016375   Sardjono R E;Athiana A F;Gumilar G G; Rachmawati R (Chemistry Education Dep, Universitas Pendidikan Indonesia, Bandung, Indonesia, Email: ratnaeko@upi.edu) : Extraction of essential aroma compounds from several malodorous indonesian plants using simultaneous steam distillation-extraction. Asian J Chem 2017, 29(3), 679-82.

The research aim to extract and analyze composition and type of aroma compounds contained in essential oil from several malodorous Indonesian plants, namely noni fruits (Morinda citrifolia L.), jengkol beans (Archidendron pauciflorum), petai beans (Parkia speciosa) and sembukan leaves (Paederia foetida L.). Extraction was done by simultaneous steam distillation-extraction, using three different solvent, n-hexane, ethyl acetate and chloroform. The composition of essential aroma was determined by GC-MS. The results showed that ethyl octanoate and octanoic acid were the major component in noni fruits. 1,2,4-Trithiolane was found as major component in jengkol and petai beans. Isopropyl propanoate and 2,4-bis(1,1-dimethylethyl)phenol found as major component in sembukan leaves. This research showed that malodorous compound of noni fruits was fatty acid, while its of jengkol beans, petai beans and sembukan leaves was sulfur compounds. Solvents used influenced the composition of extracted aroma compounds significantly.

1 illus, 5 tables, 23 ref

016374   Rodrigues G M;Silva C (de Tecnologia Dep, Universidade Estadual de Maringa (UEM), A. Angelo Moreira da Fonseca 180, Umuarama, PR, 87506-370, Brazil, Email: camiladasilva.eq@gmail.com) : Determination of yield of enzymatic hydrolysis of vegetable oils by near-infrared spectroscopy. Asian J Chem 2017, 29(3), 571-5.

In this work, a rapid and environmental friendly method to evaluate the yield of hydrolysis - 359 - reactions of vegetable oils in relation to the production of free fatty acids is proposed, using near-infrared (NIR) spectroscopy and multivariate calibration. For calibration of the analytical method hydrolyzed samples of soybean oil with different free fatty acids contents were analyzed by partial least squares (PLS) regression. For the calibration and validation steps, values for root-mean-square error of 0.87 and 0.88, respectively were reported. The method was tested to predict the free fatty acids content in enzymatically hydrolyzed samples of different vegetable oils (soybean, macauba, sunflower and corn). It was observed from the results that the method presented is effective for predicting free fatty acids concentration in the range from 1.5 to 80.5 wt %, with prediction errors lower than 1.0 wt %. The correlation between the values observed for the reference methodology and those predicted by the NIR/PLS method presented coefficients of determination (R²) <62> 0.97 for the all oils studied, demonstrating the effectiveness of the method to assess the progress of hydrolysis of vegetable oils with different fatty acid profiles. The results obtained demonstrate that the proposed method can be employed for monitoring and rapid screening analysis of free fatty acid production by the hydrolysis of vegetable oils.

3 illus, 2 tables, 36 ref

016373   Pravesh;Madan V K;Singh S (Medicinal, Aromatic and Potential Crops Section, Old IATTE Building, Chaudhary Charan Singh Haryana Agricultural Univ, Hisar-125 004, Email: vikku60@gmail.com) : Variation in total phenolics, flavonoids and antioxidant activity among various solvent fractions of bark of babul (Acacia nilotica) using different extraction techniques. Asian J Chem 2017, 29(3), 641-6.

In present study, extraction techniques such as cold (mechanical shaking) and hot (Soxhlet) extraction were compared to evaluate their efficiency towards extraction of total phenolics and flavonoids. The bark of babul was extracted with methanol and further fractionated into various solvent fractions (viz. hexane, dichloromethane, chloroform, ethyl acetate and butanol). The methanol extract and its fractions were used for the estimation of total phenolics & flavonoids contents and for the evaluation of antioxidant activity by 2,2'-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity method. The methanol extract obtained by hot extraction technique possessed higher total phenolics and flavonoids contents i.e. 49.380 and 18.895 mg CE/g, respectively and also exhibited higher activity with IC50 value 67.7 μg/mL. Among various solvent fractions using both extraction techniques, ethyl acetate fraction contained highest amount of total phenolics (9.369 and 9.508 mg GAE/g) and flavonoids (3.229 and 3.786 mg CE/g) followed by butanol, residual aqueous, dichloromethane, chloroform and hexane fractions. Similarly, ethyl acetate fraction exhibited highest antioxidant activity (IC₅₀ 24.9 and 35.2 μg/mL) followed by butanol, residual aqueous/dichloromethane, chloroform and hexane fractions.

1 illus, 5 tables, 27 ref

016372   Pravesh;Madan V K;Jangra S S (Medicinal, Aromatic and Potential Crops Section, Old IATTE Building, Chaudhary Charan Singh Haryana Agriculturla Univ, Hisar-125 004, Email: vikku60@gmail.com) : Effect of extraction techniques on total - 358 - phenolics, flavonoids contents nd antioxidant activity of various solvent fractions of bark of arjun (Terminalia arjuna). Asian J Chem 2017, 29(3), 635-40.

The objective of the work was to investigate the effect of extraction techniques viz. cold (mechanical shaking) and hot (Soxhlet) on total phenolics and flavonoids as well as on the antioxidative potential of methanolic extracts of Terminalia arjuna bark and its fractions in solvents of different polarities. Results revealed that extract yield (12.623 g/100 g), total phenolics content (45.377 mg GAE/g), flavonoids content (15.071 mg CE/g) and DPPH free radical scavenging activity (IC₅₀: 134.8 μg/mL) were found to be higher in methanolic extract obtained by hot extraction technique in comparison to cold extraction technique. In various solvent fractions of methanolic extracts of bark of Arjun obtained by both extraction techniques, total phenolics and flavonoids contents were found to be highest in residual aqueous fraction followed by butanol, ethyl acetate, dichloromethane, chloroform and hexane fractions. The methanolic extracts obtained by both extraction techniques, ethyl acetate fraction exhibited the highest antioxidant activity followed by butanol, residual aqueous, chloroform, dichloromethane and hexane fractions.

1 illus, 5 tables, 22 ref

016371   Mahmood R;Thakur S;Rekha Rani;Singh B;Chandra R (NO, Sam Higginbottom Univ of Agriculture, Science and Technology, Allahabad, Uttar Pradesh) : Antioxidant and Vitamin C enrichment in sauce by admixture of tomato and bottle gourd. Pharma Innovation 2017, 6(7), 11-19.

Vegetables are important food group for Indians. Vegetable food group contributes indigestible fibre, vitamin and minerals such as calcium and Iron. It is also low in fat and has low calorific value. They are beneficial in maintaining acid-alkaline balance in body and thus can help to reduce the role of medicine for better of health. Bottle gourd is very useful for relief in urinary disorders. In cooked form, it is diuretic, sedative and antibilios. Tomato is the richest source of nutrients, dietary fibers antioxidant like lycopene and beta-carotene and the compounds that protect cells from cancer. Sauce from the blend of bottlegourd and tomato was prepared using different treatments (i.e. 50-50, 60-40, 70-30 and 80-20 as T₁, T₂, T₃ and T₄ respectively). The sample was analyzed for various sensorial (colour and appearance, consistency, flavor and overall acceptability), physic-chemical (total soluble solids, pH, acidity, moisture, ash, antioxidant, protein, vitamin C, fat) and microbial counts (standard plate count (SPC), yeast and moulds and coliforms). Physico-chemical analysis (total soluble solids, pH, acidity, moisture, ash, antioxidant, protein, vitamin C, fat) revealed that the sample T₁ differed significantly (P<60>0.05). The sensory evaluation (colour and appearance, consistency, flavor and overall acceptability) showed that the scores were highest in treatment T₁. It was observed that the good quality of sauce can be prepared by using bottlegourd and tomato in the ratio of 50:50. The anti-oxidant inhibition activity was found 78.32±0.18 % and Vitamin C was 29.3±0.21 mg/ml in optimized product T₁. In the microbiological analysis, it was found that the SPC (10^{3 cfu/ml) was lowest in T₁} while the yeast and moulds and coliforms count are found absent in all four treatments.

1 illus, 2 table, 51 ref

016370   Laskri N;Mizi A;Daas D;Nedjah N;Baccouche M (Laboratory of Physical Metallurghy and Property of Materials, Univ of Badji Mokhtar Annaba, Algeria, Email: laskri_n@yahoo.fr) : Biogas production from the anaerobic digestion of lignocellulosics wastes. Pollut Res 0000, 35(2), 247-52.

The objective of the present work is to study the influence of the pretreatment after conversion of the lingo cellulosic wastes to biogas. Laboratory scale digesters of 1 L capacity were used and fed with the rumen of the camel as the substrate, in a batch reactor for a retention period more than 100 days at mesophilic temperature. During the course of experiment, pH, temperature and biogas production were monitored daily. This substrate was digested at different temperatures: 24°C, 30°C and 37°C in batch anaerobic digester. The results indicated that the generation of biogas was higher at higher temperature. We also studied the influence of the concentration of the substrate on the biogas production. The pH favorable to improve the yield of biogas production is between 6 and 7.5. We also found that the highest biogas yield was observed for 1.0 mm particle diameter size of the rumen.

7 illus, 2 tables, 18 ref

016369   Kothakota A;Pandey J P;Ahmad A H;Anil Kumar; Ahmad W (Poste Harvest Process & Food Engineering Dep, College of Technology, G.B. Pant Unuiv of Agriculture and Technology, Pantnagar-263 145, Email: kothakotaanjanikumar23@gmail.com) : Determination and optimization of vitamin B complex in xylanase enzyme treated polished rice by response surface mthodology. J envir Biol 2016, 37(4), 543-50.

The present study provides information about the concentrations of Vitamin B (thiamine, riboflavin, pyridoxine and niacin) in polished brown rice treated with xylanase. Xylanase enzyme was produced from Aspergillus awamori MTCC 9166. Brown rice was treated with 60-100% enzyme (40ml of buffer -undiluted) for 30 to150 min (with variation of 30min) at 30°C to 50°C (with variation of 5°C) to attain a saturated moisture level of 35.5 g100^-1g. The enzyme acted upon selective degradation (polishing time 10-50 sec) of bran layer facilitating retention of more vital nutrients along with the vitamins. Vitamin B content, detected through HPLC and optimized by response surface methodology (RSM) with central composite design (CCRD), demonstrated that selective degradation of bran layers for polished rice facilitated increase of thiamine (57%), riboflavin (48%), pyridoxine (90%) and niacin (55%) concentration in bio polished rice over normally milled rice.Enzyme treated bio-polished rice was considered to be better source of vitamin B complex than mechanically milled rice, hence more nutritionally efficacious.

2 illus, 4 tables, 25 ref

016368   Danquah-Amoah A;Morya S (Molecular and Cellular Engineering Dep, Jacob Institute of Biotechnology and Bioengineering, Sam Higginbottom, Nani, Allahabad, Uttar Pradesh) : Application of nanotechnology in bioengineering industry and its potencial hazards to human helath and the environment. Pharma Innovation 2017, 6(7), 49-53.

Nanotechnology is regarded as one of the most transformative technology of 21st century, which has potential to upgrade scientific innovation while tremendously giving - 356 - advantage to the society. Bioengineering is the application of the life sciences, physical sciences, mathematics and engineering principles to define and solve problems in biology, medicine, health care and other fields. Bioengineering is a relatively new discipline that combines many aspects of traditional engineering fields such as chemical, electrical and mechanical engineering. Examples of bioengineering includes, artificial hips, knees and other joints ultrasound, MRI and other medical imaging techniques, using engineered organisms for chemical, food and pharmaceutical manufacturing industry. The applications of nanotechnology in bioengineering sector are safety (e.g., detection of pathogens in food), food security (e.g., intelligent, active, and smart packaging systems), food processing (e.g., encapsulation of flavor or odor enhancer; food textural or quality improvement; new gelation or viscofying agents). Nano-enabled materials (NEMs) are manufactured with dimension of less than 100 nm. The use of these nano-enabled materials (NEMs) in food contact substances is considered to improve functionality of food product. Nano-enabled materials (NEMs) are desirable for food packaging application due to increased surface reactivity and dispersibility. However, various studies shows that various nano-particles like nanocellulose, nanosilver etc. migrating out of packaging material at low levels and can cause health risks to consumers. Hence, it is necessary to research in this area to adequately characterize potential human hazards and risk associated with nanotechnology to human exposure, despite is immerse benefits to human health.

1 illus, 62 ref

016367   Asrey R;Sagar V R;Kumar K;Sharma S (Food Science and Postharvest Technology Div, Indian Agricultural Research Institute, New Delhi-110 012, Email: ramasrey@iari.res.in) : Varietal response of exogenous ethylene application on fruit quality and storage life of mango (Mangifera indica L.). J scient ind Res 2017, 76(5), 294-8.

Physiologically mature freshly harvested Dashehari, Chausa and Langra mango fruits were subjected to 100 ppm ethylene dosing for 24 hours in a ripening chamber maintained with 24 ± 2° temperatures, 95% relative humidity. After 48 hours holding in chamber, ripened fruits were taken out and stored at ambient condition (25 ± 2°, 85 ± 5% RH) for 8 days. Dashehari reached to optimum soft eating stage on the 4th days after ethylene dosing. Chausa and Langra reached at optimum ripening stage on 6th day, while Dashehari spoiled and could not be stored further. Chausa and Langra lasted up to 8 days in storage, while their response to ethylene was found different. Ethylene evolution peak was observed maximum (1.81 μl C₂H₄ kg^-1 h^-1) in Dashehari and lowest (0.40 μl C₂H₄ kg^-1 h-1) in Langra on 4th day of storage. Climacteric peak was declined on 8th day and lowest peak (0.31 μl C₂H₄ kg^-1 h-1) was noticed in Langra fruits closely followed by Chausa. Finally we found ethylene sensitivity of these three varieties as Dashehari <60> Chausa <60> Langra.

4 illus, 1 table, 18 ref

016366   Allotey J;Randome I;Mpuchane S;Gashe B; Matsheka M;Coetzee S;Khonga E (Biological Science, Faculty of Science Dep, Botswana Univ, Gaborone, Botswana, Email: aloteyj@mopipi.ub.bw) : Insect infestation of biltong, A salted dried meat product consumed in Botswana. J appl Zool Res 2017, 28(1), 27-36.

A survey of home and commercial biltong in Botswana showed that hidden infestation by insects undetected before storage affects the quality of biltong. Seventy-nine (79) samples; made up of sixty-one (61) commercial biltong (cb) and eighteen (18) home biltong (hb) were stored under ambient laboratory conditions (temperature range 25 to 30° C, relative humidity range 45 - 70%) for a period of 3, 6 and 12 months duration; during which samples were examined for hidden infestation. At the end of 3, 6 and 12 months, insect infestation of all the samples was 8.9%, 17.7% and 68.4%, respectively. The incidence of species after 3 months was: Dermestes maculatus (5.1%), Stegobium paniceum (2.5%), Tribolium confusum (2.5%), Calliphora sp. (2.5%), Oryzaephilus surinamensis (1.3%), and Liposcelis sp. (1.3%). Species predominance in the infested samples was: Liposcelis sp. (44.5%)(cb); S. paniceum (20%)(cb); D. maculatus (16%)(hb); Acarus siro (15.5%)(cb); Calliphora sp. (2%)(c/hb); T. confusum (1)(cb) and O. surinamensis (1)(cb). After 6 months, D. maculatus was the predominant species (96.6%), caused 72.1% wt. loss, and average feeding residue of 102.9g. It completely destroyed the food product. The weight loss caused by the remaining infesting species was less than 1 % i.e. Crematogaster sp.(0.24%), Plodia interpunctella (0.62%), Necrobia rufipes (0.05%) and S. paniceum (0.03%); causing damage to the food product. The - 355 - incidence of the species in all the samples was: D. maculatus (7.6 %)(cb/hb); Crematogaster sp. (7.6%)(cb/hb); P. interpunctella (7.6 %)(cb/hb); N. rufipes (2.5)(hb); S. paniceum (1.3)(cb) and Bracon hebetor (1.3)(hb). The total average number of insects in all samples was 229. After 12 months of storage, incidence of the species present was: P. interpunctella (40%)(cb/hb); T. confusum (20%)(cb); D. maculatus (12.9%)(cb/hb); Crematogaster sp. (11.7%)(cb); S. paniceum (7.1%)(cb); Lasioderma serricorne (4.7%)(cb/hb); Callosobruchus maculatus (2.4%)(cb) and O. surinamensis (1.2%)(hb). The predominant species were: S. paniceum (49.8%), P. interpunctella (14.1%), T. confusum (13.5%), Crematogaster sp. (12.1%), L. serricorne (5.4%), D. maculatus (4.4%), C. maculatus (0.6%) and O. surinamensis (0.07%). Even though S. paniceum was the predominant species in commercial biltong, P. interpunctella had the highest per cent incidence in both commercial and home biltong samples. The total insect counts in infested samples were 200 (3 months), 1144 (6 months) and 1452 (12 months); indicating increase in insect numbers with longer storage period. Symptoms of biltong damage over the period have been given. Hidden infestation undetected during storage of biltong could create infestation problem.

2 illus, 4 table, 17 ref

016365   Ahmad M A;Mohammad A W;Yaw T C S;Abdullah L C (Chemical and Environmental Engineering Dep, Faculty of Engineering, Putra Malaysia Univ, 43400 Serangor, Malaysia, Email: amlamptey@ug.edu.gh) : Effects of organo-floc as natural coagulant on posttreatment of ultrafiltration membrane. Pollut Res 2016, 35(2), 415-21.

Membrane cleaning is necessary in order to restore the performance of the membrane. However, the cleaning water after membrane cleaning has become the secondary waste effluent which contains particulates resulting from membrane fouling, membrane pretreatment and feed concentration. In this work, coagulation method was selected as a post-treatment of UF membrane after treating palm oil mill effluent (POME). The application of organo- floc (natural coagulant) as a primary coagulant were studied and compared with aluminum sulphate. The performances of the post-treatment were investigated by the effects of chemical oxygen demand (COD), total suspended solid (TSS) and color removal. The optimization of coagulant process using organo-floc was conducted using central composite design (CCD) in the response surface methodology (RSM).

5 illus, 7 tables, 28 ref

016364   Agarwal M;Singh S S;Ashotosh K (NO, Warner College of Dairy Technology, SHUATS, Naini, Allahabad) : Developement and quality assessment of mulitgrain bread prepared by using wheat flour, buck wheat flour and pearl millet flour. Pharma Innovation 2017, 6(6), 40-3.

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 manly prepared from wheat as its main ingredient. Bread is widely consumed and is an ideal vehicle for functional delivery. The aim of prepared bread by this work was to develop buckwheat and pearl millet flour based multigrain bread. The use of wheat flour, buck wheat flour and pearl millet flour blends as a source of high protein, fat and low gluten content in production of multigrain bread was studied. The flour blends of wheat, buck wheat and pearl millet were composites at replacement levels of 85:15:5 (T₁), 80:15:5 (T2), 75:20:5 (T₃), % while the wheat flour bread 100:00:00 (T₀) served as control bread. Various texture profile analysis parameters were analyzed by two way ANOVA to obtained a predicted optimum result Prepared bread was subjected to - 354 - chemical, microbial, sensory and rheological analysis to evaluate the suitability of breads were T₃ protein (15.61%), fat (5.19%), ash (4.29%), moisture (32.18%) and carbohydrate (42.72%) as comparable to control without adversely affecting the sensory parameters. Based on the result it was indicated that beneficial components of buck wheat and pearl millet made them more favorable choice for food technologist to develop multigrain bread especially for celiac disease.

1 table, 13 ref

015432   Mhalaskar S R;Thorat S S;Deshmukh Y R (Food Science & Techn. Dep, P.G. Institite, M.P. Krish Vidyapeeth, Rahuri-413 722, Email: mhalaskarsachin10@gmail.com) : Corn meal - a novel - 343 - substrate for the production of food bio-colours through solid state fermentation. Green Fmg 2017, 8(1), 178-82.

The food bio-colours are gaining importance and have become the focus of attention of many scientists all over the world. The feasibility of corn meal as a substrate for production of food bio-colours by Monascus purpureus (MTCC 410) in solid state fermentation was investigated to optimize the fermentation conditions. The higher yield of red, orange and yellow bio-colours were 90.34, 46.59 and 33.52 OD Units/g dms achieved respectively with corn meal at optimized process parameters including 70% (w/v) initial moisture content, 0.2-0.3 mm particle size, pH 6, temperature 30°C, inoculation with 4% (spore suspension) of 6 days old and an incubation period of 9 days by utilization of glucose (3% w/w) and yeast extract (1% w/w) as a carbon and nitrogen source respectively. The enhanced yield of bio-colours indicated that corn meal has good potentiality to be used as a substrate for the production of food bio-colours through solid state fermentation.

4 tables, 26 ref

015431   Jain A;Sharma S R;Mittal T C;Gupta S K (Processing & Food Engineering Dep, College of Agricultural Engineering and Technology, Punjab Agricultur, Ludhiana-141 004, Email: skgupta@pau.edu) : Selection of appropriate packaging film for modified atmosphere packaging of okra. Green Fmg 2017, 8(1), 250-3.

Respiration rate assessment is a necessary process for the creation of a modified atmosphere for the successful post-harvest storage of fruits and vegetables. The study was undertaken on okra (Abelmoschus esculentus L.) for the selection of appropriate polymeric film of desired physical and gas exchange characteristics. Permeabilities of different polymeric films of variable thickness commercially available were matched with respiration rates of okra at different temperatures. The respiration rate of fresh okra were measured under ambient conditions (32.7±2.5°C, 72±5% RH) and low temperature conditions (10±0.5°C, 95% RH) using closed system approach. By comparing the values of required permeabilities with those of commercially available films viz., LDPE, HDPE and PP; it was found that all the films had lower permeabilities than the required. Out of all the films, LDPE film had the highest permeability. So LDPE film with perforations was selected for packaging okra pods under ambient conditions (32.7±2.5°C, 72±5% RH) and low temperature conditions (10±0.5°C, 95% RH).

2 illus, 7 tables, 5 ref

015430   Dhinesh Kumar V;Ramasamyb D;Joyner J C J (Food Science and Technology Dep, College of Food and Dairy Technology, Chennai-600 052, Email: dhineshfpe@gmail.com) : Physico-chemical properties and antioxidant activities of pomegranate fruit of different cultivars grown in India. Green Fmg 2017, 8(1), 232-6.

In this study, the physical and chemical properties of three locally grown pomegranate fruit cultivars relevant for post-harvest handling and processing were determined. Significant differences in fruit size and skin colour, aril size and colour, juice content and titrable acidity were found among the cultivars. The fruit weight, fruit length, fruit diameter, skin thickness, aril percentage, and juice percentage were within the range of 235.10-292.64 g, 59.04-75.09 mm, 75.9-86.2 mm, 2.85-4.70 mm, 26.3-61.9%, and 60.08-64.6%, respectively. Total soluble solid content varied from 14.08 to 15.77°Brix, pH values from 3.34 to 3.66, titratable acidity from 0.24 to 0.37 g/100 g fresh weight, total sugars content from 11.3 to 14.88 g/100 g fresh weight, total anthocyanins content from 15.53 to 27.73 mg/100 g fresh weight, ascorbic acid from 9.78 to 12.21 mg/100 g fresh weight, and total phenolics from 289.4 to 454.63 mg/100 g fresh weight. The antioxidant activity of pomegranate juice, as determined by the 1,1-diphenyl-2-picrylhydrazyl assays, was between 46.03 and 72.97%. These results demonstrated that the cultivar is the main factor determining the physico-chemical properties and antioxidant activities in pomegranates.

4 tables, 25 ref

015429   Chakraborty P;Chakraborty N;Bhattacharyya D K;Ghosh M (School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Shibpur) : Effect of tamarind kernel powder incorporation in property and quality aspects of biscuit, bread and cake making. Archiv appl Sci Res 2016, 8(1), 30-9.

The work investigates utilization of Tamarind kernel powder for preparation of baked food products like biscuit, bread and cake. Research has shown that tamarind seed is an under-utilized seed in food industry; despite having immense nutritional properties its use has been found mainly in textile and paper industries and as adhesives due to its high gelling/ gum like property. In rural areas it has been consumed by roasting after de-hulling, which resembles ground nut in terms of flavor as well as appearance. Based on this information TKP has been used as an alternative source of flour and blended with wheat flour to prepare baked food products. Physicochemical properties of these newly formed food products have been assessed. Biscuits were analyzed for width, thickness and spread factor which revealed notable change with incorporation of TKP. Bread samples were also subjected to physical analysis like weight, volume, specific volume index and width to height ratio. Cake batters were analyzed for pH and specific gravity. Protein content of biscuits ranged between 13-14gm/100gm, of bread was in the range of 15-16gm/100 gm and that of cake was about 9.2 to 9.8%. Shelf life studies in terms of acid values and peroxide values of the extracted oil of biscuit samples were determined for two months. Both the acid value and peroxide values were within acceptable range after a month, however, peroxide value increased slightly in the second month. Staleness of bread was also reported during storage of 24 h, 48 h and 72 h. A control has been made and compared with each set of these newly developed products. Antioxidant studies of the products showed improved results. The analysis and sensory evaluation showed acceptable results.

2 illus, 12 tables, 32 ref

014479   Yaman H;Coskun H (Gastronomy and Culinary Arts Dep, Abant Izzet Baysal Univ, Bolu, Turkey, Email: hulyayaman@ibu.edu.tr) : Optimization of production technology of kes for pasta. Indian J Dairy Sci 2017, 70(2), 167-77.

Kes, produced by salting and drying of yoghurt, is one of the traditional dairy products common in different parts of Turkey. By the aim of reduction of the salt content, each production step of traditional process was optimized seperately and the changes during four months storage were examined. In optimization study, pH degrees of yoghurts were determined by pre-trials, rapid straining of yoghurt was carried out by centrifugator, ideal salt content were adjusted, and the most suitable drying parameters were defined respectively. According to pre-trial results, pH 4.0 x 600 revolution/90 minutes and pH 4.6 (with heating process) x 600 revolution /60 minutes were found suitable for strained yoghurt production, 3% of added salt by weight were provided the desired textural structure and 25°C temperature and 1.50 m/s flow rate were observed as ideal for drying. Chemical properties indicated a slight increment whereas microbiological count results displayed a small reduction during storage time. Volatile compunds profile were changed slightly during storage. Consequently salt content of Kes was decreased from 15% to 5% and the production process were decreased from 60 days to 8 days approximately compared to traditional one by changing production technology.

3 illus, 4 tables, 37 ref

014478   Yadav R;Prasad S;Singh S K;Vijay V;Sabu T; Lama S;Pawan Kumar;Sandesh J;Thakur A;Ramawat N (Amity Institute of Organic Agriculture, Amity University, Noida, Uttar Pradesh) : Bio-management of sugarcane aphid Melanaphis sacchari (Z.) in sorghum. Pl Archs 2016, 16(2), 559-62.

Sugarcane aphid Melanaphis sacchari is a harmful aphid affecting sorghum and causes direct damage by reducing plant vigor, sap sucking and indirect damage by being a vector of various viral diseases. The laboratory experiment was carried out during September 2015 in the laboratory of Amity Institute of Organic Agriculture, Amity University, Noida (Uttar Pradesh), India. The botanical extracts of plants include Neem (Azadirachta indica), Jatropa (Jatropha curcas), Amla (Emblica officinalis L) and Drum stick (Moringa olifera L) in a randomized block design (RBD) were tested against aphid of sorghum. From the observation, it was concluded that all the treatments showed repellent characteristics against aphids and prevented them from feeding. After 14 days, it was observed that Amla + Neel oil and Amla + Neem oil + water revealed the maximum significant increase in reduction of aphid population showing 96.70% mortality rate and minimum mortality rate was recorded in combination with Drumstick + Neem + water showing 65% of mortality rate. In both concentrated and diluted formulations, the highest mortality and control efficiency rate was shown by combination of Amla + Neem application followed by combination of Drumstick + Neem application and the lowest mortality and control efficiency was shown in combination of Amla + Drumstick + Jatropha. Due to lack of organic management practices available, use of natural insecticides have been the objective of research and these extracts have promised a solution.

2 illus, 2 tables, 15 ref

014477   Vishal Kumar;Singh S;Singh B R;Chandra S; Samsher (Agricultural Engineering and Food Technology Dep, Sardar Vallabhbhai Patel Univ of Agriculture and Technology, Meerut-250 110, Email: vishalkumarsingh129@gmail.com) : Effect of cabinet tray dryer on tomato (Lycopersicon esculentum) slices during drying process and storage study of dehydrated tomato powder. J appl nat Sci 2016, 8(3), 1157-63.

The effected dehydrated tomato (Lycopersicon Esculentum) samples determining by acidity, pH, ascorbic acid, lycopene content and microbial growth. The highest acidity value 7.42 of untreated samples (4mm) in LDPE packaging material and 8.12 of untreated samples (8 mm) in aluminum foil packaging and the lowest pH value 2.05 of untreated samples (6mm) in LDPE packaging material and 2.07 of untreated samples (8 mm) in aluminum foil package under cabinet tray dryer (65 0C) after 120 days. The lowest lycopene content value 50.71 of untreated sam-ples (6 mm) in LDPE packaging material and 60.24 of untreated samples (4 mm) in aluminum foil packaging under cabinet tray dryer at 65 0C after 120 days. The lowest vitamin C value 8.54 of untreated samples (4mm) in LDPE packaging and 9.50 of untreated samples (6 mm) in aluminum foil packaging under cabinet tray dryer after 120 days. We can see that microbial growth not detect in the starting 30 days but after one month we can easily see microbial growth. When considering growth rates of microbial pathogens, in addition to temperature, time is a critical consideration. Food producers or manufacturers address the concept of time as it relates to microbial growth when a product's shelf life is determined. The highest microbial growth 4.55x102 of untreated samples (6mm) in LDPE pack-aging and 4.49x102 of untreated samples (8 mm) in aluminum foil packaging under cabinet tray dryer after 120 days.

1 illus, 10 tables, 15 ref

014476   Thakur K S;Dhaygude G S;Sharma A (Food Science and Technology (FST) Dep, Dr Yashwant SinghParmar Univ of Horticulture and Forestry, Nauni, Solan-173 230, Email: anshufst1989@gmail.com) : Development of cultivated and wild pomegranate mixed fruit jelly and its quality evaluation during - 420 - storage. J appl nat Sci 2017, 9(1), 587-92.

The present study was undertaken for the development of jelly from cultivated and wild pomegranate fruit juice mix and its quality evaluation during storage of six months. A product with 55% mixed fruit juice content (cultivated and wild pomegranate juice in 80:20 ratio) with 45% sugar was found to be the best on the basis of sensory analysis of prepared jelly. Jelly could safely be stored for a period of half year under both the ambient and refrigerated conditions without much change in its various chemical attributes viz., total soluble solids (TSS), titratable acidity, ascorbic acid, anthocyanins, pectin, total phenolics and sensory quality characteristics viz., colour, texture, flavour and overall acceptability. However, the changes in the quality characteristics of the jelly were slower in refrigerated storage conditions as compared to ambient conditions. Under refrigerated conditions, changes in TSS from 67.00 to 67.36 °B, titratable acidity from 0.75 to 0.71%, ascorbic acid from 9.18 to 7.35 mg/100 g, anthocyanins from 11.34 to 10.17 mg/100 g and total phenols from 63.10 to 60.06 mg/100 g were observed after 6 months of storage. Both the packaging material viz., polyethylene terephthalate (PET) and glass jars were found suitable with comparatively slower changes occurring in glass jars under refrigerated conditions.

4 illus, 8 tables, 26 ref

014475   Singh S;Verma A;Bala N (Foods and Nutrition Dep, SHIATS, Allahabad-211 007, Email: singh.shikha489@gmail.com) : Sensory and nutritional evaluation of unleavened flat bread prepared by multigrain flour mixture. J appl nat Sci 2016, 8(3), 1168-71.

The present study was undertaken to develop the value added food product using multigrain flour mixture and to assess its sensory and nutritional composition of unleavened flat bread (Chapatti). It was standardized as Control (T0). Along with control; three variations of Chapatti were prepared by replacing wheat flour with different ratio of multigrain flour mixture which referred as T1, T2, T3 and T4 respectively. They were tested for different attrib-utes (Taste and Flavour, Colour and Appearance, Body and Texture and Overall Acceptability). A food composition table given by Gopalan, et.al, 2007 was used to determine the nutritional composition of Chapatti. Appropriate statis-tical technique was opted for the analysis. The result revealed that the T1 (8.05±0.00) was found most acceptable with regards to its sensory attributes followed by T0 (7.70±0.42), T2 (7.55±0.08), T3 (7.22±0.98) and T4 (6.64±0.46) respectively. Energy (ranging from 388-436 Kcal), Protein (ranging from 22-28 g), fat (ranging from 13-21 g), cal-cium (ranging from145-192 mg), phosphorus (ranging from 466-501 mg), fiber (ranging from 3-4g) and iron (ranging from 6-7 mg) were increased in treatments as compared to control except carbohydrate. Thus, it can be concluded that value added product has good organoleptic and nutritional quality.

1 illus, 2 tables, 12 ref

014474   Rehal J;Jyot Kaur G;Bons H K (Food Science and Technology Dep, Punjab Agricultural Univ, Ludhiana-141 004, Email: jagbir@pau.edu) : Physico-mechanical properties of W. murcott mandarin. J appl nat Sci 2017, 9(1), 80-4.

The post-harvest physico-mechanical properties of fruits is important in adoption and design of varioushandling, packaging, storage and transportation systems. These are important for sizing and grading the fruit beforemarketing as well as demarcate their end use. Geometric, gravimetric and textural properties were determined forthe fresh samples of W. Murcott mandarin. The results show that W. Murcottfruit diameter varies from 81.82-68.97mm, equatorial length varies from 86.51-68.43 mm, and length varies from 61.33-52.08 mm. The specific mean areais 57.591 with the sphericity of 0.90. The L, a, b values were 53.37, 42.9 and 49.68 respectively. The firmness variedfrom 1.351-1.650 kgf. These physical attributes can be taken into consideration while designing the grading andprocessing equipment.

3 illus, 3 tables, 19 ref

014473   Raja F;Arvind Kumar;Tanwar T;Kamal S B (Livestock Products Technology Div, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir Un, Jammu-180 009, Email: drarvindlpt@gmail.com) : Oxidative stability and storage quality of Mentha longifolia L. extract fortified fish nuggets at refrigeration temperature. J appl nat Sci 2017, 9(1), 298-304.

The present study was experimented to explore antioxidant potential of herb viz. M. longifolia L. inelongating the shelf life of emulsion based fish product. Since the fish meat product contain excessive amount ofprotein and fat which are vulnerable to spoilage due to proteolysis and lipolysis. Therefore fish nuggets incorporated with 0% (Control), 1%, 2%, and 3% of M. longifolia L. extract along with control was studied to explore the potential of Artemisia nilagiricaL. on oxidative stability and storage of aerobically packaged fish nuggets at refrigeration temp on 0,7,14 and 21st day. Aqueous ethanolic extract of M. longifolia L. was prepared and incorporated in fish nuggets.Fish nuggets prepared with M. longifolia L. (1%) extract were recorded to be the best among all based on varioussensory attributes with overall acceptability of 7.76±0.19. Extract of M. longifolia L. fortified fish nuggets were safefor human consumption till 21st day of refrigeration (4±1)°C storage under aerobically packaging on the basis of TBAvalue, FFA value, microbiological profile and sensory evaluation. The pH, TBA, FFA, total plate count, yeast andmould count were recorded to 6.49±0.008, 0.825±0.0012, 0.320±0.0005, 4.35±0.010, 1.26±0.013 and - 419 - 2.20±0.008respectively, and were found within acceptable range on 21st day of refrigeration storage. Thus, it can be interpretedthat 1% aqueous ethanolic extracts of M. longifoliacan be utilized in enhancing the shelf-life and improving the sensoryscores of fish nuggets.

5 tables, 31 ref

014472   Pradeep Kumar;Thakur N S (Food Science and Technology (FST) Dep, Dr Yashwant Singh Parmar Univ of Horticulture and Forestry, Nauni, Solan-173 230, Email: pradeep6751@gmail.com) : Studies on changes in quality characteristics of Indian horse chestnut (Aesculus indica Colebr.) flour during storage. J appl nat Sci 2017, 9(1), 445-50.

Indian horse chestnut (Aesculus indica Colebr.) is a rich source of starch but contains toxic compound known as saponins which makes it bitter and unsuitable for edible purposes. To exploit the starch source for edible purpose first of all the saponins were removed to a acceptable limit by pretreating the crushed mass of Indian horse chestnut as suggested earlier. Edible mass of Indian horse chestnut was dried and milled into flour and packed in different packaging materials and further stored under refrigerated (4-7°C) and ambient (18-25°C) storage conditions for 6 months. The flour packed in aluminium laminated pouches and stored under refrigerated condition showed minimum increase in physico-chemical and rheological characteristics like moisture content (6.49%), water activity (0.155), reducing sugars (1.72%) and retained highest amounts of total solids (93.50%), total sugars (3.75%), starch (63.89%), ash (2.36%), proteins (102.23 mg/100g) along with oil absorption capacity (1.54 ml/g), water absorption capacity (4.44 ml/g) and bulk density (0.635 g/ml). The sensory characteristics scores like colour (7.60), taste (7.25), aroma (6.88), texture (6.87) and overall acceptability (7.08) were retained highest in this packaging material as compared to others.

1 illus, 17 ref

014471   Patra F;Duary R;Ganguly S;Das A (NO, Mansinhbhai Institute of Dairy & Food Technology, Audhsagar Dairy cam, Mehsana, Gujarat-384 004, Email: amifalguni@yahoo.com) : Engineering probiotics and pharmabiotics: application in therapeutics and prophylaxis. Indian J Dairy Sci 2017, 70(2), 137-44.

Probiotics are defined as "live microorganisms which when administered in adequate amounts confer a health benefit to the host" (FAO & WHO). Pharmabiotics is a generic term to encompass any form of therapeutic exploitation of the commensal flora, including the use of live probiotic bacteria, probiotic-derived biologically active metabolites, or genetically modified commensal bacteria. Many potentially beneficial probiotics often prove to be physiologically fragile; thereby limiting their clinical applications. Probiotics actions are also not specific in targeting particular pathogens. The concept of genetic engineering seeks to attain this goal, ultimately leading to the development of improved robust probiotic strains for application in therapeutics and prophylaxis. Engineered probiotics and pharmabiotics have been designed to improve storage and delivery in food and other matrices, for improvement of host persistence. Genetic engineering also enabled development of 'Designer probiotics' against enteric pathogens like E. coli, Salmonella, Helicobacter pylori etc., anti-infectives against e.g., HIV, vaginitis, dental caries. Antigens and interleukins are also expressed to combat against IBD/IBS, type I allergy etc. Use of engineered probiotics to deliver therapeutic or prophylactic molecules to the mucosal membrane is recent development in this area. Although there are several advantages, use of designer probiotics raises many questions and concerns as they are GMO. As a phase 1 clinical trial using a genetically engineered Lactococcus lactis has been done for treatment of IBD, engineered probiotics and pharmabiotics appear to be an real - 418 - alternatives in therapeutics and prophylaxis.

2 illus, 63 ref

014470   Pathak T V;Goswami M (Livestock Products Technology Dep, College of Veterinary Sciences and Animal Husbandry, DUVASU, Mathura-281 001, Email: dr.goswami2008@yahoo.co.in) : Development and quality evaluation of apple pomace incorporated burfi. Indian J Dairy Sci 2017, 70(2), 162-6.

The present study was carried out to evaluate the functional and nutritional properties of burfi prepared by incorporation of apple pomace at three different levels viz. 5, 10 and 15% and compared with control. The mean moisture and carbohydrate content increased in significant (p<60>0.05) manner while protein, fat, ash and total solid content decreased significantly (p<60>0.05) with increased level of apple pomace. The textural parameters i.e. hardness, adhesiveness, cohesiveness, gumminess and chewiness value decreased significantly but springiness increased in significant manner with apple pomace incoporation. Significant (p<60>0.05) difference in mean L* and a* values was recorded among treatments whereas mean b* values did not differ significantly. The mean L* value decreased and a* and b* value increased with the incorporation of apple pomace. The result of sensory parameters exhibited highest scores for T3 treatment for appearance and colour, texture, flavor and sweetness. The overall acceptability was highest for apple pomace burfi prepared with incorporation of 15% apple pomace.

1 illus, 5 tables, 23 ref

014469   Patel K M;Patel J M;Patel D C;Patel N B;Raval J K;Vihol P D (Livestock Products Technology Dep, College of Veterinary Science and Animal Husbandry, Sard rushinagar da, Sardarkrushinagar-385 506, Email: dr.jams@rediffmail.com) : Effect of metabolized polyethylene terephthalate, vacuum packaging and storage temperature on shelf life of papaya pulp Kalakand (Indian cookie). J appl nat Sci 2016, 8(3), 1375-9.

The dairy plants are looking for newer products for diversification and value addition. There is scope for the dairy industry to introduce newer products as healthy, convenience and ready to eat foods for capacity utilization and value addition, but because of complex biochemical composition and high water content, milk and milk products act as an excellent culture medium for growth and multiplication of varieties of microorganisms. Vacuum packaging reduces product shrinkage, trim losses by eliminating oxidation and freezer burn resulting it can enhance product quality. Now a day metabolized polyethylene terephthalate (MET PET) with vacuum packaging have a promising role in storage of various value added milk product. The developed value added Kalakand product (Indian cookie) could be stored successfully for 5 days in MET PET packaging material at 4±1°C - 417 - and when the product was packaged under vacuum the shelf life increased up to 10 days at 4±1°C.

3 tables, 17 ref

014468   Pandove G;Sahota P;Gupta N (Punjab Agricultural Univ, Regional Research Station, Bathinda-151 001, Email: navjotgupta@pau.edu) : Develpment of low alcoholic naturally carbonated fermented debittered beverage from grapefruit (Citrus paradisi). J appl nat Sci 2016, 8(3), 1649-53.

A pure yeast Clavispora lusitaniae, isolated from whey beverage, phenotypically characterized and molecularly characterized by sequencing of D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) re-gion was used to produce low alcoholic naturally carbonated fermented debittered beverage from Grapefruit. C. lusitaniae produces enzyme naringinase. This enzyme is a mixture of a-L-rhamnosidase and β-D-glucosidase. The bitter component in citrus fruit, naringin can be hydrolyzed by a-L-rhamnosidase to rhamnose and prunin then by β- glucosidase to glucose and naringenin. The freshly prepared fermented Grapefruit beverage had TSS 14 °B, pH 4.7, acidity 0.26%, brix acid ratio 53.85, total sugars 11.6%, reducing sugars 3.34%, ascorbic acid 21.9 mg/100 ml, nar-ingin 643.2 ppm, alcohol 0.00% (v/v), CO2 0.00 bar and total yeast count 5.83 (Log no.of cells/ml). Physicochemical changes recorded after three months of storage at refrigerated temperature revealed TSS 12.0 °B, pH 4.2, acidity 0.54%, brix acid ratio 22.22, total sugars 8.97%, reducing sugars 1.94%, ascorbic acid 18.45 mg/100 ml, naringin 365.2 ppm, alcohol 0.76% (v/v), CO2 1.35 bar and total yeast count 8.54 (Log no.of cells/ml). Naturally produced CO2 by C. lusitaniae during fermentation adds effervescence, sparkle, tangy taste to the beverage in addition to its antimicrobial properties. Thus bio-enzymatic debittering by C. lusitaniae may become the new direction of citrus juice processing in the future, due to its economical viability with strong ability to remove the bitter taste from citrus juice beverage.

3 tables, 24 ref

014467   Khan S;Guha P;Amaresh (Agricultural and Food Engineering Dep, Indian Institute of Technology, Kharagpur, Email: shafat.khan43@iitkgp.ac.in) : Effect of garlic essential oil on performance of rice bran oil during deep fat frying. Biosci Biotechnol Res Asia 2017, 14(1), 473-81.

Deep fat frying involves immersion of food in hot edible oil at a temperature above the boiling point of water for a given period of time the process involves both heat and mass transfer. In this study deep fat frying with pure Rice bran oil (control) as well as rice bran oil blended with different concentrations of garlic essential oil was carried out. The physicochemical analysis of the Rice bran oil obtained after each batch of frying was carried out followed by FTIR analysis. Peroxide values, Free Fatty Acid content, viscosity, oryzanol content of rice bran oil and color values were also analyzed. The results showed a slightly higher level of degradation of pure rice bran oil compared to the blended Rice bran oil during deep fat frying. FTIR analysis also revealed the same trend as there was not much difference in the graph obtained except for the higher transmittance in case of the pure rice bran oil depicting a slightly higher level of degradation compared to the blended one. It may be - 416 - concluded that Rice bran oil is stable oil good for deep fat frying and addition of garlic essential oil as a natural antioxidant enhances the stability of the oil during frying.

12 illus, 1 table, 29 ref

014466   Kamal S B;Arvind Kumar;Tanwar T (Faculty of Veterinary Sciences and Animal Husbandry, Livestock Product, Kashmir Univ of Agricultural Sciences and Technology of Jammu, Jammu-180 009, Email: drarvindlpt@gmail.com) : Physico-chemical, proximate, sensory and stroage quality attributes analysis of Papaver somniferum (poppy) fortified chevon nuggets. J appl nat Sci 2017, 9(1), 114-20.

Papaver somniferum(Poppy) seeds contain poly-phenols like tannic acid, ellagitannin that act as antioxidant, fat replacer, sedative, analgesic and anti-tussive properties, disease preventing and health promoting proper-ties. Efficacy of ground P. somniferum poppy seed was used in chevon nuggets was analyzed. The use of ground poppy seed in chevon nuggets formulation had no effect on moisture as well as pH content of poppy seed incorporated chevon nuggets. However, ground poppy seed incorporation in chevon nuggets had significantly (p<60>0.05) lower fat content, higher protein content, higher emulsion stability and subsequently higher cooking yield. Chevon nuggets having 10% ground poppy seed were having significantly (p<60>0.05) higher sensory scores. The ground poppy seed treated chevon nuggets were having significantly (p<60>0.05) lower TBA and FFA value. The microbial load of developed product was significantly (p<60>0.05) lower during refrigeration storage. The chevon nuggets prepared with fortification of ground poppy seed was found to be suitable for consumption till 21st day during refrigeration storage based on TBA, FFA, microbiological and sensory profile. Thus, chevon nuggets with good to very good acceptability were developed with incorporation of ground poppy (P. somniferum) seed in it. The chevon nuggets developed consisted of higher amount of antioxidants and polyunsaturated fatty acid with better sensory scores and longer shelf-life.

5 tables, 32 ref

014465   Jain T;Grover K;Grewal I S (Food and Nutrition Dep, Punjab Agricultural Univ, Ludhiana, Punjab, Email: jain.tanu25@gmail.com) : Development and sensory evaluation of ready to eat supplementary food using garden cress (Lepidium sativum) seeds. J appl nat Sci 2016, 8(3), 1501-6.

Ready-to-eat traditional supplementary food was prepared using different substitution levels of garden cress seeds and evaluated using 9 point hedonic scale for sensory attributes. Addition of garden cress seeds showed significant difference at 15 and 10 per cent for Indian food pinni and panjiri and 5 per cent level for laddu and burfi for overall acceptability. For chikki, non significant difference was found in the mean scores for overall acceptability (p<60>0.05). In case of biscuits, values did not differ significantly at 7.5 per cent while significant difference was shown at 10 per cent. Supplementation of garden cress did not affect texture of foods except burfi where at 15 percent level significant difference was found. Overall acceptability of all developed products was found to be high-est for control which decreased gradually with the increase in the level of garden cress - 415 - powder. It may be concluded that garden cress can be utilized successfully up to 10-25 per cent level to prepare ready-to-eat supplementary food with high nutritional value without imposing a negative impact on sensory perception, which may prove a boon to malnourished population.

1 illus, 3 tables, 28 ref

014464   Jain A;Gehlot R;Siddiqui S;Jangra M R (Centre of Food Science and Technology, CCSHAU, Hisar-125 004, Haryana, Email: akankshajain972@gmail.com) : Optimization of recipe for development of Aonla squash-a response surface methodology approach. J appl nat Sci 2016, 8(3), 1341-8.

Central Composite Design (CCD) was employed for optimizing the recipe for development of Aonla squash with juice content (25 to 40%), acidity (1.00 to 1.10%) as independent variables and adjusting 50% total soluble solids. Thirteen different experimental combinations given by RSM design were used to investigate the effect of independent process variables on four product responses developed squash. RSM evaluated responses of the 13 squash recipes by second order quadratic equations and found that pH ranged from 2.69-3.00, ascorbic acid from 102-212 mg/100ml, browning from 0.428- 0.579 and overall acceptability scores from 6.25-7.75. ANOVA analysis showed that the product responses of beverages were significantly affected (at 5%) by changes in juice and acidity of the squash recipes. Overall acceptability scores of the beverage increased with the increase in proportion of juice content from 25 to 40%. The coefficient of determination i.e., R2 for all responses was higher than 0.95 and non-significant lack of fit was observed for all models; which was desirable. Through numerical optimization, standard-ized recipe selected by RSM for aonla squash was with 40% juice and 1% acidity getting highest desirability of 0.991. The pH, ascorbic acid, browning and overall acceptability for the optimum recipe predicted by the design were 2.96, 197.8 mg/100 ml, 0.557 and 7.7, respectively. Thus, present study was first in its kind to optimize aonla squash recipe by using RSM as a tool which gave advantage of not only selecting best recipe but also provided im-pression of the influence of ingredients used in squash's preparation on its physico-chemical profile.

7 illus, 6 tables, 23 ref

014463   Gurpreet Kaur;Agarwal P (Food Science and Technology Dep, Punjab Agricultural Univ, Ludhiana-141 004, Email: gurpreet.pau.86@gmail.com) : Quality characteristics of white cabbage juice stored using thermal processing and addition of chemical additives. J appl nat Sci 2017, 9(1), 568-72.

Cabbage (Brassica oleracea L. var. capitata) is one of the most important vegetables grown worldwide. Cabbage is valued for medicinal purposes in treating headaches, gout, diarrhea and peptic ulcers. The beneficial phytochemicals in cabbage help to activate and stabilize the body's antioxidant and detoxification mechanisms that dismantle and eliminate cancer-producing substances. This seasonal vegetable can be made available for the consumers in off seasons also in the form of juice. The juice can be made shelf stable by using thermal treatment and various chemical additives. Therefore, the aim of the experiment was to compare the effect of different chemical additives namely Sodium benzoate, Potassium metabisulfite (KMS) and their combinations and the heat treatment, on the physicochemical, phytochemical parameters and antioxidant activity of Cabbage juice for a period of 6 months at room temperature at the regular intervals.The parameters like TS and TSS did not change significantly. The minimum increase in acidity was found in samples treated with combination of Sodium benzoate and Potassium metabisulfite. The color was best preserved by addition of KMS where the L value changed from 52.66 to 50.86 after 6 months. The ascorbic acid, total phenol content and antioxidant activity was best preserved by KMS with final values of 2.51 mg/100 g, 21.18 mg/100 g - 414 - and 15.97% respectively that were far better than the thermally treated samples with values 1.47 mg/100 g, 8.14 mg/100 g and 6.98% respectively. Keeping in view all the parameters KMS was found to be the most appropriate agent for preservation.

5 tables, 27 ref

014462   Gupta H R;Kanawjia S K;Saluja M K;Sharma P (Dairy Technology Div, ICAR-National Dairy Research Institute, Karnal-132 001, Email: hrgndri@gmail.com) : Storage inducecd changes in sensory characteristics and viscosity of cocoa and whey protein enriched functional dairy drink. Indian J Dairy Sci 2017, 70(2), 178-85.

The product developed in the present study was packaged in LDPE pouches stored at refrigeration temperature 4±1°C. The results of storage studies depicts that the product can be stored upto 18 days at 4±1°C without significantly affecting its sensory qualities. Overall acceptability scores decreased from initial 93.0 to 69.2 after 18 days of storage at 4±1°C for the drink enriched with whey protein; for the drink enriched with whey protein and cocoa, the scores decreased from 93.4 to 72.4. The consistency score of the product decreased from 27.5 to 19.5 for whey protein enhanced drink and from 27.7 to 20.6 in case of cocoa & whey protein enriched product after 18 days of storage at 4±1°C in LDPE pouch. The Color and appearance score decreased from 18.6 to 14.1 for the whey protein enriched drink and to 15.3 for the product enriched with cocoa & whey protein. The study clearly depicts that the sensory attributes viz. overall acceptability, flavor, taste, consistency and color &appearance scores between 15th and 18th day of storage of both the products differs significantly; indicating that the products are shelf stable upto 15th day when stored at 4±1°C.

4 illus, 11 tables, 8 ref

014461   Goyal P;Chugh L K;Berwal M K (Chemistry and Biochemistry Dep, CCS Haryana Agricultural Univ, Hisar-125 004, Email: goyalpreetigoyal@gmail.com) : Storage effect on flour quality of commonly consumed cereals. J appl nat Sci 2017, 9(1), 551-5.

The investigation was conducted to study the effect of storage period on flour quality of wheat, maize and pearl millet. Their flour were stored at 15 °C and 82% relative humidity RH for one month and changes in fat acidity (FA), activities of peroxidase (POX), lipoxygenase (LOX) and polyphenol oxidase (PPO) in control and stored flour along with change in pH of water extract of flour were monitored. Increase in FA (mg KOH/100 g d.m.) and decrease in pH of flour was maximal in pearl millet (287.5 mg KOH/100 g d.m. and 0.4) followed by maize (151 mg KOH/100 g d.m. and 0.23) and wheat (61 mg KOH/100 g d.m. and 0.1) respectively. A decline in activity of POX, LOX and PPO was observed during storage. Pearl millet flour possessed almost double activity of POX (413 Units/g d.m.) in comparison to wheat (198 Units/g d.m.) and 1.3 fold higher than that of maize (153 Units/g d.m.) and even after decrease activity of POX was higher in flour of pearl millet compared to the other two. However, activity of LOX and PPO was found to be comparable in fresh flour of pearl millet, maize and wheat. Since pearl millet has poor shelf life and increase in FA, decrease in pH and activity of POX was found to be very high in pearl millet - 413 - (poor shelf life) as compared to wheat and maize, therefore, these selected parameters might be used as biochemical markers to determine shelf life of flour.

2 illus, 29 ref

014460   Ghadimi A H;Kordestanian N (Food Science and Technology Dep, Yasooj Branch, Islamic Azad Univ, Iran, Email: ahghadimi67@gmail.com) : Survey on approaches to eliminate harmful microorganisms in food technology based on ultrasonic waves. Biosci Biotechnol Res Asia 2017, 14(1), 251-8.

There are various methods to remove microorganisms which can activate harmful enzymes in food. Also researches and scientists are going to find methods for food preservation based on reduction of the heat treatments needed. Utilized methods are divided to thermal methods and non-thermal methods as two main approaches. One of the most important non-thermal methods is ultrasonic. This method is sometimes combined with heat treatment. However it can be used as an alternative method to heat. Texture, concentration measurements, foods and vegetables composition determination, thickness, monitoring and controlling several processes by considering flow level and temperature measurements for food packages are other industrial application of ultrasound.

38 ref

014459   Barnwal S K P;Singh P (Dairy Engineering Div, ICAR - National Dairy Research Institute (Deemed Univ), Karnal-132 001, Email: pbarnwal@rediffmail.com) : Selected physical, colour and textural characteristics of market rasogolla. Indian J Dairy Sci 2017, 70(2), 155-61.

Rasogolla is regarded as the king of Indian milk sweets. The various characteristics such as physical (size, unit weight, juiciness and porosity), colour and textural quality characteristics of Rasogolla plays a vital role in its marketing and consumer acceptance. In present study, physical, colour and textural quality characteristics of six brands of market Rasogolla were determined. The size, geometric mean diameter, varied from 2.7±0.0 mm to 3.9±0.1 cm. All physical and colour characteristics of market Rasogolla were found statistically highly significant (p<60>0.001) with sample type (brand). The cohesiveness, hardness, springiness, gumminess and chewiness were found statistically highly significant (p<60>0.001) whereas fracturability was found statistically moderately significant (p<60>0.05) with sample type (brand). Unit weight, juiciness and porosity (minimum to maximum) varied from 15.742±0.907 g to 43.352±1.331 g, 44.3±0.3% to 64.4±0.1% and 5.5±1.1% to 50.8±1.9%, respectively. The values of L*, a*, b* and hue angle ranged (minimum - 412 - to maximum) between 57.40 ± 2.61 to 74.21 ± 0.87, -2.54 ± 0.18 to -0.99 ± 0.19, 7.25 ± 0.94 to 12.45 ± 0.45 and -83.56° ± 0.89 to -70.43° ± 3.37, respectively. The average values for cohesiveness, fracturability, hardness, springiness, gumminess and chewiness ranged (minimum to maximum) between 0.31±0.03 to 0.68±0.02, 64.96±5.60 to 100.47±5.73 N, 81.30±5.25 to 144.31±8.66 N, 0.44±0.02 to 0.92±0.01, 33.65±0.89 to 64.24±10.86 N and 14.62±0.33 to 58.07±10.20 N, respectively. Size of Rasogolla plays a vital role for market acceptance along with other characteristics for development of process equipments for Rasogolla.

5 illus, 3 tables, 17 ref

014458   Baraiya K G;Zofair S M;Mulye V B;Lende S R; Khileri R A;Kadri R M;Jha A K;Patel M R (Harvest and Post-Harvest Technology Dep, College of Fisheries, Junagadh Agricultural Univ, Veraval-362 265, Email: kirenbaraiya011@gmail.com) : Development and storage charateristics of shrimp (Solenocera crassicornis) based snack food using extrusion technology. J appl nat Sci 2016, 8(3), 1366-74.

An attempt was made to develop nutrient rich extruded snacks from lesser utilized protein rich shrimp (Solenocera crassicornis) flour using twin screw extruder. The extruded were in order to fried and packed in to High Density Polyethelene (HDPE). The extruded were analyzed for physical, texture profile, proximate composition and sensory characteristics at the interval of 10 days for 50 days of storage (DOS). The experiment shows the physical property like expansion ratio (mm) and texture profile characteristics such as hardness (gmF) and crispiness (gm) were not affected at the end of storage period. Among the different studies, the product made from rice/shrimp T₁ based extruded scored as higher as 5 (out of 5) by sensory evaluation for all attributes. Consequently, all the extruded were maintained the physical properties, nutritional quality and overall acceptability. This research demon-strated that shrimp flour at 15% can be successfully incorporated for development of extruded were: expansion ratio 3.32, 2.75 and 3.06 (mm), crispiness 291, 252 and 210 (gm), protein 12.69, 18.74 and 15.09 (%), enegy value 540, 489 and 524 (Kcal), TPC 0.36, 0.34 and 0.34 (log cfu/gm) in rice T₁, wheat T₂ and corn T₃ based extruded respec-tively. Overall, the quality assessment of extruded were not changed significantly (P<62>0.05) throughout study.

5 illus, 4 tables, 35 ref

014457   Badola R;Singh R R B;Panjagari N R;Singh A K; Hussain S A (Dairy Technology Div, ICAR-National Dairy Research Institute, Karnal-132 001, Email: pnr.ndri@gmail.com) : Effect of selected humectants as water activity modifers on the quality of model khoa system. Indian J Dairy Sci 2017, 70(2), 145-54.

Water activity and other physical properties including moisture content and instrumental colour parameters, as well as sensory parameters were analyzed to investigate the effect of addition of humectants on model khoa system. Model khoa system was specially designed to get consistent and fast results, for selection of humectant as a hurdle for preservation of khoa based products such as khoa, burfi, peda, etc. instead of undergoing laborious manufacturing processes involved in khoa and khoa based indigenous dairy products. All the five humectants studied such as polydextrose, maltodextrin, mannitol, sorbitol and corn syrup were found to have a significant (P<60>0.05) effect on the physical and sensory parameters. Among all, sorbitol was found to have maximum water activity reduction (0.931 at 25°C) potential. Principal component analysis revealed that the first three components (PC) explained 87.57% of the relationship between the samples and the attributes studied. The cluster analysis revealed grouped the 9 studied attributes into four different clusters and it displayed low - 411 - dissimilarity between mannitol and sorbitol added at 20% level as compared to rest of the treatments. Thus, it was revealed that model khoa system could be effectively used for selection of humectant as water activity modifier.

7 illus, 2 tables, 28 ref

014456   Ardhiyana R;Haditjaroko L;Mulijani S; Wicaksono R A;Ranasasmita R (Agroindustrial Technology Dep, Bogor Agricultural University, Bogor-16680, Indonesia, Email: rizka.ard@gmail.com) : DNA-based gold nanoprobe biosensor to detect pork contaminant. Rasayan J Chem 2017, 10(3), 1037-42.

Designing a simple, sensitive, and specific method to detect pork contamination in the food industry remains a major challenge. In the current study, we developed a sensitive thiol-bond AuNP-Probe biosensor that will change color when detecting pork DNA in the Cytochrome B region. The interation of biosensor and DNA sample is measured by spectrophotometer at 540 nm. The biosensor is made by reducing gold with sodium citrate to produce gold nanoparticle with 39.05 nm diameter. The AuNP-Probe biosensor (gold nano probe) achieved 16.04 ng DNA/μl limit of detection and 53.48 ng DNA/μl limit of quantification. The linearity (R²) between color absorbance changes and DNA concentration is 0.9916. The biosensor has a good specificity as it does not cross-react with DNA of chicken and beef. To product with the biosensor. The PCR DNA isolate result 2.7 fold higher absorbance compared to pork-DNA isolate alone (without PCR). The sensitivity and specificity of the method show the promising application of the thiol-bond AuNP biosensor in pork-detection.

5 illus, 1 table, 13 ref

013396   Yu T;Liang S;Shang X (State Key Laboratory Breeding Base of Nuclear Resources and Environmen, East China Institute of Technology, Nanchang, 330013, Jiangxi, China) : Kinetic and thermodynamic study of Am(III) sorption on Na-bentonite: comparison of linear and non-linear methods. Indian J chem Technol 2017, 24(2), 123-33.

Kinetic and thermodynamic studies of Am (III) sorption on Na-bentonite have been investigated under the given conditions. Comparisons of linear and non-linear methods of three kinetic rate equations and four thermodynamic isotherms have been tested on the experimental data. The results show that sorption of Am (III) on Na-bentonite can be represented by a pseudo-second-order rate equation, and the non-linear pseudo-second-order kinetic expression could fit the kinetics better. The thermodynamic parameters (ΔH⁰, ΔS⁰ and ΔG⁰) of Am (III) sorption on Na-bentonite indicate that the sorption process was spontaneous. Freundlich isotherm model is the best-fit model to the experimental data for the sorption of Am (III) on Na-bentonite. Furthermore, the non-linear method is a better way to describe the sorption isotherm than the linear method. Non-linear methods are found to be the better way to obtain the kinetic and thermodynamic parameters.

8 illus, 7 tables, 33 ref

013395   Yin Q;Xiang J;Wang X;Zhang K;Guo X;Shen G (School of Science, Xi'an Jiaotong Univ, Xi'an 710049, China, Email: wang90xd@163.com) : Synthesis of highly crystalline mesporous TiO₂ by a fast sol-gel method. Indian J chem Technol 2017, 24(2), 223-8.

Mesoporous TiO₂ samples with high crystallinity have been successfully synthesized by a fast sol-gel method using polyethylene glycol (PEG) and polyacrylamide (PAM) as composite templates using two-step calcining processes. The samples have been characterized by X-ray diffraction, Transmission electron microscopy, N₂ adsorption-desorption and Diffuse reflectance UV-visible absorption spectra. The results show that the sample exhibits typical mesoporous structure and high crystallinity. The effects of PEG on properties of the samples and the effect of PAM on sol-gel reaction rate have also been studied. The results show that, PAM accelerates gel rate and PEG increased the crystallinity and specific surface area of the sample. Besides, visible light photocatalytic activity of mesoporous TiO2 prepared by the fast sol-gel method is found to be improved.

5 illus, 2 tables, 31 ref

013394   Venkatesh R;Joshi N (Food Science and Nutrition Dep, University of Agricultural Sciences, GKVK, Bangaluru-560 065, Email: venkateshnaik.chn@gmail.com) : Quantitative estimation of fungicide, pesticide residues form pepper (Piper nigrun L.) as obtained in the selected area of Kodagu district, Karnataka. Oriental J Chem 2017, 33(1), 500-8.

Kodagu the one of the major pepper cultivated district in Karnataka state. The present study was carried out in the different villages such as Tuchumaleri, Chikkamandur, Mattur, Nallur, Kunda, Balaji, Kottur, and Mallanakere etc of Ponnempet, Kodagu district. During the pepper cultivation the farmers are used the pesticides in each steps, for high yeilding purpose. This study was revealed that to measure the amount of pesticides present in the final product. Aflatoxin is produced by the fungi aspergillusflavus and it having properties of nephrotoxic, teratogenic, carcinogenic, and immunosuppressive. It can be determined by the reliable method like HPLC (column symmetry C-18; 4.6X250 mm) used with detection by florescence (excitation 364 nm, emission 465 nm). Like that the organo phosphors also determined by GC (column summery RTX-5; 30m) the level can be indicated in ppb and ppm respectively.

7 illus, 3 tables, 17 ref

013393   Syrmanova K K;Botashev E T;Tleuov D B; Suleimenova M T;Eshankulov A A;Kaldybekova Z B (NO, M Auezov South Kazakhstan State University, Shymkent, Kazakhstan, Email: syrmanova.kulash@mail.ru) : Research of oil road bitumen modification with low density polyethylene. Oriental J Chem 2017, 33(1), 470-7.

Aging of bitumen in the asphalt concrete pavement inevitably raises the question of the possibility of restoration of its regeneration characteristics. In general bitumen is classified as road bitumen, building bitumen, roofing bitumen, insulation bitumen, special purpose bitumen and others. Road bitumen is most produced (70-80%) and intended for the production of all major types of construction and repair of road works, and also liquid bitumen intended to prolong the season of road works. A promising method to improve the quality of bitumen and road coatings is using the polymeric modifier, such as polymeric waste and secondary polymers such as polyethylene, polyethylene terephthalate, atactic polypropylene in tibuminous compositions. Modifying bitumen with polymers enhances its elasticity, strength and heat resistance at elevated temperature. Increasing the crack resistance of road surfaces, increases the lifetime. This article reviews the applications of the polymer components to improve the structural and mechanical properties of bitumen. The qualitative characteristics of bitumen can be restored with recycled polymeric materials such as polyethylene. Using polyethylene in the road mix composition improves the physical and mechanical properties of bitumen by improving the adhesion of bitumen with mineral components. This allows to considerably reducing the consumption of bitumen, which in turn enables to utilize a large-waste of polymer.

10 illus, 7 ref

013392   Shotorbani P M;Majidi P;Ahari H (Food Science and Technology Dep, Science and Research Branch, Islamic Azad University, Tehran, Iran, Email: Dr.h.ahari@gmail.com) : Investivation of liquid smoke's composition from peach tree wood using GC-mass and its microbial and physiochemical properties on hotdogs. Oriental J Chem 2017, 33(1), 439-49.

Fumigation is one of the oldest methods of meat preservation, and its has been used to improve sensory properties of fish and other meat products for over 30 years. Liquid smoke has antimicrobial and antioxidant activities, in addition to its sensory properties. In this research, the effects of liquid smoke made from peach tree wood were evaluated. In the first step, the compound composition of liquid smoke was evaluated by a GC-mass system. The primary components of this essential oil consisted of phenolic and acidic compounds. In addition, the ascorbic acid was removed from the hotdog formulation, and the amount of applied nitrite and nitrate were reduced to one half (60 ppm). In the second phase of the research, hotdog samples containing 0.4% and 0.6% liquid smoke were evaluated for antimicrobial ability, antioxidant capability, sensory properties, moisture reduction, and pH over a period of 14 d. The results of this research showed that liquid smoke, in a concentration of 0.6% has a significant effect in the reduction of the microbial load (total count of Clostridium perfringens) in hotdog samples over 14 d(p<60>0.0001), and its effective in oxidation reduction by d 7 (p=0.0051), and 14 (p=0.001), while also significantly reducing the product's moisture on d 1 (p=0.0269) through d 14 (p=0.05). In colorimetric tests, liquid smoke did not have any significant effect on the b* factor, but concentrations of 0.4% liquid smoke on d 14 (p=0.0313) and 0.6% liquid smoke on d 1 (p=0.355), d 7 and d 14 (p=0.0003) affected the a* factor, and concentration of 0.6% affected the L* factor, in comparison with the control sample on d 1, d 7 (p=0.0451), and d 14 (0=0.27). In pH tests, both concentrations of 0.4% liquid smoke and d 1 (p=0133), d 7 (p=0.0422), and d 14 (p=0.005), and 0.6% liquid smoke (p<60> significantly reduced the pH in comparison to the control samples. The statistical results from the sensory evaluation test showed that between all applied concentrations (0.01%), 0.2%, 0.04% and 0.06%) of liquid smoke, the two concentrations of 0.06% and 0.4% had the best scores among the - 418 - panelists and qualified for the next phase of the research. General results of this study showed that in addition to sensory properties' improvement, liqiud smoke has antimicrobial and antioxidant activity, and the ability to reduce pH, due to the presence of phenolic and acidic compounds, and this ability increase with greater concentrations of the liquid smoke.

2 illus, 2 tables, 19 ref

013391   Samarth N B;Mahanwar P A (Polymer & Surface Engineering Dep, Institute of Chemical Technology, Matunga, Mumbai) : Microwave assisted epoxidation of Soybean oil-An efficient method. Archiv appl Sci Res 2016, 8(4), 1-7.

Epoxidized vegetable oil have creating much attention in recent years, especially in polymer industry as they are sustainable, renewable and biodegradable materials replacing - 417 - petrochemical-based materials in some applications. In this study the Epoxidation of Soybean oil was carried out by using microwave irradiation and comparison was made with conventional heating. Effects of various reaction parameters such as power, mole ratio, catalyst, reaction temperature and time were investigated. The epoxidation of soybean oil using microwave rector was observed in terms of substantial reduction in the reaction time for similar levels of conversion by conventional heating. It was found that the relative percentage conversion to oxirane using the conventional method was about 85.5% in 8 h while using microwave rector, almost 83% conversion was obtained in 60 min. Also the effects of two different catalysts on epoxidation conversion were studied. It was found that, the conversion up to 97% was obtained by using Ion exchange resin as a catalyst by conventional method. FTIR analysis was used to identify the relative extent of epoxidation of the samples during the epoxidation reaction. The present work has clearly illustrated the microwave reactors for epoxidation reaction opening a new opportunity for commercial exploitation.

6 illus, 2 table, 12 ref

013390   Padhi S;Achary P G R;Nayak N C (Chemistry Dep, Siksha 'O' Anusandhan Univ, Bhubaneswar-751 030, Email: nimainayak@soauniversity.ac.in) : Mechanical and morphological properties of halloysite nanotubes filled ethylene-vinyl acetate copolymer nanocomposites. Indian J chem Technol 2017, 24(2), 184-91.

The EVA/HNTs nanocomposites have been synthesized by solution casting technique with 0, 2.5, 5.0, 7.5 and 10 phr HNTs loading. The mechanical properties, thermal decomposition, dynamic mechanical properties of these nanocomposites are reported. The scorch time, cure time and maximum torque increases marginally on the loading of HNTs; however the curing rate index decreases. The interactions between EVA matrix and filler HNTs are evaluated by the Fourier transform infrared spectroscopy (FTIR) study. The SEM images of cryogenically fractured EVA/HNTs nanocomposites show that the roughness of the fracture surface increases with the increase in HNTs loading. The effects of HNTs loading on tensile strength, elongation break and tensile modulus of these nanocomposites have also been reported. The tensile strength and elongation break of nanocomposites increases with increase in HNTs loading up to 5phr and afterwards a decreasing trend is observed. The tensile modulus shows an increasing trend up to 5phr and decreases up to 7.5phr HNTs loading. The good dispersion of HNTs into the EVA matrix is validated by SEM analysis. The tan δ_max values of nanocomposites decreases up to 5phr HNTs loading and then increases which may be due to filler-filler interaction at higher HNTs loading.

5 illus, 5 tables, 39 ref

013389   Nikrooz B;Ebrahimifar H;Zandrahimi M (Metallurgy and Materials Science Dep, Faculty of Engineering, Shahid, Bahonar Univ of Kerman, Jomhoori Eslam, Kerman, Iran, Email: m.zandrahimi@mail.uk.ac.ir) : Response surface methodology for manganese coating on AISI 430 and optimization of corrosion property. Indian J chem Technol 2017, 24(2), 162-8.

Pack cementation is a well known method for creation of diffusional coatings at low or high temperatures. The coating of manganese on AISI 430 alloy is applied and the corrosion properties of the coating have been investigated by electrochemical impedance spectroscopy (EIS) method. For modeling of variables that influences the corrosion properties of the coating, Box-Behnken experimental design and response surface methodology (RSM) is employed. The variables included amount of manganese in pack cementation mixture, amount of ammonium chloride and annealing temperature. The corrosion properties of Mn-coated samples have been investigated in NaCl 3.5 wt% solution. The results of EIS tests prove that Box-Behnken design (BBD) and response surface methodology could effectively be applied for modeling of Mn diffusional coating properties.

5 illus, 5 tables, 22 ref

013388   Neeharika T S V R;Bhimjiyani V H;Dole B R; Rani K N P;Karadbhajne V Y;Prasad R B N (Centre for Lipid Research, CSIR-Indian Institute of Chemical Technology, Hyderabad-500 007, Email: knpr@iict.res.in) : Esterification of free fatty acids present in Jatropha oil: a kinetic study. Indian J chem Technol 2017, 24(2), 213-17.

Methanesulfonic acid has been used as a catalyst for the esterification of free fatty acids (FFA) present in jatropha oil with methanol. The reaction kinetics are estimated for 1 to 2.5 wt% catalyst concentrations, temperature from 45-60°C and methanol-FFA mole ratios ranging from 10:1 to 25:1. The optimum conditions are found to be 20:1 methanol-FFA mole ratio and 1 wt% catalyst at 60°C and 400 rpm for 270 min which give a maximum conversion of 97.9%. A second-order kinetic model for both the forward and backward reactions is proposed to study the reaction. The effect of temperature on the reaction rate constants and equilibrium constant has been determined using Arrhenius and von't Hoff equations respectively. The heat of reaction is found to be 25.936 kcal/mol.

5 illus, 1 table, 15 ref

013387   Li J;Zhang K;Liu P;Duan Y;Du K (The MOE Key of Contemporary Design and Integrated Manufacturing Techno, Northwestern Polytechnical Univ, Xi' an 710072, China, Email: zhangkf@nwpu.edu.cn) : Effect of interference fit size on tensile strength and fatigue life of CFRP/Ti alloy joints. Indian J Engng Mater Sci 2016, 23(4), 247-53.

An experimental investigation is conducted to determine the effect of interference-fit size on tensile strength and fatigue of CFRP (carbon fiber-reinforced plastic)/Ti alloy bolted joining structure. The tensile test and fatigue experiments of interference-fit specimens are performed. The joints with four interferences-fit sizes (0%, 0.8%, 1.7% and 3.4%) are tested. The loading-displacement curves and fatigue life data of CFRP/Ti alloy bolted joints with various interference-fit sizes are obtained, and the relationship between interference-fit sizes and fatigue life are presented. The results show that the fatigue life of CFRP/Ti alloy bolted joint are associated with the size of interference fit and the dynamic stress levels, and the appropriate interference fit can improve fatigue life of CFRP/Ti alloy bolted joints compared with non-interference fit. Excessive interference fit can decrease the initial stiffness, ultimate bearing strength and fatigue life. In this paper, the joints with 1.7% interference fit have the best bearing and fatigue performances. Besides, fatigue empirical formula and fatigue damage of mechanism have been presented.

10 illus, 3 tables, 23 ref