Balwinder Sadana
Biographic Data
| ID | 1857076 |
|---|---|
| NAME | Balwinder Sadana |
| GIVEN NAMES | Balwinder |
| FAMILY NAME | Sadana |
| SIGNATURE | SADANA B |
| AFFILIATIONS | Punjab Agricultural University |
| VERIFIED | No |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 4 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 1993 |
| LATEST PUBLICATION YEAR | 2005 |
| H-INDEX | 0 |
Contribution of Various Foods to Fat and Fatty Acids Intake Among Urban and Semi-Urban Women of Punjab
Three day dietary survey was carried out on 100 women each from semi-urban (Dhuri) and urban (Sangrur) areas of Punjab and their fat and fatty acid intake was calculated. Desi ghee/butter was most frequently used fat followed by vanaspati and rice bran oil. Total daily fat intake was 44 (25.8 en%) and 45.8 g (27.6 en%) while visible fat intake was 21 and 23 g in semiurban and urban areas respectively. Daily intake of linoleic (LA) and linolenic a…
Development and Sensory Evaluation of Low Cost Weaning Food Formulations
Low cost weaning foods namely panjiri, kheer, halwa and dalia were developed in the laboratory using germination, malting, roasting and pressure cooking processes. The experimental formulations were based on germinated wheat, pulses (Bengal gram, green gram and lentil) and roasted groundnut in the ratio of 75:25:25. All the formulations were evaluated thrice for their acceptability by a panel of 12 judges using a hedonic scale. All the formulatio…
Standardisation and Nutritional Evaluation of Products Prepared from Bengal Gram Flour
In the present investigation two products namely Halwa and Burfi were prepared and were analysed for proximate composition. The moisture, ash, protein, fat, crude fibre and energy content of raw sample were found 8.01, 2.39, 21.85, 4.59, 1.10 g/100g and 377 Kcal/100g, respectively. A significant decrease in moisture, ash, protein and crude fiber content of the products was observed after cooking. Whereas a significant (P<0.01) increase in fat con…
Nutrient adequacy of rural adult males in Ludhiana District of Punjab
A total of 315 rural adult males belonging to four villages of Ludhiana District of the Punjab State were surveyed for their nutrient adequacy using 24 h recall method for two consecutive days during summer and winter. The individuals belonged to very low, low, medium and high income groups. The average weights of the individuals were 62.5, 63.6, 68.8 and 72.4 kg, respectively for these income groups. Cereals contributed 51.1 to 70.8% of total en…
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Nutrient adequacy of rural adult males in Ludhiana District of Punjab
A total of 315 rural adult males belonging to four villages of Ludhiana District of the Punjab State were surveyed for their nutrient adequacy using 24 h recall method for two consecutive days during summer and winter. The individuals belonged to very low, low, medium and high income groups. The average weights of the individuals were 62.5, 63.6, 68.8 and 72.4 kg, respectively for these income groups. Cereals contributed 51.1 to 70.8% of total en…
Standardisation and Nutritional Evaluation of Products Prepared from Bengal Gram Flour
In the present investigation two products namely Halwa and Burfi were prepared and were analysed for proximate composition. The moisture, ash, protein, fat, crude fibre and energy content of raw sample were found 8.01, 2.39, 21.85, 4.59, 1.10 g/100g and 377 Kcal/100g, respectively. A significant decrease in moisture, ash, protein and crude fiber content of the products was observed after cooking. Whereas a significant (P<0.01) increase in fat con…
Development and Sensory Evaluation of Low Cost Weaning Food Formulations
Low cost weaning foods namely panjiri, kheer, halwa and dalia were developed in the laboratory using germination, malting, roasting and pressure cooking processes. The experimental formulations were based on germinated wheat, pulses (Bengal gram, green gram and lentil) and roasted groundnut in the ratio of 75:25:25. All the formulations were evaluated thrice for their acceptability by a panel of 12 judges using a hedonic scale. All the formulatio…
Contribution of Various Foods to Fat and Fatty Acids Intake Among Urban and Semi-Urban Women of Punjab
Three day dietary survey was carried out on 100 women each from semi-urban (Dhuri) and urban (Sangrur) areas of Punjab and their fat and fatty acid intake was calculated. Desi ghee/butter was most frequently used fat followed by vanaspati and rice bran oil. Total daily fat intake was 44 (25.8 en%) and 45.8 g (27.6 en%) while visible fat intake was 21 and 23 g in semiurban and urban areas respectively. Daily intake of linoleic (LA) and linolenic a…
Food Science (4 works) · Biology (3 works) · Chemistry (3 works) · Agricultural Economics and Practices (2 works) · Animal science (2 works) · Biochemistry (2 works) · Food Science and Nutritional Studies (2 works) · Gram (2 works) · Medicine (2 works) · Agricultural Science and Fertilization (1 work)