Development of Sugar Free and Fortified Chocolates with D-Optimal Design Approach

The increasing numbers of overweight or chronically obese individuals have led the market to produce sweet snacks and desserts that are low in calories, low in fat or low in sugar. Sugar replacers have low calorific value and lower glycaemic index as compared to sucrose which not only helps in controlling weight but also is safe for diabetics. The study is aimed to develop a sugar free chocolate by using a combination of various zero calorie sweeteners i.e., stevia, isomalt and erythritol through response surface methodology (RSM). The final run optimized by RSM consists of 21.9g cocoa butter, 5.1g erythritol, 0.10g stevia and 14.9g isomalt. Organoleptic evaluation of modified chocolates was evaluated using 9 point hedonic scale for the parameters like, appearance, color, aroma, taste, texture, mouthfeel, aftertaste and overall acceptability. The overall acceptability of sugar free chocolates was found to be 8.9. Further, the fortification of chocolates was done with the help of vitamins and minerals rich fruit powders such as beetroot powder, jamun seed powder and pink pithaya powder (dragon fruit). Vitamins and minerals analysis was performed for sugar free chocolate fortified with beetroot. Shelf-life study of sugar free chocolate fortified with beetroot was carried out

Stress and Strength Evaluation of Double Lap Adhesive Joint.

This paper summarizes the evaluation of stress and strength of double lap adhesive joint. Stress and deformation of the double lap adhesive joint is obtained by finite element analysis using ANSYS and strength is obtained by experimental method. Joint failure is one of the main causes of interruption of rotating or stationary machinery operation. This generally leads to unscheduled shut down thereby increasing the cost of operations. One of the major concerns in adhesive joint is the detection of the rupture initiation and strength of joint before it develops into a failure of material. The ability to achieve strength of adhesive joint is essential to the optimal maintenance of whole system with respect to cost and productivity. The effects of the length of adherend, width of adherend, the overlapping length of the joint, the thickness of the adhesive layer and the initial impact velocity of the impacted mass on the double lap adhesive joint are studied. Early detection of the stresses and rupture in the joint are crucial for the prevention of damage to the system

Antioxidant Activity of Jambhul, Wood Apple, Ambadi and Ambat Chukka: An Indigenous Lesser Known Fruits and Vegetables of India

Abstract: Indigenous fruits such as jambhul, wood apple and vegetables viz., ambadi, ambat chukka were extracted with methanol and analyzed for Total Phenolic Content (TPC), total flavonoid content, ascorbic acid, anthocynin and antioxidant capacity such as ABTS, DPPH and FRAP assay. Total flavonoid content and total monomeric anthocynin were found only in jambhul i.e., 227.38 mg/g CE/g DW, 27.40 mg/g as cyn-3-glucoside as equivalent DW respectively. Increased TPC was observed in the order: jambhul>ambadi>wood apple>ambat chukka. Higher ascorbic acid was observed in order of: jambhul>ambadi>ambat chukka>wood apple. The antioxidant potential of above fruits has been rated in the order: jambhul>wood apple>ambadi>ambat chukka by DPPH and FRAP assay and for ABTS assay Jambhul>ambadi>wood apple>ambat chukka

from pediococcus pentosaceus isolated from Kurdai

Kurdai is a traditional fermented whole wheat snack food, native to Maharashtra and parts of Gujarat. The microbes responsible for kurdai fermentation have been successfully isolated and identified as Leuconostoc lactis, Pedicoccus pentosaceus, Enterococcus faecium, Staphylococcus hominis, Klebsiella pneumonia and Lactobacillus plantarum. Pedicoccus pentosaceus one of microbes responsible for kurdai fermentation were identified. In the present work, Pedicoccus pentosaceus was explored for the production of pediocin which is a Class II bacteriocin produced by lactic acid bacteria, because they are heat stable and non-modified lantibiotics. Bacteriocins have been drawing the attention of the food industry because of their increased specificity and effectiveness at low concentrations in order to prevent the development of pathogens. The activity of pediocin was evaluated using various commercial strains as indicators such as Escherichia coli MTCC 40, Bacillus cereus MTCC 1272, Leuconostoc mesenteroides NCIM 2198, Lactobacillus fermentum NCIM 2165 and Lactobacillus helveticus NCIM 2733. It was shown that the highest pediocin activity was expressed against Lactobacillus helveticus NCIM 2733 with 4.89 + 0.13 Activity Units (AU)/mL being produced. Pediocin production was then optimized by controlling the incubation time, temperature seed age, inoculum density and initial pH of the growth media.Fil: Pavitra, Krishna Kumar. Institute of Chemical Technology. Food Engineering and Technology Department; IndiaFil: Deshmukh, Shrinivas R.. Institute of Chemical Technology. Food Engineering and Technology Department; IndiaFil: Sonawane, Sachin K.. Institute of Chemical Technology. Food Engineering and Technology Department; IndiaFil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Nacional de Tucuman. Facultad de Medicina; ArgentinaFil: Arya, Shalini S.. Institute of Chemical Technology. Food Engineering and Technology Department; Indi

Palmyrah palm and its products (Neera, Jaggery and Candy)—A Review on chemistry and technology

The worldwide food sweetener market is projected to be valued at more than 100 billion dollars by the end of this decade, with the Asia-south Pacific region witnessing the highest market share growth. However, with increased awareness about the health hazards associated with the regular consumption of artificial sweeteners and ultra-processed cane sugar, the demand for natural, minimally processed, organic alternatives has also witnessed a surge. Palm jaggery is one such product. Made from the sap of the Palmyrah palm tree, this jaggery is believed to be a suitable alternative to sugar in all forms of food. This review provides a comprehensive look at all the advances made in the production and characterization of palm jaggery and its allied products. The review highlights the research carried out to understand the health benefits associated with consuming palm jaggery and palm candy

Optimization of machining parameters of WEDM for Nimonic-75 alloy using principal component analysis integrated with Taguchi method

In this research, Wire Electrical Discharge Machining (WEDM) of Nimonic-75 alloy is presented to explore the significance of machining parameters such as pulse-on time, servo voltage, pulse-off time, peak current, wire feed rate and cable tension on performance features such as surface roughness (SR), overcut and metal removal rate (MRR). Experiments are performed according to Taguchi’s L27 orthogonal collection. Principal component analysis is utilized for the optimization of machining parameters. The optimal settings of the machining variables obtained are pulse-on time 110 µs, pulse-off time 51 µs, servo voltage 40 volts, peak current 230 Amp., wire feed rate 5 m/min and cable tension 8 gram. Results of Analysis of Variance (ANOVA) reveal that pulse-on time (contributing 52.90%) is the major influencing factor affecting the performance characteristics. Results of the confirmation experiments indicate that the optimal machining parameters improved the value of composite primary component (CPC) from 1.2013 to 1.2443 for the multiple responses. Scanning Electron Microscopic (SEM) analysis is carried out to examine the microstructure of the machined surfaces. Keywords: WEDM, Nimonic-75, Taguchi method, Principal component analysis, Composite primary component, SEM analysi

Multi-Response Optimization of Wire Electrical Discharge Machining for Titanium Grade-5 by Weighted Principal Component Analysis

This paper reports the results of research to examine the effects of cutting parameters such as pulse-on time, pulse-off time, servo voltage, peak current, wire feed rate and cable tension on surface finish, overcut and metal removal rate (MRR) during Wire Electrical Discharge Machining (WEDM) of grade-5 titanium (Ti-6Al-4V). Taguchi’s L27 orthogonal design method is used for experimentation. Multi-response optimization is performed by applying weighted principal component analysis (WPCA). The optimum values of cutting variables are found as a pulse on time 118 μs, pulse off time 45 μs, servo voltage 40 volts, peak current 190 Amp. , wire feed rate 5 m/min and cable tension 5 gram. On the other hand, Analysis of Variance (ANOVA), simulation results indicate that pulse-on time is the primary influencing variable which affects the response characteristics contributing 76.00%. The results of verification experiments show improvement in the value of output characteristics at the optimal cutting variables settings. Scanning electron microscopic (SEM) analysis of the surface after machining indicates the formation of craters, resolidified material, tool material transfer and increase in the thickness of recast layer at higher values of the pulse on time

Hereditary sensory autonomic neuropathy and anaesthesia - a case report

The hereditary sensory and autonomic neuropathies are a rare group of disorders characterized by progressive loss of function that predominantly affects the peripheral sensory nerves. Autonomic dysfunction is present to a variable degree and can have several implications for anaesthesia. We report the case of a patient with Hereditary sensory and autonomic neuropathy who was posted for a below knee amputation and discuss the anaesthesia management

Multi-Response Optimization of Wire Electrical Discharge Machining for Titanium Grade-5 by Weighted Principal Component Analysis

This paper reports the results of research to examine the effects of cutting parameters such as pulse-on time, pulse-off time, servo voltage, peak current, wire feed rate and cable tension on surface finish, overcut and metal removal rate (MRR) during Wire Electrical Discharge Machining (WEDM) of grade-5 titanium (Ti-6Al-4V). Taguchi’s L27 orthogonal design method is used for experimentation. Multi-response optimization is performed by applying weighted principal component analysis (WPCA). The optimum values of cutting variables are found as a pulse on time 118 µs, pulse off time 45 µs, servo voltage 40 volts, peak current 190 Amp. , wire feed rate 5 m/min and cable tension 5 gram. On the other hand, Analysis of Variance (ANOVA), simulation results indicate that pulse-on time is the primary influencing variable which affects the response characteristics contributing 76.00%. The results of verification experiments show improvement in the value of output characteristics at the optimal cutting variables settings. Scanning electron microscopic (SEM) analysis of the surface after machining indicates the formation of craters, resolidified material, tool material transfer and increase in the thickness of recast layer at higher values of the pulse on time

Multi-Independent Optimization while Turning of Inconel-600 alloy using Grey Interactive Exploration

This investigation effort offers multi-quality attributes optimization while turning of Inconel-600 superalloy. Taguchi's L9 orthogonal planning is implemented to review the upshot of governing aspects such as machining speed, feed rate, and depth of cut on vibrations and surface roughness (SR). To heighten all the three leading variables, the grey interactive exploration (GIE) is implemented. The grey interactive rating (GIR) is practiced as a multi-quality exclusive key (MQEK). The finest formation of central variables acquired from the investigational grades is cutting speed 500 m/min, feed rate 0.22 mm/rev and depth of cut 0.5 mm. ANOVA scrutiny signposts that feed rate is a crucial variable relating to the superiority yields. Products of endorsement pilots display that the ideal foremost variables developed the grey interactive rating from 0.6932 to 0.8138 for the numerous retorts. Scanning Electron Microscopic (SEM) scrutiny of cutting tool spectacles that fracture, chipping, abrasion and adhesion are the primary wear phenomena