Informatics Publishing Limited

Adarsh M. Kalla ¹, C. Sahu ¹, A. K. Agrawal ¹, A. Khare ¹, K. K. Choudhaury ¹, A. Shrivastava ¹, Geetesh Sinha ¹

Affiliations
1 Department of Dairy Engineering, College of Dairy Science and Food Technology, RAIPUR (C.G.), IN

Abstract

A novel small scale improved butter making unit called 'Frustum Cone Shaped Butter Churn was developed with working capacity of 5 liter curd/batch. This paper deals with development of parts of churn i.e. inner and outer frustum cone, stirring tube, head and closure and insulation etc. For better insulation foamed polyethylene was used to offset the effect of ambient on temperature of curd filled inside the churn. For controlling the speed of the motor, gear and pulley arrangement with v-belt was used. The highest overrun and yield of butter were recorded to be 24.41 per cent and 1.63 kg/5l. curd at higher churning temperature of 12°C and higher churn speed of 85 rpm. However, the optimum speed of churn for good quality butter production was found to be 60 rpm at churning temperature of 10°C.

Keywords

Belt-Pulley, Butter, Curd, Churn, Foamed Polyethylene, Frustum Cone Shaped Butter Churn.

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H. Dixit ¹, S. S. Shukla ¹, A. Shrivastava ¹, Y. K. Sharma ¹

Affiliations
1 Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur, IN

Abstract

Bread is one of the important ready to eat foods commonly consumed by the people particularly in urban areas. It is a perishable food and manufactured in small scale industries in most of the Indian cities. Since bread is manufactured from refined flour, they are deficient in many essential constituents particularly of essential amino acids like lysine and methionine unless specific attempts are made to enrich it.

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Y. K. Naik ¹, A. Khare ¹, P. L. Choudhary ¹, B. K. Goel ¹, A. Shrivastava ¹

Affiliations
1 College of Dairy Technology, Indira Gandhi Agriculture University, Raipur-492006, IN

Abstract

Whey Based Watermelon Beverage (WBWB) prepared by bending watermelon juice (15%), sugar (7%) and different concentration of Betel leaves distillate (0, 1, 2, 3%) into chhanna whey (78-75%). The prepared beverage has red colour, highly acceptable taste and overall acceptability. The overall acceptability of beverage improved with increase in betel leaves distillate up-to 2%. After in-bottle sterilization and cooling, the beverage was stored at refrigerated temperature. The storage study showed that there is an increasing trend in the TSS, acidity, and reducing sugar and a decreasing trend in the pH and ascorbic acid but total sugar has non significant effect during storage. The sensory quality of fresh beverage containing 2% betel leaves distillate on the preparation as well as 30 days of storage were found to be highly acceptable. Additions of 3% betel leaves distillate do not improve the mouth-feel but they extend the storage period of the product. This indicates that antimicrobial and anti-oxidant properties in essential oil of betel leaf increase the storage stability of the beverage.

Keywords

Whey, Whey Beverage, Watermelon, Betel Leaves Distillate.

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N. Balakrishnan ¹, A. B. Panda ¹, N. R. Raj ¹, A. Shrivastava ¹, R. Prathani ¹

Affiliations
1 Technocrats Institute of Technology- Pharmacy, Bhopal-462021, IN

Abstract

Acalypha indica (Euphorbiaceae) is commonly known as Indian Copperleaf and Indian Nettle. It is a common annual herb, which grows in the hotter parts of India like Bihar, Assam and southwards of Kerala. The ethanol and aqueous extracts of ischolar_main were screened for antioxidant activity using Nitric Oxide Scavenging activity method, which showed significant percentage of inhibition in dose dependent manner. As antioxidant therapy is found to be useful in complicated disease status related with free radical activity, the present study might be extended for the formulation and evaluation of different antioxidant herbal dosage forms.

Keywords

Acalypha indica, Antioxidant, Nitric Oxide Scavenging Activity.

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A. Shrivastava ¹, B. P. Nagori ², P. Saini ³, R. Issarani ², S. S. Gaur ³

Affiliations
1 Deptt. of Pharmaceutical Analysis, B.R. Nahata College of Pharmacy, Mandsaur (M.P), IN
2 Lachoo Memorial College of Science and Technology, Shastri Nagar, Sector-A, Jodhpur (Rajasthan), IN
3 Oasis Test House, Naroll, Ahmedabad (Gujarat), IN

Abstract

A new simple, sensitive, precise and economical spectrophotometric method of analysis for artemether both as a bulk drug and in capsule formulations was developed and validated. The method employed methanol as solvent and 1 N methanolic HCl was used to derivatize drug. This derivatized product was then estimated at 254 nm. The linear regression analysis data for the calibration plots showed good linear relationship with r²=0.9997 in the concentration range 4-36 μg/ml. The mean value of correlation coefficient, slope and intercept were 0.9998±0.000116, 0.0307±0.000133 and 0.0337±0.001945 respectively. The method was validated for precision, accuracy and recovery studies. LOD and LOQ for artemether were found to be 0.2297 (μg/ml) and 0.696 (μg/ml) respectively. The method has been successfully applied in the analysis of marketed formulations.

Keywords

Spectrophotometric Analysis, Artemether.

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