Neelam Khetarpaul - Academia.edu (original) (raw)

Papers by Neelam Khetarpaul

Nutrition and Health, 1999

Four high yielding and early maturing cultivars of pigeon pea (Cajanus cajan) namely UPAS-120, IC... more Four high yielding and early maturing cultivars of pigeon pea (Cajanus cajan) namely UPAS-120, ICPL-87, ICPL-151 and, especially, Manak, contained significant amounts of polyphenols (1075 to 1328 mg/100g), which may limit their utilization. The effectiveness of soaking (6, 12 and 18 h, 30°C), soaking and dehulling, ordinary cooking, pressure cooking and germination (24, 36, 48 h, 30°C) in reducing the levels of polyphenols was investigated. A decrease in the polyphenolic contents varying from 4 to 26 percent in different pigeon pea cultivar was achieved. Pressure cooking of soaked-dehulled seeds was found to be the most effective method, followed by sprouting for 48 h, ordinary cooking of soaked-dehulled seeds, and pressure cooking of soaked whole seeds followed by sprouting for 36 h.

Journal of dairying, foods & home sciences

Indigenously developed BWGf food mixture containing barley flour, whey, sprouted green gram paste... more Indigenously developed BWGf food mixture containing barley flour, whey, sprouted green gram paste and tomato pulp (2:1:1:1, w/w) was autoclaved (1.5 kg/cm2, 15 min., 121°C), cooled and fermented with 2% liquid culture (containing 106 cells/ml broth). Two types of fermentations were carried out i.e. single culture fermentation [L. casei, L. plantarum (37°C, 24 hr.)) and sequential i;ulture fermentation [S. boulardii (25°C, 24 hr.) + L. case; (37°C, 24 hr.); S. boulardi; (25°C, 24 hr.) + L. plantarum (37°C, 24 hr.)]. All the fermentations significantly (p<0. 05) improved the in vitro digestibilities of starch and protein (49–92%). Sequential culture fermentations brought about higher changes as compared to single culture fermentations.

Fats AND Oils In Health AND Nutrition , Fats AND Oils In Health AND Nutrition , کتابخانه دیجیتالی... more Fats AND Oils In Health AND Nutrition , Fats AND Oils In Health AND Nutrition , کتابخانه دیجیتالی دانشگاه علوم پزشکی و خدمات درمانی شهید بهشتی

Copyright: © 2012 Jood S, et al. This is an open-access article distributed under the terms of th... more Copyright: © 2012 Jood S, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Journal of Pharmacognosy and Phytochemistry, 2018

In this experiment, in case of C-235 variety, sag having the fresh leaves (45 days after sowing) ... more In this experiment, in case of C-235 variety, sag having the fresh leaves (45 days after sowing) was higher than that at 60 days after sowing having 10 percent supplementation. The results for mean scores for aroma were statistically the same whether 10, 15 and 20 percent of supplementation at 30, 45 and 60 days after sowing in C-235 variety were used in the sag. All these scores were in the category of ‘liked moderately. The mean texture scores of sag containing 10, 15 and 20 percent fresh leaves collected at 30, 45 and 60 days after sowing of both the varieties of desi chickpea were statistically similar. All the scores were up to ‘liked moderately’ category. However, at 45 days after sowing, kabuli chickpea leaves at 20 percent supplementation level resulted in maximum mean scores for texture of sag. The mean scores for taste of sag in both the desi chickpea varieties with the supplementation levels of 15 and 20 percent fresh leaves (45 DAS) were found to be significantly (p≤0.05...

International journal of tropical agriculture, 1998

Food Science Research Journal, 2013

The present study was undertaken in Gurgaon district of Haryana state. From DPG Institute of Tech... more The present study was undertaken in Gurgaon district of Haryana state. From DPG Institute of Technology and Management (Private College), a total of 100 college going students of 17-21 year age were selected randomly for the study. Information regarding mass media interaction and eating habits was collected. Mobile phones were used for more than three hours daily by 66 per cent of the respondents followed by newspaper reading and TV watching for one hour daily by 46 and 35 per cent respondents, respectively. Majority of the respondents were watching movies (50%), music videos (48%), daily soaps (46%) and TV news (46%) very often. The data revealed that 34 per cent respondents had one meal outside home daily and 29 per cent skipped a meal daily. Majority of the respondents never had fruits/vegetables/juices or soft drinks/fast foods as a meal outside home.

Doli Ki Roti'-an indigenously fermented product, is prepared by Indian Punjabi Community migrated... more Doli Ki Roti'-an indigenously fermented product, is prepared by Indian Punjabi Community migrated from Western Pakistan during partition. Earlier, fermentation was carried out in an earthen pot locally known as 'doli', therefore, the name derived 'Doli Ki Roti'. It is a fried puri like product having legume stuffing. The unfermented bread (control) contained significant (P<0.05) amounts of phytic acid but were reduced to the extent of 5.5 to 15.8% due to cumulative effect of germination and fermentation. This reduction at both the temperatures (35 and 40°C) and time periods (18 and 24 h) caused an enhancement in the bioavailability of calcium and iron up to the extent of 5 to 11.5% and 15.4 to 27.6%, respectively.

The Pharma Innovation Journal, 2017

The present investigation was conducted to evaluate the nutrient composition of value added toast... more The present investigation was conducted to evaluate the nutrient composition of value added toast breads incorporating full fat/defatted rice bran, mixed nuts and sesame seeds. Control toast bread had 17.70 percent moisture, 11.80 percent crude protein, 12.20 percent crude fat, 0.82 percent crude fiber, 1.80 percent ash and 73.38 percent total carbohydrates. In value added Type I toast bread incorporating 10 percent full fat rice bran, mixed nuts and sesame seeds, the moisture, crude protein, fat, crude fiber, ash and total carbohydrates contents were 18.10, 11.90, 14.10, 1.91, 2.68 and 69.41 percent, respectively. Similarly, value added Type I toast bread incorporating 10 percent defatted rice bran, mixed nuts and sesame seeds had the moisture, crude protein, fat, crude fiber, ash and total carbohydrates as 18.20, 13.10, 12.22, 2.13, 2.90 and 69.60 percent. It was found that all nutrient significantly higher in toast bread containing defatted rice bran.

Journal of Pharmacognosy and Phytochemistry, 2019

The present study was undertaken in Hisar district of Haryana state. Govt. Primary School of Hisa... more The present study was undertaken in Hisar district of Haryana state. Govt. Primary School of Hisar city and Govt. Primary School of Mangali village of Hisar I block were selected as per the demand of study. A sample of 100 rural and 100 urban respondents of 5-10 year age were taken, thus, to make a total sample of 200 school going children. Anthropometric measurements and dietary intake (24-h recall method) were used to assess the nutritional status of rural and urban school going children who were consuming mid-day meal. Their intake of pulses and green leafy vegetables was significantly lower than RDI. Differences were found in cereals (t=3.17 ? ), roots and tuber (t= 3.51 ? ), other vegetables (t= 10.64 ? ), green leafy vegetables (t=5.49 ? ), milk and milk products (t=9.65 ? ) and sugar and jaggery (t=6.03 ? ) intake in the daily diets of rural and urban respondents. Out of 200 school going children, 32.5 per cent were underweight, 27.5 per cent stunted while 17 per cent childre...

The present investigation was conducted to evaluate the nutrient composition of developed value a... more The present investigation was conducted to evaluate the nutrient composition of developed value added eggless muffins incorporating full fat rice bran, mixed nuts and sesame seed. Value added Type I and Type II eggless muffins contained full fat rice bran at the levels of 10 and 20 per cent, respectively but both contained 10 per cent mixed nuts and sesame seeds. The control had 10 per cent mixed nuts and sesame seeds but did not contain rice bran. It was observed that value addition with rice bran improved the nutritional value of eggless muffins in terms of ash, fat, protein, fibre as well as total minerals. Crude fat content increased from 19.10 to 22.90 g/100g, crude protein increased from 6.90 to 7.70 g/100g while crude fibre increased from 0.94 g/100g in control to 2.98 g/100g in Type II eggless muffins. Dietary fiber content includes soluble, insoluble and total dietary fiber. Soluble dietary fiber content increased from 0.54 to 1.15 g/100g, insoluble dietary fiber content increased from 1.56 to 5.38 g/100g and total dietary fiber increased from 2.10 to 6.54 g/100g. Protein digestibility (in vitro) was decreased when the level of full fat rice bran was increased in the eggless muffins. Value addition also resulted in improvement in mineral profile of the products. Calcium, magnesium, iron, potassium and magnesium, respectively ranged up to 100.90, 355.50, 8.02, 376.60 and 237.50 mg/100g. Such developed products can be very useful in combating the micronutrients deficiency problem in population of all age groups.

In this experiment all the minerals were found higher at 45 days after sowing in leaves of both v... more In this experiment all the minerals were found higher at 45 days after sowing in leaves of both varieties of chickpea. The leaves of C-235 collected at 45 days after sowing had the highest amounts of calcium (2802.67 mg/100 g), magnesium (137 mg/100g) and phosphorus (387.67 mg/100 g), calcium content of HC-1 variety at 30 days after sowing was almost similar to that of C-235 varieties leaves collected at 60 days. Copper content of leaves of HC-1 collected at 30, 45 and 60 days were almost similar to those in leaves of C-235 variety. The highest calcium content was kabuli, HK-1 (2675.67 mg/100 g) followed by HK-2 (2624.33 mg/100 g) at 45 days. Magnesium content was higher in the leaves of HK-1 (139.67 mg/100 g) and least was in HK-2 (128.00 mg/100 g) at 30 days, potassium content was higher in the leaves of HK-1 (965.33 mg/100 g) at 45 days, than in the leaves of HK-2 at 30, 45 and 60 days after sowing. Phosphorus content was maximum in the leaves of HK-1 and HK-2 (386.67 and 377.00 ...

Annals of Phytomedicine: An International Journal, 2018

Soybean is considered as functional food due to various bioactive components present in it. In th... more Soybean is considered as functional food due to various bioactive components present in it. In the present study, antioxidants, nutrient composition and functional properties of okara (soybean milk residue) were compared to soybean. The study revealed that okara possessed good antioxidant activity, i.e., total phenolic content (122.57 mg gallic acid/100 g) and DPPH free radical scavenging activity (41.46 %). It also contained considerable concentrations of protein (24.79 g/100 g) and fat (10.52 g/100 g), although less than those of soybean. The total dietary fibre content of okara (58.21 g/100 g) was more than double the dietary fibre of soybean (24.75 g/100 g). Insoluble dietary fibre (46.64 g/100 g) was the major fraction in okara and remaining was the soluble dietary fibre. Okara had significantly lower phytic acid content (843.33 mg phytic acid per 100 g) and higher in vitro protein digestibility (68.26%) than soybean. Among minerals, total calcium (346.93 mg/100 g) and phosphorus (480.17 mg/100 g) were significantly higher in okara, while, potassium, iron and zinc contents were also in remarkable amounts. The availability of minerals was maximum in okara. In addition, okara had significantly higher water absorption (9.47 ml/g) and swelling (9.33 ml/g) capacity, whereas, lower oil absorption capacity (0.26 ml/g) and bulk density (0.21 g/ml) as compared to soybean. Thus, okara is a valuable by-product and can be considered as a potential source of value addition for food industry due to its promising antioxidants, nutritional and functional properties.

Plant Foods for Human Nutrition, 1990

Single as well as mixed culture fermentations by yeasts (S. diastaticus; S. cerevistiae) and lact... more Single as well as mixed culture fermentations by yeasts (S. diastaticus; S. cerevistiae) and lactobacilli (L. brevis; L. fermentum) at 30 °C for 72 h improved the starch and protein digestibility (in vitro) of pearl millet flour significantly. The flour fermented by Saccharomyces diastaticus, a starch hydrolysing yeast, had the highest starch digestibility whereas fermentation by Saccharomyces cerevisiae enhanced the in vitro protein digestibility of the flour significantly. Weaning mixtures prepared from the fermented flour were also found to be organoleptically acceptable.

Journal of Food Science and Technology, 2010

Seeds of 3 newly released moth bean (Phaselous aconitifolius Jacq.) varieties ('Jwala', 'RMO 225'... more Seeds of 3 newly released moth bean (Phaselous aconitifolius Jacq.) varieties ('Jwala', 'RMO 225' and 'RMO 257') and 1 local variety of moth bean were pressure cooked and microwave oven cooked to find out the comparative effect of heating on total soluble solids (TSS), reducing sugars, non-reducing sugars and starch and starch digestibility. The TSS of raw unprocessed moth bean cultivars ranged from 6.8 to 7.7%, reducing sugars from 0.30 to 0.34.%, nonreducing sugars from 6.5 to 7.3% and starch from 47.5 to 51.3%. Both methods of cooking of unsoaked, soaked and soaked-dehulled moth bean cultivars increased the TSS (4 to 17% and 6 to 19%), reducing sugars (5 to 32% and 6 to 36%) and non-reducing sugars (4 to 16% and 6 to 18%), while decreasing the starch content (26 to 49%). Starch digestibility of unsoaked, soaked and soaked-dehulled seeds was higher (p<0.05) when microwave heated (88 to 129%) than pressure cooked (74-115%).

Food Chemistry, 2004

Defatted soy flour is a common form in which soybeans can be incorporated in various indigenous f... more Defatted soy flour is a common form in which soybeans can be incorporated in various indigenous food preparations. The procedure for defatting soy dhal and flour has been standardized in the present investigation. Soy flour was soaked in petroleum ether and ...

Ecology of Food and Nutrition, 2010

Non-heme iron bioavailability of diet consumed by children (ages 5 to 8) in rural area of India w... more Non-heme iron bioavailability of diet consumed by children (ages 5 to 8) in rural area of India was estimated by comparison of algorithms. A cross-sectional observational study was conducted among 232 children and consisted of a 24-hour recall on 2 nonconsecutive days. Four algorithms were chosen to estimate the non-heme iron bioavailability. Daily average non-heme iron bioavailability as calculated by different algorithms was low (between 3.2% and 4.6%). Correlations of bioavailable non-heme iron among different algorithms were strong, ranging from rs = 0.67 to rs = 0.85 (p ≤ .01).