No abstract

Traditional dairy products in India are manufactured using age old methods. Such methods varies from place to place. For industrial production of such products a standardized process is needed. Present study was designed to arrive at a method of manufacture for Thabdi Peda, a very popular sweet in Saurashtra region of Gujarat. Range of process parameters like fat percent of milk (4 to 8 %), rate of sugar addition (6 to 10 %) and duration of final heat desiccation (20 to 60 min) were studied and optimum values determined using Response Surface Methodology (RSM) with central composite rotatable design (CCRD). The samples obtained from trials were analyzed for sensory, physicochemical, compositional and textural attributes. The optimized process developed with 10 kg batch of milk having 6 % fat, 8.33 % rate of sugar addition and 34 min duration of heating produced most acceptable product. Standardized Thabdi Peda was found to contain on an average 16.80 % fat, 17.48 % moisture, 11.25 % protein, 20.95 % lactose, 29.99 % sucrose, 3.53 % ash and it gave 28.75 % yield. The pH, water activity and HMF (μ Mole/100 g) content were 6.42, 0.807 and 121.91 respectively. Standard plate count, Yeast and Mold counts were observed to be 3.68 log cfu/ g, and 2.51 log cfu/g respectively. No coliforms were observed in Thabdi Peda.

No abstract

Changes in properties of sucrose solutions as a result of substituting lactose for a portion of the sucrose were studied at room temperature (27°C). The influence of a seeding regimen on the properties also was investigated. Seeding with sucrose or lactose favored crystallization of the sugar of higher concentration, whereas seeding a mixture of sucrose and lactose to less supersaturated solutions resulted in rapid crystallization of both sugars. Crystal habit of each sugar was influenced by increasing the concentration of the other. Solution viscosity following complete crystallization increased with the percentage of lactose. As the percentage of lactose in the supersaturated solution was increased, the proportion of lactose in the crystalline mass also increased, the proportion of sucrose decreased, and the hardness of the crystalline mass decreased. Type of seeding influenced the type and number of crystals and therefore influenced the properties of the system, but this was minor compared to the influence of composition. Application of this work to produce softer, smoother sugar products is suggested.

Background: Allergic rhinitis is one of the most common and most prevalent ailments, familiar to all with an equal distribution more or less throughout the world, rather without any exception to the developed and under developed countries. Repeated attack and improper management of the disease leads to many complications like recurrent sinusitis, nasal polyps, serous otitis media, orthodontic problems etc. Objective: To evaluate the role of Ayurvedic Formulations in the management of Allergic rhinitisMaterials and methods: The study was executed as on open label, multicentric, prospective clinical study executed at (CARI, New Delhi and CARI, Mumbai). Sixty participants aged between 18 and 65 years, having the symptoms of Allergic rhinitis were enrolled in the study as per the inclusion and exclusion criteria. The intervention given to the participants were Ayush VPR (3.5gm) in the form of Churna (powder) twice a day with honey and Ghrita (clarified butter) after food, Shirishadi Kwath (20 ml) twice a day, orally in empty stomach and Nasya (intranasal drug administration) with Anutaila for 07 days for two consecutive cycles with the interval of seven days. The assessment was done every week. Total duration of intervention was 28 days followed by follow up of 28 days on the interval of 14 days. The primary outcome was assessed by seeing the change in the CARAT (Control of Allergic Rhinitis and Asthma Test) scorewith Mauchly’s test of sphericity (b).Results: The mean CARAT score was found to reduce subsequently from baseline to 7th, 14th, 21st and 28th day. A significant improvement in the mean total CARAT score (p < 0.001) was observed after 28th day of treatment and also at the end of the 56th day in comparison to baseline (Mauchly's Test of Sphericity (b) Measure) Conclusion: The Ayurvedic formulations, Shirishadi Kwath, Ayush VPR and Anutaila are safe and significantly reduced rhinorrhea, nasal itching, Sneezing fits, nasal congestion, and nasal obstruction. The present study reveals that Ayurvedic treatment according to the line of treatment of Vataja Pratishyaya provided highly significant relief from Allergic rhinitis.