Effect of Nutritional Educational Interventions on the Food Intake and Weight Loss Among Obese Males: Theory of Organised Behaviour

Sharma, Luxita

doi:10.1166/jnef.2017.1149

Journal of Nutritional Ecology and Food Research

2017

DOI: 10.1166/jnef.2017.1149

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Effect of Nutritional Educational Interventions on the Food Intake and Weight Loss Among Obese Males: Theory of Organised Behaviour

Luxita Sharma¹

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2019

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Organoleptic and Physicochemical Properties of Tarts Developed from Quinoa, Chickpea and Oats Flour and Their Ranking by Topsis Method

Sharma

Ajmera

2019

Curr Res Nutr Food Sci

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Malnutrition is the reason for stunted growth among children and nutritional deficiencies are prevalent in all age groups. The present food industry provides food products that are not necessarily nutrient rich. Quinoa, Chickpeas and Oats are better supplier of nutrients and are rich in fiber, vitamins and minerals therefore these are used to develop the food product. The present study was designed to focus on the development of the best sample of the tarts that was acceptable by all age groups. A panel of twenty experts examined four samples of tarts, namely A, B, C & D, which were made with different variations in the ratio of Quinoa: Chickpea: Oats as 30:35:3540:30:30, 50:25:25 and 60:20:20 respectively. The scores obtained from the panel of experts were used to evaluate the best tart in terms of six evaluation criteria i.e. appearance, color, texture, taste, flavor and aftertaste. TOPSIS methodology was used for ranking of tarts as this is the best MADM methodology for ranking of the criteria. This research assessed the effects of baking on the development of tarts and it was found that a successful food product could be made using the ratio of 60:20:20 (sample D). The physicochemical properties were analyzed which showed that the carbohydrate, protein, fat, sugar, and energy content of the acceptable tart were 40.4 g, 8.4 g, 12.7 g, 15.37 g and 310.6 kcals respectively.

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Organoleptic and Physicochemical Properties of Tarts Developed from Quinoa, Chickpea and Oats Flour and Their Ranking by Topsis Method

Sharma

Ajmera

2019

Curr Res Nutr Food Sci

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Effect of Nutritional Educational Interventions on the Food Intake and Weight Loss Among Obese Males: Theory of Organised Behaviour

Cited by 1 publication

References 0 publications

Organoleptic and Physicochemical Properties of Tarts Developed from Quinoa, Chickpea and Oats Flour and Their Ranking by Topsis Method

Organoleptic and Physicochemical Properties of Tarts Developed from Quinoa, Chickpea and Oats Flour and Their Ranking by Topsis Method

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