Influence of the packaging material and storage temperature on the shelf life of garlic powder.

The effect of the packaging materials and storage temperatures on the quality characteristics of the (convective dried at 55 °C and mechanical grounded) garlic powder, was studied for a period of 120 days. The quality parameters such as moisture content, flavour strength, pH, total soluble solids, titrable acidity, change in colour etc. as affected by the packaging materials (LDPE and HDPE) and storage temperatures (Room temperature, refrigerated storage at 4 °C, storage at - 10 °C). The results showed that there was a significant effect of the storage temperature and packaging materials on the quality parameters of the garlic powder. The quality characteristics of garlic powder namely, moisture content (from 6.54 to 7.31 per cent), pH (from 5.57 to 5.69), total soluble solids (from 36.6 to 38.9°BX) and change in colour (from 7.07 to 17.12 per cent) were increased whereas flavour strength (from 0.219 to 0.192 per cent) and titrable acidity (from 0.67 to 0.62) of garlic powder were decreased with the increase of the storage period. Garlic powder packed in low density polyethylene and stored at - 10 °C retained the quality after storage.

Studies on the effect of ohmic heating on oil recovery and quality of sesame seeds.

This research describes a new technological process for sesame oil extraction. The process deals with the effect of ohmic heating on enhancement of oil recovery and quality of cleaned and graded sesame seed. The effect of ohmic heating parameters namely electric field strength (EFS), end point temperature (EPT) and holding time (HT) on oil extraction process were investigated. Three levels of electric field strength (600, 750 and 900 V/m), end point temperature (65, 75 and 85 °C) and holding time (5, 10 and 15 min.) were taken as independent variables using full factorial design. Percentage oil recovered from sesame seed through mechanical extracted oil by application of ohmic heating varies from 39.98 to 43.15 %. The maximum oil recovery 43.15 % was obtained when the sample was heated and maintained at 85 °C using EFS of 900 V/m for a holding time of 10 min as against 34.14 % in control sample. The free fatty acid (FFA) of the extracted oil was within the acceptable limit (1.52 to 2.26 % oleic acid) of 0.5 to 3 % as prescribed respectively by Prevention of Food Adulteration (PFA) and Bureau of Indian Standards (BIS). The peroxide value of extracted oil was also found within the acceptable limit (0.78 to 1.01 meq/kg). The optimum value for maximum oil recovery, minimum residual oil content, free fatty acid (FFA) and peroxide value were 41.24 %, 8.61 %, 1.74 % oleic acid and 0.86 meq/kg, respectively at 722.52 V/m EFS at EPT 65 °C for 5 min. holding time which was obtained by response surface methodology.

Utilization of dietary energy for maintenance, milk production and lipogenesis by lactating crossbred cows during their midstage of lactation.

1. Twenty-four energy and nitrogen balances were determined using twenty-four crossbred cows (Brown Swiss X Sahiwal) during their midstage of lactation. Energy balances were estimated by subtracting milk energy and heat production from the metabolizable energy (ME) intake. Heat production was estimated by indirect calorimetry, by collection and analysis of respiratory gases. The cows were given amounts corresponding to 90, 110 and 130% of the ME and 90 and 110% of the digestible crude protein (DCP) standards of the (US) National Research Council (1966). 2. Energy requirements were estimated by partitioning the ME intake for maintenance, milk production and energy gain or loss by multiple regression of energy balance values. Heat production (and thus energy balance) was corrected for excess N intake. 3. Energy requirements for maintenance were 585-18, 580-17 and 574-41 kJ ME/kg body-weight0.75 per d for cows in negative balance, cows in positive balance and for all cows, respectively. 4. The efficiency of utilization of ME for milk production was 68-52, 65-48 and 66-12% respectively, for cows in negative balance, for cows in positive balance and all cows. Energy required per kg fat-corrected milk production was 4-580, 4-791 and 4-746 MJ ME for the respective groups of cows. 5. The efficiency of utilization of ME for tissue gain was 67-67 and 64-86% for cows in positive balance and for all cows respectively.

Maintenance requirements for energy in cross-bred cattle.

1. Twenty-seven energy and protein balances were done using nine cross-bred (Brown Swiss times Sahiwal) mature bullocks in a series of three balance trials. The bullocks were fed 75, 100 and 125 percent of the metabolizable energy (ME) and digestible crude protein standard values recommended by the (US) National Research Council (1966). Heat production was estimated by indirect calorimetry, by collection and analysis of respiratory gases. 2. Utilization of energy for maintenance and fat production was estimated by computing regression of energy balance v. digestible energy (DE) and ME separately on a metabolic body size (kg body-weight (W)0-75) basis. Maintenance energy requirements and efficiency of utilization of ME for lipogenesis were estimated using multiple regression of ME intake, also. Heat production (and thus energy balance) was corrected for excess nitrogen intake. 3. An attempt was made to measure basal heat production of bullocks so that the net energy requirements for maintenance could be estimated. Extrapolation of the regression line of energy balance v. ME intake below maintenance on a W0-75 basis gave a basal metabolism of 348-09 kJ/W0-75 per d. 4. Energy requirements for maintenance were (kJ/kg W0-75 per d): 539-43 DE, 448-81 ME and 348-09 net energy. The results of multiple regression gave a requirement of 432-15 kJ ME/kg W0-75 per d for maintenance. 5. The efficiency of utilization of ME for maintenance was 81-34 percent while for lipogenesis it was 54-5 percent.