Effect of Pre-Treatments on Biochemical and Microbial Parameters of Guava Fruit During Storage

U. L. Nandaniya, D. K. Gojiya^*, R. D. Bandhiya, D. K. Antala, P.G Scholar

Freshly harvested and fully matured guava fruits (Lucknow-49) were hydro-cooled at 2 ±1 °C for 10 min and pretreated with different treatments viz., calcium chloride (2 %), hydrogen peroxide (1 %), benomyl (0.1 %), neem oil (2 %), lemon grass oil (0.2 %), cinnamon oil (4 %) and ozone (150 mg/h). Fruits were packed in 50 µm LDPE bags and stored at 10 ± 1 o C. Control fruits without any pre-treatment were stored at low as well as room temperature. The biochemical, sensory and microbial parameters of the guava fruit were recorded at 5 days interval during storage. Minimum TSS (14.1 o Brix) and total sugar (8.94 %) were observed in ozone treatment while maximum titratable acidity (1.13 %) and ascorbic acid (236 mg/100 g) was observed in ozone treatment on 30 days of storage. Maximum sensory score was found in ozone and in cinnamon oil treatments. Microbial parameters viz., total plate count, E.coli, salmonella and yeast and mould in the fruit were found absent for ozone, cinnamon oil, neem oil and hydrogen peroxide treatments. Maximum changes in biochemical, sensory and microbial parameters were found in control at room temperature followed by control at low temperature. Shelf life of guava fruit could be increased up to 30 days with minimum changes in biochemical, sensory and microbial parameters when the fruits pretreated with ozone (150 mg/h) followed by packaging in 50 µm LDPE bags at 10 ± 1 o C storage temperature.
 

Review on Extraction Procedures and Chromatographic Techniques for Analysis of Multiple Pesticides Residues in Honey

Sehrish Nazir *, Nazia Rafique , Karam Ahad

 Global consumption rate of honey increased due to its high nutritional and therapeutic values. It is under great experimentation nowa-days. Consumers of the honey products are at stake due to presence of pesticide residues which are hazardous to health. Honey is a complex matrix and pesticides are present in sub-ppb levels, so reliable analytical method for identification and quantification of multiple pesticides is required to ensure the food safety for the consumers in compliance with the EC and Codex Alimentarius regulations. In this review, different sample preparation and detection techniques used globally are discussed especially focusing on honey matrix components-pesticides interference. Future perspectives for minimization of these matrix interferences will also be presented.

Effect of Chia Seeds (Salvia Hispanica) Supplementation on Buckwheat Flour in the Developmentof Gluten Free Bread

Shagun Pal * , Anjana Kumari

Bread is the most often consumed cereal item, hence study was conducted to develop a bread which is most suitable to all types of person having disease such as celiac disease as well as other diseases. Most of the available reports on Celiac Disease are from northern India (Punjab, Haryana, Delhi, Rajasthan, and Uttar Pradesh) where wheat is the staple cereal in the diet. Therefore, the study was conducted to see the effect of chia seeds supplementation in the development of gluten free buckwheat bread. Chia seeds belongs to the mint family (Labiatae) and are considered a pseudo cereal. Chia seed is usually rich in omega 3 (ALA), protein and fat and its completely gluten free, chia seeds also have high levels of minerals such as calcium, iron, magnesium and phosphorus. And it’s rich in dietary fiber (up to 30% of the total weight Chia seed is considered as a Dietetic Nutritional Supplement by the Food and Drug Administration (FDA). Chia seed and ground whole chia seed as a novel food ingredient intended for use in bread (EFSA, 2005) common buckwheat flour which is also equally nutritionally adequate were integrated at different proportions, with the aim of improving the nutritional value of buckwheat bread. The Buckwheat bread was optimized first with a different proportions of Rice flour (Buckwheat flour: Rice flour, 50:50, 60:40, 70:30, 80:20) and subjected to sensory evaluation, results indicate that 50:50 was overall most acceptable optimized proportion as compare to other proportions, hence 50:50 was selected as control in which chia seeds were supplemented at three different levels (5%,10% and 15%).These breads were subjected to sensory evaluation and it was found that buckwheat bread (50:50) with 10% chia seeds was most acceptable as compare to control bread. Both breads control and buckwheat bread enriched with 10% chia seeds were analyzed for proximate composition, total antioxidant activity, specific volume and microbiological quality. Shelf life study was investigated at two different temperatures i.e. at room temperature (30-32°C) and refrigeration temperature (7°C) in which their moisture content, total antioxidant activity were assessed along with microbiological quality. The results showed that chia seeds supplementation at 10% has increased proximate composition of bread like protein, ash content, total antioxidant activity, and this supplementation also has increased the specific volume of bread. Hence incorporation of chia seeds at 10% is suggested. The shelf life estimated was 6 days at room temperature and 14 days at refrigeration temperature.

Multivariate Analysis of Physico-Chemical, Grain Shape and Cooking Quality Parameters of Some Advance Indica Rice (Oryza Sativa l) Lines under Irrigated Condition

Zulqarnain Haider*, Muhammad Akhter , Hira Sher , Mohsin Ali Raza, Usman Saleem , Rana Ahsen Raza Khan , Abid Mahmood

Rice quality is considered as the 2nd most important trait in rice breeding programs after yield, whereas in some cases as the most important where rice quality is the most valuable trait. Better quality rice gives better returns to the farmer therefore rice lines with better yield as well as supreme quality is very important while breeding for rice crop. In the present study, sixty (60) promising high quality rice lines were evaluated for their grain shape quality traits, cooked grain and physico-chemical traits were studied. Results depicts significantly different behavior of rice genotypes for all the studied quality traits. All the traits showed more than 60% heritability emphasizing the significant heritable behavior of the genes involved in these traits as well as polygenic behavior of the traits. Average grain length (AGL) showed significantly negative genotypic correlation with average grain length (-0.4158*) and elongation ratio (-0.3153*) whereas positive significant genotypic correlation (0.4143*) with cooked grain lemgth. Average grain thickness had highly significant and positive genotypic correlation (0.8689**) with average grain width while elongation ration had highly significant and positive genotypic correlation (0.7118**) with cooked grain length.