Journal of Food Science and Technology Nepal 2019-08-19T17:27:30+00:00 Santosh Dhakal, PhD Open Journal Systems <p>The official journal of the Nepal Food Scientists and Technologists Association (NEFOSTA).</p> <p>JFSTN is now accepting online submissions, please read from page 5 of this <a href="/index.php/JFSTN/manager/files/ifa/AuthorsGuidelinefinal.pdf" target="_blank" rel="noopener">instruction guide</a> before you register with the journal.</p> Application of Swertia Chirayita (Roxb. ex Fleming) Karst in Wheat Flour to Design Health Food 2019-08-19T17:27:28+00:00 Ishwar Subedi Tika Bahadur Karki <p>Swertia Chirayita often known as Chiraito is a highly traded medicinal plant of Nepal. Its use in food industries is still under research. Application of the medicinal herb in bread prepared from wheat flour (550 types, 431 µm particle sized with moisture 12.5%) was assessed to evaluate sensory and physiochemical qualities. The antioxidant activity of the Chiraito was found to be 62% at 500 μg/ml and 15% at 100 μg/ml by radical scavenging method which shows Chiraito as the most significant antioxidants potential. Likewise, antibacterial activity of the herb extract also showed significantly inhibitory to selected pathogenic microorganism. Finding its functional properties, Chiraito powder (669 µm particle sized) with 1.0 %, 0.10%, 0.00% and 0.01% respectively were added in wheat flour to make four different type of bread and carried out sensory evaluation using 9-points (Hedonic Rating Test). The data were statistically analyzed using SPSS for Analysis of Variance (ANOVA) at 5% level of significance. The overall quality of the finished products also showed that Chiraito, as herb extract didn’t affect physico-chemical properties of the product which was measured in terms of dough yield, bread volume, elasticity, acid degree, water content, crumb porosity, texture, smell and taste. Overall acceptability showed that bread (Sample D) with 0.010% was superior and liked the most.  Since no entrance of Chiraito herb in modern food industries yet, the research would support production and commercialization of innovative functional health food globally.</p> 2018-01-30T09:47:08+00:00 ##submission.copyrightStatement## Quality Evaluation of Kiwi Juice Coagulated Mozzarella Cheese 2019-08-19T17:27:30+00:00 Anubodh Karki Pravin Ojha Standardized milk having casein: fat ratio 0.92 was used and the processes were optimized for the manufacture of cheeses. The samples were analyzed for physico-chemical properties (moisture, total solid, fat, protein, ash, calcium, fat retention, protein retention, yield) and functional properties such as meltability, stretchability, baking quality and shreddability were also analyzed. Significant differences (p&lt;0.05) were found in calcium content of the cheese, color and overall sensory properties. Stretchability and shreddability in relation to functional properties were also found to be significantly different. The yield for mozzarella cheese made using rennet was higher than that of cheese made using kiwi juice as milk coagulant and also it was superior in terms of overall functional properties. It was deemed that a good quality mozzarella cheese with variant characteristics can be prepared by using kiwi juice as milk coagulant. 2018-01-30T09:44:41+00:00 ##submission.copyrightStatement## Evaluation of Modified Sorghum Starches and Biodegradable Films 2019-08-19T17:27:26+00:00 Bijan Shrestha Pramesh K Dhungana Sushil Dhital Babita Adhikari <p><em>The properties of bio-films prepared from sorghum starch using three different modification techniques (hydrothermal treatment (HTT), acid-alcohol treatment (AA) and acetylation (A)) were studied. The physical properties of modified starches were significantly different from unmodified starches. More specifically, acetylated starch had significantly higher swelling power and solubility, where-as HHT starch had the highest water binding capacity. Starch films prepared from hydrothermal treatment had the least solubility (26.15%) and the maximum tensile strength (TS) - (6.50MPa), whereas films prepared from acid-alcohol treated starch had the lowest water vapour transmission rate (WVTR) (720.0 g/m2/d) and acetylated starch film had the maximum elongation (19.03%). The concentration of glycerol, a plasticising agent, affected the properties. The WVTR of the films increased with an increase in glycerol concentration; while tensile force and elongation decreased.</em></p> 2018-06-30T00:00:00+00:00 ##submission.copyrightStatement## Encapsulation of Saccharomyces cerevisiae in alginate beads and its application for wine making 2019-08-19T17:27:19+00:00 Huma Bokkhim Praksha Neupane Smita Gurung Rojeena Shrestha <p><em>A study was carried out on encapsulation of wine yeast (Saccharomyces cerevisiae) and its use</em> <em>in wine making compared to free yeast. Rehydrated active dry yeast was encapsulated in a 2% sodium alginate solution, cross linked </em><em>with different molar concentration of CaCl<sub>2 </sub>solution (0.1, 0.2, 0.3,0.4 and 0.5M) for 30 minutes. The molar concentration with minimum cell leakage (0.2M) was used for yeast encapsulation. Colony count (CFU/ml) was analyzed for both free yeast (FY) and encapsulated yeast (EY) so as to equilibrate the rate of yeast pitching in wine fermentation. Physico-chemical properties; total soluble solids (T.S.S.), acidity and pH of red and white grapes were analyzed and were found to be 16.4</em><em>±0.10<sup>o</sup>Bx, 0.38</em><em>±0.02% and 3.90</em><em>±0.02 for white grapes and 19</em><em>±0.15<sup>o</sup>Bx, 0.64</em><em>±0.01% and 3.1</em><em>±0.10 for red grapes. During the fermentation process in both wines, a gradual reduction in T.S.S. was noted while an alternate of increase and decrease trend in acidity was noted which finally stabilized after 12 days. The final T.S.S. of wines was not significantly different for yeast types but higher values were noted for red wine (FY, 7.11</em><em>±0.26 &amp; EY, 7.33</em><em>±0.19) than for white wine (FY, 6.1</em><em>±0.10 &amp; EY, 6.2</em><em>±0.10). Similar trend was noted for final acidity of red wine (FY, 0.83</em><em>±0.01 &amp; EY, 0.84</em><em>±0.02%). Though, no significant effect of yeast type on alcohol production was noted, the average alcohol content of red (FY, 13.22</em><em>±0.26% &amp; EY, 13.72</em><em>±0.44%) and white (FY, 9.21</em><em>±0.21% &amp; EY, 9.64</em><em>±0.38%) wine were found to be significantly different. However, wine prepared from EY was less turbid (Red wine, 95 NTU &amp; White wine, 140 NTU) and had higher clarity (L*) than wine from FY. So, from this study it was concluded that encapsulating wine yeast does not affect its fermenting capability but will aid in production of less turbid wine which will definitely simplify the filtration process. </em></p> 2018-11-30T07:54:26+00:00 ##submission.copyrightStatement## Preparation Process, Sensory Profile And Chemical Composition of Sargyangma. 2019-08-19T17:27:17+00:00 Prem Kumar Limbu Devraj Acharya Dilip Subba <p><em>The aim of present work was to describe the traditional process of preparation, sensory profile and chemical composition of Sargyangma. Sargyangma was prepared in lab and its descriptive sensory test and chemical analysis were performed. The colour of Sargyangma was slightly brown and unevenly distributed. Sargyangma had characteristic aroma and taste mainly due to cooked blood and Yangben. Yangben is local word used by Limbu ethnic community for edible lichen. This had moderately intense bloody aroma and taste. Very intense Yangben aroma and taste was readily detectable. In the overall, Sargyangma had moderately intense pleasant, porky-meaty, spicy aroma. Sargyangma was moderately compact and juicy. Sargyangma contained high amount of fat (29.2%) and moderate amount of protein (13.33%).</em></p> 2018-11-30T08:00:06+00:00 ##submission.copyrightStatement## Development and Assessment of Shelf-Stable Spicy Snacks Prepared from Buffalo Tripe by Incorporating Sichuan Pepper (Timur) 2019-08-19T17:27:24+00:00 Dawa Rayamajhi Sherpa Laxmi Ghimire Dilip Subba Rishi Raj Gautam <p><em>A study was conducted for the preparation of the shelf stable spicy tripe snack from buffalo tripe with two different spices mixture. The main difference in the spice mixture is that one mix did not contain the Sichuan Pepper (timur) which is called as control batch and another contained it which is called as treated batch. Trial of product development was performed for three times where the combinations of the spices were altered till best combination was obtained. The prepared products were compared to sensory, microbiological and chemical analysis. The timur treated sample was found significantly superior in terms of taste and overall acceptability. The results of microbiological and physiochemical analysis showed that the timur-added snack more shelf-stable than un-added snack. Proximate composition of the best formulation moisture, crude protein, crude fat, crude fiber, total ash, salt and carbohydrates by difference are 43.915±1.5, 10.447±0.5, 15.203±0.5, 1.263±0.7, 2.7±0.7, 5.554±0.6 and 20.919±2.3, respectively.</em></p> 2018-06-30T00:00:00+00:00 ##submission.copyrightStatement## Brown Rice: Nutritional composition and Health Benefits 2019-08-19T17:27:21+00:00 Atul Upadhyay Sanjeev Kumar Karn <p><em>Brown rice is the unmilled rice with pericarp, the seed coat and nucellus, the germ or the embryo, and the endosperm. It is whole grain rice with intact bran layer and the inedible outer hull removed. Although it has several health claims, it is mostly consumed by a limited number of health conscious and nutritionally aware people. In this paper, we discuss the physiochemical properties of brown rice along with its health benefits, including certain cancers.</em></p> 2018-06-30T00:00:00+00:00 ##submission.copyrightStatement##