023673   Nema P K;Datta A K (Agric Engng Dep, North East Rgional Inst of Sci and Technol, Itanagar-791 109) : Infra red drying and hot air drying of potato: a theoretical consideration. J Fd Sci Technol 2004, 41(5), 580-4.

Comparative study of drying of potato (Solanum tuberosum) cubes by infra-red drying (IRD) and hot air drying (HAD) was carried out with and without taking shrinkage into account. Results of the study were compared with experimental data satisfactorily in case of IRD as well as HAD. In both the cases results were found to be very close to be experimental data when shrinkage was taken into account. IRD experimental data were fitted well as compared to HAD data when shrinkage was not considered. It was shown that shrinkage of the potato cubes during initial phase of drying caused the falling drying rate period and was controlled by the external water transfer resistance. It was recommended that Neuman type rather than Dirichlet type boundary conditions should be used for calculation of the effective diffusivity during the first phase of the falling rate period of drying of the potato cubes.

5 illus, 15 ref

023672   Nagalakshmi S;Chezhiyan N (Plasticulture Dev Cent Colege of Agric Engng, Tamil Nadu Agric Univ, Coimbatore-641 003) : Influence of type packaging and storage conditions on tamarind (Tamarindus indica) pulp quality. J Fd Sci Technol 2004, 41(5), 586-90.

Tamarind (Tamarindus indica) pulp subjected to vacuum sealing and normal sealing was stored at refrigerated (4±2°C) and ambient (25±2°C) conditions. The pulp packed under vacuum sealing and stored under refrigerated temperature retained the brown colour (0.2540 OD value) upto 330 days of storage. Variations in other biochemical parameters were negligible from the initial values during the period of strogage hen stored under low temperature conditions after packing the pulp under vacuum.

3 illus, 5 tables, 12 ref

023671   Gupta M;Sarmah R;Gupta S (Biochem and Pl Physiol Div, Sher-e-Kashmir Univ of Agric Sci and Technol, Jammu, FOA, SKUAST-J, Main campus, Chattha, Jammu-180 009) : Nutrient composition of Pleurotus sajor-caju grown on different sudstrates. J Fd Sci Technol 2004, 41(5), 584-6.

The oyster mushroom (Pleurotus sajor-caju) was cultivated on paddy straw, banana leaves, sugarcane baggase, water hyacinth and beetle nur husk. The fruit bodies were sun-dried and analyzed for various nutritional parameters. Considerable variation in the composition of fruit bodies grown on different substrates was observed. Moisture content varied from 88.15 to 91.64%. On dry matter basis, the percentage of nitrogen and crude protein varied from 4.22 to 5.89 and 18.46 to 27.78%, respectively and carbohydrates from 40.54 to 47.68%. The variation in content of crude fat and crude fibre ranged from 1.49 to 1.90 and 11.72 to 14.49% respectively whereas, energy value of fruit bodies was between 310.00 and 352.32 kcal/100g of fruit body weight.

1 table, 15 ref

020587   Gitanjali P;Yasoda Devi;Shiva Prakash M (Food and Nutrition Dep, Post Graduate and Research Centre, College of Home Science, ANGRAU, Rajendranagar, Hyderabad-30) : Effect of cooking on total phenolic content and antioxidant activity in selected cereals, millets and pulses. Indian J Nutr Diet 2004, 41(8), 337-45.

43 ref

018371   Kachave C B;Jhala A S;Yajuvendra;Jhala S; Vijayvergiya N;Shinde V (Dairy & Food Technology Dep, College of Dairy & Food Science Technology, MPUAT, Udaipur-313 001) : Isolation and characterization of gum from Zizyphus mauritiana Lamk. fruits. Indian J appl pure Biol 2004, 19(1), 97-100.

The gum from Zizyphus mouritlana Lamk. fruits was extracted at different stages of ripening (viz. green, half yellow, and brown). The yield of gum was 0.54 per cent at green fruiting stage and increased with the advancement of ripening. The gum contained 86 per cent total carbohydrate with D-Galactose, D-Mannose and D-Arabinose as major sugars in the molar proportion of 1.9: 1.5:1. Apparent viscosity, as a measure of rheological property revealed that viscosity of gum solution increased with increase in concentration of gum. Z.mauritiaua fruit gum solution exhibited pseudoplastic behaviour.

3 tables, 6 ref

017242   Shamshad Begum S;Mushtari Begum J;Annapurna M L (Home Science Dep, Agricultural Sciences Univ, Hebbal, Bangalore-24) : Utilization of ricebean products in the daily dietary. J Dairying Fd Home Sci 2004, 23(2), 137-42.

Traditionally consumed products at household level were prepared, viz., Usli, bassaru, germinated pulse curry and wadian substituting ricebean at 25,50,75 and 100 per cent levels along with control products. The sensory evaluation on a five point hedonic scale revealed that wadian, bassaru and germinated pulse curry were accepted at 50 per cent level with overall acceptability scores being 3.5, 3.6 and 4.0 respectively while usli was accepted at 100 per cent level with overall score of 3.4. The nutritive value of rice bean based products showed that rice bean usli had highest protein (18.6 g) and bassaru had the lowest (3.1 g per 100 g). The fat content of the ricebean based products as compared to the control were found to be lower. Calcium was found to be highest in ricebean based products with values being 350, 347, 253 and 196 mg per 100 g for wadian, usli, geminated pulse curry and bassaru, respectively, the same for control being 339, 94, 229 and 150 mg per 100 g respectively. Statistically significant difference at five per cent level was found for protein, calcium and iron while non-significant difference was obtained for fat, fibre, carbohydrate and energy.

4 tables, 9 ref

015223   Vijayalakshmi P;Amritha V;Shanmugasundaram M; Samson T (Family and Community Science Dep, Avinashilingam Deemed University, Coimbatore-641 043) : Improving the invitro availability of iron from selected mungbean recipes. Indian J Nutr Diet 2004, 41(1), 1-6.

Based on these results, it may be concluded that Pusabold I Variety is the best among the various varieties of mungbean. A number of dietary factors influence the extent of iron bioavailability from mungbeam recipes. Even if the total iron and available iron present in a meal are high, extent of bioavailability can be affected by the presence of inhibitory factors. Thus methods to reduce the level of inhibitory factors like soaking, sprouting and enhancing factors for iron absorption which include vitamin C and vitamin A present in fruits like papaya, vegetables and green leafy vegetables such as cabbage, coriander leaves, tomato and carrot may play a major role in enhancing the bioavailability of iron. Formulation of diets with slight modification including the enhancing factors, will therefore go a long way in reducing the prevalence of iron deficiency anaemia, as the major culprit in iron deficiency in Indian dietaries is the high iron inhibitors making the iron poorly available biologically. Thus improving the iron status by increasing the dietary iron bioavailability is a practical way of combating iron deficiency anaemia.

9 tables, 6 ref

015222   Vijayalakshmi P;Amirtha Veni M; Shanmugasundaram S;Tsou S (Family and Community Science Dep, Avinashilingam Deemed University, Coimbatore-641 043) : Bio availability of iron from mung beans and its effect on the nutritional status of women. Indian J Nutr Diet 2004, 41(3), 89.

6 illus, 8 tables, 7 ref

015221   Okafor J C;Oloyo R A;Addo A A (Hotel & Catering Management Dep, Federal Polytechnic, P.M.B. 50 Ilaro, Ogun State, Nigeria) : Survey of nutrient intake and work-load of pregnant women in Yewa south local government area of Ogun state. Indian J Nutr Diet 2004, 41(1), 17-29.

A study on the assessment of the adequacy of diets and workload was conducted among 40 pregnant women who were primarily petty traders, fashion designers (sewing mistresses), hairdressers, civil servants, housewives and farmers; and were attending antenatal clinic in the rural community of Ilaro. Assessment of the adequacy of the nutrient intake against the RDA indicated that calcium was the most limiting. Its intake was low throughout the pregnancy period and the teenagers, hairdressers, fashion designers and the civil servants suffered the deficiency of the mineral most. Protein, riboflavin, niacin and iron ranked next to calcium. It was concluded that while mean energy intake of all the women was higher than acceptable level, its utilisation might be limited in majority of the women who had either marginal or inadequate intake of riboflavin, niacin and iron.

26 illus, 5 tables, 10 ref

015220   Kual M;Mahajan N (NO, Govt. Home Science College, Chandigarh-15) : A bacteriological study of milkshakes and packed flavoured milks sold by shops in Chandigarh. Indian J Nutr Diet 2004, 41(4), 174-9.

Milkshakes and packed flavoured milks sold by various shops in Chandigarh were tested for their microbiological quality. Milk shakes had total counts higher than the permissible limits, for milk to be graded as 'Fair' quality. On the other hand, packed flavoured milks had total counts within the permissible limits, to be graded as 'Fair' quality. Higher loads of E. coli were observed in fresh milkshakes (93.3 %) as compared to packed flavoured milks (54.5%). The per cent isolation of E. coli from sources of contamination was 75 per cent with ice and glass swab samples showing per cent isolation of 70 and 80 per cent respectively. The study clearly illustrates the risks inflicted by carelessness and ignorance of personnel involved in production and processing of milk shakes and flavoured milks. There is an urgent need to recognise that, milk, which is considered indispensable for good health could become a cause of infection and disease, if proper care is not taken.

3 tables, 7 ref

015219   Jyothilakshmi A;Jamuna Prakash (Studies in Food Science and Nutrition Dep, University of Mysore, Manasagangotri, Mysore-570 006) : Material characteristics and nutritional and health status of rural children. Indian J Nutr Diet 2004, 41(1), 30-7.

A child's overall development including health and nutritional status is solely/wholly dependent on her mother's health and nutritional status from in utero to birth and later on her other characteristics such as literacy status, awareness and economic status. A well-nourished healthy child is the outcome of combination of all the above mentioned factors as either literacy or numeracy or high economic status. A well-nourished healthy child is the outcome of combination of all the above mentioned factors as either literacy or numeracy or high economic status in isolation will not facilitate a child's development. Improving women's nutritional status and empowering them with education, knowledge and economic position is very essential.

3 illus, 4 tables, 39 ref

015218   Deshpande S;Bargale P C;Joshi K C;Singh V; Varghese S (Soybean Processing and Utilization Centre, Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal-462 038) : Enhancing the nutritive value of barley based sattu by soy-fortification. Indian J Nutr Diet 2004, 41(4), 146-59.

9 tables, 17 ref

014141   Sharma N;Bansal S (Home Science Dep, Kurukshetra University, Kurukshetra) : Effect of maturity and boiling on glucosinolate content of crucieferous vegetables. Indian J Nutr Diet 2004, 41(10), 421-5.

3 tables, 17 ref

014140   Kaveri R;Uma Bindhu N V (NO, Queen Mary's College, Chennai-600 004) : Value addition and acceptability of selected Indian recipes with whole and defatted soya flour. Indian J Nutr Diet 2004, 41(10), 426-34.

4 tables, 4 ref

014139   Kanjana K;Sangamithra S (Home Science Dep, Queen Mary's College, Chennai-600 004) : Development of ready-to-eat (rte) breakfast bars. Indian J Nutr Diet 2004, 41(9), 383-9.

7 tables, 3 ref

013042   Thakur N;Savitri;Bhalla T C (Biotechnol Dep, Himachal Pradesh Univ, Summerhill, Shimla-171 005, Himachal Pradesh) : Characterization of some traditional fermented foods and beverages of Himachal Pradesh. Indian J Tradl Knowledge 2004, 3(3), 325-35.

Traditional fermented foods and beverages are very popular in the tribal and rural areas of Himachal Pradesh. A number of fermented foods and beverages were identified and the traditional fermentation processes were studied. Some of the popular fermented foods and beverages were analysed for their microbiological characteristics. The fermented products that are unique to the tribal and rural belts of Himachal are Bhaturu, Siddu, chilra, Manna, Marchu, Bagpinni, Seera, Dosha, Sepubari, Sura, Chhang, Lugri, Daru, angoori and Behmi. Besides source of nutrition, these fermented foods e.g.Bhaturu, constitute staple food in larger part of rural areas of Kullu, Kangra, Mandi and Lahaul & Spiti districts of the state while others are consumed during local festivals, marriages and special occasions. Traditional starter cultures like `Phab' (dehydrated yeast formulations), `Treh' (previously fermented wheat flour slurry) and `Malera' (previously fermented wheat flour dough) are the inocula used in preparing fermented products. Microbiological studies revealed that species of Saccharmomyces cerevisiae is a dominant microorganism in fermentation along with species of Candidal Leuconostoc and Lactobacillus. The ethanol content of some of the fermented beverages was also analysed.

5 tables, 11 ref

012046   Thakur N;Savitri;Bhalla T C (Biotechnol Dep, Himachal Pradesh Univ, Summerhill, Shimla-171 005, Himachal Pradesh) : Characterization of some traditional fermented foods and beverages of Himachal Pradesh. Indian J Tradl Knowledge 2004, 3(3), 325-35.

Traditional fermented foods and beverages are very popular in the tribal and rural areas of Himachal Pradesh. A number of fermented foods and beverages were identified and the traditional fermentation processes were studied. Some of the popular fermented foods and beverages were analysed for their microbiological characteristics. The fermented products that are unique to the tribal and rural belts of Himachal are Bhaturu, Siddu, chilra, Manna, Marchu, Bagpinni, Seera, Dosha, Sepubari, Sura, Chhang, Lugri, Daru, angoori and Behmi. Besides source of nutrition, these fermented foods e.g.Bhaturu, constitute staple food in larger part of rural areas of Kullu, Kangra, Mandi and Lahaul & Spiti districts of the state while others are consumed during local festivals, marriages and special occasions. Traditional starter cultures like `Phab' (dehydrated yeast formulations), `Treh' (previously fermented wheat flour slurry) and `Malera' (previously fermented wheat flour dough) are the inocula used in preparing fermented products. Microbiological studies revealed that species of Saccharmomyces cerevisiae is a dominant microorganism in fermentation along with species of Candidal Leuconostoc and Lactobacillus. The ethanol content of some of the fermented beverages was also analysed.

5 tables, 11 ref

009934   Seb S.A (NO, , Les 4M, Chemin Du Petit Bios, 69130, Ecully France) : A cooking utensil comprising a heating surface a sensor for measuring the temperature thereof and a means for displaying this temperature. 0000, (NULL), (NULL).

008887   Gujral H S;Haros M;Rosell C M (Food Sci and Technol Dep, Guru Nanak Dev Univ, Amritsar-143 005) : Improving the texture and delaying staling in rice flour chapati with hydrocolloids and α-amylase. J Fd Engng 2004, 65(17), 89-94.

008886   Bera D;Lahiri D;Nag A (Rural Development Center, Indian Institute of Technology, Kharagpur) : Kinetic studies on bleaching of edible oil using charred sawdust as a new adsorbent. J Fd Engng 2004, 65(1), 33-6.

006077   Thind G K;Sogi D S (Food Science and Technology Dep, Guru Nanak Dev University, Amritsar) : Identification of coarse (IR-8), fine (PR-106) and superfine (Basmati-386) rice cultivars. Fd Chem 2005, 91(2), 227-33.

Physical, cooking and protein characteristics of coarse (IR-8), fine (PR-106) and superfine (Basmati-386) rice cultivars were studied for establishing criteria of identification. Paddy grains of Basmati-386 had the least thousand seed weight while milled rice had maximum kernel length and L/B ratio. Basmati-386 took minimum cooking time and exhibited the highest elongation ratio. The ΔL/ΔW ratio better distinguished the three cultivars as Basmati-386 had a significantly higher value. SDS-PAGE of globulin and glutelin could be used as an identification tool for differentiating the three cultivars by protein patterns.

004961   Usharani P;Kondal Reddy K (Department of Livestock Products Technology, College of Veterinary Science, Hyderabad-500 030) : Consumption pattern of milk and milk products in Hyderabad city. J Res-ANGRAU 2004, 32(2), 61-8.

The results of the survey revealed that the consumption of milk and milk products was influenced by the knowledge on the availability of nutrients and income level of the respondents. Additionally, certain misconceptions and food habits hindered the consumption of some milk products such as cheese, paneer and curd. Liquid milk was found to be a major item of daily consumption. Ice-creams were the popular milk product showing growth potential in spite of certain concerns in its frequent consumption.

4 tables, 3 ref

004960   Ravindra Kumar (Danisco ingredients (India) Pvt. Ltd., , Corporate park, Gurgaon-122 002) : Ecstasy and celebration of life called "Ice cream". Indian Dairyman 2004, 56(6), 43-7.

As consumers are becoming more and more health conscious, the demand for more indulgent foods that have reduced fat, no sugar added and are reduced in calories is likely to increase. With the advancement in functional ingredients e.g., emulsifier/ stablisers blends, sugar and fat replacers, masking flavours, bio-active peptides, etc., it is now possible to manufacture ice cream & frozen desserts, which are sugar-free, low calorie, low fat and have specific health benefit without compromising the tase & texture.

1 illus, 1 tables

004959   Rao H G R; (Dept of Dairy Technology, Dairy Science college, University of Agricultural Sciences, Hebbal Bangalore -560024) : Development of pro-biotic kulfi (Indian ice cream). Indian Dairyman 2004, 56(6), 57-64.

An acceptable quality probiotic kulfi can be manufactured using probiotic cultures such as Bifidobacterium and L. acidopbilus. Such kulfi contains high levels of viable probiotic organisms, even after four weeks of frozen storage. These types of kulfi become a good source of delivering these probiotic bacteria to consumers among the Indian population, which has proven health benefits.

2 illus, 9 tables, 19 ref

004958   Khanna A K (Managing Director, Mother Dairy Food Processing Ltd., New Delhi) : Ice cream -- A complex food colloid. Indian Dairyman 2004, 56(6), 53-6.

India having large consumer base, particulary "teens" over 50% of the population is below 25 years of age, ice cream relevance to the consumer,shall be on the increase. However, the market will see many new players both domestic and international, making the competition hot. To stay fit and alive, manufactures and marketers have to distinguish themselves through product and packaging innovations, merchandising and good cold chain of distribution, meeting consumer requirenents while delivering products that tastes great.

6 tables

004957   Goff H D (Dept of Food Science, University of Guelph, Guelph, Ontaria, Canada NIG 2W1) : Present and future trends in ice cream science and technology. Indian Dairyman 2004, 56(6), 33-4.

Ice cream in "going global" and ice structuring proteins may enable shipment over larger distances and to climates where storage and distribution conditions are not optimal. The use of ice structuring proteins might also enable distribution of ice cream in the frozen food distribution chain rather than requiring its own distribution network, as is now the case due to limitations in shelf life when subjected to the warmer frozen food distribution temperatures.

67 ref

015279   Singru S A;Bhawalkar J S;Banerjee A;Pandve H T (Community Medicine Dep, Smt. Kashibai Navale Medical College, Narhe, Pune-411 041) : Knowledge, attitude and practices study regarding use of iodized salt among housewives residing in rural areas in and around Pune, Maharashtra. Indian med Gaz 2010, 144(7), 259-62.

Knowledge, Attitude and Practices study regarding iodine deficiency disorders and usage of iodized salt. Across-sectional survey among housewives in rural population was carried out with the help of prestructured and pretested questionnaire. Out of the 302 housewives surveyed only 230 (76.15%) had knowledge regarding iodized salt and only 197(65.23%) used iodized salt. There was no significant difference based on socioeconomic status and also regarding educational status regarding the knowledge and use of iodized salt. 73% heard about iodized salt through television and 16% through radio. The most important reason for non-use of iodized salt was unawareness 72(68.54%), 282(93.3%) had no knowledge regarding any disease due to iodine deficiency. Only 12 (4%) perceived goiter as a disease due to iodine deficiency; other diseases due to iodine deficiency were practically unknown. It is suggested that the Information Education and Communication (I.E.C)strategy needs to be changed. People should be sensitized regarding broader and serious complications of iodine deficiency.

4 tables, 8 ref

012018   Masur S;Tarachand K C;Devendrappa S (Bakery Dep, UAS, Dharwad-580 005, Email: sdevuasd@rediffmail.com) : Development of orange muffins with incorporation of pearl millets and bengal gram. Int J agric statist Sci 2010, 6(2), 431-4.

The study was conducted to develop orange muffins with incorporation of pearl millet (Pemisetum glaucum), refined wheat flour and bengal gram flour were mixed in the ratio of20:70: 10 (Type-1), 30:60:10 (Type-II) and 100% refined wheat flour (control). Pearl millet flour was used in the formulation of orange muffins sensory analysis indicated that orange muffins was liked moderately by the panelist, the proximate composition, sugar and mineral content of type-I and type-II orange muffins were higher than control orange muffins. Therefore, pearl millet flour in combination with refined wheat flour and bengal gram flour can be successfully incorporated for the development of nutritious orange muffins.

4 tables, 7 ref

012017   Lilwani S R;kukreti E S;ansari A A;thakur H A (Biotechnology And Bioinformatics Dep, Padmashree Dr. D. Y. Patil Univ, C.B. Belapur, Navi Mumbai-400 614) : Corelation between antimicrobial activity and cooking Duration Of natural souring agents (kokum, tamarind & dry mango). Int J Pharmac biol Sci 2010, 4(4), 33-7.

The antibacterial activity of aqueous and boiled (10min, 20min and 30min) extracts of dry Mango (unripe Mangifera indica), Kokum (Garcinia indica choisy ) and Tamarind (Tamarindus indica) was tested against eight bacterial strains (4 Gram-positive and 4 Gram-negative), by agar well diffusion method. The 30 min boiled extracts of all the three souring agents showed a broad spectrum of antibacterial activity against both the Gram nature organisms, Gram positive being more sensitive with MIC ranging from 12.5-75 mg/ml. Kokum and tamarind extracts were found to be most effective in inhibiting microorganisms. Present investigation recommends 30 min boiling of souring agents during or prior to cooking so as to impart bactericidal effect and thereby increasing shelf life of cooked food.

2 tables, 8 ref

010926   Suvarna;Itagi S K (Human Development Dep, College of Rural Home Science, Agricultural Sciences Univ, Dharwad-580 0056eitagisk@gmail.com) : Nutritional status and level of intelligence of school children. Karnataka J agric Sci 2009, 22(4), 874-6.

The research study was conducted in Dharwad district during 2005-06 on a 102 rural school children aged between 7 -10 years. The children of third standard were randomly selected from four villages representing four geographical locations. The results of the study revealed that there was no significant difference found in the mean height and weight of boys and girls. The nutritional status was positively correlated with age of children. It is interesting to note that IQ was positively correlated (0.17) with age the children. It is highlighted that the nutritional status was positively and significantly correlated (0.67**) with level of intelligence.

3 tables, 4 ref

010925   Salunkhe S A;Pathade G R (Microbiology Dep, Yashwantrao Chavan Institute of Science, Satara-415 004) : Screening of some market and home-made pickles for their genotoxicity. Nat Envir Pollut Technol 2009, 8(4), 745-9.

In the present paper 25 different types of market, home and laboratory made mango (Mangifera indica) pickle samples were tested for their possible genotoxicity owing to widespread adulteration in market pickles with chemical preservatives, colouring agents and low quality ingredients. Mutagenicity and antimutagenicity tests were performed using Ames' test and using standard chemical mutagens (aminopyrene, sodium azide and nitrosoguanidine). The 66.7% of packed market pickles showed positive antimutagenicity test; and 33.3% positive antimutangenicity test. 100% loosely sold pickles showed mutagenicity test positive and antimutagenicity test negative. Among home-made pickles, 60% showed antimutagenicity test positive, and 40% mutagenicity test positive. The laboratory-made pickles showed negative mutagenicity test and positive antimutagenicity test in all the pickles. The primary findings about the quality of pickles consumed by vast population showed that they are of poor chemical quality and alarming at their potential genotoxicity. On the contrary, the laboratory-made pickles prepared without any chemical preservatives and chemical colourants, and with selective quality ingredients and selective microbial culture mix showed that all the samples have antimutagenicity test positive and mutagenicity test negative.

2 tables, 10 ref

010924   Koraddi V V;Sumangala P R (Family Resource Management Dep, College of Rural Home Science Agricultural Sciences Univ, Dharwad-580 005) : Prevailing practices of refrigeration of vegetables at househlds of Dharwad city. Karnataka J agric Sci 2009, 22(4), 939-41.

^ssc4 tables, 4 ref

010923   Koraddi V V;Sumangala P R (Family Resource Management Dep, College of Rural Home Science, Agricultural Sciences Univ, Dharwad-580 005) : Recommended method of storing vegetables under refrigerated condition at household level. Karnataka J agric Sci 2009, 22(4), 865-8.

A scientific study on suitable method of storage of vegetables at household level in the refrigerator has revealed that no single type of packing material is suitable for all the vegetables. Coriander stored better in polyethylene bags by securing total score of 17 and its shelf life is 16.80 days, CPLW 4.69 and SE, 66.58 in the same bag. Both brown paper bag and plastic container was found suitable for tomato by soring 16 each. Different type of packing material is required for different vegetable. Plastic container is recommended for storage of many vegetables because of highest shelf life. This was followed by polyethylene bag.

2 tables, 5 ref

010922   Hunshal S C;Gaonkar V (Human Development Dep, Rural Home Science College, Agricultural Sciences Univ, Dharwad-580 005) : Factor influencing child abuse among institutional children. Karnataka J agric Sci 2009, 22(4), 869-73.

An explorative study on child abuse was carried with an objective to study the prevalence of different types of abuse and factors influencing different types of abuse among institutional children. The population for the present study comprised children residing in Juvenile Institutions of Belgaum Division, in Karnataka State. Among 9 institutions, four juvenile institutions were selected for the study. 150 children fulfilling certain criteria i.e., children between 10-16 years; who remembered their childhood experiences and could express freely; who stayed in the institution for minimum of one year and who were able to read and write and were selected. Further, 148 children who were neglected, physically and multiple abused were selected for in-depth study. Information about institution, children and their parents, type of abuse was collected with the help of questionnaire. Data was collected by interviewing teachers and probation officers, by referring to case files of each child. The results revealed that the prevalence of neglect was highest among institutional children. Further incidence of neglect was more among girls while physical and multiple abuses were more in case of boys. Caste, size of family, family structure, alcoholic habit of father had significant influence on different types of child abuse.

5 tables, 10 ref

024481   Chaudhari S R (NO, , ) : Nutritional status of the tribal population in the Satpura region of Madhya Pradesh. Trans Inst Indian Geogr 2005, 27(2), 25-9.

Sufficient and balanced amount of nutrition is essential for attaining normal growth, development and maintenance of health throughout life. However, it is not sure that all persons get sufficient intake of all nutrients. In some groups especially among the poor, nutrients are quite deficient, while in wealthy people nutritional intake seems to be much higher than requirement. The tribals region of Western Satpura in Madhya Pradesh is an economically backward region. Tribals do not get food in sufficient quantity and quality. Therefore, nutritional deficiency is a major problem among these people. An attempt is made to measure the nutritional deficiency among the tribals.

023487   Vaid S (P.G. Dep of Hom Sci, Univ Jammu, Jammu-80 006) : Role of parents in the social development of adolescents: a comparison of low and middle socio-economic status. J hum Ecol 2005, 18(2), 109-15.

The research is an exploratory attempt to study the "Role of parents in the social development of adolescents: A comparison of low and middle socio-economic status". The sample consisted of 100 adolescents and their parents. Random sampling technique was employed to select the middle socio-economic group and snowball sampling technique was used to select low socio-economic status. Three scales were used-Measure of Approving Parent (MAP) for parents, and Emotional Maturity Scale (EMS) and Self Actualization Inventory (SEAI) for adolescent children. Statistical analysis shows that the majority of parents show a moderate degree of approval towards their children. Most of the adolescents of both the group were emotionally unstable and had attained moderate self-actualization. Data was also analyzed through coefficient of correlation and it was found that parental approval does not correlate highly with emotional maturity or self-actualization.

4 tables, 26 ref

023486   Gupta N;Kemelgor C;Fuchs S;Etzkowitz H (Dep of Humanities and Social Sci, Indian Inst of Technol Kanpur, Kanpur-208 016) : Triple burden on women in science: a cross-cultural analysis. Curr Sci 2005, 89(8), 1382-6.

Science professes the self-acclaimed ideal of 'universalism' and an irrelevance of personal or social attributes in judging scientific claims. However, in actual practice, science has been a male domain, and has a social structure dominated and hitherto regulated by men, in which, women find themselves unwelcome. This creates hidden barriers in the practice of science. Although these barriers take various forms, stressors in the work environment are found in widely different cultures. Here, argued that social organization of science and gender-role expectations create common barriers in diverse cultures of India, Germany and the US. The organizational environment in which science is practised reflects a contradiction between the norms and practice of science and induces a stress, which we call the first burden. The second burden is common to women in most professions, that of managing unequal domestic responsibilities. There is a third burden carried by women in science, that of grappling with a deficit of social capital and relative exclusion from strong networks. The interaction among these burdens induces a 'surplus of anxiety'. The responses to and possible alleviation of a triple burden have also been discussed.

1 table, 8 ref

023485   Agrawal P;Gulati J K (NO, , 13-C Janhit Apartment, Sector 9, Rohini, Delhi-110 085, Email: pinki822003@yahoo.com) : Patterns of infant mother attachment as a function of home environment. J hum Ecol 2005, 18(4), 287-93.

Investigation was undertaken to assess the relationship between home environment and patterns of infant-mother attachment on a sample of 100 infants (12 to 24 months old) and their mothers enrolled from randomly selected urban middle income families of Ludhiana city. Infant-mother attachment was assessed by using Ainsworth Strange Situation Test (Ainsworth 1978). HOME inventory by Caldwell and Bradley (1984) was used to observe the home environment of the infants. The results revealed that all the infants were securely attached tame mother at the time of reunion, although majority of them displayed low security of attachment. Infants experiencing low quality home environment but high acceptance of their behavior and more organized physical and temporal environment displayed more secured attachment to their mother than their counterparts having high quality home environment but low acceptance of their behavior and less organized physical and temporal environment.

5 tables, 12 ref

018318   Verma R (NO, Higher Educ Dep, Satpura Bhawan, Bhopal, M.P.) : The healing touch of fruits in middle age diseases control. Res Link 2006, 4(8), 139-40.

Fruits loose their nutrient by cooking. So, they must be eaten fresh and raw. They are most beneficial when taken as a separate meal by themselves, preferably for breakfast in the morning. A combination of fruits with vegetables is not considered good. Fruits make better combination with milk than with meals. It is also desirable to take one kind of fruit at a time. In case of serious sickness, it is advisable to take fruits in the form of juice. Juice should be taken immediately after extraction as it begins to decompose quickly and loses its properties. It is liable to contaminate also.

6 ref

018317   Sharma M;Gupta K (Hom Sci Dep, Govt M.K.B. Coll (Auto.), Jabalpur, M.P.) : Modern trends in kitchen. Res Link 2006, 4(8), 137-8.

Kitchen has an emotional attachment with home maker. It is a main working area of a house, kitchen specialists recognise it as heart of the home and it is proved that home makers spend 2/3rd of the time from total in the kitchen and family members share their ideas and thoughts. Many major activities are carried out in the kitchen premises like preparation, cooking, serving, dining, cleaning, storing etc. some of them are tedious and time consuming.

5 ref

018316   Mamta;Jain K (NO, Govt Coll, Hoshanabad, M.P.) : Consumption of frequency of fast food among teenagers (Meerut district). Res Link 2006, 4(8), 144-5.

According to T.G.I. Argentina study. This is consumer survey of 635 person between the age of 12 to 15 in Argentina conducted by IBOPE. Argentina obering 1999 according to these study 39% of the survey respondents consumed fast food in the last 30 days in the following table break down this number by age/sex & by socile economic level % Consumed fast food by demography charactersitic.

2 tables, 6 ref

016238   Parvin K;Awasthi P;Ahuja A (Dep of Fds and Nutr, Coll of Hom Sci, G.B.P.U.A. and T. Pantnagar-263 145) : Strengthening the supplementary nutrition service of ICDS through community participation. J Dairying Fd Home Sci 2005, 24(2), 142-5.

Integrated Child Development Services (ICDS) scheme is one of the most important schemes having a direct thrust on the development of services for early childhood. The focal point for activity of ICDS at the village level are the anganwadi operation and developmental services. Involvement of community people in the programme has been the major recommendations of previous researches. For this, strategies were planned and implemented in the four villages of district Udham Singh Nagar, Uttaranchal, India. Supplementary feeding was provided to children, pregnant and lactating mothers daily. After intervention of strategies, it was found that at pre level community participation in old and proposed ICDS anganwadi center was only 25 and 30 per cent respectively. While at post level, community participation in old ICDS anganwadi center increased at 50 per cent and in proposed anganwadi center it was 65 per cent. So, it can be concluded that if people are made aware about the facilities of the programme and motivated to participate in the activities, the programme can be made more effective.

2 tables, 5 ref

016237   Mathew A;Sharma R;Vali B (Post Grad Teaching Dep of Hom Sci, Nagpur Univ, Nagpur) : Socioeconomic conditions, diet and nutrient intake of lactating mothers residing in urban slums of Nagpur city. J Dairying Fd Home Sci 2005, 24(2), 130-6.

The socioeconomic conditions, diet and nutrient intake of 497 lactating mothers residing in urban slums of Nagpur city was assessed. The average age of the lactating mothers was 24.11±3.35 years and majority (84.7%) got married between 15 to 20 years. 76.6 per cent mothers had nuclear family and the average family size was 6.02±1.34. About 25 per cent mothers and 21.1 per cent husbands were illiterate. The average monthly family income was Rs. 2486±1811.07. Only 46 mothers were working outside home as domestic servants in nearby locality. These mothers were contributing 24.48 per cent to their family income. For majority of mothers, the period of lactational ammenorrhoea was six months. Most of the families were non-vegetarian and had two meal pattern. Results of the diet survey showed that the percent adequacy of only cereals and other vegetables was 72 per cent and 78 per cent respectively. For rest of the food stuffs the percent adequacy was found to be below 42 to 45 per cent. Except thiamine, the diet was found to be deficient in all the nutrient. Calories and protein intake was found to be 59.8 and 64.3 per cent respectively. According to Body Mass Index 56.28 per cent mothers were found to be normal where as 42.68 per cent mothers were undernourished. A negative correlation (r = -0.22) was observed between the duration of lactational ammenorrhaea and body mass index of mothers.

8 tables, 15 ref

016236   Jindal U;Bakhshi R;Virk M K (Dep of Family Resour Mgmt, Coll of Hom Sci Punjab Agric Univ, Ludhiana-141 004) : Physiological costs of selected household activities in rural households of Punjab state. J Dairying Fd Home Sci 2005, 24(2), 116-22.

Study was undertaken to know the physiological costs of selected household activities in Moga district of Punjab State. A total of 15 families that is 5 each from three different farm size categories, small, medium and large were selected randomly to study the physiological costs of selected household activities. The observations in triplicates were recorded starting from morning till night fall with respect to physiological parameters namely; energy expenditure (Cals), heart rate (b. min^-1), blood pressure (mm Hg), grip strength and distance travelled (meters) by the homemakers while performing the selected household activities. The results of the study show that energy expenditure for cooking was found to be more in medium (427.98 Cal. day^-1) as compared to small (346.40 Cal. day^-1) and large farm size category (364.67 Cal. day^-1). Reduction in grip strength was in the range of 4.30 per cent to a maximum of 30.92 per cent and heart rate from 101.80-120.20 b. min^-1 as compared to 81.60-86.60 b. min^-1 at rest. The average distance travelled per day for cooking, serving and dishwashing was 1892.2, 2166.6 and 2662.8 meters by small, medium and large farm size category subjects respectively.

5 tables, 5 ref

016235   Jaggi M P;Sharma R;Vali S (Post-Graduate Teaching Dep of Hom Sci, Nagpur Univ, Nagpur-440 001) : Acceptability of spinach (Spinacea olercea) and fenugreek (Trigonella foenum - gracium) stored in flexible consumer packages. J Dairying Fd Home Sci 2005, 24(2), 137-41.

Investigation was undertaken to study the acceptability of spinach and fenugreek stored in flexible consumer packages. Results of the study show that leafy vegetables stored in non-perforated packets are significantly more acceptable than stored in perforated packets. It also reveals that low temperature helps to improve the shelf life of leafy vegetable upto six days. Further it indicates that vegetable could be better stored without root and polypropylene (100 gauge) was found to be best packaging material for storing green leafy vegetables. However, the temperature; presence or absence of root; or type of packaging material used during storage, did not show any significant difference in acceptability of spinach and fenugreek.

3 tables, 5 ref

016234   Chansoriya I;Rajput L P S (Dep of Fd Sci and Technol, Jawaharlal Nehru Krishi Vishva Vidyalaya, Jabalpur-482 004) : Effect of papad khar and water on the quality characteristics of soy blended papad. J Dairying Fd Home Sci 2005, 24(2), 86-90.

For obtaining best quality papads having optimum dough characteristics, the amount of water required was found to be 45 ml/100 g flour for the dough prepared from black gram flour(BGF) alone, whereas for the dough prepared from a blended combination (BGF : DSF, 50 : 50), it was 50 ml/100 g flour. The optimum requirement of papad khar was found to be 4-5 g/100 g flour for obtaining better dough characteristics (rolling property) and best frying quality (diametrical expansion) of papads, irrespective of the blend (with or without defated soy flour) combination used.

4 tables, 14 ref

015240   Gusain S;Singh M M;Joshi P C (Dep of Anthrop, H.N.B.Garhwal Univ, Badshahithaul Campus, Tehri Garhwal, Uttaranchal) : Nutritional status of pre-school children in a remote village of Uttaranchal in Central Himalaya. South Asian Anthrop 2005, 5(1), 117-22.

Government of India launched several programmes to combat malnutrition in the country. Despite the available figures in selected states, little is known on the magnitude of undernutrition in the difficult hilly regions of the Himalayas. The study was conducted to find out the magnitude of undernutrition, with the associated risk factors and morbidity pattern among under-five children in a remote village, Jakhol in Uttarkashi, in the newly formed state of Uttaranchal in the central Himalayas. The study highlights a high prevalence of under nutrition among pre-school children, which needs urgent intervention.

1 tables, 17 ref

011902   Sandhu P;Harshpinder Kaur;Harpinder Kuar (Dep of Family Resour Mgmt, PAU, Ludhiana, Email: spushi@rediffmail.com) : Muscular stress of grinding dry spices in different postures. J hum Ecol 2005, 18(1), 53-5.

A study on muscular stresses (hand grip and arms) during manual grinding of dry spices indifferent postures was conducted on 10 female subjects. Electromyogram machine and grip dynamometer was used to measure the muscular stresses of arms and hand grip. Results of the study showed that there were maximum muscular stresses of arm (1.68mv) and hand grip (8.47% and 6.58%) when subjects did this activity in the squatting posture and minimum of muscular stresses were observed when subjects performed the activity of grinding of spices while sitting on Pihri (1.29 mv and 8.47% and 6.58% for right and left hands). The muscular stresses of arm areas and hand grip for other two selected postures viz. standing at counter level and sitting on Patra were found to be more as compared to left hand because of the reason that right hand was used more intensively during the selected activities. On the whole sitting posture on Pihri was assessed as the best posture for grinding spices because of minimum muscular stresses in this posture.

3 tables, 7 ref

011901   Das P;Raghuramulu N;Rao K C (Dep of Fd and Nutr, Coll of Hom Sci Assam Agric Univ, Jorhat-785 013, Email: pranatidas@aau.ac.in) : Determination of in vitro availability of iron from common foods. J hum Ecol 2005, 18(1), 13-20.

Some common foodstuffs of plant origin were analyzed spectrophotometrically using derivative spectroscopy for total and in vitro available iron (ionizable iron). Though rice had lowest total iron content (0.61 ± 0.09 mg/100g), the percent ionizable iron was highest (29.50 ± 4.75%) as compared to all other cereals and millets tested and also comparable to some of the whole pulses analyzed. Similarly, maize with comparatively lower total iron content (2.73 ± 0.14 mg/100g), had a higher percent ionizable iron (25.30 ±1.46%). The whole pulses were found to contain total iron ranging from 4.40 ± 0.30 mg/100g in blackgram to 6.36 ± 0.55 mg/100g in rajmah, but except Bengal gram (white) (21.71 ± 0.53%), pea (35.66 ± 4.44%) and rajmah (24.05 ± 1.42%), others showed very low ionizable iron (3.41 ± 0.22-6.53 ± 1.31%). Split pulses had a better percentage of ionizable iron (13.80 ± 0.73-31.70 ± 1.74%) compared to whole pulses, which could possibly due to removal of some inhibiting factors present in the seed coat. Though green leafy vegetables had comparatively lower amount of total iron (1.82 ± 0.11-3.76 ± 0.23 mg/ 100g), it had a high ionizable iron from 30.22 ± 1.10 to 52.13 ± 1.90%. Endogenous levels of ascorbic acid and tannin present in the food samples evaluated had no direct influence on iron availability. The results by spectrophotometric method were further compared with radioistopic method by extrinsic tagging of a few samples with ⁵⁹Fe. A significant positive correlation (r=0.986; P<60>0.001) was observed between the two methods.

1 illus, 5 tables, 40 ref

010913   Tarvinder Jeet Kaur;Kochar G K (Hom Sci Dep, Kurukshetra Univ, Kurukshetra) : Organoleptic evaluation and retention of vitamin C in commonly consumed food preparations using underexploited greens. Indian J Nutr Diet 2005, 42(9), 425-31.

2 illus, 3 tables, 10 ref