000964   Ahmad M (Appl Sci Sect, Univ Polytechnic Aligarh Muslim Univ, Aligarh-202 002) : GTL technology for production of clean fuels. Curr Wld Envir 2006, 1(1), 7-10.

There is a world-wide demand for clean, reliable and affordable energy. New technologies are needed to produce more oil and natural gas from `standard' locations. This work is based on gas to liquid (GTL) conversion of natural gas through Fischer-Tropsch (FT) synthesis. Fe & Co based catalysts of varying compositions were prepared in the laboratory and its performance was checked for the FT reaction. CO & H₂ (from natural gas source) were mixed in the desired proportion and allowed to pass through the catalyst bed for synthesis of complex hydrocarbons, which was then condensed to yield liquid products viz. diesel, kerosene, gasoline etc. The resultant product is free of SOx and NOx and is environmental-friendly. Also, it has good fuel characteristics, which signifies the importance of GTL technology in future.

4 illus, 1 table, 12 ref

008725   Wijewardane R M N A;Guleria S P S (NO, Institute of Post-Harves Technology, Jayanthi Mawatha, Anuradhapura, Sri Lanka, Email: nilanthiwijewardana@yahoo.com) : Effect of post-harvest coating treatments on apple storage quality. J Fd Sci Technol 2009, 46(6), 549-53.

Apple of 'Royal Delicious' cv. after harvest were coated with rice starch 2%, potato starch 2%, corn starch 2% along with neem oil 0.5, 1, 2% and apricot kernel oil 2%. The treated fruits were stored under low temperature conditions at 2±1°C, 85-90% RH and at ambient storage (18-25°C, 65-75% RH) for 150 and 45 days, respectively. The results suggested that the coating with 2% potato starch +2% apricot kernel oil followed by 2% corn starch +2% apricot kernel oil proved most effective in retaining the overall quality as it caused minimum changes in most of the physical and biochemical quality characteristics. In general, all treatments caused significant (p<60>0.05) decrease in physiological loss in weight, fruit firmness, pectin content and titratable acidity. Fruits stored at 2±1°C and 85-90% RH exhibited better retention of storage life for 150 days by lowering the incidence of fruit softening, spoilage and better retention of consumer preference compared to ambient storage. Application of 2% neem oil significantly (p<60>0.05) reduced the fruit rot caused by Penicillium expansum.

1 illus, 7 table, 21 ref

008724   Wan J;Liu C M;Liu W;Xiong H W;Tu z C (State Key Laboratory of Food Science and Technology, Nanchang Univ, Nanchang, Jiangxi, 330047, People Republic of China, Email: chengmeiliu@yahoo.com.cn) : Effect of instantaneous high pressure on rheological properties of dietary fiber suspension from soybean residue. J Fd Sci Technol 2009, 46(6), 573-6.

Soybean (Glycine max) residue, a byproduct from soy milk and tofu production, is considered as a source of dietary fiber. Dietary fiber is obtained from soybean residue by enzyme-chemical method and processed with instantaneous high pressure (IHP) at 40, 100 and 140 MPa, for 1-6 treatment times. Rheological characteristics of all fiber samples were determined by Brookfield DV III+ Rheometer. Results were analyzed and discussed with the tests of controlled rate ramp, up-down rate ramp, time sensitivity, temperature sensitivity and dynamic yield. Power Law model and Bingham model were used to fit the non-IHP and IHP processed samples. The fitting confidence (CoF) of Power Law model ranged from 0.9153 to 0.9947, and the CoF of Bingham model ranged from 0.9250 to 0.9910; the dynamic yield stresses were 3.914 and 54.781 dyne/cm2 for non-IHP (40 MPa) and IHP (140 MPa) processed samples, respectively. Results showed that IHP treatment could increse the apparent viscosity and dynamic yield stress of fiber suspension. The IHP processed sample had higher material model CoF compared to non-IHP processed sample, and the CoF of Power Law and Bhingham model increased from 0.9843 to 0.9947 and 0.9833 to 0.9910, respectively, after processing the sample with IHP at 140 MPa.

3 illus, 1 table, 41 ref

008723   Vaithiyanathan S;Naveena B M;Muthukumar M; Girish P S;Sen AR;Babji Y;Ramakrishna C (NO, National Research Centre on Meat, Chengicherla, PB Nr19, Hyderabad-500 039, Email: svaith@gmail.com) : Effect of methyl gallate on physico-chemical qualities of spent hen meat patties. J Fd Sci Technol 2009, 46(6), 577-80.

After deboning, leg muscles were minced and common salt was added at 1.5% (w/w). They were divided into 6 lots and mixed with 0, 0.02, 0.04, 0.06, 0.08 and 0.10% w/w of methyl gallate (MG) before making them into patties (100 g each) and analysed for physico-chemical qualities. Results showed that collagen solubility was significantly (p<60>0.01) increased due to MG inclusion. However, there was no significant change in perimysial content, shear force value and penetrometer readings. CIE L*, a* and b* values fluctuated between the treatments as also hue and chroma values. During storage, significant difference was observed in thiobarbituric acid reactive substance values (mg malonaldehyde/kg meat patty) between control (7.028) and MG incorporated patties (0.404). MG incorporated patties had lower microbial counts as compared to control. MG at 0.02% level could be used to extend shelf-life of chicken patties by reducing lipid oxidation and microbial growth.

2 table, 29 ref

008722   Sinha V R;Mishra H N (Agricultural and Food Engineering Dep, Indian Institute of Technology, Kharagpur-721 302, Email: hnm@agfe.iitkgp.ernet.in) : Thin-layer modeling for drying of pressed tea leaf residue to produce green tea. J Fd Sci Technol 2009, 46(6), 515-24.

A novel technique was developed for the production of instant green tea powder from the juice expressed out of fresh tea shoots. The pressed leaf residue can be further processed to green tea granules by hot air drying. The present study was carried out to determine the drying characteristics of pressed tea leaf residue in a recirculatory convective air dryer (air temperature 45-55°C, sample thickness 3-5 mm and air flow velocity 1.5-2.5 m/sec). The drying data were fitted to different semi-theoretical models of which Page model gave better predictions than other models and satisfactorily described the thin-layer drying characteristics of pressed tea leaf residue. The effective diffusivity varied from 2.722 x 10^-10 to 6.813 x 10^-10) m²/sec over the experimental temperature range and a second order polynomial relationship between InMR and drying time (t) was developed. An Arrhenius type equation was developed to express the temperature and thickness dependence of effective moisture diffusivity.

5 illus, 7 table, 37 ref

008721   Singh S V;Jain R K;Gupta A K (NO, Central Institute of Post-Harvest Engineering and Technology, Abohar-152 116, Email: satyavisingh59@rediffmail.com) : Changes in quality of debittered kinnow juice during storage. J Fd Sci Technol 2009, 46(6), 598-600.

Kinnow fruit juice turns bitter within 3-4 h after extraction. The pulp was removed from juice which was bitter. This 'depulped (bitter) juice (J1) was passed through a bed of polymeric adsorbent resin Indion NPA1 saturated with citric acid to get debittered juice (12). Both J1 and J2 packed (100 ml) in 125 ml air tight food grade plastic bottles were stored (15-20°C, 50-60% RH) to study changes in quality. The juices were evaluated for total soluble solids (TSS), titrable acidity, pH, naringin content and sensory quality. Two more juice samples bitter plus added pulp (J3) and debittered plus added pulp (J4) were also evaluated for sensory parameters. For both J1 and J2, with progress of storage time up to 74 days, TSS did not vary, variation in pH was non-significant, slight increase in titrable acidity was observed and naringin content did not change during storage of 61 days. The juices J2 and J4 were superior (p<60>0.05) sensorily over J1 and J3. Overall acceptability of juice J4 was best among 4 juices throughout storage of 74 days.

2 table, 17 ref

008720   Shailaja M;Anitha M;Manjula A;Vittal Rao B (Organic Division II, Indian Institute of Chemical Technology, Hyderabad-500 007, Email: vittalrao@iict.res.in) : Synthesis and biological activity of novel 2,5-disubstituted-1,3,4-oxadiazole. Indian J Chem-Sect B 2010, 49(8), 1088-97.

A new and previously unreportcd molecular framework of 1,3,4-oxadiazoles incorporating halo pyridines has been synthesiscd. The derivatives are synthesised starting from substituted pyridinyloxy benzaldehydes, by converting them in to corresponding arylidenc hydrazides followed by chloramine-T oxidation to the title compounds. The 2,5-disubstituted 1,3,4-oxadiazolc derivatives are tested for antimicrobial activity. Many compounds showed high degree of activity against Staphylococus aureus and Escherichia coli bacteria at 250 μg/mL concentration.

2 tables, 47 ref

008719   Rajesha J;Madhusudhan B;Mahadeva Swamy M; Jagannatha Rao R;Ravishankar G A;Rangarao A;Karunakumar M (Biochemistry Dep, Mysore Univ, Yuvaraja's College, Mysore-570 005, Email: rajeshj11@rediffmail.com509-14) : Effects of flaxseed and spirulina biomass in layer diet on lipid profile and quality characteristics of egg yolk. J Fd Sci Technol 2009, 46(6), 509-14.

The single comb 'White Leghorn' layers, aged 32 weeks were fed with diets containing normal diet (control, D₁) 20% (w/w) flaxseed (D₂) and 20% (w/w) flaxseed + 5% (w/w) spirulina (D₃). The inclusion of flaxseed into the layers' diet had no effect on egg and yolk weight (p <62> 0.05). D₂ and D₃ diets increased linoleic and linolenic acids content by 11.6, 13.6% and 6.6, 8.0%, respectively. The ratios of ω-6:ω-3 fatty acids were 1.6, 1.6 and 22.7 in the egg yolk of birds fed with D₃, D₂ and D₁ diet. There was appreciable reduction in cholesterol content of egg yolks (176.0 mg/egg in D₃ when compared to 190.4 mg/egg in D₁. Albumen index, Haugh units score and United States Department of Agriculture grade were better in birds fed D₃ than D₂ or D₁ diet. The secoisolariciresinol diglucoside content in flax seed was 2.1% (w/w) and pigments such as β-carotene (40%), astaxanthin (14%), lutein (25%) and zeaxanthin (4%) in spirulina biomass were also quantified by HPLC method. Feeding layer birds with flaxseed and spirulina, reduced cholesterol levels and ω-6:ω-3 ratio and increased fatty acid profile, Haugh units score and albumen index. Enhancement of polyunsaturated fatty acid content in poultry eggs was achieved by feeding the birds with flaxseed and spirulina based diets.

3 illus, 4 table, 38 ref

008718   Paul R;Ghosh U (Food Technology & Biochemical Engineering Dep, Jadavpur Univ, Kolkata-700 032, Email: ughoshftbe@yahoo.co.in) : Effect of maturity and storage condition on flavonoid content of citrus fruits. J Bot Soc Bengal 2009, 63(2), 119-23.

The protection that fruits provide against diseases including cancer and cardio and cerebrovascular diseases has been attributed to the various antioxidants content in them. However, flavonoids are the compounds that are responsible for the antioxidant activity. The flavonoid content of citrus fruit was determined and compared with their maturity. The flavonoid content and ascorbic acid content(vitamin C) of grapes were also studied at room temperature. The results indicated that the flavonoid content was reduced with maturity and the storage of grapes at 30°C possessed better retention of quality for about five days.

4 illus, 1 table, 13 ref

008717   Nath A;Chattopadhyay P K (Horticulture Div, ICAR Research Complex for NEH Region, Umiam, Meghalaya-793-103) : Estimation of diffusion coefficients and activation energy for high temperature short time-air puffed ready-to-eat potato snack. J Fd Sci Technol 2009, 46(6), 559-62.

Potato dough samples with initial moisture contents (IMC) of 42.9, 48.2, 53.9, 60.0 and 66.7% (db) were air puffed at 175, 200, 225, 250 and 275°C for 0, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55 and 60 sec to calculate the moisture diffusivity and activation energy during high temperature short time puffing of potato dough. Standard diffusion equation was used to determine the moisture diffusivity. The effect of IMC and air temperature on variation of moisture diffusivity was studied through multiple regression analysis. The activation energy required during air puffing was calculated by Arrhenius type equation. The maximum moisture diffusivity (9.97 x 10^-9 m²s^-1) of potato was obtained at 50.4% (db) IMC and air temperature of 255°C, while minimum (6.46 x 10⁹ m²s^-1) was obtained at IMC of 48.5% (db) and air temperature of 180°C.

3 illus, 3 table, 10 ref

008716   Modgil R;Joshi R;Gupta R;Verma R;Anand S (Food Science and Nutrition Dep, College of Home Science, Chardhry Sarwan Kumar Himachal Pradesh Krishi, Palampur-176 062, Email: rajni_modi11@yahoo.com) : Effect of sprouting and roasting on antinutritional factors and the biological protein quality of fenugreek cultivars. J Fd Sci Technol 2009, 46(6), 591-4.

Effects of roasting and sprouting on phytic acid, non- phytate phosphorus, trypsin inhibitor activities (TIA), tannins and in vivo protein quality of 2 varieties of fenugreek seeds-methi (Trigonella corniculata) and metha (Trigonella foenum-graecum L.) were studied. Phytic acid and tannins decreased by roasting whereas non-phytate P increased. TIA increased by sprouting whereas roasting decreased the TIA. Addition of raw, roasted and sprouted metha and methi in the diets of rats controlled the weight of rats. Feed efficiency ratio and protein efficiency ratio of metha and methi increased after sprouting and roasting. Biological value, true protein digestibility, net protein utilization, net protein ratio and protein efficiency ratio were more in diets containing 5% sprouted and roasted metha and methi as compared to 2.5% levels. Lower weight of kidney and spleen was found in rats fed 5% raw metha and methi. Sprouting and roasting increased the biological protein quality of metha and methi. Varietal difference between metha and methi was marginal.

3 table, 14 ref

008715   Mirsaeedghazi H;Emam Djomeh Z;Mousavi S M A (Food Science and Engineering Dep, Tehran Univ, Biosystem Faculty, Karaj, Iran, Email: emamj@ut.ac.ir) : Concentration of pomegranate juice by membrane processing; membrane fouling and changes in juice properties. J Fd Sci Technol 2009, 46(6), 538-42.

Pomegranate juice was treated by a membrane with molecular weight cut-off (MWCO) of 40 kDa, and permeates produced were fed to a 5 kDa (MWCO) spiral wound membrane; 150 psi was applied in this process. The retentate of this process had a greater total soluble solids content than the initial juice and a number of other chemical properties of juice changed after membrane processing. The membrane process imposes several resistances, which were measured. Membrane resistance (R_m), cake resistance (R_c), reversible fouling resistance (R_frev) and irreversible fouling resistance (R_firr) were calculated. It was showed that R_m, R_c, R_frev and R_firr were 15.1%, 36.1%, 44.1% and 4.7% of the total resistance in this process, respectively. The critical flux in this process was 6.05 x 10^-6 m/s, and the limiting flux was 9.07 x l0⁶ m/s.

2 illus, 2 table, 17 ref

008714   Masarirambi M T;Mhazo N;Dlamini A M; Mutukumira A N (Horticulture Dep, Swaziland Univ, P O Luyengo, Swaziland, Email: mike@agric.uniswa.sz505-8) : Common indigenous fermented foods and beverages produced in Swaziland: a review. J Fd Sci Technol 2009, 46(6), 505-8.

Several indigenous fermented foods and beverages are produced at the household level in Swaziland. The fermented products include fermented maize (sancoti), fermented porridges (incwancwa), fermented milk products (emasi), nonalcoholic cereal beverage (emahewu), alcoholic beverage (umcombotsi) from sorghum (amabele) or millet (nyawotsi), malt distilled spirits ( makanjane) and fermented fruit mashes (buganu/ marula wine and papaya beer). Research activities into the fermentation processes and biotechnologies of the fermented foods are yet to gather momentum. Local indigenous knowledge systems may be threatened by urbanization and thus, the oral tradition of passing traditional ways of food processing from one generation to another is lost. It is therefore, against this background that the biotechnology and fermentation processes of traditional foods, as well as their processing technologies need to be studied and documented to pass them on to future generations' economic development. Available information pertaining to indigenous fermented foods of Swaziland has been reviewed here.

^iia1 table, 33 ref

008713   Mandal P;Dora K C;Mishra R (Fish Processing Technology Dep, Faculty of Fishery Science, WBUAFS, 5, Budherhat Road, P.O. - Panchasayar, Kolkata-700 094) : Quality changes of surimi prepared from common carp during frozen storage. J Inld Fish Soc India 2009, 41(1), 25-9.

Common carp (Cyprinus carpio) has low consumer preference in Indian market and value added product like surimi can be prepared to enhance its acceptability. In the present study, the degutted whole fish, dewatered mince meat and surimi preparations from C. carpio were frozen at -35°C for upto 120 days and chemical quality monitored to examine the preservability of surimi over other preparations. The cryoprotectants namely sorbitol and sodium tripolyphosphate at a level of 4% and 0.3% respectively improved the stability of the common carp surimi significantly during frozen storage at -35°C. An increase in total volatile base nitrogen and alpha amino nitrogen and decrease in salt soluble protein was observed during frozen storage period. Further, increase in peroxide value and thio-barbituric acid value indicated the deteriorative changes in lipid fraction. However, the surimi was in acceptable condition for utilisation even after a storage period of 4 months.

2 tables, 17 ref

008712   Mahajan B V C;Sharma S R;Dhall R K (Punjab Horticultural Post-Harvest Technology Centre, Punjab Agricultural Univ, Ludhiana-141 004, Email: bvc_mahajan@rediffmail.com) : Optimization of storage temperature for maintaining quality of guava. J Fd Sci Technol 2009, 46(6), 604-5.

Guava (Psidium guajava L.) fruits of cultivar 'Allahabad Safeda' were harvested at green mature stage, packed perforated polythene bags and stored at 0±1°C, 3±1°C, 6±1°C, 9±1°C and 90-95% RH. Fruits stored below 6°C developed chilling injury symptoms like, surface pitting, brown streaks, abnormal ripening and bland taste after 7 days of storage, while fruits at 9°C developed faster ripening, pleasant flavour and over softening on further storage. The optimum temperature for storage of guava fruits was 6°C and 90-95% RH for maintaining highly acceptable sensory quality. At this temperature the fruits had attractive colour, pleasant flavour and acceptable quality and can be stored up to 2-3 weeks with post-storage shelf-life of 3 days at 20-21°C and 65-70% RH.

^ssc1 table, 15 ref

008711   Koley Tanmay Kumar;Ram Asrey;Pal R K;Samuel D V K (Post-harvest Handling Laboratory, Post-Harvest Technology Div, Indian Agricultureal Research Institute, New Delhi-110 012, Email: ramu_211@yahoo.com) : Shelf-life extension in pointe gourd (Trichosanthes dioica Roxb.) by post-harvest applicaiton of sodium hypochlorite, potassium metabisulhite and carnauba wax. J Fd Sci Technol 2009, 46(6), 581-4.

Effects of sodium hypochlorite (NaClO), potassium metabisulphite (KMS) and carnauba wax on physiological activities, quality parameters of pointed gourd fruit were examined under cold storage conditions (8-10°C and 85% RH) for 15 days. Fruits treated with 200 mg/1 NaClO + 500 mg/1 KMS +1:10 wax emulsion (T4) effectively retarded respiration rate. Pointed gourd fruits showed the non-climacteric type behaviour since no ethylene was detected in treated and non-treated fruits up to 10 days of storage. However, fruit skin yellowing was observed. Application of 100 mg/1 NaCIO + 500 mg/1 KMS + 1:10 wax emulsion (T2) diminished physiological loss in weight rate, retained higher hue angle and lower chroma value of the fruits throughout 10 days storage. Firm pulp texture and lower seed hardness (desirable characters) were retained in T2 and T4 fruits. However, higher concentrations of NaClO and KMS resulted in undesirable results. Chlorophyll retention in skin was twice higher in T2 fruits than that of 1:10 wax emulsion (T₁). It also lowered carotenoid development in fruits during storage. Pectin methyl esterase activity was delayed (20% less) in fruits under T₄ compared to T₁ Irrespective of treatments, total sugars content increased in stored fruits. However, T₂ yielded best results in keeping sugars level low up to 10 days. NaCIO, KMS and carnauba wax treatment can be adopted for enhancing storage life of pointed gourd.

1 illus, 19 ref

008710   Khemariya P;Singh S;Singh S K;Rai M (Post-Harvest Technology Laboratory, Indian Institute of Vegetable Research, Post Bag 01, Jakkhini, Varanasi-221 305) : Phenotypic characterization and subspecies-specific PCR of nisin producing strains of Lactococcus lactis. J Fd Sci Technol 2009, 46(6), 569-72.

Isolation and identification of nisin producing strains of Lactococcus lactis from milk, dahi and cheddar cheese were carried out. A total of 23 Gram positive, catalase negative and homofermentative lactic acid bacteria were isolated. L lactis ssp. lactis was identified by phenotypic characterization and subspecies-specific PCR amplification. All isolates were morphologically coccus shaped, arranged as chain/double/single with the ability of reducing litmus and methyl red. The isolates exhibited arginine hydrolysis without citrate utilization, growth at pH 9.2 and in 4% NaCl. Genomic DNA from each identified strain and from reference strain L. lactis ssp. lactis NCDC 094 was amplified using a pair of L. lactis gad B gene primer resulting in a 600 bp fragment of PCR product. The results of phenotypic characterization and subspecies-specific PCR amplification indicated that 7 out of 23 isolates belonged to L. lactis ssp. lactis

1 illus, 2 table, 22 ref

008709   Jish S;Padmaja G;Moorthy S N;Sajeev M S (Crop Utilization Div, Central Tuber Crops Research Institute, Thiruvanathapuram-695 017, Email: padmajabn@yahoo.com) : Textural and rheological properties of whey protein concentrate fortifield baked products from cassava based compsite flours. J Fd Sci Technol 2009, 46(6), 532-7.

Cassava (Manihot esculenta Crantz) flour was blended with whole wheat/finger millet flour and chick pea or rice bran in proportions of 70:20:10 for cassava:cereal:legume and 70:30 for cassava:cereal/legume and cassava:rice bran and fortified by whey protein concentrate (WPC) for making muffins and biscuits. The cassava component was unmalted, malted (induced malting using Termamyl, a commercial malting enzyme or green gram amylase) or malted and pre-gelatinized. Muffins from unmalted cassava:finger millet flour had the highest hardness. Induced malting reduced the hardness of muffins and least hardness was obtained from malted cassava:whole wheat flour.chick pea (70:20:10) blends. Replacing eggs with WPC gave muffins with less hardness when malted and pre-gelatinized mixes were used. Pre-gelatinized, malted cassava flour based mixes gave biscuits with hardness values similar to the standard biscuits while the biscuits from malted cassava mixes were brittle and less hard. Rheological studies on the muffin dough showed that malting of cassava led to loosening of the starch matrix and associated decrease in storage modulus (G': 15400-33250 Pa) as compared to (G':24600-61500 Pa) for muffin dough from unmalted cassava based mixes. Pre-gelatinization enhanced the solid network of dough, resulting in high G' values (61250-66850 Pa). Biscuit dough from pre- gelatinized, amylase malted cassava flour mixes also had very high storage modulus (149500 Pa). Malting followed by pre-gelatinization modified the textural and rheological properties of cassava, so that it could be better used in the bakery sector for making products like muffins and biscuits.

3 table, 32 ref

008708   Dey M;Ali A;Acharya A;Rao C P (Bioinorganic Laboratory, Chemistrty Dep, Indian Institute of Technology Bombay, Powai, Mumbai-400 076, Email: cprao@iitb.ac.in) : 1,3-Di-peptido-conjugates of calix [4] arene and its di-OCH₃ derivatives: synthesis characterization and phosphate recognition. Indian J Chem-Sect B 2010, 49(8), 1098-1108.

Novel double-armed peptido-conjugates of calix[4]arene have been developed on the lower rim of the macrocycle. The functional group pendants exhibit conformational bend through the involvement of 11-atom N-H...O hydrogen bond inscribed in a 14-atom O-H...O interaction. As a result, only the terminal -COOR and -COOH groups are exposed to the environment, but not the amide moiety. The cone-conformation of the calix[4]arene is further stabilized through the O-H...O interactions at the lower rim. In effect, the conjugates exhibit a binding core at the lower rim along with hydrophobic cavity formed by the enclosure of arene moieties. Conformationat mobility induced by the replacement of lower rim phenolic-OH by -OCH₃ has also been demonstrated by variable temperature NMR studies in case of the corresponding -OCH₃ derivatives. Differential receptor binding characteristics of these conjugates towards phosphate are demonstrated using absorption spectroscopy. The negatively charged phosphate group is received preferentially by the carboxylic terminal over the ester terminal conjugate.

7 illus, 3 tables, 17 ref

008707   Chakkaravarthi A;Punil Kumar H N;Bhattacharya S (Food Eninering Dep, Central Food Technological Research Institute (Council of Scientific a, Mysore-570 020, Email: suvendu@cftri.res.in) : Jilebi: 1. effect of moisture content, curd addition and fermantation time on the rheological properties of dispersions. J Fd Sci Technol 2009, 46(6), 543-8.

Jilebi is a popular traditional confectionery product of South-East Asian countries. The rheological characteristics of jilebi batter made out of wheat flour were determined using the plate-cone geometry of a controlled stress rheometer. The effects of moisture content, curd addition and fermentation time on flow characteristics including yield stress, flow behaviour index, consistency index and the apparent viscosity were investigated using a second order centra) composite-rotatable experimental design. Shear-thinning characteristics with yield stress were observed for all samples. The moisture content of batter has the most dominating effect on the rheological parameters. Yield stress, consistency index and apparent viscosity increased markedly with decrease in moisture content of batter but the flow behaviour index decreased. The experimental yield stress varied between 0.31 and 15.76 Pa. The Herschel-Bulkley model, along with experimental yield stress, is suitable to correlate well (r ≥ 0.967, p ≤ 0.01) the shear-stress/shear-rate data. The sensory observations on flowability of batters indicated that moisture content of 53 to 57% needed additional force to push the batter through an orifice while gravity flow was possible when moisture content was between 57 and 61%.

5 illus, 3 table, 7 ref

008706   Bishnoi A;Chawla H M;Gita Rani;Saxena R (Chemistry Dep, Indian Institute of Technology, Hauz Khas, New Delhi-110 016, Email: hmchawla@chemistry.iitd.ernet.in) : Effect of formulation derived from terpenoidal oligomer from lac on quality retention of sweet lime. J Fd Sci Technol 2009, 46(6), 588-90.

Effect of formulation developed from terpenoidal oligomer (P-104) isolated from lac resin on physiological weight loss, total soluble solids, colour, textural properties and microbiological counts of sweet lime (Citrus sinensis) has been reported. The developed formulation extended the shelf-life of sweet lime by 2 weeks without refrigeration and also helped in reducing physiological weight loss of the fruit. There was a significant reduction in growth of microorganisms (< 6.7 log cfu/g), change in colour ΔE<60>10) and hardness (<62>355 N) of coated fruits when compared with the uncoated reference samples.

1 illus, 14 ref

008705   Barwal V S;Shrera S K;Attri S (Post-Harvest Technology Dep, Dr. Y S Parmar Horticulture and Forestry Univ, Nauni, Solan-173 230, Email: vishal_barwal@rediffmail.com) : Quality evaluation of functional drinks prepared from hill lemon (Citrus pseudolimon) and basil (Ocimum sanctum). J Fd Sci Technol 2009, 46(6), 601-3.

Hill lemon fruits were cut into 8 pieces without peeling followed by pressing through screw type extractor which yielded highest juice content of 44.3% as compared to hydraulic pressing, pulping and extraction of juice through Burr machine. Twelve functional drinks were prepared from different combinations of hill lemon juice (5-10%) and basil (tulsi) extract (5-15%) and changes in their physio-chemical and sensory qualities during storage were evaluated. The drink prepared by using 5% hill lemon juice and 10% basil extract with 14°B total soluble solids (increased by addition of sugar syrup) without any exogenous addition of acid and synthetic flavour was adjudged best. The developed drinks had storage stability for 6 months.

5 table, 17 ref

008704   Banerjee I;Ghosh U (Extol Institute of Management, Barkatulla Univ, Madhya Pradesh) : Effect of drying temperature on quality of dehydrated amlaki (Phyllanthus emblica Linn.). J Bot Soc Bengal 2009, 63(2), 111-14.

In recent years human health has assumed an unprecedentedly important status. Increased interests in nutrition, fitness and beauty have exaggerated concerns over diet and human health. Epidemiological studies have established a positive correlation between the intake of fruits and vegetables and prevention of diseases like atherosscelerosis,cancer,diabetes,arthritis and also ageing. Fruits and vegetables contain significant levels of biologically active components that impart health benefits beyond basic nutrition. Amlaki is considered one of the most potent nourishing fruits. It is the excellent source of vitamin C. In general thermal treatments are believed to be the main cause of the depletion in natural antioxidants in food. Investigations were carried out to study the effect of different methods of drying on quality such as vitamin C content,bulk density,rehydration and browning of dehydrated amlaki. The dehydration of amlaki was done at 40° C, 45° C, 50° C using tray & fluidized bed dryer and it was freeze dried at - 40° C. Freeze drying seems to prevent changes in vitamin C with better rehydration capacity resulting in products with improved quality characteristic of dehydrated amlaki.

15 illus, 5 ref

008703   Akubar P I (Food Science and Technology Dep, Federal Polytechnic, PMB-1037, Idah, Kogi State, Nigeria, Email: peterakubor1@yahoo.com) : Effect of drying on quality of akamu powder. J Fd Sci Technol 2009, 46(6), 585-7.

Wet akamu (pap) was prepared from white variety of maize (Zea mays) using the traditional method. The akamu samples were dried for 6 h in a hot oven at 50, 60, 70 and 80°C. The dried akamu were analyzed for their functional, chemical and sensory properties. Drying increased the water absorption and swelling capacities but decreased its bulk density, reconstitution ratio and gelation capacity. The protein, ash, crude fiber and carbohydrate contents of the wet akamu slightly increased following drying. However, the fat and moisture contents decreased with drying temperature. The sensory scores for colour, flavour and overall acceptability decreased with increase in drying temperature. However, scores for flavour and overall acceptability of akamu dried at 50°C were not significantly different (p<62>0.05) from those of fresh akamu (control). Acceptable akamu powder could be produced by drying wet akamu at 50°C for 6 h.

2 table, 22 ref

007503   Sharma M P (Alternate Hydro Energy Centre, Indian Institute of Technology, Roorkee) : Biodiesel production from cottonseed & pongamia oil. J Indian Wat Resour Soc 2009, 29(1), 49-58.

Indiscriminate use of fossil fuels coupled with serious gaseous emissions has led to the search for alternative to diesel fuel in recent years. Among oil resources, cotton seed & Pongamia oil were choosen to investigate the kinetics of transesterification for conversion to biodiesel (methyl/ethyl ester). The paper reviews the transesterification, effect of various parameters, oils and biodiesel properties with emphasis on the kinetics of reactions as well as techno-economic evaluation of biodiesel production. The kinetic data indicate that the reaction of conversion from Triglycerides (TG) to Diglycerides (DG) is fastest, slower from Diglycerides to Monoglycerides (MG) & slowest from MG to methyl ester and glycerine. It is evidenced by the kinetic data that at 70°C & 6:1 molar ratio, the value of K₁ to K₃ increases while K₄-K₆ decreases in the case of cotton seed oil while value of K₁-K₆ decreases in the case of Pongamia oil giving only 56% and 69% yield of ME respectively. Further increase in molar ratio to 9:1 results in 70% yield of ME in both the cases. Under optimum conditions of temp. & molar ratio of methanol to oil (70°C at 6:1), the cotton seed & Pongamia oil yielded 0.688 kg biodiesel / kg of both the oils, but poor yield of biodiesel (0.070 kg) from cotton seed compared to Pongamia oil (0.30 kg/kg of oil). A techno economic analysis of various oils indicated that cost of production of biodiesel is minimum from Pongamia (Rs. 10.50) and maximum from sesame oil (Rs. 54/-) with Rs. 14.221-from cottonseed oil compared to diesel (Rs.38/- per liter).

3 illus, 8 tables, 34 ref

006448   Mudgal V D (College of Technology and Agricultural Engineering, M P Agriculture and Technology Univ, Udaipur-313 001) : Extruded snack products from pearl millet. J Instn Engrs-Pt MC 2009, 90(Dec), 3-7.

Pearl millet (Pennsisetum typhoides) is one of the important millets of western parts of India. Owing to high nutritive value and low cost ofbajara a simple technology was developed for making traditional snack products. A food extruder of 60 kg/h capacity with variable pitch screw for pearl millet was developed with provisions for blending, heating and cooking of dough, simultaneously. The study was carried out at screw speeds of 5 rev/min to 20 rev/min forbajra flour in combination with moth and wheat (4:1:1). The final product was dried in solar dryer up to 5% to 6% moisture content (wb). The quality of dried products was evaluated through sensory evaluation by a panel of 10 judges and product made at Wrev/min was extremely liked.

3 illus, 5 tables, 8 ref

006447   Mogra R;Dashora V (Foods and Nutrition Dep, College of Home Science, Maharana Pratap Agricultural and Technology, Udaipur, Rajasthan, Email: mograrenu@yahoo.co.in) : Exploring the use of Stevia rebaudiana as a sweetener in comparison with other sweeteners. J hum Ecol 2009, 25(2), 117-20.

Stevia extract was prepared by boiling stevia leaf powder in water. Sweetness equivalence was tested by comparing sweetness of extract with sugar and other sweeteners like sugar free, equals, natura, sugar free natura and saccharine. Eleven recipes viz milk, coffee, tea, gajar halwa, milk shake, kheer, curd, lemon water, custard, halwa and lapsi were prepared using stevia extract and other sweeteners for sensory evaluation. Results revealed that 5g of sugar, 500mg of sugar free, 500mg of natura, 40mg of saccharine, 650mg of equals and 1.50ml of stevia extract in 100ml of water were equal in sweetness. Recipes prepared by using stevia extract were superior than the other sweeteners while saccharine as a sweetener recorded significantly minimum acceptability scores comparatively and was not preferred by the panel members.

3 tabes, 13 ref

006446   Bhasin A;Kothari S;Sharma V;Upadhyay B (Foods and Nutrition Dep, College of Home Science, MPUAT, Udaipur, Rajasthan) : Consumption pattern of ghee in Udaipur city. J hum Ecol 2009, 25(2), 121-5.

A questionnaire based survey of three hundred families from Udaipur city was performed to know their consumption pattern of Ghee- anhydrous milk fat. The respondents were divided into Low income group (LIG), Middle income group (MIG) and High income group (HIG) based on their total family income. It was observed 34.3%, 30.0%, 35.7% of these families were from LIG, MIG, HIG respectively. Out of these families 5 were those which did not consumed ghee at all while 7 families were those consuming hydrogenated fat partially. Monthly consumption analysis revealed that majority of three income groups consumed <60>3 kg/ month while consumption of ghee was correlated to socio economic status so tha<62>3 kg / month consumption was observed in MIG and HIG families. Where as on basis of per capita per day consumption in majority families from all three income groups it was less than 20 g per day which is the normal range for the ghee consumption as recommended by NNMB. Evaluation of purchasing of practice of ghee showed that most the LIG and MIG families purchased ghee as and when required, while majority of families of HIG purchased ghee on monthly basis. The purchase in bulk i.e. 15 kg was also correlated to the socio economic status and was prevalent in HIG families. Branded ghee was mostly preferred by HIG families where as in LIG families Homemade ghee was preferred. It was observed that choice for specified brands was 83.4% where as only 18.9% families were for no specific choice of branded ghee. Awareness related to Agmark certification on ghee was observed in majority of HIG families while awareness was lowest in LIG families. Amongst various food items ghee usage found highest score for chapati (88.7%, 76.7%, 93.5%) followed by sweets (38.8%, 58.9%, and 80.4%) in all three income groups LIG, MIG and HIG respectively.

6 tables, 13 ref

005432   Zaidi H A;Pant K K (University School of Chemical Technology, Guru Gobind Singh Indraprastha Univ, Delhi) : Catalytic applications of oxalic acid treated CuO/HZSM-5 in methanol conversion to hydrocarbon. J Biofuel 2010, 1(1), 151-56.

A series of CuO over HZSM-5 catalysts were prepared by wet impregnation technique followed by dealumination using oxalic acid. The loading of CuO over HZSM-5 was kept between 0 and 9 wt% and treated with oxalic acid. XRD, Surface area analyzer, metal trace analyzer and SEM techniques were used to characterize the catalysts. The higher yield of gasoline range hydrocarbons were obtained with the increase in weight% of CuO over HZSM-5. Effect of run time on the hydrocarbon yields and methanol conversion was investigated. The activity of the catalyst decreased progressively with time on stream. Relatively lower coke deposition over HZSM-5 catalysts was observed compared to CuO impregnated HZSM-5 catalyst. The effect of run time was studied to investigate the effect oxalic acid treatment on catalyst stability.

4 illus, 2 tables, 9 ref

005431   Suresh Kumar P;Sagar V R (ICAR RC for NEH Region, AP Centre, Basar, Arunachal Pradesh) : Influence of packaging materials and storage temperature on quality of osmo-vac dehydrated aonla segments. J Fd Sci Technol 2009, 46(3), 259-62.

Osmo-vac dehydrated Indian gooseberry (aonla) (Emblica officinalis) segments of good quality could be prepared from firm and matured aonla fruits after blanching in boiling alkali (2% NaOH) for 8 min followed by cooling in cold water and osmo-dehydration of segments in vacuum drier at 40±2°C with an atmospheric pressure of 640 mm Hg. Among the 3 packaging materials viz., 200 gauge high density polyethylene (HDPE), 200 gauge aluminium laminated polyethylene (ALPE) and 250 gauge co-extruded (COEX) pouches with 2 modes of pack viz., in air and in nitrogen, the packaging material COEX with nitrogen was the best for storage of osmo-vac dehydrated aonla segments. Low temperature (7±1°C) storage was good for storage of osmo-vac dehydrated aonla segments up to 6 months as compared to room temperature as the former resulted in higher ascorbic acid, sugar content, rehydration ratio, sensory score and less moisture, tannin and non-enzymatic browning in the finished product.

2 illus, 2 tables, 23 ref

005430   Sudhakar Rao D V;Gopalakrishna Rao K P (Post-Harvest Technology Div, Indian Institute of Horitcultural Research, Hessaraghatta Lake, Bangalore-560 089, Email: dvsrao@iihr.ernet.in) : Effect of controlled atmosphere conditions and pre-treatments on ripening behaviour and quality of mangoes stored at low temperature. J Fd Sci Technol 2009, 46(4), 300-6.

'Alphonso' and 'Banganapalli' cultivars of mango were stored at 8°C under controlled atmospheres (CA) to study the feasibility of alleviation of chilling injury (CI) and to determine its effect on fruit quality during subsequent ripening at ambient conditions (24-29°C, 60-70% RH). Mature green mangoes were stored for 6 weeks at 8°C in CA containing 5 or 3% O₂ with CO₂ concentrations of 5% for 'Alphonso' and 3% for 'Banganapalli'. In both cultivars stored in air for 6 weeks at 8°C, visual and physiological CI symptoms appeared only when the fruits were removed to ambient conditions for ripening. Mangoes stored in 5% O₂ showed normal respiration with production of CO₂, and ethylene peaks during ripening under ambient conditions, whereas those stored in 3% O₂ did not show any respiratory peaks (climacteric). CA storage in 5% O₂ + 5% CO, for 'Alphonso' and 5% O, + 3% CO₂ for 'Banganapalli' extended the storage life to 6 weeks at 8°C, with an additional week to become fully ripe under ambient conditions. After removal from CA, fruits stored under optimum CA conditions ripened normally to a bright yellow skin colour with optimum fruit firmness, higher total soluble solids, total carotenoids, sugar contents and good sensory attributes. Hot water treatment of 'Alphonso' mangoes prior to CA storage at 8°C affected total carotenoids and sugar contents.

1 illus, 4 tables, 31 ref

005429   Singh A;Singh A K (Food Science and Technology Dep, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482 004, Email: alpana_singh12@rediffmail.com) : Optimization of processing variables for the preparation of herb bread using Aloe vera gel. J Fd Sci Technol 2009, 46(4), 335-8.

An attempt was made to assess the feasibility of Aloe vera barbadensis gel as a supplement in white bread formulation. The levels of Aloe vera gel and processing parameters for the preparation of white herb bread were optimized by conducting sensory acceptability studies. The optimum processing conditions recommended for white herb bread were: yeast 3 g, salt 2 g, sugar 5 g, water 40 ml, shortening 3 g, Aloe vera gel 20 g, white flour 100 g, baking temperature 220°C and baking time 25-28 min. Desirable loaf volume 517.5 ml, specific loaf volume 3.3 ml/g with good crumb grain, creamish white colour, velvetty soft and elastic texture, golden brown crust, wheaty taste and pleasant fermentation aroma were observed in developed herb bread. The shelf-life of bread wrapped in polypropylene (50 guage) was found satisfactory up to 5 days at ambient conditions (35°2°C, 40°5% RH).

2 tables, 28 ref

005428   Sharma V;Sudharshana Reddy M J;Arora S;Amit Kumar;Darshan Lal;Raman Seth;Wadhwa B K;Sharma G S (Dairy Chemistry Div, National Dairy Research Institute, Karnal-132 001, Email: vishk12000@yahoo.com) : Applicability of enzymatic diagnostic kit for estimation of cholesterol in ghee. J Fd Sci Technol 2009, 46(3), 244-6.

An enzymatic diagnostic kit commonly used for cholesterol estimation in blood has been successfully employed for estimation of cholesterol in ghee (anhydrous butter fat) after saponification to develop an alternate method to the one in which Libermann-Buchard reagent (LBR) involving the banned acetic anhydride was used. Conditions for rapid saponification of ghee were optimized using 5% methanolic KOH and heating to 90¹°C for 20 min. Hexane was preferred for the extraction of unsaponifiable matter. The recovery in the developed method varied between 98.6 and 99.8%. Cholesterol content as estimated by the standard method was 236.4 to 276.8 and 186.4 to 211.3 mg/100 g in clarified cow and buffalo ghee, respectively, whereas, the cholesterol content in the corresponding samples as estimated by LBR method was 239.6 to 279.5 mg/100 g and 189.8 to 214.9 mg/100 g, respectively. The results obtained with present method are comparable with those of direct method for cholesterol estimation using LBR.

3 tables, 12 ref

005427   Riat P;Sadana B (Food and Nutrition Dep, College of Home Science, Punjab Agricultural Univ, Ludhiana-141 004) : Effect of fermentation on amino acid composition of cereal and pulse based foods. J Fd Sci Technol 2009, 46(3), 247-50.

Idli, Dhokla, Nan, Kulcha, Bread, Jalebi, Bhatura, Bhalla, Dosa, Gulgule and Wadian were prepared in the laboratory using traditional fermentation techniques. The fermented batter of idli and dosa contained higher amount (g/16g N) of available lysine (8.9), cystine (5.0) and methionine (5.5). After processing maximum retention of lysine, methionine and cystine was observed in steamed idli. Fried gulgule recorded the least lysine and methionine while baked nan had the minimum cystine content.

5 tables, 18 ref

005426   Riat P;Sadana B (Food and Nutrition Dep, College of Home Science, Punjab Agricultural Univ, Ludhiana-141 004) : Molar ratio as a predictor of zinc, calcium and iron availability from fermented foods. J Fd Sci Technol 2009, 46(3), 232-5.

Commonly consumed fermented foods in India, particularly in Punjab State, like idli, dhokla, dosa, nan, kulcha, bread, jalebi, bhatura, bhalla, gulgule and wadian were prepared in the laboratory using the traditional fermentation techniques. Molar ratios for availability of Zn, Ca and Fe were calculated from the raw foods, unfermented dough/batter, fermented dough/batter and processed products. Phytate:Zn ratio ranged from minimum of 1.0 in nan, kulcha, bread, jalebi and bhatura to maximum of 6.7 in wadian. Phytate x Ca:Zn molar ratio was maximum in wadian (21.3) and minimum in bhatura (1.4). Phytate:Fe molar ratio ranged from 0.33 in bhatura to 18.5 in kulcha. Fe: Zn ratio was mimimun in nan (0.03) and maximum in bhatura (3.0); in all the processed products Phytate:Zn, phytate x Ca:Zn, phytate:Fe, Fe:Zn and phytate:Ca ratios of the fermented and processed products were lower than the raw foods indicating increased availability from fermented foods than raw foods.

1 illus, 5 tables, 21 ref

005425   Rao G N;Rao D G (NO, Central Food Technological Research Insitute Resource Centre, Habshiguda, Uppal Road, Hyderabad-500 007) : Physico-chemical and functional property of defatted Sterculia foetida seed flour. J Fd Sci Technol 2009, 46(3), 225-7.

The seeds of Sterculia foetida were dehulled, defatted, and ground to 60 BS mesh size flour. The dehulled-defatted seed flour (DDSF) contained 40% protein as compared to 15% in the whole seed meal. The effects of flour to solvent ratio for extraction, extraction time, protein precipitability at different pH and addition of salt on protein solubility were assessed. The buffer capacity of the DDSF in acidic and alkaline pH ranges was assessed. Water absorption and fat absorption capacities for the whole seed meal were 170 and 60%, whereas the corresponding values for the DDSF were 79 and 120%, respectively. Significant increase in foam capacity and foam stability were observed in the DDSF, but not in whole seed meal.

5 illus, 1 table, 20 ref

005424   Rao B M;Khasim D I (NO, Research Centre of Central Institute of Fisheries Technology, Visakhapatnam-530 003, Email: bmrcift@rediffmail.com) : Hydrogen sulphide producing bacteria as indicators of spoilage of freshwater rohu (Labeo rohita) fish. J Fd Sci Technol 2009, 46(4), 377-9.

Rohu fish procured in fresh condition were stored aerobically at ambient temperature (28-34°C) and analysed immediately (0 h) and after 2, 4, 6, 8 and 24 h. The H₂,S producing bacteria (H₂SPB) count was 2.45 log cfu/g in fresh fish and remained almost unchanged during the first 2 h of storage (2.49 log cfu/g) and thereafter showed a rapid increase reaching 4.40 log cfu/g after 8 h and 6.10 log cfu/g after 24 h of storage. During storage between 4 and 8 h which can be considered as the intermediate stage of spoilage of rohu, the H₂SPB counts showed a sharp increase from 3.1 (4 h) to 4.4 (8 h) log cfu/g. H₂SPB count of more than 3 log cfu/g appears to be the separating line between freshness (0 to 2 h) and loss of freshness (<62>4 h) in rohu. H₂SPB were present in the mucus of rohu and their levels increased during storage. H₂SPB appears to be a suitable indicator to detect spoilage in rohu and the use of skin mucus as a non-invasive sample to assess freshness quality appears promising.

3 illus, 17 ref

005423   Patil S;Kattimani K N (NO, Kittur Rani Channamma College of Horticulture, Arabhavi-591 310, Email: spatilpatil@yahoomail.com) : Kokum (Garcinia indica) butter yield from selections and their storage stability after treatment. J Fd Sci Technol 2009, 46(4), 371-3.

Yield and storability of kokum butter extracted from kokum selections from Western ghats of South India were evaluated. The effect of roasting on yield and storage (30-35°C, RH 45-80%) stability of kokum butter packaged in PET jars with screw cap was also evaluated. Kokum selection 'SI4' recorded highest butter yield with higher values for free fatty acids (FFA), peroxide value (PV) and saponification value (SV) and lower iodine value (IV) after 6 months. These values are within PFA specifications, indicating var. 'S14' is a good selection for kokum butter. Roasting at 80°C/30 min recorded highest butter yield though higher values were recorded for FFA, PV and SV and lower values for IV after 6 months. These values are within the PFA standards after 6 months of storage.

2 tables, 7 ref

005422   Pathak P K;Dwivedi P;Sunil Kumar (Farm Machinery and Post-Harvest Technology Dep, Indian Grassland and Fodder Research Institute, Jhansi-284 003, Email: pkpathakigfri@yahoo.co.in) : Effect of post-harvest treatment on shelf-life on aonla (Emblica officinalis) fruits damaged druing harvesting. J Fd Sci Technol 2009, 46(3), 283-5.

Physically injured and fresh aonla fruits of cultivar 'Desi' were treated separately with CaCl₂, Ca(NO₃)₂, wax and tap water (control) and stored at ambient conditions (13.3°C, 65.6% RH) for 3 weeks to study changes in their post-harvest physico-chemical characteristics. The length to width ratio of fruits varied from 0.90 to 0.93 and is not affected by storage period, fruit condition and post-harvest treatment. Physiological loss in weight of injured aonla fruit (extent of injury 1.1 to 20.0%), total soluble solids (12.1 to 17.5°Brix) and the ascorbic acid (932.1 to 751.1 mg/100 g) were affected by post-harvest treatments and storage period. However, the fruits coated with wax did not have adverse effect on their physico-chemical characteristics up to 3 weeks. Visually they were not spoiled till 3 weeks. It is therefore, recommended that physically injured fruit could be stored with wax coating for 3 weeks.

^ssc1 illus, 14 ref

005421   Pal A;Pal V;Ramana K V;Bawa A S (Food Biotechnology Discipline, Defence Food Research Laboratory, Mysore-570 011, Email: ajaydrdo@rediffmail.com) : Biochemical studies of beta-galactosidase from Kluyveromyces lactis. J Fd Sci Technol 2009, 46(3), 217-20.

β-Galactosidase was extracted from yeast, Kluyveromyces lactis isolated from curd using ammonium sulphate precipitation (0-55%) and gel permeation chromatography (Sephacryl-200). The enzyme was optimally active at pH 6.8 and temperature 40°C when assayed with o-nitrophenyl-β-D-galactopyranoside (ONPG) as substrate. The enzyme was sensitive to temperature >40°C. The divalent cations (Mn⁺², Mg⁺²) increased the enzyme activity maximally followed by monovalent cations (Na⁺¹, K⁺¹, Li⁺¹) while Ca⁺² and EDTA inhibited the activity. Higher concentrations (<62>10 mM) of galactose inhibited the enzyme activity competitively. Activity of the enzyme could be enhanced by providing reducing environment to the assay mixture. These properties of β-galactosidase suggest its potential use for the production of lactose free milk for lactose intolerant population.

6 illus, 1 table, 20 ref

005420   Nasirullah;Debnath S;Bhargava V (Lipid Science and Traditional Foods Dep, Central Food Technological Research Institute, Mysore-570 020, Email: drnasirullah@yahoo.com) : New approach to prepare ω-3 and ω-6 fatty acid rich glycerides from vegetable oils for value added food products. J Fd Sci Technol 2009, 46(4), 374-6.

Triglycerides rich in ω-3 α-linolenic and ω-6 linoleic acids were isolated using silver nitrate (A), silver nitrate to zinc sulphate in 1:1 wt/wt ratio (B), and zinc sulphate (C) 15% each with respect to silica gel enrichment columns. Linseed, soybean and wheat germ oils were fractionated on column A, B and C separately using petroleum ether (60-80°C), petroleum ethendiethyl ether (1:1 v/v) and pure diethyl ether to yield I, II and III fractions, respectively. In the case of linseed oil, linoleic and α-linolenic acids enriched fraction increased significantly (p<60>0.05) from 17.1 to 47.2 and 52.2 to 90.3% from column A; 17.1 to 56.5 and 52.2 to 89.3% from column B; 17.1 to 20.2 and 52.2 to 67.1% from column C, respectively. Similar significant (p<60>0.05) enrichment trends were noticed for soybean and wheat germ oils also. Iodine value supported the data trend obtained by gas liquid chromatograms with respect to extent of unsaturation of these fractions. It has been demonstrated that silver nitrate (a highly expensive chemical) could be replaced by zinc sulphate without compromising the efficacy of enrichment columns. The efficacy of column (C) was almost equal to that of column.

2 tables, 7 ref

005419   Murugkar D Agrahar;Jha K (Soybean Processing and Utilisation Center, CIAE, Nabibagh, Berasia Road, Bhopal-462 038, Email: dipikaagrahar@yahoo.com) : Effect of sprouting on nutritional and functional characteristics of soybean. J Fd Sci Technol 2009, 46(3), 240-3.

Four cultivars of soybean ('MAUS-47', 'DSbl', 'MACS 450' and 'JS 9305') commonly grown in India were examined for their germination ability as well as changes in nutritional and functional quality on germination. They were germinated at 25°C at 90% relative humidity for 48 and 72 h. 'MAUS 47' and 'JS 9305' showed maximum potential in terms of their germination capacity and length of sprouts and also maximum decrease in fat, trypsin inhibitor and phytic acid contents. The content of trypsin inhibitor decreased to a maximum in 'JS9305' after 72 h from 48.6 to 12.6 mg/ g followed by 'MAUS 47' from 46.6 to 13.2 mg/g. Phytic acid contents also decreased by about 50%. The functional qualities of sprouted soybean varieties were also superior. Varieties 'MAUS 47' and 'JS 9305' were most suitable for germination.

3 tables, 30 ref

005418   Mudgal V D;Pande V K (College of Technology and Engineering, M P Agricultural and Technology Univ, Udaipur-313 001, Email: mudgalvd@yahoo.com) : Thin-layer drying kinetics of bittergourd (Momordica charantia L.). J Fd Sci Technol 2009, 46(3), 236-9.

Bittergourd samples were dehydrated using mechanical tray dryer at 60, 70, 80 and 90°C air temperatures with blanching pretreatment for 3 min in 5% salt solution. Drying time of 240-390 min was required to reduce the moisture content from 89.6% to about 7.0%. Moisture content of bittergourd decreased rapidly during the initial 150 min. It was found that bittergourd is a hygroscopic non-porous food material during drying. The moisture movement inside the material occurred only by diffusion. The moisture diffusivity during drying process was 2.028xl0^-9- 3.296xl0^-9 m²sec. The carbohydrate and ascorbic acid contents in dehydrated samples ranged from 3.5 to 3.8% and 32.6 to 80.3 mg/100 g as against 4.2% and 88.9 mg/100 g, respectively, in fresh bittergourd indicating a significant loss of nutrients during processing. The rehydration ratio (3.1) and coefficient of rehydration (0.343) were maximum in bittergourd slices dehydrated at 60°C.

4 illus, 2 tables, 20 ref

005417   Modi V K;Yashoda K P;Mahendrakar N S (Meat Dep, Fish and Poultry Technology, Central Food Technological Research Institute, Mysore-570 020, Email: vinodanshumodi@yahoo.com) : Low-fat mutton prepared by using carrageenan as fat replacer: quality changes in cooked product during storage. J Fd Sci Technol 2009, 46(4), 316-9.

Low-fat high fiber mutton kofta was prepared using minced meat and optimized quantities (as% of meat) of wheat flour (8.5%), oat flour (8%), carrageenan (0.5%), garam masala (0.5%), and salt (2.2%). The products with 9% wheat flour and without carrageenan and 8% hydrogenated fat in place of oat flour were treated as control. Inclusion of oat flour and carrageenan significantly (p≤0.05) lowered fat content and increased water, protein, ash and carbohydrates in the product compared to control. Kofta containing carrageenan (0.5%) were softer in texture, had lower free fatty acids (FFA), Hunter a and b and higher L values, compared to products without carrageenan. Decrease in pH (5.7-6.0 to 5.6-5.8) and sensory quality attributes and increase in FFA (1.3-1.4 to 1.5-1.9 as% oleic), thiobarbituric acid values (0.40-0.41 to 0.47-0.77 mg malonaldehyde/kg), hardness (101.1-144.0 to 101.0-168.3 Newton), chewiness (83.5-156.8 to 75.3-174.4), bacterial counts (log cfu/g) viz., standard plate counts (3.1-3.2 to 4.4-5.7), yeast and moulds (0.70-72 to 2.0-3.3) and lactic acid bacteria (0.33-0.36 to 2.2-3.1) were noticed in cooked kofta stored for 3 weeks. Marginal changes were observed in Hunter colour (L, a, b) values. Products stored under nitrogen packing had better keeping quality. Cooked kofta were sensorily acceptable when stored at 4±2°C up to 2 weeks under air and 3 weeks under nitrogen packing.

3 illus, 3 tables, 33 ref

005416   Mathur P;Choudhary M (Foods and Nutrition Dep, College of Home Science, Maharana Pratap Agriculture and Technology Un, Udaipur-313 001, Email: pritimathur710@yahoo.co.uk) : Effect of domestic processing on proximate composition of fenugreek seeds. J Fd Sci Technol 2009, 46(3), 255-8.

Fenugreek (Trigonella foenum graecum) seeds were processed by roasting, boiling, pressure cooking and germination. The moisture content of processed seeds increased significantly after boiling, pressure cooking and germination while decreased on roasting. The protein values increased on roasting, boiling and pressure cooking while significantly increased (37.0 to 43.7%) on germination. The fat and ash levels were greatly reduced on germination. Increments in lysine, niacin and soluble dietary fiber were maximum after roasting and pressure cooking. A noteworthy increment was found in vitamin C after germination. It is concluded that domestic processing improves the nutrient composition of fenugreek seeds.

1 table, 42 ref

005415   Marwaha R S;Dinesh Kumar;Singh S V;Pandey S K (NO, Central Potato Research Station, Post Bag No. 1, Jalandhar-144 003, Email: rsmarwaha@yahoo.com) : Chipping and nutritional qualities of Indian and toxic potato processing varieties stored under different conditions. J Fd Sci Technol 2009, 46(4), 354-8.

Tubers of 2 Indian potato processing varieties, 'Kufri Chipsona-1' and 'Kufri Chipsona-2',2 American processing varieties, 'Atlantic' and 'Frito Lay 1533', along with popular Indian table variety 'Kufri Jyoti', grown under sub-tropical conditions were evaluated for chip colour, chip yield and oil content of chips, and nutritional and antioxidant constituents, before and after storage in a farm store (16-38°C, RH 37-80%) for 75 days, and in an evaporatively cooled store (15.5-29°C, RH 82-94%) for 90 days, beginning lst March. Chip colour improved after storage under both the conditions, while the chip yield was reduced coupled with an increase in oil content. Average peeling loss, dry matter, sucrose, free amino acids, total phenols and enzymic discoloration of tubers increased during storage, while a decline was observed in reducing sugars, soluble protein and vitamin C. Based on chip colour and total tuber weight loss during storage (<60>10%), 'Kufri Chipsona-1', 'Atlantic' and 'Frito Lay 1533' were rated as most suitable for processing under both types of storage conditions. In general, processing varieties contained lower amounts of reducing sugars, free amino acids and total phenols and higher levels of soluble protein and dry matter in comparison to 'Kufri Jyoti', which was although, unsuitable for processing, but was most suited for table consumption due to the presence of maximum contents of free amino acids (637 mg/100 g fresh wt), total phenolics (73.7 mg/100 g fresh wt) and vitamin C (14.8 mg/100 g fresh wt). The study indicated that evaporatively cooled store was a better option for storing potatoes for the production of chips with good colour and higher yield containing low oil content besides extending the storage life of potatoes by 15 days over farm.

1 illus, 2 tabels, 27 ref

005414   Majumdar T K;Vasudish C R;Premavalli K S;Bawa A S (NO, Defence Food Research Laboratory, Siddarthanagar, Mysore-570 011) : Development and storage stability of cucumber-litchi-lemon juice. J Fd Sci Technol 2009, 46(3), 269-70.

Juice from cucumber (Cucumis sativus), litchi (Litchi chinensis) and lemon (Citrus limori) were optimized to get a blended beverage which was stored for 6 months in glass bottles (200 ml capacity) at room temperature (28±2°C) and physico-chemical, microbiological and sensory stability of the juice were evaluated. Marginal changes in pH, total soluble solids and acidity of the juice during storage were observed. Loss of vitamin C was 74% after 6 months of storage. No major difference was noticed in overall sensory acceptability of the juice stored up to 6 months.

1 illus, 2 tables, 17 ref

005413   Mahajan B V C;Dhatt A S;Satish Kumar;Manohar L (Punjab Horticultural Post-Harvest Technology Centre, Punjab Agricultural Univ, Ludhiana-141 004) : Studies on cool storage of prapes for extended marketability. J Fd Sci Technol 2009, 46(4), 363-6.

The table grapes (Vitis yinifera L) are extremely susceptible to Botrytis decay and lose water readily, as a result post-harvest life may be drastically shortened under non-refrigerated marketing. Therefore, there is need to develop a protocol to preserve the quality of grapes. Hence, a semi-commercial cool storage study was carried out to optimize the type of packaging and use of grape guard in package during the cool storage and subsequent marketing of grape cvs, 'Thompson Seedless' and 'Tas-e-Ganesh'. The data revealed that the use of single grape guard pad proved quite effective to maintain stem freshness, minimize berry shatter, control spoilage and to retain all the quality attributes till 60 days of storage at 0±1°C and 90-95% RH while post-storage shelf-life was 2 days at ambient temperature (28-32°C and 49-55%.

2 tables, 16 ref

005412   Lava M B;Deepa S;Shetty P H;Anu Appaiah K A (Microbiology Dep, Mangalore Univ, Gauvery Campus, Madikeri-571 201) : Colonization of toxigenic fungi on coffee - from flowering to processing. J Fd Sci Technol 2009, 46(4), 339-42.

Ochrotoxin A in coffee is regarded as a potential hazard. Earlier reports suggest that the toxin is present in the outer husk than in bean. A detailed investigation was done on the colonization of toxigenic moulds like Aspergillus carbonarlus, A. falvus and A. ochraceus from plant to processing of coffee bean. Results indicate that the colonization mainly occurs during post-harvest treatment. Among the types of drying yards concrete/cement floored yard is ideal as it inhibited the colonization of the molds. During processing high incidence of fungal colonization was observed in the low grade coffee bean like bits and blacks. Whereas on the plant the incidence of these molds are negligible. A controlled condition of drying can bring down the colonization of toxigenic group of molds.

2 illus, 3 tables, 15 ref

005411   Lal G;Dayal L Hari;Singh Y V (Central Arid Zone Research Institute, Regional Research Station, Pali-306 401, Email: glal67@yahoo.co.in) : Storage behaviour of modified atmosphere packed date fruits stored under different conditions. J Fd Sci Technol 2009, 46(3), 275-8.

Fruits of date palm (Phoenix dactylifera) cultivar 'Shamran' at colour turning stage of maturity were packed and stored at ambient (35°C, <126>70% RH) and low temperature (LT) (<126>7°C, -85% RH) up to 15 days. Results indicated that physiological loss in weight, spoilage and total soluble solids and total sugars of fruits enhanced during storage. Consequently ascorbic acid content and sensory quality score of fruits decreased. Negligible spoilage was recorded in fruits stored under refrigerated conditions and remained acceptable up to end of refrigerated storage and was superior over fruits stored at ambient conditions. Similarly, the shelf-life and quality of fruits packed in sealed and 2.5% perforated polythene bags with KMnO₄ treatment were significantly higher than those of control fruits. Minimum physiological loss in weight (5.2%), spoilage (4.1%), total soluble solids (43.6%) and total sugars (41.3%) with highest ascorbic acid (108.3 mg/ 100 g pulp) content and sensory score (6.7 out of 10) were recorded on 15th day of storage in fruits treated with 5% KMnO₄ packed in sealed polythene bags and stored under refrigerated conditions.

2 tables, 23 ref