N. Narayan Prasad

Effect of storage on resistant starch content of processed ready-to-eat foods

Abstract In recent years, there has been an increased demand for processed convenient foods, particularly for the Armed Forces. Such foods should provide energy and other nutrients in the required proportions to promote health and nutrition of the army personnel. This study evaluated the effect of storage on the resistant starch (RS) content of selected ready-to-eat (RTE) foods, viz., vegetable kichidi, vegetable pulav, chicken pulav, mutton pulav, sooji halwa, upma, cauliflower peas curry and potato peas curry prepared by Defence Food Research Laboratory (DFRL). Resistant starch was quantified directly in the residues obtained after removing digested starch in simulated physiological conditions. Nutrient content and carbohydrate profile of the foods were also analysed. Nutrient content varied depending on the basic ingredients used in their preparation. Total starch ranged from 18–74% and dietary fibre 13–20%, respectively. Storage of 4 months resulted in a significant increase ( P

Proximate and mineral composition of some processed traditional and popular Indian dishes

Abstract Proximate and mineral composition of 30 different traditional and popular Indian foods, categorised as either ready-to-eat or easy-to-reconstitute or freeze dried products have been evaluated. Of the 30 products, the proximal score of eleven and mineral composition of two items have been reported recently, elsewhere. The various products employed for the present study include vegetable pulav, dehydrated pulses/curries, upma, mutton/chicken curry, which form part of main meals, and certain fruit beverage powders of pineapple, mangoes and grapes. All the products, tested for their shelf stability (minimum of 6–12 months at ambient conditions) and microbiological safety, have been found to provide approximately 350–660 kcals 100 g −1 (on moisture-free-basis), depending on the type of product. The pulse, meat/chicken items were found to be protein-rich. Fat content in all the products varied, depending on the amount of hydrogenated oil used in their preparations. However, the fruit-based products contained negligible amounts of both protein and fat. The various minerals and trace elements analysed, include sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, aluminium and lead. The elemental composition of each of the products varied with the different ingredients going into their preparation. However, it is noteworthy, that contaminants such as lead and aluminium are present in quantities well below the limits prescribed by standard institutions such as PFA and ASC. The nutrient database generated hitherto, while suggesting that the products are nutritionally good/safe, also enables nutrient-labelling of the products. Further, it helps the nutritionists and food planners to formulate different diets to meet the varied needs of the consumer.

Proximate composition and dietary fibre content of various foods/rations processed to suit the Indian palate

The proximate composition and dietary fibre contents of various processed foods either in ready-to-eat (RTE) or easy-to-reconstitute (ETR) form have been evaluated. The RTE foods included flavoured chapathy (unleavened bread), spiced potato chapathy and chikki (peanut candy), while the ETR foods contained items such as precooked dehydrated (PD) khichdi, PD vegetable pulav (rice based item), PD green gram dal curry, instant upma mix and instant halwa mix. Three different rations formulated out of these products have also been studied. Among the individual items studied, instant halwa and upma mixes have been found to be calorie dense (5400 kcal kg−1 FW). The other items provided about 3000 to 4700 kcal kg−1 FW. The rations, on the other hand, provided about 3500 kcal person−1 day−1. All the food items except instant halwa mix were found to contain high amounts of insoluble and total dietary fibre (TDF). The rations were estimated to provide 60–70 g TDF person−1 day−1.

Quality of Textured Soya Protein During Storage in Different Packaging Materials

Abstract The shelf stability of textured soya protein (TSP) procured from a single source and packaged in seven different packaging materials [viz. low density polyethylene (LDPE), HDPE, and polypropylene (PP) of 300 and 500 G and HDPE–LDPE–HDPE] in quantities of 10 kg each and stored at three different climatic conditions (viz hot and dry—Jodhpur; hot and humid—Tezpur; normal Mysore) for one year was studied. At the end of 6, 9, and 12 months, samples were drawn and analyzed for the quality parameters like moisture, browning, thiobarbituric acid reactive substances (TBARS), uric acid, water holding capacity (WHC), available lysine, in vitro digestibility, and sensory attributes. Anti nutritional factors like trypsin inhibitor activity (TIA) and phytic acid were also evaluated. The changes in the moisture content and non‐enzymatic browning correlated well with the relative humidity of the place of storage. However the TBARS showed wide variations while the WHC varied between 2.6 and 2.9 of water/g material. Interestingly the TIA showed a ten‐fold decrease (6.65 vs. 0.68 mg/g). The reduction in available lysine (6.33 vs. 5.29/16 g N) correlated well with the observed reduction in in vitro digestibility (84% vs. 73%). Although the sensory quality showed a decline by the end of 12 months storage period, the overall acceptability of the product on the 9 point Hedonic scale, remained very good. It is inferred from the present study that packaging of TSP in HDPE‐500 Primary Sac and HDPE woven Secondary Sac, keeps the product shelf stable up to one year even under diverse climatic conditions.

Effect of vitamin E on the lipid peroxidation induced by polyunsaturated fatty acids vis-a-vis cholesterol in rats fed Indian army ration

Abstract Effect of vitamin E on the lipid peroxidation induced by polyunsaturated fatty acids (PUFA) alone and PUFA in conjuction with cholesteril was stdied in liver and erythrocyte membrane of rats fed a natural mixed diet normally consumed by the Indian military personnel. Increased consumption of PUFA or PUFA together with cholesterol (eg. lacto-ovo-vegetarians) was found to have deleterious effect on the integrity of the tissue membranes, in vitro, due to peroxidative damage caused by the significant increase in the tissue lipid peroxidation rate. This effect was found to be more pronounced in the latter case. However, an increase in the vitamin E to PUFA ratio in the diet resulted in a notable counter effect.