Sago is a traditional food product of India made exclusively from fresh wet cassava starch. The engineering properties of different commercial grades of sago, developed by roasting and steaming process were investigated. The physical properties (moisture content, size, shape (sphericity), bulk density, particle density, porosity), functional properties (solubility index, swelling power, cooking time, cooking loss, oil absorption index), pasting and dynamic rheological properties were studied. The size of the roasted commercial and steamed nylon sago varied from 3.57 to 4.11 mm and from 2.50 to 5.88 mm, respectively. The shape (sphericity) of different grades of sago ranged from 0.63 to 0.86. The bulk density and particle density of the different commercial and nylon sago varied from 420 kg m-3 to 800 kg m-3. The swelling power (39.59 g/g) of the steamed nylon sago was high as compared to that of roasted sago. The steamed nylon sago showed a reduction in peak viscosity, breakdown and final viscosity as compared with the roasted commercial sago. A decrease in cooking loss with an increase in cooking time was noticed in the roasted commercial sago, whereas increase in cooking loss with increase in cooking time was noticed in the steamed nylon sago. The elevated peak viscosity value showed reduction in pasting temperature for both steamed and roasted sago. The different grades of sago gel behaved like a dilute solution due to increase in loss modulus over storage modulus.
The analytical methods used for herbal analysis are need to be economic, fast and also produce minimum quantities of hazardous chemical waste. Presently analytical community put interest in the research area of non‐hazardous and eco‐friendly practices to develop various green chromatographic methods for routine quality analysis. High cost of phytochemical analysis and uses of hazardous chemicals with high‐end sophisticated instrument, the attempt made to develop a simple analytical method for multiple samples with short time and less uses of solvents. A HPTLC method was developed for simultaneous determination of biological important constituents like β‐sitosterol, taraxerol, clitorienolactone B and β‐sitosterol glycoside from Clitoria ternatea Linn. The proposed method was validated and satisfied the ICH guidelines to demonstrate that the method is adaptable for its intended purpose. The method is simple, sensitive and economic it therefore embraces potential for detection, monitoring, and simultaneous quantification of the four bioactive compounds for C. ternatea and could also be apply to other species.
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