026094   ZAITUN, ISWAN, INDRIANI E (Muhammadiyah Univ of Jakarta, Indonesia) : English teachers' perceptions on English curriculums: A study of english curriculums applied at junior high schools in Indonesia and Malaysia. Int J Multidiscip Res Dev 2018, 5(4), 161-3.

The objective of this research is to investigate English teachers’ perceptions toward the curriculum applied at their schools. A total number of 10 English teachers participated in this study, in which 5 teachers teach at State Junior High School 12, Tangerang Selatan, Indonesia and the other 5 are teachers of SMK Mutiara Rini, Johor Bahru, Malaysia. This is a qualitative research which used questionnaire of curriculum analysis as the instrument to collect the data. There are 15 items stated in the questionnaire, rated from “Strongly Agree” to “Strongly Disagree”. The responsed of the respondents are analyzed descriptively and presented in the form of percentages. The findings show that most of English teachers in Indonesia found that the curriculum applies student-centered strategy. They also assured with English curriculum used and found this curriculum is appropriate to be applied as teaching guide. Besides, these teachers chose to further improve their teaching according to the curriculum of English. While most of teachers in Malaysia found that the curriculum covers their perception and needs. They also found that the approaches stated in the curriculum are applicable to be implemented.

2 illus, 7 ref

026093   DAS S (Fashion Technology Dep, Amity Univ, Chhattisgarh) : The interpretation of colour psychology and its role in fashion. Int J Multidiscip Res Dev 2018, 5(4), 144-6.

Colour plays a very crucial role in fashion. It is a potent communication contrivance and can be used to indicate action, influence mood, and even influence physiological rejoinders. The notion of color psychology has turn out to be the worthier research area in art, design, marketing and other areas recently. Colour is always an important subject in the fields of fashion. Colours and human nature are always connected to each other as the origin of colours are from light, light is a major source of energy which reflects life. In this way colours and always connected with fashion as well as human behavior

4 illus, 2 tables, 18 ref

026092   ASO L (Halu Oleo Univ, Indonesia) : Muna?s kampua ritual in southeast celebes. Int J Multidiscip Res Dev 2018, 5(4), 114-7.

This paper discusses Muna’s ritual of kampua with special attention to elaborate three features, such as definition, equipments and process, and meaning in which all these features are approached with semiotic theory. Research data was collected through several techniques, namely observation, in-depth interviews, and document studies. The data analysis procedure was carried out with three activities, for instance data reduction, data presentation and interpretation, and conclusion. The results indicate that first, the ritual is performed to cut some strands of baby’s hair at 44 days of age. Some ritual equipments are provided, such as haroa isa consisting of 44 ripe pisang burung (bird’s bananas) for baby boy and of 44 ketupat (steamed-rice wrapped with coconut leaves in diamond shaped) for baby girl plus a liter of white rice and a chicken egg, a glass of plain water, clay, a clump of lakoora grass, incense, a candle, and a lighter. The implementation of kampua begins with the reading of prayer (haroa isa) for placenta, prayer together, having meals, and shaking hands each other. Finally, the ritual proves to have philosophical, social, and cohesive significance.

24 ref

026091   PERANGIN-ANGIN A B, SIBARANI R, NASUTION I, SURBAKTI A (Cultural Sciences Dep, Sumatera Utara Univ, Indonesia) : Values and local wisdom of Karonese Mengket Rumah Mbaru tradition in North Sumatera. Int J Multidiscip Res Dev 2018, 5(4), 106-9.

A house does not only mean a place to stay but also a symbol of prosperity and prestige in Karonese perspective; in addition, it is valuable in the social and cultural life. The tradition of Mengket Rumah Mbaru (entrance to a new house) is a ceremony of gratitude to God and becomes a medium of happiness which is shared to among family members and relatives since the owners have succeeded to build their own house. This paper is descriptive qualitative and the researchers were directly involved in the ceremony to discover the local wisdom of the tradition. Since this tradition has various local wisdoms, its implementation today has undergone changes in some respects because some of its elements are intentionally eliminated, substituted or no longer held. The values of local wisdom lying in this tradition are hardworking and preseverence, cooperation and family relationship, affection and concern, solidarity and self-belonging, gratitude, thankfulness, and sharing.

3 ref

026090   SIMUI F, KASONDE-NGANDU S, CHEYEKA A M, KAKANA F (Zambia Univ, Zambia) : Unearthing dilemmas in thesis titles: Lived experience of a novice researcher in Sub-Saharan Africa. Int J Multidiscip Res Dev 2018, 5(4), 99-105.

This article documents in retrospect a 3 year lived experience of a novice Ph. D researcher in Sub-Saharan Africa using a Hermeneutics Phenomenology approach. One of the key findings indicates that the process of developing a meaningful thesis title is plagued with dilemmas that necessitates revision of the thesis title countless times. To this effect novice researchers should be prepared to mercilessly revise their thesis titles throughout the length of their doctoral study. Whereas changing from one thesis title to another could be a demanding and stressful task, it is during those moments that researchers begin to penetrate their personal worldview of knowledge creation and become innovators. Short of this, novice researchers operate at lower order of Bloom’s Taxonomy and remain ‘copy-paste’ type of researchers. It is at deeper layer of learning where higher order thinking skills such as analysis, synthesis and evaluation reside. This then justifies the longer period it takes to arrive at a meaningful thesis title as it represents the highest order of cognitive reasoning referred to as ‘create’ stage as advanced in the revised Bloom’s Taxonomy.

31 ref

026089   NKECHINYERE A E, AROKOYU AA (Curriculum Studies and Educational Technology Dep, Port Harcourt Univ, Nigeria) : Teaching strategies on biology achievement of secondary school students with different learning styles in Rivers state, Nigeria. Int J Multidiscip Res Dev 2018, 5(4), 82-8.

This study investigated the effect of teaching strategies (guided inquiry, demonstration and lecture) on Biology achievement of secondary school students with different learning styles (active/reflective, sensing/intuitive, visual/verbal, and sequential/global) in Rivers State. The study adopted the quasi-experimental research design with non-randomised pretest and posttest groups. The sample consisted of 247-year two (SS2) Biology students drawn from three randomly sampled governments owned secondary schools in Obior/Akpor Local Government Area in Rivers State. Three research questions and three null hypotheses were formulated to guide the study. Frequent count; mean and standard deviation were used to answer the research questions while ANCOVA was used to test the hypotheses. Treatment consisted of teaching Biology concepts to the two experimental groups using demonstration and guided – inquiry strategies while the other third group which is the control group was taught using lecture strategy. Two instruments. Two instruments Biology Achievement Test (BAT) and Index of Learning Styles (ILSQ) were used in the study. The two instruments were subjected to both content and face validity. The ILSQ as adopted from Felder and Solomon (2004) was used for the identification of the students’ learning styles. Test-retest reliability coefficient was computed using Pearson Product Moment Co-relation coefficient which gave a reliability coefficient of 0.84 for BAT. The ILSQ was used for the identification of students’ learning styles. The internal consistency for each of the learning styles were determine using Cronbach Alpha which gave a reliability index of 0.88 for active/reflective, 0.82 for sensing/intuitive, 0.85 for visual/verbal, and 0.79 for sequential/global learning styles. From the findings, a significant difference was found to exist in the academic achievement of Biology students with different learning style taught using demonstration, guided-inquiry and lecture. There was no significant difference in the mean scores of male and female students with different learning styles taught Biology using demonstration, guided – inquiry and lecture. Based on the findings of this study, it was recommended among others that Biology teachers should identify the learning styles of their students and use teaching strategies that complement them.

6 tables, 12 ref

026088   MARGARET O I, CHUKWUEMEKA N, ANTHONIA M-A E (Educational Psychology Dep, Port Harcourt Univ, Nigeria) : Psychological variables and emotional intelligence as predictors of students' academic achievement in mathematics in Rivers state, Nigeria. Int J Multidiscip Res Dev 2018, 5(4), 13-20.

This study investigated psychological variables and emotional intelligence as predictors of students’ academic achievement in mathematics in Rivers State Nigeria. Four research questions and four hypotheses guided the study. The study adopted a correlational design. A sample of 500 senior secondary two (SS2) students was drawn from the population of 4412 SS2 students through stratified proportionate sampling technique. The three instruments used for data collection are: Psychological Variable Questionnaire (PVQ), Emotional Intelligence Questionnaire (EIQ), and Mathematics Achievement Test (MAT). The three instrument were developed by the researchers. The instrument PVQ had three sections of self-concept, study habit and attitude while EIQ had three sections of self-awareness, self-regulation and motivation. Each section of PVQ and EIQ has ten (10) items while MAT has forty (40) items. The three instrument were validated by experts in measurement and evaluation and subject specialists. Reliability of the instruments (PVQ and EIQ) were determined through Cronbach alpha technique. The reliability coefficients of PVQ subsections were 0.68, 0.72 and 0.79 for self-concept, study habit and attitude respectively. The reliability coefficients of EIQ subsections were 0.81, 0.78 and 0.72 for self-awareness, self-regulation and motivation respectively. The reliability of MAT was determined using Kuder Richardson (KR20) and the reliability coefficient was 0.89. Multiple regression analysis was used to answer the research questions while analysis of variance and (ANOVA) and t-test analysis associated with the regression were used to test the hypotheses. Based on the results, the psychological variables of self-concept, study habit and attitude jointly significantly relate to students’ academic achievement in mathematics, whereas independently only self-concept and study habit significantly relate to students’ mathematics achievement while attitude did not. Again emotional intelligence of self-awareness, self-regulation and motivation jointly significantly relate to students’ academic achievement in mathematic whereas independently only self-regulation and motivation relate to students’ academic achievement in mathematics while selfawareness did not. On the basis of these findings it was recommended among others that students’ should be encouraged to have a positive attitude towards mathematics including any other subject.

4 tables, 39 ref

026087   QADRI T, FATIMA T, BAZILA, BEENISH, GANI G, AYAZ Q (Food Science and Technology Div, SKUAST Kashmir, Jammu & Kashmir) : Brown rice: Nutrition and health claims. Int J Multidiscip Res Dev 2018, 5(4), 5-8.

Rice is the most important dietary staple cereal crop, especially for people living in Asian subcontinent. Rice consumers eat white rice and consider brown rice as food for the farmers, the poor, and for the animals. White rice is associated with beriberi, a potentially fatal disease due to lack of thiamine (vitamin B1), because this essential vitamin is stripped out of the rice during processing. Today people are going for whole food, like our fore father used to eat. Brown rice is a rice source of minerals and dietary fibre that support the normal functioning of human body. This review covers nutritional composition and various biological activities of brown rice in aspects to human health. Such biological activities which are related to rice and its products are lowering cholesterol, reducing blood pressure and preventing colorectal cancer.

2 tables, 27 ref

026086   CHIPUTA K, CARLOS M (Education Dep, Information and Communications Univ, Lusaka, Zambia) : Knowledge and attitudes towards contraceptive use among female students in higher institutions of learning: A case study of Kwame Nkrumah University in Kabwe district. Int J Multidiscip Res Dev 2018, 5(3), 130-48.

Knowledge of contraceptive methods is an important precursor to their use. The ability to recognise a family planning method when it is described is a simple test of a respondent’s knowledge but does not necessarily indicate the extent of this knowledge. The main aim of this research was to investigate knowledge and attitudes towards contraceptive use among the female students at Kwame Nkrumah University in kabwe district. Studies in the field of knowledge and attitudes towards contraceptive use among undergraduate in Zambia, remains meager and quite limited. The study was based on the following specific objectives: to find out knowledge on contraceptives among female students, to determine the attitudes of female students toward contraceptives and establish sexual practices and the uses of contraceptive among female students. This research was a case study and adopted a descriptive research design in which 100 respondents from the selected four year students using purposeful sampling. Data was collected by using self-administered questionnaires. The collected data was entered into a computer and analyzed using statistical package of social science version (SPSS) 20.0 as well as Microsoft excel. The study result indicated that, knowledge of contraceptive among the female student was universal. The majority (73 %) of the respondent had knowledge of oral pills while (12 %) of the respondents had knowledge of condoms. Despite students’ high awareness of the existence of contraceptive methods, positive attitude and continuous engagement in sexual activity, the rate of contraceptive use among students was found to be low. Only 36 (36 %) of the sexually active respondents were using contraceptive and the common contraceptive methods used was (17 %) condom followed by oral pills (6 %) and injectable (6 %). The improvement of female students’ knowledge about specific details of the method and timely utilization of contraception is still required in order to make it effective. Kwame Nkrumah university management should increase contraceptive access to the female students. Ministry of Higher Education to include information on contraception, and also lay strategies of presenting the information to the female students of teachers' colleges. In view of the fact that this study did not include male students, further studies are needed to find out the knowledge and attitudes towards contraceptive use among both male and female students in institution of higher learning.

4 tables, 41 ref

026085   GANAI I R, GANAI M Y, KHAN M A (Kashmir Univ, Jammu & Kashmir) : To study the parental qualification of weak and underprivileged students in District Baramulla and Bandipora. Int J Multidiscip Res Dev 2018, 5(3), 116-8.

The present investigation was to study the parental qualification of weak and underprivileged students. The present sample for the study was confined to the ST`s and OBC students enrolled in 400 such schools in Baramulla district 200 schools of district Bandipora where these were studying, teachers working in these schools especially ST`s and OBC teachers. The investigator collected the data with the help of information blank for parents in which their qualification and qualification of the weak and underprivileged students.

4 tables, 21 ref

026084   KUMAR V (Chaudhary Charan Singh Univ, Meerut, Uttar Pradesh) : Limited liability partnership in India. Int J Multidiscip Res Dev 2018, 5(3), 93-100.

The legal quandary articulated above also applies to the virgin concept of Limited Liability Partnerships. The new corporate vehicle of Limited Liability Partnership is promulgated to address the existing vacuum between the partnership law and the company law. The Limited Liability Partnership law is basically a nuptial knot between the philosophical ideology of company law and partnership law in order to address the deficiency in the domain of small scale business sector, professional sector & venture capital sector and to accelerate the speed of India’s economic growth by developing entrepreneurial skills for the promotion of micro, small & medium enterprise besides professional and venture capital sector etc.

2 illus, 2 tables, 12 ref

026083   GUPTA N, SRIVASTAVA S (DEI Univ, Uttar Pradesh) : Relationship between yoga and education and its impact on the health. Int J Multidiscip Res Dev 2018, 5(3), 80-2.

Meditation has usually been connected with Eastern mysticism but knowledge is beginning to show that educating a “heightened” state of comprehension can have a major influence on our intellect, the way our forms function and our highnesses of litheness. The meditation is an important part of human being life since of its potentiality for construction human being a apposite national helping him to get fruitful education. The training and education shall be received by human being through the perfect mind. The mind would refine and statement from tightness through the meditation and yogic practices. Thus the meditation is an undisputable central wheel of education.

15 ref

026082   LILLIAN O-O (Nairobi Univ, Nairobi, Kenya) : Integration of value based education in the Kenyan education system as a response to emerging challenges. Int J Multidiscip Res Dev 2018, 5(3), 74-9.

Value based education (VBE) is an outcome anchored on culture, religion, morals, values and character formation for holistic development. Values and attitudes are components for cognitive knowledge and are useful in attaining and maintaining peace across cultures. VBE enhances values for holistic education which promotes nationalism and global citizenship. These can be integrated in the school curriculum to enhance character building. Invaluably, value education leads to development of fundamental principles, common humanity, sustainable development, social justice and equality for peaceful co-existence. There is need to produce citizens who are able to respond to emerging issues through negotiation and mediation. The purpose of this paper is to assess how value based education can be embedded in the school curriculum as part of the national curriculum reform process. Methodology involved identification and analysis of documents focusing on values education and global frameworks. Additionally, review and documentary analysis of varied reports and literature was conducted. Qualitative descriptive and comparative analyses were used to interrogate the position of VBE in promoting peaceful coexistence and spurring growth. This paper reveals that values mold character which can enhance academic achievement, cohesion, teamwork, strengthen relationships and perpetuate attainment of sustainable development.

27 ref

026081   ANSARI F (Singhania Univ, Jhunjhunu, Rajasthan) : Girls and Women population of different states and union territories in India. Int J Multidiscip Res Dev 2018, 5(3), 72-3.

India, the second-most populous country with over 1.2 billion people, is a country in South Asia. It is the seventh-largest country by area, with a total area of 3,287,263 square kilometers. India has 29 states, Andhra Pradesh, Arunachal Pradesh, Assam, Bihar, Chhattisgarh, Goa, Gujarat, Haryana, Himachal Pradesh, Jammu & Kashmir, Jharkhand, Karnataka, Kerala, Madhya Pradesh, Maharashtra, Manipur, Meghalaya, Mizoram, Nagaland, Orissa, Punjab, Rajasthan, Sikkim, Tamil Nadu, Tripura, Uttar Pradesh, Uttaranchal, West Bengal and Telangana with 7 Union Territories (UTs) viz. A & N Islands, Chandigarh, D & N Haveli, Daman & Diu, Delhi, Lakshadweep and Pondicherry. The data in this study is taken from Statistics on Ministry of Statistics and Programme Implementation, Central Statistical Organization. (2008). Data is reproduced for making it worth for study. After analysis the data, results were computed and discussion was made.

2 ref

026080   ANSARI F (Singhania Univ, Jhunjhunu, Rajasthan) : Scenario of use of contraceptive methods among men and women. Int J Multidiscip Res Dev 2018, 5(3), 69-71.

Contraceptive techniques are safer and effective methods for preventing pregnancy. Numerous studies revealed a non-favorable response toward the use of contraceptive methods among men and women. In present study we posed our concentration on different studies that were conducted to assess the knowledge, attitude and practice of family planning among men and women. We also made a discussion in the last section of the study.

12 ref

026079   ANSARI F (Singhania Univ, Jhunjhunu, Rajasthan) : Scenario of use of sanitary pads among females belonging to reproductive age group. Int J Multidiscip Res Dev 2018, 5(3), 51-2.

Menarche is a milestone as well as one of the most basic characteristic features in a woman's life. Use of sanitary pads during menstruation is an essential aspect of health education. Hygiene-related practices of women during menstruation are also of paramount importance. In this study we took into account various studies concerning with use of sanitary pads among female. In the last section a discussion was also made.

15 ref

026064   NADEEM M T, SAIMA H, AFZAAL M, YASMEEN A, AHMAD A, SHAHID M Z, AAMIR M (Food Science and Technology Dep, Kasetsart Univ, Bangkok 10900, Thailand, Email: aami.bajwa@wsu.edu) : Cellulolytic treatment: A competent approach to improve extraction and storage stability of carotenoids from kinnow (Citrus reticulate) peel. Asian J Chem 2018, 30(3), 603-6.

The purified cellulolytic enzyme was applied in carotenoid extraction from the Kinnow mandarin peel. The results revealed that the highest yield (8.60 ± 0.44 mg/100 g peel) of carotenoids was observed in T₄, a combination of 250 IU both of CMCase and Pectinase/100 g peel whereas, the minimum recovery (3.21 ± 0.17 mg/100 g peel) was found in case of T₀ (control). To assess the storage stability, the extracted carotenoids were subjected to different conditions for light and temperature. When the pigment was stored at 30 ° C in dark, it showed more stability than in light. Similarly, pigment stability was adversely affected by increasing storage temperature and the loss was more pronounced at higher temperature as compared to refrigeration. After freeze drying, the stability of the extracted pigment was assessed; high retention was observed when stored in darkness or under refrigerated conditions.

4 illus, 3 tables, 24 ref

026104   VERMA K, MANORAMA, POPHALY S D (Dairy Microbiology Dep, C.G.K.V, Raipur - 492 012) : Natural food colors. Plant Arch 2018, 18(1), 1159-62.

Color is the main feature of any food item as it enhances the appeal and acceptability of food. During processing, substantial amount of color is lost. To make any food commodity attractive to the consumers, synthetic or natural colors are added. Several types of dyes are available in the market as coloring agents to food commodities but natural colorants are now gaining popularity and considerable significance due to consumer awareness as synthetic colors cause severe health problems. Natural colorants are prepared from renewable sources and majority are of plant origin like carotenoids, lutein, anthocyanidins, chlorophyll, betalain etc which are extracted from several horticultural plants. In addition to food coloring, natural colorants also act as antimicrobials, antioxygens and thereby prevent several diseases and disorders in human beings.

16 ref

026078   ENNIGROU A, CASABIANCA H, VULLIET E, HANCHI B, HOSNI K (Laboratoire des Substances Naturelles, Institut National de Recherche et d’Analyse Physico-chimique (INRAP), Sidi Thabet, Tunisia, Email: karim_hosni1972@yahoo.fr) : Assessing the fatty acid, essential oil composition, their radical scavenging and antibacterial activities of Schinus terebinthifolius Raddi leaves and twigs. J Food Sci Technol 2018, 55(4), 1582- 90.

The fatty acid, essential oil compositions and their respective antioxidant and antibacterial activities was determined in Schinus terebinthifolius Raddi leaves and twigs. The lipid content ranged from 1.75 to 4.65 % in twigs and leaves, respectively. Thirteen fatty acids were identified with a-linolenic (C18:3), palmitic (C16:0) and linoleic (C18:2) acids being the main components. The essential oils of both organs were characterized by a high amount of monoterpene hydrocarbons (68.91–74.88 %) with α-phellandrene (33.06–36.18 %), α-pinene (14.85–15.18 %) and limonene (6.62–8.79 %) being the chief components. The DPPH ̇radical scavenging assay revealed that both oil shave a very weak antiradical activity. In contrast, they showed an appreciable antibacterial activity against the gram-positive Enterococcus feacium (ATCC 19434) and Streptococcus agalactiae (ATCC 13813) bacteria. These results suggest that leaves and twigs of S. terebinthifolius could be considered as an important dietary source of health promoting phytochemicals and has a good potential for use in food industry and pharmacy.

1 illus, 3 tables, 31 ref

026077   JÓZWIAK B, ORCZYKOWSKA M, DZIUBINSKI M (Faculty of Process and Environmental Engineering, Lodz Univ of Technology, Lódz, Poland, Email: bertrand.jozwiak@edu.p.lodz.pl) : Rheological properties of kuzu starch pastes with galactomannans. J Food Sci Technol 2018, 55(3), 1575- 81.

The paper describes the effects of galactomannans on viscoelastic properties of commercial Japanese white kuzu starch pastes. The study included morphological, thermal and rheological analyses of the biopolymer. The results obtained in the form of storage modulus G' (ω) and loss modulus G" (ω) were described by the modified fractional Kelvin–Voigt model with two springpot-type elements, created on the basis of differential calculus of fractional order and Fourier transform. It allowed to determine 17 material parameters providing a lot of additional information about structure and viscoelastic properties of the biopolymer in comparison to the classical analysis of oscillatory and creep tests. The study led to the conclusion that commercial Japanese white kuzu starch was so-called type II starch with a high pasting temperature of 75 °C and an average granule diameter equal to 10.9 µm. Rheological properties of the pastes depended on the galactose-to-mannose ratio in galactomannan molecule. The larger substitution degree, the higher viscosity, characteristic relaxation times, polydispersity index, gel stiffness, and the lower cross-linking density and average molecular weights. The presence of galactose side groups favored the hydration and immobilization of water molecules.

5 illus, 25 ref

026076   OZDEMIR N, KANTEKIN-ERDOGAN M N, TAT T, TEKIN A (Food Engineering Dep, Ankara Univ, Ankara, Turkey, Email: tekin@ankara.edu.tr) : Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise. J Food Sci Technol 2018, 55(4), 1562- 8.

Mayonnaise is one of the most commonly used sauces all over the world but it is vulnerable to oxidation because of its high oil content. Using natural antioxidant sinstead of synthetic ones is a popular and promising topic in the food industry. The aim of this study was to increase the oxidative stability of mayonnaise using cold-pressed black cumin oil (BCO), which has high antioxidant activity due to its phenolic content. Four different mayonnaise formulations were used: Mayo-Control, Mayo-5 % BCO, Mayo-10 % BCO, and Mayo-20 % BCO, which refer to a 0 (control), 5, 10, and 20 % BCO replacement of total sunflower oil content, respectively. Thymoquinone content of the mayonnaises including BCO increased with the increasing BCO ratios. At the end of the storage for 4 weeks at 20 °C, peroxide values of Mayo-Control, Mayo-5 % BCO, Mayo-10 % BCO, and Mayo-20 % BCO samples were recorded as 36.07 ± 1.51, 26.76 ± 0.67,25.60 ± 0.57, and 17.66 ± 1.93 meq O₂/kg oil, respectively. The conjugated diene and triene values of the mayonnaises prepared by adding BCO were lower than those of the control group during storage. Overall accept-ability of Mayo-5 % BCO in sensory analysis was higher than that of Mayo-Control. Using BCO in mayonnaise improved its oxidative stability and flavor.

3 illus, 3 tables, 27 ref

026075   MAHLA H R, RATHORE S S, VENKATESAN K, SHARMA R (Central Arid Zone Research Institute, Jodhpur- 342 003, Email: hrmahla2010@gmail.com) : Analysis of fatty acid methyl esters and oxidative stability of seed purpose watermelon (Citrullus lanatus) genotypes for edible oil. J Food Sci Technol 2018, 55(4), 1552- 61.

World’s vegetable oil demand is increasing day by day and oil seed supply is limited to a dozen oil seed crops on commercial scale. Efforts were made to explore the potential of water melon a traditionally grown native crop of Indian arid zone having oil content over 30 % and seed yield potential of 500–600 kg per hectare under rainfed conditions. An analysis was carried out to explore the suitability of watermelon [Citrullus lanatus (Thunb.)] oil for human consumption on the basis of fatty acid (FA) composition in selected genotypes. Total oil content ranged between 10.0 and 31.0 %. Eleven FA were identified in seed oil. Linoleic, stearic, palmitic and oleic acid were found as major FA while myristic, heptadecanoic, arachidic, 9-hexadecenoic and 14-eicosenoic acid was present in traces. Linoleic acid single polyunsaturated FA contributor found in the range of 43.95 % (WM-44) to 55.29 % (WM-18). Saturated FA content ranged between 32.24 and 37.61 %. Significant genetic variation was observed for mono-unsaturated FA. Metabolic capacity to inter-conversion of FA and nutritive value of watermelon oil was described on the basis of ratio of FA group. Total phenolics, antioxidant activity, peroxide value and oxidizability were also estimated along with oxidative stability of oil. Multivariate analysis showed that, oil content has positive correlation with linoleic acid. The Euclidean based UPGMA clustering revealed that genotypes WM-18 is most suitable for trait specific breeding program for high linoleic acid (n–6), desaturation ratio and oleic desaturation ratio with higher oil content and lowest palmitic acid.

2 illis, 3 tables, 40 ref

026074   ABDUL-HAMID N A, MEDIANI A, MAULIDIANI M, SHADID K, ISMAIL I S, ABAS F, LAJIS N H (Institute of Bioscience, Univ Putra Malaysia, Serdang, Malaysia, Email: faridah_abas@upm.edu.my) : Metabolite characterization of different palm date varieties and the correlation with their NO inhibitory activity, texture and sweetness. J Food Sci Technol 2018, 55(4), 1541- 51.

The aim of this study was to examine the variation in metabolite constituents of five commercial varieties of date fruits; Ajwa, Safawi and Ambar which originated from Madinah, the Iranian Bam and Tunisian Deglet Noor. The differences of metabolome were investigated using proton nuclear magnetic resonance (¹H NMR) spectroscopy combined with multivariate data analysis (MVDA). Principal Component Analysis (PCA) revealed clear separation between the date varieties. The Tunisian Deglet Noor demonstrated distinct cluster from the rest of the palm date samples based on the metabolite composition as shown by the pattern observed in Hierarchical Clustering Analysis (HCA) and PCA. Deglet Noor exhibited a significant higher level of sucrose (δ 5.40) and fructose (δ 4.16) in comparison with the other four varieties which can be associated with the distinctive sweet taste of this variety. Dates originated from Madinah and Tunisia exhibited a contrast manner in the amount of xylose and moisture content. These two aspects may contribute towards the soft texture of Tunisian dates. All Madinah dates were found to contain phenolic compounds which were well established as great antioxidant and anti-inflammatory agent. Ajwa dates exerted greater effect in inhibiting the generation of nitric oxide (NO) from the stimulated RAW 264.7 cells at 95.37 % inhibition. Succinic acid was suggested to have the most significant correlation with the trend of NO inhibitory shown by the selected date palm varieties.

4 illus, 2 tables, 32 ref

026073   SILVEIRA L O, DO ROSARIO D K A, GIORI A C G, OLIVEIRA S B S, MUTZ Y D S, MARQUES C S, COELHO J M, BERNARDES P C (Departamento de Engenharia de Alimentos, Universidade Federal do Espírito Santo, Brazil, Email: paticbernardes@gmail.com) : Combination of peracetic acid and ultrasound reduces Salmonella Typhimurium on fresh lettuce (Lactuca sativa L. var. crispa). J Food Sci Technol 2018, 55(4), 1535- 40.

Salmonella outbreaks related to fruits and vegetables have been reported being lettuce one of the most contaminated. Peracetic acid (PA) at 50 mg/L, sodium dichloroisocyanurate (SD) at 100 mg/L, and the combination of SD at 100 mg/L and babac ̧u coconut (Attalea speciosa) oil detergent at 100 mg/L were applied to fresh lettuce. Natural contaminant microbiota, physicochemical characteristics, and sensory attributes were evaluated. PA and SD reduced mesophilic aerobic counts by 2.1 and 1.5 log cfu/g, respectively. The most efficient treatment in reducing natural microbiota (i.e., PA) was applied alone and in combination with ultrasound (US). It reduced Sal-monella enterica Typhimurium counts to undetectable levels (< 1 log cfu/g). US further reduced S.Typhimurium counts by 0.6 log cfu/g in relation to PA, treatment which lessened the pH but increased the titratable acidity of lettuce, but did not cause total color difference. Therefore, the combination of PA and US holds a potential industrial application for sanitization purposes.

1 illus, 1 table, 34 ref

026072   DE FIGUEIREDO V R G, YAMASHITA F, VANZELA A L L, IDA E I, KUROZAWA L E (Food Science and Technology Dep, Londrina Univ, Londrina, Brazil, Email: louisek98@gmail.com) : Action of multi-enzyme complex on protein extraction to obtain a protein concentrate from okara. J Food Sci Technol 2018, 55(4), 1508- 17.

The objective of this study was to optimize the extraction of protein by applying a multi-enzymatic pretreatment to okara, a byproduct from soymilk processing. The multi-enzyme complex Viscozyme, containing a variety of carbohydrases, was used to hydrolyze the okara cell walls and facilitate extraction of proteins. Enzymeassisted extraction was carried out under different temperatures (37–53 °C), enzyme concentrations (1.5–4 %) and pH values (5.5–6.5) according to a central composite rotatable design. After extraction, the protein was concentrated by isoelectric precipitation. The optimal conditions for maximum protein content and recovery in protein concentrate were 53 °C, pH 6.2 and 4 % of enzyme concentration. Under these conditions, protein content of 56 % (dry weight basis) and a recovery of 28 % were obtained, representing an increase of 17 and 86 %, respectively, compared to the sample with no enzymatic pretreatment. The multi-enzyme complex Viscozyme hydrolyzed the structural cell wall polysaccharides, improving extraction and obtaining protein concentrate from the okara. An electrophoretic profile of the protein concentrate showed two distinct bands, corresponding to the acidic and basic subunits of the protein glycinin. There were no limiting amino acids in the protein concentrate, which had a greater content of arginine.

3 illus, 2 tables, 35 ref

026071   PARIKH B, PATEL V H (Home Science PG Dep, Sardar Patel Univ, Gujarat- 388 120, Email: bhumipari@yahoo.com) : Total phenolic content and total antioxidant capacity of common Indian pulses and split pulses. J Food Sci Technol 2018, 55(4), 1499- 1507.

Pulses are valued for their protein content and are good source of bioactive phytochemicals. The objectives of this study were to estimate total phenolic content (TPC), flavonoid content and total antioxidant capacity (TAC) through six different assay methods from twenty seven different varieties of pulses and split pulses commonly consumed in India. TPC and flavonoid content ranged between 38.6–542.7 mg GAE/100 g and 18.3–344.7 mg RE/100 g respectively. TAC measured by FRAP (90.6–2773.5 mgTE/100 g), RPA (190.8–2128.4 mg TE/100 g), DPPH radical scavenging assay (RSA) (42.9–571.1 mg TE/100 g), ABTS RSA (4.5–194.9 mg TE/100 g), hydroxyl RSA (0.0–106.6 mg AAE/g) and nitric oxide (NO) RSA (11.9–43.7 mg AAE/100 g) varied widely among pulses and split pulses anal-ysed in the present study. TAC measured using different methods showed positively strong and significant correlation with TPC as well as flavonoid content except NORSA, indicating that phenolic compounds are the major con-tributors to the antioxidant properties of these plants. Food composition data obtained in this study would enrich the composition database at global level, which in turn will guide in improving food and nutrition security of the population. These can be used for further research, diet formulation and epidemiological studies. From the results it can be concluded that cow pea (red, small) had the highest TPC and TAC measured by all the parameters except NORSA.

2 illus, 1 table, 33 ref

026070   ROGERS A, HAHN L, PHAM V, WERE L (Chapman Univ, USA, Email: were@chapman.edu) : Greening in sunflower butter cookies as a function of egg replacers and baking temperature. J Food Sci Technol 2018, 55(4), 1478- 88.

Chlorogenic acid (CGA) binding to proteins in alkaline conditions results in the production of green trihydroxy benzacradine (TBA) derivatives. The formation of TBA derivatives could decrease product quality due to the potential losses in soluble protein and antioxidants and the production of an undesirable green color. To determine how cookie formulation affected the formation of TBA derivatives in sunflower butter cookies, two egg replacers (chia and banana) and two baking temperatures (162.8 and 190.6 °C) were used. Moisture, greening intensity, CGA content and antioxidant capacity were measured. Cookies made with egg and baked at 162.8 °C had the highest moisture, internal greening intensity, and TBA derivative formation, in addition to lower CGA content and antioxidant capacity. Cookies made with banana baked at 190.6 °C produced the opposite outcome with 35, 4, and 23 % less internal greening, moisture, and TBA derivatives, respectively, and 90 and 76 % higher CGA and antioxidant capacity. Internal greening was positively correlated with moisture and adduct concentration, and negatively correlated with spread factor and CGA content. Moisture had a significant impact on greening, which indicates that baking temperature and cookie dough formulation can be modified to produce a less green cookie with more unreacted antioxidants and protein.

6 illus, 30 ref

026069   SUN H, SHAO X, JIANG R, MA Z, WANG H (School of Pharmaceutics and Food Science, Tonghua Normal Univ, Tonghua, People’s Republic of China, Email: shtjlu@126.com) : Effects of ultrasonic/microwave-assisted treatment on the properties of corn distarch phosphate/corn straw cellulose films and structure characterization. J Food Sci Technol 2018, 55(4), 1467- 77.

Edible films were casted using aqueous solutions of corn distarch phosphate (CDP, 3 wt %) and corn straw cellulose (CSC, 0.5 wt %). The effects of ultrasonic, microwave and ultrasonic/microwave-assisted treatment on mechanical properties and light transmittance, as well as the water vapour permeability (WVP) of edible films, were evaluated. It was found that corn distarch phosphate/corn straw cellulose (CDP/CSC) films treated using ultrasonic waves/microwaves for a certain condition has a distinct increase in tensile strength, elongation at break and light transmittance and a drastic decrease in WVP. Moreover, scanning electron microscopy demonstrated that the surface and cross-section morphology of CDP/CSC films after ultrasonic/microwave-assisted treatment were smoother, denser and without a notable phase separation compared with control films. The results of mechanical properties and barrier properties were in agreement with the changes in molecular interactions detected by Fourier transform infrared spectroscopy and X-ray diffraction analysis. These findings indicate that ultrasonic/microwave-assisted treatment can improve the application of biodegradable films.

6 illus, 1 table, 44 ref

026068   SONALE R S, RAMALAKSHMI K, SANKAR K U (CSIR- Central Food Technological Research Institute, Mysore- 570 020, Email: ramal_kumar@yahoo.com) : Characterization of Neem (Azadirachta indica A. Juss) seed volatile compounds obtained by supercritical carbon dioxide process. J Food Sci Technol 2018, 55(4), 1444- 54.

Extraction process employing Supercritical fluid carbon dioxide (SCF) yields bioactive compounds near natural forms without any artifact formation. Neem seed was subjected to SCF at different temperatures and pressure conditions. These extracts were partitioned to separate volatile fraction and were analyzed by Gas Chromatography–Mass spectroscopy along with the volatiles extracted by the hydro-distillation method. Experimental results show that there is a significant effect of pressure and temperature on isolation of a number of volatile compounds as well as retention of biologically active compounds. Twenty-five volatile compounds were isolated in the Hydro-distillate compare to the SCF extract of 100 bar, 40 °C which showed forty volatile compounds corresponds to 76.38 and 92.39 % of total volatiles respectively. The majority of bioactive compounds such as Terpinen-4-ol, 1,2,4-Trithiolane, 3,5-diethyl, allyl isopropyl sulphide, Cycloisolongifolene, á-Bisabolene, (-)-α-Panasinsen, Iso-caryophyllene, trans-Sesquisabinene hydrate, 1-Naphthalenol, were identified in the extract when isolated at 100 bar and 40 °C.

5 tables, 29 ref

026067   CAKIR Y, CAKMAKCI S (Food Engineering Dep, Atatürk Univ, Erzurum, Turkey, Email: songulcakmakci@hotmail.com) : Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.). J Food Sci Technol 2018, 55(4), 1435- 43.

The e ffects of black cumin (BC) at 0, 1 or 2 % in Erzincan Tulum cheese (Tulum cheese) on its microbiological, chemical and proteolysis properties during ripening were investigated. The addition of BC caused an increase in the dry matter, protein, ash, total nitrogen (TN), water-soluble nitrogen (WSN) (% of TN) (ripening index), 5 % phosphotungstic acid soluble nitrogen (PTA-SN) (% of TN), and 12 % trichloroacetic acid soluble nitrogen (TCA-SN) (% of TN) concentrations compared to BC-free (control) cheese. Additionally, the addition of BC caused a decrease in coliforms, yeasts & moulds, fat-in-dry matter (FDM), pH, and acidity. The ripening period had an increasing effect on the dry matter, protein, FDM, salt, salt-in-dry matter (SDM), ash, acidity, TN, WSN, PTA-SN and TCA-SN concentrations. In addition, the ripening period had a decreasing effect on coliforms, yeasts & moulds, and pH. The count of Staphylococcus aureus in all Tulum cheeses made of raw sheep’s milk was < 2 log cfu/g, ripening was faster and favourable Tulum cheese was produced. Therefore, 2 months after adding 2 % BC to Tulum cheese that was produced using raw sheep milk immediately after milking as the original production method, it was found that Tulum cheese can be consumed more safely than coliform bacteria and yeasts & moulds.

1 illus, 3 tables, 36 ref

026066   LEDINA T, MOHAR-LORBEG P, GOLOB M, DJORDJEVIC J, BOGOVIC-MATIJAŠIC B, BULAJIC S (Food Hygiene and Technology Dep, Belgrade Univ, Belgrade, Serbia, Email: tijanaledina@gmail.com) : Tetracycline resistance in lactobacilli isolated from Serbian traditional raw milk cheeses. J Food Sci Technol 2018, 55(4), 1426- 34.

The aim of this study was to investigate the presence of tetracycline resistance in lactobacilli isolated from traditional Serbian white brined raw milk cheeses (Homolje, Sjenica, Zlatar). Isolation of presumptive lactobacilli was initially performed using MRS-S agar without tetracycline, or supplemented with 16 and 64 µg/mL of tetracycline. Rep-PCR (GTG)₅ genotyping showed a high diversity of the isolates obtained, as examination of 233 isolates resulted in 156 different Rep-PCR fingerprints. Ninety out of 156 (57.69 %) of the strains, representatives with different (GTG)₅ fingerprints, were identified by MALDI-TOF MS as lactobacilli, while 66 out of 156 (42.31 %) strains were identified as members of other LAB genera. All except one out of 90 Lactobacillus isolates further tested by microdilution method, demonstrated unimodal distribution of tetracycline MIC values which were equal to or lower from the breakpoint MIC values (EFSA in EFSA J 10: 1–10, 2012. https://doi.org/10.2903/j.efsa.2012.2740). Only one Lb. paracasei isolate showed the presence oftet(M) gene, while the other analyzed tet genes [tet(A), tet(B), tet(C), tet(K), tet(L), tet(O) and tet(W)] were not detected in any of the isolates. The results of this study indicates that lactobacilli from traditional Serbian raw milk cheeses do not present considerable tetracycline resistance reservoirs. For final conclusions about the safety of these autochthonous cheeses regarding the possible tetracycline resistance transferability, the assessment of the entire cheese microbiota is needed.

3 illus , 2 tables, 38 ref

026065   VEECK A P D L, DANIEL A P, KLIEN B, QUATRIN A, REZER A P D S, MILANI L G, ZEPPENFELD C C, CUNHA M A D, HELDWEIN C G, HEINZMANN B M, PARODI T V, BALDISSEROTTO B, EMANUELLI T (Technology and Food Science Dep, Univ Federal de Santa Maria, Brazil, Email: tatiana.emanuelli@ufsm.br) : Chemical, microbiological, and sensory parameters during the refrigerated storage of silver catfish (Rhamdia quelen) exposed in vivo to the essential oil of Lippia alba. J Food Sci Technol 2018, 55(4), 1416- 25.

This study evaluated whether the essential oil of Lippia alba (EO) used as a sedative for fish transport would increase the stability of silver catfish during ice storage. Fish were transported (6 h) with water alone (control), 30 or 40 µL/L of EO in water. After transport, fish were slaughtered and stored in ice. Data on mesophilic and psychrotrophic bacteria counts during storage did not support the evidence for the antimicrobial activity of EO. However, fish treated with EO (30 and 40 µL/L) had delayed onset of rigor mortis, delayed increase of pH after 34 days of storage, and delayed peak of hypoxanthine formation and its degradation. In addition, the demerit sensory score of EO-treated fish (30 and 40 µL/L) was lower than that of controls along the storage. Thus, the use of EO as a sedative in the water used to transport silver catfish can delay the loss of freshness and the deterioration of whole fish stored in ice.

5 illus, 1 table, 38 ref

026063   ELGAJ S, SAT I G, POLAT A (Tea Technology Dep, Caykur Ataturk Tea Research Institute, Rize, Turkey, Email: saziye.ilgaz@caykur.gov.tr) : Effects of processing parameters on the caffeine extraction yield during decaffeination of black tea using pilot-scale supercritical carbon dioxide extraction technique. J Food Sci Technol 2018, 55(4), 1407- 15.

In this pilot-scale study supercritical carbon dioxide (SCCO₂) extraction technique was used for decaffeination of black tea. Pressure (250, 375, 500 bar), extraction time (60, 180, 300 min), temperature (55, 62.5,70 °C), CO₂ flow rate (1, 2, 3 L/min) and modifier quantity (0, 2.5, 5 mol %) were selected as extraction parameters. Three-level and five-factor response surface methodology experimental design with a Box–Behnken type was employed to generate 46 different processing conditions. 100 % of caffeine from black tea was removed under two different extraction conditions; one of which was consist of 375 bar pressure, 62.5 °C temperature, 300 min extraction time, 2 L/min CO₂ flow rate and 5 mol % modifier concentration and the other was composed of same temperature, pressure and extraction time conditions with 3 L/min CO₂ flow rate and 2.5 mol % modifier concentration. Results showed that extraction time, pressure, CO₂ flowrate and modifier quantity had great impact on decaffeination yield.

2 illus, 2 tables, 27 ref

026062   XIE C, MA Z F, LI F, ZHANG H, KONG L, YANG Z, XIE W (Food Science and Pharmacy Dep, Xinjiang Agricultural Univ, Ürümqi, China, Email: klingming@126.com) : Storage quality of walnut oil containing lycopene during accelerated oxidation. J Food Sci Technol 2018, 55(4), 1387- 95.

The purpose of investigation was to assess the effect of lycopene on the peroxide value, acid value, fatty acids, total phenolic content and ferric-reducing antioxidant power of walnut oil. Walnut oil was extracted from Xinjiang walnut variety using cold pressing method. Our study reported that after 45 days of accelerated oxidation at 60 °C (Schaal oven test), 0.005 % lycopene exhibited the greatest antioxidant effect than other addition levels of lycopene. Therefore, under ambient storage conditions, the shelf-life of walnut oil could be extended up to 16 months by 0.005 % lycopene. Moreover, 0.005 % lycopene added to walnut oil had a significantly higher content of saturated fatty acid, unsaturated fatty acid, total phenol, reducing ability of the polar and non-polar components than the blank sample (walnut oil without any addition of lycopene). In conclusion, lycopene improved the quality of walnut oil because of its antioxidant effect against lipid oxidation.

5 tables, 35 ref

026061   MEENA G S, SINGH A K, GUPTA V K, BORAD S, ARORA S, TOMAR S K (Dairy Technol Div, ICAR- National Dairy Research Institute, Karnal- 132 001, Email: gsmndri@gmail.com) : Effect of pH adjustment, homogenization and diafiltration on physicochemical, reconstitution, functional and rheological properties of medium protein milk protein concentrates (MPC70). J Food Sci Technol 2018, 55(4), 1376- 86.

Poor solubility is the major limiting factor in commercial applications of milk protein concentrates (MPC) powders. Retentate treatments such as pH adjustment using disodium phosphate (Na₂HPO₄), also responsible for calcium chelation with homogenization and; its diafiltration with 150 mM NaCl solution were hypothesized to improve the functional properties of treated MPC70 powders. These treatments significantly improved the solubility, heat stability, water binding, dispersibility, bulk density, flowability, buffer index, foaming and emulsifying capacity of treated powders over control. Rheological behaviour of reconstituted MPC solutions was best explained by Herschel Bulkley model. Compared to rough, large globular structures with dents in control; majorly intact, separate, smaller particles of smooth surface, without any aggregation were observed in SEM micrograph of treated powders. Applied treatments are easy, cost-effective and capable to improve functional properties of treated powders that could replace control MPC70 powder in various food applications where protein functionality is of prime importance.

3 illus, 3 tables, 25 ref

026060   DARKO C, MALLIKARJUNAN P K, KAYA-CELIKER H, FRIMPONG E A, DIZISI K (Food Science and Nutrition Dep, Minnesota Univ, USA, Email: kumarpm@umn.edu) : Effects of packaging and pre-storage treatments on aflatoxin production in peanut storage under controlled conditions. J Food Sci Technol 2018, 55(4), 1366- 75.

This study reports on aflatoxin production and peanut (Bailey’s variety) quality, for four peanut pre-stor-age treatments; [(Raw clean (Raw-Cl), Raw inoculated with Aspergillus flavus NRRL 3357 (Raw-Inf), inoculated partially roasted but not-blanched (PRN-blanch); and inoculated partially roasted, blanched with discolored nuts sorted out (PR-blanched)]. All four treated samples were packaged in four different packaging systems [polypropylene woven sacks (PS), hermetic packs (HP), hermetic packs with oxygen absorbers (HPO), and vacuumed hermetic packs (HPV)] and stored under controlled conditions at a temperature of 30 ± 1 °C and water activity of 0.85 ± 0.02, for 14 weeks. Raw-Inf samples in PS had a higher fungal growth with a mean value of 8.01 X 10⁴ CFU/g, compared to the mean values of samples in hermetic packs: 1.07 X 10³ CFU/g for HP, 14.55 CFU/g for HPO, and 57.82 CFU/g for HPV. Similarly, the hermetic bags were able to reduce aflatoxin level of the Raw-Inf samples by 50.6 % (HP), 63.0 % (HPV), and 66.8 % (HPO). Partial roasting and blanching in PS also reduced aflatoxin level by about 74.6 %. Quality maintenance was the best for peanuts in HPO, recording peroxide value (PV) of 10.16 meq/kg andp-Anisidine (p-Av) of 3.95 meq/kg compared to samples in polypropylene woven sacks which had PV of 19.25 meq/kg andp-Av of 6.48 meq/kg. These results indicate that using zero-oxygen hermetic packaging, instead of the conventional polypropylene woven sacks, helped to suppress aflatoxin production and quality deterioration. Also, partially roasted, blanched and sorted peanuts showed a potential for reducing aflatoxin presence during storage.

3 illus, 3 tables, 31 ref

026059   NODA T, MATSUURA-ENDO C, ISHIGURO K (Hokkaido Agricultural Research Center, Hokkaido, Japan, Email: noda@affrc.go.jp) : Preparation of iron-fortified potato starch and its properties. J Food Sci Technol 2018, 55(4), 1360- 5.

Iron fortification was applied to commercial potato starch by immersion in different concentrations of ferrous sulfate (FeSO₄) aqueous solutions. To determine the impact of iron fortification on the properties of potato starch, all of the starches obtained through the process mentioned above were analyzed for their pasting properties, color, gelatinization properties, and resistant starch content. Results indicated that the iron content markedly increased from 16 to 890 ppm when the potato starch was treated with a FeSO₄ aqueous solution. During iron fortification, pasting properties markedly changed. Peak viscosity and breakdown decreased while peak viscosity temperature increased with iron fortification. Iron fortification caused a little reduced whiteness (slightly lower L* -value) and enhanced yellowish color (higher b*-value). In contrast, iron fortification had little influence on the gelatinization temperature and enthalpy. Moreover, no significant change in the resistant starch content was observed due to iron fortification.

3 illus, 2 tables, 21 ref

026058   SERESHTI H, ATAOLAHI S, ALIAKBARZADEH G, ZARRE S, POURSORKH Z (School of Chemistry, Tehran Univ, Tehran, Iran, Email: sereshti@ut.ac.ir) : Evaluation of storage time effect on saffron chemical profile using gas chromatography and spectrophotometry techniques coupled with chemometrics. J Food Sci Technol 2018, 55(4), 1350- 9.

Saffron quality is commonly determined by three parameters: color, aroma, and taste. Several factors including harvesting and post-harvesting conditions, affect these parameters. In this study, the effect of storage time on saffron quality was evaluated. At first, the relative concentration of the saffron secondary metabolites in freshly dried and 2 years stored saffron samples prepared with ISO 3632 and UA-DLLME methods and then measured using UV–Vis and GC-FID techniques. In order to find saffron storage time biomarkers, the obtained data were subjected to several data analysis steps including data preprocessing, principal component analysis (PCA), partial least square discriminant analysis (PLS-DA) and variable selection methods. Based on the obtained main biomarkers and proposed molecule mechanism, it can be concluded that during the storage periods, the intensity of saffron color reduces, while its aroma increases, reflecting a negative correlation between them. Freshly dried samples have a higher level of the crocins as coloring agents, β-iso-phorone, 4-hydroxy-3,5,5-trimethylcyclohex-2-enone and picrocrocin, while the stored samples were more abundant by safranal as the main saffron aroma agent.

3 illus, 1 table, 25 ref

026057   SHARMA R, VERMA S, RANA S, RANA A (Food and Nutraceuticals Div, CSIR-HRDC Campus, Ghaziabad- 201 002, Email: ajayrana@ihbt.res.in) : Rapid screening and quantification of major organic acids in citrus fruits and their bioactivity studies. J Food Sci Technol 2018, 55(4), 1339- 49.

Organic acids (OAs) are small non-volatile molecules with widespread usage in processed foods, feeds and instant beverages. The prime aim of this study was to explore major OAs in local citrus fruits (Citrus limetta, Citrus aurantifolia, Citrus nobilis, Citrus karna, Citrus medica, Citrus ichangensis and Citrus aurantium) and assessment of their bioactivities. A RP–HPLC–DAD method was developed using buffer free solvent system for rapid detection and quantification of major OAs from citrus fruits and derived products. Method validation studies showed good linear calibration curve (0.985–0.998) for all OAs. The values of % RSD ranged between 0.0001–1.129 and 0.142–1.941 for interday and intraday variability respectively. The limit of detection and limit of quantification values for different OAs were ranged between 1.5–12 and 5–40 µg mL^-1. The juice of above mentioned citrus fruit cultivars were assessed for OAs, total phenolics, free radical scavenging antioxidants and their antimicrobial potential against selected bacterial and fungal strains. The results showed variable contents of phenolics [0.28 ± 0.001–1.17 ± 0.014 mg (GAE) mL^-1] and antioxidant compounds (1.26 ± 0.009–2.84 ± 0.006 mg of trolox equivalents mL^-1) in all juice samples besides significant antifungal activity against C. albicans and A. niger strains. However, in case of antibacterial activity, only C. aurantifolia showed inhibitory effects against selected strains. It was found that citrus fruits have immense potential for their utilization as economic source of natural OAs and development of value added products, beverages and bio-preservatives.

3 illus, 2 tables, 28 ref

026056   MIGUEL L C V, DE OLIVEIRA PINN A B R, MOYA H D (Faculdade de Medicina da Fundação do ABC, Santo André, Brazil, Email: horacio.moya@fmabc.br) : Assessment of the reducing capacity of processed fruit juices with the copper(I)/4,4'-dicarboxy-2,2'-biquinoline complexes. J Food Sci Technol 2018, 55(4), 1331- 82.

An alternative method for quantification of the total reducing capacity (TRC) of processed ready-to-drink fruit juices (orange, grape, peach, mango, cashew, strawberry, apple and guava) is suggested. The spectrophotometric procedure is based on the reduction of Cu(II) to Cu(I) by antioxidants (present in the samples) in aqueous buffered solution (pH 7.0), containing 4,4'-dicarboxy-2,2'-biquinoline acid (H₂BCA), yielding the Cu(BCA)3/2 complexes. The absorbance values at 558 nm (A₅₅₈ nm) of the Cu(BCA)3/2 complexes obtained with juice samples were compared with A₅₅₈ nmvalues of the same complexes obtained with a standard ascorbic acid solution and used to quantify and express the reducing capacity of each sample. Regarding orange juices a positive relationship between the TRC values using the Cu(BCA)3/2 complexes and the labelled ascorbic acid (AA) content along with the total polyphenol content (TPC) was measured. Grape juices showed the best positive correlation was verified between the TRC (with the Cu(BCA)3/2 complexes) and the TPC. While other fruit juices showed good agreement of TRC values with Cu(BCA)3/2 complexes and DPPH reagent. The proposed method may be applied to measure the TRC of beers and wines and also for biological samples like serum and follicular fluid.

2 illus, 3 tables, 23 ref

026055   HASANVAND E, FATHI M, BASSIRI A (Food Science and Technology Dep, Isfahan Univ of Technology, Iran, Email: mfathi@cc.iut.ac.ir) : Production and characterization of vitamin D₃ loaded starch nanoparticles: effect of amylose to amylopectin ratio and sonication parameters. J Food Sci Technol 2018, 55(4), 1314- 24.

Two types of starches with different amylose to amylopectin ratios were used for the production of vitamin D₃ loaded nanoparticles and effects of starch type, sonication time and temperature on physicochemical properties of nanocarriers were investigated. Both high amylose corn and potato starches nanocarriers had granular structure with particle size ranging from 32.04 to 99.2 nm and the encapsulation efficiency ranging from 22.34 to 94.8 %. The results showed that potato starch nanoparticles had larger size, higher zeta potential, encapsulation efficiency and encapsulation load and lower polydispersity index values in comparison to high amylose corn starch nanoparticle. Increase in sonication time reduced the size of nanoparticles in both starch types and decreasing temperature led to reduction of particle size and increase of zeta potential. Physicochemical features of nanocarriers were analyzed by Fourier transform-infrared spectroscopy, X-ray diffraction and differential scanning calorimetry. The results indicated that vitamin D₃ is well incorporated in carriers and ultra-sonic treatment led to increase of hydrocarbon chain that resulted in van der Waals and hydrogen bonds of vitamin D₃ with the potato starch and greater thermal stability.

5 illus, 1 table, 39 ref

026054   ARORA B, SETHI S, JOSHI A, SAGAR V R, SHARMA R R (ICAR-Indian Agricultural Research Institute, New Delhi- 110 012, Email: bindvi@gmail.com) : Antioxidant degradation kinetics in apples. J Food Sci Technol 2018, 55(4), 1306- 13.

The effect of shelf storage under ambient conditions of cut apple dices on degradation of bioactive compounds such ascorbic acid, total phenols, antioxidant activity (% DPPH inhibition) and PPO activity were investigated. The results indicated that antioxidant activity declined significantly over 80 min storage of diced apples at ambient temperature. Similar trend was observed for ascorbic acid, total phenols and PPO activity. Ascorbic acid, total phenols and antioxidant activity degradation followed first-order kinetics where the rate constant (k) was found to be in range for all the thirteen cultivars, though initial ascorbic acid and phenol content varied in different apple cultivars. The reaction rate constant (k) for first order degradation ranged from 1.16 to 1.97, 0.89 to 1.29 and 0.37 to 1.54 for antioxidant activity, total phenols and ascorbic acid, respectively. This explains that antioxidant activity degrades at higher rate than total phenols and ascorbic acid, which also corroborates that antioxidant activity is affected by both total phenols and ascorbic acid content. In general, total antioxidant activity for apple dices kept for 80 min under ambient conditions exhibited lower values as compared to control.

4 illus, 1 table, 36 ref

026053   TAKAHASHI M, HIROSE N, OHNO S, ARAKAKI M, WADA K (Faculty of Agriculture, University of the Ryukyus, Okinawa, Japan, Email: kojiwada@agr.u-ryukyu.ac.jp) : Flavor characteristics and antioxidant capacities of hihatsumodoki (Piper retrofractum Vahl) fresh fruit at three edible maturity stages. J Food Sci Technol 2018, 55(4), 1295- 1305.

To determine the effect of maturity stage on the food attributes of hihatsumodoki (Piper retrofractum Vahl) fresh fruit, the flavor characteristics and antioxidant capacities were investigated at green (GM), orange (OM), and red maturity (RM) stages. Total organic acids, total free amino acids (FAA), and piperine decreased with increasing fruit maturation, reaching minima at the RM stage. Conversely, total sugars and the FAA that contribute to both umami and sweetness were the highest RM stage. Principal component analysis revealed that the volatile composition of the fruit at the GM stage was clearly different from that at the other stages. The DPPH radical scavenging activity and total phenolic content, as measures of antioxidant capacity, decreased with increasing fruit maturation from GM to RM, which was consistent with the changes in piperine content. Therefore, the maturity stage has a significant influence on the flavor and antioxidant characteristics of hihatsumodoki fresh fruit.

4 illus, 2 tables, 36 ref

026052   LEE P-J, TSAI T, CHEN S (Fu Jen Catholic Univ, New Taipei City, Taiwan, Email: 032685@mail.fju.edu.tw) : Analysis of NO?suppressing activity of Strawberry Wine supplemented with ball-milled achenes. J Food Sci Technol 2018, 55(4), 1285- 94.

Inflammation is generally thought to be involved in the development of several chronical diseases, therefore, phytochemicals to modulate immune responses has attracted great interests. The objective of the present study was to evaluate the potential anti-inflammatory effects of wine supplemented using ball-milled achene on modulating NO production and inducible nitric oxide synthase (iNOS) expression. Ball-milled achenes were added in strawberry must prior to fermentation, and the wine samples were then concentrated and extracted with water and/or ethanol prior to analysis. Bioactivities of wine extracts were evaluated using the cell viability assay, cell cycle measurements, NO production and iNOS expression in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. Treatments of achenes supplemented strawberry wine extract up to 100 µg/mL inhibited the proliferation of LPS-stimulated RAW 264.7 cell via affecting the progression of cell cycle. Moreover, no detectable cytotoxicity in RAW264.7 cells was observed. The supplemented wine extract suppressed the action of LPS and led to a decreased NO production in stimulated cells. The inhibitory effect of the wine extract on NO production was determined to be a 25–40 % decrease in the level of 25–100 µg/mL, in contrast to a 10 % decrease for conventional wine samples. Additionally, an alcoholic wine extract (100 µg/mL) led to a 40.31 % decrease in iNOS expression in LPS-stimulated cells, which was more effective than the same dose of tocopherol. The results show that strawberry wine supplemented with ball-milled achenes causes a substantial inhibition of NO production, and this biofunction is exerted via the down-regulation of iNOS expression.

5 illus, 32 ref

026051   KATYAL M, VIRDI A S, SINGH N, KAUR A, RANA J C, KUMARI J (Food Science and Technology Dep, Guru Nanak Dev Univ, Amritsar- 143 005, Email: narpinders@yahoo.com) : Diversity in protein profiling, pasting, empirical and dynamic dough rheological properties of meal from different durum wheat accessions. J Food Sci Technol 2018, 55(4), 1256- 69.

The particle size distribution, protein profile, pasting and dough rheological properties of meal from forty-two Indian durum wheat accessions were evaluated. Meal from accessions with higher grain hardness index (GHI) showed a high proportion of large size particles with higher protein content and lower paste viscosities. Elastic and viscous modulii (G' and G") of dough were negatively correlated with paste viscosities, which was associated with the presence/absence of LMW-GS and HMW-GS. Wheat accessions with allelic combinations of (13 + 16) with 97 + 91 kDa polypeptides (PPs) had higher G' and G". The accession with 35 kDa PP showed higher while those with 35 and 62 kDa PPs showed lower paste viscosity. Among all accessions, 25 accessions possess 7 + 8 (97 and 88 kDa) type HMW-GS allelic combination. Durum accessions with diverse GHI, particle size distribution, protein profile, paste and dough rheology indicates their variation in milling and processing behaviour.

2 illus, 4 tables, 36 ref

026050   XIAO Y, SUN M, ZHANG Q, CHEN Y, MIAO J, RUI X, DONG M (Food Science and Technology Coll, Nanjing Agricultural Univ, Nanjing- 210 095, People's Republic of China, Email: dongms@njau.edu.cn) : Effects of Cordyceps militaris (L.) Fr. Fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean (Phaseolus angularis [Willd.] W.F. Wight.) flour. J Food Sci Technol 2018, 55(4), 1244- 55.

The effects of solid-state fermentation with Cordyceps militaris (L.) Fr. on the nutritional, physicochemical, and functional properties as well as angiotensin I converting enzyme (ACE) inhibitory activity of red bean (Phaseolus angularis [Willd.] W.F. Wight.) flour were determined. Fermentation increased the amount of small peptides but significantly decreased large peptides. Fer-mentation also increased proteins and essential amino acids (by 9.31 and 13.89 %, respectively) and improved the in vitro protein digestibility (6.54 %) of red beans. Moreover, fermentation increased the water holding capacity (from 2.36 to 2.59 mL/g), fat absorption capacity (from 84.65 to 114.55 %), emulsion activity (from 10.96 to 52.77 %), emulsion stability (from 5.43 to 53.82 %), and foaming stability (from 11.95 to 20.68 %). Fermented red bean flour achieved a lower least gelation concentration of 14 % than that of the control (18 %). In contrast to the nonfermented red bean, the fermented red bean showed ACE inhibitory activity, with IC₅₀ value of 0.63 mg protein/mL. Overall, fermentation improved the nutritional, physicochemical, and functional properties as well as the biological activity of red bean flour. Thus, fermented red bean flour may serve as a novel nutritional and functional ingredient for applications in food design.

3 illus, 3 tables, 40 ref

026049   SADJADI F S, HONARVAR M, KALBASI-ASHTARI A, MOTAGHIAN P (Food Science and Engineering Dep, University of Tehran, Karaj, Iran, Email: akalbasi@ut.ac.ir) : Bleaching effects of massecuite on some properties of crystallized sugar beet and milk chocolate bars produced. J Food Sci Technol 2018, 55(4), 1224- 33.

Four kinds of bleached, unbleached, second and third crystal sugars (BCS, UCS, SCS and TCS) were made from different massecuites in a sugar-beet factory, and their physiochemical (polarization, invert sugar, colorants, pH, ash and SO2), microbiological and functional properties were measured. While the polarization of UCS, SCS and TCS were lower than BCS; their invert sucrose, colorants, pH and ash contents were significantly higher than BCS. The phenols and betaine of BCS, UCS, SCS, and TCS were 144, 401, 384 and 673 (mg/100 g); and 244, 791, 4662, and 6589 (mg/100 g); respectively. Whereas the phenol of milk chocolate bars (MCB) made with UCS, SCS, and TCS were only 10 % higher than MCB completed with BCS; their betaine contents were substantially (up to 16 times) higher than the ones finished with BCS. Sensory evaluation showed that the MCB prepared with three sugars including UCS, SCS and TCS had significantly higher glossiness, brittleness, flavor and mouth feel than those made with BCS. The greater colorants, ash content and inverted sugars of UCS, SCS and TCS (in comparison with BCS) made considerable improvements in the glossiness, flavor and brittleness of MCB, respectively. BCS had 8 ppm of toxic sulfur; whereas, UCS, SCS and TCS had no detectable sulfur and significantly higher beneficial copper content than BCS. No pathogenic microorganism were detected in UCS, SCS, TCS or their subsequent MCB. Our results highly recommend using UCS, SCS and TCS instead of BCS infood products (such as MCB) due to their higher health benefits.

2 illus, 4 tables, 37 ref

026048   MOHAMMADZADEH M, HONARVAR M, ZAREI A R, BOOJAR M M A, BAKHODA H (Food Science and Technology Dep, Islamic Azad Univ, Tehran, Iran, Email: m-honarvar@hotmail.com) : A new approach for separation and recovery of betaine from beet molasses based on cloud point extraction technique. J Food Sci Technol 2018, 55(4), 1215- 23.

The aim of this work was to explore the possibility of the application of cloud point extraction (CPE) method in micelle media to recovery betaine from beet molasses. Response surface method was employed to assess the effects of surfactant concentration, molasses concentration, incubation time, pH, electrolyte concentration, mixing time, and surfactant type on efficiency of betaine recovery from beet molasses. Also, a mathematical model was developed to predict the effect of each variable and their interactions on the efficiency of betaine recovery. The model showed that best surfactant was Triton X-114 and under the optimum conditions, betaine recovery from beet molasses was achieved up to 80 % when three CPE steps with total of 1.5 % (w/v) of surfactant were used. Subsequently, betaine was recovered nearly 100 % from surfactant rich phase after adjusting pH at 2.5 and re-incubation at 40 °C. The results showed that the proposed method is suitable for extraction of betaine from beet molasses.

4 illus, 2 tables, 28 ref

026047   FADEL A, PLUNKETT A, ASHWORTH J, MAHMOUD A M, RANNEH Y, MOHTADI M E, LI W (Food and Nutrition Dep, Manchester Metropolitan Univ, Manchester, UK, Email: man_fadel@hotmail.com) : The effect of extrusion screw-speed on the water extractability and molecular weight distribution of arabinoxylans from defatted rice bran. J Food Sci Technol 2018, 55(3), 1201- 6.

Arabinoxylans (AXs) are major dietary fibre in cereals. Recently, AXs have attracted a great deal of attention because of their biological activities. These activities have been suggested to be related to the content of low molecular weight (Mw) AXs, in particular those with Mw below 32 kDa. Rice bran is a rich source of AXs. However, water extraction of AXs is difficult and often gives low yield. Extrusion processing has been used to increase the solubility of cereal dietary fibre. The aim of this research was to study the effect of extrusion screw-speeds (80 and 160) rpm on the extraction yield and Mw of water extractable AXs from rice bran. It was found that the extraction of AXs increased significantly with an increase in screw speed and was accompanied by a significant decrease in the Mw of AXs from extruded rice bran. The percentage of very low molecular weight AXs (0.79–1.58 kDa) significantly increased with increasing screw speed.

1 illus, 2 tables, 26 ref

026046   DANGI P, KHATKAR P S (Food Technology Dep, Guru Jambheshwar University of Science and Technology, Hisar-125 001, Haryana, Email: bhupendarkhatkar@gmail.com) : Quantification and varietal variation of low molecular weight glutenin subunits (LMW-GS) using size exclusion chromatography. J Food Sci Technol 2018, 55(3), 1196- 1200.

Crude glutenin of four commercial wheat varieties viz. C 306, HI 977, HW 2004 and PBW 550 of diverse origin and breadmaking quality were fractionated by size-exclusion chromatography into three fractions of decreasing molecular weights. The relative quantity of peak II, containing LMW-GS specifically, varied considerably among the varieties as reflected from their discrete SEC profiles. The area % of peak II, containing protein of interest, was maximal for C 306 (22.08 %) followed by PBW 550 (15.86 %). The least proportion of LMW-GS were recovered from variety HW 2004 (9.68 %). As the concentration of the sample extract injected to the column increased, the resolution of the peak declined in association with the slight shifting of retention time to the higher values. The best results were obtained for variety C 306 at 100 mg protein concentration with 3 M urea buffer. Consequently, the optimized conditions for purification of LMW-GS in appreciable amounts using SEC were established.

1 illus 2 tables, 18 ref