Breakfast is most important meal of the day and usually taken after night fast or after a long gap. Various health surveys and cross-sectional studies reported morning meal positive effect on memory recall, children performance, mood, work performance, cognitive function, women health like irregular mensuration and reduction in obesity and effect on body mass index. Still people skip breakfast throughout the world due to several reasons like lack of time, family environment, single-parent family, not feeling hunger in morning or having several misconceptions like thinking of being obese. Skipping morning meal has an adverse effect on health. This review focuses on awareness of breakfast and its positive impact on health as the breakfast skipping trend is increasing around the world and also drawing the attention of researchers to develop convenient, nutritious breakfast options and awareness programmes for significance of breakfast.
Ragi (Finger millet) improves the nutritional value of ice cream by enhancing the iron and fibre content. Caramel flavoured medium fat ice cream (6 % fat) was prepared by addition of gelatinized malted ragi flour roasted in butter (MRB) @ 8 %, 9 % and 10 % by weight of mix and compared with control (C) i.e. vanilla ice cream containing 10 % fat. The overall acceptability score of product prepared using 9 % MRB was statistically (P>0.05) at par with the C, hence, it was selected. In the next part of the study, ragi ice cream was prepared using 4 different flavours viz. vanilla, mango, chocolate and caramel. Chocolate flavoured ragi ice cream was adjudged as best, followed by mango, caramel and vanilla ice cream. The iron and fibre content of chocolate flavoured ragi ice cream was found to be 12.8 ppm and 1.36 % respectively. vs. 1.5 ppm and 0.18 % respectively in control (C). Heat shock treatment as well as storage up to 30 days had no adverse effect on the sensory quality of the chocolate flavored ragi ice cream. Incorporation of finger millet in ice cream resulted in reduction in the amount of stabilizer used and effectively functioned as fat replacer in ice cream.
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