Nandan Sit
Nandan Sit, Laxmikant S. Badwaik and Amit Baran Das

The contents of the book are divided into various chapters from Advances in Food Engineering, Developments in Food Quality and Safety, Emerging Food Processing Technologies, Innovations in Food Product Development and Developments in Food Property Analysis. The book includes topics like modelling approaches of various food processes namely drying, dehydration and absorption, quality characteristics, quality measurement and safety of food product. The book also contains topics related to emerging processing technologies for food namely ohmic heating, cold plasma, high pressure, ultrasound assisted processing etc., and development of new ingredient and food product. Some topics of the book deal with various types of properties of food such as antioxidant, physicochemical and rheological properties of food.

Preface

  1. Mass Transfer Kinetics of Osmotic Dehydration of Bamboo Shoots

Monisha Choudhury, Kshirod Kumar Dash and Laxmikant S. Badwaik

  2. Modelling of Infrared Drying Kinetics of Cherry Pepper

Sujata Jena, R. Lalmuanpuia and S. Tholemfhuang

  3. Study of Swelling Kinetics of Chhana Ball During Cooking in Hot Water and Model Development

Hemanta Chutia, Rishab Dhar, Manuj Kumar Hazarika

  4. Effect of Non-conventional Drying Techniques of Food Products

Pranjal Pratim Das, Preetisagar Talukdar, Sourav Chakraborty and Manuj Kumar Hazarika

  5 Casein and Casein-Ag Conjugated Nanoparticles: Synthesis Characterization and Application as an Active Ingredient in Edible Bilayer Film

Anupama Bora, Poonam Mishra

  6. Quality Characteristics of Jackfruit (Artocarpus heterophyllus) Seed Flour and Its Suitability for the Preparation of Dumplings

Maibam Baby Devi, Pushpa Shukla and S. C.Deka

  7. Impact of Additives on Antioxidant Potential of Different Commercially Packaged Tea Samples: A Comparative Study

Sumita Das, Gourab Chatterjee

  8. Bioactive Peptides from Milk: Functionality and Health Beneft in Disease Management

Raj Kumar Duary and FalguniPatra

  9. Studies on Some Characteristics of Cassava Cultivar of Manipur, India

Singamayum Khurshida, Sankar Chandra Deka

  10. Development of Value Added Dried Kiwi Fruit Product Using: A Novel Freeze-Drying Technique

Niladri Chakraborty, Rajat Chakraborty, Asit K. Saha

  11. Application of Ultrasound and High-pressure Homogenization in Development of Biopolymer Based Packaging Material

Prarthana Dutta, Laxmikant S. Badwaik

  12. Effects of Ohmic Heating on Different Liquid Food Materials

Hilal A Makroo and Brijesh Srivastava

  13. Effect of Ultrasound-Assisted Treatment on Postharvest Quality of Khoonphal (Haematocarpus validus) of Meghalaya North-East India

Sasikumar, R and Sankar Chandra Deka

  14 Application of Cold Plasma Technology in Food Processing

Nishant R Swami Hulle

  15. Extraction, Identification and Utilization of Pigments Extracted From Citrus Wastes

Shukla P.S, Gawande S.and Avanish Kumar

  16. Preparation of Shrikhand Blended with (Soy Milk and Buffalo Milk Curd) and its Quality Evaluation

Priyadarshini, Prachi shukla, Priyanka Shukla

  17 Exploitation of Sunderbans Algae: An Alternative Resource and Untouched Potential in Food Products

Debabrata Bera, Lakshmishri Roy and Prasenjit Pramanick

  18. Production Technology of Jackfruit Flour as a Functional Ingredient

G. Mohan Naik, P Vasantha Kumari, R. Jaganmohan Sandeep Janghu and Asish Rawson

  19. Post-harvest Handling and Solar Drying of Banana for Rural Areas of Assam

S. Gope, A.B. Das, M.K. Hazarika, D.C. Baruah, H.K. Lahkar

  20. Formulation of Soup Mix Using Okara and Resistant Starch

Beauty Brahma, Nandan Sit

  21. Nutrient and Antioxidant Properties of Value Added King Chilli (Capsicum chinense) Products

Aparna Kuna, Manas Ranjan Sahoo, Sowmya. M, Premi Devi, Mayengbam, Sreedhar. M. and Shinglai Tholemfhuang

  22. Electrochemical Biosensing of Pesticide Residue in Produce Using Glutathione-S-Transferase Catalyzed Detoxification Reaction

Himadri Borah, Rekha Rani Dutta, Sudarshan Gogoi and Panchanan Puzari

  23. Effect of Passion Fruit Powder on Rheological Properties of Gluten Free Dough

Duyi Samyor, Sankar Chandra Deka, Amit Baran Das

  24. Effect of Acetylation on the Physicochemical Properties of Culinary Banana (Musa ABB) Starch

Kironmoyee Dihingia and Sankar Chandra Dekaa

  25. Rheological Properties of Extrudate Pineapple Fruit Leather

Parul, Amit Baran Das

  26. Evaluation of Starch Modification by Vibrational Spectroscopy: A Case Study for Malted Rice Flour

Dipsikha Kalita and Brijesh Srivastava

  27. Qualitative Phytochemical Characterization of Sea Buckthorn (Hippophae salicifolia D. Don) Plant Parts from North-East India

Chitta Ranjan Barik, Sukumar Purohit, Lingaraj Sahoo and Vaibhav V. Goud

1. 0 

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   Preface
   
   India is recognized as the world’s second largest producer of food, next only to China, and has the potential of being the biggest with the food and agricultural sector. The Food Processing Industry is one of the largest industries in India which boasts of being among the top five ranks globally, in terms of production, consumption, export and expected growth. The food processing industry forms an important segment of the Indian economy and in the past few years, this sector has made commendable growth. India is home to various flora and fauna and hence one of the richest country in terms of biological values. Various exotic fruits and vegetables are produced every year but lack of suitable preservation techniques causes huge loss in terms of quality. Although the food processing industry is large in size, it is still at a nascent stage in terms of development of the country’s total agriculture and food produce, only 2-3% is processed and losses account for 20 to 22%. Apart from this, the food processing industry in recent years has faced multiple challenges of expanding markets, increasing competition, controlling known and newly emerging food borne pathogens and emerging processing technologies. To cope with these changes, food processors are increasingly searching for better ways to achieve flexible manufacturing, automation, good practices, hygiene, safety, quality and lowered production costs. We need innovative technologies suitable to India’s conditions and newer ventures in food industries to process and preserve the food. These innovative techniques will not only help for food protection, but will also help us to increase our export potential.

2. 1 

   Mass Transfer Kinetics of Osmotic Dehydration of Bamboo Shoots

   
   Monisha Choudhurya, Kshirod Kumar Dashb, Laxmikant S. Badwaikb
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   1. Introduction

   Osmotic dehydration is a useful treatment of dehydration compared to the other dehydration processes, as other dehydration processes bring adverse and irreversible changes in physical and nutritional status of food material. Recently in many studies it was found out that since plant membranes are semi-permeable in nature, not only moisture but transfer of solute from osmotic solution to the food material also takes place. Another kind of transfer which was also noticed is the leaching of micronutrients from the cells of food to the osmotic solution, but the amount being very low, this transfer can be neglected. (Mayor et al., 2006). The mass transfer kinetics was studied for different food materials (Hawkes and Flink, 1978). Effect of different variables such as pressure and temperature were also studied (Rastogi and Niranjan, 1998). The effective diffusivities for both water loss and solute gain can be calculated by using various methods which gives the rate of diffusion of solute and moisture for the food material. The finding of solute gain and leaching of micronutrients pointed the requirement of maintaining the osmotic dehydration process, which could be done by maintaining the process variables of osmotic dehydration. Impact of various process variables on osmotic dehydration and their best levels at which maximum water loss and minimum solute gain could be obtained had to be calculated out. For this purpose, optimization of process variables through response surface methodology (RSM) could be best utilized (Uddin et al. , 2004). RSM is a statistical tool which gives the random combinations of input variables to give the best output result as required. Various works have been done on optimization of process conditions of osmotic dehydration taking different samples of foods. In this study, bamboo shoot species (Bambusa balcooa) was taken as sample for osmotic dehydration to optimize the process variables for osmotic dehydration of bamboo shoots using salt as osmotic agent followed by calculation of effective diffusivity of water and solute during osmotic dehydration of bamboo shoot.

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3. 2 

   Modelling of Infrared Drying Kinetics of Cherry Pepper

   
   Sujata Jena, R. Lalmuanpuia and S. Tholemfhuang
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   1. Introduction

   Cherry peppers (Capsicum frutensis var. cerasiforme) which is locally known as dallae khorsani, is one of the important cash crops of Sikkim and Darjeeling hills. They are small, round shaped, fleshy and heavily seeded. They are green in color in early stage of fruiting and turn red when fully matured. It is an excellent source of vitamin A and C, which are important antioxidants (Howard et al., 1994). Cherry peppers are an ideal size for pickling or brining. Its hotness ranges from moderately mild to very high.

   Due to its high moisture content (about 85% w. b. ), shelf life of cherry pepper is limited to 7 - 10 days. This makes it rare and costly during the off season. Hence, preservation of cherry peppers is of considerable importance both to the farmers as well as to the consumers. Drying is one of the oldest methods for preservation of cherry peppers to make it available throughout the year. To increase shelf life of chilies, drying up to 10 % moisture content (dry basis) is required which is accepted in export market.

   For drying chillies, sun and hot air drying are the most common drying method used. However, due to the prolonged drying time of 16-48 h, the quality of the dried chillies is reduced (Kim et al., 2002). Many researchers paid more attention to innovative techniques such as short and medium-wave infrared radiation drying (SMIR) which not only maintain product quality, but also increase the drying rate. Moreover, infrared drying could save up 50% energy compared to convective drying (Nowak & Lewicki, 2004). The ability of infrared radiation to penetrate and heat the inner layers results in higher rate of heat and mass transfer (Ginzburg, 1969).

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4. 3 

   Study of Swelling Kinetics of Chhana Ball During Cooking in Hot Water and Model Development

   
   Hemanta Chutia, Rishab Dhar, Manuj Kumar Hazarika
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   1. Introduction

   Rasogolla is a sweetened dairy product which is made from milk mainly from casein protein. Generally rasogolla is made by heating the raw milk around 80-850C ,then slowly cool the milk around 650C and acid coagulation of the milk is done. Then separate the channa (mainly casein) and whey, and drained the whey followed by the pressing of the channa to remove the excess water. Then channa is thoroughly kneaded and are rolled to balls and cooked in sugar syrup and get the rasogulla. Total value of 1000 billion for Indian dairy output in 2001, the output of traditional dairy products is estimated at over 400 billion. The share of the organized sector in the indigenous products is at present only 50 billion only (Patil, 2005).

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5. 4 

   Effect of Non-conventional Drying Techniques of Food Products

   
   Pranjal Pratim Das, Preetisagar Talukdar, Sourav Chakraborty, Manuj Kumar Hazarika
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   1. Introduction

   The Refractance Window drying system uses circulating hot water, usually at 90°C and at atmospheric pressure, so that it can carry the thermal energy to the material to be dehydrated. Thermal energy is transferred to the wet product from circulating hot water through a plastic interface which is transparent to the infrared radiation. The actual product temperature is kept below 70°C. The heated water is recycled and reused, which helps in improving the thermal efficiency of the system. The use of hot water as the heat transfer medium and at temperatures just below boiling is a design feature that is unique to this drying method. In RW drying, there are three modes of heat transfer, namely conduction, convection, and radiation. The process water is heated by steam within an insulated tank and then circulated in shallow troughs to transfer thermal energy to the plastic conveyor. As the plastic conveyor is very thin, it reaches the temperature of hot water flowing beneath it almost immediately. By conduction and radiation, the thermal energy from the hot water is transmitted through the plastic conveyor. The use of process water at temperatures just below boiling and a thin plastic conveyor with infrared transmission in the wavelength range that matches the absorption spectrum for water all work together to facilitate rapid drying.

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6. 5 

   Casein and Casein-Ag Conjugated Nanoparticles: Synthesis, Characterization and Application as an Active Ingredient in Edible Bilayer Film

   
   Anupama Bora, Poonam Mishra
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   1. Introduction

   The term nanotechnology was first coined by Norio Taniguchi in 1974 to describe controlled thin film deposition (Taniguchi, 1974). Nanotechnology is now generally recognized to include materials with a size in at least one dimension in the 1-100 nm range, although this terminology is not strictly enforced (Rao, 2008). In food science, there are many types of naturally occurring particles that fall within this size range and the use of a strict definition is problematic due to the large distribution of sizes (Kruif, 1998). Many natural foods contain nanoscale components and their properties are determined by their structure. These have been eaten safely for generations. In fact, some of food’s most important raw materials (proteins, starches, and fats) undergo structural changes at the nanometre and micrometre scales during normal food processing(Morris and Parker 2008). Food proteins (for example, native beta-lactoglobulin, which is about 3. 6 nm in length) can undergo denaturation (via pressure, heat, pH, etc. ) 

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7. 6 

   Quality Characteristics of Jackfruit (Artocarpus heterophyllus) Seed Flour and Its Suitability for the Preparation of Dumplings

   
   Maibam Baby Devia, Pushpa Shuklab, S. C. Dekaa
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   1. Introduction

   Jackfruit is the largest edible tree borne fruit in the world (Baliga et al., 2011). According to Haq (2006) India is considered as the birth place of jackfruit. The major jackfruit producing states in India are Assam, Tripura, Bihar, Uttar Pradesh, the foothills of the Himalayas and South Indian States of Kerala, Tamil Nadu and Karnataka. Jackfruit is a fruit prized in some areas of the world and allowed to go waste in others. According to Sidhu (2012) the extent to which jackfruit is being wasted in India is not exactly documented however, the wastage is approximately 75%. On an average a fully developed fruit may weigh 10-25 kg. Seeds occupy around 10 to 15% of the total weight of the jackfruit (Bobbio et al., 1978). It is reported that jackfruit seeds contain high amount of protein, fiber and carbohydrate (Ocloo et al., 2010). The seeds are viable for not more than three or four days (Sidhu, 2012). According to Abedin et al. (2012) the industrial utilization of jackfruit pulp are varied but the seeds are discarded from those food industries. Moreover, mature fresh seeds cannot remain fresh for long as they tend to germinate easily. So, converting jackfruit seed into flour is an option in order to increase the shelf- life of the seed and can substitute various cereal based flours for developing food products. Dumpling is a type of food which is made out of small pieces of dough wrapped around a filling that may include vegetables, meat, or other ingredients mixed together.

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8. 7 

   Impact of Additives on Antioxidant Potential of Different Commercially Packaged Tea Samples: A Comparative Study

   
   Sumita Das, Gourab Chatterjee
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   1. Introduction

   With increase in consumer awareness and lifestyle the interest for health promoting natural food ingredients has expanded in recent years. However, globally it has become a great challenge to the manufacturers to ensure that such compounds should remain in their active form during processing and storage with an emphasis to its bioavailability profile. Oxidative stress is the major contributor to the pathogenesis of a number of chronic and degenerative diseases including atherosclerosis, Alzheimer’s and Parkinson’s disease, diabetes, DNA damage, carcinogenesis, cardiovascular and neuro degenerative diseases, allergies, premature ageing etc. (Gupta et al. , 2014; Svetli et al. , 2010). Endogenous antioxidant defense mechanisms are not always sufficient to fully scavenge the free radicals formed in the body during various processes. Therefore, dietary components having antioxidant properties, such as tea flavonoids, are very much necessary to supplement the activity of endogenous antioxidants. Tea is one of the most concentrated sources of flavonoids and phenolic acids which show antioxidant activity by sequestering metal ions and by scavenging reactive oxygen and nitrogen species (Frei & Higdon, 2003).

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9. 8 

   Bioactive Peptides from Milk: Functionality and Health Beneft in Disease Management

   
   Raj Kumar Duarya, Falguni Patrab
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   1. Introduction

   The growing prevalence of obesity and obesity associated disorders as well as its impact on public health has received increased attention in recent years. As a result, obesity is now considered one of the world’s leading public health problems. A study published in the noted medical journal Lancet says India is just behind US and China in this global hazard list of top 10 countries with the highest number of obese people. The study - titled ‘Global, regional, and national prevalence of overweight and obesity in children and adults during 1980-2013: A systematic analysis for the Global Burden of Disease Study 2013’ - used data collected by international bodies and organizations in various countries like India over three decades. China and India together accounted for 15 per cent of the world’s obese population, with 46 million and 30 million obese people, respectively. According to the study, the number of overweight and obese people globally increased from 857 million in 1980 to 2. 1 billion in 2013. This is one-third of the world’s population.

   With lifestyle disorders forcing more and more people to reel under excess body weight, even relatively younger people are developing joint disorders and knee pain. Excessive weight is associated with a series of health problems, including blood pressure, diabetes, and cardiovascular ailments. Therefore there in an urgent need to envision effective anti-obesity strategies through effective interventions.

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10. 9 

    Studies on Some Characteristics of Cassava Cultivar of Manipur, India

    
    Singamayum Khurshida, Sankar Chandra Deka
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    1. Introduction

    Cassava (Manihot esculenta Crantz) is a tuberous root crops. It is known as “U mangra” in Manipuri. It is also known as mandioca or tapioca, yucca, mosioc. Cassava belongs to Euphorbiaceae family The cassava plant is of perennial woody shrub in nature. (CGIR 2011; FAO-2015, Zhu 2015). Like paddy and wheat as staple food crops, cassava is also staple food crops for many countries. It supports millions of population especially in South American and African countries. It is also known as food security crop because of its ability to withstand harsh environmental conditions when other food crops cannot sustain and destroy. It can grow in low fertility soil, marginal land with less agricultural maintenance. It resists to pest and diseases so cultivation is easy to carry out with less expenditure. Cassava is abundantly grown in Manipur mostly in hilly areas. To some extent, it is consumed as snacks item either by burnt in fire or charcoal or boiled form with little addition of salt. The fresh young leaves and roots after removing its cover is used as ingredients of “singju” a salad type traditional snack items of Manipur. Out of cassava sweet snack item locally called “manghra heingan” in Manipur is also prepared. For making this sweet item, cassava is boiled with sugarcane molasses until it is cooked and reach certain sugar consistency of molasses. This sweet item is similar with murabba available in Indian market.

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11. 10 

    Development of Value Added Dried Kiwi Fruit Product Using A Novel Freeze-Drying Technique

    
    Niladri Chakrabortya, Rajat Chakrabortyb, Asit K. Sahac
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    1. Introduction

    Kiwi fruit (KF) is very much acceptable for preservation by freeze-drying (FD) technique, since it has very much health benefits such as low calorific value, low glycemic index (GI), more vitamins (particularly vitamin C), maximum load of potassium, presence of variety of pigments, few important enzymes, low allergic response (AR) and finally it is rich in natural antioxidants, polyphenols. It is translucent, green pulp and many black seeds arranged nicely with covered by hairy and brown skin. The KF seeds are small sizes and black colored surround inner circularly through the whole pulp. It gives a nice crunch during consumption and provides a number of essential nutrients. Therefore, it will be remembered that seeds cannot be discarded during processing of KF unlike other fruit (jamun etc. ) seeds.

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12. 11 

    Application of Ultrasound and High-pressure Homogenization in Development of Biopolymer Based Packaging Material

    
    Prarthana Dutta, Laxmikant S. Badwaik
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    1. Introduction

    Biopolymers nowadays are grabbing a nice place in packaging industries replacing synthetic polymers. The most important advantage of biopolymer over synthetic polymers is that they are biodegradable and can be developed from agricultural or food processing wastes. Among the wide variety of materials currently used in food packaging, polymers have taken a major share because of their versatility and advantageous performance (Valdés et al., 2014). However, most polymers used for food packaging are not biodegradable or compostable and therefore represent an increasingly serious end-of-life disposal problem worldwide. Although food package stability during the shelf-life of the product is an advantage, it turns into a disadvantage when the packages enter the post-use phase.

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13. 12 

    Effects of Ohmic Heating on Different Liquid Food Materials

    
    Hilal A Makroo, Brijesh Srivastavaa
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    1. Introduction

    Ohmic heating is an emerging method of thermal processing which have the feature of HTST treatment (Halden et al., 1990) with lower energy inputs (Choi et al., 2011; Sastry et al., 2011). During ohmic heating (Fig. 1) the alternating current is passed through the food material, where food acts as a resistor to the flow of electric current and leads to the instant volumetric heat generation by following the Joules first law of heating (Pereira & Vicente 2010; Lima et al., 1999 and 2001; Wang, 2014). Ohmic heat treatment of food material has been found to reduce microbial load of the food material simultaneously with the inactivation of the inherent enzymes (Demirdoven & Baysal 2014; Yildiz & Baysal 2006; Jakob et al., 2010). Despite the problems of electrochemical degradation associated with it, ohmic heating has been successfully studied for its use in preheating, blanching, pasteurization and extraction (Leizerson, & Shimoni, 2005; Lima & Sastry, 1999; Lakkakula et al., 2004). A majority of studies that have explored the effect of ohmic treatment have focused on a number of commercial products from pulp (strawberry), or puree (pea) to juice (grape), etc. (Castro et al, 2004; Icier et al, 2008; Icier et al., 2006). However, the present chapter is confined to put some light on the studies conducted on ohmic heating of various liquid food material and its effects on various parameters of the food material.

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14. 13 

    Effect of Ultrasound-Assisted Treatment on Postharvest Quality of Khoonphal (Haematocarpus validus) of Meghalaya North-East India

    
    Sasikumar, Ra and Sankar Chandra Dekab
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    1. Introduction

    Underutilized fruits and vegetables are commercially neglected but recognized as rich sources of nutrients and non-nutrient bioactive compounds (Ali et al., 2008). These crops are very popular among local communities in many parts of the world and well accepted in their traditional diets and therapeutic medicines (Animesh et al., 2010). Nowadays, these are gaining significance in research and development programs of many organizations. Meghalaya is endowed with rich and unique diversity of indigenous wild edible fruit species of which most of them are less known and underutilized (Haque et al., 2009). There are rich in functional bioactive components such as vitamins and minerals are the much talked dietary nutrient for women and children health. It is being supplied to body through tablets, vegetables, fruits and other food items (Islam et al., 2012).

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15. 14 

    Application of Cold Plasma Technology in Food Processing

    
    Nishant R. Swami Hulle
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    1. Introduction

    The emergence of food borne illness due to contaminated food is one of the most frequently occurring event and challenge for the food processing industry. This has resulted into economy as well as energy requirement to counter the food borne pathogens. Some of the important pathogenic microorganisms of concern are E. coli, Listeria monocytogenes, salmonella, etc. To address the food safety and quality issues, several non-thermal food processing technologies have been developed in the last decades, with an aim of achieving food safety without significantly affecting the quality of the food product. Cold plasma in one of the non-thermal processing technology, which has shown promising results as evidenced by recent scientific investigations.

    The plasma is known as fourth state of matter after solid, liquid and gas state. Plasma contains diversity of energetic species including ions, electrons, atoms, excited molecules and charged particles. In a plasma, a significant number of electrons have such a high energy that no nucleus can hold them. When a gas is subjected to heat or an electric field, some of the atoms become ions and the gas is said to be ionized. An ionized gas in its normal condition, can conduct electric current to a limited extent. If the heat or electric current becomes extreme, many of the atoms become ions. The resulting super ionized gas, which can conduct a large and sustained electric charge. Plasmas are used in several materials processing industries like textiles, electronics, paper and glass industries etc.

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16. 15 

    Extraction, Identification and Utilization of Pigments Extracted From Citrus Wastes

    
    Shukla P. Sa, Gawande S.b and Avanish Kumarc
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    1. Introduction

    Citrus is a common term and genus (Citrus) of flowering plants in the Rue family, Rutaceae. Citrus fruits are non-climacteric and respiration slowly declines and the production and release of ethylene is gradual. India ranks sixth in the production of citrus fruits in the world. Citrus wastes typically are about 45- 50% of the weight of citrus original and the percentage of waste to 30-50% for vegetables and fruits in general. Natural colour plays a significant role in determining the degree of consumer acceptance of the product. In addition, carotenoids (vitamin A precursor) have high nutritional values which are important for human nutrition.Francis and Isaksen (1988) stated that carotenoids play a very important role for extraction as for protection of health against cancer, cardiovascular and eye disease and as anti-oxidant. Carotenoids play important roles in human nutrition through their provitamin A activity, but also by acting as antioxidants, for prevention of age-related macular degeneration or skin protection against UV radiation. The antioxidant capacity of carotenoids was proved for pure compounds as well as for plant extracts and food. The main objective of this research work is extraction, determination and identification of natural colorants from different citrus wastes (citrus peel). Also to study the effects of pH and oxygen on the stability of extracted pigments and determination of the specific carriers for the extracted pigments using solid matrices (starch, dextrin, arabic gum and flour).

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17. 16 

    Preparation of Shrikhand Blended with (Soy Milk and Buffalo Milk Curd) and its Quality Evaluation

    
    Priyadarshinia, Prachi Shuklaa, Priyanka Shuklab
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    1. Introduction

    Milk is considered to be an adequate source of valuable macro nutrients, fat, protein, lactose. Vitamins and micronutrients making it a wholesome food. It can serve as an excellent carrier product for extra nutrient and if enriched or fortified it can satisfy the nutritional needs of the population. Soybean is an excellent source of low cost protein and has been an important nutritional component and medical investigation have revealed the great potential of soy foods for lowering blood cholesterol levels and the incidence of heart disease and cancer. The dry soybean contains roughly 40 % protein, 20% oil and 35% soluble (sucrose , raffinose, stachyose, etc. ). Aqueous extract of soya is an ideal substitute of animal milk for people suffering from allergic, gastrointestinal and other diseases peculiar to elderly people liu et al. (2004). Soymilk obtained by aqueous extraction from whole soybeans is a well known food product that is growing in popularity in many areas of the world (Hauman,1984). Soy milk is low in fat, carbohydrate, calcium, phosphorus, and riboflavin, but high in iron, thiamin, and niacin in comparison with cows’ milk. Soy milk contains higher amount of protein than buffalo milk and is deficient in sulfur containing amino acids. Soya milk is used in various products like paneer, yoghurts , cheese, tea and coffee whiteners , shrikhand, rasogolla and various indigenous milk sweets, confectionary, etc (Kale et al., 2012, Chang et al., 2005) also reported that intake of fermented soymilk improves the ecosystem intestinal tract by increasing the amount of probiotics. During the last years, soy beverages consumption has gradually increased due to their significant concentration of health promoting compounds, such as iso flavones.

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18. 17 

    Exploitation of Sunderbans Algae An Alternative Resource and Untouched Potential in Food Products

    
    Debabrata Beraa, Lakshmishri Royb and Prasenjit Pramanickc
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    1. Introduction

    Sundarbans is claimed to be one of the wonders of the world for its natural resources of halophytic mangrove forest (some 34 species of true mangroves are present), biodiversity and ecosystem that form an extraordinary environment of the globe. Available brackish water environment of Sundarbans provides favourable substratum for algal communities (Naskar and Naskar, 2010). Enteromorpha intestinalis specifically is one of the algal species that is very abundant in the Sundarban region. The production of total seaweeds in India in 2000 was approximately 600,000 tons (wet weight). India produces 110-132 tons of dry agar annually utilizing about 880-1100 tons of dry agarophytes. The seaweed industry in India is mainly a cottage industry and is based only on the natural stock of agar-yielding red seaweeds, such as Gelidiella acerosa and Gracilaria edulis, and algin yielding brown seaweeds species such as Sargassum and Tubineria (Kaladharan and Kaliaperumal, 1999).

    Investigational studies indicate that marine algae contain significant amount of nutraceuticals, vitamins, proteins, carbohydrates, fiber and antioxidants. Composition indicates that there is a tremendous scope for food and pharmaceutical applications. These may be used for food fortification but after rigorous studies. Formulation, standarizaiton and characterization should be performed before human use. Studies for exploitation of the bioactive components of the species may open up new avenues. Hence there seems to be a full scope for the realization of outcomes of the research. Further the utilization of the developed processes at higher scales may reap in financial benefits and may prove beneficial to the local people, who are supplier of the raw materials. The present study is an attempt to utilize this India variety of macro-algae for fortification of bakery food products.

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19. 18 

    Production Technology of Jackfruit Flour as a Functional Ingredient

    
    G. Mohan Naik, P. Vasantha Kumari, R. Jaganmohan, Sandeep Janghu Asish Rawson
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    1. Introduction

    Jackfruit (Artocarpus heterophyllus Lam. ) a member of the family Moraceae is the largest tree-borne fruit in the world. India is the second biggest producer of the fruit in the world and is considered as the motherland of jackfruit. The jackfruit is native to parts of South and Southeast Asia and is believed to have originated in the rainforests of Western Ghats of India and is cultivated throughout the low lands in South and Southeast Asia. Major jackfruit producing countries are Bangladesh, India, Myanmar, Nepal, Thailand, Vietnam, China, the Philippines, Indonesia, Malaysia and Sri Lanka. There are 100-500 seeds in a single fruit (Sidhu, 2012). It is composed of rind, edible bulbs of yellow-flesh and seeds. The ripe fruits are eaten or processed into snacks and canned products. Seeds make up around 10 to 15% of the total fruit weight (30-365/ fruit) and have high carbohydrate and protein contents (Ocloo et al., 2010). Mostly the seeds, rind and strands are discarded as waste. So, the seed, rind and strand flour can be an alternative intermediatory product, which can be stored and utilized, both for value addition and to blend with other grain flours without affecting the functional and sensory profile of the final product.

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20. 19 

    Post-harvest Handling and Solar Drying of Banana for Rural Areas of Assam

    
    S. Gope, A. B. Dasb, M. K. Hazarikab, D. C. Baruahc, H. K. Lahkara
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    1. Introduction

    Banana is having number of species and belongs to genus Musa of the family Musaceae. Bananas are produced in large quantities in tropical and subtropical areas. World production of Musa in 2003 was estimated at 102 million MT of which about 68% was classified as bananas and 32% as plantains (FAO, 2003). For growing banana need special climate and they are mainly produced in developing countries P (Zhang et al., 2005). The crop is of major importance to the people in the growing. The largest producer of banana is India (27%) and other countries are Ecuador, Brazil, Indonesia, Philippines and China etc. Ecuador (42. 3%), Colombia (24. 7%), Philippines, Dominican Republic, Belgium, Italy, Peru, France, Netherland, Germany are the top exporter countries in 2009.

    Banana is a botanically a berry require a warm, humid, frost-free climate with optimum temperatures between 22 and 31°C. In several report it was found that banana plant die in ground level at below temperature -2°C. Primary component of the aroma of fresh bananas is isoamyl acetate which is also called as banana oil. Banana is highly energetic food and rich in potassium, sodium, phosphorus, chlorine, magnesium, sulphur, silicon, calcium; and the vitamins: A, B1, B2, C and B3 (niacin). Banana helps in lowering cholesterol, enhances liver function, regulate heart rhythm and disease, decrease the risk of stroke, regulate Bowel movement, helps keep blood pressure under control and helps in weight loss.

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21. 20 

    Formulation of Soup Mix Using Okara and Resistant Starch

    
    Beauty Brahma, Nandan Sit
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    1. Introduction

    Okara is a by-product generated during processing soybean into soymilk or tofu. Okara is rich in fibre and protein. It contains most of the carbohydrates, some of the protein and a small portion of the oil from soybeans. Okara contains approximately 50% fibre, 27% protein, and 10% fat on dry basis (Li et al., 2012). About 1. 2 kg of fresh okara is produced from every kilogram of soybean processed for soymilk (Vishwanathan et al., 2011). Fresh okara from soymilk production has about 80% moisture. The protein present in okara has good nutritional quality and superior protein efficiency ratio. Other soy components that are also likely present in okara include isoflavones (genistein and daidzein), lignans, phytosterols, coumestans, saponins, and phytates (Li et al., 2012). The most common method of utilization of okara is in the form of animal feed. Tofu or soymilk processing plants primarily dump okara as landfill or resort to burning. Okara can be utilized as a fertilizer as it contains various nutrients required for growth of plants. It can be used as a fermentation substrate for production of ethanol. Okara can also be used in pet foods as it contains high levels of extenders and protein. Apart from these, okara can be used in a variety of food products. It can be used in various food products. Utilization of okara is still in the initial stage. It can be used as a replacement of wheat flour in baked products. It can also be used in various soups, salads or vegetable preparations.

    Resistant starch refers to the portion of starch and starch products that resist digestion as they pass through the gastrointestinal tract. Resistant starch is the fraction of starch which is not hydrolysed to D-glucose in the small intestine within 120 min of being consumed, but which is fermented in the colon. It can be used as a functional ingredient in various food formulations (Fuentes-Zaragoza et al., 2010). RS has desirable physicochemical properties (Fausto et al., 1997) such as swelling, viscosity increase, gel formation and water-binding capacity, making it useful in a variety of foods. It helps in improving the appearance, texture, and mouthfeel of the final product compared to conventional fibres. Resistant starch can act as a prebiotic for gut microflora (Sajilata et al., 2006). It has hypocholesterolemic effects, is hypoglycaemic and prevents gall stone formation.

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22. 21 

    Nutrient and Antioxidant Properties of Value Added King Chilli (Capsicum chinense) Products

    
    Aparna Kunaa, Manas Ranjan Sahoob, Sowmya. Ma, Premi Devi Mayengbamb, Sreedhar. Ma and Shinglai Tholemfhuanga
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    1. Introduction

    King chilli belongs to the genus Capsicum and species chinense, which is world famous for its heat content. King chilli measures 60 to 85 mm (2. 4 to 3. 3 inches) long and 25 to 30 mm (1. 0 to 1. 2 inches) wide with a red, yellow, orange, or chocolate color. The plant came into limelight when it was announced as the hottest chilli in the world in 2006 (Baruah et al., 2014). The people of the North-eastern India use the fruits of King chilli in different food formulations like flavouring curries due to its high-quality fragrance and pungency and also for various medicinal treatments like rheumatism, arthritis, gastritis, ankylosing spondylitis, digestive diseases (Sarwa et al., 2012) and to reduce chronic congestion (Raktim and Changkija, 2009). It is also used as a bird, animal and insect repellent as well as a biochemical pesticide. The extremely hot or burning sensation of chilli is due to the presence of capsaicinoids found only in Capsicum (Hoffman et al., 1983).

    In northeastern India, King chilli has been cultivated in a traditional manner since time immemorial and there exists a considerable amount of genetic variability among the landraces (Raktim and Changkija, 2009). The pharmaceutical applications of capsaicinoids are attributed to their analgesic, antiarthritic, anticancer and antioxidant properties. In fact, capsaicin has been at the centre of intense research for elucidating the basis of its pharmacological properties and exploiting the therapeutic potential (Prasad et al., 2005). It has also been reported that capsaicin inhibits the growth of prostate cancer cells (Mori et al., 2006). The antioxidative capacity of chilli is higher than ginger, garlic, mint and onion (Shobana et al., 2000), which may play an important role in the process of chemoprevention (Yu et al., 2002).

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23. 22 

    Electrochemical Biosensing of Pesticide Residue in Produce Using GlutathioneS-Transferase Catalyzed Detoxification Reaction

    
    Himadri Borah, Rekha Rani Dutta, Sudarshan Gogoi and Panchanan Puzari
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    1. Introduction

    Organophosphate (OP) and organocarbamate (OC) pesticides are highly used in modern agriculture due to their low persistence and high insecticidal activity. Although they are relatively less persistent than the organochlorines, they have greater acute toxicity with tolerance level ranging from 1 to 8 μg mL-1 (Mulchandani et al., 2001). The high toxicity of OP and OC neurotoxins and their large use in modern agriculture practices has increased public concern, health risk and the consequent contamination of water and food sources (Buonasera et al., 2010). Development of fast and cost effective analytical tools for onsite monitoring of OP and OC contaminations in food, water and in the environment is highly necessary. An approach toward that has resulted the evolution of acetylcholinesterase (AChE) based biosensors for OP and OC pesticides. Ample literature is available on AChE based biosensors (Zhou et al., 2013). But some intrinsic disadvantages remain that limits its utility and field deployment. The most influencing ones are their inability to sustain in organic solvents and the limited class selectivity that demands alternate bioreceptor for pesticide detection. Given the diversity in mode of action of different classes of pesticide, it is quite challenging to come up with different sensor molecules for each class of pesticides. As a continuous effort towards that goal, attempts have been made to use the Glutathione S –transferses (GSTs; EC 2.5.1. 18) for the purpose. GSTs are a multigenic family of cytosolic proteins with multifunctional biological roles, widely distributed throughout the body and found in the liver, kidney, brain, pancreas, testis, heart, lung, small intestine, skeletal muscles, prostate and spleen (Jancova et al., 2010). The important biological functions those are making GSTs the focus of current research includes its catalytic role in detoxification reaction (Lumjuan et al., 2011) over expressions during phase II metabolism as well as drug resistance associated with anticancer therapies of human and the resistance acquired by certain insects while getting exposure to pesticides (Borah et al., 2016).

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24. 23 

    Effect of Passion Fruit Powder on Rheological Properties of Gluten Free Dough

    
    Duyi Samyor, Sankar Chandra Deka, Amit Baran Das
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    1. Introduction

    Purple colour passion fruit (Passifora edulis Sims) is a tropical fruit and is well known for its nutritional content and medicinal properties (Patel, 2009). Various type of vitamin E such as α-tocopherol (5,7,8 trimethyl), β-tocopherol (5,8 dimethyl),g-tocopherol (7, 8-dimethyl),d-tocopherol (8-methyl) and α-tocotrienol, b-tocotrienol,g–tocotrierol and d- tocotrienol were quantified in passion fruit as antioxidant molecules with various health benefits (Ramaiya et al., 2013).

    Foam mat drying convert thin pulp into stable foam by whipping. Eventually, the whipping process increases surface area, and speed up the drying rates which yield dried foam mat powder of acceptable quality in reduced time span (Kudra and Ratti, 2006). Rheology plays a vital role in food manufacture and marketing nowadays viz., design of handling systems, quality control and evaluation of sensory stimuli of viscosity (Barnes, 2001). It also concerns with how all food materials respond to applied forces and deformations. Basic concepts of stress (force per area) and strain (deformation per length) are keys to all rheological evaluations. Stress(r) is always a measurement of force per unit of surface area and is expressed in units of Pascals (Pa). The direction of the force with respect to the impacted surface area determines the type of stress. Normal stress occurs when the force is directly perpendicular to a surface and can be achieved during tension or compression. Shear stress occurs when the forces act in parallel to a surface. Various food shows different rheological behavior and categorized into solid and liquids stages. It basically means that food varies their characteristic in viscous and elastic behaviors commonly known as viscoelasticity of food, caused by entanglement of long chain molecules with other molecules (Abang, 2010). The dough rheology of various flour has been investigated by various research. Although, there has not been any published literature about dough rheology with incorporated passion fruit powder. To the best of our knowledge, there are no published reports regarding the shear stress properties of passion fruit powder incorporated rice dough.

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25. 24 

    Effect of Acetylation on the Physicochemical Properties of Culinary Banana (Musa ABB) Starch

    
    Kironmoyee Dihingia and Sankar Chandra Dekaa
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    1. Introduction

    The culinary banana (Musa ABB) of Assam and North East India (locally known as kachkal) is an important and cheap source of vegetable in the diet of local people. It is considered as one of the potential sources of carbohydrates, starch, polyphenols, micronutrients and functionally important bioactive compounds (Khawas et al., 2016). Native starches have limited use in food application as it has many weakness such as narrow peak viscosity range, poor process tolerance, low shear stress resistance, hydrophilicity, thermal decomposition, high retro gradation, and synersis and cooked starches will formed a weak, cohesive and rubbery paste. These facts motivated the employment of modified starches as important functional ingredients in processed foods in recent years because of their improved functional properties over unmodified starches (Fleche et al., 1985).

    To overcome these problems physical. Chemical and enzymatic modification of Starch is done. Chemical modification of starch generally involves esterification, cross linking, etherification or oxidation of the available hydroxyl groups on the β-D-glucopyranosyl units that make up the starch polymer.

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26. 25 

    Rheological Properties of Extrudate Pineapple Fruit Leather

    
    Parul, Amit Baran Das
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    1. Introduction

    Pineapple (Ananas comosus) is a tropical fruit having good sensorial characteristics such as, mechanical properties, flavor, acidity/sweetness ratio, color; and nutritional. Pineapple is known to be a good source of vitamins such as vitamin C, vitamin B and antioxidants. The free radical scavenging activity of pineapple is found to be much higher than banana and is comparable to that of guava (Alothman et al., 2009). However, it is a perishable cash crop that grows in abundance in a short time. This necessitates protecting the perishable fruit against quality loss during storage and distribution.

    Fruit leathers are an economic and convenient substitute for natural fruits with high nutritional components. Leathers are made by removing moisture from wet pulp until the desired cohesive “leathery” composition is obtained. Since it is light and low in moisture it has minimum storage problems and is economical to ship (Moyls, 1981). Therefore, making fruit leather from fresh fruits is an effective way to preserve fruits (Maskan et al., 2002). Furthermore, fruit leather has far fewer calories, less than 100 kcal per serving (Huang and Hsieh, 2005) and have a far greater nutritional value (e. g., especially in terms of energy, minerals, antioxidants and fiber) than the fresh fruits because all nutrients are concentrated. There are large numbers of fruit leather available in the market, such as mango leather, apricot fruit leather, grape leather, berry leather, kiwifruit leather, and jackfruit leather (Torres et al., 2015).

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27. 26 

    Evaluation of Starch Modification by Vibrational Spectroscopy: A Case Study for Malted Rice Flour

    
    Dipsikha Kalita and Brijesh Srivastava
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    1. Introduction

    Starch is present in the endosperm of cereal grains which provides the necessary energy during the process of germination and seedling establishment and rice starch is reported to supply 22% of global energy intake in humans (Sun et al, 2014). Starch is a semi-crystalline polymer composed mainly of linear and highly branched polymer viz. amylose and amylopectin respectively. Each polymer is composed of several D-glucose molecules and the difference lies only in the linkages between them. Amylose is a linear chain which is interlinked by α- (1→4) linkages and few branched chains (Kizil et al, 2002). Amylopectin subunits are linked by both-(1→4) and-(1→ 6), with about 95% of the glyosidic bonds being-(1→ 4) linkages and roughly 5% being-(1→ 6). The highly branched nature of amylopectin is attributed to the-(1→ 6) linkage.

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28. 27 

    Qualitative Phytochemical Characterization of Sea Buckthorn (Hippophae salicifolia D. Don) Plant Parts from North-East India

    
    Chitta Ranjan Barika, Sukumar Purohita, Lingaraj Sahooa, Vaibhav V. Goudac
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    1. Introduction

    Sea Buckthorn (Hippophae sp. ), a high altitudinal, thorny, temperate, deciduous, dioecious, actinorhizal shrub or small tree belonging to the Kingdom-Plantae, Clades-Angiosperms, Eudicots and Rosids, Order- Rosales, Family-Elaeagnaceae and native to Eurasean Countries like India, China, Russia, Nepal, Pakistan, etc. (Barik et al., 2016). SBT is having tolerance towards a wide group of pests and insects, can grow in extreme nutrient deficient conditions and temperature range of -40 °C to 40 °C. It contains more than 190 reported invaluable phytochemicals and has the potential for multidimensional use as food, fodder, medicine, fuel, and conservation of soil and bio diversity (Qinxiao and Hongyan, 2003; Barik et al., 2016). SBT berries, leaves, stem and root barks also contain nutrients and bioactive compounds which mainly include lipids, sugars, amino acids, organic acids, fatty acids, carotenoids (β-carotenes, lycopene, zeaxanthin), tocopherols (α β, γ, δ), sterols (ergosterol, campesterol), Vitamins (A, C, E and K), phenolic and flavonoid compounds (gallic acid, caeffeic acid, ferulic acid, isorhamnetin, kaemferol, quercetin, myricetin) and isoprenols (Tiitinen et al., 2005; Anderson et al., 2009; Barik et al., 2016). All these studies are primarily based on the prominent SBT species Hippophae rhamnoides. However, Sea Buckthorn (Hippophae salicifolia) of North East India is an underutilized non-conventional plant and its potential is not yet fully explored. Very scanty literatures are available on the identification, documentation and preliminary qualitative phytochemical characterization of SBT from North East India (Basistha et al., 2010; Pradhan et al., 2015). But there is no any report on systematic qualitative phytochemical characterization of all the plant parts of SBT from North East India in general and SBT of Arunachal Pradesh in partcular.

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