Informatics Publishing Limited

I. Nousheen Noorul Iyn ¹, P. Banumathi ², S. Kanchana ², S. P. Sundaram ³, S. M. Ibrahim ⁴, M. Ilamaran ², J. Selvi ²

Affiliations
1 Department of Of Food Science and Nutrition, Home Science College and Research Institute, T.N.A.U., Madurai, T.N., IN
2 Home Science College and Research Institute, T.N.A.U., Madurai, T.N., IN
3 Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., IN
4 Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., IN

Abstract

Starch modifications such as physical, chemical and enzymatic treatments are done to disrupt the granule structure and to induce the required functional properties of native starches. Resistant starch, a non-digestible polysaccharide and highly retrograded starch fraction used as a functional food ingredient which is formed upon modification of starch and food processing is a useful starch derivative. Resistant starch had evoked a considerable position in human society due to its reputed and positive impacts on health analogous to dietary fibre.The present review focuses on the starch modification techniques to improve the functional properties and resistant starch content in foods.

Keywords

Starch Modification, Starch Derivative, Resistant Starch, Food Ingredient, Human Health

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J. Selvi ¹, P. Banumathi ¹, S. Kanchana ¹, M. Ilamaran ¹

Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute (T.N.A.U.), Madurai, T.N., IN

Abstract

The study was conducted to evaluate the formulation of therapeutic drink guava-lime-ginger RTS beverage (GLG RTS) to boon health. The fixed ratio of fruit juices in guava-lime-ginger RTS beverage was 10:3:2. The prepared RTS was bottled in glass bottles and stored at room (R1) and refrigerated (R2) temperature.An increasing trend in the acid content of the GLG RTS was observed. The acid content of RTS beverage increased from 0.252 to 0.305 and 0.252 to 0.298 per cent in R1 and R2 samples, respectively. The freshly prepared guava-lime-ginger RTS beverages had TSS of 15obrix and slight reduction was noticed during storage. A gradual increase in reducing sugar content of the RTS was observed. The final reducing sugar content of GLG RTS was increased from 5.98 to 8.28 and 5.98-7.98 g per 100 ml in R1 and R2, respectively. The final total sugar content of the RTS beverage decreased from 12.24 to 10.95 in R1and 12.24- 11.24 g per 100 ml in R2 samples. A gradual reduction in the ascorbic acid content was observed in all the samples during storage. The initial and final ascorbic acid content was 8.82 to 7.85 and 8.82-7.98 mg per 100 ml (R1 and R2, respectively) in GLG RTS beverage. A slight increase in the microbial load was noted in the formulated value added fruit products during storage. Initially the bacteria, fungal and yeast count was below detectable level (BDL) and at the end of storage period microbial load slightly increased. The formulated value added fruit product secured highly acceptable to acceptable score value during storage. The mean overall acceptability score values noted in storage ranged from 8.55 to 8.30 in R1 and 8.75 to 8.50 in R2 samples at the end of 180 days. Comparative economic analysis of value added production showed that the cost of production of RTS per litre was Rs. 29.74. It was found that maximum profit could be obtained per litre of RTS production Rs. 6.26 per kg.

Keywords

Therapeutic Drink, RTS Beverage

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J. Selvi ¹, P. Banumathi ¹, S. Kanchana ¹, M. Ilamaran ¹

Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, (T.N.A.U.), Madurai, T.N., IN

Abstract

Mixed fruit squash was prepared using guava, banana and mango in the ratio of 50: 50: 50. The prepared squash were bottled in glass bottles stored at room (R₁) and refrigerated (R₂) temperature. A increasing trend in the acid content of the mixed fruit squash was observed. The acid content of mixed fruit squash reduced from 1.052 to 1.465 and from 1.052 to 1.430 per cent in R₁ and R₂ samples, respectively. Mixed fruit squash had 45. 50obrix TSS and it was slightly lower in R₁ (45.28obrix) compared to R₂ (45. 35^obrix) samples on storage. A gradual increase in the reducing sugar content of mixed fruit squash was observed. The reducing sugar increase was found in mixed fruit squash from 5.95 to 8.52 and 5.95 to 7.65 g per 100 ml in R₁ and R₂ samples, respectively. A gradual reduction in the ascorbic acid content was observed in all the samples during storage. The initial ascorbic acid content was 41.25 and at the end of 180 days satorage, the ascrobic acid content was 30.18 mg in R₁ and 32.82mg/100ml in R₂. The freshly prepared mixed fruit squash recorded 372 mg per 100ml (R₁ and R₂)-carotene. At the end of storage period the b-carotene content decreased as 205 and 242 mg/100 ml in R₁ and R₂, respectively. A slight increase in the microbial load was noted in the formulated value added fruit products during storage. All the formulated value added fruit products secured highly acceptable to acceptable score values during the storage. The mean overall acceptability score values noted in storage ranged from 8.35 in R₁ and R₂ of mixed fruit squash. Comparative economic analysis of value added production showed that the cost of production of mixed fruit squash per litre was Rs. 37.37.

Keywords

Fruit Squash, Mixed Fruit Squash

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T. Thilagavathi ¹, S. Kanchana ¹, P. Banumathi ¹, G. Hemalatha ¹, C. Vanniarajan ², M. Sundar ³, M. Ilamaran ¹

Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, IN
2 Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, IN
3 Department of Agricultural Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, IN

Abstract

The physico-chemical and functional properties of selected millets (viz., kodo millet, little millet, proso millet and pearl millet) and pulses (viz., horse gram and soybean) were studied. Millets are good sources of energy, protein, fatty acids, vitamins, minerals, dietary fibre and polyphenols. Thousand grain weights of the selected millets was found to be high in pearl millet (11.39 g/100g) compared to kodo millet, proso millet and little millet (2.45, 2.43 and 2.23 g/100g, respectively) and in pulses the highest and lowest values were observed in soybean (146.03 g/100g) and horse gram (34.25 g/100g) respectively. Bulk density of millets and pulses was recorded to be high in pearl millet (1.75) and soybean (1.96) when compared to the other grains. Water absorption index was high in wheat flour (9.10%) while the water solubility index was high in pearl millet flour (9.62%) respectively. The protein content was maximum in proso millet (12.86 g/100g) and soybean (42.72 g/100g) followed by pearl millet, kodo millet, little millet and horse gram. Fat content was low in all the millets and it was maximum in soybean (18.80 g/100g). Among the four millets the fiber and ash contents were high in kodo millet followed by little, pearl and proso millet. Also higher levels of calcium, iron and phosphorus were observed in millets and pulses.

Keywords

Auditing, Data Dynamics, Data Storage Correctness, Mobile Cloud, Provable Data Possession, Trusted Third Party.

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B. Muthukumar ¹, P. Banumathi ¹, T. K. P. Rajagopal ¹

Affiliations
1 Kathir College of Engineering, Coimbatore, Tamilnadu, IN

Abstract

The main objective of this paper is to reduce the total bandwidth consumption and to share the unused bandwidth in wireless networks. In this paper we use a mechanism to select the cells and wireless technologies for video multicasting. This mechanism formulate cell and technology selection problem (CTSP) as an optimization problem CTSP. To solve this problem we use Legrangian based distributed algorithm. In this paper we propose a new hierarchical bandwidth sharing based on the auction theory. In our proposed model, Wi-Fi and UMTS serve the WLAN APs as primary networks, sharing their licensed spectrum as double auction. Simulation results show the proposed scheme could improve the utility of PNs’ spectrum, and provide good services to the WLAN users.

Keywords

Hierarchical Bandwidth Sharing, Double Action, Licensed Spectrum, Auction Theory.

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B. Muthukumar ¹, P. Banumathi ¹, V. Karthik ², R. Vidhya ³

Affiliations
1 Kathir College of Engineering, Coimbatore, Tamilnadu, IN
2 Anna University of Technology, Coimbatore, Tamilnadu, IN
3 Pondicherry University, Pondicherry, IN

Abstract

SPAM (UBE) is email sent to groups of recipients who have not requested it or have "opted out" of group email subscriptions and continue to receive email from the sender. So we devise a DKIM (Domain Key Identified Mail), which is a domain level authentication framework for email using public-key cryptography and key server technology to permit verification of the source and contents of messages by either Mail Transfer Agents (MTAs) or Mail User Agents (MUAs). The ultimate goal of this framework is to permit a signing domain to assert responsibility for a message, thus protecting message signer identity and the integrity of the messages they convey while retaining the functionality of Internet email as it is known today. Protection of email identity may assist in the global control of "spam" and "phishing".

Keywords

DKIM, Mail Transfer Agent (MTA), DNS Resolution.

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P. Banumathi ¹, G. M. Nasira ², B. Muthukumar ³

Affiliations
1 Dept. of CSE, Kathir College of Engg., Coimbatore, IN
2 Dept. of CS, Chikkanna Government Arts College, Tirupur, IN
3 Syed Ammal College of Engineering, Ramanathapuram, IN

Abstract

Textile industry is one of the main sources of revenue generating industry. The price of fabrics is severely affected by the defects of fabrics that represent a major threat to the textile industry. A very small percentage of defects are detected by the manual inspection even with highly trained, experienced inspectors. An automatic defect detection system can increase the defect detection percentage. It reduces the fabrication cost and economically profitable when we consider the labor cost and associated benefits. In this paper we have proposed a method to detect the defects in woven fabric based on the changes in the intensity of fabric. The images are acquired, preprocessed, statistical features based on the co-occurrence matrix and linear correlation coefficient using fast fourier transform are extracted. The Artificial Neural Network is used as classification model. The extracted features are given as input to the artificial neural network, it identifies the defect. The proposed method shows a better performance when compared with the existing methods.

Keywords

Artificial Neural Networks, Image Processing, Statistical Approach, Spectral Approach, Gray Level Co-Occurrence Matrix, Fourier Transform.

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G. M. Nasira ¹, P. Banumathi ²

Affiliations
1 Sasurie College of Engineering, Vijayamangalam, Tirupur (Dt), IN
2 Department of Computer Science & Engineering, Kathir College of Engineering, Neelambur, Coimbatore (Dt), IN

Abstract

Handwritten Character recognition is a process, which associates a symbolic meaning with letters, symbols and numbers drawn on an image. Many researches have been done to solve handwritten character recognition in the areas such as Image Processing, Pattern Recognition, and Artificial Intelligence etc. Recognition of offline handwritten character is a goal of much research effort in pattern recognition. Many techniques have been applied for recognition of handwritten characters but still it is the case of less efficiency and accuracy of recognition. Thus this paper brings out a complete system to recognize offline handwritten characters using Hidden Markov Model (HMM), in which an artificial neural network is trained to identify similarities and patterns among different handwritten samples with high accuracy. HMM has a Freedom to manipulate the training and verification processes. HMMs are very powerful modeling tools than many statistical methods.

Keywords

Artificial Neural Network (ANN), Feature Extraction, Handwritten Character Recognition, Hidden Markov Model (HMM), Preprocessing, Segmentation.

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S. Kanchana ¹, S. Neelakantan ¹, P. Banumathi ¹

Affiliations
1 Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai - 625104, IN

Abstract

The current national production of soybean is around 9,81,900 tonnes in 13,01,400 hectares area. Soybean being referred to frequently as 'golden bean' or 'wonder bean' can be considered as a boon to solve protein malnutrition. The demand for soy products is consistently increasing in India as they have great potential in solving the deficiency of both energy and proteins. Soybean may become an ideal supplement because of its high protein and fat content.

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S. Kanchana ¹, S. Neelakantan ¹, P. Banumathi ¹

Affiliations
1 Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai-625 104, IN

Abstract

Soybean is becoming increasingly popular in India and great efforts are being made to increase the soybean area in Tamil Nadu for the past two to three years. Soybean is not only an oilseed crop but it is also a high protein leguminous crop. The main drawback of using soybean with respect to Indian palate is its unpleasant beany flavour.

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M. S. Saradha Devi ¹, P. Banumathi ¹

Affiliations
1 Department of Food Processing and Nutraceuticals, Padmashree Institute of Management and Sciences, Bangalore - 560 060, IN

Abstract

Mango and pineapple powders were prepared for the processing and sensory evaluation of fruit powder based instant health drink mixes and standardised using various levels of fruit powders (10-50%) with additional ingredients. The mango and pineapple powders of 30 g were taken as optimum level for processing the health drink mixes. The processed mixes were stored in different packaging materials and stored at room temperature for 270 days. The chemical characteristics and microbial load were observed during storage period. Moisture and vitamin C contents were slightly high in pineapple powder based health drink mixes whereas reducing and total sugars, protein, fat and beta carotene were more in mango powder based instant health drink mixes. A minimal rise in microbial population was observed in all the stored samples during the study period. The organoleptic scores of the instant health drink mixes were found to be highly acceptable up to 270 days.

Keywords

Mango and pineapple powder, instant health drink mix, packaging materials, Storage period

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