Browsing by Author "Athmaselvi, K.A."
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ArticleItem Open Access Acrylamide In Potato Chips, Its Formation, Reduction And Identification: A Review(2016-04) Gaikwad, Kalyani Y.; Athmaselvi, K.A.; Sarathchandra, G.; TANUVASAclylamide is a chemical compound that can be produced at high levels in carbohydrate and aspargine rich foods when treated at high temperatures. The risks of acrylamide to health and its toxic properties [neurotoxicity, genotoxicity, carcinogenicity and reproductive toxicity) were demonstrated by the Scientific Committee on Toxicity, Ecotoxicity and the Environment in 2001. Potato and bakery products account for around 50% and 20% of human exposure to aciylamide, respectively. Factors affecting acrylamide formation and degradation in foods are acrylamide precursors such as free amino acids [mainly asparagine), reducing sugars and processing conditions (i.e. baking time and temperature, moisture content of product). The aim of this article is to aware people and makes them familiarize with detoxifying methods to reduce the level of acrylamide in products.ArticleItem Open Access Assessment of Microbiological Quality and Aflatoxin Levels of Paneer Marketed in Chennai, India(2015-04) Peter, A.; Sarathchandra, G.; Manimehalai, N.; Athmaselvi, K.A.; TANUVASIndia is an agrarian country with major proportion o/“population as vegetarian so paneer is of great value in diet with respect to its food and nutritive value. An attempt was made to evaluate the microbial and toxicity levels of paneer marketed in Chennai city. For this purpose, 40 samples were collected from the supermarket located in South and North Chennai. Standard methods were used for both microbiological assessment and aflatoxin identification. All samples were analyzed for presence of E. coli, Salmonella spp., Pseudomonas aureginous, Staphylococcus aureus, total bacterial count and total yeast and mould count.OtherItem Open Access Assessmet of Microbial and Aflatoxin Contamination In Multigrain Flour Samples(TANUVAS, Chennai, 2014-12) Rath, Sonali; Sarathchandra, G.; Ramesh, J.; Athmaselvi, K.A.; Manimehali, N.A study was conducted on market samples of multigrain flour procured locally from Chennai, Tamil Nadu, to assess microbial and aflatoxin contamination in 40 different samples to ensure food safety. The microbial analysis was done for the detection of Salmonella spp., E.coli, and fungi (yeast and mould) by pour plate method.ArticleItem Open Access DETERMINATION OF AFLATOXIN B1 IN CORN FLOUR USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY(2015) Baranitharan, K.; Sarathchandra, G.; Manimehalai, N.; Athmaselvi, K.A.; Padmavati, R.; TANUVASAflatoxins are a group of mycotoxins and secondary metabolites of various species of Aspergillus. Atlatoxins cause important health problems and have high potential effect on liver cancer. There are various forms of aflatoxins including I31, B1, G1, G1, M1 and M1 types. Aflatoxin Bi is most commonly seenin corn, groundnut than in othcr crops. The aim of this work is to determine the contamination levels in the local and branded corn flour that are marketed in Chennai, Tamil Nadu, India. A total of 40 samples were collected from retail outlets and super markets located in the study area. The Romar’s all-purpose method were used for the extraction of total aflatoxins. I-IPLC was used for the separation process. Out of 40 samples 23 samples (57.5%) have shown positive for aflatoxin (35% samples have shown positive for Gt, 5% samples have shown positive for G1, 50% samples have shown positive for B|, 32.5% samples have shown positives for B2). The overall results of tested samples indicated that contamination of corn flour with Bi type aflatoxin was very high.OtherItem Open Access Microbial and Aflatoxin Contamination in Multigrain Flour Samples(TANUVAS, Chennai, 2014-12) Suganya, C.; Sarathchandra, G.; Ramesh, J.; Athmaselvi, K.A.; Manimehalai, N.The present study was conducted on the retail market samples of Taniil Naclu. The aim is to analyse the microbial and aflatoxin contamination in 40 different samples of processed turmeric powder to ensure the food safety. Aflatoxin B1 (a type of mycotoxin) were extracted using the Romer’s all-purpose method and quantified with the help of High Performance Liquid Chromatography.ThesisItem Open Access Processing of turmeric using steam as heating medium(Tamil Nadu Agricultural University, Coimbatore, 1999-12-31) Athmaselvi, K.A.; Varadharaju, N.Abstract availableArticleItem Open Access Quality Assessment of Processed Curcuma Longa (Turmeric) Powder for Microbial Contamination and Physico-Chemical Properties(2015-04) Chittrarasarayan, Suganya; Sarathchandra, G.; Manimehalai, N.; Athmaselvi, K.A.; TANUVASThe present study was designed to assess the quality of turmeric powder procured from retail markets of Tamil Nadu state, India. Turmeric powder is widely used in Indian cuisines," therefore their compliance with the Food Safety Standards Authority of India (FSSAI) specification is important. The physico-chemical properties like moisture content, ash content and bulk density were analysed. The sensory characteristics like colour, flavour, taste, texture and overall acceptability were analysed. Adulterants like metanil yellow and saw dust were analysed.ArticleItem Open Access Survey of Mycotoxin Levels in Ready-to-Eat Fruit Jam(2015-01) Nair, Reshma; Sarathchandra, G.; Manimehalai, N.; Athmaselvi, K.A.; TANUVASJam is the product made from pulp and juice of one or a combination of fruits. Good jam is one which is soft and has even consistency, bright colour, good fruit flavour and a semi-jelled texture, that is easy to spread but without free liquid. Mycotoxins are secondary metabolites of filamentous fungi that occur naturally in processed foods including RTE food and feed. The presence of these compounds in the food chain is of high concern for human health due to their properties to induce severe toxicity effects at low dose levels. Jam being a fruit-conserve may contain mycotoxins, derived from fruits used for its preparation. The mycotoxins most commonly found in fruits and their processed products are aflatoxins.