SummaryAgrobacterium-mediated genetic transformation has been optimized in indica rice susceptible to sap-sucking insects, viz., brown planthopper (BPH) and green leafhopper (GLH). Snowdrop lectin gene ( gna) from Galanthus nivalis, driven by phloem-specific rice-sucrose-synthase promoter, along with herbicide resistance gene (bar) driven by CaMV 35S promoter, was employed for genetic transformation. Embryogenic calli -after cocultivation with Agrobacterium strain LBA4404 harbouring Ti plasmid pSB111-bar-gnawere selected on the medium containing phosphinothricin. PCR and Southern blot analyses confirmed the stable integration of both the genes into genomes of transgenic (T 0 ) rice plants. Northern and Western blot analyses revealed the expression of gna in the transgenic plants. In the T 1 and T 2 generations, the gna and bar transgenes showed co-segregation at a ratio of 3 : 1. Plant progenies expressing gna, in T 1 and T 2 , exhibited substantial resistance against BPH and GLH pests. This is the first report dealing with transgenic indica rice exhibiting high resistance to both insects.

The processing of sous vide chicken sausages was optimized under vacuum packaging condition and cooking at 100 ℃ for 30 min (SV30), 60 min (SV60) and 120 min (SV120) and compared with aerobically cooked control at 100 ℃ for 30 min. Sous vide processing of chicken sausages (SV30) produced higher (p < 0.05) cooking yield, Hunterlab a* values and sensory attributes without affecting proximate composition and shear force values relative to control. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis and scanning electron microscopy results revealed no significant changes in protein quality and emulsion ultra-structure due to SV30 processing relative to control sausages. Sous vide processing of chicken sausages enriched with rosemary diterpene phenols retained the freshness and quality up to 120 days during storage at 4 ± 1 ℃ relative to control sausages that were spoiled on 20th day. Lipid oxidation and microbial growth remained below the spoilage levels for all the SV-processed sausages throughout the storage and addition of rosemary diterpene mixture at 0.02% v/w reduced the microbial growth and improved (p < 0.05) the sensory attributes. Our results demonstrate that sous vide processing minimizes lipid oxidation and microbial growth of chicken sausages with improved product quality and shelf-life at 4 ± 1 ℃.

Extruded RTE snacks were prepared from flour blends made with corn flour, Bengal gram flour, roots and tuber flours in a proportion of 60-80: 20: 20 respectively and moisture was adjusted to 17-20 %. The roots and tubers flours were developed from potato (Solanum tuberosum), yam (Dioscorea spp.), sweet potato (Ipomoea batatas L.), taro (Colocassia esculenta) and beet root (Beta vulgaris). Different formulations were extruded at 80±5°C (heater I) and 95-105°C (heater II) temperature, 300-350 rpm screw speed, 100±10°C die temperature and 15±2 kg/h feed rate. The exit diameter of the circular die was 3 mm. Sensory acceptability, physical parameters and nutrient analysis along with storage stability of the products was conducted. The fiber and energy content of the RTE extruded snack improved in experimental samples prepared using root and tuber flours. A serving of 100 g of the snack can provide more than 400 Kcal and 10 g of protein.The overall acceptability of RTE extruded products made with potato and taro were highly acceptable compared to yam and sweet potato. The study demonstrates utilization of roots and tuber flours as potential and diverse ingredients to enhance the appearance and nutritional properties in RTE extruded snack.

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