field experiment was conducted to determine the economic threshold for spraying of flubendiamide against the brinjal shoot and fruit borer. flubendiamide was applied based on 10 thresholds including 2% shoot infestation, 5% shoot infestation, first fruit set + 2% fruit infestation, first fruit set + 5% fruit infestation, 2% fruit infestation, 5% fruit infestation, 2% shoot + 2% fruit infestatio...

in this study, aerial parts of lippia citriodora kunth were harvested at three phenological stages (i.e. vegetative, full flowering and fruit set). the essential oil isolated by hydro distillation for 3 h using a clevenger-type apparatus and the oil was analyzed by gc and gc-ms. the yields of oils (w/w%) in different stages was in the order of: full flowering (0.9%), vegetative (0.48%) and frui...

The objectives of this paper were production of probiotic yoghurt using L. paracasei ssp. tolerans, and evaluation of pH changes, viable counts, and organoleptic properties of the produced yoghurt. It was observed that the pH decrease during the fermentation period was faster in the milk inoculated with L. paracasei ssp. tolerans plus starter culture. There was a gradual decrease in pH in both ...

Probiotic foods are defined as “foods containing live microorganisms, which actively enhance health of consumers by improving the balance of microflora in the gut when ingested live in sufficient numbers” (Fuller, 1992; Shah, 2004). In terms of the growth and viability of probiotic bacteria in retail products, fermented milks are excellent vehicles for the transfer of selected strains to humans...

Yoghurt is a unique fermented dairy product, consumed throughout the world and the trend ofconsumption is increasing due to its unique health benefits. Yoghurt mix is often supplemented with MSNF(milk solids-non-fat), it may contain as much as 5.7% unhydrolysed lactose. Lactose can be hydrolysed withan enzyme lactase. Deficiency of lactase in lactose-intolerant persons leads to gastrointestinal...

Baobab is a dry land product rich in vitamins and minerals but has remained underutilized. Therefore, value addition of the baobab pulp through incorporation to probiotic yoghurt will promote dietary utilization. Different treatments were made by incorporating different amounts ground pulp. Treatments analyzed for protein, fat, ash moisture content. Total solids, synerisis, titratable acidity, ...

Our main goal in this project is to study the causes and finding solutions for both the hydrolytic and the oxidative rancidity that can be produced during condensed yoghurt production. The re pasteurization of the pasteurized milk and the addition of different types of antioxidants (ascorbic acid and propyl gallate) were used to achieve this goal. Chemical, physical, microbial and sensory tests...