The present study aimed at the formulation of pickled product, incorporated with and without mustard oil; vinegar and salt were used as preservative. The products have been evaluated for sensory attribute i.e color, flavor, texture, taste and overall acceptability, (MOVS) formulated pickle found to be excellent and have higher score 5.7, 6.5, and 7.0 for color, flavor, and overall acceptability. It was found that the polysaccharide content and pH were decreased during processing, and significant difference (P>0.05) was found in moisture content Figure 4. The microbiological studies revealed that total viable counts (bacteria) were high in (SWVS) formulated pickle as compared to (MOVS) respectively. Storage studies demonstrated that pickles stored successfully for 90 days at ambient temperature (26±4C) without any significant change in the quality attributes of the (MOVS) pickle. Furthermore, microbiological analysis demonstrated the presence of Escherischia coli and Lactobacillus bacteria in pickled products.
The study was carried out to evaluate the effect of milk source and stabilizers on the compositional and sensorial quality of yoghurt. The buffalo and cow milk was used as milk source, gelatin and pectin used at a concentration of 0.2% as stabilizer to prepare the yoghurt. Results showed that the fat, protein content, titratable acidity and Total solids of buffalo milk yoghurt was higher 6.70%, 4.46%, 0.88% and 16.50% respectively, than the cow milk yoghurt 5.90%, 4.43%, 0.73 % and 14.00%. Non-significant (P>0.05) different were found in both types of yoghurt with the addition of pectin and gelatin. While total solids content was significantly (P<0.05) increased in buffalo milk yoghurt with pectin 17.43% and gelatin 16.83%. Whereas, pH of yoghurt with addition of pectin and gelatin was 4.60 and 4.58, respectively, as compared to the cow milk yoghurt showed 4.85 and 4.59. Further, it was found that the syneresis in control cow milk yoghurt was higher (6.76 ml/2h) than control buffalo milk yoghurt (5.32 ml/2h). Sensory analysis showed that buffalo milk yoghurt with gelatin ranked higher in score for body/texture,flavor and overall acceptability. The study concluded that better quality yoghurt can be prepared from buffalo milk with the addition of 0.2% gelatin as stabilizer.
This Study aimed to investigate the rehydration ratio, temperatures, times, amount of leaching of polysaccharide content and storage (CFU) of A. auricula-judae mushroom. Five rehydration temperatures (25, 40, 60, 80 and 100°C) and the water immersion time (10, 20, 30, 40, 50, 60 minutes) were used. The highest rehydration ratio 9.53%as observed in the soaking temperature of 100 • C whereas the lower rehydration ratio 5.65% obtained at 25 • C correspondingly. Whereas the polysaccharide content result revealed that maximum loss found 12.62% soaking temperature of 100°C for 60min while a minimal loss, 4.23% at soaking temperature of 60°C for 30 min. Monosaccharide composition was analyzed via gas chromatography it showed the polysaccharide composed of glucose, galactose, rhamnose, mannose and arabinose. Highest overall viable count of bacteria ranges from 2.5 x10 5 cfu/g to 6.75 x10 7 cfu/g. However, the effect of time and temperature on the rehydration found to be significant (P>0.05).
Puerariae Flos have developed into one of the improved selling herbal medicines for healing of diseases such as alcohol intoxication and liver injury in China and Japan. Herbal medicines with the multi-targeted and less toxic characteristic have fascinated more attention in the prevention of Alcoholic liver disease ALD. The aim of this study was to investigate the effects of tectorigenin on chemically induced liver fibrosis in rats, Chinese medicine is considered to be an imperative and substitute approach. Tectoridin, naturally extracted from pueraria thunbergiana flos, is commercially acclaimed for its anti-alcoholism function. Furthermore, it was analyzed the effects of tectoridin on sobering the rats up, and to explore the mechanisms of tectoridin from Pueraria thunbergiana Flos sobering the roots up by decreasing the alcohol content, ADH activity in a rat model and the best anti-alcoholism properties among tectoridin, tectorigenin and tectorigenin sodium sulfonate. Acute alcohol poisoning experiment models of rats were set up to evaluate the blood alcohol content in blood and ADH activity in liver. Results showed that tectoridin demonstrated the anti-alcoholism property and a dose of 75mg•kg-1 •bw tectoridin showed the strongest clearance rate of ethanol. The comparison of the anti-alcoholism capacity were as follows: tectorigenin sodium sulfonate (52.86%) was better than tectoridin (47.31%) (P < 0.01) and tectoridin was better than tectorigenin (43.67%) (P < 0.01).
The probiotic properties of Lactobacillus isolates of traditional yoghurt were investigated during the study. For that seven species of Lactobacillus were identified phenotypically. Out of 84 isolates, 23 acidophilus, 21 L. casei, 11 L. helveticus, 09 each L. delbrueckii sub sp. bulgaricus and L. delbrueckii sub sp. lactis, 03 L. viridescense and 02 L. plantarum were identified. All of these identified species were screened for antibacterial activity against foodborne pathogens, acid and bile tolerance and antibiotic resistance pattern. The results indicated that L. casei S66, L. delbrueckii sub sp. bulgaricus S65, L. acidophilus S26 and L. plantarum S19 produced antimicrobial substances against the indicator organisms and showed tolerance against acidic pH of 2.5 and survival against the bile salt concentration of 0.1 and 0.2. The L. acidophilus S26 survived the 0.3% bile salt concentration and was resistant to antibiotics ciprofloxacin, kanamycin, penicillin and vancomycin.
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