018751   Ahlawat D;Jood S (Foods and Nutrition Dep, CCS Haryana Agricultural Univ, Hisar-125 004) : Physico-chemical properties and proximate composition of lentil (Lens culinaris) genotypes. Ann Biol 2011, 27(1), 99-102.

Six lentil (Lens culinaris) genotypes, namely, Garima, Sapna, LH7-12, LH-13, LH-26 and HM-I were selected for analysis of their physico-chemical properties and proximate composition. The seed weight, seed volume, seed density, swelling capacity, swelling index, hydration capacity, hydration index and cooking time varied significantly in all the six genotypes. Garima genotype had maximum value of seed volume, seed density, hydration capacity, hydration index, swelling capacity and swelling index which resulted in less cooking time i.e. 36 min. Whereas HM-I had minimum values which might have contributed towards more cooking time i.e. 43 min. Garima genotype also manifested higher contents of protein, fat and crude fibre as compared to other genotypes. Significant differences were found among all the genotypes.

2 tables, 9 ref

018750   Ahlawat D;Jood S (Foods and Nutrition Dep, CCS Haryana Agricultural Univ, Hisar-125 004) : Effect of soaking and dehulling on mineral contents of lentil (Lens culinaris) genotypes. Ann Biol 2011, 27(1), 95-8.

The effect of soaking and dehulling on minerals (Fe, Ca, Zn and Mg) of six lentil (Lens culinaris) genotypes, namely, Garima, Sapna, LH7-12, LH-13, LH-26 and HM-I was investigated. Significant variations existed among the lentil genotypes with respect to their mineral contents. Among them, Garima genotype had higher mineral contents, whereas HM-1 genotype had lower mineral contents. On soaking and dehulling all the genotypes behaved in a similar way. It was observed that soaking for 12 h caused significant loss in all minerals by about 2 to 6, 5 to 8, 4 to 9 and 4 to 9%, respectively. Whereas further loss was noticed on dehulling of soaked seeds by about 10 to 15, 17 to 22, 10 to 13 and 9 to 16%, respectively, in Fe, Ca, Zn and Mg contents of all lentil genotypes.

3 tables, 9 ref

017614   Tennis Anthuvan J;Paruthimal Kalaignan G (Advanced Materials Research Lab, Industrial Chemistry Dep, Alagappa Univ, Karaikudi-630 003, Email: author.paintindia@gmail.com) : Two component polyurethane coatings based on epoxy polyol with polyisocyanate. Paintindia 2011, 61(2), 73-6.

Polyurethane coatings are formed from a chemical reaction between a polyol and a polyisocyanate hardener. Epoxy polyol resin was synthesized by reacting epoxy resin (Diglycidyl ether of Bisphenol A Type), Diethanolamine, Cellosolve acetate and Xylene at reflux temperature 60°C to 70°C for 6 Mrs. Two component polyurethane coatings were prepared by blending of epoxy polyol and hexamethylene diisocyanate (HDI) hardener. After the film coated with the prepared polyurethane coating, the various physical properties and mechanical properties were measured and compared. The formation of the polyol and polyurethane was supported by FTIR spectral data.

4 illus, 1 table, 19 ref

017613   Smith D N;Ijdo W L (NO, , Elementis GmbH, Cologne, Germany, Email: paintindia@gmail.com) : Hectorite clay-a unique, multi-purpose rheological additive part 2-applications. Paintindia 2011, 61(4), 51-8.

The chemistry and properties of natural hectorite clay were reviewed in our first paper (Part 1). In the second part, we now consider some typical applications of the unique mineral in coatings to show the diverse range of benefits it provides. Hectorite is a smectite clay mineral (sodium lithium magnesium silicate) that swells when dispersed in water and under the correct conditions can impart shear-thinning flow and thixotropy, as well as control sedimentation. It is a natural, lightly-coloured mineral found in very few locations globally, primarily at Hector, near Newberry Springs in California. It is wet-processed to provide an additive of very high purity. In its normal form it is hydrophilic and can either be used pure or combined with polymers or dispersants to give exactly the required flow properties to aqueous formulations. Reaction with quaternarised ammonium compounds converts the clay to a hydrophobic form that is used for solvent-borne systems -an organoclay. Depending on the type of quaternary ammonium species used, products can be designed for all different polarities and chemistries of solvents. These products are commercially available under the registered BENTONEr name and are considered the industry bench-mark.

10 illus, 9 tables, 12 ref

017612   Sahu P K;Bambole V A;Mahanwar P A (NO, , , Email: paintindia@gmail.com) : Cool coatings. Paintindia 2011, 61(4), 61-7.

The exponential growth of urban areas has produced what is called the "Urban Heat Island" effect with heat-absorbing roofs being among the chief culprits. Houses with concrete slabs which are directly exposed to sun become very hot during summer and very cold during winter. The phenomenon of urban island is becoming increasingly more intense in urban areas modifying the microclimate of these areas and aggravating the climate. The desirable reduction in this can be achieved by using cool coatings which maybe heat reflective or heat insulative in nature and has found applications in various sectors. A brief overview of cool coatings has been described in this paper and it is one of the ways to conserve the energy and reduce the energy consumption.

2 illus, 1 table, 37 ref

017611   Raj A S;Jayabalan R;Rajsekaran P (School of Food Science and Technology, Karunya Univ, Coimbatore, TamilNadu, Email: asrthegre@gmail.com) : Production of wine from papaya. Adv Biotech 2011, 11(2), 36-9.

Wine was prepared from Carica papaya by using dried active baker's yeast (Saccharomyces cerevisiae) and the pure strain of Zygosaccharomyces bailii MTCC 8157. Fermentation conditions were optimized by varying the initial pH and brix of papaya juice and fermentation temperatures. Optimized conditions were taken for the further fermentation studies. The optimal alcoholic fermentation of papaya juice by S. cerevisiae and Z. bailii MTCC 8157 was recorded at 30°C, initial pH of papaya juice 5; and total soluble solid 28°Bx with an inoculum level of 5% (v/v). The wine prepared from papaya juice by using Z. bailii MTCC 8157 was observed to contain 9.26% (v/v) ethanol and 0.48 ± 0.05% titrable acidity. The sensory evaluation revealed a clean, light yellow in colour of papaya wine, an attractive appearance of natural papaya fruit and a harmonious wine taste. The wine which had highest total score was recorded as superior.

3 tables, 39 ref

017610   Puri R G;Meshram P D (Chemical Technology Dep, North Maharashtra Univ, Jalgaon, Maharashtra-425 001, Email: author.paintindia@gmail.com) : Polyaspartics: an overview. Paintindia 2011, 61(2), 51-5.

Polyaspartics is the recent development in aliphatic polyurea/polyurethane coating. In conventional two component polyurethane coating the longer dry time and in case of polyurea shorter pot life restricts their use in coatings. Polyaspartic coating technology can be used to formulate a relatively fast drying two component coating which offers several advantages over conventional coatings including good outdoor stability, extended pot life and faster recoat windows leading to faster coating application and improved productivity.

4 illus, 2 tables, 22 ref

017609   Meenakshi Sundaram T S K (NO, Avinashilingam Deemed Univ, Women, Coimbatore-641 043) : Produce more! conserve more!!. Res Highlight 2011, 21(1), 1-4.

017608   Lalitha A;Uthira L (Foods and Nutrition Dep, PSG College of Arts and Science, Coimbatore-641 014) : Folate content of subtropical fruits. Res Highlight 2011, 21(1), 5-9.

2 tables, 6 ref

017607   Khot A (Coatings, Adhesives & Specialties, Bayer Material Science Private Limited, Thane) : General information on polyurethane chemistry and its application in coatings. Paintindia 2011, 61(4), 70-6.

This article covers general information on Polyurethane Chemistry and its application in Coatings. The article covers the chemistry of different commercially available monomeric isocyanates, polyisocyanates and the coreactants that can be used for formulation of two component polyurethane coatings.

22 illus

017606   Khan C;Singh A;Verma A K;Lohani U C (Post Harvest Process and Food Engineering Dep, College of Technology, G.B. Pant Univ of Agriculture and Technology, Pantnagar-263 145, Email: kcphpfe@gmail.com) : Quality evaluation of jaggery chocolate under various storage conditions. Sugar Tech 2011, 13(2), 150-5.

Characteristics of developed jaggery chocolate under different storage conditions were investigated. Jaggery chocolates were prepared by standard method and packaged in different packaging materials subsequently subjecting the samples to different storage conditions, viz., incubator (40-45°C), refrigerator (8-10°C) and ambient conditions (25-35°C). Moisture content, hardness, optical density and sensory properties of the stored jaggery chocolates were determined at an interval of 15 days during the 60 days storage period. During different storage conditions, moisture content, optical density and hardness of chocolates varied from 6.09 to 8.42%, 0.12 to 0.529 and 4.29 kgf to 11.58 kgf respectively. Results showed an initial increase in moisture content followed by decrease with increasing storage period. However, optical density, hardness and appearance increased gradually with the increase in storage period in all storage conditions. Quality of prepared chocolates was evaluated for its sensory characteristics on 1-10 scale. The colour, taste, texture, flavour and overall acceptability were found to be in range of 6-8.5.

9 tables, 8 ref

017605   Joshi M A;Pawar M S (Polymer and Surface Engg. Dep, ICT, Matunga, Mumbai, Email: author.paintindia@gmail.com) : Photo luminescent paints. Paintindia 2011, 61(2), 60-3.

Energy conservation and disaster management being the need of the hour, many alternative energy sources have become the buzzword in the industry. Photo luminescent paints, a novel, efficient, non-toxic and non-hazardous technology unlike its predecessors like fluorescent and radioactive paints, have generated widespread interest in this regard. Of particular importance are Strontium aluminate based paints doped with rare earth metals and auxiliary activators like transition metal and other rare earth metals. The mechanism of electron hole trapping of photons by the lattice defects in the crystal of the pigment, leading to an afterglow of about eight to ten hours even when the energy is cut off, is studied. The synthesis of these pigments by high temperature method and its effect on afterglow properties is determined. These pigments can be dispersed in water compatible organic film formers and can easily be applied by normal paint application techniques. Compared to other alternate energy resources these perform favorably in terms of cost, maintenance and time constraints and are an intelligent solution which will serve the purpose of energy conservation, road safety and disaster management combined with aesthetic appeal.

3 illus, 9 ref

017604   Ji S;Lee I (Chemical Engineering and Materials Science Dep, Michigan State University, East Lansing, Michigan 48824, USA, Email: leeil@egr.msu.edu) : Recent progress on the preparation processes of hollow polymer nano and microspheres. Curr Trends Polym Sci 2011, 15(1), 63-75.

Hollow polymer nano or microspheres are of great interest in the fields of drug delivery, cosmetics, catalyst carrier, and microencapsulation. This review is devoted to the progress made in recent years in the fabrication and application of hollow polymer nano and microspheres. The preparation methods including emulsion processing, self-assembly technique, emulsion polymerization, and templating method, and their applications are presented. Fundamental aspects of these formation processes and their effects on the particle properties are also discussed in this paper. Polymer nano and microcapsules are one of the most extensively used materials for encapsulation system. This review also provides a brief description of current production methods and introduces encapsulation applications of formed particles.

10 illus, 67 ref

017603   Jha A;Upadhyay A;Rasane P;Singh H B (Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221 005, Email: alok_ndri@rediffmail.com) : Quantitative studies of phytochemicals of selected green leafy vegetables and their antioxidant potential. Med Pl 2011, 3(2), 113-17.

Methanolic extracts of Spinacia oleracea (Spinach), Coriandrum sativum (Coriander), Mentha sativa (Mint), Raphanus sativus (Radish), Amaranthus hypochondriacus (Amaranthus) were studied to identify the potential of these green leafy vegetables as antioxidants. In this regard free radical scavenging activity, reducing power and ferrous ion chelating activity of the extracts were determined.' The selected vegetables were also analyzed for ascorbic acid, total carotenoid and total polyphenol contents, respective values of these phytochemicals in the vegetables under study ranged between 46.76 to 63.78, 0.006 to 0.074 and 289.69 to 1043.94 mg/l00g. The highest free radical scavenging activity was recorded in Spinacia oleracea (13.87 ± 2.60 mg/ml), whereas it was found lowest in Amaranthus hypochondriacus (89.98 ± 1.42 mg/ml). Mentha sativa was found to have the maximum reducing power (1.68 ± 0.08 ASE/ml) and also the maximum hydroxyl radical (HO') inhibition activity (78.87 ± 1.33 %). Amaranthus hypochondriacus was found to have the minimum reducing power (0.45 ± 0.26 ASEI ml) and also the minimum HO' rad.ical inhibition activity. Correlation coefficient indicated that the relationship of total antioxidant activity, free radical scavenging activity, and reducing power with total polyphenol and ascorbic acid was positively correlated.

4 illus, 1 table, 14 ref

017602   Dagli S (NO, Kansai Nerolac Paints Limited, Ganpatrao Kadam Marg, Lower Parel, Mumbai-400 013) : Electromagnetic radiation shielding paints. Paintindia 2011, 61(2), 45-9.

Electromagnetic radiation is like pollution. As we are moving towards lead free alternative in paints to save our next generation from its harmful effects, it is high time to think about radiation shielding paints. Harmful effects of Electromagnetic Radiation on humans as well as on electrical equipments area matter of concern. Several studies have been done on the effects of Electromagnetic interference. Coating industry has an important role to play as Electromagnetic Radiation Shielding coatings are becoming popular. Coatings available for masonry as well as electrical and electronic products particularly in the fields of communications, information technology, transportation, safety and medical applications have been briefly reviewed in this paper.

4 illus, 2 tables, 24 ref

017601   Ashish Kumar (NO, , VIP India, Email: india@vip-gmbh.com) : Chemistry of pure polyurea. Paintindia 2011, 61(4), 69.

A pure polyurea coating/elastomer is derived from the reaction product of an isocyanate component and a resin blend component such as amine-terminated polymer resins, and/or amine-terminated chain extenders. The isocyanate can be aromatic or aliphatic in nature. It can be a monomer, a polymer, or any variant reaction of isocyanates, a quasi-prepoiymer or a prepolymer. The resin blend must be made up of amine-terminated polymer resins, and/or amine terminated chain extenders. The amine-terminated polymer resins will not have any intentional hydroxyl groups. The resin blend may also contain additives or non primary components. These additives may contain hydroxyls, such as pre-dispersed pigments in a polyol carrier. Normally, the resin blend will not contain a catalyst.

2 illus, ref

017600   Amembal A (Asian PPG Industries, L.B.S. Marg, Bhandup (W), Mumbai-400 078, Email: author.paintindia@gmail.com) : Combinatorial chemistry-new approach to experimentation in coatings research. Paintindia 2011, 61(4), 43-50.

Combinatorial chemistry or high throughput experimentation is a new methodology that was originally developed by academics and researchers in the pharmaceutical industry. It consists of rapid synthesis and evaluation of large numbers of compounds in parallel using robotics, complex analytical instrumentation, and data management software. The application of combinatorial and high-throughput approaches to the synthesis and screening of other materials like paint, coatings and polymers has been growing rapidly since 1999. One of the main advantages of these methods is to reduce the time and cost associated with development. This introductory paper reviews the work done in the coatings industry in recent years, world wide, along with descriptions of applications to coatings experimentation. The paper also tries to highlight practical advantages and limitations of the methods in addition to the future direction for these technologies.

5 illus, 24 ref

016543   Yadav R;Ray A (Food Technology Dep, Guru Jambheshwar Univ of Science and Technology, Hisar-125 001) : Effect of active packaging treatment on physiological changes in tomato fruit. Ann Agri Bio Res 2011, 16(1), 61-4.

Study relates to various active packaging (AP) techniques such as carbon dioxide, ethylene, oxygen and moisture scavengers in the form of sachet which were incorporated inside the main LDPE packages of tomato fruit and changes in total sugar, ethylene production, oxygen and carbon di-oxide concentrations were observed during storage on whole tomato fruit at room temperature (30 ± 2°C). Results showed that active packaging ingredients/techniques were found to be effective in enhancing the storage life of tomato as compared to the control samples by reducing respiratory rates delaying ethylene evolution.

3 tables, 7 ref

016542   Yadav P;Dubey R P (Food and Nutrition Dep, Halina School of Home Science, SHIATS, Allahabad-211 007) : Formulation of conventional food products using water chestnut (Trapa natans). Allahabad Fmr 2012, 68(2), 25-31.

Two food products were prepared namely Halwa, and Chestnut Roll, with four Treatment for each product, i.e. T₁, T₂, T₃ and T₄ at 20 %, 40 %, 60 %, and 80 % respectably. The observations were recorded, tabulated and statistically analyzed by following analysis of variance and critical difference technique. The organoleptic analysis of these products was done by "Nine Point Hedonic Scale" and calculate the Nutritive Value of Indian foods by C. Gopalan, (2004) Sensory scores of Halwa with and without incorporation of water chestnut showed that the overall acceptability was Highest in T₄ (80%), In Chestnut Roll the sensory score of T₁ (20%) was best, by the panel of judge. In nutrient estimation of Halwa two nutrients namely Energy, calcium were found to decreased, increase in addition levels, the nutrient like Fibre, Carbohydrate, Iron and Fat.In nutrients estimation of Chestnut Roll, all the nutrient were found to increase in incorporation levels the calories, Fat, Calcium contents were found to be highest treatment T₄ (80%) of Chestnut Roll, The decrease level of Carbohydrate and Iron content were also highest in T₄ (80%) treatment.

2 tables, 7 ref

016541   Wadekar S S (NO, Kansai Nerolac Paints Limited, Ganpatrao Kadam Marg, Lower Parel, Mumbai-400 013) : Go green-lets make a green revolution in paints. Paintindia 2011, 61(1), 47-53.

As ecological concerns have boosted interest in making coating industry ecofriendly, the future of green technology is bright. VOC regulations remain a top priority for the coating formulators. The effort to comply with ever-changing VOC regulations with no compromise on performance has created challenges for all chemists in the coating industry. Along with VOC there are strict regulations implemented regarding the use of lead. The following section covers need for changing towards greener technology, possible ways to go green, and hurdles faced while achieving it. Green is not only for good business, but also for the betterment of mankind. Government initiatives may eventually encourage or even mandate that all manufacturers shift towards implementing green technology. Thus, in the not too distant future, the green trend would become the rule rather than the exception.

5 tables, 14 ref

016540   Vikram B;Prasad V M;Mishra A A;Narayan S (Food Processing & Technology Dep, SHIATS, Allahabad-211 007) : Preparation and preservation of herbal jam of aonla (Emblica officinalis Geartn.). Allahabad Fmr 2012, 68(2), 86-96.

Aonla herbal jam was prepared and evaluated for TSS, pH & overall acceptability. Three levels of each Tulsi, Cardamom and Ginger were used as herbal additives. All the herbal treatments were found better in respect of TSS & ascorbic acid content over Control. Highest mean TSS (69.26%) and pH content (3.56%) were obser ved in T₉ (ginger extract @ 1.5%), where as overall acceptability which was depend on Colour, Texture & Flavor was recorded highest (8.33 score) in T₈ (ginger extract @1.0%),. Precisely, on the basis of results obtained it may be concluded that treatment T₈ (ginger extract @1.0%) can be used in commercialization of Aonla herbal jam preparation. This recipe may also be advocated for safe storage at ambient temperature up to 8 months.

3 illus, 3 tables, 16 ref

016539   Vandana;Yadav N;Dahiya S (Food Technology Dep, Chaudhary Devi Lal Univ, Sirsa, Haryana) : Infrastructure and enrolment efficiency of Anganwadi centers of Hisar district of Haryana. Ann Agri Bio Res 2011, 16(1), 67-70.

The study was conducted in Hisar district of Haryana state purposively. One hundred AWCs were selected. General information regarding AWCs and children enrolment was observed. It was found that in the angamvadi centers besides infrastructural facilities other facilities like drinking water, toilet, sitting arrangements and weighing machines were not proper. Enrolment efficiency of children was found to be very less.

2 tables, 2 ref

016538   Triantarti;Kurniawan Y;Toharisman A (NO, Indonesian Sugar Research Institute, Pasuruan, Indonesia, Email: triantarti@gmail.com) : Minimising of decolourisation cost for invert cane syrup production using low colour sugarcane varieties. Sugar Tech 2011, 13(1), 7-12.

Production of invert cane syrup is an alternative diversification product from sugarcane. The main problem with this product is the high cost of the associated decolourisation process for producing syrup with attractive colour for the consumer. This research project was conducted to study the effect of raw cane juice colour from different cane varieties on the colour of clear juice after purification and decolourisation steps as part of the process for the production of invert cane syrup. Purification of the raw cane juice was conducted using carbonatation-phos-phatation followed by decolourisation of the clear juice using powder activated carbon (PAC). Sugarcane varieties were grouped into high, medium and low colour varieties having raw cane juice colour <62>20,000, 10,000-20,000 and <60> 10,000 IU, respectively. The correlation between raw cane juice colour and clear juice colour after the purification and decolourisation processes was very high. The colour of clear juice after purification followed by decolourisation using PAC at 1.6% on brix using high, medium and low colour cane varieties were 4,500, 2,100 and 680 IU, respectively. In order to get the same colour as clear juice from low colour cane varieties, additional decolourisation processing was needed for clear juice from the high colour cane varieties. This investigation was able to show that using selective low colour sugarcane varieties in the production of invert cane syrup minimised the cost of decolourisation.

4 illus, 3 tables, 10 ref

016537   Panghal A;Navndhi;Singh N;Khatkar B S (Food Technology Dep, Guru Jambheshwar Univ of Science and Technology, Hisar-125 001) : Effect of enzymes on cookies quality. Ann Agri Bio Res 2011, 16(1), 75-8.

Effect of four different enzymes viz., cc-amylase, β-amylase, cellulase and protease for cookie dough formulation and their effect on cookie quality parameters was studied. Cookie quality was assessed on the basis of spread ratio and cookie tenderness. Enzymes in combination of α-amylase, β-amylase, cellulase and protease 100, 100, 20 and 40 units, respectively, produced more tender and crispy cookies with greater spread ratio.

1 table, 5 ref

016536   Panghal A;Navndhi;Chhokar V;Khatkar B S (Food Technology Dep, Guru Jambheshwar Univ of Science and Technology, Hisar-125 001) : Effects of minor ingredients on quality of cookies. Ann Agri Bio Res 2011, 16(1), 74-84.

Effect of three minor ingredients viz., salt, ammonium bicarbonate and sodium bicarbonate for cookie dough formulation and their effect on cookie quality parameters was studied. The RSM approach was used to optimize these minor ingredients in the cookie formulation using hardness and spread factor as responses. The data were analyzed using central composite design to predict relationship of independent variables with cookie quality parameters such as hardness and spread factor. The models computed had correlation coefficient (R²) values of 1.0 showing that model was appropriate. The amounts of ingredients were optimized by numerical methods and the optimum product quality in terms of hardness (hardness of 1251 g) and spread factor (11,13) were obtained with formulation containing salt 1 g/100 g flour, sodium bicarbonate 1 g/100 g flour and ammonium bicarbonate 1.5 g/100 g flour.

2 illus, 3 tables, 5 ref

016535   Oliveria J L;et al. (NO, DEDINI S/A Industrias de Base, Rod. Rio Claro-Piracicaba, Km 26.3, Piracicaba, Sao Paulo 13412-900, Brazil, Email: fernando.boscariol@dedini.com.br) : Integrated production of organomineral biofertiliser (BIOFOM) using by-products from the sugar and ethanol agro-industry, associated with the cogeneration of energy. Sugar Tech 2011, 13(1), 17-22.

Brazilian bioethanol and sugar production generates large amounts of vinasse, filter cake and boiler ashes (originated from biomass combustion). On the other hand, the distribution of these by-products in the field is usually inadequate, considering the environmental aspects and the best use of nutrients and organic material present in these by-produets. This work presents a study for reprocessing of these by-products into a solid and granular or-ganomineral biofertiliser developed by Dedini S/A Ind. Base (BIOFOM®), which can be formulated according to the soil and sugarcane specific needs. This article shows the process of an integrated BIOFOM, ethanol and electricity from biomass production system for an industrial unit of large capacity. The results of BIOFOM preliminary agronomic greenhouse tests and analysis of process profitability are also shown. These results indicate an excellent internal rate of return (IRR) and attractive payback time as well, resulting from surplus power sales, reduction of chemical fertiliser and fuel consumption, reduction of by-products distribution infrastructure, and decrease (elimination) of the mill's water withdrawal. Moreover, BIOFOM gave a good agronomic performance in greenhouse experiments, and it will provide an appropriate reuse of the by-products, in accordance with green technologies (environmentally sustainable technologies). Therefore, the studies show that BIOFOM will lead to the existence of a more profitable and sustainable agro-industry that adopts rational and friendly practices for the environment.

2 illus, 3 tables, 6 ref

016534   Lavanya K;Prasad B V S;Naidu B H M;Kalyani G; Kranthi Kumar S (Agricultural Engineering Dep, College of Engineering, Bapatla-522 101) : Preservation of tender coconut water. Andhra Agric J 2011, 58(2), 209-13.

Experiments were conducted during 2006 for preserving the tender coconut water by adding chemical preservatives to increase shelf life. The samples were analyzed for their pH, sugar and microbial count after 2, 5,10, 15, 20 and 30 days of storage. The preserved samples were analyzed organoleptically for their color, flavor, taste and overall acceptability. The pH of the sample treated with 1000 ppm potassium metabisulphite was found to increase from 4.300 to 6.575 during 20 days of storage period and there was a falling trend at the end of 30 days of storage period. In all the cases, the pH was more than the initial conditions. It was nearer to neutral pH during 15 to 20 days of storage and variation of it was between 6 and 7. It was observed from the results that the sugar content gradually decreased with increase in storage period. It was observed that the microbial count of samples gradually increased with increase in storage period. It was found that microbial count of the control sample increased from 11 x 10⁴ to 131 x 10⁴ for a storage period of 30 days whereas it increased from 10 x 10⁴ to 71 x 10⁴ for the sample treated with 1000 ppm potassium metabisulphite. The coconut water treated with 1000 ppm potassium metabisulphite yielded an acceptable product to preserve up to 15 days with a score grade of like moderately.

2 illus, 8 tables, 4 ref

016533   Kulkarni R D;Chaudhari M;Mishra S (Chemical Technology Dep, North Maharashtra Univ, Jalgaon, Email: drrdkulkarni@gmail.com) : Recent developments in UV cure photoinitiators Part I-unimolecular cleavable photoinitiators. Paintindia 2011, 61(1), 59-68.

Photoinitiators are essential for the efficient transformation of the light energy into chemical energy for obtaining species (free radicals or stabilized triplet excited state) that are capable of initiating the curing reactions of photopolymerisation. Present review, which is second in the series on UV cure coatings, covers structure, activity, and basis of selection criteria of unimolecular cleavable photoinitiators with due stress on the current developments and emerging trends. The chemical structure, mode of cleavage, physical properties, coating characteristics and applications of Benzoin and its derivatives, Benzilketals, Acetophenones, α-Aminoalkylphenones, cc-Hydroxy Alkylphenones, Acylphosphine Oxide and their derivatives have been presented. In addition, few new commercial photoinitiators, launched during last few decades, have been evaluated for their role in enhancement of curing efficiency.

11 illus, 62 ref

016532   Khan C;Shahi N C;Lohani U C;Garg S K (Post Harvest Process & Food Engineering Dep, G.B.P.U.A.T., U.S. Nagar, Pantnagar-263 145, Email: kcphpfe@gmail.com) : Effect of storage conditions on keeping qualities of jaggery. Sugar Tech 2011, 13(1), 81-5.

Storage behaviour of jaggery samples, stored in different containers (open pan, polythene bag and jaggery drying cum storage bin) was studied for a period of 6 months. The change in quality characteristics such as moisture content, colour, sucrose and reducing sugar were determined at an interval of 1 month. The study was conducted on commercial jaggery to observe the effect of storage period on quality characteristics of jaggery. The experimental data revealed that the jaggery moisture content was increased from an initial value of 12.07 to 22.36% (db) in open storage, while it was decreased to 9.23% (db) in case of bin and was increased up to 15.84% (db) in case of polythene bags. Similarly the percentage change in sucrose, reducing sugar and colour was lesser in bin and polythene bags than in open storage. The colour of jaggery became darker during storage. The optical density of jaggery was increased from 0.18 to 0.27. The acidity of the jaggery was increased slightly during storage which was within the safe limits. Good keeping quality of jaggery could be maintained in storage bin. Jaggery stored in bin, showed less reduction in quality parameters.

5 tables, 11 ref

016531   Kent G A (NO, Queensland University of Technology, Brisbane, Australia, Email: g.kent@qut.edu.au) : Effect of added water temperature on milling train operation and performance. Sugar Tech 2011, 13(1), 1-6.

Four recent factory experiments have been conducted to provide information to determine an optimal added water temperature. The results were not completely conclusive but did provide some further insight into the effect of added water temperature. The effect of added water temperature on extraction has proven particularly difficult to measure. There is little doubt that bagasse is more compressible at higher temperature. Two experiments have shown that bagasse moisture content is lower at higher temperature. These effects are most likely related. Two experiments produced indirect evidence of an increase in extraction with higher added water temperature. With bagasse being more compressible, mill capacity is increased at higher temperature. The use of a heat exchanger to cool added water with mixed juice reduces heat loss and consequently reduces steam usage for primary heating of juice. Some of the lost heat may serve a useful purpose in increasing boiler efficiency, resulting in more efficient use of bagasse. Hotter added water does not appear to be a complete solution for mill hygiene since even the hottest added water investigated only provides sufficient benefit for the last one or two mills. There remains considerably more work to identify the optimal added water temperature. The main outstanding issues are the effect of added water temperature on extraction, the effect of hotter bagasse on boiler efficiency through moisture content or temperature and the impact of bagasse temperature on hygiene.

5 illus, 1 table, 23 ref

016530   Karmakar R;Ghosh A K;Gangopadhyay H (Food Technology and Bio-Chemical Engineering Dep, Jadavpur Univ, Kolkata-700 032, Email: richa1503@gmail.com) : Effect of pretreatments on physico-chemical characteristics of sugarcane juice. Sugar Tech 2011, 13(1), 47-50.

Sugarcane juice was collected from the local vendor and its physico-chemical properties like pH, brix, acidity, vitamin C and microbial count were measured by standard methods. Sugarcane juice beverage samples were prepared by pasteurizing the juice at different temperatures. Pasteurization were done of eight conical flasks which contain 100 ml of sugarcane juice per flask at different temperatures viz. 80, 85, 90, 95°C for 2 min. Samples of sugarcane juice were stored at 25 and 4°C in pre-sterilized glass bottles and analyzed vitamin C and microbiological attributes at every 2 days interval for 25 days. The vitamin C decreased, whereas, microbial count increased significantly (P <60> 0.01) during storage. The changes in different attributes were significantly (P <60> 0.01) higher at 25°C as compared to 4°C. Sugarcane juice pasteurized at 90°C for 2 min and stored at 4°C was shown the best result so again pasteurization was done of sugarcane juice at 90°C for 30 s, 1 min, 2 min, 5 min and stored at 4°C and analyzed for physico-chemical properties like pH, brix, acidity, vitamin C and microbiological attributes at every 2 days interval for 25 days. The pH and vitamin C decreased, whereas, titratable acidity and microbial count increased significantly (P <60> 0.01) during storage. The best result was obtained from the juice which was pasteurized at 90°C for 5 min and stored at 4°C, after 25 days the vitamin C 4.7 mg/ml, microbial content 50/1 ml, brix 10, acidity 0.072 mol/l, pH 4. An acceptable quality beverage of sugarcane juice with satisfactory storage stability for 25 days at 4°C could be prepared.

9 illus, 11 ref

016529   Kadian S K;Berwal J S;Kadian S;Dhankhar J (Food Science & Technology Dep, CCS Haryana Agricultural Univ, Hisar-125 004) : Comparative sensory and organoleptic evaluation of bread prepred from wheat grown under organic and conventional farming systems. Ann Agri Bio Res 2011, 16(1), 65-6.

Wheat is one of the most important cereal crops of the world as it provides staple foods to a large global population. It has unique processing attributes and is cultivated conventionally as well as organically. Products processed from wheat include various types of flours, breads, biscuits, cakes and pasta, etc.

1 table, 2 ref

016528   Imtiyaz H;Shukla R N;Yadav K C (Food Process Engineering Dep, Vaugh School of Agricultural Engineering and Technology, SHIATS, Allahabad-211 007) : Physico-chemical characteristics of extruded sev developed from multipropose flour by incorporating spinach, curry, coriander and mint leaves powder. Allahabad Fmr 2012, 68(2), 16-24.

The present study focused on use of leafy vegetable dried powder to improve the nutritional status of ready to eat Indian extruded sev. Different content of spinach, curry, coriander and mint leaves powder were incorporated in flour made from gram and rice to study the moisture, fat, vitamin C and ash content in extruded sev during storage. The moisture and fat content of extruded sev decreased significantly with increase in spinach, curry, coriander and mint leaves powder. The vitamin C content of extruded sev increased significantly with the increase in spinach (1.8 to 5.6%), curry (1.0 to 2.4%), coriander (1.3 to 4.9%) and mint leaves powder (1.6 to 5.2%). The moisture, fat, vitamin C and ash content of extruded sev were slightly influenced by ambient storage and packaging materials. The overall result reveals that value addition by incorporation of spinach, curry, coriander and mint powder is useful to improve the quality and nutritional status of extruded sev.

4 tables, 16 ref

016527   Fajer V;et al. (NO, Centro de Applicaciones Technologicas y Desarrollo Nuclear (CEADEN), Habana, Cuba, Email: vfajer@ceaden.edu.cu) : Liquid chromatography automatic system with optical activity laser detector and its application. Sugar Tech 2011, 13(1), 13-16.

New liquid chromatographic system with polarimetric detection and a computer program allowing the output of chromatograms to a display on line and electronic data storing was designed, built and put to work. The chromatographic system includes the laser polarimetric detector, having a measuring interval of one second, the chromatographic columns, the continuous flux polarimeter tubes of 50 and 100 mm, the programs for data acquisition, processing and storing, and the technical know-how for its most efficiently application. 30 min is all the time needed to obtain a chromatogram by this method which is reasonably shorter than the time required for any other known comparable technique, and offering, besides, lower operation cost. The combination of molecular exclusion liquid chromatography and laser polarimetric detection has turned into a carbohydrate separation and quantification system of basic importance for the evaluation of plants fluids of industrial interest (sugarcane, agave, vegetable extracts, etc.). It is described here the application of this system as an early or complementary indicator of leaf scald -disease that affects sugarcane plants. Another application on algae extracts gave good results in the separation and identification of biologically active components. The introduction of this system in several research centers in Cuba and abroad has resulted in practical information for the industry.

5 illus, 8 ref

015369   Sharma R;Acharya S;Sharma A K (Chemistry Dep, S.D. Govt. College, Beawar-305 901, Rajasthan) : Removal of sulphur dioxide from exhaust sulphurous flue gases at shree cement Ltd., beawar for environment cleaning. Nat Envir Pollut Technol 2010, 9(3), 559-62.

Laboratory studies were conducted to know about the effect of pH of sodium hydroxide solution and its temperature for absorption of SO₂ contained in flue gases. it was found that the pH of the solution should be alkaline for good absorption of SO₂. Because of the acidic nature of SO₂, the reaction is restricted in acidic solution and maximum absorption of SO₂ was found in temperature range between 20-25°C. At higher temperature reversible reaction may take place and partially formed product may be changed back into initial reactants.

7 illus, 4 tables, 12 ref

015368   Kumaresan M;Palanisamy P N;Kumar P E (Chemistry Dep, M.P. Nachimuthu M. Jaganathan Engineering College, Chennimalai Erode-638 112) : Application of ecofriendly natural dye on cotton obtained from the stem of Achras sapota using combination of mordants. Nat Envir Pollut Technol 2010, 9(3), 547-52.

Colour fastness properties of the stem of Achras sapota dyed on cotton were studied using combination of mordants such as myrobolan :nickel sulphate, myrobolan: aluminium sulphate, myrobolan: potassium dichromate, myrobolan: ferrous sulphate, and myrobolan: stannous chloride in the ratio of 1:3,1:1 and 3:1. The washing, rubbing, light and perspiration fastness of the dyed samples were evaluated giving fair to excellent fastness grades.

5 tables, 7 ref

015367   Deb P;Madhav;Welling N (NO, Mithibai College, Vile Parle (W), Mumbai-400 056, Maharashtra) : Sustainability initiatives that can be taken up by cement companies. Nat Envir Pollut Technol 2010, 9(3), 625-9.

Regulatory pressures and stakeholders' expectations are increasing regarding health, safety and environmental performance. There are signs that cement products may evolve from commodities to a greater variety of differentiated products serving changing customer needs. Thus, maintaining the 'license to operate' as an industry depends on being able to earn and keep the support and trust of local people by treating their environment and communities with respect. Recent developments in sustainability relate * to indicators of sustainable development and data for energy use, resource use, emissions and waste. These are key factors for understanding and controlling impacts such as consumption of scarce resources, polluting emissions, climate change and waste. The major role that construction can play in increasing sustainability is highlighted in the present study with a perspective on the impacts associated with cement. The study also includes an initial framework for assessing and improving the sustainability of cement industries as well as long-term roles that cement and concrete can play in improving the same at local, national and world levels. Better quality of life can be supported by creating global visibility.

7 ref

015366   David S B;Raj G A G (Chemistry Dep, Scott Christian College, Nagercoil Kanyakumari District, Tamil Nadu-629 003, Email: begila@rediff.com) : Synthesis and characterisation of soybean oil based biodegradable thermosetting polymer. Int J pure appl Chem 2010, 5(2), 135-42.

Thermosetting polymer from soybean oil has been investigated. The acrylated epoxy resin was obtained by insitu epoxrdation of soyabean oil under controlled reaction conditions. Three new polymeric materials were prepared by varying the concentration of the comonomers triethyleneglycoldimethacrylate (TEGMA), methylmethacrylate (MMA) and butylmethacrylate (BMA). The new polymeric materials exhibited tensile stress-strain behaviour ranging from soft rubbers through ductile to relatively brittle plastics. They were characterized with respect to their resistance to chemical reagents and mechanical properties such as tensile strength, percentage elongation and hardness. Thermal characterization such as differential thermal analysis (DTA) and thermo gravimetric analysis (TGA) were carried out. Biodegradability test was carried out using hydrolytic test, chemical resistance test and soil burial test. In the soil burial degradation, the polymer sample showed severe surface degradation due to the attack of microorganism. These soyabean oil based polymers possessed mechanical properties comparable to those of commercially available rubbery materials and conventional plastics and this may serve as a replacement in many applications.

2 illus, 4 tables, 36 ref

015365   Ajay Kumar;Amit Kumar;Patil S;Pratush A; Anuradha Kumari (Microbiology Dep, Shoolini Institute of Life Sciences and Business Management, Solan-173 212) : Bacteriological examination of food samples and evaluation of contaminating factors for the presence of pathogenic microorganisms. Int J Pharmac biol Sci 2012, 6(1), 31-7.

Food microbiology is the study of food microorganisms, how we can identify and culture them, how they live, how some infects and cause disease and how can we make use of their activities. The major aim of present study was to isolate and identify the bacteria from various food stuffs and other contaminating factors like food handlers, equipments, air and water. A total of 57 food samples were collected from college mess and local market of Solan city and processed for bacterial contamination at the Department of Microbiology, S1LB, Solan (H.P). Samples were serially diluted, streaked over MacConkey and Blood agar and incubated for 24-48 hrs at 37°C. The suspected microorganisms were identified and confirmed on the basis of colony morphology, Gram staining and routine biochemical tests. Identified organisms were E. coli, Klebsiella sp., Staphylococcus aureus, Salmonella sp., and Proteus sp. Study on contaminating factors was also done in order to check the microbial load in the air, equipments and food handler's hands. A good hygienic condition can reduce chances of food borne diseases. Such studies should be carried out to reduce the contamination of food from pathogenic and spoilage causing microorganisms

3 tables, 15 ref

014254   Sundar Kumar P;Naga Babu I;Praveen T V (Civil Engineering Dep, K.L Univ, Vaddeswarum, Guntur District-522 502) : Treatment of synthetic wastewater containing phenol, thiocyanate and nitrate-N in anoxic fixed film reactor. Nat Envir Pollut Technol 2010, 9(2), 355-63.

Phenol and thiocyanate are present in many industrial effluents like chemical industries, oil refineries, coal gasification, coke and steel plant, synthetic fuel processing operations, coal carbonization, etc. The objective of the present research is to investigate the removal of phenol, thiocyanate and nitrate-N in anoxic fixed-film reactors. Cultures were acclimatized in three continuous reactors (named R1, R2 and R3) under anoxic environment with sponge cubes as media for biomass immobilization. Acclimatization time was around 41 days. Study was conducted with synthetic feed containing varying concentrations of phenol, thiocyanate (SCN^-) and nitrate-N. HRT of anoxic reactors was maintained at two days. In reactor (R1), NO₃-N concentration was varied from 50-200 mg/L at a constant phenol and COD concentrations of 200 and 480 mg/L respectively. COD to NO₃-N removal ratio varied from 1.58 to 10.12 in R1. In reactor R2, feed SCN- concentration was varied from 42 to 350 mg/L. It was observed that due to change in feed SCN concentration, phenol removal remained unaffected and complete phenol removal was achieved from influent concentration of 200 mg/L. In R2 higher concentration of SCN- in feed had inhibitory effects on both denitrification and thiocyanate removal efficiencies. In reactor R3, feed phenol concentration was varied from 200-600 mg/L. COD removal increased due to increase in influent phenol concentration. However, SCN- and NO₃-N removals decreased. Sulphate was generated in anoxic reactor from thiocyanate. It was observed that performance of bioreactors remained unaffected due to sudden increase of influent phenol and SCN^- concentrations of 1.3 times and 1.7 times respectively.

5 illus, 5 tables, 6 ref

014253   Sharma P C;Tilakratne B M K S;Gupta A (Post Harvest Technology Dep, Dr. Y S Parmar Horticulture and Forestry Univ, Nauni, Solan-173 230, Email: pht_anil@sify.com) : Standardization method for extraction of essential oil from apricot (Prunus armeniaca L) kernal press cake. Indian Perfumer 2010, 54(1), 33-6.

Suitability of press cake left after extraction of oil from apricot kernels was evaluated for extraction of essential oil by using steam distillation and redistillation. The press cake yielded higher quantity of essential oil (0.97%) than that of apricot kernels (0.66%). The essential oil exhibited good anti-microbial activity and 0.5% concentration was found best as flavourant for preparation of almond like flavoured sweetened milk. The essential oil extracted from apricot press cake can be used in pharmaceutical industry, cosmetic preparations and in food industries.

3 tables, 8 ref

014252   Prabhakar S V R K;Elder M (NO, Institute for Global Environmental Strategies (IGES), Haryana) : Biofuels for rural development: a case study on Andhra Pradesh. Wat Energy int 2010, 67(1), 72-8.

India, which is one of the major biofuel producing countries in Asia, has been quick enough to jump to biofuel production. Biofuel production has multiple implications and rural development is one of them. Local governments took precedence to national government in promoting biofuels and in integrating biofuel promotion with the developmental programs such as drought mitigation and forestry programs. The current paper studies one such program taken up by the state governments in India and identifies different issues that could hamper the transfer of real benefits to rural communities.

2 tables, 11 ref

014251   Mukherjee S K;Pan S K;Rai S (Research & Development Centre for Iron & Steel, Steel Authority of India Limited, Ranchi-834 004) : Mineral conservation in iron ore processing:a case study on R&D efforts for recycling of slime in sinter usage. Indian Min Engng J 2010, 49(9), 156-61.

Enrichment of low grade iron ore by wet beneficiation generates iron ore slimes as process waste. Most of the hematite iron ore processing plants in India produce about 15-25% slimes during wet operation anf these materials are very fine of size below 0.5/0.2mm having iron content in the range of 50-55%. These materials upon enrichment through further beneficiation, could find recycling use either in sinter or pellet making. A study on recycling use of iron ore slime of SAIL mines as a source of sinter grade fines through R&D effort has been carried. The slime sample assaying 53.71% Fe was beneficiated and enriched to 63.85% Fe at 31.3% mass recovery by processing in hydrocyclone. The beneficiated concentrate was mixed with -10mm (sinter ore fines) and sinter was prepared using pot sinter machine as per the steel plant condition at 550 mm bed height and 1200 mm wc in the laboratory. The study showed that sinter thus prepared by adding 10% concentrate with 20 kg/t lime can be mixed in iron ore burden without affecting sinter plant productivity. The sinter thus produced had 1.34 t/m2/hr productivity and 57.6% ISO, tumbler index (+6.3 mm). The recycling of iron ore slime in sinter making would facilitate mineral conservation besides lowering slime disposal cost and ecology protection in iron ore mining.

2 illus, 7 tables, 4 ref

014250   Marimuthu C;Srinivasan S;Periyasamy K;Ganesan B;Manickam J;Gnanasekaran V;Veeramalai K (NO, Microcore Research Laboratories India Pvt. Ltd., 9th km, 30 Feet Road, 204-A Poondurai Main road, Checkmedu, Erode-638115, Email: microcoreresearch.com) : Diacyl glycerides profile and content in cooking oils using thin layer chromatography and gel permeation chromatography. Int J Biotechnol Biochem 2010, 6(1), 35-44.

In this study, diacyl glycerides (DAG) profiles in 44 cooking oils have been examined with thin layer chromatography (TLC). The cooking oil from various sources such as ground nut, coconut, sunflower, mustard, castor, corn, safflower, palmolein, rice bran, sesame, olive, soya oils and many others have been used. Lipid fractions in these oils were separated via gel permeation chromatography using lab scale silica gel (20-120 mesh). The DAG fractions were then analyzed using TLC and Fatty acid methyl esters (FAME) profiles. It was found that rice bran oil contains the maximum DAG content of 2.46%.

8 illus, 4 tables, 13 ref

014249   Maity T K;Rakesh Kumar;Misra A K (Dairy Microbiology Dep, Faculty of Dairy Technology, West Bengal Univ of Animal and Fisheries Sciences, Mohanpur Campus, Nadia, Mohanpur-741 252, Email: maity.tk@gmail.com) : Prevalence of enteropathogenic Escherichia coli isolated from Chhana based Indian sweets in relation to public health. Indian J Microbiol 2010, 50(4), 463-7.

Chhana based milk products viz. rossogolla, kanchagolla, narampak sandesh and karapak sandesh are very popular in eastern part of India and gaining popularity in other parts of the country. A wide variation in manufacture method, microbial quality and shelf-life of these traditional milk products were observed by previous research. The aim of the present study was to determine the prevalence of contamination of chhana based milk products available in Kolkata city with Enteropathogenic Escherichia coli (EPEC) serogroups. Random samples of different chhana based milk products were collected from different parts of Kolkata city in aseptic condition, cultured in selective media and examined for biochemical tests. Among 240 samples, E. coli was isolated from 67 (27.91%) of them. Potential EPEC was present in 52 samples (21.66%) and 55 of the isolates were EPEC. Eleven serogroups were identified viz. O26, O55, 0111l, O119, O114, 0125, 0142, O86, O126, O127, O128. Among all these serogroups, O55 (23.66%) was the most prevalent. Though recent studies on virulence factors indicate that not all strains serologically classified as EPEC are able to attaching/effacing lesion, it is believed that the isolation of EPEC serogroups from chhana based milk products represent a potential risk for public health particularly children, as well as an indicative of the presence of other enteropathogens. Considering the public health importance of sweetmeat consumers, the product should be prepared hygienically reducing the microbial load present in it. The result indicates that strict preventive measures should be adopted to ensure contamination free sweetmeats for the safety of the consumers.

3 tables, 30 ref

014248   Lukanova V (NO, Chemical Technology Univ, 1756 Sofia, Bulgaria) : Dyeing of polyamide fabric with metal complex dyes. Man Made Text India 2011, 54(3), 86-8.

2 illus, 1 table, 5 ref

013053   Sonkar S;Nigam S (Food Science and Nutrition Dep, C.S. Azad Univ of Agriculture and Technology, Kanpur-208 002) : Development of stevia products and their effect on blood glucose level of diabetic patients. Pl Archs 2010, 10(2), 907-10.

Stevia rebaudiana is a natural herbal low- caloric sweetener of the composite family, a native of North Eastern Paraguay. The study was conducted to determine the effect of consumption of Stevia rebaudiana on selected non-insulin dependent Diabetics. This sweetener has slight after taste bitterness but allows people to keep their sugar and energy intake low and yet enjoy the sweet taste of foods and beverages. Stevia leaf powder was incorporated and standardised in selected recipes. Sweet bun, biscuit and tea were selected as the most acceptable snacks by sensory panel members and fed to a group of 50 NIDDM (non insulin diabetei mellitus) patients for one day and their blood glucose level fasting, post prandial and random were recorded on a day before stevia products consumption (day I), on the day of stevia products consumption (day II) and on the next day of stevia products consumption (day III), Sweet bun and biscuit had 100 percent sugar replacement with stevia leaf powder. The results revealed that the effect of consumption of stevia products on blood sugar levels are in variance, their was a very slight decrease in blood glucose level of diabetic patients after the consumption of stevia products.

3 illus, 3 tables 6 ref

013052   Kuldeep Singh (Economics Dep, Kurukshetra Univ, Kurukshetra, Haryana) : Proliferation of processed food products exports: a remedy for Indian agriculture. Productivity 2011, 51(4), 335-45.

At the threshold when the effects of global financial meltdown seem to be over in India, it becomes mandatory to explore the areas or industries which performed well even during the meltdown. One such industry is the food-processing industry which grew at an impressive rate of 14.7 percent during 2008-09 despite the economic slowdown. A vibrant and dynamic food-processing industry plays a vital role in employment generation, foreign exchange earnings, diversification, and commercialization of agricultural sector. Thus the industry has, undoubtedly, the potential to take the lead that can transform India's agricultural economy.

6 illus, 1 table, 16 ref

013051   Iyer U M;Desai P A;Venugopal S (Food and Nutrition Dep, Faculty of Family and Community Sciences, The Maharaja Sayajirao Barod, Vadodara, Email: umamsufn@hotmail.com) : Impact of panchratna juice in the management of diabetes mellitus: fresh vs. processed product. Int J Green Pharm 2010, 4(2), 122-8.

Many of the plant sources have excellent nutrient and non-nutrient properties which can be exploited to manage clinical conditions. The current study was undertaken to assess the impact of panchratna juice (Amla, Tulsi, Ginger, Mint and Turmeric) in the management of type 2 diabetes mellitus subjects. A total of 55 stable type 2 diabetics were enrolled from pathology laboratories and were given either fresh panchratna juice (n = 15) for 45 days or processed panchratna juice (n = 20) for 90 days and compared with diabetic controls (n = 20). Anthropometric profile, glycemic status and lipid profile were assessed on all the subjects at baseline, 45 days and 90 days. Students t test, paired t test and ANOVA were applied using Microsoft Excel. The results indicated that fresh panchratna juice or processed panchratna juice supplementation for long-term did not have any significant impact on the glycemic and lipemic status of diabetic subjects. Thus, the protective effects are lost with processing, and therefore, these plant sources should be consumed in their natural form.

2 illus, 9 tables, 18 ref

013050   Harzi M J;Rajasekaran P (School of Food Sciences and Technology, Karunya Univ, Coimbatore-641 114, Email: junaid.foodtech@gmail.com) : Microencapsulation of amaranthus leaves extract and incorporation in bread preparation. Karunya J Res 2011, 3(1), 134-48.

The ethanol extract of Amaranthus leaves after spray drying was microencapsulated in bread preparation using Gum acacia at 0.5% concentration. The encapsulated powder was studied for moisture content, particle size distribution, water solubility and bulk density and incorporated in bread at 2% (sample A), 4% (sample B), 6% (sample C) and 8% levels (sample D), respectively. Further the effects of incorporation on physicochemical characteristics of bread were studied. Colour of crust and crumb was examined physically and score was given on a 10 point scale. The fungal count and total antioxidant assay were carried out by agar plate technique using Saborauds agar and FRAP assay method, respectively. The control sample recorded the maximum score for colour of crust, followed by samples A and B. In respect of firmness, control sample was found to be good. The maximum values for specific loaf volume was obtained in sample D while the minimum in control sample. The maximum fungal count (4 x 10² cfu/g) after 20 days of storage was recorded in control sample and the minimum (1.06 x 10² cfu/g) in sample D followed by sample C(2 x 10² cfu/g) respectively. Total Antioxidant assay results showed the maximum value (4.6 mg/g) for sample D and minimum (1.06 mg/g) in control sample. The sensory evaluation results indicated the highest score (9.7/10) for control sample, followed by 8.8 for sample A, 8.4 for sample B, 8 for sample C and 7.2 for sample D respectively, indicating the acceptability of sample A and B over the other samples. However, the bread preparations through microencapsulation of Amaranthus leaves extract showed larger volume, good crumb, better texture and improved appearance of all the finished products as a result of good symmetry and golden brown appearance. Besides improving the shelf life of bread, the present results obtained in this study indicated the acceptability of antioxidant enriched bread for human consumption.

6 illus, 9 tables, 9 ref