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Glycemic index (GI) is a physiological basis for ranking carbohydrate foods based on the blood glucose responses they produce after ingestion. Emblica officinalis (E. officinalis) is a medicinal plant that purportedly has hypoglycaemic and hypolipidemic properties. This study aims to determine the glycemic and lipemic responses of freeze-dried E. officinalis powder-incorporated recipes.

Two sets of four equicarbohydrate (50 g) recipes (vegetable cutlet, handvo, muthiya and methi thepla) were developed, one without E. officinalis powder incorporation (standard) and one with E. officinalis powder incorporation at the 2 g level (test). After overnight fasting, 50 g glucose, standard and test recipes were administered to healthy adult volunteers at different instances (each 3–4 days apart) and blood glucose levels were measured using capillary sampling every 15 min for 2 h. The glycemic response and GI values were then calculated.

Among the standard recipes, lowest glycemic response was obtained by methi thepla (60.90 ± 15.54) and highest glycemic response by handvo (90.57 ± 33.88). Incorporation of E. officinalis powder brought about a non-significant reduction in the GI of methi thepla (p = 0.94), vegetable cutlet (p = 0.54), muthiya (p = 0.69) and handvo (p = 0.09). Maximum per cent reduction was for handvo, which shifted from the high to medium GI category. The lipemic response was lowest with muthiya, showing a fall in triacylglycerol (TG) levels (3.9%). E. officinalis powder incorporation in muthiya led to a further fall (7.8%) in TG levels.

Incorporation of freeze-dried E. officinalis powder in Indian recipes can bring about a reduction in the postprandial glycemic and lipemic responses.

Ecological impact of joint forest management (JFM) in India was assessed using the studies undertaken at national, state and forest division levels. It was found that there are very few studies that have specifically addressed the ecological aspects under JFM. The study noted that there are significant strides made in promoting JFM, but the program still needs to address a lot of inadequacies. Though it is estimated that little over 14 million ha of forests are brought under JFM, covering nearly 50 per cent of the open forests in India, how much of it has developed into good forests is not really known. It also needs to be noted that there are many lacunae in implementation of the program and there are also gaps in policies to promote JFM. The study noted that in four states, i.e. Andhra Pradesh, Madhya Pradesh, Orissa and West Bengal, the recruitment was significant, amounting to 17 per cent of the regenerating individuals. In Karnataka, over 10 per cent of open forest has been brought under JFM, while a lot of wasteland could still be brought under JFM. The JFM plantations are dominated with exotic firewood species and low in timber and non‐timber species, resulting in lower biodiversity. Biomass growth rate was comparatively higher in JFM forests as compared to the national average. Other support activities to JFM indicated that various biomass conservation programs were initiated, installing a substantial number of energy saving and alternate energy devices. However, the study also notes that effectiveness of such support programs is not clearly known in terms of its functioning and biomass saved.

The study aims to find new anticorrosive components from a plant source, namely, Pachysandra terminalis Sieb. et Zucc. (P. terminalis), a traditional medicinal shrub predominantly used by Tujia people.

Because phenolic components from plants are known for its numerous values in several fields, the corrosion inhibitive ability of P. terminalis extract was analyzed by electrochemical studies (polarization, electrochemical impedance spectroscopy) and surface examination (by scanning electron microscopy [SEM], energy-dispersive X-ray spectroscopy [EDX] and atomic force microscopy [AFM]).

The examination of total phenolic content (TPC), total flavonoids content (TFC) and individual phenols (UHPLC) showed the presence of 85.21 mg/g (TPC), 25.38 mg/g (TFC), protocatechuic acid (62.10 µg/g), gentisic acid (60.21µg/g), rutin (50.12 µg/g), kaempferol (46.58 µg/g) and p-Coumaric acid (42.35µg/g) . The polarization study shows that the maximum shift is (16 mV), imposing a mixed mode of inhibition, dominantly anodic. The surface morphology studies by SEM, EDX and AFM confirmed the adsorption of phytochemical components on the low carbon steel surface blocking the active sites.

The study unveils the inhibitive nature of P. terminalis, preventing aggressive attack by 0.5 M HCl on low carbon steel. This also exhibits few phenols present in methanolic leaf extract which may be the role player of corrosion inhibition.

This paper aims to optimize the quantum of aonla pulp that could be mixed with guava pulp to make a nutritional rich fruit bar. The developed fruit bar will not only help in the improvement of processing value of both Guava and underused but highly nutritional Aonla but also serve the purpose of improvement in nutritional status of consumers.

Response surface methodology (RSM) using Box–Behnken design was used with the process variables as aonla and guava pulp ratio, PR (30:70, 40:60, 50:50); pectin concentration, PC (0, 0.15, 0.30%); and drying temperature, DT (50, 60, 70°C) for optimization of process conditions. The prepared mixed fruit leather was evaluated for physico-chemical, textural and sensory properties such as titratable acidity (TA), ascorbic acid content (AA), L value (lightness), cutting force (CF), taste and overall acceptability (OAA).

Second-order regression models fitted for TA, AA, L value (lightness), CF, taste and OAA were highly significant (P = 0.01) with the coefficient of determination (R² = 0.85). The TA and AA of mixed fruit bar increased whereas L value, CF, taste and OAA decreased with increasing level of aonla pulp in the blend formulation. The optimum process conditions for mixed aonla-guava bar with desirable characteristics were 40:60 (PR), 0.02% (PC) and 56°C (DT). The corresponding optimum values of TA, AA, L value, CF, taste and OAA were 1.00%, 164 mg/100 g, 50, 5066 g, 7.83 and 7.92, respectively. The design formulation and data analysis using RSM validated the optimum solution.

This paper demonstrates that optimum blending of aonla and guava pulp has improved the overall nutritional characteristics and acceptability of the final product. This will not only help in reducing the associated post-harvest losses but also encourage the cultivators/local processing industries by stabilizing the price during glut sea.

Outlines the natural features of Mizoram ‐ climate, flora, fauna. Describes the cultivation systems employed and the problems generated ‐ erosion, burning, harm to indigenous plants and animals. Concludes by addressing the need to protect and conserve the natural forests and wild life.

The purpose of this paper is to develop easily reconstitutable nutrient dense mixes using natural food ingredients for enteral feeding, in developing countries. Three mixes were prepared using various combinations of malted wheat, sorghum, finger millet, pearl millet, green gram, linseed and sesame seeds and/or whey proteins and analyzed for nutrient composition and selected quality parameters. It was found that when reconstituted as tube feeds they compared well with the guidelines given by the American Gastroenterological Association. The mixes were not analyzed for all the nutrients and not tested on patients. Opines that they would provide nutritional support at relatively lower cost compared with commercial formulations for varied clinical conditions. Simple indigenous technologies using natural ingredients were employed for formulating the mixes. These mixes would be beneficial for enteral feeding in developing countries in lieu of commercial formulations, which tend to be expensive.

Agricultural waste and food sources are some of the pollutants of the environment. One of these wastes is the peel of fruits that cannot be consumed as food. In this regard, walnut husk (WH) and oleaster peel (PO) are known as two important sources of tannin and are bulky wastes. Because of the high percentage of tannin, these materials can be used as a natural source for the preparation of bio-mordant in the dyeing process.

In this study, Reseda and Madder were used as natural dyes in the presence of a mixture of two bio-mordants. WH and PO were selected as bio-mordant. All natural resources are extracted to obtain the juice. The phenolic percentage of tannin-containing extracts was evaluated and then it was used for wool yarns by premordanting method. The results of evaluating the fastness properties using the ISO method.

The most important achievement of this research is the use of agricultural waste in the dyeing process to reduce environmental pollution and create added value. All compounds rich in tannin have some phenolic components, therefore the amount of phenolic content of these extracts was evaluated. The effect of mixing the mordant on the color characteristics of the yarns was investigated and the results showed that changing the ratio of the combination of two mordant is effective on the K/S values. The results of evaluating the fastness properties using the ISO method showed that the washing, rubbing and light fastness in the presence of mordant is good, good and moderate, respectively.

In this paper, to the best of the authors’ knowledge, for the first time, the combination of two natural extracts obtained from agricultural waste has been used to create a new bio-mordant on fibers and improve stability.

The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food.

Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented.

HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes.

This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

The selection of wavelength region and number of bands is a research problem for remote sensing experts for utilization of data provided by the sensor system. The present study proposes to make an evaluation for optimum band selection and classification accuracy.

The entropy, brightness value overlap index (BVOI), optimum index factor (OIF) and spectral separability analysis, i.e. Euclidean distance (ED), divergence, transformed divergence (TD) and Jefferies‐Matusita (JM) distance and accuracy of MLC classification were carried out. For the present study Terra ASTER, Landsat ETM⁺ and IRS 1D LISS III dataset has been used. The first three methods were for the spectral evaluation of the three satellite data used and for determination of information content, variance and spectral overlap among the classes present in the natural and man‐made landscape. The fourth method is for selection of spectral band combinations with highest separability of classes using divergence matrices. These band combinations are selected for the classification and subsequent accuracy assessment.

The OIF values are clearly indicating that the performance of ASTER data is the best, having the lowest correlation between the bands; hence the separability of the feature is also highest, while LISS III have shown high correlation between the bands, with the poor separability of the features. Landsat ETM⁺ data are in between these two sensors, better than LISS III but poorer than ASTER. The BVOI outputs of the three datasets of man‐made landscape show that band 3 of ASTER has the least overlap of the classes, followed by band 4 of ETM⁺. Very high overlap of the classes has been found in LISS III data. It has been found from spectral separability analysis of all the three datasets for the man‐made landscape that ASTER data with band combination of spectral bands 123468 contains the highest value of all the measures of spectral separability, i.e. ED (291.72), divergence (2,133.37), TD (2,000.00) and JM distance (1,414.10).

It can be inferred from the present study that spectral resolution plays a very important role in discrimination of vegetation features. ASTER data which are with the highest number of the bands amongst the satellite data used had shown highest classification accuracy, while LISS III data with lowest number of bands had shown lowest accuracy, and Landsat ETM⁺ stood in between the two sensors.

It is important to evaluate the sensor systems and their spectral regions for discrimination of vegetation features. The number of bands present in a particular sensor and the spectral regions used in it are some of the crucial factors which decide the usefulness of the data for different applications, including vegetation‐related studies. The selection of spectral wavelength region, i.e. spectral bands and the sensor system, presents the research problem for remote sensing experts to suggest the best spectral regions and satellite sensor for the discrimination of the vegetation features in different landscapes, namely man‐made and natural.

In the present study all the three datasets are extensively examined and tested for their vegetation discrimination capabilities using well‐established methodologies. All the parameters applied on the datasets revealed that spectral resolution definitely plays a role in the performance of the data as far as discrimination of features is concerned both in natural and man‐made landscape with desirable accuracy.

Goat milk yoghurt differs from cow milk yoghurt in that it has a different casein composition and content, which presents several technical challenges, including consistency with an appropriate flavor.

In this study, the antioxidant potential and phytochemical profiling of the fruits (pineapple and papaya) and vegetable (carrot) extracts was evaluated and the effect of their purees on the quality and stability of stirred goat milk yoghurt (GMY) were investigated. The qualities of stirred GMY with carrot (CrY), pineapple (PaY) and papaya (PpY) purees were assessed against the product without puree (CY).

The carrot puree had the highest moisture, ash contents and pH value. The carrot extract had the highest DPPH radical scavenging activity, while the pineapple extract had the highest total phenolic value (1.59 µg GAE/g) and flavonoids content (0.203 µg CE/g). The scanning of all the puree extracts in GC-MS indicated that 5-hydroxymethylfurfural was a major component. The phytochemical quantification of the extracts through multiple reaction monitoring (MRM) against 16 compounds showed the presence of sinapic acid, cinnamic acid, pthalic acid, ferulic acid, 4-OH-benzoic acid, 3-OH-benzoic acid, p-coumaric acid, caffeic acid and vanillic acid in different quantities. The addition of purees and storage period had a significant (p < 0.05) effect on the moisture, pH, titratable acidity, syneresis, viscosity, color values and sensory properties of the products. In all the samples after 15 days of storage, Streptococcus thermophilus and Lactobacillus bulgaricus counts remained above the recommended level of 106CFU/g. Stirred GMY sample produced with pineapple puree showed a higher syneresis and viscosity, but the CrY sample demonstrated the highest antioxidant activity. The developed formulations remained stable with minimum changes in quality and sensory attribute during refrigerated storage for 10 days.

This study suggests that addition of fruit and vegetable improve the viscosity and sensory perception of the product with minimal use of synthetic flavor and preservatives.