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S. Sudha , S. Kumaresan , A. Amit , J. David , B. V. Venkataraman

Abstract

Objective: To evaluate anti-convulsant profile of different extracts of Centella asiatica and Bacopa monnieri in rats. Materials and methods: The effects of single oral administration of different preparations of C.asiatica and B.monnieri were evaluated for their anticonvulsant profile in the Maximal Electroshock Seizure (MES) in rats at 1, 3, 6, and 24 h after administration and Pentylene tetrazole (PTZ) test in mice and rats. The ED50 dose of Phenytoin (30 mg/kg) was used for comparison. Results: The crude drug of C.asiatica (500 mg/kg) showed mild to moderate anticonvulsant activity, from 1 h to 24 h. The methanolic extract of C.asiatica (CA-I) showed higher activity than the crude drug at 3 and 6 h, but there was no anti-convulsant activity at 1 h. The solubulised extract of C.asiatica (CA-II) (using Cresmer RH 40 and propylene glycol) at 500 and 1000 mg/kg, also showed a similar profile of activity which was dose-dependent. The crude drug of B.monnieri (500 mg/kg) showed mild to moderate activity from 1 h to 6 h but there was no activity at 24 h. The methanolic extract of B.monnieri (BM-I) (which was later partitioned between butanol and water) showed a lesser degree of activity only at 3 h and 6 h. The solubilised extract of B.monnieri (BM-II) (500 mg/kg) showed mild to moderate activity at 3 h and 6 h with minimal activity at 24 h. At 1000 mg/kg, a comparatively higher degree of activity was seen at 1 h - 6h but not at 24 h. The activity of B.monnieri was almost equivalent to Phenytoin at 6 h. In the Pentylenetetrazol (PTZ) chemoshock seizure test, no activity was detected for both plants (500 mg/kg). Conclusion: Overall, B.monnieri has a faster onset of action and time/dose responses were qualitatively similar to Phenytoin, while C.asiatica had quantitatively lesser activity but had a longer duration of action.

Keywords

Centella Asiatica, Bacopa Monnieri, Anti-convulsant Activity, Maximal Electroshock Seizure (MES), Pentylene Tetrazole. (PTZ)

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J. David ¹

Affiliations
1 Department of Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, U.P., IN

Abstract

The present investigation was made with an attempt to develop Kalakand by addition of an Ash gourd at different level of concentration using buffalo milk. The basic aim of study was to find out the quality parameters of Kalakand prepared by addition of Ash gourd. The data collected on different aspects were tabulated and analyzed statistically using the methods of analysis of variance and critical difference, control Kalakand was standardized with 6% sugar in 500 ml buffalo milk without ash gourd. Treatment T₁ was standardized to 15% Ash gourd, 6% sugar in 425 ml buffalo milk, T₂ was standardized to 25% Ash gourd, 6% sugar in 375 ml buffalo milk and T₃ was standardized to 35% Ash gourd, 6% sugar in 325 ml buffalo milk. Physicochemical analysis (protein, fat, total solids, moisture, ash) was done for estimating its nutritional content and organoleptic characteristics (flavour and taste, body and texture, colour and appearance, overall acceptability) using 9 point hedonic scale. According to the analysis, treatment T₁ with 15% Ash gourd pulp was found to be the best among the three. Thus, product acceptability judged by organoleptic evaluation and therapeutic value, the treatment can be rated as T₁>T₀>T₂>T₃.

Keywords

Ash Gourd, Buffalo Milk, Kalakand.

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J. David ¹

Affiliations
1 Department of Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, U.P., IN

Abstract

A study was undertaken by blending different levels of toned milk and soymilk i.e. T₁(80:20), T₂ (70:30),T₃ (60:40), respectively. Blended milk was coagulated with 1% citric acid and calcium sulphate. After draining of whey the coagulum was set as soy paneer. The product was analyzed for organoleptic attributes (colour and appearance, body and texture, taste and flavour) by trained panelist using 9 point hedonic scale. The Soy paneer obtained from 70:30 (T₂) ratio was the best product among all treatments. Thus, as far as product acceptability judged by organoleptic evaluation, the treatment can be rated as T₂>T₀>T₁>T₃.

Keywords

Blending, Tone Milk, Soymilk, Soy Paneer

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J. David ¹

Affiliations
1 Department of Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, U.P., IN

Abstract

The present investigation was made with an attempt to develop a good quality beverage using coconut milk and skimmed milk. The beverage was prepared by blending of coconut milk at three different concentrations. The ratio of skimmed milk and standardized coconut milk were T₁(70:30), T₂(60:40) and T3(50:50).The data collected on different aspects were tabulated and analyzed statistically using the methods of analysis of variance and critical difference. Control Lassi was made from skimmed milk having 0.5 per cent fat and 8.7 per cent SNF. Physicochemical analysis was carried to ascertain the extent of variation in fat, protein, total solids, moisture and ash content. Organoleptic characteristics (flavour and taste, body and texture, colour and appearance) were done by using 9 point hedonic scale. According to the analysis treatment, T₂ was found to be the best among the treatments.

Keywords

Lassi, Skimmed Milk, Coconut Milk

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J. David ¹

Affiliations
1 Department of Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, U.P., IN

Abstract

A study was undertaken by using different levels of Goat milk and Banana pulp i.e. T₁(90:10), T₂(85:15), T₃(80:20) respectively. Experimental fruit yoghurt mix was standardized to 4.0 per cent fat, 11.5 per cent solids not fat, 10 % sugar and 2% culture adjusted to 25.2% total solids. Yoghurt samples for different treatments were analyzed for organoleptic attributes (colour and appearance, body and texture, taste and flavour) by trained panelist using 9 point hedonic scale. The fruit yoghurt obtained from (80:20) (T₃) ratio was the best product among all treatments. Thus, as far as product acceptability judged by organoleptic evaluation, the treatment can be rated as T₃>T₀>T₂>T₁.

Keywords

Goat Milk, Banana Pulp, Fruit Yoghurt

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J. David ¹

Affiliations
1 Department of Dairy Technology, Sam Higginbottom Institute of Agriculture Technology and Sciences, Allahabad (U.P.), IN

Abstract

An investigation was carried out with an attempt to develop Peanut Paneer by partial addition of Peanut milk and skim milk. For control, (T₀) Peanut milk was standardized to 6 per cent fat and 9 per cent SNF and treatment (T₁) was standardized to a ratio of 50:50 (PM:SM), T₂ 60:40 (PM:SM) and T₃ (70:30) (PM:SM). The peanut paneer samples of different treatments were analyzed for physicochemical properties (moisture, protein, fat, carbohydrate and ash), its nutritional content and organoleptic characteristics (colour and appearance, body and texture, flavour and taste) by trained panelist using 9 point hedonic scale. Microbiological analysis was carried out to assess the shelflife of the best treatments by SPC and coliform test. Analysis revealed that the product conform to the legal standard as per PFA. Thus, as far as product acceptability judged by organoleptic evaluation and therapeutic value, the treatment can be rated as T₂ > T₁ > T₀ > T₃.

Keywords

Peanut Milk, Skimmed Milk, Peanut Paneer.

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J. David ¹

Affiliations
1 Department of Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), IN

Abstract

A study was undertaken by utilizing different levels of Paneer whey (i.e. 0.5%, 1% and 1.5%) for manufacturing of good quality carrot Halwa. Grated carrot and a mixture of Ghee, sugar, cardamom, cashewnut were used as other ingredients. The quality of Halwa was highly influenced by carrot and their concentration in whey. Whey greatly improved the shelf-life of carrot Halwa. The product was analyzed for organoleptic attributes (colour and appearance, body and texture, flavour and taste) by trained panelist using 9 point hedonic scale. Chemical (Fat, protein, carbohydrate) and microbiological (SPC, Coliform, Yeast and mold count) analysis were done for estimating its nutritional content and shelf-life. As per as product overall acceptability judged by the panelist, the treatment can be rated as T₃ > T₂ > T₁ > T₁.

Keywords

Paneer, Whey, Shelf-Life, Carrot Halwa

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J. David ¹

Affiliations
1 Department of Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, ALLAHABAD (U.P.), IN

Abstract

An investigation was carried out with an attempt to develop Peanut Paneer by partial addition of Peanut milk and skim milk. For control, (T₀) Peanut milk was standardized to 6 per cent fat and 9 per cent SNF and treatment (T₁) was standardized to a ratio of 50:50 (PM:SM), T₂ 60:40 (PM:SM) and T₃ (70:30) (PM:SM). The Peanut Paneer samples of different treatments were analyzed for physico-chemical properties (moisture, protein, fat, carbohydrate and ash), its nutritional content and organoleptic characteristics (colour and appearance, body and texture, flavour and taste) by trained panelist using 9 point hedonic scale. Microbiological analysis was carried out to assess the shelf-life of the best treatments by SPC and coliform test. Analysis revealed that the product conform to the legal standard as per PFA. Thus, as far as product acceptability judged by organoleptic evaluation and therapeutic value, the treatment can be rated as T₂ > T₁ > T₀ > T₃.

Keywords

Peanut Milk, Skimmed Milk, Peanut Paneer.

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J. David ¹

Affiliations
1 Department of Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, ALLAHABAD (U.P.), IN

Abstract

A study was conducted to utilize bovine colostrum for preparation of steam Sandesh, containing different ratios of colostrum and cow milk. Three ratios 50:50, 60:40 and 70:30 containing same level of fat per cent and different levels of SNF per cent were used. Freshly made chhana was broken into bits and mixed with groundsugar. Put the mixture in a stainless steel lunch box inside a pressure cooker with half of the lunch box dipped in water. Heated on a slow fire for 5 minutes, poured it into a tray and let it to cool and set. Now Sandesh is ready. Steam Sandesh having 50:50 ratios of colostrum and cow-milk was most acceptable, followed by 60:40, 70:30 and control Sandesh. The product was analyzed for organoleptic attributes (flavour and taste, consistency, colour and appearance and overall acceptability) by trained panelist using 9 point hedonic scale. Physicochemical (fat, total solids, acidity, protein, moisture) and microbiological (SPC, yeast and moulds, coliform) analysis were done for estimating its nutritional content and safety. Based on the statistical analysis of data obtained from various parametersusing different ratios of mixture,experimental treatments were found superior to control as far as organoleptic attributes are concern. Among the treatments the highest score was reported in T₁ followed by T₂, T₃ and T₀.Thus, as far as product acceptability judged by organoleptic evaluation, the treatment can be rated as T₀>T₁>T₂>T₃. The data regarding cost of Control and Colostrum Steam Sandesh was found as cheap in T₁ (47.68 Rs./kg), followed by, T₂ (55.08 Rs./kg), T₃ (69.96 Rs./kg), and T₀ (84.46 Rs./kg).

Keywords

Cow Milk, Colostrum, Steam Sandesh, Cost Analysis.

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J. David ¹

Affiliations
1 Department of Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, ALLAHABAD (U.P.), IN

Abstract

With the current upward trend in nutritional and health awareness, the consumer demand is for high nutritive valuable product in the market with acceptable sensory characteristics. The present study was undertaken with different levels (10%, 20% and 30%) of soymilk used in ice cream preparation. Different samples of soy ice cream treatments and control were analyzed for fat, lactic acid, total solids, protein, ash and organoleptic characteristics (flavour and taste, body and texture, colour and appearance, overall acceptability). The data obtained on various parameters were statistically analyzed. It was observed that the soy ice cream prepared with 20 per cent (T₂) soymilk was highly acceptable in terms of flavour and taste, texture and overall acceptability as compared to the other experimental treatment combination.

Keywords

Ice Cream, Soymilk, Organoleptic Attributes, Cost Analysis.

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J. David ¹, V. N. Nayak ¹

Affiliations
1 Department of Marine Biology, Karnataka University Post-Graduate Centre, Kodibag, Karwar (Karnataka), IN

Abstract

Chilled seafood is preferred by consumers over frozen products as they are being the closest in freshness and quality to landed catch. Chilled pomfret is an important export product of 'chilled items', one of the 12 major export item groups of marine products exported from India. The export performance of chilled pomfret was analysed by studying the graphical trend, percentage contribution, compound growth rate analysis, instability index, and direction of trade. Singapore was the major buyer in terms of export quantity taking more than half the average production (57%), followed by Malaysia (21%) and Kuwait (11%). The growth rate of chilled pomfret in export quantity to Singapore was negative (-7.40%) and was significant. The instability index of export quantity and real value was moderate to high among the major countries. Direction of trade analysis revealed that only Kuwait had a high probability of retention of previous market share (0.7234). There appeared to be diversion of raw material to newer products. Measures must be taken to increase chilled pomfret exports by regaining Singapore market and exploring new markets.

Keywords

Export Performance, Chilled Pomfret, Growth Rate, Instability Index, Direction of Trade.

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J. David ¹, V. N. Nayak ¹, G. S. Mahadevaiah ²

Affiliations
1 Department of Marine Biology, Karnataka University Post-Graduate Centre, Kodibag, Karwar (Karnataka), IN
2 Department Agricultural Economics, University of Agricultural Sciences, G.K.V.K., Bengaluru (Karnataka), IN

Abstract

Chilled fish is one of the largest export products among chilled items, one of the 12 major export item groups of marine products from India. The export performance of chilled fish in the post liberalisation period 1995-2008 was analysed by studying the graphical trend, percentage contribution, compound growth rate analysis, instability index and direction of trade. The decline of Singapore as the bulk purchaser, the emergence of a number of smaller markets, and the increase in total export quantities were the dominant features of the trade in chilled fish. Growth rate of Singapore in export quantity and export real value was negative and was significant. Growth of Thailand in export quantity and value was moderate and significant. Stability in export quantity was lower for U.A.E., higher for Canada and moderate for Singapore, Thailand and Hong Kong. Considering direction of trade, Thailand showed only a moderate probability (0.3690) of market retention while Singapore had probability of becoming unstable.

Keywords

Export Performance, Chilled Fish, Trend, Growth Rate, Instability Index, Direction of Trade.

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