Low calorie carrot halwa was prepared by replacing sugar in recipe with saccharine at four different levels and the product was also subjected to physical and sensory qualities during storage. Stability of saccharine was also studied during storage. It was found that carrot halwa prepared with replacement of sugar up to 10% with saccharine scored highest in sweetness perception and at par in other sensory properties i.e. colour and appearance, body and texture and overall acceptability with control. Storage studies at 10 ºC revealed that saccharine sweetened carrot halwa (stored in polystyrene thermoformed cups), resembled the control in retaining the sensory profile, but showed increased acidity and microbial load. HPLC analysis showed no degradation of saccharine during entire period of storage in all samples.

Twenty five market skim milk powder samples obtained from various regions of Maharashtra were analysed for their chemical composition, physico-chemical properties and microbiological quality to access their suitability in terms of national and international standards. It was observed that the moisture, fat, protein, lactose and ash content of SMP samples obtained from various regions showed significant difference (P<0.05). It was also revealed that the scorched particle content, solubility index, dispersibility, wettability properties of samples varied significantly in different regions for different brands. Similarly, the NPN and true protein content in SMP samples of different regions were significantly different from each other. The average free fat content in the samples from Vidarabha was significantly higher than that of the other regions of the state. The titratable acidity and lactate content of various brands of SMP samples were ranged from 0.97-1.08 and 75-550 mg/ 100 g, respectively. It was observed that three brands out of twenty five samples were found positive for alkali neutralizers. Wide variation was observed in standard plate count and coliform counts of all the SMP samples of various brands collected from five different regions of Maharashtra.

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Lack of process characterization data of the ores based on the granulometry, texture, mineralogy, physical, chemical, properties, merits and limitations of process, market and local conditions may mislead the mineral processing entrepreneur. The proper implementation of process characterization and geotechnical map data will result in optimized sustainable utilization of resource by processing. A few case studies of process characterization of some Indian iron ores are dealt with. The tentative ascending order of process refractoriness of iron ores is massive hematite/magnetite \ marine black iron oxide sands \ laminated soft friable siliceous ore fines \ massive banded magnetite quartzite \ laminated soft friable clayey aluminous ore fines \ massive banded hematite quartzite/jasper \ massive clayey hydrated iron oxide ore \ manganese bearing iron ores massive \ Ti-V bearing magnetite magmatic ore \ ferruginous cherty quartzite. Based on diagnostic process characterization, the ores have been classified and generic process have been adopted for some Indian iron ores. Keywords Characterization Á Iron ores Á Beneficiation Abbreviations \ Less than [ Greater than WHIMS Wet high intensity magnetic separation, WLIMS Wet low intensity magnetic separation

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