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Articles by A.S. Bawa
Total Records ( 5 ) for A.S. Bawa
  T.K. Majumdar , D.D. Wadikar , C.R. Vasudish , K.S. Premavalli and A.S. Bawa
  Bottlegourd (Lagenaria siceraria) and Basil (Ocimum sanctum) leaves blended juice was formulated with the help of Response surface methodology. The central composite design with 15 experimental combinations was used to optimize the product. The surface plots are used to represent the effects of variations in the ingredient levels. The physico-chemical, microbiological safety and sensory characteristics of the bottlegourd-basil blended juice in glass bottle were evaluated during 6 months at room temperature (28+2°C). There were no remarkable changes in pH, total soluble solids, total acidity (as citric acid) and sensory scores of the juice during storage. Loss of vitamin C and β-carotene were 74 and 57%, respectively after 6 months of storage. The result revealed that the blended juice was acceptable for 6 months and was microbiologically safe.
  O.P. Chauhan , P.S. Raju , D.K. Dasgupta and A.S. Bawa
  Silicone diffusion was used for the generation of passive modified atmosphere at low temperature to over come the deficiencies associated with LDPE based diffusion. The optimization of MAP variables (fill weight and silicone membrane diffusion area at a constant fill volume and storage temperature) was carried out using response surface methodology in terms of responses (head-space O2, CO2 and storage life). The derived quadratic equations were found to support experimental data obtained under the experimental conditions. The target predicted storage life and head-space gas composition could find concurrence with experimental data in support with the optimized variables derived. The optimized variables could be used for the scale up of silicone based passive MAP of banana in rigid containers, suitable for bulk storage, transportation as well as for retail marketing.
  T. Anand , G. Phani Kumar , N. Ilaiyaraja , Farhath Khanum and A.S. Bawa
  The present study was undertaken to elucidate the mechanism responsible for ameliorating effect of asiaticoside rich Centella asiatica leaf extract (CAE) on fatigue. CAE at 10 mg kg-1 b.wt. was administered orally to rats for 2 weeks and subjected to weight-loaded forced swim test (WFST) every alternative day for a period of three weeks to evaluate physical fatigue. CAE administrated rats prolonged the swimming time for exhaustion almost two fold compared to the control. Moreover, WFST also reduced the levels of glycogen content in muscle and liver tissues and activities of superoxide dismutase and catalase in liver and brain tissues. These effects were reverted back with the administration of CAE and therefore it is concluded that C. asiatica extract ameliorates the various impairments associated with physical fatigue in enhancing the physical endurance capacity.
  O.P. Chauhan , Ajai Singh , Asha Singh , P.S. Raju and A.S. Bawa
  Effects of various osmotic agents (i.e., glucose, fructose, sucrose, maltose, sorbitol, and honey) were evaluated in terms of moisture loss and solid gain besides objective measurements of colour, texture, glass transition temperature; subjective sensory profile; and scanning electron microscopic cellular structure of osmotically dehydrated apple slices. Significantly (p < 0.05) higher solid gains were observed in the samples dipped in glucose and fructose solutions, whereas maltose-treated samples showed higher water loss. The glass transition temperatures varied from -68.4 to -45.6°C, minimum in the case of glucose and maximum in maltose-treated ones. The sucrose- and maltose-treated samples had significantly (p < 0.05) higher L* showing restricted browning. The a* value was maximum and minimum in the case of sucrose- and fructose-treated samples, respectively. Hardness was found to be significantly (p < 0.05) higher (20.104 N) in sucrose-treated samples, while it was at a minimum (4.441 N) in sorbitol-treated ones. The scanning electron microscope studies revealed that cellular structure was retained in sucrose-treated samples, while the damage was observed to be more in the glucose- and fructose-treated ones. The sensory attributes of the osmo-dehydrated samples were found to be better in the case of sucrose-treated samples. The type of humectant, in terms of molecular size, significantly influences the mass transfer process that could be optimized to make the process versatile to meet the requirements of processors and consumers.
  K. Jayathilakan , Khudsia Sultana , K. Radhakrishna and A.S. Bawa
  Hurdle processed chicken legs were subjected for irradiation at 1 and 2 KGy dosage levels after treatment with lactic acid (1 and 2%) to study the effect of irradiation and lactic acid on the shelf stability of the product. The products initially and during storage at 5oC were evaluated for its oxidative rancidity profile in terms of Thiobarbituric Acid Reactive Substances (TBARS), Total carbonyls and non-heme iron values. Lipid oxidation increased with reference to irradiation dosage and there was a significant difference (p<0.05) between control, 1 KGy and 2 KGy samples (without lactic acid) after 6 months of storage. Incorporation of lactic acid at 2% levels significantly reduced (p<0.05) the TBARS, total carbonyls and non-heme iron values. Hurdle processed chicken legs irradiated at 2KGy with 2% lactic acid exhibited good sensory attributes after 6 months of storage having an overall acceptability score of 7.84±0.31 on a 9 point hedonic scale. The total fatty acid profile by gas chromatography revealed a significant reduction (p<0.05) in unsaturated fatty acids in irradiated samples but saturated fatty acids remained unaffected. The values for non irradiated samples during storage did not differ significantly (p>0.05). Microbiological profile of the product showed a 3 log reduction in SPC and 2 log reduction in Yeasts and molds by employing 2KGy irradiation dosage and pathogens were also absent.
 
 
 
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