Sensory evaluation of microwave-ultrasound treated bottle gourd juice using hybrid features of fuzzy logic and proportional odd modelling approach.

In the present investigation, sensory evaluation of bottle gourd juice (BGJ) samples, obtained from microwave-ultrasound based combined treatment was performed. The raw (sample-1) and conventionally treated (sample-2) alongside microwave-ultrasound treated (sample-3) were considered for the assessment of sensory evaluation. An innovative approach of hybrid fuzzy logic and proportional odd modelling (FL-POM) was implemented for the analysis of the sensory scores. The similarity values for the juice samples and their quality attributes were resolved from the results obtained by fuzzy logic. These values were considered as input for hybridization with the POM approach. The assessed coefficients obtained from the results of POM were considered for the ranking of the samples and quality traits. The ranking of the BGJ samples was observed in the order of sample-1 > sample-3 > sample-2, and their related quality attributes ranked in the order color > taste > aroma > mouth feel. The microwave-ultrasound treated BGJ evinced as the best sample in comparison to the raw one.

Effect of dual modification sequence on physicochemical, pasting, rheological and digestibility properties of cassava starch modified by acetic acid and ultrasound.

Dual modification of cassava starch was carried out using ultrasonication and acetylation by acetic acid by altering the sequence. The results revealed that the type of modification and sequence of modification for dual modified starches significantly affected the properties of starch. The swelling decreased for all the modified starches whereas solubility decreased for ultrasonicated starches but increased for acetylated starch and dual modified starch where acetylation was done after ultrasonication. The paste viscosities of all the modified starches were found to be significantly lower compared to native starch and the lowest viscosities were observed for dual modified starch where ultrasonication was done after acetylation. The resistant starch and slowly digestible starch content of the modified starches were significantly higher than in native starch, and the type of modification and sequence of modification for dual modified starches seemed to affect the digestibility of starches.

Growth and metabolic characterization of four lactic acid bacteria species isolated from rice beer prepared in Assam, India.

Isolation and identification of lactic acid bacteria (LAB) from rice beer prepared in Assam, India was performed and their growth associated and functional properties were studied. LAB strains were identified as Lactobacillus casei , Pediococcus pentosaceus , Lactobacillus pentosus and Lactobacillus plantarum based on 16 s rRNA sequencing. Their growth characteristics at different pH, NaCl concentration, temperature and presence of carbohydrates were profiled. High tolerance against acid and bile salts was shown by all the strains, particularly L. pentosus TEZU174 and P. pentosaceus TEZU199 up to a pH of 1.5, and L. pentosus TEZU174 up to 14  % bile concentration. They were susceptible towards the common antibiotics, wherein erythromycin, chloramphenicol and linezolid were the most effective. The strains displayed antibiosis activity against Escherichia coli and Staphylococcus aureus and antioxidant activity in terms of resistance to H2O2, scavenging of ·OH and DPPH free radicals was also displayed, wherein L. casei TEZU374 and P. pentosaceus TEZU482 were the most effective with above 70  % scavenging activity. The strains displayed cellular aggregation and L. casei TEZU262 and L. casei TEZU309 were highly aggregated, which attained 100  % autoaggregation within a period of 5 h. High cell surface hydrophobicity was shown by L. casei TEZU309 towards xylene and chloroform, and P. pentosaceus TEZU427 towards ethyl acetate. The strains evinced good gut tolerance capacity, antioxidant activity and adherence properties, which are characteristics of probiotic bacteria and thus are candidates for therapeutic uses and also to be used as starter cultures.