Journal of Food Science and Technology Nepal最新文献

Effect of Germination on Proximate Composition of Amaranth Seeds (Amaranth Cruentus) 发芽对苋菜种子（Amaranth Cruentus）近似成分的影响

Journal of Food Science and Technology Nepal Pub Date : 2024-08-08 DOI: 10.3126/jfstn.v13i13.68494

Sajana Paudel, Abhishek Khadka, Ujjwal Koirala, Hari Khanal, Abhitosh Dhungel

引用次数: 0

Assessment on the Quality of Groundwater Sources- A case of Godavari Municipality, lalitpur 地下水源质量评估--拉利特普尔戈达瓦里市的一个案例

Journal of Food Science and Technology Nepal Pub Date : 2024-08-08 DOI: 10.3126/jfstn.v13i13.68082

Puja Maharjan, Abhitosh Dhungel, Kanti Shrestha

{"title":"Assessment on the Quality of Groundwater Sources- A case of Godavari Municipality, lalitpur","authors":"Puja Maharjan, Abhitosh Dhungel, Kanti Shrestha","doi":"10.3126/jfstn.v13i13.68082","DOIUrl":"https://doi.org/10.3126/jfstn.v13i13.68082","url":null,"abstract":"Groundwater has played a critical role in meeting the water demands of the valley, but safe drinking water has been a great public health concern. The study was undertaken to assess the existing status of drinking water quality of Godawari Municipality ward no. 12 in the month of January and February. Most of the people in the municipality are dependent on the groundwater and on the tap water supplied by the Kathmandu Upatyaka Khanepani Limited (KUKL). Regular and independent monitoring of the existing source of water is lacking in the municipality. A total of 20 samples comprising 10from wells and 10 from stone spouts were collected. Different physico-chemical and microbiological parameters were analyzed by following the American Public Health Association (APHA) method. From the study, it was found that the physico-chemical parameter such as temperature, pH, conductivity, total dissolved solids, total alkalinity, hardness, magnesium and chloride were within the permissible limit of Nepal’s Drinking Water Quality Standards (NDWQS) whereas iron and ammonia exceed the standard value by 5% each and 10% of water samples were found to be yellowish. Arsenic was not detected in any sample. Most problematic were total coliform and E.coli bacteria, which were presented in 80% and 40% of samples, respectively. The results of the study outline the unsuitability of groundwater for direct consumption, especially without any improved water treatment for bacteria. As, the sample were analyzed in winter season, the presence of total coliform and E.coli bacteria outline that it may outbreak different waterborne diseases especially in rainy and summer season.","PeriodicalId":414009,"journal":{"name":"Journal of Food Science and Technology Nepal","volume":"47 22","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141928210","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional Assessment and Socio-Demographic Status of Geriatric Population Residing in Bhaktapur Municipality-A Community Based Cross-Sectional Study 巴克塔普尔市老年居民的营养评估和社会人口状况--一项基于社区的横断面研究

Journal of Food Science and Technology Nepal Pub Date : 2024-08-08 DOI: 10.3126/jfstn.v13i13.68499

Srijana Duwal, Alok Shrestha, Pradeep Kaji Poudel, Ganga P. Kharel, Abhitosh Dhungel

{"title":"Nutritional Assessment and Socio-Demographic Status of Geriatric Population Residing in Bhaktapur Municipality-A Community Based Cross-Sectional Study","authors":"Srijana Duwal, Alok Shrestha, Pradeep Kaji Poudel, Ganga P. Kharel, Abhitosh Dhungel","doi":"10.3126/jfstn.v13i13.68499","DOIUrl":"https://doi.org/10.3126/jfstn.v13i13.68499","url":null,"abstract":"The elderly remains among the most deprived in the country for several reasons, like issues with access to facilities and widespread health care needs. The cultural norms and traditional family support systems for elderly in Nepal is changing which have placed significant pressure in caring elderly people which shows an urgent need to identify and to highlight the problems the elderly people are facing, in order to bring the improvement in the quality of living. Thus, the study was conducted to assess the nutritional status, health and lifestyle of elderly aged 90 and above. Community based cross-sectional and descriptive study was carried out in Bhaktapur municipality. Semi-structured questionnaireand anthropometric measurements were used to collect information on nutritional status, socio-economic characteristics, anthropometric parameters, health and lifestyle of the elderly. The results of the study revealed that 62.8% of the total participants were at the risk of malnutrition although, most of the participants had small but frequent meals, 80% had meals at least five times a day comprising two side meals and three main meals. Despite of the age, 22.9% of the elderly lived an active life and 71.4% lived a moderate lifestyle. The results also showed that the eating pattern of long-lived elderly was characterized by regularity, simplicity and no overeating. Taken together, the report revealed that customized nutritional management and education should be developed and provided in order to improve the quality of healthy living for the elderly.","PeriodicalId":414009,"journal":{"name":"Journal of Food Science and Technology Nepal","volume":"29 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141926974","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation and Quality Evaluation of Orange Incorporated Paneer Whey- Lemon Beverage 橙子融入奶酪乳清柠檬饮料的制备和质量评估

Journal of Food Science and Technology Nepal Pub Date : 2024-08-08 DOI: 10.3126/jfstn.v13i13.68500

Hemant Gautam, Manish Sigdel, Abhitosh Dhungel

{"title":"Preparation and Quality Evaluation of Orange Incorporated Paneer Whey- Lemon Beverage","authors":"Hemant Gautam, Manish Sigdel, Abhitosh Dhungel","doi":"10.3126/jfstn.v13i13.68500","DOIUrl":"https://doi.org/10.3126/jfstn.v13i13.68500","url":null,"abstract":"The main objective of this study was to utilize the paneer whey for the preparation of beverage. For this purpose, orange juice, lemon juice and paneer whey (obtained by 2% citric acid coagulation) were prepared. After screening experimental beverages made using mixture design by sensory analysis, a control sample and four different samples were prepared, varying proportion of whey and orange juice, while keeping lemon juice and sugar content at fixed level of 1% v/v and 8% w/v, respectively. Then, the whole mix was heated at 88ºC for 15 minutes, after filling in glass bottles, then cooled to room temperature at 25±5ºC and were subjected to sensory evaluation and chemical analysis.The best beverage formulation was determined from higher sensory score and higher ascorbic acid content and stored at refrigeration temperature 6±1ºC. The ascorbic acid content of the four beverage formulations prepared by varying orange juice at the level 10% (sample A), 12.5% (sample B), 15% (sample C) ,17.5% (sample D) and control sample E (0% orange juice) was determined. Statistically there was no significant difference (p ≤ 0.05) in between the samples C and D with respect to ascorbic acid content. From 9-point hedonic rating sensory analysis, the best formulated orange incorporated paneer whey-lemon beverage sample was found to be sample C having 76% whey, 15% orange juice, 1% lemon juice and 8% sugar. The TSS, pH, acidity, reducing sugar, total sugar, and ascorbic acid content of this optimized beverage sample was found to be 12 ± 0.1 ºBx, 4.35 ± 0.05, 0.40 ± 0.01%, 5.04 ± 0.07%,11.65 ± 0.24% and 4.58 ± 0.51 mg/ 100 ml, respectively.","PeriodicalId":414009,"journal":{"name":"Journal of Food Science and Technology Nepal","volume":"23 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141927327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of roasting and soaking on Proximate Composition, Anti-nutritional, Antioxidant and Antimicrobial properties of Tamarind Seed Powder 烘焙和浸泡对罗望子籽粉的近似成分、抗营养、抗氧化和抗菌特性的影响

Journal of Food Science and Technology Nepal Pub Date : 2024-08-08 DOI: 10.3126/jfstn.v13i13.68497

Susma Bhattarai, Sanjaya Karki, Hari Shankar Joshi, Abhitosh Dhungel

{"title":"Effect of roasting and soaking on Proximate Composition, Anti-nutritional, Antioxidant and Antimicrobial properties of Tamarind Seed Powder","authors":"Susma Bhattarai, Sanjaya Karki, Hari Shankar Joshi, Abhitosh Dhungel","doi":"10.3126/jfstn.v13i13.68497","DOIUrl":"https://doi.org/10.3126/jfstn.v13i13.68497","url":null,"abstract":"The research is primarily focused on analyzing the effect of different processing methods i.e. soaking (cold and hot) and roasting of the Tamarind indicaL. seed. Differently processed samples were subjected to analysis such as proximate composition, anti-nutritional factor, antioxidant activity, phenolic content and antimicrobial activity. Antinutritional factors i.e., tannins, alkaloid, saponin and phytate, were significantly affected (p ≤ 0.05) by different processing. Tannin, alkaloid, saponin and phytate content of samples were found in the range of 4.05-20.04 %, 3.22- 3.49 %, 0.5-1.04 and 2.10 - 2.92 % respectively. Free radical scavenging activity ranged from 16.07 ± 0.98% to 75.14 ± 1.34%, with all sample being significantly influenced (p ≤ 0.05) by the application of different methods. The phenolic content intamarind seed for samples were in the range of 9.55 - 52.33mg/100ml respectively. Total antioxidant capacity was found to be positively correlated with total phenolic content having R2= 0.9467. The antimicrobial test was carried out for Staphylococcus aureus, Bacillus subtilis, E. coli, and Salmonella typhi. Among the samples, roasted sample was found to be most effective against tested micro- organisms.","PeriodicalId":414009,"journal":{"name":"Journal of Food Science and Technology Nepal","volume":"13 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141926038","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality Assessment of Tofu from Black Soybean (Glycine max.) by using Natural and Synthetic Coagulant 使用天然和合成凝固剂对黑大豆（Glycine max.）豆腐的质量进行评估

Journal of Food Science and Technology Nepal Pub Date : 2024-08-08 DOI: 10.3126/jfstn.v13i13.68502

Susmita Adhikari, Tika B. Karki, Abhitosh Dhungel

{"title":"Quality Assessment of Tofu from Black Soybean (Glycine max.) by using Natural and Synthetic Coagulant","authors":"Susmita Adhikari, Tika B. Karki, Abhitosh Dhungel","doi":"10.3126/jfstn.v13i13.68502","DOIUrl":"https://doi.org/10.3126/jfstn.v13i13.68502","url":null,"abstract":"The quality assessment of different types tofu (normal, silken and intermediate dried) prepared from black soybean (Glycine max) using lime juice and calcium chloride in terms of yield, proximate composition, sensory analysis and functional properties. Curds were prepared using 2.5% of calcium chloride and 2.5% lime juice respectively based on soymilk (acidity as 6.88% citric acid). The lime juice produced significantly (p<0.05) higher yield percentage compared to calcium chloride on dry basis respectively. The proximate analysis revealed that the protein content, fat, ash and carbohydrate differed significantly (p<0.05). The lemon juice coagulated tofu had the highest protein content but lowest carbohydrate content in intermediate dried tofu on dry basis. The phytic acid content was found to be decrease in all types of tofu, whereas oxalate content increased in all tofu prepared using lemon juice. Silken tofu coagulated by calcium content showed higher total phenolic content compared to that of other tofu samples. Similarly, silken tofu coagulated with calcium chloride showed higher radical scavenging activity compared to other types of tofu coagulated by lemon juice and calcium chloride. From the sensory evaluation, normal tofu coagulated by lemon juice was better preferred compared to that of other different types of tofu.","PeriodicalId":414009,"journal":{"name":"Journal of Food Science and Technology Nepal","volume":"29 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141925987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Shortenings and Sugar Contents on Shape and Sensory Attributes of Short-dough Biscuits 油酥和糖含量对短面团饼干形状和感官特性的影响

Journal of Food Science and Technology Nepal Pub Date : 2024-08-08 DOI: 10.3126/jfstn.v13i13.68498

Srijana Tiwari, Salina Subedi, J. Acharya, Anuj Niroula, Abhitosh Dhungel

引用次数: 0

Preparation and Quality Evaluation of Flaxseed Incorporated Cereal (Oat) Bar 亚麻籽燕麦棒的制备及质量评价

Journal of Food Science and Technology Nepal Pub Date : 2019-12-31 DOI: 10.3126/jfstn.v11i0.29693

B. Subedi, N. Upadhyaya

引用次数: 2

Cheese: Importance and Introduction to Basic Technologies 奶酪:基础技术的重要性和介绍

Journal of Food Science and Technology Nepal Pub Date : 2019-12-31 DOI: 10.3126/jfstn.v11i0.29666

Bal Kumari Sharma Khanal, Monica Pradhan, N. Bansal

引用次数: 3

Detection of Genistein in Soy Protein Isolate and Soymilk Powder by Spectrophotometric and Chromatographic Method 分光光度法和色谱法检测大豆分离蛋白和豆奶粉中的染料木素

Journal of Food Science and Technology Nepal Pub Date : 2019-12-31 DOI: 10.3126/jfstn.v11i0.16920

Md. Anisur Rahman Mazumder, P. Hongsprabhas

引用次数: 1