Authors :
Vaishali Dhanvijay; Arshi Khan; Aaital Kamdar; Dipali Bhaise
Volume/Issue :
Volume 11 - 2026, Issue 5 - May
Google Scholar :
https://tinyurl.com/4mr44tvd
Scribd :
https://tinyurl.com/bde35ut7
DOI :
https://doi.org/10.38124/ijisrt/26may2243
Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.
Abstract :
The impaired functions of the kidneys in the renal diseases alter the blood parameters as the waste gets
accumulated in the blood and can affect overall health significantly. Proper diet management with foods allowed and avoided is a part of the treatment and important preventing further complications. Many patients report non-compliance to the renal diets due to limited food choices and. Therefore, developing healthy, tasty, and kidney friendly recipes for renal patients is necessary to improve their nutritional intake and food satisfaction. In this study, indigenous sweet recipes barfi and halwa were selected. Pumpkin and bottle gourd vegetables were chosen considering their traditional use in these sweets and also the protein and mineral content. The recipes were formulated as pumpkin and bottle gourd barfi and halwa as the control sample whereas enrichment with paneer (30 g and 50g) served as experimental variations due to suitability of paneer in these sweet preparations and it high biological value protein content. The formulated recipes were evaluated for sensory characteristics such as appearance, flavour, texture, taste, mouthfeel, and overall acceptability using a 9-point hedonic scale with the help of a panel of judges. For both pumpkin and bottle gourd Barfi and Halwa, the variations with addition of 30 g paneer found not significant (p > 0.05) and hence highly accepted by the judges but for the addition of 50 g paneer significant difference was found (p <0.05 ) which indicated non-acceptance by the judges. The nutritive analysis also showed an increase in protein and energy content in the experimental recipes, which made them more beneficial for renal patients.
Keywords :
Sensory Assessment, Traditional Sweets, Enrichment, Paneer, Renal Patients.
References :
- Escott-Stumps, L. K. (2008). Krause's Food and Nutrition Therapy. Washington: John Roers.
- Kramer H. (2019). Diet and Chronic Kidney Disease. Advances in nutrition (Bethesda, Md.), 10(Suppl_4), S367–S379. https://doi.org/10.1093/advances/nmz011
- Kovesdy C. P. (2022). Epidemiology of chronic kidney disease: an update 2022. Kidney international supplements, 12(1), 7–11. https://doi.org/10.1016/j.kisu.2021.11.003
- Longvah, T., Ananthan, R., Bhaskarachary, K., & Venkaiah, K. (Eds.). (2017). Indian food composition tables 2017. National Institute of Nutrition, Indian Council of Medical Research, Department of Health Research, Ministry of Health and Family Welfare, Government of India. https://www.nin.res.in/ebooks/IFCT2017.pdf
- Mitali Kar and Shyamal Koley, Impact of renal diet on wellbeing of the patients of chronic kidney disease undergoing hemodialysis: A review. Int J. Nephrol. Res. 2025;7(2):52-58. DOI: https://www.doi.org/10.33545/26646692.2025.v7.i2a.34
- Pradhan, N., Kerner, J., Campos, L. A., & Dobre, M. (2025). Personalized Nutrition in Chronic Kidney Disease. Biomedicines, 13(3), 647. https://doi.org/10.3390/biomedicines13030647
- Pereira, R. A., Ramos, C. I., Teixeira, R. R., Muniz, G. A. S., Claudino, G., & Cuppari, L. (2020). Diet in Chronic Kidney Disease: an integrated approach to nutritional therapy. Revista da Associacao Medica Brasileira (1992), 66Suppl 1(Suppl 1), s59–s67. https://doi.org/10.1590/1806-9282.66.S1.59
- Sinha, A., & Prasad, N. (2025). How to Give Dietary Advice to Patients with Kidney Disease?. Indian journal of nephrology, 35(2), 178–186. https://doi.org/10.25259/IJN_139_2024
- Uchiyama-Tanaka, Y. Chronic kidney disease and diet. Ren Replace Ther 11, 71 (2025). https://doi.org/10.1186/s41100-025-00668-x
- World Health Organization. (2026, April 20). Newsroom/Factsheets/Details/ Kidney Disease. who.int
The impaired functions of the kidneys in the renal diseases alter the blood parameters as the waste gets
accumulated in the blood and can affect overall health significantly. Proper diet management with foods allowed and avoided is a part of the treatment and important preventing further complications. Many patients report non-compliance to the renal diets due to limited food choices and. Therefore, developing healthy, tasty, and kidney friendly recipes for renal patients is necessary to improve their nutritional intake and food satisfaction. In this study, indigenous sweet recipes barfi and halwa were selected. Pumpkin and bottle gourd vegetables were chosen considering their traditional use in these sweets and also the protein and mineral content. The recipes were formulated as pumpkin and bottle gourd barfi and halwa as the control sample whereas enrichment with paneer (30 g and 50g) served as experimental variations due to suitability of paneer in these sweet preparations and it high biological value protein content. The formulated recipes were evaluated for sensory characteristics such as appearance, flavour, texture, taste, mouthfeel, and overall acceptability using a 9-point hedonic scale with the help of a panel of judges. For both pumpkin and bottle gourd Barfi and Halwa, the variations with addition of 30 g paneer found not significant (p > 0.05) and hence highly accepted by the judges but for the addition of 50 g paneer significant difference was found (p <0.05 ) which indicated non-acceptance by the judges. The nutritive analysis also showed an increase in protein and energy content in the experimental recipes, which made them more beneficial for renal patients.
Keywords :
Sensory Assessment, Traditional Sweets, Enrichment, Paneer, Renal Patients.
