016798   Kanwar S S;Gupta M K;Katoch C;Rajeev Kumar; Kanwar P (Microbiology Dep, CSK Himachal Pradesh Krishi Vishvavidayalaya, Palampur-176 062, Email: promilak@hillagric.ernet.in) : Traditional fermented foods of Lahaul and Spiti area of Himachal Pradesh. Indian J Tradl Knowledge 2007, 6(1), 42-5.

Some traditional fermented foods consumed by people of Lahaul and Spiti area of Himachal Pradesh were explored microbiologically and documented. Chilra, Jhan chang, Babru, Bhaturu and Seera were the main food products made from cereals. These products were prepared by using traditional/natural inoculum, i.e. khameerl malera or phab as a starter culture. All the fermented foods were acidic in nature. Microbiological examination of these food products and their source of inoculum revealed the dominance of yeasts mainly from genera Saccharomyces, Debaromyces and Schizosaccharomyces. The bacteria were mainly from the genera Lactobacillus, Lactococcus, and Leuconostoc.

3 illus, 2 tables, 22 ref

016797   Jagannadharao P V K;Das M;Das S K (Agricultural and Food Engineering Dep, Indian Institute of Technology, Kharagpur-721 302, Email: skd@agfe.iitkgp.ernet.in) : Jaggery - a traditional Indian sweetener. Indian J Tradl Knowledge 2007, 6(1), 95-102.

Jaggery is the sugarcane based traditional Indian sweetener. At present, 24.5% of the cane produced in India is being utilized for producing jaggery. Jaggery is nutritious and easily available to the rural people. Compared to white sugar, it requires low capital requirement in production and is manufactured at the farmer's individual units itself. Of the total world production, more than 70% of the jaggery is produced in India. To meet the future sweetener requirement, the scope of jaggery seems to be promising.

14 illus, 9 tables, 31 ref

016796   Inamdar S S (Chemical Engineering Dep, S.D.M. College of Engineering & Technology, Dharwad-580 002) : Biofuels (ethanol) - a substitute for the fossil fuels. Asian J Microbiol Biotechnol envir Sci 2006, 8(3), 727-8.

In the recent years, lot of interest in using the physical and biological systems together for exploitation of energy is being nurtured. With the world and in particular the developing countries, trying to grapple with the problem to meet the rising damand for fuels and the resulting emissions, new technologies that would adequately address the global environmental concern have become increasingly essential. Similarly several modifications would have to be carried out in conventional processes, from the point of view of profit and of environmental considerations. An attempt has been made to justify the bio fyeks, their properties and economics and their ability to replace the fossil the fossil fuels such as petroleum, coal etc.

1 illus

016795   Gangotri L T;Deshpande S S (Surface Coating Technology Dep, Laxminarayan Inst of Technol, RSTM Nagpur Univ, Amravati Road, Nagpur-440 033) : Cement paint based on fly ash. Paintindia 2006, 56(6), 81-2,84,86,88.

Cement paints based on white cement, fly ash and whiting were prepared and evaluated. The study showed that 20 to 80% fly ash can be utilized in the preparation of cement paint. The paint containing only 20% white cement and 60% fly ash was found to give excellent film properties.

9 tables, 6 ref

016794   Deori C;Begum S K;Mao A A (Botanical Survey of India, , Eastern Circle, Shillong-793 003) : Ethnobotany of Sujen-a local rice beer of Deori tribe of Assam. Indian J Tradl Knowledge 2007, 6(1), 121-5.

Sujen, a popular local rice beer has a very important role in the socio-cultural life of Deori tribe of Assam. Sujen is drunk in all their festive occasions, and celebrations. The paper deals with the ethnobotanical observation on the preparation of Sujen by Deori tribes. The Plant species used in the preparation of Mod pitha (natural starter) for brewing Sujen are enumerated with their botanical names, families, vernacular names and plant parts used.

8 illus, 1 table, 5 ref

016793   Chhetri R B;Gauchan D P (Natural Sciences Dep, P B No 6250, KTM Dhulikhel, Kavre, Kathmandu University, Nepal, Email: rbchhetri@ku.edu.np) : Traditional knowledge on fruit pulp processing of Lapsi in Kavrepalanchowk district of Nepal. Indian J Tradl Knowledge 2007, 6(1), 46-9.

Indigenous technical knowledge (ITK) on the processing of fruit pulp of multipurpose tree Choerospondias axillaries (Roxb.) Burtt & Hill locally known as Lapsi has been communicated. It is a potential agro- forestry tree species for income generating and nutrient supplementation in the mid hills of Nepal. Farmers normally process the fruits for their household needs as pickles and chutney, etc. by crushing and boiling the fruits, whereas entrepreneurs purchase the fruits from growers and produce varieties of edible pulp cake indigenously called Titaura items for selling in the market of Nepal as well as neighbouring countries. It has been found instrumental to raise the socio- economic status of the rural people.

14 illus, 11 ref

016792   Breard D (Sericol Australia Pty. Ltd, , ) : Guide to graphics ink safety. Paintindia 2005, 55(10), 89-94.

When it comes to worker health and safety, graphics screen-printing operations face a long list of hazards against which workers must be protected. These hazards run the gamut, from potential repetitive-motion injurites and unsafe eaquipment operation to lifting dangers and chemical-exposure threats. With all the elements of production that pose obvious risks, it's not surprising that many of us fall to realize menace in one of the essential components of the screen-printing process--the inks that we print.

2 photograph

016791   Banerjee I (NO, , ) : Polyurethane coatings. Paintindia 2006, 56(6), 69-70,72,74,76,.

Polyurethane as a coating medium was introduced in 1950s and has since then gained ground in terms of application. This is because of the high performance one gets from such coatings such as improved chemical and solvent resistance, mar resistance, weather resistance etc. The paper deals with the fundamentals of polyurethane - its starting raw materials, the polyurethane reaction including kinetics of reaction and the different types of polyurethane coating commonly used. A small section has also been dedicated to the water borne two pack polyurethane.

1 table, 7 ref

016790   Athwale V D;Joshi K R (Chem Dep, Univ of Mumbai, Vidyanagari, Santacruz (East), Mumbai-400 098) : Moisture cured coatings based on chemoenzymatically modified linseed oil. Paintindia 2005, 55(10), 57-8.

One component, moisture cure polyurethane resins were synthesised based on monoglycerides of linseed oil. Linseed oil was transesterified with n-butanol at near armbient temperature using lipase as a catalyst. Monoglyceride from the resultant transesterification product (TP) was separated using column chromatography (hexane: chloroform, 80:20) and was further reacted with aromatic and aliphatic isocyanates in different NCO/OH ratio to form NCO terminated polyurethane resins. Polyurethane resins synthesized by this method were very light in color as compared to conventional ones obtained from the chemically catalysed transesterification reactions at high temperatures. Significant differences in the hardness, adhesion, flexibility, impact resistance and chemical resistance were noticed when different NCO/OH ratio of isocyanate precursors were used.

3 illus, 1 table, 15 ref

016789   Anamika Singh;Singh R K;Sureja A K (Agricultural Extension Dep, College of Horticulture & Forestry, Central Agricultural University, Pasighat-791 102, Email: ranjay_jbp@rediffmail.com) : Cultural significance and diversities of ethnic foods of Northeast India. Indian J Tradl Knowledge 2007, 6(1), 79-94.

Traditional foods processed and prepared by women of Northeastern region are intimately connected to their socio-cuRural, ecological, spiritual life and health. The processing and preparation of ethnic foods not only demonstrate the creativity and treasure of food heritage of tribal women but also their incremental learning to sustain the life and ecosystem as a whole. Looking to the diversities in ethnic foods, an attempt has been made to explore the ethnic foods made of local soybean, bamboo shoot, tree bean, lai patta (leafy mustard) and rai (Brassica juncea (Linn.) Czern. & Coss.) from different selected tribes of Northeast India. Tribal women of Northeastern region have a wide range of variability in the ethnic foods made of soybean, bamboo shoot, lai patta, tree bean and rai. In each state, the processing method of these foods is somewhat different based on the culture, variability in the materials used in the food, climate and overall knowledge of the processing and preparation. The foods used in the dietary system were found to be nutritionally rich and culturally important in various festivals and ceremonies. Ethnic foods prepared and consumed by women can not be seen in the isolated mode, instead it is a complex dynamics in which nutrition, health, food security, culture, ethics, subsistence economy and ecological sustainability are integral components. A policy framework with clear directives on recognition of traditional foods and associated knowledge systems is urgently needed.

2 illus, 5 tables, 21 ref

015775   Yadav R B;Khatkar B S;Yadav B S (Food Technology Dep, Guru Jambheshwar Univ of Science and Technology, Hisar) : Texture profile analysis of cooked rice. Indian Fd Packer 2006, 60(5), 35-9.

Texture properties of five varieties of rice (three non basmati varieties namely Jaya, P-44, HKR-120 and two basmati varieties, namely HBC-19 and Bas-370) were studied using the TA.XT Plus texture analyzer. The cooked grains were subjected to 80% compression with a probe (75mm diameter) at a speed of 5mm/s twice in two cycles using a 25kg load cell. The textural parameters of hardness, cohesiveness, adhesiveness, springiness, gaminess and chewiness were computed using TPA. The hardness of HBC-19 was found to be the highest (17.303N) while the cooked grains of Jaya variety had the lowest hardness (4.493 N) but the highest cohesiveness and adhesiveness. The relationship between textural parameters of cooked grains from different rice varieties showed a significant positive correlation of hardness with gaminess (r =0.970) and amylose content (r =0.8778). Cohesiveness and adhesiveness of cooked rice were significantly correlated negatively with amylose content (r =-0.8904 & r =-0.9941 respectively).

1 illus, 3 tables, 22 ref

015774   Sharma G K;Padmashree A;Bawa A S (Defence Food Research Laboratory, , Mysore-11) : Chick pea based traditional snack foods. Indian Fd Packer 2006, 60(5), 76-83.

Chickpea (Desi and Kabuli) is a very common and popular crop grown all over the world. Due to its high nutritive value and sweet flavour it is used/for making a variety of delicious dishes in India and other countries. It is known by different names in different parts of the country. Fresh green chickpeas are consumed as a vegetable and the riped ones are used in making curries. Chickpea and its flour are used for making a wide variety of sweet, savory and fermented foods. They are also used as an animal feed in many countries. Chickpea possesses medicinal properties and is used for curing bronchitis, diarrhoea, dyspepsia etc and also contains antinutritional properties. Since chickpea and its flour are widely used in the preparation of various type of snacks, soups, curries, sweets and condiments, the main objective is to gather information available in the literature or otherwise on various snack food preparations like fried snacks, fermented snacks, sweet snacks, flaked snacks, extruded snacks, etc of India.

17 ref

015773   Neog N;Deka B C (Food and Nutrition Dep, College of Home Science, Assam Agricultural Univ, Jorhat-785 013) : Product development from mirika tenga Parameria polyneura. Indian Fd Packer 2006, 60(5), 40-5.

Mirika tenga'(Parameria Polyneura) a very popular and important minor fruit indigenous to North East region of India, is consumed as fruit when it ripened and sometimes processed only to make pickles. The fruit is sour and rich in vitamin C content. Till date no research findings have been reported regarding the processing and preservation of this fruit. The present investigation was carried out to develop some commercially important value added products from Mirika tenga. Fully mature ripe fruits were collected and subjected for chemical analysis. The fruit contains substantial amount of ascorbic acid (15.625 mg 10Og) and is rich in citric acid (3.2%). Five products viz., Jam, Jelly, Chutney, Pickle and Squash were prepared by following standard procedures. The average score obtained by different products was in the range of 7 to 8.3 in the 9 point Hedonic scale. Jelly, chutney and pickle scored well considering all the criteria of colour, flavour, taste, consistency and overall acceptability. Retention of ascorbic acid was more than 40 per cent in jam and jelly and much lower in squash. These findings indicate tremendous scope for commercialization of such product in future.

2 illus, 4 tables, 8 ref

015772   Krushna N S A;Kowsalya A;Radha S;Narayan R B (Centre for Biotechnology, Anna University, Chennai-600 025) : Honey as a natural preservative of milk. Indian J expl Biol 2007, 45(5), 459-64.

The anti-bacterial property and preservative nature of honey has been studied by evaluating the role of hydrogen peroxide in these properties, against bacterial strains isolated and identified from pasteurized milk samples. The antibacterial property of honey examined by agar incorporation assay and turbidometry, indicated a concentration dependent inhibition of bacterial growth in all catalase negative strains in comparison with catalase positive strains, highlighting a probable role of hydrogen peroxide. Samples of commercial milk stored at 4°C in presence of honey were shown to inhibit opportunistic bacterial growth better compared to samples stored without honey. Due to the bactericidal property of hydrogen peroxide and its preservative nature, honey which is chiefly a combination of various sugars and hydrogen peroxide, can be used a preservative of milk samples.

2 illus, 4 tables, 33 ref

015771   Jayachandran K S;Sethi V;Gyanender Singh, (Post Harvest Technology Div, I.A.R.I., Pusa, New Delhi-110 012) : Standardisation of process for hurdle preservation of bitter gourd rings and mango slices. Indian Fd Packer 2006, 60(5), 63-75.

An experiment was conducted to standardize a method for preservation of high moisture bitter gourd rings and mango slices though hurdle technology. The hurdles employed were temperature, pH, osmotic pressure and chemical preservatives. High moisture rings were prepared from bitter gourd varieties, Pusa hybrid-1 and Pusa Domousmi. The rings had a moisture content above 90%, pH below 4 and retained 76-78% of ascorbic acid. High moisture slices were also prepared from mango varieties, Neelum and Chausa. The preserved slices had a moisture content of 59.9-61.0 percent, pH less than 4 and retained more than 90 percent of total carotenoids after processing.

2 illus, 10 tables, 12 ref

015770   Aravindan R;Anbumathi P;Viruthagri T (Chemical Engineering Dep, Biochemical Engineering Laboratory, Annamalai Univ, Annamalainagar-608 002, Email: donaravind@yahoo.com) : Lipase applications in food industry. Indian J Biotechnol 2007, 6(2), 141-58.

Lipases are the most pliable biocatalyst and bring about a wide range of bioconversion reactions, such as hydrolysis, interesterification, esterification, alcoholysis, acidolysis and aminolysis. Lipases can act on a variety of substrates including natural oils, synthetic triglycerides and esters of fatty acids. They are resistant to solvents and are exploited in a broad spectrum of biotechnological applications. Lipase catalyzed transesterification, hydrolysis and esterification are the important class of reactions for food technology applications in fats and oil industry, dairy industry, pharmaceuticals and bakery industry. Lipases are very peculiar as they hydrolyse fats into fatty acids and glycerol at the water-lipid interface and can reverse the reaction in non-aqueous media. Novel biotechnological applications, like biopolymer synthesis, biodiesel production, treatment of fat-containing waste effluents, enantiopure synthesis of pharmaceuticals and nutraceutical agents, have been established successfully. Extends the frontier of lipase technology towards food processing applications and discusses the important characteristics of Upases and its sources. Various methods of lipase immobilization for food technology applications, various assay methods for lipase, production of lipase by submerged and solid state fermentation strategies, and various purification methods available have been discussed in detail.

2 illus, 5 tables, 111 ref

014622   Yaghbani M;Mohamadzadeh J;Najafi M (NO, Agricultural and Natural Resources Research Center of Golestan Provin, Gorgan, Iran, Email: myaghbani@yahoo.com) : Composition and characterisation of starch extracted from various potato cultivars in Golestan province of Iran. J Fd Sci Technol 2006, 43(6), 667-70.

Six commercial potato (Solanum tuberosum L.) cultivars were grown in a field plot in Gorgan (Iran) in 2003. Starches were extracted and purified from these tubers and a few important physico-chemical properties were determined. Starch yield varied from 9.2 to 12.6% on fresh weight basis. Potato starch granules were relatively large and oval to elliptical in shape. The mean particle size of starch granules varied from 34.2 to 42.1 μm among different cultivars. The total amylose content in the starch ranged between 24.4 and 27.1%. The starch contained high phosphorus ranging between 427 and 640 ppm. Viscosity and clarity of potato starch paste were much higher compared to cereal and other tuber crop starches.

4 illus, 1 table, 25 ref

014621   Xinjiao D (School of Life Environmental Science, Wenzhou University, Wenzhou-325 003, China) : Biosorption of Cu<. J envir Biol 2006, 27(4), 639-43.

Adsorption properties of a pretreated of Cladosporium sp. for Cu²⁺ were studied. The fungi pretreated with some chemical reagents exhibited higher Cu²⁺ removal capacities than native biomass. The optimum chemical reagent was 0.2 M NaOH. After 0.2 M NaOH pretreatment, optimum conditions of biosorption were found to be pH 5.0, temperature 35°C, and stirring speed of 100 rpm. Equilibrium isotherms were obtained from adsorption experiments and the biosorption maximun capacity obtained was at 28.31 mg/g. The biosorbed metal ions were effectively eluted by 0.05 M HNO₃ solution. After eluting, the biosorbed metal ions biomass was regenerated by washing with deionized water and then contacted with a solution containing 0.1 M of Ca²⁺, Mg²⁺ ions before further adsorption tests. The pretreated fungi biomass could be used for three cycles: biosorption, elution of biosorbed ion, regeneration of biomass.

4 illus, 4 tables, 21 ref

014620   Urooj A;Rupashri K;Puttaraj S (Studies in Food Science and Nutrition Dep, University of Mysore, Mysore-570 006, Email: asnaurooj@foodsci.uni.mysore.ac.in) : Glycaemic responses to finger millet based Indian preparations in non-insulin dependent diabetic and healthy subjects. J Fd Sci Technol 2006, 43(6), 620-5.

Glycaemic responses (GR) to 2 different finger millet ragi Eleusine coracana) based preparations viz., roti and dunring (with accompaniment) used in South India were measured in non-insulin dependent diabetes (NIDDM) and healthy subjects. GR were also determined in similar preparations replacing ragi with rice or jowar (Sorghum vulgare) to evaluate the rationale for recommending ragi to diabetics. All meals contained 50 g carbohydrate and were compared with a 50 g glucose load. The in vitro starch digestibility and nutrient composition of the meals were determined. In addition, the subject's food related attributes like the frequency of food use, health belief and satiety were also studied. In NIDDM subjects ragi dumpling elicited higher GR than other meals at 30, 60 and 120 min after ingestion. Glycaemic index (GI) of the meals ranged from 80 to 88 in NIDDM and from 68 to 80 in healthy subjects, with no significant differences within the groups. Percentage starch digested in vitro, degree of gelatinization and digestibility index of dumpling meals were significantly (p<60>0.05) higher than the ragi roti meal. All the preparations were rated healthy except jowar; the most frequently used food by NIDDM subjects was dumpling and rice roti by healthy subjects. Both groups rated the dumpling preparations to be less palatable despite greater satiety scores. Hence, ragi as a specific cereal appears to have no beneficial effect over other cereals.

7 tables, 32 ref

014619   Sudha N;Shobha Rani;Agrawal R (Food Microbiology Dep, Central Food Technological Research Institute, Mysore-570 020, Email: renuagrawal46@rediffmail.com) : Stability and viability of a local probiotic isolate Pediococcus pentosaceus (MTCC 5151) under induced gastrointestinal tract conditions. J Fd Sci Technol 2006, 43(6), 677-8.

Lactic acid bacteria (LAB), Pediococcus pentosaceus isolated in the laboratory from cheese was tested for its stability and viability under the induced conditions of human gastrointestinal (GI) tract. The culture has shown probiotic properties and has been deposited at MTCC (Microbial Technology Culture Collection Centre) Chandigarh, with an accession No. 5151. The culture has a survival of 28.5% at a low pH of 2.0 showing its efficiency to be stable in harsh acidic environment. Shelf-life studies showed survival rate for 21 days under refrigerated condition which makes the culture suitable for incorporation in fruit juices and other food formulations having low pH. Under simulated human gastrointestinal tract conditions with the particular pH and bile salt mix concentration of jejunum, ileum and large intestine, viable cell count (5 log cfu/ml) was found in the therapeutic minimum range as given by WHO.

1 illus, 16 ref

014618   Sophia L;Sharma P C;Sharma A K (Post-harvest Technology Dep, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan-173 230, Email: pcsharma2@yahoo.co.in) : Optimisation of conditions for packaging and storage of walnut kernel oil. J Fd Sci Technol 2006, 43(6), 651-5.

Storage stability of walnut (Juglans regia) kernel oil at low (3-7°C) and ambient temperatures (16-25.1°C) after packing in either amber coloured glass or in polyethylene pouches was evaluated. Packing of oil in amber coloured glass bottles and storage at low temperature (3- 7°C) exhibited significant improvement in retention of various quality attributes upto 6 months of storage. The use of tert-butylhydroquinone (TBHQ) at 0.02% level improved the storage stability of oil. During storage at both temperatures, acid value (2.46-2.96 mg KOH/g ), peroxide value (2.59-3.22 meq/kg), saponification value (192.6-194.9 mg KOH/g) and iodine value (147.6-143.8 g I₂/100g ) were well within the minimum specification of Liberty Vegetable Oil Standards specified for English walnut oil. Thus, the walnut kernel oil can successfully be stored at low temperature after adding 0.02% TBHQ followed by its packing in amber coloured glass bottles.

6 tables, 14 ref

014617   Singh U;Sagar V R;Behera T K;Suresh Kumar P (Post-harvest Technology Div, Indian Agricultural Research Institute, New Delhi-110 012, Email: vidyaram_sagar@yahoo.com) : Effect of drying conditions on the quality of dehydrated selected leafy vegetables. J Fd Sci Technol 2006, 43(6), 579-82.

Amaranth, curry leaves, drumstick leaves, fenugreek (methi) and spinach (palak) were dried in cabinet dryer, solar dryer and low temperature dryer to evaluate the best drying condition for maximum retention of nutrients. Cabinet dryer was good for dehydration of leafy vegetables in respect of higher β-carotene, ascorbic acid, chlorophyll content, better rehydration ratio, and less time required for drying with low non-enzymatic browning (NEB) and less moisture in the product dried in bulk at a time compared to other dryers. Among the 5 leafy vegetables, fenugreek leaf gave better dehydrated product due to its better colour, flavour and less loss. of chemical constituents.

2 illus, 4 tables, 9 ref

014616   Singh D;Sarkar P C;Jain R K;Srivastava S (NO, Central Institute of Post-harvest Engineering and Technology, Abohar-152 116, Email: rkj_123@sify.com) : Suitability of lac based formulation for enhancing shelf-life of kinnow fruits. J Fd Sci Technol 2006, 43(6), 648-50.

Freshly harvested Kinnow fruits were thoroughly washed with tap water, air-dried, dipped in emulsion of lac based formulations (LBF) , FC-l, FC-2 and FC-3 and in a stay fresh (SF), a commercial wax emulsion for 30 sec. Then the fruits were again air-dried and 30 fruits packed in each corrugated fiber board box (5 ply) in 4 replicates and kept for 21 days under ambient condition. Maximum glossiness of the fruit was in FC-1 (4.8) followed by SF wax. Physiological loss in weight of the fruit was lowest in FC-3 (5.7%) after 21 days of storage under ambient condition. Treated fruits retained better firmness as compared to control. Minimum fruit rot was found in SF wax treated fruits (3.7%) while in control it was 9.1%. Juice content, TSS, acidity and ascorbic acid contents of the fruit were not adversely affected by LBF. Organoleptic characteristics of the fruit were retained better in FC-3 in terms of taste, colour (appearance) and flavour. LBF was as effective as SF wax emulsion in enhancing the shelf-life of the fruit.

3 illus, 2 tables, 17 ref

014615   Shah N S;Nath N (Food Science and Technology Dep, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145, Email: nsshah11@yahoo.co.uk) : Minimally processed fruits and vegetables - freshness with convenience. J Fd Sci Technol 2006, 43(6), 561-70.

Minimal processing allows consumers to have fresh like quality fruits and vegetables with convenience. Minimal processing operations like cutting, slicing, chopping, peeling, etc. cause injuries to the plant tissues and initiate enzymatic changes. As the tissues are still living these operations cause ethylene production, respiration, accumulation of secondary metabolites and water loss from tissues and make them more susceptible to microbial spoilage. The tissue response to cutting depends on the type of cultivar, physiological maturity of the fruit or vegetable and pre-harvest crop management. However, due to continued respiration and enzymatic activity, minimally processed fruits and vegetables suffer changes in nutritional value and sensory quality like loss of texture, appearance and flavour during storage. Minimally processed fruits and vegetables offer a good media for the growth of microorganisms and a number of pathogenic microorganisms are reported to grow over them. A number of preservative methods have been used for minimally processed fruits and vegetables like addition of texture improvers, anti browning agents, acidulants, antimicrobial agents, reduction in a_w and mild heat treatments combined with modified atmospheric packaging and refrigerated storage. Use of ionizing radiation and novel non-thermal preservative technologies like high pressure and pulsed electric field have shown promising results in producing high quality and safe minimally processed products.

3 tables, 126 ref

014614   Saxena A;Patil R T;Sinha L K (Institute of Food Technology, Bundelkhand University, Jhansi-284 128, Email: aloksaxena156@gmail.com) : Comparative performance of modern and traditional methods of inactivation of antinutrients in soybean. J Fd Sci Technol 2006, 43(6), 586-8.

Conventional blanching, steaming of soaked soybean and microwave heating of soaked soybean for inactivating the heat labile antinutritional factors were studied. Urease activity was considered as an index. The effective time for reducing the antinutritional factor by blanching, steaming and microwave heating was found to be 20, 30 and 9 min, respectively.

2 illus, 15 ref

014613   Salumke P;Patel H A;Thapar P N (Department of Dairy Technology, S M C College of Dairy Science, Anand Agriculture University, Anand-388 110, Email: salunkepk@yahoo.co.in) : Sensory profile of market Shrikhand sold in Maharasthra state. Indian J Dairy Sci 2006, 59(6), 363-8.

Sixty shrikhand samples collected from five major manufacturers each from four cities of Maharastra state were subjected to sensory evaluation. The sensory quality of shrikhand in terms of colour and appearance (max. score 15), body and texture (max. score 30), flavour (max. score 50) and total score (max. 100) ranged between 10.96 and 13.38, 22.46 and 26.65, 36.36 and 42.51 and 75.50 and 86.75, respectively. Manufacturers within only one city showed significant (P<60>0.05) variation with respect to colour and appearance (CA), body and texture (BT) and total score while only the CA score differed significantly (P <60> 0.05) among the cities. It is concluded that there exists appreciable differences in the sensory quality of the product.

014612   Roopa N;Ramesh Babu D;Das Gupta D K (Fruits and Vegetables Technology Div, Defence Food Research Laboratory, Siddarthanagar, Mysore-570 011, Email: dfrimysore@sancharnet.in) : Effect of various packaging materials on the shelf-stability of banana chips. J Fd Sci Technol 2006, 43(6), 615-9.

Stability of banana (cv 'Nendran') chips packed polyethylene (PE), polypropylene (PP), paper-aluminium foil-polyethylene laminate (PFP), PP/Nylon/PP and metalised polyester (MP) and stored at 5°C, ambient (19-33°C) and 37°C was determined. Slices (2.4 mm thick) of banana were fried in coconut oil for 5 min at 150°C, cooled and packed. A steady increase in peroxide value (PV), thiobarbituric acid and free fatty acids values were observed during four months of storage packed in different packaging materials. Samples stored in PE showed significant increase in PV compared to others. Decrease in 'L' (lightness) and 'b' (yellowness) values and a slight increase in 'a' (redness) values were observed during storage, indicating loss of original colour and increased browning during storage at higher temperatures. Sensory evaluation showed that banana chips stored after packing in PE and PP were acceptable upto 3 months while those in PFP, PP-Nyl-PP and MP were acceptable upto 4 months stored under ambient and at 37°C.

9 tables, 14 ref

014611   Rathore N S;Jhala A S;Mathur G K;Jully Vijayvargiya (College of Dairy and Food Science Technology, Maharana Pratap University of Agriculture and Technology, Udaipur-313 001, Email: rathoren@rediffmail.com) : Solar drying of amla. J Fd Sci Technol 2006, 43(6), 639-42.

Amla (Emblica officinalis) is becoming popular among the farmers and its area under cultivation is increasing. However, farmers are not getting adequate returns. Keeping this in view, a new approach for its drying through solar energy at economical cost has been developed. This approach includes installation of an amla shredder unit for removing stone from the fruit and a solar tunnel dryer for drying one ton of amla in a batch. Deals with design specifications and performance evaluation including cost economics of devices used for amla drying.

10 illus, 8 ref

014610   Ramesha V;Keshava Prasad P K;Bhat G S (Dairy Chemistry Dep, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University, Bangalore-560 024, Email: prasad649256@yahoo.co.in) : Biochemical oxygen demand and chemical oxygen demand at different stages of processing of milk products. J Fd Sci Technol 2006, 43(6), 583-5.

Contributions of different stages of processing of milk products to the final effluent load (EL) in terms of biochemical oxygen demand (BOD) and chemical oxygen demand (COD) were carried out. Effluent samples at different stages of product manufacturing such as butter chum, ice cream freezer, curd milk pasteurizer, etc., were collected and analyzed for BOD, COD and also for fat, protein and ash contents to know which stage of processing elaborates maximum EL , and the constituent responsible for increased EL. The BOD and COD values were found high for samples collected from curd sacheting machine (9213, 14840 mg/l), butter churn (12740, 32288 mg/l), ice cream freezer (9234, 19220 mg/l), butter melting vat (5726, 14830 mg/l) from different sections such as curd, butter, ice cream, and ghee, respectively. High BOD and COD values of effluent sample collected at butter chum are attributed to higher fat losses (10120 mg/l). It is possible to minimize EL by taking some preventive measures at the above stages such as fat recovery from the butter churn, collection of curd milk from the pipeline and overhead tank from the curd filling machine and using it for bulk selling and complete emptying of ice cream freezer or use of first rinse for ice cream mix preparation, which will not only help in minimizing the product losses but also help in maximum recovery of nutrients and this will reduce the cost of production by reducing the cost of effluent treatment and problems associated with the discharge of effluent.

4 tables, 13 ref

014609   Patange D D;Tyagi R K;Singh R R B;Patel A A; Patil G R (Dairy Technology Dep, National Dairy Research Institute, Karnal-132 001, Email: rrb@ndri.res.in) : Consumer response study of ready-to-reconstitute Rasmalai-mix. Indian J Dairy Sci 2006, 59(4), 221-4.

New shelf stable product formulation, ready-to-reconstitute Rasmalai mix, developed by employing osmo-air drying process was subjected to consumers' response study. The product comprised of two components namely instant syrup-mix powder, representing the liquid fraction of Rasmalai and dehydrated patties representing the solid fraction. The product in packaged form along with the instruction for reconstitution was offered to the consumers. A total of 113 respondents participated in the study. Consumers were asked to evaluate the product using a 5-point scale (1-not liked; 5-liked extremely). Their opinion was also sought for willingness to purchase the new formulation. More than 80% of the consumers rated the product as 'very good' or even better, the average consumer ranking for the product being more than 4.0. The respondents were also segregated according to age and sex to evaluate demographic pattern of their responses. More than 90% of the respondents expressed their willingness to buy this product if the product was available on sale. The information thus generated revealed a considerable commercial potential of the product.

2 illus, 1 table, 6 ref

014608   Pal R;Nath N (Food Science and Technology Dep, G.B. Pant University of Agriculture and Technology, Pantnagar-263 415, Email: nirankarnath@yahoo.com) : Water sorption behaviour of selected foods at ambient temperature of 18±3°C. J Fd Sci Technol 2006, 43(6), 629-33.

Water sorption characteristics of low moisture foods determine their shelf-life and packaging requirements. Water activity of market samples of 10 product (amchur, black pepper powder, coriander seed powder, ginger powder, red chilli powder, turmeric powder, rice, flaked rice, puffed rice and raisins) were determined by static desiccator method at ambient temperature (18±3°C). Samples contained 8.2 to 20.8% (db) moisture and took 6-27 days to equilibrate to the RH of storage atmosphere and the maximum moisture and a_w for their safe storage ranged from 5.7 to 14.7% (db) and 0.40 to 0.60, respectively. Sorption isotherms of black pepper powder, coriander seed powder, red chilli powder, turmeric powder, flaked rice and puffed rice were found to be of sigmoid shape whereas amchur, ginger powder, rice and raisins exhibited J-type isotherms. Sorption data were fitted to 6 mathematical (BET, Hailwood and Horrobin, Halsey, Iglesias and Chirife, Oswin, and Smith) models. Hailwood and Horrobin model was found to describe all of them, excepting raisins well (R²:0.881-0.997) at P≤0.05.

4 tables, 26 ref

014607   Pagarkar A U;Basu A;Mitra A (NO, Indian Indian Institute of Agriculture and Food Engg, Dept Technology, Kharagpur, West Bengal) : Storage characteristic of fish soya product based ready to cook extruded product. Asian J Microbiol Biotechnol envir Sci 2006, 8(3), 609-14.

Fish-soya product was prepared by using laboratory model (L-TSE) co-rotating twin-screw extruder, The product was very hygroscopic. 50 g of fish-soya product was packed in three different types of packaging materials viz. polypropylene, metallised polyester-poly and aluminum films lined polyester-poly of pack size 15 x 12 cm and its storage characteristics were studied. The moisture content, microbiological and organoleptic quality of product was studied. Fish-soya extruded product did not here any pathogenic bacteria viz. Staphylococus, E. coli, Salmonella sp. Fish-soya extruded product packed in polypropylene, metallised, polyester-poly and aluminum films lined polyester-poly showed change in texture. The packed product in polypropylene, metallised polyester-poly and aluminum films lined polyester-poly packs became little soft and was declared unacceptable after 60 days, 105 days and 180 days respectively.

1 illus, 3 tables, 18 ref

014606   Owolarafe O K;Adebooye O C;Adegbenjo O A (Agricultural Engineering Dep, Obafemi Awolowo University, Ile-Ife, Nigeria, Email: oadeboo@auife.edu.ng) : Physical properties and food value of Spondias mombin L. - an underexploited fruit of Nigeria. J Fd Sci Technol 2006, 43(6), 626-28.

Physical and chemical properties of Spondias mombin L. (Anarcadiaceae) an underexploited fruit were studied. The average fruit length, width and thickness were 33.3, 25.1 and 24.5mm, respectively. The average sphericity and aspect ratio of the fruit were 82.2% and 75.4, respectively. The average fruit mass was 12.5 g. The average true density and bulk density of the bed of the fruits were 788.1 and 616.5 kg/m³, respectively, giving a density ratio of 79.4. The average porosity of the bed of the fruits was 20.7%. The dynamic angles of repose for the fruit on plywood, galvanized sheet and mild steel sheet were 31.1, 28.7 and 28.5°, respectively. The moisture content, ash, crude fibre, crude protein, carbohydrate and ether extract were 85.0, 0.53, 0.30, 0.93, 13.1 and 0.11%, respectively. The total soluble solids (TSS) content was 4.6. The vitamin C content was 38 mg/100 g while the pH was 5.6. The oxalate (1.4 mg/100g) composition was low. The essential amino acids contents, ranged from 0.88 to 14.4 g/16 gN. The high moisture, vitamin C, essential amino acids and TSS contents with very low anti-nutritional oxalate content suggested that the fruit can use be a good source for beverage juice. The design of any extraction device for such fruit can use these physical properties.

2 table, 19 ref

014605   Narpinder Singh;Sodhi N S;Bhambri V;Harinder Singh (Food Science and Technology Dep, Guru Nanak Dev University, Amritsar-143 005, Email: narpinders@yahoo.com) : Effect of acetic anhydride on physico-chemical, thermal, retrogradation and pasting properties of rice differing in crystallinity. J Fd Sci Technol 2006, 43(6), 594-8.

Physico-chemical, thermal, retrogradation and pasting properties of acetylated starch (AS) prepared using starch separated from 2 rice cultivars ('PR-113' and 'IR-64') were studied. Effect of using acetic anhydride at different levels (2-8 g) on the properties of AS were also studied. Acetylation of starches from both the cultivars showed different acetyl (%) and degrees of substitution (DS) under similar conditions. 'IR-64' starch with higher crystallinity and lower amylose content showed lower acetyl (%) and 'DS' than 'PR-113' with lower crystallinity and higher amylose content under similar reaction conditions. 'PR-113' starch showed higher peak- and setback- viscosity; and lower pasting temperature, breakdown viscosity than 'IR-64' starch. AS showed higher amylose content, swelling and solubility than native starches. Swelling and solubility increased with increase in acetic anhydride level in the reaction medium. 'PR-113' starch showed lower transition temperature and enthalpy of gelatinization than 'IR-64' starch. Acetylation treatment caused a decrease in T_o, T_p, T_c and ΔH_gel of both the rice starches. After acetylation, the starches began to paste at lower temperature and showed higher viscosities than their corresponding native starches.

1 illus, 3 tables, 38 ref

014604   Mahajan B V C;Dhatt A S;Satish Kumar;Manohar L (Punjab Horticultural Post-harvest Technology Centre, Punjab Agricultural University, Ludhiana-141 004, Email: ptc@satyam.net.in) : Effect of pre-storage treatments and packaging on the storage behaviour and quality of Kinnow mandarin. J Fd Sci Technol 2006, 43(6), 589-93.

Kinnow mandarin washed in chlorine solution (100 ppm) followed by individually seal packaged in HDPE bags (20 μm showed minimum spoilage, weight and firmness loss and retained all quality attributes till 60 days of storage. Stored fruits retained saleability at ambient temperature up to 5, 3 and 2 days with high consumer acceptability after 30, 45 and 60 days, respectively. The use of LDPE polyliner inside the package should be avoided as this leads to accumulation of excessive moisture, resulting in huge spoilage. The type of package did ,not have any significant influence on produce quality. Either CFB boxes or plastic crates may be used for storage of unbruised and mature Kinnow mandarins.

6 tables, 15 ref

014603   Kundan Kishore;Bharali R;Pathak K A;Yadav D S (NO, ICAR Research Complex for NEH Region, Mizoram Centre, Kolasib-796 081, Email: kkhort2003@yahoo.com) : Ripening changes in purple passion fruit (Passiflora edulis Sims). J Fd Sci Technol 2006, 43(6), 599-602.

Purple passion fruits were harvested at 4 stages from maturity to ripening The major changes in physical properties include reduction in fruit weight (41.0 to 36.6 g), moisture (80.6 to 77.8%), firmness (33.3 to 24.0 lb/sq in), specific gravity (0.77 to 0.68), pulp/peel ratio (1.15 to 0.94), acidity (2.2 to 1.7%) and vitamin C (42.6 to 34.0 mg/l00 g). There was a significant increase in total soluble solids (13.5 to 18.0°Brix), reducing sugar (5.2 to 8.0%), total sugars (8.3 to 12.2%), TSS/acid ratio (6.0-10.2) and sugar/acid ratio (3.7 to 7.0). Rind colour changed from light green to deep purple and pulp colour turned from light yellow to pink with a perceptible increase in flavour with ripening.

6 illus, 18 ref

014602   Jaswinder Singh;Minhas K S;Bajwa U (Food Science and Technology Dep, Punjab Agricultural University, Ludhiana-141 004, Email: iuag@sify.com) : Preparation and shelf-life of yoghurt ice cream. J Fd Sci Technol 2006, 43(6), 656-61.

Physico-chemical, sensory and storage characteristics of yoghurt ice cream prepared with Lactobacillus delbruekii subsp. bulgaricus and Streptococcus thermophil us (1:1) using (a) blending yoghurt (15-60%) with ice cream mIX (ICM) prior to freezing and (b) by direct inoculation of aged ICM with yoghurt culture (2-4%) followed by incubation prior to freezing were studied. The viscosity and acidity of ICM increased, whereas pH decreased on increasing the levels of incorporation of yoghurt as well as yoghurt culture. The total solids content of ICM decreased significantly on addition of yoghurt base. The scores for sensory attributes of flavour, body and texture and overall acceptability differed significantly in both the techniques. The overall acceptability scores were highest for samples with 25% yoghurt or 3% yoghurt culture. Both types of yoghurt ice creams were acceptable upto 40 days of storage at -18±3°C. There was a decline in viability of starter organisms with progress in storage period.

1 illus, 4 tables, 29 ref

014601   Isaak G P;Kudachikar V B;Kulkarni S G; Vasantha M S;Keshava Prakash M N;Ramana K V R (Applied Sciences Dep, The Papua New Guinea University of Technology, PMB LAE, MP 411, Papua New Guinea) : Shelf-life and quality of modified atmosphere packed plantains during low temperature storage. J Fd Sci Technol 2006, 43(6), 671-6.

Investigations were made on shelf life extension and quality of modified atmosphere packaging (MAP) of plantain (Musa paradisiaca) under low temperature (LT) (13±1°C, 87-92%RH) storage. The changes in physical including textural and physiological characteristics of plantains under MAP during LT storage were significantly delayed compared to openly kept plantains. In MAP plantains mean concentrations of CO₂ and O₂ within 7 days of packaging were 5.1 and 5.3%, respectively. MAP of plantains with LDPE films substantially reduced physiological loss in weight (PLW) and fruit spoilage. There was sharp decline in the respiration rate of MAP plantains initially during 7 days of LT storage and thereafter, maintained steady state up to 49 days of LT storage. Pulp to peel ratio in MA packed plantains was relatively increased to 1.8 as compared to 1.6 in openly kept plantains at the end of LT storage. MAP of plantains using LDPE films retained maximum freshness, greenness and firmness and effectively controlled fruit spoilage and extended the shelf-life up to 49 days as compared to openly kept plantains for 28 days under LT storage. The MAP method can be used for storage of plantains with a maximum shelf-life of 49 days under optimum low temperature conditions as well as for long distance transportation or export by sea.

2 illus, 2 tables, 25 ref

014600   Gopal Singh N;Murthy P R S;Kotilinga Reddy Y; Reddy V P N (NO, Acharya N G Ranga Agriculture University, Hyderabad) : Optimization of ingredients for the production of milk sweetmeat sandesh. Indian J Dairy Sci 2006, 59(6), 359-62.

Fat and sugar levels were standardized for the production of sandesh using cow milk chhana. Increasing levels of fat in milk resulted in increased fat content of the product. The sandesh becomes soft due to decrease in moisture content as revealed by its decreasing penetration value. The protein and ash content decreased with increasing fat content. Sensory scores for all attributes were highly acceptable for product made with 3.5 per cent fat and 30 percent sugar. Increased levels of sugar in sandesh resulted in decrease in fat, protein and ash content.

2 tables, 10 ref

014599   Dutta D;Chaudhuri U R;Chakraborty R (Food Technology and Biochemical Engineering Dep, Jadavpur University, Kolkata-700 032, Email: crunu@hotmail.com) : Effect of thermal treatment on the β-carotene content, colour and textural properties of pumpkin. J Fd Sci Technol 2006, 43(6), 607-11.

Pumpkin pieces were thermally treated at a temperature from 50 to 100°C for blanching with time intervals of 3, 5, 10, 15 and 20 min. and the β-carotene content, texture and colour (L, a, b) degradation were studied. β-carotene content decreased at all temperatures but the decrease was more at 100°C than at 50°C and it followed zero order kinetics. Firming of the pumpkin tissues was observed at 70°C while softening took place at 80 to 100°C. The texture degradation followed a first order kinetics. A decrease in the 'L' colour parameter was observed which followed a zero order kinetics while an increase in 'a' and 'b' colour parameter were noted and fitted well into a third degree polynomial equation.

9 illus, 1 table, 26 ref

014598   Dev Raj;Subanna V C;Ahlawat O P;Gupta P; Huddar A G (Horticulture Div, University of Agricultural Science, GKVK, Bangalore-560 065, Email: drdpandir@yahoo.co.in) : Effect of pre-treatments on the quality characteristics of dehydrated onion rings during storage. J Fd Sci Technol 2006, 43(6), 571-4.

Onion varieties 'Poona Red' and 'Bellary Red' were pretreated with 0.25% potassium metabisulphite (KMS) and 0.05% citric acid either alone or in combination and dehydrated to assess their effect on physico-chemical properties during storage at ambient temperature. 'Poona Red' had higher total solids (13.2°Brix), dry matter content (11.3%), lower ratio for dehydration (8.9:1) and reducing sugars to non-reducing sugars (0.51), which resulted in higher yield and very less browning of dehydrated product as compared to 'Bellary Red'. Onion rings pre-treated with 0.25% KMS were better for the dehydration and had significantly less increase in moisture, reducing sugars while significantly less decrease in non-reducing sugars, ascorbic acid and acidity during storage. They also exhibited significantly less decrease in their rehydration ratios and overall acceptability.

3 tables, 15 ref

014597   Chetana R;Srinivasa P C;Yella Reddy S (Lipid Science and Traditional Foods Dep, Central Food Technical Research Institute, Mysore-570 020, Email: sy_reddy@yahoo.com) : Effect of sugar substitutes on moisture sorption characteristics of laddu, an Indian traditional sweet. J Fd Sci Technol 2006, 43(6), 634-8.

Sorption isotherms of laddu (Indian traditional sweet preparation) prepared with sugar and with sugar substitutes like sorbitol, mixtures of sorbitol and mannitol were determined. The sorption curves of laddu prepared using sorbitol and mixture of sorbitol and mannitol along with intense sweetener were farthest from that of sugar and shifted towards the left. Various mathematical models were used to study the fitness of sorption isotherm curves of laddu. The GAB model, which covers a wide range of a_w' was found to be the best fit with high R² values and low root mean square error (RMSE) values for all the samples. The Oswin and Caurie models, which also cover a wide range of a_w showed good fit for laddu prepared without sugar but a poor fit for laddu prepared with sugar.

2 illus, 2 tables, 21 ref

014596   Bulut S;Tanyldilzi M S;Ozer D;Elibol M (Chem Engineering Dep, Firat University, 23119, Elazig, Turkey, Email: sbulut2@firat.edu.tr) : Use of different carbon sources in lipase production by Rhizopus oryzae. J Fd Sci Technol 2006, 43(6), 643-7.

Maximum lipolytic activity (78 μmol/l-min) was recorded at 1 g/l glucose concentration in the medium in which glucose was the sole carbon source. The inclusion of vegetable oil as an inducer in the fermentation medium resulted in 5 fold higher lipase production compared to the control where no oil was added. Use of olive, soybean, corn, hazelnut and sunflower oils as the sole carbon source increased the lipase production. Maximum lipolytic activity was observed with olive oil when used at 850 μmol/l-min as sole carbon source.

9 illus, 28 ref

014595   Aydin A;Bostan K (Food Hygiene and Technology Dep, Faculty of Veterinary Medicine, Istanbul University, 34320 Avcilar, Istanbul, Turkey, Email: aliaydin@istanbul.edu.tr) : Microbial decontamination of powdered black pepper (Piper nigrum L.) by using microwave. J Fd Sci Technol 2006, 43(6), 575-8.

Powdered black pepper with varying moisture contents were subjected to intermittent or continuous microwave treatments (2450±50 MHz, 450 Watt) for 50 or 150 sec. Microwave treatment reduced microbial load in all treated samples. Higher product moisture and prolonged treatment time resulted in higher microbial reductions. The highest microbial reduction was in the groups, to which microwave treatment was applied continuously for 150 sec. Compared to the untreated samples in this group, the counts of total aerobic mesophilic microorganisms, Enterobacteriaceae, and yeast and mould were reduced by 87.8, 94.9 and 90.7%, respectively. However, in all the treated groups, the losses of volatile oil were between 3.9 and 18.7%. The results indicated that microwave treatment caused microbial reductions in the powdered black pepper, although the reductions were unsatisfactory. The levels of the reduction depended on the moisture content of the samples and exposure time. The losses of volatile oils occurred during the process were in acceptable levels.

1 table, 33 ref

014594   Aravindan R;Anbumathi P;Viruthagiri T (Chemical Engineering Dep, Biochemical Engineering Laboratory, Annamalai Univ, Annamalainagar- 608 002, Email: donaravind@yahoo.com) : Lipase applications in food industry. Indian J Biotechnol 2007, 6(2), 141-58.

Lipases are the most pliable biocatalyst and bring about a wide range of bioconversion reactions, such as hydrolysis, interesterification, esterification, alcoholysis, acidolysis and aininolysis. Lipases can act on a variety of substrates including natural oils, synthetic triglycerides and esters of fatty acids. They are resistant to solvents and are exploited in a broad spectrum of biotechnological applications. Lipase catalyzed transesterification, hydrolysis and esterification are the important class of reactions for food technology applications in fats and oil industry, dairy industry, pharmaceuticals and bakery industry. Lipases are very peculiar as they hydrolyse fats into fatty acids and glycerol at the water-lipid interface and can reverse the reaction in non-aqueous media. Novel biotechnological applications, like biopolymer synthesis, biodiesel production, treatment of fat-containing waste effluents, enantiopure synthesis of pharmaceuticals and nutraceutical agents, have been established successfully. The article extends the frontier of lipase technology towards food processing applications and discusses the important characteristics of lipases and its sources. Various methods of lipase immobilization for food technology applications, various assay methods for lipase, production of lipase by submerged and solid state fermentation strategies, and various purification methods available have been discussed in detail.

2 illus, 5 tables, 111 ref

014593   Alam T;Goyal G K (Food Packaging Lab, National Dairy Research Institute, Karnal, Email: gkg5878@yahoo.com) : Influence of modified atmosphere packaging on the chemical quality of Mozzarella cheese during refrigerated storage. J Fd Sci Technol 2006, 43(6), 662-6.

Effect of different modified atmospheres like air (atm 1), vacuum (atm 2), 100% CO₂ (atm 3), 100% N₂ (atm 4) and mixture of 50% N₂ and 50% CO₂ (atm 5) on the chemical quality of Mozzarella cheese packaged in 2 different types of packaging materials when stored at 7±1°C for various time intervals was investigated. Among these, atm 3 showed minimum chemical changes during storage, followed by atm 5, atm 4, atm 2 and atm 1 in descending order. Type of atmosphere and the storage period, influenced the chemical quality of Mozzarella cheese.

5 illus, 1 table, 20 ref

014592   Akinoso R;Igbeka J C (NO, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria, Email: akinoso2002@yahoo.com) : Modelling of oil expression from sesame seed. J Fd Sci Technol 2006, 43(6), 612-14.

Effects of moisture content, duration and temperature of roasting on oil yield from sesame seed Sesamum indicum Linn.) were determined to develop model equation. A 4*4*4 factorial design was used in the test resulting in a total of 64 samples. Tests were conducted with moisture content of 5.3, 7.1, 12.1 and 16.7% (wet basis), roasting period of 5, 10, 15 and 20 min, and temperatures of 70, 90, 110 and 130°C. Data were analysed, employing multiple regression technique to generate mathematical model. An adequacy of the model was authenticated by coefficient of determination R2, F test and residual analysis criteria. The results showed that oil yields decreased steadily with increase in moisture content. Increase in duration and temperature of roasting produced unsteady rise in oil yields due to non-linear reduction of oil viscosity by heat. Coefficient of determination R² at 95% confidence level of the predictive model was 0.87.

3 tables, 15 ref

014591   Akbari S H;Patel N C (College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh-362 001, Email: shakbari_2004@yahoo.com) : Optimization of parameters for good quality dehydrated onion flakes. J Fd Sci Technol 2006, 43(6), 603-6.

Laboratory scale thin layer dryer was developed for dehydration of fresh 'Talaja local white' variety of onion. The effects of drying air temperature, velocity of air and thickness' of onion slice on the drying time, sensory quality, rehydration characteristics and bacterial counts were studied. The experiments were conducted according to the Central Composite Rotatable Design. It was concluded that drying should be carried out at 76°C temperature with 27 m/min velocity of air, keeping 3 mm thickness of slice to get good quality dehydrated flakes in a minimum drying period of 58 min.

3 illus, 3 tables, 10 ref

012437   Yin J H;Liu B H;Ding J;Wang Y C (Department of Materials Science and Engineering, National University of Singapore, 119260 Singapore, Email: msedengj@nus.edu.sg) : High coercivity in nanostructured co-ferrite thin films. Bull Mater Sci 2006, 29(6), 573-80.

Three methods including sol-gel, rf sputtering and pulsed laser deposition (PLD) have been used for the fabrication of high coercivity Co-ferrite thin films with a nanocrystalline structure. The PLD method is demonstrated to be a possible tool to achieve Co-ferrite films with high coercivity and small gain size at low deposition temperature. High coercivity, over 10kOe, has been successfully achieved in Co-ferrite films with thickness of <126>100 nm deposited using PLD with a substrate temperature at 550°C. The Co-ferrite films prepared by PLD at over 300°C on different substrates including amorphous glass, quartz and silicon exhibits and obvious (111) textured structure and possesses perpendicular anisotropy. Study has also shown that the high coercivity is related with a large ressidual strain, which may induce and additional magnetic anistropy (stress anisotropy) and at the same time serve as pinning centres, which can restrict the domain wall movement and therefore, increase the coercivity.

1 table, 25 ref

012436   Wei Y A;Li Y R (Guangxi Key Laboratory for Subtropical Bioresource Conservation and Ut, Guangxi University, 100 Daxue Road, Nanning, Guangxi 530 004, P.R. China) : Status and trends of sugar industry in China. Sugar Tech 2006, 8(1), 10-15.

Sugar industry in China is becoming increasingly important both domestically and internationally because of its rapid development. Significant progress has been achieved not only in sugar production. but also in the integrated utilization, developments and as productions of sugar-based products cane by-products, and environment-friendly management of vinasse. These developments are the result of the combined impact of governmental policies, management creativity, and technological innovations.

1 illus, 2 tables, 7 ref