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Articles by S.M. Gaikwad
Total Records ( 3 ) for S.M. Gaikwad
  B.D. Landge , S.N. Landge , S.M. Gaikwad and V.V. Nira
  Background and Objectives: Whey is a byproduct of cheese or casein or shrikhand product. Whey is containing almost all water soluble nutrients present in milk particularly lactose, whey protein, vitamins and minerals. The present investigation was carried out to study the effect of level of juice in whey beverage and to study the acceptability of bael fruit beverage. Materials and Methods: Whey beverage was prepared by supplementing different levels of bael fruit pulp viz., 1, 2, 3 and 4% to the whey beverage. Whey beverage prepared without pulp served as control and was compared with the treatments. Results: The maximum mean sensory score was obtained to the beverage samples of treatment T0 and T1 for the taste. For the taste, sample T1 got highest (8.16) score however sample T4 got (1.58) lowest score. The overall acceptability of the treatments decreased when the level of fruit pulp increased. It also observed that when pulp level increased the score for smell also increased but reduced the taste score. It may be happened due to the taste of this fruit. Conclusion: From the present investigation it is concluded that the overall acceptability of all the treatments decreased when the level of fruit pulp increased. It is also observed that when pulp level increased the score for smell also increased but reduced the taste score it might be due to the bitter taste of this fruit. Therefore, when the level of pulp increased the score for the taste reduced. It is recommended that bael fruit can be effectively used for the production of this newly invented beverage.
  F. Khan , S.M. Gaikwad and M.I. Khan
  In this study, thermodynamics of binding of O-glycan (Galβ1→3GalNAcα1→OSer) and the glycoproteins possessing it, viz., fetuin and mucin to A. hirsuta lectin was studied using Surface Plasmon Resonance (SPR). The binding affinities were in the order of asialomucin >mucin>asialofetuin>fetuin>O-glycan and found to increase with increase in valency of the ligand. Unusual for a lectin-ligand interaction, the binding was endothermic and entropically driven and the higher affinity was associated with a large favorable entropy term. The native fetuin and mucin showed lower affinity than their desialylated counterpart. Kinetic analysis of the binding revealed that the difference in the affinity of different ligands was due to different rates of their association, whereas the dissociation rates were similar and showed decrease with temperature. The activation energy of the association process was lower with desialylated glycoproteins than that of sialylated one resulting in their faster association and higher affinity.
  S.M. Gaikwad and A.S. Hembade
  It is common knowledge that moistures food cannot keep longer at room temperature. Hence, Ujani basundi product also cannot keep longer than 4 days at room temperature. The product can remain safe for number of days at refrigerator temperature but it is costly method of preservation, hence an attempt was therefore, made to develop a technology for improving the shelf life of Ujani basundi at 30°C applicable in village conditions by employing the food grade antimycotic agents like potassium sorbat and antifungal agent like cardamom. Therefore, changes in standard plate count, coliform count, yeast and mold count, flavor, body and texture, color and appearance were determined during the entire storage period. Potassium sorbate added product gave shelf life up to 20 days at refrigerated temperature whereas, 10 days at ambient temperature (30°C). Potassium sorbate added sample showed good inhibitory effect in microbiological study. The control and cardamom added samples gave the shelf life up to 15 days at refrigeration temperature and 5 days at ambient temperature (30°C). However, the flavor of cardamom added samples found superior among all the treatment during storage study. Therefore, from the present investigation it is concluded that the product can be stored at refrigerated (5±1°C) and ambient temperature (30±1°C) by the addition of potassium sorbate for 20 and 10 days, respectively with acceptable quality.
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