021379   Singh V K;Sharma D K;Yadvika;Yadav Y K; Kalpana;Aarif M (AICRP on Post Harvest Technology, Hisar Center, Processing & Food Engi, CCS Haryana Agricultural Univ, Hisar-125 004, Email: vijurss@gmail.com) : Varietal effects on quality of potato chips. Envir Ecol 2014, 32(3), 946-50.

The study covers effect of varieties on quality of potato chips. Potatoes were sliced in 2 mm thicknesses and given hot water blanching (80°C for 5 min) and potassium-meta-bi-sulfite (KMS) treatment (0.2% concentration for 3 min). The samples thus prepared were dried in solar tunnel dryer. The moisture content of Kufri Chipsona-2 variety was reduced from an initial value of 81.16% (wb) to 4.50% (wb) in 4 days. Minimum reducing sugar was obtained in case of Kufri Chipsona-2 i.e. 0.9 g/100 g dry matter while maximum was Kufri Surya (3.9 g/100 g dry matter). The storage study of Kufri Chipsona -2 potato chips was carried out and found that the initial moisture content of potato chips was 4.50% and it was increased to 4.7% over five month of period. The initial reducing sugar content of the chips was 0.9 g/100 g dry matter and it was found 0.8 g/100 g dry matter during five months of storage period. Change in dry matter and reducing sugar is very low. The sensory evaluation result was accepted with overall acceptability score (7.9) after five month of storage.

5 tables, 5 ref

021378   Pandiyan C (Dairy Science Dep, Veterinary College and Research Institute, Namakkal-637 002, Email: ch.pandiyan@gmail.com) : Preparation of functional ice cream using inulin, whey protein concentrate and Lactobacillus acidophilus. J Envir Biosci 2014, 28(2), 159-62.

A detailed study was carried out to prepare functional ice cream incorporated with Lactobacillus acidophilus and inulin. Whey protein concentrate (WPC) was incorporated in the ice cream mix to improve the textural and nutritional quality of ice cream samples. A faster melting rate was noticed in the probiotic and synbiotic ice cream samples. There was a significant difference (P<60>0.05) in the total sensory score among the treatments. All the probiotic and synbiotic ice cream samples scored lower values in total sensory scores as compared to the control. Ice cream mix incorporated with inulin significantly (P<60>0.01) improved the growth of Lactobacillus acidophilus. The L. acidophilus count during initial freezing of the ice cream caused a reduction of 0.61 to 0.77 log counts. A significant reduction (P<0.01) in the count of L. acidophilus was observed on during storage. The count of L. acidophilus increased with the incorporation of inulin and survived better for 15 days at -18 to -23oC without losing the therapeutic probiotic level of 106 cells/ml.

3 tables, 21 ref

021377   Karthikeyan N;Prabu K (Dairy Science Dep, Veterinary College and Research Institute, Namakkal-637 002, Email: karthitamil_2007@rediffmail.com) : Dietetic synbiotic ice cream with fig fruit paste and honey. J Envir Biosci 2014, 28(2), 137-40.

This study was carried out to prepare dietetic synbiotic ice cream incorporated with prebiotics like traditional fig fruits and honey along with addition of probiotic bacteria L. rhamnosus (NCDC-18) in ice cream. Fig paste at the rate of 20 per cent and honey at the rate of 7.5 per cent combination was found to be superior in terms of sensory qualities for inclusion in dietetic synbiotic ice cream based on the sensory evaluation and accordingly used for dietetic synbiotic ice cream production by incorporating L. rhamnosus (NCDC-18) at the rate of 4 per cent. In addition, ice cream mix fermented to a pH of 5.5 was acceptable by the sensory panel. The developed dietetic synbiotic ice cream samples were subjected to physico- chemical analysis, survivability of the probiotic culture in ice cream during storage period and organoleptic evaluation. Probiotic viability ranging between 107 and 108 cfu/g was observed at the end of three months of storage. it is concluded that fermentation of ice cream mix containing 6 per cent fat (40 per cent less fat than the control/regular ice cream) with 4 per cent L. rhamnosus (NCDC-18) to an acceptable pH of 5.5 and incorporation of 20 per cent fig and 7.5 per cent (50 per cent sugar replacement) honey is the ideal choice for production of dietetic synbiotic ice cream.

5 tables, 16 ref

021376   Hulamani S;Shivaleela H B;Dandin G (NO, , Food Science and Nutrition Dep, Email: savitahulamani@gmail.com) : Consumer preference on different aspects of honey. Envir Ecol 2014, 32(3), 986-90.

The study focuses on the nutritional aspects of honey. Information regarding consumption and purchasing pattern of honey by the consumers was collected using a structured questionnaire developed and pretested. A convenient sampling method was adopted to select the respondents. Percentage analysis was used to study the general characteristics of the consumers which include age, sex, occupation, education, body mass index (BMI), family income, food habits, duration of honey used. The factors were first categorized into different levels based on their mean value and percentage was calculated to draw meaningful inferences. In conclusion. It can be seen that highest weightage of 76.0 percent was given to the health benefits of honey followed by nutritional benefit of honey. Consumer's most preferred parameter while purchasing honeV is taste. Study on consumer's preference for certified honey revealed that 41 percent of the respondents look for certified honey while purchasing.

5 tables, 5 ref

021375   Chopde S;Pawar N;Kele V;Changade S (NO, College of Dairy Technology, Udgir, Latur-413 517, Email: santosh.der@gmail.com) : Microencapsulation of probiotic bacteria of available techniques, focusing on biomaterials. Agric Rev 2014, 35(4), 287-94.

In the recent past, there has been a rapid increase in the popularity of probiotic health-based products. Benefits of probiotics to human and animal health have been proven in many of scientific research. Survival and stability of probiotic organisms in functional foods have been a major concern, because a high number of organisms are needed to confer health benefits to consumers. Unfortunately, many processing (heating, freezing) and storage conditions (redox level, pH) used in dairy technology are detrimental to the viability of the probiotic bacteria. Providing probiotic living cells with a physical barrier against adverse environmental conditions is therefore an approach currently receiving considerable interest. Microencapsulation of the probiotic cells is one of the highly efficient methods, which is now under the special consideration and is being developed by various researchers. This increase has been the result of several factors, but the primary factor has been the increased awareness on the part of the food industry of the real advantages offered by encapsulated ingredients. This review focuses on probiotics microencapsulation, its methods and biomaterials utilized for encapsulation.

^iia4 illus, 51 ref

021374   Banuu Priya E P;Sinja V R;Alice R P J S; Shanmugasundaram S;Alagusundaram K (NO, Indian Institute of Crop Processing Technology, Thanjavur-613 001, Email: sinija@iicpt.edu.in) : Storage of onions. Agric Rev 2014, 35(4), 239-49.

Onion storage is widely practised worldwide in accordance to their cultural and economical practice. In India, method of storage adopted mostly depends on the traditional knowledge and commonly practised methods are bag, pucca/room, tat storage, bamboo, chawl structure and the losses associated are quite higher. Sprouting, desiccation and microbial spoilage are often observed in storage and it compels to choose advanced techniques like modified ventilated structures, modified atmospheric (MA) and controlled atmospheric (CA) storage. The CA and MA storage reduces the application of chemicals for sprout inhibition by manipulating the gas composition to extend the storage period of the onions.

^iia1 illus, 2 tables, 79 ref

020415   Vaghela Nileshkumar R;Hati S;Gawai K;Sreeja V (NO, , ) : Food borne pathogens: a threat to dairy industry. Res Rev : J Dairy Sci Technol 2015, 4(1), 28-36.

Food borne diseases is the major concern along with malnutrition in developing countries and developed countries as well. Milk is rich source of nutrition with large number of pathogenic bacteria which are more susceptible to cause illness or death. Millions of people stuck with food borne outbreaks throughout the globe because of presence of pathogenic bacteria - disease causing microbiota like E. coli O157:H7, Salmonella, Shigella, Listeria, Campylobacter, S.aureus and Clostrida and their heat stable and heat labile toxins. The presence of food borne pathogens in milk and milk products is due to direct contact with contaminated sources in dairy farm environment and to excretion from infected udder of animal suffering from disease. Generally very few percentage (app. 1-2%) people of the globe consume raw milk and milk products while others use pasteurized one. But sometimes inadequate or faulty heat treatment and post processing contamination through infected supply chain may lead to major consequences related to outbreaks.

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020414   Sugumar S;Mukherjee A;Chandrasekaran N (NO, Centre for Nanobiotechnology, VIT Univ, Vellore, Tamil Nadu) : Nanoemulsion formation and characterization by spontaneous emulsification: investigation of its antibacterial effects on Listeria monocytogenes. Asian J Pharm 2015, 9(1), 23-8.

Atransparent oil-in-water nanoemulsion system consisting of eucalyptus oil, Tween-20 as organic phase and water as an aqueous phase was developed using a low energy emulsification method. Physicochemical properties such as droplet size, optical transparency, and long-term stability was studied. The stable eucalyptus oil nanoemulsion (1:2) having mean droplet size in the range of 50-100 nm with a polydispersity index <60>0.2. The optimized nanoemulsion formulation exhibited significantly higher antibacterial activity by the well diffusion method against Listeria monocytogenes. Further, alteration in the membrane integrity was assessed, and it is found higher for nanoemulsion treated cells than control cells. Atomic force microscopic observations showed distorted morphology of treated bacterial cells. These results propose the possible use of eucalyptus oil nanoemulsion in the food industries.

6 illus, 2 tables, 40 ref

020413   Sharanya D;Chaturvedi A (Food and Nutrition Dep, College of Home Science, Acharya N.G. Ranga Agricultural Univ, Hyderabad-500 030, Email: sharanyafst@gmail.com) : Development and evaluation of nutrient rick snack bars from grain amaranth. J Res-ANGRAU 2014, 42(2), 63-4.

1 table, 9 ref

020412   Power Digvijay D;Manavendra G (Mechanical Engineering Dep, Bapuji Institute of Engineering and Technology, Davangere) : Comparative thermal analysis of shell and tube heat exchanger using bell coleman method and CFD. Int J latest Technol Engng Mgmt appl Sci 2015, 4(1), 26-30.

Design, analysis and optimization of shell and tube heat exchanger using Bell Coleman Method and CFD. Design variables: tube outer diameter, tube pitch, tube length, number of tube passes, no of shell, shell head type, shell layout, baffle spacing and baffle cut are taken for optimization. Bell's method is used to find the heat transfer area for a given design configuration. The optimal analysis be the one tube, sectional one tube and sectional heat exchanger.

7 illus, 5 tables, 11 ref

020411   Narender Raju P;Manoj Kumar C T;Singh A K; Ganguly S;Patel M M (NO, , ) : Milk-cereal-based composite complementary foods and their storage stability. Res Rev : J Dairy Sci Technol 2015, 4(1), 1-9.

In developing countries, depending upon the socio-economic situation, the nutritional status of the people is enhanced by encouraging increased use of inexpensive and available protein sources in child feeding. Traditional infant-feeding practiced in countries like India, is usually cereal based. Cereals in combination with milk solids are generally used for the preparation of weaning foods to improve the overall quality. Milk-cereal based complementary food is defined as food obtained from milk and milk solids, variety of cereals, pulses, soybean, millets, nuts and edible oil seeds and may contain other food additives and nutritionally significant minerals and vitamins. The quality of these food products during storage is affected by various factors such as inherent composition and exogenous factors such as packaging materials, head space air quality, storage temperature, humidity and handling. The published information about the milk-cereal based complementary foods along with the changes in the quality during storage has been briefly reviewed.

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020410   Muthiah A;Palaniswami S (ECE Dep, Kumaraguru College of Technology, Coimbatore) : Survey on security mechanisms for routing over 6LoWPAN. Int J latest Technol Engng Mgmt appl Sci 2015, 4(1), 15-25.

In a wireless sensor network (WSN) environment, a sensor node is extremely constrained in terms of hardware due to factors such as maximizing lifetime and minimizing physical size and overall cost. The different security challenges that may arise in integrating WSN to Internet of Things (IoT) are to be specially focused. High attention, however, is given to the routing protocols since they might differ depending on the application, path selection, network architecture and protocol operation. This paper surveys recent routing protocols for sensor networks and presents a classification for the various approaches pursued based upon the application and the available hardware motes. Enormous survey towards threats, vulnerabilities and various routing protocols has been done and a holistic overview of security requirements and issues for using IETF's RPL routing protocol over 6LoWPAN is given. Along the way, effort has been made towards the classification and analysis of secure routing schemes in literature and the advantages and disadvantages in each category has been discussed. The open research issues in establishing secure routing over 6LoWPAN are envisaged.

3 illus, 2 tables, 40 ref

020409   Mohamad Taybeeb Ulla H;Ramakrishna B M; Shankarappa T H;Sreenivas K N;Krishna H C (Post Harvest Technology, College of Horticulture, Horticultural Sciences Univ, Bangalore Campus, Bangalore-560 005, Email: knsreenivaspht@gmail.com) : Preparation of wine from pomegranate arils with different concentrations of sugar syrup. Envir Ecol 2014, 32(4B), 1665-9.

Pomegranate fruits of varieties Mrudula and Bhagwa which were unmarketable due to disease or cracking were obtained from farmer fields of Chitradurga district of Karnataka and studied for their utility for wine preparation. The arils were separated from the fruits, mixed with different concentration of sugar syrup (0, 15, 20, 25 and 30°B) and fermented. The prepared wine was analyzed for pH, TSS, acidity, ascorbic acid, alcohol, tannins, phenols, sugars and organoleptic characters. The pomegranate arils with 30°B of sugar syrup was found best as compared to others with a pH (3.44), TSS (8.53 °B), acidity (0.52%), ascorbic acid (7.19 mg/100 ml), alcohol (11.14%), tannins (30.29 mg/100 ml), phenols (266.5 mg/100 ml) and total sugar (7.93%). This wine showed overall acceptability score of 4.38 out of 5 and adjudged as best pomegranate wine.

4 tables, 9 ref

020408   Jain B (NO, , ) : Development and acceptability evaluation of Soy milk obtained from Soy. Res Rev : J Dairy Sci Technol 2015, 4(1), 10-4.

Whole soybean is processed to make a rich, creamy milk-like liquid called soy milk. It has a unique delicious flavor. Soy milk makes a great substitute for milk, especially for individuals who cannot tolerate lactose (milk sugar). Soy milk is a good source of high-quality proteins, B-vitamins and iron. Soy milk is also a base for the preparation of many dairy analogs such as soy curd, soy tofu, etc. In the present study, soy milk was prepared from soy genotype JS 93-05 because of its high protein content. The main objective of the study was to find out the acceptability of soy milk and to compare the nutrient and cost of soy milk with cow's milk. The processing of soybean is required to inactivate the anti-nutritional factors, to minimize the unacceptable beany flavor and improve the digestibility of the protein. About 8 L of soy milk can be obtained from 1 kg of dry soybean. To find out the acceptability of soy milk thirty young adult females of 35 to 40 years of age were selected. Acceptability of cow's milk was 84.17%. Cow's milk was compared with the acceptability of plain soy milk and flavored soy milk and the results reveled that acceptability of plain soy milk was 69.17% whereas acceptability of flavored soy milk was 83.33%. From these results it can be concluded that acceptability of flavored milk was equivalent to the cow's milk. Plain soy milk was less acceptable due to its poor taste (33.33%). Results of nutrient content of soy milk revealed that there was not much difference in the protein and carbohydrate content of soy milk and milk. Major difference was observed in fat content of soy milk and this is due to the fact that higher yield of milk is obtained from 1 kg of soybean. Cost of soy milk (Rs. 8/kg) was less as compared to milk obtained from animal source (Rs. 20/kg).

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020407   Bishnoi C;Sharma R K;Godara A K;Siddiqui S (Horticulture Dep, Center of Food Science and Technology, CCS Haryana Agricultural Univ, Hisar-125 004, Email: chetak29@gmail.com) : Influence of freezing methods on quality of frozen strawberry. Envir Ecol 2014, 32(4B), 1617-21.

Experiment was conducted to study the effect of different freezing methods on the qualitative characteristics of strawberries cv Ofra at low temperature during storage. Strawberry fruits of uniform size were freezed by cryogenic freezing (instant freezing in liquid N₂) and mechanical freezing (slow freezing) and stored for 90 days in deep freezer at -18 ±3°C. The strawberries freezed cryogenically had significantly more ascorbic acid and anthocyanin content compared mechanically freezed. However, there was no significant difference in TSS, acidity and sugars among strawberries freezed cryogenically and mechanically during storage. The cryogenic freezed strawberries secured higher rating as compared to mechanically freezed throughout the storage period. Fruits preserved through cryogenic freezing method were significantly better in organoleptic scores than fruits preserved through mechanical freezing method and found best for preserving the qualitative characteristics (color, texture, flavor and wholeness) of frozen strawberries.

6 tables, 13 ref

020406   Bastami Z;Teheri A;Soltanpour S (NO, Zanjan Pharmaceutical Nanotechnology Research Center, Zanjan Univ of M, Zanjan, Iran) : Formulation, optimization and characterization of gemfibrozil nanocrystals prepared by wet milling technique. Asian J Pharm 2015, 9(1), 19-22.

Today, nanotechnology has a variety of application areas. Pharmacy is one of the most important application fields of nanotechnology. Preparation of nanoparticular drug delivery systems such as nanocrystals could improve the solubility and bioavailability of poorly water soluble drugs. Gemfibrozil (GEM) is a low water soluble drug biopharmaceutical classification system II and used as a lipid regulating agent. In this study, a rapid and simple wet milling method was used for preparation of GEM nanosuspension (GEM NS). The use of sonication after wet milling process reduced the milling time significantly. Different concentrations of stabilizers (polyvinyl pyrrolidone K30 [PVP K30] and Tween 80) were tested for preparation of GEM NSs. The finest GEM NS was obtained by 0.5% w/v GEM, 1% w/v PVP K30 and 2% w/v Tween 80. The size and zeta potential of finest GEM NS were 238.2 2.5 nm and - 19.6 0.1 mV, respectively. The morphology of dried GEM NS was observed using atomic force microscopy. Differential scanning calorimetry of GEM and GEM NS confirmed that there was no interaction between GEM and stabilizers. Compared with GEM, the solubility of GEM NS increased significantly.

4 illus, 1 table, 22 ref

020405   Barot A;Pinto S;Balakrishnan S;Prajapati J P (NO, , ) : Composition, Functional properties and application of bottle gourd in food products. Res Rev : J Dairy Sci Technol 2015, 4(1), 15-27.

Bottle gourd has widespread use as a vegetable in India. It is very valuable for vegetarians since it contains several important constituents which are required for good health and wellbeing. Recently in India, interest in bottle gourd has been growing amongst consumers because consumption of bottle gourd has been associated with a number of benefits and may be regarded as a natural guard against diseases. In Ayurveda, bottle gourd is advocated for treatment of diabetes mellitus, hypertension, flatulence, cooling properties, liver diseases, weight loss and other associated benefits. The nutritive value of bottle gourd makes it a popular diet ingredient in making sweet curries, soups, jams, juices, beverages, cakes, ice creams and tea for value-addition. In this article, the literature available on functional properties, health benefits and applications of bottle gourd in various food products have been reviewed.

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020404   Ahmad M;Iqbal M A;Kiely J;Luxton R;Jabeen M (Physics Dep, Punjab Univ, Lahore, Pakistan, Email: mansoorahmad_28@yahoo.com) : Low temperature hydrothermal synthesis of ZnO nanowires for nanogenerator: effect of gold electrode on the output voltage of nanogenerator. Indian J Engng Mater Sci 2014, 21(6), 672-6.

Low temperature hydrothermal technique is developed to grow ZnO (diameter 100 nm) nanowires for high output nanogenerator. Vertically aligned ZnO nanowires are grown on indium tin oxide (ITO) coated poly ethylene terephthalate (PET) substrate. Morphologies and elemental compositions are examined through scanning electron microscopy (SEM) and energy dispersive X-ray analysis (EDX) respectively. X-Ray diffraction peaks have shown growth orientation of these nanowires along (002) direction. We have investigated the effect of sputter coated gold electrode on top of ZnO nanowires. Vertically grown ZnO nanowires under a minute stress have produced a high output voltage of 1.34 V.

5 illus, 32 ref

019389   Venkaiah G;Rao K V;Sesha Sai Kumar V;Chakra C S (Centre for Nano Science and Technology, I.S.T, Jawaharlal Nehru Technological Univ, Hyderabad-500 085, Email: kalagadda2003@gmail.com) : Structural, thermal and morphological studies of the lanthanum ferrite nanoparticles by amine combustion synthesis method using hexamine. Invertis J Sci Technol 2014, 8(1), 10-14.

Rare earth metal oxide perovskite structure Lanthanum ferrite nanocrystalline powder was prepared by solution combustion synthesis using Hexamine (HMTA) as a fuel and the fuel to oxidizer ratio is taken as a one (ψ - 1). The lanthanum ferritenanocrystallite was characterized by X-ray Diffraction, thermal gravimetric and differential thermal analyzer and Scanning electron microscopy with Energy dispersive X-ray spectrometer, FTIR and vibrating sample magnetometer. As-prepared nanopowder is observed as orthorhombic structure, thermal stability and morphology studies with elements contain the analysis of the material indicates a fabulous LaFeO3 material is formed. The magnetic properties shows low coercivity and low saturation magnetization for the LaFeO3 nanoparticles.

6 illus, 2 tables, 19 ref

019388   Singh M P;Nagori B P;Shaw N R;Solanki R; Tiwari M (Quality Assurance Dep, Lachoo Memorial College of Science & Technology, Pharmacy Wing, Jodhpur, Rajasthan) : Comparison study of Q.C. parameters of marketed topical gel formulations and Rajasthan govt. supplied free topical gel formulations. Int J pharm Res Biosci 2014, 3(1), 471-81.

Diclofenac Sodium, a non-steroidal anti-inflammatory drug, has been used in the treatment of rheumatoid arthritis and osteoarthritis. This study was conducted to comparison study of Q.C. parameters of marketed gel formulations. The gel formulations were evaluated for physical appearance, drug release, rheological study and stability. The drug release from all gelling agents through a standard cellophane membrane was evaluated using Franz-Diffusion Cell. All gel formulations showed acceptable physical properties concerning color, homogeneity, consistency, spreadability and pH value. These gel formulations were further compared with diclofenac sodium topical gel formulations, supplied by Rajasthan Govt. free drug distribution. Among all the marketed gel formulations Volini gel (Ranbaxy) showed superior drug release than followed by Omnigel (Cipla), Solaraze gel (PharmaDerm), and Raj.Govt. supplied topical gel formulations. Stability studies showed that the physical appearance, rheological properties and drug release remained unchanged upon storage for three months at ambient conditions.

23 ref

019387   Saraf C U (NO, CSIR- National Chemical Laboratory, Pune-411 008, Email: priya.saraf@ymail.com) : Elements of managing transfer of technology from laboratory to industry: technology transfer management (TTM). J scient ind Res 2014, 73(11), 304-10.

This research paper throws light on problems faced by small, medium and large scale chemical industries in managing the transfer of technology from laboratory to industry. There are several reasons that may increase cost and time overruns and thus causes inordinate delay in completing transfer of technology in both private and public sector projects. This paper also suggests solutions to eliminate the problems and underlines the importance of involving local and national R & D institutes in effectively "Managing Transfer of Chemical Technology" into commercial practice. This communication presents "a13 steps model" developed by the researcher for efficient, smooth and effective transfer of technology. The findings have been duly supported by data interpretations, with appropriate examples of technology transfer and literature published. The primary data collection technique used is structured questionnaire as well as in-depth interviews of entrepreneurs, heads of R and D units and staff involved in technology transfer in chemical industries in and around Pune. The facts are also supported by the secondary analysis of literature published in related area. The basic objective of this communication is to communicate Technology Transfer Process Model (TTP) for effective commercialization of technology.

1 illus, 15 ref

019386   Parab A Y;Relekar P P;Pujari K H (Fruit Dep, Vegetable and Flower Crops, P.G. Institute of Post Harvest Management, Raigad, Maharashtra) : Preparation of mango (Mangifera indica L.) bar from frozen alphonso mango pulp. Asian J Hort 2014, 9(1), 243-7.

Mango bar was prepared with 10, 20, 30 and 40 per cent dry sugar, 0.5 per cent citric acid and 0.1 per cent KMS from frozen Alphonso mango pulp and subjected to physico-chemical analysis and organoleptic evaluation at 0, 30, 60 and 90 days of storage. The data were analyzed using Factorial Completely Randomized Design. An increasing trend was observed in moisture, non-enzymatic browning, reducing sugars and acidity whereas, TSS, total sugars and β-carotene showed decreasing trend in mango bar irrespective of the treatments during 90 days of storage at ambient conditions. The mango bar prepared by adding 20 per cent dry sugar with 0.5 per cent citric acid and 0.1 per cent KMS was found to be the best treatment chemically as well as organoleptically.

4 illus, 4 tables, 15 ref

019385   Nadesan R;Manju M P;Reshma J K;Mathew A (Environmental Sciences P.G. Dep, All Saints' College, Thiruvananthapuram-695 007, Email: anumathew85@yahoo.co.in) : Food adulteration of comercially available commodities at Thiruvananthapuram, Kerala. J Ecobiol 2014, 33(1), 69-76.

Attempt has been made to evaluate different food samples available at Thiruvananthapuram for detection of adulterants present in them. Detection of adulteration in food products such as tea, coffee, salt, ghee, jaggery, different varieties of pulses, chilli powder, milk and rice using standard methods. All the 8 samples of tea showed the absence of adulterants while chilli powder, coffee powder, salt, ghee, pulses, jaggery, milk, rice, turmeric powder used as various dietary commodities showed adulterations in them. Of the 10 samples, 50% sample showed chicory, 56% of salt samples showed very less iodine content compared to required levels, 2 out of the 5 ghee samples analyzed showed the presence of vanaspathi, 60% of the jaggery, 38% of pulses and 33% of Turmeric powder showed the presence of metanil yellow, 25% of the pulses showed the presence of lead chromate, chilli powder showed the presence of both red colour (11%) and Sudan dyes (25%) as additives, rice samples showed stones, sand grit, sand as adulterants. This study showed that the quality of the milk is deteriorated due to addition of water whereas sometimes cereal starch is also used as an adulterant. Adulteration is mostly due to the ignorance of manufacturers about the health hazards of additives and also due to the lack the stringent action taken by the regulatory authorities to prevent food adulteration.

1 illus, 22 ref

019384   Mukhopadhyay D (NO, Satyendranath Bose National Centre for Basic Sciences, Block JD, Sector-III, Salt Lake, Kolkata-700 098, Email: atisdipankar2003@yahoo.co.in) : Post-independence science policy and science funding in India. Curr Sci 2014, 107(12), 1983-7.

Present article traces the course of science policy formulation and science funding in India. While in the pre-independence period the private trusts and endowments played a pioneering role in encouraging higher studies and research in science, it is the Government which has been the major fund provider since independence. The article further highlights the thrust areas in various science and technology policy resolutions adopted since independence. While underlining the mechanism of state funding of science research in our country, it has drawn an analogy with the same in the United States.

4 tables, 4 ref

019383   Lokesh K;Suresha G J;Jagadeesh S L;Netravati (Post Harvest Technology Dep, K.R.C. College of Horticulture, Arabhavi, Belgaum, Karnataka, Email: gjsuresh2000@yahoo.co.in) : Influence of yeast levels and duration of anaerobic fermentation on physico-chemical and sensory qualities of jamun wine. Asian J Hort 2014, 9(1), 76-80.

Jamun (Syzygium cumini L.) fruits were utilized to prepare organoletpically acceptable wine. The wine was prepared using different levels (0.2, 0.25 and 0.3 g/l) of yeast (Saccharomyces cerevisiae var. ellipsoideus) and fermented for 7, 14 and 21 days in anaerobic condition after 1 day of aerobic fermentation. TSS and PH of the must were ameliorated to 240B and 3.2, respectively and juice was used as must. The analysis for ethanol (6.32%), tannin (1.79%) and wine recovery (76.39%) showed maximum in the treatment T₃ (yeast 0.2 g/l and 21 days of anaerobic fermentation). Sensory evaluation of the prepared wine revealed that the same treatment T₃ recording the total score of 15 out of 20.0 by the semi trained sensory panel. The treatment T₃ recorded maximum score for appearance (1.7 out of 2), colour (1.68 out of 2), aroma and bouquet (3.75 out of 4), body (1.58 out of 2) and flavor (1.69 out of 2).

2 illus, 2 tables, 18 ref

019382   Lokesh K;Suresha G J;Jagadeesh S L (Post Harvest Technology Dep, K.R.C. College of Horticulture (UHS), Arabhavi, Belgaum, Karnataka, Email: gjsuresh2000@yahoo.co.in) : Effect of yeast strains and must types on quality of jamun wine. Asian J Hort 2014, 9(1), 24-7.

Jamun (Syzygium cumini L.) is a tropical fruit rich in anthocyanin and having array of medicinal (antidiabetic) properties. The wine was prepared from jamun fruits by using two different yeast strains i.e. Saccharomyces cerevisiae var. ellipsoideus and Saccharomyces cerevisiae var. bayanus fermented on three different must types i.e. juice, pulp + skin and pulp + skin + seeds. TSS and pH of the must were adjusted to 24 0B and 3.2, respectively. The physic-chemical and sensory qualities of wine were evaluated at 3 and 6 months of ageing in cold (13±10C). The maximum ethyl alcohol of 7.92 per cent and wine recovery of 86.15 per cent was recorded in the treatment T₂(pulp+skin+ Saccharomyces cerevisiae var. ellipsoideus). Tannin content was least when Saccharomyces cerevisiae var. ellipsoideus fermented with juice (T₁). Sensory evaluation of jumun wine indicated that wine is acceptable with fruity flavor, colour and body. Treatment T₂(pulp+skin+ Saccharomyces cerevisiae var. ellipsoideus) secured the highest score of 15.86 out of 20.0 after six months of ageing.

2 illus, 2 tables, 19 ref

019381   Korade S G;Relekar P P;Pujari K H (Fruit Dep, Vegetable and Flower Crops, P.G. Institute of Post Harvest Management, Raigad, Maharashtra) : Preparation of kokum (Garcinia indica Choisy) syrup from kokum rind juice. Asian J Hort 2014, 9(1), 198-201.

Kokum syrup was prepared by using kokum rind juice in proportion of 1:5 and 1:6 (kokum rind juice: 75 0Brix sugar syrup) with different levels of citric acid treatments. The physicochemical composition and sensory qualities of kokum syrup were studied during the 3 months of storage period to standardize optimum recipe for the preparation of kokum syrup from rind juice. An increasing trend in T.S.S., acidity, reducing and total sugars was observed during storage period of 90 days. Kokum syrup with 1 part rind juice : 6 parts 75 0B sugar syrup and 1 per cent citric acid was found to be the best recipe with respect to organoleptic qualities like colour, flavour and overall acceptability.

4 illus, 2 tables, 12 ref

019380   Kheechi S;Gaur A;Tiwari M;Inda S S;Rajpurohit R (Quality Assurance Dep, Lachoo Memorial College of Science and Technology, Pharmacy Wing, Shastrinagar, Jodhpur-342 001) : Development and validation of first order derivative UV- spectroscopic method for simultaneous estimation of artesunate and mefloquine as api and in marketed tablet dosage form.. Int J pharm Res Biosci 2014, 3(1), 200-11.

Simple, economic, sensitive, precise and accurate first derivative spectrophotometric method has been developed for determination of Artesunate and Mefloquine as API and in tablet dosage form. The quantitative determination of the Artesunate and Mefloquine was carried out using the first derivative values measured at 222 nm and 241 nm respectively. The method was validated as per ICH guidelines. Statistical analysis of the result has been carried out revealing high accuracy and good precision. The proposed method was successfully applied to the determination of Artesunate and Mefloquine pharmaceutical formulations without any interference from common excipients. Calibration curve of Artesunate and Mefloquine was linear in concentration range of 10-70 μg/ml and 20-140 μg/ml with correlation coefficient value of 0.9994 and 0.9991. The slope of Artesunate and Mefloquine was found to be 0.0001. The results of analysis validated statistically and by recovery studies. The developed method was found to be sensitive, specific, accurate, precise and cost effective quality control tool for the routine analysis of Artesunate and Mefloquine as API and in tablet dosage form.

19 ref

019379   Hemalatha H G;Soumya D V;Padmashri H S; Chikkasubbanna V (NO, , UAS, GKVK, Bangaluru-560 065, Email: dvsoumya@gmail.com) : Storage behavior of star gooseberry squash. Envir Ecol 2014, 32(2A), 742-6.

Field and laboratory experiment were carried out to study the storage behavior and organo-leptic evaluation of star gooseberry squash with 25, 30 and 35 per cent pulp, 40 and 45% (TSS) and 1 per cent acidity was prepared and subjected to physico-chemical analysis at 0, 30,60 and 90 days of storage during 2009-10. An increase in trend in pH, total soluble solids, reducing sugars and decreasing trend in acidity, non-reducing sugars and ascorbic acid was noticed during storage period of 90 days. Squash prepared with 35 per cent pulp, 45% TSS and one per cent acidity was found to be the best recipe.

4 tables, 10 ref

019378   Barman K;Asrey R (Horticulture (Fruit and Fruit Technology) Dep, Bihar Agricultural Univ, Sabour, Bhagalpur, Bihar-813 210, Email: barman.kalyan@gmail.com) : Salicylic acid pre-treatment alleviates chilling injury, preserves bioactive compounds and enhances self life of mango fruit during cold storage. J scient ind Res 2014, 73(11), 713-18.

This study was conducted to investigate the effect of postharvest salicylic acid (SA) treatment on alleviating chilling injury (CI), preserving bioactive compounds and extending shelf life of mango fruit during low-temperature storage. Physiologically mature mango fruit (cv. Chausa) were immersed in 1 mM and 2 mM SA solutions for 5 min and then stored at 8±0.5°C temperature and 90±5% relative humidity. Before taking observations, the fruit were subjected to exposure at 25±2°C temperature for 3 days to simulate shelf life. The results showed that SA treatments were highly effective in alleviating CI (11-25% lower) in mango fruit. Among the treatments, 2 mM SA proved best in lowering weight loss, fruit softening, disease incidence, pectin methylesterase and polygalacturonase activities over control. Bioactive compounds like carotenoids, phenolics and antioxidant capacity were also maintained higher in SA-treated fruit. The findings confirmed that, SA (2 mM) can be potentially used as a pre-storage treatment during low-temperature storage of mango fruit.

4 illus, 1 table, 23 ref

019377   Arvindkumar P R;Vasudeva S N;Patil M G;Umesha (Seed Science and Technology Dep, College of Agriculture, Univ of Agricultural Sciences, Raichur, Karnataka, Email: arvindkrathod09@gmail.com) : Effect of PGR and boron on seed quality during storage in bitter gourd (Momordica charantia) cv. pusa visesh. Asian J Hort 2014, 9(1), 18-23.

An experiment was conducted to investigate at the effect of PGRs and boron on seed longevity at the Department of Seed Science and Technology, College of Agriculture, Raichur. The field experiment obtained seeds were subjected to ambient storage condition. Results revealed that the moisture content increases gradually as storage period increased in all the treatments. Boron at 4 ppm maintained lower moisture content of seed (7.07%, 7.19% and 9.16%), seed germination (88.50%, 91.00% and 85.50%), root length (13.31 cm, 13.99 cm and 13.43 cm), shoot length (7.96 cm, 8.50 cm and 8.17 cm) and speed of germination (19.17, 19.49 and 18.23) at the end of first, third and twelve months after storage, respectively.

5 tables, 12 ref

019376   Arvind Kumar;Alok Nath;Sharma P D (Post Harvest Technology Dep, CAET, RAU, Pusa, Samastipur, Bihar, Email: arvind.cae2000@yahoo.co.in) : Development of Process technology for preparation of yam (Amorphophallus spp.) slices. Envir Ecol 2014, 32(2A), 646-50.

A process technology for the production of dehydrated yam (Amorphophallus spp.) slices was developed and process parameters were optimized. Yam slices sample (T_s2) pre-treated with potassium metabisulphite (0.5%) during blanching and dehy drated at drying temperature of 70°C using hot air dryer was found to be the best in overall quality. The rehydration ratio and coefficient of rehydration were found as 4.5 and 0.893, respectively for dehydrated slices (T_s2). The final moisture content of all the prepared slices ranged between 69 to 72% (wb) which may be utilized for substitution of fresh product during off-season. The prepared dehydrated yam slices were of good quality and could be stored for 4 months in polyethylene pack (200 gauge). This process technology could be very well adapted at home or cottage level for value addition and income generation.

3 tables, 8 ref

018386   Sharma R R;Sagar V R;Kuldeep Kumar;Jayant Kumar (Food Science & Post harvest Technology Div, I.A.R.I., New Delhi-110 012) : Effect of heat shrinkable film packing on kandhari and bhagwa varieties of pomegranate. Bhartiya Krishi Anusandhan Patrika 2014, 22(2), 85-6.

Studies were conducted at Indian Agricultural Research Institute, New Delhi to study the effect of heat shrinkable film packing on 'Kandhari' and 'Bhagwa' varieties of pomegranate. Our results indicated that at the end of 60 days storage, shrinkable film packed 'Kandhari' (1.49%) and 'Bhagwa' (2.69%) exhibited, very less physiological loss in weight in comparision to unpacked fruits (27.2% & 21.8%, respectively). Similarly, packed 'Kandhari (71.4%) and 'Bhagwa' (71.0%) fruits yielded very high juice in comparison to unpacked fruits. Heat shrinkable film packed fruits also contained significantly higher concentrations of total anthocyanins, total phenolics and antioxidant activity. Hence, it was observed that maintaining freshness and good quality of 'Kandhari' and 'Bhagwa' fruits, heat shrinkable film (9 μ) is a very good technique.

2 illus, 1 table, 15 ref

018385   Sharma M K;Sharma B;Goel R;Prasad B (NO, National Institute of Hydrology, Roorkee-247 667) : Advanced techniques available for water purification. Bhartiya Krishi Anusandhan Patrika 2014, 22(2), 120-2.

Water is getting polluted due to increase in industrialization and indiscriminate use of more and more fertilizers and pesticides to increase agricultural yield. Nowadays, everybody is aware about the quality of drinking water. In the present study, various techniques available for water purification have been discussed as such one should have optimum knowledge about different water purifiers available in the market before buying a water purifier. Capabilities of the purifiers have also been discussed in this paper.

2 illus, 3 ref

018384   Senapati S R;Mishra R;Swain H S (NO, College of Fisheries (O.U.A.T.), Rangailunda Berhampur, Odisha, Email: rmishrafishcol@yahoo.com) : Study on the quality changes during baking of Indian mackerel, Rastrelliger kanagurta. Asian J Anim Sci 2014, 9(2), 138-43.

Indian mackerel, Rastrelliger kanagurta, available along Odisha coast in abundance was considered for baking and effect of baking on quality changes has been studied in the present paper. The dressed fish pieces of 50 to 60 g each were marinaded with spice mixture at room temperature for 1hr for spices to penetrate into the fish muscle. The heat processing time of fish pieces were standardised for 75 min at 15 psi (121.20C) so as to make the fish bones soft and palatable. Baking time was standardised at 1600C for a period of 60 min. The proximate composition of fish and baked fish revealed that moisture content decreased by 20.65 per cent whereas crude protein and lipid content increased significantly by 59.28 per cent and 19.56 per cent, respectively (P<60>0.05). The chemical and microbiological changes due to baking the fish were also analysed and discussed. The organoleptic evaluation of baked mackerel fish samples was conducted in a 5-point hedonic scale. Besides, the softness of the bones its palatability improved the overall acceptability of baked product to a higher degree.

6 tables, 31 ref

018383   Satav Y L;Narwade S G;Kadam R P;Hashmi S I (Animal Husbandry and Dairy Science Dep, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, Maharashtra, Email: narwades@rediffmail.com) : Effect of walnut powder incorporation on sensorial, nutritional and textural quality profile of Burfi. Asian J Anim Sci 2014, 9(2), 129-33.

In present investigation Burfi was prepared from buffalo milk with constant level of sugar (30% by weight of Khoa) and different levels of walnut powder (2, 4, 6 and 8% by weight of Khoa). It was observed that the overall acceptability score for treatment T₁, T₂, T₃, T₄ and T₅were 8.76,8.45, 8.16, 7.80 and 7.50, respectively. The results revealed that as the level of walnut powder in Burfi increases the overall acceptability score decreases. On the basis of results it could be concluded that 2 per cent walnut powder could be successfully incorporated in Burfi which increases nutritional value without majorly affected the sensorial and textural quality profile of Burfi.

1 illus, 4 tables, 20 ref

018382   Santosh Kumar H T;Pal U K;Mandal P K;Das C (Livestock Products Technology Dep, Rajiv Gandhi Institute of Veterinary Education and Research, Kurumbapet, Pondicherry-605 009, Email: paluttamkumar@gmail.co) : Changes in the quality of dressed chicken obtained from different sources during frozen storage. Explor Anim med Res 2014, 4(1), 95-100.

Study examines the preservation quality of dressed chicken procured from different sources of processing during storage at -18±1°C. Breast portion of the dressed birds obtained from three different sources, viz. market/road side slaughtered chicken (MSC), retail slaughteredchicken (RSC), and scientifically slaughtered chicken (SSC), were cut into chunks, divided into 250 g portions, packed in polyethylene bags, stored at -18±1°C and evaluated at 30 days intervals for changes in quality attributes. Frozen storage had no marked influence on pH change of the samples. SSC samples had higher extract release volume (15.34±0.08 to 13.45±0.93 ml) than MSC (13.00±0.19 to 9.91±0.97 ml) and RSC samples (13.65±0.24 to 11.70±1.21ml). There was significant increase (P<60>0.05) in thiobarbituric acid of all three sample types during storage but values were well below the threshold level of spoilage. SSC samples showed lower tyrosine content throughout frozen storage compared to MSC and RSC samples. A significant decline in microbial load, viz. total viable count, coliform count, psychrophilic count and yeast and moulds count were noticed during frozen storage. Organoleptic attributes, viz. appearance, flavour, texture and overall palatability were not affected due to frozen storage except juiciness in MSC samples which decreased (P<60>0.05) from 6.53±0.13 to 5.96±0.11 on 90 days of storage. Although the scientifically slaughtered chicken had better quality, all the sample types could be stored at -18±1°C till 90 days without much deterioration in their quality.

3 tables, 15 ref

018381   Menon S;Lawrence L;Padikkala J (NO, Amala Cancer Research Centre, Amala Nagar, Thrissur-680 555) : Evaluation of in vivo anti-oxidant properties of Oroxylum indicum Vent. root bark. Amala Res Bull 2014, 34, 139-43.

Anti-oxidant effect of Oroxylum indicum root bark extract was studied on sodium fluoride mediated oxidative stress induced animals. Before stress induction, the animals were pre-treated orally with the extract in dosages of 200 and 400 mg/kg b.wt. Standard group received ascorbic acid, at a concentration of 3 mM/L/day through drinking water. From 8th day onwards, oxidative stress was induced in all groups, except normal, by the administration of sodium fluoride through drinking water at a concentration of 600 ppm/day and continued up to 14th day, along with drug treatment. Insignificant changes were observed in body weight-gain and relative weight of liver among all the experimental animals. But antioxidant profile of blood, measured as superoxide dismutase activity (SOD) and glutathione level were found to be enhanced in O. indicum extract treated group (OIM) and standard group, when compared to control. Similar trend was noticed in SOD, GSH and GPx levels in liver tissue, even after sodium fluoride challenge. Extract treatment significantly reduced the extent of lipid peroxidation also in liver tissue.

3 tables, 19 ref

018380   Madhankumar M;Padmavati R (Food and Nutrition Biotechnology, SRM University, Chennai) : Development of Vegetable Omelette Mix. Int J latest Technol Engng Mgmt appl Sci 2015, 4(2), 117-21.

Vegetable omelette mix is a rich nutritious food with high protein content and less fat content which is highly suitaable for dietary purposes. The main ingredient moong dal used in this product was proved to have reduced risks of blood pressure and prevent hypertension. Moong dal and gram dal were taken in three different proportions and processed by two methods namely frying and soaking method. Also, the other ingredients used were all rich in nutrional value. The anti-microbial property and physiochemical property of the samples were tested. Since there was a very low content of moisture in the product, there was no growth of bacteria and fungi resulting in the extended shelf life of the product. Sample obtained using frying method was found to be devoid of any microbial contamination even after a long period of time because of the low moisture content than that of the sample obtained using soaking method. Also, the protein content in the frying method sample was analysed to be higher than the sample obtained using the soaking method. Thus, this study shows that frying method gives better taste, texture and flavour compared to the soaking method.

3 illus, 1 table, 34 ref

018379   Kuttabadkar H K;Narwade S G;Poul S P;Kambale V J (Animal Science and Dairy Science Dep, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, Maharashtra, Email: sandippoul@yahoo.com) : Studies on chemical changes in Shrikhand prepared from safflower milk. Asian J Anim Sci 2014, 9(2), 119-23.

Shrikhand was prepared from buffalo milk blended with 50 per cent safflower milk and studied for chemical changes during storage. On an average the Shrikhand contained 8.56 per cent fat, 5.81 per cent protein, 43.74 per cent lactose, 0.72 per cent ash and 58.83 per cent total solids and 41.17 per cent moisture. The pH of Shrikhand stored at 100C was 4.2, 4.1, 3.9 and 3.7 while the acidity was 1.42, 1.58, 1.71 and 1.85 per cent, on day 14, 28, 42 and 56, respectively. The pH of Shrikhand stored at 300C was declined from 4.3 to 3.6 while acidity was increased from 1.32 to 1.74 per cent within 24 hours. The acceptable Shrikhand stored at 50C has pH 3.4 and acidity 1.83 per cent. The fat content of Shrikhand was decreased during storage. The decrease in fat content was more at higher temperature of storage. The free fatty acids (FFA) content of Shrikhand stored at 50C on day 14, 28, 42 and 56 was 2.81, 3.19, 3.74 and 4.54 μg/g, respectively. The increase in FFA ofShrikhand was faster at higher temperature of storage. The protolytic activity (release of tyrosine) was slower at low temperature and faster at higher temperature.

6 tables, 13 ref

018378   Khedkar J N;Choudhari D M;Pawar B K;Kadam V S (Animal Science and Dairy Science Dep, College of Agriculture, Pune, Maharashtra) : Use of milk by-product (whey) for preparation of beverages. Asian J Anim Sci 2014, 9(2), 193-7.

Whey is the serum or watery part of the milk that remains after separation of curd that results from the acid or proteolytic enzyme mediated co-agulation of milk. It is major by product of dairy industries manufacturing products like cheese, channa, paneer, chakka and casein. Major source of whey is in the form the production of channa, paneer and Shrikhand production. This is mostly thrown away as a waste, which creates environmental pollution. Utilization of nutritious solids and their therapeutic importance, it needs to convert whey into various beverages. The whey derived from milk is cheaply renewed in to different types of fruit based whey beverages e.g. kokum juice, pineapple flavour juice, kinnow RTS beverage, mango based RTS, guava pulp, chocolate drink etc. and fermented whey beverages and sport drinks by addition of different fruits, nuts and flavours. Further, environmental effluence and nutritious solids loses through whey would be minimized by preparing such a different whey beverages, which plays pivotal role in human nutrition. They are also being used as meal replacement for people as a healthy alternative to fast food. Such various types of beverages have been found to be highly acceptable soft drinks by the consumers. In addition, there is need to educate the consumers with the aim to consume the whey and whey based beverages containing addition of different fruits, nuts and flavour resources in particular. Through this, the consumers may attract towards such products thereby the one can increase the market to the above referred dairy bi-products, which may also help to hasten the dairy industry physically monitory benefits.

2 tables, 24 ref

018377   Dhanalaxmi R K;Vastrad J V (Textile and Apparel Designing Dep, College of Rural Home Science, Univ of Agricultural Science, Dharwad Karnataka, Email: dhanalaxmirajkumari@gmail.com) : Phyto constituents: an analysis of cinnamon (Cinnamomum verum) leaf extracts. Asian J Home Sci 2014, 9(1), 319-21.

Leaf of cinnamon (Cinnamomum verum) commonly known as cinnamon or ceylon cinnamon was collected and extracted in 50ml of solvent i.e., ethanol, methanol and aqueous, respectively. Yield of all the supernatents were measured and preliminary test for the presence of phytochemicals such as alkaloids, flavonoids, saponin, terpenoids, phenolic acid and tannins was carried out. Total phenols of all the extracts was estimated using Folic-Ciocaltue reagent with gallic acid as the reference standard. Study revealed that aqueous extracts produced more yield and high total phenols than methanol followed by ethanol. However, the phytochemical screening indicated the presence of all the phenolic compounds in leaf extracts. The extracts can further be utilized for antimicrobial activity that can later fetch utility as ecofriendly finishes.

1 illus, 2 tables, 6 ref

018376   Caroline A;Padmavati R (Food Process Engineering Dep, SRM University, Chennai) : Evaluation of C Ternatea extract and incorporation into Hard Candy. Int J latest Technol Engng Mgmt appl Sci 2015, 4(2), 72-6.

Hard candies with natural colorant and high medicinal property are rare to be found. C. ternatea is a well known ayurvedic plant with high health benefits. These are commonly found ornamental plants with flowers in blue and white color. C. terna-tea was a blue colored -flower with high amount of polyphenol compound. These compounds act as source of free radical scavenging. Quantitative analysis shows the presence of phytoconstituents such as flavanoids, phlobatannins, reducing sugars, proteins and carbohydrates. The free radical scavenging property of C. ternatea flower extract showed the highest level of 59.3 % .The microbial activity of C. ternatea extract was carried out against common food pathogens which include E.coli, Bacillus cereus and Salmonella species by measuring their ZOI (zone of inhibition).Blue colored-hard candies were prepared using the C. ternatea extract with and without preservative for shelf life study. The physicochemical characteristics of the extract and extract based candies were carried which includes analysis of carbohydrates, proteins, fats and moisture contents. Sensory evaluation of the extract based candy was based on taste, color, flavor and appearance of the product. The shelf life of the candy with preservative was carried on till the 57th day while the shelf life of candy without preservative was carried on till the 30th day. Studies based on shelf life were evaluated based on room temperature. All the parameters of candy were compared with the level of C. ternatea extract.

1 illus, 29 ref

017379   Upadhyay M;Dey K;Ghosh P (Natural Product and Polymer Chemistry Laboratory, Chemistry Dep, North Bengal Univ, Darjeeling-734 013, Email: pizy12@yahoo.com) : Multifunctional additive performance of liquid crystal blended dodecylacrylate in lube oil. Indian J chem Technol 2014, 21(4), 244-8.

Homopolymer of dodecylacrylate has been synthesized, characterized (FTIR and NMR) and evaluated for its additive performance as antiwear (AW), pour point depressant (PPD), viscosity modifier (VM) and thickening agent in different lube oils (base oil). Physical blend of it with liquid crystal (LC) of cholestryl benzoate has also been prepared and evaluated, and their performance is compared. Viscosity analyses of the prepared polymer and that of its blends are performed in toluene at 313 and 373 K to obtain the value of intrinsic viscosity and hence the viscosity average molecular weight of the polymer. The findings indicate that the LC blended polymer sample has more thermal stability and shows potentiality to act as more efficient multifunctional additives (AW, PPD, VM) than the homopolymer itself for lubricating oil.

6 tables, 17 ref

017378   Srivastava P;Singh R P (Oil & Paint Technology Dep, Harcourt Butler Technological Institute, Kanpur, Email: rpshbti@rediffmail.com) : Storage stability evaluation of rice bran oil blended with soybean and mustard oil. J Lipid Sci Technol 2013, 45(4), 157-63.

Change in physico-chemical properties due to blending of rice bran oil (RBO) with soybean oil (SBO) and mustard oil (MO) were studied. For this study, different oil blends were prepared keeping in mind the fatty acid composition to have an oil blend with higher stability and improved nutritional value. The blends were analyzed by Rancimat test at 120°C for evaluation of their stability. The shelf life of selected blends were observed to improve by incorporating 0.02% of tertiary butyl hydroquinone (TBHQ), a synthetic antioxidant (0.02%). The effect of storage stability at elevated temperature (40 ± 1°C) was also evaluated by storing them in incubator for 10 weeks. During the storage process, oil samples were taken every week and peroxide value (PV), p - anisidine value (p-AV), total oxidation (TOTOX) value, total polar component (TPC) and oxidative stability index (OSI) of the individual oils as well as of their blends were measured. The results showed that the storage stability of blends RBO+MO (60:40) and RBO+SBO+MO (60:20:20) were almost same and slightly lower than individual oil RBO. However, according to nutritional point of view, omega-3 fatty acid was very low in RBO compared to their blends. Further, the addition of antioxidant TBHQ upto the recommended level improved the storage stability.

3 illus, 3 tables, 26 ref

017377   Sreenu M;Chakrabarti P P;Rao B V S K;Prasad R B N (Centre for Lipid Research, CSIR-Indian Institute of Chemical Technology, Hyderabad) : Preparation and evaluation of surfactant properties of sodium N-acyl karanja protein hydrolysates. J Lipid Sci Technol 2013, 45(4), 164-8.

Karanja protein isolated from karanja deoiled cake was converted into protein-based surfactants using thermal condensation of protein hydrolysates and mixed fatty acids. Karanja protein isolate was subjected to basic hydrolysis to get karanja protein hydrolysates which was subsequently reacted with mixture of fatty acids obtained from different oils like coconut, palm kernel and karanja oils under thermal condensation to get N-acyl karanja protein hydrolysates. The carboxylic terminal of N-acyl condensates was converted into their sodium salts and their surfactant properties were determined and compared with sodium lauryl sulphate (SLS) at 0.5% aqueous solution. The surface tension values revealed the surface activity of sodium N-acyl condensates prepared from coconut fatty acids (CFA, 22.9 mN/m), palm kernel fatty acids (PFA, 24.2 mN/m) and karanja fatty acids (KFA, 28.0 mN/m) were found to be superior when compared to SLS (29.8 mN/m). The emulsion stabilities of CFA (341 s), PFA (326 s) and KFA (565 s) were superior when compared to SLS (224 s) for 10 mL phase separation. However the wetting ability of SLS (2 s) was superior to sodium N-acyl condensates of CFA (10 s), PFA (11 s) and KFA (19 s). Similarly SLS (21.5 cm) showed superior foaming ability when compared to CFA (17 cm), PFA (15 cm) and KFA (8.5 cm) based N-acyl condensates of karanja protein hydrolysates.

2 tables, 33 ref

017376   Shah P;Champaneri N;Solanki K;Thakkar V;Patel K;Gandhi T (NO, Anand Pharmacy College, Near Town Hall, Anand-388 001, Email: purvi2210@yahoo.co.in) : Quantitative determination of ciprofloxacin residues for cleaning validation in manufacturing equipement surface. Indian J chem Technol 2014, 21(4), 233-7.

In this study, UV spectroscopic and total organic carbon (TOC) V_csh methods have been developed and validated for the determination of trace amount of ciprofloxacin residues on the manufacturing equipment surfaces and to confirm the efficiency of the cleaning procedure. Ciprofloxacin has been selected on the basis of worst case rating approach. The established limit of contamination value for ciprofloxacin is found to be 36.27 μg that should not be exceeded during consecutive equipment cleaning trials. Ciprofloxacin exhibits good linearity in the range 2-10 μg/mL for UV spectroscopic method and 0.25-1.5 μg/mL for TOC V_csh analysis. Percentage recovery from spiked stainless steel plate using swab sampling technique is found in the limit of 90.74% and 91.19% in UV spectroscopic and TOC V_csh method respectively. Both methods are simple, cheap and less time consuming as well as suitable for quantitative determination of ciprofloxacin on manufacturing equipment surfaces well below the limit of contamination. The validated methods are found to be satisfactory for the demonstration of cleaning validation of ciprofloxacin residue on manufacturing equipment surface.

2 illus, 5 tables, 13 ref

017375   Roy D;Majumdar R K;Maurya S K;Tripathi H H; Dhar B;Priyadarshini B M (College of Fisheries, Central Agricultural Univ, Lembucherra, Tripura-799 210, Email: drrkmcof@gmail.com ) : Understanding of traditional knowledge and characterization of telesech-a fermented fish product of Tripura state. Indian J nat Prod Resour 2014, 5(4), 351-8.

Fermented fish products are popular in the North east India because of their characteristic flavour and aroma. Telesech is a local name of salt-free fermented Setipinna phasa which is very popular amongst the people of Tripura in general. Higher cost of imported dry punti fish as well as high production cost and retail price of punti shidal necessitated the development of telesech from estuarine fish Setipinna phasa. The traditional method of its production has been studied and the biochemical, microbiological and sensory qualities of telesech has been evaluated. The pH, moisture, protein and lipid content of the product were found 6.21±0.13, 35.87±3.25, 28.38±0.63 and 16.98±1.71, respectively, indicated their stability at ambient temperature. The quality parameters like TVBN, AAN, PV and FFA showed a higher value. The total plate count and total fungal count were observed as 6.42 and 4.02 log cfu/g, respectively. Predominant groups of bacteria were identified as Staphylococcus sp. and Bacillus sp. A sufficient numbers of Lactic acid bacteria (LAB) were also found. The product telesech was found to be contaminated with Salmonella which indicates lack of hygienic condition in processing and retail centres. Organoleptically the product was acceptable as the overall acceptability score was found 7.5±0.37.

1 illus, 4 tables, 34 ref

017374   Prasad R;Gupta A;Parihar R;Gangwar K (Foods and Nutrition Dep, Ethelind School of Home Science, Sam Higginbottom Institute of Agricul, Allahabad-211 007, Email: ami7823@gmail.com) : In vitro method for predicting the bioavaility of iron from Bathua(Chenopodium album) and fenugreek (Trigonella foenum graecum) leaves in Indian Cookies. J appl nat Sci 2014, 6(2), 701-6.

This study was considered to determine the nutritional composition and in vitro bioavailability of iron of the prepared food products. The in vitro bioavailability of iron was determined in fresh and dehydrated bathua (Chenopodium album) and methi (Trigonella foenum graecum) leaves (in the ratio of 1:1) and their based product i.e. Indian cookies (paratha and laddoo) by using thiocynate method at pH 1.35 and 7.5, using pepsin. At pH 1.35 the soluble iron and ionizable iron were higher than pH 7.5. when pH was increased from 1.35-7.5 there was decreasing trend soluble as well as ionizable iron contents. There was highly significant (F< 0.05) difference between the control and treatments of products indicating that the addition of 20% of fresh and dehydrated leaves of bathua and methi improved the overall acceptability of products. The total iron content was found 11.69mg/100g in paratha incorporated with fresh GLVs whereas in vitro bioavailability of iron was found 2.16mg/100g in paratha. The total iron content was found 15.16mg/100g in laddoo incorporated with dehydrated GLVs whereas in vitro bioavailability of iron was found 2.78mg/100g in laddoo.

017373   Parmar S K;Santhanam V (Chemical Engineering Dep, Indian Institute of Science, Bangalore-560 012, Email: venu@chemeng.iisc.ernet.in) : In Situ formation of silver nanowire networks on paper. Curr Sci 2014, 107(2), 262-9.

Simple, universally adaptable techniques for fabricating conductive patterns are required to translate laboratory-scale innovations into low-cost solutions for the developing world. Silver nanostructures have emerged as attractive candidates for forming such conductive patterns. We report here the in situ formation of conductive silver-nanowire networks on paper, thereby eliminating the need for either cost-intensive ink formulation or substrate preparation or complex post-deposition sintering steps. Reminiscent of the photographic process of 'salt printing', a desktop office printer was used to deposit desired patterns of silver bromide on paper, which were subsequently exposed to light and then immersed in a photographic developer. Percolating silver nanowire networks that con-formally coated the paper fibres were formed after 10 min of exposure to light from a commercial halogen lamp. Thus, conductive and patterned films with sheet resistances of the order of 4 p Ω/D can be easily formed by combining two widely used processes - inkjet printing and photographic development.

4 illus, 42 ref