Malnutrition is the reason for stunted growth among children and nutritional deficiencies are prevalent in all age groups. The present food industry provides food products that are not necessarily nutrient rich. Quinoa, Chickpeas and Oats are better supplier of nutrients and are rich in fiber, vitamins and minerals therefore these are used to develop the food product. The present study was designed to focus on the development of the best sample of the tarts that was acceptable by all age groups. A panel of twenty experts examined four samples of tarts, namely A, B, C & D, which were made with different variations in the ratio of Quinoa: Chickpea: Oats as 30:35:3540:30:30, 50:25:25 and 60:20:20 respectively. The scores obtained from the panel of experts were used to evaluate the best tart in terms of six evaluation criteria i.e. appearance, color, texture, taste, flavor and aftertaste. TOPSIS methodology was used for ranking of tarts as this is the best MADM methodology for ranking of the criteria. This research assessed the effects of baking on the development of tarts and it was found that a successful food product could be made using the ratio of 60:20:20 (sample D). The physicochemical properties were analyzed which showed that the carbohydrate, protein, fat, sugar, and energy content of the acceptable tart were 40.4 g, 8.4 g, 12.7 g, 15.37 g and 310.6 kcals respectively.

Background: Dessert with good nutritional value could play an important role in the physical and mental growth and development of infants, children and teenagers as well as great tasty food choice of adult and ageing. The aim of the present study was to evaluate the nutritional and organoleptic quality of oat milk dessert. Nine types of dessert prepared from an admixture of oat milk and standardized milk having different ratio of 1:1, 1:2 and 1:3 indicate as TO1, TO2 and TO3, respectively and three different levels of paneer i.e. 5% 10% and 15% indicated as P1, P2 and P3 respectively were compared to each other. Methods: The study was executed in the Research Laboratory of Warner School of Food and Dairy Technology, SHUATS during 2012 - 2013. Dessert prepared from standardized milk with addition of 10 percent paneer which served as T0P2 (control). The experiment was replicated three times and the data was statistically analyzed by using analysis of variance ANOVA and critical difference (C.D) techniques. Dessert were determined according to the AOAC methods and their organoleptic acceptability by using 9 point Hedonic Scale. Result: Nutritional content of oat milk dessert experimental sample (TO3P3) showed that protein (9.23%), carbohydrate (28.55%), ash (2.13%) and fat (12.96%). Oat milk dessert gained acceptability in terms of sensory attributes hence was concluded to be a potential nutritious dessert for all vulnerable age group as nutrient-dense food.

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Background: Tinospora cordifolia has gained popularity as an immunomodulatory and protective herb. Being anIndian traditional herb, it has found its use in Ayurveda and alternative system of medicine. According to World Health Organization, still 80% of the world population relies on alternative therapies for disease and infirmity. Dearth of medicine and treatment for COVID-19 has pushed researcher towards alternative therapies. This review focuses on the potential role of T.cordifolia in management of Coronavirus disease. Methods:A systematic review has been carried out by searching Google Scholar and SCOPUS Database from the year 2020 onwards. The review is written following the PRISMA Guidelines. Results:A total of 20 studies have been included in the systematic review. These studies are mainly based on molecular docking (in-silico studies), narrative reviews, retrospective studies, animal experimentation and randomized controlled trials. All the studies reported promising results. In silico studies covered the activity of phytochemicals in T.cordifolia and their inhibitory action on viral replication and binding. The experimental studies also showed positive results in human as well as animal models.