ABSTRACT
Obesity has reached epidemic proportions in India as well as in Gujarat state. Recent research has suggested prominent role of indirect unconventional parameters influencing hunger and appetite. A cross sectional study was designed to determine the prevalence of obesity and indirect determinants like pattern of caffeine products and alcohol consumption, depression status and levels of hunger-satiety amongst the non-obese and obese young bank employees of urban Baroda. Bank employees (595) were screened for anthropometric measurements. Pattern of caffeine products and alcohol consumption, depression and hunger-satiety were studied using a score card. Non-obese (100) and obese grade I (126) young bank employees (25-35 yrs) were selected for further study. Out of 595 subjects, 41% were obese (BMI >25) and 20% were overweight. Consumption pattern of caffeine products and alcohol showed that obese subjects consumed more alcohol (57%), cigarette (28%), tea (68%) and coffee (25%) (p<0.001). Depression was more pronounced in non-obese (20%) subjects. Obese subject reported significantly higher (p<0.001) scores for delayed satiety. A strong significant association (p<0.001) was observed between consumption pattern of caffeine products and alcohol, its degree of consumption, and satiety scores of obese subjects. The significant difference in consumption pattern of caffeine products and alcohol, satiety scores and depression between obese and non-obese subjects may have played a role in the higher prevalence of obesity in the Bank employees.
ABSTRACT
Prebiotics are the non-digestible fibers which have the potential to exert a positive effect on human health. They serve as a substrate for microflora in the large intestine and are known to improve overall gut health. Fried foods contribute greatly to the snack foods industries and are specially liked for their crispy texture and unique flavor. Addition of fructooligosaccharides in fried food products has a potential to be developed into a therapeutic food. Hence, the effect of incorporating fructooligosaccharide on sensory qualities of fried products namely vegetable paratha (Shallow fried) and lilva kachori (Deep fried) was investigated. Fructooligosaccharides was added to the one serving of vegetable paratha and lilva kachori’s stuffing at 10 g, 15 g and 5 g, 10 g, and 15 g respectively and were compared with the standard recipes. Three successive trials were conducted for screening the panelist through threshold test. Sensory evaluation was carried out at nine point hedonic scale test for the two products in triplicates. An internal panel of 25 semi trained members evaluated the products for color and appearance, mouthfeel, texture, taste, after taste, and overall acceptability. The results revealed a non-significant reduction in most of the sensory attributes for vegetable paratha, whereas, a significant reduction was observed in texture scores (p<.05). A significant reduction (p<.001) was found in all sensory attribute scores of lilva kachori. Addition upto 5 g fructooligosaccharide did not altered sensory qualities of lilva kachori. The most affected attribute for vegetable parantha was texture (8.6 percent reduction) and for lilva kachori it was color and appearance. Thus it can be concluded that fructooligosaccharides can be incorporated in vegetable paratha upto 15 g and upto 5 g in lilva kachori. An addition of fructooligosaccharide in stuffed fried snacks may serve to fulfill consumer demand for health foods.