ABSTRACT
Buffalo milk standardized to solids-not-fat (SNF) to fat ratio of 1.4 was added separately with 0.1% (w/w) each of carrageenan, sodium alginate and carboxymethyl cellulose and then heated, cooled and coagulated to obtain chhana which was converted into sandesh by adding 1.5% (w/w) wheat flour and 25% (w/w) cane sugar followed by heating (40 min/kg chhana). The treated samples of sandesh were compared with control prepared similarly manner but without stabilizer. Addition of stabilizer decreased hardness, fracturability, adhesiveness, cohesiveness, gumminess and chewiness of sandesh and improved sensory body and texture, colour and appearance as well as overall acceptability of the product when compared with control. Textural and sensory properties of different samples of sandesh indicated that the product made by adding carrageenan proved best. Carrageenan at 0.1% produced better results in terms of textural and sensory profile of sandesh as compared to 0, 0.075 and 0.125% (w/w) of carrageenan.
ABSTRACT
A radiobinding immunoassay technique has been employed to determine the 'Ia' antigens localised on the surface of the following immunocompetent cells: Dendritic lymph cells from peripheral intestinal lymph, peritoneal macrophages and thymocytes all gathered from sheep red blood cell treated animals, and the irradiated cell controls. A corresponding popliteal lymph node assay was performed following the administration of the same cells into the foot pad of allogeneic rats to determine the comparative immunogenic responsiveness. Dendritic lymph cells in free flowing lymph of sensitised, irradiated and control animals showed a significantly higher 'Ia' content and consequently greater immunogenicity as measured by the popliteal lymph node assay. Sheep red blood administration in animals may stimulate surface 'Ia' expression in lymph derived dendritic cells resulting in higher immune-responsiveness.