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Pasting properties of cassava starch solutions were prepared with different types of sugars (glucose, sucrose and fructose) at different levels as 10. 71, 19.35, 32.43% and gums (gum acacia, guar gum and gum tragacanth) at 0.1, 0.2, 0.3, 0.4% levels, respectively, were analyzed using the Rapid Visco Analyzer. The pasting temperature increased with increase in the sugar concentration in cassava starch-water system and the maximum 78.27C at 32.43% sucrose solution. The peak viscosity (PV) and breakdown viscosity (BD) decreased with increase in the sugar concentration. Hot paste viscosity and cold paste viscosity decreased progressively with increase in sugar concentration in fructose and glucose solution. The PV and BD increased with increase in guar gum concentration and was maximum 5,704 and 3,773 mPa·s at 0.4% concentration, respectively.

Manganese-doped sodium zinc phosphate (NaZnPO 4 :Mn) phosphor with exceptional features having ultra-violet (UV) to visible absorption (300-470 nm), yellow-green (~543 nm) broad-band photoluminescence (PL) and appreciable color co-ordinates (x=0.39, y=0.58) is reported. It has a crystal structure consisting of discrete PO 4 tetrahedra linked by ZnO 4 and NaO 4 distorted tetrahedral such that three tetrahedra, one of each kind, share

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