007832   Lim C S (Advanced Materials Science and Engineering Dep, Hanseo Univ, Seosan 356-706, Republic of Korea, Email: cslim@hanseo.ac.kr) : Cyclic microwave-assisted sol-gel process of CaY₂(MoO₄)₄: Er<. Asian J Chem 2015, 27(5), 1768-72.

Upconversion CaY₂(MoO₄)₄:Er^{3+/Yb3+ phosphors with doping concentrations of Er3+ and Yb3+(Er3+ = 0.05, 0.1, 0.2 and Yb3+ = 0.2, 0.45) have been successfully synthesized by a cyclic microwave-assisted sol-gel process and their upconversion photoluminescence properties have been investigated. Well-crystallized particles, formed after heat-treatment at 900 ° for 12 h, showed a fine and homogeneous morphology with particle sizes of 1-3 μm. Under excitation at 980 nm, CaY₂(MoO₄)₄:Er3+/Yb3+ particles exhibited a strong 525 nm emission band, a weak 550 nm emission band in the green region and a very weak 655 nm emission band in the red region. The Raman spectra of the particles indicated the presence of strong peaks at both higher frequencies and lower frequencies induced by the disorder of the [MoO₄]2- groups with the incorporation of the Er3+ and Yb3+ elements into the crystal lattice or by a new phase formation.}

5 illus, 29 ref

007831   Kamani P K (Oil and Paint Technology Dep, Harcourt Butler Technological Institute, Kanpur-208 002) : Forms of corrosion: caustic embrittlement and liquid metal embrittlement - part 12. Paintindia 2014, 64(4), 102-5.

Caustic embrittlement also known as caustic cracking of a metal is the result from contact with an alkaline solution on the hand when certain metals exposed to other metals in the liquid (or solid) state, are susceptible to a phenomenon known as liquid (or solid) metal embrittlement (LME/SME), or liquid metal induced embrittlement or liquid metal cracking (LMC). In this Embrittlement the loss of ductility, in normally ductile metals, takes place. Liquid metals are frequently used as heat transfer medium because of their excellent heat-transfer properties, such as high thermal conductivities, high heat capacities, and low vapour pressures. Many theories have been proposed for LME/SME.http://en.wikipedia.org/wiki/Liquid_metal_embrittlement - cite_note-Kolman-3 Most of them utilize the concept of an adsorption-induced surface energy lowering of the solid metal as the central cause of LME/SME.

2 illus, 46 ref

007830   Kalne A A;Khan K A;Ghurde N A;Kalmegh V B (Agro Produce Processing Div, Central Institute of Agricultural Engineering, Nabibagh Berasia Road, Bhopal-462 038, Email: abhikalne7@rediffmail.com) : Optimization and standardization of process technology for preparation of soycoffee. Soybean Res 2014, 12(spl-2), 219-24.

Over the years, a wide variety of plants were used to prepare coffee substitutes. Conventional coffee contains caffeine and methyl xanthine, which leads to nervous in-coordination, disturbs sleep and gives rise to many chronic diseases. Soybean coffee (soycoffee) can avoid the harmful effects of conventional coffee. Customarily, soycoffee can be prepared by preconditioning the beans, roasting and then grinding. Roasting of soybean is the most critical process which affects the overall acceptability and quality of soycoffee. Looking to non-availability of suitable roaster in market, existing popcorn machine was modified with necessary changes in roasting pan and agitator with provision of temperature control switch for selecting wide range of temperature. Different trials of soybean roasting (plain roasting and roasting with sand) were conducted using modified roaster in temperature range of 150-220 °C, with interval of 10 °C. For plain roasting, time required was observed as 42 min at 150 °C and 8 rnin at 220 °C. Sand roasting of beans was performed with bean to sand ratio 1:7 and 1:10 by weight and required roasting time at 150 °C was 31 min and 26 min, respectively, and at 220 °C it was observed as 8 min for both the ratios. Treatments were judged by method of sensory evaluation. Maximum value of consumer index (C I) was observed to be 0.88 for combination of 210 °C and 9, minutes with 1:7 beans to sand ratio and 0.83 for 210° C and 9 min with 1:10 ratio. In case of plain roasting CI was 0.80 for 210°C and 9 min.

3 illus, 1 table, 10 ref

007829   Han C;Li Z;Shen J (City Science Dep, Jiangsu City Vocational College, Nanjing 210036, P.R. China, Email: hanch69@sina.com) : Photocatalytic production of hydrogen from aqueous methanol solution over Pt/TiO₂-Cu₂O under visible irradiation. Asian J Chem 2015, 27(5), 1861-4.

Pt/TiO₂-Cu₂O photocatalysts were prepared in the experiments. For these complex oxides, morphology, structure, composition and optical properties were investigated by HRTEM, XRD, ICP and UV-visible techniques, respectively. In addition, in the absence of oxygen, the photocatalytic generation of H2 from methanol over Pt/TiO₂-Cu₂O under visible light was studied and the effects of Pt content and composition of catalyst on photocatalytic activity were elucidated. The result showed Pt was deposited on the surface of TiO₂-Cu₂O in a clustered manner with particle size of 5-20 nm. When Pt content reached 1 wt. %, such catalyst exhibited highest photocatalytic activity. After the catalyst of 1% Pt/5% TiO₂-Cu₂O used for 7 times, the photocatalytic activity in the generation from aqueous methanol of hydrogen remained relatively stable. The catalyst of Pt/TiO₂-Cu₂O photocatalytic generation of hydrogen from methanol solution achieved through the photo-generated electron of e-reduction of H₂O to produce H₂. As a result, 327 μmol H2 was obtained after 3 h.

8 illus, 15 ref

007828   Bhattacharya A;Bukam P (NO, Dow Microbial Control Dow Chemical International Pvt. Ltd. Plot No. 8-, 2 Kalwa Block, Thane Belapur Road Navi Mumbai MH-400 708, Email: paintindia@gmail.com) : Isolation and identification of sulphate reducing bacteria from spoilt paint. Paintindia 2014, 64(4), 64-68.

Water Based paints are susceptible to biodegradation during their manufacture which gives rise to In- can spoilage problem (Ftavikumar et al., 2012). Majorly bacteria, fungi and yeast are responsible for in-can spoilage. Among bacteria members of Enterobacteraceae, and Pseudomonadaceae family are widely encountered during isolation of bacteria from spoilt paint. Both facultative anaerobic bacteria like Escherichia, Proteus and Klebsiella as well as anaerobic bacteria like sulphate reducing bacteria (SRBs) can thrive in paint and may give rise to in-can spoilage (Paulus, 2005). Due to their highly versatile nutritional requirements for growth, water based paints contain sufficient nutrients to enable microbes to multiply even in adverse conditions. In this study a brief description of the isolation an SRB strain from a spoilt paint sample and its identification using the Biolog microbial identification system is presented. The strain, CACI-1, was identified as a Desulfonomonas spp. The present article can serve as an attempt to develop alternate methods to reveal the presence of sulphate reducing bacteria in paint samples.

4 illus, 5 ref

006876   Upadhye S;Kothali B K;Apte A K;Danole A B (NO, Dr. J.J. Magdum pharmacy college, Jaysingpur) : Review on technology transfer in pharmaceutical industry. Int J pharm Res Biosci 2014, 3(6), 445-60.

Technology Transfer is the process to transfer the information and technologies that are necessary to manufacture the quality drug product consistently. This review mainly represents various reasons for technology transfer, various methods of technology transfer, various steps involved in technology transfer, necessary factors for effective technology transfer process, different models of technology transfer and organization of technology transfer. The critical path for success is dependent on completion of technology transfer to the production site at an affordable cost.

^iia30 ref

006875   Srivastava A K;Shukla S K (NO, , ) : Thermal modeling of open sun drying system: an experimental validation. J Energy envir Carbon Credits 2015, 5(2), 30-9.

In the work being presented, the expressions for crop and moist air temperatures of open sun drying system in quasi - static state conditions have been derived. The analysis was carried out by writing energy balance equations for crop surface and moist air above the crop surface. A computer model was developed to predict the crop temperature and moisture evaporation rate of potato slices of approximately 2.5 mm thickness exposed to open sun radiation environment. The validation of theoretical thermal model was carried out by experimental model for 18 April 2015 and 19 April 2015 in Lucknow, India. Internal heat and mass transfer coefficients have been evaluated and its average value 3.142711714 (w/m^{2 ) has been achieved. Predicted value of moisture evaporation rate and crop temperature has been computed and a fair agreement has been observed between predicted and experimental results.}

006874   Singh P K;Kumar S;Bhatt Z F;Kumar P;Kumar A (Livestock Product Technology Div, Faculty of Veterinary sciences and Animal Husbandry, Sher-e-Kashmir Un, R S Pura, Jammu-181 102, Email: xuhaibbhat@yahoo.co.in) : Effect of processed oats and clove oil on the characteristics and storage quality of aerobically packaged chevon cutlets. Indian J Small Rumin 2015, 21(1), 76-84.

To evaluate the possibility of utilization of processed oats and clove oil for the development of fibre-enriched designer chevon cutlets, four levels of oats (0, 2, 4 and 6%) were incorporated by replacing lean meat in the formulation. The products developed were assessed for various physico-chemical, sensory, texture and colour parameters. The pH, crude fibre, texture parameters and product yellowness value increased significantly (P<60>0.05) whereas flavour, juiciness and overall acceptability decreased significantly (P<60>0.05) with increasing level of oat incorporation. Based on various parameters, chevon cutlets containing 4% oats were found best and were further treated with clove oil (100 ppm) and aerobically packaged in low density polyethylene pouches and evaluated for storage quality for 15 days under refrigerated conditions (4±1°C). The products were analyzed for various physico-chemical, microbial and sensory parameters. Thiobarbituric acid reactive substances value, total plate count and psychrophillic count were increased significantly (P<60>0.05) whereas all the sensory parameters decreased significantly (P<60>0.05) with increasing days of storage. The product was successfully stored for 10 days under refrigerated conditions (4±1°C) without marked loss in quality.

5 tables, 38 ref

006873   Shukla B V;dixit C M;Tiwari A;Yadav S K;Dixit A K (Extension Unit, Fragrance and Flavour Development Centre, Kanpur-208 012, Email: dixit_arvind2@yahoo.co.in) : Storage behaviour onto mint oil: physicochemical properties. Asian J Chem 2015, 27(3), 1035-9.

In this study, the effect of storage conditions for the quality of mint oils was investigated. The changes in mint oil compositions were studied quarterly (each three months) during storage in different bottles for 12 months in the laboratory at room temperature (27 ± 3 °C) through stored upon the table, dark place (inside the shelf) and at low temperature (<60> 1 °C in a refrigerator). Optical rotation, refractive index and specific gravity have been investigated. The chemical properties of major constituents of Mentha arvensis oil were analyzed. The results demonstrate, for the storage of mint oils in the coloured glass bottles at cooling temperature.

12 illus, 4 tables, 15 ref

006872   Sanjeev Kumar;Shukla R N;Mishra A A (Food Process Engineering Dep, VSAET, SHIATS, Allahabad-211 007) : Effect of pre-treatments on quality attributes of microwave-dehydrated cauliflower slices. Allahabad Fmr 2015, 71(1), 48-53.

Uniform sizes of cauliflower (Brassica oleracea L. Var. Botrytis) unbalanced, blanched and blanched with KMS samples were dried at three different Powers (20W, 40W, 60W). Dried samples were evaluated for quality attributes, viz. Vitamin C retention, rehydration ratio, moisture content and drying rate. The samples were heat sealed in high density polyethylene bags and stored at room temperature. The samples were analyzed for quality attributes after drying. Results indicated that The initial average moisture content of cauliflower slices was 1389.08% (db). The initial moisture content of pre-treated samples had highest at 20,40 and 60 W. Drying rate of KMS blanched sample had highest at 20 and 60 W but at 40 W drying rate of blanched sample had highest. Moisture loss increased from cauliflower with increased in power of microwave and time of drying. The pre-treated samples were taken shorter drying time than unblanched sample. Rehydration ratio was found acceptable those samples which were dried at 40W with; KMS blanched sample. Rehydration ratio of KMS blanched samples were found 5.056, 7.622 and 5.566 at 20, 40 and 60W respectively. Ascorbic acid content was found acceptable at 20W KMS blanched sample had highest ascorbic acid content 200mg/100g. At 40 and 60W the ascorbic acid content of KMS blanched samples were 143.33 and 116.66mg/100g respectively with desirability factor of 0.50

8 illus, 28 ref

006871   Rambilas S S;Shakya B R (Food Process Engineering, SHIATS, Allahabad-211 007) : Effect of packaging materials on shelf life of sprouted soy sattu. Allahabad Fmr 2015, 71(1), 16-19.

The soy fortified sattu was prepared with whole and sprouted soybean at 10 and 20 per cent level of fortification. Storage studies were conducted for soy fortified sattu packed in two different packaging materials i.e. LDPE, HDPE at room temperature. In storage studies free fatty acid content and moisture content were observed for 60 days of storage period. Free fatty acid content of whole soybean supplemented sattu significantly increased from 0.31 to 1.16 per cent whereas for sprouted soybean supplemented sattu, values of FFA increased from 0.30 to 1.05 per cent. However, moisture content increased with increase in storage period. The HDPE packages proved to be best packaging material for storage of sattu.

1 illus, 2 tables, 9 ref

006870   Raj Kumar;David J (Warner School of Food and Dairy Technology, SHIATS, Allahabad-211 007) : Comparative studies on probiotic and normal ice cream in terms of physico-chemical properties. Allahabad Fmr 2015, 71(1), 59-61.

Study was conducted to evaluate and compare the quality of probiotic and normal ice cream. Several samples of probiotic and normal ice cream were given to five experts for sensory evaluation in the Department of Dairy Technology, Warner School of Food and Dairy Technology, SHIATS,Allahabad, U.P. Physico-chemical propertiessuch as titratable acidity and overrun were judged after 10 days of incubation. Probiotic ice cream found more acceptable compared to normal ice cream.

2 illus, 2 tables, 14 ref

006869   Pal D;Gupta A;Ranu Prasad (Foods and Nutrition Dep, Ethelind School of Home Science, SHIATS, Allahabad-211 007) : Sensory assessment of products developed by incorporating dehydrated lahsua (Digera arvensis) leaves powder. Allahabad Fmr 2015, 71(1), 129-31.

Lahsua leaves powder is a rich source of calcium, iron, protein and total carotene. The present study was carried out to dehydrate Lahsua leaves powder, to prepare value added products by incorporating dehydrate Lahsua leaves and to assess their sensory characteristics and acceptability of products. The Lahsua leaves powder was done through tray drying at 50°C to 60°C for 2-3 hours. Two products were prepared Mathri and Chakli by incorporating Lahsua leaves at 15 percent, 20 percent and 25 percent and served as treatments T₁, T₂ and T₃ respectively T₀ without incorporation of dehydrated Lahsua leaves powder served as control. Sensory evaluation of Lahsua leaves powder products was done by a panel of judges with the help of 9- point hedonic scale specially prepared for the purpose. It was observed that in case of Mathri and Chakli (85:15) incorporation level scored the best with regard to colour, body and texture, taste, flavour and overall acceptability. Lahsua leaves powder can be incorporated in the preparation of different products as well as improve their nutrient content.

2 tables

006868   Ou W;Huang H (School of Perfume and Aroma Technology, Shanghai Institute of Technology, P.R. China, Email: hhung@shou.edu.cn) : Environment-friendly, mild and one-step synthesis of safrole. Asian J Chem 2015, 27(3), 1175-6.

One-step synthesis of safrole, an important flavor compound, was described. Safrole was prepared by Friedel-Crafts reaction of 1,2-methylenedioxybenzene and allyl alcohol with recyclable Catalysts-Nafion-H. Safrole was obtained with a yield of 80% and little isosafrole was obtained. The catalyst and excess raw material can be recycled and reused.

^ssc18 ref

006867   Moses A V;Yadav K C (Food Process Engineering Dep, SHIATS, Allahabad-211 007) : Development and quality evaluation of instant chocolate cake mix. Allahabad Fmr 2015, 71(1), 20-22.

Cake industry has developed rapidly in recent years all over the world. Many modifications have been made on cake ingredients in order to improve cake quality. The present study was done on formulation of instant chocolate cake mix. The proximate analysis of chocolate cake mix revealed that the protein, fat, moisture and ash contain was 6.41%, 10.8%, 10.3%, 0.045% respectively. The cake mix was prepared and, egg & egg-less cakes were prepared from it. The three samples of egg cakes and three samples of egg-less cakes were prepared by baking it at three different temperatures viz. 160 "C, 170 °C, 180 °C. Result of sensory (appearance, color, aroma, flavor, texture, taste and overall acceptability) evaluation revealed that the egg and egg-less cakes that were baked at 180°C is having higher overall acceptability, taste texture and flavor and it was accepted by the panelists members. However, a declining trend in acceptability was observed on decreasing the temperature of baking, in the sensory characteristics of the cakes. The nutritional value of the cakes and the cake mix was determined through nutrient analysis of moisture, protein, fat and ash.

4 illus, 2 tables, 9 ref

006866   Mamta Rani;Punia D (Foods and Nutrition Dep, CCS Haryana Agricultural Univ, Hisar-125 004, Email: mamtarajoria12@gmail.com) : Nutritional evaluation of Matar prepared incorporating green beans powder. Ann Biol 2015, 31(1), 161-3.

Fresh pods of clusterbean, cowpeabean, French bean and sem bean were made into fine powder and used for the preparation of matar. The products were analysed for proximate composition, dietary fiber and mineral content. Cowpea bean matar had significantly higher protein than clusterbean (10.79%) and sem bean matar (11.06%). A non-significant difference was found in the fat, crude fiber and ash contents of control matar and the matar prepared incorporating beans powder. Clusterbean (15.57%) and cowpea bean mator (15.33%) had same amount of total dietary fiber but had significantly higher total dietary fiber than French bean (14.28%) and sem bean matar (13.66%). Incorporation of beans powder to the matar significantly increased the insoluble dietary fiber content in all types of matar but did not bring any significant change in the soluble dietary fiber. Addition of fresh beans powder increased the calcium content of matar non-significantly than control matar except the sem bean matar. Sem bean matar contained (335.41 mg/100 g) highest amount of phosphorus content while the lowest in French bean matar (307.50 mg/100 g). Among the four types of matar, clusterbean matar (5.22 mg/100 g) contained maximum amount of iron, while sem bean matar (4.07 mg/100 g) contained minimum. Magnesium, manganese and potassium of supplemented matar were significantly higher than control matar.

3 tables, 16 ref

006865   Mala K S;Prabhakara P G;Narsing Rao G; Satyanarayana A (CSIR Central Food Technology Research Institute-Resource Centre, Habshiguda, Uppal Road, Hyderbad-500 007, Email: rchyderabad@cftri.res.in) : Nutritional quality and storage of Chikki prepared using pumpkin seed, flaxseed, oats and peanuts. Indian J Tradl Knowledge 2015, 14(1), 118-23.

Novel pumpkin seed chikki (PSC) and pumpkin chocolate chikki (PCC) with enhanced nutritional quality by incorporating flaxseed, oats and peanuts was studied. The ingredients of the chikki were pumpkin seed (25%), flaxseed (8.0%), oats (8.0%), peanut (9.0%) and jaggery (50%). The protein and fat contents were 12 and 15% in PSC and PCC and phosphorous was found to be 186 and 206 mg/100 gm, respectively. Equilibrium moisture content - Relative humidity studies showed the chikkis were non-hygroscopic in nature and hence can be stored at ambient temperature in polyethylene pouches. The fatty acid composition of the total lipid showed that chikkis were rich in oleic and linoleic acids with unsaturated fatty acids constituting 65 and 63% in PSC and PCC, respectively. The overall sensory quality determined on 9 point Hedonic scale indicated that PCC was the preferred one, with sensory score of 8.0 during three months storage at RT.

2 iilus, 4 table, 27 ref

006864   Majazuddin S;Sonkar C;Masih D;Sonkar N (Food Process Engineering Dep, SHIATS, Allahabad-211 007) : Development and quality analysis of oat (Avena sativa l.) fortified cookies. Allahabad Fmr 2015, 71(1), 11-5.

Study was done on formulation of oat fortified cookies from oat flour. The oat was used for cookies preparation. The oat flour was incorporated in the traditional recipe to replace wheat flour at levels of 0, 10, 20, and 30 percent in preparation of cookies. Result of sensory (appearance, color, flavour, texture, taste, and overall acceptability) evaluation revealed that the 20% addition of the oat flour is having higher overall acceptability, taste, texture and flavour and it was accepted by the panelists members. However, a declining trend in acceptability was observed with increasing level of oat flour for all the sensory characteristics. The nutritional value of the cookies as determined through nutrient analysis of Moisture, Protein, Fat, Fiber and Ash) with 30 percent of oat flour was best according to nutritional value as comparable to control (wheat flour) cookies.

3 illus, 4 tables, 11 ref

006863   Kumari V;Paul V;Paul A (Foods and Nutrition Dep, Ethelind School of Home Science, SHIATS, Allahabad-211 007) : Value added product preparation by incorporation of poppy seeds and sesame seeds. Allahabad Fmr 2015, 71(1), 79-82.

Poppy seeds and sesame seeds are good source of carbohydrate, calcium, and energy. Poppy seeds and sesame seeds are rich in vitamin C, Vitamins B₁, B₂, E, Fibre and calcium. It reduces the risk of cataract, heart disease and cancer. Poppy seeds are especially rich in oleic and linoleic acids. Oleic acids monosaturated fatty acids help lower LDL or "bad cholesterol" and increases HDL or "good cholesterol" levels in the blood. Sesame seeds contain a high quality protein and rich in soluble fibre. The combination of the oil and the fibre makes sesame seeds ideal laxative. Sesame seeds promote cardiovascular health. The present research was conducted with the objective to develop nutrient dense products from a combination of poppy seeds and sesame seeds to assess their sensory properties and to determine the nutritive value of the prepared products by using Treatment T₁. Organoleptic evaluation was carried out using nine point hedonic scales. Nutritive value was calculated by using food composition tables given by ICMR. On the basic of findings, it was observed that in case of halwa T₁ (15% incorporation of poppy seeds and sesame seeds) found best in all sensory parameters colour, flavour, overall acceptability and texture. Halwa was rich in energy and calcium content (447.4kcal/100kcal and 477.5mg/100g) respectively. The cost of the products ranged between Rs 18.5 for Halwa, Rs 20.68 per 100g of dry ingredients.

19 ref

006862   Kumar D;Chatil M K;Mehta N;Verma A K;Kumar P (Livestock Product and Technology Dep, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sc, Ludhianan-141 004, Email: manishchatillpt@gmail.com) : Quality evaluation of chevon patties fortified with dietary fibre. Indian J Small Rumin 2015, 21(1), 85-91.

To investigate the effect of finger millet flour (FMF) on physico-chemical, sensory, colour profile and texture quality attributes of goat meat patties, four preparations were made by replacing the amount of meat in the product formulation with incorporation of FMF viz., 0% (control), 2% (T₁), 4% (T₂) and 6% (T₃). The emulsion stability and cooking yield improved significantly (P<60>0.05) in all the treatments than control and the highest value was recorded for patties with 6% FMF. In the cooked product pH, water activity (a_w), moisture, ash content, moisture-protein ratio and fat retention increased significantly (P<60>0.05) whereas protein and fat contents decreased significantly (P<60>0.05) in patties with FMF as compared to the control. Fibre and calcium contents of the patties with FMF increased significantly (P<60>0.05) in a dose dependent manner. Dimensional parameters were better maintained in the FMF incorporated patties than control. The instrumental texture profile attributes like hardness, springiness, stringiness, chewiness and gumminess decreased significantly (P<60>0.05) in FMF incorporated patties, whereas cohesiveness and resilience were comparable to the control. The sensory attributes viz., colour/appearance, flavour, juiciness and overall quality improved significantly (P<60>0.05) in patties with different levels of FMF. It was concluded that goat meat patties with improved cooking yield, textural profile and acceptable sensory attributes, can be successfully developed with the incorporation of 4.0% FMF.

1 illus, 3 table, 17 ref

006861   Kharat S;Hiregoudar S;Beladhadi R V;Hosamani A;Ramachandra C T;Nidoni U (College of Agricultural Engineering, Univ of Agricultural Sciences, Raichur-584 104, Email: drsharan.cae@gmail.com) : Optimization of extrusion process parameters for the development of foxtail millet based extruded snacks. Karnataka J agric Sci 2015, 28(2), 301-3.

2 tables, 6 ref

006860   Kewat J P;David J (Dairy Technology Dep, SHIATS, Allahabad-211 007) : Quality of paneer prepared from a blend of maize and buffalo milk. Allahabad Fmr 2015, 71(1), 54-5.

With the current upward trend in national and international health awareness, the consumers' demand for functional food has increased. This has forced the food industry to indigenous dairy food products in the market with acceptable sensory characteristics. A study was conducted with different ratios milk and maize milk (80:20, 70:30, 60:40) to manufacture Paneer. The products were analyzed for organoleptic attributes like (color and appearance, body and texture taste and flavor) by trained panelist using 9 point hedonic scale. Chemical (Moisture %, Fat %, Protein%, Total solids%, Yield %) quality and microbiology (SPC, Yeast and mould, Coli form) quality also analyzed for assessment. Paneer with 70:30 mixtures of buffalo milk and Maize milk found to be the best among all treatments. Thus as far as product overall acceptability, judged by the panel, the treatments can be rated as T₂ <62> T₀ <62> T₁ <62> T₃.

1 illus, 3 tables, 6 ref

006859   Gadekar Y P;Sharma B D;Shinde A K;Mendiratta S K (ICAR, Indian Veterinary Research Institute, Izatnagar-243 122, Email: yogirajlpt@gmail.com) : Restructured meat products-production, processing and marketing. Indian J Small Rumin 2015, 21(1), 1-12.

Importance of meat and meat products in human health is well known. Many times meat and meat products are blamed that their consumption is associated with cardiovascular diseases and colorectal cancer. Researchers and food processors around the globe are making efforts to improve the quality of meat and meat products by altering its composition. Due to changing scenario and awareness, consumers prefer meat product with less fat, low sodium and rich fibre with minimum synthetic chemicals. The restructured meat product offers multiple benefits of economy, low fat and calorific value. Advances during production, processing, preservation and marketing of restructured meat products are discussed.

1 table, 69 ref

006858   Deng W H;Chen B Y;Zhang Y Q;Zhang J Q;Qin S G;Wang R;Wang N N;Wu B;Shen Y B (Analytical and Testing Centre, Beijing Forestry Univ, Beijing 100083, China, Email: ybshen@bjfu.edu.cn) : Effects of extraction conditions on allelochemicals release from the Artemisia ordosica. Allelopathy J 2014, 34(2), 215-26.

Using different extraction conditions, the allelochemicals in roots, stems, leaves and seeds of A. ordosica were examined and characterized using GC-MS. Irrespective of extraction conditions, all parts of plant have similar allelochemical profile with minor variations although the content of individual allelochemical varied. The stems and leaves had higher content of allelochemicals, than other parts. The compounds found were mainly low molecular weight organic acids, phenols and fatty acids. When aqueous extracts of various plant parts were tested for their effect on germination of Corispermum puberulum seeds, the stems and leaves extracts were most inhibitory than extracts of roots or seeds.

4 illus, 4 tables, 34 ref

006857   Chauhan I;Gupta A;Sheikh S (Foods and Nutrition Dep, Ethelind School of Home Science, SHIATS, Allahabad-211 007) : Organoleptic evaluation of value added food products developed by incorporation of underutilized surwari (Celosia argentea) leaves powder. Allahabad Fmr 2015, 71(1), 132-134.

C. argentea is primarily used as a leaves vegetable. The leaves and tender stems are cooked into soups, sauces or stews with various ingredients including other vegetables such as onions, hot pepper and tomato and with meat, fish and palm oil. The present study was done with an aim to prepare products with incorporation of Surwari leaves powder and acceptability of the products. The dehydration of Surwari leaves was done through tray drying at 50°C to 60°C for 2-3 hours,. Dehydrated Surwari leaves powder in the different ratio proportions. Two value added products namely 'Cutlet' and 'Tomato soup' were made by incorporating dehydrated Surwari Leaves powder at 15 percent, 20 percent and 25 percent level refers as T₁, T₂, T₃ respectively and the control T₀ for all the prepared products was made without the incorporation of dehydrated Surwari leaves powder. The product was organoleptically evaluated for the colour and appearance, body and texture, taste and flavour and over all acceptability using Nine point Hedonic scale. The data obtained during study were analyzed statistically using analysis of variance and C.D techniques. On the basis of findings, result shows that 'Cutlet' and 'Tomato soup' with incorporation level 20 percent of dehydrated Surwari leaves powder scored highest, with regard to colour and appearance, body and texture, taste and flavour and over all acceptability.

12 tables, 9 ref

006856   Chaudhari A J;Korat D M;Dabhi M R (Directorate of Research, Anand Agricultural Univ, Anand-388 110, Email: dr@aau.in) : Bio-efficacy of eco-friendly insecticides against pests of Indian bean, Lablab purpureus L.. Karnataka J agric Sci 2015, 28(2), 271-3.

2 tables, 5 ref

006855   Ali M N;Singh A;Broadway A A;Mahendra Singh (Warner School of Dairy Technology and Food Science, SHIATS, Allahabad-211 007) : Technology for manufacturing of whey beer by incorporating malt wort. Allahabad Fmr 2015, 71(1), 34-37.

Alcoholic beverage was produced by distillation of broth obtained by fermentation of deproteinized whey and cereal wort with lactose-fermenting yeast saccharomycis lectis. Treatments and control were analyzed for physico-chemical and rheological properties. Chemical analysis (total solids, acidity, ph, alcohol %,), rheological analyses (viscosity), Organoleptic analysis were carried out by trained panelist using 9 point hedonic scale. The treatment containing 46% malt wort has highest. Alcohol content, based on alcohol % in different treatments were rated as T₀<62>T₁<62>T₂<62>T₃. Microbiological analysis revealed less than 100/ml (standard value) SPC and negative coli form test, complying to IS standards. Thus, as far as product acceptability is concerned, the treatment can be rated as T₀<62>T₁<62>T₂<62>T₃.

1 illus, 1 table, 9 ref

006854   Ali M N;Prashad S G M;Broadway A A;Singh A (Warner School of Food and Dairy Technology, SHIATS, Allahabad-211 007) : Organoleptic attributes of herbal ice cream prepared by incorporating selected medicinal herbs. Allahabad Fmr 2015, 71(1), 38-41.

Herbal ice cream prepared by incorporating medicinal herbs showed organoleptic attributes. Asparagus racemosus W., Asparagus adscendens R., Punica granatum L. and Dactylorhiza hatagirea are popular medicinal plant containing high antioxidant, antimicrobial properties and increase the shelf life of dairy product. The present study on carried out to find the sensory characteristics of herbs powder included ice cream. Ice cream was prepared by this method is subjected to sensory characteristics (flavour & taste, body & texture, colour & appearance and overall acceptability) of herbal ice cream. The result found that high score in overall acceptability of herbal ice cream was inclusion @ 2% Asparagus adscendens Roxb herbal powder followed by other treatment combinations. The product can be rated as per overall acceptability tests T₄G₂<60> T₄G₃<60> T₃S₃<60> T₃ S₄<60> T₄G₄<60> T₃S₂<60>T₄G₁T₁P₂ <60>T₃S₁<60>T₂A₂<60>T₁P₄<60>T₀<60>T₂A< v>3<60>

1 illus, 1 table, 4 ref

005878   Wasnik P K;Changade S P (Dairy Technology Dep, College of Dairy Technology, Warud-445 204, Email: prachi2wasnik@gmail.com) : Paneer whey based jelly confection. Bioscan 2015, 10(1), 183-6.

Paneer whey testing 6.36% total solids was used at different levels viz., 0% (T1), 25% (T2), 50% (T3), 75% (T4) and 100% (T5) with colour (0.1%), flavour (0.2%), citric acid (1%), high methoxyl pectin (1.5%) and ground sucrose (47.5%) for making jelly confection. Mixture of each treatment was concentrated till reaches to 65°Brix and allowed to set in sterilized stainless steel circular moulds at 28-32°C. Intact jelly mass was cut manually into 2x0.7x0.8 cm^{3 size pieces and twist wrapped manually in polypropylene wrappers. Highest overall acceptability score (7.48±0.71) was allotted to treatment T3. Optimized product obtained using 50% paneer whey. Paneer whey was acceptable up to 100% replacement of water without adversely affecting sensory quality of the product. Results showed scope for enhancing nutrients level of jelly confection, economic benefit to the dairy plants through utilization of whey at its production point mitigating whey disposal and environmental pollution problems.}

5 illus, 3 tables, 35 ref

005877   Tiwari D K;Deen B (Horticulture Dep, (Fruit & Fruit Technology) Bihar Agricultural Univ, Sabour, Bhagalpur-813 210, Email: dhiru.tiwari09@gmail.com) : Prepration and storage of blended ready-to-serve beverage from bael and aloe vera. Bioscan 2015, 10(1), 113-16.

The RTS beverage prepared from blend consisting 75% bael pulp and 25% aloe vera gel was found the most acceptable than other blend combinations (0 and 100%, 100 and 0%, 50 and 50% and 25 and 75% bael pulp and aloe vera gel respectively). The RTS was organoleptically acceptable upto 3 months of storage at ambient temperature (24.4-38.5°C). During the storage studies total soluble solids, acidity, reducing sugar, total sugars and browning increased whereas, vitamin C, non- reducing sugar content and organoleptic score decreased with storage period. The overall acceptability score (organoleptic score) of blended RTS was decreased from 8.17 at first day of storage to 7.50 at last day of storage. This study indicated that bael and aloe vera can be utilized for valuable RTS beverage making which can be beneficial for the consumers in terms of taste, colour, flavour and medicinal properties.

3 illus, 2 tables, 26 ref

005876   Shaheel S K;Swami D V;Prasanna Kumar B;Uma Krishna K (Post Harvest Technology Dep, Dr. Y.S.R.H.U., Horticultural College and Research Institute, Venkataramannagudem, West Godavari (Dist.)-534 101, Email: swamihorti@gmail.com) : Effect of storage period on physical and organoleptic properties of RTS prepared from karonda (Carissa carandas L.) blended juuices. Pl Archs 2015, 15(1), 241-6.

The karonda juice blended with guava, papaya and pineapple juices in different proportions and RTS drink was developed and evaluated for their physical and organoleptic properties at 15 days interval for 2 months storage period. The density was increased, while organoleptic quality was decreased with increasing in storage period, however the RTS prepared from 25% karonda juice + 75% pineapple juice recorded highest organoleptic score (7.91) and cost benefit ratio (1:2.68).

4 tables, 11 ref

005875   Shaheel S K;Swami D V;Prasanna Kumar B;Uma Krishna K (Post Harvest Technology Dep, Dr. Y.S.R.H.U., Horticultural College and Research Institute, Venkataramannagudem, West Godavari (Dist.)-534 101, Email: swamihorti@gmail.com) : Effect of blending of karonda (Carissa carandas L.) juice with guava, papaya and pineapple juices on its quality and organoleptic evaluation. Pl Archs 2015, 15(1), 187-92.

Fruits are important source of vitamins, minerals, fibre, carbohydrates, etc. Every fruit have it's own nutritional value, taste and flavor. Owing to such physico-chemical variation in quality, an experiment was conducted in the Laboratory of Department of Post Harvest Technology, Dr. Y. S. R. H. U., Horticultural College and Research Institute, Venkataramannagudem (A.P.), India during 2013-14. The karonda juice blended with guava, papaya and pineapple juices in different proportions and evaluated for their physico-chemical properties and organoleptic evaluation. The blend of 25% karonda juice + 75% pineapple juice recorded highest total sugars (10.35%), reducing sugars (6.96%) and organoleptic score (7.42) followed by 50% karonda juice + 50% guava juice (T₂) of 7.18.

2 tables, 13 ref

005874   Renukabai N;Shajini R S (Plant Biology and Plant Biotechnology Dep, Women's Christian College, Nagercoil-629 001, Email: sunav03122008@gmail.com) : Comparative studies on the growth and yield parameters of Vigna species using vermitechnology. Ecol Envir Conserv 2015, 21(1), 333-6.

Field experiments were conducted to study the effect of vermicompost on three Vigna species viz., V. mungo, V. radiata and V. sinensis. The growth, yield and biochemical attributes were evaluated at maturity. The results showed that the vermicompost have the potential for improving plant growth and yield.

1 illus, 2 tables, 18 ref

005873   Karpagavalli B;Amutha S (Food Science and Nutrition Dep, Home Science College and Research Institute, Tamil Nadu Agricultural U, Madurai-625 104, Email: karpsbala.7@gmail.com) : Influence of storage condition on the antioxidant activity of pomegranate squash. Pl Archs 2015, 15(1), 405-10.

Pomegranate (Punica granatum L.) has been used as a natural source of medicine since ancient time. The fruit exhibit very high antioxidant activity due to the presence of several nutraceutical compounds viz. anthocyanins, phenolics, flavonoids, alkaloids, minerals and antioxidant vitamins. The present work was carried out to study the influence of storage condition on the antioxidant properties of pomegranate squash. Pomegranate squash was prepared by FPO specification and stored under room and refrigeration condition for 180 days. The changes in physico chemical characteristics and antioxidant properties such as total poly phenols and total flavonoids were analyzed during storage. The total antioxidant activity was analyzed by using 2, 2-diphenyl-1-picrylhydrazyl radical scavenging capacity (DPPH) assay. The results showed that the TSS, acidity and reducing sugar increased, while pH, total sugar and ascorbic acid decreased in squash with increase in storage period. Total poly phenols, total flavonoids and antioxidant activity were decreased during storage. The retention of antioxidant components and activity was high in refrigeration temperature.

3 illus, 1 table, 31 ref

005872   Hasan A N;Aafrin B V;Antony U (Centre for Food Technology, Biotechnology Dep, Anna Univ, Chennai-600 025, Email: ushaantony@annauniv.edu) : In vitro evaluation of functional properies of protein from pigeon pea (Cajanus cajan) and its applications in food. Asian J Microbiol Biotechnol envir Sci 2015, 17(1), 181-7.

The pigeon pea (Cajanus cajan) contains various proteins, carbohydrates such as starch, fibre, vitamins and minerals. The various functional properties of legume flours are provided by the composition of proteins, starch and complex carbohydrates present in them. Pigeon pea with seed coat (CO6 variety from Tamil Nadu Agricultural University, TNAU) and without seed coat were evaluated for their protein, moisture, ash and fat contents. Protein content of the legume without seed coat was 4.97 and 5.41 mg/mL in water and saline extracts respectively. The protein content of the legume with seed coat (CO6) was higher both in water and saline extracts (5.16 and 5.72 mg/mL in respectively). Pigeon pea with seed coat exhibited higher amount of protein, fat, moisture and ash. Foaming capacity and foam stability of the proteins extracted varied depending upon pH, temperature and fat content. Highest foaming capacity (with seed coat) was observed as 67.8% in water extract when maintained at 25 oC and foam stability (with and without seed coat) was observed as 100% in saline extracts when maintained at -20 oC. While foaming capacity of 55.4% was obtained in the water extract in the full fatted flour, highest foam stability of 100% was obtained in the saline extract of with seed coat when it was de-fatted. Foaming capacity and stability of flour suspensions at pH 2 to 11 varied significantly. Emulsifying activity with corn oil of the water extract was 33.3%, while the saline extracts shown slightly higher value (36.6%). The emulsion stability of water extract of sample with seed coat decreased by 10% and the emulsion stability of saline extract of sample without seed coat increased by 36% respectively after heat treatment. The results of this study demonstrated the potential of Pigeon pea as a good foaming and emulsifying agent. The leguminous protein may act as an alternative for the commercial foam inducers and emulsifiers using in food products.

4 illus, 6 tables, 26 ref

005871   Desai S K;Naik A G;Italiya A P;Desai G B; Desai C (Post Harvest Technology Dep, ASPEE College of Horticulture and Forestry, Navsari Agriculture Univ, Navsari-396 450) : Screening of tomato varieties for ketchup. Ecol Envir Conserv 2015, 21(1), 567-8.

Fruits of ten tomato varieties viz., GT-1, GT-2, CO-3, HR-24, Pb. Chhuhara, Arka Vikash, DVRT-2, KS-227, KS-229 and Junagadh ruby were evaluated for their ketchup processing. The result of comparative changes during storage period of 0, 3 and 6 month showed the decreasing trend in pH and ascorbic acid content, however, reducing and total sugar were showed increasing trend in all the varieties. The tomato ketchup processed from GT-2 found significantly highest in value of pH, ascorbic acid, reducing sugar and total sugar over rest of the varieties.

1 table, 6 ref

005870   Bajpai R;Yadav M;Mure S;Kushwah R S (SMS, Krishi Vigyan Kendra, R.V.S.K.V.V, Gwalior) : Browning analysis of different karonda processed products during storage. Pl Archs 2015, 15(1), 339-42.

The Karonda products (jelly, jam, candy and squash) are consumed and liked by everyone whether a child, an old, a poor or a rich man. The commercial candy, jelly and squash in our country is quite expensive. This gave an idea to standardize the unconventional jelly, jam, candy and squash making by using karonda fruits and to assess their physico-chemical and organoleptic qualities during storage. An experiment was carried out at Post-harvest Technology Laboratory of Department of Horticulture. Allahabad Agricultural Institute-Deemed University, Allahabad (U.P.), India. In this experiment, maximum browning were studied in processed products. Results showed that the maximum browning was recorded in candy and minimum in jelly and squash. It was clear from the experiment that the trend of browning was decreasing in storage.

5 tables, 11 ref

004880   Sukhpreet Kaur;Aggarwal P (Food Sience and Technology Dep, Punjab Agricultural University, Ludhiana-141 004, Email: sukhpreetnagral@gmail.com) : Development of ready-to-fry frozen potato snack and its quality evaluation during storage. Hortflora Res Spectrum 2014, 3(4), 315-22.

Simple technique for the preparation of ready-to-eat frozen potato snack was developed which do not require any costly machinery. Snacks were prepared using standardized formulation with 100 g mashed potato and 30 g boiled mashed peas. The prepared snacks were par-fried, packed in LDPE and stored under frozen (-20±2°C) storage for three months to study the shelf life and quality attributes of the product. All the nutritional parameters remained unaffected during storage upto three months within the cultivars studied Snacks prepared from 'K.Pukhraj' showed the highest total antioxidant activity. Snacks prepared from 'K. Chipsona-1 ' had lower oil uptake than from 'K. Pukhraj'. Rancidity parameters in terms of free fatty acids and peroxide value remained unaffected during the entire frozen storage period. The developed product from all the three cultivars were found to be highly acceptable for up to 3 months of storage without any change in sensory quality.

4 illus, 4 tables, 33 ref

004879   Singh S G (Biochemistry Dep, College Manipur, Imphal (Manipur), Email: girisoibam@gmail.com) : Changes ofphenolic compounds and inorganic phosphate during soibum processing from bamboo shoot. Life Sci Bull 2014, 11(2), 134-6.

Succulent bamboo shoots of Bambusa nutan and Dendrocalamus latiflorus were fermented for 30 days to the production of Soibum adopting Andro type of processing method. Zero day levels of total phenols and volatile phenols were 31.36 mg/100 g and 1.17 mg/100 g for Bambusa nutan and 52.61 mg/100 g and 1.20 mg/100 g for Dendrocalamus latiflorus respectively. The normal course of fermentation in the two specific mashes was indicated by decline of pH by 1.24-1.37 unit and accumulation of titnitable acid by 0.99-1.15% during a period of one month. During the course of fermentation intermittent fluctuation in the level of total phenols arid volatile phenols took place. The level of inorganic phosphate increased in micro amount till day 20. On day 30 levels of total phenols, volatile phenols and inorganic phosphate were increased by 2.41-4.42, 2.38-5.75 and 1.76-1.94 folds respectively. Mash of Bambusa nutan possessed more levels of total phenols and volatile phenols on day 30 as result of their relatively higher production during second half of processing period.

1 table, 26 ref

004878   Singh R;Anandakumar S;Alagusundaram K (NO, Indian Institute of Crop Processing Technology, Thanjavur, Email: ranjit_mfe12@iicpt.edu.in) : A critical assessment on functional material in food nanotechnology. Nano Vision 2013, 3(3), 191-5.

Keeping leadership in food and food processing industry, We have to work with nanotechnology and nano-bio-info in the future. The markets are changing already. Tomorrow we will design food by shaping molecules and atoms. The nanofood market is expected to surge from 2.6 bn. US dollars today to 7.0 bn. US dollars in 2006 and to 20.4 bn. US dollars in 2010. More than 200 Companies around the world are today active in research and development. USA is the leader followed by Japan and China. By 2015 Asian with more than 50 percent of the worldpopulation will be the biggest market for Nanofood with the leading of China. Nanotechnology can be applied to packaging (nanocomposite ), controlled delivery systems (nanoencapsulation), and to develop nanodevices (nanosensor) fordetection at molecular level. The demand for eco friendly nanocomposite films is in worldwide, since it can provide enhanced gas and moisture barrier properties, increased stiffuess with lighter weight, strength and thermal stability. In mechanical terms, nanocomposites differ from conventional composite materialsdue to the exceptionally high surface to volume ratio of the reinforcing phase and its exceptionally high aspect ratio. Nano packaging can also be designed to release antimicrobials, antioxidants, enzymes, flavours and neutraceuticals to extend the shelf life of food products. On the other side, with technology of manipulating the molecules and the atoms of food, the future food industry has a powerful method to design food with much more capability and precision, lower costs and sustainability. Thus nanotechnology has a high potential to modernize the food industry.

4 illus, 8 ref

004877   Shil S;Pain R;Chakrabarty S (SMS (Horticulture), Divyodhaya Krishi igyan Kendra, Chebri, West Tripura, Tripura-799 207) : Effect of wrapping materials and storage durations on water absorption and weight loss of tuberose cutspike cv Calcutta double. Envir Ecol 2014, 32(3A), 1039-91.

The experiment was carried out to evaluate the effect of wrapping material on post harvest life of tuberose cv Calcutta Double. Treatment comprised of four wrapping materials viz. LDPE 100 gauge. LDPE 200 gauge, PP 100 gauge, PP 200 gauge and control (unwrapped) and kept for storage in 5 different storage durations (0, 3, 6. 9 and 12 days) at 10°C. Wrapping materials had a positive effect on total water absorbed and minimized physiological loss in weight. With increase in storage duration the total water absorption declined and the physiological lossú in weight after storage increased. The highest total water absorbed (57.23 ml) and minimum weight loss (1.31 %) when wrapped with PP 200 followed by LDPE 200. Under wrapped condition, tuberose could be stored successfully till 3 days.

2 tables, 8 ref

004876   Shailendra Kumar;Solanki C H;Wabhitkar B D (NO, S.V. National Institute of Technology, Surat, Gujarateskumar@amd.svnit.ac.in) : Embedded square footing resting on geotextile reinforced sand. Int J civ struct Engng 2015, 5(3), 243-51.

This paper presents the results of laboratory model tests carried out on embedded square footing supported on geotextile reinforced sand bed. The model steel tank of size 120 cm x 50 cm x 50 cm and square footing of 10 cm are used. Locally available fine sand is used for experimental purpose. The constant uniform settlement is applied to footing with the help of hand operated gear arrangement system and settlement is measured using two LVDT (Linear variable differential transformer) placed opposite to each other and corresponding load is measured with the help of load cell. The study highlights the effect of size of geotextile and placement of geotextile below footing on load-settlement characteristics. The study also highlights the improvement in bearing capacity ratio and settlement reduction ratio.

12 illus, 2 tables, 11 ref

004875   Paroha S;Bhargav A;Tripathi A;Garg S;Kawreti V;Ranganatha A R G (Projection Coordination Unit, AICRP on Sesame and Niger, JNKVV, , Jabalpur-482 004, Email: seemaparoha@rediffmail.com) : Biochemical composition of whole seed, decorticated seed and seed coat in sesame (Sesamum indicum L) of different seed coat colours. J Oilseed Res 2014, 31(2), 126-9.

Biochemical analysis of whole seed, decorticated seed and seed coat of different coloured varieties of sesame were studied. Maximum oil content in whole and decorticated seed was recorded in white seeds (47.5 and 51%, respectively). Light brown seed coat showed maximum oil content (15.0%). Minimum free fatty acid (FFA) content in whole seed was recorded in white seeds (0.62%) and maximum in dark brown seeds (1.71%). The decorticated black seed contained minimum FFA content (2.13%), white seed coat the lowest (0.85%). Highest FFA content in the seed coat was exhibited by light brown seeds (1.96%). Minimum oxalic acid in whole seeds was in white (0.82%). The white and dark brown decorticated seeds contained minimum oxalic acid (0.88%). Seed coat ofa1l the varieties viz., black (2.65%), light brown (2.15%), dark brown (2.10%) and white (1.84%) exhibited the higher oxalic acid than whole and decorticated seed. The highest protein was found in whole and decorticated seed of white (18.35 and 16.45%, respectively), whereas seed coat of all the varieties contained one-fourth protein content of the whole and decorticated seeds. White (5.60 mg/kg) and black (5.65 mg/kg) seeds were found almost at par for desirable sesamol, an antioxidant, in whole seed. The decorticated seed of black (6.35 mg/kg) and white (6.15 mg/kg) seeds of sesame exhibited the highest sesamol, whereas the maximum of 6.95 mg/kg in white seeds.

2 tables, 14 ref

004874   Padmaiah M;Kumar G D S;Sarada C;Reddy R K (Directorate of Oilseeds Research, , Rajendranagar, Hyderabad-500 030) : Frontline demonstrations in Chhindwara district of Madhya Pradesh: an impact analysis. J Oilseed Res 2014, 31(2), 155-8.

Madhya Pradesh is one of the potential States for castor cultivation with highest productivity after Gujarat. Several technologies and crop management options have been developed by Directorate of Oilseeds Research (OOR) and All India Coordinated Research Project (AICRP) on castor centres, that can significantly increase the yield, but adoption of these technologies by farmers has been far less than anticipated. Realizing the importance of extending these technologies for improving the yields at farmers' level, frontline demonstrations (FLDs) were conducted to show the productivity potential and profitability of improved production and protection technologies by AICRP Castor Chhindwara centre, Madhya Pradesh. The present study assessed the impact of these FLDs in enhancing the yield of castor and the socio-economic factors contributing to the adoption of improved technology by farmers. The results indicated that the mean seed yield and the additional net returns were higher in FLD farmers plots compared to non-FLD farmers. Adoption of farmer was highly correlated with socio-economic characteristics such as knowledge level, farm size and training programmes attended. The major contributing factors for adoption of improved practices were knowledge level and exposure to demonstrations.

6 tables, 2 ref

004873   Manikantan M R;Selvam T A;Sharma R;Pankaj Kumar;Seerangurayar T (NO, Central Institute of Post Harvest Engineering and Tehnology, Ludhiana-141 004, Email: manicpcri@gmail.com) : Moisture dependent postharvest physical and textural characteristics ofbrown sesame seed (var. TMV -4). J Oilseed Res 2014, 31(2), 130-135.

Physical and textural characteristics are important in design and manufacturing of harvest and post harvest machines. Some post harvest physical and textural characteristics of brown sesame seed (var. TMV-4) were determined as a function of moisture content in the range of 4.3 per cent to 20 per cent (d.b). The axial dimensions, geometric mean diameter, surface area, volume, sphericity and aspect ratio were found to be increasing linearly for all studied moisture levels. Furthermore, the thousand seed mass, true density, porosity and the angle of repose also increased linearly whereas, bulk density decreased linearly with the increase of moisture content under study. The results showed that the static coefficient of friction on four different surfaces of plywood, mild steel, galvanized iron and glass also increased linearly for all level of moisture. The initial cracking force, average rupture force and average rupture energy decreased linearly with increased moisture content of 4.3 to 20 per cent (d.b.).

5 illus, 1 table, 26 ref

004872   Kumar B R;Praveen Rao V;Ramulu V;Uma Devi M; Avil Kumar K (Water Technology Centre, Acharya N G Ranga Agricultural University, Rajendranagar, Hyderabad-500 030) : Water production functio and optimal irrigation programme for drip irrigated castor (Ricinus communic L). J Oilseed Res 2014, 31(2), 177-9.

Water shortage for crop production necessitates adequate knowledge of the crop water production function to make decisions on water allocation for optimum returns from castor crop under surface drip irrigation. The study was conducted in rabi 2009-1 0 at Agricultural college farm, Rajendranagar, Hyderabad. The different drip irrigation schedules at 40, 60 and 80,per cent pan evaporation replenishment levels either kept constant throughout the crop life or combinations at vegetative, flowering and development stages were compared with surface check basin at (0.8 IW /CPE ratio) irrigation. The results showed that drip irrigation at 0.6 Epan replenishment up to flowering and 0.8 Epan later on registered comparable seed yields with drip irrigation scheduled at either at 0.6 or 0.8 Epan and was significantly superior over other treatments and the best fit water production function was quadratic (R2 = 0.99). The optimum quantity of water (ETc) for maximum net returns under prevailing prices (water and castor @ Rs.10 and 30 ha/mm and kg/ha, respectively) was 381.4 ha mm with a resultant seed yield of 3611 kg/ha. The gross returns, net returns and net return/rupee invested varied from Rs 72194 to 144447/ha, Rs 36808 to 1080 18/ha and 1.040 to 3.049, respectively.

1 illus, 2 tables, 4 ref

004871   Gupta B;Ghatak S;Gill J P S (School of Public Health and zoonoses, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, Email: dr.bvgvetgupta@rediffmail.com ) : Prevalence and characterization of Staphylococcus aureus isolated from fresh fish and ready-to-eat fish products. Envir Ecol 2014, 32(3A), 1163-7.

To investigate the incidence and virulence properties of Staphylococcus aureus in fresh fish and ready-to-eat fish products from retail markets, total of 184 samples comprising 96 raw fish and 88 readyeat (RTE) fish products were collected from Ludhiana and other parts of Punjab. and were subjected to miicrobiological analysis for isolation of S. aureus; 16S rRNA gene PCR assay was employed to confirm the identity of presumptive isolates. To assess virulence of these isolates they were subjected to various tests viz. haemolysis on sheep blood agar (SBA), coaguulase production. In order to assess potential of the isolates for enterotoxin production. sea targeted PCR was performed. Nineteen (19.79%) of eaw fish samples and 26 (29.54%) of RTE fish products were found to harbour S. aureus with an overall incidence of 24.45% for S. aureus. PCR assay characterization of these isolates using sea gene primer revealed that 19 (42.22%) of 45 S. aureus isolates possessed sea gene indicating enteroxic potential. Of these, 14 (31.11 ) were from mw fish samples and 5 (11.11 %) from RTE fish products. The results of the present study highlighted the virulence potential of isolates from fish and fish products in the region and indicating possible risks to their consumer that demand necessary action to address this public health concern.

1 illus, 3 tables, 6 ref

004870   Bhandari V;Singh A;Gupta K;Khan Chand (Dep of Post Harvest Process and Food Engineering, College of Technology, Pantnagar 263145, Email: kcphpfe@gmail.com) : Enriching nutritional value of underexploited crops using Solid-State Fermentation Tchnology. Envir Ecol 2014, 32(3A), 1131-6.

Utilization of under exploited (neglected) pseudocereals. minor millets and legumes (hotsegram, black soyabean) into an effective value added product seems to be promising and enterprising avenue. Fermentation is one of the low cost and most economical bioconversion techniques that results in a value-added product based on processed crops having enriched nutrient composition than the unfermented one. Solid state fern1entation is an alternative to submerged fermentation that could be envisioned as the principal bioconversion technique to transform the blend of underexploited crops i.e. minor millets, legumes, pseudocereals etc. into a nutritionally enriched product. Utilization of undervalued crops is limited largely due to the presence of antinutritional/ antiphysiological compounds that chelate metals or inhibit enzymes. SSF has been used for removal of the antinutrients by producing enzymes in solid media with the help of cultures like Bacillus, Aspergilus. Thus SSF plays an important role in biotransformation of crops and crop-residues for nutritional enrichhment and SSF systems appear to be promising ones for the production of value-added 'low volume-high cost' products. Present paper summarizes about role of solid state fermentation in nutritional enrichment of underexploited crops, solid-state fermentation kinetics, role of processing variables in SSF and applications of solid-state fermentation.

2 tables, 17 ref

004869   Bahuguna Y M;Verma R;Kumar N;Rawat K (Pharmaceutical Sciences Div, SGRRITS, Patel Nagar, Dehradun-248 001) : Standerdization and evalution of marketed satreetha shampoo of navjeevan. Int J pharm Res Biosci 2014, 3(4), 170-88.

Shampoo is a cleaning aid for the hair and is counted among the foremost beauty products. Today's shampoo formulations are beyond the stage of pure cleaning of the hair. Additional benefits are expected, e.g., conditioning, smoothing of the hair surface, good health of hair, i.e., hair free of dandruff, dirt, grease and lice, and above all, its safety benefits are expected. In the present scenario, it seems improbable that herbal Shampoo, although better in performance and safer than the synthetic ones, will be popular with the consumers. Standardization of herbal formulation is essential in order to assess the quality, purity, safety and efficacy of the drug. The present research study deals with the standardization and evaluation of marketed Satreetha shampoo formulation from Navjeevan gramodyog. The standardization of this formulation, the organoleptic characters, physical properties, the various physico-chemical properties such as moisture content, total ash , total solid, surface tension, specific gravity, IR examination of non-volatile matter, test for ammonia, test for basic nitrogen compound, determination of water by toluene distillation, Libermann Burchard reaction were carried out. Heavy metal content study was also carried out to ascertain the quality, purity and safety of this herbal formulation.

18 ref

003982   Verma M K S;Kumaran V (Chemical Engineering Dep, Indian Institute of Science, Bangalore-560 012, Email: kumaran@chemeng.iisc.ernet.in) : Effect of ultra-fast mixing in a microchannel due to a soft wall on the room temperature synthesis of gold nanoparticles. Sadhana 2015, 40(3), 973-83.

Room-temperature synthesis of mono-dispersed gold nanoparticles, by the reduction of chlorauric acid (HAuCl₄) with tannic acid as the reducing and stabilizing agent, is carried out in a microchannel. The microchannel is fabricated with one soft wall, so that there is a spontaneous transition to turbulence, and thereby enhanced mixing, when the flow Reynolds number increases beyond a critical value. The objective of the study is to examine whether the nanoparticle size and polydisper-sity can be modified by enhancing the mixing in the microchannel device. The flow rates are varied in order to study nanoparticle formation both in laminar flow and in the chaotic flow after transition, and the molar ratio of the chlorauric acid to tannic acid is also varied to study the effect of molar ratio on nanoparticle size. The formation of gold nanoparticles is examined by UV-visual spectroscopy and the size distribution is determined using scanning electron microscopy. The synthesized nanoparticles size decreases from ≥6 nm to ≤4 nm when the molar ratio of chlorauric acid to tannic acid is increased from 1 to 20. It is found that there is no systematic variation of nanoparticle size with flow velocity, and the nanoparticle size is not altered when the flow changes from laminar to turbulent. However, the standard deviation of the size distribution decreases by about 30% after transition, indicating that the enhanced mixing results in uniformity of particle size.

6 illus, 45 ref