Puffing Effects on Functional Properties of Amaranthus paniculatas (Rajgeera) Seed Flour

Among functional properties studied, water- anf fat-holding capacities were higher for puffed grain flour. Gelation was not affected, while foaming was adversely affected by puffing. A decrease in viscosity of flour pastes also resulted due to puffing.     

An approach to the detection of synthetic milk in dairy milk: 1. Detection of urea

A qualitative test for the detection of externally added urea (as synthetic milk) was developed using soybean urease. The quantitative detection of synthetic milk in dairy milk could be achieved by this method based on the 'a' value of 'L, a, b' scale of the HunterLab colorimeter and also by the diacetyl complexation method. Both methods are sensitive enough to detect amounts as low as 2% synthetic milk added to dairy milk, corresponding to 20 mg of added urea per 100 ml.
This work reports on methods to detect and estimate unionic detergents, which are important ingredients of synthetic milk formulations, based on the extraction of a detergent—Methylcne Blue complex in chloroform which can be subsequently quantified by measuring the optical density at 653 nm. A base value of 0.52 for optical density was found to represent pure cow's milk Any result above this value suggested the presence of an anionic detergeni in milk.     

Carboxymethyl cellulose (CMC) as an additive for oil reduction in deep-fat fried paneer

The effect of different levels of CMC on the uptake of vegetable oil during the deep-fat frying of paneer was studied by: (i) direct addition of CMC to the milk and (ii) dipping the paneer cubes into solutions of CMC for different time intervals. The fried paneers were evaluated for chemical composition, hardness and sensory characteristics. Method (i) proved to be beneficial in all respects as compared to (ii), as the absorption of water from the suspensions of CMC destroyed the texture of the paneer.     

Studies on the skin uptake and efflux kinetics of N-phenyl-p-phenylenediamine: an aromatic amine intermediate

N-phenyl-p-phenylenediamine (N-PPDA), an industrial intermediate and hair dye ingredient, has been implicated in a variety of toxic symptoms including cutaneous manifestations. However, the role of physiological factors that may determine and modify its absorption and transport within and through the skin is not fully understood. The present study reveals that N-PPDA binds readily to skin showing saturation kinetics with K m and V_max of 2.54 × 10⁻⁴ M and 4.76 μmol g⁻¹ skin, respectively. The uptake was dependent upon the area of skin, concentration of the amine, exposure time, temperature and pH of the vehicle. Heat treatment facilitated the binding but temperatures abouv 50° caused significant lowering of the uptake, indicating the possible involvement of collagen matrix. Skin lipids also contributed in the binding of N-PPDA. Bioinhibitors such as KCN, sodium arsenate, NaF, N-ethylmaleimide, cycloheximide, iodoacetic acid and 2,4-dinitrophenol had no effect on the uptake potential, suggesting it to be a non-energy dependent process. Most of the skin-bound N-PPDA was effluxed through serum proteins reaching the target organs via systemic circulation.     

IMPROVEMENT IN MICROBIOLOGICAL QUALITY AND SHELF-LIFE OF BUFFALO MEAT AT AMBIENT TEMPERATURE BY GAMMA IRRADIATION

The effect of low dose gamma-irradiation (2.5 kGy) on the shelf-life of prepacked fresh buffalo meat at ambient temperature (28–30C) in terms of microbiological, chemical and sensory qualities was studied. Unirradiated samples initially showed the presence of Enterobacteriaceae and Staphylococcus spp. These gradually increased during storage. After 12 h of holding , Clostridium spp. were observed in these samples. On the basis of microbiological, chemical and sensory analyses, the shelf-life was limited to 18 h. In contrast , Clostridium spp. and Enterobacteriaceae were not detected in irradiated samples throughout the storage period and Staphylococcus spp. were detected only after 12 h of holding. Irradiated samples had a shelf-life of 42 h.     

Study of liquid fuel transport in a small carburetted engine in the context of cold-start HC emission control

In the present study, a detailed visualization of the transport of fuel film has been performed in a small carburetted engine with a transparent manifold at the exit of the carburettor. The presence of fuel film is observed significantly on the lower half of the manifold at idling, while at load conditions, the film is found to be distributed all throughout the manifold walls. Quantitative measurement of the fuel film in a specially-designed manifold of square cross section has also been performed using the planar laser-induced fluorescence (PLIF) technique. The measured fuel film thickness is observed to be of the order of 1 mm at idling, and in the range of 0.1 to 0.4 mm over the range of load and speed studied. These engine studies are complemented by experiments conducted in a carburettor rig to study the state of the fuel exiting the carburettor. Laser-based Particle/Droplet Image Analysis (PDIA) technique is used to identify fuel droplets and ligaments and estimate droplet diameters. At a throttle position corresponding to idling, the fuel exiting the carburettor is found to consist of very fine droplets of size less than 15 μm and large fuel ligaments associated with length scales of the order of 500 μm and higher. For a constant pressure difference across the carburettor, the fuel consists of droplets with an SMD of the order of 30 μm. Also, the effect of liquid fuel film on the cold start HC emissions is studied. Based on the understanding obtained from these studies, strategies such as manifold heating and varying carburettor main jet nozzle diameter are implemented. These are observed to reduce emissions under both idling and varying load conditions.     

Factors Affecting Antifungal Activity of Onion Extractives Against Aflatoxin-Producing Fungi

The processing factors, that could affect the inhibitory activity of onion extractives against the spores of Aspergillus parasiticus have been evaluated. The lachrymatory factor (thiopropanal-S-oxide) had maximal inhibitory activity. The survival of A. parasiticus spores depended upon the inhibitor concentration and the time of exposure of the spores to the onion inhibitors. Germinated spores showed more susceptibility to the inhibitors. The inhibitory effect of onion compounds was lost by heating, freeze-drying, dehydration, aeration and agitation, and prolonged storage.     

STUDIES ON DEEP FAT FRYING USING BLENDED OILS AND POTATO CHIPS

Dehydrated potato chips were fried in pure coconut and groundnut oils and their blends in order to study the pattern of uptake of oil constituents during frying. Investigations on the analysis of the oil and fatty acid composition in the fried product and the oil remaining in the frying pan suggested a preferential uptake of saturated lipid constituents by the potato chips, while the oil remaining in the frying pan was rich in unsaturated constituents. This effect was accentuated in blended oils, although it was also observed in pure oils.