A COMPARATIVE STUDY ON NUTRITIONAL QUALITY AND ACCEPTABILITY.ppt

7/27/2019 A COMPARATIVE STUDY ON NUTRITIONAL QUALITY AND ACCEPTABILITY.ppt

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NUTRITIONAL QUALITY AND

ACCEPTABILITY OF SELECTEDORGANIC AND CONVENTIONAL

FOODS

Dr ChandraVenkatasubramanian

Reader and Additional HeadDepartment of Home Science

Q M C, Chennai-4


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INTRODUCTION

Organic farming is a holistic form ofagriculture . The basic principle in organicfarming is that any nutrient supplied to plantsshould be assimilated by microorganisms before

they are dissolved in water for easy uptake bythe plants. Conventional agriculture is an industrialized

system characterized by the use of chemicalfertilizers and pesticides, with an emphasis onmaximizing productivity and profitability.Chemical fertilizers may appear to result infaster and healthier growth of plants but theydestroy the soil and the eco system.


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The nutritional quality of a food refersto both the qualitative as well as thequantitative aspects of nutrients in a

food.The acceptability of a cooked food isassessed in terms of overall qualities

like colour & appearance, texture,flavour & taste of that food.


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Market for organic products isgrowing at a faster rate (20

percent) as compared toconventional products (5

percent).


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The nutritional quality of food grown by

organic and conventional methods is asubject of great controversy. This was oneof the reasons for the investigator to takeup the present study. The prolonged use of

chemicals on soil has resulted in humanhealth hazards and pollution of air, water,soil and food. Further the damage to soil

structure, natural environment andtraditional landscape has forced us to adoptour eco friendly traditional farming system.


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OBJECTIVES

To assess the availability of organic food in Chennai

city. To assess the awareness and knowledge about organic

food among selected homemakers.

To compare the cost of selected organic and

conventional cereals and pulses. To compare the nutrients present in selected organic

and conventional cereals and pulses.

To visualize the qualitative difference in selectedorganic and conventional cereals and pulses with

holistic analytical techniques. To compare the acceptability of organic and

conventional cereals and pulses in colour &appearance, texture, flavour & taste usingstandardized recipes.


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The nutritional quality of food grown

by organic and conventional methods isthe subject of great controversy. Thiswas one of the reasons for theinvestigator to take up the present study.

The prolonged use of chemicals on soilhas resulted in human health hazards andpollution of air, water, soil and food.Further the damage to soil structure,natural environment and traditionallandscape has forced us to adopt our ecofriendly traditional farming system.


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Hence there is a vital need forrevolution through organic

farming to ensure food securityand food safety.


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Descriptive research is utilized forthis purpose. Ex-post-facto

research is a systematic empiricalinquiry in which the scientist does

not have direct control of

independent variables .


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The experimental design adopted for thestudy is randomized research design. This

experimental design not only reducespersonal bias but it also helps to draw

inferences about causality .The randomizedexperimental design is one in which the

treatments are allocated to the

experimental units purely on a chance orrandom basis .


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A survey was conducted withdifferent household units, retail &

wholesale shops, supermarkets andresearch organizations using

interview schedule. Direct questionswere asked to research scientists,

concerned suppliers, farmers,

homemakers and the commonpeople about details regarding thesource, availability and cost of

organic foods.


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The food groups selected for the study areorganic and conventional cereals and

pulses, they are raw rice, whole wheat

flour, Bengal gram dhal, whole green gramand black gram dhal.


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The organic food samples werecollected from Naturagros. These

samples are certified by a group offarmers through a network wherein

one farmer certifies the produce ofanother. The food samples and theprovisions required for the entire

study was procured from the supermarket to reduce the influence of

environmental factors.


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A survey was conducted in order toassess the awareness and knowledge

about organic food

The tool used for the survey was the

questionnaire which consisted of questionsregarding the demographic details &awareness and knowledge about organicfoods. The sample of hundredhomemakers above twenty years of ageresiding in Chennai city were selected forthe survey.


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The data collected was analyzed in terms ofpercentage and mean, F test, one way ANOVAand Duncans multiple range test.

The nutrient analysis of selected organic andconventional cereals and pulses was carried out

in Shri. A.M.M. Murugappa Chettiar ResearchCentre (MCRC) and Agro foods limited, Chennaiusing standard procedures for food samples.The selected nutrients like carbohydrate,

protein, sodium and potassium were estimatedin both organic and conventional cereals andpulses. The brie value was also read.


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From the nutrient analysis it was foundthat the protein content was high inorganic food samples as compared tothe conventional food samples. Thin

layer chromatography and SDB-PAGEwas done.


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Circular paper Chromatography

Circular paperchromatography is aqualitative text in orderto separate different

fractions of soil,compost, human andplant extracts, foodsetc. by means of

capillary action usingsuitable filter papers.


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Circular paper chromatography


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Zonations of Chromatograms oforganic and conventional raw rice

H li ti A l i f O i d


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Holistic Analysis of Organic andConventional Bengal Gram Dhal


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The above slide clearly shows the presenceof spikes in organic raw rice as comparedto conventional raw rice, hence it indicates

that organic raw rice has superiornutritional quality as compared toconventional raw rice.


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Capillary dynamolysis of Organic andconventional raw rice

Capillary dynamolysisallows a salt solution tobe absorbed by capillaryattraction through a filter

paper. It is not analysesbut picture forming. Thistechnique is used tostudy the food quality

and to sort out thefarming system- organicor conventional.


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The visual observation of organic and

conventional raw rice in capillarydynamolysis showed that the dispersedbands were intensive in organic raw rice

as compared to conventional raw rice,thus corresponding to higher reductivitywhich is directly proportional to high

active principles in plants and a highernutritive value.


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Sensitive Crystallisation of organic

and Conventional raw rice


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The visual differentiation of organic andconventional raw rice showed that in

organic raw rice there were thick crystalsformed at the centre, clear growth fromcentre towards the periphery.Two centres

with six main branches of crystals and nocrossing over of crystals.

In conventional raw rice no thick crystalsare formed at the centre, no clear growth

from the centre to the periphery, needleshaped crystals are found in the centreand crossing of crystals.


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Similar results were observed withorganic and conventional wholewheat flour, Bengal gram dhal, whole

green gram and black gram dhal


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The acceptability of organic and conventionalcereals, pulses and cereal and pulse combination

was assessed using standardized recipes. Recipeslike tomato rice, coconut rice, lemon rice,chapatti. bengal gram dhal sundal, whole greengram sundal and masal vadai were used to

assess the acceptability of pulses. Theacceptability of cereal and pulse combination wasassessed using standard recipes like adai andidli.The above recipes were selected to evaluate

and compare the acceptability in terms of colour& appearance, texture, flavour and taste.


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The Judging Panel

The testing instrument for acceptability isthe panel of human judges who have beenspecially selected to carry out the specific

task of sensory evaluation. In order toavoid errors due to physical,psychological, environmental and

individual characteristics, a panel of tenjudges were used, rather than a singlejudge.


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The highest score obtained for eachitem prepared from organic and

conventional food was used forcomparing the efficiency of theprepared item.


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. The acceptability of the prepared items were

evaluated in terms of colour and appearance,

texture flavour and taste on the basis of adescriptive score card. The items prepared from organic and

conventional foods were labeled as sample A andsample B and were presented to the panel of

judges for evaluation. On the basis of the scores obtained in the three

subsequent trials, the acceptability of the organicand conventional foods were compared.

The highest score obtained for each itemprepared from organic and conventional foodwas used for comparing the efficiency of theprepared items.


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It was interesting to note that there was a

significant difference at one percent levelin the taste,colour,texture, appearanceand acceptability of the cooked product

prepared with organic food as comparedto those cooked by conventional food.Though the flavour of both organic and

conventional cereals did not show asignificant difference.


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Conclusion

Thus I would like to conclude fromthe above study that whencomparing the nutritional quality and

acceptability of organic andconventional cereals it is clearly seenthat by holistic analytical techniques

and sensory evaluation the organicfoods are superior to theirconventional counterparts.


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Thank you

A COMPARATIVE STUDY ON NUTRITIONAL QUALITY AND ACCEPTABILITY.ppt

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