007296   Mishra B P;Chauhan G;Rath P K;Mendiratta S K; Meshram S (Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243 122, Email: bidyutmishraivri@gmail.com) : Microbiological assessment of aerobically packaged extended dehydrated chicken meat rings in LDPE bags during storage at ambient temperature (30±2°C). Envir Ecol 2013, 31(4), 1806-8.

Extended dehydrated chicken meat rings were prepared by utilizing spent hen meat (80%), optimum level of rice flour (10%), refined wheat flour and potato starch, spice mix, condiments, common salt, Kashmir mirch and phosphate. The control snacks were prepared in a similar manner except that rice flour was substituted by equal quantity of spent hen meat. Extended dehydrated chicken meat rings and control samples were packaged aerobically in low density polyethylene (LDPE) pouches and analysed for microbiological properties at regular interval of 0,1.5, 30 and 45 days during storage at ambient temperature (30 ± 2°C). Total plate count followed a linear increasing trend from 0 to 45th day of ambient storage in treatment and control. Yeast and mould counts were not detected on 0 day of ambient storage, but from 15th day onwards observed significantly increasing number in treatment and control products with increase in storage period interval. Coli forms were not detected in the dehydrated chicken meat rings with optimum level of RF and control throughout the storage period of 45 days.

^ssc1 table, 4 ref

007295   Kamalakar K;Mohini Y;Karuna M S L;Rao B V S K;Prasad R B N (Centre for Lipid Research, CSIR-Indian Institute of Chemical Technology, Hyderabad, Email: rbnprasad@iict.res.in) : Sal fatty acid-based biolubricant base-stocks: a potential source for high temperature applications. J Lipid Sci Technol 2013, 45(3), 79-85.

Study is focused on the use of sal fat for the development of biolubricant base-stocks. Sal fatty acids were reacted with branched chain 2-ethylhexanol and polyois namely neopentyl glycol (NPG) and trimethylolpropane (TMP) at 135-140 °C in the presence of p-TSA as catalyst in xylene medium to obtain 2-ethylhexyl esters (S2-EtHE), NPG esters (SNPGE) and TMP esters (STMPE) in 95-97% yield. The branched and polyol esters were evaluated for lubricant properties namely kinematic viscosity at 40 °C (52-EtHE, 9.48 cSt; SNPGE, 31.34 cSt; STMPE, 56.47 cSt), viscosity index (172, 191.3, 175.2), flash point (S2-EtHE, 224 °C; SNPGE, 272 °C; STMPE, 304 °C), weld load (S2-EtHE, 120 Kg; SNPGE, 130 Kg; STMPE, 150 Kg), oxidative stability 20 min and copper corrosion 1a for all the esters. The results revealed that sal fatty acid-based lubricants can be used for for high temperature and radiation resistance applications.

1 table, 24 ref

007294   Byanna C N;Doreyappa Gowda I N;Rao V K (Horticulture Dep, University of Agricultural Sciences, G. K. V. K., Bengaluru-560 065) : Standardization of sweet orange and pomegranate blended RTS beverage using sugar substitutes. Crop Res 2013, 45(1-3), 237-43.

The investigation on standardization of sweet orange and pomegranate blended RTS beverage using sugar substitutes was carried out at the Processing Laboratory in the Division of Post Harvest Technology, Indian Institute of Horticulture Research, Bengaluru from November 2009 to June 2010. The RTS beverage prepared from sweet orange and pomegranate juices at the ratio of 50 : 50 with sugar and sugar substitutes and their combinations revealed that the treatments 50% sucrose+50% fructose and 50% sucrose+50% sucralose were on par with sucrose in respect of overall acceptability scores and these were rated the better recipes in sensory evaluation. Among the treatments, highest TSS of 14.60ø Brix, pH 3.31, acidity of 0.28%, ascorbic acid of 6.53 mg/ 100 g, reducing sugars of 12.48%, non-reducing sugars of 3.58% and total sugars of 14.12% were recorded in 50% sucrose+50% fructose, sucralose and 50% sucrose+50% fructose, sucralose, 50% sucrose+500/0 fructose, 50% sucrose+50% fructose, 50% sucrose+50% aspartame and 50% sucrose+50% fructose, respectively. The TSS, titratable acidity and reducing sugars were increased, while pH, total sugars, non-reducing sugars and ascorbic acid were decreased during storage in all the treatments. The sweet orange and kokum blended RTS beverage with sugar substitutes had storage stability up to six months.

4 tables, 15 ref

006277   Yao S;Yang Y;Song S;Shi Z (School of Applied Chemistry, Shenyang Univ of Chemical Technology, Shenyang 110142, Email: shzhl2000@163.com) : Preparation, characterization and photocatalytic activity of cerium-doped titanium dioxide supported on activated carbon fiber composite. Indian J Chem-Sect A 2014, 53(6), 665-71.

A visible light-driven photocatalyst, viz., Ce/TiO₂/ACF, has been prepared by supporting the photoactive cerium-doped titanium dioxide on activated carbon fibers via hydrolysis of tetrabutyl titanate with ammonium ceric nitrate in the presence of activated carbon fibers. TiO₂ is used for photocatalysis while the activated carbon fibers is used for separation and the doped cerium is used to enhance the photocatalytic activity of titanium dioxide. The prepared photocatalysts have been characterized by BET surface area, scanning electron microscopy, X-ray diffraction and UV-vis absorption spectroscopy. The effect of cerium-doped content on the photocatalytic activity has been studied and 0.2 mol% Ce/TiO₂/ACF is found to exhibit the highest photoactivity. The photocatalytic activities of the obtained photocatalysts under UV and visible light have been estimated by measuring the degradation rate of methylene orange in aqueous solution. Results show that the prepared photocatalyst is activated by visible light and may be used as effective catalyst in photooxidation reactions. In addition, the recyclability of the prepared photocatalyst is also confirmed since the Ce/TiO₂/ACF retains ca. 86.5% of its activity after being used four times. The photocatalyst, therefore, may be potentially applied for the treatment of water contaminated by organic pollutants.

6 illus, 1 table, 29 ref

006276   Wong Y C;Fikri A M (Faculty of Agro Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Locked Bag 100, 17600 Jeli, Kelantan, Malaysia, Email: yeeching@umk.edu.my) : Synthesis of bio-ethanol from corn stalk by fermentation process. Oriental J Chem 2014, 30(2), 637-42.

Ethanol synthesis from corn stalk through fermentation process was studied. The ethanol produced was studied by various enzymatic treatment temperature and different feedstock loading in term of weight. The result shows that the highest concentration of ethanol contained in the sample was 48.90% at enzymatic temperature of 50°. The temperature for optimum enzyme treatment have been identified as 50° followed by 30, 40 and 60° respectively.

6 illus, 8 ref

006275   Wei L;Wang Z;Liu X;Guo F;Fan J (College of Chemistry, Chemical Engineering and Materials Science, Key Laboratory of Molecula, Jinan-250 014, PR China, Email: zhongniw@hotmail.com ) : Rheological properties of lamillar liquid crystals formed in Brij97/castor oil/water systems in the presence of soybean lecithin. Indian J Chem-Sect A 2014, 53(7), 806-15.

Phase diagrams of Brij97/castor oil (COil)/water in the presence of soybean lecithin (SL) have been determined at 37 °C. The lamellar phases have been investigated by polarizing optical microscopy, rheological technique and small angle X-ray scattering. With increasing SL content, the domain of the lamellar phase extends to higher COil concentration. At constant surfactant concentration, the shear viscosity increases for samples containing more SL. The storage modulus G' increases on addition of SL and reaches a maximum in the SL/COil/water system, with the smallest area of surfactant molecules at the interface. For the Brij97/SL (1:3) system, at a fixed ratio of COil/water, the dynamic moduli increases with increasing surfactant concentration. At 37 °C, the Brij97/SL (1:1)/water/oil systems with ethyl oleate and COil have a higher moduli and smaller aS than with isopropyl myristate. The values of activation energy of ethyl oleate and COil systems are larger than that of isopropyl myristate system, indicating that the network in lamellar phases in ethyl oleate and COil systems are stronger than in the isopropyl myristate system.

7 illus, 3 tables, 32 ref

006274   Wadhave S N;Shelke R R;Suryawansh S U;Kokate P G (Animal Husbandry and Dairying Dep, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra, Email: rrspkv@gmail.com) : Sensory evaluation of burfi prepared buffalo milk khoa blended with honey. Asian J Anim Sci 2014, 9(1), 23-25.

Burfi was prepared from Bufalo milk blended with honey in the Dairy Technology laboratory of Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeth, Akola. Burfi was prepared from five diferent combinations of Bufalo milk and honey i.e. 100:00(T₁), 96:04(T₂), 95:05 (T₃), 94:04(T₄) and 93:07 (T₅) was evaluated for various ensory atributes and it was found that burfi prepared from Bufalo milk khoa blended with 6 per cent honey was uperior as compare to other treatments, considering the cost of ingredients it was found that cost of preparation of burfi was increased with increase in the rate of aditon of hone but increase in cost of production can be compensate with value additon of honey in burfi.

2 tables, 6 ref

006273   Tiimub B M;Kuffour R A;Akweiba P;Dzomeku B M; Obiri-Danso K S (Environmental Health and Sanitation Dep, Faculty of Science and Environment, College of Agriculture, Education, Winneba, Ghana, Email: benmakimit@yahoo.com) : Shelf-life and microbial safety of three brands of bread under different packaged conditions available on th Ghanaian market. Asian J Microbiol Biotechnol envir Sci 2013, 15(2), 205-12.

Study was conducted to evaluate the shelf-life and microbial safety of three brands of bread under different package conditions available on the Ghanaian market. Bread samples were analyzed at the Crops research Institute laboratory in Kumasi. Shelf-life was determined by storing in refrigerator and room temperature. The treatment was a 3x3x2 factorial with three replicates. Factor A (bread types - wheat, sugar and butter); factor B (packaging material aluminum foil, polythene bag and news print) and factor C (storage condition- refrigeration and ambient). At different intervals in storage, the microscopic development of fungal organisms on the bread was determined based on the species level and the extent of growth and scored on a scale of 1-5. The results revealed that sugar bread packaged with aluminum foil and old news print and stored for 4 days under ambient conditions did not develop bread mould but, wheat and butter bread in polythene developed bread mould after 4 days. Wheat bread in aluminum foil under ambience in 7 days storage developed mould; whereas sugar and butter bread grew Penicilium sp and Rhizopus sp which covered 5% of the entire sample. Similarly, butter bread stored for 7 days developed complex fungi of (Aspergillus flavus, A. niger and Khizopus sp) at level 3 growth on the scale and the mycelium was very grayish. Therefore, wrapping bread in old news print is not a bad practice on the Ghanaian market and bread should always be purchased fresh and consumed.

12 ref

006272   Thakur M;Karuna Singh (Amity Institute of Technology, Amity Univ, Noida (Uttar Pradesh), Email: mthakur1@amity.edu ) : Walnut (Juglan regia L.) a complete health and brain food. Asian J Bio Sci 2013, 8(2), 276-88.

Nuts are nutrient dense foods and have been a regular constituent of mankind's diet since prehistoric times. In recent years there is a growing interest in nuts which provide health benefits and are alternative to medicine. Walnut (Juglan regia L.) belong to family Juglandaceae have amazing health benefits. They are not only:delicious but also a complete functional food because they not only provide nutritional but also medicinal health benefits. They are unique among nuts because they are loaded with omega -3 fatty acids, and various other bioactive compounds, antioxidants, fibre, vitamins, minerals, and phytosterols.

2 illus, 2 tables, 81 ref

006271   Thakur M;Blessing A J;Karuna Singh (Amity Institute of Food Technology, Amity Univ, Noida (Uttar Pradesh), Email: mthakur1@amity.edu) : High pressure carbon dioxide-a non-thermal food processing technique for inactivation of micro-organisms. Asian J Bio Sci 2013, 8(2), 267-75.

For more than 20 years now, high pressure carbon dioxide (HPCD) has been proposed and studied as an alternative non-thermal pasteurization technique for various foods. This method imparts several basic advantages, mainly because of the involvement of mild conditions. A majority of the observed advantages are particularly because it permits the processing of foods at much lower temperature than the ones used in thermal pasteurization. In spite of intensified research efforts for the last couple of years, the HPCD preservation technique has not yet been implemented on a large scale by the food industry until now. Many scientific studies mainly focusing the lethality of this technique on different microorganisms have been done over the years. Most of the research aimed towards optimization of the HPCD technique to produce a desired level of stabilization for specific foods but less effort has, however, been put into the analysis of the interaction mechanism between HPCD and the structure of food, its kinetics and the effect on microorganisms is yet to be observed.

3 illus, 1 table, 43 ref

006270   Suryawanshi S U;Shelke R R;Wadhave S N;Kokate P G (Animal Husbandry and Dairying Dep, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra, Email: rrspkv@gmail.com) : Chemical composition of peda prepared from cow milk blended with skimmed milk powder. Asian J Anim Sci 2014, 9(1), 106-8.

Peda was prepared from cow milk blended with skimmed milk powder in the Dairy Technology laboratory, Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola. Peda prepared from five diferent combinations of cow milk and skimmed milk powder i.e. 100:00 (T₁), 40:60 (T₂), 50:50 (T₃), 60:40 (T₄) and 00: 100 (T₅) were analyzed for chemical compositon and it was found that maximum fat and total solids content was recorded in Peda prepared from 10 per cent cow milk Khoa i.e. 15.76 and 80.94 per cent, respectively. While maximum protein, moisture and ash contents were recorded in Peda prepared from 10 per cent skimmed milk powder i.e. 26.45, 2.23 and 2.20 per cent, respectively.

1 table, 7 ref

006269   Sreenu M;Chakrabarti P P;Rao B V S K;Prasad R B N (Centre for Lipid Research, CSIR-Indian of Chemical Technology, Hyderabad, Email: rbnprasad@iict.res.in) : Preparation of karanja protein-based diethanolamides by steam explosion method and evaluation of their surfactant properties. J Lipid Sci Technol 2013, 45(2), 50-4.

Oilseed proteins are usually extracted in alkaline medium under atmospheric pressure followed by precipitation at it's isoelectric pH (2.0 to 6.0). Protein hydrolysates are generally prepared by chemical or enzymatic hydrolysis of crude protein isolate. In the present investigation karanja protein hydrolysates were prepared directly from karanja deoiled cake (32.6% protein) by steam explosion method under nitrogen atmosphere at elevated temperature. The reaction parameters like temperature, pressure, reaction time and the ratio of karanja cake and water medium were optimized for the isolation of maximum protein yield (24.62%). Diethanolamides of karanja protein hydrolysates, thus obtained, were prepared by using diethanolamine. The surfactant properties like surface tension, foaming power, emulsifying power and wetting characteristics of diethanolamides were evaluated. Diethanolamides were also made in single step using deoiled karanja cake, expelled karanja cake and crude karanja protein isolates in the same pressure vessel by reacting with diethanolamine and the surfactant properties of all these diethanolamides were evaluated. It was observed that diethanolamides produced by protein hydrolysates prepared by steam explosion method followed by thermal condensation reaction with diethanolamine exhibited better surfactant properties compared to diethanolamides prepared in single step process.

2 tables, 15 ref

006268   Sawant P P;Mohite S A (Fisheries Biology Dep, College of Fisheries Biology, Ratnagiri, Email: sa_mohite@yahoo.co.in) : Study of proximate composition of Meretrix meretrix (Linnaeus, 1758) of the Ratnagiri coast, Maharashtra, India. Biosci Biotechnol Res Asia 2013, 10(1), 311-17.

Genus Meretrix of Family Veneridae, contributes about 80% of the total clam catch along the south west coast Maharashtra, India. The great clam, Meretrix meretrix is the major contributor in the catch and has formed vast beds in the estuarine areas of the coast. As the abundance of these clams was showed seasonal fluctuations, the meat quality was also reported to vary. Present work was undertaken to study the seasonal variations in the biochemical composition and the percentage edibility of these clams to ascertain the meat quality. Decline in the percentage edibility observed from September to January. Percentage edibility remained high during April to October showing a good meat quality during this period. Higher protein and lipid values were recorded during the post monsoon months, with corresponding decrease in carbohydrates. Consequent increase in moisture was noted post monsoon months.

6 illus, 1 table, 16 ref

006267   Pushpa Chethan Kumar;Garg N;Shukla D K;Yadav K (NO, Central Institute of Subtropical Horticulture, Rehmankhera, P.O. Kakori, Lucknow-226 101, Email: pushpa0908@gmail.com) : Effect of pretreatment and packaging on the quality of minimally processed mango cubes. J Ecofriendly Agric 2014, 9(2), 199-202.

Effect of dipping in 1 per cent calcium chloride solution and packing in polypropylene and polystyrene trays on the quality of minimally processed mango cv. Dashehari cubes during storage was studied. Ripe mango fruits were peeled, cut into cubes, dipped in 1 per cent CaCl₂ solution and stored in polypropylene and polystyrene packaging at 4±1°C for 10 days. The samples were evaluated at 2 days interval for TSS, acidity, total carotenoids, microbial and sensory parameters. Results indicated that mango cubes given 1 per cent CaCl₂ dip treatment and packed in polypropylene trays carried lesser microbial load than untreated cubes and minimally processed mango cubes retained their total carotenoids content during storage.

2 illus, 15 ref

006266   Patil S S;Koli J M;Sharangdher S T; Sharangdher M T (NO, Post Graduate Institute of Post Harvest Management, Killa-Roha, Maharashtra) : Storage characteristics of "fish pakoda" from pink perch (Nemipterus japonicus) meat at 4°C. Ecol Envir Conserv 2013, 19(3), 877-80.

The ready-to-eat fish pakoda was prepared by using pink perch meat and packed in L.D.P.E. pouches and stored at 4°C. Quality characteristics viz. proximate composition, biochemical, microbiological and sensory characteristics were studied and shelf life was determined. The pH, TMA-N, peroxide vale and TVB-N content showed gradual increase during storage. The results of biochemical parameters pH, TVBN, TMAN and PV were 6.30 to 6.70, 2.90 to 12.90, 2.70 to 7.90 and 2.80 to 7.90 respectively. Microbial parameters such as TPC, E. coli, Staphylococcus and Salmonella are not detected throughout the storage study. Organoleptic evaluation revealed that the fish pakoda can be stored for 7 days at 4°C.

1 illus, 5 tables, 8 ref

006265   Pasuwan P;Beumer R R;Den Besten H;Leenanon B (Food Technology Dep, Faculty of Technology, KhonKaen Univ, Khon Kaen 40002, Thailand, Email: borlee@kku.ac.th) : Polymerase chain reaction for the confirmation of isolated Listeria spp. from food contact surfaces in the open markets in Khonkaen, Thailand. Asian J Microbiol Biotechnol envir Sci 2013, 15(2), 401-10.

Swab samples (280) were taken from different kinds of food contact surfaces including stainless steel, tile, polyethylene and wooden cutting board from five open markets in KhonKaen, Thailand. Listeria spp. was found from food contact surfaces in three open markets. Most positive samples were isolated from surfaces of stainless steel, wooden cutting board, ceramic tile and polyethylene. All suspected colonies were identified using biological tests such as Gram stain, mobility, catalase, and CAMP Tests. The weak hemolytic colonies of the CAMP reaction on 5% sheep blood agar defined that 13 out of 70 colonies were identified as L. monocytogenes. Listeria identification tests were performed by 10 Listeria API strips. All weak hemolytic strains were confirmed by PCR. PCR products amplified with 16sRNA primers were sent for sequencing. Results showed that all isolated strains amplified with the general Listeria primer were confirmed as Listeria spp. However, the PCR products bands which were amplified specifically for L. monocytogenes were missing on 1.5% Agarose gel. The PCR results implied that all isolated strains were not L. monocytogenes. Blasting results from EMBL-EBI and Ezbiocloud databases reported that all isolated strains with weak hemolytic results were L. innocua.

2 illus, 5 tables, 42 ref

006264   Pal M;Ghosh M (Chemical Technology Dep, Univ College and Science and Technology, Calcutta Univ, Kolkata, Email: mahuag@gmail.com) : Role of conjugated linolenic acid isomers on brain lipid profile of organic mercury intoxicated rats. J Lipid Sci Technol 2013, 45(2), 58-62.

Study was undertaken to evaluate the effect of α-linolenic acid (ALA) and α-eleostearic acid (AEA), two isomers of linolenic acid, against methyl mercury (ll) chloride (MeHgCI) toxicity in rat model which leads to hyperlipidemia in brain tissue. Male albino rats were divided into six groups. Groups 1, 2 were normal control and MeHgCI treated (5 mg/ Kg BW/day) control respectively. Groups 3, 4, 5 and 6 were orally treated with different doses of two bioactive lipids (0.5% and 1.0% ALA and AEA of total lipid given) along with MeHgCI ;(5 mg/ Kg BW). The healing effect that occurred due to ingestion of ALA and AEA was monitored by total lipid content, total triglyceride, cholesterol and phospholipid content and fatty acid profile of lipid component. The ameliorative activity of ALA and AEA was established through the study and the best result was obtained when the stressed rats were treated with 1% (w/w of total lipid given) AEA and ALA. Thus, AEA and ALA could be used in a natural phytochemical preparation to reduce the adverse effects caused by organic mercury.

4 tables, 21 ref

006263   Ninan G;Zynudheen A A;Joshy C G;Sumna Yousuf K (Fish Processing Division, Central Institute of Fisheries Technology, Kochi-682 029, Email: george66jiji@gmail.com) : Physical, chemical and functional properties of gelatin extracted from the skin of rohu, Labeo rohita and yellowfin tuna, (Thunnus albacares). Indian J Fish 2013, 60(2), 128-8.

Gelatin, a commercially important polypeptide derived from collagen has wide applications in food and pharmaceutical industry. Gelatin extracted from the tropical fish species has an advantage over cold water species, the former having better rheological properties. In this study the physic-chemical properties of gelatin extracted from the skin of rohu, Labeo rohita and yellowfin tuna Thunnus. albacare were studied. The results indicated that tuna skin gelatin was superior in terms of yield, gel strength, viscosity and foam stability. However, rohu skin gelatin had a better colour and foam formation ability. The amino acid composition showed significantly higher content of glycine (27.5%) and imino acid (26.98%) in tuna skin gelatin. Although tuna gelatin had better gel strength, rohu skin gelatin was found to be more suitable for food applications as it had better colour and sensory properties.

4 tables, 35 ref

006262   Muhizi T (Chemistry Dep, Rwanda Univ, School of Pure and Applied Science, Univ avenue 117 Butar, Rwanda, Email: tmuhizi@ur.ac.rw) : NMR and FTIR analysis of overheated cooking oil. Oriental J Chem 2014, 30(2), 643-9.

In this study, authors combined different physico-chemical methods to show the effect of overheating on the quality of golden fry cooking oil. Those methods include spectroscopic methods such us ^{1H-NMR, 13C-NMR and FTIR. Results showed that both overheating and excessive reuse of golden fry cooking oil seriously affected its quality by increasing its density, viscosity and different indexes like refractive, saponification, esters, peroxide indexes and also by decreasing its iodine index. Both NMR and FTIR spectroscopic methods confirmed these changes and indicated the presence of some carbonyl compound derivatives in overheated samples.}

5 illus, 3 tables, 30 ref

006261   Meher L C;Sharma D K;Nasim M;Kulkarni A V (NO, Defence Institute of Bio-Energy Research, Secunderabad, Email: lcmeher@rediffmail.com) : Fatty acid composition and oxidative stability of Camelina sativa seed oil. J Lipid Sci Technol 2013, 45(2), 55-7.

Study was conducted to evaluate the physico-chemical properties of camelina oil, its fatty acid composition and natural anti-oxidants in the oil. The physico-chemical properties of camelina oil indicated the presence of long chain fatty acids and high unsaturation in it. The fatty acid composition reveals the presence of 82.3% unsaturated fatty acids in camelina oil. The oil contains γ-tocopherol (505 ppm) and α-tocopherol (511 ppm) as natural antioxidants which impart stability and restrict the autoxidation of oil. The Rancimat induction period of the oil at 130°C is 1.9 hr, which is almost similar to that of other highly unsaturated oils.

2 illus, 2 tables, 10 ref

006260   Mahanta P;Muzaddadi A U (College of Fisheries, Central Agricultural Univ, Lembucherra-799 210, Email: drarmaan@yahoo.com) : Extension of shelflife of the fermented fish product, shidal by packaging in glass bottle and low temperature storage. Indian J Fish 2013, 60(2), 135-43.

Shidal is a very popular, salt free, semi-fermented traditional fish product of north-east India prepared using minor carps (Puntius spp.) in specially designed earthen pots (mutka). The prime quality of shidal is given by its characteristic aroma and flavor which is lost very fast, once it is taken out of mutka. A study was conducted to preserve the quality of shidal outside mutka, by packing in glass bottles and storing under refrigerated temperature. Microbiological, biochemical and sensory changes during storage period of 120 days were analysed at 15 days interval. The total plate count (TPC) did not change significantly (p<62>0.05) and remained near 7 log CFU g^{-1 during storage. The total fungal count (TFC) was negligible., The pH of shidal was initially acidic (4.42 ± 0.25) which increased significantly (p<60>0.05) towards the end of storage period. The non-protein nitrogen (NPN), free α-amino nitrogen (AAN) and total volatile base nitrogen (TVB-N) increased significantly (p<60>0.05) during storage indicating hydrolysis and degradation of protein. Similarly, showing high hydrolytic rancidity, the peroxide value (PV), free fatty acid (FFA) and thiobarbituric acid (TBA) number significantly increased throughout the storage period (p<60>0.05). The sensory scores showed significant differences (p<60>0.05) during the storage period. Shidal retained good quality up to 60 days at room temperature whereas 90 days at refrigerated temperature showing significantly high sensory scores in the treatment.}

15 illus, 3 tables, 37 ref

006259   Kumaravel S;Alagusundaram K (Food Safety & Quality Testing Dep, Indian Institute of Crop Processing Technology, Thanjavur-613 005) : Determination of mineral content in Indian spices by ICP-OES. Oriental J Chem 2014, 30(2), 631-6.

Vegetarian and non vegetarian Indian diet consists of various cereals and vegetables along with spices, often used in the preparation of curries. The nutritive potential of trace element has been evaluated using Inductively coupled plasma optical emission spectrometry (ICP-OES). In this study, 15 trace elements like As,Hg,Se,Zn,P,Pb,Cd,Fe,Mn,Cr,Mg,Cu,C,Na and K have been determined in Five Indian popular spices. The result shows that the spice Aniseed contains Phosphorous (2027.10±14.0 mg/kg), Iron (5.40±2.0 mg/kg), Magnesium (270.10±7.0mg/kg), Calcium (602.8±4.0 mg/kg), Sodium (365.10±3.0 mg/kg) and Potassium (887.80±11.0 mg/kg). The spice Poppy seeds showed Phosphorous content of (3980.0±13.5mg/kg), Iron (5.475±2.5 mg/kg), Magnesium (287.20±14.0 mg/kg), Calcium (690.50±4.0 mg/kg), Sodium (81.16±5.0 mg/kg) and Potassium (746.70±6.0 mg/kg). The spice Cloves showed that it contains Phosphorous (6355.0±20.0 mg/kg), Iron (1.699±0.2mg/kg), and Potassium (318.01±5.0 mg/kg). The spice Ajwain seeds showed the presence of Phosphorous (1764.0±16.0 mg/kg), Iron (17.87±8.0 mg/kg), Manganese (5.729±2.6 mg/kg) and Calcium (1353.0±10.0 mg/kg), The spice Fenugreek seeds showed that it contains Phosphorous (2950.0±17.5 mg/kg) and Potassium (124.82±2.0 mg/kg). Heavy metals As and Hg are absent in all five spices. Heavy metals Cr, Cd and Pb are absent in Cloves, Fenugreek and Ajwain species. The results showed that the spice powder is a good source of calcium, potassium, magnesium, Iron and Phosphorous.

3 tables, 12 ref

006258   Kamalakanth C K;Bindu J;Bijith K;Ravishankar C N;Gopal T K S (Fish Processing Division, Central Institute of Fisheries Technology, Cochin-682 029, Email: bindujaganath@gmail.com) : Development and comparison of extruded breading with conventional bread crumbs for coating fish balls. Indian J Fish 2013, 60(2), 129-34.

The use of extrusion technology for production of crumbs for coating on fish balls, was attempted in this study. Extruded breading was prepared using two different flour combinations and used for the comparative study. The first one consisted of wheat flour (maida), rice flour and black gram powder and the second comprised maida, corn flour and black gram powder. The flour mixture was extruded at 15% moisture level, using a twin screw food extruder. In the three different compartments of the extruder, the heater temperatures were maintained at 140, 90 and 45 °C. The feed rate was maintained at 200 g min^{-1, screw speed at 350 rpm and the cutter speed at 670 rpm. The extrudate was powdered and sieved for uniform particle size. Both the extruded and conventional bread crumbs were coated on fish balls and packed separately in high impact polypropylene (HIPP) trays and sealed with polyester /polythene laminated film on top, under vacuum. The trays containing fish balls were frozen in a blast freezer and were maintained at -22 ± 2 °C for shelf life determination. Samples were drawn periodically and analysed for physical, sensory and biochemical parameters. Evaluation of the product for six months indicated that the extruded crumbs are comparable to conventional bread crumbs.}

6 illus, 4 tables, 23 ref

006257   Joshi S A;Gore S B;Relekar S S;Juvekar P U (Fish Processing Technology and Microbiology Dep, College of Fishery Science, Telangkhedi, Nagpur (Maharashtra), Email: joshisag@gmail.com) : Comparative studies on effect of improved methods of drying on biochemical composition of small head ribbon fish, Lepturacanthus savala. Asian J Anim Sci 2014, 9(1), 26-32.

Freshly caught smal-headed ribon fish, Lepturacanthus savala (Cuvier) landed in Mirkarwada landing centre, Ratnagiri was used for the present study. Fish was dried adopting improved methods namely, solar tent drier (STD), raised bambo platform (RBP) and black polythene shet (BPS) at Colege of Fisheries, Ratnagiri. In present study, biochemical quality of fresh ribon fish showed 75.6 per cent moisture content, 17.6 per cent crude protein content, 2.08 per cent fat content and 0.76 per cent of ash content. Drying time for fish dried by diferent methods were observed to be 58 h, 82 h and 130 h for STD, RBP and BPS, respectively. Inital moisture content of ribon fish dried in STD 17.85 per cent, RBP 19.35 per cent, BPS dried 19.95 per cent and dried ribon fish sample colected from market was 30.6 per cent and same was increased at end of 120 days storage. Higher protein content was found at begining of storage in range of 40-4 per cent in al the samples except market sample (MS). Crude fat content of ribon fish dried by diferent methods fluctuated in acordance with moisture during storage. While inital ash content was 15.5 per cent in dried ribon fish sample colected from market, it was slightly higher in ribon fish dried by various methods and same was decreased at end of 120 days storage. Gradualy increased patern showed in case of TMA-N, TVB-N and PV in al the samples of dried ribon fish while variation of salt content was observed due to increase in drying time. Initaly organoleptic quality of ribon fish dried in solar tent drier was higher compared to the other samples dried by various methods and similar decreased patern showed in al the samples at end of 120 storage period. However, quality of dried ribon fish was found superior in STD than other methods studied.

11 illus, 22 ref

006256   Hassan F;Lakshmanan P T;Geethalakshmi V; Mukundan M K (NO, Central Institute of Fisheries Technology, Kochi-682 029, Email: femeenahassan@rediffmail.com) : Evaluation of stabilised hydrogen peroxide as sanitiser in seafood processing industry. Indian J Fish 2013, 60(2), 145-9.

The efficiency and period of effectiveness of three different sanitisers viz., sodium hypochlorite, hydrogen peroxide and commercial stabilised hydrogen peroxide were studied at different locations in seafood processing factories. The results were analysed using the analysis of variance technique and means were separated using the Tukey 'B' test at 5% level of significance using SPSS 16.0. All the treatments were found to be significantly different from each other (p<60>0.05). The commercial stabilised H₂O₂ gave a distinctly better overall sanitising action at 5% level of significance. The study has shown that the commercially available stabilised hydrogen peroxide is the most effective sanitiser compared to sodium hypochlorite and plain hydrogen peroxide. Stabilised H₂O₂ is a better disinfectant for achieving sanitation and hygiene in food processing industries, particularly in the protein and moisture rich seafood processing industry. It is ecofriendly and least harmful compared to chlorine and its derivatives.

5 tables, 9 ref

006255   Haradwala S H;Bhattacharjee P (Food Technology and Biochemical Engineering Dep, Jadavpur Univ, Kolkata, Email: pb@ftbe.jdvu.ac.in) : Convective heat transfer coefficient of potato wedges during deep fat frying in palmolein: use of direct and indirect methods of determination of heat transfer coefficient. J Lipid Sci Technol 2013, 45(2), 45-7.

Heat transfer coefficient (h) during frying is significant in modeling and calculation of design parameters of fryer system of foods. Direct method and indirect methods were used for determination of heat transfer coefficient during deep-fat frying of potato wedges (50 mm x 10 mm x 10 mm) in palmolein for comparative evaluation. The temperature regimes of 130°C, 150°C and 170°C were selected for frying. Heat transfer coefficient was found to be maximum at the earlier stage of frying and the values reached 283.52 W/m^{20 C in case of indirect method and 1095.83 W/m2°C in case of direct method.}

6 illus, 14 ref

006254   Das R;Ghosh S;Naskar M K (Sol-Gel Division, CSIR-Central Glass & Ceramic Research Institute, Kolkata-700 032, Email: milan@cgcri.res.in) : Synthesis of single crystal zeolite L rods with high aspect ratio using rice husk ash as silica source. Indian J Chem-Sect A 2014, 53(7), 816-9.

Single crystal zeolite L rods with high aspect ratio have been prepared using rice husk ash as silica source in the presence of other aqueous-based precursors via a single-step hydrothermal process at 170 °C for 72 h. Crystallization behavior of the particles is studied by X-ray diffraction, and the characteristic vibration bands of zeolite L are confirmed by FTIR spectroscopy. BET surface area and total pore volume of the particles are found to be 142 m^{2 g-1 and 0.19 cm3 g-1, respectively. Rod-shaped morphology of zeolite L with an aspect ratio of 10-50 is observed by FESEM and TEM. Selected area electron diffraction pattern of TEM confirms the single crystal nature of the particles.}

^ssc5 illus, 16 ref

006253   Chaudhary D A;Upadhyay J B;Koshta V (Dairy Engineering Dep, S.M.C. College of Dairy Science, Anand, Gujarat) : Application of biosensors in dairy-food industry. Asian J Anim Sci 2014, 9(1), 92-6.

The principle of detection of a biosensor is based on the specific interaction betwen the analyte of interest and the biological components. As a result of this specific interaction, diferent properties are changed, which can be detected and measured by transducers. The most important characteristics of biosensors are their specificity, high sensitvity, short response time; act as an integrated system, facilty to automate them, versatilty and low production cost. Biosensors are an important alternative in the fod industry to ensure the quality and safety of products and proces controls with efective, fast and economical methods. The use of enzymatic biosensor technology in fod procesing, quality control and on-line proceses is promising compared to conventional analytical techniques. Recently the biosensor market in the fod industry has increased by fiften fold amounting to $150 milion. The use of biosensor in the fod industry may include nutrient analysis, detection of natural toxins and antinutrients, fod proces monitoring by measuring enzyme activity and microbial contamination, and rapid detection of geneticaly modified organisms (GMOs), proteins, vitamin B complex, esential amino and faty acids, and hazardous residual materials comprising pesticides and antibiotics. Biosensors are clasified acording to the transduction mechanisms and biological reception mechanism. The biosensor may be divided into basic four main groups based on the transduction mechanisms which include optical, mas, electrochemical and thermal biosensor. In aditon, the biological component used in biosensors include enzymes, microbial, immune, and nucleic acids, biochips (protein, DNA, and cel chips), and biomimetic sensors, which utilze artifcial bio recogniton elements (electronic nose and electronic tongue).

22 ref

006252   Biswas G;Bhattacharya A P (NO, , GIET, Gunupur, Rayagada-765 022) : Effect of electro-coagulation of J.K. paper mill effluent. Indian J envir Prot 2013, 33(7), 533-45.

In an attempt to treat the paper mill effluent heavily loaded with inorganic, organic compounds, of the order of COD 900 to 1200 mg/L, it was felt necessary to stimulate the entire experimental procedure for weakly loaded COD to bring it down to permissible limits as laid down by EPA (Environmental Protection Agency). The samples were treated for a period of 10 min to 45 min and energy density between 0.475 Kwhr/m^{3 to 7.625 Kwhr/m3. The pH was maintained between 7.0 to 10.0, the suspended solids (SS) and colloids precipitated out to the extent of 85% to 90%. Electro coagulation was used for COD reduction and colour composites. It was successfully executed for J.K. Paper Mill effluent. Electro coagulation uses electrical energy and is an energy intensive process and costs higher than other conventional methods. We have reviewed the process and present work is an extension of previous work.}

10 illus, 5 tables, 5 ref

006251   Bashir S J;Pawar B K;Choudhari D M (Animal Science and Dairy Science Dep, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar, Email: balrajdairy_2007@rediffmail.com) : Study on quality of icecream sold in Ahmednagar city. Asian J Anim Sci 2014, 9(1), 14-17.

In this study chemical, microbiological and organoleptic qualites of market samples of ice cream were studied. On the basis of sensory evaluation considering al the atributes, the sample T₁ was liked very much by the panel of judges, while samples T₄ and T₅ both were at par and were not liked by the judges. It was revealed from the study that market ice cream sample contained on average range of acidity 0.22 to 0.27 per cent LA, total solids 32.40 to 38.0 per cent, fat 8.4 to 1.20 per cent, protein 2.96 to 4.64 per cent and sugar 19.4 to 25.4 per cent. In the standard plate counts, the sample T₅ has higher standard plate count (396.00 x 10^{3c.fu./g), while it was lower in samples T₁ and T₂ (3.52 and 4.56 x 103c.fu./g). The coliform count in sample T₅ was higher (91.60 x 101 c.fu./g).}

10 ref

005240   Xu W;Bao-Hua K;Xin-Huai (Key Laboratory of Dairy Science, Ministry of Education, Northast Agricultural Univ, Harbin 150030, People's Republic of China, Email: zhaoxh@mail.neau.edu.cn) : Optimization of some conditions of neutrase-catalyzed plastein reaction to mediate ACE-inhibitory activity in vitro of casein hydrolysate prepared by neutrase. J Fd Sci Technol 2014, 51(2), 276-84.

Casein hydrolysate was prepared by hydrolyzing casein with Neutrase and then modified by a Neutrase-catalyzed plastein reaction. The prepared hydrolysate had a degree of hydrolysis of 13.0% and exhibited ACE inhibition in vitro with an IC₅₀ value of 40.4 μg.mL^{-1. With the decreased amount of free amino groups of the modified hydrolysate as the response, some conditions of the plastein reaction including substrate concentration, enzyme to substrate ratio, reaction temperature and time were studied by single factor experiments and response surface methodology, and optimized finally as 62% (w/w), 3.0 kU,g-1 peptides, 30 °C and 6.3 h, respectively. The maximum decreased amount of free amino groups of the modified hydrolysate prepared under these optimized conditions was 210.0 μmol.g-1 peptides, while corresponding IC₅₀ value was lowered to 14.7 μg.mL-1. The present result indicates that Neutrase-catalyzed plastein reaction was capable of enhancing ACE-inhibitory activity in vitro of casein hydrolysate, and also highlights the importance of a forthcoming study to investigate the peptide compositions of the modified hydrolysate and the role of protease used in the plastein reaction.}

2 illus, 4 tables, 46 ref

005239   Wartha G C;Sharangdhar S T;Koli J M;Metar S Y;Sharangdhar M T (Meat Dep, Poultry and Fish, Post Graduate Institute of Post Harvest Management, Ratnagiri-415 629) : Preparation of fish soup powder from Tilpia fish. Ecol Envir Conserv 2013, 19(2), 425-8.

The aim of this study was to prepare nutritionally rich fish soup powder from tilapia fish.Some of the ingredients used in the fish soup powder were standardized step by step. At each stage, the organoleptic evaluationwas conducted by the expert group of panelists. The report of organoleptic evaluation was supported with the statistical analysis were used as base for standardization. The fish soup powder was prepared by using standardized proportions of ingredients mainly starch @ 25% of the cooked fish meat, pepper powder @ 2.5%of the cooked fish meat and tomato soup powder @ 12% of cooked fish meat. The other ingredients used were salt, butter, onion, carrot, monosodium glutamate, ascorbic acid, ginger, garlic and cinnamon powder.

1 illus, 4 tables, 9 ref

005238   Wartha G C;Sharangdhar S T;Koli J M;Metar S Y;Sharangdhar M T (Meat Dep, Poultry and Fish, Post Graduate Institute of Post Harvest Management, Ratnagiri-415 629) : Effect of different packages on storage characteristics of tilapia fish soup powder. Ecol Envir Conserv 2013, 19(2), 395-400.

The aim of this study was to find out suitable packaging material for the fish soup powder prepared from tilapia fish. For this purpose the storage study of fish soup powder in four different packages namely metalized film, trend pouch, HDPE and LDPE pouch was conducted. It revealed that the metalized film pouch was the best packaging material for storing the fish soup powder, since the biochemical, microbiological and organoleptic changes were least in the soup powder stored in the metalized film pouches.

8 tables, 21 ref

005237   Sunil Kumar;Yadav P;Jain V;Malhotra S P (Biochemistry Dep, College of Basic Sciences & Humanities, CCS Haryana Agricultural Univ, Hissar-125 004, Email: sunilsaini2007@rediffmail.com) : Isozymes of antioxidative enzymes during ripening and storage of ber (Ziziphus mauritiana Lamk.). J Fd Sci Technol 2014, 51(2), 329-34.

Isozyme profile of antioxidative enzymes viz. superoxide dismutase (SOD), peroxidase (POX), catalase (CAT) and ascorbate peroxidase (APX) was studied during ripening and storage of two cultivars of ber fruit (Ziziphus mauritiana Lamk.) differing in their shelf-lives viz. Umran (shelf-life, 8-9 d) and Kaithali (shelf-life, 4-5 d). The profile revealed that Umran variety exhibited three bands each of SOD and POX while in Kaithali, these enzymes had two isoenzymes throughout ripening. CAT and APX, however, showed two isozymes each during ripening of both the varieties and the pattern remained the same at all the stages of ripening except at the initial stage i.e immature green stage where single CAT isozyme was visible. During storage, one extra band each of SOD and POX present only in Umran got disappeared at later stages of storage, whereas in Kaithali, the pattern remained unchanged. Also, there was no change in the pattern of CAT and APX isozymes during storage of both the varieties. One isozyme of CAT could be considered as ripening related while one isozyme each of SOD and POX could be related to higher shelf life of fruits.

2 illus, 41 ref

005236   Sravani K;Dhanapal K;Balasubramanian A; Vanitha M;Reddy G V S (Fish Dep, Processing Technology, College of Fishery Science, Muthukur, Nellore, Andhra Pradesh, Email: kdhanpal@yahoo.com) : Quality evaluation of rohu (Labeo rohita) during frozen storage. Ecol Envir Conserv 2013, 19(2), 357-63.

Quality of frozen Labeo rohita (Rohu) stored at -40°C was evaluated through proximate, biochemical, microbial and sensory analyses. After 90 days of storage, frozen fish were found with reduced moisture, lipid and protein content while the ash content fluctuated throughout the storage period. The organoleptic quality of the frozen stored fish was influenced by the Total Volatile Base Nitrogen (TVBN). Thiobarbutric acid (TBA), Free Fatty Acids (FFA) and microbial counts. Total Plate Count of mesophilic bacteria increased gradually from a log value of 2.85 cfu/gram of meat on 1st day of storage to 3.12 cfu/gram of meat on 30th day and decreased to 2.67 cfu/gram of meat on 90th day of frozen storage. Staphylococcus aureus count decreased from the first day storage count of 2.21 cfu/gram of meat to Est. <60> 1.0 cfu/gram of meat on 90th day. The psychrophilic count of rohu increased with storage period from an initial log value of 2.73 cfu/ gram of meat to 3.24 cfu/gram of meat up to 90th day of storage. Whereas the sulphur producing bacterial count increased up to 30th day of storage and then showed a decreasing trend. In the case of other mesophilic and psychrophilic bacteria such as E.coli, Faecal strepto cocci, Pseudomonas spp., Aeromonas spp., and other pathogenic microorganisms like Vibrio spp., Salmonella spp. and Listeria monocytogens were absent throughout the frozen storage period. The freshness based on over all sensory score decreased with increase in storage period. On correlating the overall sensory score with frozen storage period, the frozen stored fish was found acceptable for consumption upto 113 days.

5 tables, 35 ref

005235   Singh R;Chatli M K;Biswas A K;Sahoo J (Livestock Products Technology Dep, Guru Angad Dev Veterinary and Animal Sciences Univ, Ludhiana-141 004, Email: manishchatlilpt@gmail.com) : Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil. J Fd Sci Technol 2014, 51(2), 353-8.

Aim of the present study was to compare the nutritional, processing and sensory characteristics of low-fat ω-3 enriched fatty acids chicken meat patties (CMP) prepared with the incorporation of 4% linseed flour (T₁), 2% canola flour (T₂), 3% linseed oil (T₃), and 4% canola oil (T₄) and to estimate their cost of production. The total fat and crude fiber content was increased (P<60>0.05) with the incorporation of linseed flour. The emulsion stability and cooking yield was greater (P<60>0.05) in T₄ among all the treatments. The percent shrinkage was lower (P<60>0.05) in linseed/canola oil incorporated CMP than their respective flours. The colour and appearance and flavour scores were lower (P<60>0.05) in canola flour than canola oil incorporated CMP. The texture scores were not influenced (P<60>0.05) in linseed-and canola-treated products. The overall acceptability was greatest (P<60>0.05) in T₄ whereas, lowest (P<60>0.05) in T₂ among all treated products. The cost of production was increased by 3-5% with the incorporation of linseed and canola oil whereas it was almost same for control and linseed flour.

3 tables, 26 ref

005234   Shittu T A;Olaitan O F (Food Science and Technology Dep, Agriculture Univ, Abeokuta, Nigeria, Email: shittuta@unaab.edu.ng) : Functional effects of dried okra powder on reconstituted dried yam flake and sensory properties of Ojojo-a fried yam (Dioscorea alata L.) snack. J Fd Sci Technol 2014, 51(2), 359-64.

Processing of raw yam (D. alata) tuber (RY) to more stable and instant form could ease the tedium in preparation, increase popularity and commercial potential of ojojo-a fried yam snack. In this study, the potential of dried okra powder (1%-5%) to reduce the sensory quality impairment in ojojo made from instant yam (D. alata) flake (YF) was tested. Inclusion of okra powder significantly increased the viscosity and increased dispersibility of reconstituted yam flour. Addition of okra powder significantly (p<60>0.05) reduced the fat and increased the moisture content of ojojo. Furthermore, increasing addition of okra consistently improved the sensory acceptability of ojojo by increasing the product's moistness and fluffiness with reduced crispiness and roughness. In conclusion, addition of 0%-2% of okra powder to reconstituted YF produced ojojo samples which compared favourably with those made from RY in terms of colour, flavour and taste.

3 illus, 1 table, 21 ref

005233   Shetty U S;Reddy Y;Reddy S;Khatoon S (Lipid Science and Traditional Foods Dep, Central Food Technological and Research Institute (Council of Scientif, Mysore-570 020, Email: sakoon_buri@yahoo.com) : Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification. J Fd Sci Technol 2014, 51(2), 315-21.

Speciality plastic fats with no trans fatty acids suitable for use in bakery and as vanaspati substitute were prepared by interesterification of blends of palm stearin (PSt) with sal and mango fats using Lipozyme TLIM lipase as catalyst. The blends containing PSt/sal or PSt/mango showed short melting range and hence are not suitable as bakery shortenings. Lipase catalysed interesterification extended the plasticity or melting range of all the blends. The blends containing higher proportion of PSt with sal fat (50/50) were harder having high solids at and above body temperature and hence cannot be used as bakery shortenings. The blends with PSt/sal (30-40/60-70) after interesterification showed melting profiles similar to those of commercial hydrogenated bakery fats. Similarly, the blends containing PSt/mango (30-40/60-70) after interesterification also showed melting profiles similar to those of commercial hydrogenated shortenings. The slip melting point and solidification characteristics also confirm the plastic nature of these samples. The improvement in plasticity after interesterification is due to formation of higher melting as well as lower melting triglycerides during lipase catalysed interesterification.

3 illus, 4 tables, 32 ref

005232   Relekar S S;Sharangdhar S T;Sharangdhar M T; Koli J M (Fish Processing Technology Dep, College of Fisheries, Nagpur) : Biochemical and microbiological study of traditional and improved smoking method of smoke dried Rasbora rasbora available in Eastern Vidarbha region: a comparative study. Ecol Envir Conserv 2013, 19(2), 365-8.

Comparative study on the biochemical and microbiological quality of smoke dried R. rasbora prepared in smoking unit and traditionally smoke dried samples were collected from different districts of eastern Vidarbha has been made. The samples of smoke dried R. rasbora was prepared in smoking unit, the result showed that in smoking unit smoked samples had higher total protein, lipid, ash, less moisture content and less moisture reconstitution properties than traditional smoke dried samples. Total bacterial count and total fungal count were found higher in the samples of smoke dried R.. rasbora collected from different districts than smoked dried in smoking unit. While R. rasbora prepared in smoking unit free from all pathogenic bacteria on the other hand total colifrom, staphylococcus, E.coli, Micrococcus and Aspergillus sp. were present in traditional smoked dried samples. However Xanthomonas sp. was found in all samples.

5 tables, 13 ref

005231   Ray K S;Singhania P R (Food Science and Nutrition Dep, P.G.S.R. (Home Science), SNDT Women's Univ, Juhu, Mumbai-400 049, Email: pisceanpooja@gmail.com) : Glycemic and insulinemic responses to carbohydrate rich whole foods. J Fd Sci Technol 2014, 51(2), 347-52.

Glycemic and insulinemic responses to food may depend on several intrinsic factors such as the type of sugar, molecular arrangement, size of starch granules, co-components in the whole food like moisture, fat, protein, fiber, as well as external factors like processing technique and total amount consumed. The postprandial glycemic response to equivalent quantities of test food and standard food is compared using Glycemic Index_food (GI_food). The incremental area under the curve for blood glucose and insulin at fasting, 30, 60, 90 and 120 min after consumption of different doses (50 and 100 g) of carbohydrate rich foods like rice and chapatti were compared with standard food, white bread. The GI_food value for 50 g of chapatti and rice was 44 and 11 respectively. The Insulinemic Index_food (II_food) values, calculated similarly, for 50 g portion of chapatti and rice were 39 and 6 respectively. Glycemic and insulinemic response showed a dose dependent increase from 50 to 100 g. Both glycemic and insulinemic impact of chapatti were found to be significantly higher than that of rice (p<60>0.05). The GI_food and II_food values will facilitate qualitative and quantitative judgment about the selection of specific foods for effective metabolic control.

3 illus, 1 table, 21 ref

005230   Ramadhan K;Huda N;Ahmad R (Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti, Minden 11800 Penang, Malaysia, Email: nrlhd@usm.my) : Effect of number and washing solutions on functional properties of surimi-like material from duck meat. J Fd Sci Technol 2014, 51(2), 256-66.

Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat's functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products.

1 illus, 4 tables, 58 ref

005229   Rakshit M;Moktan B;Hossain S A;Sarkar P K (Microbiology Laboratory, Botany Dep, North Bengal Univ, Siliguri-734 013, Email: pksarkar.nbu@gmail.com) : Moisture sorption characteristics of wadi, a legume-based traditional condiment. J Fd Sci Technol 2014, 51(2), 301-7.

Moisture sorption characteristics of wadi, a condiment in the Indian Subcontinent, were investigated at temperature of 15-45 ° and water activities (a_w) of 0.11-0.97. The sorption isotherms were sigmoidal. Nine different mathematical models were found to effectively describe the moisture sorption data on the basis of regression analyses and goodness of fit. Each model was statistically evaluated by means of percent root mean square and coefficient of determination. The GAB model gave the best fit in the entire range of a_w. Temperature dependence of the GAB constants and good fit were determined. Using the Caurie's model, the properties of sorbed water, such as monolayer moisture content, number of adsorbed monolayers, density of sorbed water, bound water content and surface area of adsorption, which decreased with an increase in temperature, were calculated. The monolayer moisture content ranged from 102.7 to 128.7 g/kg solids in wadi. The optimum storage temperature and aw for wadi were 15-25 ° and <60>0.7, respectively.

1 illus, 3 tables, 32 ref

005228   Raju P N;Pal D (Dairy Technology Division, National Dairy Research Institute, Karnal-132 001) : Characterization of artificially sweetened misti Dahi based on sensory, physico-chemical and textural attributes. Indian J Dairy Sci 2012, 65(1), 34-46.

With the growing concern over the relation between diet and disease, today's health conscious consumer is looking for low-sugar and low-fat products. Misti dahi, an ethnic delicacy of eastern India analogous to caramel coloured set-style sweetened yoghurt, contains high fat and high sugar. The present study was envisaged to develop a sugar-free misti dahi using binary blends of permitted high-intensity sweeteners and bulking agents. Sensory, physico-chemical and instrumental texture profile analysis (TPA) revealed highly significant (P<60>O.O1) differences.Some instrumental parameters and sensory attributes correlated very well. Principal component analysis identified that five components were responsible for 91.59% of the total variance in the quality attributes of misti dahi. Hierarchical cluster analysis applied to the data obtained two significantly different clusters to indicate difference in behaviours mainly according to the type of bulking agent used. Any of the three studied sweetener blends (S1, S2 or S3) with maltodextrin (B1) emerged as the best combination.

3 illus, 2 tables, 52 ref

005227   Patil S S;Koli J M;Sharagdher S T;Balange A K;Sharangdher M T (NO, Post Graduate Institute of Post Harvest Management, Killa, Roha) : Development of "fish pakoda" from pink perch (Nemipterus japonicus) meat. Ecol Envir Conserv 2013, 19(2), 451-3.

A convenience ready-to-eat product Fish Mince Pakoda (FMP) has been developed at the College of Fisheries, Shirgaon, Ratnagiri. From the deboned meat of pink perch (Nemipterus Japonicus). The sensory evaluation of the product (on a 9?point hedonic scale) scored 8.0 to 9.7 for different sensory attributes. The overall acceptability score was 9.2. The cooking yield was 97.42% with 66.62% moisture, 19.14% crude protein, 12.13% fat and 2.11% ash. The total plate count (TPC) of the Pakoda in ambient and refrigerated storage was increased from 1.4 x 10^{2 to 2.4 x 104 and 1.4 x 102 to 2.2 x 104 respectively. Other microbial contamination of Escherichia coli, Staphylococcus aureus and Salmonella were not detected in the sample throughout the research. The fish Pakoda was prepared by using standardized proportions of ingredients mainly onion @ 20% of the cooked fish meat, gram flour @ 20% of cooked fish meat, red chilly powder @ 15% of cooked fish meat and table salt 3% of the cooked fish meat were used.}

4 tables, 6 ref

005226   Nain N;Bahadur V;Singh D;Singh D B;Prasad V M (Horticulture Dep, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad-211 007) : Physico-chemical properties of value added pomegranate toffee during storage. New Agric 2013, 24(1), 67-72.

Investigation was undertaken during the year 2011 -2012. The experiment was laid out in 2x4 Factorial in Complete Randomized Design (CRD) with 8 treatments and 3 replications. There were two pre-treatments (Blanching in hot water for 2 min. and KMS @ 2g / kg of arils for 30 min.) and 3 flavours (cardamom, vanilla and citric acid). It was observed that the T₅ (KMS + Cardamom flavour) gave significantly best results in relation to total soluble solids (14.15°Brix), acidity (0.462%), moisture (16.63%), pH (4.448), reducing sugar (3.04%), non-reducing sugar (5.90%), total sugar (8.94%), and in organoleptic quality with higher benefit cost (1.41).

2 tables, 8 ref

005225   Montet D;Zakhia-Rozis N (NO, , CIRAD-PERSYST, UMR Qualisud, TA B95/16, 34398 Montpellier Cedex 5, France, Email: didier.montet@cirad.fr) : Lactic acid fermentation of horticultural crops: global perspectives. Int J Innovative Hort 2013, 2(2), 101-10.

Lactic acid (LA) fermentation of horticultural crops has many benefits. It is feasible in household level, preserves nutrients and antioxidants (β-carotene, lutein and anthocyanin), and increases vitamins and minerals in the fermented products. Kimchi, sauerkraut and cucumbers are produced by LA fermentation of horticultural crops, but most economically relevant are fermentations of cucumbers, Cole crops such as cabbage and cauliflower and root and tuber crops such as carrot, beet root, onion, garlic, sweet potato and cassava. LA fermented vegetables commonly produced in Asia are gundruk (fermentation of mustard, radish, cauliflower and other leafy vegetables in Nepal and Bhutan), kimchi (fermented Korean cabbage and radish), gherkin (fermented small cucumber in India), sinki (fermented radish tap roots in Nepal and Bhutan), kanji (fermented carrots in India and Pakistan), dhamuoi (fermented cabbage and other vegetables in Vietnam), dak-gua-dong (fermented mustard leaves in Thailand), hua-chai po (fermentation of carrots and turnips in Thailand) and khalpi (fermented cucumbers in Nepal). The other examples of LA bacterial and yeast fermentations are gari, fufu, lafun, dawa dawa and agbelima which are produced in African continent from cassava (Manihot esculenta Crantz). Other promising horticultural crops which can be lactic fermented are ivy gourd (Coccinia grandis L.), spiny gourd (Momordica dioca L.) and orange-fleshed sweet potato (Ipomoea batatas L.).

1 table, 62 ref

005224   Manosroi J;Khositsuntiwong N;Manosroi A (Faculty of Pharmacy, Chiang Mai Univ, Chiang Mai 50200, Thailand, Email: pmpti006@chiangmai.ac.th) : Biological activities of fructooligosaccharide (FOS)-containing Coix lachryma-jobi Linn. extract. J Fd Sci Technol 2014, 51(2), 341-6.

Fructooligosaccharide (FOS), a prebiotic was extracted from the grain of Coix lachryma-jobi Linn. (Job's tears) by hot water extraction at 60 ° for 1 h. The resulting dried powder extract was assayed for FOS content of 1-kestose (GF₂), nystose (GF₃) and 1-β-D-fructofuranosylnystose (GF₄) using HPLC equipped with RI detector. Total FOS content of the extract was 24.98±7.48% (g/100 g crude extract). The biological activity including antioxidant and cytotoxicity of the FOS-containing extract was determined. The antioxidant activity by DPPH free radical scavenging of FOS-containing extract was comparable to vitamin C (0.97 fold of vitamin C) with a slight lipid peroxidation inhibition activity. The extract exhibited no cytotoxic effect on normal human skin fibroblast. These results have confirmed not only the source of FOS from Job's tears extract but also its potential application as antioxidant in food or cosmetic products.

2 illus, 1 table, 27 ref

005223   Latha R B;Nasirullah D R (Lipid Science and Traditional Foods Dep, Central Food Technological Research Institute (CSIR), Mysore-570 020, Email: drnasirullah@yahoo.com) : Physico-chemical changes in rice bran oil during heating at frying temperature. J Fd Sci Technol 2014, 51(2), 335-40.

Rice bran oil was subjected to static heating at 180+2°C in a domestic fryer for 8 h in this process 150 ml of the heated oil samples were drawn, at intervals of every 2 h, to study the changes in the physico-chemical characteristics. Results indicated that the peroxide value and free fatty acid content increased gradually from 0.2 to 2.9 Meq.O2/kg of oil and 0.25 to 0.63% respectively. The oil became darker as given by the colour value (5R + Y) 63 Lovibond units. Tocopherol content was found to decrease from 48 mg/100gram to 5 mg/100gram at the end of 8 h of heating whereas, oryzanol was fairly stable (1.59 to 1.40%). The p-anisidine value and Total polar compound (TPC) increased from 5.04 to 18.30 and 1.0 to1.8% respectively, showing the formation of secondary oxidation products. Rice bran oil is a non-Newtonian fluids having shear thinning behavior. Heating was found to cause an increase in the flow behavior index. Fatty acid composition did not show significant changes except for the linoleic acid content which decreased from 29.4 to 27.1%.

1 illus, 2 tables, 16 ref

005222   Kubra I R;Bettadaiah B K;Murthy P S;Jagan L; Rao M (Central Food technological Research Institute Dep, Plantation Products, Spices and Flavour Technology, Mysore-570 020, Email: ljnatpro@yahoo.com) : Structure-function activity of dehydrozingerone and its derivatives as antioxidant and antimicrobial compounds. J Fd Sci Technol 2014, 51(2), 245-55.

Dehydrozingerone, structural half analogue of curcumin, is a phenolic compound isolated from ginger (Zingiber officinale) rhizomes. Dehydrozingerone and several of its derivatives such as glucopyranosides and its tetra acetate derivative and 4-O-acetyl and methyl derivatives of dehydrozingerone were synthesized in the present study. Dehydrozingerone, synthesised with improved yield was used for the synthesis of Dehydrozingerone 4-O-β-D-glucopyranoside (first time report) by modified Koenigs-Knorr-Zemplen method. Structures of all the compounds have been established using spectroscopic methods. These compounds were tested for radical scavenging activity by DPPH and FRAP method as well as for antibacterial and antifungal activities. The parent molecule exhibited better scavenging activity as compared to its derivatives indicating the significance of free phenolic hydroxyl group. Also, Dehydrozingerone and its derivatives exhibited antibacterial as well as antifungal activity due to the conjugation system present, which includes α,β-unsaturated carbonyl (C = O) group. This study gave an insight into structural requirements for dehydrozingerone activity.

3 illus, 3 tables, 31 ref

005221   Kolekar A D;Pagarkar A U;Kedar J G;Baug T E; Bhatkar V R (Fish Processing Technology and Microbiology Dep, College of Fisheries, Shirgaon, Ratnagiri-415 629, Email: pagarkarau@gmail.com) : Biochemical and organoleptic changes of fish ball in curry prepared from Catla catla and stored at -18°C. Ecol Envir Conserv 2013, 19(2), 391-4.

Fish ball in curry was prepared as per the standardized method and recipe. Prepared fish ball in curry packed in standup pouches and stored at -18°C. The organoleptic score for overall acceptability of the catla fish ball in curry kept in frozen storage showed slight decreasing trend from 0 to 300 days. The pH showed slightly decreased in frozen stored fish ball in curry from 6.38 to 5.10. The peroxide value in frozen stored fish ball in curry increased from 2.27 to 12.37. The total volatile base-nitrogen (TVB-N) value of catla fish ball in curry increased in frozen stored from 5.04 to 25.65. The total plate count increased from initial value of 1.7 x 102 to 6.7 x 104cfu/g during frozen storage sample. It was observed that the product was acceptable organoleptically and biochemically upto the 285 day at -18°C.

1 illus, 3 tables, 17 ref