Formulation and Sensory Evaluation of Flax Seed Chutney Powder

2019 ◽  
Vol 56 (3) ◽  
pp. 243
Author(s):  
Gopinath Mummaleti ◽  
Vimala Beera
Keyword(s):  
Sensory Analysis ◽  
Healthy Lifestyle ◽  
Value Added ◽  
Proximate Analysis ◽  
Black Gram ◽  
Flax Seed ◽  
Omega 3 ◽  
Regular Diet ◽  
Daily Diet ◽  
Flax Seeds

<p>The flax seeds are very important in regular diet for humans especially for females. They increase nutrient absorption, help in weight loss, gluten free, rich in antioxidants and omega 3 fatty acids. Owing to these health benefits, dietitians and doctors advise to take flax seeds every day. However, most people especially youngsters may not show interest to take raw flax seeds. Chutney powder made with flax seeds is a best alternative way of consumption highly palatable and nutritious to incorporate in regular diet. Chutney powder of different formulations is made with flax seed, peanuts or black gram, red chilies and spices. Sensory analysis was conducted among the trained and untrained panelists on various sensory attributes and proximate analysis was carried out to assess the nutritional value of bestaccepted chutney powder. From the sensory analysis, it could be concluded that most of the consumers liked the flax seed-groundnut chutney powder made with 20% groundnut and 15% black gram. The chutney powder has good considerable amounts of protein content from 19 to 21%. The study mainly intended to make a healthy palatable product with flax seed, which can be consumed by all groups of people and easy to consume than raw flax seed. The value added flax seed product can be incorporated in daily diet. The product is thus important for changing lifestyle and for consumers heading towards a healthy lifestyle.</p>

scholarly journals CRITICAL ANALYSIS OF SHIMBHIDHANYAVARGA IN DIFFERENT RITUS & DISEASES

2021 ◽  
Vol p5 (03) ◽  
pp. 2793-2801
Author(s):  
Riyanka Kumari
Keyword(s):  
Health Promotion ◽  
Health Status ◽  
Critical Analysis ◽  
Healthy Lifestyle ◽  
The Body ◽  
Daily Regimen ◽  
Black Gram ◽  
Healthy Life ◽  
Daily Diet ◽  
Calcium Phosphorus

Ayurveda the science of health always aimed to maintain health status of society. The good conduction of daily regimen not only maintains healthy lifestyle but also help to avoid medication for the treatment of diseases. To make the body healthy and strong, there are three sub pillars mentioned in Ayurveda. Ahara (food) is the basic need for an individual and an important tool in Ayurveda. Ahara acts as Aushadha (medicine). Shimbhi Dhanya Varga (Pulses) in daily diet plays an important role in maintaining muscle and bone strength. Health promotion can be done by pearl knowledge of Ayurveda, the science for the achievement of long, happy and healthy life. One among them is the varieties of pulses such as Mudga (green gram), Masha (Black gram), Adhaki (Red gram) and Makushtha (lentil), Rajashimbi (Soyabean), Satina (peas), etc. These three things help in balancing your Dosha. Diet means your food, and it is one of the most important things for our survival. The 12 groups men- tioned by Charaka Samhita. Shimbhi Varga (pulses) is one of them. They are also called Vaidala (dicotyledons). Bhavamishra has also explained 23 vargas one of which is Dhanya varga. Dhanya varga is divided into five sub types which are as follows: 1. Shali Dhanya, 2. Vrihi Dhanya, 3. Shuka Dhanya, 4. Shimbi Dhanya, 5. Shudra Dhanya. Shimbhidhanya Varga (pulses) is rich in protein, calcium, phosphorus and magnesium. The pulses are main source of protein except non vegetarians. Also, for the promotion of health seasonal regimen is given prime importance in our Ayurvedic texts. Ahara when used in an appropriate way can be used as a medicine in various diseases. The main objective of this article is to understand the use of Shimbhidhanya Varga in different Ritus andvarious diseases. An attempt has been made to explain eases based on Ayurvedic and modern pharmacology. Keywords: Shimbhidhanya, Ritus, Diseases

scholarly journals Recent advances in utilization of flaxseed as potential source for value addition

OCL ◽  
2018 ◽  
Vol 25 (3) ◽  
pp. A304 ◽  
Author(s):  
Parvinder Kaur ◽  
Roji Waghmare ◽  
Vikas Kumar ◽  
Prasad Rasane ◽  
Sawinder Kaur ◽  
...  
Keyword(s):  
Value Added ◽  
Oilseed Crop ◽  
Flax Seed ◽  
Omega 3 ◽  
Bioactive Components ◽  
Omega 3 Fatty Acid ◽  
Potential Source ◽  
Coronary Diseases ◽  
Review Reports ◽  
Value Added Products

Flax seed (Linum usitatissimum) is an important oilseed crop which has gained importance since last few decades due to its unique nutrient profile. Flax seed comprises high amount of fiber and is a significant source of α-linolenic acid in the diet of vegetarian people. It is evident from several studies conducted that flaxseed carries functional ingredients and provide health benefits. Omega-3 fatty acid, lignan and dietary fiber are major bioactive components of flaxseed which can be delivered through value added products. Flax seed has been successfully exploited in preparation of various value added products. Commercially, all parts of flaxseed plant are exploited directly or after processing. Flaxseed consumption in the diet prevents serious diseases like coronary diseases, cancer, diabetes, obesity, gastrointestinal, renal and bone disorders. To the best of our knowledge, very limited review reports are available for commercial utilization of flaxseed in preparation of various value added products (bakery, dairy, extruded, snack, fermented and other traditional) and effect of flaxseed fortification on nutritional, physicochemical, phytochemical and sensory properties of these products. In future, this data could be useful for different food processing industries.

scholarly journals Preparation of Whey-Based Banana Beverage and its Quality Evaluation

2021 ◽  
Vol 5 (01) ◽  
pp. 60-66
Author(s):  
Kunjal Shrestha ◽  
Abhishek Dahal
Keyword(s):  
Sensory Analysis ◽  
Room Temperature ◽  
Storage Time ◽  
Value Added ◽  
Body Color ◽  
Overall Acceptability ◽  
A Value ◽  
Banana Juice ◽  
Nutritional Qualities ◽  
The One

A value-added functional beverage was formulated utilizing unprocessed whey with excellent nutritional qualities and bland flavors; along with banana juice and the required amount of sugar. Five different formulations were prepared with varying proportions of whey, banana juice, and sugar. Sensory analysis was carried out for all five formulations and based on statistical analysis the one which showed the highest value for body, color, flavor, taste, and overall acceptability was selected for further analysis (85% liquid whey and 15% banana juice). The shelf-life of the final product was observed for 30 days at room temperature (25±5°C) and refrigerated temperature (7±1ºC). A significant variation in body, color, flavor, taste, and overall acceptability were observed by varying the composition of whey and banana juice (p<0.05). The beverage was pasteurized at 82.5°C for 20 min and stored at normal (25±5°C) and refrigerated (7±1°C) for 30 days. The effects of storage time and temperature on physicochemical (TSS, pH, acidity) and microbial (TPC, yeast & mold count) properties were evaluated. Out of five formulations, the one selected via sensory analysis had TSS of 12.4°Bx, total solids 14.21%, 0.302% acidity, pH 5.72, 5.087% reducing sugar, 0.53% protein, 0.56% ash, 0.87% crude fiber, 184.43mg potassium (mg/100gm) and 0.912mg vitamin C in 100 ml. The prepared beverage was stored for 30 days under refrigerated and normal conditions, and changes in TSS, pH and acidity were observed: 12.413.3%, 5.72-5.214, 0.32-0.43%, and 12.4-13.8%, 5.72-4.64, 0.32-0.68% respectively. Overall analysis showed that the beverage prepared with 85% liquid whey and 15% banana juice could be stored for 30 days under refrigerated conditions without the addition of preservatives.

scholarly journals SISTEM PAKAR NUTRITION PLANUNTUK ORANG DEWASA DENGAN METODE FORWARD CHAINING BERBASIS WEBSITE

2019 ◽  
Vol 4 (1) ◽  
pp. 25-32
Author(s):  
Adang Nuryana
Keyword(s):  
Urban Areas ◽  
Healthy Lifestyle ◽  
Public Health Problem ◽  
Overweight And Obesity ◽  
The Public ◽  
Socioeconomic Groups ◽  
Forward Chaining ◽  
Daily Diet ◽  
Good Nutrition

The problem of nutrition is still a public health problem in Indonesia. Malnutrition has not been resolved, the prevalence of overweight and obesity has begun to increase, especially in the middle and upper socioeconomic groups in urban areas. This is particularly troubling because it threatens the quality of Human Resources (HR) is indispensable in the future (Depkes RI, 2007). Changes in diet and physical activity resulted in the increasing number of people experiencing nutritional problems, such as overweight/obesity and malnutrition. Diet as the main factor nutritional problems, basically can be overcome by regulating the intake of good nutrition for consumption. But unfortunately, not many people know the setting of a good and proper diet. The Nutrition Plan was created as an expert system in determining balanced nutrition for adults based on body mass index and daily diet using forward chaining inference. This system will recommend what foods are suitable for every adult in accordance with the needs of calories per day in the hope of prevalence rates for the Indonesian people suffering from malnutrition and overweight can be reduced significantly. In addition to facilitating the public, especially normal adults to know the nutritional information in order to achieve a healthy lifestyle.

Nowe możliwości wykorzystania oleju lnianego tłoczonego na zimno

2019 ◽  
Vol 20 (3) ◽  
Author(s):  
Ryszard Kaniewski ◽  
Janusz Jankowiak ◽  
Karolina Zajączek
Keyword(s):  
Medicinal Plants ◽  
Dairy Products ◽  
Linseed Oil ◽  
Natural Fibers ◽  
Dietary Supplementation ◽  
Flaxseed Oil ◽  
Omega 3 ◽  
Flax Seeds ◽  
Cold Pressed ◽  
Very High

The necessity of launching new dairy products for modern diets has led to the development of a new application of cold pressed linseed oil. The Institute of Natural Fibers and Medicinal Plants in Poznań developed a linseed butter combining the health benefits of butter and cold pressed high-linolenic linseed oil. This combination enables dietary supplementation with omega-3 acids in the form of a component obtained from flax seeds. In relation to other oils available on the market, flaxseed oil is characterized by the highest content of omega-3 acids and a very high content of unsaturated acids.

DEVELOPMENT OF THE TECHNOLOGICAL SCHEME HULLING FLAX SEEDS IN THE CENTRIFUGAL HULLING MACHINE

2018 ◽  
Author(s):  
В.А. ЗУБЦОВ ◽  
С.В. ЗВЕРЕВ ◽  
Ю.Ф. РОСЛЯКОВ ◽  
В.В. ГОНЧАР
Keyword(s):  
Mesh Size ◽  
Hole Diameter ◽  
Air Separation ◽  
Technological Scheme ◽  
Flax Seed ◽  
Air Flow Rate ◽  
Air Velocity ◽  
Laboratory Facility ◽  
High Quality Protein ◽  
Flax Seeds

Разработана технологическая схема обрушивания семян льна на центробежном шелушителе. Объектом исследования были семена масличного льна сорта Северный (Барнаул, ООО «Агролен») различной степени обработки: нативные, бесслизевые, обезвоженные. Семена льна дробили на центробежном шелушителе и просеивали на лабораторном ситовом сепараторе с использованием сит с круглыми и продолговатыми отверстиями. Пневмосепарацию осуществляли на лабораторной установке фирмы Petkus с регулируемой скоростью потока воздуха в пневмоканале. В процессе переработки исходные семена льна просеивали сквозь сито диаметром 2,5 мм. Сход этого сита подвергали термообработке по достижении семенами влажности 4–6%. Охлажденные семена льна пятикратно подвергали дроблению на центробежном шелушителе. После каждого прохода дробленку просеивали сквозь проволочное сито с размером ячеек 1,2 мм и сход подвергали пневмосепарированию при скорости воздуха в пневмоканале 4–5 м/с. Полученный таким образом недоруш направляли на повторное дробление. Проход сита с диаметром отверстий 1,2 мм просеивали на лабораторных ситах и полученные фракции пневмосепарировали, в результате чего в относы уходила основная масса оболочки, а осадок составляло дробленое ядро с примесями оболочки. Обезвоживание семян до влажности 3–4% проводили методом высокотемпературной микронизации. Обезвоженные семена льна измельчали на центробежном шелушителе при скорости на периферии диска 41 м/с. Дробленку подавали на рассев с набором сит. Сход с каждого сита подвергали пневмосепарированию. Осадок схода с сита 1,0 мм возвращали на доизмельчение. Установлено, что применение при обрушивании семян льна центробежного шелушителя обеспечивает выход ядра до 21% и высокое качество белковой компоненты. The technological scheme of flax seed hulling in a centrifugal hulling machine is developed. Seeds of oil flax of the variety Severnyy (Barnaul, Agrolen LLC) of various degree of processing: native, non – slime and dehydrated-were the object of research. Flax seeds were crushed in a centrifugal hulling machine and sieved on a laboratory sieve separator using sieves with round and oblong holes. Air separation was carried out at the laboratory facility of Petkus with controlled air flow rate in the pneumatic channel. During processing, the original flax seeds were sieved through a 2,5 mm diameter sieve. The gathering of this sieve was subjected to heat treatment when the seeds reached a moisture content of 4–6%. Chilled flax seeds five times were subjected to crushing in a centrifugal hulling machine. After each pass, the crusher was sieved through a wire sieve with a mesh size of 1,2 mm and the gathering was subjected to air separation at an air velocity in the pneumatic channel of 4–5 m/s. The thus obtained under-hulling were sent for re-crushing. Pass sieve with a hole diameter of 1,2 mm was sieved for laboratory sieves and the fractions obtained were air separation, resulting in the bulk of the shell went into waste, and the residue was crushed kernel with impurities of the shell. Dehydration of seeds (up to 3–4% moisture) was carried out by high-temperature micronization. Dehydrated flax seeds were ground in a centrifugal hulling machine at a speed of 41 m/s on the periphery of the disc. Crumbles were served on the screening. The descent from each sieve was subjected to air separation. The precipitate from the sieve 1,0 mm was returned for grinding. It was found that the use of centrifugal hulling machine in the hulling of flax seeds provides a kernel yield of up to 21% and high quality protein component.

scholarly journals Omega-3 Fatty Acid Oil Enhancement of a Protein-Based Recovery Beverage: Sensory Analysis with Athletes

2017 ◽  
Vol 6 (4) ◽  
pp. 83
Author(s):  
Jessica Marie MacMartin ◽  
W. E. Buckley ◽  
David Cranage ◽  
Tim Bream ◽  
Peter Lawrence Bordi
Keyword(s):  
Fatty Acids ◽  
Sensory Analysis ◽  
Female Athlete ◽  
Daily Intake ◽  
The United States ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
United States Population ◽  
The Difference

Essential omega-3 fatty acids must be consumed through the diet to meet the body’s nutrition requirement. Daily-recommended intake of omega-3 fatty acids for adults is 270 milligrams/day. These fatty acids are commonly consumed through fish, but it is known that the United States population at large is not meeting their recommended daily intake. Supplements containing these important acids should be considered to close the gap between recommendations and actual intake. To create a product with these beneficial acids, sensory analysis was conducted to see if non-trained male and female athlete panelists could notice the difference in several key sensory characteristics (appearance, initial taste, color, sweetness, consistency, chocolate flavor, aftertaste, overall quality and overall liking) in a chocolate protein-based recovery beverage. The sensory-neutral oil was added into the beverage and athletes (n=95) were asked to taste the omega-3 and original beverage and rank each characteristic on hedonic and just-about-right scales. Color of the drink, aftertaste, overall quality and overall liking were rated significantly higher for the omega-3 added drink. Overall, the addition of the omega-3 fatty acids improved the beverage in several key attributes and can be added into the final formulation of the product. 

scholarly journals Chemical composition, nutritional profile and in vivo antioxidant properties of the cultivated mushroom Coprinus comatus

2020 ◽  
Vol 7 (9) ◽  
pp. 200900
Author(s):  
Nebojša Stilinović ◽  
Ivan Čapo ◽  
Saša Vukmirović ◽  
Aleksandar Rašković ◽  
Ana Tomas ◽  
...  
Keyword(s):  
Oral Treatment ◽  
Antioxidant Properties ◽  
Immunohistochemical Analysis ◽  
Proximate Analysis ◽  
Dependent Manner ◽  
Omega 3 ◽  
Serum Aminotransferase ◽  
Coprinus Comatus ◽  
Nutritional Profile

This study investigated the chemical and nutritional profile and antioxidative properties of cultivated Coprinus comatus . Proximate analysis revealed that C. comatus is rich in carbohydrates, dietary fibres and proteins, and could also be a valuable source of phenolics. Additionally, fat content is low, consisting mainly of polyunsaturated and omega-3 fatty acids. Furthermore, the safety profile of C. comatus is satisfactory, with all elements of toxicological importance within the proposed limits. Oral treatment with C. comatus for 42 days improved the antioxidant capabilities and ameliorated carbon tetrachloride-induced liver damage in rats, marked by decreased serum aminotransferase levels and lipid peroxidation intensity. Glutathione concentrations increased in a dose-dependent manner. Histological morphometric and immunohistochemical analysis confirmed antioxidative and hepatoprotective potential. These findings imply that cultivated C. comatus could be considered a nutraceutical, having beneficial nutrient and therapeutic properties.

scholarly journals Proximate Analysis and Nutritional Evaluation of Twenty Canadian Lentils by Principal Component and Cluster Analyses

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 175 ◽  
Author(s):  
D. Dan Ramdath ◽  
Zhan-Hui Lu ◽  
Padma L. Maharaj ◽  
Jordan Winberg ◽  
Yolanda Brummer ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Principal Components ◽  
Resistant Starch ◽  
Starch Content ◽  
Value Added ◽  
Principal Component ◽  
Proximate Analysis ◽  
Nutritional Properties ◽  
Nutritional Evaluation

Proximate composition and starch nutritional properties of twenty cooked lentils were assessed to identify unique varieties that could be used in value added foods. Significant variations exist among the lentil varieties (p < 0.05) with respect to their energy, fat, protein, carbohydrate, and dietary fiber content, and these are related to lentil type and seed size. Dazil and Greenstar were unique for their high resistant starch content (RS) and lower area under the starch hydrolysis curve (SHAUC) while Proclaim was opposite. SHAUC was positively correlated (p < 0.001) with rapidly digestible starch (RDS) content (r = 0.626) but negatively correlated with RS content (r = −0.635). Principal component analysis showed that the first three principal components accounted for 62.8% of the total variance and the contribution of SHAUC was 33.2%. These results confirm that in vitro SHAUC and a combination of RDS and RS may be predictive of the digestibility profile of cooked lentils.

Proximate Composition of the Apple Seed and Characterization of Its Oil

2007 ◽  
Vol 3 (5) ◽  
Author(s):  
Xiuzhu Yu ◽  
Frederick R. van de Voort ◽  
Zhixi Li ◽  
Tianli Yue
Keyword(s):  
Amino Acid ◽  
Proximate Composition ◽  
Animal Feed ◽  
Value Added ◽  
Proximate Analysis ◽  
Apple Seed ◽  
Protein Components ◽  
Sulfur Containing ◽  
Apple Seeds

Apple seeds, a common byproduct of apple processing, have been examined for their overall proximate composition, fatty acid and amino acid composition of the lipid and protein components, respectively, as well as their key mineral constituents. Proximate analysis indicated that apple seeds are rich in oil content and protein ranging from 27.5 to 28% and 33.8 to 34.5% respectively, comparing favorably with oilseeds. GC analysis indicated high levels of linoleic acid (~49%) with the other dominant fatty acids being oleic, palmitic and stearic acids, ranging from ~39, 7 and 2% respectively. Amino acid analysis indicates that there are substantial amounts of sulfur containing amino acids in the apple seed. The apple seeds also contain significant amounts of phosphorus, potassium, magnesium, calcium and iron, in the order of 720, 650, 510, 210 and 110 mg/100g, respectively. Based on the proximate composition of the apple seeds, if adequate amounts are available as a process byproduct, apple seeds could have value-added potential as a source of edible oil, with the oil cake potentially serving as an animal feed supplement.

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