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Singh, Jyoti

Monitoring of forest Fires from Space-ISRO's Initiative for near Real-Time Monitoring of the Recent forest Fires in Uttarakhand, India

Detection of Harmful Adulterants in Milk Supplied to Delhi, India

Abstract Views :241 | PDF Views:89

Authors

Brototi Roy ¹, Jyoti Singh ¹, Sonali Sunsunwal ¹, Gunjan Dayal ¹, Binduma Yadav ¹, Chitra Bhardwaj ¹, Ankita Teotia ¹

Affiliations
1 Zoology Department, Maitreyi College, Chanakyapuri, Delhi 110 021, IN

Source

Current Science, Vol 112, No 11 (2017), Pagination: 2316-2320

Abstract

Milk adulteration is a serious problem in developing countries. It cheats the consumers and poses a serious threat to their health. The present qualitative analysis was undertaken to study the presence of adulterants in milk supplied to Delhi and adjoining regions (Faridabad, Gurgaon and Noida). A comparative analysis was carried out for the extent of different adulterants present in both packaged and locally available milk samples. Seventy five milk samples were tested for the presence of neutralizers, skimmed milk powder, urea, detergent and ammonium sulphate. Most milk samples collected from Delhi and adjoining regions tested positive for neutralizers and skimmed milk powder. In addition, some samples also tested positive for detergent, urea and ammonium sulphate. Considerable number of unpackaged milk samples showed presence of ammonium sulphate and detergents compared to packaged ones. Surprisingly, urea was present only in packaged samples.

Keywords

Adulteration, Ammonium Sulphate, Detergent, Neutralizer, Skimmed Milk Powder, Urea.

Full Text

References

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Barham, G. S., Khaskheli, M., Soomro, A. H. and Nizamani, Z. A., Extent of extraneous water and detection of various adulterants in market milk at Mirpurkhas, Pakistan. J. Agr. Vet. Sci., 2014, 7(3), 83–89.

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Yang, R., Huang, W., Zhang, L., Thomas, M. and Pei, X., Milk adulteration with melamine in China: crisis and response. Qual. Assurance Saf. Crops Foods, 2009, 1(2), 111–116.

New Vision, Vendors selling adulterated milk, 2015; http://www.newvision.co.ug/news/667001-vendors-selling-adulterated-milk-rwamirama.html/ (accessed on August 2015).

Arora, S., Sharma, V., Raj, D., Ram, M. and Kishore, K., Status of milk adulteration in some states of North India. Indian J. Dairy Sci., 2004, 57, 65–66.

Food Safety Standards Authority of India (FSSAI), Executive summary on national survey on milk adulteration, 2012; http://www.fssai.gov.in/Portals/0/Pdf/sample_analysed/ (accessed on January 2015).

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Indian Express, Milk from milkmen is unsafe, 2014; http://www.indianexpress.com/article/cities/chandigarh/milk-from-milk-men-is-unsafe-says-study/ (accessed on November 2014).

Kandpal, S. D., Srivastava, A. K. and Negi, K. S., Estimation of quality of raw milk (open and branded) by milk adulteration testing kit. Indian J. Commun. Health, 2012, 24(3), 188–192.

Nirwal, S., Pant, R. and Rai, N., Analysis of milk quality, adulteration and mastitis in milk samples collected from different regions of Dehradun. Int. J. Pharmtech. Res., 2013, 5(2), 359–364.

Singuluri, H. and Sukumaran, M. K., Milk adulteration in Hyderabad, India – a comparative study on the levels of different adulterants present in milk. J. Chromatogr. Sep. Tech., 2014, 5; doi:10.4172/2157-7064.1000212.

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Gahlawat, S., Kumari, S., Boora, N. and Sharma, Y. V. R. K., Screening of adulterants in the milk and dairy products of Delhi region – a case study. Int. J. Pharm. Tech., 2013, 4(4), 4889–4897.

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Handford, C. E., Campbell, K. and Elliott, C. T., Impacts of milk fraud on food safety and nutrition with special emphasis on developing countries. Compr. Rev. Food Sci. Food Saf., 2016, 15, 130–142.

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Debnath, A., Banerjee, S., Rai, C. and Roy, A., Qualitative detection of adulterants in milk samples from Kolkata and its suburban areas. Int. J. Res. Appl., Soc. Sci., 2015, 3, 81–88.

Makadiya, J. and Pandey, A., Quality assessment and detection of adulteration in buffalo milk collected from different areas of Gandhi Nagar by physico-chemical method. Int. J. Pharm. Tech. Res., 2015, 8, 602–607.

Pavan, A. R., Ahad, H. A., Sreekeerthi, P., Jyoshna, P., Alekhya, M. and Kumar, T. A., A comparative study on physico-chemical properties, composition and extent of adulterants present in raw milk. Int. J. Pharmacy Nat. Med., 2016, 4, 10–14.

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Utilization of Foeniculum vulgare in Herbal Candy Preparation and Analysing its Effect on the Physico-Chemical and Sensory Properties

Abstract Views :235 | PDF Views:76

Authors

Rekha Kailey ¹, Kajal Dhawan ¹, Prasad Rasane ¹, Jyoti Singh ¹, Sawinder Kaur ¹, Bhanu Pratap Singh ², Navneet Kaur ³, Damanpreet Kaur ¹

Affiliations
1 Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara - 144 411, IN
2 Perfetti Van Melle India Pvt Ltd, Manesar, Gurugram - 122 051, IN
3 School of Engineering Technology and Applied Science, Centennial College, Toronto, CA

Source

Current Science, Vol 116, No 12 (2019), Pagination: 2013-2019

Abstract

Foeniculum vulgare, also known as fennel, is a medicinal herb belonging to the Apiaceae (Umbelliferae) family. The present study examined the effect of different processing techniques (sun- and tray-drying, and roasting) on fennel seeds and aimed to find the best method for incorporation of powder in the formulation of hard candy to deliver phytochemicals and bioactive compounds that it possesses, thus rendering health benefits. The proximate and physico-chemical evaluation of fennel-seed powder showed that sun-drying is the most effective technique. It retains most of the nutrients of fennel seeds. It also requires less technical know-how, no sophisticated equipment and is economical. Thus, sun-dried fennel-seed powder was used in the formulation of hard candy and DF11 (5% fennel-seed powder) was the best formulation deemed to be optimized with physico-chemical and sensory characteristics that were found acceptable.

Keywords

Fennel Seeds, Herbal Candy, Processing Techniques, Physico-Chemical and Sensory Properties.

Full Text

References

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Indole-3-Acetic Acid Production by the Cyanobacterium Fisherella muscicola NDUPC001

Abstract Views :160 | PDF Views:71

Authors

S. K. Mishra ¹, Jyoti Singh ¹, Astha Raj Pandey ¹, N. Dwivedi ¹

Affiliations
1 Department of Botany, U.P. College (Autonomous), Varanasi 221 002, IN

Source

Current Science, Vol 116, No 7 (2019), Pagination: 1233-1237

Abstract

Fisherella muscicola NDUPC001 was isolated from agricultural fields of Varanasi, India. The cyanobacterial strain was characterized by morphological as well as molecular methods (16S rRNA gene with accession no. JX876898.2) and was deposited at NAIMCC (NBAIM), Mau, Uttar Pradesh, India (accession no. NAIMCC-C-000121). The cyanobacterial strain produced tryptophan-dependent indole-3- acetic acid (IAA), which was identified by thin-layer chromatography and quantitative determination was done by Salkowski’s colorimetric method. The maximum amount of IAA production was 286.82 μg/ml on the 19th day in culture medium supplemented with 5 mg/ml of L-tryptophan. The cyanobacterial extract increased the length of radicle, plumule and number of adventitious ischolar_mains of rice several times in comparison to control to state the IAA production by Fisherella muscicola. Also, the production of IAA by this strain is highest among cyanobacteria reported so far.

Keywords

Agricultural Fields, Cyanobacterial Strain, Fisherella muscicola, Indole-3-Acetic Acid, Tryptophan.

Full Text

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A Comparative Study of Antioxidant Activity and Total Phenolic Content of Fresh Juices of Some Common Indian Fruits with their Commercial Counterparts

Abstract Views :192 | PDF Views:79

Authors

Brototi Roy ¹, Jyoti Singh ¹, Tanya Dewan ¹

Affiliations
1 Department of Zoology, Maitreyi College, Chanakyapuri, Delhi 110 021, IN

Source

Current Science, Vol 118, No 2 (2020), Pagination: 300-304

Abstract

Oxidative stress caused by overproduction of free radicals has been implicated in the pathogenesis of various chronic diseases like cancer, diabetes, cardiovascular diseases, and neurodegenerative and immunological disorders. Physiologically, these free radicals are scavenged continuously by numerous beneficial substances known as antioxidants. Fruits are rich in antioxidants such as ascorbic acid, flavonoids and polyphenols that strengthen our immunity and help us maintain good health. In recent times, there has been an increasing trend to supplement our diet with packaged fruit juices. In light of this, the present study aims to compare the antioxidant activity and total phenolic content (TPC) of commonly available fresh juices of some fruits found in the Indian subcontinent with their commercial counterparts, available in two popular brands. Folin–Ciocalteu method was used to determine TPC, while ferric reducing antioxidant power assay was performed to evaluate the antioxidant activity of fruit juices. Among fresh juices, the highest antioxidant property and TPC was found in pomegranate followed by litchi. Amongst packed fruit juices, the antioxidant property and TPC was highest in pomegranate and lowest in apple. However, when compared with fresh fruit juices, the antioxidant activity as well as TPC of commercial juices were observed to be significantly less in all cases. These observations prompt serious rethinking on the use of commercial juices as a source of antioxidants.

Keywords

Antioxidant Activity, Fresh Fruits, Packaged Juices, Total Phenolic Content.

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Chia Seed-Based Nutri Bar: Optimization, Analysis and Shelf Life

Abstract Views :273 | PDF Views:86

Authors

Jyoti Singh ¹, Bhavna Sharma ¹, Mokshi Madaan ¹, Pooja Sharma ¹, Tarandeep Kaur ¹, Navjot Kaur ¹, Inderdeep Kaur Bhamra ¹, Sawinder Kaur ¹, Prasad Rasane ¹

Affiliations
1 Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144 411, IN

Source

Current Science, Vol 118, No 9 (2020), Pagination: 1394-1400

Abstract

In this study, chia seeds were incorporated for the development of an optimized nutri bar. Different formulations containing 5%, 10%, 15% and 20% of chia seed flour were evaluated. The developed bar was analysed for its nutritional quality, sensory attributes, physiochemical properties and storage quality. The results revealed that the 10% incorporation of chia seed with protein content 3.72 ±0.11%, crude fibre 10.52 ±0.08%, ash 2.0%, crude fat 3.52 ±0.19%, carbohydrate 51.00 ±0.24% and antioxidant activity 32.23 ±0.69% inhibition was highly acceptable in terms of sensory attributes. The shelf life study revealed that the nutri bars when stored at a temperature of 10°C sealed in low density polyethylene bags tend to be more shelf stable. The gross energy of the chia seed nutri bar was calculated to be 250.52 ±0.63% kcal.

Keywords

Antioxidant, Chlorogenic Acid, Diet Supplement, Energy, Rapidly Consumed.

Full Text

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