020294   Karemore M N;Charde Y M;Dharmadhikari P;Bhise S M (Pharmaceutical Sciences Dep, R. T. M. Nagpur Univ, Nagpur-440 033, Email: meghakaremore0687@gmail.com) : Formulation and evaluation of a moisturizing cream using almond butter. Int J pharm Sci Drug Res 2017, 9(3), 105-12.

Almond butter is one of the moisturizing agents, which has good emollient and moisturizing properties and hence can be well utilized to design a moisturizing cream, which can provide a good moisturizing property and help to maintain the healthy skin. The aim of the present study is to formulate moisturizing cream using Almond Butter and to evaluate its moisturizing property. In the present study, proper cream base was formulated by taking different trials and evaluated. The cream base showing the best results with respect to pH, thermal stability, total fatty matter and specific gravity was used for the incorporation of the active ingredient in different concentration and was evaluated for physical and chemical parameters. The subjective evaluation of - 410 - the final product was carried out on volunteers of age 20 - 25 years with dry skin and moisturizing capacity was studied using corneometer. The values for pH, thermal stability, total fatty matter and specific gravity of the selected cream base were found to be within the standard limits. From the results of accelerated stability study of cream, it was found that the cream containing 3% Almond Butter was stable and effective with respect to color, odor, pH, viscosity, globule size and centrifugation. This cream was used for subjective evaluation and it was found that all the candidates experienced desired effect without any irritation. Hence it can be concluded that Almond Butter is having excellent moisturizing effect and can be used as moisturizing agent in different cosmetic products.

17 tables, 25 ref

020293   Hithamani G;Srinivasan K (Biochemistry and Nutrition Dep, CSIR - Central Food Technological Research Institute, Mysore-570 020, Email: ksri.cftri@gmail.com) : Bioaccessibility of polyphenols from onion (Allium cepa) as influenced by domestic heat processing and food acidulants. Indian J Nutr Diet 2016, 53(4), 391-404.

Polyphenols are gaining importance in view of their health beneficial influences. Onion (Allium cepa) was analyzed for total polyphenol and flavonoid contents and their bioaccessibility as influenced by heat processing and food acidulants. Total polyphenols in raw onion (2.17 mg/g) were increased by 50% upon roasting. Total flavonoids in onion (0.27 mg/g) remained unchanged in heat processing. Bio accessible polyphenols and flavonoids from onion were 0.96 and 0.02 mg/g respectively and open-pan boiling increased the bio accessible polyphenols from onion. Addition of food acidulants to onion altered the composition and concentration of phenolic compounds. Total bio accessible polyphenols of onion decreased by 15% in presence of lime juice, while the same increased from microwave heated onions by 21% in presence of amchur. Presence of lime juice decreased bio accessible polyphenols in native and pressure-cooked onion, while the same increased by 37% in roasted onion in presence of amchur. Bioaccessibility of quercetin from onion increased 6-fold in presence of amchur, while a few polyphenols viz., protocatechuic acid, syringic acid, rutin and myricetin became bio accessible in presence of these food acidulants. Amchur enhanced the bio accessible polyphenols from onion more than lime juice. Concentration of bio accessible polyphenols was higher upon open-pan boiling of onion. There was a qualitative as well as quantitative change in the phenolic composition on addition of the food acidulants. Since amchur enhances the concentration of bio accessible polyphenols more than lime juice, its use in food preparations could be a strategy to maximize bioavailability of polyphenols, especially flavonoids from onion.

2 illus, 4 tables, 35 ref

020292   Hamid;Thakur N S (Food Science and Technology Dep, Dr YS Parmar Univ of Horticulture and Forestry, Nauni, Solan-173 230, Email: hamidsonu2014@gmail.com) : Development of appetizer (spiced squash) from mulberry (Morus alba L.) and its quality evaluation during storage. J appl nat Sci 2017, 9(4), 2235-41.

The present investigations were conducted to develop a commercial appetizer (spiced squash) from mul-berry and its quality evaluation during storage. Different combinations of juice (20, 25, 30, 35 and 40%) and TSS (40 and 45 °B) were tried to standardize proper combination for appetizer. Out of 10 different treatment combinations of juice and TSS tried, appetizer recipe (A₅) prepared with 40% juice, 40 °B TSS and 1.30% acid was found to be best on the basis of sensory and some physico-chemical characteristics of the product. The appetizer prepared by follow-ing the best selected recipe was packed in glass and PET (polyethylene terephthalate) bottles and stored for six months under ambient (20-25 °C) and refrigerated temperature conditions (4-7 °C). Overall effect shows that various quality characteristics like TSS, apparent viscosity, reducing sugars, and total sugars of appetizer increased from 40.00 to 40.63, 185.08 to 193.75, 28.37 to 31.80, 37.12 to 38.53 and other chemical characteristics like acidity, ascorbic acid, anthocyanins, - 409 - total phenols and sensory characteristics scores of colour, body, taste, aroma, overall acceptability score decreased from 1.30 to 1.21, 5.18 to 3.75, 8.60 to 5.75, 58.22 to 49.23, 8.15 to 7.52, 8.00 to 7.30, 8.20 to 7.26, 8.00 to 7.03, 8.10 to 7.15, respectively during storage. However, quality of the product was retained better in glass than PET bottles under refrigerated condition as compare to ambient storage condition.

5 illus, 3 tables, 26 ref

020291   Gajera R R;Joshi D C (College of Horticulture, Anand Agricultural Univ, Anand-388 110) : Processing of fruits and vegetables for its juicing. Gujarat Agric Univ Res J 2017, 42(2), 52-9.

Fruits and vegetable are important sources of vitamins, minerals, carbohydrates, phytochemicals and salts required for human nutrition in daily diet.Current food trend toward healthier diets makes fruit and vegetable juices consumption an important natural food alternative and improves the availability of its nutritive compounds.These commodities have higher edible index, which proves its importance for processing. By adopting some of the modern juice processing technologies after harvest, a significant portion at present that was getting spoilt can be salvaged. However, fruit and vegetable juices in its pure form have some typical colour, off-flavour and unpleasant taste due to their chemical compositions.Organoleptic quality of such fruit and vegetable blended juices could be increased by addition of spice extracts having anti-bacterial and anti-fungal properties. The presence of residual endogenous enzymes in fruit and vegetable which may cause quality changeshence required adequate thermal processing. Processing of juices by heat for a sufficient time is highly essential to kill micro-organisms which cause spoilage during storage period. Formulation and blending enables retaining more colour, consistency, fresh flavour and ascorbic acid content of juice products. The present review focuses on the various technical aspects of blanching of fruits and vegetables, formulations, blending, thermal processing and storage characteristics for the production of blended juices, RTSbeverages and health drinks.

^iia39 ref

020290   Bhat M M;Jalal H;Para P A;Ganguly S (Livestock Products Technology Div, Faculty of Veterinary Science and Animal Husbandry, Sher-e-Kashmir Uni, (J & K)-190 006, Email: ganguly38@gmail.com) : Effect of meat processing and cooking on DNA extraction and detection of meat adulteration in mutton rista (kashmiri meat product). Indian J Nutr Diet 2016, 53(4), 459-67.

The processing and cooking of meat, during meat product preparation, affects the DNA quality and its concentration during DNA isolation. In this study, the effect of processing and cooking, during Rista preparation, on meat speciation of beef and buffalo meat in mutton Rista was studied. The study material involved three types of meat i.e. unprocessed meat, Rista emulsion and the final cooked Rista product. In each type of meat, pure meat samples of mutton, beef and buffalo meat were studied along with the adulterated mutton sample having 10% beef and 10% buffalo meat adulteration level. The meat samples were subjected to mtDNA isolation and multiplex PCR analysis. The results of this study showed that processing and - 408 - cooking decreases the concentration of extracted DNAs but does not affect the detection of beef and buffalo meat in adulterated mutton Rista (unprocessed, processed and cooked) at 10% level of adulteration.

3 illus, 2 tables, 34 ref

019329   Zatelli G A;Zimath P;Tenfen A;Scharf D R; Simionatto E L;Alberton M D;Falkenberg M (CIF, CCS, UFSC, Rua Delfino Conti s/n. Florianopolis-SC, CEP 88040-900, Brasil, Email: miriam.falkenberg@ufsc.br) : Biological activities of extracts and seasonal variation in essential oil composition from Myrciaria glazioviana (Myrtaceae). Int J Pharmac 2016, 3(11), 473-81.

Extracts from leaves, stems and flower buds of Myrciaria glazioviana were analysed for their antioxidant and anticholinesterase activity. The methanolic extracts showed the best results in reducing power (623.52 - 806.15mg AA/g of extract), DPPH radical scavenging (IC₅₀ = 9.77 - 14.06μg/mL) and lipid peroxidation inhibition activity (21.30 - 66.80 %). These data were correlated to the total phenolic content (270.19 - 351.01 mg GA/g of extract). The dichloromethanic extract of leaves exhibited the higher anticholinesterase potential (IC₅₀ = 249.25μg/mL). Furthermore, the chemical composition of the essential oils from leaves collected in all seasons of the year was analysed by GC-MS and GC-FID. Only sesquiterpenes were identified in all essential oils and non-functionalized sesquiterpenes comprised the major fractions (from 66.8 to 79.3 %). An increase in non-functionalized compounds was observed in the warmer seasons. Germacrene B was the major compound in all seasons (from 26.8 to 30.1 %). In winter and autumn, high contents of germacrene D (10.2 and 10.0 %, respectively) and a-cadinol (12.1 and 12.0 %, respectively) were identified; germacrene D (14.0 %) was among the major compounds in summer and β-elemene (11.6 %), in spring.

3 tables, 39 ref

019328   Rejesh Kumar;Dahiya R;Vaquil;Rekha Devi; Sharma V;Ahlawat S S (Livestock Products Technology Dep, College of Veterinary Science, Lala Lajpat Rai Univ of Veterinary and, Hisar, Haryana) : Development of healthy milk drink with incorporation of wheat grass juice. Pharma Innovation 2017, 6(12), 27-9.

The study was conducted with an objective to develop healthy flavored milk drink with incorporation of wheat grass juice in double tonned milk. Sugar (6 and 7%) and flavor (rose and vanilla) was selected on the bases of sensory evaluation. The experimental C₁ (without- autoclaved) and C₂ (with autoclaved) of flavored milk drink were developed with different combination of double toned milk and wheatgrass juice in the ratio of 6:1, 9:1, 12:1 and selected on the bases of sensory evaluation. The control product was prepared with the addition of sugar (6%) and rose flavour without wheatgrass juice. The different samples were evaluated for physic-chemical properties. The treatment C₂ with 12:1 milk and wheatgrass juice, 6% sugar and rose flavor was at par with the control in terms of organoleptic and physico-chemical attributes. It is concluded that wheat grass juice can be incorporated for development of healthy milk drink without compromising the palatability and quality of the product.

3 tables, 21 ref

019327   Rejesh Kumar;Dahiya R;Vaquil;Argade A;Ahlawat S S (Livestock Products Technology Dep, College of Veterinary Science, Lala Lajpat Rai Univ of Veterinary and, Hisar, Haryana) : Shelf life of developed flavored milk drink incorporated with wheatgrass juice. Pharma Innovation 2017, 6(12), 39-41.

The study was conducted to evaluate the shelf life of wheat grass juice incorporated flavoured milk drink (WGJMD). The control product was prepared with sugar (6%) and rose flavor, and WGJMD was prepared with incorporation of wheatgrass juice at 12:1 ratio (milk: wheatgrass juice) in double toned milk followed by sterilization with autoclave and cooling. The control and WGJMD were stored at refrigeration temperature (4±1 °C) and subjected to evaluate the physico-chemical and sensory quality characteristics. However, incorporation of wheat grass juice significantly (P<60>0.05) increased the chlorophyll content but did not affect the pH and titratable acidity. The sensory scores for colour and appearance, flavor and overall acceptability including consistency of developed product were significantly (P<60>0.05) lower as compared to control samples, but WGJMD samples were very well acceptable having more than 7.00 (liked very much) acceptability scores. Storage period did not affect significantly (P<60>0.05) the quality characteristics and sensory scores till 15 days of storage. It is concluded that healthy flavored milk drink prepared with incorporation of wheat grass juice (milk: juice, 12: 1) in double toned milk can be stored up to 15 days with good quality characteristic and highly acceptable sensory scores.

2 tables, 21 ref

019326   Ramya V;Jain N K (P.F.E. Dep, CTAE, MPUAT, Udaipur, Rajasthan, Email: ramyarajpfe15@gmail.com) : Methods to increase the rate of mass transfer during osomotic dehydration of fruits and vegetables. Life Sci Bull 2016, 13(1), 29-32.

Osmotic dehydration is more and more often used during processing of fruits and vegetables. It is a simultaneous mass transfer process which mainly promotes the flow out of water molecules from the food to osmo-active solution and some migration of solutes from the solution into the food. Thus, allows maintaining good organoleptic and functional properties in the finished product. The rate of mass transfer during osmotic dehydration of plant foods is generally slow process; the cellular membrane exerts high resistance to transfer and slows down the osmotic dehydration rate Thus, there has always been a need to develop supplementary techniques to enhance the mass transfer without adversely affecting the quality. Therefore, the partial damage of cell membranes using different pre-treatment methods can be advantageous for acceleration of mass transfers process. This review paper is focused on methods of streamlining the process of osmotic dehydration which include the use of: blanching, ultrasound, high hydrostatic pressure, pulsed electric field, vacuum impregnation and ohmic heating. These new combination methods increase mass transfer and drying rate of fruits and vegetables by increasing the cell - 382 - membrane permeability. The operation time in the combined methods is shorter than that in traditional osmotic dehydration, causing further energy saving.

29 ref

019325   Patil J S;Patil P B;Sonawane P;Naik J B (Pharmaceutical Technology Dep, Univ Institute of Chemical Technology, North Maharashtra Univ, Jalgaon-245 001, Email: jbnaik@nmu.ac.in) : Design and development of sustained-release glyburide-loaded silica nanoparticles. Bull Mater Sci 2017, 40(2), 263-70.

The aim of this study was to develop sustained-release glyburide-loaded silica nanoparticles. Silica nanoparticles were synthesized by the sol-gel method using tetra-ethyl ortho-silane as a precursor. Glyburide was successfully entrapped in synthesized silica nanoparticles. To identify the effect of independent variables (concentration of silica and concentration of glyburide) on encapsulation efficiency and drug release (dependent variables), 3² (three level-two factors) response surface methodology was employed. Silica nanoparticles and glyburide-loaded silica nanoparticles were characterized by scanning electron microscopy, BET surface area, X-ray diffraction andFourier transformed infrared spectroscopy. The optimum values of encapsulation efficiency and drug release were 70.21 and 87.8% over 24 h, respectively; these values agree well with predicted values obtained by response surfacemethodology. Glyburide-loaded silica nanoparticles were successfully prepared without any incompatibility and seem to be promising for sustained-release drug delivery application and better patient compliance.

7 illus, 4 tables, 24 ref

019324   Charan R;Roy S K;Prakash O;Soni A;Soni B; Yadav A (Livestock Products Tech Dep, College of Vet. Sci. and Ani. Hus. S.D. Agricultural Univ., Sardarkrushinagar, Gujarat, Email: dr.omprakash0511@gmail.com) : Microbiological compression of aerobically and vacuumed packaged functional chicken kabab stored at refrigeration temperature. Life Sci Bull 2016, 13(1), 79-81.

The aim of the current study was to prepare and optimize spent hen chicken Kababs treated with dietary fibers and to assess their storage stability. In this study chicken Kababs were prepared by utilizing two dietary fibers at the levels of - 381 - 4%, 8% and 12% for orange extract and mosambi extract for replacement of lean meat. The control was prepared in a similar manner except that spent hen meat was substituted by quantity of broiler meat. Six trials were conducted for each level to select the best one for each dietary fiber based on sensory attributes. The vacuum packaged products showed a significantly lower total plate counts than aerobic packaged product throughout the observation period. Microbiological studies revealed that vacuum and aerobic packaged products showed significant increase in total plate counts with the advancement of storage period.

2 tables, 9 ref

018366   Verma V K;Singh S S (NO, Warner College of Dairy Technology, SHUATS, Naini, Allahabad, Uttar Pradesh) : Preparation of ice cream blended with cocoa and sago powder. Pharma Innovation 2017, 6(9), 5-8.

Ice cream coca powder is one of the most popular dessert options all over the globe liked by people of all age groups. Cocoa originates from beans of the cocoa tree (Theobroma cacao L.) and it is an important commodity in the world and the main ingredient in chocolate manufacture. Its value and quality are related to unique and complex flavors. Bulk cocoas (Forastero type) exhibit strong basic cocoa notes, whereas fine varieties (Criollo, Nacional) show aromatic, floral, or smoother flavor characteristics in ice cream. The obtained ice cream made from coca and sago powder is effective in thickness and stability quality. The role of sago powder was as astabilizer. A combination of coca and sago powder was used ratio (1.5:2), (1.5:3), (1.5:4) for different treatment i.e. for the combination was effective in ice cream without affecting the physic-chemical analysis and sensory of formed ice cream. The microbiological analysis was performed to study the consumption quality of the manufactured ice cream. The standard plate count was highest 2.40x10³, coli form count was NIL and highest yeast and mould 10 indicating that the product is safe for consumption. According to the analysis, treatment T₂ with 1.5% sago powder and 3% coca powder was found the best among the four.

29 ref

018365   Sunitha Venkataseshamamba B;Krishnaveni R; Lavanya A;Vyshnavi T (NO, College of Food Science and Technology, Bapatla Andhra Pradesh) : Effect of quality of green banana flour using different drying techniques. Pharma Innovation 2017, 6(10), 1-7.

The study was to examine the effect of quality of green banana flour using different drying techniques. The drying techniques used in the current study were fluidized bed drying, solar drying, sun drying, oven drying, and osmotic drying at different concentrations (30, 40 and 50%). Bananas were sliced according to 3mm and 5mm thickness using vernier callipers and are steamed followed by chemical pre treatment was given with 0.25% KMS and 1% Calcium chloride. The slices were dried and ground to fine powder form. Then Banana flour was analysed and comparative study performed for different drying techniques. The responses were studied for proximate analysis and physical analysis, in former analysis moisture content, ash, protein, starch, total phenols, total amino acids and vitamin-c were estimated, and the results varied between 3.3 to 5.8%, 1.5 to 2.2%, 2.9 to 7.95%, 46.05 to 50.57 mg/100g, 0.96 to 1.83 mg GAE /100 g, 0.22 to 0.85%, 1.08 to 5.13 respectively. The results for physical - 402 - analysis was carried out for the calculation of solubility parameters and bulk density. Conducted analysis on solubility parameters confirms that the increase in temperature leads to the decrease in solubility.

11 illus, 1 table, 11 ref

018364   Shireesha P;Rajya Lakshmi R;Rajashekar M; Paratpararao M (NO, Mango Research Station, Nuziveedu, Andhra Pradesh-521 201, Email: shireeshapaidi@gmail.com) : Physical characteristics of minimally processed potatoes as influenced by antibrowning chemicals and storage temperatures. Int J Sci Nat 2017, 8(2), 369-71.

The shelf life of minimally processed cut potatoes is limited by enzymatic browning that leads to a decrease in food quality. Use of different antibrowning chemicals and different storage temperatures can minimize the browning. The aim this work was to standardize the best chemical treatment (NaCl at 1% & 2% and citric acid at 0.25% & 0.5%) and storage temperature (0, 4 and 8°C) for reducing the postharvest browning and keeps good physical characteristics in minimally processed potato up to the end of shelf life. Among all the combinations, the potato cubes treated with 0.5% citric acid and stored at 0oC recorded longer storability by keeping the potato cubes with minimum physiological loss in weight (2.04%), better firmness (8.23 kg cm^-2) and low spoilage (4.9%) and highest shelf life of 31 days of minimally processed potato cubes at the end of storage period followed by the potato cubes treated with 0.25% citric acid stored at 0°C.

1 table, 11 ref

018363   Sharma R;Rana J C (Food Science and Technology Dep, Dr YS Parmar Univ of Horticulture and Forestry, Nauni, Solan-173 230, Email: drrakes@gmail.com) : Nutritional composition and value added products of chinese ber (Ziziphus jujuba Mill.) growing in northern hill regions of India. Indian J nat Prod Resour 2016, 7(4), 323-7.

The study was undertaken for assessing nutritional composition and developing different value added products from Chinese ber (Ziziphus jujuba Mill.) growing in Northern hill regions of India. Fresh fruits and processed products were analyzed for various physico-chemical, nutritional, and sensory characteristics. Fresh fruits contained - 401 - 76.15-80.50 % moisture, 8.50-9.60 °B total soluble solids, 0.30-0.44 % acidity (as malic acid), and 6.80-7.20 % total sugar contents. The fruits were found to be rich in ascorbic acid (88.25-98.0 mg/100 g) and phenolic compounds (350.32-425.50 mg/100 g). Among processed products, candied ber contained highest total solids (89.10 %) compared to other products. Titratable acidity was maximum (2.15 %) in pickle and minimum (0.82 %) was in osmotically dried ber. Both osmotically dried and preserve ber had maximum ascorbic acid (30.15-32.50 mg/100 g). Organoleptic properties showed good score for all the products. However, highest score for taste (8.46) and flavor (8.20) was obtained by osmotically dehydrated ber and it was rated 'liked very much' by the panelists compared to other products.

1 illus, 2 tables, 24 ref

018362   Ray S;Barman A K;Roy P K;Singh B K (Food Engineering & Technology Dep, Central Institute of Technology, Assam) : Chicken eggshell powder as dietary calcium source in chocolate cakes. Pharma Innovation 2017, 6(9), 1-4.

Chicken eggshell powder (CESP) might be an attractive source of Ca for human nutrition. It can be utilized as a dietary calcium source. In this study the effect of eggshell powder supplementation on each of chemical composition, physical and sensorial properties of ESP fortified chocolate cake were studied. To carry out the project necessary ingredients were purchased from Sodepur Market, Kolkata adjacent to the institution. The cake was prepared from wheat flour supplemented with eggshell powder at three levels of supplementation as follows 3, 6 and 9%. The boiling process for 30 min of eggshell kills any microbial growth on the surface. The obtained results indicated that the addition of eggshell powder led to a pronounced increase calcium contents in the supplemented of cakes 504.5, 816.8 and 1364.5 mg/100g at 3%, 6% and 9%, respectively. Eggshell powder formulation results some characteristic change in physicochemical properties and sensorial properties of cakes. With respect to the calcium content, texture and sensory properties, we can suggest that the best way to use chicken eggshell as dietary calcium supplement is powdered to cakeupto6% eggshell supplementation.

3 illus, 4 tables, 24 ref

018361   Narendra Nath;Singh S S;Kushawaha A (NO, Warner College of Dairy Technology, SHUATS, Naini, Allahabad, Uttar Pradesh) : Development and quality assessment of cookies - 400 - prepared by using "wheat flour & sattu". Pharma Innovation 2017, 6(10), 36-9.

Baking industry is currently seeking to expand its products range, but also to constitute a way of maintain and improving people's general health. Bakery products are mainly prepared from wheat as its main ingredient. Cookies are widely consumed and are an ideal vehicle for functional delivery. The objective of this work was to develop sattu based good nutritional value cookies. The use of wheat flour and sattu blends as a source of high protein, fat and low gluten content in production of cookies was studied. The flour blends of wheat and sattu were composites at replacement levels of T₁ (90:10), T₂ (80:20), T₃ (70:30), % while the wheat flour cookies T₀ (100:00) served as control cookies. Various analysis parameters were analyzed by two way ANOVA to obtained a predicted optimum result prepared cookies was subjected to chemical, microbial, and sensory analysis to evaluate the suitability of cookies were T3 protein (15.77%), fat (25.32%), ash (2.60%), moisture (3.21%) and carbohydrate (53.10%) as comparable to control without adversely affecting the sensory parameters. Based on the result it was indicated that beneficial component of sattu made them more favorable choice for food technologist to develop cookies especially for healthy breakfast.

5 tables, 13 ref

018360   Malathi A N;Nitin Kumar;Nidoni U;Hiregoudar S (Processing and Food Engineering Dep, College of Agricultural Engineering, Agricultural Sciences Univ, Raichur-584 104, Email: nitin3012@yahoo.com) : Development of soy protein isolate films reinforced with titanium dioxide nanoparticles. Int J Agric Envir Biotechnol 2017, 10(1), 141-8.

Soy protein isolate film was reinforced with TiO₂ nanoparticles. The effect of homogenization time and speed on mechanical and water barrier properties were tested by measuring thickness, swelling percentage, opacity, tensile strength (TS), elongation at break (Eb), water vapour permeability (WVP) and oxygen transmission rate (OTR). The thickness, opacity, TS and Eb of the film increased from 0.202 mm to 0.219 mm; 58.40% to 374.31%; 1.60 MPa to 3.20 MPa and 0.60% to 3.20% respectively and swelling percent, WVP and OTR decreased from 684.39% to 313.63%; 63.721 g/m²/day to 3.042 g/m²/day and 127.53cc/m²/day to 49.15 cc/m²/day respectively.

5 illus, 2 tables, 11 ref

018359   Khatkar A B;Ray A;Amarjeet Kaur (Food Science and Technology Dep, Punjab Agricultural Univ, Ludhiana, Punjab) : Effect of addition of clove essential oil on the storage stability of paneer. Pharma Innovation 2017, 6(9), 39-44.

Paneer is a very popular soft cheese like an indigenous coagulated milk product, but has very limited shelf like other indigenous dairy products. Thus, a study was conducted to extend the shelf life of paneer with the addition of natural antimicrobial agent i.e. clove essential oil. The stored paneer samples showed highly significantly (P<60>0.01) decrease in moisture and increase in titratable acidity, free fat content and tyrosine content, but within normal extent. The microbiological count of control samples increased highly significant (P<60>0.01) throughout the storage period, but within the BIS specifications, while the standard plate count of paneer samples treated with clove decreased highly significantly (P<60>0.01). There was no major perceivable defect observed in stored samples, except control, but the decreased in flavour score to less than 6.0 during storage limited their shelf life. On decreased flavor score basis, control paneer samples exhibited shelf life of only 5 days, while clove treated samples showed shelf life of 10 days when stored at 8 ± 1°C.

2 illus, 2 tables, 40 ref

018358   Hamdia;Al-Hamdani M S (Market Research & Consumer Protection Center, Baghdad Univ, Baghdad, Iraq, Email: cioffi16@yahoo.com) : Effect of adding different proportions of lupin flour to wheat flour on physicochemical and sensory properties in biscuit production. Int J Sci Nat 2017, 8(2), 336-42.

Adding flour rich in proteins and dietary fibers to wheat flour to produce bread and its products such as bread and biscuits has the potential to promote nutritional values, but may adversely affect physical and sensory properties and to determine the effect of adding lupin flour on the physical and sensory properties of biscuits to provide vital information for manufactured products. Two types of lupin, usually grown locally in Jordan and Egypt, were used to add it to wheat flour. The addition of 10% was found to have no significant effect on biscuit diameter and all sensory assessments, but fish increased by 10%. The results of the sensory evaluation showed an improvement in the characteristics of color, - 399 - taste, flavor, texture, and acceptance generally to add 10% of the thermos flour to wheat flour. There were no significant differences (P <60> 0.05) in the sensory evaluation of the biscuits between the control treatment supported by both the Jordanian and Egyptian lupine flour. It is also possible to add lupin flour to wheat flour for baked goods such as biscuits by replacing up to 10% to increase the content of protein, fat, and dietary fiber to improve human health. In addition, the oil in the thermos flour plays an important nutritional role because it contains fatty acids, especially saturated and unsaturated fatty acids. The high content of monounsaturated and unsaturated monounsaturated fatty acids is 60.36 and 15.23 g.

7 tables, 37 ref

018357   Gaikwad M P;Syed H M;Shinde D D (Food Chemistry and Nutrition Dep, College of Food Technology, VNMKV, Parbhani, Maharashtra) : To study the physico chemical properties of flavoured mayonnaise. J Pharmac Phytochem 2017, 6(5), 6-9.

This study aimed to evaluate the addition of skim milk powder and oil was the main ingredient and these mayonnaise are eggless mayonnaise or fat reduced mayonnaise. In skim milk powder protein, carbohydrate and mineral ( mainly calcium) are present. Isoflavones, saponins and phytosterols these are the phytochemical present in soybean oil. Saponins enhance immune function and bind to cholesterol to limit its absorption in the intestine. Phytosterols and other components of soy have been reported to lower cholesterol. Isoflavones may reduced the risk of hormone dependent cancers such as breast and prostate cancer. In selected flavoured mayonnaise sample content the physico chemical properties of colour 7.8, hardness 27.5, density 4.46, refractive index 1.4746, specific gravity 0.926, total solid 65.7, carbohydrate 49.54, fat 38.64, protein 34.51, moisture 35.3, acidity 0.42, ash 0.32, pH 3.54, acid value 0.56 and peroxide value 6.5.

3 tables, 13 ref

018356   Chakraborty C;Bandyopadhyay K;Ganguly S; Banerjee B;Mukherjee S (Food Technology Dep, Gurunanak Institute of Technology, 157/F, Nilgunj Road, Panihati, Sodepur, Kolkata-700 114) : Potential of raw banana peel as a source of plyphenol in muffins. Pharma Innovation 2017, 6(10), 40-3.

Fresh banana contains about 40% (w/w) peels. Banana peels are a good source of dietary fibres, polyphelnols and some bioactive compounds. But in our society banana peels are considered as waste products. Even in banana processing industries banana peels are not utilized. As a waste material these peels can be hazardous to the environment as they can act as a medium of some harmful microorganisms. In the present study the nutraceutical properties of banana peels are utilized by using them in muffin - 398 - production. Here banana peels are used as wheat flour substitute and it is added in different proportions (10%, 20%, and 30%) on the wet weight basis of the dough. The muffins were produced in microwave oven at different wattage (360W, 540W, 720W and 900W) as well as in baking oven at 110 °C temperature for 20 minutes. The polyphenol contents of all types of banana peel fortified muffins (10, 20 and 30% BPM) and control muffins, prepared in microwave oven and baking oven are determined in gm GAE/100 gm of samples by using five different extractions medium viz. acetone, methanol, ethanol, butanol and petroleum ether. It was observed that the polyphenols are mostly soluble in methanol for all types of BPMs as well as for control. For microwave processed 30% BPM the maximum polyphenols content is observed as 7.92 gm GAE/100 gm whereas this value is 7.77 gm GAE/100 gm for baking oven processed 30 % BPM in methanol. The sensory evaluations (by 9 point hedonic scale) of different BPMs are also carried out which showed the maximum overall acceptance for 30% BPM (microwave processed) and 20 % BPM (baking oven processed). Therefore raw banana peel can be utilized as a potent source of polyphenol in various foodstuffs.

2 illus, 2 tables, 12 ref

018355   Amin Q A;Wani T A;Ahsan H;Harleen Kour;Quadir N (Post-Harvest Technology Div, Sher-e-Kashmir Univ of Agricultural Sciences & Technology-Kashmir, Shalimar, Srinagar-190 025, Email: widaad57@gmail.com) : Enhancing storage and safety stability of low gluten cake incorporated with Fagropyrum esculentum. Res Crop 2017, 18(1), 196-202.

Standardized levels of 4, 8, 12 and 16% Fagropyrum esculentum were incorporated into wheat flour at against control (no buck wheat flour incorporated) in order to enhance the storage and safety stability of cake. The physical properties revealed that low gluten cake showed low baking losses (0.856 to 0.837), increase in hardness (14.27 to 26.23 N), decrease in springiness (0.98 to 0.79 mm) and cohesiveness (7.79 to 0.69) of texture. However a significant decrease in moisture, alkaline water retention capacity, per cent loss in freshness and fungal count was recorded with increasing levels of buck wheat. Storage also depicted a significant effect on nutritional and microbial parameters. The highest crude protein (8.81%), crude fat (1.71%), crude fibre (2.39%) and ash (0.62%) were in 8% buck wheat fortified bread at 0 day of storage.

7 tables, 19 ref

018354   Agrawal R S;Syed H M;Satwadhar P N (Food Chemistry and Nutrition Dep, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeet, Parbhani-431 402, Email: agrawalrinku01@gmail.com) : Effect of replacement of refined wheat flour with germinated fenugreek seed flour on quality characteristics of cookies. Indian J Nutr Diet 2017, 54(1), 62-9.

The effect of partial replacement of wheat flour by different levels (5, 10 and 15%) of Germinated Fenugreek Seed Flour (GFSF) on the physical, chemical and sensory characteristics of cookies were studied. Also, these cookies were evaluated for textural parameters in terras of hardness and compared to control cookies (100% wheat flour). Results revealed that cookies processed from wheat flour supplemented by 10% of GFSF had higher acceptance scores for all sensory attributes than other blend cookies. Replacement of wheat flour with germinated fenugreek seed flour increased the protein, fiber and ash content proportionately to the level of substitution.

2 illus, 2 tables, 9 ref

018353   Abdul-Razaq A S;Mohammed S J (Center for Market Research & Consumer Protection, Baghdad Univ, Baghdad, Iraq) : Detection of some hormones and residues antibiotics in imported red meats. Int J Sci Nat 2017, 8(2), 398-401.

The study aims to identify the contamination of imported red meat in Iraq by estimating the level of certain hormones and antibiotics, included imported red meat samples collected from 9 different kinds of brands, including: Al-fakher, Albaraka, Alkanz, Almurad, Jcirbemajal and other division, including without Brand (unidentified). For the level of certain hormones results have shown that the hormone Estradiol (estrogen) has a high level in these models where value ranged between (250 <62> - 2000 <60>) pg/ml and teams significantly (p <60> 0.05), the hormone testosterone was within levels less differentiated and higher than the allowable limit and moral difference (p <60> 0.05), and as for the progesterone hormone has been mixed within the allowable level and top of it and a significant difference (p<60>0.05). As for the presence of residues of antibiotics in imported red meat under study models, it was possess effective inhibitory in all models toward the bacteria E. coli, Pseudomonas aeruginosa and Staphylococcus aureus and diameter - 397 - of inhibitory ranged between (5-25) mm leads to the presence of the antibiotic Tetracycline. We conclude from the above study that all imported red meat available in local markets continuously detect contamination of hormones and antibiotics, which has a significant impact in maintaining the health of consumers.

5 tables, 13 ref

017363   Zatelli G A;Zimath P;Tenfen A;Scharf D R; Simionatto E L;Alberton M D;Falkenberg M (Programa de Pos-graduacao em Farmacia, Universidade Federal de Santa Catarina, Rua Delfino Conti s/n, CEP 88040-900, Florianopolis, SC, Brasil, Email: miriam.falkenberg@ufsc.br) : Biological activities of extracts and seasonal variation in essential oilk composition from Myrciaria glazioviana (myrtaceae). Int J Pharmac 2017, 4(1), 6-14.

Extracts from leaves, stems and flower buds of Myrciaria glazioviana were analysed for their antioxidant and anti-cholinesterase activity. The methanolic extracts showed the best results in reducing power (623.52 - 806.15 mg AA/g of extract), DPPH radical scavenging (IC₅₀ = 9.77 - 14.06 μg/mL) and lipid per-oxidation inhibition activity (21.30 - 66.80%). These data were correlated to the total phenolic content (270.19 - 351.01 mg GA/g of extract). The dichloromethanic extract of leaves exhibited the higher anti-cholinesterase potential (IC₅₀ = 249.25 μg/mL). Furthermore, the chemical composition of the essential oils from leaves collected in all seasons of the year was analysed by GC-MS and GC-FID. Only sesquiterpenes were identified in all essential oils and non-functionalized sesquiterpenes comprised the major fractions (from 66.8 to 79.3%). - 411 - An increase in non-functionalized compounds was observed in the warmer seasons. Germacrene B was the major compound in all seasons (from 26.8 to 30.1%). In winter and autumn, high contents of germacrene D (10.2 and 10.0%, respectively) and a-cadinol (12.1 and 12.0%, respectively) were identified; germacrene D (14.0%) was among the major compounds in summer and β-elemene (11.6%), in spring.

3 tables, 39 ref

017362   Thamizhannal M;Apparao V;Satheesh Raja S; Vanathi A (Meat Science and Technology Dep, Madras Veterinary College, TANUVAS, Chennai-600 007, Email: thamizhlpt@gmail.com) : Instrumental colour analysis of chicken meat stored in bio-degradable packaging materials. J Envir Biosci 2016, 30(2), 355-8.

This study was undertaken to evaluate Instrumental colour analysis of chicken meat stored in biodegradable packaging materials at refrigeration temperature. The different biodegradable packaging materials viz. Areca Sheath trays, Coconut shell powder trays and commercially available Styrofoam trays were used to store the ckicken drumsticks at 4 ± 1°C. The Hunger colour analysis includes Lightness (L*), Redness (a*), Yellowness (b*), Hue and Chroma were assessed periodically at 0, 1, 3, and 5 - day intervals periodically. The analysis of variance revealed no significant (p<62>0.05) different in Lightness (L*), Redness (a*), Yellowness (b*), Hue and Chroma values between different packaging materials with an increase in storage period. On the basis of results, the colour of chicken meat in different packaging materials doesn't seem to change with an increase in storage period at 4 ± 1°C.

5 tables, 11 ref

017361   Thakur R S;Shukla J J;Desale G R;Ghosh P K (Analytical Div and Centralized Instrument Facility, CSIR-Central Salt and Marine Chemicals Research Institute, Gijubhai Badheka Marg, Bhavnagar-364 002, Email: pushpitokghosh@gmail.com) : Understanding the factors influencing quality of writing and wiping for chalk and board system. Curr Sci 2017, 112(8), 1727-37.

This article reports the properties of a calcium carbonate- based writing chalk prepared at the CSIRCentral Salt and Marine Chemicals Research Institute (CSIR-CSMCRI) and, further, our efforts - 410 - to understand the process of writing with the chalk on two different boards. The optimum density of the chalk was found to be 1.52 g ml^-1, keeping in mind the careful balancing act between strength and dust-free nature of the chalk on one hand, and the ease of particle transfer onto the board on the other. Writing with the chalk yielded thin and compact appearance on a ceramic board, while that on a polymeric board was relatively broad and dispersed. Atomic force and scanning electron microscopic studies were carried out to rationalize the observation by correlating roughness on the board with the distribution of chalk particles. Wiping efficiency of the polyurethane-based duster prepared at CSIR-CSMCRI was compared with commercial duster, and the observations rationalized again with the scanning electron microscopy.

7 illus, 21 ref

017360   Shirgholami M A;Mirjalili M;Nasirizadeh N (Textile and Polymer Engineering Dep, Yazd Branch, Islamic Azad Univ, Yazd, Iran, Email: drmir_textile@yahoo.com) : Preparation of A MWCNT-graphite composite based on sol gel method for dye removal. Oriental J Chem 2017, 33(2), 676-85.

Carbon based composites have good capability for elimination of colored pollutants. In this work, a multi-walled carbon nanotube-graphite Composite (MW-g-C) was prepared using a sol gel method. The N₂ adsorption/desorption curves, scanning electron microscopy and zeta potential were used for characterization of MW-g-C. The adsorption characteristics of MW-g-C were studied using Basic Blue 41 (BB41) dye as an adsorbate. The effects of several influential parameters such as contact time, pH, adsorbent dose and initial concentration on the adsorption were well investigated and optimized. The maximum amount of dye adsorbed in optimal conditions (include pH= 6.8, amount of MW-g-C= 1.37 g L^-1) was 115 mg g^-1. The linear correlation coefficients and the standard deviations of Langmuir, Freundlich, Dubinin-Radushkevich (D-R) and Temkin isotherms were determined. The results also showed that the adsorption kinetics was controlled by a pseudo second-order model for adsorption of dye onto MW-g-C. The ΔG°, ΔH° and E_α values indicated that the adsorption of BB41 onto MW-g-C was physisorption.

2 illus, 6 tables, 40 ref

017359   Senapati S R;Singh B;Aman Hassan M;Vignaesh D;Martin Xavier K A;Balange A K (Post-Harvest Technology Dep, ICAR-Central Institute of Fisheries Education, Versova, Mumbai-400 061, Email: sushree.fishco22@gmail.com) : Effect of different solvents on total phenolics and antioxidant activity of extracts from Sargassum tenerrimum (J. Agardh, 1948). J Envir Biosci 2016, 30(2), 415-19.

Brown seaweed (Sargassum tenerrimum) was used to determine the total phenolic content (TPC) and - 409 - antioxidant activity using different extraction medium with concentrations ranging from 5% to 25% of seaweed extract. The proximate compositions including protein, ash, fat and carbohydrate of S. tenerrimum was 11.78%, 30.58%, 1.57% and 56.4, respectively. The values for TPC are concentration dependent of seaweed extract and increased significantly (p<60>0.05) from 5 to 25% irrespective of solvents. Nevertheless, the highest values of TPC and DPHH radical scavenging activity were recorded at 25% concentration in water extract of S. tenerrimum (0.179 mg GAE/ml of extract and 0.461 μM TE/ml of extract respectively) as compared to methanol as solvent (0.045 mg GAE/ml of extract and 0.213 μ TE/ml of extract respectively). High phenol content was significantly correlated with high antioxidant activity (p<60>0.05) in water extract. There was a positive correlation between concentration of different extracts with total phenolics and DPHH radical scavenging activity. This study concluded that water is found most suitable solvent for extraction of total phenolics from S. tenerrimum with high antioxidant activity compared with methanol which may be useful to develop a natural antioxidant for enhancing the shelf-life of food products as well as fulfil the high nutritional demand of fast growing world population.

5 tables, 24 ref

017358   Satheesh Raja S;Appa Rao V;Thamizhannal M; Narendra Babu R (Meat Science and Technology Dep, Madras Veterinary College, TANUVAS, Chennai-600 007, Email: drsatheeshtyke@gmail.com) : Development of PCR based protocol for detection of listeria monocytogenes from chicken meat. J Envir Biosci 2016, 30(2), 363-5.

A study was undertaken to develop a PCR protocol for detection of Listeria monocytogenes in chicken meat. Samples with OD ratio (260:280) between 1.7 and 1.9 were considered good in terms of concentration and purity were used for PCR amplification using genus-specific primers were designed by targeting the prfA gene for Listeria monocytogene. Electrophoresis of amplified PCR products and gel documentation revealed 290 bp in 2% Agarose. The PCR technique was standardized using the reference strains and the minimum detection level (sensitivity) by PCR for Listeria monocytogenes was found to be 0.1 ng. The developed PCR technique could detect Listeria monocytogenes upto 3 x 10⁴ CFU/ml of meat homogenate. Thus the developed PCR technique can be used as a rapid screening test for detection of Listeria monocytogenes from chicken meat within 24 hours.

3 illus, 1 table, 9 ref

017357   Sarwa K K;Mazumder B;Rudrapal M (Pharmaceutical Sciences Dep, Dibrugarh Univ, Dibrugarh-786 004, Email: rudrapal.m03@gmail.com) : Effect of extraction methods and long term storage on capsaicinoids content of Bhut Jolokia fruits. Indian J nat Prod Resour 2017, 8(1), 69-77.

The investigation aimed to study effect of different methods of extraction and long term storage on capsaicinoids content of dried fruits of Bhut Jolokia. The powdered fruits of Bhut Jolokia were extracted by percolation, Soxhlet, microwave, and ultrasonication extraction methods using acetone as solvent. The extraction efficiencies of these methods were evaluated in terms of percentage yield of capsaicinoids content. Results indicate that Soxhlet extraction is more efficient in yielding capsaicinoids content than the percolation method. The extraction efficiency of microwave and ultrasonication methods was observed to be more as compared to Soxhlation, with equivalent yields of capsaicinoids content in a short time and at low temperature. Further, it is reported that capsaicinoids content is appreciably increased after six months of storage in dark atmosphere. Results suggest that ultrasonication followed by microwave extraction can be adopted in basic laboratory set up or small industrial scale for the extraction of Bhut Jolokia fruits, which would yield higher content of capsaicinoids than that of Soxhlet and percolation methods at a reasonably low processing cost.The study on enhancement of capsaicinoids content of dried fruits during long term storage would be very much useful to continue this practice on a commercial scale to meet the increasing demand of Bhut Jolokia in the global market.

3 illus, 2 tables, 53 ref

017356   Ripnar C K;Hiremath U S;Anitha S (Food Science and Nutrition Dep, University of Agricultural Sciences, GKVK, Bangalore, Karnataka, Email: chrisripnar@gmail.com) : Development and nutrient analysis of cluster bean chocolate. Ecol Envir Conserv 2017, 23(1), 282-5.

Cluster bean or guar (Cyamopsis tetragonaloba) is a widely grown crop. It is draught hardy, deep rooted, summer annual legume. It is an important self-pollinated, multipurpose and restorative leguminous vegetable crop. It belongs to the tribe-Galagae (Indigoferae) of the Leguminosae family. Developing products from cluster bean is a way of consuming it especially for those not liking the taste of cluster bean and reason being that cluster bean is a perishable vegetable leading to a loss in procuring it. The objective of the study was to develop a product by incorporating cluster bean powder in chocolate, conduct sensory evaluation and conduct nutrient analysis of the developed product. Control chocolate sample scored the highest in all the sensory characteristics (Appearance-8.00, Texture-8.20, Colour-8.25, Flavor-8.10, Taste-8.35, Overall acceptability-8.20) followed by cluster bean chocolate-I (CBS-I) in which scores (Appearance-7.85, Texture-7.65, Colour-7.95, Flavour-7.45, Taste-7.60, Overall acceptability-7.70) were near to the scores of control sample. However, no significant difference was found in appearance and flavor of the variations. CBC-I was selected best and it was nutritionally analyzed. The proximate composition of cluster bean chocolate were moisture (5.0%), protein (6.42g), fat (35.30g), total ash (1.50g), crude fibre (0.86g), carbohydrates (50.92g), energy (547Kcal), calcium (200mg), iron (3g). Potassium was found to be high (4.42mg) but sodium was low (1.56mg). Total dietary fibre was 3.63g. Therefore, more specific research on chocolate should be conducted in order to support the studies so that proper discussion can be done.

3 tables, 8 ref

017355   Ranjana Devi Y;Chakma A;Yenkokpam S (Biochemistry Laboratory, College of Agricultural Engineering and Post Harvest Technology, Centr, Gangtok-737 135, Email: y_ranjana@yahoo.co.in) : Traditional wisdom of Meitei community regarding elimination of cynaogenic glycosides in bamboo shoot for products. Indian J Tradl Knowledge 2017, 16(3), 470-5.

Bamboo shoot is a wild food resource which is used as traditional delicacy by the ethnic people residing in Manipur, since time immemorial. They are consumed fresh, fermented or pickled. The preparation method of these food products is a traditional art which is handed over from generation to generation. Bamboo shoots are low in calories, high in dietary fibers and rich in various nutrients like protein, carbohydrates, amino acids, minerals, fat, sugar and inorganic salts, however, bamboo shoots are known to contain plant toxins (cyanogenic glycosides) which are harmful to human health. The paper documents the traditional methods used by the meitei community of Manipur for preparation of various bamboo shoot based food products and analysis of cyanide content in these food products.

4 illus, 21 ref

017354   Rana R K;Martolia R;Singh V (NO, ICAR-National Institute of Agricultural Economics and Policy Research, DPS Marg, Pusa, New Delhi-110 012, Email: rkrana2004@yahoo.com) : Trends in global potato Processing industry- evidence from patents analysis with special reference to chinese experience. Potato J 2017, 44(1), 37-44.

Potato has been considered as a serious food security option worldwide and about 15.5% of potato tubers are processed into various products. This study undertakes analysis of patents data for having insight into the direction and extent of global research on potato processing. North America has demonstrated that protection of intellectual properties create global businesses, however massive efforts from China in recent years indicate their gigantic future plans in potato processing. The study indicates that western developed world was skewed towards French fries and Potato Chips/ Crisps while China has - 407 - greater balance in their focus as Other Potato products, Dehydrated Products and Processing Machinery have also been adequately focussed.

2 illus, 4 tables, 28 ref

017353   Rai A K;Tamang J P (Botany Dep, School of Life Sciences, Sikkim Univ, Tadong 737102, Gangtok, Sikkim, Email: jyoti_tamang@hotmail.com) : Prevalence of staphylococcus and micrococcus in traditionally prepared meat products. J scient ind Res 2017, 76(6), 351-4.

Aerobic cocci from some of the ethnic meat products of the Eastern and the Western Himalayas were isolated and characterised. A total of 284 micrococcaceae were isolated from 68 samples of traditionally prepared meat products of different pockets of Sikkim and Uttarakhand in India. The occurrence of micrococcaceae was found at the level of 10⁵-10⁷ cfu/g. The total viable count in all the samples of meat products collected from different places of the Sikkim and Uttarakhand was ranging in between 10⁵-10⁹ cfu/g. Identification of the isolates revealed that about 91.0% of the total isolates were identified and characterized as Staphylococcus spp. and remaining 9.0% of the isolates were Micrococcus spp. in all the samples analysed.

4 tables, 19 ref

017352   Narsing Rao G;Balaswamy K;Srinivasulu K; Sulochanamma G;Venkateswaran G;Prabhakara Rao P G (NO, Council of Scientific and Industrial Research - Central Food Technolog, Resource Centre, Habshiguda, Uppal Road, Hyderabad-500 007, Email: rao.pamidighantam@gmail.com) : Development of an instant spice mix from gongura (Hibiscus cannabinus L.) for deep fat fried snacks and evaluation of its antioxidant activity. Indian J Tradl Knowledge 2017, , 490-7.

An instant spice mix based on Hibiscus cannabinus L. leaf (IGSM) for deep fat fried snacks was standardized and its chemical composition, antioxidant activity and storage stability was investigated. Dehydration of fresh Hibiscus cannabinus (gongura) and Mentha spicata (pudina) leaves yielded leaf powders of 13.28 and 9.78 %, respectively. The major ingredients of the standardized instant spice mix powders were gongura (25 %), pudina (12.5 %), pepper (15 %), salt and sugar were added for palatability. The spice mix is rich in dietary fibre (22.20 %) in which crude fiber is 10.82 %. Biologically active compounds such as polyphenols (1644 mg/100 gm) and ascorbic acid (9.48 mg/100 gm) were found in the spice mix. Essential amino acids were found to an extent of 42.12 and 42.62 gm/100 gm in gongura leaf powder and IGSM, respectively of which, leucine, lysine and phenylalanine were predominant. Inhibition of 2, 2-diphenyl-2-picrylhydrazyl by 50 % was observed at a concentration of 6 mg/ml. The ABTS radical inhibition assay was found to be high (89.2 %) at 1.2 mg/ml concentration. Sorption studies indicated that the instant spice mix was stable at room temperature with an initial moisture content 3.39 %, which equilibrated at 37 % relative humidity. The overall sensory quality of instant spice mix on deep fat fried snacks was 7.27 ± 0.47 during six months of storage.

2 illus, 5 tables, 36 ref

017351   Mahalaskar S R;Thorat S S;Deshmukh Y R (Food Science and Technology Dep, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri Tal.-Rahuri Dist-Ahmednagar-413 722, Email: mhalaskarsachin10@gmail.com) : Standardization of fermentation parameters for the production of food bio-colours through submerged bio-reactor fermentation. Ecol Envir Conserv 2017, 23(1), 211-16.

The toxicity problems caused by those of synthetic colours to the consumers have created a mounting interest towards natural colours. The food bio-colours are gaining importance and have become the focus of attention of many scientists all over the world. The feasibility for the production of food bio-colours by M. purpureus (MTCC 410) in submerged bio-reactor fermentation was investigated by optimizing the fermentation conditions. The higher yield of red, orange, yellow and total bio-colours were 50.43, 41.67, 7.00 and 99.50 OD Units/g dcm respectively achieved with submerged bioreactor fermentation at optimized process parameters including 400 rpm agitation speed, 30°C incubation temperature with aeration of 1.5 Lpm and an incubation period of 5 days by utilization of magnesium sulphate as a mineral source. The enhanced yield indicated that submerged bio-reactor fermentation process has good potentiality for the production of food bio-colours.

1 illus, 6 tables, 20 ref

017350   Kim J K;Lim H J;Kim M S;Choi S J;Kim M J;Kim C R;Shin D H;Shin E C (Food Science Dep, Gyeongnam National Univ of Science and Technology, Jinju 660-758, Email: eshin@gntech.ac.kr) : Responsive surface methodology optimizes extraction conditions of industrial by-products, Camellia japonica seed cake. Pharmacog Mag 2016, 12(47), 184-7.

The central nervous system is easily damaged by oxidative stress due to high oxygen consumption and poor defensive capacity. Hence, multiple studies have demonstrated that inhibiting oxidative stress-induced damage, through an antioxidant-rich diet, might be a reasonable approach to prevent neurodegenerative disease. In the present study, response surface methodology was utilized to optimize the extraction for neuro-protective constituents of Camellia japonica byproducts. Rat pheochromocytoma cells were used to evaluate protective potential of Camellia japonica byproducts. Optimum conditions were 33.84 min, 75.24%, and 75.82° for time, ethanol concentration and temperature. Further, we demonstrated that major organic acid contents were significantly impacted by the extraction conditions, which may explain varying magnitude of protective potential between fractions. Given the paucity of information in regards to defatted C. japonica seed cake and their health promoting potential, our results herein provide interesting preliminary data for utilization of this byproduct from oil processing in both academic and industrial applications.

1 illus, 2 tables, 15 ref

017349   Karthik B;Abraham R J J;Narendra Babu R;Appa Rao V (Livestock Products Technology Dep (Meat Science), Madras Veterinary Co, , Chennai, Tamilnadu-600 007, Email: drkarthiklpt@gmail.com) : Sensory and textural characteristics of emu [Dromaius novaehollandiae] and chicken [Gallus gallus Domesticus] cutlet. J Envir Biosci 2016, 30(2), 411-14.

A study was conducted to develop a novel value added emu meat cutlet and to compare it with chicken cutlet. The processed products were compared for its sensory characteristics viz. appearance, flavour, odour, juiciness, texture and overall acceptability by a specialized taste panel. The cooking yield, color by standard Hunter L*a*b* system and texture profile of the products were assessed. The results of the present study revealed that the sensory scores, instrumental colour and texture profile of the emu cutlet were superior when compared to chicken cutlet. High margin of profit to the tune of 100-120% could be obtained by value addition of emu meat.

1 illus, 4 tables, 18 ref

017348   Kadam B R;Ambadkar R K;Rathod K S;Gadekar Y (Livestock Products Technology Dep, Nagpur Veterinary College, Nagpur-400 006, Email: brkadam_vet@rediffmail.com) : High hydrostatic pressure: a novel non-thermal method for processing of foods of animal origin. J Envir Biosci 2016, 30(2), 397-403.

High hydrostatic pressure (HHP) processing has shown great potential in producing microbiologically safer products while maintaining the natural characteristics of the food items. Pressure ranging from 100 to 1200 MPa has been considered as effective to inactivate microorganisms including food-borne pathogens. In combination with other physical parameters HHP was useful in reducing the microbial contamination and self life extension of products. HHP denature proteins may provide interesting texture and technological properties to the products. High pressure is a promising technology for the processing of meat, especially low pressures (200 MPa) which can have positive effects on the color and texture of the product. HHP at pressures above 200 MPa induces strong modifications of protein solubility, meat colour and water holding capacity. This paper pinpoints the effect of HHP on composition as well as microbiological, physicochemical and sensory quality of livestock products.

40 ref

017347   Ilavarasan R;Abraham R J J (Livestock Products Technology (Meat Science) Dep, Madras Veterinary College, TANUVAS, Chennai-600 007, Email: drila05vet@gmail.com) : Amino acid, fatty acid and cholesterol content of south Indian cattle meat [Boss Indicus] as influenced by age at slaughter. J Envir Biosci 2016, 30(2), 457-60.

A study was undertaken on - 404 - the amino acid, fatty acid and cholesterol content of Kangayam cattle meat (Bos indicus) as influenced by age at slaughter. The Longissimus dorsi muscle was collected from these animals. Amino acid, fatty acid and cholesterol content of meat of two different age groups viz., young (12-18 months) and adult (above 3 years) were studied. The results obtained in this study indicated significant difference (P<60>0.05) in serine and highly significant difference (P<60>0.01) in arginine, histidine, isoleucine, leucine, lysine, phenylalanine, threonine, valine, alanine, aspartic acid, glutamic acid, glycine and tyrosine content between two age groups. The meat of young animals had significantly (P<60>0.01) lower palmitoleic and higher linoleic and ecosaptntaenoic acid content than adult. The meat of young animals had significantly (P<60>0.01) lower total saturated fatty acids and higher poly unsaturated fatty acids and P/S ratio than adult. The meat of young Kangayam cattle meat had significantly (P<60>0.01) lower cholesterol content than adult.

2 tables, 33 ref

017346   Hemalatha D;Keerthinarayana S (Civil Engineering Dep, S.A Engineering College, Thiruverkadu, Chennai-600 077, Email: hemabiot94@gmail.com) : Kinetic modelling of hybrid upflow anaerobic sludge blanket reactor in treatment of pulp and paper mill wastewater. Indian J chem Technol 2017, 24(3), 352-7.

Hybrid Upflow Anaerobic Sludge Blanket (HUASB) reactor filled with rumen liquid associated with cow-dung mixture (3:1) has been fabricated and tested for its performance on the removal of chemical oxygen demand (COD) with different operating conditions for the effluent of pulp and paper industry. The experimental procedure is carried out for a total period of 84 days by applying a COD (attained by trial and error method) range of 11312 kg COD/day in the influent with different Organic Loading Rate (OLR) and Hydraulic Loading Rate (HLR). To test the large scale application of the reactor, the initial COD concentration is not reduced from raw wastewater value. An efficiency of 85.6% was achieved with respect to COD removal during the study. Kinetic models are fitted to the data obtained and the best fit models are highlighted. Kinetic parameters like decay coefficient, first and second order rate constants, and yield coefficient are determined for the HUASB reactor.

6 illus, 2 tables, 20 ref

017345   Hassan M A;Chongtham B S;Martin Xavier K A; Balange A K (Post-Harvest Technology Dep, ICAR-Central Institute of Fisheries Education, Versova, Mumbai-400 061, Email: madam.hassan@gmail.com) : Effect of cryo-protectants on the quality of pangasius hypophthalmus mince during refrigeration storage. J Envir Biosci 2016, 30(2), 283-8.

Fresh Pangasius was used to prepare mince, treated with cryo-protectants and kept in refrigerator (3-5°C) upto 6 days for its shelf life study. Cryoprotectants i.e. 4% sucrose and 4% sorbitol with 0.2% STPP were mixed mince. The fish mince was examined for its quality with respect to pH, and other biochemical changes and compared with control throughout the refrigerated storage. From the results, it was observed that NPN, TVBN, FFA, PV and TBARS values increased significantly (p<60>0.05) in all samples during the refrigerated storage, irrespective of cryoprotectants treatment. Changes in whiteness, expressible moisture, gel strength SDS-PAGE and sensory evaluation results indicated that fish mince can be kept up to 3 days a refrigerated temperature and cryoprotectants had no significant effect on its quality improvement.

2 illus, 4 tables, 33 ref

017344   Fakheri F;Moghaddas J;Fereidoni S;Attar H (Member of Young Researchers and Elite Club, Islamic Azad Univ, Science and Research Branch, Tehran, Iran, Email: eng.fakheri@gmail.com) : Investigation of the effects of various parameters on mixing time in pilot stirred tank equipped single and dual rushton impeller. Indian J chem Technol 2017, 24(3), 344-51.

The optimum positions for the additive injection and probe location in a dual-Rushton stirred tank have been investigated using Response Surface Methodology. Therefore, by keeping these two parameters (probe location and additive injection point) fixed during consequent experiments, the single Rushton impeller has been compared with a dual Rushton impeller stirred tank. The results have shown that the mixing time for single impeller systems, is lower than that for - 403 - double impeller systems, so to obtain a lower mixing time in multi impeller systems, it is necessary to obtain the relation between the height of the liquid and the number of impellers. In the next part, the obtained mixing time is compared against simulation results and published data based on experimental works for a Rushton impeller in different configurations of a vessel. Also in this work the effects of superficial gas velocity and impeller rotational speed for both systems have been investigated.

5 illus, 5 tables, 34 ref

017343   Das S;Ghosh U (Food Technology & Biochemical Engineering Dep, Jadavpur Univ, Kolkota-700 032, Email: ughoshftbe@yahoo.co.in) : Optimization of process parameters by response surface methodology in fungal phytase production utilizing rice straw. Indian J Biochem Biophys 2016, 53(3-4), 144-50.

Towards value- added utilization of agricultural waste, in this study, we explored phytase production using rice straw as the substrate. We tried optimizing the process parameters for solid state production of phytase by Aspergillusniger NCIM 612 adopting response surface methodology (RSM). The interactions of glucose (% w/w), ammonium nitrate (% w/w), fermentation temperature (°) and an amount of substrate (g) were studied by Box-Behnken model to select and determine optimum levels. The model predicted 3.46% glucose, 0.93% ammonium nitrate, fermentation temperature 30.14° and 4.14 g substrate to be the best conditions for maximum phytase production of 136.988 U/gds. These conditions yielded 137±0.21 U/gds phytase, 1.29 fold enhancement over the conventional methods of phytase production.

3 illus, 5 tables, 24 ref

017342   Chongtham B S;Hassan M A;Venkateshwarlu G; Deshmukhe G;Xavier M;Balange A K (Post-Harvest Technology Dep, ICAR-Central Institute of Fisheries Education, Versova, Mumbai-400 061, Email: barusingh@yahoo.com) : Extruded snacks fortified with seaweed [Ulva Lactuca]: process optimization by response surface methodology. J Envir Biosci 2016, 30(2), 289-97.

In the present study, response surface methodology was employed to determine the best combination of extrusion process parameters for the production of an extruded snacks fortified with seaweed (Ulvalactuca). Feed moisture (10-15%), Ulva concentration (5-10>37>) and process temperature (130-150°C) were selected as the independent variables at three levels. The box-Behnken design was employed to study the linear, quadratic and interactive effect of these selected independent variables on responses variables viz. expandion ratio, porotity, bulk density and water solubility index (WSI). The predicted maximum or minimum values of most of the physical properties of extruded snacks considered in this study were having at feed moisture 11-12%, Ulvaconc. 6-8% and barrel temperature 135-140°C. The present investigation can be used to develop extruded snacks incorporated with seaweeds at optimized process conditions to improve the nutritive and functional value of extruded snacks.

4 illus, 6 tables, 38 ref

017341   Brar G S;Gill M I S;Arora N K;Dhaliwal H S (Fruit Science Dep, Punjab Agricultural University, Ludhiana-141 004, Email: misgill@pau.edu) : Performance of various table and processing grape varieties under subtropical conditions. Ecol Envir Conserv 2017, 23(1), 156-60.

Sixteen grape varieties were evaluated at Punjab Agricultural University, Ludhiana for their growth attributes, bunch characters, physical and chemical properties with the aim to identify most suitable variety for northern region having greater yield potential and improved fruit quality. Bud initiation was recorded earliest, i.e. 39 days after pruning in variety Beauty Seedless, while the variety A 47-1 took maximum time to bud burst (48 days after pruning). The highest fruitfulness (84.73%) and number of bunches (62.75/vine) were recorded in Punjab Purple (H-516). The minimum number of bunches (15.75/vine) was recorded in E 12-2. The significantly higher bunch weight (232.8 g) was recorded in H-144 whereas, it was minimum in E 12-2 (51.6 g). Highest TSS was found in Himrod (18.0%), while the minimum TSS was recorded in H-27 (12.4%). Highest acid content was recorded in H-27 (0.75%) and the lowest acidity percent was measured in Chardonnay, Merlot, Beauty Seedless, Cardinal and Himrod (0.48% each). The early ripening variety was Beauty Seedless (1st June) while Tannat and A 47-1 were found late ripen varieties. Based on growth and fruiting characteristics, the varieties Punjab Purple (H-516) and H-144 were found to be most promising under North Indian conditions.

4 tables, 9 ref

017340   Agarwal D;Srivastava A;Dalal P;Srivastava J K (Research Scholars Chemical engineering Dep, Ujjain Engineering College, Ujjain, Madhya Pradesh) : Bio-medical waste management of Ujjain city by on-site treatment of bio-degradable infectious waste by low cost technology. Int J chem Stud 2017, 5(4), 1-6.

Biomedical waste management is emerging as a serious topic not only for health care organizations but for the whole world too recently. According to the societies (who form the standards, rules & regulation for BMW Management) each and every health care facility should have a proper management method for their generated waste. The MoEF notified Bio-medical waste and handling rules 1998 in July 1998 and then modify them in 2016. According to these rules every hospital generating Bio-medical waste needs to set a requisite treatment facility nearby to ensure degradation of Bio-medical waste as the untreated Bio-medical waste should not be kept beyond 48 hours. In this research we try to elaborate the effects of Bio-medical waste and will also propose its on-site treatment techniques in various main hospitals of Ujjain city.

1 illus, 2 tables, 6 ref

016376   Sivaraman G K;Visnuvinayagam S;Jha A K;Renuka V;Remya S;Vanik D (NO, ICAR-Research Centre of Central Institute of Fisheries Technology, Matsyabhavan, Bhidia Plot, Veraval-362 269, Email: gkshivraman@gmail.com) : Assessment of microbial quality of fish processing industrial effluent in bar-mouth at Bhidia landing site, Varaval, Gujarat, India. J envir Biol 2016, 37(4), 537-41.

The present study was carried out to assess the microbial quality of fish processing industries effluent at Bhidia bar-mouth, Veraval, Gujarat during April, 2012 to March 2013. The total viable bacterial count (TVBC), total Enterobacteriaceae count, E. coli count (EC), Staphylococcus aureus - 360 - and Fecal Streptococcal count in effluent ranged from 3.0 x 10¹ to 6.8 x 10⁶, 9.0 x 10¹ to 2.9 x 10⁴, 0 to 0. 5 x 10⁴, 0 to 0. 4 x 10² and 0.3 x 10¹ to 0. 1 x 10⁴ cfu.ml^-1, respectively. Significantly higher load of TEC, E. coli, S. aureus, Fecal Streptococci, Total coliforms and Fecal coliforms were higher during summer whereas, TVBC was higher in the month of Sept.-Oct. Furthermore, the total coliform and fecal coliform counts were found to be higher with 1400+ /100 ml MPN value throughout the year of the study, except in the month of August. Overall occurrence of pathogenic strains of E. coli, S. aureus and Fecal streptococci were 41.67%, 25.00% and 66.67% respectively during this period. The antibiogram of the isolated E. coli isolates show that almost 50% were resistant to Cefazidime/ Clavulanic acid (CAC), Amoxyclav (AMC), Ciprofloxacin (CIF) and Ampicillin (AMP). The present study indicated that the effluent of fish processing industry was heavily contaminated with E. coli, S. aureus and Fecal Streptococci which confirmed improper treatment of fish processing effluent. Moreover, the precedence of antibiotic resistant E. coli may pose threat to public health safety.

2 tables, 26 ref