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Enjoy Forgiveness and also Very subjective Well-Being in Chinese College Students: The actual Mediating Part regarding Social Connections.
Kodo millet-chickpea flour blend (7030) was explored for development of directly expanded snack by twin-screw extrusion. Effect of process parameters like temperature (80-150 °C), screw speed (250-300 rpm) and feeder speed (15-30 rpm) on physical properties (expansion ratio, bulk density, hardness, crispiness) of extrudates were investigated and optimized using response surface methodology. Desirable crispy extrudates were obtained at higher screw speed 293 rpm, lower feeder speed 19 rpm, and medium to high temperature of 123 °C. Effect of extreme and intermediate process conditions on functional, proximate quality and colour of the extrudates were also evaluated.Indian traditional staple and snack food is typically a heterogeneous recipe that incorporates varieties of vegetables, lentils and other ingredients. Modelling the retorting process of multilayer pouch packed Indian food was achieved using lumped-parameter approach. A unified model is proposed to estimate cold point temperature. Initial process conditions, retort temperature and % solid content were the significantly affecting independent variables. A model was developed using combination of vegetable solids and water, which was then validated using four traditional Indian vegetarian products Pulav (steamed rice with vegetables), Sambar (south Indian style curry containing mixed vegetables and lentils), Gajar Halawa (carrot based sweet product) and Upama (wheat based snack product). The predicted and experimental values of temperature profile matched with ±10 % error which is a good match considering the food was a multi component system. Thus the model will be useful as a tool to reduce number of trials required to optimize retorting of various Indian traditional vegetarian foods.Misti dahi, a popular ethnic delicacy of eastern India analogous to caramel coloured set style sweetened yoghurt, besides several therapeutic virtues, contains high fat and sugar. Alike people elsewhere in the world, people in India too are now becoming health conscious and are aware of the relation between diet and health. Hence, high fat and sugar contents are causes of concern for the successful marketing of misti dahi in India. With a view to enhance the health attributes of misti dahi and improve marketability, three commercial dietary fiber preparations (inulin, soy fiber and oat fiber) were incorporated and their effect on the product's quality in terms of physicochemical, sensory and textural quality was assessed. Standard method was followed for the preparation of fiber fortified misti dahi (FFMD). Among the three dietary fibers, inulin significantly decreased viscosity and instrumental firmness and increased lightness (L*), redness (a*), yellowness (b*), syneresis and work of shear values of FFMD. Oat fiber settled at the bottom and gave a poor appearance. Soy fiber did not affect the flavor of FFMD. Although overall acceptability scores of inulin and soy fiber containing FFMD were significantly lower than control, they were still above the minimum acceptable score. Based on the results obtained in the present study, it was concluded that acceptable quality FFMD could be prepared using inulin and soy fiber at 1.5 % level of fortification.The study was aimed at assessing the quality of pumpkin (Cucuribita Spp.) slices that were subjected to pre-drying treatments and drying using two drying methods (uncontrolled sun and oven) fruit accessions. Pre-drying had significant (P ≤ 0.05) effect on the quality of dried pumpkin slices. 10 % salt solution dipped pumpkin fruit slices had good chemical quality. The two-way interaction between drying methods and pre-drying treatments had significant (P ≤ 0.05) effect on chemical qualities. Pumpkin subjected to salt solution dipping treatment and oven dried had higher chemical concentrations. Among the pumpkin fruit accessions, pumpkin accession 8007 had the superior TSS, total sugar and sugar to acid ratio after drying. Among the three pre-drying treatment, salt solution dipping treatment had significant (P ≤ 0.05) effect and the most efficient pre-drying treatment to retain the quality of dried pumpkin fruits without significant chemical quality deterioration. Salt dipping treatment combined with low temperature (60 °C) oven air circulation drying is recommended to maintain quality of dried pumpkin slices. However, since direct sun drying needs extended drying time due to fluctuation in temperature, it is recommended to develop or select best successful solar dryer for use in combination with pre-drying salt dipping or blanching treatments.In the present study, to establish the optimum gelatin extraction conditions from pangasius catfish (Pangasius sutchi) bone, Response Surface Methodology (RSM) with a 4-factor, 5-level Central Composite Design (CCD) was conducted. The model equation was proposed with regard to the effects of HCl concentration (%, X1), treatment time (h, X2), extraction temperature (°C, X3) and extraction time (h, X4) as independent variables on the hydroxyproline recovery (%, Y) as dependent variable. X 1 = 2.74 %, X 2 = 21.15 h, X 3 = 74.73 °C and X 4 = 5.26 h were found to be the optimum conditions to obtain the highest hydroxyproline recovery (68.75 %). The properties of optimized catfish bone gelatin were characterized by amino acid analysis, SDS-PAGE, gel strength, TPA and viscosity in comparison to bovine skin gelatin. The result of SDS-PAGE revealed that pangasius catfish bone gelatin consisted of at least 2 different polypeptides (α1 and α2 chains) and their cross-linked chains. Moreover, the pangasius catfish bone gelatin was found to contain 17.37 (g/100 g) imino acids (proline and hydroxyproline). Pangasius catfish bone gelatin also indicated physical properties comparable with that of bovine and higher than those from cold water fish gelatin. Based on the results of the present study, there is a potential for exploitation of pangasius catfish bone for gelatin production. Furthermore, RSM provided the best method for optimizing the gelatin extraction parameters.The present study describes the characterization of crude protease extract from zebra blenny (Salaria basilisca) and its evaluation in liquid detergent and shrimp waste deproteinization. At least five caseinolytic proteases clear bands were observed in zymogram. The crude alkaline protease showed optimum activity at pH 8.0 and 60 °C, and it was highly stable over a wide range of pH from 6.0 to 11.0. Proteolytic enzymes showed extreme stability towards non-ionic surfactants (5 % Tween 80 and 5 % Triton X-100) and oxidizing agents (1 % sodium perborate), and relative stability towards anionic surfactant (1 % Sodium dodecyl sulfate (SDS)). They also showed high stability and compatibility with various laundry liquid detergents from Tunisian market. Furthermore, the crude enzyme was stable towards several organic solvents and retained more than 50 % of its original activity after 30 days of incubation at 30 °C in the presence of 50 % (v/v) dimethylsulfoxide (DMSO). Further, proteases from zebra blenny viscera were found to be effective in the deproteinization of shrimp wastes. The protein removal after 3 h at 40 °C with an enzyme/substrate ratio (E/S) of 5 U/mg protein was about 77 %.Garlic peeling is a tedious, key, costly and time consuming unit operation in garlic processing. A power operated garlic peeler having a cylinder-concave mechanism was developed with an intention to reduce cost and time. Physical properties of garlic relevant for peeler development were identified and measured. The average length, width, thickness, geometric mean diameter, sphericity, weight of garlic segment and weight of 1,000 garlic segment were measured as 26.3 mm, 10.4 mm, 8.7 mm, 13.3 mm, 0.5, 1.8 g and 1,813 g, respectively. An experimental garlic peeler having cylinder covered with 10 mm thick rubber was fabricated and evaluated for its performance with crop-machine parameters viz., cylinder speed (29, 36 and 42 rpm), cylinder-concave clearance (8, 10 and 12 mm), moisture content (23.1, 27.7, 33.4 and 40.5 % wet basis) and concave mechanisms. Crop-machine parameters were optimized based peeling efficiency and they found to be cylinder speed of 36 rpm, cylinder-concave clearance of 10 mm, mild steel square (8 × 8 screen). Prototype garlic peeler was evaluated with the optimized crop-machine parameters. The peeling efficiency, yield of peeled garlic and unpeeled garlic, damage and peel separation were 86.6, 86.2, 4.7, 9.15 and 96 %, respectively with a machine throughput capacity of 27 kg/h and the energy requirement of 1.15 kw-h. Operation cost of the peeler was determined on the basis of fixed and variable cost and found to be INR 22.9/h. The developed garlic peeler saved INR 16.11/kg (94.99 %) and 1.63 (97 %) man hours in comparison to the hand peeling of garlic.Finger millet (Elucine corocana), locally known as ragi, and probiotics have been recognized for their health benefits. In the present work we describe novel probiotic ragi malt (functional food) that has been prepared using ragi and probiotic Leuconostoc mesenteroides (Lm) and Bacillus subtilis natto (Bs), alone and in combination, for antagonistic activity against Vibrio cholerae (Vc). In vitro studies using pure cultures showed that each probiotic strain (Lm or Bs) was able to inhibit the planktonic growth of Vc as well as its ability to make biofilms and adhere to extracellular matrix proteins (fibronectin, Fn) that may function in vivo as initial ports of entrance of the pathogen. Interestingly, the combination of both probiotic strains (Lm plus Bs) produced the strongest activity against the Vc. When both cultures were used together in the ragi malt the antimicrobial activity against Vc was enhanced due to synergistic effect of both probiotic strains. The inclusion of both probiotic strains in the functional food produced higher amounts of beneficial fatty acids like linoleic and linolenic acid and increased the mineral content (iron and zinc). The viability and activity of Lm and Bs against Vc was further enhanced with the use of adjuvants like ascorbic acid, tryptone, cysteine hydrochloride and casein hydrolysate in the ragi malt. Smad inhibition In sum, the intake of probiotic ragi malt supplemented with Lm and Bs may provide nutrition, energy, compounds of therapeutic importance and antagonistic activity against Vc to a large extent to the consumer.Investigation was carried out to study kinetics of moisture loss, oil uptake and tristimulus colour during deep fat frying of Gethi (Dioscorea kamoonensis kunth) strips. Deep fat frying of Gethi strips of size 6 × 6 × 40 mm was carried out in a laboratory scale fryer at different temperatures ranging from 120 to 180 °C. The investigation showed that the moisture loss and oil uptake followed the first order kinetics equation (r > 0.95, p  0.99, p  less then  0.01). The other hunter colour parameters such as chroma, hue angle and total colour difference were markedly affected by frying temperature as well as frying time.Enterococcus faecium MTCC 5695 possessing potential probiotic properties as well as enterocin producing ability was used as starter culture. Effect of time (12-24 h) and inoculum level (3-7 % v/v) on cell growth, bacteriocin production, antioxidant property, titrable acidity and pH of curd was studied by response surface methodology (RSM). The optimized conditions were 26.48 h and 2.17%v/v inoculum and the second order model validated. Co cultivation studies revealed that the formulated product had the ability to prevent growth of foodborne pathogens that affect keeping quality of the product during storage. The results indicated that application of E. faecium MTCC 5695 along with usage of optimized conditions attributed to the formation of highly consistent well set curd with bioactive and bioprotective properties. Formulated curd with potential probiotic attributes can be used as therapeutic agent for the treatment of foodborne diseases like Traveler's diarrhea and gastroenteritis which thereby help in improvement of bowel health.
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