This work aims to study the effect of milk powder incorporation on the nutritional and sensory qu... more This work aims to study the effect of milk powder incorporation on the nutritional and sensory quality of our traditional indigenous food, bhakka. Different samples were prepared replacing the rice flour by milk powder at different ratios (2.5:97.5, 5:95, 7.5:92.5, 10:90). Bhakka prepared from 100% rice flour was considered as control. Sensory-related results showed that 7.5% milk powder and 92.5% rice flour can be mixed to prepare an acceptable quality. The proximate analysis showed protein content of 5.18% in rice flour bhakka and 6.7% in milk-powder-incorporated bhakka. The milk-powder-incorporated bhakka had a fat content of 1.51%, crude fibre content of 0.18%, crude protein content of 6.70%, total ash content of 0.44%, and carbohydrate content of 62.3%, which was higher than that of rice flour bhakka. The product prepared can help in combating protein–energy malnutrition, adds a new taste as well as value to our traditional indigenous food.
Background: The demand from consumers for safe, healthy food with a long shelf life, with no chan... more Background: The demand from consumers for safe, healthy food with a long shelf life, with no change in taste or nutritive value, has made food safety a key concern in today's world. Traditional thermal food processing technology has trouble meeting these standards. Conventional thermal and non-thermal processing has limitations and to overcome these limitations more studies are conducted regarding the novel non-thermal food processing methods. Objective: The goal of this paper was to present an overview of the research on the development of non-thermal processing techniques, such as electrofreezing, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, and plasma activated water, as well as their advantages and limitations. Methods: The present review aims to summarize findings related to novel non-thermal processing techniques, gathered from work published in scientific journals, related books, and book chapters from sources such as Web of Science (WoS), ...
International Journal on Food, Agriculture and Natural Resources
The main aim of this study was to determine the best formulation of biscuit using roasted gram fl... more The main aim of this study was to determine the best formulation of biscuit using roasted gram flour and roasted peanut flour with wheat flour. Bengal gram flour, peanut flour, and wheat flour were blended in the following ratios: sample A; 2.5:2.5:95, sample B; 5:5:90, sample C; 7.5:7.5:85, sample D; 10:10:80. Initial analysis showed that 7.5% roasted gram flour, 7.5% roasted peanut flour and 85% wheat flour can be blended to prepare quality biscuit. The protein content of biscuit ranged from 6.78% in wheat flour biscuit to 13.67% in composite flour biscuit. Fat (16.63%), crude fiber (1.96%), protein (13.67%), and ash content (2.805%) of composite flour biscuit was higher than that of wheat flour biscuit. The shelf life of the composite flour biscuit was studied for 90 days at 15-day interval. The initial and final values of acid value, peroxide value, and moisture were found to be 0.13 mg KOH/gm, 0.265 mg KOH/gm, 0.86 meq peroxide/kg fat, 1.904 meq peroxide/kg fat, and 4%, 5.1%, r...
The main aim of this study was to prepare thekua with the incorporation of germinated finger mill... more The main aim of this study was to prepare thekua with the incorporation of germinated finger millet also known as ragi, flour and to perform its sensory as well as physicochemical analysis. The wheat flour and finger millet (ragi) flour were mixed with variation at the proportion of 87.5:12.5, 81.25:18.75, 100:0, 75:25 and 93.75:6.25 labeled as samples A, B, C, D and E respectively., while semolina (20 g), sugar (30 g), oil (20 g) and water (20 g) were kept constant for every formulation. The FFA and acid value of the oil used was found to be 0.110±0.02 and 0.221±0.03 respectively. The moisture content of sugar used was found to be 0.16±0.01. Sample ‘E’ was considered best as per the acceptability by panelists and had crude fiber (%), calcium content (mg/100g), tannin (mg/100g), phytate (mg/100g), carbohydrate and total energy (Kcal/100g) of 0.24±0.01, 18.6±0.02, 27.03±0.86, 135.97±1.15, 64.42±0.04 and 512.41±0.07 respectively. Increase in fiber content and minerals was seen in best...
The purpose of research was to make people aware about traditional foods of Nepal and use of cere... more The purpose of research was to make people aware about traditional foods of Nepal and use of cereals in traditional foods. Nepal, country is home for people of many races, ethnicity and religion. This country is rich in natural beauty and traditional beliefs and practices. In Nepal, the primary occupation of many people is agriculture. Cereals like finger millet, buckwheat etc. are among the underutilized crops in this country. Nepal is rich in traditional and indigenous foods because of the richness in ethnic diversity. During the research we came to know that traditional food is attached to emotional and cultural level for the old generational residents of this country, but this trend seems to be decreasing in today’s generation due to Western culture influence and modernization. During preparation the process followed was still same as followed decades ago. The advancement in food technologies can be followed by the advancement in traditional foods for their own benefits. We shou...
This work aims to study the effect of milk powder incorporation on the nutritional and sensory qu... more This work aims to study the effect of milk powder incorporation on the nutritional and sensory quality of our traditional indigenous food, bhakka. Different samples were prepared replacing the rice flour by milk powder at different ratios (2.5:97.5, 5:95, 7.5:92.5, 10:90). Bhakka prepared from 100% rice flour was considered as control. Sensory-related results showed that 7.5% milk powder and 92.5% rice flour can be mixed to prepare an acceptable quality. The proximate analysis showed protein content of 5.18% in rice flour bhakka and 6.7% in milk-powder-incorporated bhakka. The milk-powder-incorporated bhakka had a fat content of 1.51%, crude fibre content of 0.18%, crude protein content of 6.70%, total ash content of 0.44%, and carbohydrate content of 62.3%, which was higher than that of rice flour bhakka. The product prepared can help in combating protein–energy malnutrition, adds a new taste as well as value to our traditional indigenous food.
Background: The demand from consumers for safe, healthy food with a long shelf life, with no chan... more Background: The demand from consumers for safe, healthy food with a long shelf life, with no change in taste or nutritive value, has made food safety a key concern in today's world. Traditional thermal food processing technology has trouble meeting these standards. Conventional thermal and non-thermal processing has limitations and to overcome these limitations more studies are conducted regarding the novel non-thermal food processing methods. Objective: The goal of this paper was to present an overview of the research on the development of non-thermal processing techniques, such as electrofreezing, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, and plasma activated water, as well as their advantages and limitations. Methods: The present review aims to summarize findings related to novel non-thermal processing techniques, gathered from work published in scientific journals, related books, and book chapters from sources such as Web of Science (WoS), ...
International Journal on Food, Agriculture and Natural Resources
The main aim of this study was to determine the best formulation of biscuit using roasted gram fl... more The main aim of this study was to determine the best formulation of biscuit using roasted gram flour and roasted peanut flour with wheat flour. Bengal gram flour, peanut flour, and wheat flour were blended in the following ratios: sample A; 2.5:2.5:95, sample B; 5:5:90, sample C; 7.5:7.5:85, sample D; 10:10:80. Initial analysis showed that 7.5% roasted gram flour, 7.5% roasted peanut flour and 85% wheat flour can be blended to prepare quality biscuit. The protein content of biscuit ranged from 6.78% in wheat flour biscuit to 13.67% in composite flour biscuit. Fat (16.63%), crude fiber (1.96%), protein (13.67%), and ash content (2.805%) of composite flour biscuit was higher than that of wheat flour biscuit. The shelf life of the composite flour biscuit was studied for 90 days at 15-day interval. The initial and final values of acid value, peroxide value, and moisture were found to be 0.13 mg KOH/gm, 0.265 mg KOH/gm, 0.86 meq peroxide/kg fat, 1.904 meq peroxide/kg fat, and 4%, 5.1%, r...
The main aim of this study was to prepare thekua with the incorporation of germinated finger mill... more The main aim of this study was to prepare thekua with the incorporation of germinated finger millet also known as ragi, flour and to perform its sensory as well as physicochemical analysis. The wheat flour and finger millet (ragi) flour were mixed with variation at the proportion of 87.5:12.5, 81.25:18.75, 100:0, 75:25 and 93.75:6.25 labeled as samples A, B, C, D and E respectively., while semolina (20 g), sugar (30 g), oil (20 g) and water (20 g) were kept constant for every formulation. The FFA and acid value of the oil used was found to be 0.110±0.02 and 0.221±0.03 respectively. The moisture content of sugar used was found to be 0.16±0.01. Sample ‘E’ was considered best as per the acceptability by panelists and had crude fiber (%), calcium content (mg/100g), tannin (mg/100g), phytate (mg/100g), carbohydrate and total energy (Kcal/100g) of 0.24±0.01, 18.6±0.02, 27.03±0.86, 135.97±1.15, 64.42±0.04 and 512.41±0.07 respectively. Increase in fiber content and minerals was seen in best...
The purpose of research was to make people aware about traditional foods of Nepal and use of cere... more The purpose of research was to make people aware about traditional foods of Nepal and use of cereals in traditional foods. Nepal, country is home for people of many races, ethnicity and religion. This country is rich in natural beauty and traditional beliefs and practices. In Nepal, the primary occupation of many people is agriculture. Cereals like finger millet, buckwheat etc. are among the underutilized crops in this country. Nepal is rich in traditional and indigenous foods because of the richness in ethnic diversity. During the research we came to know that traditional food is attached to emotional and cultural level for the old generational residents of this country, but this trend seems to be decreasing in today’s generation due to Western culture influence and modernization. During preparation the process followed was still same as followed decades ago. The advancement in food technologies can be followed by the advancement in traditional foods for their own benefits. We shou...
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