Influence of extrusion conditions on the colour of millet-legume extrudates using digital imagery

peer-reviewedColour acts as one of the triggers for acceptance of snack foods. Digital imaging in conjunction with Adobe Photoshop can help identification of variations in the colour of extruded products. Response surface methodology-based central composite rotatable designed experiments were conducted to understand the colour components and overall acceptability (OAA) of extruded snacks made from millet–legume blends, 12–28% legume, at different moisture content (MC) of 12–24% wet basis (w.b.), extruded at varying die head temperatures (DHT) from 160–200 °C, barrel temperatures from 100–140 °C and screw speeds of 100–140 rpm. A simple digital camera was used for capturing the images of the extrudates. An L*a*b* colour model (where L* is the black/ white element, a* is green/red and b* is blue/yellow) was used for colour characterisation and OAA was determined by a hedonic scale. It was inferred from the analysis of the resulting statistically valid second order models for the responses that all the colour components were significantly affected by the amount of legume in the extruder feed and by the DHT. It was also observed that DHT, synergistically with other processing parameters, had a significant effect on all the responses. The OAA was highest for the extrudates with higher L* values. Optimum processing conditions were derived while the responses adhered to constraints. The responses of the extrudates prepared under optimum conditions exhibited no significant variation from model predicted values

Reductive Biotransformation of Ethyl Acetoacetate: A Comparative Studies using Free and Immobilized Whole Yeast Cells

Bioreduction of ethyl acetoacetate with free and immobilized yeast whole cell was achieved by using water and sucrose combination. After detachment from immobilized beads under basic condition, the corresponding ethyl(S)-(+)-3-hydroxybutanoate was isolated with 98 to 100% yield. Immobilized beads of yeast whole cell were prepared at different temperature which affects the morphology and physiology of the beads for the diffusion of the enzyme, which shown the maximum conversion of the substrate to products as compared to the free yeast whole cell

MODELING OF EXTRUSION PROCESS USING RESPONSE SURFACE METHODOLOGY AND ARTIFICIAL NEURAL NETWORKS

Artificial neural networks are a powerful tool for modeling of extrusion processing of food materials. Wheat flour and wheat– black soybean blend (95:5) were extruded in a single screw Brabender extruder with varying temperature (120 and 140 oC), dry basis moisture content (18 and 20%) and screw speed (156, 168, 180, 192 and 204 rpm). The specific mechanical energy, water absorption index, water solubility index, expansion ratio and sensory characteristics (crispness, hardness, appearance and overall acceptability) were measured. Well expanded products could be obtained from wheat flour as well as the blend of wheat– black soybean. The results showed that artificial neural network (ANN) models performed better than the response surface methodology (RSM) models in describing the extrusion process and characteristics of the extruded product in terms of specific mechanical energy requirement, expansion ratio, water absorption index, water solubility index as well the sensory characteristics. The ANN models were better than RSM models both in case of the individual as well as the pooled data of wheat flour and wheat- black soybean extrusion

Modelling the Hydration kinetics of kidney beans (Phaseolus vulgaris) in sodium salts using Response surface methodology

The present work investigated the effect of salt solutions of sodium chloride, and sodium bicarbonate on the water uptake by kidney beans (Phaseolus vulgaris) at different temperatures (30, 45 and 60 0C). Thirty-five soaking solutions were prepared using NaCl and NaHCO3 to find the optimum soaking treatment and time to maximise the hydration. Hydration kinetics of kidney beans was studied in different concentrations of the salt solutions and at different temperatures by the method of weight gain until equilibrium conditions were attained. Response surface methodology was used to design the experiments and to optimize the levels for minimum soaking time and to maximize the hydration. The soaking solutions affected the mass transfer in both seed coat and cotyledon, demonstrating changes on both proteins and polysaccharides.  Increasing the temperature from 30 to 60 0 C in sodium chloride solution and sodium bicarbonate solution (0.5, 1.0 and 1.5% concentration) decreased the soaking time from >225min and 225 min to 82.5 min and 73.5 min respectively to achieve around 80% hydration. Beans soaked in sodium bicarbonate solution exhibited higher hydration rates than in distilled water followed by sodium chloride solution at the same salt concentration. Soaking for about three hours at 300C resulted in maximum hydration.  The optimum soaking treatment was found to be in a salt solution containing 1.10% NaCl and 0.92% NaHCO3 at 300C which resulted in a soaking time of 193.45 min.  This work demonstrated a simple and non-tedious approach for enhancing the hydration process of grains. &nbsp

VISIBLE SPECTROPHOTOMETRIC METHOD FOR ESTIMATION OF BISOPROLOL FROM ITS BULK AND TABLET FORMULATION

The proposed method is new, simple, sensitive, reproducible, economical, accurate and precise and can be successfully applied in estimation of bisoprolol. This method can find applications in clinical studies and therapeutic drug monitoring. This method of colorimetric estimation of bisoprolol is based on the formation of blue colored chromogen when reacted with ferric chloride and pottasium ferricynide. The concentration of bisoprolol over range of  1- 13 micro g/ml was found to obey Beer's law in the stated range. The blue colored complex has absorption maxmia at 770 nm with molar absorptivity and sandell's 2.2387 x 104 lit mol-1 cm-1 and0.0154 micro g/cm2/0.001 absorbance units, reproducible, specific, and the reagent was not found to react with the soluble matters of the body fluids. The results analysis were validated as per ICH Q2B guidelines.Keywords: Bisoprolol, visible spectroscopy, validatio

Critical analysis of Manasika Bhava in Anurjatajanya (allergic) diseases - A Survey Study

People are just as happy as they make up their minds to be. The state of mind defines ones healthy or unhealthy status. Human body and mind are always interlinked for the existence of life. Any alteration in functioning of body or mind gives formal invitation for various disorders. Ayurveda treatise has inculcated the importance of Manasika Bhava like Krodha (anger), Shoka (grief), Bhaya (fear) etc. at every influential place. In the present survey study, the inevitability of Manasika Bhava in Anurjatajanya (allergic) diseases is verified with the generated evidences. The World Health Organization (WHO) estimates 300 million individuals have asthma worldwide, a figure that could increase to 400 million by 2025 if trends continue. This is paralleled with a rising prevalence of skin allergies along with life threatening allergies like food allergies, drug allergies and anaphylaxis and more complex forms. This survey study end up with the result that, over 96% of the total registered allergic patients were with one or more abnormal Manasika Bhava

Naturally Occurring Hydroxy Napthoquinones and Their Iron Complexes as Modulators of Radiation Induced Lipid Peroxidation in Synaptosomes

The modulation of radiation induced lipid peroxidation in synaptosomes by iron (II) and iron (III) complexes of two naturally occurring and therapeutically relevant naphthoquinones viz. 5,hydroxy-1,4 naphthoquinone; juglone and 2,hydroxy-1,4 naphthoquinone; lawsone, have been studied. At lower concentrations the complexes enhance lipid peroxidation predominantly through redox cycling as observed for Fe(II)- juglonate while at higher concentrations the complexes tend to limit lipid peroxidation through fast recombinations

A short note on Magnetized Black-hole in Non-linear Electrodynamics

We have analyzed the thermodynamic properties of magnetized black-hole in the background of non-linear electrodynamics with two parameters $\beta$ and $\gamma$. We have studied the Bekenstein-Hawking entropy, Hawking temperature, specific heats in two-dimesional surface plots as a function of event horizon ($r_{+}$) and $\gamma$. We showed the variation profiles of the above thermodynamic parameters for $\gamma$ [$0 \rightarrow 1$]. We identified regions of parameters for the possible phase-transitions and the stability of the black-holes.Comment: 6 pages, 8 figure

Investigating the Control by Quantum Confinement and Surface Ligand Coating of Photocatalytic Efficiency in Chalcopyrite Copper Indium Diselenide Nanocrystals

In the past few years, there has been immense interest in the preparation of sustainable photocatalysts composed of semiconductor nanocrystals (NCs) as one of their components. We report here, for the first time, the effects of structural parameters of copper indium diselenide (CuInSe2) NCs on visible light-driven photocatalytic degradation of pollutants under homogeneous conditions. Ligand exchange reactions were performed replacing insulating, oleylamine capping with poly(ethylene glycol) thiols to prepare PEG-thiolate-capped, 1.8–5.3 nm diameter CuInSe2 NCs to enhance their solubility in water. This unique solubility property caused inner-sphere electron transfer reactions (O2 to O2•−) to occur at the NC surface, allowing for sustainable photocatalytic reactions. Electrochemical characterization of our dissolved CuInSe2 NCs showed that the thermodynamic driving force (−ΔG) for oxygen reduction, which increased with decreased NC size, was the dominant contributor to the overall process when compared to ..

Nearly Static Magnetized Kerr Black-hole in Non-linear Electrodynamics

We have analyzed the thermodynamics of slowly rotating magnetized Kerr black-hole, with typical spin parameter $a\le 0.1$ (nearly static) in the background of non-linear electrodynamics. In particular we have studied the Bekenstein-Hawking entropy, Hawking temperature, angular momentum, specific heats and identified regions of parameters for possible phase-transitions. It turns out that once the stability lost the black-hole never come back to its original stable position.Comment: 9pages, 12 figure