001934   Meena S K;Vijayalakshmi D;Ravindra U (Food Science and Nutrition Dep, Univ of Agricultural Sciences, GKVK, Bangalore-560 065, Email: sumitra_ish@yahoo.co.in) : Physical and cooking characteristics of selected aromatic rice varieties. J Dairying Fd Home Sci 2010, 29(3-4), 227-31.

The experiment was conducted to know the physical and cooking properties of ten aromatic rice varieties. Among the varieties milling and head rice out-turn ranged from 72.48 to 80.94 and 65.11 to 81.85 per cent respectively. The grain length varied from 4.30 to 7.80 mm, breadth 1.84 to 2.27 mm, L/B ratio 2.02 to 4.22 and grain width 1.54 to 1.88 mm, 1000 grain weight 11.36 to 20.18 g, and bulk density 0.76 to 0.89 (g/ml). Cooking time ranged from 15 to 20 minutes, percent increase in weight 127 to 210, per cent increase in volume 128 to 257, water uptake ratio 15.85 to 39.93, kernel elongation ratio 1.25 to 1.53, per cent curled grain 17 to 61 and dispersed solids 2.63 to 8.46 per cent respectively. Per cent increase in volume and weight, water uptake ratio, and kernel elongation ratio were positively correlated with sensory mean score whereas percent curled grains, and cooking time were negatively correlated with sensory mean score.

3 tables, 3 illus, 7 ref

001933   Lokhande A T;Deshmukh V S;Adangale S B; Khating L E;Walkunde T R (Animal Husbandry and Dairy Science Dep, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722) : Formulation of rasogolla from cow milk blended with safflower milk. J Dairying Fd Home Sci 2010, 29(3-4), 185-8.

To prepare rasogolla from cow milk blended with safflower milk is an economic alternative. Rasogollas were prepared from different proportion of cow milk and safflower milk 100:0 (T₀), 70:30 (T₁), 60:40 (T₂ and 50:50 (T₃). The hedonic sensory score for rasogolla samples obtained from treatment T₀, T₁, T₂ and T₃ were 8.84, 8.55, 8.16 and 7.46, respectively. It was observed that rasogolla prepared from 50 parts of cow milk and 50 parts of safflower milk was acceptable and economical. On an average the rasogolla of treatment T₃ contained 6.92 per cent fat, 6.70 per cent protein, 39.89 per cent sucrose, 0.96 per cent ash and 54.22 per cent total solid. Cost of production of T₀ treatment was Rs.65.33/kg which got reduced to Rs.59.91 (T₁), 58.85 (T₂) and 56.86 (T₃). The advantage of safflower milk is that it is cheaper and rich in polyunsaturated fatty acid.

9 ref

001932   Lashgarara F;Mirdamadi S M;Farajollah Hosseni S J (Agricultural Extension Dep, Islamic Azad Univ, Science and Research Branch, Ashrafi Esfahani Blvd, Pounak sq., Postal code-1477893855, Tehran, Iran) : Role of Information and Communication Technology (ICT) in improving food utilization of Iranian rural households. J Dairying Fd Home Sci 2010, 29(3-4), 210-15.

Information and communication technologies (ICT) represent an important strategy that can be used in attaining sufficient, safe and nutritious food security. The main purpose of this research, performed in 2006-2007, was to identify the effectiveness of ICT in improving the food utilization of rural Iranian households. The results showed that, according to the experts' point of view, the situation of food utilization in rural Iranian households was unsuitable, but that ICT could play an important role in improving the food utilization. The results of stepwise regressions showed that informing rural people about food, improving making decision, improving the power of acquiring individual information, rural literacy, facilitators and content of old technologies were determined to account for 73% of the variance of the food utilization of rural Iranian households.

6 tables, 2 illus, 10 ref

001931   Kadam V S;Kadam R M;Choudhari D M;Pawar B K (Animal Science and Dairy Science Dep, MPKV, Rahuri-413 722) : Assessment of organoleptic characteristics and cost of production of burfi prepared by using honey as natural sweetener. J Dairying Fd Home Sci 2010, 29(3-4), 180-4.

Burfi was prepared with different levels of honey i.e. treatments T₁ T₂ and T₃ (4%, 5% and 6%) by weight of milk without addition of cane sugar and control sample (T_o) without addition of honey and with addition of recommended level of cane sugar (30% by weight of khoa). There was no significant difference in score for flavour, colour and appearance and body and texture of khoa burfi of different treatments. However, overall acceptability score showed significant variation due to treatments. The most acceptable burfi score 7.98 was for treatment (T₂) i.e. burfi prepared by blending of 5 per cent honey. This was followed by control (T₀) scoring 7.95 and (T₁) 4 per cent honey scoring 7.77. The lowest score was 7.53 observed in burfi made with 6 per cent honey (T₃). The cost of ingredients only was taken to indicate the cost of honey burfi production. Increase in the level of honey was observed to increase the cost of honey burfi production. The cost of honey burfi production under T₀, T₁, T₂ and T₃ was Rs. 107.88, Rs. 114.64, Rs. 122.82 and Rs. 131.16 per kg burfi, respectively.

5 tables, 8 ref

001930   Divakar S;Francis R M (All india Co-ordinatied Sorghum Improvement Project (AICSIP), Regional Agricultural Research Station, Bijapur-586 101, Email: dr_prema74@yahoo.com) : Sensory evaluation of selected recipes from rice varieties of Kerala Agricultural University. J Dairying Fd Home Sci 2010, 29(3-4), 197-203.

Rice varieties can be effectively promoted by specifying the dishes for which they are apt. Seven varieties evolved at the Rice research station, Pattambi of Kerala Agricultural University have been tested for 8 dishes namely 'table rice', 'idiappam', 'puttu', 'appam', 'ada', 'pathiri', 'idli' and dosa - being the very popular dishes of Keralites. Uniform method of preparation was followed and the sensory evaluation conducted by 3 self help groups and also personnel of RARS Pattambi. Results showed that each variety suited different dishes.

8 tables, 6 ref

000902   Patil S V;Itagi S K (Human Development Dep, College of Rural Home Science, Univ of Agricultural Sciences, Dharwad-580 005, Email: itagi.sk@gmail.com) : Neurosis and nutritional status of the women working in textile industries. Karnataka J agric Sci 2010, 23(3), 547-9.

3 tables, 6 ref

000901   Anand S;Malhotra S R (Food Science and Nutrition, College of Home Science, CSK HP Krishi Vishvavidyalaya, Palampur-176 061, Email: shailza74@yahoo.com) : Effect of blending and storage on the organoleptic quality of wheat based weaning mixes. J Dairying Fd Home Sci 2010, 29(20), 136-9.

In the present investigation, nine different weaning foods were formulated using locally available cereals and pulses such as wheat (Triticum aestivum), green gram (Vigna radiate), bengal gram (Cicer arietinum), amaranth (Amaranthus sp.), skim milk and jaggery. Domestic processing techniques like roasting and popping were used to process cereals and pulses for development of weaning foods. The prepared mixes were stored in poly bags and were organoleptically evaluated fresh and after a period of 15 and 30 days. All the formulations were rated 'good' by the panelist on 9 point hedonic scale.

3 tables, 1 illus, 66 ref

001037   Sanjeeta Rani;Chadha G K (Dep of Physics, Acharya Narendra Dev College, Delhi University, New Delhi-110 019) : Microhardness studies on Bi-In single crystal. Indian J pure appl Phys 2002, 40(8), 359-64.

Microhardness measurements (Vicker's hardness number) and x-ray studies have been performed on surface in trigonal plane (111), on single crystal specimens of pure Bi and Bi doped with 4 at % of In at room temperature. Vicker's hardness number of Bi-In system is less compared to pure Bi. This result provides a means to make Bi, otherwise a brittle metal, ductile by adding a small quantity of In, which will add to its metallurgical and industrial applications. Further, the Vicker's hardness number is found to be constant along the surgace of Bi-In system, implying presence of a uniform phase in it. This suggests that In makes complete solid solution with Bi. The size of atomic radius of In seems to favour substitutional solid solution, where the dopant atoms occupy the sites of the parent atoms and effectively alter the periodicity of Bloch potential and modify the band structure of Bi. Presence of any other phase is not revealed in x-ray diffraction pattern of the Bi-In system and this confirms that the lattice of the doped system is essentially that of bismuth. Cohen's analytical method of least squares refinement for cubic crystals is modified for hexagonal lattice and employed to calculate the lattice parameters of Bi and Bi-In system. An expansion of the unit cell is reported on account of doping. Laue back-reflection photographs show that 3-fold symmetry of pure bismuth lattice is retained after doping.

2 illus, t table, 34 ref

024756   Sohliya I;Joshi S R;Bhagobaty R K;Rakshak Kumar (Microbiology Lab, Biotechnology & Bioinformatics Dep, North Eastern Hill Univ, Umshing, Shillong-793 022, Email: srjoshi2006@yahoo.co.in) : Tungrymbai - a traditional fermented soybean food of the ethnic tribes of Meghalaya. Indian J Tradl Knowledge 2009, 8(4), 559-61.

Tungrymbai is a fermented indigenous soybean food, common to the ethnic tribes of Meghalaya. The microbial diversity in this food is studied to assess the nature of microbes and their source during spontaneous fermentation. The microorganisms associated with this fermented food are also present in the equipment and materials used during preparation and packing. Various species of lactic acid bacteria, yeasts and spore forming forms were recovered in the isolation process which included Bacillus subtilis (Ehrenberg), Entercoccus faecium (Orla-Jensen) Schleifer and Klipper-Balz, Candida parapsilosis (Ashford) Langeron and Talice, Geotrichum candidum Link, Saccharomyces bayanus Sacc. and Saccharomycopsis fibuligera (Linder) Klocker. The fermenting microbes were found to be associated with the equipments and materials used during the spontaneous fermentation of Tungrymbai. Spore forming forms were isolated from all the materials and equipments used during the process while lactic acid bacteria and yeasts could be isolated only from selective materials.

4 illus, 1 table, 13 ref

024755   Rai A K;Palni U;Tamang J P (Food Microbiology Lab, Botany Dep, Sikkim Government College, Gangtok-737 102, Email: jyoti_tamang@hotmail.com) : Traditional knowledge of the ethnic Himalayan people on production of indigenous meat products. Indian J Tradl Knowledge 2009, 8(4), 586-91.

Ethnic people of the Himalayan regions of India, Nepal, Bhutan and China (Tibet) prepare various types of indigenous meat products using their traditional knowledge. Some of these ethnic meat products as sausages, dried or smoked meats are sold in local markets contributing local economy. There is no literature on traditional processing of indigenous meat products of the Himalayas. The paper is aimed to document the traditional knowledge of the ethnic Himalayan people on preparation of various traditionally processed meat products such as kargyong, kheuri, satchu, suka ko masu, chilu, chartayshya, gemma and arjia.

8 illus, 14 ref

024754   Parihar P;Khare N;Gupta K (NO, Directorate of Extension, IGKV, Raipur (C.G.)) : Role of frontline demonstration in transfer of kitchen garden technology to tribal farmwomen of Chhattisgarh. J Soil Crop 2010, 20(2), 226-8.

Demonstrations play an important role in transferring of technology from its source of origin. Tribal farmers are still far behind in using improved cultivation technology. In the present study, demonstrations were given in the kitchen garden of tribal farmers. The study was conducted duriing the year 2003-04 to 2006-07 in two villages of Bilha block of Bilaspur district in Chhattisgarh state. A total of 40 farmwomen were selected as respondent using census method for the study imporved technology for 5 major vegetables of the region was demonstrated in kharif season by the KVK, Bilaspur. The vegetables included in this programme for all the four years were tomato, brinjal, chilli, bittergourd and leafy vegetables (Spinach). The yield of vegetables in the kitchen gardens of farmers increased by 59% for Chillis, 155% for Brinjal, similarly yield of tomatoes, bittergourd and leafy vegetables also increased in the range of 68% to 98% due to introduction of improved practices. The increased yield ensured the availability of vegetables in daily diet from 37 g to 167 g day^-1 person' among the tribal families under study.

2 tables, 2 ref

024753   Mamilla V V;Khan T N (College of Home science, Marathwada Agricultural Univ, Parbhani-431 402, Email: vinithamamilla@gmail.com) : Development, nutritional and organoleptic evaluation of herbal composite. Bionano Front 2011, 4(2), 305-6.

Four variations of herbal composite were developed by utilizing herbs viz., Safflower petals(Carthamus tinctorius L.), curry leaves(Murraya koenigii), Tulsi leaves (Ocimum sanctum), Amla (Emblica officinalis). Honey and jaggery was added in varying amount in all the developed variations. The leaves(Ocimum sanctum), Amla(Emblica officinalis). Honey and jaggery was added in varying amount in all the developed variations. The acceptability of four variations of developed herbal composite were studied by evaluating different organoleptic characteristics by selected panel members. Herbal composite variation IV secured highest organoleptic scores. Further variation IV was subjected for nutrient analysis. The results of nutrient analysis indicated that the developed herbal composite is rich in crude fibre,calcium,ironand low in fat content.

4 tables, 4 ref

024752   Goyal M;Sharma S K (College of Home Science, Rajasthan Agricultural Univ, Bikaner-334 006, Email: goyalmbkn@yahoo.co.in) : Traditional wisdom and value addition prospects of arid foods of desert region of North West India. Indian J Tradl Knowledge 2009, 8(4), 581-5.

Desert region is endowed with valuable natural resources with special mention of arid fruits and vegetables. Arid foods are largely used by the native people of North West India as a prime source of food with their own traditional wisdom with less effort for value addition. However, processing of traditionally important arid foods into more useful and convenient product can improve livelihood security of the people residing in the desert regions. Thus, traditional wisdom and value addition prospects have been studied and reported along with their nutrient composition for such arid foods.

6 illus, 3 tables, 15 ref

024751   Angchok D;Dwivedi S K;Ahmed Z (NO, Defence Institute of High Altitude Research, DRDO, C/o 56 APO, Email: achuk_jari@rediffmail.com) : Traditional foods and beverages of Ladakh. Indian J Tradl Knowledge 2009, 8(4), 551-8.

Ladakh, truly described as high altitude cold-arid desert is one of the far most eastern regions of J&K state, India. Because of unfavourable and hostile environment prevailing over the region, cultivation is limited to a very less scale (both time and place). Under these conditions, one of the major reasons behind human habitation is the ingenuity of local people, who has devised new and sustainable way of living. One major product of this ingenuity is the traditional foods and beverages, which over the time has been evolved (through outside influence and local resources available) and established in the fooding system of Ladakhi people. An attempt has been made to bring forth those dishes and beverages, which are true representative of the region. The very common dishes like kholak and paba has been described in detail including the preparation methods.

16 illus, 9 ref

010380   Rao T V R K;Vijay T (Department of Chemistry, Purnia College, Purnia-854 301) : Iron, calcium, beta-carotene, ascorbic acid and oxalic acid content of some less common leafy vegetables consumed by the tribls of Purnia district of Bihar. J Fd Sci Technol 2002, 39(5), 560-2.

Iron, calcium, Beta-carotene, ascorbic acid and oxalic acid content of some less common leafy vegetable viz., saronchi sag (Alternanthera philoseeroides), patangi sag (Mollugo penthaphyla), kokro sag (Pteris sp.) kataiyya sag (Amaranthus spinosus) and karmi latti (Ipomoea aquatica), consumed by the tribals of Purnia district of Bihar, have been determined. Analysis of variance of the nutrients within vegetables has also been studied.

^ssc2 tables, 8 ref

008172   El Siddig O O A;El Tinay A H;Abd Alla A W H; Elmoneim Abd;Elkhalifa O (Food Sci Technol Dep, Fac of Agriculture, , Shambat, Sudan) : Proximate composition, minerals, tannins, in vitro protein digestibility and effect of cooking on protein fractions of hyacinth bean (Dolichos lablab). J Fd Sci Technol 2002, 39(2), 111-15.

Four hyacinth bean cultivars (Dolichos lablab L.) were Studied protein contents varied from 22.7-26.1%, fat contents 1.1-2.0%, moistue contents 7.8-8.1%, ash contents 3.8-4.3%, fibre contents 9.3-10.9% and carbohydrate contents 48.3-53.6%. Phosphorus values ranged from 305-312, magnesium : 167.4-231.1, sodium : 6-9 and potassium : 183.3-214 mg/100g. Tannin contents of the four hyacinth bean cultivars were in the range of 201-253 mg/100g, while the in vitro protein digestibility of the four cultivars was in the range 59.2-62.0%. The variation in protein fractions was : albumin 1.8-2.5%, globulin 69.9-81.2%, prolamin 2.7-4.4%, G-glutelins 0.8-1.8%, G₂-glutelins 1.1-3.0%, G₃-globulin fractions, were cocked in 150 ml of boiling distilled water under reflex. The protein fractions of the coocked seeds were determined. Results indicated that albumin and globulin fractions decreased significantly (p<60>0.05) for both cultivars after coocking. This decrease was accompanied by a significant increase in prolamin, G₁-glutelins, G₂-glutelins and G₃-glutelins fractions.

6 tables, 27 ref

007131   Gopalan C;Patnaik R (Nutrition Foundation of India, , C-13 Qutab Institutional Area, New Delhi-110 016) : Essential fatty acids in maternal and infant nutrition. Indian J Biochem Biophys 2002, 39(5), 303-11.

^iia4 illus tables, 91 ref

003009   Ude C M;Agu R C;Thomas D O R;Mbaeze J O;Owo N;Ezeh E O;Ude S C (Applied Biochemistry Dep, Enugu State University of Science and Technology, P.M.B. 01660 Enugu, Nigeria) : Comparative study of the composition and food value of some edible plant seeds used as soup condiments in Nigeria. J Fd Sci Technol 2002, 39(3), 307-9.

The composition and food value of 10 edible plant seeds used as soup condiment in Nigeria showed that they are good sources of most of the food nutrients estimated. Cucumis melo, Mucuna sloanei and Telfaira occidentalis had higher values of protein while Sesamum indicum, Cucumis melo, Telfaira occidentalis and Afzelia africana had higher fat content. Dialium guianense, Brachystegia nigerica, Cissus vogelii and Trilepisium madagascariense appeared to be better sources of carbohydrate. All the seeds showed a reasonable presence of ash and crude fibre. When compared with some other food materials widely consumed in Nigeria such as cereals (maize, rice and sorghum) or root tubers (yam and cassava), the seeds contain a wider range of nutrients than the cereals and tubers. This suggests that the seeds may have a more balanced food value. Hence these seeds could be importance in providing a cheap source of nutrients especially protein for many Nigerian who may not be able to afford it from expensive sources such as beef or eggs.

1 table, 10 ref

003008   Teotia M S;Saxena A K;Ahuja D K;Berry S K (NO, Central Food Technological Research Institute, Regional Centre, Ludhiana-141 006) : Studies on the development of instant `Dahi Bhalla' - an Indian traditional snack preparation. J Fd Sci Technol 2002, 39(4), 427-8.

Dahi Bhalla, a traditional deep-fat-fried savoury snack item is conventionally made from paste (peethi) of water soaked urd dhal (dehusked split blackgram, Phaseolus mungo) in admixture with besan (dehusked split Bengalgram, Cicer arietinum flour) and spices. Alternatively peethi can also be prepared from blackgram flour by adding equal amount of water to it. Addition of besan to peethi upto 5 percent level and sodium bicarbonate at 0.25 percent level was found optimum to yield best quality product. To make instant dahi bhalla, the fried product was dehydrated in a through-flow drier at 68-70°C, packed in 150 gauge polypropylene pouch and stored at room temperature (15-25°C). The product kept well up to 12 weeks. The dehydrated dabi bhalla were soaked in hot water (60<144>

3 tables, 2 ref

003007   Sinha R;Kawatra A;Sehgal S (Foods and Nutrition Dep, College of Home Science, Chaudhury Charan Singh Haryana Agricultural University, Hisar-125 004) : Digestibility of carbohydrate of cowpea (Vigna unguiculata (L) walp) as affected by processing. J Fd Sci Technol 2002, 39(3), 246-50.

The content of total soluble sugars, reducing sugar, non-reducing sugar, and starch varied significantly in five cultivars of cowpea. The effects of different processing and cooking methods on the carbohydrate content and in vitro starch digestibility of one cultivar of cowpea were investigated. Traditional cooking, pressure cooking and germination, decreased both the sugar content and the starch content. Soaking reduced the sugars considerably but reduced starch marginally. Pressure cooking increased the starch digestibility to the maximum extent compared to traditional cooking and germination.

4 tables, 18 ref

003006   Saharan K;Khetarpaul N;Bishnoi S (Foods and Nutrition Dep, CCS Haryana Agricultural University, Hisar-125-004) : Antinutrients and protein digestibility of fababean and ricebean as affected by soaking, dehylling and germination. J Fd Sci Technol 2002, 39(4), 418-22.

The whole raw seeds of ricebean (`RB-32') and fababean (`VH-82-1') contained phytic acid 2018.2 and 1012.7 mg/100 g, polyphenols 1698.9 and 750.8 mg/100 g, saponins, 2168.6 and 1313.5 mg/100 g and trypsin inhibitor activity (TIA) 55.2 and 905.2 TIU/g, respectively. Except TIA, the husk of ricebean contained higher amount of phytic acid, polyphenols and saponins. Protein digestibilities (in vitro) of ricebean and fababean were 58.4 and 53.3 percent, respectively. Due to soaking, sprouting and dehulling, a significant (P<60>0.05) improvement occurred in the protein digestibilities of both these unconventional legumes. Among the treatments given sprouting for 24 h (ricebean) and 48 h (fababean) was found to be the best method for lowering phytic acid, polyphenols, saponin and TIA (72 to 69 percent) followed by dehulling and soaking (12 h).

2 tables, 37 ref

003005   Ray K;Ghosh A K;Raychowdhury U;Chakraborty R (Food Technology and Biochemical Engineering Dep, Jadavpur University, Kolkata-700 032) : Studies on calrification of lemon juice by ultrafiltration as a substitute for alpha-amylase enzyme treatment for starch removal. J Fd Sci Technol 2002, 39(3), 304-6.

Feasibility of ultrafiltration (UF) membrane clarification of fruit juice for removal of starch was compared against the conventional method of reduction in juice by enzyme treatment. Results showed that membrane clarification, apart from its usual advantages, removed starch better than the enzyme treatment method. Original viscosity was reduced by 46 percent as compared to 9 percent in enzyme treatment. Reduction in viscosity of fruit juice in membrane clarification was independent of the pH of the juice.

2 illus, 2 tables, 12 ref

003004   Premakumar K;Khurdiya D S (Fruits and Horticultural Technology Div, Indian Agricultural Research Institute, New Delhi-110 012) : Effect of microwave blanching on the nutritional qualities of banana puree. J Fd Sci Technol 2002, 39(3), 258-60.

Effect of microwave blanching on the nutritional characteristics of banana puree was investigated and compared with conventional water bath blanching method. Two lots of banana puree were prepared using electrical blender. Fully ripe, peeled bananas (cv. `Dwarf Cavendish') were blanched in domestic microwave oven for 3 min and water bath at 100°C for 8 min separately and blended. Banana puree prepared from the microwave blanched banana fruits had high ascorbic acid (6.3 mg/100 g), total soluble solids (18.3°Brix), total sugars (14.7 percent), tannins (0.045 percent), acidity (0.29 percent) and organoleptic score (7.2) but had low pH (4.64) compared to banana puree prepared from the water bath blanched banana fruits. Enzymatic browning was completely retarded by both blanching treatments. However, non-enzymatic browning was similar among blanching treatments. Microwave and thermal inactivation of polyphenol oxidase, peroxidase and pectin methyl esterase were also comparable.

2 tables, 23 ref

003003   Pawar V D;Khan F A;Agarkar B S (Animal Products Technology Dep, College of Food Technology, Marathwada Agricultural University, Parbhani-431 402) : Effect of fat/whey protein concentrate levels and cooking methods on textural characteristics of chevon patties. J Fd Sci Technol 2002, 39(4), 429-31.

Patties were prepared using chevon from `Osmanabadi' goats with different levels of fat and whey protein concentrate (WPC) at 0, 10, 15, 20, 25 and 30 percent each and cooking methods (pan-frying, hot-air-oven and microwave oven cooking and further evaluated for textural characteristics by using Instron. The addition of fat at various levels decreased the hardness and increased the cohesiveness of chevon patties, while opposite trend was observed in case of WPC. Springiness, gumminess and chewiness were decreased on addition of fat and increased on addition of WPC. Among the cooking methods employed, maximum hardness and springiness were observed in pan-frying, followed by microwave oven and hot-air-oven. Patties cooked in hot-air-oven had maximum chewiness and gumminess. Least chewiness was observed in microwave oven cooked patties.

1 table, 12 ref

003002   Menon K V;Garg S R;Mandokhot U V (Veterinary Public Health Dep, C.C.S. Haryana Agricultural University, Hisar-125 004) : Inhibitory action of cinnamon on Listeria monocytogenes in meat and cheese. J Fd Sci Technol 2002, 39(4), 423-4.

Cinnamon powder was examined for antilisteric activity in meat and cheese. It exhibited bacteriostatic action on L. monocytogenes in both the foods. Foods treated with 6 percent cinnamon showed 1-2 log₁₀ less Listeria counts g^-1 than in the untreated controls on holding the foods at 30°C for 7 days and at 7°C for 15 days. Treatment with 3 percent cinnamon also slowed down the growth of the microorganism significantly in meat but to a lesser extent in cheese at 30°C. The activity of 3 percent cinnamon, however, was not appreciable in meat and cheese at 7°C.

2 tables, 12 ref

003001   Kanimozhi K;Mendiratta S K (Livestock Products Technology Div, Indian Veterinary Research Institute, Izatnagar-243 122) : Effect of calcium chloride and lactic acid treatments on quality of spent hen meat. J Fd Sci Technol 2002, 39(3), 208-13.

An investigation was carried out to study the effect of calcium chloride (CaCl₂) and lactic acid (LA) treatment on quality of spent hen meat whose cuts were marinated within 30 min of slaughter in solution containing 0.3M CaCl₂, 0.5 percent (v/v) LA and combination of CaCl₂ and LA. Treated and control cuts were evaluated after 4 h and 24 h of storage at 4 ± 1°C. In general, all treatments caused significant (P<60>0.05) decrease in pH, water holding capacity, shear force value and microbial counts, whereas the moisture, ash and calcium content of CaCl₂ treated samples were significantly (P<60>0.05) higher than control. Among the treatments, combination of 0.3M CaCl₂ + 0.5 percent (v/v) LA was found to be very effective in improving texture and tenderness. Tumbling further enhanced the tenderization effect of 0.3M CaCl₂ + 0.5 percent (v/v) LA treatment.

5 tables, 30 ref

003000   Kamat A;Ussuf K K;Bongirwar D R (Food Technology Div, Nuclear Agriculture and Biotechnology Div, Bhabha Atomic Research Centre, Mumbai-400 085) : Detection of Listeria monocytogenes in foods: comparison of colony hybridization technique with conventional method. J Fd Sci Technol 2002, 39(3), 214-18.

A fragment of hly A region, essential in intracellular survival of Listeria monocytogenes was labeled with ³²PdCTP by random primer labeling and used as a probe to detect L. monocytogenes present in food by colony hybridization (CH). This detection method was compared with conventional one by screening sixty two samples of vegetables, fish and meat procured from local markets. Food samples were examined at various stages of enrichment. These food samples were transferred to nitrocellulose filters in a grid form to detect L. monocytogenes by CH using the hly A gene probe by employing standard procedure. L. monocytogenes was not found in any of the samples of meat and fish but detected in a number of samples of vegetables like coriander leaves, tomatoes and cabbage; but only after an enrichment step. The validity of the method was examined further by using other species of Listeria as well as non Listeria cultures. As compared to the conventional method of detection of L. monocytogenes, CH was found to be less laborious and less time consuming. However, to get positive signals in autoradiogram, minimum cell concentration of 10³ cfu/ml was needed for boty saline and fish homogenate samples. The CH technique was more sensitive than the conventional method for detection of L. monocytogenes in some vegetables. By employing both the methods the efficiency of radiation treatment in eliminating L. monocytogenes was followed in vegetables like tomagoes and coriander leaves.

1 illus, 3 tables, 21 ref

002999   Hoda I;Ahmad S;Srivastava P K (Post-harvest Engineeirng and Technology Dep, Faculty of Agricultural S, Aligarh Muslim University, Aligarh-202 002) : Effect of microwave oven processing, hot air oven cooking, curing and polyphosphate treatment on physico-chemical, sensory and textural characteristics of buffalo meat products. J Fd Sci Technol 2002, 39(3), 240-5.

Study on effect of microwave (MW) processing as compared to hot air oven (HAO) cooking, curing and polyphosphate (PP) treatment on pH, cooking loss, sensory and textural characteristics of buffalo meat (controlled and treated) products namely shami kabab, boty kabab and patties, was conducted and it was found that treatment of curing combined with PP on controlled meat; increased pH from 5.70 to 6.12, reduced percent cooking loss from 17.5 to 10.3 percent. Processing methods had no significant effect on pH of meat products. It was observed that colour and tenderness improved in case of MW oven (sensory scores for colour on Hedonic scale were 7.4, 7.3 and 7.8 for MW 6.4, 6.3 and 6.4 for HAO cooking for three products). The positive peak forces were greater for three products for HAO as compared to MW oven in textural analysis (by texture analyser. -HD, using gulliotine knife). MW oven reduced the time of cooking as compared to HAO and it caused uniform heating of meat products (10 min. for MW and 30 min. at 180°C for HAO). Curing and PP treatment further improved the tenderness of three products over controlled samples. However, flavour was better in case of HAO product due to exessive heating effect.

6 illus, 3 tables, 14 ref

002998   Harjinder Kaur;Bawa A S (Food Science and Technology Dep, Guru Nanak Dev University, Amritsar-143 005) : Studies on fluidized bed drying of peas. J Fd Sci Technol 2002, 39(3), 272-5.

Pre-treated and fluidized-bed-dried pea samples, showed that the drying air temperature, volume of air, weight of sample and pre-treatments affected the drying characteristics and quality. Unblanched, water-blanched and alkali-blanched pea samples dried in a fluidized-bed-drier (Endecots, UK) at speed of 6, using sample weight of 350 g at varied drying temperatures i.e. 100°C, 120°C and 140°C showed the best results in terms of dehydration characteristics. Dried pea samples were rehydrated, chemically analysed and organoleptically evaluated to assess the product quality in terms of vitamin C retention. Higher the drying temperature, more were the vitamin C losses. The equilibrium moisture content of dehydrated pea samples was dependent on both pre-treatments as well as temperature of drying. Sensory evaluation of rehydrated pea samples showed that the scores varied with the pre-treatments and temperature of drying. Peas can be dehydrated using FBD 2000 at speed of 6 and 140°C. Alkali treatment did not have any added advantage over water blanching.

8 illus, 2 tables, 8 ref

002997   Ezeagu I E;Sridevi;Rao P H;Harandranath;Rao A G A;Gowda L R;Tarawali G (Nutritional Biochemistry Div, Animal Science Dep, University of Ibadan, Ibadan, Nigeria) : Prospects for incorporation of defatted mucuna flour in biscuits formulation. J Fd Sci Technol 2002, 39(4), 435-8.

The potential use of two varieties of Mucuna beans flour in high protein biscuits is reported. Incorporation of Mucuna seed flour at 15 percent replacement level in wheat flour increased the protein content from 7.36 to 10.0-11.29 g/100 g dry matter (DM). While there were not significant differences in the sensory qualities of both Mucuna biscuits, they differed significantly from the wheat control biscuits. The overall acceptability of the Mucuna biscuits was appreciable (60.75-62.00 units), but inferior to the control (71.67 units) due to slight off-flavour and deviation in colour. Levels of 3,4 dihydroxyphenyl alanine (L-DOPA) in the biscuits were low (0.060-0.063 g/100 g DM).

4 table, 30 ref

002996   Chidanandaiah;Sanyal M K;Keshri R C (Livestock Products Technology Div, Indian Veterinary Research Institute, Izatnagar-243 122) : Changes in quality of chicken soup and chicken-whey soup in laminated pouches during refrigerated storage. J Fd Sci Technol 2002, 39(3), 288-91.

Spent hens and whey are major byproducts of poultry and dairy industry, respectively. Chicken soup (control) and chicken-whey soup were prepared by using the bony cuts of neck, back and wings (NBW) of spent hens at preselected level of 20 percent (w/w) in water and whey respectively, packaged aerobically in laminated pouches and stored at 4±1°C. Both chicken soup and chicken-whey soup were acceptable upto 6 days thereafter the products got spoiled mainly due to the development of putrefactive smell and acidic taste. There was decrease in the contents of fat, protein, ash and total solids as well as pH but increase in thiobarbituric acid (TBA) value, titratable acidity, total plate count, enterobacteriaceae count and yeast and mold count in both the products during storage. Average scores for colour and appearance, flavour, consistency, meat flavour intensity and overall palatability of the products also decreased during storage.

3 tables, 15 ref

002995   Banga R;Bawa A S (Food Science and Technology Dep, Guru Nanak Dev University, Amritsar-143 005) : Studies on dehydration of grated carrots. J Fd Sci Technol 2002, 39(3), 268-71.

Drying bahaviour of carrot gratings was studied. The grated carrots were divided into two equal portions and one of them was blanched in water while the other was blanched in 3 percent NaCl solution. The samples were dehydrated at 50°C, 60°C and 70°C in a cabinet drier. The rate of drying curves revealed that the most of moisture removal/drying took place in the falling rate period. The maximum dehydration ratio (DR) was 9.57 for blanched samples and 7.52 for the unblanched ones dehydrated at 60°C and 70°C, respectively. The DR was maximum for samples dehydrated at 50°C in case of blanched while the unblanched ones had the maximum DR for 70°C dehydrated samples. The bulk density of the grated dried samples was maximum for the unblanched ones (23.635). The blanching was not found to be a beneficial treatment for grated carrots. The unblanched dried samples were used in the formulations for carrot halwa as well as carrot kheer (prepared from grated carrots). The sensory scores for kheer were slightly higher in case of colour, taste and overall acceptability as compared to those for halwa, while appearance scores were higher in case of halwa prepared from 70°C dehydrated samples as compared to kheer from the same sample.

6 illus, 2 tables, 6 ref

002994   Adepegba A O (Food Technology Dep, Federal Polytechnic, Illaro, Ogun State, Nigeria) : Production and solubilisation of ginger concentrate. J Fd Sci Technol 2002, 39(3), 276-8.

Ginger oleoresin was extracted in acetone from powdered Gingiber officinale Roscoe. The percentage yield of oleoresin was 11.5. The oleoresin was mixed distilled water in the ratio of 1:10 and fractionally distilled to give 2.5 percent of essential oil. The essential oil was solubilised and homogenised in sugar syrup using lecithin syrup as the emulsifying agent. The total soluble solids of te ginger oleoresin, sugar syrup, ginger concentrate and the ginger drink were 87 percent, 61 percent, 30 percent and 7.5 percent respectively. The ginger concentrate so produced had appreciable ginger flavour and remained stable and unseparated at both room and refrigeration temperatures. There were no significant differences in the colour, taste, flavour and general acceptability of the prepared ginger drink and Fanta ginger ale drink samples at 5 percent confidence level (p≤0.05).

1 illus, 2 tables, 7 ref

023762   Singh A (Food & Nutrition, Institute of Home Science, Dr. B.R. Ambedkar Univ, Agra-282 002) : To assess and compare the nutritional intake in cardio-vascular heart patients. Flora Fauna 2010, 16(1), 151-3.

The study was conducted to know the prevalence of cardiovascular disease between males and females in Agra city in India. The dietary intake between males and females were highly significant but BMI, lipid profile etc. were insignificant. Consumption of high fat diet was revealed as the major contributing cause of CHD patients in both male and female cardiac patients.

3 tables, 3 ref

023761   Pandey H P (Botany Dep, ISD College, Allahabad Univ, Allahabad, Email: hp_pandey@rediffmail.com) : Indigenous alcoholic beverages of Tharu tribes of Terai region in U.P., India. Bioherald 2011, 1(1), 63-4.

Alcoholic beverages are usually intoxicating depressants which reduce the excitability and bring calmness, tranquility as well as seduction. The historical records reveal that every human civilization of the world has developed its own characteristic beverage. This paper discusses three important types of alcoholic beverages prevalent among the tribe Tharu and rural inhabitants of Terai region.

3 ref

023760   Kansal V K (Animal Biochemistry Div, NDRI, Karnal-132 001(Haryana), Email: vkk49karnal@yahoo.com) : Health benefits of desi ghee. Indian Dairyman 2010, 62(11), 60-3.

Desj ghee, the clarified butterfat, has an important place in indian dietary since time immemorial. It has been held in high esteem for its nutritional attributes and characteristics flavor and pleasant aroma. Ghee, cow ghee in particular, has been used in ayurvedic formulations, for at least last 2000 years, for therapeutic and medicinal use in treatment of various diseases and disorders.

023759   Chatterjee A;Kanawjia S K (Dairy Technology Div, NDRI, Karnal, Haryana, Email: skkanawjia@rediffmail.com) : Whey proteins for healthy living. Indian Dairyman 2010, 62(4), 66-73.

Whey was prescribed for therapeutic purposes, starting with hippocrates in 460 BC and continuing through the middle ages. Whey became a fashionable drink in england in the mid- 17th century, prompting the opening of whey houses, which were analogous to today's coffee shops. In several of his diary entries in 1663, samuel pepys mentioned patronizing the whey house at the new exchange in london (Pepys, 2006). Products made with whey included whey-borse (a broth), whey-butter, whey-porridge, and wheywhig (a drink with herbs). Whey baths were popular in 19th century spas and as late as world war II, central european spas served up to 1.5 kg of whey daily to patients suffering from a variety of ailments.

2 tables, 49 ref

019675   Mallick M A (Political Science Dep, The Univ of Kalyani, Kalyani, Nadia, West Bengal) : Participation of the tribals in the development programmes: a case study of Jamalpur block in the district of Burdwan. Indian J Landsc Syst ecol Stud 2010, 33(2), 73-100.

To ensure man-nature-society symbiotic relationship emphasis should be laid on creative participation of the tribal people. However, in this development process tribalism cannot be suppressed and there should be a follow-up approach consistent with their values and cultural patterns. All initiatives must come from the bottom to the top. Sustainable development depends on self-development and direct participation of the tribal peoples whether they are bargadars, pattadars or agricultural labourers or not. Tribals are being dissociated from the control over resources and from the decision-making process. Participation provides the beneficiaries of development programmes an opportunity for opinion building, helps the planners in setting goals and objectives, formulating policies, implementing plans and programmes, and organizing and evaluating the target community. Low quality information among the tribals produces ignorance directly and indirectly through poverty, illiteracy and backdrops, and also reduces confidence indirectly through the same. Sustainable resource utilization, appropriate technology intervention and gradual empowerment of the socially disadvantaged groups - all can be ensured through the participation of the people. Tribal participation in gram sabha meetings is not encouraging. Empowerment of tribal women is very much low. Socio-economic and psychological needs of individuals and their attitude towards values of democracy determine the level of political participation and individual's political orientation.

4 illus, 14 tables, 12 ref

019674   Chitagubbi G S;Devendrappa S;Naik M (AICRP Scheme (Family Resource Management), College of Rural Home Scien, Agricultural Sciences Univ, Dharwad-580 005, Email: sdevuasd@rediffmail.com) : Utilization pattern of finance by self help groups in Northern Karnataka. Int J agric statist Sci 2011, 7(1), 155-62.

The study results on "Utilization pattern of finance by self help groups" viz., socioeconomic characters of Self Help Group (SHG) members, the nature of self help groups and the financial assistance to members by Ik SHG and their utilization showed that, majority of the respondents belonged to the middle age group. Highest percentages of respondents were married and belonged to Hindu religion with nuclear families and lived in own houses. Large majority of SHG members had primary level of education with an annual income of Rs 10,001-20,000/-. Significant difference was observed between the members of the study area towards availing bank loan through SHG for economic activities. Whereas, large number of respondents obtained bank loan through'SHGs with a major purpose of dairy business and agriculture. The micro-credit through SHG loans to members has provided a good relief and there was good progress in the reduction of dependence on money lenders by the vulnerable sections of the society. The responses of the SHG members covered by the study indicated largely 'location' based SHGs in the study area. Majority of the SHG members felt that loan amount was adequate and the loan amount obtained through SHGs was totally utilized for the purpose for which it was given. The loan repayment performance of the members of the SHGs was broadly at a lower side.

7 tables, 3 ref

017383   Yadav S;Sati A;Yadav S S (Home Science Dep, H.N.B. Garhwal Univ, Srinagar, Garhwal, Uttarakhand) : Quality evaluation of bread wheat germplasms. Asian J Home Sci 2010, 4(2), 256-8.

An experiment was laid out at C.S.A. University of Agriculture and Teachnology, Kanpur during 1994-96 to evaluate wheat varieties/strains/lines for their suitability of bread making quality and other quality characters viz., grain characteristics, flour characters, dough characteristics, Chapati quality etc. Experimentation material included six strains of bread wheat (Triricum aestivum L.) i.e. K-8965, K-9222, K-8027, (undertaken as check), K-9329, K-9323 and K-9443. It was revealed out from the study that K-8027 (check) and K-9443 appeared to be best for eleven characters namely; grain hardness, phenol colour reaction, protein content, wet glutin, dry gluten, sedimentation valu'e. pelshenke value, water absorption, dough colour and appearance, dough handling property and suitability for Chapatti quality.

2 tables, 16 ref

017382   Yadav P K;Grover I (Extension Education Dep, College of Home Science, C.C.S. Haryana Agricultural Univ, Hissar, Haryana) : Participation and time spent in dairying activities by member of dairy cooperatives. Asian J Home Sci 2010, 4(2), 317-21.

The study was conducted in Haryana State, India on a sample of 200 members of dairy cooperatives,comprising of 100 men and 100 women drawn from 10 villages of two-districts viz. Hisar andMahendergarh. The gender analysis of extent of intergender involvement in twenty two dairyoperations revealed that women were more involved in feed related activities, maintenance and dungmanagement but in animal disease and management both men and women were equally involvedoccasionally while in marketing men had high involvement. Among six major dairy activities on thebasis of weighted mean score (WMS) and ranks, it was revealed that participation varied betweenthese activities on gender basis with women participation being higher in care and maintenancerelated activities, carried out mainly indoor and men with marketing and animal disease andmanagement, carried out mainly outdoor. The total mean time spent by men in the six major activities,2 hours 35 minutes and for women is 4 hour 21 minutes per day confirming that women spent moretime than men in dairy related activities every day.

2 tables, 17 ref

017381   Yadav B;Dahiya R;Kundu P;Sabharwal K (Home Science Extension Education Dep, College of Home Science, C.C.S. Haryana Agricultural Univ, Hisar, Haryana) : Assessmant of cognitive abilities of rural children. Asian J Home Sci 2010, 4(2), 366-8.

The study was conducted in randomly selected three villages of Hisar district namely Durjanpur, Singran and Dhani Kushal on randomly selected 90 children from Anganwadi and nursery schools to assess their cognitive abilities in terms of perception, classification, reasoning, language and memory and concept formation. The children were placed under low, medium and high categories on the basis of optimum scores obtained on particular parameter of cognitive abilities. Comparative cognitive " assessment of children from indicated that nursery school children performed better than Anganwadi children on all parameters of cognitive abilities. Majority of Anganwadi children's performance in terms of memory and concept related aspects was of low extent, however on perception and language related parameters it was of medium extent. Majority of children from Anganwadis could classify means of transport and utility items but they performed very badly in classifying colures and size. Performance of nursery school children in terms of perception, reasoning, memory and concept related parameters was of medium extent in majority of cases, however their language abilities were of high extent in more than fifty per cent cases.

3 ref

017380   Verma S;Boora P;Khetarpaul N (Food and Nutrition Dep, College of Home Science, C.C.S. Haryana Agricultural Univ, Hisar, Haryana) : Assessment of food consumption pattern and nutritional status of pre-school children. Asian J Home Sci 2010, 4(2), 209-15.

The investigation was conducted to study the socio-economic profile and food consumption pattern of pre-school children of 3-5 years of age from rural areas of Yamunanagar district of Haryana State (India). Three hundred pre-school children were selected randomly. Information-was collected on socio-economic profile, food frequency, mean daily food intake, nutrient intake and adequacy of food and nutrient intake of pre-school children. The data revealed that wheat, a staple food was consumed daily. Milk and milk products were found to be essential part of diet. The mean daily food and nutrient intake of pre-school children were lower than RDA. Intake of cereals, green leafy vegetables, fruits, milk and milk products was found to be significantly higher (P<60>0.05) in boys than girls. Intake of energy, iron, riboflavin and niacin was marginally inadequate in majority of pre-school children. The adequacy of food and nutrient intake was also lower than the recommended values.

5 tables, 19 ref

017379   Verma B;Dayal R;Singh P (Family Resource Management Dep, College of Home Science, C.S.A. Univ of Agriculture and Technology, Kanpur, Uttar Pradesh) : Prevalence of musculoskeletal disorders in masonry workers. Asian J Home Sci 2010, 4(2), 343-5.

The National Institute for Occupational Safety and Health (NIOSH) has identified that WMDs are one of the leading occupational health problem of construction workers. To collect the relevant data, simple multistage random sampling technique was used and total 50 respondents having the age above 30 years and experience of minimum five years were interviewed. It was found that most of MSD symptoms were reported in hand/wrist followed by knee/leg and back among mason workers. Forcefulness of muscle repetition of work and posture were most existing risk factor of MSD with highest mean value in upper extremities whereas statistic standing posture for lower extremities and standing working posture for back was fond to be most existing risk factor of MSD among the mason workers.

4 tables, 4 ref

017378   Thorat S K;Ekale J V;Bhosale P B (Extension Education Dep, College of Home Science, Marathwada Agricultural Univ, Parbhani, Maharashtra) : Socio economic development of women members of self help groups. Asian J Home Sci 2010, 4(2), 225-8.

The study was conducted purposively in Gangakhed and Palam talukas of Parbhani district of Maharashtra state to know the benefit availed by the women members through SHGs and its relation with profile of women member. Out of 554 SHGs functioning through Swapnabhumi Organization, 12 SHGs were selected as they have a significant contribution in developmental activities. Ten respondents were selected randomly from each identified SHGs, contributing the sample of 120 respondents for the study. The data were collected personally with the help of structured interview schedule. From the study it is found that majority of the women member expressed that there was medium socio-economic change with regards to leadership development, social status, annual income, availability of supplementary employment opportunity, general knowledge, self confidence, participation of various cultural programmes, possible to provide children with good educational facilities, family prestige, participation in family decision making and to take balanced diet. The independent variables viz., education, type of family, occupation and annual income had shown positive and highly significant relationship with the socio-economic change in women members of self help groups, while age had shown negative significant relationship.

3 tables, 5 ref

017377   Srivastava R;Jain K (P.G. Dep of Home Science, New Campus, J.N.V. Univ, Jodhpur, Rajasthan) : Assessment of nutritional awareness in woman of urban slums in Jodhpur city. Asian J Home Sci 2010, 4(2), 301-4.

The study was conducted to assess the nutritional awareness in women of urban slums of Jodhpur '' city before and after training. Sixty samples randomized selected from three urban slums, the training programme was divided into three phases. In pre test, knowledge regarding nutritional awareness was collected through questionnaire. In experimental phase nutrition training was given to women with the help of various teaching aids and to evaluate the degree of awareness in women in post test phase, same questionnaire was given to them. Nutritional awareness was noted in entire five categories after the training programme but significant improvement was found in the category of food handling and cooking techniques.

1 illus, 6 tables, 5 ref

017376   Sharma S;Babel S (Textile and Apparel Designing Dep, College of Home Science, M.P. Univ of Agriculture and Technology, Udaipur, Rajasthan) : Purchase decision of branded and non branded apparel. Asian J Home Sci 2010, 4(2), 274-7.

The study was conducted with an objective to know the purchase decision of branded and non branded garments. The sample was selected on the basis of survey of boys College offering PG studies in Udaipur city. For this purpose a list of the students studying in College was taken from the College administration and students were contacted personally, to ask their willingness to participate in this study. The total sample comprised of 60 respondents selected randomly. The pretested structured questionnaire was used for data collection. The collected data were analyzed for percentage. The major findings of the study were that cent per cent respondents usually preferred to purchase on regular basis as the need arised and also on ceremony/festivals, and on new arrivals. Majority of respondents preferred to purchase from company showroom, fixed price shops followed by tailor made, handloom stores and local manufacture. Students purchased clothing according to their own choice (50%) followed by with the help of friends (33.3%) and according to family members (16.7%). Majority of respondents (85%) prepared budget for purchasing of branded clothes and 8.33% prepared their budget for both types of garments). All the respondents preferred texture, design, comfort, variety, color and fitting on physique at the time of purchase.

8 tables, 3 ref

017375   Sarambekar H L;Khogare D T;Kulkarni M S; Murali D (Family Resource Dep, Management, College of Home Science, Marathwada Agricultural Univ, Parbhani, Maharashtra) : Illumination of office workstation. Asian J Home Sci 2010, 4(2), 294-5.

The study was undertaken with an objective to determine the illumination in office workstation. The structured schedule-cum-interview method was used to collect data and light intensity was measured by the Digital Luxmeter. Majority of the respondents belonged to age group of 45 years and above. Fifty seven respondents were post graduates, majority of the respondents belonged to the teaching community and seventy four per cent were having normal eye sight. Maximum number of the rooms had one door of 6x3 ft. Eighty two per cent respondents felt that the placement of controls was convenient, while 18 per cent voted as inconvenient. The amount of light at work place (t=64.45**), general light (t=67.18**) and artificial light (t= 19.39**) were highly significant than the required standards. A negative significant correlation (r=0.29**) of age with illumination at work place implying that with increase in age the provision of light seems decreasing and correction are not significant.

5 tables, 4 ref

017374   Saini S;Trivedi S (Human Development Dep, Mata Jijabai Govt. Girls P.G. College, Motitabela, Indore, Madhya Pradesh) : Maternal employment and the home adjustment of adolescent girls. Asian J Home Sci 2010, 4(2), 350-2.

The study aims at studying the impact of family environment due to maternal employment on the adjustment of young daughters of working and non-working mothers.A sum of 100 female students comprising 50 daughters of working mothers and 50 daughters of non-working mothers studying in four different colleges of Muzaffarnagar district ranging in age from 13-19 years were served as subjects. Adjustment of the respondents was assessed through adjustment inventory for college students (AICS) developed by Sinha and Singh (1993). Family environment scale (FEs) developed by Bhatia and Chadha (1993) was use to assess the family environment of the respondents. Insignificant difference was observed between the categories on home adjustment level whereas, significant differences were observed on the subscale of independence of family environment. Significant effect on adjustment was found to be with expressiveness, Active recreational orientation i and organization.

1 illus, 4 tables, 8 ref

017373   Rafiq S;Jan M (Extension and Communication Dep, Institute of Home Science, Kashmir Univ, Srinagar, Jammu & Kashmir) : Impact of working status on the lives of women in IT sector. Asian J Home Sci 2010, 4(2), 238-45.

The study is an attempt to assess impact of working status on the lives of women in IT sector. To fulfill these objective, 100 women were selected from Kashmir region of J&K state in India. Simple random sampling technique with structured questionnaire was adopted for this study. The data were analysed, for computing percentage, chi-square value, degree of freedom and level of significance. The study showed that women in IT sector get less remuneration and are dependent on excessive control of management. There is lack of proper guidance for women in IT sector. As they feel overburdened in IT sector, they don't enjoy their household work. They are not able to take care of their children and themselves. An insignificant relation is found in decision making power of women in IT sector.

6 tables, 14 ref