International Journal of Food, Nutrition & Dietetics

It is the effect to over eat in response to change or modulations in emotions. People who are prone to emotional eating reach to food several times with slight emotions modulations also. They feel
uncomfortable with this eating time and again due to modulations in emotion which lead to several hormonal changes and leads to weight gain, means that when a set of people eat a lot during emotion modulations are actually eating to cope up with the negative emotions, but that eating is not at all beneficial to their body and in turn results in low metabolism which leads to weight gain. Mostly negative emotions is assumed to create void that results in excessive eating. Keyword: Binge Eating; Emotions; Eating Disorder; Emotional Distress; Emotional Eating; Emotion Modulation.
 

Quercetin which belongs to the class flavonols, one of the five subclass of flavonoid compounds. Flavonoid observed in vegetables, fruits, tea, and wine. Quercetin is ubiquitously present in foods such as onions, berries, nuts, tea, cauliflower, and cabbage. Flavonoids occur in foods primarily as glycosides or aglyconesform which breaks down to various extents in thedigestive column. Quercetin is usually found in the in the glycoside form. Quercetin act as a potent antioxidant molecule and may exerts beneficial effects on its free radical scavenging function which prevent the formation of stabilized phenoxyl radicals. Quercetin plays important role in improvement of cancer disease, heart-related disease, diabetes, asthma and allergy and much more. Quercetin metabolism occurred in the small intestine, the kidney and the liver which sufficiently reduce plasma oxidant status. Quercetin and its compound based on the flavan nucleus and positions, numbers and type of substitutions affect radical scavenging activity. Keyword: Aglyconesform; Quercetin; Antioxidant.

Amala pomace (AP) is a by product of amala juice processing industry. It contains large amounts of dietary fiber and other valuable compounds. Drying increases shelf life of AP. Consumption of bakery products increasing. But that contain negligible fiber therefore, continuous consumption may lead to major chronic diseases. Bakery products are easily modified into therapeutic products. Therefore, the present study was planned to develop bread utilizing AP and evaluate its nutritional composition. For that, AP was dried, ground, sieved to 240 (APP), packed in polythene bag and stored until used. For product optimization Maida was replaced with 1, 3, 5 and 7% APP in the commercial bread formula and evaluate sensorily (6 panelists X 3 times) using 9 point hedonic scale. The processing changes include increased proofing temperature and decreased time and vice-a-versa in baking. The sugar level was increased to 10% in the formula. 5% APP replacement resulted into pour volume & texture. Thus APP replacement level narrowed down to 1, 2, 3 and 4% for primary selection and 1, 1.5, 2 and 2.5% for final selection using composite scoring test. The 2% APP replacement scored the highest. That is considered as Experimental Bread (EB). A consumer survey showed that 77.88% liked EB. Raw material, control and experimental bread were analysed for various nutrients using standard methods. The protein of APP found about one fourth as compared to Maida. The APP contained 17.87% and 2.75% fiber and mineral, respectively. EB contains 11.43% more fiber and 1.56% more minerals then CB. Keyword: Health food; Bread; Amala Pomace: Fiber.