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FOOD SCIENCE RESEARCH JOURNAL

Volume 9 Issue 1, April 2018

Research papers published in this issue.

S.No.Paper titlePage no.
1 NUTRIENT ANALYSIS OF THE DEVELOPED LOW GLYCEMIC COMPOSITE FLOUR FOR THE EFFECTIVE MANAGEMENT OF DIABETES–SHIMLA MEENA, VIMLA DUNKWAL AND MADHU GOYAL 1
2 FOOD INTAKE AND FOOD ADEQUACY OF RURAL SCHOOL CHILDREN IN THE AGE GROUP OF 7-9 YEARS–MAHIMA KUMARI AND SAROJ DAHIYA 7
3 SENSORY EVALUATION AND NUTRITIONAL COMPOSITION OF OAT BASED VALUE ADDED GLUTEN FREE MUFFINS–BHAWNA MEHTA AND SUDESH JOOD 12
4 CULTIVATION OF WHEAT GRASS AND DEVELOPMENT OF VALUE ADDED PRODUCTS INCORPORTING WHEAT GRASS JUICE AND WHEAT GRASS POWDER–S. GAUTAMAND G. SAXENA 20
5 ASSESSMENT OF NUTRITIONAL STATUS OF SCHOOL GOING GIRLS (7-9 YEARS) RESIDING IN SHELTER HOMES OF UDAIPUR CITY– UMANG NIGAM, SARLA LAKHAWAT AND GEETIKA SHARMA 26
6 AWARENESS OF CONSUMERS TOWARDS THE NUTRITIONAL LABELLING AND HEALTH CLAIMS DISCLOSED ON FOOD LABEL– AYODHYA U. DUDHATE AND VIJAYA M. NALWADE 33
7 IMPACT OF NUTRITION EDUCATION PROGRAMMES ON PREGNANT AND LACTATING WOMEN IN SULTANPUR DISTRICT– KIRAN AGRAHARI AND VANDANA YADAV 38
8 ESTIMATION OF GLYCEMIC INDEX OF DEVELOPED HEARTDIABOCARE FUNCTIONAL SNACK–RUPALI SHINDE AND ASHA ARYA 42
9 STANDARDISATION, NUTRITIONAL AND SENSORY ANALYSIS OF JACKFRUIT HALWA–S. JAYASHREE AND D.H. JAYASHEELA 48
10 STUDIES ON PHYSICO-CHEMICAL PROPERTIES OF WHEY BASED CUSTARD APPLE (ANNONA SQUAMOSA L.) PULP BEVERAGE– DIPIKA D. KHODKE , K.U. BIDWE, R.R. SHELKE AND P.A. KAHATE 53
11 EFFECT OF STORAGE ON ACCEPTABILITY AND NUTRIENT CONTENT OF IRON RICH TOFFEE–T.N. KHAN AND J.P. NERLEKAR 58
12 PRODUCT DEVELOPMENT AND ORGANOLAPTIC EVALUATION OF PUMPKIN SEED– MAMTA JAISWAL AND RACHANA BARANWAL 61
13 FOOD INTAKE, BMI AND HEMOGLOBIN LEVEL OF URBAN ADOLESCENT GIRLS–SANJU DEVI AND MADHU GOYAL 64
14 MANAGEMENT OF NICOTINE INDUCED ANOREXIA WITH FOOD CRAVINGS– SYED MOHAMMAD UMAIR, SHAZIYA JAVED AND DEEKSHA KAPOOR 71
15 STUDY ON QUALITATIVE ATTRIBUTES OF RTS BEVERAGE OF MIXED FRUIT USING BAEL AND ORANGE UNDER DIFFERENT STORAGE CONDITIONS– DEVENDRA KUMAR, R.N. SHUKLA AND SANJEEV KUMAR 79
16 DEVELOPMENT OF FORTIFIED RICE BASED PASTA INCORPORATED WITH SPINACH POWDER– PRAGYA TRIVEDI 85
17 DIETARY INTAKE OF PRIMARY SCHOOL CHILDREN AMONG TWO TRIBES OF MEGHALAYA– NAMITA SINGH, SHIPRA NAGAR AND RANJITA DEVI TAKHELLAMBAM 88
18 NUTRITION COUNSELLING: AN EFFECTIVE MEASURE TO IMPROVE MATERNAL AND CHILD NUTRITION AND HEALTH– HARMANJOT KAUR, KIRAN GROVER AND NAVJOT KAUR 94
19 DEVELOPMENT OF OMEGA-3 RICH FOOD PRODUCTS USING SOYBEAN AND FLAXSEED– MAMTA JAISWAL AND SHALINI AGRAHARI 102
20 BREAKFAST CONSUMPTION PATTERN AND NUTRITIONAL STATUS OF ADOLESCENT GIRLS– DIVYA JAIN AND KIRAN GROVER 106
21 PREPARATION OF BASUNDI FROM BUFFALO MILK BLENDED WITH CUSTARD APPLE (ANNONA SQUAMOSA L.) PULP– D.N. PHALAKE, S.D. CHAVAN, R.R. SHELKE, S.P. NAGE AND S.R. SHEGOKAR 112
22 ANTI-NUTRITIONAL FACTORS AND MINERAL CONTENT OF DIFFERENT OAT (AVENA SATIVA L.) VARIETIES– BHAWNA MEHTA AND SUDESH JOOD 117
23 EFFECT OF TEMPERATURE AND RELATIVE HUMIDITY ON VARIATION OF PHYSICO-CHEMICAL PROPERTIES OF STORAGE AND PACKED JAGGERY– H.N. RAMYA, A. ASHWINI AND BHARATI C. MIRAJKAR 121
24 NUTRITIONAL ASSESSMENT OF AGRICULTURE ADULT WOMEN (18-40 YEARS) IN SULTANPUR DISTRICT– MAMTA JAISWAL AND PRIYANKA CHAURASIYA 134
25 REDUCTION OF ANTI NUTRITIONAL FACTORS IN DIFFERENTLY PROCESSED SUPPLEMENTARY SOYA PRODUCTS– N.S. GHATGE 138
26 ELIMINATION OF SUGAR RICH CONFECTIONERIES IN CHILDREN WITHADHD SYMPTOMATOLOGY– G.K. BEELA AND V.R. RAJI 143
27 EFFECT OF PROCESSING ON THE NUTRITIONAL COMPOSITION OF RAGI (ELEUSINE CORACANA)– MEGHA BANSAL AND NAVJOT KAUR 150
28 QUALITY CHARACTERISTICS OF BLENDED WHEAT FLOUR WITH BAJRA, CHICKPEA SOYBEAN AND MAIZE FLOURS– SUVEDITA KATIYAR AND RAKHEE KATIYAR 156
29 COMPARISION OF NUTRITIONAL STATUS OF SCHOOL GOING GIRLS (7-9 YEARS) RESIDING IN SHELTER HOMES OF UDAIPUR CITY– UMANG NIGAM, SARLA LAKHAWAT AND GEETIKA SHARMA 163
30 TOTAL PHENOLIC, FLAVONOID, BETA- CAROTENE AND IN-VITRO ANTI-OXIDANT ACTIVITY OF VEGETABLE WASTES COLLECTED FROM HOTELS AND FOOD PROCESSING CENTRE– SARBASWARUP GHOSH, JAYANTA KUMAR CHATTERJEE, ALOK KUMAR HAZRA AND BANTI CHAKRABORTY 169
31 DEVELOPMENT, SENSORY AND NUTRITIONAL EVALUATION OF BAJRA MIX PRODUCTS– ARCHANA KUMARI 175
32 STUDIES ON PROCESS STANDARDIZATION OF ULTRA-FILTERED PINEAPPLE FLAVOURED SHRIKHAND WHEY BEVERAGE– S.D. KATKE AND P.S. PATIL 180
33 DEVELOPMENT OF WHEY BASED READY TO SERVE (RTS) BEVERAGE USING RHODODENDRON ARBORETUM EXTRACT– ANURADHA DUTTA, SHWETA SURI, RAUSHAN KHAN, NALINI TRIVEDI, URVASHI SAGAR AND DEEPA TIWARI 187
34 SPIRULINA AS SUPER FOOD: PRODUCT ENRICHMENT– KIRAN AGRAHARI AND SHABNAM JAHAN 194
35 QUALITY EVALUATION OF SELECTED KULFI SAMPLES SOLD IN THE MARKET OF BIKANER CITY (RAJASTHAN)– ROOPAM GUPTA AND MADHU GOYAL 198
36 ASSESSMENT OF THERAPEUTIC EFFECT OF MORINGA FORTIFIED PRODUCTS– ARCHANA KUMARI AND JITENDRA SINGH 201
37 SENSORY PERCEPTION OF WHEY ENRICHED COOKIES– SHIKHA, RASHMI SINGH, M.P.S. YADAV AND ANJANI SINGH 205
38 QUALITY EVALUATION AND EFFICACY OF PRODUCTS BY INCORPORATING BETEL LEAVES AS A FUNCTIONAL FOOD– KIRAN AGRAHARI AND ANAMIKA PANDEY 208
39 ADVANCED TECHNIQUES FOR PRESERVATION, PROCESSING AND VALUE ADDITION OF FRUITS AND VEGETABLES TO GENERATE EXTRA INCOME– ARCHANA KUMARI AND JITENDRA SINGH 212
40 PROCESSING OF GROUNDNUT AND SOYBEAN TO ENHANCE THEIR VALUE– ARCHANA KUMARI AND JITENDRA SINGH 218