020038   Sood D R;Singh A K;Shilpa (Biochemistry Dep, CCS Haryana Agricultural University, Hisar-125 004) : Biological evaluation of rice (Oryza sativa L.) diets. J Fd Sci Technol 2007, 44(4), 433-6.

Three rice diets were compared with casein at 8% protein level using male weanling albino rats for growth, nitrogen metabolism, intestinal absorption of nutrients and ¹⁴C-acetate metabolism in liver. Rats fed on 'HKR-98-476' and 'Super basmati' diets gave protein efficiency ratio (PER) of 1.81 and 1.78, respectively compared to 2.69 for casein and 2.51 for 'Govind' rice supplemented with casein (75:25) diet. Nitrogen metabolism experiment showed that protein digestibility and biological values varied from 67.1 ('HKR-98-476') to 81.0% (casein) and 84.7 ('Super basmati') to 88.5% (casein). 'Govind' - casein (75:25) diet at 8% protein level was ranked the best on the basis of weights of liver, kidney, heart and brain and length of intestine, absorption of nutrients and amount of radioactivity incorporated into ethanol solubles and liver glycogen, compared to 'HKR-98-476' and 'Super basmati' diets. The rate of absorption of lysine was considerably higher than that of glucose, sucrose and glycine.

5 tables, 29 ref

020037   Sodhi N S;Singh N (Food Science and Technology Dep, Guru Nanak Dev Univ, Amritsar-143 005, Email: narpinders@yahoo.com) : Characteristics of acid-modified starches prepared from selected rice cultivars of India. J Fd Sci Technol 2007, 44(6), 572-8.

Physico-chemical, thermal, morphological and rheological properties of acid modified starches prepared by treating starch separated from 5 rice cultivars with 2.2M HCl at 30°C for 24 h were studied. Amylose content, solubility, swelling power and intrinsic viscosity [η] were determined. Pasting properties of acid modified starches were measured using rapid viscoanalyser (RVA). Textural properties of acid modified starches (37.5% conc.) cooked in RVA were also measured using Instron universal testing machine. Amylose content, swelling power and solubility of native starches were in the range of 7.8-18.9%, 14.4-18.0% and 13.0-16.6 g/g, respectively. Upon acid modification, amylose content (5.0-14.1%) and swelling power (0.7-3.4 g/g) decreased while solubility (64.9-83.1%) increased in all starches. Acid modification caused a decrease in onset temperature and enthalpy of gelatinization and an increase in conclusion temperature of all the starches measured using differential scanning calorimeter (DSC). Intrinsic viscosity [ε] of acid modified starches varied between 11.8 and 17.3 ml/g. The frequency sweep rheological evaluation of acid modified starch dispersions made in DMSO/distilled water was done with Fluids spectrometer. G' and G" intersects at the middle of the frequency range studied indicating a tendency for more sol-like behaviour at higher frequencies. Results revealed that acid modified starch from different rice cultivars under similar conditions resulted into starches, which differed significantly in their functional properties and hence differed in their suitability for different application.

2 illus, 2 tables, 52 ref

020036   Smita Gautam;Awasthi P (Food and Nutrition Dep, College of Home Science, G.B. Pant Univ of Agriculture and Technology, Pantnagar-263 145, Email: Pratimawasthi@yahoo.co.in) : Nutruent composition and physico-chemical characteristics of Aloe vera (Aloe barbadensis) powder. J Fd Sci Technol 2007, 44(2), 224-5.

The process of making Aloe vera leaf powder (AVLP) was standardized and its nutritional and physico-chemical characteristics were assessed. The recovery rate of AVLP was 3.2%. AVLP contained 18.5% crude fiber, 4.8% crude protein, 2.2% crude fat, 14.0% total ash, 48.0% carbohydrate and 231 kcal energy value. It contained substantial amounts of iron (64.8 mg/100 g), ascorbic acid (27.0 mg/100 g) and βC-carotene (335.8 mg/100 g). Dietary fiber was 21.3% while reducing and non-reducing sugars each were 76 mg/10 g. The pH of the powder was 4.8, colour of the powder was olive green, maximum water retention of the powder was obtained on 40 mesh sieve size.

1 table, 16 ref

020035   Singh S;Singh A K;Joshi H K;Rao Appa W; Dhandar D G (Central Horticultural Experiment Station, Vejalpur (Godhra), Panchmahals-389 340, Email: sanjayches@yahoo.com) : Evaluation of packages for transportation and storability of ber (Zizyphus mauritiana Lamk) under semi-arid tropics of Western India. J Fd Sci Technol 2007, 44(5), 527-31.

Experiment was conducted during the year 2004-05 to study the effect of different packaging materials like gunny bag, corrugated fiberboard box (CFB), pigeon pea basket, wooden crate and bamboo basket with polythene liner (PL) or newspaper liner (NPL) and control (gunny bag without any liner) for transportation and storability of ber at ambient temperature under semi- arid conditions. Increase in physiological loss in weight (PLW), spoilage percentage, total soluble solids (TSS), total and reducing sugars and decrease in acidity, ascorbic acid were general phenomena with advancement of storage period in all the treatments. Minimum spoilage loss was in fruits kept in CFB with NPL closely followed by CFB with PL. Same treatment also showed lowest respiratory activity (0.37 mg CO₂/kg/h.) and exhibited 4 days of shelf-life, while control had 2 days economic life under ambient conditions. Highest respiration rate was in control (0.60 mg C0₂/kg/h.) on the last day of storage (day 7). CFB provides appropriate atmosphere and ventilation inside the box and was also found strong enough to stand heavy stack loads and can be recycled as pulp or paper. It may be concluded that CFB with NPL was most suitable and economically viable packing container during transportation of ber fruits under ambient conditions.

5 tables, 20 ref

020034   Singh R;Wasnik S (Zoology Dep, Govt. M.L.B.Girls P.G. Autonomous College, Bhopal (M.P.)) : Aquatic pollution degradation by enzyme immobilization technique. Life Sci Bull 2007, 4(1&2), 49-52.

The model of enzyme immobilization technique is an potential alternative to the conventional physico-chemical methods for treating aromatic inhibitory compounds. This technique is mainly based on the model given by Mario (2001) describing the fate and distribution of xenobiotic compound in biological waste water treatment plant (WWTP). This method is a primary laboratory model of the Mario's (2001) model of commercial treatment plant.

3 illus, 2 table, 8 ref

020033   Singh A;Yadav D S;Patel R K;Bhuyan M (Horticulture Div, ICAR Research Complex for NEH Region, Umiam-793 103, Email: akath2005@yahoo.co.in) : Effect on shelf-life and quality of passion fruit with polyethylene packaging under specific temperature. J Fd Sci Technol 2007, 44(2), 201-04.

Full ripe fruits of purple passion fruit were packed in perforated and non-perforated high density polyethylene (HDPE 0.03 mm, 0.05 mm, 0.08 mm) and low density polypropylene (LDPP 0.025 mm) and stored at ambient (26.5 °C, 65.7% RH) and 5 °C. Fruits packed in perforated HDPE of 0.03 mm thickness showed a shelf-life of 28 days at 5 °C as against 4 days for control. Quality and nutritional value of fruit were better preserved, but there was slight reduction in flavour and colour of juice. The quality parameters, total soluble solids, titratable acidity, sugars and ascorbic acid contents were at par with initial value even after 28 days of storage.

2 illus, 2 tables, 13 ref

020032   Sharma S K;Basu S;Gholap A S (Central Institute of Fisheries Education, , Versova, Andheri (W), Mumbai-400 061, Email: sbasu8@rediffmail.com) : Effect of irradiation on the volatile compounds of shrimp (Solenocera choprii). J Fd Sci Technol 2008, 44(3), 267-71.

Influence of gamma-irradiation on the volatile compounds profile of shrimp (Solenocera choprii) was investigated. The whole shrimp, head or muscle portions were separately irradiated at a dose of 2 kGy. The volatile components from unirradiated and irradiated portions were isolated by extraction and distillation followed by identification by gas chromatographic and mass spectrometric techniques. Quantitative analysis of the data showed that the overall effect of irradiation on volatile flavour compounds of the whole shrimp or fractions was not significant, suggesting that the sensory value of shrimp muscle or shell waste was not affected by gamma-irradiation.

2 tables, 29 ref

020031   Sharma R;Kaushal B B;Sharma P C (Post-harvest Technology Dep, Dr Y S Parmar University of Horticulture and Forestry, Solan-173 230, Email: rakeshsharmakot@redimail.com) : Development of cost effective commercial method for enhancing yield and quality of olive oil. J Fd Sci Technol 2007, 44(2), 133-7.

A cost effective commercial method using enzymatic treatments to enhance yield and quality of olive oil was developed. Pectinase, cellulase and pectinase CCM alone or in combination were added to the crushed olive during malaxation step at different concentrations. Among these, pectinase @ 0.10, cellulaser 0.08, pectinase + cellulase (1:1) @ 0.05% were optimized at laboratory scale. Combination of pectinase + cellulase (1:1) when used @ 0.05% both at laboratory and commercial scale resulted in maximum oil recovery and minimum loss of oil in cake compared to individual enzymes, when used even at higher concentrations. The oils obtained with enzymatic treatments had higher contents of natural antioxidants (total phenols), lower of free fatty acids and peroxides and similar values of fatty acids. The use of enzymes significantly improved the oil recovery and had no adverse effect on the nutritional and pharmaceutical quality of the oil and it was more resistant to auto oxidation as observed by sensory score. Further, extraction of oil using combination of enzymes was cost effective over conventional method.

4 tables, 16 ref

020030   Sharma P C;Manisha Kaushal;Steward E M (Post-harvest Technology Dep, Dr Y S Parmar Univ of Horticulture and Forestry, Nauni, Solan-173 230, Email: pcsharma2@yahoo.co.in) : Lipid composition of seabuckthorn (Hippophae sp.) seeds grown in Indian Himalayas. J Fd Sci Technol 2007, 44(2), 130-2.

The lipids extracted from 2 species of seabuckthorn seeds (Hippophae salicifolia and Hippophae rhamnoides) grown in Indian Himalayas were evaluated for physico-chemical characteristics and antimicrobial properties. The oil constituted 4.6 and 5.0% of the seeds of H. salicifolia and H. rhamnoides berries, respectively. The characteristics of oil were: colour yellow, orange; acid value (mg KOH/g) 4.7, 4.0; saponification value (mg KOH/g) 184.3, 230.2; peroxide value (meq/ kg) 18.3, 17.5; unsaponifiable matter (%) 0.78, 0.60 and iodine value (g I₂/100 g) 155.0, 150.4, respectively. The fatty acid profile of these oils showed that oleic (31.9, 34.1%), linoleic (27.9, 25.8%), linolenic (17.8 14.1%) and palmitic (16.3, 14.3%) acids were in major quantity, while palmitoleic and stearic acids were found in small amounts (< 6.6%). Vitamin E was present in oil to the extent of 27.6-30.8 (J.g/g. Th seed oil developed a conspicuous growth inhibition zone (4 cm dia.) against Escherichia coli microorganism. The seabuckthorn seed oil shows potential for use in cosmetics, health products and nutraceuticals.

3 tables, 14 ref

020029   Sarita Singh;Savita Sharma;Nagi H P S (Food Science and Technology Dep, Punjab Agricultural Univ, Ludhiana-141 004, Email: savitasharmans@yahoo.co.in) : Effect of cooking treatments on the physical properties of bulgur. J Fd Sci Technol 2008, 44(3), 310-14.

Bulgur, a processed wheat product needs controlled conditions and careful processing as quality is dependent on cooking treatments. Water absorption and moisture content of grains increased significantly with increase in soaking time/ temperature. Complete gelatinization of starch with no stickiness in cooked grains was obtained at 60°C/3.5 h (soaking) followed by pressure cooking (15 psi/15 min) and drying at 40°C to about 10% moisture content. This precooking treatment yielded higher pearled grains with higher hardness representing desirable product. 'PDW 233' (durum), 'PBW 343' (aestivum) and 'TL 2908' (triticale) were found to have best bulgur making properties. Different processing stages also significantly affected the physical properties of bulgur wheat. There was a significant difference (p≤0.05) in terms of bulk density and swelling ratio with respect to different processing stages.

1 illus, 5 tables, 14 ref

020028   Sandhu K S;Singh N;Lim S T (Food Science and Technology Dep, Guru Nanak Dev Univ, Amritsar-143 005, Email: narpinders@yahoo.com) : Functional properties of normal, waxy and sugary corn starches. J Fd Sci Technol 2007, 44(6), 565-71.

Starches separated from different varieties of normal, waxy and sugary corn (Zea mays) were investigated for their physico-chemical, thermal, morphological, pasting and gel textural properties. Sugary corn starch (SCS) showed higher amylose content as compared to normal corn starch (NCS). Swelling power, solubility, water binding capacity (WBC) and transmittance followed the order: waxy>normal>sugary corn starch. Enthalpy of gelatinization (ΔH _gel), enthalpy of retrogradation (ΔAH_ret) and percentage of retrogradation (R) followed the order: waxy <62> normal <62> SCS. The transition temperatures (T_o, T_p and T_c) for gelatinization and retrogradation for normal, waxy and SCS did not show significant variation. Normal and waxy corn starches (WCS) displayed smooth surface granules having spherical or angular shape whereas, SCS showed rough surface granules with irregular shape consisting of lobes. Peak-, trough- and breakdown viscosity were in the order: waxy <62> normal <62> SCS. Pasting temperature of waxy varieties was lower than the NCS. Hardness, gumminess, chewiness and adhesiveness of the starch gels were in the order: normal <62> sugary <62> WCS. Amylose content was negatively correlated to swelling power, solubility and WBC (r= -0.947, -0.776, -0.961, respectively, p <60> 0.01) whereas, it was positively correlated to hardness and gumminess (r= 0.763, 0.690, respectively, p <60> 0.01). T_p was negatively correlated to setback viscosity (r= -0.721, p <60> 0.01); %R was positively correlated to peak- and breakdown viscosity (r= 0.808 and 0.847, respectively, p <60> 0.01). Peak viscosity was positively correlated to trough-, breakdown- and final viscosity (r= 0.957, 0.889 and 0.857 respectively, p <60> 0.01).

1 illus, 6 tables, 49 ref

020027   Sajitha Rajan S;Shilpa Satheesh L;Kishor Mohan T C;Murugan K (Plant Molecular and Biochemistry Laboratory. Botany Dep, University College, Thiruvananthapuram-695 034, Email: drtckishor@yahoo.co.in) : Value of ethnic foods in meeting antioxidant needs: the wild plant connection. J Fd Sci Technol 2007, 44(4), 394-6.

The aim of the study was to evaluate the antioxidant activity of uncommon vegetable extracts of five taxa viz. Bacopa monnieri, Boerhaavia diffusa, Eclipta alba, Cissus quadrangularis and Solarium nigrum. They were also evaluated for ascorbic acid, β-carotene, tocopherol, total soluble phenols, phenolic acids and minerals. Atomic spectroscopy, reverse phase high performance liquid chromatography and analytical methodologies were adopted for the study. Ascorbic acid content ranged from 10.4 mg/100 g fresh tissue in Bacopa to 22.8 mg/100 g fresh weight in Solarium. β-carotene and tocopherol profile varied from 15.4 to 25.6 mg/100 g fresh weight and 10.5 to 15.2 mg/100 g fresh weight, respectively. Most of the species had significantly high phenolic content (208 to 329 mg/100 g fr.wt.). A positive strong correlation was observed between phenols and phenolic acids such as cinnamate, coumarate, caffeate, chlorogenate, ferulate, gallic and hydroxyl benzoic acids among the taxa. The samples were good sources of nitrogen, phosphorus, calcium, magnesium, potassium, sulphur, iron, manganese, zinc and copper. The last three elements function additionally as antioxidants and protect specific regions of enzymes from the radical attack and thus preserving its stability and activity.

2 illus, 1 table, 18 ref

020026   Sadawarte S K;Sawate A R;Pawar V D;Machewad G M (Food Science and Technology Dep, College of Food Technology. Marathwada Agricultural Univ, Parbhani-431 402, Email: pawarvd@rediffmail.com) : Enrichment of bread with rice bran protein concentrate. J Fd Sci Technol 2007, 44(2), 195-7.

Rice bran protein concentrate was prepared by wet extraction method with different levels of pH, temperature and extraction time. The maximum yield (36.5%) was obtained at pH 11 at 60 °C and extraction time of 60 min. The bulk density, water and oil absorption capacity of protein concentrate were 0.34, 3.4052 and 2.6018 ml/g, respectively. On replacement of refined wheat flour by protein concentrate up to 10%, the bread was found to be enriched with protein content 16.5% and was comparable in sensory attributes to the bread prepared from refined wheat flour. However, replacement beyond 10% further increased the protein content to 21.1% but affected the sensory quality attributes.

4 tables, 20 ref

020025   Rupinder Kaur;Gill B S;Sogi D S (Food Science and Technology Dep, Guru Nanak Dev Univ, Amritsar, Email: Balmeet_singh@yahoo.co.in) : Effect of aqueous hydrochloric acid on properties of wheat starch. J Fd Sci Technol 2007, 44(4), 386-90.

Wheat starch was treated with HC1 for 12-72 h and the properties of native and modified starches were compared. The amylose content, swelling power and water binding capacity decreased from 22.5-7.2%, 15.4 -5.0 g/g and 81.5-54.6 g/g, respectively with increase in modification time whereas light transmittance increased. The light microscopy] revealed the increased hydrolysis of starch granules with increase in modification time. The pasting temperature, peak viscosity, hot paste viscosity and cold paste viscosity showed a decline of 79.8-70.1°C, 3494-214 cP, 2870-14 cP and 4043-122 cP, respectively after 72 h of acid modification. The syneresis increased with increase in the duration of modification time.

1 illus, 2 tables, 41 ref

020024   Rehman S U;Ahmad M M;Kazmi Z H;Raza M S (Institute of Food Science and Technology, Agriculture Univ, Faisalabad, Pakistan, Email: drsalim_rehman@yahoo.com) : Physico-chemical variations in essential oils of Citrus reticulata. J Fd Sci Technol 2007, 44(4), 353-6.

Cold-pressed peel essential oils of Citrus reticulata Pakistani variety 'Fewtrell's early' and 'Kinnow' were analysed. 'Kinnow' oil showed higher values of specific gravity, refractive index, evaporation residue, aldehyde, acid number and ester number and lower optical rotation than 'Fewtrell's early' oil. 'Kinnow' oil was insoluble in 90 and 95% alcohol, while 'Fewtrell's early' peel essential oil was insoluble in 90% alcohol but soluble in 8.81 volumes of 95% alcohol. GC analysis revealed that 'Fewtrell's early' oil contained higher amount of monoterpene hydrocarbons but had lower content of aldehydes. The major volatile compounds of 'Kinnow' oil were limonene (68.2%), borneol (6.8%), citral (4.7%), capraldehyde (4.4%), caprinaldehyde (3.4%), citronellol (3.6%), β-pinene (2.1%) and myrcene (1.9%). The 'Fewtrell's early' oil contained limonene (87.9 ml/1), β-pinene (6.5%) and capraldehyde (1.8%) as major compounds accounting for 96.2% of the oil.

1 table, 32 ref

020023   Rasheed M A;Sudhakar Reddy K;Kondal Reddy K; Venkateshwar Rao L (Livestock Products Technology Dep, College of Veterinary Science, Sri Venkateswara Veterinary University, Rajendranagar, Hyderabad-500 030, Email: dr.ksreddy369@yahoo.co.in) : Effect of meat and extender ratio on quality of haleem during storage. J Fd Sci Technol 2007, 44(4), 430-2.

Four batches of haleem (paste like meat based product) were prepared by adding goat meat (chevon) and wheat extender at a ratio of 1.5:1 (C), 2:1 (T1), 3:1 (T2) and 4:1 (T3), keeping the spice and pulses mix constant. Haleem samples were packed in polystyrene cups, stored at -18 ± 1 °C and analysed at 15 days interval up to 45 days. Initial moisture, protein, fat and ash contents of haleem made with varying meat and wheat extender ratio ranged from 73.0 - 74.5, 5.8 - 7.8, 5.3 - 6.9 and 0.7 - 0.8 %, respectively. Increase in level of meat resulted in higher protein, fat and ash content, thiobarbituric acid (TAB) values, extract release volume, and better sensory quality scores but lower moisture and microbial load. During frozen storage for 45 days, significant (p <60> 0.01) increase in TEA values and decrease in the microbial load, and sensory quality scores was noticed. The results showed that 3:1 ratio of meat to wheat extender was optimum and storage up to 30 days at -18 ± 1 °C had no adverse affect on quality attributes.

3 tables, 16 ref

020022   Rao K H;Singh S (NO, National Academy of Agricultural Research Management, Hyderabad-500 030, Email: khrao@naarm.ernet.in) : Biochemical and microbiological changes during ripening of cheddar cheese from buffalo milk supplemented with goat milk and microencapsulated enzymes. J Fd Sci Technol 2007, 44(6), 626-9.

Effect of addition of goat milk (GM) and microencapsulated enzymes (ME) on biochemical and microbiological changes in buffalo milk cheddar cheese (BMCC) during ripening period of 8 months was investigated. Addition of GM had definite improvement in glycolysis (1.37-1.39% LA), proteolysis (8.9-11.2% soluble protein) and lipolysis (16.0-43.2 μ.eq FFA/g) of cheddar cheese as compared to the respective values of 1.20% LA, 8.3% soluble protein, and 12.2 μ.eq FFA/g of control cheese, while ME had positive impact on proteolysis (10.8% soluble protein) and lipolysis (36.8 μ.eq FFA/g). The proteolysis could be advanced by 2 months through addition of GM or ME while lipolysis could be advanced by 2-4 months. Addition of both GM and ME had synergistic effect on the proteolysis and lipolysis during ripening. GM had definite stimulatory effect on the growth of starter culture (9.0 log cfu/g) and lactobacilli (6.6-6.8 log cfu/g) in BMCC. The samples containing ME showed higher total viable count (8.9 log cfu/g) and lactobacilli count (6.9 log cfu/g) throughout the ripening period. Yeast and mold count and spore count were unaffected by addition of GM or ME or both and did not follow any distinct growth pattern during ripening. Coliform count, on the other hand, decreased with the progress of storage in all the samples. Depending on the availability, addition of GM or ME or both is recommended to accelerate the biochemical and microbiological changes during ripening of BMCC.

1 table, 33 ref

020021   Rao K H;Deenathavalan P;Anjaneyulu A S R; Yadav P L (HRD Div, National Academy of Agricultural Research Management, Hyderabad-500 030, Email: khrao@naarm.ernet.in) : Microstructure of smoked buffalo meat sausages containing whey protein concentrate. J Fd Sci Technol 2007, 44(4), 422-5.

The structural characteristics of smoked buffalo meat sausages incorporated with whey protein concentrate (WPC) were evaluated using scanning electron microscopy (SEM). Results indicated that the control samples had a dense matrix. The fat globules observed were irregular in shape, less in numbers and covered by the protein. In sausages containing 1 and 2% WPC, the fat globules were fine, numerous and regularly arranged. The entire surface of emulsified fat globules was abundantly covered with WPC aggregates. At higher WPC (3 and 4%), particles were lodged between the spaces in the protein matrix as a filler. Addition of up to 2% WPC improved structural characteristics of the sausages.

1 illus, 26 ref

020020   Rana G;Ezekiel R (NO, Central Potato Research Institute, Shimla-171 001, Email: rajarathnamezekiel@yahoo.co.in ) : Properties of starch separated from irradiated potato tubers stored at 8 and 12°C. J Fd Sci Technol 2007, 44(2), 205-08.

Some physico-chemical properties of starch separated from potato tubers 'Kufri Chandramukhi', 'Kufri Jyoti' and 'Kufri Chipsona-2' varieties before and after 180 days of storage (DOS) at 8 and 12 °C with CIPC (Isopropyl N-(3 chlorophenyi) carbamate) and irradiation treatments were studied. Viscosity increased by 3-6.5% and swelling volume decreased by 1.5-7.6% with increase in storage temperature from 8 to 12 °C. Compared to starch separated from tubers before storage, starch separated from tubers treated with CIPC or 0.1 kGy or 0.5 kGy y - irradiation and stored for 180 days showed lower viscosity, swelling volume, amylose content and moisture content. When compared to the starch separated from CIPC treated tubers, starch separated from irradiated tubers had lower viscosity. Among the varieties, 'K. Jyoti' starch showed higher viscosity, swelling volume and amylose content. Use of irradiation to check sprout growth in potato tubers during storage at 8 and 12 °C can affect the properties of starch.

5 tables, 23 ref

020019   Rajashekar K;Konda Reddy K;Narasimha Reddy K; Sudhakar Reddy K (Livestock Products Technology Dep, College of Veterinary Science, S V Veterinary Univ, Hyderabad-500 030, Email: hyd2_kkreddy5@sancharnet.in) : Effect of processing of milk into products on the residue levels of certain pesticides. J Fd Sci Technol 2007, 44(5), 551-2.

Pasteurization, sterilization, freezing (ice cream making), fermentation and churning, and prolonged heat treatments khoa and ghee making) of milk on decontamination of endosulfan and dicofol pesticides was studied. Higher levels of pesticide residues were found in butter, whereas lower levels of residues were found in khoa on the basis of 100% fat, indicating minimum effect of processing losses of pesticides in case of butter. The conversion of milk into khoa showed highest level of processing losses. The % loss due to processing was higher in sterilized milk with 13.1% of α-enodosulfan, 27.6% of β-endosulfan and 72.9% of dicofol among the milks, and 67.5% of oc-endosulfan, 68.2% of β-endosulfan and 98.9% of dicofol in khoa, among the milk products. The intensity of heat treatment of milk had influence on dissipation of pesticides in milk products and it was higher for dicofol followed by β-endosulfan and α-endosulfan.

1 table, 10 ref

020018   Qu H;Ke D;Li Y;Jiang Y (South China Botanical Garden, Chinese Academy of Sciences, Leyiju Guangzhou-510 650, The People's Republic of China, Email: q-hxia@scbg.ac.cn) : Effects of red phosphorus fumigation on browning and quality of post-harvest litchi(Litchi chinesis Sonn.) fruit. J Fd Sci Technol 2007, 44(2), 154-7.

The effects of red (amorphous) phosphorus fumigation on the contents of anthocyanins and total phenolics, and polyphenol oxidase (PPO) activity and quality of post-harvest litchi fruit were investigated. Litchi fruit was fumigated with red phosphorus at 25 g/m³ for 0, 30, 60 and 120 min and stored under ambient air temperature at 28-33 °C and 95-100% RH. The treatment delayed the increase in PPO activity, pH value, decreasd colour and eating quality and maintained levels of anthocyanin and total phenolics. The treatment partially inhibited the decay of fruit during storage. The best effect was obtained when treated for 60 min.

1 illus, 1 table, 15 ref

020017   Pushpa Singh;Shahi H N;Archna Suman (Plant Physilogy and Biochemistry Div, Indian Institute of Sugarcane Research, Lucknow-226 002, Email: parampushpa@yahoo.com) : Improving sugarcane Juice clarification for joggery manufacture. J Fd Sci Technol 2008, 44(3), 315-18.

Guar (Cyamopsis tetragonolobus) gum powder (OOP), is an economical and readily available product containing potent flocculating properties. GGP helped in coagulation of the impurities of sugarcane juice and improved its clarification during jaggery manufacture. At the concentration of 0.3%, the clarification efficiency of GGP was at par with both deola (Hibiscus ficulneus) and hydros (sodium hydrogen sulphite), the conventional clarificants of the jaggery industry. The quality of jaggery prepared with GGP was superior, possessed improved acceptability and preserved better for 6 months on storage at 27 ± 1°C compared to those prepared with deola and hydros.

4 tables, 14 ref

020016   Prejit;Nanu E;Latha C (NO, College of Veterinary and Animal Sciences, Mannuthy, Thrissur-680 651, Email: prejitvet@yahoo.co.in) : Microbial quality assurance of raw milk produced in an organized farm. J Fd Sci Technol 2007, 44(5), 517-20.

Microbial quality of milk (60) produced in an organized farm was evaluated by estimating the microbial counts of milk collected from individual animals (20) and pooled milk (20) and also the overnight chilled pooled milk (20). Pooled milk samples revealed contamination with highly significant (p≤0.01) difference with respect to mean total viable count (TVC) and coliform count (CC) and significant (p≤0.05) difference between mean psychrotrophic count (PC) and faecal streptococcal count (FSC) of milk from individual animal. Overnight chilled milk had higher TVC, Escherichia coli count (ECC) and PC when compared to pooled milk. From the pooled milk samples, E. coli was detected in 4 (20%) and were of serotypes 05 (2 samples), 0141 and 0172. Staph. aureus was isolated from 60% samples, however, none of the samples revealed the presence of L. monocytogenes. The critical control points (CCP) of microbial contamination of milk was identified and among the CCP assessed (viz., air, water, hand wash, milk strainer and utensil wash) the mean TVC was highest in milkers hand wash followed by milk pail wash. Coliform contamination was observed from all the CCP except from milk strainer.

1 table, 33 ref

020015   Prejit;Nanu E;Latha C (NO, College of Veterinary and Animal Sciences, Mannuthy, Thrissur-680 651, Email: prejitvet@yahoo.co.in) : Safety and keeping quality of pasteurized milk under refrigeration. J Fd Sci Technol 2007, 44(4), 363-6.

Assessment was made of the keeping quality of pasteurized milk under refrigeration (4 ± 1°C) by evaluating its microbial, sensory and physico-chemical characteristics on 0, 2, 4, 6, 8, 10 and 12 days of storage. The initial growth rate of microorganism was slow. Total viable count (TVC) and coliform count (CC) of pasteurized milk had increased at a highly significant (p<60>131>0.01) level from the 4th day onwards whereas the faecal streptococcal count (FSC) showed an increase at the above level from the 6th day onwards. The increase in Escherichia coli count (ECC), psychrotrophic count (PC) and yeast and mould count (YMC) between zero day and 12th day was 0.2, 3.7 and 2.5 log₁₀cfu/ml, respectively. E. coli was isolated from one batch and isolate was obtained on all the days of storage. Isolates belonged to serotype O148 and were positive for Congo red binding test. Staphylococcus aureus was isolated from one sample (5%) on the sixth day and from two samples (10%) on the 8th day of storage. None of the samples revealed the presence of L. monocytogenes. Sensory analysis showed a reduction in the score for colour and appearance, flavour, odour and body on storage and was graded fair on 8th day. Development of salty or stale flavour, off-odour and presence of clotted particles indicated spoilage. There was reduction in mean pH value throughout the storage period. The samples were positive for clot on boiling test on the day 12 of storage but the sensory unacceptability was observed earlier.

2 tables, 31 ref

020014   Praseeda R;Nanu E (Veterinary Public Health Dep, College of Veterinary and Animal Sciences Mannuthy, Thrissur-680 651, Email: praseedavet@yahoo.co.in) : Keeping quality of curd under refrigeration. J Fd Sci Technol 2007, 44(4), 400-03.

Curd kept under refrigeration (4 ± 1°C) showed that the total viable count (TVC) increased (p<60>0.01) from zero day (8.3 ± 0.16 log₁₀ cfu/g) to 5th day of storage (DOS, 9.2+0.19 log₁₀)cfu/g) and thereafter it decreased gradually till 21 DOS 90% of the samples examined up to 7th DOS and 95% of the samples evaluated on day 9 and 12 did not reveal the presence of conforms. Faecal streptococcal count (FSC) decreased (p<60>0.01) on 21st DOS. Yeast and mould count (YMC) of the fresh curd samples also revealed a highly significant (p<60>0.01) difference compared to the samples subjected to refrigerated storage. Escherichia coli was not detected in the fresh and refrigerated samples of curd. Staphylococcus aureus was isolated from 35% of fresh curd samples. On day 3, 5 and 7 of storage, 25, 20 and 10% of the samples revealed the presence of the organism and all isolates were coagulase and TNase positive. All fresh and refrigerated curd samples were free of Salmonellae and Pseudomonas aeruginosa. Bacillus species were present in 70% of the fresh samples and 25% each of the samples tested on day 15 and 18. Bacillus cereus was not detected in any of the curd samples. Titratable acidity of fresh curd sample was 1.8 ± 0.03% lactic acid and it increased to 1.9 ± 0.05% on 9th day and then decreased till 21st DOS. pH of fresh curd sample was 3.6 ± 0.01 which decreased initially and increased gradually after 15th DOS. Sensory analysis of refrigerated curd samples showed a reduction in the colour and appearance, flavour scores and product acidity during storage. Body and texture score remained almost the same throughout the storage except a slight decrease in score on the third day. However, the product acidity score later increased from 15th day onwards. Findings of the present study indicated that the product has a shelf-life of 9 days under refrigerated (4 ± 1°C) storage.

2 illus, 1 table, 41 ref

020013   Prasad M M;Khasim D I;Bandyopadhyay J K;Gupta S S (NO, Burla Research Center of Central Institute of Fisherie Technology, Burla-768 027, Email: prasadmothadaka@yahoo.com) : Bacteriological quality and heavy metals in edible meat portion of Japanese threadfin bream (Nemipterus japonicus). J Fd Sci Technol 2008, 44(3), 319-22.

One hundred and fifty samples of Japanese threadfin bream (Nemipterus japonicus) were screened for bacteriological quality and for content of heavy metals. Out of 150 samples, 40.7% had the count above the stipulated limits for TVB (5.7 log cfu/g.) The samples harboured 28.7% of faecal coliforms which were present in the range of 2-3 log cfu/g, while 32 and 6% of the samples contained 3-4 and ≥5 log cfu/g of the sample. Fecal Streptococci was present in 40% at 2-3-log cfu/g and 29.3% at 3-4 log cfu/g. The samples contained coagulase positive Staphylococci, E. coli, Salmonella and V. cholerae (Non 01) at 14.7, 44, 10 and 14%, respectively. The samples showed a significant decrease in TVB (3-4 log cfu/g of the sample), faecal coliforms and faecal Streptococci during 2 months storage at -18±1°C. Pathogenic bacteria were also not present after the 2 months storage. The samples were free from hazardous levels of heavy metals, like Cd, Cu, Hg and Pb.

2 tables, 26 ref

020012   Pinto S;Prajapati J P;Patel A M;Patel H G; Solanky M J (Dairy Technology Dep, SMC College of Dairy Science, Anand Agricultural Univ, Anand-388 110, Email: suneeta_pinto@yahoo.co.in) : Effect of whey protein concentrate in development of low-fat ice cream. J Fd Sci Technol 2007, 44(6), 586-90.

Low-fat ice cream (LFIC) was prepared in an 'ice and salt' type motor driven freezer using whey protein concentrate (WPC) as a fat replacer. The basic ice cream mix (control) was formulated to contain 4.5% milk fat, 13,0% milk solids-not-fat (MSNF), 15.0% sucrose, 0.2% sodium alginate and 0.2% glycerol monostearate with a total solids content of 32.9%. Vanilla flavoured ice cream was prepared by replacing MSNF with WPC at 3 different levels W1 (1% WPC and 12% MSNF), W2 (1.25% WPC and 11.75% MSNF) and W3 (1.5% MSNF and 11.5% MSNF) by weight of the finished frozen product mixes. Addition of WPC in the LFIC resulted in a significant increase in protein content. However, it did not show any significant influence on pH and acidity. It increased viscosity and whipping ability of the mixes. LFIC manufactured using WPC resulted in increased overrun, melting resistance and decreased firmness of hardened product. The ice cream containing 1.25% WPC recorded better sensory scores of colour and appearance, flavour, body and texture, melting quality and overall acceptability compared to all the other samples. Sensorily, the order of preference was: W2 <62> Wl <62> W3 <62> C. Use of WPC at 1.25% is advocated in the manufacture of low-fat dietetic ice cream. Addition of WPC above 1.25% level resulted in a foamy, frothy, fluffy, slightly slimy/sticky product.

5 tables, 31 ref

020011   Patil N S;Kotecha P M;Chavan J K (Food Science and Technology Dep, Mahatma Phule Agricultural Univ, Rahuri-413 722, Email: pmkfst2003@yahoo.com) : Wine making quality of different grape cultivars. J Fd Sci Technol 2007, 44(2), 125-6.

Three red ('Cabernet Franc,' 'Syrah' and 'Grenchae') and two white (Ugni Blanc' and 'Chenin Blanc') wine cultivars of grapes were evaluated for wine making quality. The cultivars exhibited a marked variations in recovery and composition of juice and quality of wine. The juice recovery was higher in white than in red cultivars. 'Ugni Blanc' recorded highest juice recovery (79.4%). The ethanol content of wine prepared from 'Chenin Blanc' was highest (9.8%) whereas, wine from 'Syrah' variety ranked first in sensory score. A minimum of 8 days was required for fermentation of 'Syrah' variety and 9 days for 'Chenin Blanc' when the sucrose was used as the source of sugar for the adjustment of total soluble solids. Among the cultivars 'Syrah' in red and 'Chenin Blanc' in white were found superior for wine making.

3 tables, 8 ref

020010   Patil D A;Gunjal B B;Pawar V D;Machewad G M; Surve V D (Animal Products Technology Dep, College of Food Technology, Maratawada Agricultural Univ, Parbhani431 402, Email: pawarvd@rediffmail.com) : Effect of chilling, freezing and frozen storage on quality of chevon. J Fd Sci Technol 2007, 44(2), 174-7.

Effects of chilling (5 ± 1 °C and 80% RH), air-blast freezing (-40 °C for 12 h) and frozen storage (-20 °C for 75 days) 'on chemical constituents and drip losses during thawing and cooking of chevon were studied. The moisture, pH and glycogen decreased while lactic acid increased (p<60>0.05) during air-blast freezing and frozen storage for 75 days. The crude protein, soluble proteins of total extractable proteins, sarcoplasmic proteins, total cholesterol, phospholipids and total lipids were decreased, while creatinine, non-protein nitrogen, thiobarbituric acid and peroxide values increased significantly. Moreover, myofibrillar proteins were also decreased with corresponding increase in the protein losses in both frozen thaw and cooking drips. The thaw and cook drip losses also increased to a considerable extent; the overall quality of chevon decreased by these processings.

2 tables, 33 ref

020009   Pare B;Soni A;Bhagwat V W (Madhav Science College, Vikram Univ, Ujjain-456 010, Email: brijesh_pare@hotmail.com) : Kinetics of reduction of aniline blue dye using zero-valent iron (Fe<. Rasayan J Chem 2008, 1(2), 413-20.

Reductive degradation of dyes by zero-valent metal is a process in which zero valent metals such as Fe, Zn, and Cu are used to treat dye contaminants. These metals are moderate reducing agents and have been found capable of reductive degradation of many organic pollutants. The reduction of aniline blue by Fe⁰ has been studied in aqueous batch systems. Zero valent iron is current metal of choice because it is readily available, inexpensive, non toxic and a good reducing agent. The aqueous suspension was continuously stirred. The rate of discoloration of the dye was measured by following the change in the absorbance of the dye. Reaction rate has been found to be increased with increase in the mass of Fe⁰⁰ has been proposed.

4 illus, 2 tables, 18 ref

020008   Pal U S;Khan M K (AICRP on Post harvest Technology, College of Agricultural Engineering and Technology, OUAT, Bhubaneswar-751 003, Email: us_pal@lycos.com) : Heat pump drying of food materials: A critical review. J Fd Sci Technol 2007, 44(2), 119-24.

Drying is an energy intensive process and conventionally air dried products suffer from distinct loss of quality due to excessive thermal damage. Drying of fruits and vegetables with near ambient temperature and low humidity air could be a better proposition to get quality dried products. Heat pumps have been known to be energy efficient when used in conjuction with drying operations. The principal advantages of heat pump dryers (HPD) emerge from the ability of heat pumps to recover energy from the exhaust as well as their ability to control the drying air temperature and humidity. Many researchers have acknowledged the importance of HPD in producing a range of precise drying conditions for drying various heat sensitive materials such as pharmaceutical products and fruits and vegetables to get better quality. Recently, there has been a significant growth in the potential market for HPD aided by the impact of new designs under development or recently introduced into the market.

4 illus, 37 ref

020007   Olaniyan A M;Oje K (Agricultural Engineering Dep, Faculty of Engineering and Technology, Univ Ilorin Univ, P.M.B. 1515, Ilorin-240 003, Kwara State, Nigeria, Email: amolan397@ hotmail.com) : Development of mechanical expression rig for dry extraction of shea butter from shea kernel. J Fd Sci Technol 2007, 44(5), 465-70.

A mechanical expression rig (MER) was designed, constructed and tested for the dry extraction of shea (Vitellaria paradoxa) butter from shea kernel. While designing and material selection, consideration was given to local availability, durability and cost of construction materials. While testing the MER, a 4³ factorial experiment in Randomized Complete Block Design was used to study the effects of 4 levels each of heating temperature, applied pressure and loading speed on oil yield during dry extraction of shea butter from shea kernel. Results showed that a maximum oil yield of about 35.1% was obtained in the experiments. This high oil yield indicated that the MER performed satisfactorily.

6 tables, 10 ref

020006   Olaniyan A M;Oje K (Agricultural Engineering Dep, Faculty of Engineering and Technology, Ilorin Univ, P.M.B. 1515, Ilorin-240003, Kwara State, Nigeria, Email: amolan397@hotmail.com) : Quality characteristics of shea butter recovered from shea kernel through dry extraction process. J Fd Sci Technol 2007, 44(4), 404-7.

Dry extraction of shea (Vitellaria paradoxa) butter from shea kernel was carried out in an instrumented mechanical expression rig. Shea butter was expressed at a pressure of 8.8 MPa applied at the rate of 2.5 mm/min on crushed shea kernel heated at 50, 70, 90 and 110 °C. The characteristics investigated on shea butter were specific gravity, refractive index, moisture content, melting point, viscosity, colour intensity, saponification value, iodine value, free fatty acid value, ester value, total acid value, peroxide value and rancidity index. Ester values of 216.6, 21 1.0, 194.2 and 180.3 while iodine values of 85.4, 83.3, 81.7 and 78.8 were obtained at 50, 70, 90 and 110°C, respectively and saponification values at these temperatures were 261.3, 258.1, 244.7 and 237.7 while free fatty acid values were 6.3, 7.6, 12.2 and 15.4, respectively.

1 illus, 1 table, 11 ref

020005   Obetta S E;Onwualu A P (Agricultural Engineering Dep, Agriculture Univ, Makurdi, Nigeria, Email: sambeta2002@yahoo.com) : Some processing factors affecting palm kernel oil yield recovery in a hot-water extraction system. J Fd Sci Technol 2007, 44(4), 397-9.

A bench scale setup of an existing prototype was adopted for studying some processing factors affecting oil yield in a hot-water extraction system. The system is an aqueous type in a charge of palm kernel meal (PKM). The set-up equipment included: a 3000-W hot plate, a medium size aluminum pot lagged with insulator, a chute built around a portion of the pot's rim and other accessories. The individual effects of particle size, moisture content and charge ratio were studied. For meal particle sizes of 0.332, 0.31 and 0.183 cm oil recoveries were 67.9, 69.2 and 72.4%, respectively. In the three levels of moisture content (MC) studied, the percentage oil recoveries increased from 68.4 to 72.7 and then to 73.8 for MC levels of 4.5, 11.02 and 15% (wb), respectively. The charge ratio effect was such that oil recovery was 68.3% for 2.5:1, 70.6% for 3:1 and 70.8% for 3.5:1. Statistical analysis revealed that the oil recovery values of the 2 varieties of palm kernel studied were found to be significantly different - showing variations in the processing conditions. Independently, the properties of PKM and the varieties were found to be highly significant at probability level of 1%. Interaction between particle size and variety was significant at probability level of 5%.

1 illus, 12 ref

020004   Oberqi H S;Kalra K L;Gupjta A K;Uppal D S (Microbiology Dep, Punjab Agricultural Univ, Ludhiana-141 004, Email: harinderoberoi@ hotmail.com) : Effect of addition of cauliflower waste on glucoamylase production by Aspergillus niger NCIM 1054. J Fd Sci Technol 2007, 44(5), 509-12.

The non-edible portion of cauliflower termed as cauliflower waste (CW) was washed, cut into small pieces and dried using optimized drying conditions. The waste (5-40%) was incorporated into the enzyme production medium for glucoamylase production by Aspergillus niger NCIM 1054. There was a continuous increase in the enzyme activity and dry weight with increased concentration of the dried CW till 30% incorporation level, beyond which there was a drastic reduction in both the parameters when the waste concentration increased to 40%. Except for control, where no waste was incorporated, 5 and 10% incorporation of dried CW the enzyme activity reached its peak after 72 h; the enzyme activity was maximum after 60 h in case of other treatments. There was nearly 20 and 60% rise in glucoamylase activity and dry mycelial weight after 60 and 120 h, respectively with 30% supplementation level of dried CW as against control. This study established that CW which does not have any commercial value can be used as a supplement to a limited extent for slucoamvlase production.

1 illus, 3 tables, 37 ref

020003   Naveena B M;Sen A R;Vaithiyanathan S; Muthukumar M;Babji Y (National Research Center on Meat, CRIDA Campus, Santosh Nagar, Hyderabad-500 O59, Email: naveenlpt@rediffmail.com ) : Effect of honey and vitamin C on quality of microwave cooked chicken patties. J Fd Sci Technol 2007, 44(5), 505-8.

Effect of incorporation of 5, 10 and 15% (w/w) honey on physico-chemical properties, sensory quality and storage stability of microwave cooked broiler chicken patties was evaluated and compared to patties containing 500 ppm vitamin C. Inclusion of honey increased (p<62>0.05) the cooking yield and reduced the raw and cooked pH. The water activity (a_w) reduced from 0.933 to 0.912 in 15% honey containing chicken patties (HCCP). Both surface and internal colour values (Hunter lab a*/redness) increased (p<60>0.05) from 4.6 to 6.8 and 4.8 to 6.6, respectivly in HCCP compared to control indicating development of attractive colour in HCCP. Sensory quality evaluation studies revealed significant (p<60>0.05) increase in appearance scores of 10 and 15% HCCP compared to control and vitamin C containing patties. Patties containing 5% honey scored (p<60>0.05) better for flavour, sweetness and overall palatability compared to 10 and 15% HCCP. Treatment with honey reduced the thiobarbituric acid (TBA) values. However, patties containing vitamin C had lowest (p<60>0.05) TBA values. Inclusion of 5% w/w honey in microwave cooked chicken patties resulted in increased cooking yield and redness values with lower a_w and TBA values and significant improvement in sensory quality.

4 tables, 27 ref

020002   Narender Raju P;Hanumantha Rao K;Lakshmi Devi N (Food Science and Technology Programme, Post-graduate and Research Centre, Acharya N G Ranga Agricultural University, Rajendranagar, Hyderabad-500 030, Email: khrao@naarm.ernet.in) : Preparation and evaluation of high protein biscuits containing whey protein concentrate. J Fd Sci Technol 2007, 44(5), 532-5.

Biscuits prepared from the blends containing 0, 10, 20 and 30% of whey protein concentrate (WPC) were evaluated for nutritional, textural and sensory characteristics. The protein and ash contents of WPC containing biscuits were significantly higher than the control (p<60>0.05). The protein content of control sample was 5.2%, while it was 14.1% in the 30% WPC containing biscuits. Blending of refined wheat flour with WPC upto 30% did not have any adverse effect on the sensory quality of protein-enriched biscuits. The cutting and compression strengths of the 30% WPC incorporated biscuits were significantly higher than the control. These protein-enriched biscuits can be stored for 60 days at ambient temperature (30-35°C).

3 tables, 32 ref

020001   Narayan Prasad N;Siddalinga Swamy M;Babu Sha S T;Semwal A D (Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Siddartha Nagar, Mysore-570 011, Email: dfrlmysore@sancharnet.in) : Protein quality of sorghum-soy based extruded snack food. J Fd Sci Technol 2007, 44(2), 165-7.

Sorghum (Sorghum bicolor (L) Moench) was fortified with defatted soy flour at 80:20 proportion and extruded to produce snack food. The organoleptic quality of the product was significantly higher than the product obtained from sorghum flour alone. The protein efficiency ratio (PER) of the extruded product was significantly higher than that of the sorghum flour (2.31 versus 0.99). However, the pre-mix of sorghum-soy blend had a better PER (2.89) compared to the extruded product (2.31). Extrusion reduced the available lysine content (2.0 vs 1.8 g/16 g N) which may be to some extent responsible for the reduction in the PER.

3 tables, 24 ref

020000   Naik Rabvindra;Kailappan R (Agricultural Processing Dep, Central Institute fo Agricultural Engineering, Regional Station, Tamil Nadu Agricultural Univ Campus, Coimbatore-641 003, Email: naikravindra@lycos.com) : Role of silicone membrane in increasing the shelf-life and quality of tomatoes during storage. J Fd Sci Technol 2008, 44(3), 301-06.

The silicone membrane makes use of the ability of polymer to permit selective passage of gases at different rates according to their physical and chemical properties. The product stored maintains its own atmosphere by the combined effects of respiration process of the commodity and the diffusion rate through the membrane. The mean shelf-life of 80 days was observed when the tomatoes were stored at 5% CO₂ under low temperature (10 ± 2°C; 85% RH) whereas the mean shelf-life of 67 days was recorded at 5% CO₂ under ambient condition (30 ± 3°C; 60% RH). Among the interactions between the storage condition and varieties, the highest shelf-life of 88 days was observed in 'PKM-1' variety stored at low temperature and shelf-life of 71 days was observed at ambient condition at 5% CO₂. The quality parameters were not affected by silicone membrane storage and was on par with the naturally ripened tomatoes.

12 illus, 2 tables, 26 ref

019999   Naik H R;Sekhon K S;Baljit S;Amarjeet Kaur; Rather A H (Post-harvest Technology Div, Sher-e-Kashmir University of Agricultural Sciences and Technology of K, Shalimar Campus, Srinagar-191 121, Email: haroonrashid_naik @ rediffmai1.com) : Influence of triticales and wheat classes on pretzel quality. J Fd Sci Technol 2007, 44(5), 495-9.

Bread wheat varieties, 'PBW-138', 'PBW-299', 'PBW-343' and 'PBW-373', durum wheat varieties, 'PDW-215' and 'PDW-233' and triticale varieties, 'TL-419' and 'TL-1210' were milled to obtain 70% extraction flour. The flour samples were evaluated for proximate composition, Theological properties and pretzel making. Protein (10.1%), starch (64.2%) and enzyme activity (232 sec) were higher in triticale flour than durum wheat (9.3%, 62.9% and 554.7 sec) and bread wheat (8.8%, 62.7% and 462.1 sec) flours. Ash (1.0%) and fat (0.7%) were higher in triticale. Rheological studies revealed that triticale flour was the weakest flour. Pretzels prepared showed increase in fat and ash and decrease in protein and starch when compared to base flour in all the 3 types of wheats. Pretzels prepared using durum wheat had highest amqunt of minerals (912.3 mg%) and that of triticale the lowest (812.6 mg%). Sensorily, pretzels from 'PBW-343', 'PBW-373' and 'TL-1210' were found to be the best however, pretzels from 'PBW-343' exhibited best storage stability.

4 tables, 12 ref

019998   Nagaraja K V;Shobha D;Yogeesha A (NO, National Research Centre for Cashew, Puttur-574 202, Email: kanakapuranagaraja@yahoo.com) : Extraction of tannin from cashew kernel testa at acidic pH. J Fd Sci Technol 2007, 44(6), 636-8.

Refluxing with distilled water (1:4 w/v) at pH 1 was efficient for the extraction of tannin from cashew kernel testa (CKT). The acidic extract after precipitation of pectin and concentration, is a rich source of tannin with potential antioxidant activity. The antioxidant activity of CKT compared well with that of tea. Antioxidant activity per mg tannin was less in CKT due to higher tannin content compared to tea, which is having lower tannin content.

1 table, 10 ref

019997   Mukherjee G;Banerjee R (Agricultural and Food Engineering Dep, Indian Institute of Technology, Kharagpur-721 302, Email: gargim05@yahoo.com) : Some properties of the food processing enzyme tannase produced in a bioreactor by Aspergillus foetidus. J Fd Sci Technol 2008, 44(3), 289-92.

Tannase, a food-processing enzyme was produced by Aspergillus foetidus in a bioreactor and purified by organic solvent precipitation and DEAE-Sephadex column chromatography. The optimum incubation period required by the enzyme was 5 min. Temperature and pH optima of the enzyme were 40°C and 5, respectively. The half-life period, thermal stability and kinetic constants were determined and the effects of several additives like metal ions, surfactants, chelator, denaturant and inhibitor on the activity of this enzyme were also studied, which were found to vary. The properties of the enzyme indicated its suitability for use in food, brewing and feed industries.

2 illus, 1 table, 15 ref

019996   Mohini D;Singh K K;Sahay K M;Patel S (Faculty of Agricultura Engineering, Indira Gandhi Krishi Vishwa Vidyalya, Raipur-492 012, Email: kksingh@ciac.res.in) : Some effects of HTST puffing of potato cubes. J Fd Sci Technol 2007, 44(2), 146-51.

Air temperature and puffing time were major parameters that affected volume expansion ratio (VER) and non-enzymatic browning (NEB) of potato cubes. The VER and NEB increased with increase in level of air temperature and puffing time. The VER decreased with increase in cube size and moisture content, and NEB decreased with increase in cube size, however, it was not affected with increase or decrease in moisture content. The highest VER and NEB observed were 1.78 and 0.873, respectively.

3 illus, 4 tables, 10 ref

019995   Mohan Kumar B L;Ramesh Babu D (NO, Defence Food Research Laboratory, Siddarthanagar, Mysore-570 011, Email: dfrlmysore@sancharnet.in) : Effect of frying conditions on quality of fried onion slices. J Fd Sci Technol 2007, 44(5), 483-6.

Increase in frying temperature of onion slices, decreased the frying time and increased the oil uptake ratio (OUR). A significant decrease in sensory scores was observed when frying temperature was above 180°C. Other factors affecting the quality of fried onion slices were frying medium, slice thickness and initial moisture content. Post-fry drying was effective in reducing oil uptake without compromising the sensory scores. Frying medium ratio was important for uniform colour development and sensory scores. Pre-treatments with pectin, and carboxy methylcellulose (CMC) decreased OUR. CMC also improved sensory characteristics with 18% reduction in oil content as compared to control.

8 tables, 18 ref

019994   Midha S;Mogra R (Foods and Nuttition Dep, College of Home Science Maharana Pratap University of Agriculture and, Udaipur-313 001) : Quality evaluation of value added vermicelli. J Fd Sci Technol 2007, 44(2), 220-3.

Vermicelli was prepared from whole wheat flour (WWF); malted wheat flour (MWF) and malted wheat + greengram dhal + spinach flour (MGS), to improve nutrient content. Protein, ash, fibre, carbohydrate, fat and energy contents of the vermicelli were in the range of 9.3-13.15, 2.9-5.8, 2.2-2.4, 69.8-75.2, 1.2-2.7% and 344-362 kcal/100 g, respectively, on dry weight basis. The reducing and non-reducing sugar contents were 0.98-2.47% and 3.4-6.5%, respectively. MGS vermicelli was found best with regard to nutrient content and sensory characteristics. Storage for 2 months showed a steady increase in moisture content but remained within safe limit. A gradual decrease in total viable count (3.8 x 10³ to 1.3 x 10³ cfu/g) and yeast and mold (4.3 x 10³ to 2.2 x 10³ cfu/g) was noticed during storage for 2 months at 20-25 °C and 65% RH.

1 illus, 4 tables, 19 ref

019993   Menon R R;Goswami T K (Agricultural and Food Engineering Dep, Indian Institute of Technology, Kharagpur-721 302, Email: tkg@agfe.iikgp.ernet.in) : Post-harvest handling and storage of mangoes. J Fd Sci Technol 2007, 44(5), 449-58.

Mango fruit is an important agricultural commodity in the global trade and economy of its producing countries. There is a growing demand for the traditional varieties of mango in the Western markets. However, it is yet to realize its maximum potential as a tradable commodity due to its localized production and its potential markets located across the globe. Post-harvest losses in mangoes have been estimated in the range of 25 to 40% from harvesting to consumption stage. If proper methods of harvesting, handling, transportation and storage are adopted, such losses could be minimized. Hence, to tap its potential to the fullest, there is a need to adopt technologies and strategies to ensure a longer post-harvest shelf-life and longer transportation times. There are several technologies, like low temperature and other associated technologies such as controlled atmosphere (CA) / modified atmosphere (MA) storage, hypobaric storage, irradiated storage and storage in chemicals and by coatings. It is also essential that post-harvest operations like grading, packaging and precooling are adopted, to enhance the efficiency of the preservation techniques. Before adopting any of the preservation techniques, it is necessary to evaluate the relative merits and constraints of the respective technologies and adopt the most appropriate technology based on its techno-economic feasibility. In this paper different techniques for handling and storage of mangoes have been critically reviewed and discussed.

4 tables, 102 ref

019992   Mathew A;Kudachikar V B;Ravi R (Fruit and Vegetable Technology Dep, Central Food Technological Research Institute, Mysore-570 020, Email: rbkud2002@yahoo.com) : Effect of ionizing radiation and modified atmosphere packaging on shelf-life and quality of tomato stored at low temperature. J Fd Sci Technol 2007, 44(6), 633-5.

Investigation was conducted to extend the shelf-life and maintain the fruit quality characteristics of tomatoes (Lycopersicum esculentum) under the influence of modified atmosphere packaging (MAP) in low density polyethylene (LDPE) film pouches, γ-irradiation at 0, 1, 2, 3 and 4 KGy and low temperature (12 ±1 °C) storage at 90-95% RH. Changes in gas composition of modified atmosphere (MA) packages, total soluble solids (TSS), acidity, lycopene content, ascorbic acid, reducing and total sugars of MA packed tomatoes with or without irradiation treatments during storage were recorded at 0,7,14 and 21 days. Results revealed that tomatoes packed with LDPE pouches alone as well as treatment with MAP and low doses (1 and 2 KGy) of γ-irradiation showed good storability up to 21 days at 12 ± 1°C and 90-95% RH with maximum retention of fruit quality characteristics as compared to 7 days for openly kept control tomatoes.

1 illus, 19 ref

019991   Manuwa S I (Agricultural Engineering Dep, Federal University of Technology, P.M.B. 704, Akure, Nigeria, Email: sethimanuwa@yahoo.com) : Moisture-dependent physical properties of improved soybean var 'TGX 1448-2E'. J Fd Sci Technol 2007, 44(4), 371-4.

One decade or so, various improved varieties of soybean have been developed at International Institute for Tropical Agriculture (IITA), Ibadan. Soybean var TGX 1448-2E' is one of such varieties. This paper reports the effect of moisture content on the physical properties of the soybean cultivar 'TGX 1448-2E'. The moisture range considered was 9.9 to 39.6% dry basis (db). In this moisture range the length varied from 8.3 to 10.4 mm an increase of 24.2%; width from 6.4 to 7.5 mm or 16.6% increase. One thousand grain mass increased from 154.16 to 185.55 g an increase of 20.4%. Bulk density varied from 0.714 to 0.638 mg/m³ a decrease of 10.6% and seed density from 1.465 to 1.074 mg/m³. Sphericity decreased from 0.791 to 0.727; porosity increased from 0.195 to 0.337, surface area from 1.370 to 1.79 cm², volume from 0.160 to 0.20 cm³ and angle of repose from 24.2 to 30.2°. Coefficient of static friction varied from 0.466 to 0.601 on plywood and 0.391 to 0.510 on galvanised steel.

7 illus, 24 ref

019990   Manohar S S;Balasubramanyam B V (Dairy Technology Section, National Dairy Research Institute, Southern Campus, Bangalore-560 030, Email: balundri@yahoo.co.in) : Optimization of conditions for production of kadhi. J Fd Sci Technol 2007, 44(5), 539-41.

Effect of different levels of fat (0.05, 2.0 and 4.0%), cultures (LF40 and yoghurt), and dahi acidity (0.7, 1.0 and 1.3%) and Bengalgram flour (BGF) (3.0, 5.0 and 7.0%) on sensory qualities of kadhi was studied. Use of milk with 2.0% fat for preparation of kadhi was found suitable. Use of yoghurt culture for dahi preparation and fermentation of milk upto 1.0% acidity resulted in production of most acceptable quality kadhi. Use of dahi with higher levels of acidity resulted in granular texture in the product. BGF (3.0%) resulted in thinner consistency while 7.0% resulted in thicker consistency in kadhi; 5.0% BGF was best accepted. Kadhi contained 80.6% moisture, 4.9% fat, 4.4% protein and 1.8% ash, and 8.3% carbohydrates.

1 table, 9 ref

019989   Manish Kumar;Sharma B D (Livestock Products Technology Dep. College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences Univ, Ludhiana-141 004, Email: manansh2002@yahoo.co.in) : Quality characteristics of low-fat ground pork patties processed with varying of water. J Fd Sci Technol 2007, 44(4), 408-12.

The physico-chemical, processing, textural and lipid profile, sensory quality and storage stability of low-fat (5% added fat) ground pork patties formulated by replacing fat with added water (10, 15 and 20%) were evaluated. The moisture content and moisture to protein ratio showed an increasing trend with increase in level of added water. Cooking yield and dimensional characteristics were maintained and recorded minimum shrinkage losses at 15% added water level. The flavour, texture and colour scores were reduced with increasing levels of added water. The calorie and cholesterol contents were reduced from 259.6 to 166.8 and 2.9 to 1.7 mg/g in low-fat pork patties (LFPP), respectively. The shear force value, hardness, gumminess and penetration value were significantly (p <60>0.05) influenced by the replacement of fat with added water. It was concluded that LFPP with 15% added water remained stable without any appreciable changes in physico-chemical (TBA, pH), microbiological and organoleptic quality during aerobic refrigerated (4 ± 1°C) storage for 21 days.

5 tables, 29 ref