019938   Akinoso R;Igbeka J C (Federal Institute of Industrial Research Oshodi, (FIIRO), Blind Center Street, Cappa Bus Stop, Oshodi, Lagos, Nigeria, Email: akinoso2002@yahoo.com) : Optimisation of oil expression from palm (Elaeis guineensis Jacq.) kernel. J Fd Sci Technol 2007, 44(4), 360-2.

Palm (Elaeis guineensis Jacq). kernel is a tropical economic crop with high oil yield of about 47%. A study was carried out to establish the degree of influence of moisture content, duration and temperature of roasting on oil expression from this crop using the screw press. Effects of these parameters were used to develop model equations, optimise oil yield and the quality. A factorial experimental design was used. Expressed oil was recorded as percentage oil yield while free fatty acid, oil impurity and colour were used as indicators for determining oil quality. Data were analysed, employing multiple regression technique to generate mathematical models. Oil yield was maximized while free fatty acid, colour and impurities were kept at acceptable level. The optimum moisture content, duration of roasting and temperature of roasting were 3.1% wb, 4.5 min and 113.0°C . These combinations resulted in 44.9% oil yield, 1.3% (lauric) free fatty acid, 0.1% oil impurity and 7.0 Lovibond unit yellow.

2 tables, 19 ref

019937   Akbudak B;Akbudak N (Horticulture Dep, Faculty of Agriculture, University of Uludag, 160 59 Bursa, Turkey, Email: bakbudak@uludag.edu.rt) : Effects of hot water treatment and modified atmosphere packaging on the quality and cold storage life of cherry tomatoes. J Fd Sci Technol 2007, 44(2), 216-9.

The cherry tomato (Lycopersicon esculentum) cv. 'Cluster' was stored in plastic film with various O₂ and CO₂ permeabilities at 5 ± 1 °C temperature and 90+5% relative humidity (RH). Cherry tomato was given hot water treatment (HWT) (54 °C, 5 min) before storage. Physico-chemical changes were recorded on 0, 7, 14, 21 and 28 days of storage. Weight loss was higher in tomato stored under normal atmosphere (NA) compared to modified atmosphere packaging (MAP). Initial total soluble solids of 4.4% increased to 9.4% in without HWT (WHWT)+NA. Initial firmness was 27.5 N. It was measured as 7.8 N in HWT+NA and 2.9 N in WHWT+NA at the end of storage. The acidity and ascorbic acid contents of tomatoes decreased during storage. The highest values were recorded at the end of storage from the fruit stored under HWT+50μ PE (polyethylene). Between HWT and WHWT treatments the levels of lycopene and βC-carotene contents differed significantly. Changes in fruit colour at the end of storage proceeded more slowly in the treated fruit. HWT+50μ PE gave the best result at the end of 28-day storage with respect to the parameters evaluated.

1 illus 1 table, 30 ref

019936   Ajita Tiwari;Pandey J P (Agricultural Engineering Dep. School of Technology, Assam Univ, Silchar-788 011, Email: mail:ajita_tiwari@yahoo.co.in) : Mass transfer kinetics model of osmotic dehydration of sweet pepper. J Fd Sci Technol 2008, 44(3), 347-7.

Sweet pepper (Capsicum annum. L) slices of 4 mm thick were dipped in 5, 10, and 15% salt solutions along with 40, 50, 60% sugar and 0.1% sodium metabisulphite at room temperature for 5, 10, 15, 20, 30, 40, 60, 80, 90, and 120 min. A sample to solution ratio of 1:5 and a constant agitation were used. The moisture loss from and the solid gain by sweet pepper increased non-linearly with the duration of osmosis at all salt and sugar concentrations, and both were higher in the initial period of osmosis than at later period. Sweet peppers were dipped in predetermined cut-off time in solution at 50, 60 and 70°C and then air dried in a fluidized-bed dryer. Osmotic dehydration prior to fluidized bed drying improved the organoleptic characteristics of sweet pepper slices in both dried and rehydrated forms. All the organoleptic attributes were statistically significant at 5% probability.

3 illus, 1 table, 26 ref

019935   Ahmed J;Ramaswamy H S (Food Science and Agricultural Chemistry Dep, McGill Univ, Macdonald Campus, 21111 Lakeshore Road, Ste Anne de Bellevue, Quebec H9X 3V9, Canada, Email: jahmed2k@yahoo.com) : Dynamic and steady shear rheology of fruit puree based baby foods. J Fd Sci Technol 2007, 44(6), 579-85.

Rheological behaviour of 3 strained pureed baby foods (apple, apricot arid banana) was studied under small amplitude oscillatory and steady shear measurement in the temperature range of 5 to 80 °C. Oscillatory shear data indicated weak gel-like behaviour of baby foods with the elastic modulus predominating over the viscous one (G2<62>G3 ) in the frequency range of 0.1 to 10 Hz. A power model (G = aω^b) was used to describe the changes of dynamic modulii (G) with frequency (ω) for whole temperature range. The values of b decreased with temperature for apple and apricot puree, whereas an increasing trend was noticed with banana puree. Under steady-shear deformation tests, the rheograms were adequately described by the Herschel-Bulkley model and purees exhibited shear-thinning characteristics. Comparison of dynamic and steady viscosities of fruit purees indicated that dynamic viscosity (η*) were much higher than steady-shear viscosity (γ). The Cox-Merz rule between η* and η was followed by the apricot puree in the lower temperature range (5-35°C) while a modified Cox-Merz rule described other puree samples including the apricot puree in the higher temperature range.

5 illus, 3 tables, 31 ref

019934   Agrawal R;Singh M;Singh D S (Post-harvest Process and Food Engineering Dep, College of Agricultural Engineering, J.N. Krishi Vishwa Vidyalaya, Jabalpur-482 004, Email: ravi2629@rediff.com) : Effect of grinding method on rise in temperature during grinding of spices. J Fd Sci Technol 2007, 44(2), 209-11.

Turmeric and cumin were ground in pin mill, millcent mill, (burr type), hammer .mill, cool jacketed hammer mill and CIAE grain mill. Maximum temperature rise (60 °C) during grinding was attained in pin mill and minimum (38 °C) was in cool jacketed hammer mill. Grinding method, which showed the highest temperature rise during grinding, resulted in finest grinding of 0.0452 and 0.0652 mm for turmeric and cumin, respectively when ground in pin mill. In cumin, since its oil content is higher finer grinding was not possible.

2 illus, 2 tables, 10 ref

019933   Adewumi B A;Ademosun O C;Ogunlowo A S (Agricultutal Engineering Dep, Federal Univ of Technology, Akure, Nigeri, Email: babatunde_adewumi@yahoo.com) : Degign, fabrication and preliminary testing of a thresher-cleaner for grain legume. J Fd Sci Technol 2008, 44(3), 276-80.

The medium scale thresher-cleaner had a conveyor, thresher, fan and cleaning units. The machine required 3 kW power and floor area of 1.16 m². The inclined flight conveyor has a maximum capacity of 350 kg/h and moves the material through a height of 2.2 m. It requires a maximum of 650 W for its operation. The threshing unit is axial flow type. It requires a power of 1.25 kW and a concave clearance of 28.2 mm, concave diameter of 46 cm and concave length of 99.8 cm. The threshing drum has a diameter of 18 cm with a thickness of 3 mm and length of 99.5 cm. The centrifugal fan requires a maximum of 787 W to clean threshed product discharged into it at 3.69 kg/sec. Fan pressure and air flow rate are 843.30 N/m² and 3.25 m³/s, respectively. The machine was fabricated and subjected to preliminary test using cowpea ('Ife Bimpe' variety) with pod moisture content of 14.0 to 22.0%, conveyor speed of 400 rpm, threshing speed of 600 rpm, fan angle inclination of 90° to 120°, fan speeds of 900 and 1500 rpm and a concave clearance of 20 mm. The conveyor efficiency ranged from 56.9 to 74.0%, 53.2 to 73.9% and 60.1 to 79.1%, for pod moisture content of 14.0, 18.0 and 22.0%, respectively with mean values of 64.6, 67.2 and 70.3%, respectively. The threshing efficiency was 67.5 - 97.7%, 77.1 - 94.4% and 83.1 - 97.0% with mean values of 83.4, 86.7 and 84.4%, respectively for same moisture content. The cleaning unit has an effectiveness of 98 to 100%.

6 illus, 37 ref

019061   Thakare R;Bhongle S A (Agro Product Development Research Centre, Dr PDKV, Akola, Maharashtra) : Biochemical composition of sweet sorghum stalk's juice, grain and its ethanol content. J Soil Crop 2007, 17(2), 326-8.

Experiment carried out with eleven genotypes of sweet sorghum for the biochemical composition of their stalk's juice and grains revealed that, the genotype RSSV-59 recorded significantly lowest pH, highest per cent of non reducing sugar and total sugar with maximum brix per cent in the stalk's juice. Whereas the least percentage of reducing sugar was noted in the stalk juice of genotype RSSV-57. The next genotypes found sequentially superior in respect of brix per cent were RSSV-45, RSSV-58, NSSV-ª216, RSSV-57, RSSV-46 and in regards non reducing sugar were RSSV-45, RSSV-57, RSSV-58 and NSSV-216. In grain analysis study, the maximum content of starch, amylopectin, ethanol from grain and ethanol from stalk juice was observed in the genotype RSSV-59. However, the highest per cent of amylase was noted in the grains of RSSV-58 and RSSV-44. In general venotype RSSV-59 performed better in almost all characters of stalk juice and grains.

2 tables, 4 ref

019060   Singh T K;Barnwal V S;Roy R N (Postharvest and Technol Dep, Sr. Y.S. Parmar Univ of Hort and For, Nauni-Solan-173 230) : Development of ready to serve beverages from bittergourd. J Res-Birsa Agric Univ 2007, 19(2), 203-9.

Juice from bittergourd was extracted by grating followed by pressing. Bittergourd juice was successfully preserved by addition of SO₂ @ 1000 ppm in presence of citric acid @ 0.5 per cent. Fresh as well as preserved bittergourd juice was utilized for the preparation of bittergourd RTS. Different combinations of fruit juice were tried at three levels (l0. 12.5 and 15°Brix) of total soluble solids for the standardization of bittergourd RTS. A combination of 10 per cent juice at 12.50°Brix was found best by a panel of semi-trained judges. The developed RTS was analyzed for various physico-chemical and sensory characteristics during storage period of 180 days. The RTS developed had appealing flavour, taste, body and sugar: acid blend having medicinal properties of bittergourd showing potential for its commercial exploitation.

6 tables, 8 ref

019059   Prasad S G M;Prince G;Prasad M M (NO, Coll of Fd and Dair Technol, Allahabad Agric Inst, Allahabad) : Development of banana based value added food product. Biomed 2007, 18(1-2), 85-88.

An experiment was designed with the object to study the development of Banana based value added food product. From the experiment, it was found that in order to increase the shelf life of banana; it was dehydrated upto bone dry stage. The value added product was prepared from banana admixed with Soybean and sugar. The sample (T₄) had banana, soy bean and sugar contents as 50 gm, 20 gm and 6 gm respectively was found to be most acceptable product contained 67% carbohydrate content and shelf life of the product was found to be 60-70 days.

2 illus, 2 tables, 7 ref

019058   Palchaudhuri S;Sen A (Geology Dep, Presidency College, Kolkata-700 073, Email: spchaudhuri@vsnl.net) : Determination of drinking water-arsenic in nano gram level using flow injection analysis system atomic absorption spectrometry and an interpretation for the cause behind contamination. J Indian Chem Soc 2007, 84(11), 1148-52.

The ground water in arsenic infested zone, West Bengal, India is characterised by high iron, arsenic, calcium, magnesium and bi-carbonate with low chloride and sulphate. The pH is generally greater than 7. In this pH medium, iron tends to precipitate as hydroxide and arsenic may also co-precipitate with ferric hydroxide. Addition of hydrochloric acid is necessary to dissolve all iron, prior to arsenic analysis by flow injection analysis system - atomic absorption spectrometric method. Addition of sufficient KI in HCl medium is necessary to reduce all As⁵⁺ to As³⁺ state before analysis. The average practical detection limit of the FIAS-AAS method is 0.035 μg/L. The method itself is highly sensitive and sensitivity is 0.07 μg/L which is far better than many other methods such as flame atomic absorption, hydrie generation atomic absorption spectrometric method and from the conventional spectrophotometric method. Shallow tubewell or well shows the highest peak in the bar graph.

1 illus, 2 tables, 12 ref

019057   Nayak H;Nath K G (Food Science and Nutrition Dep, University of Agricultural Sciences, GKVK, Bangalore-560 065, Email: kamalgnath@yahoo.co.in) : Dietary intake of synthetic colours by school children. Karnataka J agric Sci 2007, 20(4), 818-22.

Survey was carried out to study the quantity of consumption of coloured foods by the school children. A total of 210 high school children were selected belonging to age group 13-15 years. A total of 35 food products were analyzed for the presence of permitted and non-permitted colours. The results of the study revealed that, consumption of sweet meats were in the range of 22.5-210 g. The mean intake of laddu was more i.e. 96 g because the children consumed 3-4 laddus at a time. The intake of bakery products varied between 45-55 g. Confectioneries were consumed in the range of 3.8-80 g in the form of sugar candies, cotton candy, lolly pop, jeera peppermint, bubble gum, jujups, sugar jelly etc. Ice-candies were consumed by majority of the children in the range of 50-110 ml. The mean intake of various (permitted and non-permitted) colours was found to be in the range of 0.38-45.42 ppm. The mean intake of colour was high in flavoured milk (45.42 ppm). The intake of non-permitted colours was high in savouries such as gobi manchurian, chicken kabab, fish fry which was in the range of 24.92-39.90 ppm. Similarly, the intake of permitted colours was high in beverages which were in the range of 0.83-45.42 ppm. Observations of the study revealed that the consumption of non-permitted colours was found to be in the range of 0.04-39.90 ppm. Children are mostly attracted towards the coloured foods and are more prone to chemical insults than the adults. Hence, education and awareness programmes are needed especially for children to avoid health risks due to consumption of coloured foods.

5 tables, 4 ref

019056   Mohanty Y K;Biswal K C;Roy G K (Dep of Chemical Engineering, gandhi institute of Engineering and Technology, Gunupur-765 022) : Prediction of fluctuation ratio of gas-solid fluidised bed of irregular particles using a secondary fluidising medium. Indian chem Engr 2007, 49(2), 134-42.

Effect of secondary fluidising medium on pressure drop and fluctuation ratio has been investigated in a cylindrical gas-solid fluidised bed. Based on dimensional analysis, a correlation for the fluctuation ratio is developed with varying gas flow rate, bed height, particle size and density. Correlation for fluctuation ratio for both primary and secondary fluidising media have also been developed by using statistical approach method. Due to secondary air supply the column is divided into two sections upper and lower. This technique is used to improve the quality of fluidisation. The values of fluctuation ratio obtained from the developed correlations compare fairly well with the experimental values.

8 illus, 3 tables,

019055   Hiran B L;Choudhary J;Paliwal S N;Chouhary P R (Chemical Kinetics and Polymer Research Laboratory, Chemistry Dep, University College of Science, M.L. Sukhadia University, Udaipur-313 001, Email: hiranbl@rediffmail.com) : Homo and copolymerization of N-(phenylamino)maleimide : Synthesis and characterization. J Indian Chem Soc 2007, 84(11), 1153-58.

Free radical homopolymerization of N-(phenylamino)maleimide (N-PAMI) and copolymerization with methyl methacrylate (MMA) were performed at 65 °C with AIBN as initiator in THF. The molecular weights of polymers were determined by gel permeation chromatography (GPC). Resulting polymers were characterized by density measurement, intrinsic viscosity, solubility, FT-IR and ¹H NMR spectroscopy. The thermal behavior of polymers was determined by TGA. Homo polymer has better thermal stability.

2 illus, 9 tables, 7 ref

019054   Havannavar R B;Geeta G S (Agricultural Microbiology Dep, University of Agricultural Sciences, Dahrwad-580 005) : Biotechnol production from enzyme hydrolysed agroresidues. Karnataka J agric Sci 2007, 20(4), 871-2.

1 table, 10 ref

019053   Durga Prasad;Agrawal R;Ganguly S (Dep of Chemical Engineering, Indian Institute of Technology, Kharagpur-712 302) : Real-time inferencing of solution concentration of polyethylene in xylene from Experimental study of crystallisation behaviour. Indian chem Engr 2007, 49(2), 93-107.

Scheme for the real-time inferencing of solution concentration of polyethylene in xylene has been developed from cloud point and liquid-solid equilibrium measurements. An experimental study of the non-isothermal crystallisation behaviour of different weight fractions of polyethylene in xylene solution under variable colling rates was conducted. An indigenously developed microprocessor interfaced light determining resistance (LDR)-based sensing technique has been used to monitor the resistance offered by the system to the passage of light as function of time amd temperature. Cloud points for different weight fractions of polyethylene under study were identified using the LDR sensor. Repeated dissolution and crystallisation experiments were carried out non-isothermally under variable cooling rates at temperatures below the cloud points for each of the polyethylene weight fractions. The different crystallisation behaviour, as revealed by the LDR sensor readings, was analysed. The proposed real-time inferential scheme is based on an artificial neural network (ANN)-based predictor and a recursive least squares (RLS)-based updating algorithm. The ANN-based predictor describes the functionality of polyethylene concentration with the crystallisation run, solution temperature and LDR sensor readings, while the RLS algorithm is used to update ANN predictions by suitably incorporating the experimental measurements. Predictions of solution concentration obtained from the developed inferential scheme, during real-time experiments in presence of uncertainties, were found to be in good agreement with the experimental observations.

12 illus, 3 tables, 24 ref

018040   Vijayanand P;Kulkarni S G;Reena P;Aksha M; Ramana K V R (Fruit & Vegetable Technology Dep, Central Food Technological Research Institute, Mysore-570 020, Email: dr.p.vijayanand@gmail.com) : Effect of processing gooseberry fruits and quality charges in dehydrated gooseberry powder during storage. J Fd Sci Technol 2007, 44(6), 591-4.

Gooseberry (Emblica officinalis L) fruits of cultivars, 'Chakaiya', 'Krishna', and 'NA-7' were evaluated for the preparation of dehydrated powder. 'Chakaiya' showed the highest ascorbic acid content (357 mg /100 g) followed by 'Krishna' (298 mg/100 g). The tannin content ranged from 2.4% ('Chakaiya') to 1 % (`CNA-7'). Heat treatment of berries prior to dehydration resulted in browning and was not recommended as a pretreatment. The dehydration ratio of gooseberry powder varied from 4.49:1 in cv 'Chakaiya' to 4.58:1 in cv 'Krishna'. The equilibrium relative humidity of gooseberry powder from cv 'Chakaiya' was 30.0% with a moisture content of 3.3%. The quality characteristics of the dehydrated gooseberry powder stored at room temperature (25±2°C) in metallized polyester pouches for 6 months revealed that 'Chakaiya' was the most suitable among the 3 cvs of gooseberry followed by 'Krishna'. Gooseberry powder prepared from 'Chakaiya' had superior quality characteristics with respect to colour, flavour and ascorbic acid retention during 6 months storage at 25±2°C.

4 illus, 2 tables, 14 ref

018039   Thapa N;Pal J (Zoology Dep, Sikkim Govt Coll, Gangtok-737 102) : Proximate composition of traditionally processed fish products of the Eastern himalayas. J Hill Res 2007, 20(2), 75-7.

1 table, 11 ref

018038   Sunil Kumar;Mishra B K;Jain N K;Doharey D S (Molecular Biology & Biotechnology Dep, Agricultural Rajasthan College, Maharana Pratap Agricultural & Technology Univ, Udaipur-313 001, Email: nkjain64@rediffmail.com) : Effect of fluidized bed drying on quality characteristics of button and oyster mushrooms. J Fd Sci Technol 2007, 44(6), 630-2.

Fluidized bed dryer was used for drying of 2 most accepted edible mushrooms of genus button (Agaricus) (BM) and oyster (Pleurotus) (OM) and the dried flakes were analyzed for their chemical, reconstitutional and textural properties. Both dried mushrooms contained 88-89% of moisture. Total protein and soluble protein contents in dried BM were 28.0 and 1.09%. while for OM were 23.2 and 0.56%, respectively. BM (299 kcal/100 g) and OM (246 kcal/100 g) mushrooms had very low calorific values and iron (0.011-0.012%). On the basis of reconstitutional and textural properties, the OM showed good results as compared to BM for all the parameters tested at all the drying temperatures (40. 50 and 60°C). Desirable colour with value of 68.4 was highest for OM flakes at 40°C drying air temperature. Lowest a_w (0.42) was noted in OM at 50°C drying air temperature. OM showed high rehydration ratio and coefficient of rehydration values and took less time for drying compared to BM. However, drying at 50°C gave best results for OM.

2 tables, 15 ref

018037   Suneetha Devi K;Hiremath J P;Bhat G S (Dairy Chemistry Dep, Dairy Science College, Karnataka Veterinary, Animal & Fisheries Sciences Univ, Bangalore-560 024, Email: jphiremath@yahoo.com) : Influence of caseinophosphopeptides on sensory and textural characteristics of confections. J Fd Sci Technol 2007, 44(6), 615-18.

Caseinophosphopeptides (CPP) were isolated from highly fermented buffalo milk whey (1.2% lactic acid) and chakka hydrolyzed with trypsin. Chewing gum, milk chocolate and lozenges were prepared with enrichment of CPP obtained from chakka and whey at 1, 3 and 5% levels. Controls were prepared without CPP. Sensory attributes of the enriched confections evaluated showed decrease in colour and appearance and flavour while increase in body and texture and overall acceptability scores. However, no significant difference was observed between control and the treatments. All the confections had highest overall acceptability at 3% CPP incorporation. Instrumental textural characteristics of the chewing gum and lozenge improved significantly with increasing levels of CPP. Control samples of chewing gum and lozenges exhibited lower scores for hardness, gumminess and chewiness which increased considerably with the incorporation of CPP from whey and chakka. In milk chocolate, the hardness and cohesiveness increased from control (40.3 and 0.09) to (41.9, 0.23 and 0.18) while springiness decreased (0.32 to 0.25 and 0.24) at 5% level of CPP incorporation from chakka and whey, respectively.

2 tables, 12 ref

018036   Sonawane V M;Chavan K D;Pawan B K (NO, College of Agriculture, Pune-411 003) : Effect of levels of strawberry pulp and sugar on chemical composition during storage of Shrikhand. J Dairying Fd Home Sci 2007, 26(3-4), 153-8.

Effect of addition of different levels of strawberry pulp and sugar on chemical composition of Shrikhand during storage was studied. Two levels of sugar viz; 30 (S₁) and 40 (S₂) per cent and three levels of strawberry pulp viz; 10 (P₁), 15 (P₂) and 20 (P₃) per cent on weight basis of Chakka were included in the experimental trials, along with one control sample. The moisture content in all the experimental samples was decreased during storage period. The acidity of Shrikhand increased with pulp level which was 1.305 per cent in control and 1.385 per cent in S₂P₂ sample, when samples stored at room temperature. The average soluble 'N' in fresh product was 0.081 per cent which was increased to 0.20 per cent on 11th day of storage under refrigerated temperature. (5 ± 2°C).

1 illus, 5 tables, 6 ref

018035   Sodhi N S;Singh N (Food Science & 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 cullivars with 2.2 M 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 [η] 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 applications.

2 illus, 2 tables, 52 ref

018034   Saravanan R;Revathi K;Balakrishna Murthy P (NO, International Institute of Biotechnology and Toxicology, Padappai-601 301) : Lambda-cyhalothirn induced changes in nucleic acid dynamics in freshwater catfish, Clarias batrachus. J expl Zool 2007, 10(2), 385-9.

Increased use of synthetic pyrethroids in agricultural and pest control practices has resulted in increased pyrethroid residues in freshwater and marine sediments. The offsite movement of these compounds into surface waters is of concern. Pyrethroids have high acute toxicity to a broad spectrum of aquatic organisms and thus it is imperative to understand the ecotoxicological implication of synthetic pyrethroids in water sediments and its susceptibility to benthic dwelling fishes. This study would decipher the impact of the third generation Type II pyrethroid lambda - cyhalothrin which is liphophilic, hydrophobic in nature with greater environmental persistence and increased toxicity due its chemical structural modification in specific to benthic dwelling catfish Clarias batrachus.

2 tables, 38 ref

018033   Sandhu K S;Singh N;Lim S T (Food Science & Technology Dep, Guru Nanak Dev Univ, Amrtsar-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 varities 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<62>Normal<62>sugary corn starch. Enthalpy of gelatinization (ΔH_gel), enthalpy of retrogradation (ΔH_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: nonnal<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

018032   Revathi N;Kingsley S (Advanced Zoology and Biotechnology Dep, Entomology Research Inst, Loyola College, Email: kingsselvagrace@yahoo.co.in) : Bioefficacy of neem derivatives on the eggs of Pericallia ricini (Lepidoptera : arctidae). J expl Zool 2007, 10(2), 411-3.

The study reports the bioefficacy of neem oil, neem cake extracts and monocrotophos at different concentrations on the eggs of Perical/ia ricini at 24, 48 and 72 hours of age. Neem oil 2.0% concentration had maximum ovicidal effect. An increase in the concentration of test solutions resulted with an increase in the rate of ovicidal effect egg mortality was found to be lesser on the eggs of older age.

018031   Rao K H;Singh S (NO, National Academy of Agricultural Research Mangement, 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

018030   Rangaswamy N;Singh K (NO, National Institute of Agricultural Marketing, Jaipur) : Chilling cost of milk in a co-operative sector dairy plant in Tamil Nadu. J Dairying Fd Home Sci 2007, 26(3-4), 174-8.

The average cost of chilling per litre of milk and found to be 22 paise for Attur Chilling centre, 30 paise for Namakkal Chilling Centre and 34 paise for P. Velur Chilling Centre. The overall average cost of chilling per litre was found to be 28 paise. The cost of chilling of milk varied from a minimum of 19 paise per litre in flush season to a maximum of 35 paise per litre in transitory season I for all the three chilling centres. The relationship between the cost of chilling of milk and the quantity of milk chilled revealed mat for every 1,00,000 litres increase in the level of milk chilled per year, the per litre cost is reduced by 7 paise, 10 paise and 20 paise for Chilling Centres viz. Attur, Namakkal and P. Velur, respectively. The cost of chilling could be reduced by full capacity utilization of chilling centre. The chilling equipments could be selected depending upon the amount of milk available at the collection centres.

46 ref

018029   Pinto S;Prajapati J P;Patel A M ;Patel H G; Solanky M J (Dairy Technology Dep, SMC Dairy Science College, 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 Wl (1% WPC and 12% MSNF), W2 (1.25% WPC and 1 1.75% MSNF) and W3 (1.5% MSNF and 1 1.5% 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> W1<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

018028   Petek M;Yilmaz E;Cibik R (Zootechnics Dep, Faculty of Veterinary Medicine, Uludag Univ, Bursa-16059, Email: petek@uludag.edu.tr) : Effect of first intake time on broiler performance and carcass traits. J appl Anim Res 2007, 32(2), 203-6.

Influence of first feed intake time on broiler performance parameters and carcass traits have been evaluated using 225 newly hatched male chicks (Ross), randomly divided into three treatment groups and post-hatch initial feeding times as Oh, 18h and 36h. During the first four weeks, body weight gain of delayed fed groups were lower than control group. However, by the end of the 42 d experimental period body weight gain, feed conversion ratio, survival rate and carcass trait parameters were not different (P<62>0.05) among the groups. Performance deficiencies caused by delayed feeding disappeared in subsequent days suggesting that this process had no detrimental effect on broiler performance.

1 illus, 1 table, 13 ref

018027   Nevase S S;Shinde K J;Kadu B D (College of Agriculture Engg & Technology, P.D. Krishi Vidyapeeth, Akola-444 001) : Biodiesel production from jatropha oil. Green Fmg 2008, 1(10-11), 102-4.

Present research work was undertaken to study biodiesel production from jatropha oil. The characterization of jatropha oil was done. The jatropha oil had the moisture content, kinematic viscosity, density, flash point/fire point, cloud point, pour point and calorific value of 0. 109 percent, 36.9 mm²/s, 0.921 g/cc, 250øC, 260øC, 17øC, -6øC and 36.8 MJ/kg, respectively. The biodiesel was prepared by the process of transesterification of the unfiltered jatropha oil, in presence of three per cent of KOH catalyst. Ethanol was added to oil by 30 per cent volume basis. The reaction temperature was kept at 60 ñ 5øC for 1 h. The developed batch production unit of 5 l capacity at CIAE, Bhopal was used for biodiesel production from jatropha oil. The 90.20 per cent of biodiesel recovery was obtained. The prepared JEE has been analyzed for the determination of properties like flash point, fire point, cloud point, pour point, and calorific value of 188øC, 215øC, 8øC, -8øC, 39.5MJ/kg. The calorific value of JEE was 16.66per cent less than diesel and 7. 34 per cent higher than jatropha oil. The density of JEE was found to be 0.872 g/cc which was 5.32 per cent less than jatropha oil and 2. 70 higher than diesel. The viscosity of JEE was observed to be 6.2 mm²/s which was 83.19 per cent lower and 77.69 per cent higher when compared with jatropha oil and diesel, respectively.

2 tables, 11 ref

018026   Nagaraja K V;Shobha D;Yogeesha A (NO, National Research Centre for Cashew, Putur-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

018025   Mohapatra D K;Sahoo S (Natural Products Dep, Regional Research Laboratory, Bhubaneswar-751 013, Email: sbsahoo@rrlbhu.res.in) : Traditional system for the production of kewda essential oil and attar. Indian J Tradl Knowledge 2007, 6(3), 399-402.

Kewda (Pandanus odoratissimus Linn. f.) flower distillation is high value because of its flavour and fragrance. Using the age-old traditional Deg-bhabka method, till date the floral essential oil and attar are produced. This traditional method is appropriate, popular, economical and convenient for kewda distillation. According to the number of flowers, the size of deg or bhabka is used for distillation. Essential oil and attar both can be made in the same distillation unit. This system can be operated at the plantation site. The products have high demand in the market value. The traditional system of kewda distillation is cost effective; simple operation techniques are involved for kewda oil & attar production.

018024   Mitra A;Bhattacharya D;Roy S (B.C. Roy Technology Hospital, Indian Inst of Technol, Kharagpur-721 302, Email: amitra@adm.iitkgp.ernet.in) : Role of resistant starches particularly rice containing resistant starches in type 2 diabetes. J hum Ecol 2007, 21(1), 47-57.

Non-insulin-dependent or type 2 diabetes mellitus is on the rise in India particularly in the affluent urban and rural population. The exact cause is unknown. Malnutrition, defective intake of essential fatty acids and reduced intake of fibres are found in Indian diet, particularly rural Indian diet and the dietary factors may be one of the causes leading to increased incidence of the disease. Dietary fibers reduce blood glucose and cholesterol levels. Resistant starches behave as dietary fiber. As rice is the staple food in Indian villages, to increase the fibre consumption, a special variety of rice is processed which contains more of resistant starch. The high protein efficiency ratio (PER) in rice is presumably due to the balance of essential amino acids in rice protein. This high resistant starch containing rice was fed to diabetic patients for three months and effects observed. Results showed that total cholesterol, fasting blood sugar, low-density lipoprotein cholesterol were reduced while other parameters showed no significant changes.

2 tables, 23 ref

018023   Mathew A;Kudachikar V B;Ravi R (Fruit & Vegetable Technology Dep, Central Food Technological Research Institute, Mysore-570 020, Email: rbkud2002@yahoo.com) : Effect of ioinzing and modified atmosphere packaging on shelflife 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, I, 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 μ-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

018022   Krishnakumar V;Bindumol G P;Potty S N; Govindaraju C (NO, Indian Cardamom Research Institute, Kailasanadu, P.O. Myladumpara, Idukki District, Kerala) : Processing of vanilla (Vanilla planifolia Andrews) beans-Influence of storing fresh beans, killing temperature and duration of killing on quality parameters. J Spices aromatic Crop 2007, 16(1), 31-7.

Experiments were conducted at Myladumpara (Kerala) to study the effect of storing fresh vanilla (Vanilla planifolia) beans before killing, killing temperature and duration of killing and further curing on quality parameters. The study indicated that storing of fresh beans for a maximum of 3 days after harvest and before killing is advisable and the vanillin content of such beans was the highest (2.51%) when compared to longer duration of storage. Killing of beans in hot water maintained at 65øC for 3 min or at 63øC for 5 min was on par. Immediate wrapping of killed beans with woollen cloth and storing in sweating box was the ideal method for obtaining optimum weight and vanillin content of beans. A higher percentage of beans (71 to 84) became ready for conditioning within 15 days of slow drying by this method. Interactions of killing temperature and exposing beans either directly or the next day as well as killing temperature and duration of killing were significant.

6 tables, 11 ref

018021   Khandagale P M;Joglekar N V;Chauhan D S; Bainwad D V;Thombre B M (Animal Husbandry and Dairying Dep, Marathawada Agriculture Univ, Parbhani-431 402) : Formulation of milk cake by incorporation of hydrocolloid guar gum. J Dairying Fd Home Sci 2007, 26(3-4), 179-82.

Milk cake was prepared by incorporation of 0.5 per cent guar gum and sugar levels at 8 per cent (T₁), 10 per cent (T₂) and 12 per cent (T₃) and 1 per cent guar gum with sugar levels at 8 per cent (T₄), 10 per cent (T₅) and 12 per cent (T₆). Milk cake prepared without incorporation guar gum and 8 % sugar was considered as control (T₀). All the sensory attributes were found to be improved by the addition of guar gum. Overall acceptability of the treatment T₃ (8.32) and T₆ (8.53) were significantly more than T₀ (7.67). Total solids, protein and total carbohydrate content of the product were found to be increased by the addition of guar gum. However, fat content of the product was decreased by the addition of guar gum. The cost of production of T₀ treatment was Rs. 75.15/kg and that of T₆ treatment was Rs. 68.26/kg which were less than cost of production of T₀ by 9.17 percent.

2 tables, 15 ref

018020   Khandagale P M;Chauhan D S;Thombre B M; Bainwad D V (NO, Marathawada Agricultural Univ, Parbhani-431 402) : Comparative studies on physico chemical parameters of milk cake. J Dairying Fd Home Sci 2007, 26(3-4), 190-3.

Milk cake samples prepared from buffalo milk, were subjected for evaluation in respect of their composition, sensory and textural attributes. The correlation between sensory parameters and penetrivity exhibited a diverse trend, where as positive correlation between ash and penetrivity and negative correlation between carbohydrate and penetrivity were observed. The correlation between penetrivity at 100 gm and hardness property of texture of milk cake was negative and highly significant.

1 illus, 3 tables, 8 ref

018019   Kashid U B;Sontakke A T;Shinde D B (Animal Husbandry and Dairying Dep, Marathwada Agricultural Univ, Prabhani-431 402) : Manufacture of golden milk shake cow milk blended with safflower milk. J Dairying Fd Home Sci 2007, 26(3-4), 159-63.

Golden milk shake from different proportions of safflower milk and cow milk i.e. 30:70 (T₁), 40:60 (T₂), 50:50 (T₃) and 100% cow milk (T₀) was prepared and studied for its acceptability. Golden milk shake prepared from 70 parts cow milk and 30 parts safflower milk was closer to control in acceptability; Golden milk shake prepared from 50 parts of cow milk and 50 parts of safflower milk was also acceptable, scoring between like moderately to like very much, for all sensory attributes. The cost of production of Golden milk shake prepared from safflower milk:cow milk (50:50) blend was Rs. 11.30 and was more economical than control. Good quality Golden milk shake could be prepared by blending cow milk with safflower milk (50:50) with addition of 8 % cane sugar and safflower petal extract having known therapeutic value.

1 illus, 3 tables

018018   Kale K G;Chavan K D;Pawar B;Bhosale D N (Animal Science and Dairy Science Dep, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722) : Effect of addition of different levels of pomegranate fruit and sugar on sensory quality of Yoghurt. J Dairying Fd Home Sci 2007, 26(3-4), 147-52.

Studies on preparation of pomegranate yoghurt from cow milk was undertaken to find out the optimum level of fruit that could be incorporated to obtain the best quality pomegranate yoghurt with improved flavour, body and texture.Ft was observed that addition of fruit arils (grains) 10 to 15 per cent before incubation in unstirred form with addition of 3 to 6 per cent sugar levels more acceptable.The pomegranate yoghurt with 10 per cent fruit arils and 6 per cent sugar was sensorily superior (score 92.98) than that of control sample prepared without pomegranate arils and sugar (score 87.95).

2 tables, 6 ref

018017   Jaturasitha S;Srikanchal T;Kreuzer M (Ani mal Science Dep, Faculty of Agriculture, Chiang Mai Unv, Chiang Mai-50200, Thailand, Email: agisjtrs@chiangmai.ac.th) : Efficiency of tuna oil to modify meat quality and fatty acid profile in pork as affectd by gender and slaughter weight. J appl Anim Res 2007, 32(2), 125-31.

In order to determine the highest efficiency of tuna oil (TO) supplementation, 48 barrows and 48 gilts fed on diets containing 0 or 20 g TO /kg diet were fattened either to 90, 100 or 110 kg live weight (2x2x3-factorial design). Variables describing water-holding capacity and texture of the M. longissimus dorsi were generally not influenced by TO as such. With one exception in shear force, no significant interactions among experimental factors were found. Incorporation of highly unsaturated n-3 fatty acids increased with TO supplementation, but this at the cost of fat shelf life. The n-3 fatty acids were reduced in proportion with increasing slaughter weight. In contrast, gender differences in poly unsaturated fatty acids found in unsupplemented pigs (higher in gilts), were balanced by TO supplementation. In conclusion, TO-fed pigs should be slaughtered early, while there is no need to differentiate for gender.

3 tables, 19 ref

018016   Haritha P;Uma Maheswari K (Foods and Nutrition Dep. Post Graduate and Research Centre, Acharya N.G. Ranga Agricultural Univ, Rajendranagar, Hyderabad-500 030) : Effect of processing on the antinutritional antimicrobial activity of sicklesenna seeds (Cassia tora L.). Legume Res 2007, 30(2), 108-12.

The study has been undertaken to assess the effect of different processing methods on the antinutritional factors viz. oxalic acid, phytate phosphorous and tannin content and antimicrobial activity of Cassia tora seeds in order to assess the feasibility of utilizing the weed seeds as a rich food source of protein. The results indicted that oxalic acid content was significantly reduced in all processing methods viz., 18 hrs soaked, 24 hrs soaked, germinated, roasted, pressure cooked, and microwave cooked. Except in 12 hrs soaked and boiled seeds, significant reduction was observed in tannin content in all the processing methods studied. The content of phytate phosphorous was also significantly reduced except in seeds soaked for 12 hrs and 18 hrs. Anti bacterial activity was not observed in Cassia tora raw seed extract or in extracts from different processing methods at the concentrations of 5%, 7.5%, and 10% against Staphylococcus aureus, Proteus vulgaris and Escherichia coli.

1 table, 18 ref

018015   Ekka A B;Chakrabati A K (Vegetable Science Div, IARI, New Delhi-110 012) : Quality parameters of okra as influenced by storage packaging and variety. J Res-Birsa Agric Univ 2007, 19(1), 65-71.

Experiment was conducted with two varieties of Okra viz. Pusa A-4 and Prabhani Kranti during summer, 1997 to study the storage behavior of Okra under different temperature (storage) conditions. The pods of the varieties were harvested at maximum edible stage of maturity i.e. on 7th day of anthesis. The pods kept in cool store required least force 9.28 N, 9.29 N and 9.72 N to puncture the pericarp on 2nd, 8th and 12th, respectively. This was followed by those stored in cool chamber that was 9.29 N and 9.67 N on day 2nd and 8th, respectively. Varietal difference was significant on day 8th and 12th in which Pusa A-4 packaged in ventilated polyethylene bags required significantly less force (9.22 N and 9.48 N. respectively) to puncture. The variety Pusa A-4 had significantly less dry matter content than Prabhani Kranti on day 2nd, 8th and 12th. On day 12, packaged pods had significantly lower matter than unpacked ones. The pods kepts in cool store showed significantly less crude fibre content (10.82%), followed by cool chamber (12.17%) and room temperature (12.84%), respectively on day 2nd. Similar trends were observed on day 8 and 12. The variety Pusa A-4 had lower crude fibre content on day 2, 8 and 12. i.e. 11.57 %, 11.62 % l1.16 % respectively. One day 2. 8 and 12, pods which were stored without any packaging had higher TSS (3.58° B. 3.53° B and 3.55° B) than those stored with packaging (3.36° B. 3.45° B and 3.44° B). The variety Pusa A-4 had significantly higher TSS than Parbhani Kranti on all the days of observation.

3 tables, 4 ref

018014   Dwivedi D H;Dwivedi S K (NO, BBAU, Vidya Vihar, Rae Barielly Road, Lucknow-226025, Email: deepahansraj@rediffmail.com ) : Traditional method of Chuli oil extraction in Ladakh. Indian J Tradl Knowledge 2007, 6(3), 403-5.

Chuli, the wild apricot, growing abundantly in trans-Himalayan Ladakh yields bitter kernels called Khante which are utilized primarily for extraction of apricot oil by the aboriginal communities. In remote villages, apricot oil is used for cooking, religious, cosmetic and medicinal purposes. The paper describes the traditional method for extraction of Chuli oil. One kg apricot kernel yields about 35-37% oil. The oil is light yellow in colour and has a typical apricot odour.

018013   Chawla H M;Sahu S N (Chemistey Dep, Indian Institute 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), 602-6.

Effect of essential oils extracted from caraway (Carum cam), 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, 1 table, 22 ref

018012   Bhuvaneshwari D S;Elango K P (Chemistry Dep, Gandhigram Rural Univ, Gandhigram-624 302, Email: drkpelango@rediffmail.com) : Solvent hydrogen bonding and structural effects on nucleophilic subtitution reactions, part-1 : reaction of benzenesulphonyl chloride with anilines in benzene/2-methylpropan-2-ol-mixtures. J Indian Chem Soc 2007, 84(12), 1227-33.

Substitution reactions of eleven para- and ;meta-substituted anilines with benzenesulphonyl chloride in different mole fractions of benzene in 2-methylpropan-2-ol have been investigated conductometrically. The second order rate constants don't correlate either with pK_a values of the anilines or with the Hammett's and its modified equations. The para-substituted anilines shows a satisfactory correlation with Charton's LDR equation and the results indicate the formation of an electron deficient transition state. The rate data correlate satisfactorily with macroscopic solvent parameters such as relative permittivity, ε_r, and polarity, E_T^N. Multiple correlation analysis of the rate data via Kamlet-Taft's solvatochromic parameters reveals that the solvent hydrogen bond donor property plays a dominant role in governing the reactivity.

5 illus, 5 tables, 18 ref

018011   Bawa A S (NO, Defence Food Research Labortory, Siddarthanagar, Mysore-570 011, Email: dfrlmysore@sancharnet.in ) : Historical developments in food science and technology Indian perpective. J Fd Sci Technol 2007, 44(6), 553-64.

Main and basic raw material 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. Till 1947 in India, consumption was limited to baby foods, canned foods, preserves and beverages. Slowly the food industry was dominated by rice hullers. chakkis and similar low technology units. Between 1947 and 1980, there was slow modernization of processing methods, hullers were replaced by shellers, chakkis for wheat were supplemented with flour mills, ghanis yield into expellerrs and others, which include solvent extraction plant, refineries, etc. This was followed by building up of equipment fabrication facility and development of indigenous packaging materials. Today, there is well established ready mix processing, fruit juice concentrate, tetra pack drink, extruded products, tertiary processed foods, ready-to-eat (RTE) extruded snacks, frozen RTE foods, retort pouched foods, warm and eat foods and health oriented foods. The recent history of brewing in India features the grading of licenses in 1970s. Currently there are at least 55 operational breweries in India. With respect to the sterilization of milk, the first ultra high temperature (UHT) plant was established in 1982. The soybean processing had its modest beginning in 1975. Today, the availability of soybean oil in the national oil pool is very high. The soybean processing industries are optimistic of fulfilling the twin objectives of meeting the edible oil and foreign exchange requirements of the country. Currently there are different categories of convenient foods viz. RTE foods, ready-to-drink/ready-to-serve fruits and vegetable based processed foods, ready-to-use foods, etc. The review also deals with aspects related to current status and future prospects with respect to organic milk, radiation processing of food, oscillating magnetic field, nano composite materials in food processing and biopolymers for food packaging and vaccum impregnation.

1 table, 46 ref

018010   Ambili V S;Latha C;Nanu E (NO, Veterinary & Animal Science College, Mannuthy-680 651, Email: ambilisudarsan@hotmail.com) : Prevalence and pathogenicity of Aeromonas spp, Escherichia coli and Salmonella spp in fish 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 Aerninonas 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 .4. sobria and A. caviae from chilled samples were hemolytic and 25% each were hemagglutinating. 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 O₂ 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

018009   Akubor P (Food Science & Technology Dep, Federal Polytechnic, P.M.B. 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

018008   Ahmed J;Ramaswamy H S (Food Science & Agricultural Chemistry Dep, McGill Univ, Macdonald Campus, 21111 Lakeshore Road, Ste Anne de Bellevue, Quebec H9X 3V9, Canada, Email: jahmed2k@yahoo.com) : Dynamic and steady shear rheology of fruit puree based baby foods. J Fd Sci Technol 2007, 44(6), 579-85.

Rheological behaviour or 3 strained pureed baby foods (apple, apricot arid banana) was studied under small amplitude oscillatory and steady shear measurement in the temperature range of 5 to 80°C. Oscillatory shear data indicated weak gel-like behaviour of baby foods with the elastic modulus predominating over the viscous one (G2<62>G3) in tile-frequency range of 0.1 to 10 Hz. A power model (G = aω^b) was used to describe the changes of dynamic modulii (G) with frequency (ω) for whole temperature range. The values of b decreased with temperature for apple and apricot puree, whereas an increasing trend was noticed with banana puree. Under steady-shear deformation tests, the rheograms were adequately described by the Herschel-Bulkley model and purees exhibited shear-thinning characteristics. Comparison of dynamic and steady viscosities of fruit purees indicated that dynamic viscosity (η*) were much higher than steady-shear viscosity (η). The Cox-Merz rule between η* and η was followed by the apricot puree in the lower temperature range (5-35°C) while a modified Cox-Merz rule described other puree samples including the apricot puree in the higher temperature range.

5 illus, 3 tables, 31 ref

017004   Rajhans N R;Chandvaskar S P;Kale R V (Industrial Engineering Dep, Vishwakarma Institute of Technology, Pune-411 037) : Analytical hierarchy approach to measure customer satisfaction. Mfg Technol Today 2007, 6(4), 15-17.

In today's competitive world, it is extremely important to keep our customers satisfied to gain their loyalty. Measurement of customer satisfaction is a significant addition to the new ISO 9000:2000 standard. This helps to promote an increased focus on customer outcomes and stimulate improvements in the work practices and processes used within the company. A multi-criteria approach, .which assists In the customer satIsfactIOn measurement. The proposed methodology based on Saaty's Analytical Hierarchy Process, rates pair wise the set of parameters, which contribute to the final goal of customer satisfaction.

1 illus, 5 tables, 5 ref

017003   Mitra A;Bhattacharya D;Roy S (NO, , B-145, IIT Campus. IIT, Kharagpur-721 302, Email: amitra@adm.iitkgp.ernet.in) : Role of resistant starches particularly rice containing resistant starches in type 2 diabetes. J hum Ecol 0000, 2007, 47-57.

Non-insulin-dependent or type 2 diabetes mellitus is on the rise in India particularly in the affluent urban and rural population. The exact cause is unknown. Malnutrition, defective intake of essential fatty acids and reduced intake of fibres are found in Indian diet, particularly rural Indian diet and the dietary factors may be one of the causes leading to increased incidence of the disease. Dietary fibers reduce blood glucose and cholesterol levels. Resistant starches behave as dietary fiber. As rice is the staple food in Indian villages, to increase the fibre consumption, a special variety of rice is processed which contains more of resistant starch. The high protein efficiency ratio (PER) in rice is presumably due to the balance of essential amino acids in rice protein. This high resistant starch containing rice was fed to diabetic patients for three months and effects observed. Results showed that total cholesterol, fasting blood sugar, low-density lipoprotein cholesterol were reduced while other parameters showed no significant changes.

2 tables, 23 ref