Evaluation of Betel Leaves (Piper Betel) for Enhancing Shelf-Life of Ghee (Heat Clarified Milk Fat) against Oxidative Deterioration

Betel leaves was evaluated as an antioxidant to enhance the shelf-life of ghee (heat clarified milk fat) against oxidative deterioration. Addition of betel leaves at final stage of heat clarification was found more effective in controlling oxidative deterioration of the ghee than that of the initial stage of heat clarification. The optimum rate for use of betel leaves in treatment of ghee was found 0.3%. The addition of betel leaves @ 0.3% of the expected yield of ghee at the final stage of the heat clarification in preparation of ghee found highly effective in retarding its oxidative deterioration during storage. It was even more effective than most popular synthetic antioxidant BHA

Evaluation of camel milk for selected processing related parameters and comparisons with cow and buffalo milk

Cow and buffalo milk and camel milk were analyzed and compared for processing related parameters. The average heat stability of cow, buffalo and camel milk samples analyzed was 1807.4 seconds, 1574.6 seconds and 133.6 seconds respectively at 140 °C. Thus, the heat stability of camel milk was significantly lower than the cow milk and buffalo milk. The average rennet coagulation time (RCT) of cow, buffalo and camel milk was 310.6 seconds, 257.4 seconds and 604.2 seconds respectively. Thus, RCT of camel milk was significantly higher than the cow milk and buffalo milk. The camel, cow and buffalo milk samples showed negative alcohol stability. The rate of acidity was increased propositionally with time in camel milk with no curd formation and weaker body

Thickness and biopolymer coat standardization for culture of MCF7 cells on polydimethylsiloxane (PDMS) surface and off-chip retrieval of methacrylated gelatin gel from PDMS

665-674Poly(dimethylsiloxane) (PDMS) platforms can be molded into desirable shapes and patterns, thereby increasing their usefulness in developing architecturally well-defined tissue constructs. PDMS surface, being hydrophobic, needs a further coating of a biocompatible polymer to facilitate cell culture. In this study, we have reported a novel approach for coating capillary walls with PDMS. Further, we have compared the growth of cells on collagen and gelatin coated PDMS surfaces of varying thicknesses and PDMS coated capillaries. Therapeutic relevance of the cells cultured in defined patterns on PDMS platforms can be increased if they could be detached from the PDMS surface keeping the patterns intact. We tested the ability of a biocompatible methacrylated gelatin gel (GelMA) to be detached from PDMS surface. We have also demonstrated that GelMA can be pushed out of a PDMS coated glass capillary as intact cylindrical threads. This study is a breakthrough in extending the usability of PDMS platforms by exploiting the architectural flexibility of PDMS and the property of GelMA to get detached from PDMS

Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue

The effect of incorporating whey protein concentrate (WPC) on the quality characteristics of Mozzarella cheese analogue (MCA) based on rennet casein (RC) was studied. The proportion of RC:WPC tried out were 95:5, 90:10, and 85:15 w/w. The formulation of MCA comprised of 23.5% of blend of RC and WPC, 15% specialty vegetable fat, 2.75% trisodium citrate + disodium hydrogen orthophosphate (2.5:1, w/w), 0.07% calcium chloride, 0.6% citric acid, 1.1% NaCl, 1.5% cheese bud flavoring, and rest water. Varying the proportion of RC and WPC had a significant influence on the composition, textural properties, baking qualities and sensory quality of MCA judged as a topping on pizza pie. MCA made using protein blends (RC:WPC—90:10 or 85:15) behaved satisfactorily during pizza baking trials. However, looking at the superiority of MCA made using RC:WPC (90:10) with regard to shred quality and marginal superiority in terms of the total sensory score of cheese, judged as pizza topping, the former blend (i.e. RC:WPC, 90:10) was selected. The MCA obtained employing such protein blend had composition similar to that of Pizza cheese prepared from cheese milk and had requisite baking characteristics needed as a pizza topping. It is recommended to use a blend of RC and WPC (90:10) as the protein source in the formulation of MCA to obtain nutritionally superior cheese product having desired functional properties for its end use in baking applications