for Journals by Title or ISSN
for Articles by Keywords
help
Followed Journals
Journal you Follow: 0
 
Sign Up to follow journals, search in your chosen journals and, optionally, receive Email Alerts when new issues of your Followed Journals are published.
Already have an account? Sign In to see the journals you follow.
Journal Cover Journal of Food Science and Technology Nepal
  [0 followers]  Follow
    
  This is an Open Access Journal Open Access journal
   ISSN (Print) 1816-0727
   Published by Nepal Journals Online Homepage  [70 journals]
  • Development, Quality Evaluation and Storage Study of Chicken Meat Pickle

    • Authors: Sunil Rajbanshi, Bhaskar Mani Adhikari, Dilip Subba
      Abstract: A study was undertaken to develop shelf stable intermediate moisture type chicken meat pickle and evaluate its quality and storage stability. Pre-cooked and fried lean minced chicken meat was mixed with salt, spices and vinegar and packed air tight in glass jar. The product had appreciable sensory quality and low total microbial, yeast and mould counts. Salmonella, Staphylococci and E. coli were found absent in the product. Microbial count and peroxide value lay within the acceptable levels for sixty days.  
      PubDate: 2016-04-16
      Issue No: Vol. 9 (2016)
       
  • Effect of Different Dress Weight Categories on Yield Part Percentage and
           Relationship of Live and Dress Weight of Broiler Carcasses Slaughter at
           Different Conditions

    • Authors: R. A. U. J. Marpana
      Abstract: Commercially reared mixed sex broilers were utilized to determine the effect of dress carcass weight on percentage yield of broiler parts, breast meat yield in weight category of <1.0, 1.0-1.2, 1.2-1.4, 1.4-1.6, 1.6-1.8, 1.8-2.0 and >2.0 kg. Then  pH, cooking yield and moisture content of the breast meat with different time intervals (0 hours, 12 hours, 24 hours, 36 hours, 48 hours) and proximate compositions of meat were measured. Percentage yield of whole leg, thigh, breast, back  and rib, neck, wings, gizzards, heart, liver, drumstick and total giblet were significantly affected by dress carcass weight at p<0.05. Yield of body components changed with the increasing body weight. pH values was significantly affected by time after slaughtering and finally it's reduced up to 5.69 at 48 hr after slaughtering. Suitable processing weight of broiler carcass to gain maximum breast yield is >2.0 kg which could be obtained highest fillet yield. To gain highest cooking yield (83.55%), carcass should be cooked immediately after slaughtering. Regression analyses revealed that linear relationship between live weight and dress weight of broiler carcass at different transport distance, starvation period, life time, and cage system at p<0.01 except >150 kg transport distance. Based on the dressing percentage, weight of total edible meat, it may be concluded that broiler chickens are optimally slaughtered up to 2.0 kg live weight. Live and dress weight had highly significant relationship with the transport distance, starvation period, life time, cage system and live weight category.
      PubDate: 2016-04-08
      Issue No: Vol. 9 (2016)
       
  • Quality Assessment of Some Rice Varieties Newly Adopted in NARC

    • Authors: Ujjwol Subedi, Achyut Mishra, Man Bahadur Shrestha
      Abstract: Five rice varieties newly adopted in NARC were studied for their varietal differences in relation to quality characteristics such as physicochemical and cooking qualities. In physical analysis bulk density, density, thousand kernel weight and length to breadth ratio were recorded as highest in ‘Lumle-2’ (0.602gm/ml), ‘Lumle-2’ (27.789gm), ‘UPLRI-5’ (1.361gm/ml) and ‘IET-16775’ (4.710) varieties respectively. The milling and head rice recovery were recorded maximum in ‘Lumle-2’ (78.821%) and ‘UPLRI-5’ (78.282%) respectively. Protein, fat, amylose, crude-fiber and total-ash were ranged from 8.292-13.346%, 1.147-1.872%, 24.541-27.396% and 0.707-1.379% respectively. Iron, phosphorous and calcium content were estimated in the range 1.016-2.325mg/100g, 204.036-336.532mg/100g and 16.189-29.813mg/100g respectively. From organoleptic test, ‘IET-16775’ variety was scored as strongest aroma. ‘Lumle-2’, ‘Chhomrong’, ‘Machapuchhre-3’ varieties were shown as intermediate gelatinization-temperature and ‘UPLRI-5’ and ‘IET-16775’ varieties were recorded as high gelatinization-temperature. Water uptake ratio, cooking time, elongation ratio and gruel loss were found in the range 1.696-2.667, 18-25minutes, 1.252-1.428, and 2.477-6.188% respectively. 
      PubDate: 2016-04-08
      Issue No: Vol. 9 (2016)
       
  • Comparative Evaluation of the Levels of Minerals and Mineral Safety Index
           of Raw, Roasted and Cooked Treculia Africana Seed Flours

    • Authors: Adeolu Jonathan Adesina, Emmanuel Ilesanmi Adeyeye
      Abstract: The raw, cooked and roasted seed parts of Treculia africana commonly called “afon” in Yoruba and “ukwa” in Ibo languages were investigated for the mineral composition using standard methods. Calculations of Ca/P, Na/K, [K/(Ca+Mg)], Ca/Mg ratios and mineral safety index were also carried out. In the mineral composition, raw samples were best in Na and K; roasted samples were highest in Ca and Mg; cooked samples  were highest in Zn, Fe,  Mn and P; in all the samples, Ca/P was generally lower than the 0.5 recommended for favourable absorption of calcium in the intestine  for bone formation;  the samples were all good in Na/K in that they were all lower than 0.6 recommended as the  highest limit ratio that prevent high blood pressure; both the raw and processed samples were high in [K/(Ca+Mg)] and non of the sample type was good in Ca/Mg. In the mineral safety index (MSI) values:  Fe with  standard MSI of  6.7 recorded negative values of -3.20 and -4.20 in roasted seeds testa and cooked testa flours respectively whereas in all other sample parts positive values were recorded. The statistical analysis results (linear correlation) on a pair-wise comparison showed that the mineral contents in raw/roasted and raw/cooked were significantly different at ? = 0.05, df=n-1. The research has provided nutritional information with respect to processing methods on the minerals in the various parts of the seeds analyzed and that levels of nutritive minerals were more positively enhanced in the roasted seeds flour than in the cooked sample flours.  
      PubDate: 2016-04-08
      Issue No: Vol. 9 (2016)
       
  • Identification of the Microbial Consortium in Sri Lankan Buffalo Milk Curd
           and their growth in the Presence of Prebiotics

    • Authors: Sriyanie Indrika Abeygunawardena
      Abstract: The production and consumption of traditionally fermented buffalo milk curd provides many economical and food security benefits to both producers and consumers in the country. To improve this traditional product as a value-added product, an investigation was conducted to elucidate the microbial consortium associated with curd using culturable techniques and the microbial load was quantified in the presence of prebiotics. Twenty six samples of curd were analyzed to isolate microorganisms. The two major LAB groups present in the samples were characterized as Lactobacillus and Streptococcus. LABs were further identified as Lactobacillus delbrueckii subsp. lactis, L. planatarum, L. helviticus, Lactobacillus delbrueckii subsp. bulgaricus and L. casei subsp casei, Streptococcus thermophiles and S. lactis.  Saccharomyces cerevisiae, Micrococcus spp., and Bacillus spp. were also present in this microbial consortium  The addition of two types of commercially available prebiotics improved the counts of Lactobacillus in curd samples, despite the difference in the prebiotic compounds.
      PubDate: 2016-04-08
      Issue No: Vol. 9 (2016)
       
 
 
JournalTOCs
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Email: journaltocs@hw.ac.uk
Tel: +00 44 (0)131 4513762
Fax: +00 44 (0)131 4513327
 
About JournalTOCs
API
Help
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-2015