Untitled Document

SELECT ANOTHER ISSUE

SELECT JOURNALS

HOME

ALL RESEARCH PAPERS OF

FOOD SCIENCE RESEARCH JOURNAL

(Volume 9 Issue 1, April 2018)

CLICK TITLE TO VIEW FULL RESEARCH PAPER

S.No.	TITLE	PAGE 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