Ph.D Theses
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Browsing Ph.D Theses by Subject "Food Service Management and Dietetics"
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Item Cultivation and Nutritional Profiling of Selected Varieties of Microgreens and their Acceptability in Incorporated Recipes(Avinashilingam, 2023-07) Vineetha Antony; Dr.R.RadhaMicrogreens are soft juvenile greens, 2.5–7.6 cm (1– 3 in.) tall. Microgreens are harvested 7–14 days after germination and sold with the stem and attached cotyledons (seed leaves) depending on the species. Despite their small size, these microgreens hold dense concentration of micronutrients and phyto-chemicals. Hence the present study was conducted with the objective to determine the optimal growth conditions for cultivation of microgreens, nutritional profiling, formulation and acceptability of microgreen based recipes. Six types (N=6) of microgreens were selected for the conduct of study. The mustard, radish, chia, sesame, fenugreek and beetroot microgreens were selected. Initially a pilot study was conducted using mustard icrogreen, to determine the best growing media, watering method and lighting condition suitable for the growth of microgreens. The cocopeat medium under indirect lighting and top watering method was optimal for growth of microgreens and hence all the selected six microgreens were cultivated using the optimal condition. The growth was monitored and compared in terms of weight, leaf size and stem length on each day (upto 7 days). The analyzed micronutrient and phyto-chemical concentration of the microgreens was superior than their mature counter parts (regular greens). The heavy metal content was low and the microgreens were safe for consumption. The shelf life was also determined using different storage containers under different conditions. Recipes (N=80) were formulated using microgreens and sensory evaluated to determine the overall acceptability. The nutritional composition of the recipes was also determined. The Knowledge, Attitude and Practices (KAP) on Microgreens were assessed among the selected subjects (Self Help Groups - Kudumbashree) (N=81) and awareness was created through live training sessions. Apre and post awareness, knowledge assessment was done to determine the impact of awareness. The subjects scored better in the post awareness assessment and it was understood that the awareness was effective and a positive impact was noticed. Hence efforts need to be made to spread the awareness of microgreens among the public to cultivate and consume them. This will provide an economic means to partake adequate nutrients.Item Development and Optimisation of a Sustainable Standard Operating Protocol for Medical Nutrition Therapy to Improve Maternal and Foetal Outcomes among Gestational Diabetes Women(Avinashilingam, 2024-05) Sindhu S; Dr. S. Uma MageshwariGestational Diabetes Mellitus (GDM) is emerging as a global health concern for pregnant women, posing risks for adverse maternal and foetal outcomes. Moreover, GDM serves as a precursor of Type 2 Diabetes Mellitus, one of the major non-communicable diseases in India. Despite available national and international guidelines, there is no consensus on the best practices for managing GDM. This study was taken up with the objective to identify the lacunae in the current practices and protocols in GDM management, develop a sustainable standard operating protocol for Medical Nutrition Therapy (MNT) in GDM women and evaluate its impact of implement on maternal and foetal outcomes, recognising the pivotal role of MNT in GDM management. A sample of 200 healthcare professionals (HCPs) comprising doctors, dietitians and other allied healthcare professionals and 160 pregnant women (106 GDM women and 54 Non-GDM) women) were purposively selected based on specific inclusion and exclusion criteria. HCPs provided details such as background information, perception of GDM, views on protocols, preventive measures, as well as current medical treatment and MNT practices for GDM management. Meanwhile, pregnant women contributed details on their background, medical treatment received, MNT service received. The results revealed notable variations among HCPs in their perception of GDM revealing the existence of potential differences in the management of GDM among the HCPs themselves.. Furthermore, differences were observed in the current medical treatment and MNT practices for GDM in hospitals compared to the national guidelines. In Phase 2, the development, optmisation and validation of a SSOP was done by implementing on a sample of ten pregnant women. In Phase 3, a mobile application was developed to facilitate the implementation of the SSOP based MNT among HCPs thereby simplifying its integration. In Phase 4, the SSOP implementation was done with 364 pregnant women purposively recruited based on a predefined inclusion and exclusion criteria. At first antenatal visit the participants underwent GDM risk screening and were identified as GDM high risk, average risk and low risk women. Women who expressed willingness to participate throughout their gestational period constituted the experimental group, while the remaining participants formed the control group. The SSOP based MNT implementation was carried out until delivery for all participants in the experimental group while the control group adhered to the existing MNT practices until delivery. The findings of Phase 4 demonstrated the positive impact of the SSOP based MNT in many key areas. There was significant reduction in the occurrence of GDM, with rates dropping to 33.7 percent in experimental group compared to 50.7 percent in control group. Also, 43.8 percent in experimental group achieved adequate gestational weight gain compared to 32.2 in control group and the mean post prandial blood glucose levels were more effectively controlled with 106.77±15.10mg/dl in experimental group compared to 114.96±20.60mg/dl in control group. Lastly, adverse maternal and foetal outcomes were greatly reduced in experimental group with rates of 10.2 percent and 30.3 percent respectively in contrast to 18.9 percent and 50 percent in the control group. Perineal tear was observed in 15.1 percent in control group compared to 8.4 percent in the experimental group. Neonatal hyperbilirubinemia and hypernatraemia were significantly higher with 17.2 percent and 10.2 percent in the new borns of pregnant women in control group compared to 10.1 percent and 2.8 percent in new borns of pregnant women in the experimental group respectively. The SSOP based MNT when implemented early from the first trimester based on GDM risk screening can be a very robust tool not only for better MNT practice but also for prevention of GDM.Item Physicochemical Characteristics Safety of Under Utilized Selected Natural Food Colourants and Development of Food Colour Sensor(Avinashilingam, 2024-12) Yoshia Leela J; Guide - Dr. PL.Sridevi SivakamiA global looming situation over food safety and quality is that the synthetic food colourants more than the permissible level are being added in foods, causing concern over human health. This study has focused on the impacts of synthetic food colourants stratified through a survey conducted among the selected random samples of food vendors (N=100) and home makers (N=100) in Northern region of Coimbatore city, Tamilnadu, along with which, supermarkets and shops (N=150) were surveyed for popular brands of synthetic food colourants. Equivalent natural food colouring sources were studied, where annatto seeds (Bixa Orellana), eucalyptus bark (Eucalyptus grandis), madder roots (Rubia cordifolia), roselle petals (Hibiscus sabdariffa) and tamarind seeds (Tamarindus indica) were selected. The natural sources were subjected to the processes of aqueous extraction and powdering of the natural substance. Tamarind seeds did not leach out any colour and was ruled out. The shelf life of the natural colourants were monitored in room temperature of 27ºC till tenth day and refrigeration of 5ºC till fifteenth day, where a slimy layer was found at the bottom of the glass bottles in the aqueous extracts which were confirmed to be microbial growth. Microbial assay for fungal and bacteria identification of species were done through Rose Bengal Chloramphenicol Agar Medium and Nutrient Agar Medium, respectively. Then, primary toxicity study was done with brine shrimp assay for all the selected natural food colourants, in which roselle petals showed higher toxicity and was omitted from further analysis. Chemical analysis for antioxidants and phytonutrients were analysed in the samples of annatto seeds, eucalyptus bark and madder roots from which all the substances showed less antioxidant properties and presence of maximum of six to nine metabolites out of 17 metabolites of phytonutrients were present. The aqueous extracts were unstable and started to degenerate the colours, thus further processing was done with powdered substances. Inductive Coupled Mass Spectrometer (ICPMS) analysis was done to detect the heavy metals toxic to human health. In ICPMS, madder root powder had high amount of lead (3.28560 μg), cadmium (0.05162 μg) and chromium (5.48116 μg). Thus, it was not further analysed. During characterization, annatto seeds powder was amorphous in nature with less loss of mass in it, whereas eucalyptus bark powder was crystalline in nature and had a heavy loss of mass whenever there was increase in temperature, while the colours of both the substances were stable. The characterised powders were optimized to determine the level of consumption through an eight weeks (56 days) in vivo study, which revealed that annatto seeds powder can be consumed 3 mg/kg of body weight and eucalyptus bark powder of 6 mg/kg of body weight. The animals were sacrificed, the vital organs were harvested and no significant changes were found in histology and hematological parameters, when compared with the reference ranges. Then to analyse their safety in foods, the selected natural food colourants were incorporated into selected recipes of sweets, snacks and fruit preservatives in accord with the optimized level. Then the natural colour incorporated recipes were checked for discolouring and were evaluated organoleptically which showed an overall of good acceptability ranging between three to four points in five points hedonic scale rating, rated by the selected panel members. Keeping the rating in mind, the researcher has developed a sensor that detects the toxicity in the food colours which hinders the safety of the foods, with the RGB values in the Colour sensor was operated to detect the level of permissible limit prescribed by the FSSAI for each colourant to reveal the level of toxicity present in the solid foods added with commercial food colourants.Item Starch Characterization, Functional Properties, Prebiotic Potential of Unripe Banana Flours and Development of Ready-to-Eat and Ready-to-Cook Products(Avinashilingam, 2025-04) Haripriya A; Guide - Dr. S. Uma MageshwariThe increasing demand for ready-to-eat (RTE) and ready-to-cook (RTC) foods reflects a shift toward convenience-driven consumption. Parallel to this, consumers are increasingly inclined to choose healthier food products over conventional options, a trend driven in part by the growing incidence of non-communicable diseases associated with lifestyle changes.Incorporating functional ingredients such as dietary fiber, prebiotics, and antioxidants enhances their nutritional value, fuelling their market growth. Bananas are nutrient-dense fruits, and unripe banana flour has gained recognition as a valuable functional ingredient due to its high resistant starch and dietary fiber content. These properties make unripe banana flour a promising ingredient for health-oriented ready-to-eat (RTE) and ready-to-cook (RTC) products. Therefore, this study aimed to evaluate the potential of unripe banana flours (UBFs) from Musa paradisiaca cultivars Peyan (ABB) and Monthan (ABB) as functional adjuncts in RTE and RTC products by examining their nutritional, physicochemical, prebiotic, and antioxidant properties, as well as assessing the nutrient composition, acceptability, prebiotic potential, and predicted glycemic index of the developed RTE and RTC products.In phase 1 of the study, a baseline online survey assessed the knowledge, attitude, and practice (KAP) of 500 respondents regarding RTE and RTC foods using a structured questionnaire. Phase 2 of the study involved selection, procurement, and authentication of Musa paradisiaca cultivars, Peyan (ABB) and Monthan (ABB). The physical characteristics of the fruits and the ripening stage were determined, and unripe banana flours (UBFs) were prepared. Starch morphology, compositional analysis, and evaluation of functional properties were carried out with standard protocols in phase 3. In phase 4, nutrient and phytonutrient composition were analyzed, alongside antimicrobial activity against E. coli and S. aureus and antioxidant potential by DPPH, ABTS, and FRAP assays. Prebiotic potential was assessed using the growth promotion of selected probiotics- Lactobacillus acidophilus, Bifidobacterium longum, and Lactobacillus paracasei. The predicted GI of the unripe banana flours was determined. Phase 5 included the development, standardization, and comparison of RTE and RTC products of 15%, 30%, and 50% PUBF and MUBF incorporation with 100% wheat flour controls for sensory acceptability. Based on favorable sensory results, products containing 30% PUBF and 30% MUBF were further analyzed for nutrient composition, physicochemical properties, and shelf- life stability. In phase 6, the prebiotic potential and the predicted glycemic index (eGI) of PUBF-based cookies and noodles were estimated. The purchase intent for PUBF-incorporated cookies and noodles was also evaluated using a 5-point scale. The study provided insights into consumers' knowledge, attitudes, and consumption patterns of functional foods. The study population was predominantly young, with 62.75% in the 20–30 years age group, followed by 27% in the 31–40 years group and 10.25% in the 41–50 years group. Females constituted 75% of the sample, indicating stronger participation from younger women, particularly those aged 20–30 years. Overall, 76% of participants were aware of functional foods and nutraceuticals, with 29 % recognizing raw banana and sweet potato as functional foods. Notably, 52% of respondents preferred the inclusion of functional ingredients in ready-to-eat (RTE) and ready-to-cook (RTC) foods, highlighting a growing interest in convenient yet health-conscious dietary choices. Unripe bananas (Musa paradisiaca) were selected for their rich resistant starch, dietary fiber, availability, and versatility as a functional ingredient. Given the diverse banana cultivars, selective exploration was essential, and Musa paradisiaca Peyan (ABB) and Monthan (ABB) were chosen for their indigenous presence in Southern India, abundant availability, underutilization, and limited research. Unripe Banana flours (UBFs) were prepared by the method outlined by Kumar et al. (2019) where in the ripening stage-1 bananas were peeled, sliced, treated with citric acid, tray-dried at 50 °C for 48 h, milled, sieved (60-mesh), and stored in airtight bags. UBF had a creamy, pale-yellow hue, and the flour recovery was 30.45 % for Peyan flour (PUBF) and 23.25 % for Monthan flour (MUBF). SEM images showed intact starch granules, and XRD analysis revealed relative crystallinity of 8.91% for PUBF and 13.06% for MUBF. Total starch content ranged from 83 % to 86 %, with both varieties containing 23% amylose. Both cultivars contained 44% resistant starch and 13% dietary fiber. The gelatinization temperature of banana flours ranged from 85.6 to 88.3°C, with UBFs showing good hydration and gelling properties. The Musa paradisiaca cultivars had an appreciable amount of polyphenolics and flavonoids, exhibited antibacterial activity against E. coli, and demonstrated significant antioxidant potential. The unripe banana flours (PUBF and MUBF) demonstrated prebiotic potential, and the unripe banana flour from Peyan (PUBF) had a low estimated glycemic index (eGI) of 54.39, while MUBF had an eGI of 57.60, categorizing it as medium-GI. RTE and RTC products with 30% PUBF and MUBF were well-accepted for their sensory attributes. The incorporation of unripe banana flours significantly enhanced the dietary fiber and resistant starch (RS) content of the developed products compared to the wheat flour controls. Control cookies contained 8.54 g/100 g dietary fiber and 1.41g/100g RS, whereas PUBF and MUBF cookies exhibited higher values of 10-11 g/100g fiber, with RS contents of 12.53 and 10.03 g/100g,respectively. Muffins prepared with UBFs contained approximately 4 g/100 g dietary fiber and resistant starch, in contrast to lower values in the control. Similarly, cereals with PUBF and MUBF recorded appreciable RS levels of 6.27 g/100 g and 5.17 g/100 g, respectively. In noodles, RS decreased substantially on cooking, from 12.28 g/100 g to 2.1 g/100 g in the control; however, UBF noodles retained markedly higher RS (36 g/100 g in dry form, 11–12 g/100 g when cooked). A similar trend was observed in pasta, where UBF incorporation yielded 36–37g/100g RS in the dry state and 11–12g/100g after cooking, compared with 15.12 g/100g and 3 g/100g in the control, respectively. The RTE and RTC products had acceptable shelf life with good microbial standards, peroxide value, and free fatty acid value. Fermentation of 30% PUBF-based cookies and noodles with selected probiotics resulted in a decrease in pH and an increase in optical density and colony count, with prebiotic index values exceeding one, indicating positive effects on probiotic growth. PUBF-based cookies and noodles exhibited medium eGI values of 62.85 and 63.28, respectively, compared to higher eGI values for their control counterparts. The purchase intent of PUBF cookies and noodles was favorable, confirming the potential of PUBF as a functional ingredient for low- glycemic, health-enhancing foods.This study recommends incorporating unripe banana flours from Musa paradisiaca cultivars Peyan and Monthan into food formulations to enhance health benefits, addressing the growing demand for nutritious and convenient food options.