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  • 1
    Online Resource
    Online Resource
    Organoleptic Acceptability, Selected Nutrient Content and Physicochemical Characteristics of Coconut Neera on Storage
    David Publishing Company ; 2017
    In:  Journal of Food Science and Engineering Vol. 7, No. 4 ( 2017-04-29)
    Details
    In: Journal of Food Science and Engineering, David Publishing Company, Vol. 7, No. 4 ( 2017-04-29)
    Type of Medium: Online Resource
    ISSN: 2159-5828 , 2164-5795
    URL: Issue
    URL: Journal
    URL: Article
    DOI: 10.17265/2159-5828/2017.04
    DOI: 10.17265/2159-5828
    DOI: 10.17265/2159-5828/2017.04.003
    Language: Unknown
    Publisher: David Publishing Company
    Publication Date: 2017
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  • 2
    Online Resource
    Online Resource
    Nutritional Assessment of Selected Emerging Adult Women with Poly Cystic Ovarian Syndrome
    Marwah Infotech ; 2022
    In:  Asian Pacific Journal of Health Sciences Vol. 9, No. 1 ( 2022-01-15), p. 106-109
    Details
    In: Asian Pacific Journal of Health Sciences, Marwah Infotech, Vol. 9, No. 1 ( 2022-01-15), p. 106-109
    Abstract: Introduction: Poly Cystic Ovarian Syndrome (PCOS) is one of the most common endocrine conditions, usually begins in adolescence and prominent in more than 75% of the adult population. Aim: The aim of the study was to assess the nutritional status of emerging adult women with PCOS. Objectives: The objectives of the study were to assess the nutritional status of the selected emerging adult women with PCOS using anthropometric, biochemical, and clinical parameters. Methodology: Prospective interventional design was adopted in the study to test the hypothesis framed and stated above. Emerging adult women between 18 and 23 years of age and who were free from other diseases were included for the study from SRHER (DU) and a working women hostel (Vaanavil Hostel) in Porur, Chennai. Anthropometric, biochemical, and clinical assessment were performed for 57 selected emerging adult women “at risk” for PCOS. Results: The mean height, weight, BMI, waist and hip circumference, and WHR of 57 “at risk” emerging adult women was found to be, 160.4± 6.7 cms, 60.7 ± 7.5 kg, 23.6 ± 2.9, 95.9 ± 10.6 cm, 119.1 ± 13.0 cm, and 0.80 ± 0.05, respectively. The mean biochemical parameters, namely, FBS, fasting insulin, total testosterone, total cholesterol, HDL, LDL, and TGL were 98.4 ± 19.7 (mgs/dl), 13.04 ± 6.4 (mcU/ml), 30.9 ± 13.6 (ng/dl), 170.2 ± 36.3 (mgs/dl), 47.7 ± 7.9 (mgs/dl), 115 ± 26.9 (mgs/dl), and 173.5 ± 43.2 (mgs/dl), respectively. It was observed that 25 (44%) had acne, 16 (33%) had hirsutism, 2 (4%) had dark discoloration of the skin, and 5 (9%) had both acne and hirsutism. Conclusion: The mean height was within the standard range; however, the body weight, BMI, waist and hip circumference, and WHR were higher. The mean biochemical parameters analyzed were within the normal range. Acne, hirsutism, and dark patches were observed.
    Type of Medium: Online Resource
    ISSN: 2349-0659 , 2350-0964
    URL: Article
    DOI: 10.21276/apjhs.2022.9.1.26
    Language: Unknown
    Publisher: Marwah Infotech
    Publication Date: 2022
    detail.hit.zdb_id: 3030889-6
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  • 3
    Online Resource
    Online Resource
    Assessment of Emerging Adult Women for Poly Cystic Ovarian Syndrome Symptoms
    Indian Society for Education and Environment ; 2016
    In:  Indian Journal of Science and Technology Vol. 9, No. 30 ( 2016-08-22)
    Details
    In: Indian Journal of Science and Technology, Indian Society for Education and Environment, Vol. 9, No. 30 ( 2016-08-22)
    Type of Medium: Online Resource
    ISSN: 0974-5645 , 0974-6846
    URL: Article
    DOI: 10.17485/ijst/2016/v9i30/88483
    Language: Unknown
    Publisher: Indian Society for Education and Environment
    Publication Date: 2016
    detail.hit.zdb_id: 2478050-9
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  • 4
    Online Resource
    Online Resource
    Formulation of Zinc Rich Coconut Nutribar Designed for Athletes
    International Coconut Community ; 2015
    In:  CORD Vol. 31, No. 1 ( 2015-04-01), p. 6-
    Details
    In: CORD, International Coconut Community, Vol. 31, No. 1 ( 2015-04-01), p. 6-
    Abstract: The main dietary goal for athletes is to obtain competent nutrition to improve health, fitness and sports performance. Athletes require nutritious convenient foods like nutribars to provide instant energy and other nutrients. Zinc supplementation has been shown to increase anabolic hormone status to meet catabolic activity in athletes which is profound during training. In the current study nutribar was formulated using zinc rich food sources namely dehydrated coconut meat, cashewnuts, pumpkin seeds and cocoa. Two variations of the nutribar were prepared variation I using dark chocolate and variation II with milk chocolate. The samples were subjected to organoleptic evaluation using a 9 point Hedonic scale by semi trained panel members. The nutribars were also analyzed for selected nutrients using standardized procedures. The mean score obtained for over all acceptability was 8.0±0.632, 8.7±0.458 and 8.5±0.5 by the control, variations I and II respectively. Variations I and II had obtained a mean score of more than 8.0 for flavour and taste, while the control sample had obtained lesser scores. The zinc content of variations I and II was 7.38 mg & 5.2 mg being greater than the control.
    Type of Medium: Online Resource
    ISSN: 2721-8856 , 0215-1162
    URL: Issue
    URL: Article
    DOI: 10.37833/cord.v31i1
    DOI: 10.37833/cord.v31i1.63
    Language: Unknown
    Publisher: International Coconut Community
    Publication Date: 2015
    detail.hit.zdb_id: 3035511-4
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  • 5
    Online Resource
    Online Resource
    Preparation of Bakery Products Using Coconut Flour and Glycemic Response on Normal Healthy Adults
    International Coconut Community ; 2013
    In:  CORD Vol. 29, No. 1 ( 2013-04-01), p. 10-
    Details
    In: CORD, International Coconut Community, Vol. 29, No. 1 ( 2013-04-01), p. 10-
    Abstract: Bakery products are ideal foods through which nutrition can be delivered to the consumers in an acceptable form. The feasibility of incorporating coconut flour in bakery products has been studied. Four recipes namely; biscuit, wheat bread, pizza base and puff pastry were formulated using 10%, 20% and 30% levels of coconut flour by replacing the major flour of the recipe. Organoleptic evaluation of the products showed that the products were acceptable up to 30% level in biscuits, pizza base and puff pastry and up to 10% level in bread. ANOVA comparing the mean scores showed that there was significant difference in all the criteria. The digestible carbohydrate (CHO) and energy content of the coconut flour incorporated products were less than the standard ones, while the fiber content was more. Glycemic response of 30% incorporated biscuits (which was selected to be the most acceptable from among the formulated products) in normal adults was found to be lower than the standard.
    Type of Medium: Online Resource
    ISSN: 2721-8856 , 0215-1162
    URL: Issue
    URL: Article
    DOI: 10.37833/cord.v29i1
    DOI: 10.37833/cord.v29i1.94
    Language: Unknown
    Publisher: International Coconut Community
    Publication Date: 2013
    detail.hit.zdb_id: 3035511-4
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  • 6
    Online Resource
    Online Resource
    Formulation and Acceptability of Sports Drinks using Fruit Juices and Tender Coconut Water
    International Coconut Community ; 2017
    In:  CORD Vol. 33, No. 1 ( 2017-04-01), p. 7-
    Details
    In: CORD, International Coconut Community, Vol. 33, No. 1 ( 2017-04-01), p. 7-
    Abstract: The aim of the study is to formulate sports drinks using fruit juices and tender coconut water and to test their organoleptic acceptability. Sports drinks were developed using sweet lime juice (F1), lime juice (F2), pineapple juice (F3) and tender coconut water (F4) blended with honey, salt and water. The prepared sports drinks were calculated for their nutrient content and organoleptically evaluated using a 5 point hedonic scale. The energy content of F4 was the highest (68.3 Kcal/100 ml), followed by F1 (65.35 Kcal/100 ml) and F3 had the lowest value of 54.9 Kcal/100 ml. The iron content of F3 was the highest (1.2 mg %). The amount of sodium and potassium of F1 was high (237.1 and 245.78 mg %) and almost equal in quantity. The sodium content of F3 was highest (301.05 mg %) followed by F4 (289.6 mg %) and F2 (473.8 mg %). The potassium content of F3 was the least (47.38 mg %), while that of F2 and F4 was 140.19 mg % and 128.69 mg % respectively. The mean scores obtained for overall acceptability was 3.5±0.7, 3.1±0.7, 4.2±0.6 and 4.6±0.5 for F1, F2, F3, F4 respectively. F3 and F4 obtained a mean score of more than 4.0 for taste and overall acceptability. Results of ANOVA indicate no significant difference for colour, appearance and flavour (p≥0.05) between the four variants whereas it was significant for texture, taste and overall acceptability (p≤0.05). The formulated sports drinks contribute to the nutrient requirement of the athletes. On comparing the costs of all the formulated sports drinks, F4 (sports drink made from tender coconut water) was found to be more cost effective and had less food wastage. It may be concluded that sports drink prepared with tender coconut water (F4) being highly acceptable and cost effective can be recommended for athletes for optimal performance.
    Type of Medium: Online Resource
    ISSN: 2721-8856 , 0215-1162
    URL: Issue
    URL: Article
    DOI: 10.37833/cord.v33i1
    DOI: 10.37833/cord.v33i1.55
    Language: Unknown
    Publisher: International Coconut Community
    Publication Date: 2017
    detail.hit.zdb_id: 3035511-4
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  • 7
    Online Resource
    Online Resource
    Development of Indian Breakfast Foods with Coconut Flour
    International Coconut Community ; 2011
    In:  CORD Vol. 27, No. 2 ( 2011-10-01), p. 8-
    Details
    In: CORD, International Coconut Community, Vol. 27, No. 2 ( 2011-10-01), p. 8-
    Abstract: Coconut flour was incorporated in five Indian breakfast foods at 10%, 20% and 30% level by replacing the major cereal of each dish and organoleptically evaluated. Adai made with 10% incorporation had obtained the maximum scores, while those made with 20% and 30% were hard and rubbery. Uppuma made with 10% incorporation was almost equal to that of standard while the 30% incorporated one was unfit for consumption. Similarly mooli paratha made with 30% incorporation was crisp, however with 10% incorporation they were soft and acceptable. Vermicelli kichadi made with 30% incorporation was sticky, while the variation made with 10% was acceptable. Poories made with 10% incorporation were acceptable and the flavour was desirable due to the unique coconut flavour, however as the proportion of coconut flour increased the poories became crisper. Results of ANOVA show that there is a significant difference between the variations on account of coconut flour incorporation and with the standard. The fibre content of the most acceptable recipes was 4g more, while the carbohydrate and fat content were less than the standard which helps in combating disease conditions like obesity and diabetes mellitus. Therefore novel foods can be formulated with coconut flour and popularised.
    Type of Medium: Online Resource
    ISSN: 2721-8856 , 0215-1162
    URL: Issue
    URL: Article
    DOI: 10.37833/cord.v27i2
    DOI: 10.37833/cord.v27i2.111
    Language: Unknown
    Publisher: International Coconut Community
    Publication Date: 2011
    detail.hit.zdb_id: 3035511-4
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  • 8
    Online Resource
    Online Resource
    Socio Economic Status, Dietary Pattern and Nutritional Status of Teenage Pregnant Girls Belonging to Rural Areas of Vellore and Dharmapuri Districts
    Vellalar College for Women ; 2015
    In:  FoodSci: Indian Journal of Research in Food Science and Nutrition Vol. 2, No. 1 ( 2015-06-01), p. 5-
    Details
    In: FoodSci: Indian Journal of Research in Food Science and Nutrition, Vellalar College for Women, Vol. 2, No. 1 ( 2015-06-01), p. 5-
    Type of Medium: Online Resource
    ISSN: 2350-1006 , 2349-8897
    URL: Article
    DOI: 10.15613/fijrfn/2015/v2i1/80072
    Language: Unknown
    Publisher: Vellalar College for Women
    Publication Date: 2015
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  • 9
    Online Resource
    Online Resource
    Effect of Zinc Rich Sesame Nutribar on the Physical Activity of Rats
    Avinashilingam Institute for Home Science and Higher Education for Women ; 2016
    In:  The Indian Journal of Nutrition and Dietetics Vol. 53, No. 3 ( 2016-06-10), p. 311-
    Details
    In: The Indian Journal of Nutrition and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Vol. 53, No. 3 ( 2016-06-10), p. 311-
    Abstract: Exercise is the stressor that can perturb body zinc homeostasis because it increases zinc loss and exercise is also the potent stressor that influences circulating zinc concentration in the blood affecting the physical performance of a person. Zinc added in the diets increases muscle strength and improves the endurance performance. The data on the effect of zinc supplementation in the dietary form and the endurance level of the athletes were found to be limited. The zinc supplements in the form of pills causes side effect, therefore an attempt was made to find out a dietary zinc supplement and its effect on the physical performance of rats. To find the effect of formulated sesame nutribar on the performance of the rats, 28 days supplementation protocol was carried out on a rat model. The desiccated coconut nutribar designed for the athletes containing 0.06mg (Experimental -I) and 0.08mg (Experimental-II) of dietary zinc were supplemented and a basal diet was fed to the control group (CGP) and physical training test was performed and evaluated. The rats of CGP were found to perform less in the swim test than Exp-I and Exp-II with F value being highly significant (p & lt;0.01), thus indicating the effect of zinc present in the sesame nutribar. The data indicates the supplementation of the dietary zinc in the form of sesame nutribar improved the physical performance of the rats and thus can be used in place of elemental zinc.
    Type of Medium: Online Resource
    ISSN: 2348-621X , 0022-3174
    URL: Article
    DOI: 10.21048/ijnd.2016.53.3.5314
    Language: Unknown
    Publisher: Avinashilingam Institute for Home Science and Higher Education for Women
    Publication Date: 2016
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  • 10
    Online Resource
    Online Resource
    Preparation of paneer from coconut milk, its quality characteristics and shelf life
    Current Research ; 2017
    In:  International Journal of Recent Scientific Research Vol. 08, No. 03 ( 2017-03-28), p. 16053-16057
    Details
    In: International Journal of Recent Scientific Research, Current Research, Vol. 08, No. 03 ( 2017-03-28), p. 16053-16057
    Type of Medium: Online Resource
    ISSN: 0976-3031
    URL: Journal
    URL: Article
    DOI: 10.24327/IJRSR
    DOI: 10.24327/ijrsr.2017.0803.0064
    Language: Unknown
    Publisher: Current Research
    Publication Date: 2017
    detail.hit.zdb_id: 2820700-2
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