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The present study was carried out to standardize the method for preparation of naturally carbonated fermented paneer whey beverage by incorporating pineapple and strawberry fruit juice and to check their suitability in the beverage by evaluating the organoleptic characteristics and shelf life of product.

Beverage was inoculated with yeast culture Clavispora lucitaniae at 0.5 per cent v/v and fermented at 35 ± 1°C for 36 h aerobically. Standardization of total soluble solids (TSS) (16, 15, 14, 13 and 12oBrix) and juice concentration (15, 20, 25 and 30 per cent) of beverage was done on the basis of organoleptic evaluation, and the beverage with TSS 12oB and 30 per cent juice was selected best for further storage study. Two types of beverages were prepared: paneer whey beverage blended with pineapple juice and paneer whey beverage blended with strawberry juice, and were stored at refrigerated (4 ± 1oC) and ambient (25 ± 5oC) conditions. Effect of storage on physico-chemical, microbiological and sensory attributes were studied periodically after every 15 days for 90 days of storage period.

There was significant decrease in brix:acid ratio (p = 0.0008) from 12.0 to 9.3, total sugar (p = 0.017) from 10.8 to 6.8, ascorbic acid (p = 0.002) from 17.8 to 9.3 mg/100 mL and lactose (p = 0.037) from 3.1 to 0.6 per cent content over 90 days of ambient storage period. Total yeast count increased during the initial stages of fermentation and started declining after 60 days of storage. The alcohol production started after 15 days and reached 0.7 per cent after 90 days for paneer whey beverages blended with strawberry juice. The more variations were found in the physico-chemical and microbiological properties of the beverage at ambient storage than refrigeration storage. Highest score for color, flavor, mouthfeel and overall acceptability was found on third days, which decreased further during the storage. The comparative study of the paneer whey beverage blended with strawberry juice stored at ambient and refrigeration temperature showed that maximum decrease was found for score of appearance/color, flavor, mouthfeel and overall acceptability at ambient temperature as compared to refrigeration temperature. Beverage stored at refrigeration temperature was found more acceptable than the beverage which was stored at ambient temperature irrespective of all types of beverages.

The refrigerated beverage was found more acceptable up to 90 days, whereas beverage stored under ambient conditions was found acceptable up to 60 days. The products so obtained had naturally produced CO₂, and little alcohol content added effervescence, sparkle, tangy taste and flavoring characteristics.

The purpose of this paper is to optimize the processing conditions of ready-to-eat (RTE) milk “coagulum” rings.

Milk “coagulum” rings were prepared from milk coagulum. Milk at four different level of milk fat (0.1, 1.5, 3 and 4.5 percent) were used to obtain milk coagulum of four different fat level for preparing milk “coagulum” rings. Unripe banana powder (UPB) and banana peel powder (BPP) were incorporated at three different levels separately. The incorporation levels were also optimized to be 11 percent for UPB and 6 percent for BPP on the basis of sensory evaluation.

The yield, ash, moisture and total dietary fiber content of products with optimized level of UPB and BPP were significantly higher as compared to control while the protein and fat contents were lower. Incorporation of extenders resulted in a significant reduction in the color value of the treated products. The water activity was highest for T₂ and lowest for control at the end of 42 days. TBARS as lipid oxidation parameter was highest for control and the microbial count was comparable in T₁ and T₂ where as it was higher in control. The sensory scores of the control was higher than the two treated products during the entire storage period.

The shelf stable RTE milk coagulum-based snack using 1.5 percent fat can provide a nutritious, palatable and healthy product to the consumers.

Oxidative rancidity is a major problem in chicken meat because of its higher content of polyunsaturated fatty acids. Besides this, microbial contamination is also one of the major problems of chicken meat which leads to deterioration in quality during storage. Therefore, the purpose of this paper is to investigate anti-microbial and anti-oxidant effects of various blends of essential oils (EOs) on the quality of emulsion-based (ready-to-eat) chicken sausages.

Sausages were incorporated with optimum level of four different blends of EOs containing six different EOs (Clove oil, Holybasil oil, Thyme oil, Cassia oil, Ajowan oil and Beetel oil), namely, Blend-1 (0.25 per cent), Blend-2 (0.25 per cent), Blend-3 (0.25 per cent) and Blend-4 (0.125 per cent); vacuum packaged and stored at −18±1°C for 60 days. Duplicate samples were taken for each parameter, and three trials were conducted for each experiment, total being six observations (n=6) for consistency of the results.

Significant decrease (p<0.05) in pH of control products was observed at each interval of storage period; however, in case of treatment products, significant decrease (p<0.05) was noticed from day 30 onwards. Blend-2 was observed with significantly lower (p<0.05) thio-barbituric acid reacting substances followed by Blend-1. Significantly lower (p<0.05) total phenolics content was observed in Blend-4 products as compared to other treatments. Regarding DPPH activity, control products showed significant decrease (p<0.05); however, in case of treatment products, DPPH activity showed significant (p<0.05) decrease after day 15 of storage. Microbial count increased with progressive storage period; however, the counts were well below the permissible limit of frozen meat products. All the blend incorporated products received very good sensory scores in consistent manner.

The work under this study would be very useful for the meat processing industries dealing with the perishable meat products. Use of natural anti-oxidants will also restore faith towards the consumers who are becoming more health conscious day by day.

The research work is original.

The purpose of this paper is to focus on natural food additives identified in the drumstick (Moringa Oleifera) and their probable application as novel ingredients in the development of functional food products. This plant additive has attracted interest as one of the prominent candidates for the purpose of improving processing, quality and the safety of various livestock foods such as meat, milk, fish and their products. The search of natural food additives for the processing and preservation of high-quality, ready-to-eat products has notably increased due to the adverse effects of chemical additives on human health.

Traditionally, Moringa is a pan-tropical plant species, which is well-known for its nutritional and medicinal properties in human nutrition. Its leaves, seeds, flowers, pods (fruit), bark and roots are extremely valuable sources of nutrition for people of all ages. Moringa is nowadays also considered as an important source of nutraceuticals which may find wide application in the food industry. These nutraceuticals have a positive impact on the body’s function or condition by affecting the digestive, endocrine, cardiovascular, immune and nervous systems, and it may ultimately influence health.

Several additives that are released in vitro or in vivo from various parts of Moringa have been attributed to different health effects, including antimicrobial properties, antioxidant activities, anti-tumour, anti-inflammatory, anti-ulcer, anti-atherosclerotic, anti-convulsant activities and there is enhancement of nutritional and organoleptic attributes of various livestock foods. Extensive research has been undertaken to identify and characterize these additives as a new source of biologically active ingredients for the development of functional foods with specific benefits for human health.

This paper focuses on the properties, utilization and scope of Moringa Oleifera in livestock products, all of which indicate that its effective utilization is the need of the hour.

The purpose of this paper is to evaluate a shiitake mushroom extract as a potential natural taste enhancer in low-sodium beef burgers by means of sensorial and physico-chemical assays because nowadays there is a trend in the market for the development of clean-label products.

Ten formulations of beef burgers were developed, varying in the percentage reduction in NaCl (0-75 per cent) and mushroom water extracts (obtained from a 5, 12.5, or 20 per cent mushroom homogenate). Sensory characterisation was performed by time-intensity (TI) and acceptance tests. In addition, physico-chemical analyses (pH, yield, shrinkage, shear force, and colour) were conducted.

Extracts obtained from 5, 12.5, or 20 per cent mushroom homogenate (E1, E2, and E3, respectively) did not enhance the salty taste in formulations with a 0 or 75 per cent reduction in NaCl. In formulations with a 50 per cent reduction in NaCl, all the extracts enhanced salinity perception, with E3 being the most effective. E3 also increased acceptance of colour, aroma, texture, flavour, and overall perception, although it caused changes in some physico-chemical characteristics (pH, yield, shrinkage, shear force, and colour).

The shiitake mushroom extract is a natural ingredient with a potential to serve as a taste enhancer in meat and other food products, for the purpose of reducing sodium content without compromising sensory acceptability. Therefore, this extract will enable the development of healthier products (owing to a reduction in sodium) with preserved sensory quality and will meet consumers’ requirements for the minimal use of chemical additives in food.

This paper aims to demonstrate the synthesis of polyesterification reaction of non-edible jatropha seed oil (JO) and acrylic acid, which leads to the production of acrylated epoxidised-based resin. To understand the physico-chemical characteristics when synthesis the JO-based epoxy acrylate, the effect of temperature on the reaction, concentration of acrylic acid and role of catalyst on reaction time and acid value were studied.

First, the double bond in JO was functionalised by epoxidation using the solvent-free performic method. The subsequent process was acrylation with acrylic acid using the base catalyst triethylamine and 4-methoxyphenol as an inhibitor respectively. The physico-chemical characteristics during the synthesis of the epoxy acrylate such as acid value was monitored and analysed. The formation of the epoxy and acrylate group was confirmed by a Fourier transform infrared spectroscopy spectra analysis and nuclear magnetic resonance analysis.

The optimum reaction condition was achieved at a ratio of epoxidised JO to acrylic acid of 1:1.5 and the reaction temperature of 110°C. This was indicated by the acid value reduction from 86 to 15 mg KOH/g sample at 6 hours.

The JO-based epoxy acrylate synthesised has a potential to be used in formulations the prepolymer resin for UV curable coating applications. The JO which is from natural resources and is sustainable raw materials that possible reduce the dependency on petroleum-based coating.

The epoxidised jatropha seed oil epoxy acrylate was synthesised, as a new type of oligomer resin that contains a reactive acrylate group, which can be alternative to petroleum-based coating and can used further in the formulation of the radiation curable coating.

Polyesteramide resin based on the condensation of hydroxyethylamide derivatives of fatty acids of soybean {N, N′‐bis(2 hydroxyethyl)soybean amide} and various dibasic acid and anhydride were synthesized. Physico‐chemical characteristics and film forming properties of these resins were determined to prove its suitability as a vehicle for surface coatings. The study reveals that resins can be used for the baked type of finishes.

The aim of the paper is to evaluate the microbiological and physico‐chemical characteristics of fermented pounded yam, a unique and popular food of the Igbominas of Nigeria.

Fresh pounded yam was prepared in the laboratory by a modification of the traditional method, and then fermented for varying periods of time (0‐96hrs), also essentially by the traditional method. Analysis was carried out on the products following documented and established procedures.

Data obtained indicated noticeable increases in the populations of all the groups of microorganisms investigated with increases in fermentation time, except coliforms which declined in population after 24 hours. Heating of the samples after each fermentation interval resulted in significant reductions in microbial populations such that coliforms could not even be detected after 24 hours of fermentation. Lactic acid production, an indication of flavour development, and pH drop were highest at 48 hours of fermentation. The samples also became softer with increases in fermentation period. The heated samples were considered safe microbiologically, since they contained neither coliforms nor faecal coliforms.

The consumption of fermented pounded yam is encouraged since it is safe microbiologically and develops a desired flavour, while further research should be carried out on the nutritional benefits.

The findings here suggested that adequate heating after fermentation is necessary to eliminate any potential microbial contamination, and for full flavour development.

The results of this research contribute to the knowledge of fermented foods, especially those that are indigenous to Nigeria and West Africa.

The physico‐chemical characteristics of roselle from Malaysia were studied. The parameters analysed included size, weight, pH, titratable acidity, soluble solids, anthocyanin contents, organic acids and sugars. Succinic and oxalic acids were the predominant organic acids found in roselle while glucose was the major sugar present. The present study was also conducted to determine and quantify the most biologically effective natural antioxidants present in roselle. Ascorbic acid, β‐carotene and lycopene, were separated, identified and quantified by HPLC. The amounts of ascorbic acid, β‐carotene and lycopene contents were 141.09mg/100g, 1.88mg/100g and 164.34μg/100g, respectively. The individual anthocyanin in roselle was characterised by TLC and HPLC. Delphinidin‐3‐sambubioside and cyanidin‐3‐sambubioside were the main anthocyanin present in roselle.

This paper aims to examine the quality of the surface waters of the bitumen deposit area of Nigeria and also to establish the relationship between the deposit and the waters.

Physico-chemical parameters were measured using standard analytical procedures, while the elemental contents were determined using total reflection X-ray fluorescence spectroscopy. Data acquired were interpreted using statistical techniques – charts, t-test, pollution index (PI) and cross-plot analysis.

A river located close to the bitumen well contained the highest concentrations of metals that are known to be associated with hydrocarbon formation. Comparison of the levels of the analyzed parameters in the waters with their standard permissible limits showed that the levels of Cl−, SO₄2-, total alkalinity and Cr, Mn, Fe, Ni, Cu, Zn and Pb in the river very close to the capped bitumen well and big rivers were high and low in the small streams. This was corroborated by their pollution index values. Results of the cross-plot analysis of the waters-river close to bitumen well/bitumen (R2=0.5); small streams/bitumen (R2=0.8) and big rivers/bitumen (R2=0.2) showed moderate; strong and weak positive correlations respectively, suggesting moderate, strong and weak inter-element correlations respectively between the sets of waters and the Nigerian bitumen deposit, and also establishing relationships between the deposit and the surface waters.

The paper provides insight into the potability of the waters; establishment of the inter-element relationship between the bitumen deposit and the waters. These results can serve as a fingerprint for bitumen exploration elsewhere and for similar mineral deposit settings.