013084   Siriken B;Pamuk S (Fd Hyg and Technol Fac of Vet Med Dep, Afyon Kocatepe Univ, Afyon, Turkey) : Microbial contamination of chicken burger. Indian vet J 2005, 82(8), 903-4.

7 ref

013083   Sinha S K;Ray J K;Ajay;Arumugum A;Jaffarullah R (R&D Cent for Iron & Steel, SAIL, Ranchi-834 002) : Auxiliary fuel injection in blast furnace. Steel India 2005, 28(1), 22-9.

Reviews various aspects of injection of auxiliary fuels into the iron blast furnace: theoretical considerations in the context of coke replacement; thermal compensation required; comparative evaluation of different auxiliary fuels; and difficulties encountered in blast furnace operation under fuel injection regime. The current status of fuel injection in SAIL plants along with the R&D efforts required in this direction are also discussed.

3 tables, 12 ref

013082   Sarangi S K (NO, , ) : Environment and mineral development. SGAT Bull 2005, 6(2), 89-45.

1 table

013081   Sangwan R;Khanna N (Dep of Anim Products Technol, CCS Haryana Agric Univ, Hisar-125 004) : Studies on the physico-chemical and mocrobiological quality of immersion chilled broiler cut up parts treated with certain additives. Indian J Anim Res 2005, 39(1), 20-5.

Study was conducted to improve the quality of broiler leg and breast cuts during immersion chilling. Treatment of cuts with tetrasodium pyrophosphate and sodium chloride (T₁) in chill water significantly (P<60>0.05) improved WHC and shear force value when compared to the cuts treated with lactic acid and potassium sorbate (T₂) and control group. Moisture per cent was significantly higher (P<60>0.05) in T₁ group in both the cuts when compared to T₂ and control group. The ash per cent was higher in T₁ group than that of control group. The protein and fat per cent did not vary among the samples of different groups. Both T₂ and T₁ groups showed improved microbiological status and extended the shelf life by 5 and 2 days irespectively when held at 4±1°C in comparison to the control group.

2 illus, 3 tables, 35 ref

013080   Roy P;Tyagi V K;Khanna R K (Dep of Oil and Paint Technol, Harcourt Butler Technol Inst, Kanpur-208 002) : Gemini surfactants: structural and performance properties. J Oil Technol Ass India 2004, 36(4), 139-48.

"Gemini surfactant" is a name assigned to a family of synthetic amphiphiles possessing in sequence, a long hydrocarbon chain, an ionic group, a spacer, a second ionic group and another hydrocarbon chain. Reviews the extraordinary structural properties of geminis like low critical micelle concentration (cmc), solubilization, surface activity etc and the performance properties (dispersion, foaming, emulsification). The antimicrobial and biological properties have also been discussed. Supportive data are also enumerated.

5 illus, 4 tables, 57 ref

013079   Purohit I;Negi B S (NO, Coll of Engng Univ of Petrol and Energy Stud, Dehradun, Uttaranchal - 248 001, Email: purohit_ishan@yahoo.com) : Performance evaluation of a box type solar cooker employing non-tracking planar reflectors. SESI Jl 2005, 15(1), 37-45.

Optical design characteristics of a box type solar cooker employing non-tracking planar reflectors for augmenting interception of solar radiation were presented earlier by the authors. A laboratory model had been designed and fabricated to investigate its thermal performance experimentally. A concentrator, consisting of two planar reflectors suitably positioned in an east-west (E-W) configuration on an inclined framework, was mounted on the box of cooker to reflect incident solar radiation into the solar cooker. Presents comparative evaluation of the thermal performance of the experimental solar cooker and a conventional box type solar cooker of identical basic dimensions. For this, tests have been carried out under no-load conditions and as well as with load under a variety of operating strategies. The results show that the concentrator solar cooker provides stagnation temperature higher by about 15-22°C and boiling of water quicker by about 50-55 min. The cooking power of the laboratory model is also found to be higher.

3 illus, 5 tables, 10 ref

013078   Pattanayak V (NO, , 86, Saheednagar, Bhubaneswar-751 007) : Mineral - based industries in Orissa. SGAT Bull 2005, 6(2), 25-30.

Orissa is endowed with vast mineral resources and has occupied a prominent place in mineral map of India. Mineral exploitation is also materialized since ancient times and Orissa has justified a suitable area for the development of appropriate mineral based industries. Utilizing its vast natural resources. Outlines the history of growth of mineral based industries including sponge iron plants, Ferro-chrome and Charge chrome plants. Different factors like power situation, influence of the civil society, implementation of environment and forest acts, judicial activism of affecting the growth of these mineral based industries in the State are discussed. Future prospects of these industries in Orissa are also highlighted.

013077   Parmar R J;Toliwal S D;Khotpal R R (Dep of Industrial Chem, Inst of Sci and Technol for Advd Stud and Res (ISTAR), Vallabh Vidyanagar-388 120) : Water soluble binder system from maleinized rice bran and rubber seed oils. J Oil Technol Ass India 2004, 36(4), 131-7.

Rice bran and rubber seed oils were maleinized at 210°C using five different mole ratios of oil and maleic anhydride till desirable acid value of the resultant product was achieved. The malenized oils were neutralized with triethyl amine to make them water compatible. the water compatible products were blended with hexamethoxy methyl amine (HMMM) in different ratios to prepare water based stoving compositions. Certain compositions were found to have comparable performance to that of conventional water based alkyd-HMMM compositions when they were tested for their film and other properties.

9 tables, 20 ref

013076   Mitra I (NO, The Energy and Resour Inst Darbari Seth Block India Habitat Cent, Lodi Road, New Delhi-110 003, Email: indradip@teri.res.in) : Study on solar photovoltaic based mini grid systems for rural electrification. SESI Jl 2005, 15(1), 25-35.

Techno-economics of commercial solar photovoltaic mini-grid systems, suitable for electrification of rural areas has been studied in this article, considering an existing rural electrification project in Moushuni Island as the base case. The available commercial options of the mini-grid systems, which emerged from an international market survey carried out by the author to match the requirements of base case, have been considered. The basic features of the available systems alongwith results of simulation studies using a computer-based tool HOMER for various possible system configurations have been discussed.

6 illus, 5 tables, 14 ref

013075   Mishra H P (Ex-chairman, IPICOL, Bhubaneswar, Orissa) : Value addition through production of ferro-alloys - need for mineral conservation. SGAT Bull 2005, 6(2), 31-8.

Ferro-alloys constitute one of the important raw materials of the manufacturing of alloys and special steel, because of its properties to increase corrosion resistance of oxidation, hardness, strength at high temperative and abrasion resistance etc. The growth of ferro alloys industry is thus linked with the growth of steel industry. Ferro-alloys as broadly classified as bulk ferro-alloys constituting major alloys of Chromium, Mnganese and Silicon and as noble ferro-alloys made up of Molybdenum, Vanadium, Tungston, Magnesium, Aluminium, ziroconium, and Titanium. Highlights details on types of ferro-alloys, manufacturing, processes, market potentiality for both national and overseas prospects.

2 tables, 16 ref

013074   Manish Kumar;Sharma B D;Sushil Kumar;Sharma R B (Dep of LPT, COVAS CSKHPKV, Palampur-176 062) : Shelf life of low-fat ground pork patties formulated with texturized soy protein. Indian J Anim Res 2005, 39(1), 14-19.

Shelf life studies of low-fat ground pork patties incorporated with 4 per cent 1:3 hydrated texturized soy protein (TSP) under aerobic and vacuum packaging conditions at refrigeration temperature 4 ± 1°C for 21 and 35 days respectively were evaluated for physico-chemical (pH, TBA), microbiological (Total Plate Count, Psychrophilic count, Coliform count. Anaerobic Plate Count, Lactic Acid Bacteria count) as well as sensory characteristics and compared with high-fat control. Thio-barbituric. Acid (TBA) value was significantly (P<60>0.05) higher in the high-fat than the low-fat patties and it increased steadily during storage irrespective of packaging condition and fat content. Total Plate count followed significant (P<60>0.05) linear increasing trend during storage. Psychrophiles were not detected up to 14th day during aerobic and 21st day during vacuum storage. Coliforms were not detected throughout the study. Lactic Acid Bacteria and Anaerobes were first detected in low-fat and control patties on 28th day of vacuum storage. The sensory qualities of patties were better maintained in low-fat patties than high-fat traditional pork patties.

2 tables, 7 ref

013073   Kumar R R;Sharma B D (Div of Livestock Products Technol, Indian Vet Res Inst, Izatnagar-243 122) : Evaluation of the efficacy of pressed rice flour as extender in chicken patties. Indian J Poult Sci 2005, 75(5), 165-8.

The chicken patties were prepared using pressed rice flour as extender at three different levels viz: 5, 10 and 15 per cent (1:1 hydration w/w). The proximate composition, physico-chemical parameters of raw as well as cooked patties and sensory evaluation scores of the product were analyzed. Moisture, protein and fat percentage of raw as well as cooked patties decreased with increase in extension level. However, there was no significant effect up to 5 per cent extension except in case of moisture percent. Other physico-chemical parameters like pH, gain in height and per cent shrinkage showing increase with each subsequent extension level were also comparable to control at 5 per cent extension although a significant decrease (P<60>0.05) in shear force value of product was recorded. The emulsion stability and cooking yield improved significantly (P<60>0.05) at 5 per cent level of extension as compared to control, although it remained comparable to patties with 10 per cent extension. All the recorded physico-chemical parameters were significantly affected (P<60>0.05) at 10 per cent level of extension as compared to control. All the sensory attributes showed decreased scores with increase of extension levels and the scores for flavour, juiciness, texture as well as overall acceptability of the product were significantly (P<60>0.05) lower at 10 percent level of extension as compared to control. But at 5 per cent extension, the scores for all the sensory attributes were comparable to control. Hence, 5 per cent extension with pressed rice flour was taken as optimum for the formulation of extended chicken patties.

3 tables, 20 ref

013072   Joshi A;Jain S (Fds and Nutr Dep, Coll of Hom Sci Maharana Pratap Univ of Agric and Technol, Udaipur-313 001) : Development of ready to reconstitute enteral feed and its quality evaluation. Indian J Nutr Diet 2005, 42(10), 457-64.

Enteral feed powder is nutritionally adequate and 100 g of RTR mix met one fourth of the recommended dietary allowances (RDA). It easily reconstitutes in hot water and shows satisfactory flow behaviour through ryle's tube (10 Fr. size). The cost of developed mix was also relatively lesser than commercial formulae so it can provide affordable enteral nutrition support to patients having functional Gl tract.

4 illus, 4 tables, 13 ref

013071   Grover R K;Sharma D P;Ahlawat S S (Dep of Anim Products Technol, CCS Haryana Agric Univ, Hisar-125 004) : Standardization of chicken gizzard pickle using sodium tripolyphposphate and papain as tenderizer. Indian J Poult Sci 2005, 75(5), 202-05.

Study was conducted to tenderize chicken gizzard using papain (0.1%) and sodium tripolyphosphate (STPP, 0.5%) alone or in combination for preparation of oil based gizzard pickle. Combination of papain and STPP was most effective in reducing shear press value both before and after cooking. STPP alone or in combination with papain resulted in higher pH of marinated and marinated and cooked gizzards which further helped in lowering the per cent loose water and cooking loss. Spicy (S) and sweet and sour (SS) pickles standardized from control and treated (papain + STPP) gizzards were in the range of intermediate moisture meat products having about 52-55 % moisture. The pickles had high protein content of about 23-25% and fat 16-17%. Yield when taken along with curry, ranged between 110 and 114%. Use of acetic acid substantially brought down the pH of gizzards in pickles. Treated sweet and sour pickles were most liked organoleptically as evident by highest scores. Thus highly nutritious, oil based gizzard pickles can be developed after tenderization with papain and sodium tripolyphosphate.

^ssc2 tables, 14 ref

013070   Garlick H J (Mackay Schnellmann (P) Ltd, , Perth, Australia) : Channel iron ore exploration in the Pilbera region, Western Australia. SGAT Bull 2005, 6(2), 63-5.

013069   Chaurasia P B L;Harpal Singh;Prasad R N (Div of Agric Engng and Energy, Cent Arid Zone Res Inst, Jodhpur-342 003, Email: pblchaurasia@yahoo.com) : Passive cool chamber for preservation of fresh vegetables. SESI Jl 2005, 15(1), 47-57.

Post harvest handling of vegetables in remote areas where these are produced to the utility points poses a severe problem, especially in hot arid regions, viz. Thar Desert, as low humidity and high temperature conditions prevailing in the region cause much faster loss of moisture content of the produce. Conventional refrigeration systems are costly and also require electricity and fossil fuels, which may not be easily available in many villages and remote areas of these regions. To address this problem, a passive cool chamber, based on the principle of evaporative cooling, has been developed to help preserve fresh vegetables for some reasonable duration. Discusses the design of the cool chamber and presents results of the experiments conducted. It is seen that the temperature fluctuations inside the chamber get reduced and higher humidity level is maintained as compared to the outside environment. Various chambers were constructed with variations in treatments, and tests were conducted for evaluation of their performance. It is seen that the cool chamber with water evaporation from the surrounding walls and the bottom, and having a provision of air circulation, gives better performance results. The cool chamber, which can be constructed at a low cost with locally available materials in rural areas, has been found to successfully prolong the shelf life of vegetables.x171

5 illus, 7 tables, 21 ref

013068   Chatterjee A (NO, , ) : Iron & steel industry in India and the rest of the world. SGAT Bull 2005, 6(2), 45-51.

013067   Cetin O;Buyukunal S K;Cetin B;Askin M V Z (Fac of Vet Med Fd Hyg and Technol Dep, Istanbul Univ, 34320, Istanbul-Turkey) : Presence of foreign protein in raw and heat treated meat products. Indian vet J 2005, 82(8), 870-2.

This survey was carried out to investigate the accuracy of meat speciation label declaration on cooked meat products and raw minced meat sold through retail outlets in Istanbul which were collected by Istanbul Metropolitan Municipality Directorate of Veterinary services. A total of 223 samples were analysed using a sandwich-type enzyme-linked immunosorbent assay (ELISA) method in Laboratory of Directorate of Health Prtection. In the survey, 82 (36.8 per cent) samples were found to have species of meat which was not in the label.

11 ref

013066   Butera F;Adhikari R S;Aste N;Bracco R (Dept. Bldg Envir Sci and Technol, Politecnico di Milano, Via Bonardi 3, 20133 Milano, Italy, Email: rajendra.adhikari@polimi.it) : Building integrated solar roof: CRF hybrid facade case study. SESI Jl 2005, 15(1), 1-8.

Under a cooperation between Centre Ricerche Fiat (CRF) and Politecnico di Milano, the solar facade of the FIAT Research Center (CRF) was realised recently near Turin in Italy. In this facade, the photovoltaic panels having a total power of 19.5 kWp produce electric energy, while the forced air circulation beneath the modules recovers the thermal fraction of captured solar radiation and cools the solar cells as well. The electricity generated by the photovoltaic panels is used to feed a heat pump and internal electrical loads. The produced heat is used by the air conditioning plant of the kitchen: in winter for pre-heating of the renewal air and in summer to feed the system of dehumidification (desiccant cooling). This integrated solar facade is being monitored on-line by a sophisticated monitoring system, managed by the technicians of CRF. At present, the system performance data is available for more than one-year period. The monitored performance data on solar facade are presented and an estimated data for thermal and electrical performances using the developed simulation model is also shown.

8 illus, 6 ref

013065   Agnihotry S A (Electronic Mater Div, Natn Phys Lab, Dr. K.S. Krishnan Road, New Delhi-110 012, Email: suhasavi@bol.net.in) : Energy efficient windows. SESI Jl 2005, 15(1), 9-24.

Electrochromic windows (ECWs) or the so called "Smart windows" are characterised by their ability to vary the throughput of radiant energy (visible light as well as solar energy) by electrical low voltage pulse. ECWs have an unique application potential, especially for new energy technologies and efficient use of energy in buildings. Covers various issues like the ECWs design and fabrication, materials and techniques for the preparation of the components that integrate to form ECWs, the mechanism of involved processes, performance characteristics of individual components and the finished ECW product and special techniques to assess them. Covering the national and international scenario of the present electrochromic technologies and the ECWs, the future ECW technology is predicted to be driven by nanotechnology, yielding ECWs with much superior performance.

^ccr11 illus, 43 ref

011947   Vij S;Gandhi D N (Dairy Microbiol Div, Natn Dairy Res Inst, Karnal-132 001) : Fermentative activity and storage stability of Kluyveromyces fragilis 2C1 (non-conventional baker's yeast) cultivated on paneer whey permeate. J Fd Sci Technol 2005, 42(4), 307-11.

Kluyveromyces fragilis 2C1 was selected on the basis of maximum dough raising capacity (121%) and biomass production of 9.36 g.d.w./l (in shake flask fermentation) among the 5 strains of lactose fermenting yeasts studied. K. fragilis 2C1 yielded 16.18 g.d.w./l biomass and 9 x 10⁸ cfu/ml of viable counts under optimum conditions of fermentation. Fermentative activity of compressed form of this non-conventional baker's yeast (NCBY) K. fragilis 2C1 grown on paneer whey permeate medium was at par with the conventional baker's yeast (CBY) Sachharomyces cerevisiae. Vacuum dried and freeze-dried forms of experimental yeasts were not able to raise the dough. Storage stability of compressed form of NCBY was 3-4 weeks at 7°C and 1 week at 30°C.

4 illus, 1 table, 41 ref

011946   Vibhakara H S;Manjunatha S S;Radhika M;Das Gupta D K;Bawa A S (NO, Fruits and Vegetables Technol Def Fd Res Lab, Mysore-570 011, Email: dfrlmysore@sancharnet.in) : Effect of gamma-irradiation in combination preservation technique for stabilizing high moisture spice based vegetable. J Fd Sci Technol 2005, 42(5), 434-8.

Combination preservation technique was adopted to stabilize spice-based high moisture (60-70%) knol-khol and cauliflower. The process comprised of additives including 4% sodium chloride to keep water activity (aw) in the range 0.92-0.95, 0.5%, citric acid to reduce pH<60>4.5 and potassium metabisulphite as anti-browning agent. The products were packed in polypropylene pouches and subjected to 3, 5 and 8 kGy irradiation doses. The storage studies at ambient temperature revealed that the products were microbiologically stable while the browning intensified at higher dosages and the products became softer after 4 months of storage. The commercial spices showed the presence of coliforms and Aspergillus flavus in the dehydrated powder before irradiation. Irradiation in addition to acid and salt infusion treatments reduced the microbial counts from an initial value of 10⁴ to 10¹ cfu/g and Asp. flavus was absent. It was concluded that irradiation at 5 kGy was useful as one of the preservative factors in stabilizing high moisture spice based knol-khol and cauliflower products for 4 months at ambient temperature.

3 illus, 3 tables, 28 ref

011945   Varma R V;Kotilinga Reddy Y;Sarma K S;Shive Kumar;Ravi Kumar (Dairy Technol Programme, Coll of Vet Sci, Tirupati-517 502) : Effect of various processing parameters in the optimization of milk cake made from cow milk. J Fd Sci Technol 2005, 42(4), 318-21.

The technology for the manufacture of milk cake was standardized using cow milk and was carried out with respect to fat, citric acid, sugar and stage of addition of sugar to milk. Sensory evaluation of milk cake prepared with cow milk having 6% fat gave rich appearance to the product than 4 and 5% levels of fat in milk. Good consistency, granular size and optimum browning in the center of the milk cake were noticed, when prepared with the addition of 12% sugar. Typical 2-layered milk cake was observed, when the sugar was added half at boiling stage after partial concentration and half at pat formation stage. An improvement in organoleptic quality of milk cake was observed when the citric acid (0.02%) was added after 4-6 min of boiling.

6 tables, 2 ref

011944   Tyagi R K;Nath N (Dep of Fd Sci and Technol, G.B. Pant Univ of Agric and Technol, Pantnagar-263 145, Email: nirankarnath@yahoo.com) : Effect of addition of mushroom Pleurotus florida powder on quality of papad. J Fd Sci Technol 2005, 42(5), 404-7.

Incorporation of dehydrated mushroom (Pleurotus florida) powder up to 25% in black gram papad or up to 10% in green gram or black gram-green gram papad gave highly acceptable product. Addition in papads reduced fat absorption index and expansion on frying. The protein contents were 23.7-25.1% as compared to 23.1-243% in control samples.

4 tables, 9 ref

011943   Sogi D S;Reheja S (Dep of Fd Sci and Technol, Guru Nanak Dev Univ, Amritsar-143 005, Email: dsogi@yahoo.com) : Preparation and quality evaluation of ginger, onion and garlic flavoured mayonnaise. J Fd Sci Technol 2005, 42(4), 311-4.

Raw egg flavour of mayonnaise was masked by the addition of ginger (1.5%), onion (1.0%) and garlic (1.5%) juice thereby improving the acceptability. Physico-chemical characteristics revealed a good quality mayonnaise while microbial parameters indicated a safe and sound product. The sensory evaluation showed that ginger (1.5%) flavoured mayonnaise was most acceptable.

3 tables, 14 ref

011942   Singh S;Singh A K;Abhay Kumar (NO, Indian Inst of Vegetable Res 1 Gandhi Nagar (Naria) P.B. No. 5002, Varanasi-221 005, Email: sudhiriivr@mail.sify.com) : Effect of pH and hydrocolloids on the thermal stability of whey proteins in model beverage system. J Fd Sci Technol 2005, 42(5), 407-10.

In the preparation of whey-based beverages denatured whey proteins adversely affect the aesthetic quality of product. It was envisaged to stabilize cheese-whey and paneer-whey beverage systems at different adjusted pH (3.5-4.5) using hydrocolloids such as carboxymethyl cellulose (CMC), pectin, guargum and carrageenan at 0.1 to 0.25% levels. All the stabilizers had a significant (p<60>0.01, CD-0.061) influence on stabilization of whey proteins. CMC at 0.15% level and pH of 3.5 afforded maximum stabilization of cheese-whey proteins whereas, 0.25% of CMC at pH 3.5 exerted maximum stabilization to paneer-whey proteins. The stabilization effect of stabilizer on whey system was maximum at pH 3.5, which decreased with increase in pH to 4.5. Carrageenan (0.2%) at pH 4.5 and 0.1% carrageenan at pH 4.5 afforded least stability to cheese and paneer-whey systems, respectively. The stabilizing effect of stabilizer usually showed progressive increase with increase in the level of addition from 0.1 to 0.2%; at 0.25% level carrageenan and pectin showed maximum stability. Guargurn, however, did not show a specific trend. The overall sensory score of both the whey systems containing stabilizers decreased in the order: CMC, pectin, guargum and carrageenan. CMC at 0.15-0.25% level and pH of 3.5 successfully stabilizes cheese and paneer-whey systems.

4 tables, 14 ref

011941   Singh P;Gurmukh Singh;Srivastava S;Agarwal P (Dep of Fd Sci and Technol, G.B. Pant Univ of Agric and Technol, Pantnagar-263 145) : Physico-chemical characteristics of wheat flour and millet flour blends. J Fd Sci Technol 2005, 42(4), 340-3.

Millets studied include foxtail (Setaria italics), barnyard (Echinochloa colona) and finger millet (Eleusine coracana). In addition, effect of adding millet flours at 10-30% level to wheat flour was also investigated. A major portion of whole flours (77.06-84.52%) of foxtail and barnyard millet had particle size more than 250 μ whereas 88.22-90.08% weight of milled flours and 86.18% weight of whole finger millet flour had particle size above 125 <109>. The bulk density, true density and porosity of different flours ranged from 0.59 to 0.80 g/cc, 1.14 to 1.44 g/cc and 40.67 to 52.50%, respectively. The millet flours contained (%) moisture 10.01-12.17, protein (N x 6.25) 8.69-11.86, crude fat 1.23-4.47, total ash 2.71-7.02 and carbohydrates 70.13-75.07. As the level of millet flours in the blends increased, the contents of various nutrients varied significantly.

5 tables, 12 ref

011940   Sharma D P;Sharma A;Gupta S K (Dep of Anim Products Technol, CCS Haryana Agric Univ, Hisar-125 004, Email: diwakar_alka@yahoo.com) : Lipid profile of chicken meat patties as affected by additives and cooking methods. J Fd Sci Technol 2005, 42(4), 299-302.

Effect of microwave cooking, additives (sodium chloride, 2%; tetra sodium pyrophosphate, 0.25%; sodium nitrite, 125 ppm; ascorbic acid, 1000 ppm) and spice mix (2%) on phospholipids and fatty acid profile of chicken thigh and breast meat patties were studied. Changes in free fatty acids (FFA) was also studied during storage at 4±1°C for 15 days. Phospholipids (PL) level increased on cooking. Chicken meat fat mainly comprised of oleic, linoleic and palmitic acid and a higher degree of unsaturation was noticed in thigh meat. Heat treatment resulted in enhanced unsaturation both in chicken thigh and breast meat patties. Thermal hydrolysis of fat on cooking released FFA and their level increased. Microwave cooked patties showed more FFA than conventional oven cooked patties. An increase in FFA on storage was noticed in all the samples. It is concluded that microwave cooking results in higher PL and FFA than conventional oven cooking indicating more severe changes in fat.

1 illus, 3 tables, 28 ref

011939   Sen A R;Sharma N (Natn Res Cent on Meat, , CRIDA Campus, Santoshnagar, Hyderabad- 500 059) : An enzymic method for differentiating frozen and thawed fresh goat meat. J Fd Sci Technol 2005, 42(5), 392-95.

Specific activities of lysosomal enzymes (acid phosphatase, ACP; alkaline phosphatase, ALP) and mitochondrial enzymes (glutamate oxaloacetate transaminase, GOT; glutamate pyruvate transminase, GPT; lipoamide dehydrogenase, LPDH; Lactate dehydrogenase, LDH: succinate dehydrogenase, SDH were determined in fresh and frozen thawed goat muscle press juice. The ACP activity almost doubled after 90 days and the ALP activity on 15 days of storage as compared to the activity of fresh goat muscles. The specific activity of LPDH showed a significant (p<60>0.05) increase during frozen storage up to 60 days. The LDH activity increased from 6.27 to 19.89 units after 30 days of storage. The SDH activity also showed increasing trend with progressive storage period. However, thawing method did not influence the membrane integrity too much during frozen storage. These results suggest that the measurement of LPDH, LDH and SDH can be used to develop a simple method to distinguish between fresh and frozen thawed goat meat.

4 tables, 26 ref

011938   Sankhala A;Sankhla A K;Bhatnagar B;Alpana Singh (Dep of Fd and Nutr, Coll of Hom Sci Maharana Pratap Univ of Agric and Technol, Udaipur-313 001) : Nutrient composition of less familiar leaves consumed by the tribal of Udaipur region. J Fd Sci Technol 2005, 42(5), 446-8.

Proximate composition, iron, calcium, β-carotene, vitamin-C and oxalic acid contents of the less familiar edible/leaves of plants of Udaipur region including Lunakia (Portulaca oleracea), Kanejara (Boerhavia diffusa), Bogana (Commelina benghalensis), Dandi chandloi (Amaranthus spp.) Cheel bathua (Chenopodium album). Cowpealeavet Vigna catjang, drumstick leaves (Moringa oleifera), Phuwad (Cassia tora) and Hatda (Trianthama monogyna) were studied. These leaves were found to be exceptionally rich sources of iron and β-carotene with maximum values in the leaves of Hatda (32.0 mg/100 g) and drumstick (6700 μg/100 g), respectively.

^ssc2 tables, 10 ref

011937   Sahu C;Patel S;Choudhary P L (Dep of Agric Processing and Fd Engng, Indira Gandhi Agric Univ, Raipur-492 006) : Technology for manufacture of whey based mango-herbal (lemongrass) beverage. J Fd Sci Technol 2005, 42(5), 421-4.

Nutritionally rich and therapeutically value added soft herbal beverage with the combination of 12% mango pulp, 48% sugar, 48% water, 32% whey and 1.50% lemongrass distillate (LCD) has been developed. The above combination was more acceptable at 9-point Hedonic scale with extended shelf-life. This may be due to addition of LGD which has antimicrobial and antioxidative properties. All the formulations were analyzed for physico-chemical properties and after 60 days of storage there was a significant difference in acidity, ascorbic acid and reducing sugar contents of the beverages. The cost of manufacture of the beverage was Rs. 5.00 for a 250 ml glass bottle packing.

6 tables, 9 ref

011936   Sagar V R;Nellavathi R (Div of Post harvest Technol, Indian Agric Res Inst, New Delhi-110 012, Email: vidyaram_sagar@yahoo.com) : Influence of packaging materials on the quality of ready-to-eat dehydrated carrot shreds. J Fd Sci Technol 2005, 42(5), 418-21.

Influence of different packaging materials (200 gauge LPDE, 400 gauge LDPE, 200 gauge HDPE) on the quality of ready-to-eat (RTE) dehydrated carrot shreds (CS), prepared from carrot varieties of 'Sel-14', and Sel-16' was studied. HDPE 200 gauge pouch was suitable in retaining higher quantity of total carotenoids and β-carotene as well as high sensory score during storage of RTE dehydrated CS. A significant decrease in total carotenoids, β-carotene and SO₂, was observed among the packaging materials.

3 table, 16 ref

011935   Reema Raj;Sahoo J;Karwasra R K;Hooda S (Dep of Anim Products Technol, CCS Haryana Agric Univ, Hisar-125 004) : Effect of ginger extract and clove powder as natural preservatives on the quality of microwave oven cooked chevon patties. J Fd Sci Technol 2005, 42(4), 362-4.

Minced chevon (MC) prepared from hind legs of 2-3 years aged buck carcasses was preblended with no additives (control), 2% ginger extract (GE), 0.2% clove powder (CP) or combination of 2% GE+0.2% CP and used in developing 4 different groups of chevon patties following a suitable product formulation. The raw patties were cooked in a microwave oven at 'BAKE' setting for 10 min, turned over and again cooked for 5 min to get 4 types of cooked chevon patties, namely, Control, GE, CP and GE+CP. It was observed that the GE patties possessed significantly (p <60> 0.05) higher moisture, fat and cooking yield % than others. The % increase in height and Warner-Bratzler sheer force value of GE patties were significantly (p <60> 0.05) lower than other patties. Among the sensory attributes, colour and appearance and flavour score of GE patties were significantly (p <60> 0.05) higher than other patties. Results indicated that the GE treated patties were superior to control and other treated groups.

^ssc1 table, 15 ref

011934   Reema Raj;Sahoo J;Karwasra R K;Hooda S (Dep of Anim Products Technol, CCS Haryana Agric Univ, Hisar-125 004) : Ginger extract and quality of meat products. J Fd Sci Technol 2005, 42(4), 289-92.

Ginger is a commonly used fresh condiment in domestic kitchen in the preparation of various meat dishes to improve their palatability. Meat and meat products due to their high nutrients contents are prone to microbial spoilage and chemical and biochemical deterioration at a very rapid rate during their storage. Hence, preservation of meat products is very essential. Use of chemical preservatives are not acceptable due to their residual effect and health concerns. Natural preservatives are in great demand and ginger extract is one such preservative. Review outlines basic aspects of ginger and the influence of ginger extract on various physico-chemical, microbiological and sensory quality of fresh meat and processed meat products.

^iia33 ref

011933   Ray Choudhuri U;Chakraborty C;Saha R (Dep of Chem Technol, Calcutta Univ, Kolkata-700 009) : Evaluation of kerosene content in diesel fuel using artificial neural network. J Instn Engrs-Pt CH 2005, 86(Sept), 38-42.

Studies have been carried out for adulterated diesel oil samples using Artificial Neural Network (ANN). The ASTM distillation data of adulterated samples are used for the evaluation. Results of such evaluation of the adulterated diesel samples are found to comply well with the experimental values.

3 illus, 5 tables, 2 ref

011932   Raman M;Mathew S (Sch of Industrial Fish, Cochin Univ of Sci & Technol, Fine Arts Avenue, Cochin-682 016, Email: maya_raman@hotmail.com) : Effect of structural proteins on the textural characteristics of rohu and squid at various cook temperatures. J Fd Sci Technol 2005, 42(5), 430-34.

Instrumental and sensory evaluation was used to characterize the textural attributes of rohu (Labeo rohita) and squid (Loligo duvaucelli) progressively cooked at temperatures of 45°-90°C. A comparison of results from each species with differing myofibriller and collagen fractions of protein was used to interpret the textural changes caused by heat. In squid the collagen was localized mainly to dermis and hypodermis with sparse fibers traversing the myofibrillar mesh, differing from that of rohu where it was found enveloping the myotome bundle. This is supported by the histochemical studies made. The total collagen content was 0.77% and 13% of the total protein in rohu and squid, respectively. Squid showed minimum hardness of 1.8 kgf at 80°C while rohu showed the lowest hardness of 1.3 kgf at 60°C on instrumental texture profile analysis. The results of texture profile (instrumental and organoleptic) and histochemical studies confirmed the role of collagen, expressible moisture and water binding potential in squid mantle in attributing the desired texture on cooking.

2 illus, 2 tables, 22 ref

011931   Premavalli K S;Satyanarayanaswamy Y S;Madhura C V;Majumdar T K;Bawa A S (NO, Def Fd Res Lab, Siddarthanagar, Mysore-570 011, Email: dfoodlab@sancharnet.in) : Effect of pre-treatments on the physico-chemical properties of puffed ragi (finger millet) flour. J Fd Sci Technol 2005, 42(5), 343-5.

Effect of hydration and pan roasting pre-treatments on the puffing characteristics of ragi (finger millet), variety MRI (Eleusine coracana) was studied. Water, buttermilk, and citric acid solutions were used for hydration. Effect of pan roasting of grams after instant conditioning was studied. The puffed ragi was evaluated for puffing yield, bulk density, water absorption index, water solubility, swelling power, gelatinization, amylose, amylopectin, reducing and total sugars, lipids and fractionated lipids. The changes with treatment were prominent with respect to physical parameters while the chemical constituents were not significantly affected. Water and buttermilk hydration influenced puffing yield and bulk density, which play a significant role in reconstitution of instant products.

^ssc1 table, 15 ref

011930   Premavalli K S;Jagannath J H;Majumdar T K; Bawa A S (Def Fd Res Lab, Siddarthanagar, Mysore-570 011) : Phase transition in finger millet starch in relation to gelatinisation. J Fd Sci Technol 2005, 42(4), 336-40.

Phase transition behaviour of finger millet (ragi) starch at different moisture content levels has been studied using differential scanning calorimetry (DSC). Minimum quantity of moisture required for complete gelatinisation of ragi starch was established using phase transition thermogram. The effect of annealing, quenching on ragi flour and its components namely, starch, protein and fibre on gelatinisation temperature (GT) was also studied. Less than 1:3 ratio of starch to moisture, doublet transition was observed while above this ratio, singlet transition took place indicating complete gelatinisation of starch at 78°C. The span (width) of endotherm was minimum and it exhibited a sharp melting at gelatinisation. The quenching and annealing processes decreased the GT, however, the decrease was more pronounced in case of quenching (from 78 to 48°C). The GT of ragi flour (98°C) and mixture of starch, protein and fibre (111°C) were higher than that of starch alone (78°C), indicating that the additives such as fibre and protein increase the GT of ragi starch.

5 illus, 2 tables, 18 ref

011929   Pawar V D;Veer D G;Machewad G M (Dep of Anim Product Technol Coll of Fd Technol, Marathwada Agric Univ, Parbhani-431 402) : Effects of sodium chloride and sodium tripolyphosphate on the quality attributes of goat meat patties. J Fd Sci Technol 2005, 42(4), 331-6.

Goat meat in the pre-rigor state was minced and an emulsion of dry spices, condiments, fat, sodium chloride (NaCl) and sodium tripolyphosphate (STPP) either alone or in blends at different levels was prepared and pan-fried using refined safflower oil to develop goat meat patties. The patties containing NaCl/STPP blends were found significantly superior with respect to physical, chemical, textural and sensory quality attributes. Among various blends of NaCl/STPP used, a blend of 2% NaCl + 0.50% STPP was found the best with respect to these attributes and also in emulsion stability, product yield and nutrients content.

5 tables, 29 ref

011928   P I Akubor (Dep of Fd Sci and Technol, Fedl Polytechnic, P.M.B.-1037, Idah, Nigeria) : Evaluation of physico-chemical and sensory qualities of African breadfruit and sweet potato based supplementary foods. J Fd Sci Technol 2005, 42(4), 292-6.

Chemical, physical and sensory characteristics of supplementary foods prepared from the blends of raw (untreated) and fermented sweet potato (Ipomoea batatas) flour (SPF) and raw, fermented and germinated African breadfruit (Treculia africana Decene) kernel flour (ABKF) were studied. Fermentation and germination increased the protein but decreased fat and carbohydrate contents of ABKF. Similarly, fermentation increased the protein but not fat, carbohydrate and crude fiber contents of SPF. The protein contents of ABKF and SPF were 17.3% and 2.9%, respectively, and ranged between 14.3 and 16.1% for the blends. All the flour blends showed low bulk density of 0.71-0.77 g/cm³. The water absorption capacity (WAC) of SPF was 164% while that of ABKF was 150%. Fermentation and germination decreased the WAC of ABKF. Fermented SPF had lower WAC than the unfermented sample. A range of 106 to 158% WAC was observed for the blends. The reconstitution index of the blends in boiled water were 88 and 98 ml. Significant differences (p<60> 0.05) were observed in colour, flavour and overall acceptability of the SPF/ABKF based supplementary foods. Blends of raw SPF and raw ABKF, RSPF and fermented ABKF (FABKF); and fermented SPF (FSPF) and ABKF had comparable scores with Cerelac, a reference commercial weaning food, for most of the sensory quality attributes evaluated.

3 tables, 25 ref

011927   Oberoi H S;Ahmad M K U;Jaspreet Kaur;Bangali Baboo (Div of Agric Structs and Envir Control, Cent Inst of Post-harvest Engng and Technol, PAU Campus, Ludhiana-141 004) : Quality of red chilli variety as affected by different drying methods. J Fd Sci Technol 2005, 42(5), 384-7.

Freshly harvested red chilli (Capsicum annum L.) of variety 'CH-3' was subjected to conventional sun-drying (CSD) ana drying in the batch-type dryer (BTD) using indirect hot air. A comparative study was conducted to evaluate two chilli drying methods with respect to temperature and time combination, quality parameters including the physico-chemical and microbial attributes. It took 25 h to bring down the moisture content of chillies from 361 to 10.1% (db) in the BID as against 10 days by the traditional sun-drying technique for bringing down the moisture content to 9.9% (db). The colour retention was significantly better in the chillies dried using BTD as compared to CSD. There was no difference in the oleoresm content but capsaicin content was lower in chillies dried under hot sun. There was nearly a 2 log (cfu/g) reduction in total bacterial count in dryer dried chillies as compared to sun dried ones but no difference in the Lactobacilli colonies could be observed. A marked reduction in yeast and fungal colonies in dryer dried samples as compared to sun dried samples could be seen. Escherichia coli and Salmonella were not observed in dried chilli samples using either of the drying methods. The results indicate that chilli dried in a BTD is better with regard to physico-chemical characteristics and relatively safe with respect to microbiological quality.

1 illus, 3 tables, 18 ref

011926   Narpinder Singh;Seerat Preet Kaur;Lovedeep Kaur;Sodhi N S (Dep of Fd Sci and Technol, Guru Nanak Dev Univ, Amritsar-143 005) : Physico-chemical, rheological and chapati making properties of flours from some Indian potato cultivars. J Fd Sci Technol 2005, 42(4), 344-8.

Physico-chemical, rheological and retrogradation properties of flours prepared from six Indian potato (Solarium tuberosum L.) cultivars were studied. Flour from 'Kufri Chandermukhi' showed highest water absorption index, consistency coefficients and lowest flow behaviour indices. 'Kufri Chandermukhi' potato flour exhibited the highest L* value. The effects of incorporating potato flours from different potato cultivars at different levels (2, 4, 6 and 8%) to wheat flour on textural properties of chapati were also studied. Addition of potato flours from all the cultivars improved the extensibility and lowered the peak force and energy to rupture chapati. However, the influence of potato flours from 'Kufri Chandermukhi' and 'Kufri Jyoti' was higher compared to other cultivars. The incorporation of potato flours with lower amylose content, higher water absorption index and consistency coefficients resulted into chapaties with higher extensibility and lower energy to rupture.

6 tables, 32 ref

011925   Nadaf A B;Krishnan S (Dep of Bot, Univ of Pune, Pune-411 007, Email: skrish8@yahoo.com) : Starch gelatinisation pattern in rice (Oryza sativa L.). J Fd Sci Technol 2005, 42(5), 448-50.

Structure, size and shape of fractionated starch granules of rice (Oryza sativa L.) variety 'Pusa Basmati' were studied before and after cooking. Starch granules sizes have been categorized as small (2.0-5.5 μm, medium (5.6-8.5 μm) and large (<62>8.6 μm). Cooking was done for 10, 20, 30 and 40 min. At 10 min cooking, starch grains started swelling and maximum swelling was at 20 min cooking. At 30 min cooking, large granules disintegrated totally followed by medium and small granules and started forming clumps. At the end of 40 min cooking, complete gelatinization occurred. The percent expansion of small, medium and large starch granules was 77, 135.29 and 152.53, respectively.

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011924   Mishra S;Shimpi N G (Dep of Chem Technol, North Maharashtra Univ, P Box-80, Jalgaon- 425 001) : Comparison of nano CaCO₃ and flyash filled with styrene butadiene rubber on mechanical and thermal properties. J scient ind Res 2005, 64(10), 744-51.

Different particle sizes (21, 15, 9 nm) of CaCO₃ were synthesized by in sity deposition technique and confirmed by X-ray diffraction method. The nano CaCO₃ was added from 0.1 wt % in the styrene butadiene rubber (SBR). Rubber nanocomposites were compounded on two roll mill and molded in compression molding machine. Mechanical properties such as tensile strength, elogation at break, modulus at 300% elongation, hardness, specific gravity, swelling index, flame retardency and abrasion resistance were studied. These results were compared with flyash filled SBR. There was an improvement in properties of rubber nanocomposites because of uniform dispersion of nano CaCO₃ particles in the matrix that intercalates the rubber chains. Henece degree of crosslinking increases multifold in comparison to commercial CaCO₃ and flyash.

11 illus, 18 ref

011923   Mahajan B V C;Dhatt A S;Sandhu K S (Punjab Horticultural Post-harvest Technol Cent, Punjab Agric Univ, Ludhiana-141 004) : Effect of different post-harvest treatments on the storage life of Kinnow. J Fd Sci Technol 2005, 42(4), 296-9.

Freshly harvested Kinnow fruits treated with Citrashine wax, calcium chloride (CaCl₂ 2%) and Bavistin (500 ppm) were packed in corrugated fibre board cartons and stored in commercial cold storage at 2-3.5°C and 90-95% RH. The control fruits were kept untreated under same conditions. The fruits were analysed after 30, 45 and 60 days for physiological loss in weight (PLW), firmness, total soluble solids (TSS), titratable acidity, ascorbic acid and organoleptic quality. Citrashine wax coating was most effective in reducing PLW and breakdown of fruit firmness and thus improved the overall quality and appearance of the fruits as compared to the control. Results indicated that wax-coated fruits could be stored upto 60 days in cold storage without loss of quality. However, control fruits developed shriveling and slight off-flavour after 45 days of storage.

3 tables, 11 ref

011922   Lakshmi K;Vasanth Kumar A K;Jaganmohan Rao L; Madhava Naidu M (Plantation Products Spices and Flavour Technol Dep, Cent Fd Technological Res Inst, Mysore-570 020, Email: madhava_naidu@yahoo.com) : Quality evaluation of flavoured RTS beverage and beverage concentrate from tamarind pulp. J Fd Sci Technol 2005, 42(5), 411-15.

Pre-cleaned tamarind pulp was treated with a mixture of enzymes (food grade) under controlled conditions of pH, temperature (37°C) and holding time (over night) for extraction of maximum solubles (13°B, acidity 2.1%) and the extract was used for making flavoured RTS tamarind beverage. Sensory evaluation of the beverage was carried out by the method of quantitative descriptive analysis. The carbonated beverage having 12.5% juice, 16°B total soluble solids (TSS) and 0.4% acidity was suitable for storage. The beverage retained its characteristic taste and flavour upto 2 months of storage at room temperature. The beverage was also analyzed for its microbial quality. The aroma profile was generated by GC/GC-MS.

5 tables, 16 ref

011921   Khatkar B S (Dep of Fd Technol, G. J. Univ, Hisar-125 001) : Effect of protein contents and water absorption values on dynamic rheological properties of wheat flour dough. J Fd Sci Technol 2005, 42(4), 321-5.

Protein contents of wheat flours showed an inverse relationship with dynamic rheological measurements, G' and G" upto about 14% protein level, but at higher protein contents there was no further effect on the dynamic moduli. Dynamic measurements (G' and tan δ) followed a power-law dependence on increasing gluten concentration in the gluten-starch doughs. There was an evidence of a transition point in the relationships between gluten concentration and the dynamic moduli in the gluten-starch doughs. The transition point occurred at protein content of <126>12% of bread wheat flours. The elastic character (G') decreased drastically as the gluten content was increased prior to this transition but, afterwards, a much more gradual decrease was observed. A similar, but opposite trend was noticed for tan 8. Farinograph water absorption values of doughs showed inverse relationships with G' and G" upto about 60% water absorption, reaching a minimum at this value, after which there was a slight increase in the dynamic moduli. Dynamic rheological analysis showed a very weak inverse relationship (R²=0.16) between the G' values of flour doughs and the loaf volume data. However, the G' values of glutens demonstrated significant positive relationships (R²=0.73) with breadmaking performance.

7 illus, 29 ref

011920   Kharkate S K;Karadbhajne V Y;Gogte B B (Dep of Oil & Paint Technol, Laxminarayan Inst of Technol, Nagpur University, Nagpur- 440 010, Email: skharkate14@yahoo.co.in) : Some resin based ecofriendly liquid detergents. J scient ind Res 2005, 64(10), 752-5.

Efforts were made to replace from detergent the conventional active matter, linear alkyl benzene sulphonate (LABS) formulation by polymeric surfactant (alkyd resin). An ecofriendly alkyd resin polymer based on soybean oil and rosin was synthesized and used with sodium lauryl sulphate (SLS) instead of LABS for detergent formulation. Based on surface tension, detergency and foam volume, prepared compositions are on par or sometimes better than commercial samples even at very low (0.5%) liquid detergent. The proposed compositions can be easily prepared in existing alkyd resin manufacturing plant. An alternative production line was suggested for existing alkyd resin plants in paint industry.

8 tables, 11 ref

011919   Kawale S B;Kadam S S;Chavan U D;Chavan J K (Dep of Fd Sci and Technol, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722) : Effect of processing on insoluble dietary fiber and resistant starch in kidney bean and horse grain. J Fd Sci Technol 2005, 42(4), 361-2.

Dry seeds of horse gram (Dolichos biflorus) contained more insoluble dietary fiber (IDF) and resistant starch (RS) than that of kidney (moth) (Phaseolus aconitifolius) bean. Cooking increased their contents of IDF and RS; the increase was more with steam cooking. Water soaking or sprouting of seeds before cooking lowered the contents of IDF and RS. The sprouts of seeds before cooking was found more effective than water soaking in contrary to the formation of resistant starch during cooking.

^ssc4 tables, 4 ref

011918   Kanabur V V;Kamini Devi (Dep of Fd and Nutr, Postgrad and Res Cent, Acharya N.G. Ranga Agricultural University, Rajendranagar, Hyderabad-500 030, Email: vaijayanthi_kanabur@indiatimes.com) : Development, nutritional analysis and evaluation of some sports drinks. J Fd Sci Technol 2005, 42(5), 415-18.

Sports drinks are meant to replace the nutrients lost during exercise - viz. carbohydrates, fluids, electrolytes, and vitamins with the main purpose of delaying fatigue. The sports drinks were developed using mango (drink 1), honey (drink 2), lime juice (drink 3), and a commercial carbonated beverage (drink 4). The products required for the whole period of study were prepared in bulk in concentrated form and were preserved at room temperature. The samples were analyzed for total sugars and they were diluted till the concentration of sugars reached 6%. Each drink was analyzed in duplicate for glucose, fructose, sucrose, protein, fat, and vitamin C. Energy value was computed indirectly. A selected panel of judges tested acceptability of the products. Sensory evaluation of the drinks showed that all of them were acceptable. Placebo had slightly lower scores compared to all other drinks. There was significant (p<62>0.005) improvement in sports performance in case of drink 1. They are cost effective and can be recommended for general public also.

2 illus, 4 ref