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International Journal of Physiology, Nutrition and Physical Education

Impact Factor: RJIF 5.43

ISSN: 2456-0057

International Journal of Physiology, Nutrition and Physical Education

2018, Vol. 3, Issue 2
Nutritional quality analysis of Boondi Raita served at selected restaurants
Author(s): Dr. Prabhjot Kaur and Dr. Vinti Davar
Abstract:
Introduction: Total food quality management has been a hard challenge for all the restaurateurs since long. Consistent quality is critical for hospitality operations. It is a hard reality that the food served at restaurants is generally high in calories, fats and carbohydrates thereby leading to malnutrition and other health related disorders like overweight, obesity, heart diseases etc. on prolonged regular consumption. This food however generally lacks in certain essential nutrients like proteins, vitamins and minerals thus causing greater imbalance. Objectives: The study was carried out with the following objectives: · To calculate the proximate composition of Boondi Raita served at selected restaurants · To evaluate the nutritional adequacy of Boondi Raita served thereto Methodology: The Boondi Raita samples were procured from private, public and fast food restaurants in a sterile ice box. Development of the standardized recipe and proximate composition analysis were performed to evaluate energy, carbohydrate, protein, fats, fibre, ash and moisture content. The proximate values were calculated in triplicate. The mean scores of the triplicates and standard deviation were calculated using SPSS 16.0 version. Results and Conclusion: Boondi Raita served at public restaurants (R2) was found to be deficient in all nutrients with reference to the standardized recipe. Boondi Raita of private restaurants (R1) was higher in carbohydrate (20 per cent) content but lower in energy (-7 per cent) and fat (-67 per cent) content whereas that served at fast food restaurants (R3) ranked higher in energy (18 per cent) and fat (52 per cent) content but lower in carbohydrates (-20 per cent) as compared to the standardized recipe. However, a high downfall in protein and fibre content has been observed at case of all the three types of restaurants.
Pages: 809-814  |  214 Views  3 Downloads
How to cite this article:
Dr. Prabhjot Kaur, Dr. Vinti Davar. Nutritional quality analysis of Boondi Raita served at selected restaurants. Int J Physiol Nutr Phys Educ 2018;3(2):809-814.
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International Journal of Physiology, Nutrition and Physical Education