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July 2010

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Allelopathic effect of Tectona grandis leaves extract on antioxidant enzymes in Vigna mungo and Vigna radiata
Manimegalai, A. and Manikandan, T.

Allelopathi effect of Tectona grandis leaves antioxidant were investigated in the seeds of Vigna mungo L. (Black gram) and Vigna radiata L. (Green gram). The dried leaves of Tectona grandis were collected for the coastal area of Cuddalore District. The sterilized fifty seeds were placed in petridishes containing different concentrations of teak leaf extract (0, 5, 10, 25, 50, 75, and 100%).  The concentration of extract increased the catalase, peroxidase and polyphenol oxidase content...

Quality assurance of fish finger with special emphasis on its microbial effect
B. Mandal, D. Dasgupta, P.K. Das Mohapatra and D. Deb

The present studies have deals with the status of some of the common food borne bacteria found during the processing and storage of the fish byproducts during subsequent period and the impact of freezing on extending the shelf life of the product. The fishfinger is the major value added product has been selected for assessing the quality with special emphasis on its microbiological analysis. The safety of foods is principally assured by control at the source, product design and process...

Ethanol extract of herb sage suppressed the timp-1 expression in lymphoid culture cells
Naoko Okumura, Yuri Nishimura, Hitomi Yoshida, Yuka Nagata, Yasuko Kitagishi, Satoru Matsuda

We aimed to determine the effects of food herbs and spices on several gene expressions. Some herbs and/or spices are found to have a potent transcriptional suppressor activity for the tissue inhibitor of matrix metalloproteinases 1 (TIMP-1) gene. The in vitro effect of the herb Sage ethanol extract on the expression of TIMP-1 was confirmed by reverse transcriptase-polymerase chain reaction (RT-PCR). Western blotting also confirmed the down-regulation of the protein at dose dependent manner...

Role of roasting on the sensory and physicochemical properties of cocoa fudge
Thilagavathi, S., Deepa, M. and Nisha, S. M.

Cocoa seeds were roasted at 120ºC for 10 and 20 minutes were ground to a fine paste to obtain cocoa liquor. Cocoa fudge samples were prepared using the prepared liquor cocoa butter, sugar and lecithin. The two samples were analyzed for their physicochemical and sensory properties. The results of the study reveal that the roasting duration has a significant influence on both the properties. An increase in roasting duration of the cocoa seeds increases the mean physicochemical properties like...

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