005078   Adeyeye E I;Adamu A S (Dep of Chem, Univ of Ado Ekiti P.M.B. 5363, Ado-Ekiti, Nigeria) : Chemical composition and food properties of Gymnarchus niloticus (Trunk fish). Biosci Biotechnol Res Asia 2005, 3(2), 265-72.

Dry samples of Gymnarchus niloticus (Trunk fish) were analysed for proximate, mineral and amino acid compositions as well as the food properties. The protein was high (72.89%), organic matter was high (91.07%) and available energy was also high (1.5 MJ/100g). The proportion of energy due to protein was 50.26%. The sample was low in Cu, Cd, Pb, Fe, Co and Cr but slightly high in Na, Ca, P, Mg and K. The total amino acid was 647.6 mg/g crude protein while the essential amino acid was 354.8 (or 54.79%). The amino acid scores ranged from 0.60-1.09 showing valine to be the limiting acid. The protein solubility was very low with pl of 1.2 at pH = 4 and the theoretical pl was pH 3.8. The absorption capacities were high for water and oil but low stabilities for foam and oil, bulk density was high (514.6 g/l). The results showed that Trunk fish is a good source of most parameters determined in the report.

7 tables, 58 ref

004071   Wadikar D D;Vasudish C R;Premavalli K S;Bawa A S (Defence Food Research Laboratory, , Siddarthanagar, Mysore-570 011, Email: dfrlmysore@sancharnet.in) : Effect of variety and processing on antinutrients in finger millet. J Fd Sci Technol 2006, 43(4), 370-3.

Phytic acid and tannin contents were estimated in 3 hilly region and seven base region finger millet (ragi) varieties in both raw and puffed form. The average phytate phosphorous was 224.6 and 194.9 mg% while average tannin content was 0.34 and 0.53% (as tannic acid) in hilly and base region coloured varieties, respectively. Puffing resulted in 21 to 50% reduction in phytic acid while the reduction in tannins was 3-18%. The extent of reduction of phytate and tannins during puffing was comparatively less in hilly varieties. Puffing improved the nutritional quality of ragi. The changes in phytin content between raw and puffed samples were significant (p<60>0.05) while those in tannins were non-significant(P<62>0.05).

2 tables, 32 ref

004070   Uma Chitra;Vimala V (Department of Clinical Nutrition and Dietetics, Kasturba Gandhi Degree and PG College for Women, Marredpally, Secunderabad-500 026, Email: umachitra7@yahoo.co.uk) : Efficacy of tricalcium phosphate on the storage quality of maida. J Fd Sci Technol 2006, 43(4), 388-90.

Effectiveness of tricalcium phosphate (TCP) as a pre-storage treatment for the protection of refined wheat flour (maida) against the attack of insects was studied. Treatment with TCP was effective in checking insect activity and associated deteriorative changes. Treating refined wheat flour (maida) with 2% TCP was as effective as 3% TCP in forestalling adverse storage changes and preventing insect infestation. As the period of storage increased, alcoholic acidity and fat acidity increased, A positive correlation between fat acidity and lipase activity was observed. The untreated sample had significantly higher acidity values because of insect infestation. Insect infestation hastened lipid breakdown in the untreated sample, resulting in decreased water absorption capacity and increased mixing time for attaining optimum dough consistency. Treating maida with TCP prevented insect infestation and thus adverse changes in dough formation. Acceptability trials conducted with stored maida showed that TCP did not have any adverse effect on sensory properties.

1 illus, 2 tables, 14 ref

004069   Sudhakar S G;Pandey M C;Manral M;Radhakrishna K;Bawa A S (Department ofs Freeze Drying and Animal Products Technology, Defence F, , Siddharthanagar, Mysore-570 011, Email: dfrlmysore@sancharnet.in) : Effect of enrobing with carboxy methyl cellulose or hydroxy propyl methyl cellulose in corn or gram flour on moisture and fat content of chicken during frying. J Fd Sci Technol 2006, 43(4), 377-81.

Deep-fat frying of chicken was carried out at 180°C for 10 min to determine the effect of enrobing on moisture and fat contents. Chicken pieces of 50-60 g were mixed with seasonings and salt and enrobed with corn flour (CF)/gram flour (GF) separately at 2.5% (w/w) along with various levels of hydroxy propyl methyl cellulose (HPMC/carboxy methyl cellulose (CMC) (0.1, 0.3 and 0.5%). The effect on moisture and fat content was recorded at 0, 2, 4, 6, 8 and 10 min of frying. The enrobing and frying time had a significant effect on moisture and fat contents of chicken pieces over the entire range of battering formulations. Sensory evaluation showed that enrobing with CF/GF containing 0.5% HPMC/CMC was most acceptable. Enrobing increased the moisture content up to 42.6% while fat uptake was reduced to 32%.

9 illus, 2 tables, 17 ref

004068   Sodhi N S;Narpinder Singh;Komal (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143 005, Email: navdeep_fst@yahoo.co.in) : Osmotic dehydration kinetics of carrots. J Fd Sci Technol 2006, 43(4), 374-6.

Carrot slices were osomo-dehydrated using sucrose, glucose and salt and the effects of immersion temperature, solute concentration and immersion duration on water loss (WL) and solid gain of carrot slices were observed. The regression analysis was carried out to develop mathematical models for WL and solid gain of carrot slices during osmotic dehydration (OD). The developed models (R2 <62>96.0%) can be used for predicting WL and solid gain during OD of carrot slices. These models can also be used to determine the OD time in getting the desired level of sucrose, glucose or salt content in carrot slices.

3 illus, 2 tables, 12 ref

004067   Singh K K;Reddy B S (NO, Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal-462 038, Email: kksingh@ciae.res.in) : Measurement of mechanical properties of sweet orange. J Fd Sci Technol 2006, 43(4), 442-5.

Mechanical properties of sweet orange (Citrus sinensis) were determined with respect to storage period under ambient and refrigerated conditions. Peel tensile strength and cutting energy decreased with storage period in ambient and refrigerated conditions. The firmness of sweet orange decreased from 109.6 to 65.4 N and 135.0 to 81.9 N under ambient and refrigerated conditions, respectively. Puncture force of the fruit increased from 36.9 to 55.1 N and 31.7 to 46.5 N under ambient and refrigerated conditions, respectively. Peak cutting force and total cutting energy of whole sweet orange increased from 136.1 to 163.3 N and 3.79 to 4.83 J, respectively under ambient conditions, and from 135.4 to 160.7 N and 3.78 to 4.65 J, respectively, under refrigerated conditions.

5 tables, 12 ref

004066   Singh D S;Garg S K;Mohan Singh;Goyal N (Department of Post-harvest Process and Food Engineering, College of Agriculture Engineering, Jawaharlal Nehru Krishi Vishwa Vid, Jabalpur-482 004, Email: dayassingh2002@yahoo.co.in) : Effect of major processing parameters on the quality of extrudates made out of soy kodo blends. J Fd Sci Technol 2006, 43(4), 434-7.

Extruded products from soybean (Glycine max L.) and kodo (Paspalum scorbiculatum) (SK) blends were prepared on a twin-screw extruder. The physical properties of the extrudates were studied at 15, 20 and 25% (wb) moisture and at 75, 85, and 95°C temperatures with 10, 15, 20, 25 and 30% blending levels. The breaking strength test and crispiness test were performed to assess the textural properties of the extrudates. The mass flow rate, average diameter, sectional expansion index (SEI), volumetric expansion index (VEI), longitudinal expansion index (LEI) and density along with textural analysis of the extrudates prepared out of SK blends showed that the best quality extrudates were obtained at 85°C barrel temperature, 15% moisture content of feed, 20% blending ratio followed by 15% moisture content of feed, 10% blending ratio and 95°C barrel temperature.

6 illus, 1 table, 10 ref

004065   Sharma P C;Sophia L;Vaidya D;Guleria S P S (Department of Post harvest Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni-Solan-173 230, Email: pcsharma2yahoo.co.in) : Utilization of hard shelled walnuts for extraction of kernel oil. J Fd Sci Technol 2006, 43(4), 394-8.

Sutability for utilization of hard shelled walnuts (Juglans regia L.) found in Himachal Pradesh was evaluated for kernel oil extraction at semi-commercial scale. Mean nut weight in medium and hard-shelled walnuts ranged from 9.6 to 13.3 g and 9.5 to 23.5 g, respectively. The respective hardness values of 0.39 to 0.65 KN and 0.80 to 3.16 KN were observed for medium and hard shelled walnuts, respectively. Though, kernel recovery in hard shelled nuts was low (20.3-39.3%) as compared to medium shelled nuts (29.0-46.0%) yet the kernel oil yield in both types of nuts was almost the same (62.0-70.7%). Use of mechanical decorticator was found optimum with crushing capacity of 13.2-16.7 kg/h as against manual crushing of only 2 to 5.8 kg/h. Dipping crushed nuts in 7.5% salt solution (specific gravity 1.059) and collecting the floated kernels, resulted in good kernel separation (78.0-88.7%), while shells sank at the bottom of the solution. Use of oil expeller was optimized for operation at semi-commercial scale with an oil yield of 58.3-62.5%. The quality of oil from both medium and hard shelled walnuts were within the minimum specifications prescribed under English Walnut Oil Standards. On the basis of lipid profiling, the extracted oil contained appreciably higher proportion of unsaturated fatty acids consisting of oleic (31.0%), linoleic (45.6%) and linolenic acid (15.9%), thus exhibiting good nutritional and pharmaceutical significance.

6 tables, 14 ref

004064   Sharma G K;Semwal A D;Mahesh C;Bawa A S (Defence Food Research Laboratory, , Mysore-570 011, Email: gksdfrl@yahoo.co.in) : Effect of antioxygenic salt on the shelf life of deep fat fried cashew kernel under vacuum packaging. J Fd Sci Technol 2006, 43(4), 417-19.

Studies were undertaken to enhance the shelf-life of deep-fat fried cashew kernels, using antioxygenic salt and vacuum packing. During storage, the changes in chemical parameters like peroxide value (PV), free fatty acid (FFA) content, thiobarbituric acid (TBA) value, total carbonyls (TC) and fatty acid profile were monitored and correlated to the sensory scores. Strong correlation (r<62>0.8) was found between chemical parameters and overall acceptability score. Vacuum packing of fried cashew kernels treated with antioxygenic salt extended the shelf-life and acceptability upto one year irrespective of frying medium under ambient temperatures.

2 tables, 15 ref

004063   Sharma G K;Padmashree A;Roopa N;Bawa A S (Defence Food Research Laboratory, , Siddarthanagar, Mysore-570 011, Email: gksdfrl@yahoo.co.in) : Storage stability of protein rich compressed bar. J Fd Sci Technol 2006, 43(4), 404-6.

Protein rich compressed bar was prepared using Carwar hydraulic press and wrapped in skin tight cellophane followed by packing in paper-aluminium-foil polyethylene film. Proximate composition, mineral content as well as changes in peroxide value (PV), free fatty acid (FFA) value, thiobarbituric acid (TBA) value, browning and sensory parameters during storage at ambient (14-35°C) and 37°C temperatures were determined. The chemical parameters and overall acceptability scores were linearly correlated. Correlation co-efficient (r≥0.91) was higher at 37°C compared to those stored at ambient conditions (r≥0.79). The product was stable and acceptable for 14 and 10 months at ambient and 37°C, respectively.

3 tables, 13 ref

004062   Sandeep Kumar;Singh H B (Raw Materials Herbarium and Museum, National Institute of Science Communication and Information Resources,, Dr. K. S. Krishnan Marg, New Delhi-110 012, Email: hbs@niscair.res.in) : Acokanthera oppositifolia-an ornamental poisonous plant. Nat Prod Radiance 2006, 5(2), 124.

Out of total five species of Acokanthera G. Don, two South and East African species, Acokanthera oblongifolia (Hochst.) Codd. and A. oppositifolia (Lam.) Codd are grown as ornamental shrub or small trees in Indian gardens. The flowers are sweet scented and fruits are attractive like black plum but whole plant is highly poisonous. Reports medicinal and poisonous properties of latter species and suggest not growing this species in school permises of public places.

1 illus, 8 ref

004061   Sagar V R;Rajesh Kumar (Division of Post-harvest Technology, Indian Agricultural Research Institute, New Delhi-110 012, Email: vidyaram_sagar@yahoo.com) : Preparation and storage study of ready-to-eat dehydrated gooseberry (aonla) shreds. J Fd Sci Technol 2006, 43(4), 349-52.

Study was undertaken to prepare best quality of ready-to-eat dehydrated gooseberry (Phyllanthus embilica) (aonla) shreds which are light in weight and can be eaten as such without any prior preparation. The aonla shreds can be prepared by blanching aonla fruits in boiling water for 10 min followed by cooling in cold water to separate the segments easily and converted into shreds using a shredding machine (vegetable slicer). The shreds were pretreated with I 70°Brix hot (85°C) sugar solution for 5 min and soaked overnight in the same solution. Then shreds were drained and dehydrated in cabinet drier at a temperature of 58-60°C upto 5% moisture level. The addition of sugar to the shreds before drying improved the solid content and chewing characteristics. Among the packaging materials, 200 gauge HDPE was most suitable for retaining better quality in respect of colour, flavour, texture and overall quality of the shreds for 4 months at room temperature and 6 months at low temperature (7.0+2°C) followed by 400 gauge LDPE and 150 gauge PP pouches during the storage.

2 illus, 4 tables, 14 ref

004060   Ramulu P;Udayasekhararao P (Division of Food Chemistry, National Institute of Nutrition, Indian Council of Medical Research, J, Hyderabad-500 007, Email: p_ramulu2001@yahoo.co.in) : Total insoluble and soluble dietary fiber contents of roots, tubers, vegetables, oilseeds, spices and condiments. J Fd Sci Technol 2006, 43(4), 399-403.

Among roots and tubers, total dietary fiber (TDF) was high (4.4%) in carrot while insoluble dietary fiber (IDF) was high (3.2%) in yam. The soluble dietary fiber (SDF) was 0.5% in radish and 1.4% in carrot. In vegetables, TDF was high (8.9%) in lablab bean, whereas IDF was high (7.2%) in green pea. The SDF was 0.3% in keera and 2.1% in lablab bean. SDF as % of TDF ranged from 20 to 40 in vegetables except banana pith (7.2%) and capsicum (9.1%), while kovai had maximum (40%). Among oilseeds, the TDF, IDF and SDF were high (23.0, 17.9 and 5.1%, respectively) in soybean. The SDF as % of TDF was low (6.6) in fresh coconut and high (25.0) in mustard, but all the oilseeds had 20 and above. In spices, TDF was high (48.6%) in fenugreek while IDF was high (44.6%) in cinnamon and SDF was 20.0% in fenugreek. The SDF as % of TDF was 7.1 in Bishop's weed or Ajwan (omum) and 49.0% in garlic. Results indicated that foods such as carrot, sweet potato, cauliflower, kovai, mustard, soybean, garlic, poppy, anise and fenugreek seeds were rich in SDF, the component of TDF responsible for health benefits. The TDF values were significantly (p<60>0.01) higher than the respective crude fiber values.

6 tables, 25 ref

004059   Pavithra M B;Pratape V M;Sashikala V B; Narasimha H V (Department of Grain Science and Technology, CFTRI, , Mysore-570 020) : Effect of processing on functional properties and product making quality of horse gram flour. J Fd Sci Technol 2006, 43(4), 430-3.

Horse gram (Dolichos biflorus) was processed and its effect on functional properties of flour was studied. Toasting (T), microwave cooking (MW) and germination (GR) treatments revealed that T and MW showed adverse effect on functional properties of flour (85% increase in water absorption, 47% decrease in flour solubility and 36-68% loss in foaming capacity) which resulted in poor dough characteristics and viscosity behaviour of slurry indicating unsuitability of these pretreatments for good product. GR did not alter the functional properties significantly and improved the product quality, A mixture of raw and T flour gave better quality papad while GR flour with 50% chickpea flour gave better boondi than the respective control horse gram sample.

4 tables, 14 ref

004058   Pattnaik P;Srivastav A (Virology Div, Defence Research and Development Establishment, Jhansi R, , Gwalior-474 002, Email: p.pat@rediffmail.com) : Surface plasmon resonance - applications in food science research. J Fd Sci Technol 2006, 43(4), 329-36.

Surface plasmon resonance (SPR) is a charge-density oscillation that may exist at the interface of two media. The charge density wave is associated with electromagnetic waves, the field vectors of which reach their maxima at the interface and decay evanescently into both media. The resonance wavelength can be determined very precisely by measuring the light reflected by a metal surface. SPR based technology measures the change of the angle of the reflected light as a function of change of density of medium against time. During last decade there has been significant progress in the development of SPR based analytical techniques for evaluation of contaminants, additives, biologicals, bioactive components in foods and high- and low-affinity small molecule interactions in foods. SPR technology and its applications in relation to food analysis and food science research has been described which has brought significant change in the methodology, analysis, interpretation and application of the SPR technology.

^iia3 illus, 1 table, 51 ref

004057   Olorunfemi D I;Decde A P O;Idu M (Department of Botany, University of Benin, PMB 1154, Benin City, Nigeria, Email: mcdonald@uniben.edu) : Production of fermented cereal powders. Nat Prod Radiance 2006, 5(2), 90-4.

The white and yellow varieties of maize (Zea mays Linn.), millet [Pennisetum typhoides (Burm.f.) Stapf & C.E. Hubbard] and sorghum [Sorghum bicolor (Linn.) Moench] were used to produce durable and storable dry powders using a fluidized drying technique at 70°C for 40 minutes. The powders were blended with fruit extracts essentially to provide flavours. Microbial counts of the powders indicated presence of scanty growth of non-pathogenic colonies and these were significantly lower than data obtained for locally prepared wet pastes. The proximate composition of the dry powdery products obtained from the cereals did not change significantly after a shelf-life of 12 months. The relative advantages of the products over the wet pastes are discussed.

2 illus, 3 tables, 4 ref

004056   Mangalika U L P;Arora S;Sharma G S;Kanawjia S K;Tomer S K (Division of Chemistry, National Dairy Research Institute, Karnal-132 001, Email: sumitak123@yahoo.com) : Textural and structural properties of coconut cream filled gouda cheese during ripening. J Fd Sci Technol 2006, 43(4), 361-5.

Coconut cream filled Gouda cheese was prepared from cow skim milk and coconut cream. The changes in the textural characteristics of Gouda cheese during ripening were measured in terms of hardness, cohesiveness, springiness, gumminess and chewiness. The hardness, cohesiveness, gumminess and chewiness values of both cheeses increased to a maximum at 1 month of ripening. However, after 1 month both cheeses exhibited a decrease in the values and reached their minimum at 4 months of ripening. Springiness reduced consistently with the progress of ripening in both the cheeses. Hardness, gumminess, springiness and chewiness were higher in filled cheese as compared to control cheese throughout the ripening period. Cohesiveness was lower in filled cheese as compared to control cheese throughout the ripening period. As evident from SEM, filled Gouda cheese (fresh) had a corpuscular. Casein particles had smooth surfaces and maintained their integrity. They also exhibited least tendency to form clusters. In control cheese (fresh) the casein micelles were in the form of bigger clusters. There was a distinct tendency of aggregation of casein micelles in control. Surface of the casein particles was rugged and uneven. In ripened filled cheese, microstructure was porous 3-dimensional structure due to a networking of casein micelles alternating with small pockets. In ripened control cheese, casein micelles aggregated to form larger clumps with fewer pockets of larger size as compared to filled cheese. Hence, each of the two systems used for the preparation of cheese resulted in distinct type of microstructure in the finished product.

8 illus, 1 table, 16 ref

004055   Mangalika U L P;Arora S;Sharma G S;Kanawjia S K (Division of Chemistry, National Dairy Research Institute, Karnal-132 001, Email: sumitak123@yahoo.com) : Compositional and sensory profile of coconut cream filled Gouda cheese. J Fd Sci Technol 2006, 43(4), 357-60.

Coconut cream filled Gouda cheese was prepared from cow skim milk and coconut cream. The product was evaluated for compositional and sensory attributes. Yield of filled cheese was slightly higher (12.6 kg) than that of control (12.3 kg). The moisture and moisture in fat free solids in control cheese were significantly lower than that of filled cheese. The fat content in control cheese (28.4%) was significantly higher as compared to filled cheese (27.7%). However, the FDM in filled cheese (50.3%) was significantly higher than that of control (50.1%). There were no significant differences in protein and lactose contents between these two cheeses. Salt and salt in moisture contents of filled cheese (2.0%, 4.4%) were significantly higher than in control cheese (1.8%, 4.1%). There was no significant difference in total solid recovery between control (56.8%) and filled cheese (56.4%). The score for flavour was in normal to good range, while colour ranged between good to very good range for both cheeses after 4 months of ripening. Filled cheese was found to have coconut flavour in early stages of ripening which was masked as the ripening progressed. The body and texture scores were slightly higher in filled cheese than in control when ripened. Hence, filled Gouda cheese with an acceptable quality could be prepared from skim milk and coconut cream which will help manufacturers of imitation cheese to achieve nutritional, textural and economic benefits.

2 tables, 35 ref

004054   Kumar N;Sahoo J (Department of Livestock Products Technology, Punjab Agricultural University, Ludhiana-141 004, Email: sahoo_j1203@yahoo.com) : Use of sodium alginate as fat replacer in development of low fat chevon loaves. J Fd Sci Technol 2006, 43(4), 410-12.

Determined the level of fat replacer sodium alginate (SAL) while developing low-fat cooked chevon loaves (CCL). In general, incorporation of SAL significantly (p<60>0.05) increased emulsion stability (ES) and water holding capacity (WHC) of meat emulsion with highest values at 1 and 0.25% SAL levels, respectively. The CCL containing 0.25% SAL showed higher pH, a significant increase in cooking yield (CY), W-B shear force value, flavour and texture scores and a marginal increase in colour and appearance and juiciness scores with highest overall palatability score as compared to other SAL levels. SAL level of 0.25% was found preferable to develop low-fat CCL with better sensory quality.

3 tables, 21 ref

004053   Khatkar B S (Department of Food Technology, Guru Jambheshwar University, Hisar-125 001, Email: bskhatkar@yahoo.co.in) : Effects of high Mr glutenin subunits on dynamic rheological properties and bread making qualities of wheat gluten. J Fd Sci Technol 2006, 43(4), 382-7.

Controlled stress rheometry (CSR) revealed that both the quantity and composition of glutenin polypeptides are important determinants of elasticity of wheat gluten. Null alleles at Glu-Al and subunits 2+12 at the Glu-Dl locus were found to be associated with low elastic modulus (G') values of glutens. The presence of subunits 2* in cultivars containing subunits 2+12 or 3+12 increased G' substantially. Cultivars having subunits 2* or 1 at the Glu-Al and subunits pair 5+10 at the Glu-Dl demonstrated the highest G' value of the gluten. The relative quantities of high Mr glutenin subunits showed a second degree polynomial relationship with G' value and loaf volume data of glutens, explaining 74 and 73% of the variation in the elastic character and breadmaking quality of glutens, respectively. Similarly, high to low Mr glutenin subunits ratio showed a significant direct relationship with gluten G' values, again emphasising the importance of high Mr subunits for elastic character of the gluten.

9 illus, 1 table, 34 ref

004052   Kaleemullah S;Kailappan R (Department of Agricultural Engineering, SV Agricultural College, Tirupati-517 502, Email: drkaleems@yahoo.co.in) : Drying kinetics of chillies in deep bed dryer. J Fd Sci Technol 2006, 43(4), 420-4.

Drying characteristics of red chilli in different layers of deep-bed dryer (DBD) at 55°C were studied. It took 20, 21 and 23 h to dry chilli in bottom, middle and top layers (5 cm thick each) of DBD, respectively from its initial moisture content of around 310% d.b. to the final moisture content of around 10.5% d.b. at 55°C of drying air temperature. The average capsaicin content and red colour value (a*) of dried chilli increased from 0.47 to 0.57% and 18.7 to 23.3, respectively as the drying front of chilli moved from bottom to top layer of DBD. The Kaleemullah and Page models can be used to predict the moisture ratio of chilli at different layers of DBD. The effective moisture diffusivity (D_eff of chilli decreased from 1.8286x10^-5 to 1.5231xl0^-5 m²/h as the drying front moved from bottom to top layer.

6 illus, 6 tables, 16 ref

004051   Jagadeesh B H;Prabha T N;Srinivasan K (Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore-570020, Email: ksri@sancharnet.in) : Multiple forms of Beta-hexosaminidase in ripening tomato (Lycopersicum esculantum L.). Indian J Pl Physiol 2006, 11(1), 13-19.

Specific activity of β-hexosaminidase in tomato fruits increased during ripening with a peak at climacteric stage. The enzyme was purified from climacteric fruit for studying its properties. Two major isoforms (I and II) of β-hexosaminidase were separated by ion-exchange chromatography on DEAE-Sephadex A-50, with a percent abundance of 57 and 37, respectively, a third one being very minor. The isoforms I and II of β-hexosaminidase were individually subjected to gel permeation chromatography on Sephadex G-200 followed by PAGE. The pH optimum was 5.0 and 4.6 for isoforms -I and -II, respectively. The temperature optimum was 47°C for isoform I, which had a thermostability of 72% at 57°C for 15 min. Isoform II displayed a temperature optimum of 47 - 57°C, with a thermostability of 100% under similar conditions. Both the isoforms of β-hexosaminidase were inhibited by Hg²⁺, Zn²⁺ and Cu²⁺. The Km values for p-nitrophenyl-p-N-acetyl glucosaminopyranoside were 1.6 and 1.1mM, and molecular weights were <62> 94 & 64 kDa, respectively, for the isoforms -I and -II.

4 illus, 4 tables, 19 ref

004050   Himanish Das;Jayaraman S;Naika M;Bawa A S (Defence Food Research Laboratory, , Siddharthanagar, Mysore-570 011, Email: himani1970@rediffmail.com) : Effect of chemical contaminants on preservation of milk - a comparative study. J Fd Sci Technol 2006, 43(4), 425-9.

Raw liquid milk with specific gravity 1.017±0.010, titratable acidity 0.084±0.008 and pH 6.78±0.063 was treated with different levels of formaldehyde, hydrogen peroxide, boric acid, nisin, oxytetracycline hydrochloride to study their efficacy for its preservation in sterilised glass containers at ambient (27±4°C) and chill (7±2°C) temperatures. The treatments gave varying shelf life, physico-chemical, microbiological and sensory values. Sensory data showed that milk samples were acceptable upto 100, 100, 2500, 100 and 500 ppm levels of formaldehyde, hydrogen peroxide, boric acid, nisin and oxytetracycline hydrochloride, respectively. Treatments with formaldehyde (50 and 100 ppm), hydrogen peroxide (50 and 100 ppm), boric acid (1000 and 2500 ppm), nisin (50 and 100 ppm) and oxytetracycline hydrochloride (50 and 100 ppb) extended the shelf-life of milk from about 7 and 43 h for control to about 46 and 260, 42 and 119, 41 and 241, 20 and 100 and 21 and 100 h at ambient and chill temperatures, respectively.

1 illus, 6 tables, 20 ref

004049   Fischer A B (NO, Institute of Hygiene and Environmental Medicine, Justus-Liebig-Univers, Germany, Email: Anna.B.Fischer@dig-giessen.de) : Heavy metals in the food chain-lead, cadmium and mercury in foodstuff and population exposures. Proc Indian Natn Sci Acad-Pt B 2005, 71(3-4), 109-43.

Knowledge on lead, cadmium and mercury in the food chain is reviewed and data from the recent literature on the levels in food items and the average daily intakes in different countries are reported. Special consideration is given to their correlations with environmental factors and with the concentrations in blood, urine and other indicators of metal exposure or body burden. The toxicology of the heavy metals is reviewed briefly as far as it is relevant to exposures in the environmental context. In order to avoid hazardous human exposure through food, national and international scientific and political bodies have issued regulations for heavy metal contents in different food items and for tolerable weekly intakes. Recently also reference values have been set and recommendations on safe metal concentrations (Pb, Cd and Hg) in human body fluids or tissues (human biomonitoring values) have been proposed.

11 tables, 254 ref

004048   Devaraju B;Mushtari Begum J;Shemshed Begum; Vidhya K (Department of Foods and Nutrition, University of Agriculture Sciences, Bangalore-560 065, Email: devu_maruthi@rediffmail.com) : Effect of temperature on physical properties of pasta from finger millet composite flour. J Fd Sci Technol 2006, 43(4), 341-3.

Pasta with finger millet (Eleusine coracana) composite flour were formulated with 50% of finger millet flour (FMF)/refined finger millet flour (RFMF), 40% refined wheat flour (RWF), 10% defatted soy flour (DSF)/whey protein concentrate (WPC), using cold as well as hot water for dough preparation. Pasta with finger millet composite flour were extracted in dolly pasta machine. Pasta prepared from FMF+RWF+DSF had maximum length and width, the bulk density and hydration index were highest in pasta prepared from FMF+RWF+WPC. The weight of 100 pasta was maximum for control (refined wheat flour). Hydration capacity, swelling capacity and swelling index were highest for FMF+RWF+WPC blend. Thus, there is significant difference between water temperature and physical properties of past prepared from composite flour and control.

1 table, 9 ref

004047   Das Gupta D K ;Ramesh Babu D;Bawa A S (Fruits and Vegetables Technology Discipline, Defence Food Research La, , Mysore-570 011, Email: dfrlmysore@sancharnet.in) : Effect of pre fry drying on the quality of fried banana chips. J Fd Sci Technol 2006, 43(4), 353-6.

Sliced 'Nendran' banana of 2.4 mm thickness was dried in a cabinet drier at 60°C for 60 min and after every 15 min the samples were drawn and fried in coconut oil at 150°C for 5 min. Increase in the pre-drying time resulted in a considerable reduction in moisture as well as oil content of fried banana chips as compared to control (without drying). Percentage reduction in equilibrium oil content (EOC) was found to be 31.0 after 60 min of drying. During the same period breaking strength of chips increased from 3.58 N (without drying) to 6.30 N. Kinetic parameters revealed that the rate constants for moisture reduction (K_x) and oil uptake (K_y) had a decreasing trend. Chips fried without any pre-drying were organoleptically better accepted than those fried after treatment. The product with pre-drying treatment had lower 'L' values and higher 'a' values indicating greater browning.

6 illus, 1 table, 24 ref

004046   Chourasia M K;Maji P;Goswami T K;Baskey A (Faculty of Agricultural Engineering, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nodia-741 252, Email: tkg@agfe.iitkgp.ernet.in) : Cool down characteristics of potatoes in commercial cold store. J Fd Sci Technol 2006, 43(4), 366-9.

Temperature dynamics of potatoes within the stack in a commercial cold store was studied during cool-down period and cooling rates were also predicted. Temperature of potatoes dropped at a very fast rate during initial days of cooling and achieved the steady state in about 30 days. Also, the temperature of potato and its surrounding air inside the bag kept in a stack was found to be very close to each other during transient cooling. Cooling rate of potatoes within the mass of the stack was very much irregular in nature and three distinct trends in cooling rates were observed. The estimated sensible product's cooling load was found to follow the trend of cooling rate. Maximum refrigeration load due to product sensible cooling was 248.7 W/ton. Potatoes released a total of about 73.912 kJ/kg of sensible heat during the cool-down period of 30 days.

7 illus, 1 table, 12 ref

004045   Biswas A K;Kondaiah N;Anjaneyulu A S R (Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly-243 122, Email: drashim78@rediffmail.com) : Effect of spice mix and curry leaf (Murraya koenigii) powder on the quality of raw meat and precooked chicken patties during refrigeration storage. J Fd Sci Technol 2006, 43(4), 438-41.

The pH of raw meat decreased significantly (p<60>0.05) after 3 days of refrigeration storage, whereas the variation occurred in cooked patties after 7 days. But no significant differences were found among treated and control samples. The lipid oxidation was effectively inhibited in both raw and cooked samples treated with spice mix (SM) and curry leaf powder (CLP). CLP had potent antioxidative effect in raw meat than cooked patties as determined by distillation and extraction methods. However, SM and CLP had no significant (p<62>0.05) effect when used as antimicrobials in chicken meat.

4 illus, 3 tables, 20 ref

004044   Belewu M A;Belewu K Y;Olatunji S A (Department of Animal Production, University of Ilorin, Ilorin, Kwara State, Nigeria, Email: milkyinka@yahoo.com) : Soy-coconut yoghurt: preparation, compositional and organoleptic qualities. Biosci Res Bull 2005, 21(2), 129-37.

Preparation of Soy-Coconut yoghurt was described and the quality compared with that of yoghurt made from cow milk. The mixture of Soy milk and Coconut milk at various levels (70% Soy milk plus 30% Coconut milk (B), 60% Soy milk plus 40% Coconut milk (C) and 50% Soy milk plus 50% Coconut milk (D)) resulted in a product which was rated excellent in flavour, texture, colour and overall acceptability. The proximate composition of the Soy-Coconut yoghurt was significantly superior (P<60>0.05) to that made from cow milk only (A,) (CP, Total solids, Lactose). The fat content of the Soy-Coconut yoghurt was thrice that of the control (A) while the Solids not fat content was significantly higher in treatment D followed closely by Treatment C and the least was recorded for Treatments A and B. Production of yoghurt from Soy milk and Coconut milk resulted in better economic of production. Treatment D with 50% Soy milk and 50% Coconut milk had the best cost effective and increased profitability because Soy beans and Coconut were much cheaper than Cow milk as ingredients for yoghurt production. The results showed no significant difference between Treatments A (control) and the Soy-Coconut yoghurt (Treatments B-D). The study revealed and ensured sustainable milk and milk products in Africa in general and Nigeria in particular while the nutritional and therapeutic effects of yoghurt will be achieved in solving the problem of calorie: protein intake.

5 tables, 24 ref

004043   Azizi M H;Rajabzadeh N;Golshantafti A (Department of Food Science and Technology, College of Agriculture, Tarbiat Modarres University, Tehran, Iran, Email: mhazizitm@yahoo.com) : Criteria for evaluating flour and dough in the production of flat bread. J Fd Sci Technol 2006, 43(4), 413-16.

To determine the important qualitative evaluations and introduce proper flour for flat breads (Barbari and Lavash), six samples of Setareh flour (extraction rate of 80-82) and 4 samples of Sabusgerefteh flour (extraction rate of 84-86) were investigated. Doughs made from 10 flours were baked. Sensory evaluation of breads were done by panelists. Results showed that No. 2 and No. 5 of Setareh flours (with baking absorption of 74 and 75%) and No. 4 of Sabusgerefteh flour (with baking absorption of 75%) which had high protein content, wet gluten and sedimentation values, produced high quality Barbari and Lavash breads. In breads, correlation between particle size and qualitative value was positive and significant, so also quality improved with increasing particle size. Therefore, protein content, baking absorption, sedimentation value and particle size of Barbari and Lavash flours were understood as determining factors for selection of flour usable for bread. Rheological properties of Lavash and Barbari dough showed that a special Farinograph lines of 280 and 330 BU were convenient for evaluation of dough as against 500 BU standard line.

7 tables, 14 ref

004042   Ayesha F;Viswanath P (Food Safety and Analytical Quality Control Laboratory, Central Food Te, , Mysore-570 020, Email: premavis@yahoo.co.in) : Byssochlamys spp in sugarcane juice and its significance. J Fd Sci Technol 2006, 43(4), 407-9.

Sugarcane (Saccharum officinarum) juice is a popular tropical drink. During standardization of aseptic processing conditions of sugarcane juice, a breakdown in the processing plant resulted in underprocessed juice tetrapaks. Thermostable molds belonging to Byssochlamys spp, identified as B. nivea and B. fulva were isolated from these samples. The mycotoxin patulin was absent in all the contaminated sugarcane juice tetrapaks. However, sugarcane juice supported the growth of B. nivea, B. fulva and a standard strain of B. nivea (MTCC-1992). The elaboration of patulin in sugarcane juice inoculated with B. nivea (MTCC-1992) was confirmed by HPLC. Patulin production was higher in sugarcane juice (669 ng/ml) than in Czapek Dox medium (121 ng/ml) at 20°C. Incubation at 20°C was more conducive than at 35°C for patulin production. The study showed that the toxigenic B. nivea is capable of elaborating patulin at lower temperature in sugarcane juice.

1 illus, 2 tables, 8 ref

004041   Amin M;Raut A D;Sathe S J;Kapadnis B P (Department of Microbiology, University of Pune, Pune-411 007, Email: bpkap@unipune.ernet.in) : Synergistic antimicrobial interaction of shallot extract with sodium benzoate and its food preservation potential. J Fd Sci Technol 2006, 43(4), 344-8.

Minimum inhibitory concentration of crude shallot extract (CSE) for Bacillus cereus, Escherichia coli, Salmonella typhi, Salmonella paratyphi, Slaphylococcus aureus, Aspergillus fumigatus, Asp. niger, Asp. flavus and Fusarium oxysporum, was found to be 100, 400, 800, 800, 400, 800, 400, 800 and 200 μg/ml, respectively whereas minimum inhibitory concentration of partially purified shallot extract (PPSE) for these microorganisms was 2, 2, 3, 3, 4, 3, 2, 3 and 2 μg/ml, respectively. There was significant decrease in potency of PPSE and was comparable with that of sodium benzoate. Effect of PPSE on growth of food-borne fungal pathogens on solid media incorporating food products like milk, tomato juice, pineapple juice or wheat flour was evaluated. There was 100% inhibition of all food-borne fungi by 0.1% PPSE in presence of sodium benzoate, which corresponded to that of 0.2% of PPSE. This indicates synergistic antimicrobial interaction of SE with sodium benzoate. Therefore, the PPSE extract can be a potent food preservative as it inhibits growth of food-borne microbes as well as minimizes use of chemical food preservatives.

9 illus, 4 tables, 19 ref

003039   Vaish A K;Singh S D;Minj R K;Humane M M (NO, Natn Metall Lab, Jamshedpur-831 007) : Indian ilmenite for commercial production of titanium sponge by carbo chlorination process. J Metall Mater Sci 2005, 47(4), 223-7.

Titanium being a strategic metal finds wide application in aerospace and defence. Its alloys are used in the form of sheets and tubes for cryogenic and marine applications. India's titanium bearing heavy mineral sands constitute one of the largest resources in the world. Currently there is no commercial production of titanium sponge in the country and its entire requirement is met by imports. The proposed carbo-chlorination process comprises of (i) smelting of ilmenite to produce high titania slag through DC arc smelting in the first stage and (ii) chlorination of titania slag to titanium tetrachloride followed by its reduction to produce titanium sponge in the second stage. The need of the hour is to exploit large reserves of Indian ilmenite for producing titanium sponge on commercial scale.

^ssc6 illus, 1 table, 4 ref

003038   Shalk A A;Pal S;Jha R (NO, Usha Martin Limited Usha Alloys and Steel Limited, Ghamharia (P.O), Adityapur Industrial Area, Jamshedpur-832 108, Email: skazees@rediffmail.com) : Briquetting: a new approach to recycle the waste iron-bearing materials generated in steel plant. J Metall Mater Sci 2005, 47(4), 199-206.

Recycling of the waste iron-bearing materials become more and more important due to environmental as well as economical reasons and one of the ways to recycle this waste is by agglomeration technique i.e. Briquetting. The efforts has been made to study the properties of bentonite bonded briquettes for charging in MBF were prepared using various iron bearing materials generated in the Usha Martin Limited at room temperature and when subjected to high temperature reduction. In this study the effect of various processing parameters on the properties e.g. degree of reduction, degree of swelling, cold crushing strength (CCS) on the bentonite-bonded briquettes has been studied. Green briquettes were shown the strength of 113 kg CCS at room temperature and reduced to 25.3 kg CCS when heated to 1000°C under reducing conditions. The strength loss may be due to loss of binder between the iron particles during heating, swelling and pores formation in the briquettes. It was also observed that the strength increased to 61 kg CCS when the briquettes were subjected to 1200°C. Highest strength of 139 kg CCS was obtained when the reduced briquettes were given to 60-min sinter time at 1200°C. This behavior is may be due to fusion of iron whiskers and formation of eutectic slag bond between newly formed iron grains.

5 illus, 3 tables, 19 ref

003037   Saxena G;Agrawal M;Baroth A;Bhatnagar P (P.G. Dep of Hom Sci, Univ of Raj, Jaipur-302 004) : Pesticide residues in the milk of Jaipur city. J Ecophysiol occup Hlth 2005, 5(1-2), 77-9.

Milk samples analysed were procured from the Government dairy, private dairies located in different areas of Jaipur city and vendors coming to Jaipur from nearby places. Organochlorine pesticide (OCPs) residues were estimated in samples. The results revealed that the amount of organochlorine pesticides present in milk samples collected from different sources was lower than the earlier study but higher than the permissible limit.

1 table, 6 ref

003036   Pratap Chandran P K;Saravanan R; Renganarayanan S (NO, Shri Andal Alagar Coll of Engng 6,G.S.T. Rd, Mamandur-603 111) : Effect of direct thermal pre-treatment on anaerobic digestion of municipal solid wastes. Asian J Microbiol Biotechnol envir Sci 2005, 7(4), 779-84.

Organic content in segregated municipal solid wastes makes it a potential source of renewable energy by the Anaerobic Digestion route. One of the major constraints is the large residence time involved. Steam Digestion (Direct thermal pre-treatment) followed by Anaerobic Digestion could be a novel way to harness the Bio-Energy in solid wastes more efficiently and economically. The bio-degradability of the waste increases after the Steam Digestion due to the breaking up of large molecules and also due to the changes in internal composition. In the study an attempt has been made to optimize parameters for Anaerobic Digestion after subjecting the waste to Steam Digestion. This Steam digestion was carried out at temperatures in the range 110°C to 150°C. The resultant slurry was cooled and filtered. The filtrate COD showed a reduction of 46% at the maximum temperature. The filtrate when subjected to Anaerobic Digestion showed a net increase in COD reduction 6.5%.

4 illus, 3 tables, 8 ref

003035   Jha M K;Upadhyay A K;Bagchi D B;Kumar V (Natn Metall Lab, , Jamshedpur-831 007, Email: mkjha@nmlindia.org) : Recovery of zinc from electroplating effluent using cationic resins. J Metall Mater Sci 2005, 47(4), 177-87.

Studies have been carried out for the selective extraction of zinc from the electroplating effluents containing chromium (520 ppm Zn and 26.5 ppm Cr) using ion-exchange process. Different cationic resins viz. Indion BSR. Tulsion T-42, Lewatit VP OC 1026 and Amberlite IR-120 (Na) have been studied for the extraction of zinc from the effluent. On comparing the performance of different resins. Tulsion T-42 found more effective in comparison to other resins. The effect of various parameters viz. contact time. pH, resin dose, concentration of aqueous feed on the extraction of zinc has also been studied. Almost total zinc was extracted in 10 minutes from the aqueous feed containing 0.5 mg Zn/ml at eq. pH 2-4 and aqueous to resin ratio (A/R) ratio 100. The adsorption of zinc with Tulsion T-42 follows Freundlich equilibrium isotherm better than Langmuir isotherm. The kinetics extraction showed the validity of second order rate expression. The elution studies carried out with strong sulphuric acid showed that total zinc could be eluted effectively from the loaded resin.

10 illus, 34 ref

003034   Gupta P;Sinha A;Sadhukhan A K;Saha R K (Dep of Chem Engng Coll, , Durgapur-713 209) : Conversion of methanol to olefins in a fixed bed reactor: effect of different models. Indian chem Engr 2005, 47(4), 243-6.

A Heterogeneous fixed-bed reactor model has been proposed to predict the performance of fixed-bed reactor for the conversion of methanol to olefins. The governing mass equations with initial and boundary conditions in the fluid phase and the solid phase are formulated for all the species involved in the reactions employing lumped parameter model. The coupled partial differential equations are discretized using Finite Volume Method and solved sequentially and iteratively. Different lumped-parameter kinetic models have been used for the catalysts ZSM-5 and SAPO-34. ZSM-5 gives more butene and propene, while SAPO-34 produces more lighter olefins, propene and ethene. In case of ZSM-5, an optimum value of WHSV (2.0 h^-1) is identified for the best product selectivity with complete conversion, while it is found to be 10 h^-1 for SAPO-34.

11 illus, 2 tables, 5 ref

003033   Chowdhury B R ;Das S K (Dep of Chem Engng, Univ of Clacutta, 92 APC Road, Kolkata-700 009) : Acetone - a toxic chemical. Indian chem Engr 2005, 47(4), 277-9.

1 table, 35 ref

003032   Britto S Johns;Alphonse I;Selvaraj S J; Ramanil V A (NO, St.Joseph's Coll, Tiruchirappalli-620 002) : Isolation of an oil acuminatide from the seeds of Tiliacora acuminata (LAM.) Miers (Menispermaceae). Asian J Microbiol Biotechnol envir Sci 2005, 7(4), 623-4.

Seeds of Tiliacora acuminata yielded acuminatide and it was characterized from chemical and spectral studies.

1 illus, 2 tables, 7 ref

003031   Brahma N K (Dep of Chem Engng, Indian Inst of Technol, Kharagpur-721 302, Email: nkb@che.iitkgp.ernet.in) : Jute pulp cake filtrations in treatments of Wastewater. Indian chem Engr 2005, 47(4), 254-61.

Cake filtration is supposed to be one of the challenging attempts in wastewater treatments. An experimental model has, therefore, been proposed and designed for industrial applications. The present design is proposed to separate colloidal ingredients, biological macromolecules from the effluents of pulp, paper, tannery, and pharmaceutical and metal industries. In a cross flow cake filtration, the formation of cake as particle deposition is designed and considered. It has been proposed that vertical cross flow and the formation of cake is possible only in application of suction force on the opposite side of jute-pulp-matrix (JPM). This pressure drop (AP) would be essential and necessary to form a cake on the surface of JPM. To utilize the maximum surface area of cakes, the discharge of the effluents has been made on the surface of filter beds. To perform the ability of jute pulp cake nitrations, different effluents have been used. The cake and the development of concentration polarizations (CP) have been measured on the surface of jute pulp filter beds. The cake was developed under pressure drop (ΔP) and was proportional to the loads of macromolecules and the particle properties of effluents. Depending upon the viscosity of fluids, the shape and size, the particle adherences have been designed to form the cakes. The Darcy's particle deposition theory has been used to design the cake formation, the development of cake porosity and the resistance of cake thickness. The cake thickness provided the filtration ability of cake and the ability of JPM. To compare the permeation and flux ability of cake, an algorithm has been used. The ability of cake filtration has been measured on the basis of decreasing BOD or COD contents of the effluents, speciallyused in case of leather, pulp, paper and metal industrial effluents.

8 illus, 2 tables, 30 ref

002001   Thakkar B (NO, , 9, Saibaba Dham, Saibaba Nagar, Borivli (W), Mumbai-400 092) : Surface modifiers. Paintindia 2005, 55(8), 79-80.

002000   Thakkar B (NO, , 9, Saibaba Dham, Saibaba Nagar, Borivli-W, Mumbai-400 092) : Nanotechnology - new avenues in coating. Paintindia 2005, 55(7), 87-8.

001999   Suri I K (NO, Innovative Technologies Associates, GH-13/795, Paschim Vihar, New Delhi-110 087) : A new technique for manufacturing of zincated Urea. Indian J Fertil 2005, 1(2), 57,59,61.

Zinc is an important micronutrient fertiliser. Zinc sulphate heptahydrate is the most widely used source of zinc. Use of zinc oxide as an alternative source of zinc is under trial, initial trial conducted with zincated urea having 0.5 % zinc showed better grain yield than zinc sulphate heptahydrate dry blended urea having 2 % zinc. This article deals with development of a process for coating of urea with ZnO to manufacture zincated urea. The chemical and physical analysis of zincated urea produced by the process are well within the zincated urea specifications laid in the Fertiliser (Control) Order.

1 illus, 2 tables

001998   Surender G D (Process Sci and Engng Div, Regional Res Lab (CSIR), Trivandrum-695 019) : Development of a low cost environmentally cleaner process for anatase and rutile phase titanium dioxide particle. Paintindia 2005, 55(7), 60,62,64,66.

Indian paint industry has established itself as a major contributor to India's wealth and employment creation as well as producing value added goods and services to society at large. In order to achieve sustainability and global competitiveness, there is a pressing need to reduce the manufacturing costs and enhance its product performance through innovation in the manufacture of titanium dioxide with low costs, environmental acceptance and from the vast indigenous resource of ilmenite mineral. This paper highlights a novel process to achieve low cost production of both anatase and rutile phase TiO₂ in a single flexible process through the applications of a novel process employing the vapour phase hydrolysis of titanium chloride. Rutile grade titanium dioxide is obtained through the use of an organic dopant at low temperature. Very significant cost advantages is perceived due to the much lower temperatures of operation and the use of water vapour instead of pure oxygen as in the existing chloride process. With a view to interpret and understand the relationship between titanium dioxide particle characteristics and the process conditions, a new mechanism of nucleation and particle growth has been proposed and the model is validated with then experimental results. The comprehensive nature of the work involving novel experimental work, an innovative process and a knowledge based quantitative interpretations of the results is expected to establish a firm foundation to demonstrate the process at larger scales, leading to an enormous impact on the paint industry.

6 i, 3 tables, 16 ref, 1 p

001997   Superkar D T;Patil S R;Munjal S V (Dep of Biochem, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722, Email: shirajmunjal@rediffmail.com) : Comparative study of some important aestivum, durum and dicoccum wheat cultivars for grain, flour quality and suitability for chapati making characteristics. J Fd Sci Technol 2005, 42(6), 488-92.

Significant differences were observed in grain and flour quality characteristics and also chapati quality in 14 wheat cvs studied. The Triticum aestivum cv appeared superior in hectolitre weight, sedimenlalion value and chapaii quality compared to durum cv. The durum cv scored over aestivum cv in grain appearance score thousand grain weight, contents of starch, sugars, crude fibre, crude protein, Fe, Zn, dry gluten, β-carotene and water absorption capacity. Chapaties prepared from aestivum flours were superior than those made from the other two species and recorded the sensory score of 6.50 to 7.80 with the highest score of 7.80 for chapaties made from cv 'NIAW-34.

2 tables, 30 ref

001996   Singh S P;Sudhakar Rao D V (Div of Post-harvest Technol, Indian Inst of Horticultural Res, Hessaraghatta Lake Post, Bangalore-560 089, Email: dvsrao@iihr.ernet.in) : Quality assurance of papaya by shrink film wrapping during storage and ripening. J Fd Sci Technol 2005, 42(6), 523-5.

Harvested fresh mature green papaya (Carica papava L.) cv. 'Solo' fruits were individually shrink wrapped with Cryovac D-955(r) film and stored at 27-32°C, 50-55% RH, as well as at 13 and 7°C with 85-90% RH. The shrink-wrapped papaya fruits could be stored for 10 days at ambient temperature which ripened normally in 5 days with firm texture and good flavour after unwrapping, whereas the non-wrapped fruits ripened within 7 days beyond which they became unmarketable. At 13°C, individual shrink wrapping ameliorated chilling injury (CI) for a period of 30 days whereas the non-wrapped fruits showed severe CI symptoms by 20th day itself. The wrapped fruits ripened normally within one week with good sensory traits, when shifted to 20°C after unwrapping. Though shrink wrapping alleviated CI during 30 days storage at 7°C, the fruits failed to ripen properly and showed CI symptoms of brown surface discolouration during ripening.

2 tables, 12 ref

001995   Singh S K;Dwivedi H B;Rajeev Kumar;Yadav M P S (Dep of Anim Husb and Dairying, C.S. Azad Univ of Agric & Technol, Kanpur-208 002) : Use of chemical and herbal coagulants in Chhana production from cow milk. Farm Sci J 2005, 14(2), 71-2.

^ssc1 table, 7 ref

001994   Shalini D;Lakshmi Devi N (Dep of Fd and Nutr, Coll of Hom Sci PG and RC Acharya N.G. Ranga Agric Univ, Rajendranagar, Hyderabad-500 030, Email: shalinidevaram@yahoo.co.in) : Development and acceptability of breads incorporated with functional ingredients. J Fd Sci Technol 2005, 42(6), 539-40.

Breads were prepared by incorporating functional ingredients like wheat bran, finger millet flour, ginger and garlic at 10, 20 and 30% levels and spice mix at 3, 6 and 9% levels. Bread incorporated with 30% wheat bran, 20% finger millet flour, 10% ginger, 10% garlic and 3% mixed spices was well accepted. Compression test results revealed that incorporation of functional ingredients did not alter the softness but interfered with the gluten formation thereby decreasing the tensile strength of the bread.

2 tables, 6 ref

001993   Seema Savant;Sonawane R;Taskar M (Dolphin Inks Private Limited W-48 (A) MIDC Ambad Nasik-422 010, , ) : Smart search and correct techniques as applied to flexographic inks on kraft paper using computerized colour matching system. Paintindia 2005, 55(9), 103-4,106,108.

Manufacturing of Flexographic Waterbased inks of very low film thickness (0.5 Micron) required a case-based reasoning tool that determines color formulas which match requested colors that have been in use since the formation of the company. This tool was provided by Milind Taskar Color Scientist, in collaboration with Mr. Rajendra Sonawane and Mrs. Seema Sawant. The technology developed is based on a 45/0 spectrophotometer for cost savings. This technology Expert System as will be henceforth referred to have been tested to create an on-line color selection tool for our customers.

1 illus, 1 table