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Soya bean (Glycine max (L) inert) is an excellent source of dietary protein, minerals and vitamins for human food. Use of soymilk in diet can help to lower the elevated cholesterol as the fatty acid compounds present in soymilk bind with cholesterol in the intestine, resulting in reduced cholesterol in the blood. To increase the consumer acceptability of tofu, a study was conducted to blend tofu with buffalo milk in different ratios and was analyzed for its textural and sensory quality. It was found that overall acceptability increased for 10% replacement of soymilk with buffalo milk for preparation of tofu. [ABSTRACT FROM AUTHOR]

Kheer, a cereal based dessert containing rice, milk and sugar as major ingredients, is very popular in India and South East Asian countries. A process for manufacturing a dairy dessert based on pearl millet and milk as main ingredients was optimized. During the investigation, the effect of different levels of dairy whitener and pearl millet, and temperature was studied by employing a 3 factor central composite rotatable design version 7.1.6. The best formulation with 18.49% dairy whitener and 6.0% pearl millet and a process temperature of 87.5 °C yielded 46.76% of the product on the basis of the dairy whitener used. This formulation was found to be most appropriate for manufacture of pearl millet-based kheer with predicted scores of 7.62, 7.05, 7.32, 6.97, 6.95 and 7.29 for grain to liquid ratio, consistency, sweetness, grain texture, flavour and overall acceptability respectively. [ABSTRACT FROM AUTHOR]

An ingredients mix for manufacturing fruit cream product based on milk cream was optimized. Cream, mixed fruits and sugar were the responses studied by employing the 3-factor Central Composite Rotatable Design version 8.02. The formulation with 80 g cream, 80 g mixed fruits and 19.89% sugar concentration was found to be the most appropriate for the manufacture of fruit cream. The analyses were based on scores of colour and appearance, consistency, flavour, taste and overall acceptability score. The formulated fruit cream gave an overall acceptability score of 7.97 and good desirability of 0.613. The fat, acidity, total sugar, protein and ash contents of the product were 10.35%, 0.33%, 30.65%, 1.15% and 1.09%, respectively. [ABSTRACT FROM AUTHOR]

India's total production of chhana, a heat and acid coagulated product is estimated to be 2 million tonnes. Chhana serves as a base material and filler for a large variety of Indian sweetmeats. Chhana based sweet rasogolla was manufactured but instead of using sugar, syrup of khajoor gur was used so that rasogolla contains all those vitamins, minerals and therapeutic properties those are present in date fruit. The effect of different levels of baking powder, cooking time and sugar concentration on khajoor gur rasogolla were studied. The derived models of different responses were optimized by numerical method and found to be 7.04 for taste, 7.09 for flavor and 7.53 for overall acceptability score. The optimum input variables were 1.39% of baking powder, 23.25 min of cooking time and 55% khajoor gur concentration. [ABSTRACT FROM AUTHOR]

The neuropeptide Y 5 receptor (NPY5R) plays an important role in the regulation of appetite and feeding behaviour in mammals by modulating the effect of the neurotransmitter neuropeptide Y. As single nucleotide polymorphism (SNP) variation in the bovine NPY5R gene is likely to influence the expression and/or function of this gene, the objectives of this study were to identify SNPs in the bovine NPY5R gene and to predict their functional role in the expression and physico-chemical characteristics of the protein product. Nineteen novel SNPs were identified in a 2.1 kb genomic region of the NPY5R gene in a total of 419 beef cattle from 13 Bos taurus breeds and eight Bos indicus animals. Four of these SNPs were non-synonymous (Met → Ile, Leu → Phe, Pro → Leu, Arg → Stop codon), while 10 were synonymous. Of particular interest was one non-synonymous SNP (c.1090C>T) that introduced a stop codon in the third intracellular loop of the NPY5R molecule. This stop codon is predicted to create a truncated NPY5R molecule with different physico-chemical properties compared to the native NPY5R protein. A further four SNPs were located in the 5′ untranslated region (UTR) and one in the 3′UTR. Two of the 5′UTR SNPs affected putative transcription factor binding sites (GATA binding factor and snRNA-activating protein complex). In conclusion, regulatory and functional SNPs were identified in the bovine NPY5R gene. These include SNPs which potentially modify transcription factor binding sites as well as SNPs that cause amino acid changes and premature termination of the NPY5R protein. Such polymorphisms are likely to play vital physiological roles in the neuropeptide Y mediated appetite, feed intake and energy homeostasis in cattle. [ABSTRACT FROM AUTHOR]

Neuropeptide Y (NPY) is a potent orexigenic agent. The molecular mechanisms underlying the regulation of bovine NPY gene expression by its promoter region is currently unknown. The objectives of this research were to: (i) identify the SNPs in the promoter region of the bovine NPY gene, (ii) investigate the effects of these SNPs by measuring promoter transcriptional activities of different bovine NPY promoter haplotypes and; (iii) identify the minimal promoter region (MPR) required for basal activity of the NPY gene in vitro. Seventeen SNPs were identified in the promoter region. Of these, 14 affected putative transcription factors binding motifs including a TATA binding protein factor at −20, GC-Box factors SP1 at −170 and GATA binding motifs at −120 and −347. The SNPs were assigned to five major haplotypes (BtNPY_H1-5), of which BtNPY_H5 had maximum transcriptional activity. The region extending to −134 nt was identified as the MPR. This MPR was confirmed by the identification of a putative TATA box (−29 nt) and two SP1/GC binding sites (−94 and −118 nt), within this region. However, promoter expression was significantly enhanced when the construct contained the −614 to −1019 nt region. In conclusion, a number of SNPs characterised in the bovine NPY promoter especially those affecting the transcription factor binding sites, enhancer and repressor regions have the potential to affect NPY gene expression. Natural variation exists in the promoter region of the bovine NPY gene, which should be further explored for selection of energetic efficiency in cattle. [ABSTRACT FROM AUTHOR]

Mozzarella cheese was placed in two types of packaging materials (Cryovac, P1 and linear low density polyethylene/BA/Nylon-6/BA/Low density polyethylene, P2) under 5 different atmospheres, air (A1), vacuum (A2), 100% CO2 (A3), 100% N2 (A4) and mixture of 50% N2 and 50% CO2 (A5). The product was evaluated periodically for microbiological quality. Among the different gases studied, A3 showed minimum microbial count during storage, thus proving superior followed by A5, A4, A2 and A1. [ABSTRACT FROM AUTHOR]

The ethanolic extract of Sida pakistanica (SP) was studied for the possible presence of spasmogenic and spasmolytic constituents. SP at the dose of 0.1–5.0 mg/ml caused spasmogenic effects both in isolated guinea-pig ileum and rabbit jejunum. In the presence of atropine (0.1 μM), SP did not exhibit a spasmogenic effect, instead spasmolytic activity was enhanced at similar doses. When tested against K+-induced contraction, SP caused a dose-dependent relaxation in the concentration range of 0.3–10 mg/ml, suggestive of the involvement of calcium channel blockade (CCB). The crude extract was subjected to activity-directed fractionation to separate spasmogenic (cholinergic) and spasmolytic (CCB) constituents. The results revealed the spasmogenic component was separated in the aqueous fraction whereas the spasmolytic component was concentrated in the ethyl acetate fraction. The potent CCB effect of the ethyl acetate fraction wasln confirmed when the pretreatment of tissue with SP (0.03–0.3 mg/ml) shifted Ca++ dose-response curves to the right in a dose-dependent manner. [ABSTRACT FROM AUTHOR]

This research presents a crow search algorithm (CSA) for reducing the cellular network cost when reporting the cell planning (RCP) scheme. In cellular systems, the RCP scheme is used to maintain location. We employ CSA as an optimization tool because it is a bio-inspired optimization technique. In this study, CSA uses the cellular network's diversity to optimize the cost of reporting the RCP scheme. The cost of location management is calculated using dynamic awareness probability (DAP) and a CSA for various cellular network sizes. With each iteration of the CSA, the dynamic properties of the DAP are used to change the decision threshold. This provides additional freedom and enhances decision-making abilities. As a result, the set awareness probability allows for a cheaper cost per call arrival. Extensive simulations are used to test and evaluate the suggested method's performance. The experiments are carried out with 4 × 4, 6 × 6, and 8 × 8 cells in current cellular systems. The recommended CSA is used to measure performance in groups of 50, 100, 150, and 200 people. Multiple graphs displaying statistical measurements, convergence rates, and other data are used to present the conclusions. It was determined that scaling up from a smaller to a larger network lowers the cost per call arrival by about 12%. This shows a possible vision of the proposed CSA's vast range of uses and needs more research to improve existing cellular services. [ABSTRACT FROM AUTHOR]

The convergence from the electric grid to the smart microgrid motivates the incorporation of the intrusion detection system to identify intruders and mitigate the resultant damages to ensure system stability. It is planned to employ the Deep Belief Network (DBN), which is one of the deep learning techniques with some improvement to detect the attacks in a microgrid. To improve the accuracy of the detection, a rule-based detection technique is added to enhance the detection of intruders using DBN. The proposed technique is supported with the layered micro-grid architecture that makes the system flexible and simple toward the implementation. The proposed Enhanced DBN (EDBN) performance is measured in different bus representations for identifying the higher hit rate and rejection rate, lesser miss rate and false-positive rate. Two attacks, such as False Data Injection and Denial of Service attacks, are generated by Greedy Algorithm and are detected by the proposed technique. Compared to the existing detection and control system, the proposed EDBN technique provides accuracy higher than 92%, false alarm rate less than 1%. Thus, the experimental results show that the proposed technique accuracy is higher than the existing intrusion detection techniques in a microgrid. [ABSTRACT FROM AUTHOR]

This work aimed to develop biobased composite active edible film of tapioca starch‐κ‐carrageenan reinforced with Pimpinella anisum essential oil and to evaluate the effect of reinforcement on physico‐mechanical, barrier, optical, and antimicrobial properties. Nineteen different components of oil were identified with distinct chromatogram peaks using Gas Chromatography–Mass Spectroscopy. The Minimum Inhibitory Concentration value of essential oil against standard test bacteria ranged between 0.6% and 1%. The dynamic oscillatory rheological measurements of film‐forming solution revealed solid‐like viscoelastic behavior. Incorporation of oil in the film caused significant (p < 0.05) increase in moisture absorption, b value, total color difference (∆E) haziness, transparency, and significant (p < 0.05) decrease in elongation at break, moisture, whiteness index, and L* value. Antimicrobial functionality by disc diffusion of treated films was found highly significant (p < 0.01). The results of the study provide a promising potential of composite active edible film with enhanced antimicrobial functionality. Novelty impact statement: The new‐fangled bio composite blend is functionalized with Pimpinella anisum essential oil.The study originally demonstrates the effect of incorporation of P. anisum essential oil on the quality and acceptability of unique bio‐composite edible film.The formed composite active edible film can be commercially exploited to provide better quality and safety to various foods with eco‐friendly disposal. [ABSTRACT FROM AUTHOR]

In a general parlance, wireless communication tends to be investigated based on the available methods that support enhancing the optimized data link, especially the software-based methods. AI is mainly used to create and design efficient communication network systems and variable node locations. The major factors impacting wireless communications in the current context are enhanced channel frequency, efficiency of using the bandwidth, and modulation type. The software-defined ratio enables collecting the information and analyzing the overall signal-related components and processing them in real-time situations. This will support in detecting unnecessary information and identifying latency at each stage of communication. The study is intended to measure the influence of critical factors in enhancing the overall management of wireless communication systems through the application of AI technologies. The researchers used the questionnaire method in order to collect the data from the respondents and enable them to analyze the data using the SPSS data package. [ABSTRACT FROM AUTHOR]

Whole wheat breads are usually packed in low density polyethylene (LDPE) or polypropylene (PP) based packets, however, owing to a blanket ban on non-biodegradable plastics, packaging materials derived from renewable ligno-cellulosic fibers, are gaining prevalence. This study takes into account, the purchase intention, overall acceptance and storability of uncoated (U), functional chitosan coated (CC) and beeswax-chitosan emulsion coated (WC) paper packaging materials, for whole wheat bread loaves stored at refrigerated (5 ± 2 °C) and ambient temperature (25 ± 2 °C) conditions. LDPE served as control. Overall consumer acceptability and the buying behavior suggested maximum acceptability of WC papers for whole wheat breads. The analytical and microbiological attributes of chitosan and emulsion coated paper packaged breads were better in comparison to that of LDPE. The changes in moisture content (39.12 ± 0.3% - 34.99 ± 0.3%) and alkaline water retention capacity (357.9 ± 2.07%–344 ± 2.0%) of bread samples were found to be significant under packaged storage at both temperatures (p < 0.05). The crumb and crust hardness of freshly packed breads was found to be 27.12 ± 0.09 N and 29.8 ± 0.11 N respectively; under packaged storage, crumb and crust hardness showed a maximum increase to 32.68 ± 0.19 N and 34.77 ± 0.12 N at ambient temperature conditions, respectively. WC and CC paper packaged bread samples observed reduced yeast and mold count as compared to uncoated paper packaged breads. The bread loaves packed in both chitosan and emulsion coated papers were found to be microbiologically stable up to 8 ± 1 days at 25 °C and 12 ± 1 days at 5 °C respectively. Functional chitosan and beeswax-chitosan coated paper packaged bread samples demonstrated appreciable sensory and analytical attributes at refrigerated conditions. Consumer acceptability studies also validated their affirmative outlook towards green purchasing, functionality of the packaging material and awareness about environmental risks posed by plastic packages. [Display omitted] • Corn husk being utilized for packaging bakery products for the first time • Paper packaging from sugarcane bagasse & corn husk fibers was developed • Chitosan & beeswax-chitosan emulsion were coated on papers • Shelf life of packaged whole wheat breads was assessed • Purchase intention & overall acceptability of packages were evaluated [ABSTRACT FROM AUTHOR]

Single-use plastic (SUP) being a versatile material, is adopted as an alternate to traditional materials specifically for the use in food packaging due to its inherent characteristics like high durability, inertness, and protecting ability but has become a curse for living being today due to its random usage and unplanned rejection to nature. Mostly plastics used in packaging of beverages, fresh meats, fruits and vegetables are under concern today. Single-use packages result in generation of several billion tons of garbage till date, which pollutes the environment. At the immediate past, it has come to light that micro plastics obtained due to slow degradation of SUP present in oceans, are also being consumed by marine organisms such as fishes and shellfish species which disturbs the marine life extensively. Hence, finding right strategy to mitigate the plastic waste related issues has becoming inevitable today. This review paper briefs various strategies undertaken worldwide to mitigate the pollution due to generation of plastic waste. Various notable impact of adopted strategies and recent innovations to replace the SUP products are also discussed and in view of this a roadmap is also suggested which can be used to achieve the milestone of Zero Plastic Waste., (© Association of Food Scientists & Technologists (India) 2020.)

Eggplant genotypes of white, green and violet are very popular in the specific regions of sub-tropics and tropics. These possess enormous health benefits as having high antioxidant activity. Due to limited shelf life i.e. 3 days at ambient storage, wholesalers and retailers apply many unhygienic practices. They use petroleum based oil to make the fruit surface shiny and attractive. In the present study, Eggplant genotypes, viz. violet, green and white, were assessed after carnauba wax (CW) emulsion containing additives such as 2.5% polyethylene glycol (PEG) and 0.5% sodium alginate (SA) as T1, 0.5% SA as T2, 2.5% PEG as T3 and non-coated eggplant fruits as control fruits (T4) for shelf life extension and retention of nutritional quality attributes at ambient condition (20 ± 2 °C and RH 52-54%) for 7 days. The additives mixed CW coatings were effective in extending the shelf life and retaining the nutritional quality attributes than control genotypes. Sodium alginate (SA) mixed CW coating resulted in maximum shelf life extension of white eggplant genotypes by 7 days as compared to 3-4 days in control eggplant genotypes at ambient storage. However, 6.9%, 1.83% and 6.04% decrease in physiological loss in weight was obtained in 0.5% SA based CW coating after 5 days of ambient storage of violet, green and white eggplant genotypes, respectively in comparison to fully control eggplant genotype. The firmness level of eggplant genotypes in 0.5% SA based CW coating was more (85.1%, 50% and 45%) after 7 days of ambient storage of violet, green and white genotypes, respectively in comparison to fully control eggplant genotype. Similarly, total phenol content was also increased (26.1%, 37.5% and 180.9%) in 0.5% SA based CW coated eggplant genotypes of violet, green and white, respectively after 7 days of ambient storage in comparison to fully control eggplant genotype. Initially there had been increase in antioxidant activity in white genotype up to 5 days of storage which thereafter decreased on 7 days of storage in all the treatments. However, violet and green genotypes had not followed any trend during storage., Competing Interests: Conflict of interestAuthors declare that there has been no conflict of interest., (© Association of Food Scientists & Technologists (India) 2019.)

Pulp and paper industry is one of the major sector in every country of the globe contributing not only to Gross Domestic Product but surprisingly to environmental pollution and health hazards also. Paper and paperboard based material is the one of the earliest and largest used packaging form for food products like milk and milk based products, beverages, dry powders, confectionary, bakery products etc. owing to its eco-friendly hallmark. Various toxic chemicals like printing inks, phthalates, surfactants, bleaching agents, hydrocarbons etc. are incorporated in the paper during its development process which leaches into the food chain during paper production, food consumption and recycling through water discharges. Recycling is considered the best option for replenishing the loss to environment but paper can be recycled maximum six to seven times and paper industry waste is very diverse in nature and composition. Various paper disposal methods like incineration, landfilling, pyrolysis and composting are available but their process optimization becomes a barrier. This review article aims at discussing in detail the use of paper and paper based packaging materials for food applications and painting a wide picture of various health and environmental issues related to the usage of paper and paper based packaging material in food industry. A brief comparison of the environmental aspects of paper production, recycling and its disposal options (incineration and land filling) had also been discussed., Competing Interests: Conflict of interestAuthors declare that there have been no conflict of interest., (© Association of Food Scientists & Technologists (India) 2019.)

Foxtail millet porridge was prepared using germinated grains and milk and was evaluated for its storage stability after thermal processing at ultra-high temperatures (UHT) of 142 °C for 5 s and retort processing temperatures of 121.5 °C for 15 min. Various physical, chemical, and microbial changes of the porridge were studied for a storage period of 180 days at 25 ± 1 °C. Using consumer perception and survival analysis, the predicted shelf life of the UHT treated and retort processed foxtail millet porridge samples stored at 25 ± 1 °C was found to be 186 ± 9 days and 245 ± 15 days, respectively. Also, data from consumer liking, profiling, physical, chemical, and microbial parameters showed significant changes (P < 0.05) in the thermally treated packaged porridge samples over time. As the consumer overall acceptability decreased, the detection of positive attributes (thick and uniformly colored texture and appearance; grainy mouth texture; caramel taste and aroma) in the porridge decreased, while the detection of negative attributes (uneven, decolored, and curdled texture and appearance; sticky mouth texture; cooked, sour and off smell; cooked, sour and off taste) increased. The present study could establish a significant difference (P < 0.05) in the storage induced properties of UHT and retort processed porridge samples. The analytical evaluation of foxtail millet porridge found that UHT treated porridge was better in quality, but consumers preferred retort processed porridge. PRACTICAL APPLICATION: The quality and sensory attributes, evaluated for UHT treated and retort processed porridge samples during the storage period of 180 days, were found to be contradictory. Based on the results of CATA sensory analysis, the shelf life of UHT treated and retort processed porridge samples was predicted to be more than 6 months. Therefore, both UHT treatment and retort processing can be effectively applied to prepare a ready to eat milk based porridge using germinated foxtail millet grains., (© 2018 Institute of Food Technologists®.)