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Biomedical subjects

R S Singhal

Publications and source records attributed to R S Singhal.

7 recordsLinked to original sources
PubMed2006

Induction of pullulanase production in Bacillus cereus FDTA-13.

Studies were carried out on the production of pullulanase by a newly isolated strain Bacillus cereus FDTA-13. High titres of the enzyme were obtained in a medium containing branched polysaccharides. To further enhance the yield, induction of pullulanase using conventional inducers were studied. Maltooligosaccharides (maltose to maltotetraose) when added in the medium individually, or in a 1:1 combination of maltotriose and maltotetraose resulted different levels of pullulanase compared to control. Growth under carbon limited conditions (5 g l(-1)) with inducers resulted remarkably enhanced pullulanase activity. Pullulanase activity was severely repressed in presence of glucose. Low levels of pullulanase was observed in nitrogen limited medium, even with combinations of several maltosaccharides.

Bacillus cereus↗
PubMed2001

Chemically modified papain for applications in detergent formulations.

Papain was modified using succinic anhydride, and the modified papain so obtained was compared with the native papain for its activity and stability in detergents. This study was done using commercial enzyme detergents as references. It was found that modified papain retained activity comparable to the commercial enzyme detergents. Chemically modified papain may prove to be an inexpensive alternative to alkaline proteases that are used in detergents.

Biotechnology↗
PubMed2000

Influence of legume blends on fried papad quality.

Legumes and their blends are widely used for the production of papads. Papads with low fat content would be a boon to populations looking for low-calorie foods with retention of organoleptic profile. Judicious blending of legumes such as black gram, green gram, bengal gram, red gram and cowpea revealed that low-fat fried papads could be prepared from a blend of 40:36:24 blend of bengal gram:black gram:green gram flours. The blend had 15.6% lower fat content as compared to the control prepared from black gram flour alone. Other quality parameters such as expansion ratio, texture in terms of crispness, colour and overall organoleptic quality were also evaluated.

Developing Countries↗
PubMed2000

Mini-papad containing cheese powder--a novelty snack food.

The present work reports on attempts to develop mini-papads containing cheese powder to create a novel taste, with potential for urban and export markets. Cheese powder was added to black gram flour at 0-50% levels and papads were prepared in the conventional manner by rolling the dough and drying. These papads were deep-fat fried at 180 degrees C. Upto 20% addition of cheese powder gave no perceptible change in taste or flavour of the mini-papads. At 30% addition brown colouration was observed which decreased the sensory appeal. At 40 and 50% levels, although the mouthfeel and flavour of cheese was desirable, browning increased markedly, which drastically lowered the overall acceptability. Ascorbic acid addition at 0.5-1.0% markedly decreased the browning. The papads had a higher fat content on frying as compared to the control but were excellent organoleptically, suggesting them to be a tasty and crunchy snack food.

Ascorbic Acid↗
PubMed1997

Low-fat papadams from black gram-tapioca blends.

Papadams, made from black gram (Phaseolus mungo) and largely manufactured on cottage scale are popular in the Indian dietary. Escalating prices of black gram coupled with abundant availability of tapioca flour at almost 1/8th the price of black gram prompted the study of papadam characteristics using blends of black gram and tapioca flour. Tapioca flour up to 25% substitution did not alter the sensory attributes. However, the expansibility of the product decreased on addition of tapioca flour; a fact which could be overcome by using carboxymethyl cellulose (CMC) at 3% level of black gram flour. This decreased the oil content to 19.7% and also increased the expansibility to 5.539%.

Bread↗
PubMedDate not supplied

Extraction and quantification of gymnemic acids through gymnemagenin from callus cultures of Gymnema sylvestre.

The phyto-constituents of Gymnema sylvestre are used in the treatment of diabetes and obesity. The present work reports on the extraction of gymnemic acid through gymnemagenin from callus cultures of G. sylvestre. Components were separated on pre-coated silica gel 60 GF254 plates with chloroform:methanol (8:2) and scanned using a densitometric scanner at 205 nm in the near-UV region. Linearity of determination of gymnemagenin was observed in the range 2-10 microg. The average percentage recovery of gymnemagenin from leaf callus extracts was 98.9+/-0.3.

Alkaloids↗