Browsing by Author "Lalitha Ramaswamy"
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Item Antimicrobial Properties of cocos nucifera:A Review(2015) Lalitha Ramaswamy; Rajendran, R.; Saraswathi, U.; Sughanya, R.; Geethadevi, C.Coconut is known as the "wonder food" and is regarded as perfect diet because it contains almost al']' essential nutrients needed by the human body. The various products of coconut include tender coconut water, copra, coconut oil, raw kernel, coconut cake, coconut toddy, coconut shell and wood based products, coconut leaves, coir pith etc. Coconut is a unique source of various natural products for the development of medicines against various diseases and also for the development of industrial products. Almost all the parts of the palm have medicinal properties such as antibacterial, antifungal, antiviral, antiparasItIc, antidermatophytic, antioxidant, hypoglycemic, hepatoprotective and immunostimulant property. The various medicinal properties of coconut and its products are summarized in this paper.Item Coconut flour - nutritional value and culinary application(2017-02) Priya, S.R.; Lalitha RamaswamyItem Coconut milk - the real facts(2014-12) Lalitha Ramaswamy; Rajendran, R.; Saraswathi, U.; Sughanya, R.; Geethadevi, C.Item Coconut Oil - Smart Alternative to other Cooking oils(2014-08) Priya, S.R.; Lalitha RamaswamyItem Coconut- cultural significance(2017-03) Priya, S.R.; Lalitha RamaswamyItem Development of Indian Breakfast Food with Coconut Flour(2011) Lalitha Ramaswamy; Sivagami, A.R.Coconut flour was incorporated in five Indian breakfast foods at 10%,20% and 30% level by replacing the major cereal of each dish and organoleptically evaluated. Adai made with 10% incorporation had obtained the maximum scores, while those made with 20% and 30% were hard and rubbery. Uppuma made with 10% incorporation was almost equal to that of standard while the 30% incorporated one was unfit for consumption. Similarly mooli paratha made with 30% incorporation was crisp, however with 10% incorporation they were soft and acceptable.Vermicelli kichadi made with 30% incorporation was sticky, while the variation made with 10% was acceptable.Poories made with 10% incorporation were acceptable and the flavour was desirable due to the unique coconut flavour, however as the proportion of coconut flour increased the poories became crisper.Results of ANOV A show that there is a significant difference between the variations on account of coconut flour incorporation and with the standard. The fibre content of the most acceptable recipes was 4g more, while the carbohydrate and fat content were less than the standard which helps in combating disease conditions like obesity and diabetes mellitus. Therefore novel foods can be formulated with coconut flour and popularised.Item Formulation and Acceptability of Sports Drinks using Fruit Juices and Tender Coconut Water(2017) Lalitha Ramaswamy; Zeba Fathima, F.Item Health Mix incorporated with Coconut flour(2017-04) Lalitha Ramaswamy; Rajendran, R.; Saraswathi, U.; Sughanya, R.; Geethadevi, C.Item Health Mixes with Coconut Milk Powder(2017-01) Lalitha Ramaswamy; Rajendran, R.; Saraswathi, U.; Geethadevi, C.Item Incorporation of Coconut flour in Bakery Products(2010) Lalitha Ramaswamy; DhanalakshmiItem Standardisation of South Indian Breakfast Foods with Coconut Flour(2011-05) Lalitha Ramaswamy; Sivagami, A.R.Item Storage stability of crisper incorporated with coconut flour(2017-05) Sughanya Ranjan; Lalitha Ramaswamy