019988   Maninder Kaur;Narpinder Singh;Sandhu K S (Food Science and Technology Dep, Chaudhary Devi Lal Univ, Sirsa, Email: narpinders@yahoo.com) : Preparation and characterization of protein isolates from different lentil (Lens culinaris) cultivars. J Fd Sci Technol 2008, 44(3), 327-9.

Protein isolate from 4 lentil cv ('LL 912, 'LL 699', 'LL 56' and 'LL 147') were prepared and evaluated for water absorption capacity (WAC), oil absorption capacity (OAC), least gelation concentration (LGC), foaming capacity (FC), foam stability (FS) and thermal properties. The ash, fat and protein contents of protein isolates (PI) were 0.94-0.99, 1.0-1.1 and 81.7-83.5%, respectively. WAC and OAC of PI differed significantly (p<60>0.05) and were 2.8-2.9 and 3.3-3.5 g/g, respectively. FC of PI ranged from 42.6 to 51.8%, isolates with higher protein content showed higher FC. PI from all lentil cv showed FS greater than 85% after 120 min of storage. PI from 'LL 147' had highest WAC and FC but lowest FS, gelling ability and oil absorption. The thermal properties of PI were studied by differential scanning calorimetry (DSC). PI differed significantly (p<60>0.05) in peak denaturation temperature (T_d) (97.5 to 99.1°C) and heat of transition (ΔH) (7.9 to 8.8 J/g).

3 tables, 26 ref

019987   Majumdar T K;Vasudish C R;Premavlli K S;Bawa A S (NO, Defence Food Research Laboratory, Siddarthanagar, Mysore-570 011, Email: dfrmysore@sancharnet.com) : Stability evaluation of heated sunflower oil using rancimat. J Fd Sci Technol 2007, 44(2), 143-5.

Seven brands of sunflower oil were analysed using 'Rancimat' to determine the stability of oil and the results were compared with standard peroxide values (PV), quick test for thiobarbituric acid (TEA) and free fatty acids. Stability time of the fresh oil samples ranged from 1115.1 to 2070.9 h at 25 °C amongst the various brands reflecting the variation in quality of available oil. Heating the oil at 180 °C reduced the stability by 9-10.7% after 18 h. Though initially PV were within the specified limit, the rate of oxidation varied with the duration of heating. TBA and acidity values increased with the duration of heating. Various brands of sunflower oil available in the market differed in quality and stability that could be quickly evaluated using Rancimat.

3 illus, 2 tables, 19 ref

019986   Mahesh Kumar;Ghuman B S (Processing and Food Engineering Dep, Punjab Agricultural Univ, Ludhiana, Email: mahesh02101968@yahoo.com) : Quality changes inprocesed sand pear slices during storage. J Fd Sci Technol 2008, 44(3), 272-5.

The properly cured fresh sand pear (Pyrus pyrifolia) fruit was sliced (quarters and halves) and blanched (10 and12 min) in boiling water and dried osmotically by mixing with dry sugar (fruit : sugar ratio 2:1) followed by mechanical drying at 60°C. The slices were dried to 10, 25 and 40% moisture and packaged in locally available flexible pouches made up of high density polyethylene, polypropylene and aluminium laminated materials, respectively. These pouches were stored at ambient conditions. The sensory evaluation of these slices carried out by a group of semi trained panelists after 6 months storage revealed acceptability of slices with 25% moisture. The average hardness and chewiness corresponding to this was 7967 g_f and 1080.0 g_fs in comparison to 6589.2 g_f and 1449.5 g_fs for fresh fruit.

2 illus, 4 tables, 12 ref

019985   Maherani B;Barzegar M;Sahari M A (Food Science and Technology Dep, Tarbiat Modares Univ, P.O. Box:14115-336 Tehran, Iran, Email: mbb@modares.ac.ir) : Extraction conditions and physico-chemical properties of flaxseed gum. J Fd Sci Technol 2008, 44(3), 250-4.

Aqueous extraction of gum from Iranian flaxseed (Linum usitatissimum) was optimized using response surface methodology (RSM). Extraction temperature (T), pH, and water to seed ratio (w:s) are the 3 most important parameters for the extraction of gum. The range of each parameter selected was: T=45-100°C; pH=3.0-7.0; and water to ratio 4-24, The optimal extraction conditions were: T=85°C; pH=6.5; and w:s ratio 14. Furthermore, moisture (7.9 ± 0.5%), ash (4.6 ± 0.2%), protein (8.1 ± 0.1%), minerals (K 2.5 ± 0.14 %, P 0.017 ± 0.004%, Ca 1.10 ± 0.01%, Mg 0.40 ± 0.01%, Fe 10.1 ± 0.6 ppm, Zn 17.0 ± 1.2 ppm, Cu 9.9 ± 0.7 ppm, Mn 5.4 ± 0.3 ppm), fat (0.7 ± 0.1%), carbohydrate (73.9 ± 1.5 %) and rheological properties were also characterized.

6 illus, 1 table, 18 ref

019984   Kumar S;Jha Y K;Mishra D P (Food Science and Technology Dep, Biochemistry Dep, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145, Email: Jha_ykl@rediffmail.com) : Influence of exogenous enzymes and elevated ripening temperatures on biochemical characteristics of a cheese slurry during accelerated ripening. J Fd Sci Technol 2007, 44(2), 186-9.

Acceleration in cheese ripening can give economic advantage to a cheese-maker, however, there is a chance of encountering bitterness in such cheeses. Flavour development in cheese base was accelerated using exogenous proteolytic and lipolytic enzymes (1:1 ratio, each at 0.025, 0.05 and 0.075% by weight of cheese-base) and ripening at elevated temperatures (20, 30 and 37 °C) upto 12 days. Biochemical characteristics, electrophoretic pattern and sensory evaluation of the product were studied. An acceptable enzyme-modified, lightly salted cheese base was obtained using 0.025% each of proteolytic and lipolytic enzymes, along with 5% starter culture and ripening at 20 °C for 12 days. The usage of exogenous enzymes, temperature of ripening, ripening period had significant (p<60>0.01) influence on all biochemical characteristics. Such cheese base could be successfully incorporated at 10, 15 and 20% in the preparation of processed cheese products to obtain appropriate flavour. Increased dosage of enzymes or use of elevated temperatures of ripening led to acid, bitter and rancid flavour.

1 illus, 3 tables, 13 ref

019983   Kocher G S;Singh R;Kalra K L (Microbiology Dep, Punjab Agricultural Univ, Ludhiana-141 004, Email: g_kochar@yahoo.com) : Preparation of value added vinegar using apple juice. J Fd Sci Technol 2007, 44(2), 226-7.

Apple vinegar was produced in batch culture under stationary flask conditions. The primary (ethanolic) fermentation carried out using Saccharomyces cerevisiae G produced 6.12 % (w/v) ethanol from 12.5 ° B apple juice. The secondary fermentation by Acetobacter aceti strains 'NRRL 746' and 'NRRL 1036' produced 4.5 and 4% volatile acidity, respectively. The vinegar produced was pasteurized and used for preparation of value added ginger and garlic vinegars.

2 tables, 11 ref

019982   Khillari S A;Zanjad P N;Rathod K S;Raziuddin M (Livestock Products Technology Dep, College of Veterinary and Animal Sciences, Parbhani-431 402, Email: dr_razi @rediffmail.com) : Quality of low-fat ice cream made with incorporation of whey protein concentrate. J Fd Sci Technol 2007, 44(4), 391-3.

The sensory quality of ice cream did not differ significantly with the addition of whey protein concentrate (WPC) upto 40% fat replacement. Incorporation of WPC replacing 20% fat in ice cream mix (ICM) did not show any significant reduction in overrun and melting quality of ice cream. Though, viscosity of ICM declined progressively with increase in fat substitution by WPC, there was no adverse effect on the quality of ice cream. With substitution of fat in ICM by proportionate amount of WPC, the protein content of ice cream increased substantially but the variations in carbohydrate and ash contents were negligible. Addition of WPC substituting 20 to 40% fat is recommended for getting acceptable quality low-fat ice cream.

1 table, 20 ref

019981   Karthikeyan M;Dhar B;Kakati B (Fish Nutrition and Food Technoloty Dep, College of Fisheries Central Agricultural Univ, Lembucherra, Tripura-799 210, Email: karthim@rediffmail.com) : Quality of dried freshwater fish products of commerce in Tripura. J Fd Sci Technol 2007, 44(2), 161-4.

Proximate composition, biochemical, microbiological and sensory quality of seven dried fish products (DFP) commonly available in the markets of Tripura were determined. The moisture content varied from 6.8 to 19.9% and the protein content from 52.7 to 60.5%. The products were of acceptable quality and a significant difference (p<60>0.01) was observed between the products. The products had low microbial load and none of the products revealed presence of Escherichia coli, faecal Streptococci and Salmonella spp. There were no visible fungal colonies on the products, however, when grown on agar medium a few yeast and mould colonies were observed in some of the DFP. The products had acceptable sensory quality.

1 table, 36 ref

019980   Karthiayani A;Devadas C T (Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural Univ, Coimbatore-641 003, Email: mankarthi@yahoo.com) : Textural properties of canned banana. J Fd Sci Technol 2007, 44(4), 440-2.

Three banana (Musa spp) var, 'Poovan', 'Rasthali' and 'Red banana' were peeled, sliced to 10 mm thickness and stored in 301 x 205 open top sanitary (OTS) cans. Sugar and jaggery syrup each of 20, 25 and 30° Brix were prepared and poured into the cans at fruit to syrup ratio of 1:1 by weight. The filled cans were exhausted in hot water bath for 8 min and immediately seamed. The cans were processed in a pressure cooker at 121°C for 25 min and cooled and stored in a clean dry place. The textural analysis revealed that 'Rasthali' offered more resistance to cutting, penetration and compression followed by 'Poovan'. 'Red banana' stored in 30°B covering syrup at 135 days of storage disintegrated during compression. Canned banana was microbiologically safe and sensorily acceptable after storage for 135 days.

2 tables, 10 ref

019979   Kalyani Nair K;Thompkinson D K (Dairy Technology Div, National Dairy Research Institute, Karnal-132 001, Email: sangu_nairl@rediffmail.com) : Selection of functional ingredients for directly acidified whey-based lassi beverage. J Fd Sci Technol 2007, 44(5), 521-3.

Suitability of type and level of hydrocolloids and dietary fibre in the manufacture of directly acidified whey-based lassi beverage was studied. The effect of 2 hydrocolloids, guar gum (GG) and carboxy methyl cellulose (CMC) (alone and in combination) and 2 dietary fibres (inulin and oat) were studied on the sensory and physical attributes of lassi beverage. Combination of GG and CMC in 1:1 ratio added at the rate of 0.6% by weight of beverage was beneficial than using either of them alone. Inulin as a dietary fibre incorporated at 4 to 8% level performed better than oat.

3 tables, 24 ref

019978   joshi R;Rajni Modgil (Food Science and Nutrition Dep, Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, Email: rajni_modgil l@yahoo.com) : Lipid profile of rats fed on domestically processed fenugreek. J Fd Sci Technol 2007, 44(5), 542-4.

Raw, roasted and sprouted fenugreek (methi) (Trigonella foenumgraecum) seeds were fed to rats for 40 days at 2.5 and 5% levels to find the effect on the concentration of blood glucose, total cholesterol (1C), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C) and triglyceride (TG). A significant (p<60>0.05) decrease was observed in blood glucose, TC, LDL-C and TG levels, whereas a significant (p≤0.05) increase was seen in HDL-C level as compared to control groups. Maximum-rise in the HDL-C level was observed in rats fed on a diet containing 5% of sprouted fenugreek seeds.

2 tables, 11 ref

019977   ji F D;Ji B P;Li B (College of Food Science and Nutritional Engineering Dep, China Agricultural Univ, P.O. Box 294, No. 17, Oinehua East Road. Beiiins. 100083. Peonle Reoublic of China, Email: jbp@cau.edu.cn) : Column coated with cetyltrimethylammonium for simultaneous determination of nitrate and nitrite in pickles by ion chromatography. J Fd Sci Technol 2007, 44(5), 491-4.

A new application for simultaneous determination of nitrate and nitrite in Chinese traditional pickles with ion chromatography (1C) and UV absorbance detection was studied. The octadecyl-bonded silica (ODS) column coated with cetyltrimethylammonium bromide (CTAB) was used to separate anions. The effects of coating conditions and nature of mobile phase on the separation of nitrate and nitrite were investigated. The best separation of nitrate and nitrite was achieved in the optimized buffer with a column coating of 1 mM CTAB. The coating temperature was 25°C. The optimized buffer was a 10 mM of ammonium phosphate with pH 6.2, and flow rate of 1 ml/min. The limits of detection for nitrate and nitrite were 5 and 10 μg/l (S/N=3), respectively. Good reproducibility and recovery results were obtained.

4 illus, 4 tables, 15 ref

019976   Jena S;Das H (Agricultural and Food Engineering Dep, Indian Institute of Technology, Kharagpur-721 302, Email: hd@agfe.iithgp.ernte.in) : Drying of fat rich liquid foods: review. J Fd Sci Technol 2008, 44(3), 229-36.

Fat rich liquid foods (FRLF) like coconut milk, coconut cream, egg yolk, melted butter, and milk cream are indispensable ingredients in Indian food dishes. Taste and aroma of these foods have consolidated their position in traditional regular diet. FRLF can be classified as oil-in-water or water-in-oil emulsions. Due to phase separation, they are extremely unstable. Long-term storage of such foods is difficult. Drying them into powder offers a plausible solution in terms of increased storage stability and convenience in handling. The formidable challenge of converting them to free flowing powder form can be met by encapsulation. The paper highlights various carrier materials like sodium caseinate and gum acacia used for encapsulation, homogenization techniques, and drying methods suitable for drying of FRLF.

3 illus, 2 tables, 72 ref

019975   Jayaraj Rao K;Ghosh B C;Balasubramanyam B V; Kulkarni S (Dairy Technology Section, National Dairy Research Institute (Southern Campus), Adugodi, Bangalore-560 030, Email: jaysharm@yahoo.com) : Sorption isotherms of chhana podo. J Fd Sci Technol 2007, 44(2), 198-200.

Desorption isotherms of chhana podo were plotted using the data of moisture content of the product determined at 5 ° and 35 °C and different water activity (a_w) levels (0.23-0.98) by isopiestic method. As the a_w increased, the moisture content of the product also increased steadily up to a_w 0.85 and steeply thereafter with the product holding higher moisture at 5 °C than 35 °C at a given a_w value. The isotherms were found to be sigmoidal and belonged to type II according to standard classification. A simple linear equation was found to fit well to the data obtained in a range 0.75 to 0.98, which helped in predicting the a_w of the product from the moisture content. The a_w values determined by the equation showed that the a_w of chhana podo ranged from 0.86 to 0.93. Hence, it was suggested that the baking process should be carefully controlled towards the end stages to avoid excessive browning reactions.

2 illus, 1 tables, 19 ref

019974   Jayakumar V;Pandey M C;Jayathilakan K;Manral M (Freeze Drying and Animal Products Technology Dep, Defence Food Research Laboratory, Siddarthanagar, Mysore-570 011, Email: dfrimysore@sancharnet.in) : Development and evaluation of thermally processed pearlspot (Etroplus suratensis) fish curry. J Fd Sci Technol 2007, 44(4), 350-2.

A ready-to-eat thermally processed pearlspot fish (Etroplus suratensis) curry in retort pouch was developed. The ingredients used and the process of preparation were standardized. Retort pouch processing parameters like temperature, time and F₀ values were standardized as 121°C, 40 min and 9.4, respectively. The developed product was subjected to chemical and sensory analysis during storage for 12 months at ambient temperature (32 ± 2°C). Free fatty acid (FFA) and thiobarbituric acid reactive substances (TBARS) increased significantly (p<60>0.01) after 4 months of storage. However, the product was sensorily acceptable up to 9 months storage.

2 illus, 2 tables, 21 ref

019973   Jamshidian M;Sahari M A;Barzegar M (Food Technology Dep, College of Agriculture, Tarbiat Modares Univ, PO Box-14115 111, Tehran, Iran, Email: masahari@noavar.com) : Modified milk fat as food ingredient. J Fd Sci Technol 2008, 44(3), 338-41.

Milk fat modification was done by dry fractionation at 30-35, 17-22 and 5-10°C for 6, 13.5 and 18 h, to obtain high melting fraction (HMF), middle melting fraction (MMF) and low melting fraction (LMF). In the 27 fractions produced, significant differences were found in iodine value (IV) (27.7-29.0, 29.0-30.4 and 32.8-36.6% I₂) and solid fat content (SFC) at 40 to 0°C (0.26-95, 0.22-92 and 0.2-87.6%) for HMF with MMF and LMF, respectively (p≤0.05). Incorporation of these fractions in ice cream showed significant differences in texture (3.5-7.8; p≤0.10) and melting in mouth (3.2-8.0; p≤0.10), in Danish pastry for texture (7.7-9.0; p≤0.05), flavour (7.4-9.4; p≤0.05) and mouth feel (7.4-8.6; p≤0.05) and no significant differences in ice cream coating for melting in mouth, texture and mouth feel (p≤0.05).

1 illus, 6 tabls, 27 ref

019972   Ilamaran M;Amutha S (Food Science and Nutrition Dep. Home Science College and Research Inst, Tamil Nadu Agricultural Univ, Madruai-625 104) : Effect of total soluble solids and CO₂ pressure on physico-chemical and sensory qualities of carbonated banana and sapota beverages. J Fd Sci Technol 2007, 44(2), 178-82.

Banana (Musa paradisiaca) and sapota (Achras sapota) fruits were pulped and treated with pectinase at 0.5% concentration (w/v), incubated for 2-3 h at ambient temperature (AT) (32 - 37 °C). The clarified juice samples were used to prepare carbonated beverages by adjusting the total soluble solids (9, 12 and 15 ° B) keeping the acidity constant at 0.25% and varying the carbonating pressure as 0 (non-carbonated), 80, 100 and 120 psi. The carbonated banana and sapota beverage could be stored for 6 months at AT and low temperatures (3-5 °C) and was acceptable with respect to colour, flavour, taste and overall acceptability. Heat processing and carbonation improved the colour, flavour and taste of the carbonated banana and sapota beverages.

2 illus, 3 tables, 18 ref

019971   Hussain P R;Meena R S;Dar M A;Mir M A;Shafi F;Wani A M (Nuclear Research Laboratory, Bhabha Atomic Research Centre, Zakura Srinaear-190 06, Email: alimwani@yahoo.co.uk) : Effect of gamma-irradiation and refrigerated storage on mold growth and keeping quality of strawberry (Fragaria sp) cv 'Confitura'. J Fd Sci Technol 2007, 44(5), 513-6.

Gamma-irradiation of fresh matured strawberries at 0.5-2.0 kGy and storage under ambient and refrigerated conditions was tested for delaying the mold appearance and extension of storage life. Radiation dose of 2.0 kGy was effective in extending the storage life of fresh strawberries by 2 days under ambient conditions. Samples irradiated at 1.5 and 2.0 kGy followed by refrigerated storage delayed the mold growth significantly (p≤0.05) and extended the storage life by 8 days.

2 tables, 20 ref

019970   Hazarika R A;Singh D K;Kapoor K N;Malik S V S;Agarwal R K (Veterinary Public flealth Div, Indian Veterinary Research Institute, Izatnagar, Bareilly-243 122,, Email: dks@ivri.up.nic.in) : Effect of nisin-producing lactic acid bacteria on the survivability of verotoxic Escherichia coli (VTEC) Olll in red meat gravy. J Fd Sci Technol 2007, 44(5), 524-6.

Nisin-producing lactic acid bacteria (LAB) are inhibitory to various food-borne pathogens and are used as natural preservative in food products. Effect of different concentrations (10⁶, I0⁷ and 10⁸ cfu/ml) of nisin-producing LAB, Lactococcus lactis subsp. lactis on the survival of pathogenic verotoxic Escherichia coli (VTEC) was evaluated in simulating media of red meat (beef) gravies (pH 7.0 and 5.4) stored at 37°C for 48 h and 4°C for 45 days. During the storage at 37°C, the VTEC count in beef gravies at pH 7.0 and 5.4 increased significantly (p<60>0.05). These counts, however, were significantly (p<60>0.05) low in contrast to the control where no LAB was added. VTEC at 4°C in presence of LAB at 10⁸ cfu/ml of beef gravy at pH 7.0 showed significant (p<60>0.05) reduction in 31 days, whereas, beef gravy at 5.4 recorded significant (p<60>0.05) reduction in 17 days of storage. Nisin-producing LAB exerted maximum inhibitory effect in beef gravy at pH 5.4.

1 table, 25 ref

019969   Harmeet Kaur;Minhas K S;Bajwa U (Food Science and Technology Dep, Punjab Agricultural Univ, Ludhiana-141 004, Email: iuag@sify.com ft) : Effect of fat replacers and fruit pulp on quality of frozen yoghurt. J Fd Sci Technol 2007, 44(5), 500-04.

Influence of inulin and whey protein concentrate (WPC) as fat replacers on mango flavoured frozen yoghurt (FY) I was studied. The yoghurt was prepared with different levels of fat, solids-not-fat (SNF), fat replacers and mango pulp and frozen in the same way as ice cream to -60% overrun. The viscosity of yoghurt increased with increase in the fat and SNF content. Incorporation of inulin increased the viscosity, whereas supplementation of WPC alone decreased the viscosity. The increase in the level of fat, SNF and fat replacers did not show significant effect on the acidity and pH of yoghurt. The sensory attributes of FY improved with increase in fat and SNF content. A good quality FY can be prepared by blending any one of the above fat replacers at 3% level in yoghurt mix containing 5% fat, 14% SNF, 14% sugar and 0.25% stabilizer. The FY containing inulin scored higher than WPC containing product for sensory attributes. A level of 10% incorporation of mango pulp was optimal. The FY containing mango pulp had higher acceptability than control. The FY containing inulin and WPC was quite acceptable upto 12 and 10 days, respectively when stored at -18°C.

5 tables, 15 ref

019968   Gurubasavaraja Swamy P M;Agasimundin Y S (NO, Acharya & B M Reddy College of Pharmacy, Bangalore, Email: guru79@yahoo.com) : Synthesis and antimicrobial screening of certain substituted chalcones and isoxazolines bearing hydroxy benzofuran. Rasayan J Chem 2008, 1(2), 421-8.

3-Hydroxy Bezofuran Chalcones (2a-g) prepared by the reaction of 2-acetyl-3-hydroxybenzofuran(l) with different aromatic aldehydes in the presence of a strong base, cyclocondensation of 3-Hydroxy benzofuran with hydroxlaminehydrochloride resulted in the formation of various Isoxazolines bearing hydroxyl benzofuran (3a-f). The structures of all the compounds have been established on the basis of analytical and spectral data. All the compounds have screened for antibacterial, while compounds 2a,2c,3a,3b, showed only moderate activity against staphylococcus at 500 mg/ml, compounds 2d, 2f, 3d, 3e, showed promising activity against Candida albicans at SOOmg/ml concentration.

2 sch, 3 tables, 14 ref

019967   Gulati R (Entomology Dep, Chaudhary Charan Singh Haryana Agricultural Univ, Hisar-125 004, Email: rgulati@ hau.ernet.in) : Turmeric (Curcuma longa L.) as acaricidal against Tyrophagus putrescentiae Schrank and Suidasia nesbitti Hughes in stored wheat. J Fd Sci Technol 2007, 44(4), 367-70.

In vitro studies on bioefficacy and persistence of 3 turmeric (Curcuma longa L.) products (oil, powder and oleoresin) were conducted against storage mites, Tyrophagus putrescentiae (Tp) and Suidasia nesbitti (Sn) under varying concentrations in stored wheat. At 0.01% level of curcuma oil treated wheat grains showed 54.8 Tp and 70.2 Sn, followed by curcuma powder (72.2 and 79 mites) as compared to untreated wheat (125.2 and 144.2, respectively). Complete inhibition of both the mite population was observed at 0.5, 1 and 2% concentrations of curcuma oil and powder, although negligible numbers of mites were recorded from curcuma oleoresin treated grains. More pronounced inhibitory effect was found on eggs and larvae than on nymphs and adults. All the curcuma products deterred the oviposition in Tp and Sn infesting wheat grains. The largest reduction was in curcuma oil treated grains where only 18.2, 21.8% eggs of Tp and Sn were survived at 0.1% concentration as against 85.4 and 84.8% eggs, respectively in untreated grains. Among the mite species, Tp was more susceptible to curcuma treatments than Sn. Curcuma oil was most effective followed by powder and oleoresin. After 45 days of treatment, curcuma oil, powder and oleoresin provided 95.5, 93.1 and 78.5% relative protection in case of Tp and 96.1, 94.0 and 72.1% in case of Sn.

4 tables, 18 ref

019966   Gopunandhan T N;Velmourougane K;Panneerselvam P;Keshamma E;Raghuramulu Y (Analytical Laboratory, Central Coffee Research Institute, Coffee Board, Bangalore-560 001, Email: rathi123@yahoo.com) : Occurrence of ochratoxin-A (OT-A) in green and commercial coffee samples. J Fd Sci Technol 2008, 44(3), 247-9.

A total of 148 coffee samples were tested for the natural occurrence of ochratoxin-A (OT-A). Among these, 100 (68%) and 19 (13%) samples had OT-A contamination of 0.1-1.0 ppb, and 1.1-5.0 ppb, respectively and 3 samples had <62>5 ppb. The highest level of OT-A contamination was 11.7 ppb in a 'Robusta' cherry. The results indicated that majority of the Indian coffee samples analyzed contained insignificant level of OT-A.

2 tables, 18 ref

019965   Garg N;Yadav P (NO, Central Institute for Subtropical Horticulture, Rehmankhera, Lucknow-227 107, Email: neelimagargg@rediffmail.com) : Control of osmophilic microorganism induced spoilage of aonla (Embellica officinalis) segments and murabba. J Fd Sci Technol 2008, 44(3), 264-6.

Two osmophilic microorganisms namely, Eurotium repens and Saccharomyces bailii were isolated from spoiled aonla segments and murabba and their sugar tolerance was studied at different acidity levels. These microorganisms could grow in synthetic medium having total soluble solids 70°B and acidity 0.50%. In natural growth substrates i.e. aonla segments, yeast growth was observed at 0.75 and 1.0% acidity level, while mould growth could not be observed at these levels. The minimum preservative level required to control the growth of these osmophilic yeast and mould was 100 ppm of sulphur dioxide.

4 tables, 9 ref

019964   Ezekiel R;Singh B (Central, Potato Research Institiite, Shimla-171 001, Email: rajarathnamezekiel@yahoo.co.in) : Changes in contents of sugars, free amino acids and phenols in four varieties of potato tubers stored at five temperatures for 180 days. J Fd Sci Technol 2007, 44(5), 471-7.

Tubers of 4 potato varieties were stored at 4°C without CIPC (Isopropyl N-(3-chlorophenyl) carbamate) treatment and at 8, 12, 16 and 20°C with CIPC treatment for 180 days during 2003 and 2004 storage seasons and changes in weight loss (WL), dry matter, reducing sugar (RS), sucrose, chip colour, free amino acids and phenols were studied. WL increased with increase in storage temperature and was 15.8% in 'Kufri Chipsona-2' after 180 days of storage at 16°C. RS content of tubers was very high at 4<144>C and high at 8°C resulting in dark brown chips, which were unacceptable. The chip colour improved slightly at 12°C and considerably at 16 and 20°C, due to lower level of RS in stored tubers. Although the colour of chips prepared from tubers stored at 16 and 20°C was acceptable, the WL was significantly high. Sucrose content was higher at 16°C when compared to other temperatures. The phenol content was higher at higher storage temperatures whereas, the free amino acids content increased at lower temperatures. The maximum CIPC residue level observed was 11.9 mg/kg (fresh wt) in peels of treated tubers and 0.48 mg/kg (fresh wt) in peeled tubers.

3 tables, 23 ref

019963   Elkhalifa A E O;Ali A M;El Tinay A H (School of Family Sciences, Ahfad University for Women, Omdurman, Sudan, Email: aoelkhalifa@hotmail.com) : Fermented sorghum foods of Sudan. J Fd Sci Technol 2007, 44(4), 343-9.

Sorghum based products are very popular among the various fermented foods consumed in Sudan. People consume sorghum in fermented form mainly as Kisra, Nasha, Aceda and Hulu-mur. This paper reviews the effect of sorghum fermentation on the in vitro protein digestibility, protein fractions, amino acids, nutritional quality, anti-nutritional factors and functional and physico-chemical properties.

3 tables, 71 ref

019962   Elijah A L;Ojimelukwe P C;Ezeronye O U (Food Science and Technology Dep, Microbiology Dep, Michael Okpara University of Agriculture, Umudike, PMB 7267 Umuahia, Abia State, Nigeria, Email: philippaco@yahoo.com) : Preliminary investigations on the effect of incorporation of Alstonia boonei bark powder on the fermentation of palm wine. J Fd Sci Technol 2007, 44(2), 190-4.

Preliminary studies carried out to determine the optimal concentration of Alstonia boonei bark powder that has a preservative effect on fresh raphia palm wine (PW) indicated that 0.50% of the bark powder was optimal concentration required for PW preservation. The effect of A. boonei bark powder on the quality characteristics of stored PW was monitored during a 4-day storage period at ambient temperature (29 ± 2 °C) by the addition of varying levels of A. boonei (pulverized stem bark) into fresh raphia PW. Changes in pH, total titratable acidity (TTA), CO₂ production, alcohol production, assimilation of sugars (sucrose, glucose and fructose) and assimilation of nitrate were monitored over a 4-day storage period. pH of untreated PW sample decreased as the storage period increased. pH of samples containing 0.5-1.0% A. boonei were significantly lower (p<60>0.05). TTA of untreated PW increased as the storage period increased. TTA values of samples containing 0.5-1.0 % A. boonei bark powder were significantly lower (p<60>0.05), than those of other samples on the 4lh day of storage. There were no significant differences (p<60>0.05) in CO₂ production in samples containing 0-0.375% PW. CO₂ production was lowest in the fresh sample but highest (4684.30 mg/1) in samples stored for 4 days. Alcohol production was maximum in samples stored with 0.5% A. boonei. Glucose and sucrose decreased as the fermentation period decreased. Nitrate assimilation of yeasts suggested that Sacharomyces cerevisae, Sacch. uvarum, Candida utilis and Sacch. pombe were the yeasts present in naturally fermenting PW.

3 illus, 5 tables, 26 ref

019961   Deshpande S;Jha K (SPU Center, Central Institute of Agricultural Engineering, Nabi Bagh, Bhopal-462 038, Email: sumedha@ciae.res.in) : Quality of chhana as influenced by different coagulants for soy rasogulla. J Fd Sci Technol 2007, 44(2), 152-3.

Four different blends along with soy milk and cow milk as controls were coagulated at 70, 80 and 90 °C temperature using Ca-lactate, citric acid, whey and combination of citric acid and Ca-lactate as coagulant. Yield of chhana (14.2%) was obtained at 80 °C temperature with 50:50 combinations of soy milk and cow milk using mixture of citric acid and Ca- lactate as a coagulant and soy rasogulla obtained using this chhana had spongy, porous and smooth texture. The yield of chhana was slightly higher when citric acid and Ca-lactate alone was used as a coagulant compared to mixture of citric acid Ca-lactate but the rasogulla lacked the desired body and texture. Sensory evaluation of the soy chhana prepared with 50:50 combination of soy milk and cow milk was most accepted by the panelists.

3 tables, 13 ref

019960   Deb M P;Joshi P A (Microbiology Dep, Birla College of Arts, Science and Commerce, Kalyan-421 304, Email: pradnyajoi@rediffmail.com) : Microbiological analysis of sprouts and effect of spices on microbial load. J Fd Sci Technol 2007, 44(5), 545-7.

The use of spices in reduction of microbial load in sprouts was studied. A total of 60 sprout samples, 15 each of green gram (mung, Phaseolus aureus), pea (vatana, Pisum sativum), broad bean (val, Dolickos lablab) and dew gram (matki, Phaseolus aconitifolius) were analyzed. The seeds were grown hydroponically at home. These sprout samples were microbiologically analyzed for aerobic plate counts (APC), coliform counts (CC), staphylococci counts (SC) and yeast and mould counts (YMC). Some of the food borne pathogens like Escherichia coli and Salmonella were also analyzed. APC (log cfu/g) ranged from 8.4 to 8.9, CC from 7.4 to 7.7, YMC 5.5 to 5.8 and SC 3.6 to 4.8. E. coli was detected in all the 4 samples within a range of 10-35%. Salmonella was not detected in any of the samples. APC increased from 2-8 log cfu/g during. germination. Spices such as dill seed (sowa, Anethutn sowa), false pepper (vavding, Embelia ribes), sweet flag (vekhand, Acorus calamus), umbrella's edge (nagarmotha, Cyperus scariosus) and black pepper (Piper nigrum) in powder form added at 1 and 2% level showed reduction in number of organisms by 1 and 2 log, respectively. Results indicated that the microbial load in sprouts is very high. Spices besides their flavouring property are also useful in decreasing microbial load of sprouts.

1 table, 19 ref

019959   David G;George E I (Cereal Products and Food Science Research Unit, National Center for Agricultural Utilization Research, USDA, ARS, 1815 N, University, Street, Peoria, IL 616 04, USA, Email: stevensond@ncaur.usda.gov) : Effect of various thermal treatments on the pasting properties of enriched β-glucan oat products. J Fd Sci Technol 2007, 44(2), 168-73.

Pasting properties of oat hydrocolloid-enriched products with 12% oat bran concentrate (OBC), 20% P-glucan mriched hydrocolloid (BGE-OH20) or 30% (BGE-OH30) P-glucan content were studied under different temperature conditions using a Rapid Visco Analyser (RVA) of 8% (w/w) oat suspensions in water. A typical starch RVA profile was compared with lower heating rates, lower maximum temperature, shorter holding times at maximum temperature, and slower cooling rates. No significant differences were observed in pasting properties of the oat hydrocolloid products heated up to 95 °C at different rates using a typical starch RVA profile. OBC breakdown and setback viscosity were observed only at 95 °C. At 75 and 85 °C, BGE-OH30 had significantly higher final and setback viscosity. BGE-OM20 heated upto 95 °C at 2 °C/min had significantly higher peak and breakdown viscosity than at 4 °C/min. BGE-OH30 pastes had higher peak, trough, breakdown, final and setback viscosity than BGE-OH20 pastes held at 75 or 85 °C for 0-5.5 min. Significant differences between BGE-OH20 and BGE-OH30 were observed for final and setback viscosity of pastes cooled from 95 °C to 50 °C at 2 °C/min, 4 °C/min or 6 °C/min, with lower viscosity at 2 °C/min cooling rate. Differences observed in pasting properties could be attributed to p-glucan content or extent of P-glucan starch interactions. Based on our findings, we recommended studies of OBC pasting properties should use a typical starch RVA profile involving heating to 95 °C and p-glucan-enriched oat hydrocolloid products (> 20%) should use RVA profile with maximum temperature of 75 to 85 °C, has short holding time (2 min) and cooling rate of 6 °C/min.

8 tables, 26 ref

019958   Das H;Jayaraman S;Naila Mahadeva;Bawa A S (NO, Defence Food Reseatch Laboratory, Siddartanagar, Mysore-570 011, Email: himani1970@red8ffmail.com) : Trends in analysis of benzimidazole fungicides in fresh and processed fruits and vegetables : a critical appraisal. J Fd Sci Technol 2008, 44(3), 237-46.

There is a need for development of appropriate detection and quantification techniques for monitoring or inspection of marketed fresh and processed fruits and vegetables for the residues of extensively applied benzimidazole fungicides. Trends in development of various qualitative and quantitative analytical techniques such as colorimetry, spectrophotometry, spectrofluorimetry, thin layer chromatography, high performance thin layer chromatography, column chromatography, gas chromatography, high performance liquid chromatography, biological tests, immunoassays and others for benzimidazole fungicides and their residues in fresh and processed fruits and vegetables have been reviewed with an emphasis on their applications, sample extraction and purification requirements, analytical parameters, residue recovery, detection limits, merits and demerits. It is concluded that selection of an analytical technique for benzimidazole residues depends on the factors like sensitivity of the method, residue recovery, sample type, cost of analysis and analytical facilities required. Immunoassays have got tremendous potential for benzimidazole residue analysis, especially in the form of ready-to-use kits.

2 tables, 124 ref

019957   Das A K;Anjaneyulu A S R;Kondaiah N;Verma A K (Livestock Products Technology Div, Indian Veterinary Research Institute, Izatnagar-243 122, Email: arunlpt@gmail.com) : Effect of levels of full-fat soy paste on quality of goat meat patties. J Fd Sci Technol 2008, 44(3), 323-6.

Goat meat patties prepared with 0, 15, 20 and 25% soy paste (SP) indicated that emulsion stability decreased with increasing level of SP. Full fat soy paste (FFSP) addition increased pH, moisture, fat, moisture to protein ratio but decreased protein content of the products. Product yield significantly (p>0.05) decreased with increasing level of soy paste. Addition of SP significantly decreased all textural parameters. Patties containing FFSP had higher tenderness than control as also reflected by sensory texture scores. Patties incorporated with 15% SP showed physico-chemical and textural properties comparable with control. Sensory attributes of patties significantly (p<0.05) decreased with increasing level of paste. Patties with 15% paste had higher flavour, juiciness and overall acceptability compared to control. FFSP upto 15% can be used to replace costlier goat meat without affecting the sensory quality and acceptability of the products.

3 tables, 30 ref

019956   Chidanandaih;Keshri R C (Livestock Products Techology Div, India Veterinary Research Institute, Izatanagar-243 122, Email: chidalpt2004@rediffmail.com) : Quality of buffalo meat patties enrobed with batter mix containing Bengal gram flour, finger millet flour and/or corn flour. J Fd Sci Technol 2008, 44(3), 307-9.

Five batter mixes were prepared using Bengal gram flour (BGF) finger millet (ragi) flour (FMF) and corn flour (CF) along with required quantities (w/w) of salt (2%), spice mix (1.5%), sugar (2%), turmeric powder (0.5%) and monosodium glutamate (0.5%). The raw patties were dipped in the batter mix, followed by draining for 30 sec. The enrobed/ coated raw patties were deep fat fried in groundnut oil at 150-160°C for 10-12 min. Incorporation of FMF alone or in combination with BGF decreased the coating pick up, cooking yield, moisture, pH and protein content and increased the ether extract content and shear press values compared to only BGF enrobed buffalo meat patties. Incorporation of FMF alone decreased the crispness of patties but increased the adherence of coating materials in enrobed patties. Crispness of the product increased significantly (p<0.05) by mixing CF with BGF. Batter mix prepared from CF either alone or in combination with BGF increased the sensory scores for crispness and adherence of batter resulting in improved overall palatability.

1 table, 13 ref

019955   Chawla H M;Sahu S N (Chemistry Dep, Indian Institute of Technology, New Delhi-110 016, Email: hmchawla@chemistry.iitd.ernet.in) : Effect of spice essential oils on Maillard browning model reaction of glucose and glycine: An UV-visible and reverse phase HPLC analysis. J Fd Sci Technol 2007, 44(6), 602-06.

Effect of essential oils extracted from caraway (Carum carvi), sweet cumin (anise) (Pimpinella anisum), and ajwan (Bishop's weed) (Carum coptimum) and their major constituents (S-carvone, anethole and thymol, respectively) was examined on heat induced Maillard browning (MB) in the model Maillard reaction between glucose and glycine. No MB-functional group correlation could be established when the findings were compared with the effect of related synthetic compounds. UV spectral analysis revealed that, only caraway seeds essential oil significantly decreased the browning when added to the model reaction mixture in minute quantities. This observation was further confirmed by reverse phase HPLC analysis of the reaction mixture indicating that the findings have a potential application in the development of food formulations with reduced MB.

3 illus, 22 ref

019954   Chauhan O P;Chauhan G S (Defence Food Research Laboratory, Siddarthnagar, Mysore-570 011, Email: opchauhan@gmail.com) : Anti-nutrients in soybeans at different stages of soy milk production. J Fd Sci Technol 2007, 44(4), 378-80.

Soy milk was prepared from 'PK 416' and 'PK 472' varieties of soybean. The seeds were evaluated for anti-nutrients content in terms of phytic phosphorus, trypsin inhibitor activity, oligosaccharides (raffinose and stachyose) and saponins at various stages of soy milk preparation. All the anti-nutrients showed a significant (p≤0.05) decrease at every step of the soy milk production. Blanching of seeds in 0.5% NaHCO₃ solution for 30 min followed by washing of the seeds caused maximum reduction in the anti-nutrients, whereas subsequent washings showed lesser extent of reduction in the anti-nutrients. The soy milk prepared by using Pantnagar process contains very low amounts of anti-nutrients. 'PK 472' possessess less anti-nutrients as compared to 'PK 416' and is more suitable for soy milk preparation.

1 table, 20 ref

019953   Biswas S;Banerjee R;Chakroborty A;Borpuzari R N (Animal Products Technology and Marketing Dep, Faculty of Veterinary and Animal Sciences, West Bengal University of Animal and Fishery Sciences, 37, KB Sarani, Belsachia, Kolkata-700 037, Email: maihlptsubhasish@yahoo.co.in) : Effect of electrical stimulation on carabeef quality. J Fd Sci Technol 2007, 44(5), 487-90.

The study was taken up to determine the appropriate voltage and duration for electrical stimulation (ES) of buffalo carcasses and to study the effect of ES on physico-chemical, microbiological and sensory properties of carabeef. Carcasses from aged (above 14 years) buffaloes were stimulated within 30 min of bleeding with variable voltages of 35 (T₁), 110 (T₂), 330 (T₃), 550 (T₄) and 1100 (T₅) volts with fixed frequency of 50 Hz and 10 pulses/sec for 3 min. Different quality parameters were evaluated at 24 and 48 h post-stimulation. ES carabeef contained slightly lower moisture, protein, fat and there was also decrease in fibre diameter, hydroxyproline (HOP) content and microbial load. ES carabeef samples were rated better for tenderness quality. Treatment T₃ was ideal for ES carcasses from aged buffalo.

1 table, 34 ref

019952   Bhatttacharyya B K;Bhattacharjee D (Biotechnology and Molecular Biology - R & D, East India Pharmaceutical Works Ltd, 119, Biren Roy Road (West), Kolkata-700 061, Email: calbarun@yahoo.com) : Bacteriocin: A biological food preservative. J Fd Sci Technol 2007, 44(5), 459-64.

Consumers of this decade are interested in food without chemical preservative and with additional health benefits. Bacteriocins are proteins or peptides having bactericidal activity that can control the growth of food spoilage bacteria. These substances are produced by different types of Gram positive and Gram negative microorganisms with variable molecular weights, biochemical properties and mode of action. For this reason, bacteriocins are now widely used for preservation of food in commercial preparations. Amongst the reported bacteriocins, nisin is widely used as food biopreservative. This review has focused on the classification of bacteriocins, mode of action of bacteriocins, antibacterial spectra, organization of gene cluster and applications of bacteriocins.

2 tables, 63 ref

019951   Bawa A S (NO, Defence Food Research Labortory, Siddarthanagar, Mysore-570 011, Email: dfrlmysore@sancharnet.in ) : Historical developments in food science and technology-Indian perspective. J Fd Sci Technol 2007, 44(6), 553-64.

Main and basic raw materials for processing of food in India are the cereals, in which wheat being the most important one followed by rice, maize, rye, oats and barley. The important processed fruits include orange, apple, pineapple, mango and others. The most widely processed vegetables are potato, beans, cabbage and tomato. Sugar, a constituent of most of the foods on display and particularly of confectionary is derived from the sugarcane grown in India. It is also now derived from beetroot. Meat in India is used from domestic animals like cattle, sheep, pigs and chicken. The seas and lakes are still the main sources of fish but in recent years fish is being reared in hatcheries and ponds. Meat and fish products are preserved by refrigeration at all stages of processing, manufacture, and transport in India. The poultry sector of modern India has transformed from backyard rearing to commercially organized, scientific and fastest growing sector among the livestock economy in the country. A silent revolution has been taking place in the last 4 decades in the poultry sector to take India to a mark on the poultry map of the world. Baking is the basic technology used for most cereal based food products. Irradiation is one of the latest technologies used in food processing.

1 table, 46 ref

019950   Bareale P C;Patil R T (Soybean Processing and Utilization Center, Central Institute of Agricultural Engineering (ICAR), Nabi Bagh, Berasia Road, Bhopal-462 038) : Effect of pretreatments on oil recovery and oil-point pressure of soybean under uniaxial pressing. J Fd Sci Technol 2007, 44(5), 478-82.

The variations of oil-point pressure and oil recovery from whole soybean, blanched soy-splits, soyflakes and extruded soybean samples were studied at 3 levels each of applied pressures (20, 35 and 50 MPa), moisture contents (5, 8 and 11% wb) and 2 levels of sample thickness (10 and 20 mm). The extruded samples, at optimized moisture content, were pressed in warm condition (=60°C) instantly after their extrusion cooking, as well as after their cooling to room temperature (RT 25-30°C). A uniform duration of 120 sec pressing was considered for all the samples. Experiments were conducted in a specifically designed oil-point tester with standard Carver hydraulic press to generate some basic as well as applied information. Smaller thickness extruded sample when cooled to RT, yielded a maximum oil recovery of 75.4% at 50 MPa. Pretreatments were found to decrease oil-point pressure and advance the oil-point time. The optimized pressing variables were moisture content 8% (wb), applied pressure 50 MPa and sample thickness of 10 mm. Smaller thickness samples consistently gave higher oil recovery compared to thicker samples. Oil recovery data correlated well with the oil point data vis-a-vis pretreatments and pressing variables and, hence, could be useful while designing screw presses and simulating the process of mechanical pressing of oilseeds.

4 illus, 2 tables, 17 ref

019949   Balaswamy K;Jyothirmayi T;Rao D G (Central Food Tehnologicla Research Institute, Resource Centre, Habshiguda Uppal Road, Hyderabad-500 007, Email: dgrao1950@rediffmail.com) : Chemical composition and some functional properties of fish egg (roes) protein conecntrate of rohu (Labeo rohita). J Fd Sci Technol 2008, 44(3), 293-6.

Fish egg protein concentrate (FEPC) powder from rohu (Labeo rohita) roes was prepared by drying and defatting. FEPC contained 15.3% moisture, 78% protein and total energy was 330 kcal/100 g. Minerals like iron, copper and zinc were present. The water and oil absorption values of FEPC were like 139 and 98%, respectively. Emulsifying capacity was 27.5 ml oil/100 mg protein. Lovibond tintometer readings showed colour values of red 2.1, yellow 4.0 and blue 0.6. The solubility of FEPC was minimum at pH 4 and maximum at pH 2. Equilibrium moisture content-relative humidity (EMC-RH) studies showed that FEPC equilibrated at 76% RH, and water activity was 0.76 when the EMC was 15.3%. In view of its higher protein content, FEPC can be better used in food industry as a protein rich source.

2 illus, 28 ref

019948   Balasubramanian S;Viswanathan R (NO, Central Institute of Post-harvest Engineering and Technology, Ludhiana-141 004, Email: balaciphet@yahoo.com) : Texture profile analysis of idli made from parboiled rice and decorticated black gram. J Fd Sci Technol 2007, 44(5), 548-50.

Idli is a traditional fermented rice-black gram based breakfast food of South India. The texture of cooked idli is a subject of interest, to judge and optimize the production process of good texture idli with the selection and adoption of the ingredients and its process. The blend ratio (66% parboiled rice (Oryza sariva): 33% decorticated black gram (Phaseolus mungo Roxb.) was fermented for 12 h and the batter was steam cooked for 10 min. Texture profile analysis (TPA) test was performed for idli, making cylinder samples (13.5 mm diameter, 10 mm long) of idli. In Pearson correlation matrix, majority of the parameters were positively correlated at p <60> 0.01 and p <60> 0.05. The firmness value positively correlated with gumminess and chewiness, which depicts the soft nature of idli. Resilience is not correlated with other textural parameters. From principal component analysis (PCA), the first and second principal components, describe 42.5 and 27.2% of the variance, respectively in the TPA parameters. The first principal component is highly positively correlated with gumminess, chewiness and cohesiveness. The second principal component is positively correlated with firmness and negatively correlated with springiness. Resilience contributed very weakly to both these principal components. Based on the results of PCA, the firmness is the prime factor to illustrate idli texture followed by chewiness, gumminess, cohe.siveness and springiness.

1 illus, 2 tables, 18 ref

019947   Balasubramanian S;Singh N (NO, Central Institute of Post-harvest Engineering and Technology, Ludhiana-141 004, Email: balaciphet@yahoo.com) : Effect of extrusion process variables and legumes on corn extrudates behaviour. J Fd Sci Technol 2008, 44(3), 330-3.

An attempt was made to formulate dehulled legumes blended corn extrudate as snack cereal food and porridge. The effect of feed rate (30, 35 and 40 kg/h), feed moisture (12, 14 and 16% w.b) and incorporation of dehulled legumes (0, 5, 10, 15%) including chickpea, greengram and blackgram on extrudate properties of corn grit was studied using an indigenous single screw extruder. The second order polynomial equations for different extrudate properties were developed. Incorporation of all the legumes resulted in a decrease in expansion and an increase in bulk density and hardness of extrudates. Hunter colour L - value increased and b - value of extrudate decreased with the increase in level of all the legumes but a-value was not affected much. The consistency coefficient of extrudate paste (porridge) was measured using Brookfield viscometer (model DV-II). It increased with the increase in level of all the legumes in the shear rate range of 0.66 to 132/sec. Among the legumes studied blackgram caused the maximum change in the extrudate properties.

2 tables, 19 ref

019946   Aruna Ranjith Perera G A;Abevsinghe I S B; Javaweera C D (Biochemistry Div, Tea Research Institute of Sri Lanka, Talawakelle, Sri Lanka, Email: gaaranjith@yahoo.com) : Optimization of conditions for preparing leaf protein concentrate from refuse. J Fd Sci Technol 2007, 44(4), 413-6.

Leaf protein from medium size particles of refuse tea (RT) was extracted at different pH. Maximum quantity of crude protein (13.2 g/100 g RT) was extracted with 0.55 N NaOH at pH 12.93. Crude protein extracted at solid to solvent ratio of 1:12 (14.7 g/100 g RTm) was significantly higher than the quantity of crude protein extracted at solid to solvent ratio 1:6. At pH 4.4, 69% of extracted crude protein could be precipitated. Leaf protein concentrate (LPC) recovered by centrifugation, contained 32.3% crude protein, 0.5% crude fiber, 21.3% polyphenol, 12.8% ash and 1.08% ether extract. Purification of LPC with boiled distilled water and 70% methanol increased its crude protein content to 42.8%, and decreased the total polyphenol and total ash contents to 8.1 and 5.1%, respectively.

5 tables, 22 ref

019945   Archana;Gurmukh Singh;Pandey J P (Food Science and Technology Dep, G. B. Pant University of Agriculture and Technology, Pantnagar-263 145, Email: gurmukh011@rediffmail.com) : Effect of accelerated aging treatments on physico-chemical characteristics of 'Basmati' and non-'Basmati' rice. J Fd Sci Technol 2007, 44(4), 443-5.

Accelerated aging of 2 'Basmati' ('Pusa Basmati-1', 'Pant Sugandh Dhan-15') and 2 non-'Basmati' varieties ('Pant Dhan-4', 'Pant Dhan-12') was carried out using treatments like, (i) storage of freshly milled rice at 50°C for 7 days, (ii) humid heat treatment of milled rice at 90<60>144>C and 80% RH for 2 h and (iii) steam treatment of paddy for 10 min. Milled rice kernels of both 'Basmati' and non-'Basmati' varieties, upon subjecting to curing treatments, showed significant increase (p<60>0.05) in length and L/B ratio, bulk density and true density and a significant decrease (p<60>0.05) in their breadth and thickness and porosity. Thousand kernel weight and moisture content increased with (ii) and (iii) and decreased with (i). Significant decrease (p<60>0.05) in amylose content, hot water soluble amylose content, starch iodine blue value, gel consistency and non reducing sugar content and increase in reducing sugars of both control and experimental samples of 'Basmati' and non- 'Basmati' rice were noted upon curing. There was significant increase (p<60>0.05) in aroma score with (iii) and (ii) but significant decrease with elevated temperature treatment all the varieties.

2 tables, 15 ref

019944   Anu;Sehgal S;Kawatra A (Foods and Nutrition Dep, Chaudhary Charan Singh Haryana Agricultural Univ, Hisar-125 004, Email: anuhau@yahoo.com) : Use of pearl millet and green gram flours in biscuits and their sensory and nutritional quality. J Fd Sci Technol 2007, 44(5), 536-8.

Biscuits, sweet biscuits (A) and sweet and salty biscuits (B) were prepared using flours of refined wheat, blanched pearl millet (Pennisetum glaucum L.), and green gram (Phaseolus aureus) in the ratio of 50:40:10 (Type I) and 30:60:10 (Type II) and control containing 100% refined wheat flour. Both types of biscuits were liked very much by the panelists. Slightly higher antinutrient (polyphenol and phytic acid) contents were found in Type-II sweet biscuits (A) and sweet and salty biscuits (B) as compared to Type-I and control sweet biscuits (A) and sweet and salty biscuits (B). Blanched pearl millet flour in combination with refined wheat flour and green gram flour can be successfully incorporated for the development of nutritious biscuits.

3 tables, 23 ref

019943   Anna Anandh M;Lakshmanan V;Radha K;Singh R P; Mendiratta S K;Anjaneyulu A S R (Livestock Products Technology Div, Indian Veterinary Research Institute, Izatnaear-243 122) : Effect of blade tenderization and sodium bicarbonate on quality of buffalo rumen meat. J Fd Sci Technol 2007, 44(4), 437-9.

Synergistic effect of 3 times blade tenderization (BT 3x) with different concentrations of sodium bicarbonate (SB) (BT- 3x + 2.0, BT 3x + 2.5 and BT 3x + 3.0%) on tenderness and quality of buffalo rumen meat (BRM) chunks and BRM products with control (non blade tenderized BRM-BT Ox) was studied. Linear and significant (p<60>0. 01) increasing trends were observed for pH, water holding capacity (WHC), collagen solubility from BT 0 x BRM chunks to BT-3x BRM chunks and SB treated BRM chunks. Similar trends were also observed for cooking loss (CL) and collagen content but the values were non-significant. However, significant reverse trends were observed for shear force value (SFV) and fragmentation index (FI) and there were no significant differences observed for FI between control and treated BRM chunks. All sensory attributes were highest for BT 3x+2.5% SB treated BRM products as compared to other treated products and control. It can be concluded that BT-3x alone did not give optimum beneficial effect on tenderness and other sensory attributes. However, 2.5% SB with 3 times BT (BT-3x +2.5% SB) treatment was found optimum for tenderization of BRM chunks and for preparation of BRM products.

1 table, 22 ref

019942   Anilakumar K R;Saritha V;Farhath Khanum;Bawa A S (Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore-570 011, Email: dfrlmysore@sancharnet.in) : Effect of cooking on total phenols, flavonoids and antioxidant activity in spices of Indian culinary. J Fd Sci Technol 2007, 44(4), 357-9.

Commonly used spices (40) in cooking and therapeutic preparations in India were evaluated for antioxidant activity (AOA), total phenols and flavonoids in raw and cooked in open (5 min, 1 : 10, 100°C). Among these spices, AOA was highest for white mustard (91.6%) followed by black mustard (91.0%) while the total phenols (141 mg/g) and flavonoids (60 mg) were highest in clove. The results revealed a significant reduction in AOA, polyphenols and flavonoids contents on cooking of large number of spices.

1 table, 25 ref

019941   Ambili V S;Latha C;Nanu E (NO, College of Veterinary and Animal Sciences, Mannuthy-680 651, Email: ambilisudarsan@hotmail.com) : Prevalence and pathogenicity of Aeromonas spp, Escherichia coli and Salmonella spp in fresh, chilled and frozen beef frankfurters. J Fd Sci Technol 2007, 44(6), 623-5.

Sausage samples were collected on the day of production from a meat processing plant. From a batch, 24 samples were collected and 2 were subjected to analysis on that day itself. Ten samples were stored at 4-7°C and 2 samples each were tested on alternate days up to 10th day. Twelve samples were stored frozen at -20 °C and 2 each were tested at 15 days interval up to 90th day. Study was repeated on samples collected from 6 batches and a total of 144 samples were analysed. Study revealed that 25.0, 23.3 and 9.7% of fresh, chilled and frozen samples, respectively had Aeromonas spp.; 3 species of Aeromonas isolated were A. hydrophila, A. sobria and A. caviae. Single isolate of A. hydrophila obtained from the chilled samples was hemolytic and hemagglutinating. Seventy five % each of A. sobria and A. caviae from chilled samples were hemolytic and 25% each were hemagglutmating. Among A. sobria isolates, 33.3% and 66.7%, respectively were hemolytic and hemagglutinating. Fifty % isolates of A. caviae were hemolytic and hemagglutinating. Escherichia coli was present only in chilled samples (21.7%). Serotyping revealed that 84.6% of isolates belonged to 0₂ serotype coming under enterohemorrhagic group. Among these isolates 61.5% was Congo red binding indicating their invasive nature. Salmonella was absent in all the fresh, chilled and frozen samples tested.

2 tables, 30 ref

019940   Akubor P I (Food Science and Technology Dep, Federal Polytechnic, P M B 1037 Idah, Nigeria, Email: peterakuborl@yahoo.com) : Chemical and functional properties of modified and unmodified casava and sweet potato starches. J Fd Sci Technol 2008, 44(3), 260-3.

Crude starches of cassava (Manihot esculenta Crantz) and sweet potato (Ipomea batatas) were modified by acid, H_{2O2 and phosphate treatments. The chemical and functional properties of the prepared starches were evaluated. All the treatments except phosphate decreased the ash content of both cassava and sweet potato starches. All the treatments increased the bulk density and water absorption capacity of cassava and sweet potato starches. Similarly, all the treatments increased the oil absorption capacity of sweet potato starch but only acid treatment improved that of cassava starch. Acid treatment improved the emulsion activity of both starches compared to other treatments. However, the emulsion stabilities of the modified starches were lower than those of the unmodified starches. At any given temperature, sweat potato (modified and unmodified) starches swelled less than the cassava starches. Above 70°C, the swelling capacity (SC) of cassava unmodified starch increased with rise in temperature. At any given temperature except 90°C, the SC of the unmodified sweet potato starches were higher than those of the modified starches.}

2 tables, 22 ref

019939   Akubor P I (Food Science and Technology Dep, Federal Polytechnic, P.M.B. 1037, Idah, Nigeria, Email: peterakuborl@yahoo.com) : Chemical, functional and cookie baking properties of soybean/maize flour blends. J Fd Sci Technol 2007, 44(6), 619-22.

Soybean flour (SF), maize flour (MF) and their blends (10-90%) were evaluated for chemical composition and functional properties. The protein, fat, crude fiber and ash contents of the blends increased while carbohydrate content decreased with increasing the level of SF in the blend. The SF had higher water absorption capacity (WAC) but less oil absorption capacity (OAC) than MF. The WAC increased while OAC decreased with the addition of SF. The emulsion activity and stability of the blends were dependent on SF level in the blend. The foaming capacity and stability were high for MF. The protein content of the SF/MF cookies was between 13.2 and 36.8%, the values increased with higher levels of SF. There were no significant differences between the SF/MF and wheat flour (control) cookies in their physical properties. However, cookie weight decreased with higher levels of MF in the blend. The sensory ratings for colour and taste did not differ significantly among the cookie samples. However, cookies containing up to 50% MF were not significantly (p <62> 0.05) different in flavour and texture. But the scoring decreased significantly thereafter. The overall acceptability ratings decreased significantly (p <60> 0.05) for cookies containing more than 40% MF.

2 tables, 23 ref