Amarya Shilpa, Verma Anisha, Neerubalahighest score obta<strong>in</strong>ed for the overall acceptability <strong>of</strong> candy from carrot, orange andg<strong>in</strong>gelly seed with aloevera is recorded (8.70) <strong>in</strong> T 3followed by (8.50) <strong>in</strong> T 1, (8.42) <strong>in</strong> T 2.There was significant difference <strong>in</strong> flavour and taste <strong>of</strong> candy from carrot, orange,g<strong>in</strong>gelly seed with aloevera. There was significant difference <strong>in</strong> texture <strong>of</strong> candy fromcarrot, orange, g<strong>in</strong>gelly seed with aloevera. Treatment with highest score for colour <strong>of</strong>candy from carrot, orange, g<strong>in</strong>gelly seed with aloevera is recorded <strong>in</strong> T 1(8.57). Therewas significant difference <strong>in</strong> overall acceptability <strong>of</strong> candy from carrot, orange, g<strong>in</strong>gellyseed with aloevera.The nutritive value <strong>of</strong> candy prepared from carrot, orange and g<strong>in</strong>gelly seed withaloevera T 3was highest <strong>in</strong> energy, prote<strong>in</strong>, carbohydrate. Carotene content <strong>of</strong> T 1washighest followed by T 2and thenThe highest average cost <strong>of</strong> the experimental candy from carrot, orange, g<strong>in</strong>gellyseed with aleovera was recorded (47 Rs) <strong>in</strong> T 3followed by T 2(43 Rs) T 1(38.5 Rs). Thecost <strong>of</strong> T 3treatment found was highest as the amount <strong>of</strong> g<strong>in</strong>gelly seed, orange <strong>in</strong>creases.Therefore, concluded treatment T 1has lowest cost, and T 3has highest cost. Calculatedas basis <strong>of</strong> raw material, only at prevail<strong>in</strong>g prices candy was obta<strong>in</strong>ed <strong>in</strong> T 1with all threeherbs as compared to other treatment.CONCLUSIONResults obta<strong>in</strong>ed from the statistical analysis revealed that the aloevera can besatisfactorily mixed with carrot, orange, g<strong>in</strong>gelly seed to prepare nutritional candy.T 3was scored highest <strong>in</strong> terms <strong>of</strong> flavor and taste (8.80), texture (9.40), colour (8.50)and overall acceptability (8.70) <strong>of</strong> candy prepared from carrot, orange, g<strong>in</strong>gelly seedwith aloevera. The calculated nutritive value <strong>of</strong> product showed that as the percentage<strong>of</strong> carrot <strong>in</strong>creased the carotene content <strong>in</strong>creases. Energy and carbohydrate <strong>in</strong>creasewith <strong>in</strong>crease <strong>of</strong> g<strong>in</strong>gelly seed and orange.REFERENCESFisher, S. (1995) "Analysis <strong>of</strong> variance- two way classification". Bioved ResearchSociety, 142(6); 56-58.Gopalan, C., Rama Sashtri, B.V. and Balasubramanian, S.C. (2004) "Food andtheir nutrient content. Nutritive value <strong>of</strong> Indian <strong>food</strong>s". National Institute <strong>of</strong>Nutrition, Indian Council <strong>of</strong> Medical Research, Hyderabad: 29.Srilakshmi,B (2007) "Food Science" "Sensory Evaluation" fourth edition. New ageInternational (P) Limited Publishers, New Delhi: 286-287.Srivastava, R.P. (2003) "Fruits and vegetable preservation"Ed.3: 229-233.42
The Allahabad Farmer Vol. LXVIII, January - 2013 No. 2Assessment <strong>of</strong> nutrient <strong>in</strong>take <strong>of</strong> <strong>in</strong>dustrial workersShakti , Ritu Prakash Dubey •ABSTRACTWorkers' health status usually reflects the general health conditions <strong>of</strong> thepopulation. At the same time, their work<strong>in</strong>g conditions <strong>in</strong>fluence the socioeconomic status, health status and liv<strong>in</strong>g environment <strong>of</strong> their dependents. Thisis particularly true for develop<strong>in</strong>g countries where, for the majority <strong>of</strong> workers,survival depends on work undertaken <strong>in</strong> exploitative conditions, with low <strong>in</strong>comesand unhealthy work<strong>in</strong>g conditions.The aim <strong>of</strong> research is to study the "Assessment <strong>of</strong> Nutrient Intake <strong>of</strong> IndustrialWorkers". Hundred sample were selected randomly from different <strong>in</strong>dustries.Dietary survey was done by questionnaire-cum-<strong>in</strong>terview method. F<strong>in</strong>d<strong>in</strong>greveals that the most <strong>of</strong> the respondents were between the age <strong>of</strong> 35 to 45 year.The maximum respondents were <strong>edu</strong>cated up to above 10th standard and most<strong>of</strong> respondents were from H<strong>in</strong>du religion.Anthropometric studies <strong>of</strong> <strong>in</strong>dustrial workers showed that the <strong>in</strong>dustrial workerswere hav<strong>in</strong>g normal weight, height and B.M.I. But the nutritional status <strong>of</strong><strong>in</strong>dustrial workers was not good because <strong>of</strong> the lower consumption <strong>of</strong> energy,prote<strong>in</strong>, iron, -carotene, nicot<strong>in</strong>ic acid and vitam<strong>in</strong> B 12. Nutritive value <strong>in</strong><strong>in</strong>dustrial workers were lower than their recommended dietary allowances. Fatand calcium was high due to higher <strong>in</strong>take <strong>of</strong> fried <strong>food</strong>s and milk or milk products.INTRODUCTIONIndustrialization has been recognized as the ma<strong>in</strong> solution to the problem <strong>of</strong>unemployment <strong>in</strong> develop<strong>in</strong>g countries like India, <strong>in</strong> recent years. There has been asteady <strong>in</strong>crease <strong>in</strong> the number <strong>of</strong> persons employed <strong>in</strong> various factories, over the pastfew years. The majority <strong>of</strong> these employees may be referred to as 'Workers' or'Labourers'. The overall production <strong>of</strong> the factories (and thus the national <strong>in</strong>come) dependsResearch Scholar, • Assisstant Pr<strong>of</strong>essor (Senior)Department <strong>of</strong> Foods and Nutrition, Ethel<strong>in</strong>d School <strong>of</strong> Home Science, (SHIATS) Allahabad-211007, U.P43
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Pradeep Kumar, S.S. SengarREFERENCE
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Avantika Pandey, Natasha Nageswaran
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Avantika Pandey, Natasha Nageswaran
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Avantika Pandey, Natasha Nageswaran
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Aradhana Irene Charan, Nishant Kuma
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Aradhana Irene Charan, Nishant Kuma
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Aradhana Irene Charan, Nishant Kuma
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Apala Gupta, Prema Devi and V.P. Sa
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Apala Gupta, Prema Devi and V.P. Sa
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Apala Gupta, Prema Devi and V.P. Sa
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Apala Gupta, Prema Devi and V.P. Sa
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Sudarshan Subedi, Neena Gupta, Vari
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