Comparison of physiochemical properties and colour of wheat flour

The present work was planned to investigate the influence of milling speed, packaging material and variety on quality parameters of wheat flour during storage. The wheat grains of two varieties (HD3086 and PBW725) were milled at different speeds of 80, 125 and 1440 rpm and the flours were analyzed for milling parameters and proximate composition. The samples were packed in high density polyethylene, low density polyethylene, ethylene vinyl alcohol/ polyethylene multilayer bags, vacuum packaged in laminated aluminium bags and stored at ambient conditions for 90 days. Free fatty acid, moisture and color parameters were recorded during storage. The proximate composition of samples decreased significantly (p≤ 0.05) during milling, but this decrease was more pronounced at commercial milling speed of 1440 rpm as compared to milling in domestic mill at 80 and 125 rpm. The change in moisture, free fatty acid and color was observed to be significantly lower in flour obtained from HD3086 wheat variety at 80 rpm, vacuum packed in laminated aluminium bags after 90 days of storage. Thus, low speed milling and vacuum packaging or ordinary packaging in multilayer bags can be suggested as a suitable solution for maintaing quality of wheat flour for longer duration

Effect of milling speed on the quality and storage stability of maize flour

This work was undertaken to evaluate the effect of milling speed on the quality and shelf life of maize flour. Maize flour was prepared using low speed mini flour mill at 75 and 115 rpm and the results were compared with the flour prepared by commercial flour mill on the basis of recovery of flour, rise in temperature of flour, time taken, particle size distribution and changes in different quality parameters during storage. It was observed from the analysis that the recovery of flour was highest (95.26%) at 75 rpm speed although the time taken was more i.e. 27.27 minutes, but the rise in temperature during milling was very less (12.240C) as compared to commercial mill the temperature rose up to 31.120C. It was noted that the maize flour prepared at low speed was light yellow in color as compared to higher rpm which was dark yellow. The maize flour prepared at 75 rpm can be stored in low density polyethylene LDPE packaging material of (200 gauge) for two months without change in quality parameters. It was observed that the moisture content, protein content, fat content, alcoholic acidity and carbohydrates was significantly affected by storage time, packaging material and milling speed at P<0.05. Therefore, at low speed the storage stability as well as nutritional properties of the flour can be enhanced. The improved shelf life of flour can result in better marketability

Effect of moisture content on engineering properties of oats (Avena sativa L.)

The present study was undertaken to investigate the effect of moisture content on engineering properties of OL-09 variety of oat grains. Different engineering properties such as length, width, thickness, geometric mean diameter, volume, surface area, sphericity, bulk density, true density, porosity, angle of repose and angle of internal and external friction were determined in a moisture range of 8%-14% (wet basis, w.b) using standard methods. The physical properties such as length, width, thickness, geometric mean diameter, volume, surface area and sphericity significantly (P <0.05) increased from 15.01 to 16.19 mm, 3.06 to 3.60 mm, 2.78 to 3.11 mm, 5.03 to 5.65 mm, 37.00 to 52.98 mm3, 76.03 to 94.80 mm2 and 33.58% to 35.01%, respectively as the moisture content increased from 8% to 14%.In the same moisture range, bulk density decreased from 474.32 to 408.19 kg/m3, while true density, porosity and thousand grain weight increased from 1017.54 to 1132.90 kg/m3, 53.35% to 63.94% and 41.45 to 44.84 g, respectively. Frictional properties like angle of repose, coefficient of internal friction and coefficient of external friction for wooden surface and galvanized iron sheet increased from 21.26 to 25.46˚, 0.67 to 0.76, 0.55 to 0.70 and 0.49 to 0.63 with increase in moisture content in same range, respectively. The coefficient of determination, obtained R2 for the considered various engineering properties showed a close correlation with increase in moisture content

Comparison of empirical use of low dose aspirin and enoxaprin in the treatment of unexplained recurrent pregnancy loss

Background: Recurrent pregnancy losses have commonly been defined as three or more consecutive spontaneous pregnancy losses. About 1-2% of women suffer from recurrent miscarriages. The cause is multifactorial such as uterine anomalies, endocrine disorders, immunological causes, infections, chromosomal anomalies and maternal autoimmune diseases. In 50-60% of cases recurrent pregnancy losses, the cause remains unclear. Objective of this study was to compare the maternal and fetal outcome in patients with unexplained recurrent pregnancy loss treated with LMWH (Enoxaparin) vs Aspirin during pregnancy.Methods: Women with 3 or more pregnancy losses, aged between 18-40 years, booked for antenatal care and delivery in our hospital between January 2012 and December 2016 were followed till 6 months after delivery.Results: A total number of 146 women were assessed for eligibility. We had 62 women in Group A (aspirin group) and 84 women in Group E (enoxaparin group). Enoxaparin was given to all those ladies who had taken aspirin in previous pregnancies with no live outcome. Good neonatal outcome was observed with Enoxaparin.Conclusions: Live birth rates did not show significant difference between the two study groups. But empirical use of enoxaparin in patients with no live birth who have taken low dose aspirin in previous pregnancy had shown improved results, so enoxaparin should be used empirically as a first line agent in such cases

To determine the prevalence of oral mucosal lesions and their association with pattern of tobacco

Aim: To determine the Prevalence of Oral mucosal lesions and their association with Pattern of tobacco. Methods: Following ethical approval, a descriptive, cross sectional research with 200 participants was done at the department of oral pathology. Individuals aged 16 and up who visited the research location and were consulted for wilful involvement in the study were included. Personal interviews were used to collect demographic information as well as tobacco use status utilising a selfdesigned proforma. Tobacco consumption habits were broadly classified into four categories based on the following criteria: smokers were those who reported daily or less than daily use of smoked form of tobacco without use of smokeless tobacco, whereas smokeless tobacco users were those who reported daily or less than daily use of smokeless tobacco without use of smoked form of tobacco. Individuals who used both forms throughout the research were classified as dual users, whereas those who never used tobacco or had a history of quitting one or both kinds were classified as nontobacco users. Results: The study population consisted of 100 people, 70 percent of whom were men and 30 percent of whom were females, with a mean age of 47.41 10.52 years

Clinical Course and Treatment of a Triplication Defect: A Case Report

Fusion is an anomaly manifested in both deciduous and permanent dentitions. Fu- sion of dental tissues in the primary dentition is of clinical significance owing to the challenges in treatment of the affected teeth and aberrations encountered in development and eruption of their successors. Triple tooth refers to the union of three separate tooth entities. It can occur by fusion, germination, concrescence or a combination of both fusion and germination. Triplication is rarely encountered in the deciduous dentition. The case presented herein describes triplication of de- ciduous incisors and a supernumerary tooth. The diagnosis was confirmed with the help of radiographs, CT imaging and histological examination. Retention of the triple tooth had led to crossbite. Extraction was performed for the triplicated tooth and crossbite was corrected using a composite inclined plane

Optimization of Fibre and Protein Rich Extruded Soybean-Rice Based Ready to Eat Snacks

Ready to eat, nutritious and low-cost snack was developed by composite flour containing defatted soya, rice, salt, radish leaves and pea pods powder. The best possible combination of process parameter was obtained with response surface methodology (RSM) using Box Behnken design. The different process variables viz., screw speed, die temperature, feed moisture and composition of base and supplement materials were optimized to obtain good quality soybean-rice based snack food. The designed experimental runs were conducted to obtain the optimal conditions as 360.42 rpm speed of screw (SS), 152.29°C die temperature (DT), 13.17% feed moisture (FM), 35% vegetable waste-soy powder (VW-SP) proportion and 65% of base flour. The results revealed that the addition of vegetable waste (radish leaves and pea pods powder) and soy powder had the most significant impact on all process variables followed by the feed moisture content. The blend proportion under optimum extrusion conditions had improved the nutritional quality of snack food with 1.55g/ 100g of fiber and 20.61g/100g of protein content and overall acceptability of 78.41%

Comparison of ANN and ANFIS modeling for predicting drying kinetics of Stevia rebaudiana leaves in a hot-air dryer and characterization of dried powder

ABSTRACTIn this investigation, the drying of Stevia rebaudiana leaves was carried out in a lab scale convective hot-air dryer at a varying temperature of 30–80°C to analyze the drying behavior, fit mathematical, Artificial Neural Networks (ANNs), and Adaptive Neuro-Fuzzy System (ANFIS) models to predict the drying kinetics of leaves. Further, dried leaf powders were analyzed for color properties, ascorbic acid and total phenol contents, antioxidant activity, water activity (aw), water solubility index (WSI), hygroscopicity (HG), density (bulk, tapped, and particle), bulk porosity, and flowability indices (Hausner ratio (HR), Carr index (CI), and angle of repose (α)). The results showed that ANFIS model with R2 of 0.9998, offers a more accurate forecast of the drying kinetics of leaves dried in a convective hot-air dryer in comparison to mathematical and ANN modeling. The convective drying significantly (p < .05) effected the L*, a*, b*, hue angle and chroma values of dried leaves. Increase in the drying temperature from 30 to 80°C resulted in a decrement of 50.90% in aw, 10.10% in tapped density, while enhancement of 23.26% in WSI, 32.93% in HG, 54% in particle density, and 10.59% in bulk porosity of dried leaf powder. Notably, ascorbic acid and antioxidant activity decreased with rising temperatures, while total phenols enhanced up to 50°C. The bulk density of dried samples remained largely unchanged with increasing temperature, while the flowability of the Stevia powder improved. Thus, these findings provide valuable insights for producers regarding the drying characteristics and properties of Stevia leaf powder