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  Subjects -> SCIENCES: COMPREHENSIVE WORKS (Total: 374 journals)
Showing 201 - 265 of 265 Journals sorted by number of followers
Revista Científica de la Universidad Nacional del Este     Open Access   (Followers: 9)
Patterns     Open Access   (Followers: 5)
History of Science and Technology     Open Access   (Followers: 5)
Journal of the Indian Institute of Science     Hybrid Journal   (Followers: 4)
Research Policy : X     Open Access   (Followers: 4)
Data     Open Access   (Followers: 4)
Advanced Theory and Simulations     Hybrid Journal   (Followers: 4)
Frontiers in Climate     Open Access   (Followers: 4)
Research     Open Access   (Followers: 4)
MUST : Journal of Mathematics Education, Science and Technology     Open Access   (Followers: 4)
People and Nature     Open Access   (Followers: 4)
Journal of Composites Science     Open Access   (Followers: 3)
Orbis Cógnita : Revista Científica     Open Access   (Followers: 3)
Science & Technology Studies     Open Access   (Followers: 3)
Journal of Big History     Open Access   (Followers: 3)
Discover Sustainability     Open Access   (Followers: 3)
Citizen Science : Theory and Practice     Open Access   (Followers: 2)
International Journal of Culture and Modernity     Open Access   (Followers: 2)
Indonesian Journal of Science and Mathematics Education     Open Access   (Followers: 2)
Journal of Science and Technology     Open Access   (Followers: 1)
International Journal of Research in Science     Open Access   (Followers: 1)
Scientonomy : Journal for the Science of Science     Open Access   (Followers: 1)
Global Journal of Science Frontier Research     Open Access   (Followers: 1)
Uluslararası Bilimsel Araştırmalar Dergisi (IBAD)     Open Access   (Followers: 1)
Journal of Science and Engineering     Open Access   (Followers: 1)
Bilge International Journal of Science and Technology Research     Open Access   (Followers: 1)
Applied Mathematics and Nonlinear Sciences     Open Access   (Followers: 1)
AAS Open Research     Open Access   (Followers: 1)
Acta Scientifica Malaysia     Open Access   (Followers: 1)
ARPHA Conference Abstracts     Open Access   (Followers: 1)
Impact     Open Access   (Followers: 1)
International Journal of Innovative Research and Scientific Studies     Open Access   (Followers: 1)
Revista Saber Digital     Open Access   (Followers: 1)
Futures & Foresight Science     Hybrid Journal   (Followers: 1)
Experimental Results     Open Access   (Followers: 1)
Revista Vivências em Ensino de Ciências     Open Access   (Followers: 1)
Jaunujų mokslininkų darbai     Open Access   (Followers: 1)
iScience     Open Access   (Followers: 1)
Fundamental Research     Open Access  
BJHS Themes     Open Access  
South American Sciences     Open Access  
Middle European Scientific Bulletin     Open Access  
Journal of Alasmarya University     Open Access  
Research Integrity and Peer Review     Open Access  
Natural Sciences Education     Hybrid Journal  
Proceedings of the Indian National Science Academy     Full-text available via subscription  
Indian Journal of History of Science     Hybrid Journal  
RAC: Revista Angolana de Ciências     Open Access  
The Innovation     Open Access  
Journal of Responsible Technology     Open Access  
Natural Sciences     Open Access  
Revista de la Sociedad Científica del Paraguay     Open Access  
Rekayasa     Open Access  
Rihan Journal for Scientific Publishing     Open Access  
Türk Bilim ve Mühendislik Dergisi     Open Access  
ArtefaCToS : Revista de estudios sobre la ciencia y la tecnología     Open Access  
Ethiopian Journal of Sciences and Sustainable Development     Open Access  
Vilnius University Proceedings     Open Access  
Sciential     Open Access  
ARPHA Proceedings     Open Access  
Gaudium Sciendi     Open Access  
Crea Ciencia Revista Científica     Open Access  
Rafidain Journal of Science     Open Access  
Journal of Al-Qadisiyah for Pure Science     Open Access  
Revista Tecnológica     Open Access  
Himalayan Journal of Science and Technology     Open Access  
International Journal of Academic Research in Business, Arts & Science     Open Access  
Universidad, Ciencia y Tecnología     Open Access  
Fides et Ratio : Revista de Difusión Cultural y Científica     Open Access  
Acta Nova     Open Access  
Revista de la Academia Colombiana de Ciencias Exactas, Físicas y Naturales     Open Access  
Entre Ciencia e Ingeniería     Open Access  
Revista Politécnica     Open Access  
Reportes Científicos de la FaCEN     Open Access  
Jurnal Ilmiah Ilmu Terapan Universitas Jambi : JIITUJ     Open Access  
Revista Eletrônica Ludus Scientiae     Open Access  
Emergent Scientist     Open Access  
Journal of Scientific Research and Reports     Open Access  
Asian Journal of Advanced Research and Reports     Open Access  
Archives of Current Research International     Open Access  
Advances in Research     Open Access  
International Journal of Applied Science     Open Access  
Iranian Journal of Science and Technology, Transactions A : Science     Hybrid Journal  
J : Multidisciplinary Scientific Journal     Open Access  
Revista Binacional Brasil - Argentina: Diálogo entre as ciências     Open Access  
Revista Ciencia y Tecnología     Open Access  
Journal of Institute of Science and Technology     Open Access  
Journal of Science (JSc)     Open Access  
WikiJournal of Science     Open Access  
Acta Materialia Transilvanica     Open Access  
Integrated Research Advances     Open Access  
PENDIPA : Journal of Science Education     Open Access  
Open Conference Proceedings Journal     Open Access  
Naturen     Full-text available via subscription  
Ekaia : EHUko Zientzia eta Teknologia aldizkaria     Open Access  
Sci     Open Access  
Maskana     Open Access  
Hoosier Science Teacher     Open Access  
Reports in Advances of Physical Sciences     Open Access  
Facets     Open Access  
Adıyaman University Journal of Science     Open Access  
Revista Brasileira de Iniciação Científica     Open Access  
Communications Faculty of Sciences University of Ankara Series A2-A3 Physical Sciences and Engineering     Open Access  
Scientific African     Open Access  
Scientific Journal of Mehmet Akif Ersoy University     Open Access  
Black Sea Journal of Engineering and Science     Open Access  
Fırat University Turkish Journal of Science & Technology     Open Access  
Gazi University Journal of Science     Open Access  
Middle East Journal of Science     Open Access  
International Journal of Computational and Experimental Science and Engineering (IJCESEN)     Open Access  
International Journal of Engineering, Technology and Natural Sciences     Open Access  
Bulletin of the National Research Centre     Open Access  
Uni-pluriversidad     Open Access  
ConCiencia     Open Access  
Ciencia y Tecnología     Open Access  
Revista Bases de la Ciencia     Open Access  
Elkawnie : Journal of Islamic Science and Technology     Open Access  
Ciência ET Praxis     Open Access  
Arab Journal of Basic and Applied Sciences     Open Access  
International Annals of Science     Open Access  
Science Heritage Journal     Open Access  
Avrasya Terim Dergisi     Open Access  
International Scientific and Vocational Studies Journal     Open Access  
TÜBAV Bilim Dergisi     Open Access  
LOGIKA Jurnal Ilmiah Lemlit Unswagati Cirebon     Open Access  
Dalat University Journal of Science     Open Access  
Investiga : TEC     Open Access  
Investigación Joven     Open Access  
Respuestas     Open Access  
Science Diliman     Open Access  
Instruments     Open Access  
Revista Científica y Tecnológica UPSE     Open Access  
HardwareX     Open Access  
Sultan Qaboos University Journal for Science     Open Access  
Borneo Journal of Resource Science and Technology     Open Access  
Sainstek : Jurnal Sains dan Teknologi     Open Access  
Revista de Información Científica     Open Access  
Indonesian Journal of Fundamental Sciences     Open Access  
Sainteknol : Jurnal Sains dan Teknologi     Open Access  
Jurnal Natural     Open Access  
Frontiers for Young Minds     Open Access  
Revista Ciência, Tecnologia & Ambiente     Open Access  
Journal of Indian Council of Philosophical Research     Hybrid Journal  
Journal of Negative and No Positive Results     Open Access  
Revista Conhecimento Online     Open Access  
Nova     Open Access  
CienciaUAT     Open Access  
Enseñanza de las Ciencias : Revista de Investigación y Experiencias Didácticas     Open Access  
Makara Journal of Science     Open Access  
Jurnal Sains Dasar     Open Access  
Indonesian Journal of Science and Technology     Open Access  
Ethiopian Journal of Science and Technology     Open Access  
Jurnal Matematika, Sains, Dan Teknologi     Open Access  
Heidelberger Jahrbücher Online     Open Access  
ARO. The Scientific Journal of Koya University     Open Access  
International Journal of Recent Contributions from Engineering, Science & IT     Open Access  
Estação Científica (UNIFAP)     Open Access  
The Winnower     Open Access  

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Himalayan Journal of Science and Technology
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2565-5132 - ISSN (Online) 2616-0234
Published by Nepal Journals Online Homepage  [154 journals]
  • Dust Structure Nearby G229-03

    • Authors: Hem Shrestha, Ajay Kumar Jha, Saroj Nepal, Aatmaram Tiwari, Kamana Bantawa, Dhiren Subba Limbu
      Pages: 2 - 7
      Abstract: The Sky View Virtual Observatory was used for the systematic search of dust structures within the far-infrared loop G229-03. The source (object) responsible for the formation of the cavity of interest was detected by the Set of Identifications, Measurements, and Bibliography for Astronomical Data (SIMBAD) database. The total mass of the loop was 8.50031 × 1029 kg which is about 0.425 times the mass of the Sun at a distance of 1300 pc. The size of the cavity was 3.67° × 3.6°, whereas its core size was 0.531° × 0.255° located at R.A. (J2000) = 7h10m0.8s and Dec.(J2000) =15h55m30s. The minimum and maximum temperatures were between 20.24 ± 1.16 K and 18.63 ± 1.96 K respectively. In the core region, the average temperature was 19.53 K, approximately equal to Gaussian center 19.267 K with an offset temperature of 0.4 K showing that the core region of the cavity is dynamically stable. The Far-infrared loop was found to be located within a 1° radius around the high-velocity cloud HVC oriented by 45° to the plane of the sky. The inclination angle of the core of the loop was greater than 60° whereas the inclination angle for the larger structure was 13.71°. The Gaussian distribution of temperature was well fitted with the center of 19.267 K which shows that the cavity was in thermal equilibrium and the outer region with offset temperature of about 35 K suggesting that the loop was dynamically unstable possibly due to high-velocity cloud
      PubDate: 2021-12-31
      DOI: 10.3126/hijost.v5i01.42079
      Issue No: Vol. 5, No. 01 (2021)
       
  • Effect of Proteolytic Enzymes (Bromelain and Papain) on Sensory and
           Chemical Quality of Sukuti (an Indigenous Dried Meat Product of Nepal)

    • Authors: Kabindra Bhattarai, Suman Lamichhane
      Pages: 8 - 14
      Abstract: The present work was undertaken to compare the effect of bromelain and papain on the sensory quality of sukuti (Nepalese indigenous dried buffalo meat). Buffalo lean meat (round cut) was purchased from the local market of Dharan and used for the preparation of sukuti after injection of 10% m/m enzyme (bromelain and papain) solution at the concentration (0-100 mg/L) and resting for 4h followed by drying at 65°C up to the moisture of 5%. The optimized concentration of each enzyme was selected by sensory evaluation based on color, flavor, texture, and overall acceptability. The proximate composition, collagen content, and collagen solubility were studied for two optimized samples with enzyme treatment and control. The best tenderizing effect of papain and bromelain enzyme was found at 40 mg/L and 10 mg/L respectively from the sensory analysis and the sensory attributes for these concentrations were significantly (p<0.05) higher than other samples. The soluble collagen content increased from 0.44 mg/g tissue in untreated meat to 0.52 for bromelain treated and to 0.98 mg/g for papain treated samples. The collagen solubility for the untreated sample was 4.74% which increases to 7.80% for bromelain and 13.82% for papain-treated samples. The protein content of optimized papain and bromelain treated samples was significantly decreased (p<0.05) from 82.44 to 80.25% and 81.43% respectively for papain and bromelain treated samples. There were no significant changes in fat, ash, and moisture on enzyme treatment.
      PubDate: 2021-12-31
      DOI: 10.3126/hijost.v5i01.42125
      Issue No: Vol. 5, No. 01 (2021)
       
  • Prevalence of Intestinal Parasites Among the Patients Visiting
           Sub-Regional Hospital, Dadeldhura, Nepal

    • Authors: Madhav Raj Sharma, Sohan Jha, Pawan Jha, Prashant Dahal
      Pages: 15 - 19
      Abstract: Intestinal parasitic infections caused by intestinal helminthes and protozoa are the most common human infections endemic throughout the world especially in tropical and subtropical countries including Nepal. This study was conducted to study the prevalence of intestinal parasites among patients visiting Sub-Regional Hospital, Dadeldhura, Nepal. Altogether 480 stool samples were collected from April 2017- October 2017. Microscopic examination of stool was done by using formal-ether concentration technique in the Microbiology Laboratory of Sub-Regional Hospital, Dadeldhura Nepal. The overall prevalence rate was found to be 10.625%. The prevalence of parasitic infection was higher in males (52.94%) than in females (47.06%). In the age group below 15 years, the prevalence was found to be higher (52.94 %) than other age groups. Total 6 species of intestinal parasites; 2 (33.33%) were protozoan parasites viz. cysts and trophozoites of Giardia lamblia, and cysts of Entamoeba histolytica, and 4 (66.67%) were helminths viz. ova of Ascaris lumbricoides, Trichuris trichuria, Hymenolepis nana, and Ancylostoma duodenale. The infection rate was found to be higher in people taking normal tap water. The study concluded that intestinal protozoan infection is still a public health problem of concern among the people of Dadeldhura. The prevalence of intestinal protozoan infection was found to be high in children and low educated groups in Dadeldhura. Thus, health education along with infection management actions and awareness programs for sanitation improvements are required to reduce protozoan infections.
      PubDate: 2021-12-31
      DOI: 10.3126/hijost.v5i01.42145
      Issue No: Vol. 5, No. 01 (2021)
       
  • Effect of Salt Concentration on the Preparation and Quality of Lemon
           Pickle (Nimki)

    • Authors: Anubha Acharya, Mahalaxmi Pradhananga
      Pages: 20 - 25
      Abstract: The main aim was to study the effect of dry salting (0, 5, 10, 15, and 20% by weight) on the quality of lemon pickle. The samples were analyzed for microbial profile (Yeast, mold) and chemical characteristics at 15 days intervals till 90 days and the organoleptic quality of the product was evaluated after 90 days of storage. The data were statistically analyzed using two-way ANOVA (no blocking) at a 5% level of significance results showed that titratable acidity decreased with storage time till 60 days and remained constant thereafter at all levels of salt concentrations; Vitamin C remained fairly constant at all levels of salt concentrations over the storage periods whereas it decreased steadily during storage in the control sample (i.e. 0%); Mold count was nil at 15 days for all the level of salt except control and 5% concentration and Yeast count increased with storage time regardless of the salt% used in a lemon pickle. The optimized salt concentration for the preservation of lemon was found to be 15% salt which was the best product through sensory evaluation with the least microbial load and having appreciable sensory attributes and good vitamin C retention.
      PubDate: 2021-12-31
      DOI: 10.3126/hijost.v5i01.42143
      Issue No: Vol. 5, No. 01 (2021)
       
  • Intestinal Parasitic Infections and Associated Risk Factors Among
           School-going Children of Age 1-5 years in Dharan, Eastern Nepal

    • Authors: Dhiren Subba Limbu, Samana Shrestha, Kamana Bantawa, Ramesh Majhi, Milan Kharel
      Pages: 26 - 35
      Abstract: Intestinal parasitic infections have been a major public health burden of developing countries, especially in children. Higher prevalence has been reported among school children, mostly in rural areas of Nepal where water, toilets, hygiene, and sanitation facilities are insufficient. This cross-sectional study was carried out from April to September 2019 to determine the prevalence of intestinal parasitic infections among school-going children1-5 years of Dharan, Nepal, and to assess the associated risk factors. Stool samples were collected in a clean, dry, screw-capped, and wide-mouthed plastic container, kept in an icebox, and transported to the laboratory. Data relating to different risk factors were collected from the parents of 116 participants using a structured questionnaire. The parasites were identified by using the direct wet mount method and formal-ether concentration method. Pearson’s chi-square test was carried out to establish associations between dependent and independent variables using SPSS version 20, and the test considered a greater than < 0.05% as statistically significant with a 95% confidence level. Out of the 116 stool samples, 9 (7.75%) tested positive for the parasitic infections in which 5 (55.5%) were protozoa and 4 (44.45%) were helminths. The prevalent parasites, were Entamoeba histolytica (23%), Hyamenolepis nana (22%), Giardia lamblia (11%), Hookworm (11%), Entamoeba coli (11%), Ascaris lumbricoides (11%), and Intestinal parasitic infections had a significant association with drinking water, bowel syndrome, bathing habit, toilet facility, and washing hands after toilets (p<0.05). Lack of toilets, poor hygiene, and unsafe drinking water were the main risk factors. Improved hygienic practices, safe drinking water, and the use of latrines could lower the rate of parasitic infections.
      PubDate: 2021-12-31
      DOI: 10.3126/hijost.v5i01.42129
      Issue No: Vol. 5, No. 01 (2021)
       
  • Processing Impact on Nutritional, Antinutritional, and Phytochemical of
           Fenugreek Seeds (Trigonella Foenum-Graecum L.)

    • Authors: Babita Adhikari, Shonu Rai
      Pages: 36 - 44
      Abstract: Phytate and tannin are more pronounced antinutrients limiting the nutritional quality of fenugreek. The impact of roasting (130±5°C for 7 minutes), soaking (12 hrs. at room temperature) and germination (72 hrs. at 25°C) on bioactive compounds (polyphenol and antioxidant activity), nutritional and anti-nutritional compounds (phytate and tannin) in Fenugreek were studied. Experimental data were analyzed using the software GenStat 12th Edition. Protein increased significantly (p<0.05) during roasting, soaking, and germination whereas fat decreased significantly. Iron and calcium increased during roasting whereas decreased during soaking and germination. Maximum reduction of phytate (54.55%) and tannin (66.73%) were found when fenugreek seeds were germinated (72 hours). The reduction percentage of antinutrients by soaking (12 hours) and roasting (130±5⁰C for 7 mins) was found to be a lesser effective method compared to germination. All the treatments had a significant (p<0.05) impact on their bioactive components. Phenolic content increased significantly (p<0.05) during roasting, soaking, and germination. Antioxidant activity (IC50=1.28mg dm/ml) was found to be high in the germinated samples as compared to raw, roasted, and soaked samples. Hence, Germination of fenugreek seeds for 72 hours is concluded as the most effective and promising method for the reduction of antinutrients and increasing the nutritional components, phytochemicals, and antioxidant properties.
      PubDate: 2021-12-31
      DOI: 10.3126/hijost.v5i01.42131
      Issue No: Vol. 5, No. 01 (2021)
       
  • Quality Attributes and Shelf-Life Estimation of Cassava Flour Incorporated
           Bakery Product (Biscuit)

    • Authors: Sabin Bahadur Khatri, Dev Raj Acharya
      Pages: 45 - 51
      Abstract: Cassava (Manihotesculentacrantz) is not true cereals are largely grown all over the world. They are very important due to their excellent nutritional contents especially protein, crude fiber, and carbohydrates. Biscuits were prepared by mixing cassava and wheat flour. Six treatments were prepared by adding 10%, 20%, 30%, 40%, and 50% cassava flour with wheat flour (Sample B, C, D, E, and F respectively) along with controlled treatment of 100% wheat flour (A). The proximate composition of flours was analyzed and prepared biscuits were subjected to sensory evaluation and shelf-life estimation. The obtained data was analyzed statistically by Genstat Discovery Edition 3 (DE3), for Analysis of Variance (ANOVA) at a 5% level of significance. Statistical analysis showed that sensory parameters and overall acceptability of 80 parts wheat and 20 parts cassava flour incorporated biscuit was significantly superior to all biscuits formulations. The proximate results of the best product showed that moisture content, crude fat, crude protein, crude fiber, total ash content, and total carbohydrate were found 3.44±0.25%, 13.80±0.33%, 8.13±0.13%, 1.29±0.19%, 2.41±0.06%, and 70.99±0.50 (g/100g) respectively. The shelf life of the best product was estimated by analyzing acid value and moisture content of the product by using three different packaging materials biaxially polypropylene (BOPP), high-density polypropylene (HDPE), and polypropylene (PP) respectively. The shelf life of the best product (80-20) wheat and cassava flours was found to be satisfactory for 8 weeks. The projected shelf life was found high in polypropylene (PP) and high-density polypropylene (HDPE) for 13.5 and 17.81 weeks for acid value and moisture content respectively.
      PubDate: 2021-12-31
      DOI: 10.3126/hijost.v5i01.42133
      Issue No: Vol. 5, No. 01 (2021)
       
  • Intestinal Parasitosis among Human Immunodeficiency Virus and Tuberculosis
           Infected Patients from Dharan, Nepal

    • Authors: Arjun Ghimire, Kishor Rai, Hemanta Khanal
      Pages: 52 - 59
      Abstract: Intestinal parasitic infestation reflects a health threat with patients living with HIV & Tu-berculosis (TB). Parasitic infections caused by protozoa and helminths are the most com-mon infections worldwide. The present study was done to find out the frequency of intes-tinal parasitosis among HIV and Tuberculosis (TB) patients of Dharan total of 53 samples (>15 years) from HIV seropositive patients and 28 samples (>20years) from TB patients were collected in a clean, dry and capped fitted container and subjected to macroscopic and microscopic examination for ova, cyst, adult parasites and or segments of parasites. Stool samples were fixed in a 10% formalin-ether solution. Sedimentation technique, with modified acid-fast (Ziehl-Neelsen) staining method, was performed for opportunistic in-testinal parasites in both patients. Multi-parasitic infection was noted in the study. The overall prevalence of intestinal parasites was found to be 54 (66.67%). This result had shown that the participation of male patients was comparatively higher than female pa-tients. Out of 81 stool samples, 15 (27.78%) G. lamblia, 12(22.22%) E. histolytica, 12 (22.22%) Cryptosporidium parvum, 6 (11.11%), Isospora belli 4 (7.40%) Microspridium, 1(1.85%) Blastocystis hominis, 2(3.70%) and Taenia spp, 2(3.70%). To prevent this infec-tion appropriate health education should be given to the patients concerning disease trans-mission, antiparasitic therapy, personal hygiene, and safe drinking water.
      PubDate: 2021-12-31
      DOI: 10.3126/hijost.v5i01.42134
      Issue No: Vol. 5, No. 01 (2021)
       
  • Preparation of Whey-Based Banana Beverage and its Quality Evaluation

    • Authors: Kunjal Shrestha, Abhishek Dahal
      Pages: 60 - 66
      Abstract: A value-added functional beverage was formulated utilizing unprocessed whey with excellent nutritional qualities and bland flavors; along with banana juice and the required amount of sugar. Five different formulations were prepared with varying proportions of whey, banana juice, and sugar. Sensory analysis was carried out for all five formulations and based on statistical analysis the one which showed the highest value for body, color, flavor, taste, and overall acceptability was selected for further analysis (85% liquid whey and 15% banana juice). The shelf-life of the final product was observed for 30 days at room temperature (25±5°C) and refrigerated temperature (7±1ºC). A significant variation in body, color, flavor, taste, and overall acceptability were observed by varying the composition of whey and banana juice (p<0.05). The beverage was pasteurized at 82.5°C for 20 min and stored at normal (25±5°C) and refrigerated (7±1°C) for 30 days. The effects of storage time and temperature on physicochemical (TSS, pH, acidity) and microbial (TPC, yeast & mold count) properties were evaluated. Out of five formulations, the one selected via sensory analysis had TSS of 12.4°Bx, total solids 14.21%, 0.302% acidity, pH 5.72, 5.087% reducing sugar, 0.53% protein, 0.56% ash, 0.87% crude fiber, 184.43mg potassium (mg/100gm) and 0.912mg vitamin C in 100 ml. The prepared beverage was stored for 30 days under refrigerated and normal conditions, and changes in TSS, pH and acidity were observed: 12.413.3%, 5.72-5.214, 0.32-0.43%, and 12.4-13.8%, 5.72-4.64, 0.32-0.68% respectively. Overall analysis showed that the beverage prepared with 85% liquid whey and 15% banana juice could be stored for 30 days under refrigerated conditions without the addition of preservatives.
      PubDate: 2021-12-31
      DOI: 10.3126/hijost.v5i01.42140
      Issue No: Vol. 5, No. 01 (2021)
       
  • Effect of Incorporation of Oats and Malted Barley Flours on the Quality of
           Cookies

    • Authors: Bunty Maskey, Ashish Paudel, Nabindra Kumar Shrestha
      Pages: 67 - 74
      Abstract: The study aimed to determine the potential of oats and malted barley flours incorporation on cookie making. D-optimal mixture design was employed for formulating the recipe of cookies. Seven different formulations of recipe containing oats flour: malted barley flour: wheat flour in the ratio of 20:25:55, 15:30:55, 13:32:55, 10:35:55, 7:38:55, 5:40:55 and 100:0:0 was prepared. The prepared cookies were subjected to sensory evaluation for consumer acceptability and the data obtained were statistically analyzed using two-way ANOVA (no blocking) at a 5% level of significance. From the mean sensory scores, the formulation 10:35:55 was selected as the optimized formulation and subjected to proximate analysis. The optimized cookies were significantly (p<0.05) superior in the case of protein (7.50%), fat (22.93%), fiber (2.90%), and ash content (0.97%) to wheat cookies (6.43%, 18.83% 0.83% and 0.41% respectively) as seen higher in oats and malted barley flours than wheat flour. The calcium content was found to be significantly (p<0.05) higher in optimized cookies (35.3 mg/100g) than wheat cookies (18.40 mg/).
      PubDate: 2021-12-31
      DOI: 10.3126/hijost.v5i01.42142
      Issue No: Vol. 5, No. 01 (2021)
       
 
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