International Journal of Food, Nutrition and Dietetics
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Editor-in-Chief Balwinder Sadana College of Home Science, Punjab Agricultural University Ludhiana
National Editorial Board Alok Jha, Varanasi Anil Kumar, JAligarh Ashish Kumar Singh, Karnal D. R. Salomi Suneetha, West Godavari F. Ali, Bhagalpur G.B. Deshmukh, Nagpur Gulraj Kalsi Kohli, Ajmer Jamuna Prakash, Mysore Jatindra K. SAHU, Thanjavur K. Kulshrestha, Pantnagar K.B. Kamaliya, Anand K.S. Minhas, Ludhiana L. Vijayalekshmi, Thiruvananthapuram Latha Sabikhi, Karnal N. K. Dhamsaniya, Junagadh Om Prakash Chauhan, Mysore P. Agarwal, Bhubaneswar
P. Banumathi, Madurai P. Pandit, Navasari P.C. Vyas, Jodhpur P.J. Rathod, Junagadh Pradyuman Kumar, Longowal R.H. Mandlecha, Dhule R.K. Sharma, Jammu Ruma Bhattacharyya, Jorhat S.S. Thorat, Rahuri Salil Sehgal, Hisar Sheela Sidharam, Gulbarga Uma Iyer, Vadodara V.K. Joshi, Solan Vandana Bharti, Indore Vijay Kumar M, Bidar Vijaya M. Nalwade, Prabhani
Managing Editor: A. Lal
Publication Editor: Manoj Kumar Singh
International Journal of Food, Nutrition & Dietetics (IJFND) (ISSN 2322-0775), a broad-based peer-reviewed journal publish the most exciting researches with respect to the subjects of nutrition and food sciences. The journal covers current thinking on food and nutrition emphasizing the practical and social application of ideas. Special editions focusing on topics including micronutrients, special diets for management of health problems and cost sector catering provide readable content that is an invaluable resource for practitioners and academics wishing to inform themselves, their colleagues, or the public on modern thinking, research, and attitudes to food and nutrition. Readership: Academics and researchers in the field, Dietitians, Food company managers, Food research institutes, Health care professionals, Nutritionists Indexing Information: ProQuest, USA, Genamics Journal Seek. For all other quiries Red Flower Publication Pvt. Ltd., 48/41-42, DSIDC, Pocket-II, Mayur Vihar Phase-I, Delhi - 110 091 (India), Phone: 91-11-22754205, Fax: 91-11-22754205, E-mail:
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International Journal of Food, Nutrition & Dietetics (IJFND) (ISSN 2322-0775), a broad-based peer-reviewed journal publish the most exciting researches with respect to the subjects of nutrition and food sciences. The journal covers current thinking on food and nutrition emphasizing the practical and social application of ideas. Special editions focusing on topics including micronutrients, special diets for management of health problems and cost sector catering provide readable content that is an invaluable resource for practitioners and academics wishing to inform themselves, their colleagues, or the public on modern thinking, research, and attitudes to food and nutrition. Readership: Academics and researchers in the field, Dietitians, Food company managers, Food research institutes, Health care professionals, Nutritionists Indexing Information: ProQuest, USA, Genamics Journal Seek.
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[email protected], Website: www.rfppl.co.in International Journal of Food, Nutrition and Dietetics / Volume 3 Number 1/ January - April 2015
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International Journal of Food, Nutrition and Dietetics Volume 3 Number 1 January - April 2015 Contents Original Article The Impact of Storage Period on Chemical Composition of Value Added Supplementary Foods
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Neer Kamal Brar, Balwinder Sadana, Poonam Bakhetia Bones and Joints Related Health Problems Among Menopausal Women
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Raut Sonali S., NalwadeVijaya M. Varietal Differences in Physicochemical and Cooking Quality Characteristics of Selected Rice (Oryza Sativa L.) Grains
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Vijayalaxmi Kamaraddi, Jamuna Prakash Development of Cookies Using Fenugreek Seed Extract as a Functional Ingredient
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Sonu S. A. Wani, Pradyuman Kumar Quality Parameters of Fruit Cheese Developed Using Pineapple Pomace
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Shyamala B.N., Jamuna Prakash Guidelines for Authors
International Journal of Food, Nutrition and Dietetics / Volume 3 Number 1/ January - April 2015
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International Journal of Food, Nutrition and Dietetics / Volume 3 Number 1/ January - April 2015
Original Article
International Journal of Food, Nutrition and Dietetics5 Volume 3 Number 1, January - April 2015
The Impact of Storage Period on Chemical Composition of Value Added Supplementary Foods
Neer Kamal Brar*, Balwinder Sadana**, Poonam Bakhetia*** Abstract Supplementary foods namely mathi, shakarpara, saviyan, bhujia mix and biscuits were developed using refined wheat flour (RWF), defatted soy flour (DSF), colocasia leaf powder (CLP) and amla powder (AP). Mathi and shakarpara supplemented with 7.5% CLP and 5% AP, whereas saviyan and bhujia mix, supplementation level of CLP and AP was 2.5 % each. In biscuits both powders were added at 5% level. RWF and defatted soy flour were used in the ratio of 4:1. Formulated supplementary foods were nutritionally evaluated in terms of peroxide value, free fatty acid and sugars at an interval of 0, 30, 45 and 60 days. The peroxide value at 0 days ranged from 1.5 (bhujia mix) to 3.2 mEq/kg (biscuits) in control, whereas minimum free fatty acid content was observed in saviyan (0.09%) and maximum in biscuits as 0.13% in control group. With increase in storage period total and reducing sugars showed non significant increase, whereas non reducing sugars, free fatty acids and peroxide value showed significant increase (p
