Effect of Papaya Juice and Gelatine on the Physicochemical and Acceptability of Yoghurt

Global Journal of Nutrition & Food Science

Yoghurt contains beneficial bacteria that confer health benefits to the consumer. Yoghurt combined with papaya juice may result in a product with enhanced functional and nutritional properties, and sensory acceptability. Papaya possesses antioxidant properties as it is rich in β-carotene and phenolic compounds. The objective of this research was to investigate the effect of papaya juice supplementation and levels of gelatin addition on physicochemical and acceptability of yoghurt. The experiment was laid out in a 3×4 full factorial arrangement where each of three gelatin addition levels (0.5, 0.6 and 0.7% w/v of the milk) were combined with one of the four papaya juice addition levels (0,10,15 and 20% w/w of the base milk) to give twelve different yoghurt formulations.

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Health Risks from Long-term Consumption of Micronutrient Fortified Foods

Global Journal of Nutrition & Food Science (GJNFS)

A healthful diet (adequate, moderate, balanced and varied) is essential for the maintenance of health and disease prevention. Vitamin A, iodine, iron and zinc deficiencies are the key vitamins and minerals which affects more than 2 billion peoples worldwide and most of these are found in developing countries. Pregnant and lactating women and young children are most vulnerable to micronutrient malnutrition due to their higher demands. As intervention different stakeholders have been using fortification of food with essential micronutrients as one of the main strategies to address micronutrient deficiencies for more than half of century. However, the use of micronutrient is not without risk. Consumption of micronutrient fortified foods for a long period of time may result in side effects ranging from mild to severe toxicity. The objective of this seminar is to review the health risks from consumption of micronutrient fortified foods.

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Environmental and Nutritional Consequences of Population Growth: A Sociological Appraisal of Asia

Global Journal of Nutrition & Food Science

Climate change, industrialization, environmental change and increasing urbanization all together have impacted food products, increasing food consumption and in many cases food insecurity. Under such circumstances emerging challenges, nutrition shortages as well as population migration are widely observed within the dry lands of the developing world with special reference to Asia. In recent years, these topics have come to the center of attention of policymakers, and the community of scholars studying these phenomena. The above interwoven phenomena have largely affected food accessibility in many parts of Asia. As a result of such a scenario, shortage of food is widely observed, and prices constantly rise. Such a situation increases poverty and lower purchasing power for an increasing number of people. To remedy the crisis, these countries need effective policies with respect to agriculture, environmental management, settlements, urbanization, and population dynamics.

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How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?

Global Journal of Nutrition & Food Science (GJNFS)

Extrusion is nowadays a technological procedure that allows the processing of a very large quantity of final products. These may be for human, animal or industrial use. Food for human consumption has been a major focus in the use of this technological process. Because of their versatility of use, there is a possibility of using very different raw materials, which individually or mixed with other products can generate high added value food products. In this work we point out that only in the adequate control of the process parameters can we obtain foods of high nutritional value, with good sensory characteristics and functional properties.

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