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Journal of Food Science and Technology Nepal
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  This is an Open Access Journal Open Access journal
     ISSN (Print) 1816-0727
     Published by Nepal Journals Online Homepage  [60 journals]
  • Utilization of Pineapple Waste: A Review

    • Authors: Atul Upadhyay, Jeewan Prava Lama, Shinkichi Tawata
      Abstract: Waste utilization in fruits and vegetable processing industries is one of the important and challengeable jobs around the world. It is anticipated that the discarded fruits as well as its waste materials could be utilized for further industrial purposes viz. fermentation, extraction of bioactive components, extraction of functional ingredients etc. Researchers have focused on the utilization of pineapple waste primarily for extraction of bromelain enzyme and secondarily as low-cost raw material for the production of ethanol, phenolic anti-oxidants, organic acids, biogas and fiber production. Pertinent scientific and technological implications would produce better and more profitable markets for pineapple wastes. This review is the collection of previous reports along with our ongoing work on utilization of pineapple wastes J. Food Sci. Technol. Nepal, Vol. 6 (10-18), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8255
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Acrylamide: Thermally Induced Toxicant in Foods and Its Control Measures

    • Authors: Yakindra Prasad Timilsena, Jyotsna Shrestha Khanal, Anil Kumar Anal
      Abstract: Acrylamide is a thermally induced toxicant present in different processed foods in varying amount. Due to its detrimental effect on human health, it has become a major concern in public health and food safety. Various reports published recently have identified different processing techniques to reduce the level of this compound in the food. This paper aims to review and focuses on the mechanisms of acrylamide formation, the effects of different processing parameters such as pre-frying treatments, pH, temperature, time, types and the amount of raw materials, its toxicity level, and its detection methods in complex food systems. Toxicity levels of acrylamide have been found to be neurotoxic and carcinogenic. Food safety authorities including Codex Alimentarius Commission are in the process of reviewing their standards to fix the limit of acrylamide in processed foods. J. Food Sci. Technol. Nepal, Vol. 6 (19-30), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8256
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Solid Versus Semi-solid Fermentation of Finger Millet (Eleusine coracana
           L.)

    • Authors: Dhan Bahadur Karki, Ganga Prasad Kharel
      Abstract: Effects of solid versus semi-solid fermentations on the chemical and organoleptic qualities of finger millet Jand were studied. Millet was fermented under solid and semi-solid states by using defined fermentation starter and the Jand was subjected to chemical and sensory analyses. Results indicated that except on moisture and alcohol contents, semi-solid fermentation reflected a significant effect (p<0.05) on the chemical characteristics of millet Jand. TSS, acidity and ester contents increased substantially in semi-solid fermentation as compared to solid-state one. Millet fermented with 50% water addition had more than 2-folds higher total acidity than that of solid-state fermented and every 50% increase in water addition nearly doubled the fixed acidity of the products. No remarkable improvement on the chemical and sensory quality of millet Jand was found by using semi-solid state fermentation. J. Food Sci. Technol. Nepal, Vol. 6 (31-35), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8257
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Chemical, Functional and Nutritional Characteristics of Weaning Food
           Formulations

    • Authors: Rashmi Kumkum, Chikke Gowda, Anjum Khanam, Bhagya Swamylingappa
      Abstract: Two ready to eat weaning food formulations have been developed based on oilseed. Wheat, green gram Dhal, sugar and cereal malt have been incorporated to provide 15-17% protein and 360-380 Kcal of energy and fortified with vitamins and minerals to meet the recommended daily allowance. The physico-chemicals, functional and nutritional characteristics of the formulations were evaluated. The chemical score indicated that sulphur containing amino acids were first limiting amino acid in both the formulations. However, the calculated nutritional indices: essential amino acid index, nutritional index biological value and C-PER were higher for formula-II. The rat bioassay showed higher PER (2.07) for formula-II. Sensory studies confirmed that the products were acceptable with a shelf life of one year under normal storage conditions. The product could be served in the form of porridge with water/milk or in the form of small Laddu. J. Food Sci. Technol. Nepal, Vol. 6 (36-42), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8258
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Survey on Production, Marketing and Consumption of Gundpak: A Traditional
           Khoa Based Milk Product of Nepal

    • Authors: Pushipa Prasad Acharya, Ganga Prasad Kharel, Megharaj Bhandari
      Abstract: This study aims to explore a traditional technology of Gundpak production, marketing and consumption in Nepal. The major ingredients used for Gundpak production are Khoa, sugar, ghee and gum, while minor ingredients are dried fruits, nuts, watermelon seeds, battisa powder, Jesthalangwadi etc. The annual production of Gundpak in Kathmandu valley has been estimated approximately 579.1MT and sales about 550.4MT with a worth of NRs. 192.5 million. Mainly, there are two varieties of Gundpak named as normal and medicinal. Majority of Gundpak producers sale their product in an open tray called Kisti. However, some manufacturers started to pack the product into plastic containers with varying sizes. The shelf-life may vary i.e. one week in summer and two weeks in winter at ambient condition. The market products were found inconsistent in chemical compositions and other quality characteristics. Therefore, there is an urgent need of process optimization as well as quality standardization of Gundpak production in commercial scale. J. Food Sci. Technol. Nepal, Vol. 6 (43-52), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8259
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Optimization of Malted Sorghum Protein Extraction by Response Surface
           Methodology

    • Authors: Irakoze Pierre Claver, Sindayigaya Ernest
      Abstract: Four independent variables viz. ultrasonic power, pH, extraction time and solvent/meal ratio were selected. The extraction process was evaluated by a selected response like protein yield and the second-order model obtained revealed 96.7% of coefficient of determination. Selected response, which evaluated the extraction process, was protein yield and the secondorder model obtained for protein yield revealed a coefficient of determination of 96.7%. The optimal extraction conditions for protein were determined as follows; Ultrasonic power, pH, extraction time and solvent/meal ratio were 400W, 8.0, 40min, and 20:1 (v/w) respectively. Protein yield was primarily affected by Ultrasonic power, pH and solvent/meal ratio. These conditions resulted in protein yield of 5.43g of soluble protein from extract/100 g malted sorghum flour, which was agreed closely with the predicted value 5.36%. The adequacy of the model was confirmed by extracting the protein under optimum values using the model. These results may help in designing the process of optimal protein extraction from malted sorghum flour. J. Food Sci. Technol. Nepal, Vol. 6 (53-58), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8260
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Inhibition of Aspergillus flavus and Aflatoxin in Maize by Acorus calamus
           (Bojo)

    • Authors: Paurakh Thapaliya, Kundan Shrestha, Binaya Prasad Shrestha, Pashupati Mishra
      Abstract: This study was carried out to reveal the effect of Bojo powder on Aflatoxin production and growth of Aspergillus flavus 'ITCC 5192' in maize grain stored at four different moisture levels of 13, 17, 21 and 24%. For the inhibition study, Bojo powder was used in the concentration of 0.0, 0.5, 0.75, 1.0, 1.25 and 1.5% (w/w) in maize samples. After inoculation of Aspergillus flavus .ITCC 5192. and incubation for 15 days, Aflatoxins were extracted and quantified by using Thin Layer Chromatography (TLC). Maize sample with moisture content 17% and Bojo powder concentration at 1.0% prevented the growth of Aspergillus flavus and production of Aflatoxin. Aflatoxins as high as 1416ppb were detected in control sample (i.e. no Bojo added) and stored at 17 and 21% respectively. Formation of Aflatoxins and growth of Aspergillus flavus 'ITCC 5192' was not completely inhibited in maize grains at high moisture levels (i.e. 21 and 24%). J. Food Sci. Technol. Nepal, Vol. 6 (59-64), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8261
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Quality Changes of Burger from Vegetable, Wheat Flour, Rice Flour with Fat
           Emulsion during Frozen Storage

    • Authors: Ganeesha De Silva, Upul Marapana, Anton Kalubowila, Nirosh Lalantha, Thaksala Seresinhe
      Abstract: Animal Science
      Changes in physico-chemicals, microbial and sensory quality of newly formulated veggie burgers prepared from rice flour, wheat flour with (RW5E) and without (RI0E) fat emulsion, rice flour isolated soya protein (ISP) with (RI5E) and without (RI0E) fat emulsion were periodically analyzed during frozen storage at -18°C for 90 days. Sensorial attributes were altered with fat emulsion and rice flour wheat flour addition (p<0.05). RW5E was found to be the best sample based on sensory method. Further proximate analysis revealed that RW5E had gained 51.68% moisture, 8.38% fat, 48.33% TS, 36.84% ONF and 3.1% ash after 90 days of storage and RW5E was the best option to lessen purge and increase WHC followed by others. The results of microbial, pH and peroxide value indicated that all four products were well within the recommended standards. This study indicated that the addition of RW5E to veggie burger exhibited reasonable shelf-life and acceptable in terms of nutritional value and sensory attributes. J. Food Sci. Technol. Nepal, Vol. 6 (65-68), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8262
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Optimization of Extraction of Anthocyanins from Roselle (Hibiscus
           sabdariffa var. sabdariffa) in Aqueous Medium

    • Authors: Chanendra Gartaula, Dhan Bahadur Karki
      Abstract: The dried roselle (Hibiscus sabdariffa var. sabdariffa) calyces were studied for the extraction of anthocyanin in aqueous solution. The total anthocyanin content in dried roselle powder was found to be 310.48mg/100g of dry matter. The extraction temperature at 70°C gave the highest yield (66.69-70.61%), while at 90°C the degradation of anthocyanins occurred. The solid-liquid ratio revealed no significant effect (p>0.05), whereas the particle size showed a significant effect (p<0.05) on the extraction of anthocyanin. The yields of anthocyanin extraction for 300 and 600 μm particle powders were significantly higher (p<0.5) than that of 1180μm powder. Reduction in the particle size inversely increased the yield of anthocyanins. In conclusion, the extraction of anthocyanin from dried roselle calyces with an average particle size of 600μm using a solid-liquid ratio of 1:50 in aqueous medium with pH 7.0 at 70°C for 20min showed the maximum yield (69.84%). J. Food Sci. Technol. Nepal, Vol. 6 (66-72), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8263
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Total Polyphenols Content and Antioxidant Activity of Different Tea
           Commercially Produced in Nepal

    • Authors: Rojeena Shrestha, Jiwan Pravan Lama, Kshitij Shrestha
      Abstract: This study was conducted to assess and compare the total polyphenol content (TPC), antioxidant activity of different tea varieties commercially produced in Nepal. Nine different brands of tea samples, three from each CTC, orthodox and green tea were collected from different parts of Kathmandu valley. TPC was analyzed as per folin-ciocalteu method and antioxidant activity as per DPPH (2, 2-diphenyl-1-picrylhrdrazine) free radical scavenging capacity. The TPC was found to be 4.60, 8.79, 18.20mg of phenol equivalent (PE)/gm of sample in CTC, orthodox and green tea respectively. Green tea Emerald and green tea Kanchanjunga contained the highest level of polyphenol. Antioxidant activity (for 0.36 mg of tea sample) was found to be 25.04, 43.86, and 72.39% for CTC, orthodox and green tea respectively. Moreover, some commercial brands of green tea (Emerald and Kanchanjunga) showed the highest antioxidant activity. The TPC and antioxidant activity of different commercial brands of tea were found to be positively correlated (r=0.97). J. Food Sci. Technol. Nepal, Vol. 6 (73-77), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8264
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Quality Evaluation of Milk at Different Levels of Milk Chain System in
           Makwanpur District, Nepal

    • Authors: Bedananda Bhattarai, Siyaram Prasad Singha
      Abstract: This study assessed the quality of raw milk produced by District Milk Producers Co-operative Union (DMPCU) Makawanpur, Nepal. Five different stages (i.e. farmers, co-operative, chilling center, raw milk storage tank and pasteurization) were taken. The study revealed that adulteration was not common problem, however water addition was found to be 2.6% at farmer.s level with increase up to the 18.7% at pasteurization. Decrease in the level of conductivity from 4.32 to 3.25 mS/cm, ash from 0.76 to 0.64 %, fat from 5.38 to 2.96 %, SNF from 9.06 to 7.93%, Lactose 4.44 to 3.81% and protein from 3.1 to 2.5% was noticed from farmer.s to pasteurization level. Increase in Coliform from 4.9 log10 CFU/ml to 5.5 log10 CFU/ml from farmer.s level at raw milk to storage tank was noticed with simultaneous decreased in MBRT from 237 to 99min. Pasteurization reduced Coliform up to zero with increased in MBRT up to 309min. J. Food Sci. Technol. Nepal, Vol. 6 (80-83), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8265
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Preparation and Quality Evaluation of Processed Cheese Made from Different
           Cheeses and Paneer

    • Authors: Upendra Pokharel, Dipendra Khanal
      Abstract: Processed cheese (PC), a modified form of natural cheese was prepared mixing with different proportions of Cheese and Paneer; Yak cheese and Kanchan cheese (70:30), Yak and Kanchan (30:70), Kanchan and Mozzarella (75:25), Yak, Kanchan, Mozzarella and Paneer (30:45:15:10) and Kanchan and Paneer (85:15) with PC made in DDC, Nepal as a control. Five experimental products were subjected for sensory and physico-chemical analysis. The physico-chemical parameters of processed cheeses were significantly (p<0.05) varied among each other products due to different combination of natural cheeses. The PC made from Yak and Kanchan cheese (30:70) was found to be superior (p<0.05) in terms overall sensory attributes. From the results of physico-chemicals and sensory analysis it was concluded that PC made from Yak and Kanchan (30:70) was the best formulation among all. J. Food Sci. Technol. Nepal, Vol. 6 (84-87), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8266
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Communiting Characteristics of Dried Water Chestnut Kernel

    • Authors: Sanjeev Kumar Garg, Umesh Chandra Lohani
      Abstract: The experiments were conducted to study the grinding characteristics of water chestnut in batch grinding process. Power consumption was measured for grinding time ranged from 120 to 360sec at different speed of mill varied from 800 to 1200rpm for the batch sizes of 100, 150 and 200g. For all the batch sizes, it was observed that as the speed of the mill increased, there was an increase in power consumption and found significantly high for the larger batch size. The relation between power consumption and time of grinding was a straight line with negative slope. For a particular batch size and time of grinding, finer the particles were produced in case of higher mill speed. Taking mill speed and time of grinding constant, less fine particles were produced at higher mass size. Harris model was found best suitable to describe the size distribution in batch grinding process. J. Food Sci. Technol. Nepal, Vol. 6 (88-93), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8267
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Preparation and Quality Evaluation of Mozzarella Cheese from Different
           Milk Sources

    • Authors: Rewati Raman Bhattarai, Pushpa Prasad Acharya
      Abstract: Three mozzarella cheeses were prepared from three different milk sources i.e. cow (C), buffalo (B) and their mix (A) milks using DL (Streptococcus lactis and cremoris; S. Diacetalactic, Leuconostoc cremoris) and yoghurt cultures. Milk was standardized to C/F: 0.90/0.92 and process optimized for using all milk sources. The samples were analyzed for physico-chemical and functional properties, sensory attributes and protein and fat losses. Except ash and yield at 50% moisture; fat, protein, actual yield, pH, acidity and moisture were significantly influenced by milk sources. From sensory result, cow and mix cheeses were significantly superior, whereas functional properties were superior for cow cheese but buffalo and mix cheeses had higher nutritive value. From overall comparison, cow mozzarella cheese was ranked most suitable for pizza topping. J. Food Sci. Technol. Nepal, Vol. 6 (94-101), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8268
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Effect of Tenderization, Meat Restructuring and Cutting Technique on the
           Texture of Dried Beef

    • Authors: Dilip Subba
      Abstract: The effect of tenderization treatments and meat restructuring on the texture of dried beef was investigated. Beef topside and eye of round were cut across and along the grain direction in thin strips and tenderized by blade tenderization and papain treatment. Yet another portion of meat was restructured. The meat was dried in hot air (50°C) to 70% weight loss. Shear force of the rehydrated dried muscles was measured by Instron Universal Testing Machine. The dried meat which was tenderized before drying showed low shear force value than the non-tenderized control samples (p < 0.05). Also lower shear force values were obtained for the dried meat which was cut across the grain than cut along the grain. J. Food Sci. Technol. Nepal, Vol. 6 (102-104), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8269
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Use and Handling Practice of Pesticides in Vegetables: A Case Study on
           Some Selected Districts of Nepal

    • Authors: Pramod Koirala, Ananda Shova Tamrakar, Bishnu Prasad Bhattarai, Birendra Kumar Yadav, Sahadev Humagain, Yubak Dhoj GC
      Abstract: A study was carried out to explore the present status of pesticides use and its handling practices on commercially grown vegetable pockets area of five districts namely; Tanahu, Chitwan, Kavre, Dhading and Bhaktapur of Nepal. Farmers were found to be using 24 types of pesticides in vegetables. The majority of used pesticides were moderately hazardous group of WHO classification. The analyses results revealed that the pesticides residues in vegetables were not detected below the level of 0.007 mg/kg by GLC and below the level of 0.05mg/kg by Test-kit method. However, the handling practice of pesticides among farmers was not found as per the recommended procedure. Additionally, farmers were not aware of using personal protective equipments as well as taking adequate precautions during mixing, spraying and disposal of empty containers. Thus, awareness training to farmers on the use and handling of pesticides was assessed for pest management. J. Food Sci. Technol. Nepal, Vol. 6 (105-109), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8270
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Benzoic Acid Residue in Nepalese Fruits and Vegetable Products

    • Authors: Krishna Prasad Rai, Sovati Shrestha, Jiwan Prava Lama, Binaya Prasad Shrestha
      Abstract: The research was carried out first time in Nepal to study the residue level of benzoic acid in fruits and vegetable products by HPLC method. Altogether, 40 different samples of pickles, tomato ketchups, jam and some fresh condiments were analyzed. The maximum concentration of benzoic acid (2192.4mg/kg) was found in pickles made in household level, while minimum quantity (10.29mg/kg) was found in jam product. Altogether, 19.35% of samples analyzed were found to be contaminated with higher quantity of benzoic acid as comparing to mandatory standard of Nepal. Individually, 33.33%, 10.00% and 11.11% of samples were found to be substandard for pickles, tomato ketchups and jam respectively. Apparently, pickle samples were found to have higher amount of benzoic acid as compare to others and no any evidence for natural contamination of benzoic acid in vegetable products was observed. Furthermore, a simple water extraction method for sample preparation and new HPLC procedure was established as a routine method for benzoic acid analysis. J. Food Sci. Technol. Nepal, Vol. 6 (110-113), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8271
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Preservation and Quality Evaluation of Sisnu (Urtica plaviflora) by Making
           Gundruk like Fermented Product

    • Authors: Achyut Mishra, Ganga Prasad Kharel
      Abstract: Sisnu (nettle buds) of variety Urtica plaviflora, an under explored herb of Himalayan region, was preserved by fermentation followed by drying process and quality was evaluated. Chemical analyses of fresh Sisnu was found to be 84.4% moisture, 3.64g crude protein, 4.15g ash, 1.66g fiber, 0.52g fat, 64.10mg potassium, 23.65mg calcium, 17.17mg Sodium and 32.12mg iron per 100g samples on dry basis. The protein and potassium contents were found approximately six times higher than other leafy vegetables. In fermented product, ash, calcium and potassium contents were decreased significantly (p<0.05). Fermentation was carried out as control, by adding 1% salt, 1% sugar and with the combination of 1% salt and 1% sugar. All fermented products have typical acidic flavor of Gundruk with additional putrid flavor. From the statistical analysis, color of the dried fermented products were significantly indifferent (p>0.05) but flavor and test of salt and or sugar added products were significantly different (p<0.05) from the control. J. Food Sci. Technol. Nepal, Vol. 6 (114-117), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8272
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Formulation and Quality Evaluation of Enriched Balanced Weaning Food at
           Low Cost

    • Authors: Bhim Prasad Pulami, Surendra Katawal
      Abstract: Due to wide spread poverty, low income and non-availability of nutritious foods there are rampant of nutritional disorders such as protein energy malnutrition (PEM), anemia, vitamin-A deficiency, iodine deficiency disorder among preschool children in developing countries. Main purpose of the study is to formulate low cost supplementary weaning food from locally available raw materials. Based on the sensory evaluation, formula-I was preferred as a best sample (p<0.05). Chemical analysis of formula-I had been performed and found to be 2.02% moisture, 11.72% crude protein, 20.58% crude fat, 3.11% total ash, 2.69% crude fiber, 59.88% carbohydrate (by difference), 471 Kcal/100 g energy (calculated), 870.15 mg/100g vitamin A (âcarotene; calculated), 11.86mg/100g iron, 275mg/100g calcium, 23.55mg/100g ascorbic acid, 35.6μg/100g iodine and 55% water absorbing capacity. The costing revealed the retail product price per kg as NRs. 71.20. J. Food Sci. Technol. Nepal, Vol. 6 (118-121), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8273
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Journal of Food Science and Technology Nepal (JFSTN): At a Glance

    • Authors: Nawa Raj Dahal, Ganesh Dawadi
      Abstract: Journal of Food Science and Technology Nepal (JFSTN) is one of the major publications of Nepal Food Scientists and Technologists (NEFOSTA). In the history of its 25 years from its formation in 1984, JFSTN had begun to publish from twenty years of age and at this moment; five issues of JFSTN (Volume 1, 2005 to Volume 5, 2009 as an annual basis) have been published. JFSTN includes five different types of papers i.e. Review articles, Research papers, Research notes, View points and Short Communications. Altogether one hundred and one articles of different types (Review articles 28, Research papers 48, Research notes 23, viewpoint 1 and short communication 1) are published in these five issues of JFSTN (12, 27, 20, 17 and 25 at issue 1 to 5 respectively). This article wishes to explore the information about the status and significance of JFSTN for the development of Food Technology Profession in Nepal. J. Food Sci. Technol. Nepal, Vol. 6 (122-129), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8274
      PubDate: 2013-06-29
      Issue No: Vol. 6 (2013)
       
  • Bacillus Fermentation of Soybean: A Review

    • Authors: Ashok Kumar Shrestha, Nawa Raj Dahal, Vedaste Ndungutse
      Abstract: Soybeans in its natural form have a little direct use as a food due to its poor digestibility as well as beany taste and flavour. Fermentation; however, can improve the eating and nutritional qualities of soybeans. Fermented soybean foods have been an intricate part of oriental diet for a long time. Bacillus subtilis dominated traditionally fermented soyfoods have typical taste, texture and aroma which is popular in Asian and African countries. B. subtilis fermentation of soaked and cooked soybeans brings many physico-chemicals and sensory changes that make it highly digestible and nutritious. This paper reviews various facets of B. subtilis fermented traditional foods, properties of fermenting organisms, preparation of such fermented foods, changes in chemical composition and nutritional properties and improving the quality of these foods. J. Food Sci. Technol. Nepal, Vol. 6 (1-9), 2010
      DOI : http://dx.doi.org/10.3126/jfstn.v6i0.8252
      PubDate: 2013-06-27
      Issue No: Vol. 6 (2013)
       
 
 
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