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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.

This paper aims to gain a greater insight into the molecular level changes occurring in lac‐epoxy blends, at elevated temperatures for different intervals of time. It is also to determine the changes in key physico‐chemical parameters of these blends, before and after applying thermal stress on these blends.

Films of lac‐epoxy blends, applied on tin panels, were baked at 200°C for different time intervals. The baked films were examined by specular reflectance spectroscopy, as these were otherwise difficult to examine through conventional IR techniques, using KBr pellet method. The results obtained were compared and reported. The blends were also tested for different physico‐chemical parameters like scratch hardness, flexibility, adhesion, acid resistance, etc.

On baking the blends of lac‐epoxy resin at 200°C for different time intervals, the strained three membered epoxy ring apparently break open, releasing some free hydroxyl groups, which react with carboxylic groups in lac resin to form ester linkages, resulting in condensation. In terms of different physico‐chemical parameters, blends of 70 per cent lac:30 per cent epoxy were found to be better in performance than blends of 50 per cent lac:50 per cent epoxy and blends of 30 per cent lac:70 per cent epoxy resins, baked at 200°C for different time intervals. Adhesion and acid resistance of lac‐epoxy blends were very good compared with the parent resins.

The spectral studies on lac‐epoxy blends were done qualitatively. Although desirable, quantitative studies could not be carried out, due to the inherent difficulties in handling the resins.

Lac‐epoxy blends may find an important role in printing inks, varnishes and finishing industries owing to their very good adhesion, gloss, scratch hardness and resistance to the action of acids.

As of now, there is no record of specular‐reflectance and derivative spectrometric studies on lac‐synthetic resin blends. This paper represents the first attempt to obtain and correlate reflectance data with physico‐chemical changes. It also highlights the convenience of the method and the scope of sophisticated data analysis, including derivative spectrometry and spectral subtraction techniques.

Keeping in view the diabetes status that has affected about 415 million people globally and is the leading cause of death in many countries along with therising demand for low Glycemic Index (GI) foods, the purpose of this paper is to optimize the extrusion process for the development of low GI snacks from underutilized crops like water chestnut and barley.

The extrusion parameters (screw speed and barrel temperature), feed moisture and water chestnut flour, barley flour proportion, were varied and their effects on system and product responses (specific mechanical energy, water absorption index, water solubility index, bulk density, expansion ratio and breaking strength) were studied.

All the system and product responses were significantly affected by independent variables. Response surface and regression models were established to determine the responses as function of process variables. Models obtained were highly significant with high coefficient of determination (R²=0.88). The optimum processing conditions obtained by numerical optimization for the development of snacks were 90°C barrel temperature, 300 rpm screw speed, 14 per cent feed moisture and WCF-to-BF ratio as 90:10. Shelf life studies confirmed that the developed snacks can be safely stored in HDPE bags for a period of six months under ambient conditions.

Water chestnut and barley flour did not blend till date for extrusion cooking. Such snacks shall be a viable food option for diabetic people and can act as laxative due to high fibre and β-glucan content from barley.

The complexity in determining the quality of a credence good like wine increases due to the lack of mandatory ingredient labeling. This has generated a significant information asymmetry in the wine market, leading consumers to delegate their purchase decisions to expert rankings and wine guides. This paper explores whether expert assessments reduce the information asymmetry caused by the absence of ingredient labeling in the wine market.

By employing analysis of variance (ANOVA) in a sample of 304 wines included in the Wine Guide of the Spanish Consumers Organization (OCU), this paper assesses the extent to which expert assessments based on sensory evaluations converge with the objective cues provided by laboratory analysis in wine quality evaluations.

Results reveal a mismatch between expert assessments and laboratory analyses. Chemical aspects such as SO₂ levels or volatile acidity, sensorial factors such as intensity and persistence, and extrinsic variables such as the region of origin or wine type play an important role in the quality ranking of wines.

These findings call for the inclusion of objective intrinsic cues in expert sensory assessments to provide consumers reliable information about wines and to resolve the apparent dissonances in wine quality assessments.

The purpose of this paper is to investigate the efficacy of cabbage powder as a source of natural antioxidants and dietary fibre for the development of functional mutton patties. Antioxidants are the first line of defence against the oxidative damage to body’s macromolecules resulting in pathogenesis of various diseases including cancers and cardiovascular diseases. The supply of antioxidants from vegetative sources along with different meat products may serve as an excellent alternative for the synthetic antioxidants which may have harmful effects.

Cabbage powder was prepared and evaluated for antioxidant potential and total dietary fibre content. Cabbage powder was incorporated at three different levels in mutton patties formulation; optimum level was selected on the basis of sensory analysis. The developed product was evaluated for detailed profile and storage stability under aerobic and vacuum packaging.

Cabbage powder may serve as a good source of natural antioxidant and dietary fibre for the development of functional mutton patties. On the basis of sensory scores, optimum incorporation level of cabbage powder was adjudged as 6 per cent. The functional mutton patties had very good storage life under refrigeration.

Future research may stress on identifying the specific compounds with antioxidant effect and their metabolism inside the body.

This paper may popularize the cabbage powder as a source of natural antioxidant and dietary fibre in different food products.

Development of functional mutton patties incorporated with cabbage powder having oxidative stability, good nutritive, sensory, textural, and colour properties.

The sensory quality and yield of mozzarella cheese deteriorate as the fat content in milk is reduced. This study aims to evaluate the efficacy of sodium alginate as a fat replacer in low-fat buffalo mozzarella cheese on the basis of processing and storage (4 ± 1°C) quality.

Five treatments of buffalo mozzarella cheese, viz., control full-fat cheese (6.0 per cent milk fat; CFFC), control low-fat cheese (<0.5 per cent milk fat) without sodium alginate (CLFC), low-fat cheese with 0.1 per cent sodium alginate (LFC-1), 0.2 per cent sodium alginate (LFC-2) and 0.3 per cent sodium alginate (LFC-3), were comparatively evaluated.

Increase in the level of sodium alginate increased the percent yield of treated low-fat cheese than CLFC. Addition of sodium alginate to low-fat cheese resulted in decrease in hardness (p = 0.023) and chewiness than CLFC. Meltability was significantly decreased (p = 0.03) in low-fat cheese than CFFC. It was recorded as 1.5 ± 0.14 cm for CFFC to 0.2 ± 0.08 cm in LFC-3. Sensory panellists awarded LFC-3 highest and lowest to LFC-1; however, treated products at all selected levels were superior to CLFC. Oxidative stability and microbial stability were improved in LFC-3 than CFFC during storage.

Results concluded that 0.3 per cent sodium alginate is optimum for the development of extended shelf-life functional/low-fat/low-calorie buffalo mozzarella cheese.

Processing interventions can be successfully used to develop low-fat/low-calorie mozzarella cheese with acceptable sensory attributes and longer storage life.

The purpose of this paper is to study the performance variability of the commercially available engine oils based on physico‐chemical and tribological performance parameters.

The study does this by evaluation of physico‐chemical parameters of flash point, pour point, TAN, sulphated ash, viscosities @ 40 and 100°C and VI; and the tribological performance in terms of friction, wear, weld load and the load bearing capacity of the lubricant film under the point and line contact geometries.

Correlation between some of the physico‐chemical properties and tribological performance parameters could be made and the variation in performance of the lubricants assessed.

The findings will be important to the engine oil producers and the users.

To study the changes occurring in lac‐polyvinyl butyral (PVB) resin blends at molecular levels on baking the blends at 200°C for different intervals of time. It was also to ascertain the changes in key physico‐chemical parameters of these blends, before and after applying thermal stress on these blends.

Films of lac‐PVB blends, applied on tin panels were baked at 200°C for different time intervals. The FTIR spectra of the blends were recorded using specular reflectance spectroscopic techniques. The results obtained were compared and reported. The blends were also tested for different physico‐chemical parameters such as scratch hardness, flexibility, adhesion, acid resistance, etc.

On baking the blends of lac‐PVB resin at 200°C for different time intervals; fragmentation reaction, that is breakdown of products into small molecules, takes place in lac‐PVB blends. Side products such as acetic acid emerge on baking the blends. Probably hydrolysis of oxirane ring also takes place leading to the release of free alcoholic groups. The lac‐PVB blends do not show any improvement in scratch hardness and are also not resistant to the action of acids. The blends made by lac‐PVB resin baked at 200°C do not seem to be compatible as no improvement in any of the physico‐chemical parameters was seen.

Mixtures of solvents were tried for dissolving the PVB resin. In most of the solvent mixtures, PVB resin forms big lumps and is not soluble so there is a need for universal solvent for dissolving the PVB resin. The spectral studies on lac‐PVB blends were conducted qualitatively, although desirable, quantitative studies could not be carried out, due to the inherent difficulties in handling the resins.

The parent resins in lac‐PVB blends (baked at 200°C) do not seem to be compatible with one another as there was no improvement in any of the physico‐chemical parameters of the lac‐PVB blends. For making lac‐PVB blends, low range of baking temperature may be tried.

In literature, there is not much evidence of making lac‐PVB blends. This paper is the first one in attempting to obtain and correlate FTIR spectra of the lac‐PVB blends with physico‐chemical changes of the blends. This paper also highlights the convenience of the method and the scope of sophisticated data analysis such as derivative spectrometry.

The purpose of the present study was to investigate the effect of camel milk protein hydrolysates (CMPHs) on physico-chemical, sensory, colour profile and textural quality attributes of chevon patties.

Camel milk proteins were hydrolyzed with three different proteolytic enzymes, viz., alcalase (CMPH-A), α-chymotrypsin (CMPH-C) and papain (CMPH-P), and dried to powder form before further utilization. Four treatments were prepared with incorporation of CMPH, viz., CMPH 0 per cent (C), CMPH-A 0.09 per cent (T₁), CMPH-C 0.06 per cent (T₂) and CMPH-P 0.09 per cent (T₃), in the product formulation. The developed goat meat patties were evaluated for physico-chemical (pH; emulsion stability, ES; cooking yield, CY; water activity, a_w), instrumental colour and texture profile and sensory attributes.

The pH, moisture, fat and ES values of goat meat emulsions were comparable amongst treatments as well as with the control; however, treated emulsions had higher ES and moisture content. The pH and moisture per cent of cooked chevon patties varied significantly, whereas other physico-chemical (CY, a_w, per cent protein, per cent fat, per cent ash and per cent dietary fibre) as well as dimensional parameters (per cent gain in height and decrease in diameter) were comparable amongst treatments and the control. Hardness, springiness, stringiness, cohesiveness, gumminess and resilience of chevon patties decreased significantly (p < 0.05) with the incorporation of CMPH than that of the control; however, the values were comparable among all the treated products. Protein hydrolysate in chevon patties resulted in significant increase in redness (a*) values, whereas all other parameters (L*, b* and hue) decreased significantly as compared to that of the control. The colour and appearance, texture, juiciness overall acceptability scores were comparable in all the treated products and were significantly (p < 0.05) higher than the control. The flavour scores of C, T₁ and T₃ were comparable but significantly lower than that of T₂. The overall acceptability scores of T₁ and T₂ were also comparable and significantly higher than C and T₃; however, the highest score was recorded for T₂.

Results concluded that chevon patties with acceptable sensory attributes and improved CY and textural attributes can be successfully developed with the incorporation of CMPH.

The protein hydrolysates of different food proteins could be explored in a same pattern to find out their implication in food matrices.

The purpose of this study is to develop a chicken product that could supply calcium, vitamin E and vitamin C together with high sensory acceptability. The present study was envisaged to develop low-fat chicken patties fortified with calcium, vitamin E and vitamin C without any adverse effects on sensory attributes.

Three different levels of calcium lactate as a source of calcium viz. 1.5, 1.75 and 2.0 per cent, α-tocopherol acetate for vitamin E at 0.019, 0.023 and 0.029 per cent and ascorbic acid for vitamin C at 0.09, 0.12 and 0.15 per cent in low-fat chicken meat patties were tried and the optimum level was standardized based on physico-chemical, proximate and sensory parameters.

The calcium lactate at 1.75 per cent, α-tocopherol acetate at 0.029 per cent and ascorbic acid at 0.15 per cent were found to be optimum on the basis of proximate, physico-chemical and sensory parameters. The textural attributes of the standardized product was comparable to that of the control. The a*, b* and Chroma values for the low-fat chicken patties fortified with calcium, α-tocopherol and ascorbic acid were significantly higher (p < 0.01) than that of the control. The calcium and ascorbic acid concentration of the standardized product was significantly higher (p < 0.01) than that of the control.

The levels in the fortified product were found to be suitable to achieve a 20 per cent RDA of calcium and almost a complete RDA for vitamin C. The research findings demonstrated the development of a single-designer chicken product rich in calcium, vitamin C and vitamin E.