012920   Tahira Banu;Geetha A P (Food Service Management and Dietetics Dep, The Thassim Beevi Abdul Kader College for Women, Kilakarai) : Microbial assay and shelf life analysis of various brands of packed milk avilable in and around Madurai. J Dairying Fd Home Sci 2006, 25(3-4), 190-3.

Six brands of pasteurized milk packs were collected, which had a high market turnover in and around Madurai. The nutrients like protein, fat, lactose, calcium, total solids, solids non fat, microbial load, keeping quality and effectiveness of pasteurization were analyzed using standardized procedures. Curd was prepared out of the selected brands of milk and tested for organoteptic changes and shelf life for a period of 72 hours. From the study it was found that the nutrient composition of Arokya brand was within the standard limits with fat 3.65%,protein3.47%,lactose 4.9%.A11 the samples had solid non fat and total solids with standard limits of 8.55 to 10.5% and 11.4% to 14% respectively. Bacterial count was also within standard microbiariimits of 1000 -10,000 microbes per ml, Arokya, SNP, Vijay had very good keeping quality with <60> 4000 ng/ml and took longer time for dye decolorisation indicating its keeping quality to be very good. All the brands of selected milk had undergone effective pasteurization techniques, since they all showed negative in the presence of phosphates test. The shelf life and organoleptic changes of curd prepared were tested for 72 hours and it was found that the acidity of lst and 2nd day curds were within the standard limits of 0.65% to 0.85% and yeast and mould count ranged from 30-85/ml.The mean overall acceptability score was 6.9 for curd prepared out of Arokya milk .which had higher acceptability score than any other brand selected. Thus the study reveals that in terms of nutrient composition, keeping quality and product acceptability of Arokya was better than any other brand.

5 tables, 14 ref

012919   Sinha R;Lakra V;Kumari N;Sharma B (Directrote of Extension Education, Birsa Agricultural Univ, Kanke, Ranchi-834 006) : Food and nutrient adequacy among selected tribal lactating mothers in Ranchi district of Jharkhand. J Dairying Fd Home Sci 2006, 25(3-4), 224-8.

Socio-economic conditions, diet and nutrient adequancy of 72 lactating tribal mothers residing in four villages of Ranchi district were assessed. The study revealed that majority of households belonged to, nuclear families with medium family size and farming as their primary occupation. Except cereal, the diet of tribal mothers were inadequate and far below the recommended amount. Results of diet survey further showed that the per cent adequacy of only roots and tuber and other vegetables was 94 and 82 per cent, respectively. For rest of the food stuffs the percent adequacy was found to be between 13 to 37 per cent. Calories and protein intake was found to be 82 and 69 per cent, respectively.

6 tables, 8 ref

012918   Selina Kavitha E;Joseph K (Envir Studies, Anna Univ, Chennai-25) : Biochemical methane potential of vegetable wastes. J envir Sci Engng 2007, 49(4), 259-64.

Anaerobic digestion of vegetable waste slurry carried out in the laboratory using 2.5L capacity bottle reactors for 60 days at ambient temperature conditions resulted in a biogas yield of 0.391 L/g of VS fed. The methane content of the biogas generated from the reactors was in the range of 67% - 70%. The biochemical methane potential obtained from the laboratory was 0.269 L CH/g VS added.

2 illus, 2 tables, 30 ref

012917   Sawant V Y;Thombre B M;Chauhan D S;Padghan P V (Animal Husbandary and Dairying Dep, College of Agriculture, Latur-413 512) : Preparation of kalakand with sapota fruit. J Dairying Fd Home Sci 2006, 25(3-4), 186-9.

To minimize the cost of production of the fruit kalakand and to make available for the rural people was the main objective of the present study. Kalakand partially desiccated milk product was prepared by replacing 10 per cent (T₁) and 20 per cent (T₂) milk by sapota pulp. Control (T₀) was taken as without any replacement of milk. The overall acceptability was rated as 8.94, 8.62 and 8.21'in the treatment T₀, T₁ and T₂, respectively. Proximate analysis of the product indicated the increasing trend of total solids content as the proportion of sapota pulp increased. Fat content of the kalakand decreased significantly by the addition of sapota pulp. Protein content also decreased but there were non-significant differences. However carbohydrate and ash content increased by the addition of sapota pulp. Acidity of the product lowered as the proportion of sapota pulp increased. Cost of production of kalakand of T₀ treatment was Rs. 81.53/kg which was dropped by 4 to 5 and 8 to 9 per cent in the treatment T₁ and T₂, respectively. Addition of sapota pulp benefited for the fortification of fruit kalakand and cost of production also decreased.

3 tables, 10 ref

012916   Punam Kumari;Yadav S;Yadav L;Goel R;Yadav Y K (Home Science Extension Education Dep, CCS Haryana Agricultural Univ, Hisar-125 004,) : Evaluation of different solar drying systems for potato chips making. J Dairying Fd Home Sci 2006, 25(3-4), 245-7.

In India there is vast scope of dehydration of potato slices through solar drying. In the present Effort have been made to assess the quality of potato chip using different drying methods and pretreaiments. The quality of the chips prepared through the different pretreatments and from drying methods was evaluated using standard test methods. It was found that chips prepared with potassium metabisulphite treatment by indirect mode solar dryer have maximum score i.e. 8.0 and the chips prepared with calcium chloride treatment dried in wiremesh sun dryer have minimum score i.e. 5.3.

1 table, 6 ref

012915   Patil M R;Khedkar C D;Bajad D N;Chavan S D; Kalyankar S D;Sarode A R (NO, College of Dairy Technolgy, Warud, (Pusad)-445 204) : Physico chemical properties of partially skim milk powder manufactured or sold in Maharashtra. J Dairying Fd Home Sci 2006, 25(3-4), 157-68.

Partially Skim Milk Powder/Dairy whiteners (PSMP) of various brands from various districts of Maharashtra were purchased and analysis of PSMP for its physico-chemical properties was carried out. It was found that moisture, fat, protein and ash content of all the samples tested were within the limits prescribed by PFA, BIS or other regulatory authorities. However, there was overall variation in the chemical composition of PSMP, which might be due to differences in the initial quality of milk and processing condition. The difference in various constituents of PSMP was significant within the brands and regions. The acidity and lactate content of various PSMP samples were showing significant difference. One of the most striking features was presence of neutralizer in some of the PSMP samples. The moisture in PSMP samples of different brands was found below the prescribed PFA standard (5.0% max.)

10 tables, 22 ref

012914   Muthuvelayudham R;Barathiraj B;Kavimozhi R; Eyalarasan R;Viruthagiri T (Chemical Engineering Dep, Annamalai Univ, Annamalainagar-608 002) : Kinetics and modeling of cellulase protein using Trichoderma reesi on banana fiber and cotton fiber. Asian J Microbiol Biotechnol envir Sci 2007, 9(3), 653-8.

Cellulase protein, catalyses the conversion of cellulose to glucose in an enzymatic hydrolysis based biomass to ethanol process. The effect of various carbon sources on the production of cellulase were studied using Trichoderma reesei QM 9414 and RutC30. The carbon substrates namely lactose, cellulose, banana fiber and cotton fiber were used. Pretreatment of cotton fiber and banana fiber offers very digestible cellulose. Cellulase production was enhanced by multiple carbon sources because of diauxic pattern of utilization of substrates. The Trichoderma reesei cellulase system is of a complex nature. Complete quantitative description of its behavior would lead to large sets of mathematical expressions defining the time evolution of large number of variables. Monod model is highly flexible and can be used to describe many complex profiles. Leudeking piret model is well exhibits the combination of both growth associated and non-growth associated and contributions, in the cellulase production.

7 illus, 4 tables, 27 ref

012913   Gupta R (Food Science and Nutrition Dep, College of Home Science, CSK HPKV, Palam-176 062) : Incorporation of dried apple pomace pulp powder in breads. J Dairying Fd Home Sci 2006, 25(3-4), 200-5.

Apple pomace pulp powder of different juice recoveries was incorporated in refined flour as a source of dietary fibre for preparation of bread. The level of incorporation was standardized to the ratio of 70:30 (flour: pomace). Apple pulp powder was laken for comparison between pomace powders. A control treatment (refined flour alone) was also run. Addition of pomace decreased the loaf volume oT bread. It also affected the colour of bread loaf giving brown to dark brown colour. The crumb colour of treated breads was brownish cream. The breads were less soft in texture and were having slightly coarse grains. The control loaf was light brown in colour and was having creamish colour crumbs with soft texture and fine grains.

4 illus, 1 table, 11 ref

012912   Deshmukh Y D;SrinivasaRao R;Borkar P S; Khobragade C N (School of Life Science, Swami Ramanand Teerth Marathwada Univ, Naden-431 606) : Effect of addition of water on quality of milk. J Dairying Fd Home Sci 2006, 25(3-4), 242-4.

Increased concentration of hard water in milk showed the adverse effect on quality of milk by increasing the acidity, there by reducing the shelf life of milk. Usage of hard water leads to high number of coliforms in milk, while the addition of soft water decreased the acidity and reduced the levels of coliforms in raw milk leading to improvement in shelf life. The consumption of boiled milk - is necessary, as raw milk adultered by vendors with water irrespective of its type could be a major source of contamination.

1 table, 5 ref

012911   Chavan K D;Kulkarni M B (Animal Science and Dairy Science Dep, College of Agriculture, Pune-3) : Solar radiation - an effective approch for khoa preservation. J Dairying Fd Home Sci 2006, 25(3-4), 182-5.

Efficacy of solar radiation on germicidal influence on khoa during storage was studied. The khoa samples were exposed using direct sun light radiation (S₁) radiation through plain glass (S₂), amber glass (S₃) and convex lense (S₄). Standard Plate Count (SPC) and Yeast and Mould Count (YMC) of control samples were found 38.25 x 10³ and 60.50 x 10³ cfu/gm respectively. At the end of 5 day storage SPC and YMC were reduced to 32.75 x 10³ and 48.00 x 10³ cfu/g in the treatment S₄ (convex lense) followed by the S₂, S₃ and S₁ tried in the study. In response to the over all acceptability of khoa samples, it was noticed that the product was sensorily acceptable upto 5 day of the storage during which the sensory score ranged from 6.1 to 8.6.

2 tables, 15 ref

012910   Bhutani A;Sidhu M;Bakhshi R;Gill J K (Family Resource Management Dep, Punjab Agricultural Univ, Ludhiana) : Toxic contents in food prepared in selected skillets. J Res-Punjab Agric Univ 2007, 44(2), 168-72.

It is hard to believe that cooking of food as well as its coming in contact with metal produces many toxic substances. Heavy metals ace known to affect human health. Laboratory experiments were conducted to study the increase in toxic contents in the selected recipes prepared in the selected skillets. Cooked samples were dried by keeping measured amount of cooked food in hot air oven for 48 hours at 70???C. After wet digestion of the dried samples Double beam atomic absorption spectrophotometer was used to find the toxic contents. Maximum aluminium contents were detected in the suji halwa cooked in non-stick skillet (122.29 mg) and maximum chromium contents (0.59 mg) were detected in suji halwa prepared in copper skillets. Maximum chromium contents (832 jig) in potato vegetable was detected in vegetable prepared in aluminium skillet, lead contents (0.34 mg) in tough-coat skillet and cadmium content in enameled and tough-coat skillets. Similarly, it was found that maximum chromium (366.5 μg) in potato chips was in the chips fried in aluminium skillet and minimum (201 μg) in stainless steel with copper base skillet. Maximum lead content (1.75 ng) in fried potato chips was found in chips fried in brass and minimum in tough-coat skillets. Cadmium was found maximum (70 (μg) in stainless steel with copper base and maximum nickel contents were found in chips fried in enameled skillets and minimum in tough-coat skillet.

012909   Ahmet M Kilic;Ozen Kilic (Mining Engineering Dep, Faculty of Engineering and Architecture, Cukurova UnivpBalcali-01330 Adana, Turkey, , Email: zenkilic@cu.edu.tr) : The phase transition in natural gypsum. Asian J Chem 2007, 19(4), 3157-68.

The thermal behaviour of calcined gypsum specimens at temperature controlled laboratuar farin in the temperature range 120-1000°C in atmospheric pressure by means of X-ray difractometer and scanning electron microscopy is examined. Powder gypsum and calcined powder gypsum at different temperatures (120, 160, 180,200,250, 600 and 1000°C) were used. Scanning electron microscopy observations and X-ray diffractometer results show that the transformation to bassanite (calcium sulfate hemihydrate) begins at ca. 120°C, the transformation to anhydride complete at ca. 600°C. Differential thermogram result was pulsed at these transformations.

3 illus, 1 table, 28 ref

011931   Yegammai C;Jose J (Food Science and Nutrition Dep, Avinashilingam Univ for Women, Coimbatore-641 043) : Lipid profile of selected lacto-vegetarians, pisco-vegetarians and non-vegetarians of Kerala. Indian J Nutr Diet 2007, 44(7), 338-45.

4 tables, 6 ref

011930   Vijayalakshmi R;Malathi D (Food Sci and Nutr Dep, Tamil Nadu Agric Univ, Madurai) : Development of β-carotene rich noodles through fortification of mango pulp. Indian J Nutr Diet 2007, 44(7), 346-55.

5 tables, 22 ref

011929   Vibhakara H S;Bawa A S (Defence Food Research Laboratory, , Mysore) : Hurdle technology - a wonder conscept in food preservation. Indian Fd Packer 2007, 61(1), 66-73.

Several years ago, hurdle technology was introduced as a new concept for the realization of safe, stable, nutritious, tasty and economical foods. It employs the intelligent combination of different preservation factors to achieve multi-target, mild but reliable preservation effects. Many promising hurdles have been identified so far. Although application of the idea in the food industry has been largely restricted to the meat sector, however, recent studies emphasize much wider potential applications e.g. in bakery, fish and dairy products. More specifically, the concept has been introduced into processing of fruits and vegetables. For the benefit of food manufacturers there is a great need of new or improved mild preservation methods that allow the production of fresh like stable and safe foods. The multi-target approach is the essence of hurdle technology. It is more effective than single target and allows hurdles of lower intensity Improving the product quality. This enables development of new products besides the improvement of traditional ones to make them shelf stable with minimal processing and energy input, which are important for developing countries and services in particular.

1 illus, 4 tables, 41 ref

011928   Thirumani Devi A;Amirthagowri R (Family and Community Science Dep, Avinashilingam Univ for Women, Coimbatore-641 043) : Impact of red palm oil supplementation on nutrional status of anaemic adolescent girls. Indian J Nutr Diet 2007, 44(6), 294-300.

6 tables, 9 ref

011927   Thilakavathy S;Vasanthamani G;Ajiba T (Food Served Management and Dietetics Dep, Avinanshlingam University for Women, Coimbatore-641 043) : Glycemic effect of selected recipes. Indian J Nutr Diet 2007, 44(9), 421-6.

2 illus, 3 tables, 5 ref

011926   Thangaleela T;Grace Arthi R (Food Science and Nutrition Dep, Avinashilingam University for Women, Coimbatore-641 043) : Nutritional profile and food consumption pattern of asthma patients. Indian J Nutr Diet 2007, 44(8), 381-90.

10 tables, 8 ref

011925   Thamaria Selvi M;Aruna Narayanan (Nutr and Dietet Dep, PSG Coll of Arts and Sci, Coimbatore-641 014) : Food based and chemical based value addition in pizza - an evaluation. Indian J Nutr Diet 2007, 44(9), 439-46.

4 illus, 1 table, 9 ref

011924   Thakur N;Thakur N S;Suman M;Lal Kaushal; Sharma S (Postharvest Technology Dep, Dr. Y.S. Parmar Univ of Hort & Forestry, Nauni, Solan, Email: n.thakur@rediffmail.com) : Apricot soya toffees- a protein enriched product. Indian Fd Packer 2007, 61(4), 77-81.

Apricot toffees were prepared by blending apricot (Prunus armeniaca) pulp with soya (Glycine max) slurry and soya protein isolate separately in different ratios for developing protein enriched product. With increase in the concentration of soya the level of protein and fat in the finished product was observed higher as a result of which the concentration of ascorbic acid and sugars decreased in the final product. However, the products having 85% fruit pulp and 15% soya slurry/protein isolate recorded higher scores in some sensory attributes revealing better consumer acceptability. During 6 months storage at ambient temperature, changes in various physico-chemical attributes were observed without any adverse effect on the consumer acceptability of the product. Thus, apricot fruit being highly perishable and deficient in protein and fat can be utilized by blending with soya bean products to yield a nutritious product.

1 illus, 4 tables, 8 ref

011923   Tandon K M;Kaul A (NO, Shriram Fertilisers and Chemicals Ltd, Shriram Nagar, Kota-324 004) : Use of steady state simulation software during feedstock conversion project in ammonia plant. Indian J Fertil 2007, 3(5), 15-17.

During 2004-05, Shriram Fertilisers & Chemicals, Kota, decided to modify the ammonia plant to use natural gas as feedstock. It was felt that use of a steady state simulation model of the ammonia plant during the lifecycle of this project shall be beneficial. As external parties quoted high price of Rs 35 - 45 lakhs for development of such model, it was decided to develop the model of ammonia plant in-house based on Aspen Plus process simulation software. This paper gives the approach adopted for modelling and simulation exercise undertaken by the plant personnel, main features of the model so - developed and the methods used to ensure desired accuracy of the results. It was found that such models are useful throughout the entire life cycle of the revamp project i.e., during the feasibility phase, PFD preparation phase, project construction phase and during the commissioning phase. The benefits achieved due to use of such model for feedstock conversion are listed in the paper. The current limitations of the model and the measures being planned to overcome them are also given.

2 illus, 1 table

011922   Suri I K (Innovative Technologies Associates, , GH-13/795 Paschim Vihar, New Delhi-110 087) : Disaster management and control in fertiliser plants. Indian J Fertil 2007, 3(5), 25-8.

Modern day industrial operations involve use of very large volumes of materials involving the risk of fire and explosions, and release of large amounts of materials that are toxic in nature. Besides industrial operations there are natural I disasters caused by hurricanes, floods, cyclones, etc. The article deals with various aspects of disaster management in a fertiliser plant. The causes, phases and categories of disasters as well as the elements of disaster management planning including pre- and post-emergency activities to be undertaken by plant management are explained. Brief details of two case histories have been provided in fertiliser plants wherein emergencies which occurred were successfully dealt with before taking the shape of disasters.

011921   Suman S;Malagi U;Naik R K;Kasturiba B (Food Sci and Nutr Dep, Coll of Rural Home Sci, Univ of Agric Sci, Dharwad, Karnataka-580 005) : Nutritional status of predialytic and hemodialytic patients. Indian J Nutr Diet 2007, 44(9), 447-56.

7 tables, 3 ref

011920   Srivastava R;Kochhar A;Sachdeva R (Food and Nutrition, PAU, Ludhiana) : Impact of nutrition counselling on blood profile and knowledge of juvenile diabetics. Indian J Nutr Diet 2007, 44(10), 501-08.

7 tables, 17 ref

011919   Sood D R;Singh A P;Shilpa (Biochemistry Dep, CCS Haryana Agric Univ, Hisar-125 004) : Biochemical evaluation of basmati and non basmati rice genotypes. Indian J Nutr Diet 2007, 44(9), 427-38.

5 tables, 37 ref

011918   Sharma S (Centre of Food Science & Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar) : Microwave techology - application in food processing. Indian Fd Packer 2007, 61(1), 74-9.

Microwave technology offers a new range of opportunities as a substitute to thermal processing. It offers a technique of heating that requires neither the presence of a hot outer surface nor the need for long conduction lags. Aspects relating to the basics of microwave radiation, heat generation phenomenon, comparison of microwave and thermal processing, factors affecting the heating of food in microwave oven, application of microwave in food processing have been discussed briefly in their article.

34 ref

011917   Sharma A;Kalia M;Sandal A (Food Sci and Nutr Dep, CSK, Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062) : Effect of addition of minced meat on acceptability of soy noodles. Indian Fd Packer 2007, 61(4), 73-6.

Animal and vegetable protein combinations have been used in a variety of human food preparations in many countries. Soy is the leading example of vegetable protein and soy-derivatives are currently being introduced to meat components in the form of soy-isolate and soy-concentrates, flour and grits. A formulation of minced meat noodles was prepared in which the main source of protein was soy-isolate and soy-concentrate (in the form of fine flour). The flour was blended with minced mutton in the ratio of 90:10, 80:20 and 70:30 keeping 100:0 as control. The chemical composition of the noodles from soy-isolate: mutton blends had mean values of moisture, fat, ash and protein as 16.49%, 1.88%, 9.67% and 75.82% respectively. The moisture, fat, ash and protein content of noodles from soy-concentrate: mutton blends were 16.11%, 2.16%, 9.85% and 58.01% respectively. The organoleptic evaluation of cooked minced meat noodles revealed that the noodles from soy-concenrate: mutton blends were more acceptable as compared to the noodles from soy-concentrate: mutton blends.

1 illus, 3 tables, 6 ref

011916   Sawate A R;Raheem A;Kshirsagar R B;Patil B M (Food Engng Dep, College of Food Technol, Marathwada Agric Univ, Parbhani-431 402) : Effect of hydrocolloids and stevioside on the quality attributes of ready to serve natural carbonated cocoa beverage. Indian J Nutr Diet 2007, 44(6), 324-31.

9 tables, 14 ref

011915   Rekha S;Valeria L;Bindu S;Nandana K (Directorate of Extension Education, Birsa Agric Univ, Ranchi-6) : Food and nutrition security of tribal farmers of Ranchi district of Jharkhand. Indian J Nutr Diet 2007, 44(8), 407-12.

5 tables, 13 ref

011914   Parvathi M;Begum K (Studies in Food Sci and Nutr Dep, Univ of Mysore, Manasagangotri, Nysore) : Dietary intakes, anthropometric measurements and pregnancy outcome among women from low income families. Indian J Nutr Diet 2007, 44(10), 484-91.

8 tables, 18 ref

011913   Neog M;Saikia L (Hort Dep, Assam Agric Univ, Jorhat-785 013) : Effect of post-harvest treatments on the quality and shelf life of litchi (Litchi chinensis Sonn.) fruits. Indian Fd Packer 2007, 61(4), 63-72.

Investigations on the effect of post-harvest treatments on quality and shelf-life of litchi (Litchi chinensis Sonn.) fruits were carried out. Post-harvest treatments had significant influence in extending shelf-life and retaining physico-chemical constituents of the fruits. Pre-cooled (10°C water) litchi fruits treated with 0.6 per cent sodium metabisulphite solution (10 min) followed by dipping in 2 per cent HCI solution (5 min), air dried and packed in transparent perforated (0.2 per cent ventilation) low density polyethylene (100 gauge) bags could extend the shelf-life of the fruits upto 9 days at ambient conditions (mean temp. 27.7+1.2°C, mean R.H. 78 +0.4 per cent). The treated fruits retained acceptable physico-chemical and organoleptic qualities.

3 illus, 7 tables, 22 ref

011912   Nande P;Dudhmogre S;Vali S A (NO, Nagpur Univ, Jyotiba Phule Campus, Amravati Road, Nagpur-440 010) : Evaluation of nutritive value and acceptability of recipes prepared from spinach and betel leaves. Indian J Nutr Diet 2007, 44(10), 476-83.

6 illus, 20 ref

011911   McLaren R (NO, , ) : Focus on food allergies and food intolerance. Indian Fd Packer 2007, 61(4), 91-2.

6 ref

011910   Lakshmi U K;Kohila B (Food Sci and Nutr Dep, Avinashilingam Univ for Women, Coimbatore-641 043) : Development and evaluation of vegetable based antioxidant mixes. Indian J Nutr Diet 2007, 44(10), 471-475.

4 illus, 7 ref

011909   Lahiri A K;Sinha D (NO, National Fertilizers Ltd., Vijaipur-473 111) : Control of microbiological corrosion in undedrground fire water network - an innovatie approach. Indian J Fertil 2007, 3(2), 31-2.

Ammonia-urea fertiliser plants use huge quantity of highly inflammable hydrocarbons as feedstock as well as fuel and also handle large volume of highly inflammable and explosive intermediates generated during the manufacturing process. Accordingly, to protect the entire installation from fire hazards, the whole ammonia-urea complex of NFL, Vijaipur has been covered with elaborated Underground Fire Water Network. However, over a period of time the underground fire water network suffered microbiological corrosion from inside due to stagnation inside the piping network. In order to overcome the problem, the Vijaipur unit developed an innovative method in-house. This paper outlines the innovative methodology adopted at NFL, Vijaipur for controlling microbiological corrosion in underground fire water network.

1 illus, 1 table

011908   Ladaniya M S (NO, , National Research Centre for Citrus Amrawati Road, Nagpur-440 010) : Effect of extraction methods and debittering process on quality of `Nagpur' mandarin orange juice and concentrate. Indian Fd Packer 2007, 61(1), 48-55.

Effects of extraction processes and debittering with B-cyclodextrin polymer on 'Nagpur' mandarin orange juice and concentrate were studied. The concentrate packed in HDPE bottles and polyethylene pouches was stored at -14°C. The juice recovery was the same with the two methods of extraction i.e. halving and burring and lye-peeling of segments (0.25% NaOH for 30 sec) + pulping. The TSS, acidity and vitamin C content and viscosity were less with lye-peeling + pulping. The 5-fold (50-51°Brix), concentrate was prepared under vacuum at 40-45°C after pasteurization and debittering of juice with β-cyclodextrin (at the rate of 5.00 g for 125ml juice in batch process). The concentrate prepared from juice extracted by halving and burring was better with respect to colour, viscosity, ascorbic acid and acidity content than from the juice extracted by lye-peeling. The colour, flavour and consistency of the reconstituted juice was better with halving and burring method of juice extraction. The organoleptic evaluation of single strength juice revealed that β-cyclodextrin reduced bitterness. With β-cyclodextrin treatment + adding-back of fresh juice in concentrate (5 fold concentrate made to four fold), the flavour of single strength juice improved and bitterness decreased. The TSS, viscosity and titratable acidity of the concentrate were slightly reduced during 4 months at -14°C. Flavour and overall acceptability of single strength juice from 4 fold concentrate without β-cyclodextrin treatment and without adding-back of juice was least initially and also after storage.

5 tables, 10 ref

011907   Khaspuri G;Kar S K;Sau S K;Dhara P C (Human Physiology with Community Health, Vidyasagar University, Paschim Medinipur-721 102) : Interrelationship between body dimension and nutritional status among the rural bengalee secondary school children. Indian J Nutr Diet 2007, 44(6), 313-23.

4 illus, 5 tables, 9 ref

011906   Dev Raj;Lal B B;Sharma P C;Amlawat O P (Post Hardest Technology Dep, Dr Y.S. Parmar Univ of Hort and Forestry, Nauni Solan, Email: drdoabdur@yahoo.co.in) : Utilization of unmarketable potatoes for preparation of ready-to-use (Instant) tikki powder. Indian Fd Packer 2007, 61(4), 82-8.

Unmarketable potatoes were selected for the preparation of Instant Tikki Powder. The recipes for the standardization of ready-to-use Instant Potato Tikki Powder were worked out by mixing of different ingredients like arrowroot, powdered onion, garlic, salt, red pepper, black pepper, turmeric and coriander in different proportions. The best recipe was selected on the basis of higher sensory score for prepared tikki on 9 point hedonic scale. The results Indicated that recipe number R₅, which rated superior in overall acceptability, contained/different inuredients like potato flour (77.51 g), arra roat (7.751 g), powdered onion (3.876 g), garlic (0.388 g), common salt (3.176 g), red pepper (3.10 g), black pepper (0.775 g), turmeric (0.388) and coriander (2.326 g). The prepared product packed in polythene bags remained more shelf stable when stored at an ambient temperature of 25-30°C for a period of six months. The cost of production per Kg of Instant Tikki Powder (ITP) worked out to Rs. 28.18 with corresponding sale price of Rs. 33.82.

6 tables, 17 ref

011905   Dev Raj;Lal B B;Sharma P C;Ahlawat O P (Post Harvest Technology Dep, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan H.P) : Prevention of non-enzymatic browning during preparation of potato french fries by using glucose oxidase and catalase enzymes. Indian Fd Packer 2007, 61(1), 56-65.

Potato cultivar "Kufri Chandramukhi" was selected for the study. The experiment was conducted to prevent non-enzymatic browning in potato french fries during their preparation by using glucose oxidase and catalase enzymes. The enzyme treated potato chips were compared with control as well as potassium metabisulphite (KMS) treated samples. Study revealed that enzyme(s) could be successfully used as processing aid for preparation of French fries to remove reducing sugar S and decrease colour problems caused by NEB reactions. With increase in enzyme concentration, there was decrease in reducing sugars as well as NEB. The pre-treatments of sticks/fingers with combination of glucose oxidase and catalase (1:1) @ 0.01 per cent (T₆) resulted in reduction of NEB and increase in. sensory score of french fries which were at par with those treated with KMS @ 0.02 per cent (T₂)' This experiment showed potential use of glucose oxidase and catalase as a processing aid to reduce non-enzymatic browning hi potato french fries.

1 illus, 5 tables, 21 ref

011904   Choudhary M L;Dikshit S N (Horticulture Dep, College of Agriculture, I.G.A..U., Raipur) : Studies on shelf life of guava beverages. Curr Agric 2006, 30(1-2), 75-8.

An experiment was conducted at Raipur to assess the suitability of guava cultivars viz., Apple Colour, Allahabad Safeda, Lucknow-49 and Rewa-72 for preparation of RTS and nectar beverages and their shelf-life. The fruits of guava cv. Lucknow-49 were utilized for the preparation of RTS and nectar beverages. A recipe of 20 per cent pulp, 17 per cent total soluble solids and 0.3 per cent acidity for nectar and 10 per cent pulp, 12 per cent total soluble solids and 0.3 per cent acidity for RTS was found most ideal to prepare guava beverages. The prepared RTS and nectar beverages were kept at ambient temperature for storage study. This beverages remained acceptable upto 150 days during storage at room temperature. In present investigation the ascorbic acid content of RTS and nectar beverages decreased during storage. The acidity of beverages showed similar trends during storage. Increase in total sugar and reducing sugar and decrease in non-reducing content was observed during the storage of guava beverages. The organoleptic quality of RTS and nectar gradually decreased during the storage.

4 tables, 9 ref

011903   Chacko M;Begum K (NO, St. John's Medical College, Bangalore) : Eating behaviour and nutrient intake among adolescent girls from middle income families. Indian J Nutr Diet 2007, 44(7), 367-73.

5 tables, 14 ref

011902   Black E P;Fox P F;Fitzgerald G F;Kelly A L (Food & Nutritional Sciences Dep, University College, Cork, Ireland) : Freshly- squeezed milk : effect of high pressure processing on bacteria in milk. Indian Fd Packer 2007, 61(4), 89-90.

011901   Bisht K;Raghuvanshi R S (Foods and Nutrition Dep, College of Home Science, G.B.P.U.A. & T., Pantnagar, Uttarakhand) : Effectiveness of nutrition education on vitamin a through comic book and audio cassette. Indian J Nutr Diet 2007, 44(8), 391-6.

4 tables, 9 ref

011900   Ansari M I A;Datta A K (Agric Engng Dep, Birsa Agric Univ, Ranchi, Jharkhand-834 006, Email: irfan262@yahoo.com) : Packaging of liquid milk for shelf life extension. Indian Dairyman 2007, 59(8), 49-55.

Demand of convenience dairy products has created potential market for packaging. New forms of packaging materials for packaging of dairy products are appearing in the market with better presentation to attract customers.

2 ref

010847   Haseabuddin S;Patil N V (Asian Paints Ltd, , LBS Marg, Bhandup, Mumbai-400 078, Email: haseebuddin @asianpaints.com) : Renewable materials in surface coatings. Paintindia 2006, 56(12), 81-2,84-6.

Maturing of conventional technologies, depletion in petroleum based resources and their long-term effect on environment is driving scientists to seek new paradigms based on biological concepts and renewable materials. This study discusses the possible potential uses of natural resources in surface coatings. Novel raw materials such as oils (Mahua, Vernonia, Lesquerella etc/, polyols (Inulin and sucrose), additives (Isosorbide), enzymes (Procine Pancreatic Lipase and Candida cylindracaea, Lipozyme), bio-mimetic catalysts (Iron-ascorbic acid palmitate) etc have been suggested for use in coatings. All these raw materials are from undepletable renewable resources, which are increasingly desirable in coatings technology.

9 illus, 17 ref

010846   Amembal A (Asian PPG Industries Ltd, , , Email: amitamembal@gmail.com) : In-situ phosphatizing coatings (ISPC): `A green option'. Paintindia 2006, 56(12), 65-6,68,70,72,7.

Reviews a novel one-step coating process that uses chemical bonding to enhance paint adhesion to metal surfaces and inhibit substrate corrosion. The in-situ phosphatizing coating (ISPC) process eliminates the need for potentially toxic pretreatment baths and other high-waste procedures that are found in traditional pretreatment methods. The ISPC technique combines surface pre-treatment and primer/topcoat in one-step finish that eliminates the health, safety, and waste disposal concerns of current metals-coating technology. Chemistry, adhesion mechanism, typical formulae, the processing, application advantages, disadvantages and testing of ISPCs are discussed. Some examples of work conducted on performance testing are also described. Vast savings accrued from elimination of wastewater treatment, chemicals, labor, and steam, electricity from conventional phosphatizing processes are the significant highlights of this technology. In addition to this, the environmental protection is also achieved.

^iia3 illus, 2 tables, 22 ref

010845   Vaz;Bharathi A V;Muthayya S;Kurpad A V (St. John's Res Inst and St. John's National Academy of Health Sci, , Bangalore-560 034) : Food frequency questionnaire-based estimates of compliance to ATP III (National cholesterol education programme) recommended diets in a middle-class adult population of Bangalore city. Indian J Nutr Diet 2007, 44(3), 173-80.

3 tables, 32 ref

010844   Suman S;Malagi U;Naik R K;Basabi I S (Food Science and Nutrition Dep, Agricultural Sciences Univ, Dharwad-580 005) : Clinical and health status and prevailing complications among chronic renal failure patients. Indian J Nutr Diet 2007, 44(4), 236-43.

7 tables, 5 ref

010843   Sujatha K;Thangaraj T;Ramaswami N;Padmini T (Horticulture Dep, Horticultural College and Research Institute, TNAU, Periyakulam) : Standardization and evaluation of preserved sugarcane juice blends with other fruit juices. Indian J Nutr Diet 2007, 44(5), 270-8.

5 tables, 8 ref

010842   Subhash C;Bose K;Agrawal B K;Choudhury A B (Biochemistry Dep, People's College of Medical Sciences and Research Centre, Bypass Road, Bhanpur, Bhopal-462 010) : Endogenous antioxidant enzymatic and GSH status in essential hypertension. Indian J Nutr Diet 2007, 44(4), 232-5.

1 table, 15 ref