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Journal Cover 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  [75 journals]
  • Quality Evaluation of Kiwi Juice Coagulated Mozzarella Cheese

    • Authors: Anubodh Karki, Pravin Ojha
      Abstract: 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<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.
      PubDate: 2018-01-30
      DOI: 10.3126/jfstn.v10i0.17920
      Issue No: Vol. 10 (2018)
  • Application of Chiraito (Swertia Chiraita) in flour confection to design
           health food

    • Authors: Ishwar - Subedi
      Abstract: Application of medicinal herb named Chiraito (Swertia Chiraita) in white bread prepared from wheat flour (550 types, 431 µm particle sized with moisture 12.5%) was determined to evaluate sensory and physiochemical qualities. The method included mixing of chiraito powder having 669 µm particle sized with 1.0 %, 0.10%, 0.00% and 0.01% respectively. The bread so prepared with 0.01% herb (Sample D) was superior in overall character of dough yield, bread volume, elasticity, acid degree, water content, crumb porosity, texture, smell and taste where as 1.0% herb (Sample A)  was bitter and objectionable with higher baking loss. Since no entrance of chiraito herb in modern food industries yet, the research would support production and commercialization of innovative functional health food globally.
      PubDate: 2018-01-30
      DOI: 10.3126/jfstn.v10i0.18536
      Issue No: Vol. 10 (2018)
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