023885   SWATHI P, MANJUSHA K G, VIVEKANAND M, RAMKRISHAN A, BHAVANI B (Vignan Institute of Pharmaceutical Technology, Visakhapatnam, Email: bhavani2008@gmail.com) : Effect of Morus alba against hyperglycemic and hyperlipidemic activities in streptozotocin induced diabetic nephropathy. Biosci Biotechnol Res Asia 2017, 14(4), 1441-7.

The present study was designed to investigate the antihyperglycemic and hypolipidemic activities of ethanolic leaf extract of Morus alba (EMA) in Streptozotocin induced diabetic rats. Blood glucose, serum parameters such as glycated haemoglobin (HbA1c), bilirubin, albumin, creatinine, total protein, urea, lipid profile, and urine parameters such as urine protein, creatinine and volume and renal antioxidant enzymes like SOD, CAT, GSH and MDA were estimated at the end of 12 weeks study period. Kidney histopathology was also done. The treatment with EMA showed significant (p<0.05) reduction in the elevated blood glucose, HbA1c, kidney function parameters and lipid profile in STZ induced diabetic rats. Treatment with EMA exerted improvement in antioxidant enzymes as SOD, CAT, GSH and reduction in MDA level profile in STZ induced diabetic rats. Histopathology reveals, EMA showed marked amelioration of glomerulosclerosis caused by STZ. The activities of Morus alba might be due to the presence of antioxidant principles like terpenoids and sterols.

3 illus, 4 tables, 30 ref

023884   SELVI N J, BASKAR G, SINGH A (Chemical Engineering Dep, Sathyabama Univ, Chennai, Email: njoe14@gmail.com) : Cost analysis of solar cabinet dryer for drying dates. Biosci Biotechnol Res Asia 2017, 14(3), 1055-61.

Solar cabinet dryer for drying of dates is one of the promising technology for obtaining good quality dried dates which is again energy and cost effective technology. From the cost analysis of the solar cabinet dryer installed at CCE, Oman there is a clear indication that the energy per unit cost was comparable to any other modern drying technology like freeze drying, where energy consumption is more. As per the annual life cycle costing (ALCC) carried out for solar cabinet dryer the cost per unit energy obtained was Rs.63.36/kWh, when 5 hours of potential sunshine hour was taken into account. Under the test condition, the specific moisture extraction rate was found to be 0.84 kg/kWh and it took only 24 hours to dry dates from moisture content of 49.01% to 35.21% in cabinet dryer compared to sun drying which took 48 hours which is double. In the presence of heat storage unit, the thermal efficiency of solar dryer for forced convection drying obtained for the period of study was 26%. Due to the presence of heat storage unit five plus two hours extended drying time was available. In that case the cost per unit energy was Rs. 45.28/kWh. If this solar dryer unit is produced in bulk surely the production cost or the capital cost will come down drastically. This would in turn reduce the cost/unit of energy. However the cost of raw material and the selling price of dried dates were not taken into account. If they were taken into account surely more cost reduction could be expected.

6 illus, 1 table, 15 ref

023883   MANDAL M, GHOSH U (Food Technology and Bio-chemical Engineering Dep, Jadavpur Univ, Kolkata- 700 032, Email: ughoshftbe@yahoo.co.in) : Optimization of SSF parameters by OFAT for biosynthesis of cellulase using isolated Aspergillus niger. Indian J Chem Technol 2017, 24, 623-9.

Cellulases represent a major group of the industrially significant enzyme. The present study deals with cost effective production of cellulase (CMCase and FPase) using isolated Aspergillus niger with the employment of a horticultural waste banana peel (BP). Optimization of environmental and nutritional parameters has been done by the classical one factor at a time method (OFAT) followed by chemical characterization of banana peel by EDX and visualization of the topology of banana peel after fermentation by SEM. By applying OFAT methodology for optimization of physical and nutritional parameters, the CMCase and FPase activity is found to increase about 5.21 and 1.97 fold for (111.05 U/gds and 9.45 U/gds) CMCase and FPase, respectively compared to the control (21.3 and 4.8 U/gds for CMCase and FPase, respectively). EDX analysis shows that the banana peel contain high amount of carbon and that is the reason why no additional carbon supply is essential for the growth of the isolated fungi. SEM micrograph illustrates asymmetrical and micro porous morphology of BP and uniform growth of the fungi on the surface of the peel after fermentation.

5 illus, 3 tables, 28 ref

023882   YUE J, ZHU Z, LI X (Coll of Food Science, shenyang, Email: 10833693@qq.com) : Antibacterial activity of protease hydrolysates isolated from silybum marianum. Curr Sci 2017, 113(3), 496-500.

In this study, the antibacterial activity of protease hydrolysates from Silybum marianum protein isolates (SMPIs) was investigated. Neutral protease, papain, pepsin and alkaline protease were used as experimental enzymes, while Escherichia coli, Staphylococcus aureus, Sarcina lutea and Bacillus subtilis were the bacterial indicators. The results showed that neutral protease, papain and pepsin hydrolysates exerted inhibitory effects on the four types of bacteria tested. However, alkaline protease hydrolysates of SMPI showed stimulatory effects on replication of the four bacteria tested. The antibacterial mechanism of SMPI hydrolysates was studied using scanning electron microscopy, and the results showed effective inhibition of E. coli (Gram-negative, G–) and S. aureus (Gram-positive, G+). It is speculated that the underlying mechanism of SMPI hydrolysates may involve injury to E. coli and S. aureus cell membranes. Currently, no similar studies have been conducted on the antibacterial activity of SMPI.

2 illus, 20 ref

023218   Sharma S;Verma R (Food Science Nutrition and Technology Dep, CSK HPKV, Palampur, Himachal Pradesh) : Assessment of nutritional values in Adzuki bean varieties in Himachal Pradesh. J Ecofriendly Agric 2017, 12(2), 31-2.

Nutritional characteristics of local adzuki bean, evaluated at Department of Food Science nutrition and Technology, CSK HPKV, Palampur showed varied level of concentration in different genotypes. The genotype HPV-51 possessed high level of protein (24.03%), crude fat (0.42%) and moderate level of crude ash (4.8%), crude fiber (6.63%) and carbohydrate (52.09%). Local tortru, on the other hand, possessed highest per cent level of crude fiber (7.52%), crude ash (4.82%), moderate protein (27.07%) and carbohydrate (52.27%). The calorie value was in variety EC-340264 was highest (316.4 k cal) followed by HPO (308.29 (k cal) and local tortru (393.47 k cal). The study suggested use of adzuki bean, as a substitute of meat for low income group of people.

2 tables, 10 ref

023217   Rashidi R;Ghorbani H R (Chemical Engineering Dep, Qaemshahr Branch, Islamic Azad Univ, Qaemshahr, Iran, Email: hamidghorbani6@gmail.com) : Biological synthesis of gold nanowires by Pseudomonas aeruginosa. Biosci Biotechnol Res Asia 2017, 14(2), 817-20.

The present and fast-growing demands of the synthesis of nanoparticles with various areas suchas medicine and energy, catalysis, electronics and chemistry increased day to day. In the pastdecade, nanoparticles are prepared from wet chemical method, where chemicals used are quietflammable and often toxic. In this report, we are going to synthesize gold nanowires from bacterium Pseudomonas aeruginosa. Gold nanowires were synthesized through the reduction of aqueous Au³⁺ ion using the growth culture supernatants. Gold nanowires were formed within 1 h of gold ion coming in contact with the cell filtrate. The synthesized gold nanowires were characterized from TEM, UV-Vis and DLS.An absorption peak at 550 nm in Uv-Vis spectrophotometer was detected indicating the presence of gold nanowires. The DLS analysis showed gold nanowires with size of 90±15 nm.

3 illus, 14 ref

023216   Prakash;Priya;Kandasamy (Food Technology Dep, Kongu Engineering College, Erode, Tamil Nadu-638 052) : In activation of meat spoilage microorganisms using plant extracts and microbial shelf life study of meat at refrigerated condition. Indian J soc Res 2017, 58(3), 363-74.

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. In this project piper betle and plecranthus ambioinicus was selected for edible coating of meat. Plant extracts antimicrobial activity was studied using aqueous and ethanolic extract against major meat spoilage microorganisms. Zone of inhibition was not much difference between ethanolic and aqueous extract. Piper betle extract produced maximum 24mm zone of inhibition against pseudomonas spp and plectranthus ambioinicus produced maximum 19mm zone of inhibition - 402 - against E.coli spp. Different concentration of chitosan edible coating was used for Raw meat incorporated with plant extracts. Edible coated Raw meat was stored in refrigeration at 4°C. Microbial analysis was done at 5, 10, 15, 20 days. As concentration increased microbial population reduced. 6% chitosan plectranthus ambioinicus extract 20ml edible coating produced high efficiency followed by piper betle extract 20ml edible coating.

1 illus, 5 tables, 21 ref

023215   Manish Kumar;Ray A (Food Technology Dep, Guru Jambheshwar Univ of Science and Technology, Hisar-125 001, Email: gjumanish@gmail.com) : Effect of electric field strength, frequency and temperature on electrical conductivity of peach pulp processed by ohmic heating. Ann Agri Bio Res 2017, 22(2), 281-5.

The study was aimed at evaluating the effect of ohmic heating process variables on the electrical conductivity of peach pulp. The freshly prepared peach pulp was processed by ohmic heating in a lab scale ohmic heating assembly. The effect of process variables i. e, electric field strength (4.7-10 V/cm), frequency (40-60 Hz) and temperature (60-90 °C) on electrical conductivity was studied by using the response surface methodology (RSM). The frequency and temperature showed a significant (P<60>0.01) linear effect on the electrical conductivity of peach pulp, while the electric field strength had shown no significant effect. The interaction effect of the variables was found non-significant on the electrical conductivity of peach pulp. Only quadratic effect of electric field strength was found significant (P<60>0.05). The studied process parameters for peach pulp can be helpful in the processing of pulp by ohmic heating at a large scale.

4 illus, 3 tables, 20 ref

023214   Kapaleshwar G;Kulkarni U (Food Science and Nutrition Dep, College of Rural Home Science, University of Agricultural Sciences, Dharwad-580 005, Email: unk.uma2007@rediffmail.com ) : Value added ash gourd (Benincasa hispida) ready-to-serve beverage and its nutritional and sensory profile. J Ecofriendly Agric 2017, 12(2), 84-6.

Ash gourd, classified under cucurbits is of minor importance, though it is cultivated in almost every part of India. The ash gourd fruit is generally prized for its medicinal value, which has been explored by ayurvedic practitioners. Ash gourd ready-to-serve beverage was developed with - 401 - salt (0.5%) and pepper (0.2%) as taste enhancers. The developed fresh ash gourd RTS was analyzed for chemical composition and sensory attributes. It recorded total soluble solids as 2.5°B, acidity (as % citric acid) 1.28 per cent. It was found to be good source of ascorbic acid, which was recorded as 10.8 mg 100 ml^-1. Total and reducing sugar of the developed ready-to-serve beverage were found to be 0.5 mg and 0.75 mg respectively. Although fresh RTS was not sour, pH was recorded as 5.14. The extract was liked moderately by the panelists as the RTS obtained mean scores of 7.4, 7.9, 7.0, 7.1 and 7.2 for colour, consistency, aroma, taste and overall acceptability respectively. Colour of the RTS was not much affected by the addition of pepper and possessed optimum salt-spicy flavor, which was acceptable by the panelists.

1 illus, 3 tables, 7 ref

023213   Ghorbani H R;Pazoki H;Rad A S (Chemical Engineering Dep, Qaemshahr Branch, Islamic Azad Univ, Qaemshahr, Iran, Email: hamidghorbani6@gmail.com) : Synthesis of magnetite nanoparticles by biological technique. Biosci Biotechnol Res Asia 2017, 14(2), 631-33.

The development of synthesis routes for oxide nanoparticles is a matter of considerable topical attention. Green synthesis of nanoparticles with the help of microorganisms as reducing agents is an efficient, cost effective, fast and eco-friendly in nature. This paper presents a simple technique to synthesize magnetite (Fe₃O₄) nanoparticles. In this routine, an aqueous solution of ferrous and ferric salts was mixed with Magnetospirillum and heated for 10 minutes at 70?. UV-vis absorption spectra, dynamic light scattering (DLS) and transmission electron microscopy (TEM) have been used to illustrate the form process and explain the structure of the magnetite nanoparticles. UV-Vis absorption spectrum showed surface plasmon resonance absorption bands about 240 nm that confirmed magnetite nanoparticles existence. We obtain magnetite nanoparticles of size 42±20 nm after separation and washing procedures by dynamic light scattering (DLS).

3 illus, 7 ref

022245   Yue J;Zhu Z;Li X (College of Food Science, Shenyang Agricultural Univ, Shenyang 110866, People's Republic of China, Email: 10833693@qq.com) : Antibacterial activity of protease hydrolysates isolated from Silybum marianum. Curr Sci 2017, 113(3), 496-500.

In this study, the antibacterial activity of protease hydrolysates from Silybum marianum protein isolates (SMPIs) was investigated. Neutral protease, papain, pepsin and alkaline protease were used as experimental enzymes, while Escherichia coli, Staphylococcus aureus, Sarcina lutea and Bacillus subtilis were the bacterial indicators. The results showed that - 422 - neutral protease, papain and pepsin hydrolysates exerted inhibitory effects on the four types of bacteria tested. However, alkaline protease hydrolysates of SMPI showed stimulatory effects on replication of the four bacteria tested. The antibacterial mechanism of SMPI hydrolysates was studied using scanning electron microscopy, and the results showed effective inhibition of E. coli (Gram-negative, G^-) and S. aureus (Gram-positive, G⁺ ). It is speculated that the underlying mechanism of SMPI hydrolysates may involve injury to E. coli and S. aureus cell membranes. Currently, no similar studies have been conducted on the antibacterial activity of SMPI.

2 illus, 20 ref

022244   Senapati A K;Rao P S;Mahanand S S;Bal L M; Prasad S (Centre of Excellence on Post Harvest Technology, Navsari Agricultural Univ, Navsari-396 450, Email: ashoksenapati.iitkgp@gmail.com ) : Optimization of process parameters for convective drying of ashwagandha (Withania somnifera) roots. Res Envir Life Sci 2017, 10(2), 173-7.

Application for convective drying of ashwagandha roots was investigated. A laboratory convective dryer which was already developed had the provision of regulating of air temperature and air velocity. Ashwagandha roots of uniform size were used in the drying experiment that were conducted at air temperatures of 40, 50, and 60°C, air velocities of 1.0 and 1.5 m/s. Convective drying was carried out till the moisture content of the ashwagandha roots reduced from initial moisture content of 5.06 kg water/kg of dry matter to a safe level of about 0.06 kg water/kg of dry matter. It was found that the drying time decreased with increasing the drying air velocity. The quality attributes of fresh and dehydrated ashwagandha roots were evaluated in terms of colour parameter (L*, a*, b*) and total alkaloids content. The rehydration ratio was also determined for dehydrated roots. The quality attributes of the samples dried by convective drying technique were compared with that of sun drying. Convective drying of ashwagandha roots was found to be faster than sun drying. In addition, the quality of ashwagandha roots dehydrated by convective drying (colour parameters like L=37.22, a=5.09, b=11.82, rehydration ratio= 3.972 and alkaloids content= 2.55%) process was found superior to the sun drying samples (colour parameters like L=35.20, a=4.51, b=9.51, rehydration ratio= 2.76 and alkaloids content =1.54%). The process parameters for convective drying were optimized for ashwagandha roots using statistical tool ANOVA. Page model wes best fitted for convective drying condition (R² <62> 0.9). The results revealed that air velocity of 1.5 m/s and air temperature of 50°C gave a good quality dehydrated ashwagandha roots in convective drying process.

5 illus, 5 tables, 25 ref

022243   Patil P D;Mulla M Z (Technology Dep, Shivaji Univ, Kolhapur-416 004) : Review on different sources for the production of biodiesel. Int J latest Technol Engng Mgmt appl Sci 2017, 6(7), 21-5.

Biodiesel is generally produced from various seed oils such as soybeans, rapeseed and corn. Such a diesel can be - 421 - used in cars, trucks, busses, construction equipment, in jet engines and in heating and electricity generating systems, but only through blends with maximum blend up to 25% (v/v) Biofuels burn cleaner than fossil fuels. They don't produce sulphur or aromatics. Main benefit of using biodiesel is that, it reduces nitrogen oxide emissions compared to fossil fuel. This article reviews different sources for the production of biodiesel. Biodiesel is environmentally safer than petro-diesel. It is non-toxic, produces less skin irritation, it degrades four times as fast as petro-diesel, has a flash point significantly higher than that of petro diesel, thus making it safer to store and handle.

46 ref

022242   Naik O A;Shashidhar R;Rath D;Bandekar J R; Rath A (Biotechnology Dep, Mumbai Univ, Vidyanagari, Santacruz (East), Mumbai-400 098, Email: drarath@mu.ac.in) : Metagenomic analysis of total microbial diversity and antibiotic resistance of culturable microorganisms in raw chicken meat and mung sprouts (Phaseolus aureus) sold in retail markets of Mumbai, India. Curr Sci 2017, 113(1), 71-9.

Raw chicken meat and ready-to-eat sprouts are potential sources of food-borne infections. Development and spread of antibiotic resistance (AR) in microflora associated with food is a major health concern. In this study, we employed culturable and non-culturable methods to characterize microflora associated with chicken meat and mung. Pathogens belonging to Enterobacteriaceae were dominant in the culturable set. Rare species like Citrobacter amalonaticus, Kluyvera georgiana, Kurthia gibsonii and Staphylococcus hominis were isolated and metagenomic study revealed overall good species richness in both food types, Firmicutes and Gammaproteobacteria were dominant phyla in chicken meat and sprouts respectively. Common food-borne and opportunistic pathogens like Campylobacter, C. perfringens, Streptococcus, Shewanella, Pseudomonas, Aeromonas hydrophila, Staphylococcus, E. coli, Acinetobacter, Enterobacter, Klebsiella were detected and 18% of the genera were common to both food types. We observed high AR bacterial count (5 to 9 log CFU/g) in the microflora. Fifty AR isolates per food type were identified with high multiple AR index of 0.3-0.9.

2 illus, 3 tables, 54 ref

022241   Dinesha B L;Nidoni U;Ramachandra C T;Naik N; Sankalpa K B (Processing and Food Engineering Dep, College of Agricultural Engineering, Univ of Agricultural Sciences, Raichur-584 104, Email: dinirbdgtc@gmail.com) : Effect of ecofriendly supercritical carbon dioxide, temperature and pressure on anti-nutritional compositions of moringa seed kernel oil. Res Envir Life Sci 2017, 10(3), 228-31.

The research was aimed to determining the effect of ecofriendly supercritical carbon dioxide (SC-CO₂) temperature and pressure on anti-nutritional compositions of moringa seed kernel oil. The highest tannins (8.58 and 8.37%), saponins (2.26 and 2.23%) and phytates (9.79 and 11.03%) were obtained for SC-CO₂ extracted moringa (PKM-1 and KDM-1) seed kernel oil at SC-CO₂ pressure of 200 bar and temperature of 40°C. Lowest values of tannins, saponins and phytates content of 1.54 and 1.34%, 0.48 and 0.56%, 3.09 and 3.07% were obtained for SC-CO₂ pressure of 100 bar at temperature of 40 °C. The anti-nutritional compositions of soxhlet extracted moringa seed kernel oil was found to be 10.45 and 10.27; 3.32 and 3.38; 12.26 and 12.15%. From the findings of this research work, SC-CO₂ extracted oil was found lower anti-nutritional compositions compared to the soxhlet extracted oil. Therefore, it was concluded that SC-CO₂ extracted moringa PKM-1 seed kernel oil contains lower concentrations of the analyzed anti-nutritional compositions compared to moringa KDM-1 seed kernel oil.

2 illus, 1 table, 21 ref

022240   Chhetri A;Thakur N;Negi M;Pant S C;Abrol G S (Fruit Science Dep, VCSG, UUHF, Bharasra, Pauri Garhwal, U.K., Email: nidhika991@gmail.com) : Assessment of strawberry (Fragaria x ananassa Duch.) genotypes under high hill conditions of Uttarakhand. Res Envir Life Sci 2017, 10(3), 221-3.

Different strawberry (Fragaria x ananassa Duch.) genotypes were evaluated to study the variability in vegetative, fruit yield and quality characters at the experimental farm of Veer Chandra Singh Garhwali, Uttarakhand University of Horticulture and Forestry, Bharsar, Pauri Garhwal during 2013 and 2014. The experiment was laid out in Randomized Block Design (RBD) and comprised of nineteen genotypes. The results showed that different strawberry cultivars exhibited marked variation in the growth and fruiting characteristics. Among all the genotypes, the fruit breadth (23.13 mm), number of fruits per plant (23.33) and yield per plant (106.21 g) were found highest with Dana. Shimla Delicious had highest fruit length (30.17 mm), TSS (11.00° B), TSS/acid (10.79) and lowest titratable acidity (1.18%). Hence, for fruit yield and quality characteristics, the cultivars Dana and Shimla Delicious were best suited for cultivation in high hills of Uttarakhand.

2 tables, 27 ref

022239   Bhople S;Thakur S (Post-Harvest Process and Food Engineering Dep, College of Agricultural Engineering, JNKVV, Jabalpur, Madhya Pradesh) : Development of software for land capability classification. Int J chem Stud 2018, 6(1), 624-8.

Land refers to a delineated part of the earth's surface, including mountains, rivers, swamps, deserts, islands, and coast areas. Soil comprising minerals and biological materials is a natural feature of the earth's surface and support plant growth. The software helps to surveyor, field officers in classifying the land, to suggest special soil and water conservation practices and to recommend the crop cultivation for the classified land. To run the software use the command Alt+F9 or run command. After giving the command the user is firstly promoted to enter the slope of land in percentage, then it will asks for the depth in cm. When depth is entered it will ask for the final input i.e. soil type. Enter the respective soil type. As soon as the inputs are entered, it will display the result on the screen. The developed software is run successfully with the different conditions and the results are noted. Overview and brief description of software developed in 'C⁺⁺' language, which was tested for different depths, slopes and soil types. Developed software is useful for suggesting the soil and water Conservation practices. The software is very easy to operate and general guideline and idea about the running software to any new person.

3 tables, 9 ref

022238   Abass W F;Al-Munaaem Yaseen H A;Al-Shaibani A M H (Home Economic Dep, College of Education for Women, Baghdad Univ, Baghdad) : Effect of utilization of date fiber from date syrup manufacture on organoleptic properties of chocolate cake and extending the storage life of the product. Int J Sci Nat 2017, 8(3), 662-6.

This investigation is aimed to enrich chocolate cake with date fibers from date syrup manufacture. The fibers were dried and grounded and replaced for wheat at rates of 5, 10, 15 and 20% (weight: weight) for the treatments A₂, A₃, A₄, A₅ respectively. The treatments were compared to standard recipe (A₁) for chemical composition, organoleptic properties and volume. The bacterial count was conducted for the treatments after frozen storage (-15°c) and refrigerated storage (7°c). Both ash and fibers contents increased significantly (P<60>0.05) for A₂,A₃,A₄,A₅ to reach maximum values of 3.30 and 3.22% respectively for A₅ as compared to 1.25, 0.73% respectively for control (A₁). These rates of fat, protein and caloric values were decreased relatively as compared to control(A₁). There were insignificant differences for cake volume (height) between different treatments, while the volume of cake decreased as increasing of fiber percentage, except (A₂) - 419 - treatment where the volume reach to 3.11% as compared with the control (A₁). There was a significant difference for sensory properties among the treatments A₁, A₂, A₃, A₄ and A₅ for freshness and overall acceptance, while treatment A₃ was superior for the appearance as compared to other treatments. The bacterial examination for treatment stored at freezing and refrigeration, the obtained results showed that bacterial growth decreased with increased level of added fiber during frozen storage for 28 days and refrigeration for 21 days. It can be concluded that the added fiber to chocolate cake had positive impact as far as health storage and sensory properties.

5 tables, 18 ref

021278   Prasad N;Bejamin J C (Microbiology and Fermentation Technology Dep, SHIATS, Allahabad, Email: nivedita.prasad01@gmail.com) : Evaluation of various parameters for the optimum production of tannase by Bacillus cereus. Res Envir Life Sci 2016, 9(1), 78-80.

Tannase or tannin-acyl-hydrolase (E.C.3.1.1.2.0) catalyzes the hydrolysis of ester and depside bonds in hydrolysable tannins, as tannic acid, releasing glucose and gallic acid. The present work explored the production, optimization of various parameters like pH, temperature, incubation period, salt-concentration, carbon sources & nitrogen sources and growth profile of tannase by Bacillus cereus. Tannase from the bacterium showed optimal activity at 48 h and 35°C with 1M salt concentration and initial pH 4.5. The peak enzyme activity was observed while supplementing sucrose at 1% conc. and maltose at 1% & 2% conc. as carbon sources, ammonium chloride at 3% concentration as nitrogen source. The maximum tannase activity 0.1586 U/ml was recorded in the mid-exponential phase of Bacillus cereus. Bacillus cereus thus has high potential and may be useful for industrial production of tannase.

8 tables, 19 ref

021277   Maheshwari H M;Prabhavathi S N;Prakash J (Food Science and Nutrition Dep, Mysore Univ, Mysuru-570 006, Email: jampr55@hotmail.com) : Exploring the flavour potentiating effect of monosodium glutamate on acceptability profile of spiced 'Poories'. Indian J Nutr Diet 2017, 54(3), 265-77.

The study was designed to investigate the flavor potentiating effect of an additive, Mono Sodium Glutamate (MSG) for an Indian fried product namely 'Poori' prepared with spices. Poories were prepared with three levels of MSG, 50, 75 and 100mg/100g of flour. Four spices namely, chili, omum, pepper and cumin were used for addition to poories either singly or in combination. All products were evaluated for sensory acceptability by 40 semi-trained panel using scoring and free choice profiling. Data were analyzed using suitable statistical tests. Results indicated that MSG improved the acceptability of basic product. Spice added products also received high scores demonstrating the flavor enhancing effect of MSG. The scores were significantly higher for products with mixture of spices indicating synergism between spices and MSG. In conclusion, MSG can be used to improve the flavor profile of poories.

5 tables, 25 ref

021276   Gupta P;Kaul H (NO, , Food Technology Dep, VFSTRU) : Traceability technologies across the food value chain. Int J latest Technol Engng Mgmt appl Sci 2017, 6(1), 6-9.

With the globalization of food industries, vitality of traceability has increased substantially. The need for a reliable identification and tracking system is therefore essential to ensure the safety and quality of food reaching the consumer. Current market for tracing technologies is restrained by various factors like high cost, skepticism about efficiency and liability of technology. This paper gives an overview of relevant food tracing technologies available in the market and a descriptive analysis of their efficiency, liability, features and characteristics.

1 illus, 26 ref

021275   Bansode V;Devi M;Bhadwal S;Mukherjee A (NO, ICAR-Central Tuber Crops Research Institute, Regional Centre, Dumduma H.B Colony, Bhubaneswar-751 019, Email: bansoderaman@yahoo.co.in) : Optimization of potato flour, wheat semolina and guar gum for development of healthy and nutritious pasta. Indian J Nutr Diet 2017, 54(3), 278-93.

The study was carried out to optimize the level of potato powder, wheat semolina and guar gum for the development of pasta with enhanced protein and minerals using response surface methodology. Box-Behnken design of experiments was used for designing different experimental combination considering potato powder from 20 to 40g, wheat semolina from 60-80g and guar gum from 0.3 to 0.5g respectively. Optimization was done to obtain the best experimental combination of potato powder, wheat semolina and guar gum for developing pasta with enhanced protein and minerals. Optimized potato powder and wheat semolina fortified pasta consisted as 60.00 g wheat semolina, 38.49 g potato powder, 0.50 g guar gum with 25 ml carrot juice instead of water per 100g pasta formulation. The total protein, total minerals, iron and calcium in pasta with optimized formulation were 11.49, 1.98, 1.66 mg/100g and 139 mg/100g respectively, with overall sensory acceptability as 7.09. This pasta samples showed 5.6 min cooking time, 3.71 rehydration ratios, 12.17% solid loss with overall desirability of 0.824. Thus, the formulation of nutritional and healthy pasta would be helpful for reducing the malnutrition in the growing age children.

4 illus, 3 tables, 16 ref

020305   Vanishree S;Kammar M R;Nidoni U (NO, Univ of Agricultural Sciences, Raichur, Karnataka-584 133, Email: vaniravipatil@gmail.com) : Development and evaluation of pearl millet based novel health drink. Indian J Nutr Diet 2016, 53(4), 468-74.

Malnutrition in general and nutritional anaemia in particular is a public health problem in India. The remedies for which lies with the people if they are educated to utilize the locally available nutrient rich food sources. In this background, an effort was made to develop a novel food product from bajra, an iron rich health drink as a supplementary food to combat malnutrition. Bajra or pearl millet is extensively grown in - 415 - Raichur district, which is a rich source of iron, Ca, Zn and high level of fat. But its uses are limited. Novel health drink was prepared using sprouted and dried pearl millet flour, sprouted and dried finger millet powder, malted soya flour, sugar powder and milk powder, and popped and milled amaranth seed powder in different combinations. The pearl millet flour was fortified with other ingredients used in different combinations i.e., 50, 60,70 and 80% respectively along with other ingredients and 100% pearl millet flour was used as control. The effect of germination on nutritional composition in terms of proximate was assessed and sensory evaluation was done for all the fortified samples using 9 point hedonic scale. Sensory evaluation of fortified samples showed that 50 per cent bajra concentration sample was the most accepted sample with respect to all the qualities followed by 60%. Germination enhanced the protein and minerals especially iron content with the reduction in fat.

2 illus, 5 tables, 8 ref

020304   Tripathi R;Sharma D;Dwivedi M;Rizvi S I; Mishra N (Centre of Food Technology, Institute of Professional Studies, Allahabad Univ, Allahabad-211 002, Email: neetum1976@gmail.com) : Wheatgrass incorporation as a viable strategy to enhance nutritional quality of an edible formulation. Ann Phytomed 2017, 6(1), 68-75.

Wheatgrass is highly valuable due to its medicinal properties. Despite the medicinal properties, wheatgrass could not be part of daily diet, as it is not a regular part of diet so there is requirement to prepare food product supplemented with wheatgrass. In this study, we have prepared edible formulation based on wheatgrass (EFWG). The optimum combination of ingredients for the preparation of wheatgrass incorporated edible formulation was determined using response surface methodology (RSM). RSM is used to analyse the effect of wheatgrass flakes, refined wheat flour, and frying time on sensory and objective (total phenolic and fiber levels) attributes of formulated food product. A central composite rotatable design was used to develop models for the sensory and objective responses. Responses were mostly affected by the changes in wheatgrass flakes level and frying time and to a lesser extent by the refined wheat flour. Responses individual graph plots of different responses were superimposed and regions meeting the maximum sensory score (7.85), total phenolic content (81.85 mg/100 g) and fiber (2.43 g) were identified at 7.00 g wheatgrass flakes, 90.98 g refined wheat flour and 3:50 min. frying time. Optimized formulation was analyzed for its nutritional composition, antinutritional factors and antioxidant properties. The optimized formulation could be recommended to all the age group but especially for children, lactating mothers and geriatric population due to its high calcium, iron and fiber content.

3 illus, 5 tables, 27 ref

020303   Thakur A;Thakur N S;Pradeep Kumar (Food Science and Technology Dep, Dr. Y. S. Parmar Univ of Horticulture and Forestry, Nauni, Solan-173 230, Email: abhimanyuthakurprashar@gmail.com) : Preparation of Myrica nagi (Box myrtle) drink and effect of storage temperature on its quality. J appl nat Sci 2017, 9(4), 2137-42.

Box myrtle (Myrica nagi) belongs to family Myricaceae is a sub-temperate tree found throughout the mid-Himalayas at an elevation of 1300 to 2100 meters above mean sea level. Its fruits are known for their ravishing taste and have been reported as rich source of anti-oxidants like phenols and anthocyanins. In the present study drink was prepared from box myrtle juice and quality evaluation was carried out during six months of storage of fruit drink. Different combinations of juice (8%, 10%, 12%, 14% and 16%) and sugar syrup/TSS (Total soluble solids) (12 °B and 15 °B) were tried to standardize proper combination for drink. The drink prepared by following the best selected recipe - 414 - (14% juice and 12 °B TSS) was packed in glass and PET (Polyethylene terephthalate) bottles and stored for six months under ambient and refrigerated temperature conditions. Drink could be safely stored for a period of six months under both the storage conditions without much change in various quality characteristics. Various physico-chemical characteristics increased/decreased like TSS (12.05 to 12.48 °B), reducing sugars (7.80 to 8.69%), titratable acidity (0.30 to 0.27%), ascorbic acid (1.09 to 0.47 mg/100 g), total phenols (27.35 to 19.11 mg/100 g) and anthocyanins (6.14 to 3.69 mg/100 g). However, the changes in the quality characteristics of the drink were slower in refrigerated storage conditions as compared to ambient conditions. Both the packaging materials viz. PET and glass bottles were found suitable, with comparatively less changes occurring in glass bottles stored under refrigerated conditions.

5 illus, 1 table, 22 ref

020302   Sukhmandeep Kaur;Navjot Kaur (Food and Nutrition Dep, Punjab Agricultural Univ, Ludhiana (Punjab), Email: sukhmani.deep20@gmail.com) : Development and sensory evaluation of gluten free bakery products using quinoa (Chenopodium quinoa) flour. J appl nat Sci 2017, 9(4), 2449-55.

Quinoa based gluten free bakery products were prepared by supplementing roasted quinoa flour in oats and rice flour at different substitution levels and were organoleptically evaluated using eight point hedonic rating scale for sensory attributes by a semi - trained (including Professors and Assistant Professors not a professionally sensory panel) panel of 10 judges. Substitution of roasted quinoa flour at 5, 10 and 15 percent levels showed significant difference (p ≤ 0.05) at 10 percent levels for all the products namely cookies, cakes, muffins, pies and tarts for overall acceptability. The products with 10 percent level of supplementation of roasted quinoa flour (10%) with rice (45%) and oats flour (45%) were found to be highly acceptable and the scores for overall acceptability for cakes (7.54), cookies (7.46), muffins (7.32), pies (7.78) and tarts (7.56) were achieved. The pies with 10 percent level of supplementation of roasted quinoa flour were considered as best product by the judges in terms of all the sensory attributes such as appearance, colour, texture, flavour, taste and overall acceptability. It may be concluded that roasted quinoa flour can be utilized successfully up to 10 percent level to prepare gluten free bakery products with high nutritional value without imposing negative impact on sensory attributes which may prove a boon to celiac patients.

3 tables, 23 ref

020301   Siddegowda G S;Bhaskar N;Gopal S (NO, Maharani's Science College for Women, Mysuru-570 005, Email: bhaskar@cftri.res.in) : Biochemical and bacteriological quality of rohu (Labeo rohita) head sauce produced by enzymatic and fermentation method. Fish Technol 2016, 53(3), 220-31.

A sauce was produced by enzymatic and fermentative methods using the heads of freshwater fish rohu (Labeo rohita) with solar salt concentration of 25% (w/ w). Commercial papain (3%, w/w) was used for enzymatic hydrolysis and stored at room temperature for 120 d. Pediococcus pentosaceus FSBP 4-40 (10%, v/w) with the cell concentration of aproximately 8 log cfu ml^-1 and dextrose (7.5%, w/w) was used for fermentative production at 37°C for 120 d. Changes in yield, water activity (a_W), total valatile base nitrogen (TVB-N), total soluble nitrogen (TSN), non protein nitrogen (NPN), titratable acidity (TA), degree of hydrolysis (DH) and fatty acid composition of both enzymatically and fermentativley produced rohu head sauce was observed. Bacterio-logical parameters such as total plate count, Escherichia coli, lactic acid bacteria, staphylococci, total halophile count and yeast and mold counts were determined at - 413 - different time intervels. The result suggested that TSN, NPN, TA and DH significantly increased (p<60>0.05) in treated samples compared to control. However, a_W, pH, moisture, fat, TVB-N, fatty acid concentration and L*, a*, b* values showed changes. The antioxidant properties like total antioxidant activity, 2,2'-diphenyl-l-picrylhydrazyl (DPPH), super oxide anion scavanging activity and reducing potential of the lyophilized rohu head sauce samples were found to be sigificantly higher (p<60>0.05) in enzyme/bacteria treated samples than control. Bacterial counts after 120 days were significantly lower (p<60>0.05) in the fermentatively produced rohu head sauce than enzymatically prepared sauce.

7 illus, 3 tables, 38 ref

020300   Rozy;Dar R A;Phutela U G (Microbiology Dep, Punjab Agricultural Univ, Ludhiana-141 004, Email: rozysohni04@gmail.com) : Optimization of biogas production from water hyacinth (Eichhornia crassipes). J appl nat Sci 2017, 9(4), 2062-7.

The present investigation reports the optimization of process parameters for biogas production from water hyacinth (Eichhornia crassipes). The different parameters like particle size, inoculum concentration, incubation temperature, metal ions and pH were optimized for biogas production. Maximum biogas was observed with water hyacinth of 1cm size, 40% inoculum concentration. The temperature of 45°C along with neutral pH i.e. 7 was found to be most suitable for biogas production in the presence of manganese chloride (0.2 mM). Under optimized conditions, 44.9 l biogas/kg water hyacinth, 360.09 l/kg total solids and 397.95 l biogas/kg volatile solids were produced in a period of 40 days. The water hyacinth has proven to be a good source of biogas production and thus can be utilized as a potential feedstock for the biogas production.

2 tables, 18 ref

020299   Punnagaiarasi A;Rajarajan G;Elango A (Livestock Products Technology (Dairy Science) Dep, Veterinary College and Research Institute, Namakkal-637 002, Email: punnagai90@rediffmail.com) : Assessing the organoleptic quality of stirred papaya yoghurt during storage period. Int J Sci Nat 2016, 7(4), 878-80.

The present study was conducted to develop stirred yoghurt by incorporating papaya fruit in order to improve the nutritional benefit of yoghurt using different inclusion level of papaya fruit (control - 0%, T1 - 5.0%, T2 - 10%, T3 - 15% and T4 -20%). Samples were analysed for sensory quality during different storage period of zero, 7th, 14th and 21st day. Significantly higher values were observed in sensory evaluation in 10 per cent (T2) papaya incorporated yoghurt when compared with the other treatments. Hence, 10% stirred papaya yoghurt was fixed and further study was carried out. From the above study, it is concluded that yoghurt can be incorporated with 10% papaya fruit to enhance the nutritional quality without altering the sensory quality of yoghurt.

1 table, 7 ref

020298   Patharkar S R;Shendge S N;Khapre A P (College of Food Technology, Naigaon, MIT College and Food Technology, Aurangabad, Maharashtra, Email: khapreft@gmail.com) : Study of physico-chemical parameters of orange (Citrus reticulate Blanco) for the development of orange wine. J appl nat Sci 2017, 9(4), 2305-8.

Physico-chemical properties are an essential factor during processing and preservation of food. The retention and changes in physico-chemical properties depends upon the processing technique. In this work, physicochemical parameters of orange like vitamin C (ascorbic acid), pH, total soluble solids (TSS), % acidity, temperature and color were studied with all the optimized conditions of fermentations for the development of orange wine. The fermentation of the fruit juice was completed within 7 days period at temperature 27°C, pH 4.5 and total soluble solids of 24°Brix with an inoculum level of 10% (v/v). Thus, orange wine with ethanol content of 8.5% (v/v) was prepared from the orange variety 'Nagpur Santra' (Citrus Reticulata Blanco) in controlled physico-chemical parameters.

4 illus, 2 tables, 15 ref

020297   Neena Kumari;Suresh Kumar (Forest Products Dep, Dr Y.S. Parmar Univ of Horticulture and Forestry, Nauni, Solan-173 230, Email: neenak.kashyap@gmail.com) : Chemistry and analytical techniques for ent-kaurene-glycosides of Stevia rebaudiana Bertoni. J appl nat Sci 2017, 9(4), 2114-26.

The Stevia genus encompasses about 200 herbs and shrubs species. Stevia rebaudiana, one of the members has gained commercial importance as a natural low calorie sweetener, due to the presence of high con-centration of stevioside and rebaudioside - A (25% to 45% of stevioside content) in the leaves. The major processes involved in the production and quantification of steviol glycosides are extraction, purification and estimation. Various extraction methods have been used for extraction of steviol glycosides in the world. The extraction methods of steviol glycosides mostly differed at the stage of clarification of extracts. The present study is an attempt to summarize the scattered literature and reports on a single podium. Moreover, it also depicts up to date literature regarding numerous extraction, purification and quantitative estimation methods for steviol glycosides.

1 illus, 4 tables, 178 ref

020296   Kiharason J W;Isutsa D K;Ngoda P N (NO, Chuka Univ, P. O. Box 109-60400, Chuka, P. O. Box 484-60400, Chuka, Kenya, Email: dorcaski@yahoo.com) : Evaluation of sensory acceptability of bakery products prepared from blended wheat and pumpkin composite flour. Int J Sci Nat 2017, 8(1), 1-7.

The pumpkin fruit of the species C. moschata Duchesne has great nutritional potential, but remains under-utilized in Kenya. The fruits have diverse health enhancing properties. This vegetable-fruit has potential to be processed into various products both for home and industrial use. Despite these benefits, the fruit is underutilized as characterized by the few available pumpkin fruit flour products' recipes and little contribution to food security in Kenyan households. The present study determined sensory acceptability of baked products of blended pumpkin and wheat composite flour. Uniform mature pumpkin fruits grown on the Chuka University farm were harvested and processed into flour using a previously developed protocol. Pumpkin flour was augmented at 0%, 5%, 20%, 50% and 95% into wheat flour and baked to make cake, bread, mandazi, - 411 - scones and cookies. The products were then subjected to sensory acceptability tests using a 5-scale hedonic rating, with 1 being least preferred and 5 most preferred by trained and untrained panelists at KALRO-Njoro and consumer groups in Nyeri County, Kenya. The ANOVA showed that products significantly (P<60>0.05) differed in acceptability. Among Nyeri consumers, 50% cake and 5% mandazi and scone formulations were highly preferred for colour, texture and flavour. In Njoro, there were significant differences (P<60>0.05) among the trained and untrained panelists, but overall in all products, the 0% and 5% formulations scored highest across all test parameters. Value addition and commercial utilization of any food product greatly increases demand. This study shows the great potential of value-added pumpkin flour in enhancing and enriching textural and sensory qualities of different commercial food products in the Kenyan food industry, which should be promoted for adoption and commercialization.

5 tables, 19 ref

020295   Khursheed I;Bandral J D;Sood M;Ahmed N (Food Science and Technology Div, Sher-e-Kashmir, Univ of Agricultural Sciences and Technology, Jammu-180 009, Email: ewsjammu@gmail.com) : Influence of knolkhol on quality characteristics of chicken meat balls. J appl nat Sci 2017, 9(4), 2221-7.

Poultry meat is a major source of high biological value protein. The incorporation of fiber in meat helps to enhance its nutritive value with added health benefits that demonstrates a relationship between a diet containing an excess of energy- dense food rich in fats and sugar and the emergence of a range of chronic disease and several others. While studying the effect of fiber incorporation on the functional parameters it was observed that cooking yield (%) and emulsion stability (%) significantly decreased and the values were 91.94% and 91.13% in control and 87.28% and 87.01% in case of T₇ (18% KnolKhol powder). The physico chemical analysis revealed that with addition of Knolkhol powder (3%) level, the pH decreased from 6.31 to 6.26, TBARS from 0.39 to 0.33 (mg malonaldehyde /Kg), ash content from 2.60 to 2.52% crude protein 17.15 to 17.10%, whereas moisture increased from 66.06 to 67.11%, crude fiber from 0.58 to 0.65%. Coliform were not evident in the stored samples up to 30 days of storage, however psychrophyll count was found after 30 days of storage. The total psychrophillic count in control samples was 0.36 (log cfu/g) which increased to 0.81 (log cfu/g) with addition of 25% Sweet Corn paste.

6 tables, 32 ref

020294   Karemore M N;Charde Y M;Dharmadhikari P;Bhise S M (Pharmaceutical Sciences Dep, R. T. M. Nagpur Univ, Nagpur-440 033, Email: meghakaremore0687@gmail.com) : Formulation and evaluation of a moisturizing cream using almond butter. Int J pharm Sci Drug Res 2017, 9(3), 105-12.

Almond butter is one of the moisturizing agents, which has good emollient and moisturizing properties and hence can be well utilized to design a moisturizing cream, which can provide a good moisturizing property and help to maintain the healthy skin. The aim of the present study is to formulate moisturizing cream using Almond Butter and to evaluate its moisturizing property. In the present study, proper cream base was formulated by taking different trials and evaluated. The cream base showing the best results with respect to pH, thermal stability, total fatty matter and specific gravity was used for the incorporation of the active ingredient in different concentration and was evaluated for physical and chemical parameters. The subjective evaluation of - 410 - the final product was carried out on volunteers of age 20 - 25 years with dry skin and moisturizing capacity was studied using corneometer. The values for pH, thermal stability, total fatty matter and specific gravity of the selected cream base were found to be within the standard limits. From the results of accelerated stability study of cream, it was found that the cream containing 3% Almond Butter was stable and effective with respect to color, odor, pH, viscosity, globule size and centrifugation. This cream was used for subjective evaluation and it was found that all the candidates experienced desired effect without any irritation. Hence it can be concluded that Almond Butter is having excellent moisturizing effect and can be used as moisturizing agent in different cosmetic products.

17 tables, 25 ref

020293   Hithamani G;Srinivasan K (Biochemistry and Nutrition Dep, CSIR - Central Food Technological Research Institute, Mysore-570 020, Email: ksri.cftri@gmail.com) : Bioaccessibility of polyphenols from onion (Allium cepa) as influenced by domestic heat processing and food acidulants. Indian J Nutr Diet 2016, 53(4), 391-404.

Polyphenols are gaining importance in view of their health beneficial influences. Onion (Allium cepa) was analyzed for total polyphenol and flavonoid contents and their bioaccessibility as influenced by heat processing and food acidulants. Total polyphenols in raw onion (2.17 mg/g) were increased by 50% upon roasting. Total flavonoids in onion (0.27 mg/g) remained unchanged in heat processing. Bio accessible polyphenols and flavonoids from onion were 0.96 and 0.02 mg/g respectively and open-pan boiling increased the bio accessible polyphenols from onion. Addition of food acidulants to onion altered the composition and concentration of phenolic compounds. Total bio accessible polyphenols of onion decreased by 15% in presence of lime juice, while the same increased from microwave heated onions by 21% in presence of amchur. Presence of lime juice decreased bio accessible polyphenols in native and pressure-cooked onion, while the same increased by 37% in roasted onion in presence of amchur. Bioaccessibility of quercetin from onion increased 6-fold in presence of amchur, while a few polyphenols viz., protocatechuic acid, syringic acid, rutin and myricetin became bio accessible in presence of these food acidulants. Amchur enhanced the bio accessible polyphenols from onion more than lime juice. Concentration of bio accessible polyphenols was higher upon open-pan boiling of onion. There was a qualitative as well as quantitative change in the phenolic composition on addition of the food acidulants. Since amchur enhances the concentration of bio accessible polyphenols more than lime juice, its use in food preparations could be a strategy to maximize bioavailability of polyphenols, especially flavonoids from onion.

2 illus, 4 tables, 35 ref

020292   Hamid;Thakur N S (Food Science and Technology Dep, Dr YS Parmar Univ of Horticulture and Forestry, Nauni, Solan-173 230, Email: hamidsonu2014@gmail.com) : Development of appetizer (spiced squash) from mulberry (Morus alba L.) and its quality evaluation during storage. J appl nat Sci 2017, 9(4), 2235-41.

The present investigations were conducted to develop a commercial appetizer (spiced squash) from mul-berry and its quality evaluation during storage. Different combinations of juice (20, 25, 30, 35 and 40%) and TSS (40 and 45 °B) were tried to standardize proper combination for appetizer. Out of 10 different treatment combinations of juice and TSS tried, appetizer recipe (A₅) prepared with 40% juice, 40 °B TSS and 1.30% acid was found to be best on the basis of sensory and some physico-chemical characteristics of the product. The appetizer prepared by follow-ing the best selected recipe was packed in glass and PET (polyethylene terephthalate) bottles and stored for six months under ambient (20-25 °C) and refrigerated temperature conditions (4-7 °C). Overall effect shows that various quality characteristics like TSS, apparent viscosity, reducing sugars, and total sugars of appetizer increased from 40.00 to 40.63, 185.08 to 193.75, 28.37 to 31.80, 37.12 to 38.53 and other chemical characteristics like acidity, ascorbic acid, anthocyanins, - 409 - total phenols and sensory characteristics scores of colour, body, taste, aroma, overall acceptability score decreased from 1.30 to 1.21, 5.18 to 3.75, 8.60 to 5.75, 58.22 to 49.23, 8.15 to 7.52, 8.00 to 7.30, 8.20 to 7.26, 8.00 to 7.03, 8.10 to 7.15, respectively during storage. However, quality of the product was retained better in glass than PET bottles under refrigerated condition as compare to ambient storage condition.

5 illus, 3 tables, 26 ref

020291   Gajera R R;Joshi D C (College of Horticulture, Anand Agricultural Univ, Anand-388 110) : Processing of fruits and vegetables for its juicing. Gujarat Agric Univ Res J 2017, 42(2), 52-9.

Fruits and vegetable are important sources of vitamins, minerals, carbohydrates, phytochemicals and salts required for human nutrition in daily diet.Current food trend toward healthier diets makes fruit and vegetable juices consumption an important natural food alternative and improves the availability of its nutritive compounds.These commodities have higher edible index, which proves its importance for processing. By adopting some of the modern juice processing technologies after harvest, a significant portion at present that was getting spoilt can be salvaged. However, fruit and vegetable juices in its pure form have some typical colour, off-flavour and unpleasant taste due to their chemical compositions.Organoleptic quality of such fruit and vegetable blended juices could be increased by addition of spice extracts having anti-bacterial and anti-fungal properties. The presence of residual endogenous enzymes in fruit and vegetable which may cause quality changeshence required adequate thermal processing. Processing of juices by heat for a sufficient time is highly essential to kill micro-organisms which cause spoilage during storage period. Formulation and blending enables retaining more colour, consistency, fresh flavour and ascorbic acid content of juice products. The present review focuses on the various technical aspects of blanching of fruits and vegetables, formulations, blending, thermal processing and storage characteristics for the production of blended juices, RTSbeverages and health drinks.

^iia39 ref

020290   Bhat M M;Jalal H;Para P A;Ganguly S (Livestock Products Technology Div, Faculty of Veterinary Science and Animal Husbandry, Sher-e-Kashmir Uni, (J & K)-190 006, Email: ganguly38@gmail.com) : Effect of meat processing and cooking on DNA extraction and detection of meat adulteration in mutton rista (kashmiri meat product). Indian J Nutr Diet 2016, 53(4), 459-67.

The processing and cooking of meat, during meat product preparation, affects the DNA quality and its concentration during DNA isolation. In this study, the effect of processing and cooking, during Rista preparation, on meat speciation of beef and buffalo meat in mutton Rista was studied. The study material involved three types of meat i.e. unprocessed meat, Rista emulsion and the final cooked Rista product. In each type of meat, pure meat samples of mutton, beef and buffalo meat were studied along with the adulterated mutton sample having 10% beef and 10% buffalo meat adulteration level. The meat samples were subjected to mtDNA isolation and multiplex PCR analysis. The results of this study showed that processing and - 408 - cooking decreases the concentration of extracted DNAs but does not affect the detection of beef and buffalo meat in adulterated mutton Rista (unprocessed, processed and cooked) at 10% level of adulteration.

3 illus, 2 tables, 34 ref

019329   Zatelli G A;Zimath P;Tenfen A;Scharf D R; Simionatto E L;Alberton M D;Falkenberg M (CIF, CCS, UFSC, Rua Delfino Conti s/n. Florianopolis-SC, CEP 88040-900, Brasil, Email: miriam.falkenberg@ufsc.br) : Biological activities of extracts and seasonal variation in essential oil composition from Myrciaria glazioviana (Myrtaceae). Int J Pharmac 2016, 3(11), 473-81.

Extracts from leaves, stems and flower buds of Myrciaria glazioviana were analysed for their antioxidant and anticholinesterase activity. The methanolic extracts showed the best results in reducing power (623.52 - 806.15mg AA/g of extract), DPPH radical scavenging (IC₅₀ = 9.77 - 14.06μg/mL) and lipid peroxidation inhibition activity (21.30 - 66.80 %). These data were correlated to the total phenolic content (270.19 - 351.01 mg GA/g of extract). The dichloromethanic extract of leaves exhibited the higher anticholinesterase potential (IC₅₀ = 249.25μg/mL). Furthermore, the chemical composition of the essential oils from leaves collected in all seasons of the year was analysed by GC-MS and GC-FID. Only sesquiterpenes were identified in all essential oils and non-functionalized sesquiterpenes comprised the major fractions (from 66.8 to 79.3 %). An increase in non-functionalized compounds was observed in the warmer seasons. Germacrene B was the major compound in all seasons (from 26.8 to 30.1 %). In winter and autumn, high contents of germacrene D (10.2 and 10.0 %, respectively) and a-cadinol (12.1 and 12.0 %, respectively) were identified; germacrene D (14.0 %) was among the major compounds in summer and β-elemene (11.6 %), in spring.

3 tables, 39 ref

019328   Rejesh Kumar;Dahiya R;Vaquil;Rekha Devi; Sharma V;Ahlawat S S (Livestock Products Technology Dep, College of Veterinary Science, Lala Lajpat Rai Univ of Veterinary and, Hisar, Haryana) : Development of healthy milk drink with incorporation of wheat grass juice. Pharma Innovation 2017, 6(12), 27-9.

The study was conducted with an objective to develop healthy flavored milk drink with incorporation of wheat grass juice in double tonned milk. Sugar (6 and 7%) and flavor (rose and vanilla) was selected on the bases of sensory evaluation. The experimental C₁ (without- autoclaved) and C₂ (with autoclaved) of flavored milk drink were developed with different combination of double toned milk and wheatgrass juice in the ratio of 6:1, 9:1, 12:1 and selected on the bases of sensory evaluation. The control product was prepared with the addition of sugar (6%) and rose flavour without wheatgrass juice. The different samples were evaluated for physic-chemical properties. The treatment C₂ with 12:1 milk and wheatgrass juice, 6% sugar and rose flavor was at par with the control in terms of organoleptic and physico-chemical attributes. It is concluded that wheat grass juice can be incorporated for development of healthy milk drink without compromising the palatability and quality of the product.

3 tables, 21 ref

019327   Rejesh Kumar;Dahiya R;Vaquil;Argade A;Ahlawat S S (Livestock Products Technology Dep, College of Veterinary Science, Lala Lajpat Rai Univ of Veterinary and, Hisar, Haryana) : Shelf life of developed flavored milk drink incorporated with wheatgrass juice. Pharma Innovation 2017, 6(12), 39-41.

The study was conducted to evaluate the shelf life of wheat grass juice incorporated flavoured milk drink (WGJMD). The control product was prepared with sugar (6%) and rose flavor, and WGJMD was prepared with incorporation of wheatgrass juice at 12:1 ratio (milk: wheatgrass juice) in double toned milk followed by sterilization with autoclave and cooling. The control and WGJMD were stored at refrigeration temperature (4±1 °C) and subjected to evaluate the physico-chemical and sensory quality characteristics. However, incorporation of wheat grass juice significantly (P<60>0.05) increased the chlorophyll content but did not affect the pH and titratable acidity. The sensory scores for colour and appearance, flavor and overall acceptability including consistency of developed product were significantly (P<60>0.05) lower as compared to control samples, but WGJMD samples were very well acceptable having more than 7.00 (liked very much) acceptability scores. Storage period did not affect significantly (P<60>0.05) the quality characteristics and sensory scores till 15 days of storage. It is concluded that healthy flavored milk drink prepared with incorporation of wheat grass juice (milk: juice, 12: 1) in double toned milk can be stored up to 15 days with good quality characteristic and highly acceptable sensory scores.

2 tables, 21 ref

019326   Ramya V;Jain N K (P.F.E. Dep, CTAE, MPUAT, Udaipur, Rajasthan, Email: ramyarajpfe15@gmail.com) : Methods to increase the rate of mass transfer during osomotic dehydration of fruits and vegetables. Life Sci Bull 2016, 13(1), 29-32.

Osmotic dehydration is more and more often used during processing of fruits and vegetables. It is a simultaneous mass transfer process which mainly promotes the flow out of water molecules from the food to osmo-active solution and some migration of solutes from the solution into the food. Thus, allows maintaining good organoleptic and functional properties in the finished product. The rate of mass transfer during osmotic dehydration of plant foods is generally slow process; the cellular membrane exerts high resistance to transfer and slows down the osmotic dehydration rate Thus, there has always been a need to develop supplementary techniques to enhance the mass transfer without adversely affecting the quality. Therefore, the partial damage of cell membranes using different pre-treatment methods can be advantageous for acceleration of mass transfers process. This review paper is focused on methods of streamlining the process of osmotic dehydration which include the use of: blanching, ultrasound, high hydrostatic pressure, pulsed electric field, vacuum impregnation and ohmic heating. These new combination methods increase mass transfer and drying rate of fruits and vegetables by increasing the cell - 382 - membrane permeability. The operation time in the combined methods is shorter than that in traditional osmotic dehydration, causing further energy saving.

29 ref

019325   Patil J S;Patil P B;Sonawane P;Naik J B (Pharmaceutical Technology Dep, Univ Institute of Chemical Technology, North Maharashtra Univ, Jalgaon-245 001, Email: jbnaik@nmu.ac.in) : Design and development of sustained-release glyburide-loaded silica nanoparticles. Bull Mater Sci 2017, 40(2), 263-70.

The aim of this study was to develop sustained-release glyburide-loaded silica nanoparticles. Silica nanoparticles were synthesized by the sol-gel method using tetra-ethyl ortho-silane as a precursor. Glyburide was successfully entrapped in synthesized silica nanoparticles. To identify the effect of independent variables (concentration of silica and concentration of glyburide) on encapsulation efficiency and drug release (dependent variables), 3² (three level-two factors) response surface methodology was employed. Silica nanoparticles and glyburide-loaded silica nanoparticles were characterized by scanning electron microscopy, BET surface area, X-ray diffraction andFourier transformed infrared spectroscopy. The optimum values of encapsulation efficiency and drug release were 70.21 and 87.8% over 24 h, respectively; these values agree well with predicted values obtained by response surfacemethodology. Glyburide-loaded silica nanoparticles were successfully prepared without any incompatibility and seem to be promising for sustained-release drug delivery application and better patient compliance.

7 illus, 4 tables, 24 ref

019324   Charan R;Roy S K;Prakash O;Soni A;Soni B; Yadav A (Livestock Products Tech Dep, College of Vet. Sci. and Ani. Hus. S.D. Agricultural Univ., Sardarkrushinagar, Gujarat, Email: dr.omprakash0511@gmail.com) : Microbiological compression of aerobically and vacuumed packaged functional chicken kabab stored at refrigeration temperature. Life Sci Bull 2016, 13(1), 79-81.

The aim of the current study was to prepare and optimize spent hen chicken Kababs treated with dietary fibers and to assess their storage stability. In this study chicken Kababs were prepared by utilizing two dietary fibers at the levels of - 381 - 4%, 8% and 12% for orange extract and mosambi extract for replacement of lean meat. The control was prepared in a similar manner except that spent hen meat was substituted by quantity of broiler meat. Six trials were conducted for each level to select the best one for each dietary fiber based on sensory attributes. The vacuum packaged products showed a significantly lower total plate counts than aerobic packaged product throughout the observation period. Microbiological studies revealed that vacuum and aerobic packaged products showed significant increase in total plate counts with the advancement of storage period.

2 tables, 9 ref

018366   Verma V K;Singh S S (NO, Warner College of Dairy Technology, SHUATS, Naini, Allahabad, Uttar Pradesh) : Preparation of ice cream blended with cocoa and sago powder. Pharma Innovation 2017, 6(9), 5-8.

Ice cream coca powder is one of the most popular dessert options all over the globe liked by people of all age groups. Cocoa originates from beans of the cocoa tree (Theobroma cacao L.) and it is an important commodity in the world and the main ingredient in chocolate manufacture. Its value and quality are related to unique and complex flavors. Bulk cocoas (Forastero type) exhibit strong basic cocoa notes, whereas fine varieties (Criollo, Nacional) show aromatic, floral, or smoother flavor characteristics in ice cream. The obtained ice cream made from coca and sago powder is effective in thickness and stability quality. The role of sago powder was as astabilizer. A combination of coca and sago powder was used ratio (1.5:2), (1.5:3), (1.5:4) for different treatment i.e. for the combination was effective in ice cream without affecting the physic-chemical analysis and sensory of formed ice cream. The microbiological analysis was performed to study the consumption quality of the manufactured ice cream. The standard plate count was highest 2.40x10³, coli form count was NIL and highest yeast and mould 10 indicating that the product is safe for consumption. According to the analysis, treatment T₂ with 1.5% sago powder and 3% coca powder was found the best among the four.

29 ref

018365   Sunitha Venkataseshamamba B;Krishnaveni R; Lavanya A;Vyshnavi T (NO, College of Food Science and Technology, Bapatla Andhra Pradesh) : Effect of quality of green banana flour using different drying techniques. Pharma Innovation 2017, 6(10), 1-7.

The study was to examine the effect of quality of green banana flour using different drying techniques. The drying techniques used in the current study were fluidized bed drying, solar drying, sun drying, oven drying, and osmotic drying at different concentrations (30, 40 and 50%). Bananas were sliced according to 3mm and 5mm thickness using vernier callipers and are steamed followed by chemical pre treatment was given with 0.25% KMS and 1% Calcium chloride. The slices were dried and ground to fine powder form. Then Banana flour was analysed and comparative study performed for different drying techniques. The responses were studied for proximate analysis and physical analysis, in former analysis moisture content, ash, protein, starch, total phenols, total amino acids and vitamin-c were estimated, and the results varied between 3.3 to 5.8%, 1.5 to 2.2%, 2.9 to 7.95%, 46.05 to 50.57 mg/100g, 0.96 to 1.83 mg GAE /100 g, 0.22 to 0.85%, 1.08 to 5.13 respectively. The results for physical - 402 - analysis was carried out for the calculation of solubility parameters and bulk density. Conducted analysis on solubility parameters confirms that the increase in temperature leads to the decrease in solubility.

11 illus, 1 table, 11 ref

018364   Shireesha P;Rajya Lakshmi R;Rajashekar M; Paratpararao M (NO, Mango Research Station, Nuziveedu, Andhra Pradesh-521 201, Email: shireeshapaidi@gmail.com) : Physical characteristics of minimally processed potatoes as influenced by antibrowning chemicals and storage temperatures. Int J Sci Nat 2017, 8(2), 369-71.

The shelf life of minimally processed cut potatoes is limited by enzymatic browning that leads to a decrease in food quality. Use of different antibrowning chemicals and different storage temperatures can minimize the browning. The aim this work was to standardize the best chemical treatment (NaCl at 1% & 2% and citric acid at 0.25% & 0.5%) and storage temperature (0, 4 and 8°C) for reducing the postharvest browning and keeps good physical characteristics in minimally processed potato up to the end of shelf life. Among all the combinations, the potato cubes treated with 0.5% citric acid and stored at 0oC recorded longer storability by keeping the potato cubes with minimum physiological loss in weight (2.04%), better firmness (8.23 kg cm^-2) and low spoilage (4.9%) and highest shelf life of 31 days of minimally processed potato cubes at the end of storage period followed by the potato cubes treated with 0.25% citric acid stored at 0°C.

1 table, 11 ref

018363   Sharma R;Rana J C (Food Science and Technology Dep, Dr YS Parmar Univ of Horticulture and Forestry, Nauni, Solan-173 230, Email: drrakes@gmail.com) : Nutritional composition and value added products of chinese ber (Ziziphus jujuba Mill.) growing in northern hill regions of India. Indian J nat Prod Resour 2016, 7(4), 323-7.

The study was undertaken for assessing nutritional composition and developing different value added products from Chinese ber (Ziziphus jujuba Mill.) growing in Northern hill regions of India. Fresh fruits and processed products were analyzed for various physico-chemical, nutritional, and sensory characteristics. Fresh fruits contained - 401 - 76.15-80.50 % moisture, 8.50-9.60 °B total soluble solids, 0.30-0.44 % acidity (as malic acid), and 6.80-7.20 % total sugar contents. The fruits were found to be rich in ascorbic acid (88.25-98.0 mg/100 g) and phenolic compounds (350.32-425.50 mg/100 g). Among processed products, candied ber contained highest total solids (89.10 %) compared to other products. Titratable acidity was maximum (2.15 %) in pickle and minimum (0.82 %) was in osmotically dried ber. Both osmotically dried and preserve ber had maximum ascorbic acid (30.15-32.50 mg/100 g). Organoleptic properties showed good score for all the products. However, highest score for taste (8.46) and flavor (8.20) was obtained by osmotically dehydrated ber and it was rated 'liked very much' by the panelists compared to other products.

1 illus, 2 tables, 24 ref

018362   Ray S;Barman A K;Roy P K;Singh B K (Food Engineering & Technology Dep, Central Institute of Technology, Assam) : Chicken eggshell powder as dietary calcium source in chocolate cakes. Pharma Innovation 2017, 6(9), 1-4.

Chicken eggshell powder (CESP) might be an attractive source of Ca for human nutrition. It can be utilized as a dietary calcium source. In this study the effect of eggshell powder supplementation on each of chemical composition, physical and sensorial properties of ESP fortified chocolate cake were studied. To carry out the project necessary ingredients were purchased from Sodepur Market, Kolkata adjacent to the institution. The cake was prepared from wheat flour supplemented with eggshell powder at three levels of supplementation as follows 3, 6 and 9%. The boiling process for 30 min of eggshell kills any microbial growth on the surface. The obtained results indicated that the addition of eggshell powder led to a pronounced increase calcium contents in the supplemented of cakes 504.5, 816.8 and 1364.5 mg/100g at 3%, 6% and 9%, respectively. Eggshell powder formulation results some characteristic change in physicochemical properties and sensorial properties of cakes. With respect to the calcium content, texture and sensory properties, we can suggest that the best way to use chicken eggshell as dietary calcium supplement is powdered to cakeupto6% eggshell supplementation.

3 illus, 4 tables, 24 ref

018361   Narendra Nath;Singh S S;Kushawaha A (NO, Warner College of Dairy Technology, SHUATS, Naini, Allahabad, Uttar Pradesh) : Development and quality assessment of cookies - 400 - prepared by using "wheat flour & sattu". Pharma Innovation 2017, 6(10), 36-9.

Baking industry is currently seeking to expand its products range, but also to constitute a way of maintain and improving people's general health. Bakery products are mainly prepared from wheat as its main ingredient. Cookies are widely consumed and are an ideal vehicle for functional delivery. The objective of this work was to develop sattu based good nutritional value cookies. The use of wheat flour and sattu blends as a source of high protein, fat and low gluten content in production of cookies was studied. The flour blends of wheat and sattu were composites at replacement levels of T₁ (90:10), T₂ (80:20), T₃ (70:30), % while the wheat flour cookies T₀ (100:00) served as control cookies. Various analysis parameters were analyzed by two way ANOVA to obtained a predicted optimum result prepared cookies was subjected to chemical, microbial, and sensory analysis to evaluate the suitability of cookies were T3 protein (15.77%), fat (25.32%), ash (2.60%), moisture (3.21%) and carbohydrate (53.10%) as comparable to control without adversely affecting the sensory parameters. Based on the result it was indicated that beneficial component of sattu made them more favorable choice for food technologist to develop cookies especially for healthy breakfast.

5 tables, 13 ref