Kavita Waghray - Academia.edu (original) (raw)

Papers by Kavita Waghray

Algorithms for Intelligent Systems, 2021

Iranian Journal of Chemistry & Chemical Engineering-international English Edition, 2021

Films were prepared using casting method from enset starch, as a filler material, glycerol & sorb... more Films were prepared using casting method from enset starch, as a filler material, glycerol & sorbitol as plasticizers at different concentrations (15, 25 and 35%). And glucose, fructose and sucrose were added to enhance flexibility. The films were characterized and compared the effect of plasticizer type (glycerol and sorbitol) and concentration some physicochemical properties of ES based films. The films were analyzed for moisture content, film density, and thickness, swelling capacity, tensile strength and percentage elongation. The study indicated that moisture content, film thickness, film density, swelling capacity, tensile strength and percentage elongation are dependent on the type of plasticizer and its concentration. Increasing the plasticizer concentration from 15 to 35 % increases moisture content, film thickness; decreases the film density, water swelling capacity and tensile strength of films, regardless of the plasticizer type used.

International Journal of Food Sciences and Nutrition, 2017

The work is undertaken to evaluate the preliminary phyto-chemicals, anti-microbial activity of ro... more The work is undertaken to evaluate the preliminary phyto-chemicals, anti-microbial activity of root, stem, leaf, flower and fruit extracts. The highest anti-fungal activity was observed against M. phaseolina by aqueous extract of flower. The highest anti-bacterial activity was observed against S. typhi by methanol extract of leaf. This medicinal plant was the source of the secondary metabolites i.e., alkaloid, flavonoids, saponin etc. The outcomes of the present study specified the plant possess various potentially active secondary metabolites which help for the developing pharmaceuticals, especially antimicrobial drugs. It is the first-ever information about this plant and it will help with pharmacological studies of Telosma pallida L.

Papads are cereal or legume based preserved products, which are consumed after deep fat frying. T... more Papads are cereal or legume based preserved products, which are consumed after deep fat frying. Those were chosen for value addition with aromatic herb (mint leaves). Legume based papads are prepared using black gram, mint leaves at different levels (10 %, 15%, 20%, 25%, 30%). All the chemical constituents like moisture content, ash content, pH, alkalinity, acid insoluble ash, fat, carotene content and crude fibre were evaluated and the values of all the levels of mint leaves incorporated papads were found to be remarkable. The fried papads were subjected to sensory evaluation by semi trained panelists and all the samples subjected for sensory evaluation were accepted equally by the panelists. Flavour, Minerals, vitamins and fibre contents of mint leaves papads were increased remarkably as the percent of mint leaves increase. Apart from adding sensory parameters like flavour and nutritional value to the papads, the mint leaves are also adding some health benefits.

The present research study was performed to investigate the proximate analysis, microbial analysi... more The present research study was performed to investigate the proximate analysis, microbial analysis, sensory evaluation and shelf life of the developed spiced sorghum biscuits of composite flours prepared by using refined wheat flour (Triticum aestivum) and sorghum flour (Sorghum bicolor). Five blends were prepared by homogenously mixing sorghum flour and wheat flours in the percentage proportions: 0:100, 30:70, 50:50, 70:30, 60:40 (SF: WF) and later used to make cookies. Proximate analysis, microbial analysis and sensory evaluation of cookies made from the above combinations were determined. The results of the proximate composition showed that the S4 is the acceptable product for the consumption respectively. The developed spiced sorghum biscuits were packed in metallised polyester pouches and the shelf life of the developed pouches was observed to be 60 days. Sensory evaluation of the packed product was conducted at an interval of 15 days respectively. Statistical results revealed ...

The present study focussed on reduction of calories by incorporation of Coconut milk as varying i... more The present study focussed on reduction of calories by incorporation of Coconut milk as varying ingredient replacing butter in cupcake to enhance the nutritive value and evaluate decrease in consumption of calories and making it fibre rich by using Organic Whole wheat Flour. Coconut milk is highly nutritious rich in vitamins and minerals. Studies done on development of a cupcake using coconut milk replacing butter in proportions of 25%, 50%, 75% and 100% to lower the calories of the product. Formulation 1: Cupcakes developed using refined flour (Maida) as varying ingredient of coconut milk. Formulation 2: Cupcakes developed using Organic Whole wheat flour (Atta) and coconut milk as varying ingredient replacing butter. Sensory evaluation of the samples was carried out using 9 point Hedonic scale for various attributes namely color, texture, taste, flavor and overall acceptability.

International Journal Of Community Medicine And Public Health

Background: Portulacaoleraca (Purslane) has several health benefits. It is listed by the world he... more Background: Portulacaoleraca (Purslane) has several health benefits. It is listed by the world health organisation as one of the most used medicinal plants and it has been given the term 'global panacea'. Many studies have demonstrated various pharmacological effects of this plant including hypoglycaemic, hypocholesterolemic, hypotriglyceridemic and antioxidant effects.Methods: A new product was developed using dried Portulacaoleraca leaves which was similar to spice powder/ chutney powder/karampodi and is used in South India as a food adjunct. The new product developed was used for supplementation studies for 90 days (3 months) among hyper triglyceridemic subjects after receiving a written informed consent. Biochemical parameters like lipid profile, i.e., total cholesterol, low density lipoprotein cholesterol, triglycerides, high density lipoprotein cholesterol, very low density lipoprotein cholesterol, kidney function test, liver function test were assessed. Baseline infor...

Journal of Pharmaceutical Research International

Andrographolide, is a chemical compound obtained from the Andrographis paniculata (Family- Acanth... more Andrographolide, is a chemical compound obtained from the Andrographis paniculata (Family- Acanthaceae), maybe a diterpene lactone ring is responsible for various biological activities like anti-inflammation, anti-microbial anti-cancer, anti-obesity, anti-diabetes, anti-oxidant immunomodulatory, antiseptic, hypolipidemic, cardioprotective, hepatoprotective, neuroprotective effects and other biological activities. In Current research activities worldwide to exhibit the beneficial role of Andrographolide are continuously enriching the therapeutic arsenal of this important Phyto molecule. For this purpose, several databases were accustomed explore for the anticancer/cytotoxic effects of the andrographolide in pre-clinical and clinical studies. During this report, an attempt has been given to spotlight the research findings, related to therapeutic potentials and up-to-date development within the pharmacological activities of andrographolide. Andrographolide is often one of the potential...

Studies on Home and Community Science

Health Scope

Background: Papads are cereal or legume based preserved products rich in proteins. They are consu... more Background: Papads are cereal or legume based preserved products rich in proteins. They are consumed after deep fat frying as a side dish in India. In the present work, the traditional savoury was chosen for value addition with green leafy vegetables i.e., purslane leaves. Legume based papads were prepared using black gram and purslane leaves with different amounts (10%, 15%, 20%, 25%, and 30%). Objectives: The present study was conducted to develop value added traditional savoury with green leafy vegetables (purslane). Materials and Methods: Physical and chemical analyses of the raw papads were carried out according to the Association of Analytical Communities (AOAC) methods. The fried papads were tested for oil uptake and also, subjected to sensory evaluation by semi-trained panelists. Results: All the chemical constituents like moisture content, ash content, pH, alkalinity, acid insoluble ash of all the different amounts were on par with the control, whereas ß-carotene content and crude fiber which were calculated theoretically increased as the percentage of incorporated green leafy vegetables increased. All the samples subjected for sensory evaluation were accepted equally by the panelists. Micronutrients, vitamins, and dietary fiber contents of green leafy vegetable papads increased remarkably. Conclusions: This work gained satisfactory results in developing a nutritionally fortified and palatably accepted papads using purslane leaves.

Asian Journal of Dairy and Food Research, 2016

A health food was developed by blending ragi malt (finger millet malt) with oats flour to avail c... more A health food was developed by blending ragi malt (finger millet malt) with oats flour to avail complementary health benefits. Micronutrients are essential for growth and development of children below five years, for proper functioning of every system in the body and are vital for good health. Finger millet is rich source of calcium, iron and dietary fiber, while oats are dense with dietary fiber, proteins, vitamins, minerals and phytochemicals. Ragi malt was blended with oats flour at different levels 10%, 20% and 30% respectively. The incorporated products were subjected to sensory analysis by a panel of 30 members using 5 point Hedonic scale. Formula 1 (10% oats flour formulation) was rated superior to control sample. The superior sample was analyzed and results were compared with FSSAI standards for Malt Based Foods. Shelf life of the product was about 90 days under ambient environment when packed and stored in metallized polyester

The Indian Journal of Nutrition and Dietetics, 2016

The study aimed to assess the level of under nutrition among children of 0-6 year age as influenc... more The study aimed to assess the level of under nutrition among children of 0-6 year age as influenced by their communities, gender, age group, caste and socio economic status of parents. All 14 Tahasils of Ahmednagar District of Maharashtra State, India were considered for the study. Preschoolers of 0-6 year age with<Median-3SD weight for age by WHO standards and were in grade III and IV level of under nutrition by IAP classifications were the participants. The higher proportion of girls and particularly children from tribal and socially deprived castes viz. Scheduled Tribes (ST), Scheduled Caste (SC) and Nomadic Tribes (NT) were found severely under nourished. More children of age group 12-35 months were found to be severely under nourished. The lower and middle socio economic status and severe under nutrition exhibited strong association.

Advances in Diabetes and Metabolism, 2014

A cross-sectional population-based study was conducted on 1440 Indian children in Hyderabad to de... more A cross-sectional population-based study was conducted on 1440 Indian children in Hyderabad to determine the prevalence of obesity, impaired fasting glucose (IFG) and type 2 diabetes mellitus (T2DM), and to determine whether the increase in T2DM among adults is applicable to this population. Information was gathered through a questionnaire. All the children were screened for fasting capillary blood glucose (FCBG) and anthropometric measurements. None had impaired fasting glucose (IFG) or type 2 diabetes. The school age children and adolescents were categorized into various grades of nutritional status using WHO Reference values of BMI Z-scores. Among the total children, 15.9% of girls, 15.9% of boys were overweight, and 4.2% and 9.5% were obese respectively. Prevalence of overweight/obesity and diabetes among either of the parent or both parents of the children was found among 36.6% and 12.4% respectively. The study found surprisingly no prevalence of dysglycemia amongst children in a city with a high prevalence of diabetes in its adult population. More studies are needed to confirm and explain the paradox. This analysis represents the population based data upon which future studies will be based.

Food and Nutrition Sciences, 2014

Protein-energy malnutrition among children is the major health challenges and it may be related t... more Protein-energy malnutrition among children is the major health challenges and it may be related to low nutritional quality of traditional complementary foods and high cost of quality proteinbased complementary foods. The aim of this study was formulation, preparation and evaluation of low-cost extruded products based on cereals and pulses. Composite flours were prepared using cereals and pulses, then formulated and extruded by a twin screw extruder in Osmania University, Hyderabad, India. Data were analyzed by SPSS software. Results showed: the protein contents of extruded formulas B, D and F were in the highest values. Carbohydrate in the extruded formula A was significantly higher than others. The lowest amount of ash and crude fiber were observed in the formula A. Content of energy in the extruded formulas E, F and C was higher; mean (SD) of Fe content in the extruded formula B, D and F was in the higher ranks among others. Calcium content in the extruded formulas C, E and F was in the highest amounts. Magnesium content in the extruded formulas B, D and F was higher than others. Cu content in the extruded formula C, D, B and F was higher than others. Manganese content in the extruded formulas B, C and F, and zinc content in the formulas B, D and F were higher than others. Tap density showed the lowest amount in the formula B, D and F, while their bulk density was higher. WHC was in the highest amount in the extruded formula A, while WSI in the extruded formula B, D and followed by F was in the highest amount. The mean scores of sensory evaluation of extruded products F showed that this combination has significantly better colour, flavour, texture and overall acceptability than others.

Plant Foods for Human Nutrition, 1989

Dried colocasia powder (10% and 20%) was fed to hypercholesterolemic rats for a period of one mon... more Dried colocasia powder (10% and 20%) was fed to hypercholesterolemic rats for a period of one month to explore the effect on serum lipids and tissue lipids. The results indicated that there was a significant increase in total lipids, total cholesterol, and triglycerides levels in the cholesterol fed rats. Liver cholesterol showed a slight reduction which was non-significant, while an increase in liver triglyceride was observed in rats fed with 10% and 20% colocasia leaves diet with or without cholesterol. All these observations indicate an aggravating effect of colocasia leaves on serum and tissue lipids in cholesterol-fed rats.

Journal of Dairying …, 2011

The adulteration of food has progressed from being a simple means of fraud to a highly sophistica... more The adulteration of food has progressed from being a simple means of fraud to a highly sophisticated and lucrative business. Hence the present study was undertaken to identify the adulteration in different food products available in the twin cities of Hyderabad & ...