005410   Krishan Kumar;Gandhi D N (Dairy Microbiology Div, National Dairy Research Institute, Karnal-132 001, Email: krishan.kselwal@gmail.com) : Innovative techniques in the starter culture preservation: a review. J Fd Sci Technol 2009, 46(3), 190-5.

Starter culture preservation, maintenance and distribution require special logistic and economic considerations. Quality, safety and acceptability of traditional fermented foods may be significantly improved through the use of starter cultures. Among all recent innovative technologies in preservation of starter culture, concentrated freeze-dried form (direct vat inoculum) culture is a promising method and rapidly finding an important role in the manufacture of fermented milk products such as dahi, yoghurt, and kefir. The targets of these probiotic products are intestinal flora, vagintis, reducing risk of heart disease, high blood pressure, obesity and hypertension.

3 tables, 43 ref

005409   Kanu P J;Zhu K;Kanu J B;Zhou H (State Key Laboratory of Food Science and Technology, Jiangnan Univ, 1800 Lihu Avenue, Wuxi-214 122) : Effects of enzymatic hydrolysis with alcalase on the functional properties of protein hydrolysate from defatted sesame flour. J Fd Sci Technol 2009, 46(3), 196-201.

Sesame protein hydrolysates were produced from dehulled and defatted sesame flour (DSF). The functional properties of the 3 hydrolysates produced were significantly different (p<60> 0.05) from the native protein of DFS. Colour of defatted sesame protein hydrolysate powder was changed by treatment with Alcalaser. Molecular weights of the 3 hydrolysates were different as the relative proportions of the peaks varied with degree of hydrolysis. Major components in the hydrolysates had a molecular weight of 150-2500 Da. Molecular weight of the hydrolysates reduced significantly during hydrolysis. Amino acid composition differed significantly between the native DSF protein and the resulting hydrolysate. Results showed that the amino acid profile of the DSF hydrolysates was generally better in essential amino acids compared to FAO/WHO profile for infants and adults. The improved functional properties and high essential amino acid content of the protein hydrolysates would make defatted sesame protein hydrolysates more useful in food, pharmaceutical and related products.

6 tables, 40 ref

005408   Jooyandeh H;Minhas K S (Food Science and Technology Dep, Ramin Agricultural and Natural Resources Univ, Ahvaz, Iran) : Effect of addition of fermented whey protein concentrate on cheese yield and fat and protein recoveries of feta cheese. J Fd Sci Technol 2009, 46(3), 221-4.

The production of Feta cheese with different levels of fermented whey protein concentrate (FWPC) was investigated. The FWPC, prepared from whey obtained during Feta cheesemaking, was added at 5, 10, 15, and 20% (v/v) levels either after (A) or before (B) formation of cheese curd. Increasing the level of incorporation of FWPC in both groups resulted in decrease in adjusted yield, protein recovery and fat recovery and this decrease was more in A than in B. However, addition of FWPC to the milk (B group) significantly enhanced the cheese yield and was -13% at 20% addition of FWPC.

2 tables, 24 ref

005407   Jooyandeh H;Amarjeet Kaur;Minhas K S (Food Science and Technology, Ramin Agricultural and Natural Resources Univ, Ahvaz, Iran) : Lipases in dairy industry: a review. J Fd Sci Technol 2009, 46(3), 181-9.

In the present day industry, lipases have made their potential realized owing to their involvement in various industrial reactions either in aqueous or organic systems, depending on their specificity. Lipase (EC 3.1.1.3) is placed after proteases and carbohydrases in world enzyme market and has a share of about 5% of enzyme market. Lipases of microbial origin occupy greater industrial importance as they are more stable compared to plant and animal lipases. Lipases in dairy industry are used for flavour enhancement in cheese products (e.g. enzyme-modified cheese flavour) and acceleration of cheese ripening and lipolysis of milk/vegetable oil/fat to obtain specific flavours. During cheese ripening the flavour develops due to the production of a wide range of compounds by primary and secondary biochemical pathways. The primary biochemical reactions include lipolysis, proteolysis and metabolism of residual lactose and of lactate and citrate, whereas secondary reactions involve metabolism of fatty acids and amino acids. Secondary reactions lead to the production of volatile flavour compounds through the catabolism of fatty acids among others (viz., amino acids). Lipolysis in cheese is catalyzed by lipases from various sources, particularly the cheese microflora and in varieties such as Provolone, traditional Greek Feta and in various Italian Pecorino cheeses, by enzymes from rennet paste, which are used for milk coagulation.

1 illus, 60 ref

005406   Jayashree E;Zachariah T John;Gobinath P (NO, Indian Institute of Spices Research, Marikunnu, Calicut-673 528, Email: john@spices.res.in) : Physico-chemical property of black pepper from selected varieties in relation to market grades. J Fd Sci Technol 2009, 46(3), 263-5.

Black pepper (Piper nigrum L.), varieties 'Panniyur-1', 'Panniyur-2', 'Panniyur-5', 'Sreekara', and 'Subhakara' were graded in a hand operated rotary sieve cleaner-cum-grader. The grader was provided with 3 sets of sieves with pore size of 3.5, 3.8 and 4.8 mm placed one after the other in the increasing order. The variety 'Subhakara' had highest amount of berries of size between 3.8 and 4.8 mm (33.3%) which belongs to TGSEB (Tellicherry Garbled Special Extra Bold) grade. 'Panniyur-1', 'Panniyur-2' and 'Panniyur-5' had more than 60% of its berries under the grade TG (Tellicherry Garbled). Bulk density ranged from 450 to 571 g/1. Bulk density increased with increase in size. However, bulk density decreased when the berry size was <62> 4.8 mm. The starch content increased as the grade size increased whereas protein and crude fibre did not show any consistent trend. The oleoresin and piperine contents were highest for the lower grade (<60>3.5 mm) but the oil content was not related to grade in all the varieties.

3 tables, 18 ref

005405   Inan O;Ozdemir Y (Food Technology Dep, Selcuk Univ, Konya, Turkey-420 75) : Chemical composition and iron speciation of traditional Turkish fruit juice concentrate (Pekmez). J Fd Sci Technol 2009, 46(4), 320-4.

Four different traditional Turkish fruits' juice concentrates (Pekmez) were analyzed for Ca, Mg, Cu, Mn, Zn, Fe, P, total polyphenol, glucose, fructose, sucrose, citric, malic and tartaric acids. A first derivative spectrophotometric method was developed for Fe speciation of ferrous (Fe II), ferric (Fe III) and organic-bound Fe. This method improved accuracy in determination of soluble Fe (II) and Fe (III). The total Fe in pekmez samples ranged between 72.4 and 189.9 mg/kg. The percentage of Fe (II) and Fe (III) in total Fe of samples were 43.2 to 49.1 and 3.8 to 31.5, respectively. On the other hand, the levels of sugars and organic acids were higher than inhibitor components such as polyphenols and other elements. The major findings were relatively high total Fe and Fe (II) concentrations in the fruits products, indicating potentially high Fe bioavailability. We suggested that the traditional Turkish fruits' juice concentrate (Pekmez) may be used instead of Fe fortified food to increase Fe intake of vegetarian diets.

3 illus, 2 tables, 35 ref

005404   Harjai N;Singh G (Food Science and Technology Dep, GB Pant Agricultrue and Technology Univ, Pantnagar-263 145) : Effect of soybean varieties on physico-chemical, textural and sensory properties of soy paneer. J Fd Sci Technol 2009, 46(4), 331-4.

Seven varieties of soybean ('JS-335', 'PK-472', PS-1042', PS-1225', 'PS-1241', 'PS-1347' and 'PS-1368') were evaluated for their suitability for preparation of soy paneer (SP). The values for different parameters of SP samples from these varieties were: yield of paneer 126.3-148.1% of soybeans, total solids 35.5-38.5%, protein 14.1-20.5%, fat 4.7-6.5%, pH 5.9-6.9 and titratable acidity 0.10-0.17%. Total solids, protein and fat contents of SP increased upon frying due to removal of moisture and absorption of oil. Hardness, cohesiveness, gumminess and chewiness of pa®eer increased upon frying, whereas springiness decreased marginally. Sensory evaluation of SP (fried as well as unfried) indicated that variety 'PS-1347' was most preferred by the panelists.

1 illus, 3 tables, 16 ref

005403   Gumus T;Arici M;Daglioglu O;Velioglu M (Food Engineering Dep, Faculty of Agriculture, Namik Kemal Univ, Tekirdag, Turkey-590 30, Email: tgumus@nku.edu.tr) : Fate of aflatoxins during bread making. J Fd Sci Technol 2009, 46(4), 384-7.

Fate of aflatoxin Bl (AFB1), B2 (AFB2), Gl (AFG1) and G2 (AFG2) during dough fermentation and baking stages of wheat bread making process was studied. Bread dough samples were spiked with aflatoxins under controlled laboratory conditions at low (<126>3.0 μg/kg dry matter) and high (<126>9.0 μg/kg dry matter) levels for each of the toxins. Fermentation significantly (p<60>0.05) reduced concentration of toxins and reduction percentage in dry matter at low and high concentrations ranged from 28.0% (AFG1) to 33.6% (AFB2) and 30.6% (AFB2) to 33.7% (AFG2). Aflatoxin contents decreased significantly (p<60>0.05) by baking process and when the fermented dough was baked at 220°C for 35 min, the maximum reduction was 57.4% (AFG1) at low toxin level and 55.7% (AFB2) at high toxin level. Total losses of aflatoxins during bread making process were 69.3% (AFG1)-70.4%(AFB2) at low level and 67.1% (AFB1)-69.8% (AFG1) at high level. These results indicate that fermentation and baking are effective in reducing aflatoxin levels. However, approximately half of the spiked toxins still remained in the bread and therefore complete decomposition of aflatoxins seems improbable during bread making process.

2 illus, 30 ref

005402   Guleria S;Sharma S;Munshi S K (Biochemistry Dep, Punjab Agricultural Univ, Ludhiana-141 004) : Positional effect on lipid composition of germinating soybean. J Fd Sci Technol 2009, 46(4), 343-6.

Soybean (Glycine max) oil quality with respect to monogastric nutrition has been linked to the relative abundance of polyunsaturated fatty acids. The present study on germinating soybean seeds has revealed significant differences in lipid composition as a function of nodal position of stem axis. Percent germination, vigour index and lipid composition of germinating seeds located at different node positions of soybean stem axis were studied. The seeds present at the basal nodes showed higher germination percentage, while the vigour index was higher at apical position. The dry matter content in the germinating cotyledons was higher at apical position whereas the lipid content was more in basal nodes. The embryonic axis showed more lipids at apical position. The content of membrane lipids did not vary significantly between the germinating cotyledons from basal to apical nodes, while those of embryonic axis increased from basal to apical nodes. There was a decrease in the content of oleic acid (18:1) with a corresponding increase in linoleic acid (18:2) in germinating cotyledons from basal to apical positions whereas embryonic axis did not show any difference in fatty acid composition between the nodal positions of soybean stem axis. The quantity of 18:2 was maximum, followed by 16:0, 18:1 and 18:3 in the embryonic axis. The possibility of segregating the seeds between basal and the apical positions, at harvest brings about improvement in the germination, growth, yield and quality of oil.

3 illus, 1 table, 15 ref

005401   Ghoshal G;Basu S;Shivhare U S (Chemical Engineering and Technology Dep, Punjab Univ, Chandigarh-160 014) : Effect of hydrocolloids on rheological, physico-chemical and sensory properties of carrot-tomato blended sauce. J Fd Sci Technol 2009, 46(3), 202-6.

Carrot-tomato blended sauce was prepared with different levels (0.1, 0.2, 0.3, 0.4, 0.5%) of xanthan and guar gum (1.0, 1.5, 2.0, 2.5, 3.0%). The sauce was packed and stored up to 90 days at room temperature (25±2°C) and analyzed for physico-chemical (pH, total soluble solid, ascorbic acid, β-carotene, and lycopene) and sensory characteristics. Rheological properties (yield stress, apparent viscosity, consistency index and flow behaviour index) of sauce were measured at selected temperatures. The flow behaviour of the sauce was adequately described by the Herschel Bulkley model over the shear rate range of 1- 400 S^-1. Sauce samples exhibited pseudoplastic behaviour and apparent viscosity and consistency index decreased with increase in temperature and followed Arrhenius relationship. Consistency index of sauce increased with gum concentration. Activation energy due to flow of sauce using selected hydrocolloids for different combination of gum concentration levels varied from 5.08 to 27.25 kJ/mol. Carrot-tomato blended sauce using 0.1% xanthan gum was the most acceptable on the basis of sensory attributes.

6 tables, 26 ref

005400   Gangadharappa G H;Mundalamani B (Flour Milling Dep, Central Food Technological Research Institute, Mysore-570 020, Email: ganga302088@yahoo.com) : Determination of flourmill roll groove depth, machining time and power consumption by using computer aided spreadsheet. J Fd Sci Technol 2009, 46(4), 388-91.

In roller flour milling fluted and polished rolls are used to produce wheat-milled products. Corrugation shape, numbers, depth and angle are the roll properties, which influence milling extractions. Determining the corrugation depth considering profile angles and number of grooves decide land width, which is only a measurable parameter on the roll. A simulation program which was hitherto unavailable for the benefit of milling engineers was developed to determine groove depth, machining time and energy consumption for roll grooving operation by considering Excel's built in functions and capabilities. Mathematical formulae and logic functions were used to determine depth of cut, machining time and energy consumption during roll grooving operation. Spreadsheet calculated arc length, land width and machining time values were compared with AutoCAD values and observed errors of 0.07%, 4.2-20.9% and 2.6-8.5%, respectively. Extension of this simulator work to other sections of flourmill makes it possible to improve effectiveness of grinding and milling process.

1 illus, 1 tables, 8 ref

005399   Ganesan P;Pradeep M G;Sakhare P Z;Suresh P V; Bhaskar N (Meat Dep, Fish and Poultry Technology, Central Food Technological Research Institute, Mysore-570 020) : Optimization of conditions for natural fermentation of freshwater fish processing waste using sugarcane molasses. J Fd Sci Technol 2009, 46(4), 312-5.

Conditions like, substrate level and incubation time at elevated temperature (37±1 °C) for fermentation of fish waste by in situ lactic acid bacteria (LAB) using sugarcane molasses as source of sugar to obtain the desirable pH (≤3.8) were optimized by response surface methodology. The visceral wastes resulting from processing of freshwater carps (Catla catla, Labeo rohita and Cyprinus carpio) were used for the study and had an initial pH of 5.8 and LAB count of 4.6 log cfu/g. Sugarcane molasses at 7.5% (w/w) as a source of sugar and fermentation for 48 h at 37±1 °C were found optimum to get the desired pH reduction. The usefulness of the model was further validated using different random combinations of 2 independent variables. During storage for 14 days, fish waste fermented under optimized conditions showed an increase in LAB count from the initial 4.6 to 8.3 log cfu/g. However, enterobacteria and staphylococci were not detected during storage. The pH and total titrable acidity of the fermented silage stabilized around 3.8 and 1.8, respectively. The lactic fermentation stabilized fish waste has the potential for use as an ingredient in aquaculture/animal feeds.

2 illus, 4 tables, 17 ref

005398   Ezekiel R;Upadhyay N C (NO, Central Potato Research Institute, Shimla-171 001, Email: rajarathnamezekiel@yahoo.co.in) : Presence of minerals in cottonseed oil and their content in fried potato chips. J Fd Sci Technol 2009, 46(4), 395-6.

Concentrations of Fe, Zn, Cu and Mn were determined in cottonseed oil and fried potato chips prepared from 'Kufri Jyoti' and 'Kufri Chipsona-1' varieties of potato. During frying, chips absorbed mineral nutrients present in the frying oil leading to increase in 30 to 64% Fe, 70 to 100% Zn, 22 to 100% Cu and 50 to 71% Mn. Presence of these elements can hasten breakdown of oil.

^ssc1 table, 12 ref

005397   Dua S;Mahajan A;Sandal M;Gagan (Botany Dep, Punjab Univ, Chandigarh-160 014) : Physico-chemical properties of defatted pea seed meal proteins with emphasis on salts and pH. J Fd Sci Technol 2009, 46(3), 251-4.

NaHCO₃ improved water absorption capacity (WAC) of defatted pea (Pisum sativum) seed meal while fat absorption capacity (FAC) was enhanced by NaCI and NaHCO₃. Protein solubility was higher in both the salts but NaHCO₃ was more effective. Pea protein exhibited more emulsifying activity and stability in the presence of salts; NaCI was better in improving these properties. Foaming capacity and stability were, however, more in NaHCO₃ than in NaCI. Relative viscosity was enhanced significantly in the presence of NaHCO₃. WAC and FAC were high at extreme acidic and basic pH values. Protein solubility was minimum at pH 4 and maximum at pH 12. Emulsification and foaming properties were high at pH 12. Relative viscosity increased gradually with increase in pH up to 12.

1 illus, 1 table, 26 ref

005396   Dinesh Kumar (NO, Central Potato Research Campus, Modipuram, Meerut-250 110, Email: dinesh_cpri@yahoo.com) : Changes in antioxidant system of potato tuber during low temperature storage in relation to sweetening developmant. J Fd Sci Technol 2009, 46(4), 392-4.

Potato tubers of variety 'Kufri Chipsona-1' were stored for 4 weeks at 4 and 12°C and contents of glucose, sucrose, ascorbic acid, phenols and activities of ascorbate peroxidase and glutathione reductase were monitored at weekly intervals. At lower temperature of storage the contents of free sugars and ascorbate were higher than at higher storage temperature. Both the enzymes depicted higher activities at 4°C than at 12°C. Greater oxidative damage to cellular membranes at lower temperatures of storage results in higher accumulation of free sugars.

1 table, 20 ref

005395   Chopra H;Udipi S A;Ghugre P (Postgraduate Studies and Research in Home Science Dep, SNDT Women's Univ, Sir Vithaldas Vidyavihar, Juhu, Mumbai-400 049, Email: harsha_c3@yahoo.com) : Dietary fibre content of selected legumes: varietal differences and effect of processing. J Fd Sci Technol 2009, 46(3), 266-8.

Varietal differences and effect of soaking and germination on insoluble (IDF), soluble (SDF) and total dietary fibre (TDF) of Bengal gram, cow pea, dry pea, field bean and green gram were studied. Samples were soaked in tap water (1:2 ratio) for 12 h at room temperature (29-31°C). Green gram and field beans were germinated for 12 and 24 h, respectively, whereas dry peas were germinated for 24 and 36 h. Significant varietal differences (p<60>0.01) were observed in the IDF, SDF and TDF content of all legumes. Soaking and germination increased TDF by 1.2-8.2% and 6.5-12.2%, respectively. Both processes led to considerable increase in SDF content.

2 tables, 14 ref

005394   Chawla R;Ranote P S (NO, National Dairy Research Institute, Karnal, Email: aries_rekha@yahoo.co.in) : Preparation and quality evaluation of dehydrated watermelon products. J Fd Sci Technol 2009, 46(3), 228-31.

Suitability of 'Sugarbaby' and 'Shipper' varieties of watermelon (Citrullus vulgaris) for preparation of dehydrated flakes and their packing in laminate (LP) and low density polyethylene pouches (LDPE) were evaluated during storage. 'Sugarbaby' had more edible portion and yield of dehydrated product (48.0 and 6.6%) as compared to 'Shipper' (40.5 and 6.35%). The treatment containing 0.3% salt and 0.3% citric acid applied at 50% moisture content for 7 min and drying at 55±5°C was found optimum for getting desired quality product. After 6 months storage of dehydrated watermelon flakes the product (packed in laminate pouches) from 'Sugarbaby' variety had more total solids, total soluble solids, acidity, sugars and pi-carotene while flakes from 'Shipper' variety had more moisture, pH, ascorbic acid and lycopene. After storage period of 6 months, overall acceptability sensory scores were in the order: 'Sugarbaby' LP (7.9)<62>'Sugarbaby' LDPE (7.7)<62>'Shipper' LP (7.2)<62> 'Shipper' LDPE (6.8). Hence the dehydrated product from 'Sugarbaby' variety packed in LP was superior, shelf stable and most acceptable.

4 illus, 2 tables, 11 ref

005393   Charles S J A;Sharma R;Rajput Y S;Singh R R B (Dairy Chemistry Div, National Research Institute, Karnal-132 001) : Estimation of starch in ice cream and gulabjamun by polarimetric method. J Fd Sci Technol 2009, 46(3), 207-11.

Cereals are sometimes used in the preparation of some milk products thereby contributing to starch content in these products. A polarimetric method (ISO 2000) described for measurement of starch content in animal feeding stuff was validated for its applicability in ice cream, gulabjamun mix and gulabjamun. Milk products and 40% ethanol soluble fraction were treated with 0.31 M HCl for 20 min under the conditions of boiling and refluxing, respectively. The contents were then filtered. The difference in the optical rotation of these 2 filtrates is the basis of estimation of starch. While recovery of starch in ice cream and gulabjamun mix was nearly quantitative, over estimation has been noted in gulabjamun. The method was extensively validated in ice cream in terms of recovery of different types of starches. In general, the recoveries of most starches were more than 90%. Recoveries were very low for modified starches and maltodextrin. The polarimetric method is cost effective and can be routinely used in the laboratories.

1 illus, 5 tables, 25 ref

005392   Bhatti I A;Kwon J H;Rehman S U (Chemistry Dep, Agriculture Faisalabad Univ, Pakistan, Email: ijazchem@yahoo.com) : Luminescence characteristics for the detection of radiation treatment of shellfish by using isolated minerals. J Fd Sci Technol 2009, 46(3), 279-82.

Seven types of shellfish were irradiated by gamma ray at doses of 0, 3 and 6 kGy. Pulse photo-stimulated luminescence (PPSL) and thermoluminescence (TL) methods were employed to detect the radiation treatment. The screening of irradiation was carried out by the PPSL method followed by identification using the TL technique. Most of the irradiated shellfish were screened out correctly and only a few showed photon counts a bit higher than the lower threshold value but much lower than the upper threshold value. The TL method was employed using minerals isolated from all the control and irradiated shellfish samples by density gradient treatment. Three parameters, integrated intensities of first glow curves (TL1), ratios of first to that of second glow curves (TL1/TL2), and the shapes of maxima of first glow curves, were utilized for the identification of gamma ray treatment of shellfish.

1 illus, 2 tables, 22 ref

005391   Bhattacherjee A K;Pandey B K;Om Prakash (NO, Central Institute of Subtropical Horticulture, Rehmankhera, Kakori, Lucknow-227 107, Email: bhatchaj_ak@yahoo.com) : Persistence and dissipation of carbendazim residues in mango fruits after pre- and post-harvest applications. J Fd Sci Technol 2009, 46(4), 347-9.

Dissipation of carbendazim residues in mango fruits of cv. 'Dashehari' was studied following both pre-harvest foliar spray and post-harvest dip treatment in hot water. Carbendazim dissipated to 0.83 and 1.76 mg/kg in mature fruits during harvest after its spraying at 0.05 and 0.1% concentrations, while its residue was very low in fruit pulp (0.24 and 0.51 mg/kg). The residues of carbendazim in whole ripe fruits, applied as post-harvest dip in hot water (52±1°C) for 10 min at 0.05 and 0.1% concentrations, were 0.90 and 1.86 mg/kg after 10 days of storage at room temperature (32±2°C). The corresponding values for fruit pulp were 0.32 and 0.65 mg/kg after same period of storage. The residual half-life of carbendazim in whole fruits was approximately 7.0 and 6.5 days at 0.05 and 0.1% concentrations, respectively from pre-harvest spray as well as post-harvest dip treatment. The safe waiting periods of 2 and 3 days are suggested for 0.5% dose after pre-harvest spray and post-harvest dip treatment, respectively.

2 illus, 2 tables, 15 ref

005390   Baruah D M (Tocklaio Experimental Station, Tea Research Association, Jorhat-785 001) : Quality assessment of packed and loose black tea samples from local market, Jorhat, Assam. J Ecotoxic envir Monit 2009, 19(4), 383-7.

Fundamental semigroups are those semigroups which cannot be shrunk homomorphically without collapsing idempotents together. A semigroup 5 in which each L [R]- class contains idem-potent is a weakly abundant semigroup. Auther describe a congruence μ on a weakly abundant semigroup S with biordered set of idempotents E such that S/μ is fundamental.

2 tables, 13 ref

005389   Bakshi P;Masoodi F A (Pomology and Post-Harvest Technology, Sher-e-Kashmir Agricultural Science and Technology, Jammu Univ, Udheywalla, Talab Tillo, Jammu-180 002, Email: bakshi_prashant@rediffmail.com) : Effect of various storage conditions on chemical characteristies and processing of peach cv. 'flordasun'. J Fd Sci Technol 2009, 46(3), 271-4.

Peach fruit was stored in bags of different perforations under room (24±2°C) as well as refrigerated (3-6°C) temperature. The juice yield increased during storage up to 6 days at room temperature and 9 days under refrigerated condition and decreased thereafter. The fruits stored in perforated bags showed more juice yield (56.3%) than those stored in unperforated bags (54.9%) under refrigerated condition. The apparent juice viscosity of bags having perforations coeffcient of (P_c ) 1006 mm holes/m² initially decreased (1.6), and then increased (1.9 and 2.1, respectively) under both room and refrigerated temperature. Total soluble solids (11.6 °B) and reducing sugar (5.4%) increased with the increase in storage period in fruits stored under room temperature, whereas it increased up to 21 days under refrigerated condition (12.7°B and 6.0%, respectively), and decreased thereafter. Titratable acidity decreased with increase in storage duration.

2 tables, 17 ref

005388   Bakhara C K;Pal U S;Khan M K (Agricultural Processing and Food Engineerig Dep, College of Agricultural Engineerig and Technology, Orissa Agriculture, Bhubaneswar-751 003, Email: ckbbsar@rediffmail.com) : Mass transfer kinetics model of osmotic dehydration of tender jackfruit pieces. J Fd Sci Technol 2009, 46(4), 367-70.

Osmo-dehydration of tender jackfruit (Artocarpus heterophyllus L.) pieces was carried out in salt solution concentration of 6, 10, 14% at 30, 40 and 50°C with 3:1, 4:1 and 5:1 solution to sample ratio. The water loss and salt gain were calculated at different time intervals of 30, 60, 90, 120, 150, 180, 210 and 240 min and fitted to Crank and Azuara model to describe the mass transfer kinetics during osmosis. Nearly 85% of total water loss and 72% of total salt gain took place during first 2 h of experiment. The water loss and salt gain showed an increasing trend with increase in salt solution concentration, temperature and solution to solid ratio. Azuara model was fitted well to the experimental data for water loss and salt gain with higher co-efficient of determination.

5 illus, 1 table, 23 ref

005387   Babu R;Sabikhi L;Thompkinson D K (NO, Gujarat Co-operative Milk Marketing Federation, Anand-388 001) : Microencapsulation for enhancing the survival of probiotic Lactobacilus paracasei S233. J Fd Sci Technol 2009, 46(4), 325-30.

Probiotic Lactobacillus paracasei S233 was microencapsulated using sodium alginate and starch. The organism survived better in the protected form at high temperatures (72, 85 and 90°C). The normal cells were destroyed completely at 85 and 90°C while the encapsulated cells registered 3.2 and 4.6 log cycles reduction. Homogenization did not affect the viability of the cells, but destroyed the protective encapsulating material around the cells. The salt tolerance tested at 1, 1.5 and 2% NaCl (w/v) showed decrease progressively for normal and encapsulated cells, the decrease being higher in the former. At simulated conditions of gastric pH (1.0, 1.5 and 2.0), encapsulated cells survived compared to normal cells (2.1 and 6.5 log cycle reduction, respectively at pH 2 after 3 h incubation). Similar results were seen at high bile salt concentrations (1.0, 1.5 and 2.0% w/v). As the bile salt concentration increased from 1.0 to 2.0%, the reduction in viable cells was between 2.6 and 3.7 log cycles after encapsulation as against 3.7 and 5.2 in the normal cells. The microencapsulated cells required 2.5 h at simulated colonic pH for release from the matrix material.

5 illus, 38 ref

005386   Asha M R;Susheelamma N S;Bhat K K (Sensory Science Dep, Central Food Technological Research Institute, Mysore-570 020, Email: ambleewine@yahoo.co.in) : Effect of rheological property of batter and addition of thermally modified rice on quality of vada-a blackgram based fried product. J Fd Sci Technol 2009, 46(3), 212-6.

Effect of soaking black gram (BG) (Phaseolus mungo) dhal for 60, 90, 120, 150 min, using dhal to water ratio of 1:2.3, 1:2.6. 1:2.9 and incorporation of rice flour (RF) (var. 'IR-64') and thermally modified rice (expanded rice flour (ERF) and flaked rice flour (FRF) into BG batter on physico-chemical and sensory qualities of vada (BG based traditional Indian fried product) were studied. Soaking BG for 120 min and dhal to water ratio of 1:2.6 yielded vada of better quality. ERF and FRF increased batter viscosity and affected vada quality. As ERF enhanced the quality of vada more it was studied at different levels of addition to BG batter regarding its effect on rheology and product quality. Addition of 5 and 10% ERF increased the batter viscosity, yield stress and consistency index and decreased flow behaviour index. Presence of ERF in batter lowered fat content (38% reduction compared to control) of vada, which had increased surface crispness, soft spongy interior and lower oily mouthfeel.

4 tables, 22 ref

005385   Arora S;Jood S;Khetarpaul N;Goyal R (Food and Nutrition Dep, CCS Haryana Agricultural Univ, Hisar-125 004) : Effect of germination and probiotic fermentation on antinutrients and in vitro digestibility of starch and protein and availability of minerals from barley based food mixtures. J Fd Sci Technol 2009, 46(4), 259-62.

Two types of food mixtures were developed using raw and germinated barley flour along with whey powder and tomato pulp in 2:1:1 proportion (w/w). The developed food mixtures were mixed with water, autoclaved, cooled and fermented at 37°C for 12 h with Lactobacillus acidophilus curd containing 10⁶ cells/ml. A significant (p<60>0.05) reduction in the contents of phytic acid, polyphenols and amylase inhibitor activity was noticed due to cumulative effect of germination, autoclaving and fermentation. In vitro protein and starch digestibility and in vitro availability of Ca, Fe and Zn in autoclaved and autoclaved + fermented food mixtures were increased by 22 to 62, 46 to 67 and 22 to 52, 29 to 80 and 13 to 30%, respectively. However, in germinated and fermented food mixtures in vitro digestibility of protein and starch and in vitro availability of minerals increased 2 and 4 folds, respectively as compared to non-germinated unprocessed food mixtures.

1 table, 23 ref

005384   Arashisar S;Hisar O;Kaban G;Kaya M;Alak G (Fisheries Dep, Agricultural Faculty, Ataturk Univ, Erzurum, Turkey-252 40, Email: sarashisar@hotmail.com) : Effect of chitosan coating on chemical and microbiological properties of atlantic bonito (Sarda sarda) fillets. J Fd Sci Technol 2009, 46(4), 380-3.

Chemical [(pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS)] and microbial (psychrotrophic, mesophilic aerobic bacteria and Enterobacteriacae counts) changes in Atlantic bonito (Sarda sarda) fillets coated with chitosan solution (2%, w/v) or packaged with vacuum or modified atmosphere (100% CO₂). or air were determined during storage at 4±1°C for 12 days. Chitosan coating did not significantly affect pH and TVB-N values. TBARS value increased rapidly after 3 days in chitosan groups. Chitosan group showed generally lower bacterial counts than the control group during storage. However, modified atmosphere packing demonstrated better inhibition than chitosan treatment or vacuum packing.

1 illus, 33 ref

005383   Alaguselvi K;Ramanathan M;Jayashree E (Food and Agricultural Process Engineering Dep, Tamil Nadu Agricultural Univ, Coimbatore-641 003, Email: alagus@rediffmail.com) : Concentration of mango pulp by thin layer hot air method. J Fd Sci Technol 2009, 46(4), 350-3.

Mango pulp was concentrated in hot air cabinet dryer from 16 to 28°Brix at 50, 70 and 90°C with tray loads of 0.5, 1.0, 1.5 and 2.0 g/cm². The influence of temperature, tray load and time on Brix yield was mathematically analyzed. The experimental data for moisture ratio was fitted to 6 thin layer drying models. The results were compared for their goodness of fit in terms of coefficient of determination (R²), root mean square error and mean square of deviation (x2). The approximation of diffusion model was most suitable for describing the concentration characteristics of mango pulp with higher R² value varying from 0.9973 to 0.9998, lower root mean square error value from 1.8xl0_-3to 1.10xl0_-2and χ² from 7.67xl0_-6to 2.99xl0_-4. The quality attributes studied showed that maximum retention of β-carotene was obtained at 70°C for 0.5 g/cm² and hence was considered as optimum.

2 illus, 2 tables, 24 ref

005382   Ajay Kumar;Singh R P (Human Resource Development Dep, Central Food Technological Research Institute, Mysore-570 020) : Obesity: prevalence, manifestations and dietary patterns - a review. J Fd Sci Technol 2009, 46(4), 287-99.

Obesity is one of the non-communicable epidemics affecting the population of both developing and developed countries. It is also related to several chronic diseases, including Type-II diabetes, hypertension, cardiovascular diseases, various types of cancers and psychosocial problems. The major reason assigned for its development is the changing life style and food habits. The associated morbidities have become a heavy burden on health care system and on the quality of life of affected population. Obesity can be measured by various means, including the most commonly used body mass index scale. The contribution of various factors including macronutrients and recommendations for obesity management have been discussed.

131 ref

005381   Ahmad I;Jha Y K;Anurag R K (Food Science and Technology Dep, College of Agriculture, GB Pant Agriculture and Technology Univ, Pantnagar-263 145, Email: ahmad.iqrar@indiatimes.com) : Optimization of enzymic extraction process for higher yield and clarity of guava juice. J Fd Sci Technol 2009, 46(4), 307-11.

Guava (Psidium guajava L.) pulp treated with pectinase (0.1 to 0.3% w/w), cellulase (0.05 to 0.25% w/w) and hemicellulase (0.05 to 0.25% w/w) was incubated at 50°C for 6-10 h. A 4-factor, 5-level central composite rotatable design with 7 experiments at central point and 31 total experiments was chosen for the studies. The independent variables were the concentration of pectinase (X₁ ), cellulase (X₂), hemicellulase (X ₃) and time of incubation (X₄). The response functions were juice yield (Y₁:) and juice clarity (Y₂). Mathematical models used to predict the effect of variables (pectinase, cellulase, hemicellulase and time of incubation) on juice yield and clarity were found to be adequate. Juice yield and clarity increased significantly (p≤0.01) with increasing concentration of enzymes and time of incubation. The maximum juice yield (85.1%) and clarity (93.5%) were obtained using 0.245% pectinase, 0.135% cellulase, and 0.13% hemicellulase at 50°C for 9.25 h incubation. The multiple response optimization showed a maximum of 85.3% juice yield and 94.0% clarity.

2 illus, 5 tables, 9 ref

024079   Tambe T B;Kadu Y S;Patil S P (NO, All India Co-ordinated Research Project on Grapes, Mahatma Phule Krish, Rahuri, Ahmednagar, Maharashtra) : Biochemical properties of wine and must of various grape varieties. Asian J Hort 2008, 3(1), 144-8.

Studies on biochemical properties of fifteen grapewine varieties, viz. Arka Shyam, Banglore Purple, Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Pinot Meunier, Pinot Noir, Syrah, Arkavati, Chardonnay, Muscat of Alexandria, Sauvignon Blanc, Ugni Blanc and Viognier were carried out. It was revealed that the wine of Syrah (12.15%) was superior to other varieties studied in respect of alcohol content. Conversely, the maximum acidity (0.88%) was observed in the wine prepared from Sauvignon Blanc, followed by Chardonnay (0.87%) and as minimum in the `wine of Pi not Noir. The wines of Cabernet Sauvignon, Merlot and Pinot Noir recorded maximum pH (3.90), whereas, that of Sauvignon Blanc had the minimum pH of (3.03). The range of volatile acidity in the wines was much below (0.01 to 0.08%) than the acceptable limit (1gL^-1) as per the Indian Standards for wine Constituents. The wine prepared from Cabernet Franc grape contained maximum soluble proteins (0.031%) while, that of Merlot contained minimum soluble proteins. The ascorbic acid content in wines of the 15 varieties varied from 0.77 (Arkavati) to 3.36 mg 100 mL^-1 (Bangalore Purple). The highest anthocynin content in Syrah (19.52 mg 100 ml^-1) was among the coloured varieties. Maximum Residual Sugar content (1.88%) in the wine of Arkavati while minimum was found in the wine of Syrah (0.14 %). Biochemical properties of must of these varieties revealed that the highest TSS (27.85 DB) and acidity (0.96%) was recorded in Arkawati and Ugni Blanc, respectively, while the highest TSS : Acid ratio (43.50 ) and pH (3.97) was observed in Cabemet Sauvignon. Maximum total sugar (24.54%) and reducing sugar (23.29 %) was recorded in Arkawati. Significantly highest anthocynin (100.95 mg 100 ml^-1) determined in Cabernet Sauvignon followed by Syrah (89.35 mg 100 ml^-1).

2 tables, 22 ref

024078   Sandhan V S;Kushare B M (Horticulture Dep, College of Agriculture, Nashik, Maharashtra) : Preparation of carbonated beverage from pomegranate juice. Asian J Hort 2008, 3(1), 66-9.

Investigation was undertaken to prepare carbonated beverage from pomegranate juice. Fruits of Ganesh variety were used in investigation. The yield of pomegranate juice obtained on whole fruit basis was 43 per cent while it was 68 per cent on aril weight basis. The carbonated beverage was prepared with 10, 15, 20 percent pomegranate juice with blending of ginger juice at I, 2, 3 per cent by maintaining the TSS at 15 Brix and acidity 0.30 per cent. Based on the organoleptic evaluation, carbonated beverage with 10 per cent pomegranate juice and ginger juice 1 per cent was best among all the levels.

1 illus, 4 tables, 19 ref

024077   Manna S;Chowdhury S;Satpati S K;Roy S B (Uranium Extraction Div, Bhabha Atomic Research Centre, Mumbai-400 085, Email: smanna@barc.gov.in) : Prediction of firing time of magnesio thermic reduction (MTR) reaction and study of relative importance of the dependent parameters using artificial neural network. Indian chem Engr 2007, 49(3), 221-32.

In uranium metal production process, generally, uranium ingot is produced by magnesio thermic reduction (MTR) of uranium tetrafluoride (UF₄). This highly exothermic reaction is carried out in a closed vessel, called bomb reactor, which is lined with magnesium fluoride (MgF₂). Initiation of this instantaneous reaction is indicated by the sudden rise in the temperature of the reaction mixture, also called firing. It is observed that the time required to initiate the reaction (firing time) depends on various parameters of the reactants, lining material and operating parameters. But no correlation is available for the firing time as a function of these parameters together. In this paper, artificial neural network (ANN) is used to predict firing time based on these parameters using BARC IIT Kanpur ANN Software (BIKAS). Also, exclusive studies have been carried out to study the relative importance of the parameters on firing time.

4 illus, 3 tables, 11 ref

024076   Limam Z;Sadok S (Institut National des Sciences et Technologies de la Mer, 28 Rue 2 Mars 1934, 2025 Carthage Salammbo, TUNISIE, Email: salwa.sadok@instm.rnrt.in) : Physico-chemical characteristics and functional properties of chitin and chitosans from tunisian sources. Res J Biotechnol 2008, 3(2), 13-19.

Physico-chemical and functional properties of chitin and chitosan extracted from Squilla mantis and Parapenaeus longirostris shells were investigated along with fat binding capacity, water binding capacity, bulk density, emulsifying properties, antioxidant activity, and DPPH radical scavenging activity. Physico-chemical properties of chitin and chitosan generated from both species are comparable to commercial products. All samples presented more than 60 % inhibition of linoleic acid peroxidation suggesting the presence of amino groups having antioxidant activity. Chitosan extracted from P. longirostris showed the highest radical scavenging properties.

2 illus, 4 tables, 52 ref

024075   Kennedy Oubagaranadin J U;Murthy Z V P;Rao P S (Ceramic and Cement Technology Dep, P.D.A. College of Engineering, Gulbarga-585 102, Email: zypm2000@yahoo.com) : Applicability of three-parameter isotherm models for the adsorption of mercury on fuller's earth and activated carbon. Indian chem Engr 2007, 49(3), 196-204.

Various three-parameter adsorption isotherm models, viz., Redlich-Peterson,"Sips, Radke-Prausnitz, Fritz-Schliiender and Extended Langmuir models are tested for their applicability to the adsorption of mercury (Hg) on Fuller's earth (FE) and activated carbon (AC), apart from the extensively used two-parameter Freundlich, Langmuir and Brunauer-Emmett-Teller (BET) models. Batch adsorption studies were conducted at room temperature (30°C) and pH of 6.7±0.2. Non-linear curve fitting procedure was adopted for fitting the equilibrium data in the isotherm models and for the determination of isotherm parameters. Apart from the correlation coefficient, the residual root mean square error (RMSE) and chi-square (x²) test are used to measure the goodness-of-fit. Among the two-parameter models, the Freundlich model produces the best fit. Though all the three-parameter models provide a nearly good fit, the best fit is produced by the Sips model for the adsorption of mercury on both AC and FE.

2 illus, 2 tables, 27 ref

024074   Govind A;Kamil M;kabir-Ud-Din;Kumar S (Petroleum Studies Dep, Aligarh Muslim Univ, Aligarh-202 002, Email: sm_kamil@rediffmail.com) : Microemulsion systems from petro-fuels: formation and water solubilisation. Indian chem Engr 2007, 49(3), 191-95.

Water-in-oil microemulsions have been produced by mixing different fixed amounts Oftwo ionic surfactants with different petroleum oil fractions using medium chain length cosurfactants. The water solubilisation capacities of both SDS and CTAB microemulsions have been determined. The results show that these capacities depend upon the nature of constituting components of microemulsion systems.

2 illus, 2 tables, 6 ref

024073   Gandhi K S (Chemical Engineering Dep, Indian Institute of Science, Bangalore-560 012, Email: gandhi@chemeng.iisc.ernet.in) : Nanoscience and technology: a chemical engineer's perspective. Indian chem Engr 2007, 49(3), 251-66.

2 illus, 19 ref

024072   Dawn Ambrose C P (NO, Central Institute of Agricultural Engineering, Regional Centre, Tamil, Coimbatore, Tamilnadu) : Preservation of carrot (Daucus carota L.) by osmotic dehydration. Asian J Hort 2008, 3(1), 45-7.

Fresh carrots were preserved by the process of osmotic dehydration at a combination of salt and sucrose at various concentrations and soaking time. The combination of 65% sucrose + 10% NaCl concentrations gave the maximum water loss of 70.68% during osmosis. The osmosed samples were further dried under vacuum, fluidized condition and tray drying at 60°C. The rehydration characteristics and the quality of the osmotic dehydrated products in terms of it's β- carotene content was analysed. It was found that °-carotene content of osmovac samples was higher compared to fluidized bed and tray dried samples.

6 ref

024071   Basu A K;Roychudhuri U;Chakraborty R; Chattopadhyay P (Food Technology and Biochemical Engineering Dep, Jadavpur Univ, Kolkata-700 032, Email: pchattopadhyayftju@yahoo.com) : Development of DO probe based cholesterol biosensor for the determination of free cholesterol in food samples. Indian chem Engr 2007, 49(3), 183-90.

Investigation was carried out for the development of rapid, economic cholesterol biosensor based on dissolved oxygen (DO) probe by immobilising cholesterol oxidase (ChOx) on a polycarbonate membrane (pore size: 0.4 μm). The sensor was used for determining free cholesterol in food samples. The membrane was attached on the tip of the transducer by a push cap system. The transducer consists of gold cathode and Ag/AgCl anode. The optimum pH and temperature of the sensor was found to be 8.5 and 20-30°C, respectively. The developed sensor was calibrated with 20-300 mg/dl of cholesterol and found to have linearity of 20-150 mg/dl. The calibration curve was drawn with initial velocity V_i (ppm O₂/min) vs. different concentrations of standard cholesterol solution (mg/dl). The experimental data obtained by the developed sensor was compared with the Libermann-Burchard method spectrophotometrically and a close relation was found between these two methods. The long-term stability of the immobilised enzymatic membrane was studied over a period of two months.

5 illus, 1 table, 26 ref

023072   Zyudheen A A;Thampuran N;Joseph J; Ramachandran Nair K G (NO, Central Institute of Fisheries Technology, Cochin-682 029) : Effect of different levels of fermentable carbohydrate on the degree of hydroloysis of fish silage. Fish Technol 2008, 45(1), 43-8.

Fermented silage production by Lactic Acid Bacteria (LAB) represents a low cost method for the preparation of food and feed products characterized by hygienic quality and improved shelf life. The present study aimed to compare the effect of different levels of fermentable carbohydrate on the microbial level and the degree of hydrolysis in fermented fish silage from whole fish and dressed fish. Fermented fish silage was prepared with different levels of jaggery (w/w) i.e., 5%, 10% and 15% viz., type I type II and type III respectively. The study indicated that pH values decreased in all the samples during the period of ensilation except in type I sample which showed a higher pH after four days. Since the type I silage was spoiled at an early stage it is evident that 5% jaggery is not sufficient for proper preservation through fermentation. But in type II and type III, the changes in pH and degree of hydrolysis do not show significant difference during ensilation. The bacteriological results also indicate that the fermentation patterns of both type II and type III are almost same. Hence it is evident that for successful Lactobacillus fermentation of tilapia 10%, jaggery is sufficient either in whole condition or in dressed condition.

5 illus, 3 tables, 20 ref

023071   Toliwal S D;Patel K (Industrial Chemistry Dep, Science Institute and Technology for Advanced Studies and Research, Vallabh Vidyanagar-388 120, Email: toliwalsd@ yahoo.co.in) : Utilization of oil recovered from spent bleaching earth in acid functional copolymer resin for anticorrosive coating. J Lipid Sci Technol 2007, 39(4), 161-4.

Oil recovered from spent bleaching earth (ORSBE), a by product resulting from bleaching of oils and fats was used for preparation of N,N- Bis (2-hydroxyl ethyl) fatty amide (HEFA) by reacting it with diethanolamine in presence of zinc oxide catalyst. The resulting HEFA was used as curing agent with acid functional acrylic esin to prepare thermosetting coating compositions. Certain compositions were found to have comparable performance to that of conventional coating system cured by melamine formaldehyde resin when they were tested for their film and other properties.

2 illus, 5 tables, 11 ref

023070   Tasdemir Y;Agar E (NO, Yozgat Faculty of Engineering and Architecture, Bozok Univ, Yozgat, Turkey, Email: ytasdem@erciyes.edu.tr) : Investigation of the low temperature performances of polymer and fiber modified asphalt mixtures. Indian J Engng Mater Sci 2007, 14(2), 151-7.

In this study, effects of polymer and fiber modification on low temperature properties of bituminous mixtures were studied. One aggregate, one asphalt binder type, three additives (polymer, synthetic fiber and loose cellulose fiber) and three 85°C oven aging levels (0, 5 and 25 days) were considered. The thermal stress restrained specimen test (TSRST) was used to evaluate the low temperature cracking resistance and aging performance of modified asphalt concrete specimens. The analysis of covariance was performed using a general linear model (GLM) procedure on the TSRST results by using statistical analysis system (SAS) software. Aging levels and type of additive were determined as most important factors that affect fracture temperature and fracture strength. Fracture temperature becomes warmer with the increase in the degree of aging. It was observed that fracture temperature and fracture strength change according to additive type used.

4 illus, 6 tables, 17 ref

023069   Subrahmanyam C V;Venkateswara Rao M; Balasubrahmanyam V;Bhowmick D N (Chemical Engineering Department, RVR & JC College of Engineering, Chowdavaram, Guntur-522 019) : Ultrarefinging of soybean oil. J Lipid Sci Technol 2007, 39(1), 15-22.

Crude vegetable oils require an efficient preªtreatment in order to obtain high quality refined oil. An attempt has been made to investigate the use of a novel ultrafiltration technique for pretreatment of crude soybean oil. Ceramic membranes, which are important from commercial viewpoint, were examined for this purpose. Experiments were conducted in a continuous ultrafiltration unit using tubular ceramic membrane modules to evaluate the changes in flux and rejection with membrane pore size, transªmembrane pressure, linear velocity, solute concentration and number of c1eanings. The results were compared with conventional water and acid degumming process for rejection of phospholipids and color. The ultrafiltered oil was found to be more suitable for physical refining with a substantial reduction in color and bleaching earth requirement. Results also indicated that when the pre-treatment of the soybean oil was carried out by ultrafiltration, physical refining of such oil produced superior quality oil. Such a process has been termed as ultrarefining.

6 illus, 3 tables, 16 ref

023068   Singhal S C (NO, , American Soyabean Association of U.S.A., Email: otaicz@rediffmail.com) : Safety consideratons in solvent extraction plants. J Lipid Sci Technol 2007, 39(3), 127-129,131,13.

023067   Sindhu O K;Surendran P K (Marine Products Export Develoment Authority, Panampily Nagar, Cochin) : Virulence factors associated with Staphylococcus spp. Isolated from fish and fishery products. Fish Technol 2008, 45(1), 89-94.

Forty-eight isolates of Staphylococcus obtained from fish and fishery products [Staphylococciis aureus (25), Staphylococcus hysicus subsp. chromogens (7), Staphylococcus simulans (7), Staphylococcus epidermidis (7) and Staphylococcus ivarneri (2)] were used to study the virulence factors associated with these organisms. The virulence factors studied were lipase, phospolipase, phosphatase, thermo nuclease, enterotoxins and haemolysins. Lipase, phospholipase, and urease were produced by all the strains, where as thermo nuclease was produced by S.aureus strains only. In the case of other factors like haemolysins, proteases, phosphatases and enterotoxins, considerable strain-to-strain variation was observed. Most of the isolates produced more than one virulent factor. Enterotoxins were produced by 76% of S.aureus isolates. None of the coagulase negative staphylococci could produce enterotoxins. The study also shows that most of the isolates are capable of producing potential virulent enzymes and enterotoxins, which can cause infection and intoxication.

2 tables, 24 ref

023066   Shiva Shanker K;Kanjilal S;Konda Reddy K;Siva Kumar K L N;Rao B V S K;Pranay Kumar;murthy U S N;Prasad R B N (Lipid Science & Technology Div, Indian Institute of Chemical Technology, Hyderabad-500 607, Email: rbnprasad@iict.res.in) : Leaf cuticular composition of Ocimum sanctum L.. J Lipid Sci Technol 2007, 39(4), 176-81.

The surface lipids from the leaves of Ocimum sanctum were isolated and characterized for the first time. Hydrocarbons (50.8%), sterols (18.6%) and wax esters (13.2%) were the major constituents along with free fatty acids (3.2%), fatty acid methyl esters (0.3%) and triterpenols (0.8%) in smaller amounts. In addition to these common wax lipids, 4-allyl-1, 2-dimethoxy benzene (methyl eugenol) was identified in the leaf wax (11.4%). The structure of this compound was established using ¹H NMR, MS and IR spectral data. Methyl eugenol was evaluated for antimicrobial properties and compared with eugenol. The antimicrobial activity of methyl eugenol was slightly less compared with eugenol, but at higher concentration the activity was found to be almost similar to eugenol.

3 illus, 4 tables, 24 ref

023065   Sharma R;Bhutra R;Acharya S;Sherwani M R K (NO, S.D. Govt. College, Beawar, Rajasthan-305 901, Email: avinash_1965@yahoo.co.in) : Comparative analysis of four edible oils for stability against longer storage and heat deterioration during frying. J Lipid Sci Technol 2007, 39(3), 111-13.

Four edible oils namely mustard (M), groundnut (Gn), soybean (So) and safflower (Sf) have been taken for the study. Two types of samples from each oil were prepared for analysis. First sample was prepared by keeping the oil for about three months in colourless closed glass bottle in laboratory whereas another sample was prepared by treating the oil sample at high temperature with deep frying of potato chips. The characterization of untreated fresh oil, (M_u, Gn_u, So_u Sf_u); samples kept for longer period (M_a, Gn_a, So_a, Sf_u)^u and samples treated at high temperature (M_b, Gn_b, So_b, Sf_b) were analysed for their iodine value, saponification value, peroxide value and fatty acid compositions. The comparative studies suggest that the composition of mustard and groundnut oils have not been disturbed either during longer storage or during thermal abuse. The composition of soybean and safflower oils were disturbed and complete elimination of linolenic and linoleic acids was observed due to various reactions. Further it was also concluded that the stability of natural antioxidants was excellent whereas artificially introduced antioxidants were not effective during longer storage or thermal abuse. Therefore, anlaysis suggests that the soybean, safflower and other oils possessing higher PUFA should not be used for deep frying or longer storage and natural oilseeds rich in oil content containing natural antioxidants should be of best choice for both chemical and nutritional point of view.

2 tables, 10 ref

023064   Selvaraj V;Rajendran A;Thangavelu V (Biochemical Engineering Laboratory, Chemical Engineering Dep, Annamalai Univ, Annamalai Nagar-608 002, Email: donaravind@yahoo.com) : Thermostable and alkali-tolerant xylanases for industrial applications. Asian J Microbiol Biotechnol envir Sci 2008, 10(1), 19-21.

The assortment of thermostable and alkali-tolerant xylanase enzymes has been progressively increasing for use in industrial applications, mainly as replacements for thermolabile enzymes. In the area of enzymatic bleach boosting of wood pulps, a thermostable xylanase would be advantageous over a thermolabile xylanase, due to the high temperature of the incoming pulp. Thus far, the alkaline or alkali-tolerant, themostable and cellulase free xylanase producers have mainly been found in fungi, bacteria and actinomycetes and yeast. Xylanase enzymes have been produced in solid state fermentation and submerged fermentation. This review describes the imperative of thermostable and alkali-tolerant xylanase enzymes in miscellany of biotechnology industries.

6 ref 

023063   Saini P;Choudhary V;Dhawan S K (Polymeric & Soft Mtaterials Section, National Physics Lab, New Delhi-110 012, Email: skdhawan@mail.nplindia.ernet.in) : LiSIPA doped polyaniline-colloidal graphite composites: synthesis and characterization. Indian J Engng Mater Sci 2007, 14(6), 436-42.

Aniline has been polymerized in the presence of colloidal graphite using lithium sulphoisophlhalic acid (LiSIPA) as dopant, via the chemical oxidative polymerization route. The thermal stability and electrical conductivity have been improved significantly as compared to polyaniline doped with conventional inorganic dopants like HC1 or H₂SO₄ The XRD and FTIR show a systematic shifting of the characteristic bands/peaks with the increase in the graphite content, which indicates sufficient interaction between graphite and polyaniline. The UV-visible spectra also show the characteristic bands of polyaniline which shows the hypsochromic shift with the increase in the graphite content. Apart from their doped counterparts, these composites also show sufficient conductivities, even in the undoped forms.

4 illus, 2 tables, 30 ref

023062   Prabhakar D S;Anil Kumar H G;Gopala Krishna A G (Lipid Science & Traditional Foods Dep, Central Food Technological Research Institute, Mysore-570 020, Email: aggk_55@yahoo.com ) : Effect of different extraction solvents on the composition and quality of crude oil extracted from rice bran. J Lipid Sci Technol 2007, 39(3), 121-6.

The effect of using different extraction solvents on the content, composition and quality of crude oil extracted from rice bran was studied. Freshly milled brans belonging to three paddy cultivars (IR-64, Java, Bangla) and four commercial bran samples were procured from two local rice mills and two vegetable oil manufacturing industries. Four organic solvents belonging to non polar (hexane, petroleum ether) and polar (acetone, isopropanol) groups were chosen and were used for extraction of oil in a Soxhlet extraction apparatus. The oil (bran basis) and oryzanol (oil basis) values for different bran samples for non-polar (hexane) and polar (acetone) solvents were IR-64: 19.1, 21.4, 1.85 and 1.83%; Java: 15.0, 18.8, 3.15 and 3.26%; Bangla: 19.0, 20.2, 2.0 and 2.12; SKAR bran: 17.1, 19.7, 2.39 and 2.59%; NKA bran: 17.6, 18.7, 1.75 and 1.85; and WB bran: 19.0, 19.6, 2.2 and 2.31%; respectively. The oil content increased by 3.2-25.8% for the six bran samples studied with increase in polarity of extraction solvent. Also, the oil samples obtained from NKA bran (commercial bran) showed major changes in colour (108-148% increase), wax (156-440% increase) and phospholipids content (21-112% increase), and minor changes in appearance (greenish hazy liquid to greyish green hazy liquid), and oryzanol content (5.7-8.6% increase) respectively, with increase in polarity of solvent. It is concluded from the study that the content, composition and quality of crude oil so extracted changes with a polar solvent namely, isopropanol or acetone when used for oil extraction.

6 tables, 12 ref