010357   Roy N;Sasikals S (Food Process Engineering Dep, School of Bioengineering, Faculty of Engineering and Technology, SRM U, Kattankulathur-603 203, Email: sasishan.shiva@gmail.com) : Effect of blanching and drying treatment on the phytochemical properties of Annona squamosa peel. Biosci Biotechnol Res Asia 2016, 13(2), 1147-52.

Processing of Annona squamosa (custard apple) generates considerable amount of wastes in the form of peels and seeds rich in phytochemicals which can be exploited to investigate its neutraceutical properties, and used as an alternative to synthetic food additives. The present study was designed to probe into the effects of blanching and drying treatment of the Annona squamosa peel. Results demonstrated that blanching and drying had considerable effects on colour and phytochemical properties of the powdered peel. The colour values revealed that the blanched-dried sample exhibited greater L* value (74.590) at 7 min than the unblanched sample (63.033) dried at 55°C. An increasing trend of lightness (L*) followed with the increase in blanching time and drying temperature. Antioxidant activity for unblanched sample dried at 50°C and sample blanched for 5min and dried at 50°C exhibited better IC₅₀ values of 104.712 μg/ml and 148.23 μg/ml respectively. The unblanched-dried (50°C) and blanched-dried (50°C-5min) sample similarly exhibited better retention of total polyphenols, 20.06 ± 0.6mg/mL and 37.9 ± 1.0mg/mL, respectively. Thus, this study suggests that combination of drying temperature of 50 °C and blanching time of 5 min are the optimum processing conditions for good retention of antioxidant property of Annona squamosa peel.

3 illus, 3 tables, 16 ref

010356   Rengarajan K E;Radhakrishnan P (Food Process Engineering Dep, SRM Univ, Kattankulathur-603 203, Email: preetha.r@ktr.srmunic.ac.in) : Screening for suitable prebiotic for probiotic strain by in vitro fermentation. Biosci Biotechnol Res Asia 2016, 13(2), 1177-81.

Prebiotics are components of food that promote the growth of colon bacteria. As they constitute of non-digestible fibre compounds, they pass unaffected through the upper part of the gastro-intestinal tract and selectively promote the growth of colon bacteria. In this project food such as corn, oats, oat bran and asparagus were screened for their prebiotic ability by testing their effect on the growth of potential probiotic Lactobacillus species. This was carried out by using in vitro fermentation where MRS medium was modified to constitute the prebiotic food. It was found that growth of the Lactobacillus strain was promoted significantly more by corn (13.62 logCFU/mL) than the other three prebiotic samples. Correspondingly, the rate of acidification of the medium containing corn, by the Lactobacillus was significantly higher (pH 4.12) than the media containing the other three prebiotic samples.

1 illus, 1 table, 22 ref

010355   Raju A;Sasikala S (Food Process Engineering Dep, School of Bioengineering, SRM Univ, Kattankulathur, Chennai-603 203, Email: archanaraju27@gmail.com) : Natural antimicrobial edible film for preservation of paneer. Biosci Biotechnol Res Asia 2016, 13(2), 1083-8.

The present study attempts to assess the efficacy of active packaging films incorporating natural antimicrobial agent like cinnamon essential oil (CEO) into sodium alginate- calcium formulations to extend the shelf- life of paneer at refrigeration temperature (4 ± 1 °C). Paneer, analogous to the western cottage cheese, is characterized by a short shelf- life mainly due to spoilage by psychrotrophs, coliforms, yeasts and molds. Natural methods of preserving paneer are an improvement of food safety since there is growing concern among the population about the chemical nature of sorbates and other chemical preservatives used. Cinnamon essential oil (CEO) has been identified to possess outstanding antioxidant activity as well as high antimicrobial activity against a wide range of spoilage and pathogenic micro-organisms. Paneer samples were left untreated (C), or were treated with alginate- calcium coating incorporating 2.5% cinnamon essential oil (CP). Proximate analyses, microbial and sensory analyses of all the samples were performed at regular intervals for a period of 15 days in order to determine the storage stability of the paneer samples. Cinnamon essential oil in alginate- calcium coating treatment could efficiently maintain the quality of the paneer samples during storage better than that of the control. Edible coating also increased the shelf- life of paneer samples to 13 days from 5- 6 days of the control sample.

2 illus, 4 tables, 23 ref

010354   Prytkov Y N;Kistina A A;Chervyakov M Y (FSBEI HPE, Ogarev Mordovia State Univ, 68, Bolshevistskaya str., Saransk, 430005, Republic of Mordovia, Russia) : Influence of different dosages of selenium yeast in the diets of laying hens cross lohmann brown on metabolic indices and egg productivity. Biosci Biotechnol Res Asia 2016, 13(2), 991-7.

There was implemented the research on the study of the effect of different doses of selenium organic preparation Selenium Yeast on nutrient digestibility of the diet substances, morphological, biochemical parameters and mineral composition of blood, and egg productivity. According to the principle of analog pairs, there were formed 4 experimental groups, each of which received a certain dosage of the preparation with a daily ration. The research has given the results that addition of Selenium Yeast at a dose of 150 grams per ton of compound animal feed stuff of laying hens enhances digestibility of nutrients, normalizes homeostasis parameters, increases egg production and egg weight, and improves morphological parameters.

1 table, 17 ref

010353   Priya S B;Preetha R (Food Process Engineering Dep, SRM Univ, Tamil Nadu, Email: shwethasathyan@gmail.com) : Study on color stability and microencapsulation of anthrocyanin pigment using spray drying. Biosci Biotechnol Res Asia 2016, 13(2), 1207-14.

The objective of the present work is to study the stability of natural colorant from Jamun (Syzygium cumini). The crushed fruit and water was taken with the ratio of 1:10 in 250 ml Erlenmeyer flasks and incubated at 34°C, 150 rpm for 48 hours in orbital shaker. The aqueous extract is filtered using what man filter paper no.1 and the stability of anthocyanin was examined at varying pH (3 to 7) and temperature (50 to 100°C). In addition to this, thermal stability (80 to100 °C for 150 min.) was also studied. Aqueous extract was carried out for encapsulation process using maltodextrin and gum Arabic as carrier material with 1:1, 1:2 and 1:4 cores to wall ratio by spray drying technique. The encapsulated powder quality was done for their total anthocyanin content, encapsulation efficiency, colour, water activity, bulk density, solubility, absorption and moisture content was analyzed for three weeks duration. This result showed that encapsulated Jamun (Syzygium cumini ) powder can be used as a natural colorant in food applications.

8 tables, 25 ref

010352   Prateek Kumar K;Kundar A S;Abhijith K J;Gowda H;Meda U S;Lourdu M A;Raj A;Patil J H (Chemical Engineering Dep, R.V. College of Engineering, Bengaluru-560 059, Email: ujwalshreenagm@rvce.edu.in) : Development of polymeric layer on anode for enhanced hydrogen generation in microbial electrolysis cell. Asian J Chem 2017, 29(1), 226-8.

Hydrogen is a green fuel with low carbon footprints and is gaining importance as a replacement for petroleum products. Majority of hydrogen production is from fossil fuels that may exhaust in near future. Producing hydrogen using microbial electrolysis cell is a novel approach which utilizes organic matter including waste water. The anode used in a conventional microbial electrolysis cell is usually graphite felt/cloth/plate. This work concentrates on exploring the option for coating a polymeric layer on electrode surface used as anode that boosts the affinity of microbes towards electrode and its impact on hydrogen production in microbial electrolysis cell. Conducting polymer material, polyaniline was synthesized on the surface of graphite felt anode. Experiments were conducted to evaluate the performance of the modified graphite anode in microbial electrolysis cell. The results proved that the microbial electrolysis cell having the modified anode is 30 % more efficient than the microbial electrolysis cell having conventional anode.

6 illus, 10 ref

010351   Pradeep H N;Shroff N;Bagri Y;Patil J H (Chemical Engineering Dep, Dayananda Sagar College of Engineering, Shavige Malleshwara Hills, Bengaluru-560 078, Email: hnpradeep77@gmail.com ) : Value addition to bagasse: an agricultural waste for production of xyiltol by fermentation process using Aspergillus niger. Asian J Chem 2017, 29(1), 229-30.

Xylitol is a five-carbon sugar alcohol that has attracted great attention because of its potential uses as a natural sweetener, in dental care and as a sugar substitute in diet. In current scenario agricultural wastes are being undervalued, this study focuses on increasing the value addition and usage of agricultural waste. The present study aims to bring about a value addition to bagasse by converting it to a five sugar alcohol (xylitol). In present work, the bioconversion of crude xylose from plant biomass (bagasse) with help of Aspergillus niger is performed. The obtained biomass was first autoclaved for 20 min then subjected to acid hydrolysis. Following this, using Aspergillus niger fermentation process for 145 h was carried out. After every 24 h, fermented sample was tested for the presence of xylitol and confirmed by thin layer chromatography. It was found that during first 24 h, the production of xylitol was nill. The next 24 h showed some presence of sugar alcohol. On testing the sample after 72 h, the presence of xylitol is observed.229

19 ref

010350   Paul I;Athmaselvi K A;Geetha P (Food Process Engineering Dep, SRM Univ, Tamil Nadu, Email: athmaphd@gmail.com) : Physicochemical sensorial and microbiological properties of mishti dahi supplemented with flax lignan during storage and its antidiabetic activity. Biosci Biotechnol Res Asia 2016, 13(2), 1215-22.

Extensive research on lignan has revealed numerous nutritional and health benefits due primarily to its nutrients content. Flaxseed is the richest source of lignan, so flax lignan was used for the investigation. The objective of this study was to evaluate the effect of 3.75 % flax lignan supplementation on the physicochemical, microbiological and sensorial properties of mishti dahi during storage. Mishti dahi with 3.75 % flax lignan was prepared by replacing sugar with 10 % honey. There were no such differences in pH, moisture, acidity, total solids and whey syneresis values between the flax lignan incorporated mishti dahi and control. With respect to sensorial attributes, there is also no such differences observed between the two samples during storage. Microbiologically, it gave the shelf life of 20 days for lignan supplemented mishti dahi as compared to control which showed a shelf life of 15 days during its storage studies. Lignan incorporated mishti dahi was later investigated for its antidiabetic activity by comparing alpha amylase activity at a concentration of 100μg/ml and was found to be 48.41% against acarbose (standard antidiabetic drug). Therefore, the developed product could serve as a potent antidiabetic and hence can serve humanity with its health benefits.

2 illus, 5 tables, 12 ref

010349   Patil K;Sasikala S (Food Process Engineering Dep, SRM Univ, Kattankulathur-603 203, Email: ketu8938@gmail.com) : Cinnamon oil as a antimicrobial agent to reduce E.coli contamination in sprouts and its effect on quality parameters. Biosci Biotechnol Res Asia 2016, 13(2), 1183-8.

Traditionally the people of India have a long-standing practice of using wide variety of herbal products in treatment of diseases or as preservatives in foods. Spices are indispensable components of Indian cuisines since ancient times. Spices are considered as rich source of bio-active antimicrobial compounds. This study was undertaken to determine the in vitro antimicrobial activity of commercial essential oil of cinnamon (spice) and its main component for potential application in sprouts for reduction of microbial contamination. The antibacterial effect against Escherichia coli was tested using paper disk diffusion method, followed by determination of minimum inhibitory (MIC) and bactericidal (MBC) concentrations. Cinnamon essential oil exhibits antimicrobial activity against tested bacteria. The essential oil of cinnamon showed strong antimicrobial activity with MIC ≥ 1000 μl/ML and MBC ≥ 4000 μl/ML. The results suggest that the activity of the essential oil of cinnamon can be attributed to the existence mostly of cinnamaldehyde which appear to possess similar activities against the tested bacteria. This material could be served as an important natural alternative to prevent bacterial growth in food products.

2 illus, 7 tables, 27 ref

010348   Padmaja P B;Selvam S P (Food Process Engineering Dep, SRM Univ, Kattankulathur-603 203, Email: periyar.india@gmail.com) : Determination of antiaflatoxigenic effect of probiotic strains in Sorghum bicolour. Biosci Biotechnol Res Asia 2016, 13(2), 1095-1100.

Sorghum is a food and feed crop grown commonly in Asian and African countries. Aflatoxin contamination of sorghum is a common problem in all tropical countries. Since even low doses of aflatoxin intake, over a period of time, can prove to be carcinogenic, removal of aflatoxin from sorghum is necessary. Biodecontamination of food grains is now gaining popularity since it is considered to be a safer alternative to chemical methods. Probiotic organisms such as lactic acid bacteria (LAB), have been commonly used in fermentation of various food products. Studies have been done to prove the ability of the probiotic organisms to bind and remove aflatoxin from food. Here the ability of four strains of lactic acid bacteria (Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus brevis, and Lactobacillus delbrueckii subsp. lactis) to reduce aflatoxin levels in sorghum during fermentation has been studied. The initial and final aflatoxin content in sorghum was analyzed using HPLC and UV spectrophotometer. It was concluded that L. delbrueckii had the maximum antiaflatoxigenic ability. It showed 74.38% reduction of aflatoxin in Sorghum bicolor. The research outcome concluded that L. delbrueckii may be used as potential probiotic for reducing the aflatoxin content in sorghum.

2 tables, 32 ref

010347   Padhmavathi V;Preetha R (Food Process Engineering Dep, SRM Univ, Kattankulathur-603 203, Email: preetha.r@ktr.srmuniv.ac.in) : Microencapsulation of lactobacillus sp. using two different materials and comparison for encapsulation efficiency. Biosci Biotechnol Res Asia 2016, 13(2), 1171-5.

Probiotics are microorganisms which, when taken orally, provide beneficial effects on human gut health. Microencapsulation of probiotics is a technique that is currently receiving considerable interest as it helps probiotics to survive against adverse environmental conditions in the human body. In this project, a study to determine the stronger encapsulating material is done by encapsulating Lactobacillus sp. using alginate and skim milk alginate. The encapsulation was done by extruding into 100mM CaCl2 solution. Viability test, bile salt tolerance test and storage stability was performed. On analyzing the results it was found that, the skim milk alginate beads had the efficiency of 96.48%. The bacteria encapsulated using skim milk alginate was more viable and more tolerant towards bile salt. The storage stability test was carried out for a period of 28 days and it was found that the probiotic encapsulated using skim milk alginate were more viable. From the results it was concluded that skim milk alginate was a stronger encapsulating material than alginate because of the strong network forming nature of milk proteins.

1 illus, 34 ref

010346   Naveen Raj;Priya B (Food Process Engineering Dep, School of Bioengineering, SRM Univ, Chennai, Tamil Nadu, Email: priya.balasubramani@gmail.com) : Encapsulation of bitter gourd (Momordica charantia L.) extract by spray drying technique. Biosci Biotechnol Res Asia 2016, 13(2), 1189-93.

Bitter gourd (Momordica charantia L.) possesses anti-fungal, anti-bacterial, anti-parasitic, anti-viral, anti-fertility, anti-tumorous, hypoglycemic properties etc., The objective of the present work is to encapsulate homogenized bitter gourd extract using spray drying technique. The homogenized bitter gourd extract is obtained by high pressure homogenizer at 300 psi and it is spray dried using wall material such as maltodextrin and gum acacia in varied core to wall ratios (1:2 & 1:3) and different drying inlet air temperatures 140°C and 160°C. The physico-chemical analysis like phyto-chemical screening, colour, bulk density, tap density, water activity, water solubility were determined for the encapsulated bitter gourd extract powder. The optimized encapsulated bitter gourd extract powder was core to wall ratio 1:3 and drying inlet air temperature 160°C.

5 tables, 17 ref

010345   Mu' azu K;Abdullahi M;Inuwa B;Umaru S M;Adam S I;Khalid M A (Industrial & Environmental Technology Dep, National Research Institute for Chemical Technology, Zaria-Nigeria) : Effect of different extraction method on yield & composition of essential oil from lemon grass (Cymbopogon citratus) & Eucalyptus citriodora leave. Asian J biochem pharm Res 2016, 6(2), 181-8.

The use of essential oil by many industries most especially pharmaceutical industry is primarily due to presence of bioactive compounds in the oil which might be denatured or reduced in both quality and quantity depending on the processing conditions and to a large extent method of extraction. In this study, different extraction method was employed (steam distillation, hydro-distillation and solvent) to extract essential oil from eucalyptus citriodora leave and lemon grass (cymbopogon citratus). The essential oil obtained and its quality for each method was analysed and compared. It was observed that for eucalyptus citriodora leave, steam distillation gave the highest yield of 1.79% followed by solvent extraction (1.58%) and hydro-distillation (1.45%).Similar extraction pattern was also observed for lemon grass with steam distillation having (0.83%), solvent extraction (0.72%) and hydrodistillation (0.55%). It was also observed that for eucalyptus leave, maximum yield of 2.83ml was obtained at extraction time of 40 minutes when steam distillation was used while for lemon grass maximum yield of 1.2 ml was obtained at extraction time of 60 minutes. Analysis of these essential oils extracted from different methods using gas chromatography mass spectrometer (GC-MS) revealed that the major constituents present in the oil were found to be the same indicating that extraction method had no adverse effect on the quality of the oil under experimental conditions used in this study.

4 illus, 2 tables, 20 ref

010344   Mohan A;Shanmugam S;Nithyalakshmi V (Food Process Engineering, SRM Univ, Chennai, Email: saishan.shiva@gmail.com) : Comparison of the nutritional, physico-chemical and anti-nutrient properties of freeze and hot air dried watermelon (Citrullus lanatus) rind. Biosci Biotechnol Res Asia 2016, 13(2), 1113-19.

The preservation of food by drying is one of the most commonly used methods in the food processing industry. Watermelon belongs to the family of Cucurbitaceae. The processing of watermelon generates a large amount of waste in the form of rind, peel and seeds. The watermelon rind is an under- utilised waste generated after the consumption of the fruit. Watermelon rind contains vitamin C, dietary fiber, citrulline, potassium, a small amount of vitamin B-6. It is also known to contain a variety of bioactive compounds like cucurbitacin, triterpenes, sterols and alkaloid. The citrulline in watermelon rind gives it antioxidant effects that protect the body from free-radical damage. In this study efforts have been made to dry and preserve the watermelon rind by hot air drying and freeze drying technique. The water absorption capacity, rehydration ratio and the solubility of the freeze dried watermelon rind powder were found to be 11.42±0.6 (g/g), 9±0.8 (g/g) and 8±0.5% respectively. Hot air drying significantly reduced the water absorption capacity of the watermelon rind while it increased the water solubility and bulk density. The tannins, alkaloids and saponin content were found to be lesser in hot iar dried samples compared to freeze dried.

5 tables, 18 ref

010343   Menezes J;Athmaselvi K A (Food Process and Engineering Dep, School of Bioengineering, SRM Univ, Chennai-603 203, Email: athmaphd@gmail.com) : Study on effect of pectin based edible coating on the shelf life of sapota fruits. Biosci Biotechnol Res Asia 2016, 13(2), 1195-9.

Edible coating is defined as the thin layer of edible components formed on the surface of food materials. It has the similar effects of modified atmospheric packaging which alters the atmosphere surrounding the food products. It is used as a post-harvest technique to retain and improve the quality of the food products such as fruits and vegetables. In the present work the edible coating was prepared using the polysaccharide pectin (3%), glycerol (2.5%), polyvinyl alcohol (1.25%) and citric acid (1%) and the sapota fruits were coated using the dipping method. The both control and coated fruits were stored at room temperature (30±3°C). The physico- chemical parameters were measured in the regular interval of time i.e., 1, 3, 5, 7 and 11th day of the storage. The pectin coated sapota fruits showed reduced rate of change in weight loss, acidity, TSS, pH, colour, ascorbic acid and the firmness when compared to that of control fruits. The shelf life of coated sapota fruits were extended upto 11 days where as the control fruits were in the edible state upto 6th day at room temperature storage.

4 tables, 18 ref

010342   Krishnakumar U;Sivasubramanian V (Chemical Engineering Dep, National Institute of Technology Calicut, Calicut-673 601, Email: siva@nitc.ac.in) : Spectroscopic techniques for stability and quality assessment of biodiesel. Asian J Chem 2017, 29(1), 115-18.

With the high demand for fuel supply, as well as environmental concerns, the development and production of biodiesel produced from renewable, bio-based raw materials are of great concern. The increase in greenhouse gases has become the driving force for the shift from fossil fuels to alternative fuels. Aging of the biofuels on storage is a major concern for the biofuel production sector as it will degrade the fuel properties. Biofuel get oxidized easily, which affect its properties such as kinematic viscosity and acid value. By adding suitable antioxidants, biodiesel ageing can be controlled to a great extent. The oxidation stability of the biofuels needs to be tested in order to maintain the quality under storage. In this study, the suitability of various spectroscopic techniques such as photochemiluminescence and UV/visible spectrophotometry to access the oxidation stability of the biodiesel produced from rubber seed oil have been assessed. The results suggest that photo chemiluminescence and spectroscopic method can be effectively used to quantify the oxidation stability of the biofuels. This study also confirms that antioxidant use will assure long term storage stability of biodiesel fuels.

5 illus, 1 table, 10 ref

010341   Kamboi R;Bera M B;Nanda V (Food Technology Dep, Ch. Devi Lal State Institute of Engineering and Technology, Panniwala Mota-125 077, Email: rajni_kamboj@rediffmail.com) : Mass transfer kinetic study of honey based apple preserve through osmotic dehydration. Asian J Chem 2017, 29(1), 166-70.

The present work was focused on study of mass transfer kinetics through osmotic dehydration of apple for solid gain and water loss which was performed for different process times ranging from 10 to 540 min, having three concentrations of honey to sucrose solution (v/w) (100:5, 100:10 and 100:15) at 45, 55 and 65°C having solution to fruit ratio 3:1. Three empirical kinetic models i.e. Peleg, Power law and Azuara were used for analysis of experimental data. Among these, the Power law model was best fitted. Coefficient of correlation (R^{2), mean relative deviation modulus (E) and root mean square error (RMSE) were used to determine the best suitable model. The present work depicted that the Power Law model suitably described the osmotic dehydration kinetics with the highest R2 (<62> 0.982), the lowest E (<60> 6.028 %) and RMSE (<60> 2.398).}

1 illus, 2 tables, 54 ref

010340   Hazra D K;Samanta A;Karmakar R;Sen K;Bakshi P (AINP on Pesticide Residues, Directorate of Research, Agricultural Dep, Research Complex Building, Kalyani, Nadia West Bengal) : Mosquito vector management knowledge, attitude, practices and future of user & environment friendly new generation botanical mosquitocide formulation. Int J chem Stud 2017, 5(3), 32-7.

Every step taken to control the mosquitoes has a cumulative effect and contributes immensely to control mosquito borne diseases. The eggs developing within the female mosquito need human blood for nourishment and so the female mosquito bites humans. Protection of humans against mosquito bite by using bed nets and mosquito repellent. By preventing water logging and destroying unwanted water collections sources of egg laying can be denied and breeding of mosquitoes can be prevented. Most of insecticides have effects on the human beings as well as the environment and other life forms. The real benefits of botanical insecticides can be best realized in developing countries, where people may not be able to afford synthetic insecticides, and the traditional use of plants and plant derivatives for protection of mosquitoes is long established. Recently, attention has been paid to use user & environment friendly new generation botanical mosquitocide formulations for protection against mosquitoes.

ref

010339   Gaikwad K Y;Athmaselvi K A (Food Process Engineering School of Bioengineering, Food Safety and Quality Management, SRM Univ, Chennai-603 203, Email: athmaphd@gmail.com) : Effect of soaking pre-treatments on different characteristics of fried potato chips. Biosci Biotechnol Res Asia 2016, 13(2), 1133-6.

The work studied during this project is effect of different of pre treatments (soaking in salt, citric acid solutions) on the various properties of fried potato chips. Potato slices were pre treated (soaked) and fried in refined sunflower oil at 170°C for 20-25min. Diameter, moisture, color and water activity was decreased with the frying time. Control sample also shows similar changes after treatments except color degradation as indirect reduction in color. Generally, pre treatments improved the sensorial properties of potato chips than control samples.

2 illus, 15 ref

010338   Das K;Vasudeva C;Dang R (NO, Krupanidhi College of Pharmacy, No. 12/1, Chikkabellandur, Carmelarum post, Varthur Hobli, Bengaluru-560 035, Email: drkkdsd@gmail.com) : Economical novel formulation and evaluation of herbal oils for mosquito and house fly repellant activities. Ann Phytomed 2016, 5(2), 91-6.

Aromatic plants contain compounds that they use in preventing attack from phytophagous insects with the multiple mechanisms like repellents, feeding deterrents, toxins, and growth regulators etc. Looking at that the present study was carried out with the aim of mosquito and house fly repellent activities with the novel herbal oil formulations. The oils of patchouli, eucalyptus, rosemary, citronella and neem leaves were extracted by hydro distillation method using Clevenger apparatus and various formulations were prepared, viz., tincture, candle and crystal cake. Tincture was evaluated by sprayed in known mosquito larvae and observed for death rate using acetone as control; candle was evaluated on flammability, burning time as well as mosquito and insect repellency test. Furthermore crystal cake formulation was evaluated on appearance, volatility time, stability of fragrance, mosquito and insect repellency test. All the formulations showed remarkable significant dual activities against mosquito and insect population. Based on these preliminary actions, all these formulations were tested in Varthur locality (30 houses and 20 chicken shops) for one month where mosquito and insect populations were more and resulted significant elimination of both the populations. This result may be due to the presence of the active constituents like volatile alcohol, ketone and other constituents in the oils. The result revealed the formulated tincture spray and candle were more effective than crystal cake in relation to killing mosquitoes, insects, stability of fragrance, etc.

4 illus, 4 table, 29 ref

010337   Amin Q A;Ahsan H;Wani T A;Nissar Q (Post-Harvest Technology Div, Sher-e-Kashmir Univ of Agricultural Sciences and Technology-Kashmir, Srinagar-190 001, Email: widaad57@gmail.com) : Development of low gluten biscuits using buckwheat (Fagropyrum esculentum M.) : safety and quality studies. Green Fmg 2016, 7(3), 729-32.

Buckwheat (Fagropyrum esculentum) grain is a gluten free pseudocereal and is an excellent plant source of easily digestible protein. To develop the biscuits, wheat flour was fortified with 5,10,15 and 20% buckwheat flour to ascertain the changes in nutritional composition, microbial count (logcfu/g) and alkaline water retention capacity. Flour combination (wheat: buckwheat flour %; 80:20) recorded the highest protein of 9.41%, fat of 23.39%, fiber of 6.68% and AWRC of 49.82%.However the fungal count decreased with increase in buck wheat concentration.

7 tables, 24 ref

009286   Yenge G B;More H G;Thorat S S;Naik R M; Nimbalkar C A (Agricultural Process Engineering Dep, MPKV, Rahuri) : Storage study of garden cress (Lepidium sativum L.) seed oil. J Pharmac Phytochem 2017, 6(3), 9-13.

Packaging and storage conditions affect the quality of edible plant oils, including garden cress oil, with high content of unsaturated fatty acids, which are subjected to hydrolytic and oxidative deterioration during storage. Aim of this research was to investigate the effect of amber coloured glass (AGL) bottle and transparent polyethylene terephthalate (PET) bottle on storage stability of garden cress seed oil (GCO). The bottles were filled with GCO and stored at room and refrigerated condition. Peroxide value (PV), acid value (AV) and iodine value (IV) of oil were analyzed for every 30 day for 90 days. Results revealed the storage period had significant effect of stability of GCO. Storage temperature affected the stability of oil more than the packaging material. Lowest PV, AV and highest IV was observed for AGL bottle at every stage during the storage whereas highest PV, AV and lowest IV was observed for oil stored in PET bottle at room temperature.

3 tables, 27 ref

009285   Wilson I;David J (Warner College of Dairy Technology, Sam Higginbottom Univ of Agriculture Technology & Science, Allahabad, Uttar Pradesh) : Studies on cost of production of soya based spread with addition of different levels of sunfiber and glycerol monostearate. Pharma Innovation 2017, 6(4), 39-40.

A study was undertaken with the objective of estimating the cost of production of soya spread prepared by soya protein isolate. A total of 8combinations of soya protein isolate, glycerol mono stearate & sunfiber were prepared in five replication. All the standard ingredients were purchased from local market and scientific corporation, Allahabad. The result of the study revealed that the production of cost of spread containing 7% soya protein isolate was lower Rs. (571.2/kg) compared to spread containing high level of soya protein isolate Rs. (794 /kg.),which may be attributed to higher protein content and cost of soya protein isolate and sunfiber.

2 table, 4 ref

009284   Tiwari S;Shukla S;Kishor K (Warner College of Dairy Technology, Sam Higginbottom Univ of Agriculture Technology and Sciences, Allahabad) : Production, optimization, characterization and evaluation of antimicrobial activities in Hibiscus rosa-sinensis wine. J Pharmac Phytochem 2017, 6(3), 19-26.

Wine has been considered as safe and healthy drink, besides an important adjunct to the diet. The present work was carried out to develop process methodology for the production of Herbal wine from Hibiscus rosa-sinensis. The prepared Hibiscus based herbal wines were evaluated for their effect against common food borne pathogens. Hibiscus petals extract supplemented with sugar proved to be a good medium for the growth of different Strains of Saccharomyces cerevisiae for making the Hibiscus wine. The wine was found to be similar to any other wine in terms of its composition and sensory quantities. The wine exhibited bactericidal activity against common food borne pathogens (Bacillus subtilis, S. typhimurium, S. aureus, E. coli). Effect of different yeast strains of Saccharomyces cerevisiae var. ellipsoideus, viz. MTCC 178, MTCC 180, MTCC 786 Strains on the enological and sensory characteristics of Hibiscus wines was determined. Different yeast strains influenced the physico-chemical characteristics of the wines produced to a variable extent. The higher rate of fermentation was shown by MTCC 178, compared to MTCC 180 and MTCC 786. Out of various strains, MTCC 178 gave the highest efficiency along with higher ethanol yield. The MTCC 786 strain produced lowest ethanol in wine. The wine made with MTCC 178 had higher titratable acidity. TSS, acidity, pH, total sugar, ethanol and colour did not contribute to separation of yeasts. Sensory evaluation scores of different wines revealed that the must fermented with the yeast strain MTCC 178 had higher scores for colour, taste, flavour, consistency and overall acceptability. Antioxidant potential of different yeast strain wine was evaluated. The antioxidant activity was assessed by estimation of total phenolic & tannins contents, DPPH free radical scavenging activity and FRAP assey. amongest the three yeast strains screened for alcoholic fermentation of reconstituted Hibiscus petals extract, Saccharomyces cerevisiae MTCC 178 was found most potent strain. The optimal alcoholic fermentation of reconstituted Hibiscus extract by Saccharomyces cerevisiae MTCC 178 was recorded at 250c, initial pH of must 5.0 and total soluble solid 240 brix with an inoculam level of 10% (v/v). wine is very important along with other vinification practices as it influenced the chemical and sensorial quality of wine.

7 illus, 9 tables, 36 ref

009283   Singh S S;Ramesh Chandra (Warner College of Dairy Technology, SHUATS, Naini, Allahabad, Uttar Pradesh) : Development and quality assessment of cheese analogue prepared by using: paneer, mozzarella and cheddar cheese. Pharma Innovation 2017, 6(4), 1-6.

This present study was conducted on the development and quality assessment of cheese analogue prepared by using: paneer, mozzarella and cheddar cheese. In the new millennium we are witnessing the upward trend in nutritional and health awareness which has increased the consumer demand for functional foods. Keeping in this view industries are forced to bring processed cheese analogue in the market with acceptable sensory characteristics. Control (T0) was prepared by adding cheddar cheese, stabilizer(Sodium citrate), emulsifier(Glycerol monostearate), salt and required amount of water, to obtain more than 40% total solid and treatments was prepared with paneer, mozzarella and cheddar cheese in the ratio of T₁(50:50:05), T₂(50:50:10), T₃(50:50:15), T₄(60:40:05), T₅(60:40:10), T₆(60:40:15), T₇(70:30:05), T₈(70:30:10), T₉(70:30:15), T₁₀(80:20:05), T₁₁(80:20:10), T₁₂(80:20:15), T₁₃(90:10:05), T₁₄(90:10:10), T₁₅(90:10:15) respectively with the addition of permitted emulsifier, stabilizer and salt and each treatment was processed at 60°C for 3-5 minutes. The different treatments and control sample were analyzed for physic o-chemical analysis (Fat, Moisture, Protein, Carbohydrates and Ash, Total solid). The fat content was increasing from range 19.15%-19.39%(T₁-T₃), 18.67%-18.97% (T₄-T₆), 18.19%-18.54% (T₇-T₉), 17.70%-18.11% (T₁₀-T₁₂), and 17.22%-17.68% (T₁₃-T₁₅). The moisture content was decreasing from 58.38%-58.06% (T₁-T₃), 58.33%-58.27% (T₄-T₆), 58.23%-58.21% (T₇-T₉), 58.16%-58.14% (T₁₀-T₁₂), and 58.06%-58.08% (T₁₃-T₁₅). The protein content was decreasing from 17.56%-17.39% (T₁-T₃), 18.00%-17.78% (T₄-T₆), 18.44%-18.17% (T₇-T₉), 18.89%-18.56% (T₁₀-T₁₂), and 19.34%-18.95% T₁₃-T₁₅). Carbohydrate was decreasing from 2.82%-2.73% (T₁-T₃), 2.93%-2.84% (T₄-T₆), 3.07%-2.95% (T₇-T₉), 3.19%-3.07% (T₁₀-T₁₂), and 3.33%-3.18% (T₁₃-T₁₅). The Ash content was increasing from range 2.09%-2.15% (T₁-T₃), 2.07%-2.14% (T₄-T₆), 2.07%-2.13% (T₇-T₉), 2.06%-2.12% (T₁₀-T₁₂), and 2.05%-2.11% (T₁₃-T₁₅). The total solid content was increasing from range 41.62%-41.66% (T₁-T₃), 41.67%-41.73% (T₄-T₆), 41.77%-41.79% (T₇-T₉), 41.84%-41.86% (T₁₀-T₁₂), and 41.94%-41.92% (T₁₃T₁₅). The coli forms and yeast and mould test were negative. Sensory evaluation results indicated that all the cheese analogue had high sensory ratings for all the selected attributes evaluated. Treatment T₁ (50:50:05) resulted in the highest scores for color& appearance, flavor & taste, body & texture and overall acceptability. T₁ was liked most by the sensory panelists in comparison to other treatments.

1 table, 13 ref

009282   Singh S B;Das A;Prafull Kumar (Dairy Technology, Warmer College of Dairy Technology, Shuats, Allahabad, Uttar Pradesh) : Sensory evaluation of wood apple pulp supplemented kulfi. Pharma Innovation 2017, 6(5), 34-6.

The present investigation was made with an attempt to develop a wood apple pulp supplemented kulfi by partial addition of different levels of wood apple pulp and thereafter evaluate the effect of addition of wood apple pulp supplemented kulfi. The basic aim of study was to find out the sensory parameter of Kulfi prepared with addition of Wood Apple with different combination in order to assess the suitable level of addition with maximum acceptability. The data collected on different aspects were tabulated and analyzed statistically using the methods of analysis of variance and critical difference. Organoleptic characteristics (flavour and taste, body and texture, colour and appearance, overall acceptability) were analyzed using 9 point hedonic scale. For control, kulfi mix was standardized to 9% milk fat & 14% sugar to obtain 36% total solid & treatment (T3) was standardized to 6.13% fat, 14% sugar and 15% wood apple pulp, (T₂) was standardized to 6.40% fat,14% sugar and 10% wood apple pulp. (T₁) was standardized to 7.34% fat, 14% sugar and 5% wood apple pulp. On the basis of findings, it was concluded that T₃ was found to be highly acceptable among the other combinations by sensory evaluation. Thus, as per acceptability of the product judged by organoleptic evaluation the treatment can be rated as T₃ <62> T₂ <62> T₁ <62> T₀. The cost of product of one kg of Kulfi of treatment T0, T₁, T₂, T₃ was Rs. 69.84, 71.04, 72.24 and 73.44 respectively.

2 illus, 2 Table, 14 ref

009281   Shashikalabai D;Amaresh Kumar K;Basavarajappa R;Mavarkar N S;Basavarajnaik T (NO, Agricultural and Horticultural Sciences Univ, Shivamogga-577 225, Email: shashikala.bai@gmail.com) : Processing for value addition of papaya. Int J Trop Agric 2016, 34(3), 633-7.

The Papaya (carica papaya L.) is the most economically important fruit in the Caricaceae family. The post harvest losses of papaya in India are estimated at 5-30 percent of total production. Most of the market discarded fruits due to mechanical injury during harvesting, transportation, washing, grading, packaging are practically not using for any processed product preparation, even though they are as good as other fresh fruits except mechanical damage. Market discarded papaya processing is necessary, where it ensures fair returns to the growers to improve their economic condition. Total quantity of production of the papaya is depends on processing methods, the products like papaya jam, papaya squash, papaya Sauce, papaya toffee and papaya nectar can prepared. These products have good consumer demand because of its nutritional and medicinal value. It has more demand for development of diversified value added products from discarded fruits. It provides the employment opportunity for rural mass, increases export demand of value added products and helps in increase the economy of the country.

5 illus, 7 ref

009280   Shahikalabai D;Amaresh Kumar K;Mavarkar N S; Basavarajnaik T;Pradeep S (NO, Agricultural and Horticultural Sciences Univ, Shivamogga-577 225, Email: shashikala.bai@gmail.com) : Tomato-processing and consumption: emerging health benefits. Int J Trop Agric 2016, 34(3), 639-43.

Tomato belongs to the Solanaceae family. Tomato (Solanum lycopersycum L) is one of the most important vegetables worldwide and it is produced throughout the year in Karnataka. The major tomato growing areas of Karnataka are Bangalore, Tumkur, Kolar, Hassan, Haveri, Davangere. There is great scope for processing of tomatoes to curtail the post harvest losses. The various products such as tomato chutney, tomatosoup, tomatosauce, tomatopaste, tomatopuree and tomato pickles can prepared from tomato processing. A fresh tomato provides 4 times lesser the amount ofbio-available lycopene, while the juice or sauce or other processed product is a source of lycopene easier to use. Beside tomatoes, there are other red fruits and vegetables rich in lycopene, such as watermelon, but the content is lower over 80 per cent of the lycopene in our diet comes from tomatoes and tomato-derived products and combination with olive oil increases its absorption. Lycopene is a natural antioxidant that works effectively to slow the growth of cancerous cells. The result presented in the study has shown that lycopene content varied widely among tomato based products, fruits and vegetables indicating the need of different servings of these foods. Among the food samples tomato and tomato derived products had the highest content of lycopene.

4 illus, 13 ref

009279   Selvamuthukumaran M;Chowdary C (Microbiology & Food Science and Technology Dep, GITAM Univ, Rushikonda, Visakhapatnam-530 045, Email: selkuma@hotmail.com) : Standardization and quality evaluation of vitamin C enriched poppy seed syrup. Indian J Tradl Knowledge 2017, 16(1), 146-52.

The vitamin C enriched poppy seed syrup was developed by incorporating poppy seed slurry at 5-25% with addition of lemon juice. The sensory evaluation of developed products shows that the syrup was found to be acceptable upto 10% incorporation of poppy seed slurry. The syrup found to contains significantly enormous amount of dietary fibres, vitamin C and vitamin E, when compared to commercial samples. The standardized product was subjected to shelf stability evaluation at 23 ± 4 and 37 °C. The physico-chemical evaluation of stored syrup shows that the TSS, total, reducing sugars and colour intensity significantly increased during the entire storage period; while protein, vitamin contents, viz. C and E significantly decreased at above temperature conditions. Slight reduction in acidity and dietary fibre content was notice during storage. Vitamin C enriched poppy seed syrup was found to be acceptable up to 6 months at room temperature and 2 months at 37°C. The microbial population of stored samples was found to be non detectable.

4 tables, 20 ref

009278   Prafull Kumar;Peter S;Singh S B (Dairy Techonology, Warmer College of Dairy Technology, Shuats, Allahabad, India) : Sensory evaluation of low fat cereal and fruit based fermented milk beverage. Pharma Innovation 2017, 6(5), 37-9.

In the new millennium we are witnessing the upward trend in nutritional and health awareness which has increased the consumer demand for functional foods. Milk Beverage is gaining more popularity in modern societies of the developing countries. This study was conducted for the development of low fat cereal and fruit based fermented milk beverage by incorporating fruit pulp, cereal flour and whey protein concentrate (WPC). The basic aim of study was to find out the sensory parameter of Milk beverage prepared with corn flour, whey protein concentrate, banana pulp and sugar with different combination in order to assess the suitable level of addition with maximum acceptability. The data collected on different aspects were tabulated and analyzed statistically using the methods of analysis of variance and critical difference. Organoleptic characteristics (flavour and taste, body and texture, colour and appearance, overall acceptability) were analyzed using 9 point hedonic scale. On the basis of findings, it was concluded that T₃ with 1 per cent corn flour, 1 per cent WPC, 15 per cent banana pulp and 8 per cent sugar combination was found to be highly acceptable among the other combinations by sensory evaluation. Thus, as per acceptability of the product judged by organoleptic evaluation and therapeutic value, the treatment can be rated as T₃ <62> T₂ <62> T₁ <62> T₀. The cost of product of one litre milk beverage of treatment T₀, T₁, T₂, T₃ was Rs. 31.33, 33.97, 35.89 and 37.65 respectively.

3 illus, 1 table, 6 ref

009277   Mathialagan S;Ponnaiah G P;Vijay M (Chemical Engineering Dep, A C College of Technology, Anna Univ, Chennai-600 025, Email: pgpriya@annauniv.edu) : Synthesis and characterization of GO-ZnO nanocmposite material exhibiting photo catalytic degradation of dye waste water. J scient ind Res 2017, 76(1), 44-9.

Graphene oxide (GO) nanoparticles were synthesized by improved hummer's method and doped with ZnO as nano composite. The fabricated material surfaces of the chemically exfoliated GO sheets which are covered via a large number of hydroxyl, carboxyl and epoxy groups were introduced due to oxidation procedures. The functional groups are act as anchor sites for the insitu formation of ZnO nanoparticles. The obtained nano particles and doped nano composites were characterized by X-ray diffraction (XRD), Scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR) and applied for photocatalytic studies. XRD studies indicate that the GO nano sheet has the same crystal structure found in the hexagonal form of ZnO. SEM analysis provides the external morphology and crystalline structure. FTIR spectrum indicates the structural changes in GO and GO-ZnO composites. The photo catalytic performance of GO:ZnO nanocomposites was performed under UV irradiation. The present synthesized GO-ZnO photo catalyst showed an improved photo sensitized electron injection, collector and transporter by optimizing the initial crystal violet dye concentration as well as photocatalyst dosage. The dye degradation efficiency was found to be high as 93%.

2 illus, 12 ref

009276   Kpoclou Y E;Anihouvi V B;Azokpota P;Soumanou M M;Scippo M L;Hounhouigan D J (Nutrition and Food Science Dep, Faculty of Agronomic Sciences, Abomey-Calavi Univ, 01 BP 526, Cotonou, Benin, Email: euloyenou@yahoo.fr) : Pest and mould infestation of smoked shrimp and preventive measures for storage in cottage industry. Indian J Tradl Knowledge 2017, 16(1), 95-9.

Samples of entire smoked shrimp (ESS) and smoked shrimp powder (SSP) were randomly collected from retail markets in South Benin to evaluate the quantitative and the qualitative infestation with moulds. Furthermore, polyethylene barrel has been tested for smoked shrimp storage and compared to palm branch basket used as traditional storage method. All the samples of both ESS and SSP examined were contaminated with moulds. Mould count were 2.4 and 2.5 Log10 (CFU g-1) for ESS and SSP, respectively. About 14 mould species from 6 genera were identified from stored smoked shrimp. Aspergillus genus was the predominant strain in the investigated samples, followed by Epicocum, Mucor, Penicillium, Scopularus and Fusarium. Storage in barrel preserves shrimp from pest and mould development, 6 weeks longer than storage in baskets.

1 illus, 3 tables, 25 ref

009275   Kim B M;Sriwattana S;Jeong I H (Strategic Food Industry Research Div, Korea Food Research Institute, Seongnam 463-763, Rapublic of Korea, Email: ihjeong@gwnu.ac.kr) : Physico-chemical properties of salt-fermented commercial fish sauces in Thailand. Asian J Chem 2016, 28(3), 589-95.

In this study, the characteristic components of commercially available fish sauces from Thailand were investigated. Moisture, ash, crude protein and crude fat content was 51.8-59.5%, 20.8-28.3%, 11.4-20.6% and 0.1-0.6%, respectively. Salinity was 19.1-28.0% and the volatile base nitrogen content was the highest in TF10 (298.8 mg%) and the lowest in TF3 (19.1 mg%). pH was in the range of 5.1-5.8. The total nitrogen content was 1.8-3.5 g% and was the highest in TF5. Amino nitrogen content was 406.0-1,750.0 mg% and was the highest in TF6. Lightness, redness and yellowness were 34.7-53.3, 10.68-28.79 and 4.74-36.06, respectively. Major organic acids were acetic acid, lactic acid, propionic acid and butyric acid and the total amount of organic acid was 1.11-7.06 mg/L. The total amount of free amino acids was 1,103.7-9,581.8 mg% and the major free amino acids were aspartic acid, glutamic acid, glycine, alanine, methionine, isoleucine and phenylalanine. Umami amino acid was the highest in TF11, while sweet amino acid (SA) and bitter amino acid (BA) were the highest in TF1 and TF11, respectively. The ratio of SA/BA was the highest in TF8; essential and non-essential amino acid were the highest in TF11 and TF1, respectively. The aroma pattern measured using an electronic nose differed depending on each product.

2 illus, 7 tables, 19 ref

009274   Jamaluddin;Rahardjo B;Hastuti P;Rochmadi D; Dirawan G D (NO, Makassar State Univ, South Sulawesi, Indonesia, Email: mamal_ptm@yahoo.co.id) : Engineering proliferation and texture during fruit chips vacuum frying. Asian J Microbiol Biotechnol envir Sci 2016, 18(1), 93-9.

Expansion and development as well as hard and crunchy fried products are characteristics preferred by consumers. To produce the expansion and texture of fried products to suit the tastes of consumers need to control and observe the process conditions and the characteristics of the raw material change during the frying process. During the frying process volume change (expansion and contraction) and changes in texture (hard and crunchy) in food stuffs. Volume and texture changes thought to be caused by evaporation of water and decreased levels of starch in solids. This research aims to develop a model of changes in volume and texture of the fruit during vacuum frying caused by a decrease in water content and starch content. Samples were jackfruit fried in a vacuum at a temperature of 70 - 100°C, old frying pan 15- 60 minutes and vacuum pressure 80-90 kPa. Parameters measured were the volume, texture, water content and starch content of samples before and after frying. The results showed that the model developed can be used with either to predict changes in the volume and texture of the product during the frying process in a vacuum.

5 illus, 21 ref

009273   Ishaq S;Rathore H A;Maroof M S;Awan M S; Hussain I;Hayat I;Fazal B (Food Science and Technology Dep, Poonch Univ, Rawalpindi-12345, Pakistan, Email: saira_ishaq258@yahoo.com) : Influences of edible coating on the quality and sensory attributes of Elaeagnus umbellate berry fruits. Asian J Chem 2016, 28(4), 703-6.

Present research was done to study the effect of coating on the chemical and sensory properties of Elaeagnus umbellate berry fruits produced in area of Poonch, Pakistan. Different concentrations (0.5, 1.0, 1.5 and 2.0%) of chitosan coating were made. Fruits were dipped, dry and stored at 27 °C, at intervals of 3 days for 18 days. During examination, physio-chemical and sensory parameters such as colour, flavour, taste, texture and overall acceptability (scores) were evaluated during storage. A decreasing trend in total soluble solids and pH values were witnessed during storage. However, higher concentrations of chitosan coating retain total soluble solids and pH values. Titratable acidity decreased initially in all treatments with a rapid decline in control followed by lower concentrations of chitosan. Whereas, higher sensorial scores were achieved at higher concentrations of chitosan. This study revealed that 2% concentration of chitosan was effective in retaining keeping quality of berry fruits significantly up to 13 days at ambient storage.

2 illus, 29 ref

009272   Gajera R R;Joshi D C (Horticulture College and Dean, College of Food Processing Technology and Bio-energy Anand Agricultura, Anand, Email: rrgajera@aau.in) : Effect of processing parameters on quality of bottle gourd (Langenaria siceraria) base blend juice. Int J Trop Agric 2016, 34(3), 709-14.

Bottle gourd juice in its raw form is brown in colour, has off-flavour and unpleasant taste. Peroxides enzymes in bottle gourd were considered the most heat stable enzyme and it were used in the design of blanching process for juice extraction. Extracted bottle gourd juice was duly blended with Aonla (Indian gooseberry), Lemon and Ginger juices. The experiments were carried out at various temperatures and time to analyze the effects of processing parameters on the quality of blended juice. The significant effects (P<60>0.05) of processing temperature on pH and TSS in the blend juice was observed while, non-significant (P<62>0.05) interactions indicated the effects were non dependent. The ascorbic acid content in the blend juice was significantly decreased 42.36% at 95°C for 30 min processing. The significant difference was observed in total plate counts and, yeast and mould counts (cfu/ml) in the blend juice. As per food safety and standards regulations (FSSRs), 2011, the best thermal process was found at 80°C hot filled and processed at 80°C for 30 min. At this temperature- time combination, 3.53 pH, 5.03 °Brix TSS, 39.94 mg/100 ml ascorbic acid, 25 cfu/ml total plate counts, 4 cfu/ml yeasts and moulds count, and nil coli form counts in the blend juice were obtained.

5 illus, 1 table, 13 ref

009271   Dolati M;Rezaei K;Vanak Z P;Movahed S (Food Science Dep, Varamin-Pishva Branch, Islamic Azad Univ, Varamin, Iran, Email: krezaee@ut.ac.ir) : Study of the effects of essential oils of cumin, savory and cardamom as natural antioxidants on the flavor and oxidative stability of soybean oil during the storage. J essential Oil Bearing Pl 2016, 19(1), 176-84.

Oxidation reactions in edible oils and fats are regarded as a cause of spoilage. Use of antioxidants can prevent oxidation. In this research, effects of adding three essential oils (cumin, savory and cardamom) at three different concentrations (0.2, 0.4 and 0.6%, v/v) on acid value, peroxide value, induction period and flavor of soybean oil were evaluated at different storage times and temperatures according to Taguchi's experimental design. Based on the results of this study, type of essential oil, its concentration, storage temperature and storage time indicated significant effects (probability (P) <60>0.05) on acid value, peroxide value and induction period. However, savory and cardamom showed the highest impact on the evaluated parameters having the most effect on the induction period. Also, based on the results obtained for acid value, all the essential oils from this study indicated significant effects on the acid value. Cumin and savory showed significant effects on the peroxide value. Soybean oil containing the essential oils from this study had good flavor and high desirability with no clear preference among the three essential oils on the flavor and desirability by the sensory panel (P<62>0.05). In addition, two concentrations of 0.4 and 0.6 (%, v/v) can be regarded as suitable concentrations for reducing free fatty acids as well as peroxide value and enhancing the induction period of soybean oil. Concentration of essential oil within the studied range did not show any significant effect on the flavor of soybean oil. Two temperatures of 20 and 30°C were found to be optimal temperatures for enhancing induction period and reducing the peroxide value of soybean oil. Effects of storage time and temperature on the acid value were also significant (P<60>0.05). Storage times of 2 and 4 months were found to be appropriate storage times for optimum induction period of soybean oil, but storage times of 2 and 6 months were optimal times for minimum peroxide value. Increase in the storage time and temperature caused a decrease in the flavor and desirability of the oil. The results of this study showed that the essential oils can be suggested as natural antioxidants in oil industry.

1 illus, 4 tables, 22 ref

009270   Cheng L;Wang Y;Xu H;Liu L;Dong J (College of Chemistry and Chemical Engineering, Taiyuan Univ of Technology, Taiyuan 030024, Shanxi Province, P.R. China, Email: dongjinxiangwork@hotmail.com) : Hydrothermal synthesis of birnessite-type potassium manganese oxide and its application as lubricant in liquid paraffin. Asian J Chem 2016, 28(4), 883-7.

Potassium manganese oxide materials with high purity was directly synthesized in KOH-H₂O₂-Mn(OAc)2-H₂O system under hydrothermal conditions. The optimum synthetic condition for K-birnessite (KOH/H₂O₂/Mn(OAc)₂ = 12:10:1, 150 °C, 48 h) was confirmed by investigating the synthesis processes. K-birnessite samples have been characterized by XRD, SEM, TG and FT-IR. Moreover, the lubrication of K-birnessite, as an additive, was evaluated in a four ball test. Adding K-birnessite in liquid paraffin, the PB value can be improved from 431 N to 510 N with 1.0 wt % K-birnessite in liquid paraffin.

8 illus, 1 table, 30 ref

009269   Chavan B R;Yakupitiyage A;Kumar S;Sutar V B (School of Environment, Resources and Development, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathumthani 12120, Thailand, Email: mailto: brc15672@gmail.com) : Biochemical, microbial and sensory properties of mackerel (Rastrilliger kangurta) dried in solar-biomass hybrid tunnel dryer. Asian J Microbiol Biotechnol envir Sci 2016, 18(1), 175-83.

Drying trials were conducted for drying mackerel using solar biomass hybrid tunnel dryer (SBHTD) and open sun drying (OSD) at air temperatures 32.4-57.7°C, relative humidity 23.9-85.8% and air flow rate 0.20-0.6 ms-1. Solar radiation ranged between 287- 898 Wm-2 during the experimentation. At night time, drying was carried out by combusting biomass. The fresh mackerel dried in experimental dryer and in open sun drying to achieve the final moisture content <60>17% (w.b.). The drying time required in S-BHTD 21 h. The overall drying efficiency of the solar-biomass hybrid tunnel dryer is estimated to be about 5.42 during fish drying. S-BHTD was significantly influencing the biochemical properties of dried mackerel. Mackerel dried by using S-BHTD showed very high corresponding coefficients of determination, where all R2 were greater than 0.85, except histamine value. In experimental dryer microbial growth were not found except TPC which was <60>30 cfu/g. Contour plots of dried mackerel in S-BHTD dryers also showed that for all sensory attributes examined, panelists preferred fish dried with S-BHTD than OSD. The optimum points for all sensory attributes of dried mackerel evaluated were at temperatures ranged from 45-55°C for 20-30 h. Biochemical, microbial analysis and sensory evaluation showed that the dried mackerel remains in prime acceptable form after 120 days of storage at ambient temperature. The analyzed data showed that the SBHTD was found positive result for production of high quality dried mackerel. However, by improving the design (large size) of biomass stove will help to utilize the complete biomass energy and will enhance drying efficiencies. Therefore, the study suggests that the current experimental dryers design could be used to produce high quality dry fish products and thus, may help the fisher in achieving high quality dry fish products.

7 illus, 2 tables, 14 ref

009268   Boukhiar A;Kechadi K;Abdellaoui R;Iguergaziz N;Guemmane M;Benamara S (Research Laboratory in Food Technology, Faculty of Engineering Science, , 35000, Algeria, Email: Sbenamara2001@yahoo.fr) : Drying ability of whole black olive (Olea europaea L.) fruits in Kabylian region (North-easr Algeria). Indian J Tradl Knowledge 2017, 16(1), 89-94.

The present work aimed to investigate the drying ability of whole fresh black olive (Olea europaea L., var. chemlal) fruit (BO). Static oven-drying was applied to emulate the traditional open-air drying procedure applied in some localities of Kabylian region, in North-eastern Algeria. The drying ability, with and without applying freezing-thawing as pretreatment of fresh BO, was evaluated in terms of: i) equilibrium drying time which is needed to reach equilibrium water content, and ii) corresponding concentration of oleuropein, a well known bitter bioactive molecule of olive fruits. Dried and undried fruit were also analyzed for weight, length, width, K, Ca, Mg, Cu and fat. Dried olives were analyzed for water and oil uptake capability. Results showed that the equilibrium drying time decreased exponentially with drying temperature, regardless of whether the olive fruits were pretreated by freezing-thawing or not. However, the application of freezing-thawing as pretreatment enhanced the drying process by reducing the equilibrium time. The drying process implicated also a substantial debitterring of BO since 47 to 70% of the initial oleuropein content was eliminated, under the drying conditions. Dried BO showed an interesting water uptake (<126> 40%), compared to oil uptake (<126> 9%), which could be useful to betterdesign of their preservation process by pickling.

5 illus, 1 table, 36 ref

008264   Yakubu N;Ahmad S;Abas F;Mohammed U A (Biochemistry Dep, Faculty of Natural and Applied Sciences Ibrahim Badamasi Babangida Uni, PMB 11, Lapai, Nigeria) : Effect of curcumin analogue, 2, 6-Bis (2,5-Dimethoxybenzylidene) cyclohexanone (BDMC33) on the activities of drug-metabolizing enzymes in cultured caco-2 cell model. Int J pharm Sci Drug Res 2016, 8(1), 57-64.

Poor systemic delivery of curcumin outside the gut due to its rapid metabolism has severely limited its application to many chronic diseases. Previously, our research group synthesized curcumin analogues 2, 6-bis (2, 5-dimethoxybenzylidene) cyclohexanone (BDMC33) that has potent anti-inflammatory activities. Therefore, the aim of this study is to evaluate the effects of curcumin analog (BDMC33) on the activities of drug metabolizing enzymes in Caco-2 cells, which was compared with that of curcumin and 3-(2-Fluoro-benzylidene)-5-(2-fluorocyclohexylmethylene)-piperidin-4-o ne (EF-24). BDMC-33 was synthesized through the appropriate reaction of the aromatic aldehyde with cyclohexanone, under base catalyzed aldol condensation, at the ratio of ketone: aldehyde (1:2). Activity of drug metabolizing enzymes such as NADPH-cytochrome p450 reductase (CPR), UDP-glucuronosyltransferase (UGT), glutathione-S-transferase (GST) and Sulfotransferase (SULT) in Caco-2 cells were evaluated upon exposure to SOμM of BDMC33, curcumin, and EF-24, separately, for 4 hours. The BDMC33, EF-24, and curcumin treatments did not affect the activities of UGT, GST, SULT, and CPR in respect to their controls (29.45, 27.18, 23.64 and 2.08μmol/mg), respectively, at all periods of incubation. Hence, BDMC33 was able to maintain the activities of both phases I and II drug metabolizing enzymes, and therefore it could be a potential lead, anti-inflammatory agents.

5 illus, 41 ref

008263   Wasnik P K (Dairy Technology, Maharashtra Animal and Fishery Sciences Univ, Nagpur, Maharashtra-440 006, Email: prachi2wasnik@gmail.com) : A stury on physico-chemical and microbial quality of pectin-paneer whey jelly. Int J Trop Agric 2016, 34(2), 283-7.

This study was carried out in order to find the suitable level of whole paneer whey for producing pectin-whey jelly and studying effects of different levels of paneer whey on product's physico-chemical as well as microbial quality. Whey- world's largest dairy by-product, is disposed raw as 'waste' because of serious and large scale problems of higher cost of treatment, lower pH, higher total solids and Biological Oxygen Demand, etc. Due to which, diversification of this byproduct into such a kind of food chain, which is irresistible by all age group people remained as an ultimate solution. For this, five different proportions of paneer whey testing average total solids (6.36 ± 0.04%), titrable acidity (0.38 ± 0.01%), pH (5.61 ± 0.11), protein (0.35 ± 0.01%) and ash (0.40 ± 0.14%) and corresponding levels of potable water was utilized for treatments viz., T1 (00:100 Control), T2 (25:75), T3 (50:50), T4 (75:25) and T5 (100:00). Blend prepared with aqueous orange colour, flavour, citric acid, pectin and sugar was concentrated up to 65± Brix. Moisture, total soluble solids, titrable acidity, pH, protein, reducing sugar, total sugar, carbohydrates and ash ranged from 34.85-30.76%, 65.10-68.20°Brix, 0.40-0.44%, 3.46-3.31, 0.03-0.25%, 10.25-14.69%, 65.01-68.50%, 65.08-68.55% and 0.09-0.42% respectively. Yeasts and molds were nil.

3 tables, 40 ref

008262   Wahyuniardi R;Dimyatik T T;Ikrawan Y; Widiantara T (Industrial Engineering Dep, Universitas Pasundan, Jl. Dr. Setiabudi No. 193, Bandung 40153, Indonesia, Email: rizki.wahyuniardi@unpas.ac.id) : Pre-feasibility of the establishment vitamin A (Retinol palmitate) industry in Indonesia. Rasayan J Chem 2017, 10(1), 99-110.

The Government regard to the Ministry of health and Ministry of industry make policy in order to prevent an increase in vitamin A deficiency sufferers in Indonesia. The policy made in the Ministerial Regulation No. 87/2013 about SNI mandatory of Palm cooking oil with vitamin A (fortification). The problem is the whole vitamin A circulating domestically is imported products. With the enactment of this policy, then the needs of vitamin A in the country will be very large. Theoretically, Vitamin A can be generated from the content of certain commodities contained vegetable or animal sources available in the country. Until now, there has been no research that explains the availability of animal or vegetable sources as the industrial raw material of Vitamin A. Research shows that availability of animal and vegetable raw materials in Indonesia to support its industry is not sufficient. Delivered also alternative sources of raw materials that can be used as raw material for the manufacture of Vitamin A as Palm cooking oil. In addition, the results of the analysis of the economic establishment of techno-economic industries Vitamin A in Indonesia using Benefit Cost Ratio, showing that this plan is worthy of particular consideration.

6 illus, 12 tables, 16 ref

008261   Shams A;Mortazavi S A;Khosravi K;Bahmaei M (Food Science and Technology Dep, Sabzevar Branch, Islamic Azad Univ, Sabzevar, Iran, Email: soheil6021@gmail.com) : Comparison between ascorbylpalmitateen sapsulated with nanoliposomeas a natural antioxidant and conventional antioxidants (TBHQ and BHA) inthe oxidative stability of sunflower oil. Biosci Biotechnol Res Asia 2016, 13(4), 2135-42.

To improve the storage stability, sunflower oil containing poly unsaturated fatty acids (PUFAs) was encapsulated by using ascorbylpalmitate encapsulated with nanoliposomes(APEWN). Ascorbylpalmitate was selected as the wall material because it showeda better antioxidant activity. Microcapsules were prepared and compared with common antioxidants such as BHT and TBHQ.Rancimat method was used for the initial screening of the antioxidant activity. Free fatty acids (FFA), peroxide value (PV), anisidine value and Iodine value of the samples were monitored. The Results showed microen capsulation of ascorbylpalmitate was suitable for preventing sunflower oil from oxidizing in comparison with TBHQ and BHT.

47 ref

008260   Ripnar C K;Hiremath U S;Anitha S (Food Science and Nutrition Dep, UAS, GKVK, Bangalore-560 065, Email: charisripnar@gmail.com) : Acceptability combined food group biscuits for reducing micronutrient deficiency. Asian J Microbiol Biotechnol envir Sci 2016, 18(3), 701-6.

Micronutrient deficiency has profound effects on physical and mental development eroding the quality of human resources. Micronutrients are also involved in the function of the human system that when deficient lead to potentially harmful infections. An attempt was made to combine the food groups to reduce micronutrient deficiency. Sweet biscuits were prepared using standard methods. Sensory evaluation was conducted. Results revealed that SBC-1, SBC-2 and BC (control products of sweet biscuit and salt biscuit) scored maximum in all the sensory attributes. Consumer acceptability was distributed to 45 members viz. staff members of Dean (Agri) and Registrar's building (35 nos.) and girl students (10 nos.). Results revealed that the biscuit products were accepted by the consumers. It can be concluded that, a combination of food groups will improve the nutritive value of a product and it may help improve the micronutrient deficiencies of the public.

4 tables, 15 ref

008259   Prashantha M A B;Premachandra B A J K; Amarasinghe A D U S (Chemistry Dep, Sri Jayawardenepura Univ, Sri Lanka, Email: adusa2@cheng.mrt.ac.lk) : Synthesis 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 tables, 38 ref

008258   Onoja E;Akos N I;Paiko Y B (Science Laboratory Technology Dep, Federal Polytechnic, , P.M.B. 1012, Kaura Namoda, Zamfara State, Nigeria, Email: noelakos119@gmail.com) : Phytochemical and antimicrobial screening of extracts of Ant's wheat. Int J pure appl Sci Technol 2016, 32(2), 40-8.

The phytochemical and antimicrobial screening of extracts of Ant's Wheat (Borreria stachydea) was carried out in this research. The plant was collected, air dried and pulverized. 791.94g of the plant material was placed in a Soxhlet apparatus containing Petroleum ether (60-80oC) and extracted by hot continuous percolation method for 72 h. The marc was subjected to Chloroform, Ethyl acetate (76-78oC) and Methanol and extracted for 72 hours respectively. The Petroleum ether extracted 16.90g (2.13%), Chloroform extracted 10.50g (1.33%), Ethyl acetate extracted 2.70g (0.34%) and Methanol extracted 24.60g (3.11%) of the plant constituents. The crude extracts were subjected to preliminary phytochemical screening and the result indicated the presence of carbohydrates, tannins, saponins, flavonoids, cardiac glycoside, steroid and triterpens. The extracts were also subjected to antimicrobial screening to determine its potency against microbes. The results revealed positive sensitivity of the extracts against Staphylococcus aureus, Bacillus subtiles, Escherichia coli, Klebsiella pneumoniae and Proteus mirabilis.

5 tables, 33 ref

008257   Nursyam H;Sukoso;Yunianta (Faculty of Fisheries and Marine Science, Brawijaya Univ, Indonesia, Email: happynursyamdoctor@gmail.com) : Effect of cow fat level on the quality of fermented catfish sausages (Clarias sp). Asian J Microbiol Biotechnol envir Sci 2016, 18(3), 581-6.

Fermented sausage, Emulsions, Fat, Pediococcus acidilactici, and Sensory Abstract - Fermented sausage is a product of emulsion among the fat and water in which the protein is an emulsifier, so the role of fat is essential to the final product quality, especially against the value of consumer sensory. The important factor for consumer acceptance of products is the texture of the sausage. Where a good texture was determined by physical factors are WHC, weight loss, and also chemical and microbiological characteristics. The more compact sausage structure gives value to fans of fermented sausage. This study aims to determine the sensory quality, chemical and microbiological fermentation sausages after 28 days of incubation in cold temperatures. This research uses descriptive method, where data were shown as mean ± STD. From the experimental results it can be concluded that the level of 3,75% beef fat had the best sensory character. Physical character (%) and chemical (% db) are: WHC 22±1.06; weight loss 16.67±0.69; protein 14.34±0.71; fat 10.29±0.40; water 57.89±1.92. Characters microbiology (log) are: TPC 7, 12±0.17; LAB 6.04±0.28; enterobacteriaceae negative, and the pH value of 4.58±0.04.

1 illus, 4 tables, 31 ref

008256   Mote D R;Ranade V V (Chemical Engineering and Process Development Div, 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, 3 tables, 20 ref

008255   Meena J;Singh M (School of Chemical Sciences, Central Univ of Gujarat, Gandhinagar-382 030, Email: mansingh50@hotmail.com) : Interacting behaviour of bovine serum albumin at CMC s of aqueous tweend 20-80 studied with UV spectroscopy. J scient ind Res 2016, 75(12), 725-9.

Protein-surfactant interactions in aqueous liquid mixtures have been industrially effective interface for understanding of protein unfolding dynamics. Thereby, UV absorbance (abs) study for 0.01 to 0.12% (w/v) BSA with aqueous Tweens (Tws) 20 to 80 at pre-critical micelle concentration (pre-CMC), CMC, post-CMC (CMCs) are reported at 298.15 K. The CMCs found as Tw 60 <62> Tw 80 <62> Tw 40 <62> Tw 20, were determined by the surface tension of Tws, and the pre- and post-CMC were derived from CMC. With Tws the abs at 200 to 320 nm depicts the structural changes in BSA due to unfolding it on account of hydrophilic and hydrophobic interactions (HHbI). A higher abs at λ_max within 200 to 230 nm and lower abs at 280 nm infer BSA interactions with Tws via peptide bonds and amino acid groups respectively. The UV of 280 nm predicts a link between the states of BSA and their interaction with Tws for study of BSA activity.

1 table, 11 ref