Title: Fruit Juice Concentration – Future Opportunities and Challenges
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Conceptual Editorial
Title: Synbiotics: A culinary Art to Creative Health Foods
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Fermentation has always remained the most reliable technique to develop new exotic health foods. The probiotic drinks has been in the market for over a decade and are well known for their health promoting functionalities. Recently, the importance of prebiotic factors like xylobiose, inulin, lactulose etc. in promoting the growth of probiotic microorganisms inside the colon has been emphasized and has become an emerging area of research. The new approach in this area is the development of synbiotic drinks which are known to impart the beneficial effects of both probiotics and prebiotics. Synbiotics have more unique and promising ability to impart health
benefits over the probiotics. Many traditional foods like kanji, lugri, pozol, sufu, bushera etc. are known to possess synbiotic behavior. There is a tremendous scope to develop new exotic synbiotic foods by combining the traditional knowledge and modern science. The relevant issues with respect to the synbiotics foods have been reviewed here.
Title: Purification of Bacteriocin Produced by Lactobacillus pentosus RL2e Isolated from Fermented Cow Milk of Kinnaur Region of Himachal Pradesh
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A bacteriocin producing lactic acid bacterium was isolated from the fermented cow milk of Kinnaur region of Himachal Pradesh and identified asLactobacillus pentosus RL-2e on the basis of morphological, biochemical and 16S rDNA analysis. L. pentosus exhibited strong inhibitory potential against food spoilage microorganisms. Maximum bacteriocin production was observed in Elliker broth at 30O C, pH 6.5 and 2% inoculum size. The bacteriocin was purified to 6.9 fold with 3% yield using ammonium sulphate precipitation and gel permeation chromatography. The SDS PAGE analysis revealed that the molecular weight of this bacteriocin was around 20 kDa. The study showed that bacteriocin ofL. pentosus has good potential as a food preservative.
Title: Effect of Decontamination Processing on the Removal of Chlorpyrifos and Cypermethrin Residues from Tomato Fruits
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Laboratory experiments were carried out to evaluate the effect of different tomato fruit decontamination processing like washing, cooking, washing plus cooking and dipping in chemical solutions on reduction of chlorpyrifos and cypermethrin residues after application of ready-mix formulation Cannon 55EC (chlorpyrifos 50% +cypermethrin 5%) on the crop. Ready-mix formulation Cannon 55EC was applied twice at the rate of 1ml/L at 15 days interval. Tomato fruits were collected at 0 (2 hours) and 3 days interval after the last spray and subjected to decontamination processes. Washing of zero day contaminated fruit samples provided 40.04-
71.07% relief from chlorpyrifos residues and 42.10-73.19% relief from cypermethrin residues. Cooking degraded chlorpyrifos residues up to 48.82-62.23% and cypermethrin residues by 62.17-67.10%. Washing plus cooking was found to be the best technique in removing the residues. Washing of fruits in solutions like NaOH (2%) and HCl (0.05%) has also shown good relief from chlorpyrifos and cypermethrin residues.
Title: Variation in Physico-chemical Characteristics of Different Walnut Cultivars Grown in Himachal Pradesh (India)
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Walnuts (Juglans regia L.) are nutritionally rich finest nut crop of temperate regions having beneficial effect on the human health. Five different walnut cultivars grown in the temperate region of Himachal Pradesh namely; Kotkhai Selection, Govind, Lara, Partap and Maylannise were selected and evaluated for their physical
characteristics, nutritional properties and biochemical composition. Among the fruit physical characteristics, the nut length was found in the range of 29.59 – 38.74 mm, nut diameter (26.72 mm-32.82 mm), nut thickness (28.81mm-34.70 mm), nut weight (7.07 g-12.98 g), kernel weight (3.04g-6.70g), kernel ratio (43.26%-51.62%)
and shell weight (4.03-6.84 mm). Arnongst the nutritional properties and biochemical composition of walnut cultivars, high protein content were observed in Kotkhai Selection (20%), followed by Partap (19%) cultivar. varied from ranged The fat content was found to range between 32.25-56.40%, total carbohydrates 8.09-14.0%,
moisture content 2.71- 3.01%, Totalphenol content renged 32.61-80.00mg/g and Scavenging Antioxidantactivity veried between 40-85%. On the basis of aforesaid characteristics, Kotkhai Selection and Partap suitable for culivation was found to be a superior walnut cultivars in temperate region of Himachal Pradesh, India.
Title: Optimization of Pre-fermentative Skin Treatment Parameters for Production of Quality Wines from Punjab Purple (syn-516) and H-144, Grape Cultivars of Punjab
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A study was conducted to determine the effect of skin contact pretreatment on the visual, aromatic and phenolic properties of the grape juice from two cultivass viz., Punjab purple and H-144 cultivars. Response Surface Methodology (RSM) was used to optimize the three parameters i.e. skin weight (30-80%), temperature (10- 20OC) and KMS concentration (100-250 mg/L). Among the RSM combinations, 80% skin weight and 100 mg/
L KMS concentration at 10OC for 16h resulted in the maximum extraction of anthocyanins and phenolics from skin into the juice in both the cultivars. Overall, the pre-treatment process resulted in increasing the anthocyanins content from 20.5 to 43.5 mg/100 ml and total phenolics from 152.0 to 205.1 mg/100ml in Punjab Purple
cultivar. However, in H-144 cultivar anthocyanin and phenolic contents increased from 0.70 to 1.9 mg/100ml, and 121.4 to 147.3 mg/100ml respectively.
Title: Physical and Chemical Stability Analysis of Thermomyces Yellow Pigment for Food Application
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The investigation on bio-colour production for use is food through fermentation and evaluation of the yellow pigments secreted by Thermomyces sp in submerged culture, using sucrose and ammonium sulphate as carbon and nitrogen sources is reported. After extraction and purification, these colorants were suspended in
water for evaluation. The stability of the extract was tested in different environmental conditions such as pH, heat, light, antioxidants and chemical preservatives. It has been shown that increasing the pH, temperature or exposure to light does not affect stability of the yellow pigment. The pigment extract was more stable at pH 5.1 and 8.0, temperature at 10OC, 20OC and 30OC both in the presence and absence of light, however moderate stability was observed in antioxidants and preservatives. Thus, yellow pigment obtained fromThermomyces sp has a high potential to be used as a natural food colorant.
Title: Influence of Exogenous Application of Putrescine on Ripening Changes in Banana cv. Grand Naine
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Mature unripe banana cv. Grand Naine fruits were treated exogenously with 1mM putrescine (PUT) for 30 min while distilled water served as a control, then the treated fruits were packed with 200 guage polythene cover and stored at 13OC and 80-85 % RH for 15 days + 20 days (ambient storage). Observations on different physicochemical characteristics showed that the application of 1mM PUT significantly delayed the loss of firmness (1197.5g vs. 815.12g in control); reduced respiration rate (81.49 vs. 118.46mlCO2/kg/h); recorded lower pulp to peel ratio (1.95 vs.2.33); delayed accumulation of total soluble solids content (13.42 vs.15.55 °B); maintained higher titratable acidity (0.25 vs. 0.17 %); delayed peel color changes and registered lowerL* (77.62), a* (0.78) andb* (35.60) compared to the untreated fruits. The results clearly suggested definite role of PUT in delaying the ripening changes in banana cv. Grand Naine.
Title: Physico-chemical, Sensory and Microbial Quality of Yoghurt Drink Fortified with Pineapple Pulp
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Yoghurt drink was prepared from different proportions of yoghurt and pineapple pulp viz. 100:0 (T0), 97:3 (T1), 94:6 (T2), 91:9 (T3) with sugar and water level maintained at 10 % (by weight) and was evaluated for physicochemical, sensory and microbial quality. Statistical analysis showed significant difference in physico chemical and sensory evaluation for different treatments. The fat and protein content decreased with addition of pineapple fruit pulp to yoghurt drink while total solids, acidity and solid not fat increased. Microbial quality for total viable count, coliform count and yeast and mold count was analyzed at 0, 5, 7 and 9 days and which were found more in the experimental sample than the control. The coliform and yeast/molds count was zero up to 5 days. Highest sensory score and overall acceptability of 8.58 was awarded to in treatment T2. and was the best product
Title: Effect of Different Storage Conditions on Ascorbic Acid Content in Tomato and Cabbage
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Ascorbic acid commonly known as vitamin C is essentially required human beings for their health and longevity. However, Due to inability of man to synthesize ascorbic acid, it has to be continuously supplied through the diet. The present study conducted with an objective to examine the relative efficacy of different storage conditions in retaining the ascorbic acid content in fresh vegetables. viz tomato and cabbage The vegetable were kept in both perforated and non -perforated polythene bags under light, dark and refrigerated condition. The ascorbic acid was analyzed with titration method from the day of procurement from market till eighth day on every alternative day. A gradual decrease in ascorbic acid content in both the vegetables during storage took place. The vegetables kept in non perforated polythene bags under refrigeration and dark retained vitamin C most when compared to other storage conditions
Title: Long Term Effect of Different Packaging Materials on Biochemical Properties of Wild Apricot Kernel Oil
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A study was conducted to evaluate the storage stability of wild apricot kernel oils in different packages. Oil extracted through oil expeller were stored for 6 months at ambient conditions (13.17 to 18.47OC temperature and 60 to 70 % RH) in 4 types of packaging material and evaluated for the changes in quality at periodic
intervals of 3 months. The packaging materials were transparent plastic bottles (TPB), amber coloured plastic bottles (ACPB), transparent polyethylene pouches (TPP) and aluminium laminated pouches (AP). With the advancement of storage, the iodine value (IV) of wild apricot kernel oil exhibited steady decline from initial
mean level of 99.90 to 92.12 g I2/100g whereas the acid value of oil exhibited steady increase from initial mean level of 3.74 to 9.78 mg KOH/g. Saponification value of wild apricot kernel oil exhibited only a marginal change i.e. 190.7 to 191.6 mg KOH/g after 6 months of storage. There were however, no significant change in the refractive Index of wild apricot oil. In brief, storage of wild apricot kernel oil packed in ACPB up to 6 months did not exhibit any adverse change in its physico-chemical quality and the values were well within the
acceptable limits prescribed by PFA (Prevention of Food Adulteration Act).
Title: Preparation and Evaluation of “Aloo wari”- a novel nutritious traditional fermented product
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Aloo waris were prepared by blending dehydrated potato flour with black gram flour. The developed product was analyzed for sensory, physico-chemical, phyto-chemical and shelf-life quality and the results have been compared withdhal waris (control). Protein content was significantly higher in controlwaris compared to the
potato supplementedwaris. Bioactive compounds including ascorbic acid, total phenolics and total antioxidant activity measured as DPPH radical scavenging activity increased significantly on incorporation of potato flour. Between the cultivars,waris enriched with Kufri Pukhraj flour (a table variety which is considered unfit for processing), displayed the highest phyto-chemical content and total antioxidant activity. Sensory evaluation indicated higher overall acceptability scores of aloo waris compared to dhal waris. Storage studies showed that the potato waris can be stored safely for 12 months with its nutrient constituents intact.
Title: Development of Value Added Food Products by the Incorporation of Fresh Faba Bean
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To determine the sensory quality of the developed product and the nutritive value of different food products made by the incorporation of fresh faba bean pods at different levels. Food product were prepared from,“Rava Upma” and “Dal Vada” by incorporation of fresh faba bean pods mix at the level of 20%, 30% and 40% as
treatments T1, T2 and T3 respectively. T0, without incorporation of fresh faba bean pods served as control. The replicated three times for all two food products and data obtained investigation were statistically analyzed by using analysis of variance (ANOVA) and critical difference (CD) techniques. Sensory evaluation was carried
out by using nine point Hedonic scale. Chemical analysis was carried out by the standard procedure of AOAC (2005). On the basis of findings, it was observed that in case of“Rava Upma” 30% incorporation level (T2) was adjudged as the best with regard to color, body and texture, taste and flavour and overall acceptability. In case of “Dal Vada” 40% incorporation level (T3) adjuged the best with respect to color, body and texture, taste and flavour and overall acceptability. “Dal Vada” was also found to be rich in several nutrients. It is concluded that fresh faba bean pods can be incorporated in the preparation of different food as well as improve their nutrient content.
Title: Book Review–I
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Dahi and Related Products, JB Prajapati and V Sreeja. New Delhi Publishers, New Delhi, p. 100 + illustration
Title: Book Review–II
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SENSORY EVALUATION OF FOOD: A PRACTICAL MANUAL
BY VK JOSHI, RAKESH SHARMA AND RK GUPTA. Department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni Solan pp. 109 + illustrations
Title: Storage Stability of Noni (Morinda citrifolia) Incorporated
Functional Ice Cream in different Packaging Materials
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A study was carried out to prepare health giving noni supplemented ice cream and to develop eco friendly cups using arecanut sheath to utilize it to store the resultant functional ice cream. Different types of ice cream prepared by supplementing noni at 5, 7.5 and 10 % levels. Owing to the deleterious effect of the usage of synthetic plastics, which has been a greater environmental concern, eco friendly cup using areca nut sheath was developed and one rupee was the expense incurred in connection with the cost of production a 100 ml cup. The control ice cream and 7.5% noni supplemented ice cream (which was adjudged as the ideal product based on overall acceptability scores) stored in oxo biodegradable cups as well as in developed arecanut sheath cups at different storage periods i.e. from 0 to 3rd week and subjected to sensory evaluation at weekly interval. There was no significant difference observed in appearance, flavour, sweetness and overall acceptability scores between control ice cream and noni supplemented ice cream in oxo biodegradable cups up to three weeks. Similarly sensory evaluation of control ice cream in developed arecanut sheath cups at different storage period did not show any significant difference in appearance, sweetness and overall acceptability scores. On the other hand, noni supplemented ice cream showed a significant difference in appearance, flavour, sweetness and overall acceptability scores in developed arecanut sheath cups after 2 weeks of storage period. There was a significant difference in the different types of ice cream in microbial analysis and noni supplemented ice cream showed reduction in both standard plate count and coliform count which can be attributed to the antimicrobial property of the noni.