007081   Yadav S;Sharma D P (LPT Dep, RVC, Kanke, Ranchi, Email: syadav_lpt123@yahoo.co.in) : Effect of enrobing with and without preservatives on the quality characteristics of chicken patties. Indian J Poult Sci 2008, 43(3), 333-8.

Investigation was conducted to find out the effect of enrobing/edible coating using rice flour, refined wheat flour, carboxy methyl cellulose (CMC), guar gum (GG) with and without preservatives (nisin, tocopherol) on physico-chemical, organoleptic and microbiological quality of refrigerated stored broiler meat patties prepared by deep fat frying, battering and deep fat frying. Storage resulted in a significant decrease in moisture content in all the treatments but relative moisture loss was maximum in control. There was a significant increase in pH and TBA value in all the treatments during storage but the increase in TBA values was less in enrobed patties during storage. Addition of tocopherol resulted in significantly lower TBA values in patties containing preservatives than those without preservatives at the end of storage. Enrobed patties had higher organoleptic scores than control patties at each interval of storage. Sensory attributes of RF patties were higher in comparison to RWF patties. Standard plate count (SPC), psychrotrophic count (PC) and yeast and mould count increased significantly during storage in all the treatments but SPC and PC increased at a higher rate in control and at the end of storage SPC count crossed the acceptability limit in control patties.

3 tables, 23 ref

007080   Yadav D N;Sharma G K (NO, Defence Food Research Lab, Siddarthanagar, Mysore-570 011, Email: dnyadav1977@yahoo.co.in) : Optimization of soy-fortified instant upma mix ingredients using response surface methodology. J Fd Sci Technol 2008, 45(1), 56-60.

Experiments were conducted to fortify the instant upma mix with soy sooji and also to study the effect of soy sooji (SS) to wheat sooji ratio (WSR), vanaspati, citric acid and water required for rehydration on the sensory quality of upma. Central Composite Rotatable Design (CCRD) with 4 independent variables (SS to WSR, vanaspati, citric acid, and water required for rehydration) at 5 levels and 6 dependent variables i.e.colour, texture, mouthfeel, flavour, overall acceptability and rehydration ratio (RR) were used to design the experiments. The variables, SS to WSR ranged from 0.4 - 0.8, vanaspati 40-60 g/100 g of total sooji, citric acid 0.1-0.2 g/100 g of total sooji and water for rehydration 250-350 ml/100 g dry mix of upma. Sensory score for colour varied from 5-9, texture 5-8.7, mouthfeel 5.2-8.8, flavour 6-8.5, overall acceptability 5.5 - 8.6 and RR 2.6-3.1. The results showed that at quadratic level addition of SS had overall negative effect on all sensory responses as well as on RR (p≤0.01). Based on compromise optimization, optimum levels of ingredients recommended with 89.8% desirability were: SS to WSR 0.62, vanaspati 51.2 g/100 g of total sooji, citric acid 0.17 g/100 g of total sooji and water for rehydration, 291 ml/100 g dry mix of upma. Instant soy-fortified upma mix prepared using the optimum levels of ingredients contained: 0.37±0.02% moisture, 16.2±0.15% protein, 34.0±0.40% fat, 2.1±0.05% ash,1.9±0.08 % crude fibre and 45.43±0.50% carbohydrate (by difference). Changes in the quality parameters of stored soy-fortified instant upma mix under ambient (15-35°C) and 37°C temperature conditions were monitored by evaluating peroxide value, free fatty acids and thiobarbituric acid values as well as sensory parameters.

1 illus, 5 tables, 18 ref

007079   Vijayendra S V N;Veeramani S;Shamala T R (Food Microbiology Dep, Central Food Technological Research Institute (CSIR), Mysore-570 020, Email: sunvijayendra@yahoo.com) : Optimization of polyhydroxybutyrate production by β-carotene producing strain of Micrococcus sp. J Fd Sci Technol 2008, 45(6), 506-9.

Optimization of the polyhydroxybutyrate (PHB) production by a pigmented Micrococcus sp. was done by using glucose, sucrose, lactose and fructose as carbon sources, initial pH between 6.0 and 8.0, fermentation temperature of 30 and 37°C, inoculum of 5, 10 and 15% v/v and by submerged/aerobic fermentation. Maximum production of polyhydroxyalkanoates (PHA) was at 37°C in sucrose containing pH 6.0 under aerobic conditions. Overall, the PHB production ranged between 35 and 40% of the dry cell weight. In GC analysis, PHA and PHB produced the same peak. The UV-visible spectrophotometer and HPLC analysis of the pigment indicated presence of β-carotenoids with absorption maxima at 454 and 348 nm.

3 tables, 20 ref

007078   Uma Devi;Sharma G K;Semwal A D (NO, Defence Food Research Lab, Siddharthanagar, Mysore-570 011, Email: gksdfrl@yahoo.co.in) : Development of instant peas curry mix and its quality evaluation. J Fd Sci Technol 2008, 45(2), 152-6.

Instant dry peas curry mix was developed by blending spice mix to the cooked and fluidized bed dried and freeze thaw fluidized bed dried peas. The shelf stability was evaluated by peroxide value, thiobarbituric acid value, free fatty acid, browning index, total carotenoids, total chlorophyll and vitamin C during storage. Peroxidation was highest in freeze-thaw fluidized bed dried instant peas curry mix irrespective of the packaging material and storage temperature. Changes in chemical parameters were linearly correlated (r≥0.90) to the overall acceptability scores.

1 illus, 5 tables, 17 ref

007077   Uma Devi;Sharma G K (NO, , Deffence Food Research Laboratory, Siddharthanagar, Mysore-570 011, Email: gksdfrl@yahoo.co.in) : Effect of processing on lipid composition of dry peas (Pisum sativum). J Fd Sci Technol 2008, 45(5), 433-5.

Changes in lipid composition of dry pea (Pisum sativum) seeds as a function of processing were studied. During cooking and drying significant variation in free and bound lipids of pea seeds was seen. The fatty acid composition of lipids and their fractions during storage was investigated. Cooking and drying significantly altered the proportion of fatty acid in processed peas. Comparatively freeze-thaw fluidised bed drying of peas underwent more degradation in fatty acids as compared to fluidised bed drying due to higher porosity.

5 tables, 14 ref

007076   Ukwuru M U;Omachona Loveth J;Onokah N (Food Science and Technology Dep, Federal Polytechnic, P.M.B 1037, Idah, Kogi State, Nigeria, Email: ukwuru@yahoo.com) : Production and quality assessment of tiger nut (Cyperus esculentus) imitation milk during storage. J Fd Sci Technol 2008, 45(2), 180-2.

Fresh tiger nut tubers were crushed and juice expressed, filtered, boiled and fermented (37°C, 18 h) with Streptococcus thermophilus and Lactobacillus bulgaricus. The fermented and unfermented imitation milk samples were stored at ambient (32±2°C) and at refrigeration (4°C) temperatures for 14 days. Chemical, microbial and sensory analyses were carried out. pH, protein, fat, total solids and sugar levels decreased during storage. The rate of decrease in the unrefrigerated samples was faster than that of the refrigerated samples. While fermentation decreased the pH, it increased the protein and fat in all the samples. K (15.6 mg/100 g) and chloride (7.5 mg/100 g) were the dominant mineral elements. The imitation milk was also rich in Ca (2.8 mg/100 g), Fe (3.2 mg/100 g) and Zn (2.1 mg/100 g). The unfermented sample stored at ambient temperature had high bacterial load and could not be stored for more than 6 days. Refrigeration and fermentation helped retain the keeping quality of the imitation milk samples. Fermented tiger nut imitation milk compared favourably in sensory qualities with similar fermented milk of animal origin.

4 tables, 14 ref

007075   Tchiegang C;Parmentier M (Food Sciences and Nutrition Dep, Biochemistry and Food Technology Lab, National Advanced School of Agro Industrial Sciences (ENSAI), PO Box 455, Ngaoundere, Cameroon, Email: clerge.tchiegang@caramail.com) : Chemical composition and nutritional evaluation of two Cameroonian soup thickeners : Belschmiedia jacques felexii and Belschmiedia anarcardiodes. J Fd Sci Technol 2008, 45(2), 187-9.

Wild spices Belschmiedia jacques felixii and Belschmiedia anacardioides are widely used as soup thickeners in Cameroon. The kernels of B. jacques felixii and B. anacardioides were finely milled and analysed. Lipid content varied from 0.98 to 6.6%, protein 4 - 6%, ash 2.6 - 2.9%, crude fibre 8 - 12.8% and carbohydrate 62.0 - 76.6%. The contents of Na, Ca and Mg were less than 1%. K was the most abundant mineral. The 2 defatted powders had the same ligthness (L) with a value more than 51%. The yellow tint dominated in both the powders. The major fatty acids are oleic acid (19.8%), linoleic acid (56.2%) in B. anacardioides, lauric acid (36.0%) and linoleic acid (13.4%) in B. jacques felixii. Compared to the FAO / WHO protein standard, the 2 spices have a good equilibrium in their amino acids content, threonine is limiting in both of them. Aromatic amino acids are limiting in B. jacques felixii. The protein efficiency ratio values of B. anacardioides and Belschmiedia jacques felixii are 2.8 and 3.0, respectively.

4 tables, 15 ref

007074   Swer J O;Reddy Yella S (NO, Lipid Science and Traditional Foods Dep, Central Food Technolgical Research Institute (Council of Scientific and Industrial Research) Mysore-570 020, Email: sy_reddy@yahoo.com) : Effect of sucrose mono-ester on rheology of chocolate. J Fd Sci Technol 2008, 45(5), 447-9.

Sucrose (30%) mono-ester (SE) at different levels alone and in combination with lecithin on the rheology of milk chocolate was studied. Factors which affect the rheology of chocolate, such as particle size, conching time, and cocoa butter content were kept constant. SE lowered viscosity of chocolate at 40° and 30°C similar to lecithin, the effect of former was more than that of latter. Viscosity and shear stress decreased with SE increase from 0.5 to 1.5%. At 2% it increased the viscosity significantly. SE with lecithin showed lower viscosity compared to individual components. Chocolate with SE lowered Casson plastic viscosity and increased yield stress compared to lecithin.

4 illus, 1 tables, 10 ref

007073   Suresh Kumar P;Sagar V R;Singh U (Post-harvest Technology Div, Indian Agricultural Research Institute, New Delhi-110 012, Email: vidyaram_sagar@yahoo.com) : Effect of ripening stages on osmo-dehydrated guava slices. J Fd Sci Technol 2008, 45(6), 546-8.

Fresh guava fruits were kept at ambient condition (25-35°C, 50-60%. RH) till 10 days and analyzed for various quality parameters. Sensory analysis was also carried out both in fresh and osmo-dehydrated slices. It was found that 4th day after harvest of the fully mature fruits is the best ripening stage for the preparation of osmo-dehydrated guava slices. It recorded better firmness, optimum physiological loss in weight and better yield recovery in the finished product. Acidity, pH and ascorbic acid content in fresh as well as dehydrated slices were also found superior, when the slices were prepared from the fruits 4th day after harvest.

^ssc2 tables, 15 ref

007072   Sulochanamma G;Ramalakshmi K;Mohan Kumar T M; Indiramma A R;Ramesh B S;Sampathu S R;Pura Naik J (Plantation Products Dep, Spices and Flavour Technology, Central Food Technological Research Institute, Mysore-570 020, Email: puranaik@yahoo.com) : Storage characteristics of large cardamom (Amomum subulatum Roxb) and seeds in different packages. J Fd Sci Technol 2008, 45(2), 183-6.

Quality changes in flue cured large cardamom capsules and seeds were monitored under 3 storage conditions: i) 90% RH/38°C (accelerated-humid), ii) 30-40% RH/40°C (accelerated-dry), and iii) 65% RH/27°C (normal) in different packages. The samples were analysed for moisture content, volatile oil content and flavour composition every 30 days for condition (i) upto 120 days and for conditions (ii) and (iii) every 60 days up to 240 days. Capsules packed in unlined high density polyethylene (HDPE) woven sack material, polypropylene (PP) and ethylene terepthalate/polyethylene (PET/ PE) and stored under humid condition registered high moisture pick up. Loss in volatile oil was appreciable under dry condition in unlined woven sack. Under normal storage condition, capsules packed in PP and PET/PE registered marginal change in moisture and volatile oil contents. Also retention of major flavour component 1, 8 cineol, which contributes to 84.3% of volatile oil, was in the range of 93.9-97.4%. Seeds packed in PET, glass and HDPE jars and foil laminate exhibited 15-30% loss in volatile oil over a period of 240 days under normal storage condition and moisture content was within the maximum permissible limit.

5 tables, 11 ref

007071   Sukari M A;Neoh B K;Rahmani M;Khalid K;Lajis M N;TaufiqYap Y H;EE G C L (Chemistry Dep, Faculty of Science Univ, Putra Malaysia 43400 UPM Serdang, Selangor(MALAYSIA)) : Essential Oils from rhizomes of Kaempferia angustifolia roscoe and Kaempferia rotunda L.. Ultra Scient phys Sci 2008, 20(3), 611-16.

Essential oils of Kaempferia angustlfolia and Kaempferia rotunda were obtained by hydrodistillation of the rhizomes of the plants. The constituents of the oil were identified by using GC- MS and retention indices. The oils of K. angustifolia was found to be rich in sesquiterpenoids. The major constituents were camphor (21.1 %), together with borneol, borneol formate, β- Maaliene, α-guaiene, caryophyllene oxide, vellerdiol and ledol. Essential oils of K. rotunda consisted of monoterpenoids (22.5%) and sesquiiterenoids (6.8%). However the major constituent was identified as an aromatic ester, benzyl benzoate (49.8%).

1 table, 7 ref

007070   Sudhir Singh;Rai R R;Rai M (NO, Indian Institute of Vegetable Research, Jakhini (Shahanshahpur), Varanasi-221 305, Email: sudhiriivr@gmail.com) : Osmo-air drying of bitter gourd (Momordica charantia) slices. J Fd Sci Technol 2008, 45(6), 501-5.

Osmo-air drying can be adopted on a large scale to preserve the quality of bitter gourd. Minimum (4.3/5.2 kg water/kg dry matter, dm) moisture content in bitter gourd slices (BGS) was attained after 11.7% NaCl/sorbitol diffusion for 90 min at 60°C, while maximum (15.5/17.2 kg water/kg dm) moisture content in BGS was obtained at 0.34% of NaCl/sorbitol after osmotic diffusion at 40°C for 90 min. The dehydration rate in BGS was reduced from 11.2 to 7.2 and 7.9 to 6.1 kg water/h/100 kg dm during drying for the first 30 min to 1 h in osmo-air dried and control BGS, respectively. On a 9-point Hedonic scale, judges rated 7.8-7.9 for the osmo-air dried BGS for flavour, colour and appearance, body and texture and overall acceptability score.

2 illus, 4 tables, 21 ref

007069   Sohila V;Pandey M C;Rakdhkrishna K;Bawa A S (Freeze Drying and Animal Producs Technology Dep, Defence Food Research Laboratory, Siddarthanagar, Mysore-570 011, Email: dfrlmysore@sancharnet.in) : Effect of binders and processing on physico-chemical, sensory and freezing properties of chicken patties. J Fd Sci Technol 2008, 45(4), 335-8.

Effect of roasted and unroasted Bengalgram (BGF), corn flour (CF) and refined wheat flour (RWF) as binders on the physico-chemical and sensory quality of fried and baked chicken patties (CP) prepared from spent hen meat was evaluated. Among the binders, BGF with baking as processing treatment registered highest sensory scores. There was no significant variation in pH and product yield with the use of different binders in fried as well as baked CP. The % fat absorption on frying was lower in all roasted binders and was significant (p<0.05) in BGF. No significant effect on texture profile analysis was observed with the addition of different binders, however, between the baked and fried patties it was significant. Baked CP took significantly lesser time as compared to fried one to reach freezing temperature (-18±2°C).

1 illus, 3 table, 25 ref

007068   Singh S P;Tarsikka P S;Harminder Singh (Mathematics, Statistics and Physics Dep, Punjab Agricultural Univ, Ludhiana-141 004, Email: pstarsikka007@yahoo.co.in) : On viscosity and electrical conductivity of fruit juices. J Fd Sci Technol 2008, 45(4), 371-2.

Viscosity and electrical conductivity (EC) of a food product are critical parameters affecting Ohmic heating (OH). Viscosity of apple, pineapple, orange and tomato juices have been measured in the temperature range 25-70°C using an Ostwald viscometer and EC have been measured at 1 and 10 kHz frequency using LCR bridge. The EC was more at 10 kHz than at 1 kHz in all the juices indicating that heating rate increases with increasing frequency. A strong dependence of EC on viscosity and temperature of the juices was observed. Tomato juice behaved differently compared to other juices. Activation energy values for flow of fruit juices varied from 17.07 to 19.58 kJ/mole.

2 illus, 2 tables, 5 ref

007067   Singh C;Sharma H K;Sarkar B C (Food Engineering and Technology Dep, Sant Longowal Institute of Engineering and Technology, Longowal-148 106, Email: charanjiv_cjs@yahoo.co.in) : Optimization of process conditions during osmaotic dehydration of fresh pineapple. J Fd Sci Technol 2008, 45(4), 312-16.

Fresh pineapple samples were osmotically dehydrated at different sucrose concentrations, temperature, time and fruit-solution ratio. The response variables considered were: water loss, solid gain, ratio of water loss to solid gain (WL/ SG) and weight reduction. A central composite rotatable design (CCRD) was used as experimental design. A response surface methodology (RSM) was used to analyze and predict the optimum conditions for pineapple osmotic dehydration. All model terms were significant in water loss except quadratic level of temperature whereas in solid gain, the model terms were significant except fruit to solution ratio at quadratic level. The optimum dehydration parameters corresponded to 62°B sucrose concentration, 30°C temperature, 6 h time and 1:6 fruit to solution ratio to obtain water loss of 48.41%, solid gain of 10.9%, WL/SG ratio of 4.4 and weight reduction of 37.0%.

4 illus, 4 tables, 17 ref

007066   Sau D C;Mohanty S;Biswal K C (NO, National Metallurgical Laboratory, Jamshedpur-831 007, Email: dcsau@rediffmail.com ) : Bed fluctuation ratio for regular and irregular particles in gas-solid tapered fluidised beds. Indian chem Engr 2009, 51(2), 119-28.

Fluctuation ratios for regular and irregular particles have been investigated in gas-solid tapered fluidised beds. Based on dimensional analysis, models have been developed with the system parameters viz. geometry of tapered bed, particle diameter, static bed height, density of solid and gas, and superficial velocity of the fluidising medium. Effects of static bed height, particle diameter and tapered angle on fluctuation ratio have been investigated. A comparison has been made between the estimated values of bed fluctuation ratios using the proposed models, experimental values and the model available in literature for conical beds. It has been found that the average absolute errors between the experimental measured values and the predicted values from the proposed models are within ± 15%.

9 illus, 1 table, 12 ref

007065   Sashikala V B;Sreerama Y N;Pratape V M (Grain Science and Technology Dep, Central Food Technological Research Institute, Mysore-570 020, Email: gst@cftri.res.in) : Evaluation of different methods of detoxification of khesari (Lathyrus sativus). J Fd Sci Technol 2008, 45(1), 78-80.

Attempts were made to detoxify grass pea pulse (Khesari) or dhal. Various methods of detoxification of khesari were evaluated for removal of toxin and to assess losses during processing. Autoclaving and roasting of food product were not effective in removal of toxin. Two stage water leaching method (first stage with 3 volumes of hot water followed by second stage with 4 volumes of cold water) was effective in removing about 85% toxin. Chemical / enzymatic method was also effective with about 75% toxin removal and is cost effective and energy saving. The solid loss in chemical and enzymatic methods was also less (8-10%) compared to other methods and the flour prepared from detoxified dhal could be used in conventional food products.

2 tables, 10 ref

007064   Sandhu R S;Sarkar B C;Sharma H K;Charanjiv Singh (Food Engineering and Technology Dep, Sant Longowal Institute of Engineering and Technology, Longowal-148 106, Email: bcsarkar@yahoo.com ) : Oil extractability from enzymatically treated sesame (Sesamum indicum) seeds. J Fd Sci Technol 2008, 45(6), 510-12.

Feasibility of enzymatically (from Aspergillus flavus) treated sesame seeds to improve extractability and quality of oil was studied. The recovery of oil was influenced by extraction time and an increase of 3% (p≤0.01) was observed in treated sesame seeds (enzyme solution 43.35 mg/100 g dry matter) as compared to control. First order exponential model was fitted for the prediction of the % residual oil at different extraction times. The R2 values for the residual oil in control and enzyme treated sesame seeds were 0.983 and 0.996, respectively indicating fitness of the models to predict the percentage residual oil. The fatty acid composition of oils extracted from treated and control sesame seeds showed no significant changes at different extraction times. However, higher extraction time resulted in more visible changes in the unsaturated fatty acids (C_18:1 and C_18:2). The `L' value raised from 72.7 to 81.8 for treated and 68.5 to 76.7 for control sesame seed oil at the extraction time of 150-240 min, respectively. The `b' value increased with the enzyme treatment and `a' value remained unchanged.

2 illus, 3 tables, 18 ref

007063   Samadloiy H R;Azizi M H;Barzegar M (Food Science and Technology Dep, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran, Email: azizit_m@modares.ac.ir) : Physico-chemical quality of seeds of pomegranate cultivars (Punica granatum L.) grown in Iran and antioxidative activity of their phenolic component. J Fd Sci Technol 2008, 45(2), 190-2.

Seeds of 10 pomegranate (Punica granatum L.) cultivars (cv) were analyzed for their physico-chemical composition and antioxidative activity of their oils. Mineral elements such as Zn, Cu, Fe, Mn, Mg, Na and K were determined by ICP (Inductively Coupled Plasma) atomic emission spectroscopy. Phenolic compounds of pomegranate seeds were extracted using acetone treatment. One cv with the highest amount of phenolic compound (Poste Seia' variety) was selected and effect of its pomegranate seed extract (PSE) on stability of soybean oil was determined. The highest quantities of minerals were Mg, K and Na. The quantities of ash, protein and phenolic compound in pomegranate seeds were 1.8-2.3, 6.6-13 and 0.2-1.0%, respectively. The average values of refractometer, unsaponifiable, saponification, iodine, peroxide, acidity, moisture and volatile matter were 1.50-1.51, 1.16-1.63, 181.3-187.9 mg KOH/g, 165-179.4, 0.3-0.7 meqO2/kg oil, 0.25-0.4% and 0.10-0.19%, respectively. PSE was effective in retarding oil deterioration at 60°C with an increasing trend in activity when concentration ranged from 100 to 350 ppm.

1 illus, 2 tables, 21 ref

007062   Sajay Singh;Singh A K;Joshi H K;Bagle B G; Dhandar D G (NO, Central Horticultural Experiment Station, Vejalpur (Godhra), Panchmahals-389 340, Email: sanjayches@yahoo.com) : Storability of ber (Zizyphus mauritiana Lamk) fruit in semi arid environment. J Fd Sci Technol 2008, 45(1), 65-9.

Effect of calcium nitrate and perforated polyethylene (PPE) bag on shelf-life and quality attributes of ber fruit cv `Gola' and `Goma Kirti' was studied during storage at ambient conditions (12-28°C, 65±3% RH) under semi arid environment of Gujarat. Different post-harvest treatments were applied to the fruits after harvest. Increase in physiological loss in weight (PLW), spoilage percentage, total soluble solids, total sugars and reducing sugar and decrease in acidity, and ascorbic acid during storage were observed. The treatment with calcium nitrate (1.5%) and kept in the PPE bag was most efficient to retain fruit quality. This treatment recorded 21.3 and 10.8% PLW in `Gola' and `Goma Kirti', respectively. Calcium nitrate (1.5%) + PPE bag also recorded least spoilage loss in both the cultivars. The cultivars had 5 and 9 days, while untreated control had 3 and 5 days economic life for `Gola' and `Goma Kirti', respectively under ambient conditions.

9 tables, 28 ref

007061   Roopa N;Das Gupta D K;Radhika M (NO, Defence Food Research Laboratory, Siddarthanagar, Mysore-570 011, Email: dfrlmysore@sancharnet.in) : Storage stability of restructured muskmelon (Cucumis melo L.) gel preserved by hurdle technology. J Fd Sci Technol 2008, 45(5), 430-32.

Muskmelon gel (MMG) alginate texturised by sodium alginate, glucono-δ-lactone and calcium salt was stabilized in cube form by hurdle technology using water activity (0.91), pH (4.1) and pasteurization. Pasteurization of MMG (50 g) in polypropylene pouches was done in boiling water for 15 min. The stabilized product was kept in foil laminate pouches and stored under 0-5°C, RT (20-32°C) and 37°C conditions and evaluated for physico-chemical, sensory and microbiological characteristics. Studies revealed a considerable reduction in total carotenoid and SO, contents during storage under RT and 37°C conditions while browning increased substantially at 37°C. Decrease in 'L' and 'b' values and an increase in 'a' values were also observed. The product was acceptable up to 6 months at 0-5°C as well as RT and 4 months at 37°C.

1 table, 20 ref

007060   Rehman SU;Ahmad MM;Awan JA (National Institute of Food Science and Technology, Agriculture Univ, Faisalabad, Pakistan, Email: drsalim_rehman@yahoo.com) : Determination of volatiles using GC-MS from peel essential oils of various citrus varieties of Pakistani origin. J Fd Sci Technol 2008, 45(4), 328-34.

Peel essential oil of citrus varieties, Malta (Citrus sinensis), grapefruit (C. paradisi), Kinnow (C. reticulata), Fewtrell's early (C. reticulata), Mosambi (C. sinensis), and Eureka lemon (C. limon) were evaluated by GC-MS technique, after extracting through cold expressing. The results delineated that limonene followed by myrcene and α-pinene were the main components. β-Panasinsene, α-bisabolol, and citronellal were also common volatiles identified as sesquiterpene, monoterpene alcohol and aldehyde. Among monoterpenes, β-pinene and γ-terpinene were identified in Eureka lemon, γ-muurolene in Fewtrell's early and pantaene in grapefruit. Sesquiterpenes including α-caryophyllene, γ-elemene and 1,2,1-docosadiene were identified in Fewtrell's early, bisabolene and dimethyl, 1,3,6-octatrienein in Eureka lemon, cyclopentene in Kinnow and bergapten in grapefruit peel oils. Regarding monoterpene and sesquiterpene alcohols, 1-nonanol in Fewtrell's early and nerol, elemol and α-bisabolol in grapefruit and nerolilol, cis-nerolidol and 2,6-octadien-1-ol in Eureka lemon and 3-cyclohexene-1 methanol in Kinnow peel oil have been identified. Among aldehydes, capraldehyde and 3-cyclohexene-l carboxaldehyde in Kinnow, α-sinensal in Malta, cis-9-hexadecenal and tetradecanal in Fewtrell's early peel oils were also found. The ketones identified were 5, 9-undecadien-2-on and dihyrocarvone in grapefruit and 3-isopropylidene-5-methyl-hex-4en-2-2- one, α-elemenone and 9-oxa-bicyclo (3.3.1) nona-3, 6-dien-2-one in Kinnow peel oil. Similarly, terpinyl propionate in Kinnow, neryl acetate in grapefruit, 3,7-dimethyl-methyl ester in Eureka lemon, citronellyl acetate in grapefruit, 3, 7 dimethyl-acetate in Eureka lemon "were present as esters. A number of individual volatiles as oxides have also been identified, which included geranyl bromide and β-bisabolene epoxide in Eureka lemon, (2S, 4R)-p-mentha-6,8-diene 2-hydroperoxide and (1R, 4R)-p-mentha-2, 8-diene 1-hydroperoxide in Kinnow peel oils. Moreover, some acidic volatiles as dodecanoic acid and tetradecanoic acid in Kinnow and phthalic acid in grapefruit peel oil were also identified.

2 tables, 45 ref

007059   Ray A K (NO, Paper Technology Dep, IIT Roorkee, Saharanpur-247 001) : Printing inks and their related problems in different printing processes for paper. IPPTA Jl 2008, 20(4), 101-12.

Reeviews of the constituents of printing ink for various application on paper substrate is outlined. The optical, physico-chemical, rheological and polymeric properties are highlighted. The working properties of ink is also dealt with. The interaction between ink and paper surface is emphasized. The problems arising due to ink application on paper during different processes are also stressed upon. Some special inks and its applications are also discussed.

7 tables, 16 ref

007058   Rajnish;Sharma D P;Yadav S (LPT Dep, RVC, Kanek, Ranchi, Email: syadav_lpt123@yahoo.co.in) : Effect of enrobing with bengal gram and corn flour based batter on the quality characteristics of refrigerated stored spent hen meat patties. Indian J Poult Sci 2008, 43(2), 207-11.

Investigation was conducted to assess the effect of enrobing with bengal gram flour, com flour, carboxy methyl cellulose (CMC) and sodium alginate (SA) with or without preservatives (nisin, tocopherol) on physico-chemical, organoleptic and microbiological quality of refrigerated stored spent hen meat patties prepared by steaming, battering and deep fat frying. Storage resulted in a significant decrease in moisture content in all the treatments but relative moisture loss was maximum in control. There was a significant increase in pH and TBA value in all the treatments during storage but the increase in TBA values was less in coated patties during storage. Addition of tocopherol reduced the oxidative rancidity in both treated GF and CF patties. Coatings maintained the sensory attributes of patties during storage and products were very much acceptable upto the end of 15th day. Nisin present in treated patties reduced microbial growth slightly during storage. Enrobed patties were microbiologically and organoleptically acceptable upto 15th day of storage at 4±1°C.

2 tables, 27 ref

007057   Raj D;Lal BB;Sharma PC;Vaidya D (Post-harvest Technology Dep, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan-173 2306drdpandir@yahoo.co.in) : Development of ready-to-use instant custard powder from unmarketable potatoes. J Fd Sci Technol 2008, 45(4), 361-3.

Ready-to-use (RTU) instant potato custard powder was prepared by mixing potato starch and flour with powdered milk, coconut, sugar, cashew nut, salt, colour and vanilla flavour drops. The instant custard powder (ICP) was subjected to sensory quality evaluation on a 9-point Hedonic scale. The results indicated that ICP containing potato starch (12.07 g), potato flour (1.341 g), powdered milk (33.54 g), coconut (10.06 g), cashew nut (2.682 g), sugar (40.244 g), common salt (0.053 g), colour (0.008 g) and 0.34 ml of vanilla flavour was the best. The product packed in polyethylene bags stored well for 6 months at room temperature (30±2°C). The cost of production per kg of ICP was Rs 66.27 with corresponding sale price of Rs 79.52.

1 illus, 6 tables, 15 ref

007056   Pinto S;Patel A M;Jana A H;Solanky M J (Dairy Technology Dep, SMC College of Dairy Science, Anand Agricultural Univ, Anand-388 110, Email: suneeta_pinto@yahoo.co.in) : Effect of emulsifier level on quality characteristics of low-fat partially filled frozen dessert. J Fd Sci Technol 2008, 45(5), 457-9.

Effect of different levels of emulsifiers on the physico-chemical and sensory characteristics of low-fat partially filled frozen dessert (LFPFFD) was studied. The basic frozen dessert mix contained 3.0% vegetable oil blend consisting of sunflower oil: coconut oil (80:20) and 1.5% milk fat, 11.8% milk solids-not-fat (MSNF), 1.25% whey protein concentrate-70 (WPC-70), 15.0% sucrose and 0.25% sodium alginate. Vanilla flavoured LFPFFD was prepared in an 'ice and salt type' motor driven freezer by using glycerol monostearate (GMS) at levels of 0.2%, 0.25%, 0.3% and 0.35% in a mix, the other ingredients being same as that of the basic frozen dessert mix. The average viscosity and whipping ability of mix, percentage overrun, melting resistance and hardness of the frozen dessert tended to increase with increase in rate of addition of emulsifier. The frozen dessert containing 0.25% GMS recorded higher sensory scores for colour and appearance, flavour, body and texture, melting quality and overall acceptability compared to other samples.

1 table, 25 ref

007055   Patil R T;Jha K (NO, Central Institute of Agricultural Engineering, Bhopal-462 038, Email: ramabhau@yahoo.com) : Optimization of stabilizer and emulsifier requirement for production of soy ice cream by response surface analysis. J Fd Sci Technol 2008, 45(3), 267-9.

Ice cream was prepared from soy milk produced by a process developed at our Institute using home scale motorized ice cream maker. Propylene glycol alginate (PGA) at 1-3 g/l was used as stabilizer and glyceryl monostearate (GMS) at 1-4 g/l was used as emulsifier. The effect on over run% and freezing time indicated that GMS played dominant role compared to stabilizer in soy ice cream preparation. The optimum quantity of GMS and PGA in soy ice cream was 3 g/l of ice cream mix having formulation of 650 ml soy milk with 10-12% solids, 60 g milk powder, 150 g sugar, and 100 g cream.

2 illus, 3 tables, 23 ref

007054   Nidhi;Gehlot R;Singh R;Rana M K (NO, Centre of food Science and Technology, CCS Haryana Agricultural Univ, Hisar-125 004, Email: raka66@hau.ernet.in) : Changes in chemical composition of ready to serve bael-guava blended beverage during storage. J Fd Sci Technol 2008, 45(4), 378-80.

Ready-to-serve blends of bael-guava beverages were analyzed for chemical composition at monthly interval during 2 months storage at ambient temperature (30-35°C). Total sugars, reducing sugars, acidity and browning increased, while pH, ascorbic acid and total phenols decreased in all the beverages with the increase in storage period. Ascorbic acid content of blended beverages increased from 0.45 to 12.70 and 1.1 to 17.0 mg/100 ml in 15 and 20% pulp blends, respectively.

1 table, 15 ref

007053   Nayak S K (NO, Central Institute of Freshwater Aqaculture, Kausalyaganga, Bhubaneswar-751 002, Email: sukantanayak@rediffmail.com) : Food allergy with special reference to genetically modified foods. J Fd Sci Technol 2008, 45(1), 14-19.

Majority (about 90%) of the food borne allergies are due to peanut, soybean, egg, fish, crustacean, wheat, tree nut and milk. Now a days, the increased food demand has been met by the genetically modified (GM) foods by utilizing the modern biotechnological tools. Although, earlier very little attention was paid on food allergy, the development of new varieties of GM crops have generated increased concern in this field and have tremendously raised the issue in public. Despite numerous adverse effects of food allergens, adequate knowledge on food allergens/allergy and their assessment is yet to be achieved. A number of protocols based on their characteristics such as the abundance of the novel protein in food, stability to digestion and heat and amino acid homology have been developed but none of these protocols can accurately assess the allergenic potential of foods or their components.

^iia1 illus, 61 ref

007052   Narsing Rao G;Rao Prabhakara P G;Jyothirmayi T;Rao D G (NO, Central Food Technological Research Institute - Resource Centre (Counc, Habshiguda, Uppal Road, Hyderabad-500 007) : Chemical composition, standardisation and storage studies on raw mango chutney powder. J Fd Sci Technol 2008, 45(5), 436-8.

Raw mango (Mangifera indica) chutney is one of most common food adjuncts in South India. The procedure for preparation of raw mango chutney powder (CP) was standardized by blending raw mango powder (RMP) with puffed chickpea (Cicer arietinum) powder and spices. The standardized recipe for CP contained 60% RMP and 40% other ingredients. Chemical and sensory characteristics of the RMP and CP were determined. The titrable acidity of RMP and raw mango CP were 13.7 and 8.4%, respectively. Other components in the CP were crude protein 7.2%, crude fibre content 6.5%, Ca 115.3 mg/100 g and Fe 31.5 mg/100 g. The equilibrium moisture content - RH studies indicated that both the powders were non-hygroscopic and stable at room temperature (28±2°C) up to 6 months when packed in polyethylene pouches. The critical moisture content for CP was 16.1%, which equilibrated at 71% RH.

1 illus, 2 tables, 14 ref

007051   Narsing Rao G;Rao D G;Jyothirmayi T (NO, Central Food Technological Research Institute Resoruce Centre (CSIR), Habshiguda, Uppal Raod, Hyderabad-500 007, Email: rchhyderabad@cftri.res.in) : Protein solubility and functional properties of Quamachil (Pithecellobium dulce L.) seed flour. J Fd Sci Technol 2008, 45(6), 480-3.

Quamachil (Pithecellobium dulce) commonly known as jangle jalebi or Madras thorn, is one of the important legume trees of tropical America and cultivated throughout the plains of India. The seeds are rich in protein, which are having potential to combat protein malnutrition. The investigation was taken up to evaluate the chemical and functional properties of the quamachil seed flour. The defatted quamachil seed flour was prepared by dehulling, drying and powdering. Fat in the flour was removed by using petroleum ether (bp 40-60°C). Dehulled-defatted seed flour (DDSF) contained 36.7% protein as compared to 22.2% in the whole seed flour on dry weight basis. Protein solubility of DDSF in water reached a maximum with the extraction time of 40 min and further rise was not observed with increase in time. The optimum flour to solvent ratio for extraction was 1:40 (w/v). Minimum of 56% and maximum of 96% protein was extracted at pH 4 and 12, respectively. Higher protein solubility was found with 0.5 M NaCl in the pH range of 4- 6. The protein precipitation was maximum (76%) at pH 4.25 and minimum at pH 6 (56%). A higher buffer capacity was observed in the alkaline medium (0.285 mmol NaCl/g of flour) than in acid medium (0.175 mmol HCl/g of flour). Water holding capacity and oil holding capacity values for whole and DDSF were 122, 63% and 73, 121%, respectively. Very good foam capacity and foam stability were observed in defatted whole seed flour and DDSF.

3 illus, 1 table, 19 ref

007050   Narayanappa P (NO, Institute of Wood Science ang Technology, Bangalore-560 003, Email: pnappa@iwst.res.in) : Influence of ponding on the treatability of eucalyptus 'hybrid' (Mysore gum) by diffusion process. J Timb Dev Ass India 2008, 54(1-4), 20-9.

Heartwood specimens of Eucalyptus 'hybrid' (Mysore gum) were obtained in green condition for ponding process prior to diffusion treatment. This investigation was to establish the optimal ponding period for preservative impregnation under diffusion treatment. Results indicated that specimens ponded for two months showed relatively equal absorption as those ponded for 1 month with a shorter diffusion period up to 2 weeks in relation to un-ponded samples. The improvement of retention in relation to control is attributable to bacterial attack on the ray parenchyma cells.

1 illus, 3 tables, 5 ref

007049   Naik S M;Jayaprakash GK;Singh RP (Human Resource Development, Central Food Technological Research Institute, Mysore-570 020, Email: rpsingh@cftri.res.in) : Antioxdant activity of custard apple (Annona squamosa) peel and seed extracts. J Fd Sci Technol 2008, 45(4), 349-52.

Non-edible portions (seeds and peel) of custard apple (Annona squamosa) were extracted with solvents of varying polarity and evaluated for their antioxidant activity (AA) using l,l-diphenyl-2-picryl hydrazyl (DPPH) and β-carotene-linoleate model systems β-CLAMS). The yields of methanol (MeOH) and ethyl acetate (EtOAc) extracts were higher from peel and seeds, respectively than other extracts. Various extracts responded differently to these model systems and exhibited varying degrees of AA. MeOH extract of the peel showed higher AA by β-CLAMS (52.6% at 50 ppm) and DPPH method (90.6% at 25 ppm) than other extracts. However, in the case of seeds, acetone extract showed higher AA by β-CLAMS (55.1% at 50 ppm) and DPPH method (83.3% at 25 ppm). Similar pattern of activity was also exhibited by the extracts using phosphomolybdenum method for the determination of antioxidant capacity (A-Cap).

2 illus, 1 table, 40 ref

007048   Muthukumar K;Velan M (Chemical Engineering Dep, Alagappa College of Technology, Anna Univ, Chennai-600 025, Email: m_kumar77@yahoo.co.in) : Volumetric mass transfer coefficients in an internal loop airlift reactor. Indian chem Engr 2009, 51(2), 129-40.

The effect of organic additives such as propanol, benzoic acid, iso-amyl alcohol nd carboxymethyl cellulose on the volumetric mass transfer coefficient k_La in an internal loop airlift reactor has been studied in the present investigation. Propanol and benzoic acid increased k_La values, whereas, iso-amyl alcohol and carboxymethyl cellulose decreased k_La values. The k_{La values increased with an increase in superficial gas velocity Usg. The draft tube to reactor diameter ratio DE/D, of 0.4 to 0.5 gave maximum kLa values. Thus, it was inferred that the additives had significant effect on kLa. Founds that diffusivity and superficial gas velocity have positive effect, whereas, DE/D ratio and viscosity have negative effect on kLa. The surface tension has positive effect on kLa for systems that decreased the mass transfer rate and a negative effect for systems that increased the mass transfer. The proposed correlations predicted the experimental data well.}

11 illus, 2 tables, 17 ref

007047   Mishra S;Rai T (Dairy Chemistry Div, National Dairy Research Institute, Karnal-132 001, Email: rai_tk48@rediffmail.com) : Rheological properties of corn, potato and tapioca starch hydrolysates. J Fd Sci Technol 2008, 45(5), 406-11.

Corn, potato and tapioca starches were treated with bacterial α-amylase to obtain the respective hydrolysates (SH) of dextrose equivalent (DE) 2, 4, 6, 8 and 10 and those without enzyme treatment were treated as control. Amylose equivalent decreased and reducing sugar content in SH increased with progressive hydrolysis. HPLC profile of SH revealed the formation of malto-oligosaccharides of different degrees of polymerization (DP) depending upon the starch source. The hydrolysis of starch led to a decrease in the viscosity. The increase in viscosity caused due to higher concentrations was lower in hydrolysates compared to the respective control starch. The control starches and their hydrolysates exhibited pseudoplastic behaviour although some hydrolysates did not show good fit. The gels obtained from hydrolysates with DE 6 exhibited thermo-reversible properties. Firmness, brittleness, chewiness and gumminess of gels generally decreased with increasing degree of hydrolysis.

1 illus, 3 tables, 25 ref

007046   Mayamol P N;Thomas S;Sukumar D;Saritha S S; Balachandran C;Sundaresan A;Arumughan C (Agro Processing and Natural Products Div, Regional Research Laboratory, Trivandrum-695 019, Email: carumughan@yahoo.com) : Process for zero-trans shortening using palm oil, sunflower oil and soybean oil through interesterification. J Fd Sci Technol 2008, 45(4), 305-11.

Fat blends formulated by blending palm oil (PO) with sunflower oil (SFO) and soybean oil (SBO) in different ratios were subjected to chemical interesterification (CIE) reactions at bench scale using sodium methoxide (NaOMe) as catalyst. The blends before and after interesterification (IE) were investigated for slip melting point (SMP), solid fat content (SFC), melting characteristics, fatty acid composition (FAC), triacylglyceride (TAG) composition, polymorphic forms, bioactive components, and trans fatty acids (TFA). Interestedfied blends of 80-90% PO and 10 to 20% SFO: SBO had higher SMP and SFC than their respective non-interesterified blends. Upon CIE, extensive rearrangement of fatty acids (FA) among TAG was evident. The interesterified blends with 80-90% PO and 10-20% SFO: SBO had SFC in the range of all purpose type shortenings. CIE facilitated the formation of α' polymorphic form. FA composition of shortenings prepared using optimized blends contained 14-24% C18:2 polyunsaturated fatty acid (PUFA) and no TFA were detected in the interesterified product. Tocols content of the shortenings were 865-1020 ppm with 95.5-133.9 mg/ 100 g sterol content.

3 illus, 7 tables, 16 ref

007045   Marwaha RS;Singh SV;Pandey SK (NO, , Central Potato Research Station, Post Bag Nr 1, Jalandhar-144 003, Email: rsmarwaha@yahoo.com) : Influence of blanching of slices of potato varieties on chipping quality. J Fd Sci Technol 2008, 45(4), 364-7.

Effect of blanching of potato slices in water at 75°C for 2 min on the colour and chemical composition of fresh fried chips was investigated in 11 Indian potato var. Blanching, although, improved the chip colour in all the varieties, but the acceptable colour was achieved only in 'Kufri Chipsona-1', 'Kufri Chipsona-2', 'Kufri Chandramukhi' and 'Kufri Jyoti'. Among these, 'Kufri Chipsona-1' and 'Kufri Chipsona-2', were most suitable for chipping as these contained low levels of reducing sugars and produced high yield of chips with acceptable colour even without blanching. Chips prepared from blanched slices contained 3.6% more oil and gave lower yield in comparison to those prepared from unblanched slices. Blanching, in general, resulted in reduced crispness, inferior texture and apparent loss of natural pigments and lustre of the chips, which were, however, acceptable after spicing. Blanching reduced the content of reducing sugars, sucrose, free amino acids, total phenols, ortho-dihydroxy phenols and tyrosine by 46.9, 40.7, 55.3, 37.6, 37.8 and 29.8%, respectively.

1 illus, 2 tables, 20 ref

007044   Madan S;Sandhu K S;Bajwa U;Sahota P P (Food Science and Engineering Dep, Punjab Agricultural University, Ludhiana-141 004, Email: shilpa_madan@rediffmail.com) : Effect of KMS treatment and storage on the quality of dried tomato halves. J Fd Sci Technol 2008, 45(6), 474-9.

Tomato (Lycopersicon esculentum) hybrid (`Rupali') was cut into halves, blanched and treated with 3 and 6% potassium metabisulphite (KMS) solution. The halves were dried in cabinet drier at 58±2°C up to constant weight. Physico-chemical, microbiological and sensory quality changes occurring in dried tomato halves packed in aluminum foil laminate (AFL) pouches and stored under ambient conditions (25-35°C, 45-85% RH) were studied for 6 months. The moisture content, water activity, reducing sugars and non-enzymatic browning of the sample increased, while titratable acidity, ascorbic acid, total sugars, carotenoids and SO₂ content decreased during storage. Dry tomato halves prepared with a combination of hot water (95°C) blanching for 1 min and dipping in 6% KMS solution for 10 min retained best quality during storage. They retained the maximum ascorbic acid (95.7 mg/100 g), lycopene (83.8 mg/100 g), total carotenoids (143.6 mg/100 g), SO₂ (1319 ppm), total sugars (57.3%) and exhibited highest a/b ratio (1.36), rehydration ratio (3.83) and pectin content (2.93%) with minimum non-enzymatic browning (0.26 OD) during 6 months storage. All dehydrated samples were microbially safe. The sensory quality scores of soup and gravy prepared from dried tomato halves reduced marginally during storage period of 6 months.

9 tables, 33 ref

007043   Madan S;Sandhu K S;Bajwa U (Food Science and Engineering Dep, Punjab Agricultural University, Ludhiana-141 004) : Optimization of pre-treatments for preparation of dehydrated tomato products with relevant physico-chemical cahracteristics. J Fd Sci Technol 2008, 45(6), 490-5.

Effects of blanching, dipping in solutions of different concentrations of ascorbic acid, salt, sugar and potassium metabisulphite (KMS) and sulphur fumigation of tomato (Lycopersicon esculentum, `Rupali' hybrid) on the quality of dried product were studied. The pre-treated tomatoes were dried in cabinet drier at 58±2°C up to constant weight. The quality of the dried product was assessed. A combination of hot-water blanching (95°C) for 1 min followed by dipping in 6% KMS solution for 10 min was found to be the best. Dried tomato halves retained the best quality characteristics with maximum ascorbic acid (301.1 mg/100 g), lycopene (102.6 mg/100 g), pectin (2.92%), rehydration ratio (3.89) and a/b ratio (1.46) and minimum browning (0.151 OD) at 6.7% moisture content.

2 illus, 2 tables, 27 ref

007042   Kumar C S;Ganesan P;Suresh P V;Bhaskar N (Meat Dep, Fish and Poultry Technology, CFTRI, Mysore-570 020, Email: bhasg3@yahoo.co.in) : Seaweeds as a source of nutritionally beneficial compounds. J Fd Sci Technol 2008, 45(1), 1-13.

Seaweeds or macroalgae have been a source of food, feed and medicine in the orient as well as the West since ancient times. Being plants of unique structure and biochemical composition, seaweeds could be exploited for their multifunctional properties. They are sources of useful bioactive components like phycocolloids, proteins, vitamins, minerals, carotenoids like fucoxanthin and n3 fatty acids, which are known to possess nutritional value apart from their potential biomedical applications. Highlights the various bioactive materials of seaweed origin and their potential applications.

^iia1 illus, 9 tables, 12 ref

007041   Kaushal M;Sharma P C;Kaushal B B L;Sharma A K (Post-harvest Technology Dep, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan-173 230, Email: pcsharma2@yahoo.co.in) : Standardization of methods for preparation of appetizer and ready-to-serve beverage from seabuckthorn (Hippophae sp.) berries. J Fd Sci Technol 2008, 45(2), 139-42.

Suitability for utilization of seabuckthorn berries grown in cold desert areas of Himachal Pradesh was studied for preparation of appetizer (spiced squash) and ready-to-serve (RTS) beverage. The hot break method consisting of heating berries at 90±2°C for 5 min followed by extraction of pulp through pulper was found most appropriate in terms of ease of handling, pulp yield and practicability of the operation. RTS beverage prepared by using 10% seabuckthorn pulp and 15°Brix total soluble solids (TSS) raised by addition of cane sugar syrup without any exogenous addition of citric acid and synthetic colour was adjudged the best. For preparation of appetizer (spiced squash), a combination containing 0.5% spices (cumin, cardamom, black pepper, common salt, rock salt, ginger juice and mint extract), 25% seabuckthorn pulp and 45°B TSS was found optimum. Both the products contained appreciable amounts of vitamin C (43.3 -105.3 mg %), carotenoid (1.5-3.9 mg %), proteins (164.5-398.8 mg %) and total phenols (0.03-0.08 mg %) besides other nutrients.

7 tables, 17 ref

007040   Igyor M A;Ankeli J A;Badifu G I O (Food Science and Technology Dep, University of Agriculture, Makurdi, Benus State, Nigeria, Email: igyoris@yahoo.com) : Quality of beef sausages as affected by defatted melon (Citrullus vulgaris Schard) kernel flour supplementation and refrigerated storage. J Fd Sci Technol 2008, 45(2), 173-6.

Effects of addition of defatted melon (Citrullus vulgaris Schrad) kernel flour and refrigerated storage (4±1°C) on the quality of beef sausages were evaluated. Beef-melon blend ratios studied were 100:0, 90:10, 80:20, 70:30 and 60:40; 100% beef sausage served as control. Both cooking yield, water holding capacity (WHC) and sensory attributes increased with increase in melon kernel substitution. Protein, fat, WHC, emulsion stability, and cooking yield decreased while moisture content and pH increased with storage period. There was no significant difference in appearance and overall acceptability between sausages containing up to 20% melon kernel flour and the control.

3 tables, 33 ref

007039   Gurjit Singh;Tarsikka P S;Harminder Singh (Mathematics, Statistics and Physics Dep, Punjab Agricultural Univ, Ludhiana-141 004, Email: pstarsikka007@yahoo.com) : Effect of ionic and non-ionic salts on viscosity and electrical conductivity of orange and tomato fruit serum. J Fd Sci Technol 2008, 45(4), 368-70.

The viscosity and specific electrical conductivity (SEC) were experimentally observed employing Ostwald viscometer and conductivity meter, respectively, as a function of temperature in the range 30-80°C, when different amounts of NaCl and ascorbic acid were added to the serum of orange and tomato juices. The amounts of additives added to serum were 0.02M, 0.04 M, 0.06M, 0.08M and 0.10M. The SEC increased with increase of salt amount. The increase in SEC was small for ascorbic acid as it is non-ionic in nature while for ionic salt, such as NaCl, the increase was manifold for both the serums. The temperature dependence of SEC obeyed linear dependence and was well represented by the relation, σ(c,t)=A(c)+B(c)t. The viscosity of orange juice increased with an increase of additives, while for tomato serum, its viscosity decreased. The temperature dependence of viscosity for both serums having various amounts of salts was well represented by Arrhenius equation, η=η0 exp [E_a/R(t+273)]. The quantities η₀ and E_a were concentration dependent.

2 illus, 2 tables, 8 ref

007038   Goswami S;Borah A;Baishya S;Saikia A;Deka Bidyut C (Biochemistry and Agricultural Chemistry Dep, Assam Agricultural University, Jorhat-785 013, Email: bcdeka@aau.ac.in) : Low cost storage structures for shelf-life extension of horticultural produces. J Fd Sci Technol 2008, 45(1), 70-4.

Two storage structures were designed and developed based on the principle of evaporative cooling and their performances were evaluated under Assam condition. It was observed that the temperature inside the structures was 1.3-6.6°C lower than the ambient condition with an average RH of 88.7-92.0%. The shelf life of `Khasi' mandarin, tomato, pointed gourd, betelvine, banana and lai (a leafy vegetable) was studied in the structures. The shelf-life of all these produces except banana was more than or close to double in structure I and structure II as compared to the ambient condition. PLW was very less in structure I and II as compared to structure III and ambient condition. Likewise, the rate of change of ascorbic acid content of these was much lower in structure I and II as compared to ambient condition.

5 illus, 4 tables, 24 ref

007037   Geetha P;Jayaraj Rao K (Dairy Technology Sect, National Dairy Research Institute, Southern Campus, Adugodi, Bangalore-560 030) : Technology of retort processed poppy seeds (Papaver somniferum) payasam. 2. shelf-life studies. J Fd Sci Technol 2008, 45(6), 534-6.

Poppy seeds (Papaver somniferum) payasam was prepared using poppy seeds, rice, jaggery, copra and milk, packed in 200 g capacity 3-ply (polyester/aluminium / polypropylene) multilayer pouches and retort processed at F_o values of 6, 9 and 12 in an over pressure rotary retort. The retort processed payasam was stored at 30°C to study the shelf-life. The results indicated that in all the retort processed payasam samples, there was slight increase in acidity and hydroxymethylfurfural (HMF) content during storage, and the product became slightly thicker as shown by the consistency and index of viscosity values. However, these changes showed no adverse influence on the sensory acceptance of the payasam, which remained acceptable up to 6 weeks of storage.

3 illus, 14 ref

007036   Geetha P;Jayaraj Rao K (Dairy Technology Sect, National Dairy Research Institute (Southern Campus), Adugodi, Bangalore-560 030, Email: jaysharm@yahoo.com) : Technology of retort processed poppy seeds (Papaver somniferum) payasam - process standardisation. J Fd Sci Technol 2008, 45(1), 85-8.

Process for manufacture of retort processed poppy seeds (Papaver somniferum) payasam has been standardised with regard to the use of raw and roasted poppy seeds, raw coconut and copra (dry coconut), raw copra and roasted copra, jaggery level and pressure-time combinations for retort processing. The standardised process involved soaking of roasted poppy seeds and rice grains in water, grinding in a wet grinder along with raw grated copra into a fine paste, cooking in jaggery syrup (1:1 jaggery to water), mixing with milk and addition of raisins, cashew nuts and cardamom powder. The product was packed in 200 g retort pouches and processed for F-values of 6, 9 and 12 min. All the product samples processed at these F-values were found to possess typical poppy seeds payasam colour and consistency and were highly acceptable scoring 7.8 on a 9-point Hedonic scale for all the sensory attributes.

1 illus, 5 tables, 11 ref

007035   Garg V;Barwal V S;Sarera S (Post-harvest and Technology Dep, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan-173 230, Email: garg_pht@gmail.com) : Preparation and evaluation of Vitamin C enriched fruit drink. J Fd Sci Technol 2008, 45(6), 524-6.

Aonla (Emblica officinalis Gaertn) fruit being highly astringent in taste is not popular. Vitamin-C enriched fruit drink was developed from stock juices prepared from `Desi' and `Banarsi' cvs. of aonla juice, ginger extract, apple and pear concentrates. Aonla:apple:ginger (80:15:5) combination in `Desi' cv and 70:25:5 combination, respectively in `Banarsi' cv were adjudged best with regard to acceptability and storability of fruit drink. There was an increase in reducing and total sugar contents and a decrease in ascorbic acid content but total soluble solids, titratable acidity and tannin contents did not change during storage. The products were highly acceptable sensorily even after storage for 6 months at ambient conditions (28±5°C, 62±5% RH).

5 tables, 16 ref

007034   Garg N;Sonkar P;Bhriguvanshi S R (NO, Central Institute for Subtropical Horticulture, Rehmankhera, Lucknow-227 107, Email: neelimagargg@rediffmail.com) : Nutritional and microbial quality evaluation of commercial samples of amla chavyanpras, amla preserve and amla juice. J Fd Sci Technol 2008, 45(2), 193-5.

Amla (Emblica officinalis) is a nutritionally and medicinally important fruit due to high contents of vitamin C and total phenolics. Chavyanpras, preserve and juice are commercially popular products from amla. Market samples of 6 brands of chavyanpras, 5 brands of preserve and 3 brands of amla juice were analyzed for their biochemical and microbial qualities. Ascorbic acid content was highest in chavyanpras (31.0-41.7 mg/100 g), while total phenolics were maximum in amla juice (2.0-4.2%). Most of the commercial samples of amla products were free from yeast and moulds, coliforms, and osmophiles except in case of a local made amla juice, from which Syncephalastrum racemosum fungus was isolated. All the bacteria, isolated from chavyanpras, preserve and juice samples belonged to genus Bacillus. However, bacteria isolated from chavyanpras samples were heat resistant. These might have come from the raw material and survived the heating process. Bacteria isolated from preserve and amla juice samples were heat labile, hence might have entered the product as secondary contamination.

^ssc1 illus, 1 table, 16 ref

007033   Gajera HP;Kapopara MB;Patel VH;Patel MM (School of Baking, Directorate of Extension Education, Junagadh Agricultural Univ, Junagadh-362 001, Email: harsukhgahera@yahoo.com) : Influence of peanut butter on quality characteristics of biscuits. J Fd Sci Technol 2008, 45(4), 373-5.

Biscuits were prepared by replacing hydrogenated fat (vanaspati) with peanut butter (PB) in the ratios 100:00, 75:25, 50:50, 25:75, 00:100 in the standard biscuit recipe, and their quality evaluated. There was an increase in the protein content with a decrease in total fat content when the proportion of PB increased in the biscuits. Sensory acceptability of biscuit was better when vanaspati was substituted by 50% PB. Weight and hardness of biscuit increased with increasing proportion of PB. Spread ratio was not affected up to 50% replacement of vanaspati with PB but decreased when 75 and 100% PB was incorporated.

1 table, 20 ref

007032   Fagbemi T N (Food Science and Technology Dep, The Federal University of Technology, Akure, Nigeria, Email: tnfagbemi55@yahoo.co.uk) : Effect of processing on the functional properties of full-fat defatted cashew nut (Anacardium occidentale) seed flours. J Fd Sci Technol 2008, 45(1), 28-35.

Cashew nuts extracted from the kernels were dried raw, boiled, fermented and roasted. Parts of the kernels were germinated and their nuts extracted and dried. The testa of the differently processed nuts were removed and milled into flours. Parts of the flours were defatted using n-hexane. Both the full-fat and defatted flours were evaluated for functional properties. The results showed that the functional properties of the full-fat and defatted cashew nut flours, respectively were: water absorption capacity (WAC) 149.3 - 185.0% and 320.0 - 430.0% ; oil absorption capacity (OAC) 145.6 - 213.2% and 268.8 - 327.1%; bulk density (BD) 0.34 - 0.47 g/ml and 0.27 - 0.40 g/ml, least gelation concentration (LGC) 10.0 - 12.0% g/ml and 8.0 - 12.0 g/ml; foaming capacity (FC) 17.0 - 75.0% and 76.0 - 125.0% and the foaming stability (FS) 7.9 - 60.0% and 16.5 - 75.0% after 6 h. The emulsion capacity (EC) was 21.7 - 40.0 ml/g and 30.0 - 78.3 ml/g, protein solubility in water was 9.5 - 34.5% and 7.8 - 28.1%. pH 2.0 and pH 9 - 10 enhanced some of the functional properties relating to water interaction while they were minimum at pH 4. Moist heating and fermentation reduced foaming and emulsion properties while it enhanced WAC and OAC. There was a significant (p<0.05) positive correlation between protein solubility and foaming properties or emulsion properties of cashew nut flours. Roasted, raw and germinated cashew nut flours may be used as ingredients in food emulsion, frozen dessert, and salad dressing while the boiled and fermented samples may be used as thickeners in food system.

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