047331   SULIEMAN A M E, DAFALLAH F E, RAHMAN E H A, ALSHAMMARI N I A, SHOMMO S A, IBRAHIM S A (Food Engineering and Technology Dep, Gezira Univ, Wad-Madani - Sudan, Email: abuelhadi@hotmail.com) : Isolation, Identification and characterization of Salmonella spp. from chicken purchased at Wad Madani city, Gezira State, Sudan . Adv life Sci 2020, 8(1), 98 - 102.

Salmonella is a potential human pathogen that causes salmonellosis, a food-borne disease. Addressing these major food safety and public health issues with effective monitoring of food-borne pathogens and dietary measures. A cross-sectional study was conducted in the local markets of Alsug Alkabeer (AB), Alsug Ashabi (AK), and Alsug Alsageer (AS) sites in Wad Madani state, Sudan to detect and assess Salmonella infection in raw and cooked chicken samples. The results showed that the maximum number of different Salmonella species was recovered from raw and cooked specimens of chicken obtained from AB, AK and AS which were 6.5, 4.4, and 4cfu/g, respectively. In addition, Salmonella spp. in the locally reared chicken is significantly (p < 0.05) higher than that of farm poultry. On the other hand, the highest Salmonella count was recorded in AS, AK and AB egg samples which were 5.9, 3.5, and 2.3cfu/g, respectively. Interestingly, eggs from local sources of chicken had significantly (p < 0.05) higher numbers of Salmonella spp. compared to those from farm sources. Six species of Salmonella were described, namely: Salmonella typhi, S. cheers, S. arizonae, S. enteritidis, S. pullorum, and S. gallinarum. High occurrence of Salmonella spp. in this study might be attributed to the low hygienic measures in the poultry retail markets during slaughtering and/or handling processes. Further studies are required and should be conducted within Gezira state to assess food safety.

3 illus, 3 tables, 36 ref

047324   SHAHID S M A, GINAWI T A N, KAUSAR M A, KUDDUS M, ALENAZI F S H , ALRESHIDI A H (Biochemistry Dep, Univ of Hail, Saudi Arabia, Email: sm.shahid@uoh.edu.sa) : Public awareness of the coronary artery disease and its risk factors in the population of Hail region, Saudi Arabia: a crosssectional study. Adv life Sci 2020, 8(1), 89 - 92.

Coronary Artery Disease (CAD) is a severe cardiovascular complication prevalent in the Kingdom of Saudi Arabia. The risk factors of this disease are so high that it became one of the major causes of mortality among middle-aged individuals. This study aimed to investigate the degree of awareness about risk factors for CAD among the Hail region population. The study was carried out in the Hail region, Saudi Arabia, from April 2020 to May 2020. Data collected from five hundred and thirty-seven participants participated through an online survey. The process of selection of participants was through volunteer testing and an online review poll that was disseminated to them to complete. No limitations on age or sex were applied to the surveys. Awareness of TV watching (88.5 %), smoking (87.9%), lack of physical activities (78.4 %) and family history of CAD (74.7 %) as the leading cause of CAD has a notable higher percentage among the studied population whereas the family history of diabetes mellitus (51.6 %), having diabetes mellitus (57.7 %), family history of hypertension (65.7 %) and family history of hyperlipidemia (69.1 %) have the lowest percentages. Regarding the gender, the male participants have the poorest awareness degrees about risk factors for the CAD. The study revealed that the family history of hyperlipidemia, Family history of DM, having DM and family history of hypertension have the poorest degrees of awareness of the risk factors for CAD among the studied population.

1 illus, 2 tables, 22 ref

041161   DEBNATH D, KAKKAR R (Community and Family Medicine Dep, All India Institute of Medical Sciences, Mangalagiri, Andhra Pradesh, Email: drrakesh75@rediffmail.com) : Modified BG prasad socio-economic classification, updated – 2020. Indian J Comm Health 2020, 32(1), 124-5.

SES of a family is often an important parameter of measurement in various health studies. Socioeconomic status is an important tool which influences the accessibility, affordability, acceptability, availability and utilization of various resources. The concept of socio-economic status is widely used in medical sociology.

2 tables, 13 ref

046359   DEOBHANJ S (School and Mass Education Dep, Odisha Gov, Odisha, Email: deobhanj@gmail.com) : Communication for conservation – Linking the gap with nature camps. J Scient Temp 2020, Vol 8(3&4), 185-95.

Nature camps are incredible personal experiences in the lap of nature. Nature acts as the best teacher. People are usually so engaged in their daily work that they communicate less with nature and also understand less the lessons it teaches. Nature camps are held in groups, mostly in wildlife sanctuaries for one day or more. They facilitate correlation of natural resources, natural phenomena, etc. with school subjects to make a better impact on the student’s learning about nature. An attempt with one hundred high school science teachers in Cuttack city has been made in the present study, to analyze their responses and views regarding participation in nature camps for effective science communication. It was agreed by the majority that visits to nature camps help to have better understanding of the environment and the related local and global issues, than their peers who do not visit. They also cited some limitations and also advantages of the visits. Nature camps enhance communication regarding biodiversity, conservation, pollution, global warming, climate change, etc. among students as well as community members. The gap between the classrooms and the real world can be linked through these nature camps for global peace and sustainable development.

2 tables, 5 ref

046354   SHARMA N, AKHTER Y, MIR S A (Teacher Education Dep, Central Univ of Himachal Pradesh, Dharamshala, Himachal Pradesh, Email: navneetsharma29@gmail.com) : Science education in India: A misnomer for scientific temper. J Scient Temp 2020, Vol 8(3&4), 135-45.

Indians being ‘argumentative’ can even justify the indefensible and the conventional scientific logic and rationality appear amorphous and adjustable to us, which can be tailored to justify our firmly held superstitious beliefs and obscurantist practices. Scientific temper is a requisite to evolve an ‘Ask why’ society to sustain and reinvigorate the Indian democracy, which needs to be re-understood in the context of popular culture and pedagogical practices of science education. In this article, we tend to problematize what is scientific temper? Why scientific temper continues to elude us despite being part of our constitutional fundamental duty and framework. The aim is to negotiate with the idea of science as understood by Indians, while simultaneously deconstructing the idea of Indian science. The article will also explore the pedagogical concerns of science education in India. The penultimate question would be about the possibility of evolving scientific temper with the contemporary science education policies and system. The paper attempts to analyze how science education in Indian classroom settings continues to evade evolvement of scientific temper

16 ref

040510   SHIRISHA P (Humanities and Social Sciences Dep, IIT Madras, Chennai - 600 042, Tamil Nadu, Email: shirisha@zoho.com) : What lessons should Pradhan Mantri Jan Arogya Yojana learn from the shortfalls of Rashtriya Swasthya Bima Yojana: The case of Rashtriya Swasthya Bima Yojana in Chhattisgarh. Indian J Community Med 2020, 45(2), 135-8.

Publicly funded health insurance has been rolled out by many states as well central government. As it is being seen as a way of protection against catastrophic health expenditure. Rashtriya Swasthya Bima Yojana (RSBY) has been one such attempt succeeded by the recent scheme Ayushman Bharat, which provides coverage of 5 lacs for each family per year. To assess RSBY on issues of equity across the state of Chhattisgarh. The district‑wise secondary data for Chhattisgarh were obtained from the official state website of RSBY maintained by the Government of Chhattisgarh. The data were utilized to estimate the claim ratio (procedure wise as well as district wise), enrollment pattern, rate of hospitalization, and average costs of hospitalization across the district to compare the change in trends since 2011 till 2017. There is an overall increase in enrollment, utilization, and number of empanelled hospitals. Also, a higher conversion ratio (i.e., increased proportion of the below poverty line households enrolled) shows a positive sign of improved coverage. All the districts faired on an average, barring Sukma with lowest enrollment rate (55 %) probably due to poor accessibility and political disturbances. Although there has been an increase in the overall utilization, procedure‑wise claims, and enrollment, there are signs of inequity, namely the skewed distribution of empanelled hospitals. Therefore, good or bad, RSBY offers important lessons to be learned for Ayushman Bharat.

1 illus, 2 tables, 17 ref

039188   BHUTIA M O, THAPA N, TAMANG J P (Microbiology Dep, Sikkim Univ, Tadong - 737 102, Email: jyoti_tamang@hotmail.com) : Khyopeh, a traditional fermented yak meat product of Sikkim. Indian J Tradit Know 2020, 19, 187-91.

The preparation of naturally fermented meat product is an integral part of socio-cultural practice of different ethnic groups of people dwelling in the Himalayan regions of India, Nepal, Bhutan and Tibet in China. This study is aimed at documenting the traditional preparation of khyopeh, a naturally fermented meat product of yak prepared by ethnic people of Sikkim and its food safety. This is the first report on khyopeh with emphasis on its traditional method of preparation and food safety

3 illus, 1 tables, 19 ref

039172   EMIRUMSTAFAOGLU A, COSKUM H, GULER G (Gastronomy and Culinary Arts Dep, Bolu Abant Izzet Baysal Univ, Turkey, Email: ahmetemir@ibu.edu.tr) : Some chemical, physical, microbiological and sensorial properties of traditional water buffalo yogurts produced in Turkey. Indian J Tradit Know 2020, 19, 83-91.

In this study, it was aimed to determine some physical, chemical, microbiological and sensorial properties of yogurts traditionally made from water buffalo milk in the Western Black Sea Region (WBSR) in Turkey. Totally 86 yogurt samples were collected from producers or sellers in the cities of Kastamonu, Karabük, Bartın, Zonguldak, Düzce and Boluin WBSR and analyzed. As a result of the analysis, mean dry matter (%), fat (%), non-fat dry matter (%), protein (%), ash (%), lactose (%), pH, acidity (LA, %), color values L*, a* and b*were obtained as 17.13±3.524, 6.98±2.327, 9.92±1.362, 4.48±0.690, 0.84±0.102, 4.59±1.011, 4.20±0.208, 1.22±0.236, 96.22±2.217, -3.30±0.412 and 8.50±1.513, respectively. Starch was determined in none of the samples. Average water holding capacity was 67.48±9.594% and viscosity was 1249.67±1077.762 mPa.s. In addition; firmness (g), consistency (g.sec), cohesiveness (g) and index of viscosity (g.sec) were found as 246.43±138.898, 4910.66±2234.522, 182.32±87.672 and 334.79±149.087, respectively. Acetaldehyde, ethanol, diacetyl, acetoin and aceton values were obtained as 8.93±4.205, 114.93±154.807, 0.95±0.014, 24.44±16.905 and 0.59±0.504 (mg/kg), respectively. Mean aerobic mesophilic count was found as 4.41±1.032 log cfu/g, coliforms as 2.37±1.077 log cfu/g, yeasts and molds as 4.16±1.076 log cfu/g and total lactic acid bacteria count as 5.96±0.923 log cfu/g. Sensorial analyses showed that average appearance score was 3.76±1.005, smell 4.03±0.978, taste 3.64±1.105, consistency by spoon 3.93±1.005 and consistency by mouth3.71±1.022 on scale 5. Important variations in properties analyzed were observed among the samples collected from different cities. For example, the values of dry matter, fat, protein, ash, water holding capacity, viscosity and color were the highest in the samples of Karabük city among the others.

5 tables, 33 ref

039036   WU Y, DING W, WANG Z, KOENIG H G, SHOHAIB S A (Epidemiology and Statistic Dep, Ningxia Medical Univ, Yinchuan- 750 004, China, Email: wzhzh_lion@126.com) : The relationship between parental religiosity and school age children's dietary behavior in Ningxia Province, China: A cross-sectional study. Ind J Pub Health 2020, 64(2), 154-60.

Studies have shown parental religious involvement was associated with better health behaviors of their children. However, the relationship between parental religiosity and child dietary behaviors remains unclear.  This study aimed to examine the relationship between parental religious involvement and the dietary behaviors of school‑aged children in mainland, China.  Participants were selected from a northwest province of China using a multi‑stage sampling process from July 2017 to October 2017. The frequency of parental religious activities and the importance of religion in life, along with the dietary behaviors of children, were collected using a questionnaire. Dietary pattern analysis coupled with multivariable linear regression was employed to test the association between parental religious involvement and children’s dietary behavior. The regression model indicated no significant relationship between parental religious behaviors and children’s dietary behaviors in the overall sample. However, the frequency of mother’s religious attendance was inversely related to children’s consumption of vegetables (β = −0.40, P < 0.05) in the Hui subsample (vs. Han) when stratifying analyses by ethnicity.  These findings suggest amongthose of Hui ethnicity, parental religious involvement may impact children’s dietary behavior in a way that may affect their future health habits.

3 tables, 38 ref

039032   TAQI M, SARKAR S, KHAN M M A (Geography Dep, Government PG Coll, Bhaderwah, Jammu and Kashmir, Email: taqizaik@gmail.com) : Analyzing the disparities in the coverage of maternal and child health services: A district-level cross-sectional analysis of Jammu and Kashmir. Ind J Pub Health 2020, 64(2), 130-4.

Improving overall coverage of maternal and child health (MCH) services is essentially required if India in general and Jammu and Kashmir state in particular have to attain the Sustainable Development Goals by the year 2030. Thus, the disparities in coverage of MCH services need to be assessed and addressed. The objective of this study was to examine the variation in coverage rates for a keyset of interventions in MCH services and to assess the relationship between coverage gap and socioeconomic development across the districts of Jammu and Kashmir. Data from the National Family Health Survey‑4 (NFHS‑4), 2015–2016, Census of India 2011, and Digest of Statistics Jammu and Kashmir were used to construct two composite indexes of coverage gap and socio economic development at district level. Cronbach’s alpha was used to assess the internal consistency of indicators used in the two indexes. The overall coverage gapin the state was 28.17 %, and the size of coverage gap was largest for family planning interventions (55.8 %), followed by treatment of sick children (26.95 %) and maternal and newborn care (18.75 %), and was smallest for immunization (10.5 %). There is a moderate negative correlation between coverage gap and socio economic development (r = −0.63, P = 0.01). Coverage of MCH services and socio economic development has a significant disparity in the districts of Jammu and Kashmir. Resource‑rich and more urbanized districts are much ahead of the poor and less urbanized districts in terms of the usage of MCH services.

1 illus, 3 tables, 25 ref

039028   WAHABI H A, SIS A M, FAYED A A, ESMAEIL S A (Princess Nourah Bint Abdulrahman Univ, Riyadh- 84428, Saudi Arabia, Email: fayedam_200@hotmail.com) : Effectiveness of health education in reducing secondhand smoke exposure among pregnant women visiting the antenatal clinic in Saudi Arabia: A randomized controlled trial. Ind J Pub Health 2020, 64(2), 102-8.

Pregnant women’s exposure to secondhand smoking (SHS) is associated with detrimental effects on the pregnancy outcomes. The objective of the study was to compare the effectiveness of face‑to‑face counseling, based on health belief model (HBM),combined with a written educational pamphlet, and health education using written pamphlet only, in improving pregnant women’s perception, behavior to avoid SHS and change in exposure to SHS. A randomized controlled trial was conducted in 2016. The intervention group received face‑to‑face health counseling on SHS, while the control group received only written educational pamphlets. Outcomes were the change in the perception of mother on the four constructs of the HBM and the change in mothers’ behavior of avoidance of SHS exposure. A total of 100 women were recruited for the study, of whom 93 (47 intervention and 46 control) women completed the study. All women identified their spouse as a source of SHS exposure. Following the intervention, the intervention group had significantly higher scores in the perception of susceptibility (21 ± 4 vs. 16 ± 7, P < 0.01) and severity (15 ± 3 vs. 12 ± 4, P < 0.01) and reduced perception scores of barriers to avoid SHS exposure (11 ± 4 vs. 9 ± 5, P = 0.03), compared to the control group. However, there was an insignificant change in the exposure to SHS after the intervention in both the groups; where 25 (53.2 %) women in the intervention group and 31 (67.4 %) in the control group (P = 0.16), continued to being exposed to SHS.  Counselling of pregnant women, based on HBM, has insignificant effect in reducing their exposure to SHS; however it is effective in improving their knowledge and perception about SHS exposure.

1 illus, 3 tables, 24 ref

027345   KUMAR S, SOHU V S, GUPTA S K, SINGH R P, BAINS N S (ICAR – Indian Institute of Wheat and Barley Research, Karnal – 132 001 (Haryana), Email: kumarsatish227@gmail.com) : Understanding the chapatti making attributes of the Indian wheats - II: The rheological basis. J Appl Nat Sci 2018, 10(2), 723 - 40.

The concept of good chapati varies from individual to individual and depends mainly on the rheological properties of the dough used to prepare the chapaties. The research project was largely built around two type of plant meterials, the tall traditional cultivars of the pre-dwarfing era, and three backcross recombinant populations (BC₁F₅ generation) C 273/PBW 343//PBW 343 (70 lines), C 306/PBW 534//PBW 534 (70 lines) and C 518/ PBW 343//PBW 343 (80 lines). Association of traits studied with chapati score in set of cultivars and genetic stocks Starch pasting characteristics showed mild negative correlation with chapati quality, which is again contrasting, to the requirements of bread making. The correlations were not consistent over years possibly due to environmental factor (temperature, rainfall, fertilizer and irrigations etc.) and due to change in the constitution of the set. Similarly mixographic traits showed negative association chapati making quality. The correlations which prevail in the populations carry much greater weight as these have persisted over several rounds of recombination and are likely to reflect under lying causes of superior chapati quality. As various components of chapati quality would be disassembled, the relative levels of correlations for individual traits would be uncovered. Among the starch pasting characteristics, final viscosity and setback were consistently negatively associated with the chapati making quality. In case of the mixographic traits, mixing tolerance index is negatively associated whereas rate of dough development has consistent positive correlation with chapati quality.

14 tables, 19 ref

027344   BISHT D (Family Resource Management Dep, Punjab Agricultural Univ, Ludhiana -141 004 (Punjab), Email: deepshelly@gmail.com) : Participation of special group people in household and personal care activities and problems faced by them. J Appl Nat Sci 2018, 10(2), 667- 71.

The present study was performed to examine the participation of female wheelchair users in household and personal care activities, problems faced by them and to seek suggestions from them to improve their work environment.The study was conducted in Punjab state and the sample was selected from different districts of Punjab by using snowball and purposive sampling technique. Only those female wheelchair users were selected for the study who were involved in performing household work. Case studies on 10 female wheelchair users were done to gather relevant information from the respondents and their work participation profile was observed for three consecutive days. A self-structured questionnaire was prepared to gather the relevant data from the respondents. Results revealed that despite their physical limitations, respondents were involved in some of the activities in their homes. Difficulties experienced by respondents while performing household and personal care activities included poor eye sight, slow speed, early onset of fatigue and less light in the work area.

5 tables, 12 ref

027343   YADAV S, GABA G (Textile and Apparel Designing Dep, Chaudhary Charan Singh Haryana Agricultural Univ, Hisar (Haryana), Email: saroj16.yadav@gmail.com) : Awareness of farm workers regarding health problems and use of protective clothing during pesticide application. J Appl Nat Sci 2018, 10(2), 540 - 3.

Pesticides are widely used in agricultural production to prevent or control pests, diseases, weeds, and other plant pathogens in an effort to reduce or eliminate yield losses of cotton crop and maintain high product quality. Because of high biological activity, and in some cases, long persistence in the environment, pesticides (pyrethroids, carbamate, oganophosphate, organochlorines) may cause harmful effects to human health and to the environment. Occupational exposure to pesticides often occurs in the case of agricultural workers in open fields and greenhouses. Farmers who perform spray activity are routinely exposed to high levels of pesticides (Monocarbamide dihydrogen sulfate, pyrethroids and carbamates), than the other farm workers such as pesticide loader, evaluator. The dermal and inhalation routes of entry are typically the most common routes of farmers’ exposure to pesticides. Farmers’ exposure to pesticides can be reduced through less use of pesticides and use of the appropriate protective clothing and equipments in all stages of pesticide handling. The present study was conductedon 270 respondents from all nine blocks of Hisar district of Haryana state to create awareness amongst them regarding health problems and use of protective clothing during pesticide application. An educational package in the form of Video CD and Leaflet was used. Pamphlets were distributed; lecture-cum-demonstrations and film shows were organized. Protective clothing and accessories were also exhibited for better impact. It was recorded that respondents succeeded in acquiring awareness at post exposure level, through print and electronic media for each message viz. breathing problems (23.3 %), eyes related problems (100 %), skin allergy (43.3 %), headache (60.3 %), fainting due to inhalation of pesticide (64.33 %) and stomach related problems (23.56 %).

1 illus, 2 tables, 6 ref

027346   AMBAWAT S, KHETARPAUL N (Foods and Nutrition Dep, CCS Haryana Agricultural Univ, Hisar-125 004, Haryana, Email: sumanambawat03@yahoo.com) : Comparative assessment of antioxidant, nutritional and functional properties of soybean and its by-product okara. Ann Phytomed 2018, 7(1), 112-8.

Soybean is considered as functional food due to various bioactive components present in it. In the present study, antioxidants, nutrient composition and functional properties of okara (soybean milk residue) were compared to soybean. The study revealed that okara possessed good antioxidant activity, i.e., total phenolic content (122.57 mg gallic acid/100 g) and DPPH free radical scavenging activity (41.46 %). It also contained considerable concentrations of protein (24.79 g/100 g) and fat (10.52 g/100 g), although less than those of soybean. The total dietary fibre content of okara (58.21 g/100 g) was more than double the dietary fibre of soybean (24.75 g/100 g). Insoluble dietary fibre (46.64 g/100 g) was the major fraction in okara and remaining was the soluble dietary fibre. Okara had significantly lower phytic acid content (843.33 mg phytic acid per 100g) and higher in vitro protein digestibility (68.26 %) than soybean. Among minerals, total calcium (346.93 mg/100 g) and phosphorus (480.17 mg/100 g) were significantly higher in okara, while, potassium, iron and zinc contents were also in remarkable amounts. The availability of minerals was maximum in okara. In addition, okara had significantly higher water absorption (9.47 ml/g)and swelling (9.33 ml/g) capacity, whereas, lower oil absorption capacity (0.26 ml/g) and bulk density (0.21 g/ml) as compared to soybean. Thus, okara is a valuable by-product and can be considered as a potential source of value addition for food industry due to its promising antioxidants, nutritional and functional properties.

3 illus, 4 tables, 38 ref

027342   NAVANEETHAM J, BASAVARJU M, ARELINGIAH M (Psychiatric Social Work Dep, NIMHANS, Bengaluru, Karnataka, Email: janardhannimhans@gmail.com) : Devadasi and their intimate partners: Dynamics of relationship. Indian J Community Med 2018, 43(3), 195-8.

Devadasi practice is still prevalent in some parts of North Karnataka; most of the Devadasis get into sex work for their survival. During sex work, devadasis would get close to their customer, as they feel secure and emotionally satisfied. The present study aims at understanding the Devadasi sex worker (DSW) and their intimate partners’ (IPs) relationship and knowing the reasons for continuing the relationship even though they experience violence and abuse from their IP. Exploratory research design was adopted. Purposive sampling was used for the field visits. Data were gathered through personal interviews during field visits along with the counselors who were capacitated to deal with the relationship issues of DSWs and their IPs. Modified thematic analysis was used to analyze twenty field visit reports. This study analyzed the quality and dynamics of the relationship between DSWs and their IP. DSWs and their IP define their relationship as “like marriage” without legal recognition. DSWs accept the violence from their IP as a symbol of love. Violence was identified as a key concern for the sex workers and is often acceptable in their relationship. The relationship between DSWs and their IPs needs to be understood before arriving at the care plan to deal with the relationship issues. There is an urgent need for developing an interventional model for the counselors and equip them to deal with the relationship issues of DSWs.

25 ref

027341   MASTHI N R R, PRUTHVI S, PHANEENDRA M S (Community Medicine Dep, Kempegowda Institute of Medical Sciences, Bengaluru, Karnataka, Email: pruthvi.swamygowda@gmail.com) : A comparative study on social media usage and health status among students studying in Pre-University colleges of urban Bengaluru. Indian J Community Med 2018, 43(3), 180-4.

Social Media usage is a “global consumer phenomenon” with an exponential rise within the past few years. The use of social media websites is among the common activity for today’s adolescents, they are sometimes overused/misused, which may lead to social media addiction. The objective of this study was to assess and compare the prevalence of social media addiction between Government and Private Pre-University (PU) college study subjects, to assess the health problems related to social media usage among the study subjects, and to assess the various factors associated with social media addiction. This cross-sectional study was conducted in Government and Private PU colleges situated in a selected ward of urban Bengaluru city through multistage sampling. A total of 1870 study subjects were recruited. A scale was developed to assess social media addiction. The prevalence of social media addiction was 36.9 % among users, distributed equally among private and Government PUs. The most common health problem identified was strain on eyes (38.4 %), anger (25.5 %), and sleep disturbance (26.1 %). Being a male, the habit of smoking, alcohol, and tobacco, consumption of junk food, having ringxiety and selfitis were found to be significant risk factors for social media addiction. Social media addiction was found in over one-thirds of subjects and majority had mild addiction.

2 tables, 23 ref

027340   MAWAR S, KOUL P, DAS S, GUPTA S (All India Institute of Medical Sciences, Ansari Nagar, New Delhi, Email: jigyasababy@gmail.com) : Association of physical problems and depression with elder abuse in an urban community of North India. Indian J Community Med 2018, 43(3), 165-9.

Elder abuse is a serious problem that has adverse consequence on health. Still, research on elder abuse is sparse in India. This study aimed to find the nature, prevalence, and factors such as depression and physical problems associated with elder abuse in an urban North Indian community. A cross-sectional study was conducted with 222 elders with 97 males, aged 60 years or older residing in an urban community of Delhi. Elders were assessed for abuse by modified Vulnerability to Abuse Screening Scale questionnaire, Geriatric Depression Scale, and self-reported questions on health problems. Mean age of the study population was 66.3 ± 4.2 years. The overall prevalence of any type of elder abuse was 24.3 %. Psychological abuse was the most common type (22.9 %) followed by financial abuse (5.8 %), physical abuse (1.4 %), and anti-constitutional abuse (nil). Among the abused, nearly 20 % experienced more than one type of abuse. Thirty-seven women (30 %) and 17 men (18 %) reported elder abuse. Elder abuse is common in urban North India and is underreported. Appropriate interventions are required to ameliorate the problem.

4 tables , 22 ref

027339   SAHA, C NAMBIAR V S (Foods and Nutrition Dep, The Maharaja Sayajirao Univ of Baroda, Vadodara - 390 002, Email: vanishanambiar@gmail.com) : Relationships between positive deviant behaviors and children of normal growth pattern in poorly resourced rural communities. Indian J Community Med 2018, 43(3), 161-4.

Promotion of positive deviant behaviors (PDBs) can be crucial to bring sustainable change as these behaviors are likely to be affordable and acceptable by the wider community. The objective of this study was to assess if any PDBs exist among poorly resourced rural mothers with young children near Vadodara. Mothers of children < 5 years (n = 160) were enrolled from four rural clusters near Vadodara based on their current growth status (weight-for-age) and were categorized as PD (n = 65) and negative deviant (ND; n = 95), as per the WHO Anthro Software. Personal interviews were conducted through household (HH) visits using a semistructured questionnaire. Data were elicited on HH socioeconomic status, infant and young child feeding practices, diet pattern, and hygiene–sanitation practices. HH dietary diversity score was calculated individually after collecting data through food frequency questionnaire. Mothers had several significant PDBs (P < 0.05), PD group vs. ND group, less use prelacteals to children (53 % vs. 71 %) and had more exclusive breastfeeding rates (44 % vs. 26 %), provided cleaner clothing to children (52 % vs. 28 %), had sufficient intra-HH food distribution (30 % vs. 18 %), and scored better in dietary diversity at HH level (52 % vs. 28 %). PDBs and normal growth patterns do exist in poorly resourced areas, and these mothers can be used as “change agents” by the practicing pediatricians of rural communities for improving child health and nutrition.

1 illus, 1 table, 19 ref

027338   THIVYA P, DURGADEVI M, JAGANMOHAN R (Food Processing Incubation Centre Dep, Indian Institute of Food Processing Technology, Thanjavur - 613 005, Email: durga@iifpt.edu.in) : Effect of debittering on the physical and chemical properties of Palmyrah young shoots flour. Int J Agric Environ Biotechnol 2018, 11(4), 609-14.

Palmyrah young shoot is rich in starch and fibre, which is helpful in controlling various diseases especially diabetic. Regular consumption of this flour increase the body strength, reduce hunger and incorporation of it in other foods would positively reduce the malnutrition. However, presence of bitter compounds (flabelliferin or steroidal saponin) limited its consumption rate. Very few studies are carried out in this area and hence the present study was aimed to remove the bitter compounds by aqueous extraction and to evaluate the effect of debittering on changes of palmyrah young shoot flour. The starch and fiber content were dramatically increased and phenolic and saponin contents significantly decreased in debittered flour (DBF) than raw flour (RF). In addition, the color value ‘L’ value increased whereas ‘a’ and ‘b’ value decreased in DBF. The debittered flour had good thickening and gelling properties, which can sustain the use of debittered palmyarh flour in food industries.

4 tables, 31 ref

027337   LAKSHMANA, KUMARI S, MATH M, SACHIN U S (Agricultural and Horticultural Sciences Univ, Karnataka, Email: lakshmanaupladi@gmail.com) : Physico-chemical and sensory qualities of different value added products of jack fruit (Artocarpus heterophyllus) in hill zone. Environ Ecol 2018, 36(3), 794-7.

The study on value addition in jack fruit was conducted during the year 2008-2009. The different products prepared were Jam, Jelly, Candy, Crystalized, Glazed fruit and sweet chutney. After the six months of preservation and storage the organoleptic evaluation was carried out for each product. The physical characteristic like, weight, shape, taste, color, firmness, appearance, decay were evaluated and chemical compositions like total soluble solids, titratable acidity, ascorbic acid, moisture content, ash, total sugar were analyzed. Sensory attributes such as appearance, shape, taste, color, firmness and decay were evaluated by a panel of 10 experts. There were significant differences with different products. As per the observation, the different value added products were acceptable and maintained good in condition. Out of the different products prepared, crystallized and glazed fruit were having high organoleptic value (10.00 points) compared to all other products. The jam and jelly slightly decreased in their firmness as the period of storage increased.

2 tables, 7 ref

027336   NESAN S C Q, MAIYA G R, KUNDAPUR R (Community Medicine Dep, K S Hegde Medical Academy, Mangalore – 575 018, Email: rakeshmaiyag@gmail.com) : Domestic violence patterns and its consequences among married women in rural Mangalore. Indian J Comm Health 2018, 30(2), 170-4.

One in three women experience domestic violence with global prevalence ranging from 10-69 %. It has significant public health consequence and due to sensitivity of the problem women may not report. To determine the pattern of domestic violence among women and its association with age, age at marriage, decision making power, economic and educational status of both partners and to determine the legal and health consequences of it. Observational cross-sectional study was conducted among 199 rural married women. Women who can read and write Kannada were included using convenient sampling. Pre-validated, structured and self-administered questionnaire was used. Chi-square test was done for significance. Emotional violence reported to be 83.1 %, physical violence 53.8 % and sexual violence 21.1 %. Domestic violence had significant association with decision maker, age of both the partners and income of both the partners. 63.8 % suffered from depression and 58.8 % visited doctor 4-6 times in the last year in relation to domestic violence. The prevalence of domestic violence recorded was high and depression was the serious health consequence. Moral support should be given, and necessary measures should be taken to empower them.

2 tables, 16 ref

027335   GURUNG T R, KODKANY B S, MASTIHOLI S, NEGINHAL V S (KLE Univ, Karnataka - 590 010, Email: gtikagurung261@gmail.com) : Association between standard of living and underweight & overweight among likely to conceive women in rural North Karnataka-baseline result of DBW cohort. Indian J Comm Health 2018, 30(2), 145-50.

In 2014, approximately 462 million adults worldwide were underweight; while 1.9 billion were either overweight or obese. Hence, a study was carried out first time using the NFHS Standard of Living Index to assess the association between socioeconomic status and underweight & overweight among likely to conceive women.In Determinants of Birth Weight (DBW): a community based prospective cohort study; household characteristic information was collected from 1293 likely to conceive women. Nutritional status of women was graded based on WHO international BMI categories. Chi-square test and multinomial logistic regression were applied to assess the association between standard of living and underweight & overweight with the 95 % confidence level and p values less than 0.05. The prevalence of underweight, normal weight, overweight and obesity was found 35.1 %, 52.4 %, 9.7 % and 2.7 %, respectively, with mean ± SD BMI 20.4 kg/m² ± 3.876 kg/m²) . The low standard of living was significantly associated with underweight whereas high standard of living was associated with overweight among likely to conceive women in a rural North Karnataka with a p value less than 0.05. Among likely to conceive women, there is an inverse association between standard of living and underweight whereas positive association with overweight in a rural North Karnataka.

3 tables, 17 ref

027334   MALIK R, PURI S, ADHIKARI T (Delhi Univ, Delhi, Email: richamalik@hotmail.com) : Double burden of malnutrition among mother-child DYADS in urban poor settings in India. Indian J Comm Health 2018, 30(2), 139-44.

Low-and middle-income countries are undergoing nutrition transition wherein presence of under and over-nutrition in the same household is increasing. This study explored the coexistence of under and over-nutrition among mother-child dyads in an urban poor setting in India. Data was collected from 225 dyads in urban poor settings of Delhi. Anthropometric measurements (weight, height, waist-circumference, hip circumference in mothers and weight, height, MUAC in children) were taken from a random sample of mothers aged >18 years with children aged 3-5 years. Prevalence of underweight, stunting, wasting and overweight/obesity were determined in children, while corresponding proportions of underweight and overweight/obesity were determined in mothers, based on BMI and waist circumference. Of the 225 children, 19 % were stunted, 12 % were underweight, 4.8 % were wasted, while 20 % were overweight/obese. Among their mothers, 8.4% were underweight, 20 % were overweight/obese and 23 % had waist circumference > 88 cm. A large proportion of overweight and obese mothers (33 % and 30 % respectively) had stunted, wasted or underweight children. Among the overweight/obese children, 12 % had underweight, and 22 % had overweight/obese parentage. Among, all dual burden households, the nutritional status of child correlates with that of mother. One-third mother-child dyads revealed the existence of double burden of malnutrition characterized by high prevalence of undernutrition, stunting and wasting in children, and overweight/obesity in mothers within the same household. It is crucial to understand the pathways to this coexistence, and to test effectiveness of context-specific interventions to curb associated future health risks.

1 illus, 3 tables, 27 ref

027333   BERA S, LIN F, CHANG H K-C (National Taipei Univ of Technology, Taiwan) : The impact of training for sustainable livelihoods of rural women through self-help groups in Tamluk block, India. Int J Mgmt Soc Sci 2018, 6(6), 263-79.

Swarnajayanti Gram Swarojgar Yojona (SGSY), also called "Ananda dhara‟ in West Bengal is an integrated scheme for providing opportunities of self-employment to the rural poor people in India. The main objective of this program is to bring the assisted poor people, particularly the women of families below the poverty line by ensuring appreciable sustained level of income over a period of time. The assisted families may be individuals or groups called self-help group (SHG). SGSY is being implemented by the District Rural Development Cell (DRDC) of the ZillaParishad with the active participation of Panchayati Raj Institution, the banks, and the non-government organizations. This article is therefore, sought to determine the impact of training and development of the rural people promoted by DRDC; working for promotion of SHGs in Tamluk block, Purba (East) Medinipur, West Bengal, India, as case study. A primary survey was carried out using a detailed questionnaire as a tool. The case study approach that was adopted took place at DRDC and office of the Mahila Mahasangha (Woman Federation), Tamluk block. This research work is a descriptive study to determine the impact of training and development of the rural people, particularly the women of deprived families through self-help groups. The research has been taken to study the various aspects of SHGs viz socioeconomic status and occupational patterns of pre and post SHGs formation. The overall findings of the study suggest that various training apart from traditional artisans; many SHG members have undergone skill development. They are able to work together for not only economic development but also fighting the social deprivations which they face as members of poor households as well as women. As a result, SHG, through proper training has appreciably improved the access to financial services for the rural poor and the reduction of poverty of SHG members and their households. The training has also empowered women members considerably and contributed to increased self-confidence and positive behavioral changes.

7 illus, 6 tables, 12 ref

027332   SWAPNA M K (Amity Nursing Coll, Gurgaon) : A study to assess the knowledge regarding typhoid fever and its prevention among the mother's residing in selected areas of Tamil Nadu. Int J Mgmt Soc Sci 2018, 6(5), 94-8.

Typhoid fever is an acute, life-threatening bacterial disease characterised by very high fever. It is caused by a germ called salmonella typhi, one of the many types of salmonella bacteria. Around 22 million cases of typhoid fever occur worldwide each year with about 200,000 related deaths. The bacteria that cause typhoid fever are most often transmitted through consumption of water or food that has been contaminated by the feces of an acutely infected or convalescent person or a chronic, asymptomatic carrier of the germ. Humans are the only source of these bacteria. Everyone can be susceptible to the infection. The risk is increased in people who have low levels of stomach acid or those who are HIV positive. Relative immunity follows recovery from typhoid fever, even when infection is unapparent. In endemic areas, typhoid fever is most common in preschool children and in young people 5 to 19 years of age in case of Typhoid which is a major health problem in the community or worldwide,it causes 16 million illness and more than 600,000 deaths each year especially common in parts of Asia, Africa and South America, Where pure water is not readily available and sewage treatment is limited. The complications of typhoid fever mainly, encephalopathy, intestinal hemorrhage, toxic myocarditis, bronchitis. Sanitation and hygiene are the critical measures that can be taken to prevent typhoid. Careful food preparation and washing of hands are therefore crucial to preventing typhoid Protection and purification of drinking water supply, improvement of basic sanitation and promotion of food hygiene are essential measures to interrupt transmission of typhoid fever. Primary prevention is a holistic approach where the care given measures to prevent specific diseases and promote health. Hence this study was designed to assess the Knowledge of mothers regarding Typhoid fever and its prevention.

2 tables, 10 ref

027330   TREHAN S, SINGH N, KAUR A (Food Science and Technology Dep, Guru Nanak Dev Univ, Punjab - 143 005, Email: narpinders@yahoo.com) : Characteristics of white, yellow, purple corn accessions: Phenolic profile, textural, rheological properties and muffin making potential. J Food Sci Technol 2018, 55(6), 2334-43.

Physicochemical, antioxidant, phenolic profile and muffin-making properties of white, yellow and purple corn accessions were evaluated. HPLC analysis revealed the presence of ferulic acid, quercetin, sinapic acid, gallic acid and protocatechuic acid in different corn accessions. Ferulic acid was the major phenolic acid present in all accessions. Total phenolic content (TPC), DPPH and ABTS inhibition ranged from 903 to 1843 $\mu$g GAE/g, 0.73–0.89 and 3.81–4.92 $\mu$M trolox/mg, respectively. Purple accessions had higher TPC than yellow and white accessions. Pasting profiles of different accessions revealed high thermal stability indicated by low breakdown viscosity. Muffin-making properties were determined as batter rheology and muffin specific volume, texture and sensory analysis. Storage modulus (G$\text{'}$) and loss modulus (G$\text{'}\text{'}$) of batters for white colored exhibited the highest while yellow colored had the lowest value. Firmness and TPC of muffins ranged from 3.1 to 5.9 N and 811–1406 $\mu$g GAE/g, respectively. Muffin cohesiveness and chewiness were correlated positively, whereas firmness was negatively related to paste viscosities. Antioxidant activity was correlated to phenolic content of the muffins. Sensory analysis revealed that muffins prepared from yellow corn accession (IC447648) were highly acceptable, while those made from purple corn (IC447644) were not liked much.

2 illus, 4 tables, 36 ref

027328   AHMAD N, UR-REHMAN S, SHABBIR M A, ABDULLAH, SHEHZAD M A, UD-DIN Z, ROBERTS T H (Sydney Univ, NSW 2006, Australia, Email: thomas.roberts@sydney.edu.au) : Fortification of durum wheat semolina with detoxified matri (Lathyrus sativus) flour to improve the nutritional properties of pasta. J Food Sci Technol 2018, 55(6), 2114-21.

Durum wheat semolina (DWS) can be enriched with legume flours to produce more nutritious but highquality pasta. DWS was substituted with detoxified matri (Lathyrus sativus) flour (DMF) at 5–25 %, which in spaghetti increased the levels of protein, lipid, fibre and ash but decreased nitrogen-free extract. Water absorption, arrival time and dough development time increased from 63.1 to 69.2 %, 1.7 to 2.4 and 2.3 to 3.3 min, respectively, while dough stability, consistency and tolerance index decreased. DMF addition increased cooking loss (4.8–5.8 %) and hardness (13.2–16.5 N) but decreased percent rehydration. Based on farinographic (departure time), cooking quality (adhesiveness) and cooking loss thresholds for DMF at 15 %, the effects of xanthan gum (XG) addition on the cooking qualities of the corresponding spaghetti were determined. XG up to 3 % limited cooking loss (4.97 vs 5.4 %) and improved hardness, compared to samples lacking XG. Considering functional, cooking and nutritional properties of spaghetti, incorporation of 15 % DMF and 3 % XG appeared optimal. 

3 illus, 3 tables, 31 ref

027327   ZHANG G, SUN Y, SADIQ F A, SAKANDAR H A, HE G (Shanxi Univ, Taiyuan 030006, China, Email: zhanggh@sxu.edu.cn) : Evaluation of the effect of Saccharomyces cerevisiae on fermentation characteristics and volatile compounds of sourdough. J Food Sci Technol 2018, 55(6), 2079-86.

The objective of this study was to unveil insights into the effects of Saccharomyces cerevisiae on the development of volatile compounds and metabolites during the dough fermentation in making Chinese steamed bread. Changes in gluten structure under the influence of baker’s yeast were studied using scanning electron micrographs (SEM). A unique aroma profile was found comprising some previously reported aromatic compounds and some unreported aromatic aldehydes ((E)-2-Decenal and 2-Undecenal) and ketones (2-Heptanone and 2-Nonanone) in the baker’s yeast fermentation. Among metabolites, the most preferred sugar for this yeast (glucose) showed a significant decrease in contents during the initial few hours of the fermentation and at last an increase was observed. However, most of the amino acids increased either slightly or decreased by the fermentation time. SEM of fermented dough showed that the yeast had a very little effect on starch stability. This study provided some fermentation features of the bakers’ yeast which could be used for the tailored production of steamed bread.

4 illus, 1 table, 34 ref

027326   SHARMA A, KUMARI S, NOUT M J R, SARKAR P K (Botany Dep, North Bengal Univ, Siliguri- 734 013, Email: pksarkar.nbu@gmail.com) : Preparation of antinutrients-reduced dhokla using response surface process optimisation. J Food Sci Technol 2018, 55(6), 2048-58.

Dhokla, a popular indigenous savoury dish of India, is prepared by soaking bengalgram dal and rice, grinding separately, mixing the batters, and spontaneously fermenting and steaming of mixed batter. Central composite rotatable response surface designs for soaking, fermentation and steaming at five-level combinations were used for optimising preparation of dhokla to achieve reduced contents of antinutrients. Optimum soaking of bengalgram dal (dal–water ratio of 1:5 w/w, pH 7.0, 23 $°$C, 20 h) and rice (rice–water ratio of 1:5 w/w, pH 5.6, 16 $°$C, 18 h) resulted in reduced levels of all the antinutrients, except total biogenic amines in rice. Fermentation of dal–rice (3:1 v/v) mixed batter under optimum condition (added NaCl of 8 g/kg, 32 $°$C, 18 h) further reduced their levels, but total biogenic amines content was enhanced. However, optimum steaming of dal–rice mixed fermented batter for 20 min was effective in reducing all the tested antinutrients. In dhokla, the content of tannins, phytic acid and total biogenic amines reduced by 100, 94 and 20 %, respectively; trypsin inhibitor and haemagglutinating activities reduced by 92 and 100 %, respectively, over raw ingredients. The optimally prepared product (dhokla) ranked ‘‘excellent’’ in terms of overall sensory quality.

1 illus, 4 tables, 38 ref

027325   MARTINS Z E, PINHO O, FERREIRA I M P L V O (Porto Univ, 4051-401 Porto, Portugal, Email: isabel.ferreira@ff.up.pt) : Impact of new ingredients obtained from brewer's spent yeast on bread characteristics. J Food Sci Technol 2018, 55(5), 1966-71.

The impact of bread fortification with β-glucans and with proteins/proteolytic enzymes from brewers’ spent yeast on physical characteristics was evaluated. β-Glucans extraction from spent yeast cell wall was optimized and the extract was incorporated on bread to obtain 2.02 g β-glucans/100 g flour, in order to comply with the European Food Safety Authority guidelines. Protein/proteolytic enzymes extract from spent yeast was added to bread at 60 U proteolytic activity/100 g flour. Both β-glucans rich and proteins/proteolytic enzymes extracts favoured browning of bread crust. However, breads with proteins/proteolytic enzymes addition presented lower specific volume, whereas the incorporation of β-glucans in bread lead to uniform pores that was also noticeble in terms of higher specific volume. Overall, the improvement of nutritional/ health promoting properties is highlighted with β-glucan rich extract, not only due to bread β-glucan content but also for total dietary fibre content (39 % increase). The improvement was less noticeable for proteins/proteolytic enzymes extract. Only a 6 % increase in bread protein content was noted with the addition of this extract and higher protein content would most likely accentuate the negative impact on bread specific volume that in turn could impair consumer acceptance. Therefore, only β-glucan rich extract is a promising bread ingredient.

1 illus, 2 tables, 26 ref

027324   ASUSHA M B, SHIVANNA N, KUMAR G P, ANILAKUMAR K R (Applied Nutrition Dep, Defence Research and Development Organisation (DRDO), Mysore- 570 011, Email: naveen.dfrl@gmail.com) : Efficiency of selected food ingredients on protein efficiency ratio, glycemic index and in vitro digestive properties. J Food Sci Technol 2018, 55(5), 1913-21.

The human body on exposure to high-altitude, undergoes many physiological challenges. The cardiopulmonary reserves are favoured against the digestive system. Hence, the efficiency of digestion is compromised to a great extent, which leads to anorexia, hypophagia, epigastralgia, dyspepsia, nausea, and peptic ulcers. The present study was focused on in vitro digestive influence of selected food ingredients viz. cardamom, carom, cumin, coriander, fennel, fenugreek, ginger, pepper, star anise, turmeric, papaya, orange, pineapple, liquorice, valerian, and tarragon on the activities of digestive enzymes of rat pancreas, duodenum, and small intestine. In-vitro antioxidant activities of the above food ingredients were also carried out with respect to their radical scavenging activity against DPPH, NO, and ferrous reducing antioxidant power. All the studied food ingredients showed a comparative range of free radical scavenging activity. Further, pineapple has shown enhanced enzymatic activity of pancreatic amylase, trypsin and chymotrypsin among the tested samples with 432, 252, and 86 %, respectively. However, all food ingredients showed inhibitory effect towards maltase activity, while the sucrose activity was enhanced in tarragon compared to control. Almost all the selected food ingredients have been observed to have low glycemic index and low protein efficiency ratio except pineapple. The results suggested that ample merit in the use of pineapple extract can be carried forward for the formulation of highly digestible foods for extreme environmental conditions.

5 tables, 34 ref

027323   SINGH S S, MANDAL S D, LALNUNMAWII E, KUMAR N S (Biotechnology Dep, Mizoram Univ, Mizoram- 796 004, Email: nskmzu@gmail.com) : Antimicrobial, antioxidant and probiotics characterization of dominant bacterial isolates from traditional fermented fish of Manipur, North-East India. J Food Sci Technol 2018, 55(5), 1870-9.

Utonga-kupsu, Hentak and Ngari are traditional fermented fish products produced by the Manipuri people living in the North-Eastern part of India. The present study was designed with the aim to isolate, identify and characterize the microorganisms present in these fermented foods. Bacterial pure cultures were isolated using serially diluted samples and were further identified by conventional biochemical tests and Sanger sequencing of 16s rRNA gene. Results show that the number of bacterial count in Nutrient agar and Starch casein agar was 14–20 and 10–16 CFU/g, respectively. A total of 46 morphologically different bacterial strains were identified and assigned under the phylum Firmicutes. Identified bacterial strains belonged to the genus Bacillus and Staphylococcus and majority of the isolates were Bacillus subtilis and Staphylococcus nepalensis. Bacterial isolate HNS60 isolated from Hentak and identified as Bacillus subtilis was shown to possess high antimicrobial activity against Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Most of the identified bacteria were shown to possess DPPH radical scavenging as well as phosphatase, amylase, protease and cellulose activities. The isolate HNS60 contain high antimicrobial, enzymatic and probiotics activity which might responsible for the possible health benefits of the fermented foods. Utonga-kupsu, Hentak and Ngari thus can be further exploited as a potential source of probiotics and natural antioxidants.

2 illus, 3 tables, 35 ref

027322   WANG Y, LI W, CAI W, MA Y, XU Y, ZHAO X, ZHANG C (Beijing Vegetable Research Center, Beijing, China, Email: zhangchao@nercv.org) : Visible light exposure reduces the drip loss of fresh-cut watermelon. J Food Sci Technol 2018, 55(5), 1816-22.

Drip loss of fresh-cut watermelon has become a concern for both producers and consumers. The effect of visible light exposure on the drip loss of fresh-cut watermelon was evaluated. Visible light treatments of 3000 and 10 Lux were applied to fresh-cut watermelon at 4$°$C during the shelf life for 5 days, with light exposure of 150 Lux as the control. The drip loss of the fresh-cut watermelon at 3000 Lux was 74.8 % of that at 150 Lux on the fifth day, and the moisture evaporation at 3000 Lux was 1.89 times that at 150 Lux. Moreover, the light exposure of 3000 Lux reduced the activity of polygalacturonase, which is a key hydrolase related to cell wall degradation. The cell wall degradation ratio of the fresh-cut watermelon at 3000 Lux was 81.7 % of that at 150 Lux on the fifth day. Overall, light exposure of 3000 Lux reduced drip loss by accelerating moisture evaporation in fresh-cut watermelon, as well as by reducing the activity of polygalacturonase and the ratio of cell wall degradation. Hence, exposing the freshcut watermelon to visible light of 3000 Lux during the shelf life was a feasible way of reducing drip loss.

4 illus, 29 ref

027321   JUHAIMI F Y A, SHAHZAD S A, AHMED A S, ADIMO O Q, AHMED I A M, ALSAWMAHI O N, GHAFOOR K, BABIKER E E (Food Science and Nutrition Dep, King Saud Univ, Riyadh- 11451, Kingdom of Saudi Arabia, Email: elfadilbabiker@yahoo.com) : Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage. J Food Sci Technol 2018, 55(5), 1797-1805.

This study aimed to evaluate the antioxidant activity of Argel leaf water extract (ALWE) and its effectat different concentrations (0, 5, 10, and 20 mg/100 mL) on the antioxidant, antimicrobial, physicochemical, andsensory attributes of chicken meatballs during cold storage. ALWE contained substantial quantities of total phenolic content (TPC), anthocyanin, and exhibited high DPPH scavenging activity. ALWE incorporation in chicken meatballs had a varying effect on the chemical composition and sensory attributes of the product. However, ALWE incorporation at high concentration decreased the protein content of cooked meatballs and reduced fat content in both raw and cooked balls. Increased ALWE concentration in chicken meatballs lowered the pH, microbial load, and thiobarbituric acid reactive substances. Furthermore, ALWE raised the TPC and DPPH scavenging activity of chicken meatballs. Throughout the storage period, chicken meatballs formulated with ALWE showed better quality attributes than non-formulated chicken meatballs. In conclusion, ALWE can be employed as a functional ingredient for improved health benefits and shelf-life extension of chicken meatballs.

5 tables, 37 ref

027320   KAYA E, TUNCEL N Y, TUNCEL N B (Food Engineering Dep, Onsekiz Onsekiz Mart Univ, Canakkale, Turkey, Email: baristuncel@comu.edu.tr) : Utilization of lentil, pea, and faba bean hulls in Turkish noodle production. J Food Sci Technol 2018, 55(5), 1734-45.

Turkish noodles (eriste) were substituted with green lentil (Lens culinaris), red lentil (L. culinaris), fababean (Vicia faba), and pea (Pisum sativum) hulls at the level of 2.5, 5, and 10 % and the effects of the substitutionon proximate composition, mineral composition, colour, cooking properties, thiamine and riboflavin contents, texture and sensory properties of the noodles were investigated. Crude ash, dietary fibre, Ca and Mg contents of the noodles significantly increased with pulse hull substitution regardless of the hull type compared to control. Lightness or brightness (L*) values of the noodles showed a general decreasing trend with increasing pulse hull substitution excluding pea hull. L* value of the pea hull substituted noodles was higher than that of the control. Water absorption and swelling volume of the noodles remarkably increased with pea hull substitution. Thiamine and riboflavin contents of the control noodles and the noodles substituted with the noted hull types up to 10 % were very close to each other. Noodles substituted with faba bean hull at the level of 10 % showed the highest hardness, gumminess, and chewiness values. Pea hull substitution up to 10 % did not significantly affected the sensory (appearance,texture and overall acceptability) scores of the panellists.

6 tables, 26 ref

027319   CAHYANA Y, TITIPANILLAH R, MARDAWATI E, SUKARMINAH E, RIALITA T, ANDOYO R, DJALI M, HANIDAH I I, SETIASIH I S, HANDARINI K (Food Technology Dep, Padjadjaran Univ, Bandung, Indonesia, Email: y.cahyana@unpad.ac.id) : Non-starch contents affect the susceptibility of banana starch and flour to ozonation. J Food Sci Technol 2018, 55(5), 1726-33.

The properties of native flour and starch were compared and the changes in their properties were evaluated following ozonation at 100 and 200 ppm. X-raydiffraction analysis indicated that crystallinity index of both ozonated banana flour and starch decreased by 1.6 %, B-type pattern of native banana flour and starch did not change following ozonation. The presence of higher amounts of non-starch components decreased the sensitivity of flour to the oxidation, as indicated by the lower carboxyl content compared to that of starch. The flour also required higher ozone concentration than starch to alter its properties, particularly pasting properties. Ozonation tended to increase peak, hold and final viscosity of both. A prominent change in the freeze thaw stability of both flour and starch following ozonation was the most encouraging result. Ozonation also improved the solubility of flour which was important to reduce cooking loss when appliedin a range of food products. The solubility improvement in the flour might be linked to the formation of new binding following ozonation presumably involving protein presentin the granule surface.

2 illus, 2 tables, 31 ref

027318   HUANG H W, CHEN B Y, WANG C Y (National Taiwan Univ, Taipei 106, Taiwan, Email: wangcy@ntu.edu.tw) : Comparison of high pressure and high temperature short time processing on quality of carambola juice during cold storage. J Food Sci Technol 2018, 55(5), 1716-25.

This study validated high hydrostatic pressure processing (HPP) for achieving greater than 5-log reductions of Escherichia coli O157:H7 in carambola juice and determined shelf life of processed juice stored at 4 $°$C.Carambola juice processed at 600 MPa for 150 s was identified capable of achieving greater than 5.15-log reductions of E. coli O157:H7, and the quality was compared with that of high temperature short time (HTST)-pasteurized juice at 110 $°$C for 8.6 s. Aerobic, psychrotrophic, E. coli/coliform, and yeasts and moulds in the juice were reduced by HPP or HTST to levels below the minimum detection limit ($<$1.0 log CFU/mL), and showed no outgrowth after refrigerated storage of 40 days. There were no significant differences in pH and titratable acidity between the untreated, HPP, and HTST juices. However, HTST treatment significantly changed the color of juice, while no significant difference was observed between the control and HPP samples. HPP and HTST treatments reduced the total soluble solids in the juice, but maintained higher sucrose, glucose, fructose, and total sugar contents than untreated juice. The total phenolic and ascorbic acid contents were higher in juice treated with HPP than untreated and HTST juice, but there was no significant difference in the flavonoid content. Aroma score analysis showed that HPP had no effect on aroma, maintaining the highest score during cold storage. The results of this study suggest that appropriate HPP conditions can achieve the same microbial safety as HTST, while maintaining the quality and extending the shelf life of carambola juice.

1 illus, 5 tables, 32 ref

027317   LEE J S, CHANDRA D (Postharvest Technology Div, National Institute of Horticultural and Herbal Science, Jeollabuk-do 55365, South Korea, Email: dchandrajp@gmail.com) : Effects of different packaging materials and methods on the physical, biochemical and sensory qualities of lettuce. J Food Sci Technol 2018, 55(5), 1685-94.

In order to maintain the qualities at post harvest stages, Korean red leaf lettuces (Lactuca sativa L. cv.Tojong-mats) were packaged with different films or perforations such as perforated polypropylene with 1320 small-sized holes (PPP-1320-hole), perforated polypropylene with 4 large-sized holes (PPP-4-hole), non-perforated polypropylene (Non-PPP), non-perforated polypropylene with anti-fogging properties (Anti-Fog-PP) or without packaging (control) and stored at 10 $°$C up to 16 days. Minimum water loss was observed in both non-perforated films ($<$3 %) compared to 35 % in control at the end of storage. Significant increase in CO₂ and simultaneous decline in O₂ concentration were recorded in both nonperforated films. A gradual decline in hue angle (h$°$) and SPAD (Soil–Plant Analyses Development) chlorophyllmeter values was found in all samples during storage while the color difference ($∆$E*) values showed opposite trend. However, Anti-Fog-PP treatment exhibited the least $∆$ E* values throughout the storage. The contents of chlorophylla (Chl a), chlorophyll b (Chl b) and total chlorophyll (totalChl), decreased gradually in all cases with a comparatively higher declines in Non-PPP treatment on 6 days, in PPP-4-hole treatment both on 12 and 16 days. Anti-Fog-PP treatment exhibited the lowest chlorophyll degradation and least changes in anthocyanin content until the end of storage. Lettuces received scores for maintaining marketable limits up to 2, 4, 6, 12 and 16 days under control, PPP-1320-hole, PPP-4-hole, Non-PPP and Anti-Fog-PP packaging treatments, respectively. Results indicated that Anti-Fog-PP treatment could provide better postharvest qualities along with extended marketable life for about 2 weeks during storage at market display temperature.

3 illus, 2 tables, 43 ref

027316   GIRI S K, TRIPATHI M K, KOTWALIWALE N (ICAR-Central Institute of Agricultural Engineering, Nabibagh, Bhopal, Email: giri.saroj@gmail.com) : Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread. J Food Sci Technol 2018, 55(5), 1667-74.

Probiotic soy-cheese spread was prepared by fermenting soymilk with specific probiotic starter culture,and there after processing the coagulated mass. Soy cheese spread samples had more than 10⁹ cfu/g of viable probiotic count at the time of preparation; and had around 17.6 % protein, 25.3 % fat and 19.8 % total soluble sugar. Compared to commercially available dairy cheese spread, probiotic soy cheese spread had significantly higher protein and anti-oxidant activity. Soy cheese spreads, prepared from pure soymilk as well as by mixing with dairy milk, were studied with respect to the differences in their rheological behavior during storage at refrigerated conditions. A dynamic oscillatory test was used to measure the viscoelastic properties of spreads at 0, 7, 14, 21 and 28 days of storage. It was observed that the storage modulus (G$\text{'}$) was higher than the loss modulus (G$\text{'}\text{'}$) throughout the storage period indicating that the soy cheese spreads exhibit predominantly elastic behavior. The cheese spread sample prepared by adding okara in soymilk had the highest values of G$\text{'}$ and complex viscosity (1120 Pa and 11.5 Pa s, respectively at an angular frequency of 100 s^-1). G$\text{'}$, G$\text{'}\text{'}$and viscosity of cheese spread did not change significantly up to 14 days, with values of 650, 225 Pa and 7.43 Pa s, respectively for the sample prepared from soymilk alone. However, these values increased thereafter which might bean indication of structural changes in the cheese spread samples.

5 illus, 1 table, 42 ref

027315   YADAV V, GUPTA V K, MEENA G S (ICAR-National Dairy Research Institute, Haryana- 132 001, Email: gsmndri@gmail.com) : Effect of culture levels, ultrafiltered retentate addition, total solid levels and heat treatments on quality improvement of buffalo milk plain set yoghurt. J Food Sci Technol 2018, 55(5), 1648-55.

Studied the effect of culture (2, 2.5 and 3 %), ultrafiltered (UF) retentate addition (0, 11, 18 %), total milk solids (13, 13.50, 14 %) and heat treatments (80 and 85 C/ 30 min) on the change in pH and titratable acidity (TA), sensory scores and rheological parameters of yoghurt. With 3 % culture levels, the required TA (0.90 % LA) was achieved in minimum 6 h incubation. With an increase in UF retentate addition, there was observed a highly significant decrease in overall acceptability, body and texture and colour and appearance scores, but there was highly significant increase in rheological parameters of yoghurt samples. Yoghurt made from even 13.75 % total solids containing nil UF retentate was observed to be sufficiently firm by the sensory panel. Most of the sensory attributes of yoghurt made with 13.50 % total solids were significantly better than yoghurt prepared with either 13 or 14 % total solids. Standardised milk heated to 85 $°$C/30 min resulted in significantly better overall acceptability in yoghurt. Overall acceptability of optimised yoghurt was significantly better than a branded market sample. UF retentate addition adversely affected yoghurt quality, whereas optimization of culture levels, totals milk solids and others process parameters noticeably improved the quality of plain set yoghurt with a shelf life of 15 days at 4 $°$C.

1 illus, 3 tables, 35 ref

027314   KUREK M A, WYRWISZ J, KARP S, WIERZBICKA A (Technique and Food Development Dep, Warsaw Univ of Life Sciences, Warsaw- 02-776, Poland, Email: marcin_kurek@sggw.pl) : Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread. J Food Sci Technol 2018, 55(5), 1632-40.

In this study, some dietary fiber (DF) sources were investigated as fortifiers of wheat bread: oat (OB), flax (FB), and apple (AB). Adding oat and flax fibers to bread significantly changed the fatty acid profiles. OB was highest in oleic acid (33.83 % of lipids) and linoleic acid (24.31 % of lipids). Only in FB, c-linolenic fatty acid was present in a significant amount—18.32 %. The bioaccessibility trails revealed that the DF slow down the intake of saturated fatty acids. PUFA were least bioaccessible from all fatty acids groups in the range of (72 % in OB to 87 % in FB). The control bread had the greatest value (80.5) and was significantly higher than values for OB, FB, and AB in terms of glycemic index. OB, FB and AB addition led to obtain low glycemic index. AB had a significant highest value of total phenolic (897.2 mg/kg) with the lowest values in FB (541.2 mg/kg). The only significant lowering of caloric values in this study was observed in AB. The study could address the gap in the area of research about taking into consideration glycemic index, fatty acid profile and phenolic content in parallel in terms of DF application in breads.

2 illus, 4 tables, 44 ref

027313   YU H, ZHANG Y, ZHAO J, TIAN H (Food Science and Technology Dep, Shanghai Institute of Technology, Shanghai 201418, China, Email: tianhx@sit.edu.cn) : Taste characteristics of Chinese bayberry juice characterized by sensory evaluation, chromatography analysis, and an electronic tongue. J Food Sci Technol 2018, 55(5), 1624-31.

To evaluate the taste characteristics of Chinese bayberry juice, four types of bayberry juice sourced from different origins and varieties were analysed using sensory evaluation, chromatography, spectroscopy analysis and an electronic tongue (E-tongue). Nine organic acids and three sugars were assessed using high performance liquid chromatography. Total polyphenols were measured by spectrophotometry. The overall taste profile was collected using the E-tongue. The four types of bayberry juice differed in the sensory attributes of sour, sweet, bitter, and astringent. The E-tongue responses combined with discriminant analysis were able to characterise the taste profiles of the juices. The relationships between the taste compounds and the sensory panel scores established by partial least squares showed that total polyphenols, quininic acid, maleic acid, fructose, citric acid, lactic acid, succinic acid and sucrose made significant contributions to the taste characteristics of the Chinese bayberry juice.

3 illus, 2 tables, 23 ref

027312   VELICKOVSKA S K, MOT A C, MITREV S, GULABOSKI R, BRÜHL L, MIRHOSSEINI H, DUMITRESCU R S, MATTHÄUS B (Babes- Bolyai Univ, Cluj-Napoca- 400 028, Romania, Email: sanja.kostadinovik@ugd.edu.mk) : Bioactive compounds and “in vitro” antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia. J Food Sci Technol 2018, 55(5), 1614-23.

The bioactive compounds and ‘‘in vitro’’ antioxidant activity measured by three antioxidant assays of some traditional and non-traditional cold-pressed edible oils from Macedonia were object of this study. The fatty acid composition showed dominance of monounsaturated oleic acid in ‘‘sweet’’ and ‘‘bitter’’ apricot kernel oils with percentages of 66.7 ± 0.5 and 57.8 ± 0.3 %, respectively. The most dominant fatty acid in paprika seed oil was polyunsaturated linoleic acid with abundance of 69.6 ± 2.3 %. The most abundant tocopherol was c-tocopherol with the highest quantity in sesame seed oil (57.6 ± 0.1 mg/100 g oil). Paprika seed oil, sesame seed oil and sweet apricot oil were the richest source of phytosterols. DPPH assay was the most appropriate for the determination of the antioxidant activity of cold-pressed sunflower oil due to high abundance of a-tocopherol with a level of 22.8 ± 1.1 mg/100 g of oil. TEAC assay is the best for the determination of the antioxidant activity of sesame seed oil and paprika seed oils as the richest sources of phenolic compounds. b-carotene assay was the most suitable assay for oils obtained from high pigmented plant material. Triacylglycerols and phytosterol profiles can be used as useful markers for the origin, variety and purity of the oils

6 tables, 38 ref

027311   CHAKRABORTY A, ROY S (Botany Dep, Kurseong Coll, West Bengal- 734 203, Email: swarnendu.kc@gmail.com) : Exploration of the diversity and associated health benefits of traditional pickles from the Himalayan and adjacent hilly regions of Indian subcontinent. J Food Sci Technol 2018, 55(5), 1599–613.

The Himalayas have provided shelter to thevarious communities for thousands of years and have remained the cradle for the origin of diverse cultures and traditions. The Himalayan belt is rich in biodiversity and have ushered mankind with numerous gifts for survival and existence. The art of pickling is believed to have developed independently among the different communities of this region. In this region, the main meal is supplemented with pickles or achar that not only adds flavour, but also enhances the value of the meal and often comes with inherent health benefits. The prime objective of this article was to enlist the diverse pickles that are being prepared and consumed by the different tribes and communities, and at the same time analyse the science behind pickle preparation and health benefits and concerns associated with pickles. We have enlisted about hundred monotypic pickles, that are prepared from single fruit or vegetable; but sometimes fungi such as Agaricus and ferns like Diplazium and Pteridium have also been used. Also, fish and meat pickles are common mostly in the Eastern Himalayan region. Traditional pickles constitute the medicinal values of the ingredients and other beneficial properties conferred by the associated microorganisms.

3 illus, 2 tables, 75 ref

027310   KARTHIKEYAN N (Livestock Products Technology (Dairy Science) Dep, Veterinary Coll and Research Institute, Namakkal- 637 002, Email: karthitamil2007@gmail.com) : Effectual utilization of dairy whey for preparation of whey beverage. J Env Bio-Sci 2018, 32(1), 121-3.

Dairy whey is a by-product during preparation of paneer channa and cheese. Total quantity of produced whey is being wasted in all dairies and creating pollution to the water sources. For effective utilization of dairy whey, the mango flavoured sweetened whey drink was prepared by using whey, sugar, and mango pulp. The treatments were divided into control, T1, T2, T3 using 5 per cent, 6 per cent and 7 per cent of mango pulp respectively. The total solids content and the total sugar content of the control and treatments showed no significant difference. Sensory analysis of the treatments showed a significant difference (P > 0.01) among the treatments for colour, taste, flavour, texture and overall acceptability. Mango pulp added treatments scored a high by the sensory panel. Mango flavoured sweetened whey drink can be prepared by using 4, 5 and 6 per cent of mango pulp with highest consumer acceptability as compared to the control. Whey contains about half of the milk solids and addition of mango pulp in the preparation of whey drink increased the deliciousness and nutritional value.

1 illus, 3 tables, 7 ref

027309   SIVAKUMAR P (Livestock Products Technology (Meat Science) Dep, Veterinary Coll and Research Institute, Namakkal - 637 002, Email: drsivatn@gmail.com) : Fatty acid profile of fat replaced fibre enriched Turkey (Meleagris gallopavo) meat balls. J Env Bio-Sci 2018, 32(1), 109-11.

Meat plays an important role in supplying our diet with minerals and vitamins, such as iron, zinc, selenium, and B vitamins, besides these basic nutritional components. Studies have revealed that meat contains several bioactive compounds, such as conjugated linoleic acid, carnosine, and L-carnitine. Meat products are important in the diet, the development of novel healthier meat products will contribute to human health. Hence a study was carried out to observe the effect of oat fibre as a fat replacer in turkey meat balls. The emulsion based turkey (Meleagris gallopavo) meatballs were prepared based on the standard procedure with the incorporation of oat fibre at 4, 7 and 10 per cent level in treatments and wheat flour at 3 per cent level which was kept as control. The samples obtained after cooking were utilized for fatty acid analysis. The result revealed that, palmitic acid, oleic acid, palmitoleic acid and behenic acid were high in meat ball enriched with 10 per cent oat flour but arachidic acid and ecosapentaenoic acid were high in meat ball enriched with wheat flour when compared to other treatments. Hence, it was concluded that turkey meat ball enriched with oats flour with 10 per cent level has rich essential fatty acids compared to other treatments.

1 illus, 2 tables, 7 ref

027308   KARTHI P, KARTHIKEYAN N, KUMARESAN G (Livestock Products Technology (Dairy Science) Dep, Veterinary Coll and Research Institute, Namakkal- 637 002, Email: karthivet93@gmail.com) : Physico-chemical properties of milk beverage ready to reconstitute. J Env Bio-Sci 2018, 32(1), 105-8.

Making of dried milk powder by spray drying technology is a novel technique to enhance the shelf life of milk by reducing the moisture and make it convenient to reconstitute. The current research was conducted to produce low fat ready to reconstitute milk beverage by using the spray drying technology with essential physico-chemical parameters. Skimmed milk, carrot juice and cardamom were used to prepare ready to reconstitute milk beverage. Carrot juice and cardamom were used in different proportions as control- with out carrot juice, T1-10 % carrot juice, T2- 15 % carrot juice and T3-20 % carrot juice in skimmed milk with different levels of cardamom (0.1 %, 0.15 % and 0.2 % of milk). All the treatments were spray dried and the prepared powder was reconstituted as 12 % beverage and given to the panelists for sensory evaluation. The overall acceptability results were as follows: Control-7.44b ± 0.38, T1-7.17a ± 0.60, T2-7.83b ± 0.65 and T3-8.50b ± 0.50 (P < 0.05). The selected best treatment was stored in the room temperature and analyzed for sensory and physico-chemical parameters for 120 days. The results are within the prescribed standards. Hence it was concluded that low fat ready to reconstitute milk beverage can be prepared by spray drying technology using skimmed milk, 20 % carrot juice and 0.2 % of cardamom with good sensory and physico-chemical properties.

3 tables, 16 ref

027307   MOHANAPRIYA M, KUMARSAN G, KARTHIKEYAN N (Livestock Products Technology (Dairy Science) Dep, Veterinary Coll and Research Institute, Namakkal- 637 002, Email: mohanapriya227@gmail.com) : Development of aloe vera incorporated synbiotic lassi. J Env Bio-Sci 2018, 32(1), 57-60.

Lassi is one of the common ethnic fermented milk beverages of Indian subcontinent. The present study was carried out for the preparation of Aloe vera incorporated synbiotic lassi at different levels represented T1, T2 and T3 as 5 %, 10 % and 15 % respectively. Based on sensory evaluation (9 point hedonic scale), 15 % level of incorporation of Aloe vera was selected for preparation of synbiotic lassi with addition of probiotic Lactobacillus casei (NCDC 017). This synbiotic lassi was subjected to physico-chemical and microbial analysis with control. The synbiotic lassi showed good microbial quality and better probiotic viability than the control. It is concluded that synbiotic lassi incorporated with 15 % Aloe vera scored good overall acceptability and microbial quality with recommended levels of probiotic viability.

3 tables, 14 ref

027306   KADM B R, AMBADKAR R K, RATHOD K S (Livestock Products Technology Dep, Maharashtra Animal and Fishery Sciences Univ, Nagpur, Maharashtra, Email: brkadam_vet@rediffmail.com) : Effect of custard apple (Annona squamosa) peel extract on shelf life of chicken breast fillets. J Env Bio-Sci 2018, 32(1), 9-14.

Considering scanty literature available on the use of custard apple (Annona squamosa) for preservation of meat and meat products, present study was undertaken to evaluate effect of custard apple peel extract on shelf life of chicken breast fillets as evidenced by the sensory attributes. The chicken breast fillets of uniform size and shape were dipped in 0.1, 0.3 and 0.5 % aqueous solutions of hydro-ethanolic (50 %) extract of custard apple peel (CPeE), 100 ppm solution of BHT (positive control) and distilled water (negative control) for 10 min and stored aerobically in LDPE bags under refrigeration (4 ± 1 $°$C). Sensory evaluation of the meat samples was carried out on day 0, 3, 6 and 9 of the storage. Results of sensory analysis revealed that the chicken breast fillets treated with 0.3 and 0.5 % aqueous solution of CPeE were acceptable respectively up to sixth and ninth day of storage as against third day of storage with 0.1 % CPeE, positive and negative control.

3 tables, 25 ref