005466   Prabhakar S;Annamalai K (Automobile Engineering Dep, MIT Campus, Anna University, Chennai-600 044, Email: ruggers955@yahoo.co.in) : Biodiesels: an alternative renewable energy for next century. J scient ind Res 2011, 70(10), 875-8.

Five non-edible vegetable oils (nerium, jatropha, pongamia, mahua & neem) were selected as alternate fuels and comparison analysis of performance and emission were done. A comparative analysis was done for methyl esters of different oils in blends with diesel of different proportions. It was observed that a diesel engine runs successfully on a blend of 20% biodiesel and 80% diesel fuel without affecting engine performance. Methyl ester from Nerium oil, with properties close to diesel, showed better performance and emission characteristics, followed by esters of jatropha, Pongamia, Mahua and Neem oils. Hence Nerium blend can be used in existing diesel engines without compromising the engine performance.

5 illus, 14 ref

005465   Pisalkar P S;Jain N K;Roopa Bai R S;Murumkar R P;Jain S K (Agro Product Development Research Centre, Dr. P.D. Krishi Vidyapeeth, Akola-444 104) : Mathematical modeling of hot air-drying of Aloe vera. Green Fmg 2011, 2(3), 366-8.

Experiments were conducted to study the mathematical modelling of Aloe vera (Aloe barbadensis M.) drying. Drying tests ere performed in the laboratory scale dryer with various temperatures (50, 60, 70 and 80°C) at a constant air velocity of 1.5 m/s. Drying to 2 to 4% (db) moisture content in the dryer took about 450,420,270 and 180 min at air temperatures of 50, 60, 70 and 80°C, respectively. Exponential model, Page model, Logarithmic model and Power law models were compared based on the standard error of estimation (SEE) and correlation of determination (R²) to estimate drying curves. It was concluded that Page model describes the dehydration behaviour of Aloe vera.

3 illus, 1 table, 16 ref

005464   Patil S S;Singh A;Kulshrestha M;Kumbhar B K; Sahgal M (Harvest Process and Food Engineering Dep, College of Technology, G.B. Pant University of Agriculture and Technol, Pantnagar-263 145) : Ohmic heating characteristics of aonla pulp. Pantnagar J Res 2011, 9(1), 120-6.

Investigation was planned to develop a ohmic heating device and to study the heating characteristics of aonla pulp with a view keeping in mind to reduce quality losses through ohmic heating treatment during aonla puree preparation. Heating characteristics of aonla pulp like electrical conductivity, bulk density and specific heat were evaluated at the time interval of 0, 5 and 10 minute at different temperature levels namely 30, 40, 50 and 60°C and voltage gradient levels of 11, 13, 15 and 17 v/cm. The ohmic heating device based on heating characteristics of aonla was fabricated during the study. Studies revealed that point electrical conductivity of aonla pulp was higher than the bulk electrical conductivity. The time dependent effect on the electrical conductivity of aonla pulp was found to be non-significant. Temperature had a more significant effect than voltage gradient on point and bulk electrical conductivity. The influence of temperature and voltage gradient on total heating time and total electrical energy consumption of aonla pulp was analysed and was found to be significant.

6 illus, 6 tables, 5 ref

005463   Lippe G;Stecchini M L;Conte L;Maltini E;Foti S;Cunsolo V (Food Science Dep, University of Udine, Via Sondrio 2/a, 33100 Udine, Italy, Email: Giovanna.lippe@uniud.it) : Application of proteomics in food science. J scient ind Res 2011, 70(11), 905-8.

Reviews application in food science of proteomic techniques, which use high-performance separation methods combined with dedicated mass spectrometry and allow to detect global changes in protein composition. Due to complex biological composition of food, proteomics is increasingly used for characterization of food proteomes aimed at development and optimization of food products. Application of proteomics in food science is presented on characterization of raw materials of animal origin, such as meat for the identification of quality markers, and natural breast milk substitutes for identification of allergens, besides use of proteomics to monitor protein changes during meat processing, supporting strong relationship between breakdown of protein molecules and the quality of final products. Also covered are proteome observations in plant food leading to a better understanding of metabolic changes related to synthesis of bioactive compounds such as anthocianins.

1 illus, 37 ref

005462   Kalaivizhi R;Anitha Raj S;Mohan D (Chemical Engineering Dep, A C College of Technology, Anna University, Chennai-600 025, Email: mohntarun@gmail.com) : Separation of proteins and toxic heavy metal ions from aqueous solution by CA / APES blend ultafiltration membranes. J scient ind Res 2011, 70(11), 996-1001.

Study presents preparation of cellulose acetate (CA) and aminated polyethersulfone (APES) blend ultrafilrtation membranes by precipitation phase inversion technique in various polymer blend compositions in the presence / absence of PEG 600. Prepared membranes were used for rejection of proteins (bovine serum albumin, egg albumin, pepsin, and trypsin). Toxic heavy metal ions [Cu(II), Zn(II), and Cd(II)] from dilute aqueous solutions were subjected to separation by blend membranes. On increasing APES concentrations, rejection of proteins and metal ions decreases, whereas permeate flux has an increasing trend. Extent of proteins separation was found to be directly proportional to molecular weight of protein. CA / APES blend ultrafilration membranes demonstrated better performance compared to the membranes prepared from pure cellulose acetate.

2 illus, 1 table, 21 ref

005461   Janu K U;Sindhu R;Binod P;Kuttiraja M; Sukumaran R K;Pandey A (Centre for Biofuels, National Institute for Interdisciplinary Science and Technology, CSIR, Trivandrum-695 019, Email: rajvaryaveedu@gmail.com) : Physicochemical changes during alkali pretreatment and optimization of hydrolysis conditions to improve sugar yield from bagasse. J scient ind Res 2011, 70(11), 952-8.

Study presents alkali pretreatment of sugarcane bagasse (SCB) and conditions were optimized to improve susceptibility to enzymatic saccharification. Maximal recovery of sugars was obtained with following pretreatment conditions: biomass loading, 5%; NaOH conc., 3% and residence time at 121°C, 60 min. Physicochemical changes in feedstock after alkali pretreatment, analyzed using SEM, FTIR and XRD, confirmed decrease in lignin content and effective de-polymerization after pretreatment. Optimization of biomass and enzyme loading, surfactant concentration and incubation time for enzymatic hydrolysis was done using a response surface Box Behnken design, which resulted in 94% saccharification efficiency. Surfactant concentration had a major role in hydrolysis and increase in biomass loading improved sugar yield.

3 illus, 2 tables, 23 ref

005460   Hussain Z;Islam M;Mohammad F;Perveen S;Khan K M (Chemistry Dep, Abdul Wali Khan University, Mardan, Pakistan, Email: drzhussain@yahoo.com) : Effect of contact surface on the properties of jaggery. Sugar Tech 2011, 13(3), 250-2.

Composition of the products of the sugar cane mainly jaggery or gur is very important in term of their food value, color and shelf life. The juice passes through a number of changes up to the end products. The unwanted change is the darkening of the colour. In this work attempts were made to improve the colour and the sucrose contents of the jaggery by the use of different surfaces during its formation. The idea behind was the activity of these surfaces toward polyphenol colourants and the caramelisation. These activities were monitored by the use of % pol, % brix and the colour intensity of the jaggery. The reasons for these activities were also discussed.

2 tables, 12 ref

005459   Deepthi S K;Binod P;Sindhu R;Pandey A (Biotechnology Div, National Institute for Interdisciplinary Science and Technology, CSIR, Trivandrum-695 019, Email: binodkannur@gmail.com) : Media engineering for production of poly-β-hydroxybutyrate by Bacillus firmus NII 0830. J scient ind Res 2011, 70(11), 968-75.

Study evaluates biodiesel industry generated crde glycerol as sole carbon source for the production of poly-β-hydroxybutyrate (PHB) using Bacillus firmus NII 0830. Pretreatment of crude glycerol from biodiesel industry was tried using strong acids. Biomass yield and PHB accumulation by B. firmus NII 0830 in submerged fermentation was compared using crude as well as pretreated glycerol as sole carbon source. It was observed that crude glycerol from biodiesel industry, without any pretreatment, can be used for PHB production. The organism when grown in mineral salt media containing crude glycerol as carbon source gave a maximum yield of biomass (3 g/l) and PHB (% of cell dry wt). Response surface methodology (RSM) showed that presence of nitrogen and phosphate in fermentation media favored biomass production but reduced PHB production. Optimized crude glycerol media for maximum PHB accumulation contains ammonium sulphate (4 g/l) and K₂HPO₄ (0.8 g/l).

6 illus, 1 table, 38 ref

005458   Bashir M;Elhassan B M;Rabah A A (Chemical Engineering Dep, University of Khartoum, P.O. Box 321, Khartoum, Sudan, Email: rabahss@hotmail.com) : Assessment of standby evaporator as an energy conservation measure: case of Sudanese sugar industry. Sugar Tech 2011, 13(3), 179-85.

Work presents analysis of historical data of four Sudanese sugar factories namely Assalaya, Sennar, Gunned and New Halfa. The historical data covers more than 40 years (1966-2010). In about 38 years (1966-2004) of this period the sugar industry operates with one set of evaporator. In 2005 a standby set of evaporator is installed in each factory. The installed set of evaporator is similar in configuration (Robert type) to existing set however, with a relatively large heat transfer area and made of stainless steel rather than brass. The result of the analysis revealed that before 2004 the total downtime is 26.6% (53 days) of the operation period on average; 10.4 days (19.6%) of which is for evaporator scale removal. The provision of standby evaporator has completely eliminated the evaporator downtime. The improvement in total downtime has made significant saving on bagasse. The bagasse saved in 10 days is 14379 ton ($215691 based on bagasse price $15/ton). The shortening of crop season made by standby evaporator has saved the sugar cane from over maturation and improved sugar recovery by 0.2% (from 9.3 to 9.5%). The savings due to bagasse and sugar recovery only made the evaporator payback period of 2.8 years. The standby evaporator has also improved the overall steam economy and evaporation coefficient. The steam economy of the standby and existing sets of evaporators is about 3.1 and 2.6 respectively.

4 illus, 9 tables, 6 ref

005457   Anitha Raj S;Jayalakshmi A;Moahn D (Chemical Engineering Dep, Anna University, Chennai-620 025, Email: mohantarun@gmail.com) : Removal of NOM using ternary ultrafiltration blend membranes. J scient ind Res 2011, 70(11), 992-5.

Study presents removal of residual natural organic matter (NOM) from drinking water by ultrafiltration (UF). Three different UF membranes were prepared by phase inversion technique and membranes were subjected to compaction followed by filtration, taking bovine serum albumin (BSA) as a model for NOM at various pH. Total organic carbon content of feed water was found to be 100 ppm.

3 illus, 1 table, 24 ref

004346   Pongener A;Mahajan B V C;Singh H (Punjab Horticultural Post Harvest Technology Centre, Punjab Agricultural Univ, Ludhiana-141 004, Email: alemwati@gmail.com) : Effect of different packaging films on storage life and quality of peach fruits under cold storage conditions. Indian J Hort 2011, 68(2), 240-5.

Peach (Prunus persica L. Batsch) fruits cv. Shan-i-Punjab were harvested at physiologically mature, i.e. colour break stage and packed in small CFB trays, followed by over-wrapping in commercially available packaging films, viz. LDPE, HDPE, shrink and cling films. The film-packed fruits were then stored under cold storage conditions (0-1 °C and 90-95% RH) and analysed for quality parameters at weekly intervals. Shrink film proved to be the best among the films in maintaining superior quality up to 28 days of storage as indicated by higher fruit firmness (7.55 Ib force), total soluble solids (12.16%), total sugars (9.12%), titratable acidity (0.76%), and lower weight loss (0.93%). The control fruits maintained marketable quality up to 14 days.

3 tables, 17 ref

004345   Kusagur N;Chandrappa H;Patil R;Anand Kumar B M;Sannathimappa H G (Horticulture Dep, University of Agricultural Science, GKVK, Bangaloe ARS, Kathalagere-577 219) : Effect of calcium chloride for enhancing shelf life of custard apple fruits (Annona squamosa L.) during storage. Envir Ecol 2011, 29(2), 487-93.

An experiment was conducted to find out the effect of post harvest treatments and polyethylene packages with / without ventilation on shelf life of custard apple fruits. The fruits were treated in various chemicals viz., calcium chloride 2%, potassium permanganate at 4% and fruits smeared with mustard oil and packed with 150 and 200 gauge thickness of polyethylene bag with I without ventilation respectively. When fruits treated with 2% calcium chloride and packed in 150 gauge 0.5% ventilation were found in better shelf life (9.80 days) and helps to return the quality of fruits and thus increases the shelf life. The lowest specific gravity was recorded in ripen fruits (1.032) and minimum PLW (2.83%) higher organolep-. tic score 3.60, 3.72, 3.82 and 2.95 lout of 5.0 score taste, color, flavor and over all acceptance respecªtively as compared to fruits in control.

8 illus, 2 tables, 16 ref

003302   Vaidya D;Gupta A;Issar K;Sharma P C (Food Science & Technology Dep, Dr Y S Parmar Horticulture and Forestry Univ, Nauni, Solan-173 230, Email: anil_pht@rediffmail.com) : Standardization of recipe for preparation of toffees from low grade kiwifruit (Actinidia deliciosa). Indian Fd Packer 2011, 65(5), 49-53.

Fruit toffees are made from pulpy fruits like apple, banana, mango, guava etc. Products like leathers, candy and toffee hold a great deal of promise

1 illus, 3 tables, 15 ref

003301   Thilagavathi S;Swapna S (Food Science and Nutrition Dep, Periyar Univ, Salem-11, Tamil Nadu) : Preparation and quality assessment of apple bars. Indian Fd Packer 2011, 65(3), 31-4.

Fruits are preserved in many ways and making fruit bars is one such method. Pulpy fruits like banana, guava, mango, and apple are best suited for making fruit bars. Apple bar was made with entire apple including skin and other ingredients. The developed apple bar was compared with the apple fruit bar, 'Nature' available in the market as control for further analysis. The physical dimensions like length, breadth, width, weight were measured and they significantly differed. The physico-chemical characteristics like titratable acidity, pH, TSS, ash, moisture level were also determined and they were approximately similar whereas the moisture and ash contents of developed bar were lesser than the control apple bar. The developed apple bar was analysed for its nutrient composition. The control and developed apple bars were organoleptically evaluated for their sensory attributes. Among them, except texture, other criterias like appearance, colour, flavour and taste should significant difference at one percent level.

4 tables, 15 ref

003300   Thakre M;Jain V (Horticulture Dep, Indira Gandhi Krishi Vishwavidyalaya, Raipur, Chhattisgarh) : Standardization of recipe for preparation of payaya nectar and quality evaluation during storage. Indian Fd Packer 2011, 65(3), 35-7.

The experiment was carried out to find out the suitable recipe for preparation of nectar and it's storage study under ambient condition. Papaya nectar was prepared by using four recipes containing 20 per cent pulp, 0.3 per cent acidity and varying levels of TSS15 per cent, 16 per cent, 17 per cent and 18 per cent. The papaya nectar was evaluated organoleptically as per nine point hedonic rating test by a panel of five judges. The recipe containing 20 per cent pulp, 18 per cent TSS and 0.3 per cent acidity was only found acceptable. During storage studies, papaya nectar was prepared by using the acceptable recipe and then stored under ambient condition. It could be stored up to 30 days under ambient conditions. Total soluble solids of papaya nectar remained unchanged during storage. The acidity, non reducing sugar and ascorbic acid decreased during storage. The total sugar, reducing sugar, pH and TSS: acid ratio increased during storage under ambient conditions.

4 tables, 11 ref

003299   Syed H M;Pawar S M;Jadhav B A (Food Chemistry & Nutrition Dep, College of Food Technology, Marathawada Agricultural Univ, Parbahni-431 402) : Extraction and characterization of sweet orange peel oil. Indian Fd Packer 2011, 65(4), 35-6.

Essential oil was extracted from flavedo peel layer. The yield of essential oil was reported as 3.02%. The characteristics of essential oil were yellowish liquid appearance, orange odor, relative density (21.02 g/ml), sp.gravity (0.841 g/ml), solubility in alcohol (soluble in 95% but insoluble in 90%), peroxide value (3.5), evaporation residue (4.25%), flash point (480C), aldehyde (1.3%) and ester content (2.0%).

^ssc1 table, 4 ref

003298   Sethi S (Post Harvest Technology Div, I.A.R.I., New Delhi-110 012, Email: docsethi@gmail.com) : Spice formulations: development and quality evaluation. Indian Fd Packer 2011, 65(5), 54-61.

Spices are popular food additives of every household in India that are primarily used to enhance aroma and colour of the food products. They have been used traditionally to stimulate appetite, enhance digestion and relieve stress apart from their antimicrobial activity. Nowadays, a lot of convenient ready-to-use spice preparations are available in the market. The present review highlights various ready-to-use spice formulations developed, their properties and storage stability.

^iia61 ref

003297   Phung S C W (NO, Sarawak General Hospital, Kuching, Malaysia) : Laparoscopic resection for rectal cancer: a review and update on perioperative and long-term oncologic outcome. Wld J Laparosco Surg 2011, 4(1), 21-3.

With the advancement of science and technology in the field of minimal access surgery and refinement of techniques in laparoscopic resection of rectal cancer, it has been widely accepted that the procedure is technically feasible. The safety and oncologic efficacy of laparoscopic colonic cancer resection have been demonstrated. However, the availability of review and data are scarce in evaluating the perioperative safety and long-term oncologic outcome between laparoscopic surgery in the setting of rectal cancer and open approach. The aim of this review is to provide an update on most recent review regarding perioperative safety and oncologic feasibility of laparoscopic resection for rectal cancer. A review of up-to-date literature and the more recent retrospective and prospective data on laparoscopic resection for rectal cancer were undertaken for utilizing Pubmed/Google/Springer Link, specifically focussing on the long-term and perioperative outcomes.

12 ref

003296   Pandey A (Food Science and Technology Dep, College of Agriculture, G.B. Pant Agriculture & Technology Univ, Pantnagar-263 145, Email: alka_foodtech@yahoo.com) : Organic foods: benefits over their conventional counterparts. J Ecofriendly Agric 2010, 5(2), 133-8.

Rising awareness about the harmful effects of chemicals used in production, processing and preservation of food health, has led to the development of consumers for organically grown foods. Today, the organic market has become the fastest growing sector of the agriculture industry. Organic food means crops without the use of conventional pesticides, chemical fertilizers and processed without ionizing radiation and food additives or growth promoters. Lots of studies have been done to compare the organic foods with their conventional counterparts in terms of nutrition, taste, pesticide residues and nitrate content etc. Organic foods ensure high quality, which other conventional foods cannot commit. Polyphenols concentrations in organic potatoes are 10 per cent higher than non-organic potatoes. Chips from organic potatoes possess lower fat and calorie and greater content of fiber and minerals. Likewise organic apples had 18.6 per cent more phenolic compounds (mainly flavonols) than non-organic orchards. Antioxidant phenolic compounds are 26 per cent higher in organically produced wine. Organic vegetable soups contain almost six times as much salicylic acid as non-organic soups. This acid, responsible for the anti-inflammatory action of aspirin, helps fight hardening of the arteries and reduces the risk of heart attacks, strokes and bowel cancer. Since organic foods are fresh and natural, these are rich in taste. But organic foods need to be certified and thus have to satisfy the norms and regulations of monitoring standards like ISO-9000 quality assurance and HACCP programmes.

22 ref

003295   Mandeep Kaur;Sharma H K (Food Engineering & Technology Dep, Sant Longowal Institute of Engineering and Technology, Longowal-148 106, Email: mandeepnahal@gmail.com) : Kinetic changes in carrot juice colour (Enzyme assisted) during storage. Indian Fd Packer 2011, 65(5), 29-37.

The kinetics of colour change of enzymatically treated (combination of crude pectolytic and cellulolytic enzyme) carrot juice during storage for 3 months at room (30±5 °C) and refrigeration temperature (5±1 °C) was studied. Kinetic parameters for the colour change were determined using Hunter L-, a-, b-values, Hue, chroma, total colour difference and browning index (Bl) values at 0,15, 30, 45, 60, 90th day of storage. The storage was found to have significant effect on the colour values (L, a, b). Effect of enzymatic treatment was found to be statistically significant (P<60>0.05) on L-, a-, b-values, chroma, hue and Bl. Parameters L- and a- decreased while b- increased slightly which resulted in increase in browning index, total colour difference and hue angle values. Zero- and first-order kinetic models were applied to describe colour change. Both models fitted well and the results revealed that regardless of the enzyme treatment, both the zero-order and first-order reaction kinetic models can be used adequately for L-, a-, b- value, Bl and hue angle values with R2 values from 0.9050 to 0.9979. Rate of variation of all the parameters was slower at refrigeration temperature as compared to room temperature.

3 illus, 2 tables, 33 ref

003294   Mahapatra C M;Beura C K;Yadav A S (Post-Harvest Technology Div, C.A.R.I., Izatnagar, Uttar Pradesh, Email: chintamani06@yahoo.co.in) : Pilot scale production of chicken patties from culled and discontinued chickens. Indian Fd Packer 2011, 65(3), 38-43.

Studies were undertaken to evolve a cost-effective recipe for preparation of chicken patties under pilot scale of production from tough meat of culled layers and discontinued meat-type stock. A cost-effective formula for chicken patties was developed using minced meat at 65%, refined vegetable oil 5% and other ingredients (condiments, seasonings and binders) at 30% and were cooked by conventional and microwave oven separately. In general patties prepared by conventional oven were better in quality and acceptability than microwave group. Patties were also prepared from culled layers and meat-type chicken which have stopping laying eggs separately for comparison of quality. Patties from discontinued meat-type birds were preferred for their better quality and sensory characteristics than layer culls. Production cost of chicken patties was calculated taking into account the cost of raw materials and other inputs and retail price came out to be Rs.224/ kg. of patties with a gross profit of 20%.

9 tables, 9 ref

003293   Kaushal M;Sharma P C;Sharma R;Joshi V K (Postharvest Technology Dep, Dr Y S Parmar Horticulture and Forestry Univ, Nauni-Solan, Himachal Pradesh-173 230, Email: manisha_rhea@yahoo.co.in) : Preparation and evaluation of nutrient rich value added products from seabuckthorn (Hippophae salicifolia). Indian Fd Packer 2011, 65(1), 36-41.

Laboratory studies were conducted to utilize seabuckthorn berries for the preparation of various nutrient-rich, value added products viz. ready to serve beverage, appetizer and leather. Ready-to-serve beverage prepared by using 10% pulp with 15°B TSS without addition of citric acid and synthetic colour was adjudged the best, while for appetizer 25% seabuckthorn pulp, 45°B TSS along with a combination of 0.5% spices (cumin, cardamom, blackpepper, common & rock salt, ginger juice and mint extract) was found optimum. The standardized RTS and appetizer contains 43.3mg/100g and 105.3 mg/100g ascorbic acid, respectively, while the level of proteins varied between 164.5 to 398mg /100g. For the preparation of leather, addition of CMC @ 2% to the pulp resulted in maximum foam formation (22%) due to the formation of capillaries by increased surface area. The fruit leather prepared from sulphited pulp (600 ppm SO₂) showed a better retention of both ascorbic acid (1045.72 mg %vs 997.53 mg%)and carotenoids (80.41 mg% vs 72.27 mg%) as compared to the leather made from the un-sulphited pulp.

1 illus, 5 tables, 15 ref

003292   Kaushal M;Sharma K D;Lal Kaushal B B (Food Science and Technology Dep, Dr YS Parmar Horticulture and Forestry Univ, Solan, Himachal Pradesh-173 230) : Present status, procurement options, constraints and thrust areas in the post harvest management of fruits and vegetables grown in Himachal Pradesh. Indian Fd Packer 2011, 65(1), 52-4.

003291   Issar K;Dev Raj;Sharma P C (Food Science and Technology Dep, Horticulture and Forestry Univ, Nauni, Solan, Himachal Pradesh-173 230, Email: drdpandir@yahoo.co.in) : Applications of nano technology in food and agricultural technology. Indian Fd Packer 2011, 65(4), 51-5.

^iia3 table, 21 ref

003290   Halde P;Bhandari M C (NO, , Regulatory, Marico ltd., Email: prabodh@maricoindia.net) : Approaching street food safety. Indian Fd Packer 2011, 65(3), 52-3.

003289   Halde P;Bhandari C (NO, , MARICO Ltd) : Food safety & standards regulations-impact on industry and way ahead. Indian Fd Packer 2011, 65(5), 64-7.

003288   Gupta A;Verma A K;Guleria S P S (Food Science and Technology Dep, Dr Y S Parmar Horticulture & Forestry Univ, Nauni-Solan, Himachal Pradesh-173 230, Email: pht_anil@sify.com) : Waste management and byproduct utilization in fruits & vegetables processing industries: a review. Indian Fd Packer 2011, 65(1), 26-35.

^iia18 ref

003287   Gupta A;Vaidya D;Sharma P C (Food Science and Technology Dep, Dr Y S Parmar Horticulture and Forestry Univ, Nauni, Solan, Himachal Pradesh-173 230, Email: pht_anil@sify.com) : Standardization of pretreatments and method for dehydration of apricot (Prunus armeniaca L.). Indian Fd Packer 2011, 65(5), 38-48.

Suitability of different apricot cultivars and treatments including osmotic dehydration were evaluated for dehydration. Osmotic dehydration of fruits consisting of dipping blanched fruits in 700Brix syrup for 24 hours followed by mechanical drying to desired moisture gave better dried product with good colour and appeal. Destoned and halved dried apricots were preferred over whole fruits with respect to appearance, texture and overall acceptability. Suffaida, Afgani and Charmagaz varieties of apricot were found to be better with respect to yield and quality of dried product. Among different treatments for drying, osmotic dehydration was found most acceptable on the basis of dried product quality.

3 illus, 8 tables, 22 ref

003286   Devarajan A;Joshi V K;Goyal R K;Lal B B (Food Science and Technology Dep, Dr. Y.S. Parmar Horticulture and Forestry Univ, Solan-173 230) : Solid state fermentation of apple pomace: effect of yeast species, addition of molasses and nitrogen sources. Indian Fd Packer 2011, 65(4), 37-47.

Apple pomace is a waste from apple juice processing industry having immense potential for its profitable 1 utilization. Solid state fermentation (SSF) of apple pomace was carried out to optimize the conditions for ethanol production and improvement of feed using two concentrations of molasses (5% and 10%), nitrogen sources (diammonium hydrogen phosphate and ammonium sulphate, each @ 1.8 and 2%) and five yeast species i.e. Saccharomyces cerevisiae, Kloeckera spp., Schizosaccharomyces pombe, Candida utilis and Torula utilis. The highest rate of fermentation, ethanol production and crude protein content was obtained when 10% molasses was added to apple pomace. Either of two nitrogen sources at 1.8 % level could be employed to conduct the SSF of apple pomace as both the nitrogen sources are statistically at par with each other. Distinct differences in fermentation behaviour and ethanol production by different yeast speices after 96 hrs of solid state fermentation of apple pomace were observed. Among the yeast species tried, Saccharomyces cerevisiae proved to be the most efficient in yielding ethanol while the highest crude protein content was obtained when the apple pomace was fermented with Kloeckera spp. Schizosaccharomyces pombe was unique in reduction of titratable acidity of the fermented apple pomace. It is concluded that depending upon the end product needed, the solid state fermentation for ethanol or animal feed could be conducted by employing the most of efficient microorganism.

20 illus, 5 tables, 26 ref

003285   Deshmukh R;Singh A (Food Science and Technology Dep, Jawaharlal Nehru Vishwa Vidyalaya, Jabalpur, Email: alpana_singh12@rediffmail.com) : Labeling of packages of genetically engineered food: diverse perspectives and standards. Indian Fd Packer 2011, 65(3), 49-51.

14 ref

003284   Das G (NO, HRS Process Systems Ltd, Pune) : Growing demand for packaged mango drinks propels growth for food processing systems. Indian Fd Packer 2011, 65(5), 68-9.

003283   Bhardwaj R L (NO, Krishi Vigyan Kendra, Sirohi, Udiapur-313 001) : Medicinal value of aloe vera. Indian Fd Packer 2011, 65(4), 56-9.

Aloe vera is a wonder plant with health benefits so myriad and astounding that hardly any part of human body remains that is not influenced by its healing touch. From being a natural fighter against all sorts of infection, an efficient anti-oxidant to helping in all digestion related problems, heartburn, arthritis, stress, diabetes, rheumatism pain, asthma, cancer, AIDS to being an enhancer of beauty, studies have shown that it has an effect on lowering blood sugar levels in diabetics. Other situations in which it appears to work when taken internally include congestion, intestinal worms, indigestion, stomach ulcers, colitis, hemorrhoids, liver problems such as cirrhosis and hepatitis, kidney infections, urinary tract infections, prostate problems, and as a general detoxifier. Lastly, many people who take aloe internally report just feeling better overall, which is in and of itself something of a testament to its remarkable properties. Aloe has been proved by research to be a plant of amazing medicinal properties. The medicinal value of the plant recognized for centuries for its remarkable properties, lies in the gel like pulp obtained on peeling the leaves. Its juice has cooling properties, is anabolic in action, a fighter of 'pitta' and guards against fever, skin diseases, burns, ulcers, boils, eruptions etc. Commercially, aloe can be found in pills, sprays, ointments, lotions, liquids, drinks, jellies, and creams, to name a few of the thousands of products available. Unfortunately, the aloe industry is not able achieve those heights as expected due to certain reasons like unawareness about it's medicinal and health value, improper marketing and unavailability of processing units at farmer's level, misleading exaggerated advertisements in cosmetic and health products. So, there is a burning need to educate about the importance of aloe vera for human race and popularize it for greater interest.

003282   Basu J K;Dutta M (Chemical Engineering Dep, Indian Institute of Technology, Kharagpur, Kharagpur-721 302, Email: jkb@che.iitkgp.ernet.in) : Application of statistical design approach to develop a low cost activated carbon for the removal of textile dye direct blue-86. Int J Envir Dev 2011, 8(2), 217-39.

An activated carbon was prepared by carbonization of Acacia Auriculiformis scrap wood followed by activation through microwave heating. The carbonization process was optimized through response surface methodology with three independent process variables such as carbonization temperature, carbonization time and nitrogen flowrate. The optimum values of these variables were found to be 750 °C, of 3.5 h and of 300 ml/min respectively. The activated carbon was used for the removal of direct blue-86 dye from its aqueous solution. The adsorption kinetics was fitted well with pseudo second order rate model. The equilibrium data was well described by Langmuir isotherm and the corresponding monolayer adsorption capacity was found to be 476.19 mg/g. The changes in standard Gibbs free energy, enthalpy and entropy were determined as 8.58, 16.14kJ/moland24.61 kJ/mol. The value of activation energy was found to be 16.6kJ/mol

9 illus, 7 tables, 49 ref

003281   Barak S;Mudgil S;Khatkar B S (Food Technology Dep, Guru Jambheshwar Science and Technology Univ, Hisar-125 001, Email: shwetabarak@yahoo.in) : Effect of hydrocolloids on the reduction of oil uptake in shakarpare. Indian Fd Packer 2011, 65(4), 48-50.

The use of coating agents is an effective way to reduce oil absorption in fried products. The present study was undertaken to analyze the effect of two hydrocolloids-gum acacia and guar gum as coating agents at concentration of 0.25, 0.5 and 1%, on the oil uptake by the shakarpare. The fat content of shakarpare decreased with the increase in concentration of the coating material. The most effective coating agent was 1% acacia which recorded 20.81% reduction in oil uptake while the least effective was 0.25% guar gum which reduced the oil uptake by 11.19%. Sensory evaluation results showed that 0.5% acacia coated shakarpare had best sensory characteristics.

1 illus, 4 tables, 5 ref

003280   Bansal R K (NO, Ministry of Food Processing Industries, Govt. of India) : Goodness of ghee. Indian Fd Packer 2011, 65(4), 59-61.

003279   Banerjee R;Verma A K (Livestock Products Technology Dep, College of Veterinary & Animal Sciences, Udgir, Latur, Maharashtra-413 517, Email: arun.lpt2003@gmail.com) : Eco-friendly packaging of meat and meat products. Indian Fd Packer 2011, 65(3), 44-8.

^iia52 ref

003278   Arun Prabha;Sharma H R;Verma R (Food Science and Nutrition Dep, CSKHPKV, Palampur-176 062, Email: arunprabha2004@indiatimes.com) : Effect of antifungal packaging and storage treatments on the quantitative loss of lemons (Citrus limon). J Ecofriendly Agric 2010, 5(2), 193-5.

Freshly harvested lemon fruits were given three treatments comprising of washing in tap water, soaking and rinsing in chlorinated water (100ppm) and in bavistin solution (350ppm). The treated and non-treated fruits were packaged in the high density polymeric films (HDPF) of 100 and 150 gauge thickness, each having three levels of ventilations (0.00, 0.50 and 1.00%). The non-packaged fruits were treated as control. The packed and non packed fruits were stored under zero energy cool chamber and under ambient conditions. The fruits samples were assessed for quantitative loss in weight after a storage interval of 15 days, up to 45 days of storage. Among the antifungal treatments the bavistin was found most effective in minimizing the loss in weight under both the storage conditions. While comparing the overall effects of packaging thickness and ventilations, the polymeric film of 150 gauges having 0.5 per cent ventilation was found most effective in reducing the quantitative loss. The loss in weight of packed fruits compared to non packed fruits stored under both the atmospheres was lower. However, the loss was much lower under zero energy cool chamber conditions compared to ambient conditions.

2 tables, 6 ref

002179   Nair P P;Panda T (Chemical Engineering Dep, Government Engineering College, Thrissur-680 009, Email: praseethap@rediffmail.com) : Kinetics of biosynthesis of silver nanoparticles using fusarium oxysporum. Curr Trends Technol Sci 2012, 1(1), 47-52.

Emergence of nanobiotechnology has exposed the greener methods of preparation and application. Many theoretical and experimental works have been conducted in the biosynthesis of various nanomaterials and nanocomposites. Biologically synthesised nanomaterials are exhibiting excellent, unique and optimised properties. Micro organisms play an important role in the detoxification of metals through the reduction of metal ions. This process can be exploited for biosynthesis of NPs. Experiments were conducted by varying the concentrations of silver ions for analysing the formation of silver nanoparticles by Fusarium Oxysporum. The analysis has been done for extracellular and intracellular in the growing cell and whole cell sysytems. Silver nanoparticles formed by Fusarium Oxysporum was found to be purely extracellular. From the experimental analysis, an attempt is being made to suggest a mechanism and elucidate the kinetics for the formation of silver nanoparticles.

9 illus, 29 ref

002178   Dubey R P;Kumari P (Food and Nutrition Dep, Halina School of Home Science, Sam Higginbottom Institute of Agricult, Allahabad-211 007, Email: ritupdubey2009@rediffmail.com) : Preparation of low fat and high protein frozen yoghurt enriched with papaya pulp and Spirulina. Trends Biosci 2011, 4(2), 182-4.

Preparation of low fat and high protein frozen yoghurt enriched with papaya pulp and spirulina was studied with an objectives to find out the optimum level of spirulina that could be incorporated to obtain better quality frozen yoghurt. It was observed that incorporation of spirulina @ 2 to 8%; before incubation with addition of 10% papaya pulp was more acceptable. The frozen yoghurt prepared with 6% spirulina with 10% papaya pulp was found best on the basis of sensory attributes (score 8.6) that of rest of treatments tried in the study. Higher levels of spirulina adversely affected sensory characteristics of frozen yoghurt. The protein and total carotene percentage was high the treatment can be rated as T₄ <62> T₃ <62> T₂<62> T₁ <62> T₀.

001142   Waghray K;Gulla S;Thyagarajan P;Vinod G (Food Technology Dep, College of Technology Univ, Osmania Univ, Hyderabad-500 001, Email: kavitagl@rediffmal.com) : Adulteration pattern in different food products sold in the twin cities of Hyderabad and Secunderabad-India. J Dairying Fd Home Sci 2011, 30(2), 117-21.

The adulteration of food has progressed from being a simple means of fraud to a highly sophisticated and lucrative business. Hence the present study was undertaken to identify the adulteration in different food products available in the twin cities of Hyderabad & Secunderabad. Chilli powder samples showed the presence of metanil yellow (8%) added colour (92%) and saw dust (48%). Dry ginger samples (8.33%) showed the presence of an un-permitted coloured dye ultramarine blue. The sweet meat samples showed the presence of aluminum foil (4.3%) instead of silver foil. Coconut burfi samples contained unpermitted color orange II and cotton candy and floss candy showed the presence of rhodamine B. The total percentage of adulteration in the food samples was found to be 49.41%.

3 tables, 17 ref

001141   Upale K;Patil R C;Kamble A K;Raut N B;Kuknoor L (Post Harvest Technology Dep, Kittur Rani Channmma College of Horticulture, Arabhavi-591 310) : Methods of extraction of jamun juice. J Ecobiol 2010, 27(4), 397-9.

Significantly highest yield of jamun juice (70%) was recorded in T₅, Hand crushing - destoning treating pulp with enzyme 'B' at 2 g/kg of pulp for 6 hours - homogenising - straining - pasteurisation in bottles and sealing, followed by T₄, Hand crushing - destoning treating pulp with enzyme 'A' treatment 0.1 g/kg of pulp for 6 hours - homogenizing - straining - pasteurisation in bottles and sealing (60%), T₂ (55%), whereas the lowest juice yield was recorded in 1₇ Hand crushing - destoning - straining addition of sodium benzoate - bottling and sealing (45.3%). It can be observed from data that yield of jamun juice were higher in all the treatments than T, and T₇ (control).

5 ref

001140   Upale K;Patil R C;Kamble A K;Raut N B;Kuknoor L (Post Harvest Technology Dep, Kittur Rani Channmma College of Horticulture, Arabhavi-591 310) : Standardisation of recipes for jamun nectar. J Ecobiol 2010, 27(4), 311-15.

The jamun nectar with a recipe containing 25 per cent juice (with sodium benzoate) +0.3 per cent citric acid adjusted to 20 per cent TSS was recorded the maximum organoleptic score for colour and appearance (3.8),whereas nectar with recipe containing 30 per cent juice (with sodium benzoate) + 0.2 per cent citric acid adjusted to 15 per cent TSS recorded the maximum organoleptic scores of 3.0, 3.3 and 4.0 for taste, flavour and overall acceptability respectively. This recipe had lower bacterial, fungal and yeast load (2.14 x 10⁵ CFU/ml, 0.74 x 10³ CFU/ml & 0.81 x 10³ CFU/ml, respectively).

3 tables, 5 ref

001139   Upale K K;Patil R C;Kamble A K;Raut N B; Kuknoor L (Post Harvest Technology Dep, Kittur Rani Channmma College of Horticulture, Arabhavi-591 310) : Standardisation of recipes for ready to serve (RTS) jamun beverage. J Ecobiol 2010, 27(4), 213-16.

The organoleptic scores for colour and appearance flavour and overall acceptability of jamun ready to serve was the highest (4.2) in the recipe consisting of 14 per cent juice (pasteurised) + 0.15 per cent citric acid adjusted to 14 per cent total soluble solids. The organoleptic scores for taste of RTS jamun were the highest in recipe consisting of 16 per cent jucie (with sodium benzoate) + 0.15 per cent citric acid adjusted to 16 per cent TSS, respectively. This recipe had lower bacterial, fungal and yeast load (2.50 x 10⁵CFU/ml, 0.70 x 10³CFU/ml and 1.10 x 10³CFU/ml, respectively)

3 tables, 5 ref

001138   Srivastava K;Verma A;Chandra R (Home Science Dep, Allehabad Agricultural Institute, Deemed Univ, Allahabad-211 002) : Effect of mint on organoleptic quality of cultured low fat milk beverage. J Dairying Fd Home Sci 2011, 30(2), 150-2.

Study was carried out with the objective to develop a suitable technology of manufacturing sweet and salty low fat cultured milk beverages with mint as well as to find out the organoleptic quality of sweet and salty low fat cultured milk beverages with mint. Mint extract was blended with curd in the ratio of 1, 2 and 3 percent and served as T₁, T₂, and T₃ respectively and compared with control (T₀). The experiment was replicated five times. Sensory evaluation was carried out using 9-point hedonic scale and data obtained were statistically analyzed by using ANOVA and critical difference techniques. On the basis of findings, it is concluded that treatment T₃ containing 3 percent mint extract was found to be the best in terms of flavors and taste, colour and appearance, consistency as well as over all acceptability.

1 table, 5 ref

001137   Singh S;Ramesh Kumar;Sharma C S;Umesh Kumar; Anoop Kumar (NO, Krishi Vigyan Kendra, Sangaria, Hanumangarh-335 063) : Improved dairy production and processing through training programmes. J Dairying Fd Home Sci 2011, 30(3), 167-71.

Data were collected through Interview from 614 farmers who participated in dairy farming trainings organized by Krishi Vigyan Kendra, Hanumangarh (Rajasthan) from 2007 to 2010. It was observed that average adoption rate was 52.3% and unemployed rural youths (55%) showed keen interest in dairy farming. The knowledge level of the respondent before and after training for cattle breeding, feeding, health care and management was 29.31, 46.41, 30.61, 57.49 and 71.33, 86.32, 68.72 and 89.90 per cent, respectively. Milk yield was increased with decrease in anoestrus cases and calf mortality which in turn fetched more profits to farmers.

6 tables, 3 ref

001136   Sangwan A;Kawatra A;Sehgal S (Food and Nutrition Dep, CCS Haryana Agiculture Univ, Hisar-125 004) : Bio-chemical analysis of coriander leaves powder prepared using various drying methods. J Dairying Fd Home Sci 2011, 30(3), 206-9.

Coriander (Coriandruro sativum) was dried using four different drying methods i.e., shade, solar, oven and microwave. Sensory analysis indicated that all types of coriander leaves powders were organoleptically acceptable and scores obtained were in the category of 'liked moderately'. Proximate composition ranged from 0.60% to 15.56% and mineral content varied from 1.14 to 960 mg / 100g, respectively. Polyphenol content was almost similar in all the dried coriander leaves powders whereas β - carotene and ascorbic acid contents were maximum in shade dried coriander leaves powders i.e., 21.98 and 66.87 mg/100g, respectively.

4 tables, 15 ref

001135   Ravani A;Joshi D C (Faculty of Food Processing Technology & Bio-Energy, Anand Agricultural Univ, Anand-388 110, Email: ameeravani@yahoo.co.in) : Standardization of processing parameters for the production of ready-to-serve unripe mango beverage (PANA). J Dairying Fd Home Sci 2011, 30(2), 94-8.

The present investigation was undertaken to standardize the processing parameters for the production of ready-to-serve unripe mango beverage. The effects of mango fruit variety (Rajapurl, Langra, Kesarand Dashehart); different methods and conditions of cooking fruit (boiling in water; pressure cooking; steaming and baking); additives (sugar and salt); rate of dilution of pulp concentrate; and thermal processing for preservation with / without preservative were evaluated in detail with respect to the physical, chemical, microbiological and organoleptic quality of the final product. The unripe mango RTS beverage prepared from Langra fruits pressure cooked at 68.96x10³ N/m² for 10 min, peeled, pulped, diluted with 8 times water, and spiced with 0.56% salt and 8.00% sugar was found to be highly acceptable. The diluted product when thermally processed at 75±2°C for 15 min and added with sodium benzoate @ 100 ppm could be safely stored for at least one month under refrigerated condition.

2 tables, 9 ref

001134   Minhas S;Sood S (Food Science and Nutrition Dep, CSKHPKV, Palampur-176 062) : Organoleptic and microbiological evaluation of cheese-whey and soy-whey based pear beverage. J Dairying Fd Home Sci 2011, 30(2), 90-3.

Attempt was made to prepare pear squash by using cheese-whey and soy-whey instead of water as per FPO specifications. Prepared squashes were evaluated for organoleptic and microbial parameters. The overall acceptability of Cheese-whey and soy-whey was found to be 7.50 and 7.63 which further decreased to 7.36 and 7.45 after 90 days of storage. The squash of soy-whey was much preferred as compared to cheese-whey during storage.

2 illus, 2 tables, 8 ref

001133   Liu H Y;Zan L S;Xin Y P;Tian W Q (College of Animal Science and Technology, Northwest A & F Univ, P.R. China, Email: zanls@yahoo.com.cn) : Association of polymorphism in the bovine leptin gene exon2 with carcass traits in chinese Qinchuan cattle. J appl Anim Res 2010, 37(2), 221-4.

Leptin gene plays an important role in the regulation of feed intake, fat deposition, energy metabolism, fertility and immune functions. This study was aimed at investigating the effects of leptin gene polymorphism on carcass traits in Chinese qinchuan cattle. Polymorphism was detected by polymerase chain reaction-single strand conformation polymorphism (PCR-SSCP) and DNA sequencing. A C73T polymorphism in exon2 was found in the bovine leptin gene with carcass and meat quality traits in beef cattle. The exon2 C73T single nucleotide polymorphism (SNP) was significantly associated with live weight (LW) and logissimus muscle area (LMA). Animals with the genotype CC and CT had higher LW than the TT genotype (P<60>0.05); with genotype CC and CT had lower LMA than TT genotype (P<60>0.05). These results suggested that C73T SNP of the leptin gene may be useful as a genetic marker for carcass and meat quality traits in Chinese qinchuan cattle.

1 illus, 1 table, 16 ref

001132   Cobos M A;Valencia L H;Pinos-Rodriguez J M; GonzalezMunoz S S;Ramirez J;Hernandez D (Ganaderia Colegio de Postgraduados, Montecillo, Edo.de Mexico, Mexico, Email: jpinos@uaslp.mx ) : Influence of yeast products on rumen microorganisms, in vitro degradation and fermentation of a diet for steers. J appl Anim Res 2010, 37(2), 129-33.

The objectives of this study were to examine the influence of products of Saccharomyces cerevisiae Yea-Sacc (YS), Diamond VXP (DV) and Procreatin 7 (P7) on the rumen microorganisms, in vitro dry matter degradation (TVDMD) and fermentation of a diet with 818 g I kg of concentrate for steers. None of the yeast products modified the IVDMD of the diet and pH of fluids incubated. At some incubation times, DV and P7 increased (P<60>0.05) protozoa and cellulolytic bacteria versus control and YS. At 24 h, lactic acid concentrations were reduced with all of the yeast products. Ammonia nitrogen concentrations were lower with DV and P7 than YS and control. At 24 h, acetate: propionate ratio was increased by all yeast products, Rumen microorganism counts were increased by DV and P7 and fermentation efficiency by YS but none improved IVDMD.

1 illus, 2 tables, 19 ref