The study was conducted to examine the effect of sorghums and millet wet-milling proteins in quality of bread produced from commercial wheat and their wet-milling proteins composite flour. Proximate analysis was carried out for two local Sudanese sorghum cultivars namely (dabar and feterita) and millet cultivar. Sorghum (dabar and feterita) and millet proteins were separately extracted as wet-milling by-product and used as party substituent for wheat flour. Rheological properties were studied for wheat flour and wheat flour with 10%, 20%, and 30% sorghum or millet gluten, the result showed wheat flour with 10% sorghum or millet gluten were better than 20% and 30% sorghum or millet gluten. Commercial wheat flour was substituted by sorghum and millet proteins in different percentage 10%, 20%, and 30%, for bread making. Specific loaf volume and Sensory evaluation were carried out of bread. The specific loaf volume of 10% substitution has significant different (P < 0.05) among all and insignificantly different from the control. Generally, substitution of 20% and 30% of sorghum and millet proteins reduced specific loaf volume of the bread. Sensory assessment for bread showed that 10% substitution of sorghum and millet gluten gave the best results for color, odor, taste and texture of the bread, while the 20% and 30% substitution were less preferred for same criteria. In general, the millet gluten substitution gave lower results compared to sorghum gluten.

The consumption of wheat bran has been correlated with reduced risk of several types of diseases due to the high fiber content found in wheat bran. So, this study aims to examine the effects of Kareish cheese containing wheat bran on the levels of serum cholesterol, liver and kidney functions of rats fed on a cholesterol-enriched diet. Forty eight male Albino Wister rats assigned to four groups. The groups were fed their respective diets for 8 weeks. The Protein Efficiency Ratio (PER) of diet 4 was significantly lower than the diet 2 and the same results were obtained for the biological value (BV), food efficiency ratio (FER) and relative nutritive value (RNV). The addition of wheat bran to the diet resulted in reduced the levels of total cholesterol (TC), triglyceride (TG) and LDL-cholesterol (LDL-C) of rats fed on diet 4, and increased HDL-cholesterol (HDLC). Treatment with 10 % wheat bran for rats led to a major reduction TC about 28.13%. The concentrations of the liver enzymes such as Glutamate Oxaloacetate Aminotransferase (AST) and Glutamate Pyruvate Aminotransferase (ALT) were significantly (P <0.01) reduced by feeding on diet 4. At concentration 10%wheat bran, albumin level was decreased. Also, feeding on diet 4 was able to decrease creatinine and uric acid levels significantly (P <0.01) compared with diet 2 (positive control). It may be concluded that feeding Kareish cheese containing 10% wheat bran was able to markedly affect on the serum lipids and improve the functions of kidney and liver.

The most vital attributes of any product are the sensory properties, as they are most apparent to the consumers. The current study focuses on nutritional aspects, descriptive statistics and sensory analysis of organoleptic properties of five popular drinks in India. The drinks under analysis for their organoleptic properties, i.e., taste, smell, color and flavor are Lassi, Almond-milk, Carbonated soft drinks, Lemon water and Cappuccino. Sample selected by random sampling was subjected to descriptive analysis by various descriptive tools including mean, standard deviation, variance, skewness and kurtosis. As observed from the results of sensoryanalysis and descriptive statistical evaluation of data, overall best rating along with best taste and flavor was bagged by carbonated soft drink. Owing to the above results, it can be considered that the over-consumption of energy-dense nutrient-poor foods are likely to contribute to overweight and obesity among young generation, it is a matter of concern.

The self-assembling properties of two of the major tryptophan containing peptides of the Tyrocidine group, TrcB and TrcC were investigated in aqueous and membrane-mimicking environment. The critical selfassembling concentrations of the two peptides (csac) were determined using an extrinsic fluorophore 1, 8- anilinonaphthalenesulfonamide (ANS). Steady-state fluorescence and circular dichroism studies in trifluoroethanol and sodium dodecyl sulphate indicate the disruption and formation of new intra/inter molecularhydrogen bonds in the tyrocidines. Calcium ions contribute in the H-bond alterations in the secondary structures of the peptides.

Objective of this research was to study the functional properties of two capsicum species capsicum annuum and capsicum chinense. Water absorption capacity of yellow lantern chilli and green chilli was found to be 3.8 and 5.53% respectively. Bulk density of yellow lantern chilli and green chilli was found 0.75 and 0.50 g/ml respectively. Foaming capacity of yellow lantern chilli and green chilli was found to be 10.13 and 33.36%. Results of the study indicated that functional properties of yellow lantern chilli and green chilli may cause improvement in some food products when it is added to them.

The present study was undertaken to develop convenience meat product viz. Kabab using spent hen meat with incorporation of grape (Vitis vinifera) pulp. Effects of Grape pulp (Vitis vinifera) on physico-chemical, proximate, sensory and storage quality characteristics of chicken seekh kabab made from spent hen meat were evaluated. Chicken kabab could be suitably prepared with incorporation of Vitis vinifera pulp at 10% levels (replacing lean meat w/w). Incorporation of 10% Vitis vinifera pulp significantly (P<0.05) decreased the emulsion stability, cooking yield, protein, fat and ash values however there is significant (p<0.05) increase in the moisture and crude fibre scores. Sensory attributes though decreased but were comparable to control.The sensory scores of chicken kabab up to 10% added Vitis vinifera pulp showed no significant difference from control. These chicken kabab could be conveniently stored in aerobic packaging for a period of 21 daysat refrigeration temperature (4±1 °C) as physico-chemical, microbiological and sensory parameters were within the acceptable range. Thus, chicken kabab with good acceptability were developed utilizing spent hen meat.

Rice bran oil was subjected to 3 cycles of alternate heating (2 h at 180 ± 2 °C) and cooling (24 h at room temperature). This was followed by another 3 cycles of alternate heating (4 h at 180 ± 2 °C) and cooling (24 h at room temperature). Physico-chemical parameters and oxidative deterioration of oil during first 2 h of heating caused rapid increase in colour from 12 to 69.9 units, PV 0.2 to 6.3 Meq.O2/kg, Av 5.04 to 19.4 and TPM 1 to 4.1% respectively. After 2 h of heating, almost half of the tocopherol was last whereas oryzanol had better stability. An increase in conjugated diene and triene were also noticed. This was also reflected in increased viscosity of heated oil at the end of heating period. A gradual loss of in antiradical activity was seen after 18 h of heating about 40 percent of the activity was lost. Changes in the relative proportion of fatty acids was observed to lower the iodine value (IV) from 100.2 to 93 after 6 h and finally to 82 at the end of 18 h. panisidine value correlated negatively with tocopherol, oryzanol as well as IV contents.

A study was conducted on 125 school going children selected through purposive sampling technique. Main aim of the study was to educate children through presentations about the healthy food choices, importance of physical activity, and nutritious food for staying healthy. Respondents were informed that the television advertisements, not always give the right information and advertisements should not affect their buying behaviors. Before educating the children their pre knowledge about these topics were tested and after delivering the education post results were recorded. Results showed a significant increase in the knowledge of students post the nutrition educative sessions.

The study examined the snack consumption pattern of the ethnic tribe-khasi. A well framed questionnaire developed was used for the consumer survey. A total of 300 participants representing from market, organization and hospital setup were selected randomly to determine the snacking pattern among the khasi population. It can be inferred from the survey that the first and foremost characteristic relied on the selection of snacks was the ‘quality’ of the snack. The eating episode followed by majority of the respondents (78%) was three main meals and two snacks per day. The traditional rice based snacks were the mostly consumed snacks among the different snacks sold. Snacks also play a role in contributing to total energy intake which must be taken into account in computation of nutrient intake of an individual for accuracy of the data. Hence there is a need to define the snacking pattern of the khasi.

The fresh chicken samples after bird was slaughtered were maintained in ambient, chilled and frozen condition and then sample was drawn every one hour interval and injected with brine solution made up of Semi Refined Carrageenan (SRC) and sodium tripolyphosphate (STPP) up to six hour storage period. Then all the treated samples along with their control were stored in frozen condition for 48 hrs and studied their hydration, textural and organoleptic properties. The maximum weight gain was observed for first three hours (20.5% to 23.5%) in chicken samples maintained in ambient temperature whereas in the case of chicken samples maintained in chilled condition, the maximum weight (22% to 24.5%) was observed in 2-4 hr and in frozen condition it was in 1 to 5 hr (21.5% to 23%) with less cooking loss when compared to their control samples. The pH values found decreased with increasing pre-storage time in all three temperatures condition studied. The MSC, moisture content, ash, WHC and ERV shown decreased with increasing pre-storage time in ambient condition. Sensory analysis was done with the help of 9-hedonic scale and found chicken samples stored in chilled condition and treated with blend of SRC and STPP yielded better textural properties as compared to those stored in ambient and frozen conditions.

Storage is the key link for keeping the quality of Chinese herbal medicines. In order to better understand the role of storage, we evaluated the content of major constituents of Danggui during natural and factitious storageconditions. The content of ferulic acid and Z-ligustilide was less than 0.5 and 6 mg/g, respectively, in most two-years-stored Danggui under natural condition. The order of the percent of pass is tail > body > head. Under the factitious conditions, the content of the two were lessened. Under dry condition (4 or 25 °C, 50% RH), ferulic acid basically met the standard, however, Z-ligustilide was below standard after 5-6 months; if moist (25 °C, 90% RH), the two were rapidly below standard. Mild condition (30 °C + 75% RH) is unhelpful to hold the two. Taken altogether, the dry condition is essential, if cold together is preferred for maintaining the quality of Danggui.

Autism was delineating as a “pervasive developmental disorder” characterized by severe impairment in several areas of development such as social interaction, communication and imagination. It was also defined as a polygenetic developmental neurobiological disorder with multiorgan system involvement, though it predominantly involves central nervous system dysfunction. This disorder has a broad impact on cognitive and neurologic functioning. The present study is to evaluate the demographic features and severity of autism among the special schools of three different districts. This study examined the Indian Scale for Assessment of Autism (ISAA) as a tool for diagnoses a severity of autism among 400 children from the age of 5-15 years referred for possible autism. The cut-off score to identify the severity of autistic disorder using ISAA scale was < 70 for no autism, 70 to 106 for mild autism, and 107 to 153 for moderate autism and above 153 for severe autism. Results were identified as, among 400 selected autistic children, 78.2% of children were in the condition of mild autism, 10.8% of children were in the state of moderate autism, whereas 11.0% of children were in severe autism. By using ISAA scale, severity of autism among the selected subjects was acquired in which result was found as mild level of autism was more prevalent among the selected subjects of three different districts.

Coconut water, as a tropical fruit juice, is highly valued and consumed in tropical area since it is tasty and has desirable nutritional and therapeutic properties. Coconut (Cocos nucifera L.) fruit is filled with the sweet clear liquid “coconut water” when the coconut is about 5 to 6 months old. But after harvesting the water content reduce rapidly, which contributes to the post harvest loss of tender coconut water. Therefore, there is a need for processing to preserve the water for longer time. Once it's exposed to air, it loses most of its sensory and nutritional characteristics and deteriorates, where microbes and enzymes are the key reason for spoilage. In this study color based change in quality of tender coconut water has been carried out in a specific pH range, using HunterLab colourflex and maximum change was found at pH 7 whereas at pH 4 it was found minimum