The present investigation focuses on standardization the process for preparation of aonla candy using honey. Further, sugar was completely replaced with honey. It can be concluded that honey syrup concentration treatments (45°Bx, 50°Bx and 70°Bx) along with 02 per cent alum was found to be suitable to improve the quality of candy. Moreover, cabinet tray drying (60°C) was selected on the basis of chemical composition and organoleptic evaluation for commercial feasibility. Eventually, the prepared candies can be properly stored in standing pouch upto 02 to 03 months without affecting their sensory quality attributes. This honey based aonla candy is nutraceutical rich product that have high energy value and additional health benefits. Therefore, the developed aonla candies can be one of the upcoming value added food products. They may have a good commercial market and subject to catch attention of customers of every age group.
The present investigation focuses on standardization the process for composite flour (Oat and wheat flour) cookies and its quality evaluation. Cookies were fortified with oat flour at 0, 20, 40, 60, 80 and 100 per cent level of incorporation. The product prepared was evaluated for colour, flavour, taste, texture, appearance and overall acceptability using semitrained panel members on 9 point hedonic rating. It can be concluded that the oat flour can be used successfully in preparation of cookies at the replacement level of 80 per cent and 100 per cent levels without any undesirable changes in physical, chemical and organoleptic attributes of cookies.
World Health Organization (WHO) announced COVID-19 outbreak as a pandemic on 11th March 2020. COVID-19 caused its impact globally with a substantial morbidity and mortality in people across the world especially in those at a higher age group with comorbidities. Most of the organ systems are affected including hematopoietic system. We studied the hematological profile of 196 confirmed COVID-19 positive patients at our tertiary care center from 22nd March 2020 to 15th June 2020. Various hematological parameters including Haemoglobin(Hb), Total Leucocyte Count(TLC), Absolute Neutrophil count(ANC), Absolute Lymphocyte Count(ALC), Absolute Monocyte Count(AMC), Absolute Eosinophil Count(AEC), Platelet Count(PC), Neutrophil to Lymphocyte Ratio(NLR), Erythrocyte Sedimentation Rate(ESR) and Peripheral blood smears were studied. We found Hb levels were decreasing in the patients with more severe disease. Leucopenia, lymphopenia, eosinopenia, neutrophilia, raised ESR and increasing NLR was seen in patients with more severe disease and those who succumbed to death. We also observed various morphological abnormalities in leucocytes in peripheral blood films of these patients. These parameters prove their prognostic significance in risk stratification in the COVID-19 positive patients for early intervention and deciding treatment regimens which may help to alleviate the morbidity and mortality. As these tests are easily available even at low resource settings, in developing country like India this study may help the patients who are being treated at peripheral centers to get referred to a higher center and get better treatment to reduce the morbidity and mortality.
The present investigation demonstrates utilization of the shrikhand whey (which is a by-product of the dairy industry) for the preparation of carbonated fruit flavoured beverages. A process for preparation of carbonated fruit flavoured shrikhand whey beverage by blending with different levels of pineapple juice concentration has been standardized. In the present study, highly acceptable 12.0% sugar level was used as beverage base. The shrikhand whey beverage base was blended with different levels of concentrations of pineapple juice i.e. 18.0, 20.0, 22.0 and 24.0%. The ultrafiltered shrikhand whey beverage base with 22% ultrafiltered pineapple juice scored higher overall acceptability i.e. 8.26. The selected beverage was carbonated at three different levels of carbonation i.e. 25, 30, 35 psi at 4 + 1 o C temperature and was subjected to organoleptic evaluation. The ultrafiltered pineapple flavoured beverage scored 8.53 at 30 psi for overall acceptability.
Wireless sensor networks (WSNs) are widely used to monitor environmental conditions for different purposes with in different locations. However, due to the limited duration of the sensor's energy source, many attempts are made to design energy Efficient WSN. Therefore many outcomes have been presented in literature, such as the adaptation of power, scheduling, sleep and wake up techniques to improve the useful life of the WSN. These techniques are presented separately and shown to achieve some benefits in terms of energy efficiency. In this paper, we present a low-energy efficient design system for WSN that prevents unnecessary wasting of power which in-turn increases the network lifetime. The proposed system reduce the overall power consumption up to 50%-70% approximately as compared to conventional task base scheme which will boost the network lifetime.
Tribhuvankirti Rasa is a herbo-mineral Ayurvedic medicine regularly used to treat different types of fever. It has antipyretic and analgesic activities. It is an effective medicine for the common cold, flu and other Vata kapha problems. Laghumalini Vasanta is also Ayurvedic medicine, used to treat chronic fever and effective in pitta disorders. Ministry of AYUSH, Government of India also recommended these medicines to prevent the severe conditions of Cov-2 infection. Review of literature suggested that phytochemical and elemental characterization parameters of Tribhuvankirti Rasa and Laghumalini Vasant are not reported. The objective of this study is to report phytochemical and elemental profiling and to standardize Tribhuvankirti Rasa (TKR) and Laghumalini Vasant (LMV) to confirm quality and purity. Tribhuvankirti Rasa and Laghumalini Vasant evaluated for phytochemical and elemental parameters by HPTLC and ICP-OES respectively. HPTLC analysis confirms LMV contains Piperine and TKR contains Piperine and 6-Gingerol. The solvent systems toluene: ethyl acetate (7: 3) v/v for Piperine & Hexane: Ethyl acetate: Formic acid (4 : 6 : 0.1) v/v for 6-Gingerol were optimized. ICP-OES analysis confirms presence of Zn in LMV and Hg in TKR. HPTLC and ICP-OES methods were validated successfully for Tribhuvankirti Rasa and Laghumalini Vasant. The characterization and method validation parameters presented in this paper may serve as standard reference for quality control analysis of Tribhuvankirti Rasa and Laghumalini Vasant.
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