Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert

Plant-based foods with desirable texture and nutritional value have attracted considerable interest from consumers. In order to meet the growing demand for more sustainable and health-focused products, new sources for plant-based products are needed. In this study, we aimed to develop an innovative plant-based dessert based on the underutilized crop chufa tubers (Cyperus esculentus). The chufa extract was fermented with plant-adapted lactic acid bacteria and formulated with the purpose of imitating the Danish summer dessert “cold butter-milk soup”. The effect of various bacterial fermentations and formulations on steady and oscillatory rheology, stability, dry matter, pH, and sugar profile of the product were studied and compared to a commercial cold buttermilk soup sample. A strain of Leuconostoc mesenteroides was found to create the most similar taste to a commercial sample. By adding lemon juice, sucrose, xanthan gum, and vanilla to the fermented chufa drink, the drink was found to mimic the pH, texture, acid profile, and stability of a commercial dairy-based sample, while containing a lower concentration of carbohydrates.

Consumer Attitude towards Dairy Products – An Empirical Study in Erode District

The dairy industry is one of the most important components of the world food system, and is undergoing dramatic change at the current time. It is highly probable that within ten years, the global dairy industry will be scarcely recognizable from its current form. So, attitudinal changes of consumers also vary in the past 2 decades. Attitude of the consumers will continuously change owing to the technological research and innovation in the dairy industry. So, this research emerged and aimed to examine the consumer attitude towards dairy products in Erode district of Tamilnadu, India. Because Erode district shows its more involvement in agriculture along with dairy products. The researcher has selected 132 consumers who have using the dairy products in different way of usage like milk, butter, butter milk, ghee, palkova, etc. The changes in their attitude would find from a structured questionnaire which consists of demographic and usage of dairy products, and their attitude on dairy products. The collected data were subdued into tables and charts with the help of MS-excel and SPSS 22.0. This research has found the results as most of the respondents were urban area consumers of dairy products, purchasing frequently Aavin products and they were using dairy products for 5 to 10 years in the study area.

TO EVALUATE THE EFFICACY OF MADHAVIMOOLA (HIPTAGE BENGHALANSIS ROOT) AS STRI KATIBHAGA KSHEENAKA YOGA – A PILOT STUDY

Background: Obesity (Medo Roga) is a Kapha Pradhana, Atibrimhana Janya Vyadhi, where Shleshma Dosha seated in (Medodhatu). According to Ayurvedic perspective, it is clear that Kledaka Kapha, Sama-na-Vyana Vata, Pachaka Pitta, Medo Dhatu and Medodhatwagni are involved in the pathogenesis of Medo Roga1. The excessively increased Asthayi Medo Dhatu is Ama in nature, due to which it is retained in the body for a longer period resulting in further complications. For this Langhana treatment is mainly high-lighted in Grantha2. The challenging nature (relapsing) of the disease makes it difficult to be treated. Aim and Objective: The aim of the present study was to evaluate the efficacy of Madhavimoola in the reduc-tion of female waist circumference. Settings and Design: Single arm, Open Randomised clinical trial. Ma-terials and Methods: Here, Madhavimoola is selected for the study to evaluate its efficacy over female’s waist circumference, on 30 patients for 45 days on empty stomach with (Nisneha Takra) fat-free butter-milk, early in the morning, in single group. Results: The results were highly significant (p<0.001) in the objective criteria  Waist Circumference, Hip Circumference, Waist-Hip Ratio, Weight, except than in BMI = 0.161. In subjective criteria Abdomen-Breast movements (Udara-Stana Chalatva) and symptom of weakness (Daurbalya) showed significant difference (p=0.016). Conclusion: The study showed good re-sults in reducing waist circumference (Katibhaga) in female subjects.

DETERMINATION OF SPIROMESIFEN, QUINOLPHOS, MONOCROTOPHOS, CARBENDAZIM AND ACEPHATE RESIDUE BEHAVIOUR IN OKRA (ABELMOSHUS ESCULENTUS) BY LIQUID CHROMATOGRAPHY AND MASS SPECTROPHOTOMETRY AND THEIR DECONTAMINATION USING HOUSE HOLD PROCESSES

Objective: Field experiments were conducted at Agricultural University, Rajendra Nagar, Hyderabad, Telanagana to study the dissipation kinetics of carbendazim, monocrotophos, spiromesifen, acephate and quinalphos in okra fruit. Decontamination study was also conducted to evaluate quality of okra pods by reducing the residues of carbendazim, monocrotophos, spiromesifen, acephate and quinalphos by using different processes such as 2% salt solution, acetic acid, biowash, butter milk, cooking, drying, Formula 1(T7), frying, lemon water, sodium bicarbonate, tamarind water and tap water. Methods: All the pesticide residues with one test dose at two spray i.e., first spray at flowering stage and second spray after an interval of ten days was carried out. The samples drawn at specific periods were analyzed by liquid chromatography and mass spectrophotometry (LC-MS/MS). Results: The initial deposit of carbendazim, monocrotophos, spiromesifen, acephate and quinalphos in okra was found to be 2.239, 2.586, 2.401, 1.39, 0.78 mg/kg respectively. More than 98 % of carbendazim, spirofesifin, acephate and quinolphos dissipated after 15 d and monocrotophos was dissipated after 10 d. Sodium bicarbonate and 2% salt solution are the best methods for decontamination after cooking. The decontamination values of frying and formula 1 seems to be almost same. After these two methods biowash thought to be the method of choice. Conclusion: These results are helpful in setting up maximum residual limit (MRLs) of these pesticides in okra in India. From the results, it could be recommended that cooking suits best for almost all of the pesticide residues.

In-vitro evaluation of six bio-product against coriander stem gall disease

Stem gall of coriander caused by Protomyces macrosporus Unger. is a highly devastating seed and soil borne pathogen in coriander and has emerged as one of the major disease causing substantial quantitative and qualitative losses. In the present studies, efficacy of six bio-products, namely, Neemazal, cow urine, butter milk, fresh milk, beejamrit and jeevamrit was screened against mycelial growth inhibition of P. macrosporus under in vitro conditions. Extracts of these bio-products were evaluated at three different concentrations (i.e 10, 20 and 30%) by poison food technique. Results revealed that that among the various bio-products evaluated against test pathogen, irrespective of concentration tested, all the bio-products resulted in significant inhibition in mycelial growth of test pathogen with neemazal giving the complete inhibition [100.00 % (90.00)] followed by fresh milk [30.66 % (28.44)] and butter milk [26.55 % (25.99)], though these treatments were statistically different from one another. Different concentrations (10 to 30 %) of bio-products, irrespective of the treatments showed that 30 per cent concentration of all bio-products was most efficacious in inhibiting the mycelial growth of the test pathogen giving 69.95 per cent (36.77) growth inhibition. This was followed 20 and 10 per cent concentration of bio-products resulting in 55.58 per cent (32.49) and 45.53 per cent (16.30) growth inhibition, respectively. The result regarding evaluation of bio-products under in vitro conditions against the P. macrosporus showed that Neemazal treatment was most effective at all concentrations and completely inhibited the test fungus followed by 30 per cent fresh milk resulting in the mycelial growth inhibition of 51.60 per cent.

Optimization of Rabadi-like sorghum based fermented milk beverage

Rabadi, prepared by fermenting sorghum (Sorghum bicolor variety PC-9) flour with butter milk, is a traditional popular beverage of North-Western states of India. A process for sorghum based Rabadi-like fermented milk beverage was attempted. Skim milk and flour of 24 h germinated sorghum grains (FGG-24 h) were used as sources of solids. FGG-24 h was mixed in skim milk before fermentation and level of flour and water were determined using Response Surface Methodology (RSM) with central composite rotatable design (CCRD). The product developed using 4.7% flour and 69% water on the basis of curd gave the most acceptable product. For further stabilization during storage, pectin and/or carboxy methyl cellulose were tried at different levels and a level of 0.6% pectin was selected. The standardized product was packaged in glass bottles and stored under refrigeration (5–7 °C). The shelf life of the product was 7 days.