Mini Sheth - Academia.edu (original) (raw)

Papers by Mini Sheth

The Indian journal of nutrition and dietetics, Feb 1, 1993

A survey was conducted to study the hondwa preparation and consumption practices of Gujarati fami... more A survey was conducted to study the hondwa preparation and consumption practices of Gujarati families in Baroda city. The results on the consumption practices had been presented in the first part of the paper. This section concerns about the preparation and storage of hondwa.

Journal of Food Processing and Technology, Jan 22, 2015

Interventions in obesity & diabetes, Oct 14, 2022

Indian journal of dairy science, Sep 11, 2020

In Lactose intolerance, human body is unable to digest lactose present in milk and milk products ... more In Lactose intolerance, human body is unable to digest lactose present in milk and milk products due to the absence of lactase enzyme and leads to gastrointestinal symptoms. Such individuals are deprived of consuming normal dairy milk and milk products which is an important source of various nutrients. The objective of the study is to develop food products from lactose hydrolysed milk (LHM) and evaluate its organoleptic properties in comparison to regular milk products. Standard methods were used to develop six food products namely cold cocoa, rose milk, white sauce pasta, vegetable au gratin, kheer and Sandesh using standard dairy milk and lactose-free milk. Organoleptic evaluation was performed in duplicates using nine point hedonic scale by 50 semi-trained panel members who qualified the threshold test. No significant difference was observed in the organoleptic qualities of all the products except mouth feel and overall acceptability of white sauce pasta prepared from LHM which increased significantly by 6.8% (p< 0.001) and 4.12 % (p< 0.05) respectively. However, after taste and taste of rose milk prepared from LHM decreased significantly by 3.8% (p<0.05) and 5.1% (p<0.01) respectively. All the six food products namely cold cocoa, rose milk, white sauce pasta, vegetable au gratin, kheer and Sandesh prepared from lactose hydrolysed milk were accepted by the sensory panelist for most organoleptic qualities. Thus, products prepared from lactose hydrolysed milk can be recommended to lactose intolerant individuals which will serve as an important food group full of vital nutrients in their daily diet.

The Indian journal of nutrition and dietetics, Mar 1, 1993

Paripex Indian Journal Of Research, 2018

In India, an estimated amount of 120-150 million tons of agro wastes remains as surplus per year ... more In India, an estimated amount of 120-150 million tons of agro wastes remains as surplus per year which can be potentially used to produce various value added products like bio fuels, animal feeds, enzymes etc. These can be utilized to manufacture several value based products including Xylooligosaccharide (XOS) which may exhibit prebiotic effect when consumed regularly. The objective of this study was to quantify the XOS present in selected agro waste namely corncob, green pea shells, raw green banana, and orange peels. Alkaline extraction method was used to determine Xylan from these agro wastes and further XOS was extracted using enzymatic hydrolysis and was quantified using HPLC. The XOS yielded from crude xylan of corncob, orange peels, raw green banana, and green pea shells were 91.11% (1.8g), 92.36% (1.41g), 95.05% (1.01g), and 92.40% (0.79g), respectively at (p≤0.01). Hence, the study revealed a possibility of extracting XOS from different agro waste. ORIGINAL RESEARCH PAPER Home Science ALKALINE EXTRACTION OF XYLAN FROM AGRO WASTE AND DETERMINING XYLOOLIGOSACCHARIDE (XOS) USING ENZYMATIC HYDROLYSIS.

Studies on Ethno-Medicine, Apr 1, 2014

There has been a link between nutrition styles and human health and physical features for centuri... more There has been a link between nutrition styles and human health and physical features for centuries. Similarly, there has been a connection between the easiness and difficulty to reach food materials, and shortage and abundance of these material and human behaviors and moral structure. One of the efforts to make a connection between these qualifications comes from Ibn Khaldun. A thinker of Islam, Ibn Khaldun, who lived in the 18 th century, stated that moral characteristics and physical features in the communities which are deprived of food materials are higher than those of the communities having a wealthy living. According to him, overeating leads to the accumulation of harmful wastes in the body and thus to the deterioration of both physical and mental health of human being. Therefore, eating abundant food materials might not result in positive results for man. In the current study, it was investigated how the opportunities of reaching abundant food and types of nutrition affected human health in general and moral structure in Ibn Khaldun.

The Indian journal of nutrition and dietetics, May 1, 2008

Rapid industrialization and changing lifestyles have led to the development of large scale cateri... more Rapid industrialization and changing lifestyles have led to the development of large scale catering, which prepare and distribute food to the public. There has been a marked increase in the consumption of food outside home. Greater numbers of people eat meals prepared in restaurants, canteens, fast foods outlets and street foods.

Journal of obesity and weight loss therapy, Oct 28, 2016

The Indian journal of nutrition and dietetics, Oct 9, 2018

Obesity continues to be a growing problem globally among all age groups, further associated with ... more Obesity continues to be a growing problem globally among all age groups, further associated with life threatening co-morbidities. Resistant Starch (RS) as a dietary component has been recently recognized as a prebiotic with potential role in improving the bacterial ecology of human gut. The present study was undertaken to evaluate the impact of resistant starch supplementation by the obese adults in urban Vadodara on microbial changes in gut flora with respect to Bifidobacteria and Enterobacteria. Using a non randomised control trial study design, 60 obese adults were enrolled from the free living population of urban Vadodara. Baseline information was collected and subjects were classified into control (n=30) and experimental group (n=30). Experimental group was supplemented with 10 g of RS daily for the period of two months (60 days). The control group were not given anything during this period. Blood and stool samples were analysed for lipid profile and the presence of Bifidobacteria and pathogenic Enterobacteria, respectively both at baseline and after the intervention period. Results revealed a significant increase in the mean log counts of Bifidobacteria by 11.7% with no significant reduction in the mean log counts of enteric pathogens and lipid profile of subjects. Hence study concludes that a daily supplementation of 10 grams of RS for 60 days to the obese subjects improved colonization of beneficial gut microbiota in terms of Bifidobacteria, but had little effect on obesity.

The Indian journal of nutrition and dietetics, Apr 20, 2017

Ninety per cent of the immune system resides in the gut and improvement in the gut health may lea... more Ninety per cent of the immune system resides in the gut and improvement in the gut health may lead to reduced incidence of infection. Hence the present study was undertaken to evaluate Fructooligosaccharide (FOS) supplementation on gut health impacting diarrhoeal morbidities, common cold and nutritional status of school going children (SGC). A randomized clinical trial was used to study 60 undernourished SGC who were randomly stratified into placebo (PG) and experimental group (EG). Incidence of diarrhoea and common cold were recorded for one month and during intervention. PG and EG were supplemented with plain sugar ice cream and FOS incorporated ice cream (100 ml) for 30 days respectively. Lactic acid bacteria; &amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;em&amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;Bifidobacteria&amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;/em&amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; and &amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;em&amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;E.coli&amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;/em&amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; in stool samples were analyzed using standard methods. Children who consumed ice cream with FOS showed significant improvement in the mean log counts of beneficial gut microbiota i.e. &amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;em&amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;Bifidobacteria&amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;/em&amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; and Lactic acid bacteria by 29% (p=0.000) and 2.56% (p&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;0.04) respectively, along with 2.38% (p=0.000) reduction in &amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;em&amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;E.coli&amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;/em&amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;. Diarrhoeal episodes were significantly lowered by 79.6% in EG. Common cold was reduced by 82.38% (p=0.000) in EG and 57.86% (p=0.000) in PG. FOS intervention however did not show any improvement in the anthropometric measurements. Daily consumption of 10 g of FOS for 30 days effectively enhanced the counts of &amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;em&amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;Bifidobacteria&amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;/em&amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; and Lactic acid bacteria in the gut and may have impacted significant reduction in diarrhoeal episodes and counts of &amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;em&amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;E.coli&amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;/em&amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; in SGC of low income families.

International Journal of Advanced Research, 2019

The Indian food and beverage industry has witnessed drastic changes in recent years. Healthier pr... more The Indian food and beverage industry has witnessed drastic changes in recent years. Healthier product alternatives, including beverages specifically designed to provide energy, nutrition and health to the human body, are becoming top priority (Federation of Indian Chambers of Commerce & Industry, 2015). The desire for health and concern for ill-health has driven consumers towards these beverages. Healthier product alternatives, including beverages specifically designed to provide energy, nutrition and health to the human body, are among becoming top priority.

Nutrition & Food Science, Feb 3, 2012

ABSTRACT

Asian Journal of Home Science, 2007

The Indian journal of nutrition and dietetics, Feb 1, 2010

India has been recognized all over the world for spices and medicinal plants. The uses of spices ... more India has been recognized all over the world for spices and medicinal plants. The uses of spices in food preparation have been practised widely since ancient times. Spices and condiments act as digestive stimulant and have a role in enhancing the taste and flavor of food. Spices and condiments are also added to ready to eat and ready to reconstitute mixes such as idli mix and soup powder.

Asian Journal of Home Science, 2009

Journal of Food Science and Technology-mysore, 2009

Over the past few decades, media campaigns have been used in an attempt to affect various health ... more Over the past few decades, media campaigns have been used in an attempt to affect various health behaviors in mass populations. Huge amounts are spent annually for materials and salaries that have gone into the production and distribution of booklets, pamphlets, exhibits, newspaper articles, and radio and television programs. The mass media campaigns may also be used to convey behavior-change messages that aim to change the publics' knowledge, attitudes and practices [1]. Communication campaigns involving diverse topics and target audiences have been conducted for decades. Mass media interventions have proven effectiveness in changing individuals' behavior [2-6] and healthcare utilization [7], reducing stigma [8], breastfeeding and complementary feeding practices [9] and raising awareness of the signs and symptoms of other diseases [10]. One of the health issues that have been continuously addressed at grass root levels is malnutrition among children. Scientific evidence reveals that malnutrition has been responsible directly and indirectly for 60% of all deaths among children under five years annually. Over 2/3 of these deaths are often associated with inappropriate feeding practices and occur during the first year of life. The government of India has always been promoting at the national and international for an exclusive breastfeeding for the first six months and introduction of complementary foods thereafter with continued breastfeeding upto two years which is consistent with the Indian tradition of prolonged breastfeeding and introduction of complementary foods from six months of age [11]. In the past studies have been conducted among the masses to promote breastfeeding (BF) and complementary feeding (CF) practices among women which have demonstrated to have a positive impact [12, 13]. The present study was undertaken with an objective to evaluate the impact of nutrition health education imparted through massmedia campaign in improving the existing knowledge and practices of mothers with respect to BF and CF and to study its effect on the nutritional status of the children.

Nutrition & Food Science, May 17, 2013

PurposeThe research aims to study the feasibility and acceptability trials of fructooligosacchari... more PurposeThe research aims to study the feasibility and acceptability trials of fructooligosaccharide (FOS) substituted popular Indian foods.Design/methodology/approachFour Indian food items namely chapati, thepla, dhokla and patra were prepared. Wheat flour in chapati and thepla was substituted with FOS at four levels, i.e. 3 g, 5 g, 8 g and 10 g. Bengal gram in dhokla and patra was substituted with FOS at 3 levels, i.e. 5, 8 and 10 g. Ten semi‐trained panel members evaluated the recipes in triplicates using ten point numerical scoring test and difference test.FindingsA significant reduction in all organoleptic attributes of chapati and thepla (p&lt;0.001) was observed with the increase in level of substitution up to 10 g. A non‐significant increase in all the attributes was observed with the increase in level of FOS substitution in patra. For chapatis the most affected attribute were chewability, breakability and overall acceptability. For thepla there was 8.13 percent reduction in the overall acceptability. Dhokla and patra were acceptable at all the three levels of substitution. Using difference test a significant difference (p&lt;0.05, p&lt;0.01) was observed in the color and taste of chapatti. For thepla significant difference was observed in the organoleptic attributes like color and overall acceptability. However, no significant difference was noticed for dhokla and patra substituted with FOS.Practical implicationsThe present study has opened a new avenue for preparation of commonly consumed FOS incorporated Indian food products.Originality/valueThis is original research which can benefit general and specific population.

International journal of home science, May 1, 2016

Background: Functional foods are getting popularity in the world, due to tremendous health benefi... more Background: Functional foods are getting popularity in the world, due to tremendous health benefits conferred by specific components of these foods. During the last few decades the interest and demand for both healthy food and value added beverages has increased and its demand is expected to rise in the future. Objective: The present study was done to develop a buttermilk based fermented drink using barley and fructooligosaccharide (FOS) as functional ingredients. Materials and methods: Barley was cooked and fermented with buttermilk, followed by addition of FOS, flavors (rose, khus, chocolate and salt-jeera) and colors. Three successive trials were conducted to screen the panellists using threshold test. Sensory evaluation was done using composite score method, for the four drinks in triplicates. An internal panel of 24 semi trained members evaluated the products for color and appearance, mouthfeel, texture, taste, after taste, and overall acceptability. Results: A significant difference was observed among drinks with different flavors. Salt-jeera flavor was liked most by all the panel members followed by rose. No after taste or bad mouthfeel was reported in any of the products. Conclusion: Thus it can be concluded that locally available functional ingredients can be used to develop functional foods in form of foods and beverages. Addition of FOS as a prebiotic can be added to foods without affecting their sensory attributes. Development of such value added products shall also fulfil the increasing demand of health foods by the consumers.