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Effect of two vegetable oils namely sunflower oil (SFO) and coconut oil (CNO), emulsifiers (sodium stearoyl-2-lactylate and polysorbate-60), and hydrocolloids (guar gum and carboxymethyl cellulose) on rheological, fatty acid profile and quality characteristics of pound cake was studied in comparison with control cake prepared using hydrogenated fat. Use of oils decreased batter viscosity, increased specific gravity and decreased overall quality score of cakes. However, incorporation of additives significantly improved the quality of cakes. The microstructure of cake with combination of identified additives showed a continuous protein matrix and wrapped starch granule. The individually identified emulsifier and hydrocolloid when used in combination yielded cakes having quality characteristics similar to control cake. Fatty acid profile showed that the control cake had 51.3% saturated fatty acids and only 6.5% polyunsaturated fatty acids (PUFA); SFO cake was rich in PUFA and CNO cake was rich in medium chain fatty acids. PRACTICAL APPLICATIONSMany baked products are prepared using a relatively large proportion of hydrogenated fat -cakes for example contain 50-100% shortening, biscuits 25-35% and cookies 45-50%. Majority of people are becoming aware of the relationship between consumption of hydrogenated fat and cardio vascular diseases associated with it. Continuous attempts are being made to redesign bakery products either by eliminating completely the hydrogenated fat in the formulation or replacing it with vegetable oils. This article discusses the effect of replacement of hydrogenated fat with sunflower oil and coconut oil in cake making. This article also highlights the improvement brought about by the addition of emulsifiers and hydrocolloids on the rheological and quality characteristics of cake with oils. This information will have a practical application in the production of nutritious cakes. ISSN 0022-4901 Journal of Texture Studies

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Twenty-one brinjal hybrids along with their seven parents and one hybrid check were evaluated in three seasons, viz., autumn-winter, rainy and summer for the study of genotype x environment interaction for different traits and identification of the stable genotypes. Stability analysis revealed that the variance due to genotypes was highly significant for all the characters studied when tested against pooled deviations except days to 50% flowering and days to 1st harvest. Likewise, variance due to E + (G × E) was highly significant for all characters but significant for days to 1st harvest. The genotypes × environments (linear) component for days to 50% flowering and days to 1st harvest were non-significant when tested against pooled deviation which suggested the preponderance of non-linear component as compared to linear component for both these characters. Rajendra Baigan-2 x BRBL-02, Rajendra Baigan-2 x BRBL-01, Rajendra Baigan-2 x BRBL-04, Muktakeshi x BRBL-01, Muktakeshi x BRBL-04, BRBL-02 x BRBL-04, Swarna Mani x BRBL-01, BRBR-01 x BRBL-01 and BRBR-01 x BRBL-04 were identified as stable hybrids and BRBL-01 and BRBL-04 were stable parents in terms of yield/ plant. BRBL-02 x BRBL-04 was stable in terms of total sugar content, total anthocyanin content and total phenolics content. These genotypes may be utilized for planting throughout the year with good performance and utilized in breeding programmes for developing stable genotypes.