013386   Khan M R;Wahab S;Qazi I M;Ayub M;Muhammad A; Uddin Z;Faiq M;Tareen A K;Fahad S;Noor M (Packaging and Materials Technology Dep, Kasetsart Univ, Bangkok 10900, Thailand, Email: rafiullah192@yahoo.com) : Effect of calcium fortification on whole wheat flour based leavened and unleavened breads by utilizing food industrial wastes. Asian J Chem 2017, 29(2), 423-30.

The current study was aimed to overcome the calcium deficiency in wheat with fortification by utilizing food industrial waste. Leavened breads and unleavened breads were prepared from whole wheat flour fortified with chicken bone extract powder, egg shell powder and CaCO₃ (0.5, 1 and 1.5% each). Breads were evaluated for proximate composition, minerals profile and sensory attributes. The proximate composition of both leavened breads and unleavened breads, fortified with bone extract powder, egg shell powder and CaCO₃ in different levels were found in high concentration as compared to control. Similarly, the minerals - 415 - (especially calcium) contents were also increased (P ≤ 0.05) in fortified breads. However, mineral profile of breads fortified with bone extract powder and egg shell powder were higher than CaCO₃ fortified bread. Breads fortified with bone extract powder were less acceptable to the panelists in terms of colour, taste, texture and over all acceptability than egg shell powder and CaCO₃ fortified breads. Therefore, fortification of whole wheat flour with bone extract powder, egg shell powder and CaCO3 with different concentrations had produced leavened breads and unleavened breads with a wide range of chemical and sensory qualities. However, a further study is needed on the bioavailability of calcium contents of both leavened breads and unleavened breads.

1 illus, 5 tables, 29 ref

013385   Giri N A;Mridula D (NO, ICAR-Central Tuber Crops Research Institute, Thiruvananthapuram-695 017, Email: namrata_cft@yahoo.in) : Optimization of potato flour for development of biscuits by using response surface methodology. Potato J 2016, 43(2), 153-61.

The present study was concerned with to optimize the formulation of potato flour for development of biscuits using a central composite design of Response Surface Methodology. The variables considered for the study were potato flour (20-50%) and refined wheat flour (50-80%) while the responses were spread ratio, sensory texture and overall acceptability. Potato flour and refined wheat flour both significantly affected (p<0.05) spread ratio of biscuits whereas sensory texture and overall acceptability was significantly affected by only potato flour. The optimization was carried out in order to know which of the combination of potato flour and wheat flour will give the best texture and overall acceptability to biscuits. The sample containing 20% potato flour and 50% refined wheat flour was found most acceptable by sensory panelists and therefore optimized.

3 illus, 8 tables, 15 ref

013384   Dipak Kumar;Pandey K N (Mechanical Engineering Dep, Raj Kumar Goel Institute of Technology, Ghaziabad 201 003, Email: dipakmnnit@gmail.com) : Thermo-structural analysis of sol-gel route based uttria stabilized tetragonal zirconia (YSTZ) powders for thermal barrier applications. Indian J chem Technol 2017, 24(2), 153-61.

Yttria stabilized zirconia - 414 - (YSZ) powders have been synthesized via sol-gel solution route in order to obtain thermal barrier coatings (TBCs) from sol-gel. Conventional method of preparation of sol and gel has been used for coating and thermal analysis respectively. Prepared gel is heated at 150°C for 3h and 250°C for 3 h and thermal analysis of powder is carried out. At this stage two routes are followed to get the sintered powder. Sintered powder-1 is obtained after heat treatment of 800°C for 3 h and sintered powder-2 is obtained by heat treatment at 1300°C for 3 h. Thermal analysis of both gel and dried powder at 150°C for 3 h show the exothermic process of 187.5°C, indicating the start of the nucleation process of crystallization of the tetragonal phase of YSZ powder. Sintered powder obtained after heating the powder at 1300°C for 3 h is found to have more identical grain size distribution of YSZ powder in comparison to powder sintered at 800°C for 3 h. The total mass loss of gel and powder obtained by drying gel at 150°C for 3 h is found to be 31.4% and 31.0% respectively, indicating amorphous behavior at this stage.

7 illus, 22 ref

012371   Yadav V;Singh R R B;Hussain S A;Kapila S ( Dairy Technology Div, National Dairy Research Institute, Karnal-132 001, Email: abdulndri@gmail.com) : Immunomodulatory effects of oral administration of Aloe vera supplemented probiotic ice cream in mice . Indian J Dairy Sci 2017, 70(1), 89-95.

Nutraceuticals possess immunomodulatory properties and generally act by stimulating both specific and non-specific immunity. Some of these stimulate both humoral and cell-mediated immunity, while others activate only the cellular components of the immune system. In the present investigation, immunomodulatory effects of Aloe vera supplemented probiotic icecream (ASPIC) were evaluated in mice immunocompromised using cyclophosphamide. After 13 days of feeding period, percentage phagocytosis, lymphocyte proliferation index, IgA levels and lymphocyte count increased significantly (p<60>0.01) in mice groups fed with ASPIC when compared with the groups fed on control diet and control ice cream. Percent neutrophils, RBC count and haemoglobin levels also increased significantly (p<60>0.01) in ASPIC containing NCDC probiotic culture when compared with control diet. The results demonstrated that the bioactive components of Aloe vera and probiotics could withstand processing conditions and also showed that a combination of probiotic bacteria and Aloe vera can enhance the immunomodulatory potential as compared to control diet.

1 illus, 2 tables, 33 ref

012370   Viji K S;Radha K;Raja Kumar S N (Dairy Science Dep, College of Veterinary and Animal Sciences, Mannuthy, Thrissur, Kerala, Email: radhavet@gmail.com) : Utilization of goat milk for the preparation of paneer. Indian J Dairy Sci 2017, 70(1), 17-22.

An attempt was made to utilize goat milk for the preparation of paneer in combination with buffalo milk. In this experiment, paneer was prepared by the admixture of goat and buffalo milk at different proportions. Paneer prepared from 100 percent buffalo milk was used as control. Goat milk was incorporated at 25 percent (T₁), 50 percent (T₂) and 75 per cent (T₃) levels with buffalo milk for the preparation of paneer. Chemical qualities of the prepared paneer samples at refrigerated (4°C) as well as at room temperature storage (30°C) were assessed. Freshly prepared paneer was creamy white in colour and had no goaty smell and salty taste. During refrigerated storage, there was no significant change in fat and moisture content of paneer. Fat percentages of paneer in all the treatment groups were significantly higher than (P <60> 0.01) control. The moisture content of T₁ paneer was significantly (P<60>0.01) higher than control paneer. The prepared paneer samples could be stored up to one week at refrigerated storage (4°C) and one day at room temperature storage (30°C) without any deterioration in quality. The admixture of goat milk at 25 percent level with buffalo milk showed improvement in the yield of paneer.

8 tables, 11 ref

012369   Veena N;Surendra Nath B (Dairy Chemistry Div , College of Dairy Science and Technology, GADVASU Ludhiana-141 001 , Email: veena.ndri@gmail.com) : HPLC determination of polydextrose in fortified milk. Indian J Dairy Sci 2017, 70(1), 123-6.

Polydextrose, a soluble fibre, was used as a fortificant in milk. A HPLC method was standardized to estimate polydextrose in milk. The separation of lactose and polydextrose was achieved, on the filtrate obtained after removal of proteins and fat from milk. The chromatogram was run on a Hiplex calcium column (300x7.7 (i.d); 8 im film) and the separated components were detected on refractive index detector. HPLC grade water was used as mobile phase at a flow rate of 0.5 ml/min. The polydextrose mass recovery ranged from 94.3% to 99.3% with a RSD of 2.68%. The method is found to be simple, reproducible and reliable, and thus ideally suitable for the analysis of polydextrose in food product. The method also did not interfere with lactose present in milk, which also could be estimated in the same run.

2 illus, 1 table, 22 ref

012368   Vairagade A S;Patil M R;Gawande H M;Dhotre A V (Dairy Chemistry Dep, College of Dairy Technology, Warud, (Pusad) Dist- Yavtmal-445 204, Email: madhavpatil34@gmail.com) : Preparation of Carrot halwa with aspartame and storage. Indian J Dairy Sci 2017, 70(1), 32-41.

A study was conducted to develop low calorie carrot halwa by replacing 5%, 10%, 15% and 20% sugar with Aspartame. Partial replacement of 10% sugar scored highest in sweetness perception and resembled in sensory properties with the sucrose sweetened carrot halwa used as control. Storage studies at 10°C revealed that aspartame sweetened carrot halwa resembled the control carrot halwa in retaining the sensory profile, but showed rise in acidity and microbial load. HPLC analysis of aspartame sweetened low calorie carrot halwa samples showed no degradation of aspartame up to 3rd day of storage but at 5th day L-phenylalanine and 2,5-diketopiperazine were identified in all the samples containing Aspartame.

6 illus, 4 tables, 19 ref

012367   Shahi J K;Roy S K;Chauhan G;Pankaj Kumar; Rakesh Kumar;Behera S K (Livestock Products Technology Div, Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh, Email: jkshahi2010@gmail.com) : Effect of storage condition on sensory and microbial characteristics of aerobically packaged low fat milk nuggets prepared with skim milk coagulum and finger millet flour. Indian J Dairy Sci 2017, 70(1), 53-7.

The present study was carried out to determine the physico-chemical, microbiological, sensory properties and storage stability of developed low fat milk nuggets. Two groups of low fat milk nuggets were prepared. First group known as control having skim milk coagulum, refined wheat flour, spices and condiments as ingredients in its formulation while other group known as treatment group additionally contained optimum level of finger millet flour. Developed products were aerobically packaged in low density polyethylene bag and kept under refrigeration (4±l p C). Storage stability of product was evaluated on 0, 3rd, 6th, 9th and 12th day of storage for physico-chemical, microbiological and sensory parameters. pH value of both groups tended to decrease significantly (p<60>0.01) over the storage period and pH value of treatment group was significantly (p<60>0.01) lower than that of control group over the storage period. TEARS values of both the groups increased significantly (p<60>0.01) with advancement of storage period. Total plate count, psychrophillc and yeast and mold counts of both the groups increased significantly (p<60>0.01) with the advancement of storage period. Overall acceptability of low fat milk nuggets of treatment group was comparable to that of control ones on even on 12th day of storage.

2 tables, 13 ref

012366   Satti R;Gandotra A;Shallu (Post Graduate Dep of Food Science and Technology, G.C.W, Gandhi Nagar, Jammu Univ, J&K-180 004, Email: rmoasatti77@gmail.com) : Preparation and standardization of fortified milk beverage (FMB). Indian J Dairy Sci 2017, 70(1), 58-65.

The study was an attempt to prepare novel dairy based beverage which has more iron and beta-carotene content when compared to normal milk beverages. This beverage was prepared using carrot juice, beet-root juice, sugar, cardamom and milk as a medium. Standard recipe was formulated by adding 20ml carrot juice, 10ml beetroot juice, 16g sugar and 0.4g cardamom to 170ml milk. The shelf life of the standard recipe was studied up to three months under two different storage temperatures i.e. room temperature (25±2°C) and refrigeration temperature (5±2°C). 14 samples were prepared, out of which 7 samples were stored at room temperature and other 7 at refrigeration temperature. All the samples were evaluated for physico-chemical, sensory, microbiological characteristics and comparison was made between the two storage temperatures. Physicochemical parameters like pH, acidity of the samples stored at room temperature changes drastically while no such significant change was observed in samples stored at refrigeration temperature. Samples were subjected to sensory evaluation by scoring method for appearance, color, consistency, overall acceptability. Semi trained panel of 10 judges was selected and each panellist scored the beverage separately. Accordingly, beverage stored at refrigeration temperature was remarked as "excellent" whereas samples stored at room temperature developed bitterness after 60 days and was not considered for further sensory. Microbial counts e.g. standard plate counts and yeast and mould counts were zero.

3 illus, 6 tables, 45 ref

012365   Saranya S;Kalaikannan A;Santhi D;SureshKumar S;Balasundaram A (Livestock Products Technology (Meat Science) Dep, Veterinary College and Research Institute (Tamil Nadu Veterinary and , Nammakal-637 002, Email: akalaikannan@gmail.com) : Effect of ginger oil on tenderization of spent goat meat. Indian J Small Rumin 2017, 23(1), 68-72.

To tenderize tough spent goat meat, an aqueous emulsion of ginger oil (0.10, 0.25 and 0.50%) was added and marinated for 24 h at refrigeration temperature. The samples were analyzed for physico-chemical characteristics, texture profile and sensory evaluation. With the addition of ginger oil, sarcomere length increased, muscle fibre diameter was altered and the other physicochemical characteristics did not show any significant difference. The shear force value of control was 7.64 kg/cm² and that of the ginger oil (0.25 and 0.50%) treated sample was significantly (P<0.05) reduced to 5.73 and 5.68 kg/cm². Non-significant variation was observed by addition of ginger oil in sensory and texture profile characteristics of spent goat meat. The overall acceptability scores of control and 0.10% ginger oil-treated samples were 6.09±0.25 and 6.32±0.18, respectively. It was concluded that the addition of ginger oil at 0.10% level could be used to tenderize the spent goat meat without affecting the physico-chemical and sensory characteristics.

2 table, 18 ref

012364   Reddy G V B;Mallika E N;Reddy B O;Veena D; Naik A S (Livestock Products Technology Dep, College of Veterinary Science, Sri Venkateswara Veterinary Univ, Tirupathi-517 502, Email: vbreddylpt@gmail.com) : Effect of foxtail millet flour on quality and storage stability of functional chevon sausages. Indian J Small Rumin 2017, 23(1), 61-7 .

The present investigation was carried out to evaluate the efficacy of different levels (0, 3, 6 and 9%) of foxtail millet flour (FTMF) on quality characteristics and storage stability of functional chevon sausages. Cooking yield, emulsion stability and water holding capacity increased significantly (P<60>0.05) by the addition of FTMF. Moisture and crude fibre content, and moisture and fat retention increased significantly (P<60>0.05), but protein, fat content and hardness values decreased significantly (P<60>0.05) as the level of FTMF increased. Functional chevon sausages incorporated with 6% FTMF recorded significantly (P<60>0.05) superior sensory scores compared to control and other formulations. Thiobarbituric acid reactive substance (TBARS) and free fatty acid values were significantly (P<60>0.05) reduced in FTMF added sausages. Total plate count, total psychrophilic counts, coliform and yeast and mold counts were reduced significantly (P<60>0.05) on addition of 6% FTMF. Chevon sausages added with FTMF had rated significantly (P<60>0.05) superior sensory scores compared to control during the entire storage period. It was concluded that the addition of 6% FTMF can be conveniently utilized in the formulation of functional chevon sausages and stable up to 20 days in refrigerated storage without any deterioration on physicochemical, microbial and sensory characteristics.

5 table, 26 ref

012363   Raphael V P;Thomas J K;Shaju K S;Kuriakose N (Chemsitry Dep, St. Thomas'College (Univ of Calicut), Thrissur-680 001, Email: drjobythomask@gmail.com) : Influence of 3-acetylpyridine phenylhydrazone on the corrosion of carbon steel in hydrochloric acid. Indian J chem Technol 2017, 24(1), 61-6.

The corrosion inhibition capacity of the 3-acetylpyridine phenylhydrazone (APPH) has been investigated by gravimetric studies and electrochemical investigations like EIS and Tafel polarization analyses. Present study reveal that APPH act as a potential corrosion inhibitor on carbon steel even when the molecules are hydrolyzed in acid medium. Polarization studies establish that the molecule show mixed type corrosion inhibition on CS surface. Results obtained from these techniques are comparable and the hydrazone obey Langmuir adsorption isotherm on the corroding metal surface. Thermodynamic parameters of corrosion such as activation energy (E_a), enthalpy and entropy of activation of corrosion (ΔH* and ΔS*) have also been estimated. Surface analysis using AFM confirm the adsorption of APPH molecules on the metal surface.

4 illus, 4 table, 30 ref

012362   Prashantha M A B;Premachandra B A J K; Amarasinghe A D U S (Chemistry Dep, Univ of Sri Jayawardenepura, Sri Lanka, Email: shanthamrt@gmail.com) : Synthsis of fast drying long oil alkyd resins using seed oil of Karawila (Momordica charantia). Indian J chem Technol 2017, 24(1), 47-54.

Seed oil of the agricultural variety, Momordica charantia (MC43) cultivated in Sri Lanka, has been used to synthesize long oil length (65%) air drying alkyd resins by monoglyceride process. Esterification reactions were continued until the resins were about to gel. Final acid values are found to be close to 10 mg g^-1 with high extent of polymerization values, mostly above 0.95. Alkyd resins of Seed Oil of MC43 are found to have fast drying characteristic, mainly due to the presence of 56.59% of eleostearic acid. Unlike for tung oil (80% of eleostearic acid), the risk of gelation for seed oil of MC43 is found to be less significant. Glycerol improves the extent of polymerization but imparted poor film properties. Good film properties have been achieved with a minimum molar ratio, 0.45, of pentaerythritol to seed oil of MC43.

2 illus, 4 table, 38 ref

012361   Prajapati A K;Chaudhari P K;Mazumdar B; Choudhary R (Chemical Engineering Dep, Institute of Engineering and Science Indore, Indore-452 001, Email: abhineshgkt@gmail.com) : Treatment of rice grain based Biodigester Distillery Effluent (BDE) using inorganic coagulants. Indian J chem Technol 2016, 23(6), 491-6.

The removal of COD and colour from biodigester effluent (BDE) of rice grain based alcohol distillery plant has been studied using inorganic coagulant such as CaCO₃, CuNO₃ and Na₂SiO₃. CuNO₃ is found to be more effective, among all coagulant. COD reduction of 78, 83 and 51% and colour reduction of 75, 78 and 41% is obtained using 60 mM CaCO₃, 40 mM CuNO₃ and 40 mM Na₂SiO₃ respectively, at their optimum initial pH_i. The pH of effluent-coagulant mixture play a major role in removal of pollutant from the BDE. CuNO₃ gives 83% COD reduction and 78% colour reduction along with good settling property. 82% settling occurred with alum in 25 min. The properties of filtrate and residues have also been analyzed.

6 illus, 3 table, 24 ref

012360   Patil N D;Patwardhan A W;Patwardhan A V ( Chemical Engineering Dep, Institute of Chemical Technology, Matunga, Mumbai-400 019, Email: aw.patwardhan@ictmumbai.edu.in) : Carboxylic acids seperation using hollow fiber supported liquid membrane. Indian J chem Technol 2017, 24(1), 20-31.

The experimental and modeling studies for extraction of different carboxylic acids using hollow fiber supported liquid membrane operated in a recycle mode has been described here. Characterization of membrane has been carried out to find the pore size. Tri-n-butyl phosphate (TBP), tri-n-octylamine (TOA) and tri-n-octylphosphine oxide (TOPO) are used as extractants for extraction studies. A generalized methodology for the extraction of carboxylic acids has been proposed. The extraction equilibrium studies for carboxylic acids are carried out to find the distribution coefficient (k_d) and the equilibrium constant (K_ex). A mathematical model has been developed by considering the mass transfer as well as the complexation and de-complexation reactions. The equilibrium results show that the extractants plays an important role in extraction of carboxylic acids, and thus influence the extraction of carboxylic acids. Almost 99% extraction of carboxylic acids has been achieved using 1% TOPO as an extractant. Effect on transport of carboxylic acids under various conditions, including acid concentrations, extractant concentrations, feed/strip flow rate, feed volume, scale up etc. has been investigated. Scale-up experiment show that flux obtained at both scales is the same and hence the rate of extraction is significantly faster in a module with high surface area.

4 illus, 4 table, 41 ref

012359   Parmar S C;Jain A K;Shaikh A I;Gokhale A J; Patel D H;Aparnathi K D (Sheth MC. College of Dairy Science, Anand Agricultural Univ, Anand, Gujarat, Email: parmarsatya@yahoo.com) : Utilization of paneer whey in ice candy type frozen dessert. Indian J Dairy Sci 2017, 70(1), 11-16.

Whey in dairy industry (a by-product from paneer, cheese and chhana production) poses disposal problems of environmental concern. Safe disposal of whey increases operating costs of effluent treatment plant. There is a need to standardize effective, efficient and cheaper methods for utilization of this nutritive by-product. Incorporation of whey in ice candy is possible way of its utilization. In this study, water used in candy mix was replaced at 3 different levels (i.e. 33, 67 and 100 per cent) with paneer whey. Candies with 67 per cent whey was found better in sensory attributes. Further, liquid glucose, dextrose and maltitol were used as sweetening agents. Liquid glucose (@ 35g/ L) scored better in overall acceptability criteria of candies. Pectin, CMC, modified starch, alginate and guar gum were tried as stabilizers. Pectin (@ 1.5g/L) was found to significantly improve sensory attributes like body and texture, melting characteristics and overall acceptability of candies. Flavours like mango, orange, pineapple, kalakhatta and khus were evaluated for their suitability and were found acceptable. Candies with mango flavour was preferred the most over other. Candies with selected formulation were analyzed for gross chemical composition. The total solids, protein, ash, fat and total carbohydrates of the candies prepared from optimized formulation were found to be 35.60, 0.32, 0.37, 0.37 and 34.54 per cent, whereas, for that of control candies these values were 27.90, 0.14, 0.003, 0.0 and 27.78 per cent respectively. The acidity (% citric acid) and °Brix of the optimized formulation were 0.53 and 32, whereas, that of control were 0.33 and 25 respectively. It is recommended from the study that upto 70 per cent of total water in candy mix can be replaced by paneer whey in manufacture of candies with improved sensory attributes.

9 tables, 21 ref

012358   Pant M;Kumar N;Ompal;Dubey S;Patanjali P K ( NO, Institute of Pesticide Formulation Technology, Sector20, Udyog Vihar, Gurgaon, Email: drsaurabh_dubey@rediffmail.com) : Biodiesel waste based new generation formulation of permethrin for Cockroach control . J scient ind Res 2017, 76(3), 184-6.

Permethrin Microemulsion, Nanoemulsion & Emulsifiable concentrate was formulated using biodiesel waste as an active dissolving solvent or as a carrier solvent. Process of stable emulsion development was optimized for parameters such as non-ionic surfactants concentration in micro and nanoemulsion and anionic surfactant concentration in emulsifiable concentration with high physical and chemical stability. Permethrin was analyzed by Gas chromatography using ECD and physical stability of emulsions was optimized in terms of shelf life of the product. The permethrin microemulsion (ME), Nanoemulsion (NE) and emulsifiable concentrate (EC) containing biodiesel waste of 20-100 ppm gave 30 -90% mortality rates against Periplaneta americana (Order: Blattodea, Family: Blattidae) within 24 hours. The LD₅₀ (Lethal dose) values recorded for the microemulsion, nanoemulsion and emulsifiable concentrate were 6.7646,10.385 & 46.7289 with biodiesel waste as a solvent or carriers for above formulations.

1 illus, 3 table, 12 ref

012357   Mote D R (Chemical Engineering and Process Developement Division, CSIR-National Chemical Laboratory, Pune-411 008, Email: V.Ranade@qub.ac.uk) : Reaction engineering of urea alcoholysis: alkyl carbamates. Indian J chem Technol 2017, 24(1), 9-19.

Urea alcoholysis is a reversible reaction generating alkyl carbamate and ammonia as products. The reaction can be performed non-catalytically or in presence of catalyst. The first step in Reaction engineering analysis is to finalize the reactor configuration. In this case it is important to determine the necessity of reactive separation (simultaneous reaction and separation). This has been addressed by first establishing the reversibility of the reaction through theoretical and experimental investigation. Based on this analysis, an experimental setup comprising tubular reactor and a separator has been built. Experiments have been performed for different alcohols at different flow rates and temperatures. The experimental data is used to establish kinetic parameters. Systematic reaction engineering analysis based on multi-stage ideal reactors with and without simultaneous mass transfer is then carried out in terms of three dimensionless numbers. The analysis presented in this work can be readily applied to a general class of reversible reactions with volatile products and the methodology can be used to develop and design reactors for them. The approach and results presented here will be useful to establish optimal reactor configuration and design for urea alcoholysis reactions.

8 illus, 4 table, 20 ref

012356   Liu J;Yu Q;Peng J;Duan W (School of Metallurgy, Northeastern Univ, Shenyang, Liaoning, 110819, P R China, Email: yuqb@smm.neu.edu.cn) : Waste heat recovery from high-temperature blast furnace slag particles. J scient ind Res 2017, 76(3), 187-92 .

Heat transfer models for packed bed, moving bed and fluidized bed to recover thermal energy from high temperature slag particles were established. The sticking point, which blocked the application and development of recovering thermal energy from high temperature slag particles by air, was addressed. The results showed that the packed bed, moving bed and fluidized bed were not suitable for recycling thermal energy from slag particles with small diameter, high temperature and flowrate. Based on the problem mentioned above, a technique of thermal energy recovery from high temperature slag particles using gravity bed waste heat boiler was exploited. The waste heat boiler can produce steam obtained in the upper part of the gravity bed boiler and the heat recovery rate can reach as much as 91%. As a consequence, it is possible to recycle thermal energy from high-temperature slag particles using a gravity bed waste heat boiler to produce steam.

3 illus, 2 table, 18 ref

012355   Lata K;Laxmana Naik N;Sharma R;Jaiswal A;Mann B;Rajput Y S (Dairy Chemistry Dep, ICAR-National Dairy Research Institute, Karnal, Haryana, Email: rajansharma21@gmail.com) : Development of competitive indirect enzyme-linked immunosorbent assay for detection of cephalexin residues in milk. Indian J Dairy Sci 2017, 70(1), 72-80.

In this study, a rapid competitive enzyme-linked immunosorbent assay (ELISA) was developed for the detection of cephalexin (CFX) residues in milk. A simple strategy for the production of haptens for CFX was demonstrated with keyhole limpet hemocyanin. This hapten conjugate was used as immunogen to successfully raise the polyclonal antibodies against CFX. Utilizing these antibodies, an ELISA was developed to screen CFX residues in milk. The detection limit was calculated as 10 ppb in milk, which was lower than the European Union prescribed Maximum Residue Limit of 100 ppb in milk. Recovery of CFX from spiked milk sample was quantitative. The method can be used for rapid screening of milk samples for CFX residues.

7 illus, 2 tables, 36 ref

012354   Krishnaraj R N;Pal P (Chemical Engineering Dep, National Institute of Technology, Durgapur-713 209, Email: bioteckr@gamil.com) : Enzyme substrate interaction based approach for screening electroactive microorganisms for micrbial fuel cell applications. Indian J chem Technol 2017, 24(1), 93-6.

Alcohol dehydrogenase (ADH) of A. aceti is one of the potential enzyme for biological fuel cell applications. The modeled structure of ADH of A. aceti and its validation has been reported. The docking investigations have been made to assess the catalytic activity of the modeled ADH. The experimental results show that the modeled ADH of A. aceti has lowest binding affinity to its substrate when compared with the ADH structures of few other microorganisms. It indicates that the ADH of A. aceti has higher catalytic activity and better electrogenic activity. This study documents a computational procedure for screening electroactive microorganisms for biological fuel cell applications.

3 illus, 2 table, 28 ref

012353   Khonde R D;Chaurasia A S (Chemical Engineering Dep, Visvesvaraya National Institute of Technology, Nagpur-440 010, Maharastra, Email: aschaurasia@che.vnit.ac.in) : Tar cracking of rice husk in biomass gasifer: Reactor design and experimentation. Indian J chem Technol 2017, 24(1), 55-60.

A two-stage fixed-bed biomass gasifier had been constructed with separate chambers for pyrolysis and gasification of biomass for formation of low tar producer gas. Two-stage gasifier has been experimented to study the effect of operating parameters such as temperature and residence of volatiles in the reactor on conversion of tar and formation of producer gas. Kinetic investigation reveals that optimum parameters for primary and secondary products using single reaction model are comparable with the reported literature. Effect of gasifying agents on composition of gas released from reactor has been studied using gas chromatography and further experiments are performed with air as it yield more combustible gases (about 63%) as compared to other gasification medium.

5 illus, 2 table, 23 ref

012352   Kaushalya W K D;Weerasoorriya M K B ( Chemistry Dep, Kelaniya Univ, Sri Lanka, Email: bandu@kln.ac.lk) : Development of value added product from cashew apple using dehydration processes. J scient ind Res 2017, 76(2), 105-9.

Cashew apple, rich in Vitamin C is known as unconsumed product because of its astringent and acrid principles. Heavy toll of Cashew apple are being wasted annually because the focus was on nuts alone. This unconsumed product was processed into value added product with improved consumer acceptability by osmo-dehydration of them in a50% sucrose solution (fruit: syrup ratio 1:4) fortified with 2% CaCl2 for 12 hrs at 30°C and drying in a hot air dryer for 48 hrs below 60°C.The dried product packed under vacuum in a nylon packaging, showed shelf life of 6 and 10 months at 30°C±2 and 4°C respectively. Phosphorus, ash, fiber content and total acidity of dried product found to be remained almost the same as the original. Retained ascorbic acid contents were nearly 63%. The estimated medians for color, taste, aroma, crispness and overall acceptability above 6 in 7-point Hedonic scale.

4 illus, 2 tables, 8 ref

012351   Karthick K;Namasivayam C;Pragasan L A ( Environmental Sciences Dep, Bharathiar Univ, Coimbatore-641 046, Email: karthik.envchem@gmail.com) : Removal of direct red 12B from aqueous medium by Zncl₂ activated Jatropha Husk carbon: adsorption dynamics and equilibrium studies. Indian J chem Technol 2017, 24(1), 73-81.

Adsorption isotherms and kinetics of adsorption of Direct Red 12B (DR 12B) on zinc chloride activated carbon prepared from Jatropha husk (ZAJHC) have been determined from batch tests. Effects of contact time, initial dye concentration, initial pH, adsorbent dose and solution temperature have been investigated. The equilibrium data are best represented by Langmuir isotherm model, showing monolayer adsorption capacity (Q_o) of 39 mg g^-1. The kinetic data are fitted to pseudo-first-order, pseudo-second-order and intraparticle diffusion models, and are found to follow closely the pseudo-first-order kinetic model. Thermodynamic parameters such as standard enthalpy (ΔH^o), standard entropy (ΔS^o) and standard free energy (ΔG^o) have been evaluated. The adsorption interaction is found to be endothermic in nature. Acidic pH is favourable for the adsorption of DR 12B. Desorption studies show that chemisorption seems to be the major mode of adsorption. ZAJHC is shown to be a promising adsorbent for removal of DR 12B from aqueous solutions.

5 illus, 5 table, 47 ref

012350   Hamad M N F;Taha E M;Mohamed W M (Dairy Dep , Faculty of Agriculture, Damietta Univ, Damietta, Egypt, Email: dr_mnour@du.edu.eg) : Effect of fortification palm oil with some spices on physico-chemical composition, microbiological analysis, sensory evaluation and economic study of Tallaga-like cheese. Indian J Dairy Sci 2017, 70(1), 23-31.

Four spices (thyme, paprika, cumin and turmeric) with two different concentrations (20 and 50 g/kg) used for enrichment of palm oil with active compound to increase the oxidative stability, the antioxidant and antimicrobial activity for the oil and using for Tallaga-like cheese manufactured during the storage time (30 days) at 5°C. All fortified palm oil samples showed a good oxidative stability by rancimat measurements, and were good DPPH radical scavenger. Turmeric was the best among examined spices for both concentrations. The palm oil samples were prepared by treatment with 20g plant material/kg oil for 24h at 50°C, to be added in Tallaga-like cheese. The results showed that the highest values of pH, moisture, fat and TVFA values estimated in samples with all additions at zero time and decline significantly (p≤0.05) at 30 days. The highest number of TC was recorded at zero time and began to declined gradually during 30 days, on the other hand, mould and yeast counts had significant effect on all treated cheese except for cheese with palm oil plus thyme (p=0.14), the maximum number was shown in cheese with palm plus cumin, while the minimum number was in cheese with palm oil only and plus turmeric. Concerning the sensory evaluation and economic analysis for cheese, the total scoring points were highly marked for cheese with control, followed by turmeric, thyme and paprika while cumin recorded the lowest score, samples also followed the same order for the lowest production costs.

7 tables, 44 ref

012349   Geetha P;Arivazaghan R;Esther Magdalene Sharon M (College of Food and Dairy Technology, Tamil Nadu Veteinary and Animal Sciences Univ, Chennai-600 052, Email: geetha.p@tanuvas.ac.in) : Effect of modified atmosphere packaging on the shelf life of Chhana jalebi: an Indian milk based confection. Indian J Dairy Sci 2017, 70(1), 42-52.

Chhana jalebi is a traditional Indian milk product prepared by frying coils of batter made of chhana (acid coagulum of milk), maida and water, and soaking the fried coils in sugar syrup. The final product has a pleasant sweet taste and chewy body and texture. However, shelf life of chhana jalebi is low owing to several factors which affect its marketability. Enhancement of shelf life can boost its market potential. Two methods were adopted for enhancing the shelf life of chhana jalebi viz. use of potassium sorbate (a class II permitted preservative) and modified atmosphere of nitrogen and carbon dioxide. Potassium sorbate was dissolved in sugar syrup at 800 ppm concentration and then the fried jalebi pieces were soaked in it. Modified atmospheres used were: 100% N₂, 100% CO₂ and a mixture" of these gases (1:1) within metalized polyester packages. The color and appearance, flavor, body and texture and overall acceptability scores of the jalebi samples during storage at 28°C containing preservatives were recorded on 9-point hedonic scale and the scores were analyzed statistically. It was observed from the results that as storage progressed, the overall acceptability score decreased irrespective of the presence of preservative used and gases tried. However, potassium sorbate and modified atmospheres inside the package controlled the growth of microbes which increased the shelf life of the product up to 20-40 days at 28°C.

6 illus, 3 tables, 24 ref

012348   Dukic A;Alar V;Firak M (Faculty of Engineering and Naval Architecture, Univ of Zagreb, Ivana Luccia'5, 10000 Zagreb, Croatia, Email: ankica.djukic@fsb.hr) : Corrosion behaviour of the nickel based materials in the alkaline solution for hydrogen evolution. Indian J chem Technol 2017, 24(1), 88-92.

Experimental investigations on the nickel based materials in the form of foam and solid plate have been performed. Their application as the electrodes material in an alkaline electrolyzer has been studied. Corrosion potential and Tafels parameters are defined using DC methods, and Ohmic resistance of the electrolyte using AC methods. Active surface area of the foam is defined using BET method. Obtained polarizations curves result in decrease in the resistance to charge-transfer during increasing of electrodes overvoltage. A 1500 times larger active surface of foam insured higher hydrogen evolution at the same overvoltage. As long as it is used high concentrated aqueous media of wt 25% potassium hydroxide solution, corrosion stability of used electrodes material is the first priority.

4 illus, 4 table, 19 ref

012347   Chauhan R;Kulkarni S;Sutariya H (Dairy Technology Div, Institution and citySouthern Regional Station, ICAR-National Dairy Res, Adugodi, Bengaluru, Karnataka-560 030, Email: hans3097@gmail.com) : Quality of multigrain biscuits prepared by incorporation of cencentrated qhey. Indian J Dairy Sci 2017, 70(1), 119-22.

Whey is one of the major by-products of the dairy industry all over the world. The disposal of whey, because of its high BOD, requires appropriate treatment which adds to the cost of operation of dairy plants. In order to effectively usewhey in the production of multigrain biscuits, the present investigation was initiated. The studies indicated that either paneer whey or cheese whey concentrated to 25% TS can be used to replace up to 50 % water in the preparation of biscuits. This implied that whey concentrated to 12.5 % TS could replace water completely in the preparation of multigrain biscuits. The replacement resulted in improvement in sensory parameters, increased TS in biscuits and hence improved nutritive value. A baking temperature of 170 R"C / 25 min was observed to be optimal and incorporation of baking powder at 2000 ppm improved significantly the sensory parameters of whey incorporated multigrain biscuits.

^ssc1 illus, 5 tables, 9 ref

012346   Begum T;Gogoi P K;Bora U (Chmistry Dep, Dibrugarh Uni, Dibrugarh-786 004, Email: dr.pradip54@gmail.com) : Photocatlytic degradation of crystal violet dye on the surface of Au doped TiO2 nanoparticle. Indian J chem Technol 2017, 24(1), 97-101.

The photocatalytic degradation of crystal violet (CV), which is a cationic triphenyl methane dye in aqueous solution has been investigated with colloidal suspension of Au doped TiO₂ under both UV and visible light irradiation and compared with undoped TiO₂. The degradation has been studied by UV-visible absorption spectroscopy and it is found that Au doped TiO₂ is highly efficient for the dye degradation. Doped and undoped titanium dioxide (TiO₂) nanoparticles have been prepared as a colloidal suspension using sol-gel hydrolysis method and are characterized by XRD, TEM, and UV-visible absorption spectroscopy. The UV-visible absorption spectra reveal that the intensity of the characteristic peaks of CV diminish with time and within an hour the intensity drop below 3/4th of the maximum intensity and there is concomitant oxidative degradation of the dye. This process is accelerated under UV exposure.

4 illus, 28 ref

012345   Banupriya S;Elango A;Karthikeyan N; Kathirvelan C (Livestock Product Technology (Dairy Science) Dep, Veterinary College and Research Institute, Namakkal-637 002, Email: banupriyalpt@gmail.com) : Effect of milk fat replacement with linseed oil rice bran wax organogel on physico chemical characteristics of dietetic ice cream. Indian J Dairy Sci 2017, 70(1), 132-5 .

An experiment has been carried out to study the milk fat replacement with linseed oil rice bran wax organogel on physico chemical characteristics of ice cream. Linseed oil rice bran wax organogel was used at 0, 2.5, 5.0, 7.5 and 10.0 per cent as a milk fat replacer to develop dietetic ice cream. Linseed oil rice bran wax organogel was obtained by combining 10 per cent (wt) of RBW and 90 per cent (wt) of linseed oil. Ice cream formulation was comprised of 12% SNF, fat 10%, sugar 15%, stabilizer 0.5% and 36% Total solids. The mean value of pH in the control ice cream mix was 6.39 and in the treatment groups ranged from 6.36 to 6.38. The titrable acidity of different treatment ice creams ranged from 0.214 to 0.216 per cent and in control ice cream 0.214 per cent. Similarly the viscosity of the control ice cream mix was 66.12 and in the treatment groups ranged from 61.45 to 65.82. Mean value of overrun in the control ice cream was 37.63 per cent and it ranged from 26.98 to 34.55 per cent in different treatment ice creams. The mean whipping ability of control ice cream was 46.95 per cent and it ranged from 38.49 to 45.14 per cent in the treatments. Hence it can be concluded that milk fat replacement with linseed oil rice bran wax organogel did not have any impact on pH and titrable acidity. However, viscosity, whipping ability and overrun are not influenced by incorporation linseed oil organogel up to 2.5 per cent and beyond this level of incorporation, a decreasing trend was noticed.

4 tables, 15 ref

012344   Bandyopadhyay K;Guhathakurta S;Chakraborty C (Food Technology Dep, Gurunanak Institute of Technology, 157/F Nilgunj Road, Panihati, Kolkata-70 114, Email: kakali1605@gmail.com) : Studies on utilization of milk for extraction of polyphenols from date palm (Phoenix dactylifera L.). Indian J Dairy Sci 2017, 70(1), 116-18.

Date palm is rich in phenolic compounds: flavonoids and phenolic acids. Flavonoids are not only potent antioxidants but also have a multitude of functional capabilities, which may have an effect on health. The objective of the present study was to increase the extraction of soluble polyphenols using milk as an extracting medium. The amount of soluble polyphenols present in date palm was measured in gallic acid equivalents using the Folin-Ciocalteau assay. For this purpose methanol, water and milk were utilized as extraction medium. For extraction of polyphenols with water and milk, four different temperatures were maintained which are room temperature (30°C), 50°C, 70°C and 100°C. Total phenolic content in gallic acid equivalents using Folin-Ciocalteau assay ranged from 21.15-68.95 milligrams of gallic acid equivalents per 100 gm date palm. It has been found that maximum extraction of polyphenols (68.95 mg of GAE/100 gm date palm) from date palm was obtained with milk at 70°C which was even greater than methanol as extracting medium.

2 tables, 19 ref

012343   Akpan I A;Offiong N O (Chemistry Dep, Univ of Uyo, P.M.B.1017,Uyo, Akwa Ibom State, Nigeria, Email: iaakpanchem2007@yahoo.com) : Inhibitory effect of amlodipine drug on corrosion of mild steel in HCL solution. Indian J chem Technol 2017, 24(1), 107-110.

The corrosion inhibition of mild steel in HCl solution with amlodipine drug at room temperature (<126>30°C) has been studied using the weight loss technique. The result show that the inhibition efficiency increased with increase in concentration of amlodipine. It is found that the inhibition process with amlodipine obey the Langmuir adsorption isotherm. From the weight loss trends of the metal over time, the concentration of corroded mild steel is estimated; from which the inhibition process is predicted to follow a first order kinetics.

4 illus, 1 table, 34 ref

012342   Adil S;Changade S P;Dhotre A V;Datir R P ( Dairy Technology Dep, College of Dairy Technology, Udgir, MAFSU-Nagpur, Email: adilshaikh36@yahoo.com) : Study on compositional characteristics of pumpkin based reconstituted Kheer. Indian J Dairy Sci 2017, 70(1), 66-71.

Present study investigated the effect of incorporation of pumpkin powder in dry kheer mix on the compositional characteristics of reconstituted kheer obtained therefrom. The pumpkin powder was incorporated in dry kheer mix at the rate of 1%, 2%, 3% and 4%. Equal quantity of Skim Milk Powder (SMP) was reduced from the mix to maintain concentration of other constituent's i.e. sugar (36%), rice (10%), hydrogenated fat (7%), nutmeats (2.1%), cardamom (0.7%) and color (0.2%) weight by weight. Kheer reconstituted from the mix was compared with the kheer prepared by addition of pumpkin flesh into milk followed by concentration to 25%, which was taken as control. The product was analyzed for moisture, fat, protein, acidity, reducing sugar, total sugar and ash. Results revealed that increased level of pumpkin powder leads to significant decrease in moisture and protein contents. But the change in fat, reducing sugar, total sugar content and lactic acidity was non-significant at 5 % level of significance.

3 illus, 3 tables, 17 ref

011376   Zerey-Belaskri A E;Cavaleiro C;Romane A; Benhassaini H;Benhassaini H;Salgueiro L (Laboratoire de recherche Biosiversite Vegetale, Conservation et Valorisation Faculte des Sciences de la Nature et de l, Algeria, Email: asma.belaskri@gmail.com) : Intraspecific chemical variability of Pistacia atlantica Desf. Subsp. atlantica essential oil from Northwest Algeria. J essential Oil Res 2017, 29(1), 32-41.

Leaf samples from sixteen natural populations of Pistacia atlantica Desf. subsp. atlantica were harvested in Northwest Algeria aiming to investigate the intraspecific chemical variability of the essential oil. The essential oils were isolated by hydrodistillation, in yields ranging from 0.10% to 0.42% (v/d.w.) and compositions were further investigated by GC and GC/MS. Terpinen-4-ol (34.7-16.1%), a-pinene (64.8-15.4%), germacrene D (24.5--19.0%) and E-caryophyllene (23.1%) were found the major components. The two last compounds were never mentioned as main constituents of this subspecies. Multivariate cluster analysis of compositional data evidenced significant differences concerning the compositions of essential oils from leaves of male and female trees and different types of essential oil considering the predominant constituents: (1) terpinen-4-ol; (2) a-pinene/camphene; (3) a-pinene/germacrene D. This chemical diversity should be considered as promising source of specific components and could open up more opportunities for the valorization of this species.

3 illus, 1 table, 33 ref

011375   Totre D Z;Kotecha P M;Thorat S S (Dep of Food Science and Technology, M.P.K.V., Rahuri-413722) : Preparation of leather from wood apple (Ferronia Limonia L.). Bioinfolet 2017, 14(2), 118.

1 table, 5 ref

011374   Sucheta;Gehlot R;Siddiqui S (Centre of Food Science and Technology, CCS Haryana Agricultural Univ, Hisar-125 004, Email: suchetakkr@gmail.com) : Standardization of mixed fruit cheese from guava (Psidium fuajava cv. Hisar safeda) and mango (Mangifera indica var. safeda) and its quality evaluation during storage. J appl nat Sci 2017, 9(2), 791-5.

The present investigation was carried out to prepare fruit cheese, a fruit confectionery prepared by combining fruit pulp with sugar, pectin and acid from blended fruit pulp of guava (Psidium guajava) and mango (Mangifera indica). The storage studies of mixed fruit cheese packed in HDPE bags showed significant changes in chemical properties during three months storage. Total sugars, reducing sugars and browning increased significantly from 66.8 to 68.7%, 21.1 to 23.4% and 0.25 to 0.37, while carotenoids and total phenols decreased significantly from 1.2 to 0.7 mg/100g and 39.1 to 35.2 mg/100g in guava-mango cheese during storage. Carotenoids was maximum (2.5 mg/100g) in guava-mango cheese containing highest mango pulp content, while ascorbic acid and total phenols was maximum (13.0 and 54.7 mg/100g) in cheese with highest guava pulp content. The cost of production was found minimum (Rs. 140/kg) in guava-mango cheese with 100 guava: 0 mango pulp ratio and increasing concentration of mango pulp showed a increasing trend in the cost of production of fruit cheese.

3 tables, 25 ref

011373   Nazir F;Naik H R;Hussain S Z (Post Harvest Technology Div, Sher-e-Kashmir Univ of Agricultural Sciences & technology Kashmir, Shalimar, Srinagar-190 025, Email: mirfizanazir@gmail.com) : Effect of extrusion conditions and apricot powder incorporation on colour parameters of rice based breakfast snacks. Biosci Biotechnol Res Asia 2016, 13(3), 1673-8.

Taking broken rice flour as the base ingredient, apricot powder was used in this study for development of breakfast snacks using twin screw extruder. Response surface methodology using a central composite rotatable design was used to evaluate the effects of independent variables, namely composition (0-40% apricot), barrel temperature (110-190 oC), screw speed (150-550 rpm) and moisture content (12.5-22.5%) on product colour parameters (L*, a*, b*, chroma, hue angle and ?E). Multiple regression equations were obtained to describe the effects of each variable on product responses (L*, a*, b*, chroma, hue angle and ?E). The product responses were most affected by changes in composition, barrel temperature and to a lesser extent by screw speed and moisture content. Increase in temperature and apricot addition decreased luminosity; while increasing redness and yellowness of the extrudates compared to the control (0% apricot).

1 illus, 2 tables, 14 ref

011372   Nasrollahi S;Nasrollahi A;Esmaeili P;Kaviani M;Shariati M A (Food Science and Technology Dep, Science and Research Branch, Islamic Azad Univ, Tehran, Iran, Email: kaviyani.mehdi@yahoo.com) : Short review on cheese starters cultures. Int J pharm Res Allied Sci 2016, 5(1), 18-20.

Cheese, general name for dairy products which is produced through chemical changes in casein. Along with casein, a part of whey, fat and other nutrients obtain in clod. The main result of cheese production, keeping milk nutrients in non-spoiling conditions with flavor keeping and no reduction of its nutritional value. Lactic coagulation occurs consequently after lactose fermentation. Regarding this fact of being multifunction of culture Medias, the way they are - 386 - consuming is different. Compounds producing cheese flavor are manufactured in production process. Starter cultures use in cheese industry are composed of varieties including Lactococcus, Leuconostoc, Lactobacillus Thermofilus and streptococcus thermofilus which have the role of acid production.

^iia1 illus, 2 tables, 8 ref

011371   Nasrollahi A;Nasrollahi S;Esmaeili P;Kaviani M;Shariati M A (Food Science and Technology Dep, Shahrekord Branch, Islamic Azad Univ, Shahrekord, Iran, Email: kaviyani.mehdi@yahoo.com) : Introduction to flavor compound production in cheese. Int J pharm Res Allied Sci 2016, 5(1), 14-17.

Cheese, general name for dairy products which is produced through chemical changes in casein. Along with casein, a part of whey, fat and other nutrients obtain in clod. The main result of cheese production, keeping milk nutrients in non-spoiling conditions with flavor keeping and no reduction of its nutritional value. Lipolyse is the main factor of aroma production in cheese due to inactivation of natural lipase by pasteurization therefore the main reason of lipolysis is microbial enzymes. The main role of starters is lactose fermentation and converting it to lactic acid which reduces the pH and occurring of a peppery taste moreover in glycolysis other aroma compounds produced such as acetic acid, acetoin and diacethyl.

^iia4 illus, 8 ref

011370   Mishra D;Chauhan A K;Bhardwaj R;Pramod Kumar; Yadav D (Dairy Technology Section, ICAR-NDRI (SRS), Bangaluru-560 030, Email: diwakar13ndri@gmail.com) : Optimization of guava milk chocolate using response surface methodology. Biosci Biotechnol Res Asia 2016, 13(3), 1715-23.

Chocolate is a luxury food. It is not only popular among children, but also consumed by youth and old age persons. The present project was taken up to develop vitamin-C enriched guava milk chocolate. The purpose of addition of guava powder was to enhance nutritional and sensory qualities of chocolate. Guava is a very rich source of soluble dietary fiber and vitamin-C (an excellent antioxidant). The effect of various ingredients like guava powder, milk powder and cocoa powder on sensory characteristics of the prepared chocolate was studied and their levels were optimized using Response Surface Methodology (RSM) using regression equation model. Optimization of the product was done by maximising the score for sensory characteristics while keeping the hardness of the chocolate in range. The optimised guava milk chocolate constituted 14.13 percent guava power, 15 percent milk powder, 15 percent cocoa powder, 30 percent sugar and 30 percent cocoa butter.

12 illus, 5 tables, 12 ref

011369   Mashak Z;Khalajadeh A;Koohdar V (Food Hygiene Dep, Karaj Branch Azad Univ, Karaj, Iran, Email: Mashak@kiau.ac.ir) : Study the bacterial and fungal quality and physicochemical properties of cold smoked salted fishes of Caspian sea, Iran. Biosci Biotechnol Res Asia 2016, 13(3), 1811-20.

High consumption of cold salted smoked fish beside the low quality of processing of this products caused us to do the present study in order to investigate the bacterial and fungal quality and physicochemical characteristics of cold salted smoked fishes of Caspian Sea, Iran. Two hundred cold salted smoked fish samples were randomly purchased and microbial (total coliforms, E. coli, Listeria monocytogenes, vibrio spp. and Staphylococcus aureusand molds)and physicochemical analysis were done.Total of coliforms, S. aureus, E. coli, L. monocytogenes and Vibrio spp.and molds in cold salted smoked fishes were 50%, 45%, 2%, 18%, 23% and 93%, respectively. A spergillus fumigatus were the most commonly detected fungi. Frequency of coagulase gene and kanagawa factor in S. aureus and V. parahaemolyticus isolates were considerable. There were no STEC strains in the E. coli isolates. Group 1 was the most commonly detected serotype in L. monocytogenes strains (55.55%).Mean ± standard error of moisture, TVN, pH and salt were45.02 ± 0.90, 79.45 - 385 - ± 4.75, 6.07 ± 0.02 and 16.93 ± 0.41, respectively.The growth of S.aureus and V. parahaemolyticus in samples with lower pH and moisture contents was significantly low.Accurate hygienic surveillance should perform to improve the chemical and microbial quality of cold salted smoked fish of Iranian markets.

7 tables, 44 ref

011368   Lucas A M;Pasquali G;Astarita L V;Cassel E (Laboratory of Unit Operation, Faculty of Engineering, Pontifical Catholic Univ of Rio Grande do Sul, Porto Alegre, Brazil, Email: cassel@pucrs.br) : Comparison of genetically engineered (GE) and non-GE Eucalyptus trees using secondary metabolites obtained by stem distillation. J essential Oil Res 2017, 29(1), 22-31.

The genus Eucalyptus is composed of hundreds of species with multiple important uses, making it one of the most valuable forest trees around the world. The genetic improvement of Eucalytpus has been studied especially to improve timber production, wood quality and disease resistance. One of the current approaches to improve Eucalyptus tree species is genetic engineering, and it is a common sense that transgenic plants must be submitted to detailed environmental and health risk assessments in order to guarantee their biosafety for future commercial release. This work aimed to characterize and compare the essential oil composition of leaves from genetically engineered (GE) and non-GE Eucalyptus trees of the hybrid E. grandis x E. urophylla employed in cellulose pulp and paper production. Our results allowed us to conclude that no significant differences in the content or chemical composition of leaf essential oils exist between GE and non-GE Eucalyptus trees.

3 illus, 3 table, 42 ref

011367   Kaushik I;Singh R;Bhisnoi J P (Center of Food Science and Technology, Chaudhary Charan Singh Haryana Agriculture Univ, Hisar-125 004, Email: ishakaushikfst@gmail.com) : Effect of barley malt, chickpea and peanut on quality of barley based beverage. J appl nat Sci 2017, 9(2), 1182-6.

The present investigation had been done to optimize the effect of barley malt on production of barley based beverage. Malting of barley was carried out by steeping the cleaned and bold grains in tap water at 16øC for 2-3 days. The steeped grains were also germinated at 16øC for 2-3 days and the grains showing optimum growth were sorted out and kilning was done at 60øC for 1 day. Different levels of malted grain (i.e. 0, 1, 2, and 4%) in barley extract were optimized. It was found that addition of 4 g malt to the extract was found to be effective in decreasing the viscosity and - 384 - avoiding the formation of gruel like structure. There was non significant sensory change found on addition of roasted malt grain. Amylase activity of malt significantly increased on increasing time and no reducing sugars resulted at 90øC. Nutritive value of malted beverage was improved over control. Total soluble solids (TSS), viscosity, protein, fat, reducing sugar and total sugar of malted beverage was significantly increased as compared to control. Malted beverage was more organoleptically acceptable than control. Final beverage was made with 4 g malt, 25 g bengal gram and 15 g peanut per extract from 100 g barley with addition of sugar to 17øbrix and homogenizing for proper mixing was autoclaved. Thus, malting could be an appropriate food-based strategy.

1 illus, 6 tables, 27 ref

011366   Desai B A;Chauvan G;Chindanandaiah;Mishra P B (Livestock Products Technology Dep, Indian Veterinary Research Institute, Izathnagar, Bareilly, UP-243 122, Email: drbasavraj.desai@gmail.com) : Texture profile and sensory characteristics of low fat sweetened ready to eat (SRTE) paneer cubes prepared with optimal levels of hydrocolloids. Indian vet J 2017, 94(2), 40-3.

Attempts were made to prevent hardening effects of fat reduction in Paneer by incorporating Gum acacia and Inulin in Paneer. The Gum acacia and Inulin are incorporated at the levels of 0.75 %, 1.5 % and 2.25 % w/v of milk. Incorporation of optimum level of Inulin and Gum acacia significantly reduced (p<60>0.05) the hardness of SRTE paneer cubes than control.

4 table, 8 ref

011365   Bhardwaj K;Gehlot R;Mishra D (NO, Dairy Technology Section, SRS, ICAR-NDRI, Bangalore-560 030, Email: bhardwaj.rashmi20@gmail.com) : Study of the effect of storage on chemical constituents of guava-jamun jam. Biosci Biotechnol Res Asia 2016, 13(3), 1703-7.

Jam is a fruit based spread commonly consumed with bread or chapati. In this study, jam was prepared from various blends of guava and jamun and was further analyzed for changes in their chemical constituents and overall acceptability at an interval of one month for three months storage. Storage studies showed an increase in total and reducing sugars, while a decrease was observed in ascorbic acid, anthocyanins and total phenols in all the blends during storage. Jam containing guava and jamun in ratio of 40:60 was most acceptable in its sensory acceptability score among all the blends.

3 illus, 8 tables, 12 ref

010362   Vora J D;Srinivasan P;Sonawane P (Guide and Head, Biochemistry and Food Science and Quality Control Dep, Ramnarain Ruia College, Matunga, Mumbai) : Novel product development and organoleptic analysis from cowpea seeds (Vigna unguiculata). Asian J biochem pharm Res 2017, 7(1), 12-20.

Cowpea (Vigna unguiculata) is one of the most significant pulses consumed in the semiarid tropics of Asia, Africa, and South America. It is one of the few legumes capable of thriving in extreme climatic conditions. Cowpea is a nutritionally balanced pulse. It is also a good source of protein, thiamine, iron, magnesium, phosphorus and copper, and a very good source of dietary fiber, folate and manganese. It is very low in saturated fat, cholesterol and sodium. The nutritional quality of cowpea protein is superior, as it is constituted of all the nine essential amino acids. Cowpea also exhibits a low glycemic index and easy digestibility; thus, its consumption is suitable for all age groups including diabetic, geriatric and hypertensive individuals. In this research, a novel food product was developed using cowpea seeds as the main ingredients. The organoleptic acceptability of the product was assessed using a sensory evaluation procedure involving 40 semi-trained panelists. Panelists recorded their responses in a detailed questionnaire. The data thus obtained was analyzed biostatistically to assess the acceptability of cowpea among the general populace. In addition, the critical points in the preparation of the novel product were assessed using HACCP principles to achieve uncompromising quality.

10 ref

010361   Tiwari A K;Vidyarthi A S;Nigam V K;Hassan M A (Food Technologist, Chemical Engineering and Technology Dep, Birla Institute of technology, Mesra, Ranchi-835 215, Email: amit-tiwari20@yahoo.com) : Study of rheological properties and storage life of ripe jackfruit products: jam and jelly. Asian J Microbiol Biotechnol envir Sci 2016, 18(2), 475-82.

Jams and jellies are used as taste enhancer and commonly applied as spread on breads. It exhibits both viscous and elastic behavior due to its semisolid properties. Measurements of physico-chemical and rheological properties are quite important for the assessment of physical, chemical and mechanical properties and qualities of processed products. Sugar, acid, and high molecular weight polysaccharides are added during the preparation of Jam and Jelly for increasing the viscosity, gel forming structure, improving consistency, textural uniqueness and expansion of shelf life or storage stability by arresting the microbial contaminants through lowering the water activity. The rheological behavior of jackfruit jam and jackfruit jelly was determined using a Brookfield CAP 2000+ at a constant temperature of 30±0.5° C. All measurements were curve fitted into with Bingham and Herschel - Bulkley model to compute yield stress and apparent viscosity. The shear rate typically ranged between 600 s-1 and 2700 s-1 for both products. The measurement was started with a low shear rate which slowly ramped to high shear rate. Bingham model gives a yield stress of 9215 D/cm^{2 and apparent viscosity equal to 567.6 Pa s. While fitted into more realistic Herschel- Bulkley model results yield stress value as 9603 D/cm2, consistency index ? equal to 0.385 Pa sn and R2 value of 0.9972 for jackfruit jam. The experimental data of Jackjelly was also fitted with Bingham Model resulted in the yield stress value of 198.1 Pa with apparent viscosity of 286.7 Pa s. When the same experimental data fitted into Herschel Bulkley model it led to a yield stress ty= 192.4 Pa, t =0.3344 Pa sn and shear thinning parameter, n=0.9811. The parameters predicts perfectly the behaviour of Jackjelly in the given shear rate range with a regression coefficient, R2=0.9996. The experimental measurements showed that the jackfruit products have a non-newtonian flow behavior.}

7 illus, 6 tables, 25 ref

010360   Thakur P P;Satwadhar P N;Deshpande H W (Food Trade and Business Management Dep, College of Food Technology, Vasantrao Naik Marathwada Agriculture Univ, Parbhani-431 402, Email: preeti_gautam2007@rediffmail.com) : Development and standardization of tulsi-kokum herbal tea. Green Fmg 2016, 7(3), 747-50.

Many countries including India have been using crude plants as medicine since Vedic period. Major part of the total population in developing countries still uses traditional folk medicine obtained from plant resources. Tulsi is a popular culinary, ornamental herb with higher oxidative potential. Endless miraculous medicinal values are attributed to it. Garcinia indica (dried rind known as 'kokam') is an Indian spice used in many parts of the country, contains garcinol, hydroxycitric acid which provides it chemo preventive and anti obesity activity. Tulsi-kokum tea was optimized at 13.5% dried tulsi leaves, 9.91% dried lemongrass leaves, 8.26% dried ginger, 0.99% cinnamon, 0.66% dried palash (flame of forest) flowers, 66.62% kokum syrup of 110Bx. Herbal tea formulation contained 6% moisture, 41.56% carbohydrate, 11.33% protein, 30.0% ash, 8.0% crude fiber. Bright, sparkling and clear infusion of light brown color with good aroma and taste was obtained from optimized herbal formulation.

7 tables, 14 ref

010359   Talekar S S;Patil S S;Shikalgar N S;Baionwad D V (Animal Science & Dairy Science Dep, V.N. Marathwada Krishi Vidyapeeth, Parbhani-431 402, Email: shitaltalekar@gmail.com) : Shelf-life and cost of production of khoa burfi blended with coconut by sensory evaluation. Green Fmg 2016, 7(3), 751-4.

In this study attempt has been made to standardize a formulation for the preparation of khoa burfi blended with coconut (Cocos nucifera). Burfi was prepared from buffalo milk blended with coconut paste @ 10, 15 and 20% by weight and compared with traditional burfi for shelf-life of product. Overall acceptability score of product was reduced slowly in case of developed samples as compared to control sample. This might be due to the addition of coconut paste. But, the score was increased for its body and texture, colour and appearance and sweetness in overall 15 days storage period. The reason for increased shelf-life was due to the high moisture reduction in control sample responsible for sandiness development, high fat contain in developed samples and low oxidative hydrolysis of coconut fatty acid due to the encapsulation of coconut particle by khoa solids. This was also revealed that overall acceptability score of khoa burfi blended with coconut during storage period of 15 days decreased with increasing the level of coconut paste. The cost of control burfi was found to be highest for T₀ as Rs. 215.20 per kg. The lowest cost was recorded for treatment T₃ as Rs. 197.16 per kg. The cost for treatment T₁ and T₂ were Rs. 206.18 and Rs. 201.67 per kg, respectively.

6 tables, 9 ref

010358   Singla S;Mathur M;Chauhan C S;Goyal S;Junaid M (NO, SMS Medical College, Jaipur, Rajasthan, Email: singlashivali@gmail.com) : Formulation and characterization of lake color obtained from black carrot. Int J pharm Sci Res 2016, 7(7), 3039-44.

Colorants are mainly used to impart a distinctive appearance to the pharmaceutical dosage forms. The present study was carried out to develop aluminium lake color of a dye obtained from black carrot using different adsorbents (Aluminium oxide or aluminium hydroxide) in different ratio by simply mixing them to get dye adsorbed onto the surface of adsorbent. Adsorption experiment was carried out for 60 minutes. Aluminium oxide at a concentration level of 30% w/v found to be the choice of adsorbent after optimization because maximum adsorption of dye from reaction mixture after 60 minutes and maximum % yield. After optimization of adsorbent the effect of pH and temperature also studied by formulating lake by varying these two parameters. It was observed that a higher temperature (50°C) and a lower pH (3) favor the adsorption. The lake then characterized for various physicochemical properties like angle of repose, Carr's index, hausner's ratio, loss on drying, particle size and limit test for heavy metals. The lake was found to follow pseudo second order kinetics.

19 ref