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The effect of guar and acacia gum blend at different concentrations viz., 0.1, 0.2, 0.4 and 0.6 per cent on the physicochemical, sensory properties and rheology of yogurt were studied. It was observed that the setting time of the yoghurt reduced with increased concentration of blend gum. The viscosity of samples containing blend gum increased compared to the control sample. As increase in levels of blend gum, the per cent synersis was noticed in decreased trend. No marked change in pH and acidity of yoghurt was recorded irrespective added of blend gum and their concentration. As level of blend gum concentration increased the total solid content was found increased. Sensory evaluation showed that the use of blend gum upto 0.2 per cent concentration improved body and texture of the product. Being hydrocolloid nature the blend gum improved the consistency and reduced whey separation in yoghurt.

Use of hydrocolloids in low calorie flavoured milk beverages is their ability to modify the rheology with acceptable mouthfeel and improve consistency and prevent sedimentation of cocoa particles of chocolate flavoured milk by incorporation of guar and acacia gum blend at 0.1, 0.2, 0.4 and 0.6 per cent. Chocolate flavoured milk was subjected to sensory analysis using 9 point hedonic scale. Addition of guar and acacia gum blend decreased the score of colour and flavour where as increased sensory score of mouth feel and consistency and decreased creaming index which ranged from (24 to 08 per cent). It was noted that as addition of guar and acacia gum blend increased the viscosity. Blend of 0.4 per cent gum was found overall acceptable and recorded 58.8 cp and 41.5 cp viscosity which was found to be suitable viscosities to prepare the better quality chocolate flavoured milk.

Fusarium wilt caused by Fusarium oxysporum f. sp. ciceris is one of the serious disease causes tremendous loss to crop throughout the world and has assumed serious proportions in the recent years. Wilt affected chickpea plant roots samples were collected from forty eight different regions of Maharashtra. The collected samples were characterized by designed ITS primers. The Fusarium oxysporum f. sp. ciceris (Foc) showed about 302 bp amplicon when subjected to PCR with these primers. Further the amplified product was digested with five restriction enzymes viz. AluI, EcoRI, HaeIII, MboI and MspI and restriction fragment length polymorphism (RFLP) pattern were analysed. A dendrogram derived from ITS-RFLP analysis of the rDNA region divided the Foc isolates into four clusters. The maximum genetic distance 0.75 exhibited by five Foc isolates viz. Foc-30, Foc-36, Foc-24, Foc-25 and Foc-48 belonging to Shahartakli, Shelur, Nashik, Satara, Kolhapur regions respectively and found to be more diverse among the other Foc isolates. Whereas isolate no. Foc-20, Foc-21 and Foc-8 from Ambajogai, Karjat and Rahata shown minimum genetic distance (0.13). This showed the genetic variability among the Foc isolates collected from different regions of Maharashtra.