Browsing by Author "Chellammal, S"

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Developing baked and confectionery products based on sweet potato
(Department of Home Science, College of Agriculture, Vellayani, 1999) Elizabeth Augustine; Chellammal, S
A study on ‘Developing baked and confectionery products based on sweet potato' was conducted with major objective to develop value added baked and confectionery products based on sweet potato flour. The study comprised of standardisation of raw materials, product development, assessing nutritional significance, organoleptic quality studies, preference tests and shelf life studies. The five baked and five confectionery products was formulated with sweet potato flour as the basic ingredient. Three combinations were tried with different proportions of sweet potato flour. The other ingredients added to sweet potato flour were maida, egg, sugar, ghee and skimmed milk powder. The selection of best combination was based on amino acid scores chemical scores and cost benefit ratio. A combination with 50 per cent sweet potato flour and 50 per cent maida was selected as the ideal combination, since it secured higher amino acid score and chemical score. The cost of the combination was also found to be satisfactory. The nutritional composition of the food product revealed that the product contained all the nutrients in optimum quantity. The nutritional quality of the developed food products after processing with reference to calories, proteins, β carotene, calcium, phosphorous and zinc were determined through suitable laboratory techniques. ISI type tests specified to such products were administered to the developed foods and the values were comparable with ISI specification. Organoleptic studies of the developed food products was assessed by two groups of consumers viz., college students and technical experts. The parameters tested were appearance, colour, flavour, texture and taste. The analysis revealed that both the baked and confectionery products got highest scores. Baked products had a slightly higher mean score, compared to confectionary products. In the preference tests of the developed products conducted among farm women of Venganoor, Srikariyam and Kaliyoor panchayath and entrepreneurs in Thiruvananthapuram city were also showed the same result. Moisture and insect infestation were-lower in flour stored in glass and plastic containers. Effect of storage on moisture and over all acceptability were revealed that there was an increase in moisture content during the fourth week of storage period. There was an increase in moisture during storage and the difference was statistically significant. The overall acceptability was found to be decreased after storage. There was no insect infestation in the developed products during the storage period. The assessment of microbiological quality revealed that all the products were attacked by different types of microorganisms. The result of the present study suggest that new methods of processing could be introduced to add value to the crop and it is possible to develop different types of processed products based on sweet potato products which may result in increased consumption of tuber in the future and also for building up a healthy rural population.
Developing blended preserved products based on sweet potato
(Department of Home Science, College of Agriculture,Vellayani, 2002) Roopa, G K; Chellammal, S
A study on 'Developing blended preserved products based on sweet potato' was conducted with the major objective to develop value added preserved products based on sweet potato and to transfer the technology to self help groups. The study comprised of selection of tubers, selection of products, selection of blends, standardization of blended and plain sweet potato products, formulation of recipes for the products, assessing chemical, organoleptic and shelf life qualities of the products and finally transferring the developed technology to self help groups. Three preserved products, viz., leather, jam and wine were prepared using two varieties of sweet potato, viz., Kanjanghad and Sri Bhadra in plain forms and also in combination with mango and pineapple in three different proportions. The chemical composition of developed products with reference to pH, acidity, TSS, reducing sugar and total sugar were determined through suitable laboratory techniques. An' acceptable balancing of the various chemical constituents were seen in the products. The developed products, when studied for FPO requirements were found to satisfy the quality standards. Cost benefit analysis of the products was also favourable with low production expense and so low cost of the product. Organoleptic qualities of the developed preserved products were assessed by a judging panel. The parameters tested were appearance, colour, flavour, 2 taste, texture, consistency and clarity. The analysis revealed that both the plain and blended products got acceptable scores. The results of consumer acceptability was also satisfactory as it indicates that the sweet potato mango blends were more acceptable for leather while for - jam and leather, combination of sweet potato with pineapple was more accepted. A preference test of the developed products was conducted among members of self-help groups where the rating was high for jam and leather and wine was less preferred. The shelf life assessment of the developed products showed satisfactory results. The evaluation of chemical parameters showed only small variation in most of the chemical constituents was there for leather and jam. While for wine, an enhancement in chemical balance was observed as the storage period proceeded. Tangible changes were noted for the sensory qualities of leather and jam during storage. Storing was found to improve the sensory qualities of wine. The assessment of microbial quality revealed that the products were microbially safe. Evaluation of rate technology adoption, after transferring the technology to self help groups, reveled satisfactory results.
Developing complimentary food products based on cassava and sweet potato
(Department of Home Science, College of Agriculture, Vellayani, 1995) Chellammal, S; Prema, L
The present study on developing complementary foods based on cassava and sweet potato was under taken to utilize the high energy root crops such as cassava and sweet potato for the development of complementary foods and to ascertain their nutritional adequacy, physiological tolerance, organoleptic and shelf life qualities. The survey on the consumption of processed foods indicated that all the families surveyed were aware of the different processed foods available in the market irrespective of the family income. Variables like, food expenditure family income, educational status of the housewife, number of children in the family and family size were found to have a positive correlation with the consumption of processed foods. The employment status of the women had a significant correlation with the consumption of the processed foods. In high income families, the consumption of processed foods was more among unemployed women. Employed women of high middle income families consumed more processed foods than unemployed women of that category. But the employment status of women did not make any significant difference among the middle income families with regard to the consumption of processed foods. Type tests administered for the raw ingredients revealed that the moisture content for all the raw ingredients were lower than ISI specified values. And low moisture values were advantageous in product development. Protein and ash content of certain ingredients were slightly lower than ISI prescribed values but the difference was not statistically significant. Type tests administered for the products revealed that all the characteristics were comparable with ISI specifications. Regarding physical characteristics sweet potato noodles secured lower scores than cassava and standard noodles for different quality parameters. However the developed macaronis were equal or better in physical characteristics. Cooking time for the extruded foods were on par with standard products. The bulk density of standard noodles was significantly lower than cassava and sweet potato noodles. Bulk density of macroni was higher than that of noodles in all the three categories. All the foods developed had essential nutrients in optimum quantity. When the nutrients were computed they were observed to be slightly higher indication loss during processing. The loss was statistically significant for protein and carotene in the extruded foods. Assessment on the physiological tolerance revealed that among the experimental groups weaning mixes exhibited higher values for P.E.R. B.V, D.C and N.P.U which were comparable with the control group. The PER of the developed foods were 1.99 and above, indicating that the quality of protein is good. The study on the organoleptic qualities of the developed food revealed that cassava based foods could be rated as equal or even better on certain quality parameters than standard. Sweet potato based foods secured lower scores. Women from high income group who were the predominant consumers of processed foods, fully agreed with the judgment of technical experts. All the foods developed, were rated positively by majority of the farm women. Regarding shelf life qualities, the storage containers had significant effect on the moisture level and peroxide value of the stored products. However the storage containers did not have any significant influence on the total sugar content. There was increase in all the three quality parameters throughout storage period, the highest being in polythene bags followed by steel containers. There was no insect infestation upto 6 months of storage period irrespective of containers and products . Products stored in glass and plastic containers were free of insect infestation through out the storage period of one year. Among the other two containers the infestation was more in polythene bags than in products stored in steel containers. The insects identified were S.orysae, T.castaneum and A. Fasciculatus. Microbial status after the storage period, revealed that there were five samples in which there was neither fungal nor bacterial growth. Though there was fungal or bacterial growth in other samples the count was within the maximum limit specified by ISI. The technologies developed in the present study could be transferred to unemployed youth and women so that they can start small scale processing units which is the present lacunae in food processing industry in our country.
Efficacy of flaxseed supplement on the lipid profile of hyperlipidemic subjects
(Department of Home Science, College of Agriculture, Vellayani, 2007) Lakshmi, V; Chellammal, S
The present study entitled “Efficacy of flaxseed supplement on the lipid profile of hyperlipidemic subjects” was undertaken with an objective to assess the impact of flaxseed supplement on the blood lipid profile of hyperlipidemic subjects. The supplement was formulated with flaxseed as the basic ingredient along with rice and jaggery. Ten combinations of varying proportions were formulated and the best combination was selected based on overall acceptability, nutritional adequacy and cost. Out of the ten combinations C4 (with flaxseed: 25g, Rice: 10g, Jaggery: 5g) obtained the highest score for overall acceptability, nutritional adequacy and cost was selected for the conduct of feeding trial. A list of hyperlipidemic respondents was collected from three hospitals of Thiruvanathapuram city (SK Hospital, PRS Hospital and Chelsa Hospital). From the list, one hundred respondents who fulfilled the inclusion criteria (such as subjects willingness and Co-operation, age (between 35 to 55yrs), Serum cholesterol level 200mg/dl and above, persons who are free from other degenerative diseases and who are not under medication for hyperlipidemia) were selected for the study. Details on their medical and health history, socio-economic background, dietary and lifestyle pattern were collected using standard procedures. The medical and health history of respondents revealed that 11 per cent had family history for Hyperlipidemia. Their BMI ranged from 25.0 - 30.0 and WHR from 0.8- 0.85. Most of the respondents (59 per cent) were overweight. The socio economic survey explained that monthly income ranged from Rs5000 to Rs10, 000. 65 per cent had some types of stress and strain. 87per cent of them had adequate family and social support.Diet counselling was imparted to the hundred respondents and their attitude towards foods and food supplements was tested using attitude test. Based on the scores obtained and also their willingness to participate in the study 45subjects were selected for the feeding trial. The study group was further divided into experimental and control group. The formulated flaxseed supplement (40g) was distributed to the experimental group in the form of laddus for three months. The blood lipid profile was estimated initially intermediately and finally for both the groups. The results revealed a significant difference in the blood lipid values of experimental group after flaxseed supplementation. The lipid values of the experimental group were compared with the values of the control group to test the significance of flaxseed supplementation using t-test and analysis of variance (ANOVA). The results showed significant difference in the TC, HDL, LDL, and VLDL values between two groups at 5percent level of significance except for TG which was statistically insignificant. This study revealed that flaxseed supplementation can bring down the total cholesterol in hyperlipidemics and improve their lipid profile. Flaxseed can very well be recommended as a functional food for hyperlipidemics.
Feasibility of formulating ready to eat` products based on cassava
(Department of Home Science, College of Agriculture, Vellayani, 1997) Syama Mary Mathew; Chellammal, S
Formulating extruded food based on dioscorea (Dioscorea rotundata Poir) and Taro (Colocasia esulenta(L.)Schott.)
(Department of Home Science, College of Agriculture, Vellayani, 2004) Deepthi Karolin, K; Chellammal, S
Formulating fermented cassava food products
(Department of Home Science, College of Agriculture, Vellayani, 1989) Sathyalakshmi, C; Chellammal, S
Formulation of protein rich ready to mix food based on rice soya blend
(Department of Home Science, College of Agriculture, Vellayani, 1997) Litty Andrews; Chellammal, S
Impact of soy based energy food on the nutritional status and performance of adolescent athletes
(Department of Home Science, College of Agriculture, Vellayani, 1999) Rohini Nair; Chellammal, S
The present study on "The impact of soy based energy food on the nutritional status and performance of adolescent athletes", was initiated using soy grit as the basic ingredient. Other ingredients used were milk powder, malted wheat, maida, cassava, rice and sweet potato. The principles governing the selection of the best combination of ingredients were nutritional adequacy, overall acceptability and cost. The combination of soy, malted wheat and milk powder in the proportion of 5 :4: 1 which secured high scores for the development of energy food. Type tests specified by the Bureau of Indian Standards administered to the food revealed that the product satisfied the 'BIS' specification for similar products. The energy and protein content was even higher than specified. Ten types of biscuits such as plain, butter, chocholate, grnger, sweet-salty, dates, jam and melt-in-mouth biscuits were standardised in the laboratory using the formulated energy food. The most preferred biscuit for the conduct of the feeding trial PyefeAevt(£ was selected based on the organoleptic tests, ," ',,;:":: _ <.. of the 2 consumers and cost. The tests revealed that both butter and chocholate biscuits were preferred by .most of the consumers. Chocholate biscuit was selected with regard to its lower cost of production when compared to butter biscuit. The quality parameters of the biscuit were comparable with 'BIS' specification. The impact of the food on the nutritional status and performance was assessed on adolescent athletes (girls). Athletes from a local sports hostel in the age group of 11 to 14 years were selected for this purpose. The nutritional status of the athletes assessed through anthropometric measurements (height, weight, arm and chest circumference), clinical profile and biochemical estimation recorded a significant improvement with special reference to weight, arm circumference, haemoglobin and serum protein levels of the athletes. The performance of the athletes after the incorporation of the energy food was assessed using aerobic, anaerobic and strength tests. A significant improvement in all the above tests were recorded. The above observations and findings of the study revealed that the developed energy food in the form of biscuits can be effectively used as a supplement for improving the health and thereby enhancing the performance of athletes especially young athletes.
Nutritional profile of middle aged women of below poverty line (BPL) families with special reference to micronutrients
(Department of Home Science, College of Agriculture, Vellayani, 2005) Anitha Chandran, C; Chellammal, S
Standardisation of reversal diets for cardiac patients
(Department of Home Science, College of Agriculture, Vellayani, 2001) Soumya, I G; Chellammal, S
The present study on "Standardisation of reversal diets for cardiac patients" was undertaken with an objective to standardise reversal diets which suited Kerala conditions, and to assess its impact on the blood lipid profile of selected cardiac patients through diet counselling. Based on the principles of reversal diet and traditional recipes of Kerala, modified diets low in fat, high in fibre, moderate salt and sugar, without any stimulants and fleshy foods were planned. A seven day's menu was formulated by modifying the normal diets of Kerala to meet the needs of cardiac patients with reference to nutritional requirement and variety. Three types of menu (1000 Kcal., 1250 Kcal. and 1500 Kcal.) were planned on the basis of total calorie requirement. Each recipe selected under the seven day's menu was worked out with respect to the quantity of raw ingredients, salt and fat added and the major cooking method adopted. A ready-reckoner was formulated which explained in detail the quantity of raw ingredients, method of cooking as well as the cooked volume of the product. The nutritive value of the planned diet was computed with the aid of food composition table. Inorder to conduct a general counselling, a data-base survey was carried out at Medical College Hospital- Thiruvananthapuram, Al-Arif Hospital - Ambalathara and P.R.S. Hospital - Killippalam. Details regarding the socio-economic, dietary, blood lipid profile and lifestyle pattern were collected from 150 patients and they were given general counselling. The awareness about dietary modifications of cardiac disease as well as the rate of adoption were measured using suitably structured schedule. From among the 150 respondents, 30 subjects were selected who satisfied the inclusion criteria such as willingness to participate, higher adoption rate, uniform medication and severity of the disease. They were subjected to intensive diet counselling. Intensive diet counselling was conducted for the patients along with their spouses. Diets chart and booklet on 'Diet and Heart Disease' were distributed to them along with the Ready Reckoner. The respondents were advised to follow the modified diet for a period of three months. The initial and final blood lipid profile (TC, TG, HDL, LDL and VLDL) of these respondents were estimated using standard techniques. Results indicated that there was significant difference between the initial and final blood lipid values along with gain in knowledge and increased rate of adoption. This reveals the positive impact of reversal diet in the effective management of cardiac diseases.
Standardization of recipes based on rice - soya extruded product
(Department of Home Science, College of Agriculture, Vellayani, 1997) Anna Jacob; Chellammal, S
The study on "Standardization of recipes based on rice-soya extruded product" was undertaken to formulate an extruded product 'sev', and to standardize recipes with the developed product. Rice and soya were the basic ingredients selected for the formulation of the extruded food. Maida, cassava and sweet potato flour were tried along with rice and soya. With these food ingredients twelve combinations were tried for the development of sev , protein quality, extrusion behaviour, cost and acceptibility of the twelve combinations were assessed. The combination with rice, soya and maida in the proportion 60:20:20 got the maximum overall score and this combination was selected for the development of the product, sev. The cooking characteristics such as cooking time, water density and water absorption index of the developed sev was found to be good. The type tests administered to be revealed that the product was compared with ISI specifications. The acceptability of the developed sev was ascertained with special reference to physical, organoleptic and nutritional qualities. The physical characteristics of sev was well comparable in all the parameters and shape of the sev was better than the standard one. The developed sev contained all the nutrients in optimum quantity. However there was slight decrease in the nutrient content after processing due to of loss in nutrients during processing. Fifteen recipes with sev were formulated and standardized in the laboratory such as sev Kheer, sev idli, sev upuma, sev puttu, sev sweet samosa, sev triflower, vegetable sev, sev kofta pulao, sev biriyani, sev loaf, mango sev, lime sev, sev kedgeree, sev bologness and italian sev. The organoleptic quality attributes such as appearance, colour, flavour, texture and taste of the sev was also comparable with standard one. The organoleptic qualities of the fifteen recipes were assessed and sev kheer was ranked first among them. The preference test for the recipes were conducted among college students and farm women. Majority of the recipes were scored positively by both the group. Sev kheer was rank first by both the group.From the above observptions and findings it is clear that, it is possible to develop an organoleptically and nutritionally adequate extruded food based on rice and soya, and different novel recipes could be standardised from the product, and this could also be taken as an income generating activity.