NEELAM KHETARPAUL

Biographic Data

ID7253814
NAMENEELAM KHETARPAUL
GIVEN NAMESNEELAM
FAMILY NAMEKHETARPAUL
SIGNATUREKHETARPAUL N
AFFILIATIONSChaudhary Charan Singh Haryana Agricultural University
VERIFIEDNo
TOTAL WORKS9
TOTAL CITATIONS0
AUTHOR COUNT9
EDITOR COUNT0
FIRST PUBLICATION YEAR1998
LATEST PUBLICATION YEAR2014
H-INDEX0

  • Consumption Habits and Innovation Potential of Mung Bean Foods in Hisar District of Haryana State, India

    Pradeep Kumar Dahiya, Anita R Linnemann et al.ARTICLEEcology of Food and Nutrition2014

    Consumption habits for mung bean foods were assessed by the free word association method and interview techniques. Four groups of closely related products and perceived quality were revealed. The largest group comprised sweets and snacks, which were associated with unhealthiness, expensiveness and sensory liking. Another group consisted of split dhals associated with convenience and healthiness. It appeared that under different circumstances food…

  • Dietary Non-heme Iron Bioavailability Among Children (Ages 5–8) in a Rural, High-Anemia-Prevalent Area in North India

    Varsha Rani, Laura Trijsburg et al.ARTICLEEcology of Food and Nutrition2010

    Non-heme iron bioavailability of diet consumed by children (ages 5 to 8) in rural area of India was estimated by comparison of algorithms. A cross-sectional observational study was conducted among 232 children and consisted of a 24-hour recall on 2 nonconsecutive days. Four algorithms were chosen to estimate the non-heme iron bioavailability. Daily average non-heme iron bioavailability as calculated by different algorithms was low (between 3.2% a…

  • Effect of Supplementation of Soy, Sorghum, Maize, and Rice on the Quality of Cooked Noodles

    NEELAM KHETARPAUL, Rajni GoyalARTICLEEcology of Food and Nutrition2007

    Partially defatted soy-dhal was blended with refined wheat flour and cereals i.e., sorghum, maize, and rice, to develop three types of noodles which were evaluated for their organoleptic acceptability. From the mean score values, all of the developed noodles were found acceptable. Nutritional evaluation of the processed noodles revealed that supplementation of soy and sorghum, soy and maize, and soy and rice to wheat flour resulted in a 14.2, 19.…

  • Effect of fermentation on phytic acid and in vitro availability of calcium and iron of ‘Doli ki roti'—an indigenously fermented Indian bread

    ANSHU BHATIA, NEELAM KHETARPAULARTICLEEcology of Food and Nutrition2002

    Doli ki roti is an indigenously fermented product popular among the Indian Punjabi community who migrated from Western Punjab of Pakistan at the time of partition. It is prepared by the natural fermentation of wheat flour dough kneaded with water containing a spice mixture and leguminous stuffing. The unfermented bread contained significant amounts of phytic acid which was reduced by 5–18% due to fermentation at 35 ° and 40 °C for 18 and 24 h. Th…

  • Effect of Fermentation on Phytic Acid and in Vitro Availability of Calcium and Iron of ‘Doli Ki Roti’—an Indigenously Fermented Indian Bread

    ANSHU BHATIA, NEELAM KHETARPAULARTICLEEcology of Food and Nutrition2002

  • Effects of domestic processing and cooking on in vitro protein digestibility of pigeon pea

    A Duhan, NEELAM KHETARPAUL et al.ARTICLEEcology of Food and Nutrition2000

    Protein digestibility (in vitro) was found to be 35.0 to 47.1 per cent in raw unprocessed seeds of different pigeon pea cultivars. Significant (p < 0.05) varietal differences were noticed. Low protein digestibility was attributed to the presence of phytates, trypsin inhibitors and polyphenols in pigeon pea. Various domestic processing and cooking treatments viz. soaking, dehulling, germination, cooking etc. improved the in vitro digestibility of …

  • A study on food and nutrient intake of moderately heavy drinkers in India before and after deaddiction

    Veenu Sangwan, NEELAM KHETARPAULARTICLEEcology of Food and Nutrition2000

    The present study was conducted to assess the impact of deaddiction on food and nutrient intake of moderately heavy drinkers who were consuming 200 to 400 ml liquor per day. The sixty adult male subjects were taken from nursing homes and rehabilitation centre of Hisar city in Haryana state, India. After deaddiction a significant (P<0.01) increase was noticed in the mean daily intake levels of various food groups such as cereals, pulses, green lea…

  • Improvement in starch digestibility ( in vitro ) of various Pigeonpea cultivars through processing and cooking

    A Duhan, NEELAM KHETARPAUL et al.ARTICLEEcology of Food and Nutrition1998

    The starch digestibility of raw unprocessed seeds of different pigeonpea cultivars viz., ICPL‐87, ICPL‐151, UPAS‐120 and Manak ranged from 11.7 to 20.6 mg maltose released/g flour. Starch digestibility (in vitro) improved significantly (P<0.05) to varying extents by the common methods of domestic processing and cooking including soaking, dehulling, ordinary and pressure cooking and sprouting. Soaking for varying periods could increase the starch …

  • Development of products incorporating fermented rice‐legume‐whey blends

    Anshu Sharma, NEELAM KHETARPAULARTICLEEcology of Food and Nutrition1998

    Rice‐dehulled black gram and rice‐dehulled bengal gram flour were mixed in three different proportions i.e. 60:40, 70:30 and 80:20 (w/w). These blends (100 gm) were then mixed with whey (105 ml) and fermented at 35°C for 18h. The fermented slurries were incorporated into weaning mixtures and biscuits. These products were then evaluated by a taste panel using a 9 point hedonic scale. Biscuits and weaning mixture which contained fermented slurries …