Probiotic properties of folate producing Streptococcus thermophilus strains

This study aimed at assessing the probiotic potential of two high folate producing Streptococcus thermophilus strains (RD102 and RD104) isolated from Indian fermented milk products by both in vitro and in vivo tests. These strains were able to survive at pH 2.5 and 2% bile with a good bile salt hydrolase activity, cell surface hydrophobicity and sensitivity to most of the clinically important antibiotics. On evaluation for gastrointestinal transit tolerance these showed a viable count of 5 log cfu mL^?1 and 7 log cfu mL^?1, respectively in simulated gastrointestinal juice of pH 2.0 and 2% bile. During the in vivo feeding trial in mice the strains showed a viable count of about 7 log cfu g^?1 faeces and 6 log cfu g^?1 of large intestine, respectively. These strains were hence observed to possess favorable strain specific probiotic properties and have the potential to be a source of novel probiotics.     

Optimisation of processing variables in the preparation of sweet potato chips using response surface methodology

Models capable of predicting the product quality of sweet potato chips have been developed using response surface methodology and used to determine the optimum processing conditions. Moisture loss, oil uptake, crispness (measured using a bending-snapping test in the TA.XT2 Texture Analyser), and sensory attributes such as colour, flavour, and texture were used to assess the product quality in the preparation of sweet potato chips. The optimum conditions which were attained for maximum moisture loss (11.65% on wet basis), minimum oil uptake (2.57%), crispness (794.37 g), colour score (7), flavour score (7) and texture score (7) were: frying temperature, 174.7 °C; salt concentration, 0.45%; citric acid concentration, 0.37%; potassium metabisulphite concentration, 0.65%; and frying time, 26 s.     

Influence of denaturation and aggregation of β-lactoglobulin on rennet coagulation properties of skim milk and ultrafiltered milk

Skim milk and ultrafiltered milk were heated at temperatures in the range 80–140 °C for 4s in a UHT plate heat exchanger. The extent of denaturation of β-lactoglobulin and its association with the casein micelles increased with increase in heating temperature; the extent of association was markedly less than the amount that denatured. There was no noticeable difference in the extent of denaturation and association of β-lactoglobulin between skim milk and the corresponding ultrafiltered milk. The coagulation properties of renneted heated milks were measured by dynamic oscillation rheometry. Gelation times and storage modulus (G′) could be related to the extent of denaturation of β-lactoglobulin and its association with the casein micelles. Denaturation of β-lactoglobulin up to 60% had no effect on the gelation time, but additional denaturation markedly increased the gelation times. In contrast, G' decreased gradually with increase in the extent of denaturation of β-lactoglobulin and its association with casein micelles. The effects of β-lactoglobulin denaturation and association on coagulation properties were less pronounced in ultrafiltered milk. G' values for ultrafiltered milk were markedly higher than the corresponding skim milks under all heating conditions.     

Optimization of processing conditions to reduce oil uptake and enhance physico-chemical properties of deep fried rice crackers

Physico-chemical properties of fried rice crackers were studied as a function of fish powder content, processing conditions, frying temperature and frying time. The results showed that addition of fish powder content at 5, 10 and 15 g/100 g reduced the oil uptake by approximately 10, 14 and 22 g/100 g (db), respectively in comparison to the control without fish powder. The deep fried rice crackers mixed with fish powder tended to be lower in hardness, lower in expansion ratio and higher in bulk density in comparison to the control sample. The color parameter, L^∗ of fried rice crackers decreased with increase in fish powder content. In contrast, a^∗ and b^∗ values increased with increase in fish powder content. The moisture content of deep fried rice crackers decreased with increase in frying temperature and frying time. The oil uptake in fried rice crackers increased with increase in frying time but decreased with increase in frying temperature. With increase in frying temperature and time, the texture of rice crackers became harder, the bulk density increased, and the expansion ratio decreased. The optimum conditions resulting in desirable physico-chemical properties and minimum oil uptake were rice crackers with fish powder content of 9 g/100 g, fried at a temperature of 220 °C for 60 s.     

Photooxidation of P-960 and photoreduction of P-800 (bacteriopheophytin b-800) in reaction centers from Rhodopseudomonas viridis

CT scans of 9 patients with orbital pseudotumor (bilateral in 6 and unilateral in 3) showed findings distinct from those observed in Graves' ophthalmopathy. In bilateral involvement, they ranged from localized mass lesions to complete obiliteration of normal orbital CT anatomical landmarks; diffuse or multifocal lesions involving the posterior globe and muscle insertions were most typical of the diagnosis. However, findings in unilateral psedotumor may be indistinguishable from orbital mass lesions other than Graves' ophthalmopathy. Serial CT scans were used to show progression of disease and response to treatment.