Amrita Poonia

Chenopodium album Linn: review of nutritive value and biological properties

Green leafy vegetables have generated interest worldwide as they exhibit multiple benefits for health of human beings. Vegetables can form the cheapest and most readily available sources of important vitamins, minerals, fibres and essential amino acids particularly. In most of the developing countries where the daily diet is dominated by starchy staple foods, vegetables can form the cheapest and most readily available sources of important vitamins, minerals, fibres and essential amino acids. Across the globe there are several local and wild vegetables which are under-exploited because of inadequate scientific information on knowledge of their nutritional potentials. A resurgence of interest has developed in wild vegetables for their possible medicinal values in diets. C. album is under exploited vegetable which has high functional potential apart from basic nutritional benefits. The plant is used in diet not only to provide minerals, fibre, vitamins and essential fatty acids but also enhance sensory and functional value of the food. The plant has been traditionally used as a bloodpurifier, diuretic, sedative, hepatoprotective, antiscorbutic laxative and as an anthelmentic against round and hookworms. Pharmacological studies have revealed that the plant possesses anthelmentic, sperm immobilizing and contraceptive properties. It is also claimed to be antipruritic and antinociceptive in action. Therefore C. album holds a great potential for in depth biological evaluation. No significant work has ever been carried out for processing parameters for this potentially useful plant. Significance and future scope of C. album for public and dietary awareness of its nutritional status has been discussed in this review.

Potential of Milk Proteins as Nanoencapsulation Materials in Food Industry

A number of synthetic polymers (e.g. polyacrylamide, polyamides, polyphenylesters and polyurethanes) have been used in biomedical and pharmaceutical sector (Reis et al. 2006). But these polymers cannot be used in food industry that require food grade that is generally regarded as safe ingredients. The toxicity is more likely to be associated with synthetic polymers. There have been some concerns about potential limitations on the patentability of nanotechnology, many more commentators have expressed the opposite concern that there are too many nanotechnology patents that will lead to an overlapping set of patent rights. There is also a need for regulatory framework capable of managing any risks associated with implementation of nanoparticles in food technology.

Effect of different concenterations of coagulant, pressing time and dipping time on quality of buffalo colostrum paneer

Buffalo colostrum paneer was prepared by using different levels of citric acid i.e. 0.5, 1.0 and 1.5 per cent, pressing time i.e. 15 and 30 minutes and two dipping time i.e. 20 and 40 minutes. Paneer was evaluated for flavor, body and texture, colour and flavor and appearance by using paneer score card. Scores of colostrum paneer for flavor ranged from 21.0- 43.7, body and texture 13.0- 34.0 and colour and appearance 8.5-14.5, respectively from 1st to 7th milking. Results revealed that 0.5 per cent citric acid up to 3rd milking, 1.0 per cent in 4 th and 5 th and 1.5 per cent in 6th and 7th milking was most suitable for preparation of colostrums paneer. Milk and colostrum (20: 80) from 7th milking scored highest for all sensory attributes. Results showed the flavor, body and texture and colour and appearance score of colostrum paneer scoring highest were comparable to control. The samples scoring lower values showing various flour defects including cooked, sour, acidic body and texture including moist and lack of uniformity.

Management issues and prospects of dairy industry in Varanasi district of Uttar Pradesh, India

The investigation was conducted to review the situation of dairying in Varanasi with the objectives to comprehend the nature and status of Dairy Industry of Eastern Varanasi and to study the issues pertaining to the dairy industry of Varanasi. The survey work was carried out for the milk pocket areas of eight blocks of Varanasi region. Total 110 respondents indicated 19 different issues and these issues were considered as study variables. With the help of statistical analysis these issues were merged into five major dimensions or major issues affecting the growth of dairy sector in the area under study. These issues came out to be as production issues of the dairy sector, education and information issues, infrastructural issues, investment and compensation and inadequate government policies and social awareness. The total mean for these issues were 5.23, 5.38, 5.13, 5.13 and 5.03, respectively.

Exopolysaccharides of Lactobacilli and their use in improving the texture of fermented dairy products - a review.

Lactobacilli have the ability to produce a wide range of exopolysaccharides (EPS) exhibiting a diversity of structures. EPS are classified, according to their composition into homopolysaccharides (HoPS) and heteropolysacharides (HePS). One of the most important applications is use of EPS as texturizing and stabilizing agent in fermented dairy products. Now a days, modern consumers focus towards safe and healthy food without additives, which develops a scope of new perspective of Lactobacilli EPS. The GRAS (Generally Recognized as Safe) and probiotic status of some Lactobacilli give them more preference for consumable EPS production. The major challenge limiting their industrial expansion is their low yields of production and the validation of their health benefits. Moreover, the texturing role of these exopolysaccharides, notably in dairy products, is actually a controversial issue. The present review reports on the perspective, recent development, major challenges and ways to increase the application of Lactobacilli EPS.