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

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

1 illus, 1 table, 19 ref

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

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

4 tables, 31 ref

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

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

2 tables, 7 ref

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

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

2 tables, 16 ref

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

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

3 tables, 17 ref

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

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

1 illus, 3 tables, 27 ref

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

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

7 illus, 6 tables, 12 ref

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

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

2 tables, 10 ref

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

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

2 illus, 4 tables, 36 ref

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

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

3 illus, 3 tables, 31 ref

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

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

4 illus, 1 table, 34 ref

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

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

1 illus, 4 tables, 38 ref

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

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

1 illus, 2 tables, 26 ref

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

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

5 tables, 34 ref

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

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

2 illus, 3 tables, 35 ref

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

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

4 illus, 29 ref

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

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

5 tables, 37 ref

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

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

6 tables, 26 ref

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

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

2 illus, 2 tables, 31 ref

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

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

1 illus, 5 tables, 32 ref

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

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

3 illus, 2 tables, 43 ref

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

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

5 illus, 1 table, 42 ref

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

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

1 illus, 3 tables, 35 ref

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

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

2 illus, 4 tables, 44 ref

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

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

3 illus, 2 tables, 23 ref

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

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

6 tables, 38 ref

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

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

3 illus, 2 tables, 75 ref

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

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

1 illus, 3 tables, 7 ref

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

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

1 illus, 2 tables, 7 ref

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

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

3 tables, 16 ref

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

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

3 tables, 14 ref

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

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

3 tables, 25 ref

027331   DEBONNE E, BOCKSTABLE F V, SAMPUNDO S, EECKHOUT M, DEVLIEGHERE F (Food Technology Dep, Ghent Univ, Ghent, Belgium, Email: els.debonne@ugent.be) : The use of essential oils as natural antifungal preservatives in bread products. J Essential Oil Res 2018, 30(5), 309–18.

This review addresses the recent advances of the application of essential oils (EOs) in in vitro systemsand in bread systems for the reduction of fungal spoilage. Given the number of research articles concerning the use of EOs as potential antifungal food preservatives, it is generally accepted that they must be given further attention for use in specific food matrices. However, despite the numerous articles stating the antifungal effect of EOs, very few report the actual application in bread or other bakery products and the impact addition can have on dough and bread production, physico-chemical, microbiological and sensorial quality. Advances have been made in the area of food preservation, but further research is necessary to fully comprehend the mode of action and to establish actual food applications of EOs in the bread and bakery industry.

1 tables, 76 ref

027329   REREY H V, NURMIATY, AGASSALIM, AMAL F (Health Polytechnic of Jayapura, Papua, Indonesia) : Sex behavior prevention of pre teen on marriages - Tobati and Enggros tribes in the city of Jayapura, Papua province, Indonesia. Asian J Sci Technol 2018, 9(05), 8251-5.

Pre-marital sex is increasing all the year in the city of Jayapura, which is inhabited by several tribes among the other tribes such us Tobati and Enggros. The influence of location on the development of Tobati and Engros tribal triggered changed in terms of change in socialization of teenagers. : The aim of this research was to establish the concept of prevention behavior sex marriage of pre-teen of Tobatiand Enggros tribes in the town of Jayapura in terms of concepts of thought and feeling, personal, concept of the source establishments and information against the concept of culture in both tribes. This research was used etnometodologi approach. The informant assignment done on a purposive, consisting of parents, teenagers and the leader of the tribe. The data obtained through the observation, interview and focus group discussion. Data analysis is used cultural theme. Thoughts and feelings are not yet adequate precautionary behaviour regarding pre-marital sex – marriage. Knowledge should be adequate in terms of pre-marital sex – marriage, forms of pre-marital sex – marriage prevention impact resulting from pre-marital. Personal reference factors about premarital sex – marriage is from parents especially Moms and this became the reference. Family teaching and planning is more important to teach teenager inside the family, moreover the government should protect and use the positive culture to prevent their family from free life style at this moment.

15 ref

026110   TARIQ K, TARIQ R, HUSSAIN A, SHAHID M (Public Health Dep, Punjab Univ, Lahore, Pakistan, Email: kalsoomtariq5@gmail.com) : Smartphone usage and its applications among school going children (5-16 Years) in Lahore, Pakistan. J Ecophysiol Occup Health 2018, 18(1-2), 52-8.

To analyze the most used applications on smartphone among school going children (5-16 years). Descriptive cross sectional study comprised of five months (April 2017 to July 2017); concerned community survey i.e. door to door data collection method was carried out in Lahore, Pakistan. Multistage cluster sampling technique was used. 6200 school going children were selected, 4030 (65 %) respond to the study and remaining 2170 (35 %) do not respond to the study (excluded from the research). Among 4030 school going children, 2889 (71.7 %) were smartphone users (included in the analysis) and 1141 (28.3 %) do not use smartphone (excluded in the analysis). Among 2889 school going smartphone users, 1993 (69 %) were short term smartphone users and 896 (31 %) were long term smartphone users. Descriptive statistics and Bivariate logistic regression was applied on the gathered data. Significant associations were found. The use of smartphone for messaging have p-value = 0.19, for Facebook p-value = 0.11, for WhatsApp p-value = 0.043, for playing games p-value < 0.001, for listening music p-value = 0.049, for watching videos and movies p-value = 0.030, for alarm purpose p-value = 0.001 and for camera purpose p-value = 0.015. The research findings showed that most used applications on smartphone among school going children (5-16 years) were WhatsApp and used smartphone for playing games, listening music, watching videos and movies, alarm and camera purpose with respect to which the study was concise.

3 tables, 10 ref

026109   SADEGHI S, SATTARI S (Educational Sciences Dep, Islamic Azad Univ, Iran, Email: sadraddin1356@yahoo.com) : A comparative study of job motivation and work engagement among teachers working in smart and ordinary middle and high schools in Parsabad. J Ecophysiol Occup Health 2018, 18(1-2), 12-7.

The present study was carried out in order to compare job motivation and work engagement among teachers working in smart and ordinary middle and high schools in Parsabad, Ardabil province, Iran. The present study was an applied experiment with regard to its aim, and a causal-comparative non-experimental research regarding the method of data collection. The statistical population of the present study included all teachers working in (smart and ordinary) middle and high schools in Parsabad in the academic year of 2016-17. Morgan table was used to select 60 teachers working in smart schools and 235 teachers working in ordinary schools by a stratified random sampling method. In order to collect the required data, Schaufeli and Bakker Work Engagement Questionnaire (with Cronbach’s Alpha of 0.82) and Hackman and Oldham Job Motivation Questionnaire (with Cronbach’s Alpha of 0.79) were utilized. T-test was used to analyze the collected data. The results of the study showed that there was a significant difference between teachers working in smart and ordinary middle and high schools of Parsabad in terms of job motivation and work engagement, such that teachers of smart schools had a higher level of job motivation and work engagement than those working in ordinary schools. The results also indicated that the mean scores of job motivation and work engagement components were higher among teachers of smart schools than ordinary schools. 

5 tables, 23 ref

026107   CHATURVEDI A, NAKKEERAN N, DOSHI M, PATEL R, BHAGWAT S (Public Health Foundation of India, Lucknow, Uttar Pradesh, Email: anuraag7@gmail.com) : Determinants of micronutrient fortified blended food (balbhog) consumption among children 6-35 months of age provided through the integrated child development services program in Gujarat, India. Indian J Community Med 2018, 43(2), 97-101.

The state of Gujarat had introduced Extruded Fortified Blended Food, Balbhog, as take‑home ration for children 6–35 months of age. The study aimed to understand awareness, availability, and consumption pattern of Balbhog and gain insights on factors influencing its regular use. This study aims to understand coverage and feeding practices of micronutrient fortified blended food (Balbhog) and determine factors for its regular use. A cross-sectional survey of 1623 households with children of 6–35 months of age registered in Anganwadi centers was conducted in the four districts of Gujarat. Household and dietary survey were conducted to understand child care and feeding practices at household level.The results showed high awareness about Balbhog (88.6 %) among caregivers, with majority reporting using it (81.7 %) before. Regular Balbhog consumption (42.2 %), however, declined considerably across all population characteristics. Monthly distribution of adequate Balbhog packets, taste of Balbhog preparations, meal frequency of children, and caregivers’ participation in the monthly Integrated Child Development Services (ICDS) event emerged as strong predictors of regular Balbhog consumption. No disparity in consumption was observed across socioeconomic characteristics of the population. Household feeding practices and ICDS program factors mediated regular use of Balbhog among children. Improving availability of entitled Balbhog packets, raising awareness about Balbhog preparations, and improving child feeding practices could help in increasing Balbhog consumption in the community.

2 tables, 15 ref

026106   DAS M K, CHAUDHARY C, MOHAPATRA S C, SRIVASTAVA V K, KHALIQUE N, KAUSHAL S K, KHANNA R, CHATTERJI S (Community Medicine Dep, SGT Univ, New Delhi - 110 020, Email: manoj@inclentrust.org) : Improvements in essential newborn care and newborn resuscitation services following a capacity building and quality improvement program in three districts of Uttar Pradesh, India. Indian J Community Med 2018, 43(2), 90-6.

Neonatal death remains a global challenge contributing to 45 % of underfive deaths. With rising institutional delivery, to accelerate decline in neonatal mortality rate (NMR) improvement in the quality of perinatal care requires attention. This implementation research targeted improving service delivery readiness for quality of newborn care at public health facilities in three districts of Uttar Pradesh, India, with high NMR.This before-after study assessed the facility readiness and quality of newborn services at 42 health facilities. The changes in 26 signal functions for routine and emergency obstetric and newborn care were tracked.There was marked improvement in newborn service availability: skilled birth attendants (51 %), resuscitation (30 %), and kangaroo mother care (27 %) at these facilities. A multifold rise in newborn resuscitation efforts and documentation (n = 4431 vs. n = 144 in preintervention period) with high success rate (98.6 %) was observed. There was also improvement in obstetric care services including partograph use (31 %) and active management of third stage of labor (46 %). However, several infrastructural indicators (electricity, water supply, toilets, and sanitation) remained unchanged. Overall improvements were observed in the majority of the signal functions for perinatal care and newborn resuscitation efforts. There was a limited impact on the infrastructural and supervision components.

4 tables, 19 ref

026111   PANDEY N, PANDEY N, ANSARI M A (Home Science Dep, Ch. Charan Singh P.G. Coll, Uttar Pradesh, Email: pandeygitu2@gmail.com) : Assessing the farmer's opinion towards usage of mobile phone SMS service : A study of Uttar Pradesh, India. Plant Arch 2018, 18(1), 507-11.

Telecommunications, especially mobile phones, have the potential to provide solution to the existing information asymmetry in various sectors like agriculture. Study focused on the opinion of the farmers regarding IKSL service through mobile phone. To study the socio-personal and communication characteristics of mobile SMS alert/ user farmers. To find out farmers’ opinion towards mobile based IKSL service. Uttar Pradesh was selected purposively, where large majority of the subscribers were benefitting from this service. Maximum number of IKSL subscribers from Lucknow and Kanpur followed by other districts in the eastern Uttar Pradesh. Therefore, Lucknow and Kanpur dehat were selected purposively. From each selected districts, 80 subscribers (who received more than 25 Voice SMS in a month and have used the service for at least two years) were randomly selected (using Probability Proportionate to Size Sampling). Therefore, total sample size was 160 subscribers. Descriptive as well as analytical research design was used. Data was collected using structured interview schedule. Frequency, Percentages, Weighted Mean Scores, Standard Deviation, Range and number of statements was used for data analysis. The study findings revealed that majority of the respondents were male, belonging to middle age group, educated upto intermediate, medium farmers, involved insubsistence farming as well as commercial farming. It was indicated that mobile phone was ranked first closely followed by other media. It is evident that majority (78.13 per cent) of the respondents were most favorable opinion regarding service. It was observed that farmers have positive opinion regarding IKSL service, which is one of the innovative service, provide timely, relevant and trustworthy information to farmers.

5 tables, 4 ref

026108   TIWARI P, THAKUR M (Amity Univ, Noida– 201 303, Email: mthakur1@amity.edu) : Comparative assessment on textural parameters of commercially available and fortified potato chips. Plant Arch 2018, 18(1), 230-4.

Diseases like high cholesterol content and lactose intolerance, among some individual, has led to change in preferences towards foods other than milk to combat the deficiency of calcium. The discrepancy between calcium consumption and requirement has switched the interest of the consumers to calcium fortified products. Processed potato products such as potato chips are widely consumed among vulnerable (children and teenager), therefore can be used as an ideal carrier for targeted nutrient’s delivery i.e. calcium. During potato crisp production, the raw material changes in both texture and color. These changes depend on both potato cultivar and process parameters. The present study was carried out to fortify potato chips with calcium and in turn observed the effect of mineral fortification on texture of chips in comparison with commercial available ones. Fortification of potato chips was done at 15 mm Hg vacuum pressure with GRAS fortificant of calcium (Calcium chloride, E509) using Box-Behnken design of Response Surface Methodology through vacuum impregnation technique. Results showed that optimized process conditions can fortify potato chips at 700mg/100g of calcium level having 460N hardness with acceptable sensory attributes. Textural parameters were found to be similar for both fortified and commercial chips in terms of less number of peaks before fracture and more no of peaks after fracture, reflecting good overall acceptability. Even, calcium fortified potato chips were found to be more acceptable, in terms of higher sensory scores (8.1 on 9-point Hedonic scale versus 8.0 of control preparation), to the consumers in organoleptic evaluation. Thus, mineral fortification for a widely acceptable potato based snacks can be helpful in changing the perception of consumers for potato based snacks from the category of ‘Junk food to Healthy food’.

2 illus, 2 tables, 21 ref

026105   KOYU B, SINGH R J, KALAI K, LAITONJAM N, MEENA N K (Central Agricultural Univ, Meghalaya- 793 103, Email: bai.koyu07@gmail.com) : E-Readiness of farmers in agricultural extension system: A case of Ri-Bhoi district, Meghalaya, India. Plant Arch 2018, 18(1), 117-20.

A study was conducted in Umiet village, Ri-Bhoi district, Meghalaya, India, to measure the e-readiness of the agricultural farmers towards use of Information and Communication Technologies (ICTs.) An index was developed to measure in order to the e-readiness of farmers towards use of ICTs in agricultural extension system. Here, e-readiness is defined as physical, motivational, and literacy readiness of farmers to use ICTs in agricultural extension system. The findings show that majority of the respondents were middle aged (56.25 %), male (57.50 %) and studied up to secondary level (71.25 %) respectively. About 61.25 per cent respondents possess smart phone with internet connection to their mobile phones. Study also reveals that components like availability basic elementary ICT expertise, internet expertise and software literacy expertise were found to be very shabby but the motivation dynamics of the respondents were found to be very high.

3 tables, 17 ref

026103   ANIKPO F (Curriculum Studies and Educational Technology Dep, Port Harcourt Univ, Nigeria) : Awareness and utilization of mobile learning devices among undergraduate students. Int J Multidiscip Res Dev 2018, 5(4), 262-7.

This study investigated the awareness and utilization of mobile learning devices in the Department of Curriculum Studies and Educational Technology, Faculty of Education, University of Port Harcourt. The study adopted the analytic descriptive survey design. A sample of 100 undergraduate students took part in the study. A 17-item questionnaire was the instrument used for data collection. The test re-test reliability test model was used to establish the reliability of the instrument to obtain an index of 0.78. The study was guided by two research questions. The mean and Standard Deviation (SD) were used for data analysis. The findings established that students’ mean rating on the awareness of the available mobile learning device for academic purposes was 2.89, SD=0.94. The key mobile device awareness was that mobile phones can be used for learning (M=3.79, SD=0.50), and was followed by that fact that they used their mobile phone to learn (M=3.75, SD=0.52), while the least was that they have limited experience on mobile learning (M=2.70, SD=1.24). The mean rating of the students’ overutilization of the available mobile learning device for academic purposes was 3.14, SD=0.82. The key utilized mobile device was making and receiving calls (M=3.93, SD=0.25) and was followed by sending and receiving text messages (M=3.79, SD=0.49) while the least was playing educational games (M=2.90, SD=1.09). It was recommended among others that students should make stringent effort to be more aware of the existence and functionality of these mobile learning devices and utilize at least one mobile device for academic learning purposes as this will enhance their academic studies.

2 tables, 18 ref

026102   AGWU C, ANIKPO F (Curriculum Studies and Educational Technology Dep, Port Harcourt Univ, Nigeria) : The parable of the sower: A study of journaling teaching strategy and the academic achievement of under disposed learners. Int J Multidiscip Res Dev 2018, 5(4), 257-61.

This study adopted the quasi-experimental research design to investigate the comparative academic performance of a group of 53 learners who personally sought for information on specified instructional content and later applied the reflective journaling strategy during teacher facilitated experiential teaching of same content and another equivalent group of 34 learners who received the same instructional content by the conventional classroom lecture/discussion method. Analysis of learner performance data revealed that there is no significant difference in the academic performance of the two groups of learners when evaluated immediately after the lesson. But the academic performance of learners was considerably enhanced when learners applied spaced repetitive approach in self-study of their reflective journals. The study recommends that teachers should structure spaced repetitive study of learning matter into the facilitation of learning.

5 tables, 12 ref

026101   SINGH H, MITTAL E (Punjabi Univ, Punjab) : Is glass ceiling breached: A study of corporate hospitals in Northern India. Int J Multidiscip Res Dev 2018, 5(4), 242-8.

Despite of continuous political efforts, legislative reforms and after passing 50 years of second wave of feminist social and political movement, the representation of women in upper rungs of career ladder of organisation is not noticeable enough. This paper examines the presence of glass ceiling and the factors contributing towards it in the private health care sector in northern India. The study is based on primary data collected from 131 female doctors working in leading private hospitals in northern India. It has been seen that there is an increase in the number of women at higher levels but, still glass ceiling is very common. The lack of representation of women at top level, top management's commitment towards them and some personal factors are the major reasons for glass ceiling.

13 tables, 11 ref

026100   NUR M (Pendidikan Indonesia Univ, Indonesia) : Social awareness of clean environment as a source and media of learning. Int J Multidiscip Res Dev 2018, 5(4), 232-5.

The aim of this study are to understand and apply what shape the utilization of clean environment as a source and media of learning for students. The study was conducted in several villages in Makassar, Indonesia. The subject of this study are local government and the people living in the neighborhood of clean environment program. This study was conducted by qualitative ethnographic research. Data was collected by using in-depth interviews, documentation and observation. The results show that the use of clean environment to encourage students in the appreciation of the values of life in the environment. Utilization of clean environment fosters students’ learning by learning at the outside of the classroom. Clean environment as a learning resource can greatly influence the development of social skills of cultural, intellectual and emotional development as well as entrepreneurship.

16 ref

026099   TAMPUBOLON S, SARAGIN A, NURLELA S E (Sumatera Utara Univ, Indonesia) : Genre and ideological expressions in editorial of Medan-based newspapers. Int J Multidiscip Res Dev 2018, 5(4), 227-31.

This Study is aimed to describe how the genre and ideology is realized on newspaper editorial’s text published in Medan as known as Surat Kabar Terbitan Medan (SKTM). Three newspapers locally published in Medan which have an editorial were used as the object of research, that is, Analisa, Sinar Indonesia Baru (SIB), and Waspada. Findings in editorial’s genre are analytical exposition, hortatory exposition, review, and explanation. The ideology is realized in the form of reminding, criticizing, and appealing. The results of the research show that Medan local newspapers are still enjoying the euphoria of free press from the authoritarian press.

3 tables, 23 ref

026098   RAJAGUKGUK R, SARAGIH A, NABABAN M, LUBIS S (Sumatera Utara Univ, Indonesia) : Techniques of translating "The Old Man and The Sea" from English into Bahasa Indonesia. Int J Multidiscip Res Dev 2018, 5(4), 222-6.

Each translation must involve at least two languages, that is, the source language and the target language. The two generally differ from each other linguistically, extralinguistically, structurally, semantically, or socio-culturally. Translation is not just a linguistic transfer but also a cultural one. It was concluded that The Old Man and The Sea consists of 86 cultural terms. In the translation process there is a combination of two different translation techniques by three translators, for example, translator A found 3 couplets, translator B 6, and translator C 12 so that the translation techniques applied by translator A are about 89 times, translator B 92, and translator C 98. Overall quality of the translation in case of cultural terms is fairly good. The average quality is that the accuracy is higher than the acceptability and legibility. This shows that the three translators prefer the accuracy of the meanings to be conveyed more important than the acceptability and legibility. Translator A has the highest value of translation quality of about 2.65, followed by Translator B 2.64 and Translator C 2.52.

1 table, 12 ref

026097   SWARNKAR S K, VERMA M (English Dep, C.S.J.M. Univ, Uttar Pradesh) : Social and philosophical aspects of H.G. Wells Tono-Bungay. Int J Multidiscip Res Dev 2018, 5(4), 200-2.

Herbert George Wells was a prolific writer and he is chiefly remembered for his science fiction but in his social novels he experimented with realism in Edwardian era. He threw light on common people and survival of the people in the modern world. Tono-Bungay is one of the most important novels of modern times and the novel combines the theme and technique of Well’s earlier work in a vast cohesive narrative of ambition, triumph, dissolution and loss. It is the story of country hectic with a wasting aimless fever of trader, money making, pleasure seeking and a story of activity and urgency and sterility. Tono-Bungay is concerned not only the social change but with the perplexity of the individual, contained and controlled by his social environment.

6 ref

026096   MAMIDI N (English Dep, Himalayan Univ, Arunachal Pradesh) : Feminism in Rabindranath Tagore?s fiction. Int J Multidiscip Res Dev 2018, 5(4), 185-7.

Rabindranath Tagore‘s writings, especially his novels bring out the erased portion of women‘s experience and show tremendous sympathy and understanding towards the plight of women which was quite an unfamiliar trend for most work of that period. Set in the Nineteenth Century Colonial Bengal, Tagore‘s writings portray the problems within Hindu custom and patriarchy, the uproar of spiritual and intellectual tension between Bengali Renaissance and tradition marked by the emergence of Colonial education and lives of Bengali, Hindu women in the juncture of all these social events. Controversial issues such as remarriage of Hindu window, the need for female education, their emancipation and the oppression caused through social injustice have found significant place in his writing. Thus his writings are valuable documents of societal changes in its relation to larger social context of gender, nation, and politics.

5 ref

026095   RAJEST S S, SURESH P (English Dep, Vels Univ (VISTAS), Tamil Nadu) : Impact of 21st century?s different heads of learning skills for students and teachers. Int J Multidiscip Res Dev 2018, 5(4), 170-8.

Because of expanded weights of the 21^st century industry, America's schools and their educational modules and responsibility frameworks must mirror those abilities fundamental to progress. Through the advancement of 21^st century benchmarks for teachers and students, numerous schools have started the change procedure to start change towards tending to these new aptitudes. A few teachers have been successfully ready to inspire change in their classroom guideline, however, others have not. This investigation looks at the qualities of those teachers who are at present embracing the distinctive heads of learning abilities for 21^st Century's students and teachers, and endeavors to comprehend the individual and expert obstructions for the individuals who are not receiving. The setting of this blended technique examine was led in different schools and a few systems. The underlying study recognised study members who both rationally put stock in the 21^st century showing change and furthermore included 21^st century classroom rehearses in their direction. This investigation broke down the information to recognise those attributes of receiving teachers and furthermore distinguished six reoccurring subjects as snags in usage. Consequences of the investigation demonstrate many, if not all, members have faith in the change, however, just some are putting these measures into training in their classroom. Impediments assessed included the absence of understanding and essential abilities, the absence of assets and time, weight with high-stakes testing, and absence of a parent, student, and teacher purchase in and bolster.

1 illus, 43 ref