%, (T3) had 2% and (T4) had 3% flax seed pow...
Present study was to evaluate the impact of the wheat flour and sesame seed addition on the senso... more Present study was to evaluate the impact of the wheat flour and sesame seed addition on the sensory quality of biscuit, for that purpose value added multigrain biscuit was prepared with different levels of wheat flour, maize flour and sesame seed. Sensory quality was evaluated on parameters of colour and appearance, body and texture, taste and flavor and overall acceptability by using 9 point hedonic scale. There was four treatments which were replicated five times. In varying proportion of wheat flour (T0 80%, T170%, T265%, T360%) and maize flour (20%) use to every treatment and sesame seed flour (T110%, T215%, T320%) were in corporate to assess the sensory acceptability of the best treatment. Sensory score for treatment T3 (60%Wheat Flour + 20% Maize Flour + 20% Sesame Seed) was found to the best i.e.8.48 for color and appearance and 7.82 for body and texture and best flavour score was 8.58 and overall acceptability was found better for T3.
Kodo and little millet (Kutki) have a variety of phytochemical constituents including derivatives... more Kodo and little millet (Kutki) have a variety of phytochemical constituents including derivatives of hydroxybenzoic acid and hydroxycinnamic acids, myricetin, catechin, luteolin, apigenin, daidzein, naringenin, kaempferol, and quercetin with vast health benefits and thus can be utilized as functional food ingredients. Millet-based foods and their food products have physiological and health-promoting impacts, notably antidiabetic, anti-obesity, and cardiovascular disease, and based on the actions of phytochemicals, it plays a major role in the body’s immune system. However, antinutrients (tannins, oxalate, trypsin inhibitor, and phytates) present in these millets restrict their utilization since these factors bind the essential nutrients and make them unavailable. Therefore, this review suggested overcoming the effects of antinutrients in these millets, thereby opening up important applications in food industries that may promote the development of novel functional foods. Various met...
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