Category: Issue 33

Potential Utilization of Tulsi Extract as Natural Preservative for Tuna Fish during Chilled Storage

Potential Utilization of Tulsi Extract as Natural Preservative for Tuna Fish during Chilled Storage

N. K. Suyani1*, Ketul Patel1, S. S. Rathore2 and N. J. Solanki1

1College of Fisheries Science, Junagadh Agricultural University, Veraval, Gujarat, India
2College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, Karnataka, India
Keywords: Fish chunk, Tulsi extract, Drip loss, Quality change, Peroxide value

https://doi.org/10.37273/chesci.cs302050121 • PDF

Abstract

The present study was conducted to assess the effects of tulsi extract or water dip (control) treatments on the physical, chemical and sensorial quality attributes of Big Eye Tuna (Thunnus obesus) chunks during chilled storage for 10 days. Results indicated that control tuna chunks samples have been shown to lose texture, color and gradual deterioration in quality attributes with chilled storage. The rate of these deteriorations are increased as the time of storage progressed. On the other hand, tulsi extract treated tuna chunk samples exhibited significantly higher moisture retention, tenderness and bound water at any given time of chilled storage as compared with control samples. The present work also demonstrated significantly lower values of drip loss and peroxide value and higher sensory quality attributes in tulsi extract treated samples. Results indicated that economic, physical, chemical and sensorial quality advantages have been resulted from soaking Big Eye Tuna chunk in 3% tulsi extract solution for 30 minutes prior to chilling. With these results, we can suggest that 3% tulsi extract treatment would be an alternative way to improve the quality of tuna chunks during chilled storage.

References

  1. Li, T. T., Li, J. R., Hu, W. Z., Zhang, X. G., Li, X. P. and Zhao, J. Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage. Food Chem. 2012, 135:140-145.
  2. Suyani, N. K., Rajesh, M. and Rathore, S. S. Status and situation of Marine Fisheries in India. Aqua International 2019a, 10:46-52.
  3. CMFRI, FRAD, Marine Fish Landings in India – 2018. Technical Report, 2019, CMFRI, Kochi.
  4. Rajesh, R., Ravishankar, C. N., Srinivasa Gopal, T. K. and Varma, P. R. G. Effect of vacuum packaging and sodium acetate on the shelf life of seer fish during iced storage. Pack. Tech. Sci. 2002, 15:241-245.
  5. Suyani, N. K., Rathore, S. S., Vandarwala, U. G., Patel, K. and Rana, R. J. Physical, chemical and sensorial quality evaluation of phosphate treated and non-treated PUD shrimp (Litopenaeus vannamei) samples. Int. J. Fish. Aquat. Stud., 2019b, 7(5):296-299.
  6. Joshi, B., Sah, G. P., Basnet, B. B., Bhatt, M. R., Sharma, D., Subedi, K., Panday, J. and Malla, R. Phytochemical extraction and antimicrobial properties of different medicinal plants: Ocimum sanctum (Tulsi), Eugenia caryophyllata (Clove), Achyranthes bidentata (Datiwan) and Azadirachta indica (Neem), Int. J. Microbiol. Antimicrab. 2011, 3(1):1-7.
  7. Prasad, M. P., Jayalakshmi, K. and Rindhe, G. G. Antibacterial activity of Ocimum species and their phytochemical and antioxidant potential, Int. J. Microbiol. Res. 2012, 4(8):302-307.
  8. Subramanian, G., Tewari, B. B. and Gomathinayagam, R. Studies of Antimicrobial Properties of Different Leaf Extract of Tulsi (Ocimum tenuiflorum) against Human Pathogens. American International Journal of Contemporary Research 2014, 4(8):149-157.
  9. Nielsen, S. S. Food analysis. (3rd edn), Kluwer Academic/Plenum Publishers, 2003, New York, USA.
  10. Mailgaad, M., Civille, G. V. and Carr, B. T. Sensory evaluation techniques. CRS Press, 2009, Boca Raton, FL, USA.
  11. Sundararajan, S. Evaluation of green tea extract as a glazing material for shrimp frozen by cryogenic and air-blast freezing. M.Sc. Thesis. Faculty of the Louisiana State University and Agricultural and Mechanical College, 2010.
  12. Subbaiah, K., Majumdar, R. K., Choudhury, J., Priyadarshini, B. M., Dhar, B. and Roy, D. Protein degradation and instrumental textural changes in fresh Nile tilapia (Oreochromis niloticus) during frozen storage. Journal of Food Processing and Preservation 2015, 39:2206-2214.
  13. Kumolu-Johnson, C. A. and Ndimele, P. E. Anti-oxidative and anti-fungal effects of fresh ginger (Zingiber officinale) treatment on the shelf life of hot-smoked Catfish (Clarias gariepinus, Burchell, 1822). Asian J. Biol. Sci. 2011, 4:532-539.
  14. Siripongvutikorn, S., Patawatchai, C. and Usawakesmanee, W. Effect of herb and spice pastes on the quality changes in minced salmon flesh waste during chilled storage. Asian Journal of Food and Agro-Industry 2009, 2:481-492.

 

Extractable Fractions of Sulphur in Major Soils of India

Extractable Fractions of Sulphur in Major Soils of India

Ritesh Kundu1*, Samrat Adhikary1, Dhaneshwar Padhan2, Anindita Das1 and Joy Dutta1

1Department of Agricultural Chemistry and Soil Science, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia,
West Bengal-741252
2Central Sericultural Research and Training Institute, Mysore, Karnataka-570008
Keywords: Sulphur fraction, Heat soluble sulphur, Water soluble sulphur, CaCl2 extractable sulphur and Ca(H2PO4)2 extractable sulphur
https://doi.org/10.37273/chesci.cs2051017 • PDF

Abstract

We evaluated four different methods viz. 0.15% CaCl2, 0.01M Ca(H2PO4)2, water soluble and heat soluble for their extractability of different fractions of sulphur (S) in red, alluvial and black soils of India. Twenty composite soil samples (0-0.2m depth) from each soil types were collected and analyzed for their chemical properties and extractable S fractions. Result showed that the extractability of the different methods followed the order of Ca(H2PO4)2-S > Heat-S > CaCl2-S > Water-S irrespective of soil types. Black soils witnessed with high amount of extractable fractions of sulphur compared to red and alluvial soils. The correlation and regression analysis between soil properties and extractable fractions as well as among the extractable fractions of sulphur was worked out to evaluate the methods. A strong relationship between organic carbon content and heat soluble S was observed irrespective of soil types.

References

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  11. Sehgal, J.L. 2012.Soil classification. Fundamental of Soil Science. Indian Society of Soil Science Cambridge printing Works, New Delhi, India, pp 50.
  12. Bingham, F. T., J. R. Sims, and A. L. Page. 1965. Retention of acetate by montmorillonite. Soil Sci. Soc. Am. Proc. 29: 670-672.
  13. Camps, A. M., Barreal, M. E. and Macias, F. 2001. “Sulfate Sorption in Nonvolcanic Andisols and Andic Soils in Galicia, NW Spain,” Geoderma 104, 75–93.
  14. Ghosh, G.K. and Dash, N.R. 2012.Sulphate sorption-desorption characteristics of lateritic soils of West Bengal, India. International Journal of Plant, Animal and Environmental Sciences 2(1):167-176.
  15. Padhan, D., Sen, A. and Rout, P. P., 2016. Extractability and availability index of sulphur in selected soils of Odisha, ‎J. Appl. Nat. Sci 8 (4): 1981-1986
  16. Sahrawat, K.L., Murthy, K.V.S. and Wani, S.P. 2009. Comparative evaluation of Calcium chloride and Calcium phosphate for extractable sulfur in soils with a wide range in pH. J. Soil Sci. Plant Nutr.172: 404–407.
  17. Saren, S., Burman, S., Mishra, A. and Saha, D. 2016. Effect of added organic matter and sulphur on transformation of different fractions of sulphur in soil. The Bioscan. 11: 2399-2403.
  18. Courchesne F & Hendershot W. H. 1989. Sulfate retention in some podzolic soils of the southern Laurentians, Quebec. Can. J. Soil Sci. 69: 337
  19. Karltun, E. & Gustafsson J. P. 1993. Interference by organic complexation of Fe and Al on the SO42- adsorption in Spodic B horizons in Sweden. Soil Sci. 44: 625-632.
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Spectroscopic And Chromatographic Methods For Detection Of Adulteration In Liquid Petroleum And Biomass Fuels: A Review

Spectroscopic And Chromatographic Methods For Detection Of Adulteration In Liquid Petroleum And Biomass Fuels: A Review

Gubihama Joel* and Linus N. Okoro

Department of Petroleum Chemistry, School of Arts and Sciences, American University of Nigeria, Yola, Adamawa State, Nigeria
Keywords: Fuel Adulteration, fluorescence spectroscopy, nuclear magnetic resonance, principal component analysis
https://doi.org/10.37273/chesci.cs182050111  • PDF
Abstract

Ubiquitously, people mix liquid fuels with contaminants with the aim of increasing the total quantity of the overall product. This activity commonly referred to as adulteration, disrupts the chemical composition of liquid fuels thereby reducing their quality and operation standard. Fuel adulteration is an illegal activity worldwide due to its hazardous effects to mankind and other living organisms. It causes harmful greenhouse gases to be released into the atmosphere which causes atmospheric pollution. Other effects include engine malfunction or knocking. Fuel adulteration is also found in biodiesel production using transesterification reaction when impurities such as soap, glycerol, excess alcohol and water are formed. Overall, it is imperative to constantly check the quality of liquid fuels. Scientists have recorded great strides over the years in this regard. This review will focus on the traditional laboratory techniques which utilize atomic and molecular analysis as well as separation methods.

References

  1. Meira, C. M. Quintella, E. M. Ribeiro, H. R. Silva, A. K. Guimaraes, L. Saionara, W. L. Silva and I. J. de Brito, Determination of Adulterants in Diesel by Integration of LED Fluoresence Spectra, Journal of the Brazilian Chemical Society, 26(7), pp. 1352-1356, July 2015.
  2. Meira, C. M. Quintella, P. R. C. Neto, L. M. Pepe, E. M. d. O. Ribeiro, W. L. Silva, A. L. Del Cid and A. K. Guimaraes, Validation of LED Spectrofluorimeter for Determination of Both Biodisel and Nontransesterified Residual Cooking Oil in Diesel Samples, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 136(B), pp. 726-730, February 2015.
  3. P. Soares, T. F. Rezende, C. R. d. C. Pereira, C. G. dos Santos and C. I. Fortes, Determination of Biodiesel Adulteration with Raw Vegetable Oil from ATR-FTIR Data using Chemometric Tools, Journal of the Brazilian Chemical Society, 22(7), July 2011.
  4. C. da Silva, M. F. Pimentel, R. S. Honorato, M. Talhavini, A. O. Maldaner and F. A. Honorato, Classification of Brazilian and Foreign Gasolines Adulterated with Alcohol Using Infrared Spectroscopy, Forensic Science International, 253, pp. 33-42, 2015.
  5. Mabood, R. Boque, A. Hamaed, F. Jabeen, A. Al-Harrasi, J. Hussain, S. Alameri, M. Albroumi, Z. Al Naureen, M. M. Al Nabhani, M. Al Rawahi and F. A. Al Futaisi, Near Infrared Spectroscopy Coupled with Multivariate Methods for the Charasterization of Ethanol Adulteration in Premium 91 Gasoline, Energy & Fuels, 31(7), 2017.
  6. O. Moura, A. B. Camara, M. C. Santos, C. L. Morais, L. A. de Lima, K. M. Lima and L. S. de Carvalho, Advances in Chemometric Control of Commercial Diesel Adulteration by Kerosene Using IR Spectroscopy, Analytical and Bioanalytical Chemistry, 411(11), pp. 2310-2315, April 2019.
  7. Bassbasi, A. Hafid, S. Platikanov, R. Tauler and A. Oussama, Study of Motor Oil Adulterated by Infrared Spectroscopy and Chemometrics Methods, Fuel, 104, pp. 798-804, 2013.
  8. B. Camara, L. S. de Carvalho, C. L. de Morais, L. A. de Lima, H. O. de Araujo, F. M. de Oliveira and K. M. de Lima, MCR-ALS and PLS coupled to NIR/MIR spectroscopies for Quantification and Identification of Adulterant in Biodiesel-Diesel Blends, Fuel, 210, pp. 497-506, 2017.
  9. Dadson, S. Pandam and N. Asiedu, Modeling the Characteristics and Quantification of Adulterants in Gasoline Using FTIR Spectroscopy and Chemometric Caliberations, Cogent Chemistry, 2018.
  10. Boadu, Effects of Adulteration on Diesel Oil with Kerosene Fuel in Ghana, Journal of Applied Science & Environmental Management, 23(7), pp. 1195-1200, 2019.
  11. M. Obeidat, The Use of H NMR and PCA for Quality Assessment of Gasoline of Different Octane Number, Applied Magnetic Resonance, 46(8), pp. 875-883, 2015.
  12. D. Cunha, L. F. Montes, E. V. Castro and L. L. Barbosa, NMR in the Time Domain: A new Methodology to Detect Adulteration of Diesel Oil with Kerosene, Fuel, 166, pp. 79-85, February 2016.
  13. Cunha, A. C. Neto, E. V. Castro, L. A. Colnago and L. L. Barbosa, Application of Time-Domain NMR as a Methodology to Quantify Adulteration of Diesel Fuel with Soybean Oil and Frying Oil, Fuel, 252, pp. 567-573, 2019.
  14. M. Tan, I. Barman, N. C. Dingari, G. P. Singh, T. F. Chia and W. L. Tok, Toward the Development of Roman Spectroscopy as a Nonperturbative Online Monitoring Tool for Gasoline Adullteration, Analytical Chemistry, 85(3), pp. 1846-1851, 2013.
  15. Middelburg, M. Ghaderi, A. Bossche, J. Bastemeijer, G. d. Graaf, R. Wolffenbuttel, R. Soltis and J. Visser, Combining Impedence Spectroscopy with Optical Absorption Spectroscopy in the UV for Biofuel Composition Measurement, IEEE International Instrumentation and Measurement Technology Conference, 2017.
  16. d. Graaf, G. Lacerenza, R. Wolffenbuttel and J. Visser, Dielectric Spectroscopy for Measuring the Composition of Gasoline/Water/Ethanol Mixtures, IEEE International Instrumentation and Measurement Technology Conference, 2015.
  17. Wang, Q. Cheng, Y. Yuan, C. Wang and S. Ma, Determination of Adulteration gasoline Using Fluorescence Emission-Excitation Matrices and Multivariate Calibreation, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 210, pp. 260-265, March 2019.
  18. M. Obeidat, M. M. Al-Ktash and I. F. Al-Momani, Study of Fuel Assessment and Adulteration Using EEMF and Multiway PCA, Energy and Fuels, pp. 4889-4894, 2014.
  19. R. Kulathunga and K. R. Mahanama, Fingerprinting Diesel and Petrol Fuels for Adulteration in Sri Lanka, Journal of National Foundation Sri Lanka, 41(2), pp. 287-292, 2013.
  20. Samsuri, Determination of Palm Biodiesel/Petroleum Diesel Blend Ratio Through Spectroscopic Method, University of Malaya Library, Malaya, 2014.
  21. M. Ramteke, L. B. Revatkar, R. V. Phadke and N. L. Chutke, Analysis of Petrol: A Clarification for Purity of Petrol, ESR Journal, 1(1), 2016.
  22. P. Vempatapu, D. Tripathi, J. Kumar and P. K. Kanaujia, Determination of Kerosene as an Adulterant in Diesel Through Chromatography and High-Resolution Mass Spectrometry, SN Applied Sciences, 2019.
  23. Samal, Detection of Adulteration in Petrol Using Gas Chromatography, International Journal of Advanced Research in Electrical, Electronics and Instrumentation Engineering, 5(6), pp. 1111-1119, 2016.
  24. Maldonado, P. Barreiro and R. V. Gutierrez, Mid-Infrared Uncooled Sensor for the Identification of Pure Fuel, Additives and Adulterants in Gasoline, Fuel Processing Technology, 171, pp. 287-292, 2018.
  25. Kayanthare, B. Khampirat, K. Peiponen and B. Sutapun, Rapid Detection of Variability and Adulteration of Diesel Oils, in OSA Technical Digest, Washington, 2018.

 

Formulation and Organoleptic Evaluation of Germinated Buckwheat (Fagopyrum Esculentum Moench) Flour Incorporated Idly

Formulation and Organoleptic Evaluation of Germinated Buckwheat (Fagopyrum Esculentum Moench) Flour Incorporated Idly

K Shreeja1*, S Suchiritha Devi1, W Jessie Suneetha1 and B Neeraja Prabhakar2

1Post Graduate and Research Centre, Department of Foods & Nutrition, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad – 500 030
2Department of Horticulture, College of Agriculture, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad – 500030
Keywords: Germinated buckwheat, Germinated buckwheat idly, Common buckwheat, Germinated-fermented product, Germinated Idly
https://doi.org/10.37273/chesci.cs012051011 • PDF
Abstract

Buckwheat is a pseudocereal has been grown for years and is used as a functional ingredient in food production. Buckwheat is a rich source of high quality proteins, trace elements, dietary fiber and antioxidant substances such as flavones, phytosterols, and fagopyrins; government of India named buckwheat as “Nutri-cereal”. Germination and fermentation, both biological processes involving biochemical and physiological reactions of buckwheat can increase the organoleptic properties and nutrient bio-availability, also decreases anti-nutrients. The aim of the present work was to evaluate the suitability of germinated buckwheat flour for development of idly. Three formulations were prepared with germinated buckwheat flour ranged from 25, 50 and 75% replacing idly rava. These products were evaluated for sensory attributes. Evaluation resulted that addition of 25% of germinated buckwheat flour was more acceptable. Idly prepared with 100% idly rava was served as control.

References

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Evaluation and correlation studies of grain quality traits of parental and three-gene positive BC3F3 genotypes (HKR-47 x IRBB-60)

Evaluation and correlation studies of grain quality traits of parental and three-gene positive BC3F3 genotypes (HKR-47 x IRBB-60)

Kirti Mehta*, Nikita Baliyan, Rahul Kumar Meena and Shikha Yashveer
Department of Molecular Biology, Biotechnology and Bioinformatics, College of Basic Science and Humanities, CCS HAU, Hisar-125004
Keywords: Amylose, amylopectin, rice, alkali spreading value, gelatinization temperature

https://doi.org/10.37273/chesci.cs2051013 • PDF

Abstract

This study was carried out in the molecular biology laboratory of the CCS HAU in Hisar to determine the grain quality traits of parental and three-gene positive BC3F3 genotypes (derived from the cross HKR-47 x IRBB-60) grown in fields of Kaul and in the net house at CCS HAU, Hisar. The major carbohydrate of rice is starch. Rice can be classified into three different types: long-grain, medium-grain and short-grain rice based upon their length as compared to their width. The hardiness and stickiness of cooked rice is important for eating quality and consumer acceptance. Amylose and amylopectin contents of rice are very important parameters in determining texture and eating quality of rice. Cooking quality of rice mainly depends on amylose content (AC) and gelatinization temperature (GT). Amylose determination was done using colorimetric assay and GT was measured with alkali spreading value (ASV). Long grain rice was found to have high amylose and low amylopectin content as compared to medium and short-grain rice. Also, the study indicated stickiness negatively correlated with amylose content and hardness, i.e., high-amylose rice is harder and less sticky.

References

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  20. Patindol, X. Gu, Y. J. Wang. Chemometric analysis of cooked rice texture in relation to starch fine structure and leaching characteristics. Starch-Stärke, 2010, 62:188–197.
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Enhancing Yield and Economics of Okra through Front Line Demonstration

Enhancing Yield and Economics of Okra through Front Line Demonstration

P. K. Ray1*, K. M. Singh1, Anjani Kumar2 and R. R. Singh3

1Krishi Vigyan Kendra, Saharsa, Bihar, India
2ICAR-ATARI, Zone-IV, Patna, Bihar, India
3Bihar Agricultural University, Sabour, Bhagalpur, Bihar, India
Keywords: Economics, Extension gap, FLD, Okra, Technology gap and Technology index.

https://doi.org/10.37273/chesci.cs152050121 • PDF

Abstract

The major constraint of low productivity of okra in the Saharsa District of Bihar was non adoption of recommended package of practices and lack of awareness for okra cultivation. To replace this old age technology Krishi Vigyan Kendra conducted front line demonstrations during kharif season 2016 and 2017. Cultivation practices comprised use of high yielding variety (Arka anamika) at proper spacing (60 x 30 cm) with recommended dose of organic as well as inorganic fertilizer and plant protection measures. Results showed that average yield obtained were 146 and 150q/ ha under improved system, whereas, in local variety 118 and 120 q/ha yield was recorded during 2016 and 2017, respectively. The per cent increase in yield with high yielding over local variety was 14.06 to 25.0 per cent. The extension gap recorded was 18 and 30 per cent during 2016 and 2017, respectively.

References

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Sensory Profiling Of Germinated Little Millet at Different Incubation Times

Sensory Profiling Of Germinated Little Millet at Different Incubation Times

B Neeharika1, W Jessie Suneetha2*, B Anila Kumari1 and M Tejashree3
1Department of Food & Nutrition, Post Graduate & Research Centre, PJTS Agricultural University, Rajendranagar,
Hyderabad – 500 030
2Krishi Vigyan Kendra, PJTS Agricultural University, Wyra 507165, Khammam Dt.
3Department of Agricultural Microbiology & Bioenergy, College of Agriculture, PJTS Agricultural University, Rajendranagar, Hyderabad – 500 030

Keywords: Millets, germination, little millets, cooking time, sensory evaluation, nutrient bioavailability, antinutritional factors.

https://doi.org/10.37273/chesci.cs20510111 • PDF

Abstract

Little millet is one of the oldest crops domesticated in India and is well adapted to varied soil and environmental conditions. Although little millet like any other millet is nutritionally superior to cereals, yet its utilization is limited. Hence, there is a need to restore the lost interest in little millet due to its potential nutritional qualities and health benefits. Consumption of sprouted grains is beneficial to human health as germination induces activation and de novo synthesis of hydrolytic enzymes that enhances nutrient bioavailability and digestibility along with reduction of antinutritional factors. In the present study, the effect of germination on sensory parameters of little millet was investigated. It was observed that best score for appearance and texture of cooked millets were for 0 and 24 hours respectively. The best scores for flavour, taste and overall acceptability were for 24 hours. The scores for all the sensory parameters of cooked germinated millets decreased with increase in time of germination to 36, 42 and 48 hours.

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Quantum Chemical Study of Some Antihistamines as Inhibitors Corrosion for Copper in Nitric Acid Solution Using DFT Method

Quantum Chemical Study of Some Antihistamines as Inhibitors Corrosion for Copper in Nitric Acid Solution Using DFT Method

M. A. Tigori1*, A. Kouyate1, V. Kouakou2, P. M. Niamien2 and A. Trokourey2

1UFR Environnement, Université Jean Lorougnon Guédé, BP 150 Daloa, Côte d’Ivoire
2Laboratoire de Chimie Physique, Université Félix Houphouët Boigny, 22 BP 582 Abidjan 22, Côte d’Ivoire

Keywords: Antihistamines, Inhibition properties, Acid nitric solution, Copper, DFT.

https://doi.org/10.37273/chesci.cs2051018 • PDF

Abstract

In this work three antihistamines namely 4-(8-chloro-5,6-dihydro-11H-benzo [5,6] cyclohepta [1,2-b] pyridin-11-ylidene)-1-piperidinecarboxylic acid ethyl ester or loratadine; 8-chloro-11-[1-[(5-methyl-3-pyridil)methyl] piperidin-4-ylidene]-6,11-dihydro-5H-benzo-[5,6] cyclohepta [1,2-b] pyridine or rupatadine and 2-[(1-[1-(4-fluorobenzyl)-1H-benzimidazol-2-yl]-4-piperidinyl)(methyl)amino-4(3H) pyrimidinone or mizolastine have been theoretically studied using density functional theory (DFT) at the B3LYP/6-31G(d) level in order to show their inhibition properties in the copper corrosion. Quantum chemical parameters such as EHOMO (highest occupied molecular orbital energy), ELUMO (lowest unoccupied molecular orbital energy), energy gap (ΔE), dipole moment (μ), electronegativity (c) hardness (h), softness (S), electrophylicity indexh (w), electron affinity (A), ionization energy (I) and the fraction of electron transferred (ΔN) have been calculated and discussed. The local parameters as the Fukui function and condensed softness were analysed. This leads to a better understanding of the mechanism of corrosion inhibition. The results revealed that all inhibit corrosion and their inhibition efficiencies follow the order : mizolastine > loratadine > rupatadine.

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Study on Drying and Rehydration Characteristics of Tray Dried Beetroot (Beta vulgaris L.) and Functional Properties of Its Powder

Study on Drying and Rehydration Characteristics of Tray Dried Beetroot (Beta vulgaris L.) and Functional Properties of Its Powder

Vipul Chaudhary and Vivak Kumar
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, UP
Keywords: Moisture Content, Drying Rate, Moisture Ratio, Rehydration Ratio, Rehydration Rate, Swelling Capacity, Foam Capacity, Bulk Density, WAC and OAC

https://doi.org/10.37273/chesci.cs082050061 • PDF

Abstract

The fresh beetroots are exposed to spoilage due to their high moisture content and needs preservation. One of the preservation methods ensuring microbial safety of biological products is drying and dehydration. An experimental study was performed to determine the drying characteristics of beetroot subjected to drying in cabinet tray dryer at 60oC with pre-treatment indicated that T0 (Control), T1 (Brine solution 5%), T2 (Sugar solution 50%), T3 (Blanching in water at 100oC for 3 min) and T4 (Steam Blanching for 3 min). The entire drying process took place in the falling rate period. Drying curves were constructed using non-dimensional moisture ratio (MR) and time. Drying is the most widely used and a primary method for preservation. The result indicated that the Pretreatment T3 (Blanching) and T4 (Steam Blanching) was found better quality compare to other pretreatments during drying and rehydration process. The result showed that the T3 (Blanching) and T4 (Steam Blanching) has highest functional properties of beetroot powder compared to others powder.

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Functional Properties and Storage Qualities of Developed Complementary Food

Functional Properties and Storage Qualities of Developed Complementary Food

Manisha Dutta and Pranati Das

Department of Food Science and Nutrition, College of Community Science, Assam Agricultural University, Jorhat-13, Assam, India

Keywords: Bulk density, Complementary foods, Formulation, Functional properties, Storage qualities, Viscosity, Water holding capacity

https://doi.org/10.37273/chesci.cs20510113 • PDF

Abstract

The present study was undertaken with an aim of formulating complementary foods made from staple foods with the objective of studying the functional properties and storage qualities of the developed food. The studied was carried out in Assam Agricultural University for one year. Seven formulations were prepared and were analysed for functional properties in terms of bulk density, water holding capacity and viscosity along with storage stability in terms of free fatty acid, peroxide content and sensory evaluation. Analysis of variance was done using Statistical Package for Social Sciences. Functional properties and storage qualities revealed that they differ significantly across 60 days of storage period. Sensory evaluation scores of the formulated complementary foods showed that they had good acceptability scores across the storage period These food mixes may be used for popularizing the formulations among the rural population as a source of nutritious complementary foods and may provide possible opportunities for entrepreneurship development.

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