003037   Banerjee S P;Dora K C;Chowdhury S (Fish Processing Technology Dep, West Bengal Univ of Animal and Fishery Sciences, Kolkata-700 094) : Effect of incubation time and temperature on production of bacteriocin like inhibitory substances (Blis) by isolated strains of lactic acid bacteria (Lab). Indian J Anim Hlth 2009, 48(2), 93-8.

To assess the effect of incubation time and temperature on production of bacteriocin like inhibitory substances (BLIS) by lactic acid bacteria (LAB) was the objective of the present work. Isolation of LAB was carried out on Man Rogosa Sharpe (MRS) agar and 9 colonies were selected using agar overlaying technique. The production of BLIS by the selected isolates was confirmed by well diffusion assay using neutralized (pH 6.5) cell free supernatant (NCFS) of isolated colonies, supplemented with catalase (65 ID/ml) against Lactobacillus casei MTCC 1423, Lactobacillus sakei ATCC 15521, Escherichia coli MTCC 1563, Enterococcus faecalis MTCC 2729 and Staphylococcus aureus ATCC 25923 at 37°C. Two of the nine isolates, showing antimicrobial activity were identified (API Biomerieux), and found to belong to the same species, designated as Lactobacillus brevis FPTLB2 and Lactobacillus brevis FPTLB3. The effect of incubation time and temperature on production of BLIS was investigated through agar well diffusion assay by using NCFS of cultures incubated at different temperatures (viz. 6,10,20,30,37,45,55 and 60°C) and time (viz, 12,24,36 and 48 hrs) interval. The results of the present study showed that the production of BLIS increased significantly (P <60> 0.05) with increase in incubation temperature, however, incubation time had no significant (P <62> 0.05) effect on BLIS production. From an initial activity of 200 AU/ml at 10°C during 12 hrs of incubation, the production of BLIS reached a peak of 3200 AU/ml at 30°C after 24 hrs of incubation. Beyond 30°C, a decrease in production was observed and finally at 60°C, no activity was recorded even during 48 hrs of incubation period.

1 illus, 2 tables, 12 ref

003036   Bakshi P;Masoodi F A (Fruit Science Div, Sher-e-Kashmir Univ of Agrciultural Sciences & Technology, Jammu, Main Campus, Chatha, Jammu, J&K-180 009) : Enzymological changes in peach cv. flordasun during storage. Indian J Hort 2010, 67(2), 238-42.

Peaches were stored in polythene bags of varying perforation coefficient (P_c) under refrigerated as well as room temperature conditions. The activities of polygalacturonase (PG) and polyphenoloxidase (PPO) were monitored during storage at specific intervals. PG activity increased up to 6 days under room temperature conditions whereas the fruit lost its acceptability after 12 days. Under refrigerated conditions, the activity increased up to 18 days and decreased thereafter till the end of storage. The PPO activity, on the other hand, decreased under room temperature conditions but increased under refrigerated conditions.

4 tables, 25 ref

001940   Sutar N;Sutar P P;Mohapatra D (Faulty of Food Processing Technonolgy and Bio-Energy, Anand Agricultural Univ, Anand-388 110) : New horizons in functional food sector: an Indian perspective. J Dairying Fd Home Sci 2010, 29(3-4), 166-72.

Functional foods have been the topic of considerable interest in the food and nutrition industry for years. India's nutrition industry is generating US$6.8 billion in annual revenue, and that number is expected to nearly double in the next five years. New evidence concerning the potential benefits and challenges associated with functional foods is constantly emerging in both the scientific literature and the popular media. The backward and forward linkages potentially create opportunities for employment and additional income for the population from production and supply chain activities and may increase demands for private laboratory services, training, and market. Key concerns that may require public support include: underdeveloped infrastructure, lack of resources for research and gap between academic research and the industry and the high costs in meeting food safety regulations. In this article, current functional food trend from an Indian perspective and its potential contribution to international markets is briefly discussed.

2 tables, 33 ref

001939   Brahma S;Bhattacharjee P;Sinha S (Food Techbnology Dep, Techno India, Slat Lake, Sector V, Kolkata-91) : A simple and rapid technique to detect adulteration of black pepper with papaya seeds. Indian J Arecanut Spices med Pl 2010, 12(4), 3-12.

2 illus, 2 tables, 7 ref

000924   Yadav R;Beniwal B S (Animal Products Technology Dep, CCS Haryana Agricultural Univ, Hisar-125 004,, Email: balbir.beniwal@rediffmail.com) : Effect of antioxidants and preservative on shelf life of peda. Indian Fd Packer 2010, 64(1), 53-61.

Peda was prepared from buffalo milk with 6% fat. Initially tocopherol acetate was added at the rate of 10, 12 and 16 ppm and sodium ascorbate was used at the rate of 400, 600 and 800 ppm concentration. Then peda was subjected to organoleptic evaluation by using 9 point hedonic scale by 8-10 trained and semi trained judges and optimum concentration of antioxidants were selected. None of the treatments affected the overall acceptability of peda significantly and as such, the lowest concentration, that is 10 ppm and 400 ppm for tocopherol acetate and sodium ascorbate, respectively, were chosen for further studies. Preservative added was potassium sorbate at the rate of 0.2% on weight basis of peda. The proximate composition of peda was analyzed and peda was packed in LDPE (50-55 micron) bags and kept for storage studies. During storage sensory, physico-chemical and bacteriological quality of peda were analysed. The study revealed that the peda samples can be stored for more than 30 days at 5 ± 2° C. It can be concluded from the present study that sodium ascorbate and tocopherol acetate at the rate of 10 ppm and 400 ppm, respectively, can be used for checking the increase in TBA value of peda during storage at 5 ± 2° C. None of the treatments had significant effect on free fat of peda during storage. Potassium sorbate treatment can be used effectively for controlling SPC of peda during storage.

9 table, 17 ref

000923   Vijayalakshmi N S;Baldev Raj (Food Packaging Technology Dep, Central Food Technological Research Insitute (Council of Scientific an, Mysore-570 020, Email: nsvijayalakshmi@yahoo.com) : Suitability of plastic containers for - 306 - drinking/potable water and regulations. Indian Fd Packer 2010, 64(1), 66-73.

Today plastics like PE, PP, PET, PC, PVC, etc. in different forms like pouches bottles, drums, pipes, etc. are being widely used for packaging, transporting and storing potable water. Plastics apart from the basic polymer contain some low molecular weight components either inherently present in the plastics or added to the plastics for a specific purpose. These components may migrate into food on direct contact with food with the consequent risk of health hazard to the consumer. This necessitates following good manufacturing practices by using positive lists of constituents/additives which are generally recognized as safe during the production of plastics for food contact applications. In general, plastics are evaluated for their safe use in contact with foods by migration studies using different food simulants under conditions of time and temperature as per the specifications laid down by different countries. In the present study, some of the plastics films/containers like PE, PP, PET, PC, PVC, etc. used for packing potable water have been evaluated by determining overall migration of additives into distilled water at 40°C for 10 days.

6 table, 15 ref

000922   Vibhakara H S;Ravi N;Chandramohan G;Radhika M;Raju P S;Bawa A S (NO, Defence Food Research Lab, Siddarthanagar, Mysore-570 011) : Development and stabilization studies of high moisture green chutney by combined technique for long term preservation at ambient temperature. Indian Fd Packer 2010, 64(3), 24-38.

Studies were carried out to stabilize high moisture green chutney for storage at ambient temperature (19-33°C) with extended shelf life. Green leafy vegetables used for the preparation include spinach (Spinacia oleracea), coriander leaves (Coriandrum sativum), curry leaves (Murraya koenigii) and mint (Mentha spicata). The recipes were standardized using green chillies (Capsicum annuum), green tomatoes (Lycopersicon esculentum) and spices. Commercial raw mango powder or amchur (Mangifera indica) was used as acidulant. The process was developed using hurdle technique by reduction in water activity I and pH, restricted intensity of thermal process and inpack pasteurization to stabilize the product of high moisture content. The stabilized product contains moisture 68.8%, water activity 0.93 and pH 4.4, The product showed a shelf life of 60, 90, 120 days respectively at three different storage temperatures of 37°C, ambient temperature (19-33°C) and 6°C. There was no significant difference in the shelf life of the product packed in dual packaging comprising of paper foil laminate and polypropylene pouches in comparison with polypropylene pouch alone. The storage stability of the product was authenticated by various physico chemical parameters inclusive of chlorophyll, carotenoids, ascorbic acid, tristimulus colour coordinates and sensory attributes. The product also showed adequate microbiological safety without incidence of coliforms. The process was scaled up to 150 kg/batch and manufacturing cost was calculated to ascertain suitability of the process for small scale and cottage industries.

10 tables, 29 ref

000921   Suresh Kumar P;Bhagawati R;Choudhary V K;Devi P;Ronya T (NO, CAR RC NEH Region, AP Centre, Basar, Arunachal Pradesh-791 101, Email: psureshars@gmail.com) : Traditional food, ethnic food and fermented food of differnet tribes of Aruncahal Pradesh. Indian Fd Packer 2010, 64(3), 52-8.

Indigenous knowledge is the sum total of information or practice which is based on accumulated experiences of the people dealing with situation and problems in various aspects of life. Arunachal Pradesh has great ethno-cultural diversity, with 26 major and 120 minor/sub-tribes, speaking mostly the Tibeto-Burman group of Sino-Tibetan language. The principal tribes are Adis, Nishi, Apatani, Tagin, Mismi, Khampti, Noite, Wancho, Tangsha, Singpho, Monpa, Sherdukpen andAka. Some of the important festivals are Mopin and Solung of Adis, Lossor of Monpas, Sherdukpens and Boori-Boot of Hill Miris, Dree of Apatanis, Si-donyi of Tagins, Nyokum of Nishis, Reh of Idu and Mishimis etc. The traditional food habit of tribal population is very simple and - 305 - have to do with the festival and rituals which forms a mosaic of ethnic cultural combinations. The Nishis generally take in boiled food; even meat is either boiled or dried. Apatanis, Chuki and Nishi tribals are also quite fond of pickles. The Monpas are quiet fond of Momos and butter tea also makes an essential part of their cuisine. Alcoholic beverages of different tribal communities have received attention of several ethnobotanists and anthropologists. Tapyo is indigenous salt, used mainly by apatanis as taste and flavour enhancer. Eti is integral part of galo and tagin tribe during Mopin festival and Aram festival for adis. Rontung, a product of soy bean is prepared in the same way as atting by adi community. Byapu is the most famous bamboo product of apatani tribe. Apong is the main fermented drink of galo, tagin, adi, nishi and Apatani tribes. Among different produces, tribes have the habit of taking variety of leafy vegetables which are available in plenty in the dense forests. To sustain the traditional wealth, there should be focused efforts to promote traditional food systems within rural communities.

21 ref

000920   Singh S V;Jain R K;Gupta A K (Chemical Engineering and Technology Dep, Institute of Technology, Banaras Hindu Univ, Varanasi-221 005, Email: satyavirsingh59@rediffmail.com) : Effect of harvesting and methods of juice extraction on quality of kinnow juice. Indian Fd Packer 2010, 64(3), 46-51.

Physico-chemical characteristics of stored kinnow juice from fruits harvested at on different dates and extracted with 8 different methods were observed after storage. The juice recovery varied from 22 to 62%. The available non juice component ranged from 33 to 76%. The T.S.S. of the juices varied from 10 to 12.8° Brix and it did not show any significant variation with respect to method of juice extraction or the date of harvest. The titratable acidity as citric acid of the juices varied from 5.3 to 11.0 kg/m3 (0.53 to 1.0%). It was observed that juices extracted with peel were having slightly lower acidity. The Vitamin C (as ascorbic acid) of the juices varied from 0.124 to 0.382 kg/m3 (12.4 to 38.2 mg/100 ml juice). The naringin concentration in the juices varied from 0.120 to 0.690 kg/m3 (120 to 690 ppm). The juices extracted along with peel were having higher amount of vitamin C and naringin. All the juices were found to be bitter; juices extracted along with peel and seed in juicer were least acceptable.

7 tables, 22 ref

000919   Sharma R R;Dinesh Singh (Divi. of Post Harvest Technology, IARI, New Delhi-110 012, Email: rrs_fht@rediffmail.com) : Effect of different packaging materials on shelf-life and quality of apple during storage. Indian J Hort 2010, 67(1), 94-101.

Studies were conducted to assess the effect of different containers and liners on post-harvest losses and quality parameters of apple during storage at room temperature (22-28°C) and walk-in chambers (5 ñ 2°C). For this, apples were packed in CFB boxes, wooden boxes, plastic crates and gunny bags and lined either with polyethylene sheet or newspaper cuttings. Observation on PLW (%), decay loss (%), fruit firmness (N), juice recovery (%), and quality parameters (TSS, acidity, total sugars and ascorbic acid content) were recorded at different intervals. Our results indicated that PLW and decay loss of apples increased significantly with increase in storage period both at ambient conditions and cold storage, and this increase was much more drastic in control than in different containers. Among different containers, - 304 - PLW (5.60%) and decay loss (8.0%) were lesser in CFB boxes, followed by wooden boxes. Similarly, containers lined with polyethylene sheet had lesser PLW and higher decay loss than those lined with newspaper cuttings. Fruits remained firmer with higher juice recovery in CFB or wooden containers than other containers or control. Among different quality parameters, total soluble contents, total sugars of apples increased and ascorbic acid content, and acidity decreased with the increase in storage period at ambient conditions up to 30 days, which declined afterwards. Under cold storage conditions, these parameters showed the similar trend up to five months of storage. This increase or decrease in different quality attributes was faster in control fruits than those kept in different containers. Fruits in CFB or wooden boxes had better quality attributes than those in other containers or control. Thus, CFB or wooden boxes were found better in controlling post-harvest losses in apples during storage than other containers. Similarly, fruits lined or wrapped with polyethylene sheet were better in all aspects than those wrapped in newspaper cuttings.

5 tables, 2 illus, 9 ref

000918   Repate K C;Kamble V J;Awaz H B;Thombre B M (Animal Husbandry and Dairy Science, Marathwada Agricultural Univ, Parbhani-431 402) : Preparation of Flavoured milk from cow milk blended with safflower milk. J Dairying Fd Home Sci 2010, 29(20), 92-6.

The preparation of flavoured milk from different proportion of cow milk blended milk safflower milk 100:0 (T₀), 80:20 (T₂), 70:30 (T₃), 60:40 (T₄) and 50:50 (T₅) was prepared and studied the acceptability. On an average the flavoured milk of treatment T₀, T₁, T₂ and T₃ contained fat 3.0 per cent, protein 3.20,3.08,2.91,2.78 and 2.65 per cent, ash 0.72, 0.68,0.66,0.62 and 0.59 per cent total solids 15,21,14.59,14.03, 13.58 and 13.10 per cent, respectively. The sensory score overall acceptability of flavoured milk of treatment T₀, T₁, T₂, T₃ and T₄ were 8.94, 8.66, 8.01, 7.30 and 6.37. The overall accetability score of T₁ has accetability close to control (T₀). The overall acceptability score of T₂ and T₃ were also rated between like moderately to like very much. The cost of production of one litre flavoured milk of treatment T₁, T₂, T₃ and T₄ was Rs. 12.63, Rs.11.63, Rs.10.64 and 9.65. Thus this proved that the cost of flavoured milk could be minimized by using safflower milk and cow milk blended and blending could be done to the maximum proportion of 50:50.

4 tables, 10 ref

000917   Pawar B K;Chaure R M;Choudhari D M;Kamble D K (Animal Science and Dairy Science Dep, Post Graduate Institutue, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722) : Effect of nisin on shelf life of Lassi. J Dairying Fd Home Sci 2010, 29(20), 79-85.

Lassi was prepared by using five levels of nisin i.e. T₀ (Control), T₁ (100 ID/ml), T₂ (200 IU/ ml), T₃ (300 IU/ml) and T₄ (400 IU/ml). 8% cane sugar, 0.1 % salt and 10 % water level was used in all - 303 - treatments. The Lassi prepared by addition of 400 IU/ml (T₄) nisin was organolepticaily superior over the other treatments for the parameters colour and appearance (8.15), body and texture (8.20), flavour (8.15), acidity (8.22) and overall acceptability (8.18), respectively. Treatments T₀, T₁, T₂ and T₃ were acceptable up to 5th, 9th, 11th and 12th days, respectively. While treatment T₄ was acceptable up to 15th days. While studying microbial quality of preserved Lassi under refrigeration temperature (5°C). The treatment T₀ (Control) showed the higher SPC, YMC and E.coli count during study ranged from 16.32 -8.63 X10⁷, 9.00 - 30 X10⁷ and 6.00 -2.00 x 10⁷, respectively. Whereas the treatment T₄ showed lowest microbial count over the other treatments i.e. ranged from SPC (14.97 - 7.85x10⁷), YMC (5.00 -30x10⁷) and E.coli (4.00 -1.00x 10⁷), respectively.

7 illus, 10 ref

000916   Mudgil D;Barak S;Khatkar B S (Food Technology Dep, Guru Jambheshwar Univ of Science and Technology, Hisar-125 001, Email: dsmudgil@yahoo.com) : Trans fats and its health effects. Indian Fd Packer 2010, 64(1), 62-5.

Trans fats are created industrially through the partial hydrogenation of plant oils. They are commonly found in vegetable shortenings, some margarines, many crackers and cookies, snack foods, candies, baked and fried goods. High consumption of trans fat has been linked to the risk of coronary heart disease. Consumption of trans fats also leads to type 2 diabetes, cancer, stroke and some food sensitivities. Many professional health organizations and some governments have recommended reduced consumption of foods containing trans fats. According to Prevention of Food Adulteration (5th Amendment) Rules, 2008, the amount and type of fatty acids- MUFA, PUFA, trans fats, saturated fat and cholesterol per 100 gm or per 100ml of the food material should be clearly indicated on the food label.

8 ref

000915   Lakshmi Prasad (NO, IITM, Hyderabad) : Nanotechnology-a new revolution in food packaging. Indian Fd Packer 2010, 64(3), 59-62.

This paper presents new trends in food packaging using nanotechnology process. It highlights the encapsulated of biopolymers, and nanocomposites and nanoparticles which encompass the strength and structure of this technology to use in food packaging. Research is in progress in India and abroad to evaluate the cost effectiveness and commercialization of nanotechnology in food packaging. The paper brings out the new challenges in the food industry using bioactive compounds, which are more useful than most of the conventional technologies using glass, tin and paper. Their efficacy will be multiplied many fold by nanotechnology ultimately to improve preservation and food quality. Further research in future will make it more affordable and common.

9 ref

000914   Kulkarni R V;Hembade A S (Dairy Science Dep, Yogeshwari College, Ambajogai-431 517, Email: rvkulkarni1968@gamil.com ) : Economic analysis of khoa production and its marketing in beed district of Maharashtra. J Dairying Fd Home Sci 2010, 29(20), 102-5.

The study conducted on 55 khoa producing areas from 11 talukas of Beed district, during 2007-08 using multi stage stratified random sampling technique,findings revealed that, on an average, Rs. 2720 was required to set up a unit. The study further revealed that cost of production of khoa varies according to area of milk production and geographical situation. The study further revealed that even having profit margin in fluid milk production, due to lack of milk collection centers, lack of chilling facilities and transportation facilities, milk producers in some area converts their milk in to khoa as there is market for khoa than milk.

3 tables, 5 ref

000913   Gupta A;Sharma P C;Devina Vaidya;Verma A K (Post Harvest Technology Dep, Dr. Y.S.Parmar. Univ of Horticulture & Forestry, Nauni, Solan, H.P.-173 230, Email: pht_anil@sify.com) : Drying and dehydration: a time honoured preseravtion method. Indian Fd Packer 2010, 64(3), .

1 table

000912   Elango A;Jayalalitha V;Pugazhenthi T R; Dhanalakshmi B (Dairy Science Dep, Madras Veterinary College, Chennai-600 007) : Prevalence of psychrothophic bacteria in kulfi sold in Chennai market. J Dairying Fd Home Sci 2010, 29(20), 97-101.

Twenty four samples of kulfi, eight from each of the following sources viz, road side, small shops and organised sectors, were collected aseptically and subjected to estimation of total count, coliform count and psychrotrophic count to determine the microbiological quality of kulfi sold in Chennai. The level of psychrotrophic count was found to be more in road side local vendor samples (1.8 x 10³ cfu/g) followed by that of samples of small scale producers (1.01 x 10³ cfu / g) and branded samples from organised sector (3.5 x 10² cfu / g). Road side local vendor samples contributed 56.90 % of organisms to the psychrotrophic count, followed by small scale producers (32.03 %), while organised sector contributed the least (11.07 %). Pseudomonas fluorescens was found to have greater proteolytic and lipolytic effect when compared with the activity of Pseudomonas aeruginosa and Pseudomonas putrifaciens. The mean total count and coliform count were found to be maximum in road side local vendor samples followed by samples of small scale producers The microbial quality of most of the kulfi samples needs to be improved in order to avoid any food poisoning and to safeguard the health of the consumers.

4 tables, 17 ref

000911   Dronachari M;Venkatachalapathy K; Rajashekarappa K S (Agricultural Engineering Dep, Univ of Agricultural Sciences, Bangalore-560 065, Email: dron0321@gmail.com) : Effect of pretreatments and packaging on shelf-life of peeled garlic cloves. J Dairying Fd Home Sci 2010, 29(20), 130-5.

A study on minimally processed garlic was carried out to study the effect of different packages on the keeping quality during refrigerated storage. Peeled garlic cloves pretreated with CaCl₂, gingelly oil and untreated garlic samples packed in LDPE and HDPE with 0.3% ventilation and without ventilation were stored at 10°C and 60-70% RH. A respiration rate of untreated garlic cloves was higher than pretreated garlic cloves. Colour values L*and a* values showed a decreasing trend, while b^κ showed an increasing trend. The firmness of garlic cloves decreased at a steady rate with the increase in duration of the refrigerated storage. The sprouting ratio and rooting score were higher in ventilated packages than unventilated packages. At the end of storage ascorbic acid content, pyruvic acid (pungency), oleoresin, protein decreased as storaged days increased, total soluble solids also increases as storage days increases. The shelf life of peeled garlic cloves pretreated with gingelly oil was enhanced from 18 to 42 days in the HDPE package without ventilation.

4 tables, 6 illus, 6 ref

000910   Biswas C;Dhua R S (Post Harvest Technology of Horticultural Crops Dep, Faculty of Horticulture, Bidhan Chandra Krishi Vishwavidyala, Mohanpur, district, Nadia, West Bengal) : Microwave oven drying of cut carnation. J ornamental Hort 2010, 13(1), 45-9.

Flowers of two standard cut carnation varieties viz., Kristina and Cano, harvested at fully opened stage, were subjected to drying treatments in microwave oven (1200 watt), after embedding them in desiccant silica gel (60-120 mesh), for 2 to 4 minutes. The per cent loss in weight, moisture content, diameter and carotene contents of flower petal increased with increase in the duration of drying treatment from 2 to 4 minutes. The loss in weight (65.42-78.67%), moisture content, decrease in diameter (4.09-14.21%) and loss in carotene content (12.17-38.36%) was comparatively higher in carnation var. Kristina as compared to var. Cano where all these physicochemical parameters were recorded at marginally lower range. Quality of the flowers deteriorates with the increase of duration of drying in microwave oven. Although, from visual sensory evaluation, it has been found that the variety Kristina scored more [Colour (3.47), Texture (3.38) and Appearance (3.42)] than variety Cano [Colour (3.31), Texture (2.81) and Appearance (3.08)], when the flowers embedded with Silica gel and kept in microwave oven for 2 minutes. It can be concluded that shortest duration of microwave oven drying for a period of two - 301 - (2) minutes gave best result in Carnation. Between the two varieties, Kristina performed better than Cano in microwave oven drying for two minutes, with respect to maintenance of colour and quality.

5 table, 16 ref

000909   Bhavsagar M S;Awaz H B;Patange U L (Animal Husbandry and Dairay Science Dep, College of Agriculture, Marathwada Agricultural Univ, Parbhani-431 402) : Manufacture of pineapple flavoured beverage from chhana whey. J Dairying Fd Home Sci 2010, 29(20), 110-13.

The pineapple flavoured chhana whey beverage was prepared with the addition of 5, 10 and 15 per cent of pineapple pulp in chhana whey. The beverage prepared was studied for the acceptability on an average the pineapple flavoured chhana whey beverage of treatment T₀, T₁ T₂ and T₃ contained fat 0.55, 0.51, 0.48 and 0.45 per cent, protein 0.57, 0.66, 0.73 and 12.57 per cent, ash 0.44, 0.60, 0.76 and 0.78 per cent, total solid 13.40, 13.89, 14.38 and 14.57 per cent, moisture 86.71, 86.20, 85.62 and 85.50 per cent, respectively. The observations in respect of pH for above treatment combinations were 3.91, 3.88, 3.86 and 3.89 per cent and titratable acidity 0.59, 0.62, 0.63 and 0.62 per cent lactic acid, respectively. The overall acceptability score of T₁ and T₀ was found to be at par whereas, T₂ scored highest (7.9) and lowest score (7.4) was found in T₃. The cost of production of pineapple flavoured chhana whey beverage was Rs. 5.20 for pure chhana whey beverage (T₀) whereas for T₁, T₂ and T₃ were Rs.8.90, Rs.12.60 and Rs.16.30, respectively.

4 tables, 13 ref

000908   Alam Khan K;Abrahem M (Central Institute of Agricultural Engineering Nabi Bagh, Berasia Road, Bhopal-462 038, Email: khan_undp@yahoo.com) : Comparison of vat-heated and skim milk powder fortified yoghurts. J Dairying Fd Home Sci 2010, 29(20), 106-9.

Some properties, namely; viscosity, flavor, acidity, texture, aroma and palatability of cultural yoghurt made from milk previously heated to 90°C for 30 minutes in a vat were studied and the results compared to those of yoghurt fortified by addition of dry skim milk powder. The results showed no significance difference (P<60>0.05) between the two types - 300 - of yoghurt regarding viscosity, and syneresis during the first 4 days, after which the yoghurt fortified with skim milk powder, tended to whey off, becoming grainy in texture, declining in viscosity and developing high acidity (2.0 to 2.5 % LA). A t-test analysis (p<60>0.05) indicated that the two kinds of yoghurt were similar on average. Panelists however, found the fortified yoghurt harsher and inferior in flavor. Sensory evaluation indicated that on average, the unfortified sample of yoghurt made from milk preheated to 90UC for 30 minutes was superior. Besides, the cost of adding extra solids to the fortified yoghurt made it 4.5% more expensive which was discouraging to the ordinary consumers.

4 tables, 20 ref

000907   Aggarwal P;Gill M I S (Food Science & Technology Dep, Punjab Agricultural Univ, Ludhiana-141 004, Email: sachdev_poonam26@yahoo.co.in) : Suitability of newly evolved antioxidant rich grape cultivars for processing into juice and beverages. Indian J Hort 2010, 67(1), 102-7.

Four grape cultivars, i.e. Portan, Chasan-B, H-516 and Muscat Hamburg were processed into juice, nectar and ready-to-serve beverage. Among the four cultivars, H-516 was found to have the maximum total soluble solids (19.67 °B), maximum ascorbic acid (8.13 mg/100g), maximum specific gravity (1.0886), good juice yield (62.38%) and maximum anthocyanins (5.47 mg/100g). Organoleptically, juice from cultivar H-516 was found to have the maximum overall acceptability scores (8.92), followed by Chasan-B (8.25), Portan (8.13) and Muscat Hamburg (8.25) on a 9-point hedonic scale by a panel of eight semi-trained judges. Nectar and ready-to-serve beverage prepared from these grape cultivars also scored highest for H-516 cultivar. Even after twelve months storage juice from cultivar H-516 was scored highest in its overall acceptance (8.63), taste (8.50) and colour (8.88) by a panel of eight judges on a 9-point hedonic scale.

7 tables, 1 illus, 7 ref

025601   Tsami E;Pappas C (Department of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens 15780, Greece) : Investigation of microwave vacuum dehydration kinetics of fruits. Asian Chem Lett 1998, 2(4), 125-31.

Drying kinetics of spherical banana samples were studied using a microwave vacuum oven. The investigation involved a wide range of microwave power and vacuum pressure levels. An empirical mass transfer model, involving a characteristic parameter (drying constant), as a function of process variables namely, microwave power and vacuum pressure was also tested with the data obtained in a microwave oven equipped with vacuum apparatus. It has been found that the drying rate is positively correlated with the microwave power and negatively correlated with vacuum pressure during drying.

16 ref

025600   Thirupathi V;Savio W;Balakrishnan M; Sreenarayan V V (Department of Agricultural Processing, TNAU, Coimbatore) : Edible packaging of food materials. Beverage Fd Wld 2000, 27(5), 49-50.

025599   Singh R;Singh M N (NO, National Metallurgical Laboratory, Jamshedpur-831 007) : Tape coatings: a review. NML tech J 1998, 40(4), 123-29.

Coating application is becoming complicated due to increased restriction over environmental regulations, safety hazards, solvent emission and limitations of abrasive cleaning. Protective tapes have emerged a suitable alternative to meet the above demands besides providing efficient corrosion protection to metal surface. The work, therefore, has been taken up to review the performance of various tape coatings and compare with other conventional coatings such as coal tar, FBE, polyurethane etc. Easy application and good insulation properties of tape coatings are observed to put them as the most economic option for rehabilitation of pipeline. Overall cost of PE tape coating application is approximately $30/ft, one third of coal tar enamel and coal tar urethane coatings while average life has been approximated around 20 to 25 years, comparable to other liquid coating systems. The rate of consumption of tapes has been continuously growing in the multiple of 100Mm³ as compared to last twenty-five years. High dielectric constant of tape is found to be responsible for the coating failure as it obstructs CP current to reach under disbonded region of coating and promotes corrosion reaction. Poor designing of protective tapes often permits the diffusion of oxygen, CO2, SO2, etc. through the tape film and react with metal surface in presence of moisture to enhance the corrosion rate.

30 ref

025598   Singh R P (Materials Science Centre, I I T, Kharagpur-721 302) : Advanced polymeric composites R & D at Materials Science Centre, Indian Institute of Technology, Kharagpur. Pop Plast Packag 2000, 45(6), 59-64.

38 ref

025597   Singh D D;Gaur B;Dey A K;Singh B K;Dey M; Ghosh R (NO, National Metallurgical Laboratory, Jamshedpur-831 007) : Interrelating electrochemical properties, salt-spray resistance and industrial performance of white-rust controlling passivators for galvanised surfaces. NML tech J 1999, 41(2), 63-76.

Relationship between electrochemical polarisation behaviour and corrosion resistance (imparted by passivators based on hexavalent chromium) of galvanised surfaces, is studied. A correlation exists between the actual field performance of passivators and the accelerated corrosion-tests carried out in the Laboratory. Effect of nitrate, fluoride, molybdate, sulphate, ions of aluminium and zinc, etc. has also been investigated. It has been noted that a pH between 3.5 to 4.5 provides the maximum salt spray resistance to the passivated surface. The morphology of protective films, formed in the presence of additives, has been studied with the help of scanning electron microscopy. The mechanism of passivation has been described.

11 ref

025596   Shekhawat G S (NO, Central Potato Research Institute, Shimla-171 001) : Potato for food and nutrition security. J Indian Potato Ass 1999, 26(3-4), 77-84.

025595   Sharda A K;Mukherjee S;Ratho B P (NO, J K Corp. Ltd, P.O. Jaykaypur-765 017, Rayagada) : Cellulosic raw materials scenario in future availability, constraints, cost and plantations. IPPTA Jl 2000, 12(1), 17-23.

Cellulosic raw materials, bagasse, straw and waste paper have inherent drawbacks of limited and scattered availability and non-availability of suitable technology for conversion into higher grade pulp. This makes it quite imperative to have a sustainable supply of forest-based raw material which accounts for 45% of raw material used in Indian paper industry. With the increasing shortage of forest-based raw materials, industry is left with no other option except that of importing pulp which will amount to a huge foreign exchange outflow. Since the current requirement and growing demand cannot be met from existing sources therefore wood fibre production on abundant degraded forest land (31.85 mha) of India, by the industry seems the only viable alternative. The industry having already indicated its willingness, has the requisite managerial, financial and technological means for development of plantations if the Govt. allows the use of degraded forest land. In case of failure to develop such plantations, the nation will pay a heavy price not only by way of imports and further degradation of forest but also loose other advantages in terms of tree cover, employment opportunities and other direct/indirect benefits as regards competition.

025594   Sekar N (Dyes Division, UDCT Matunga, Mumbai-400 019) : Dyestuffs containing fluorinated alkyl groups. I. Colourage 2000, 47(5), 43-6,59.

Synthesis and properties of dyestuffs containing fluorinated alkyl groups from the following classes are reviewed : anionic azo dyes, disperse azo dyes and NLOphoric azo dyes.

38 ref

025593   Saravana Kumar R;Manimegalai G (NO, Faculty of Home Science, Tamil Nadu Agricultural University, Madurai-625 104) : Preparation of some food products from strawberry. Beverage Fd Wld 2000, 27(3), 36-7.

025592   Rowe D J (NO, Oxford Chemicals, North Gare, Seaton Carew, Hartlepool, TS25 2DT, UK) : Aroma chemicals for savoury and sweet flavours. FAFAI Jl 2000, 2(2), 17-25.

32 ref

025591   Ravi P;Baldev Raj;Vijaylakshmi N S;Srinivas P (Food Packaging Technology Department, Spice and Flavour Technology, Central Food Technological Research Institute, Mysore) : Estimation of residual vinyl chloride monomer in poly vinyl chloride packaging materials and foods by head space gas chromatography. Beverage Fd Wld 2000, 27(5), 46-8.

Procedure to estimate Residual vinyl chloride monomer (RVCM) in Poly vinyl chloride (PVC) packaging materials as well as in foods packed in PVC was standardised. It involved preparation of VCM and determination of its identity and purity by GCMS analysis. An apparatus for the extraction and cryogenic trapping of RVCM from PVC and food samples was designed. VCM was estimated by GC (FID) using head space sampling technique. This method allows quantification of RVCM in foods and PVC materials up to 10 ppb level. PVC packaging materials were evaluated for their RVCM content and migration of VCM into foods packed in different PVC films was also assessed.

025590   Rathi S C; (NO, Snowcem India Ltd., Killick House, Killick Estate Baji Pasalkar Marg, Chandivali, Mumbai-400 072) : Cement paint : myths and realities. Paintindia 2000, 50(5), 43-6.

The nature of cement paints has been exemplified with respect to their consitiuents, manufacturing, properties and uses. The basic chemistry involved in cement paint has been discussed. The important prerequisites for the successful performance of a cement paint have been cited. The common defects observed in a cement paint and their probable causes have been discussed.

025589   Puvvada G V K;Srikanth S (NO, National Metallurgical Laboratory, Jamshedpur-831 007) : Recycling of tungsten based heavy alloy scrap. NML tech J 1999, 41(1), 21-9.

Recovery of tungsten from heavy alloy scarp has been explored. The oxidation of tungsten heavy alloy using oxygen and its subsequent reduction with hydrogen was studied. The oxidation behaviour of the scrap was investigated by simultaneous TG/DTA. Oxidation studies showed a weight gain of 26% and the enthalpy of oxidation was found to be - 625 kJ/mol of tungsten. The X-ray diffraction of the oxidized powder has shown the formation of WO₃, Fe₂ WO₆ and NiWO₄ phases. The reduction of the oxidized material in hydrogen atmosphere at 1000°C yielded a pure tungsten phase in powder form with an approximate weight loss of 25%.

025588   Pokharkar S;Mahale D (NO, College of Agriculture, Dhule-424 003) : Optimization of process variables for deep-fat-frying of potato. Beverage Fd Wld 2000, 27(5), 29-30.

Effect of deep - fat frying time, temperature and thickness of potato slices on oil absorption, moisture content and colour of chips have been studied. The loss of reducing sugar was found to have an average diffusivity 5.01 x 10^-9 m²/s in case of blanching of 1.5 and 2.0 mm thick slices in boiling water. Multiple regression equations were developed for moisture, oil and colour values in final product as a function of frying time, oil temperature and thickness of slice. For good quality potato chips the optimum parameters were yielded 219-221 sec frying time, 145-146°C oil temperature and 2.00 mm thickness of slice by linear programming technique.

025587   Patwardhan S G (NO, Central Food Technological Research Institute, Regional Centre, Mumbai-400 058) : Measurement of vacuum in canned mango pulp by non-destructive method. Beverage Fd Wld 2000, 27(5), 24-5.

Canned Mango Pulp was heated in Liquid Paraffin Bath (LPB) to get Flip-Puff Temperature (FPT or T2). Later vacuum was measured by Vacuum Gauge Can tester (VGC tester) Through the hole 9° brix syrup was introduced to fully fill the can and weighed to get Fully Filled Gross Weight (FFGW). The hole was then enlarged to fit a burette tightly. Through another hole a thermometer was introduced to fit tightly. This can was heated in LPB to get the burette readings showing the temperature related expansion of the contents. FFGW minus gross weight of the can gave v1. Using the content expansion leading; v2 was obtained. An empty sealed can was heated to find flip-puff pressure as 831 m.m. The vapour pressure contribution was considered to get p2 from 831 m.m. Using General Gas Law (GGL) p1 the intial pressure and thus vacuum was calculated. The FFGW was then used to get Head Space (HS) in other sealed mango pulp cans and other parameters by heating in L.P.B. to arrive at vacuum by the non-destructive method.

025586   Patil C S;Kotecha P M;Kadam S S (Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722) : Effects of incorporation of greengram flour on nutritional and organoleptic properties of some bakery products. Beverage Fd Wld 2000, 27(3), 34-5.

Excellent quality breads and buns were produced by substituting (w/w) greengram flour to baker's flour. It was observed that at 5 percent level of substitution, the breads and buns of acceptable sensory quality and having better storability could be produced from wheat : greengram flour blend. The substitution of wheat maida with 10 percent greengram flour did not produce any significant difference in sensory properties of bakery products. The protein content at 5 percent level of substitution with greengram increased from 10.18 to 10.97 percent in breads, from 9.37 to 10.17 percent in buns and from 7.38 to 7.76 percent in cookies.

025585   Pathania V (NO, National Bank for Agriculture and Rural Development, Head Office, Mumbai-400 018) : Edible packaging films in food industry. Beverage Fd Wld 2000, 27(5), 22-3.

025584   Panda H (NO, Devashish Consultants (P) Ltd, 1, Station Road, P.O. Clutterbuckganj-243 502, Bareilly) : IR analysis of vinyl acetate copolymer. Chem Wkly 2000, 45(44), 163-5.

Rapid and accurate method for analyzing poly (methyl acrylate)-poly (vinyl acetate) copolymers has been developed.

025583   Otari S S;Malshe V C (NO, Paint Technology, U.D.C.T., Matunga, Mumbai-400 019) : Hybrid and gemini surfactants as tools to paint chemists. Paintindia 2000, 50(2), 33-42.

20 ref

025582   Nijhawan Y C;Dixit R (Chemical Laboratory, National Test House (N.R.), Kamla Nehru Nagar, Ghaziabad-201 002) : Physical and chemical studies of silicone resin based surface coatings - revolutionary products. Paintindia 2000, 50(2), 43-6.

025581   Nighojkar P (NO, Speciality Oarganics Pvt. Ltd., B-251, Shahpura, Bhopal-462 016) : Microbial spoilage - paint and coating applications. Paintindia 2000, 50(5), 51-6.

11 ref

025580   Mukherjee G S;Singh R K;Mathur G N (Defence Materials and Stores Research and Development Establishment, , (P.O.) DMSRDE, G. T. Road, Kanpur-208 013) : Curing exotherm and processing temperature of a family of epoxy resins in the light of fabrication of composites. J Indian Chem Soc 2000, 77(7), 332-5.

A group of cyanoethylated amine has been synthesised and utilised as hardener for the curing of epoxy resin. The effect of cyanoethylation of amine on their curing reactin with epoxy resins having equivalent of 189 has been studied with the help of differential scanning calorimeter. The processing temperature during the fabrication of composites is prescribed. The exotherm of such curing reaction (ΔH_c) and the degree of cyanoethylation (CEt) of the amine follow the relation, ΔH_c = (324-68.40 CEt) kJ kg^-1.

14 ref

025579   Mohod R;Shukla B V;Lehri A;Singh D P (NO, Fragrance and Flavour Development Centre, Kannauj) : Optimization of quality parameters of Keora oil. FAFAI Jl 2000, 2(1), 49-53.

Keora is a perennial tall growing shrub, which flourish under hot and humid conditions, found mostly in the Ganjam district of Orissa state in India. Keora oil, Keora Attar and Keora water are very important products mostly used for flavouring and perfumery purpose. Keora oil is obtained by the hydro-distillation of male inflorescence of Keora. In the absence of any standard specifications for Keora oil it is very difficult to assess the quality of the oil. Attempts have been made to find out the range of physical parameters like optical rotation, refractive index and specific gravity and major chemical constituents of oil. Analysis of more than 150 commercial samples were taken into consideration to arrive at a range for different parameters. The proposed range of optical rotation, refractive index, specific gravity, phenyl ethyl methyl ether and terpinen-4-ol are + 2.0° to +3.5°, 1.4801 to 1.4900, 0.9251 to 0.9450, 70 to 85% and 9 to 15% respectively.

025578   Marwaha R S;Sandhu S K (NO, Central Potato Research Station, Post Bag No. 1,Jalandhar-144 003) : Value added products from potato. J Indian Potato Ass 1999, 26(3-4), 89-92.

Three value added products, viz. custard power, soup thickener and biscuits were prepared from potato. These products were mainly based on different combinations of potato starch and potato flour. Addition of 10% potato flour in the custard powder mix, apart from economizing the cost of production, also improved the taste and texture of the cooked product. The studies showed that addition of 2% starch or 2% starch-flour combination (1:1) in the tomato and chicken soups acted as soup thickeners and were effective in bringing the desired consistency in the soups. Biscuits prepared from pure potato starch were very soft, disintegrated during handling, left an unpleasant residue in the mouth and were thus unaccepatable. However, when half of the potato starch/flour was substituted by wheat fine flour (Maida), the taste and crispness of the biscuits improved significantly and were acceptable. After evaluation of sensory characteristics, panelists found all the three products to be highly acceptable. On a small scale, the cost of production of potato custard powder and potato flour were well comparable to the corn custard powder and corn flour commercially, available in the market.

025577   Malshe V C;Padwal A G (University Department of Chemical Technology, , N.M. Parikh Marg, Matunga, Mumbai-400 019) : Cement polymer composites, a cost effective coating for exterior. Paintindia 2000, 50(5), 47-50.

025576   Kuchinad G T;Iyer S R (NO, Western Cans Pvt. Ltd., Mumbai) : Tin plate to a can. Beverage Fd Wld 2000, 27(5), 39-41.

025575   Krishnaveni A;Manimegalai G;Saravana Kumar R (NO, Home Science College and Research Institute, Tamil Nadu Agricultural U, Madurai-625 104) : Wine preparation from jackfruit (Artocarpus heterophyllus). Beverage Fd Wld 2000, 27(3), 22-3.

Attempt has been made to prepare wine from two varieties of jack fruits namely "local variety" and "Vellipala". The prepared wine was filled in bottles and stored for 6 months. The chemical composition such as TSS, acidity, pH and alcohol content of the wines were analysed before and after fermenting and after ageing. The jack fruit wines were organoleptically evaluated before and after ageing (180 days) for various quality attributes viz. colour, clarity, aroma, taste, and overall acceptability.

10 ref

025574   Kar A;Kalaivanan T (NO, Bureau of Indian Standards, New Delhi) : Plastics containers for packaging. Beverage Fd Wld 2000, 27(5), 42-4.