International Research Journal of Pure and Applied Chemistry https://journalirjpac.com/index.php/IRJPAC <p style="text-align: justify;"><strong>International Research Journal of Pure and Applied Chemistry (ISSN: 2231-3443)</strong> aims to publish original research articles, review articles and short communications in all aspects&nbsp; of pure and applied chemistry including analytical chemistry, biochemistry, medicinal chemistry, molecular biology and genetics, inorganic chemistry, organometallic chemistry, materials chemistry, chemistry of solids, liquids, polymers and interfaces between different phases, neurochemistry, nuclear chemistry, modern transmutation, organic chemistry, physical chemistry, phytochemistry, polymer chemistry, supramolecular and macromolecular chemistry, chemical thermodynamics, chemical kinetics, electrochemistry, statistical mechanics, spectroscopy, astrochemistry and cosmochemistry, quantum chemistry and theoretical chemistry, sonochemistry, agrochemistry, atmospheric chemistry, chemical engineering, chemical biology, chemo-informatics, electrochemistry, femtochemistry, geochemistry, green chemistry, histochemistry, immunochemistry, marine chemistry,&nbsp; mechanochemistry, nanotechnology, natural product chemistry, oenology, petrochemistry, pharmacology, photochemistry, radiochemistry, synthetic chemistry, kinetics and mechanisms of chemical reactions, thermochemistry, chemistry in industry and interactions between chemistry and environment.&nbsp;This is a quality controlled, peer-reviewed, open access INTERNATIONAL journal.</p> SCIENCEDOMAIN international en-US International Research Journal of Pure and Applied Chemistry 2231-3443 Manufacture and Evaluation of Paneer Using Lemon Rinds as a Value Added Ingredient https://journalirjpac.com/index.php/IRJPAC/article/view/30272 <p>The present investigation was planned and conducted to evaluate the efficacy of two debittering agents viz. zinc sulphate and β-cyclodextrin in reducing bitterness of lemon rinds and to optimize the level of addition of debittered lemon rinds in lemon flavoured paneer (LFP).&nbsp; Optimization of the manufacturing parameters was done by using Response Surface Methodology (RSM) with central composite rotatable design. Based on the results obtained in this study it was concluded that the optimum parameters for debittering of lemon rinds was by treating lemon rinds in a solution of 50 mg zinc sulphate/100 ml water and 200 mg β-cyclodextrin/100 ml of water for 12 h at 7±1°C. The optimum level of addition of debittered lemon rind shreds in paneer milk was found to be 8.0 g/kg of milk. Both the debittering agents when used individually did not have any effect on bitterness but when used in combination resulted in significant improvement in flavour scores and total score of LFP. Yield of control paneer prepared from standardized milk (4.5% fat/ 8.5% MSNF) and LFP was 17 and 18%, respectively. Vitamin-C, fiber and zinc content of LFP was 7 mg/100 g, 0.6% and 11.36 mg/ kg of paneer, respectively. One serving of LFP is expected to provide 11% RDA of important trace element zinc.</p> R. Yashvantha Suneeta Pinto Dasharath Patel Preeti Paul ##submission.copyrightStatement## 2020-10-26 2020-10-26 1 12 10.9734/irjpac/2020/v21i1930272 Technology for Manufacture of Dietetic Functional Basundi https://journalirjpac.com/index.php/IRJPAC/article/view/30273 <p>Dietetic functional <em>Basundi</em> was manufactured by employing low fat milk (1.5 per cent) with WPC and blend of stabilizer as fat replacer; Sucrose was replaced with intense sweetener sucralose and the bulk of sucrose was replaced with different combination of blend of polydextrose, maltodextrin and sorbitol as bulking ingredients. Replacement of sucrose with intense sweetener and combination of bulking ingredients did not affect compositional and physico-chemical attributes however a non-significant rise in 5’HMF content was observed with increase in ploydextrose content in the bulking ingredients’ blend. Viscosity followed the similar trend that was noted for 5’HMF. In sensory attributes body and texture and flavour score had significant impact of replacement of sucrose. Polydextrose in the blend when increased to more than 9.0 percent, it increased the body and texture and flavour score significantly, however such increase was non-significant for body and texture score, while flavour score decreased non-significantly. Overall acceptability score followed the similar trend observed for body and texture score. Polydextrose: Maltodextrin: Sorbitol in the proportion of 12:01:03 was considered best because of creamier body with polydextrose and sorbitol being more laxative at increased proportions.&nbsp;</p> A. J. Gokhale A. M. Patel J. M. Mallik H. G. Patel ##submission.copyrightStatement## 2020-10-27 2020-10-27 13 20 10.9734/irjpac/2020/v21i1930273