Changes of Reducing Sugar in Potato Genotype During Cold Storage and Their Chips Quality / Mahendra J. Thapa ; M. B. Shrestha ; R. C. Bhandari    

Public ISBD in Fourth national workshop on horticulture , March 2-4, 2004 ; Abstracts     Title : Changes of Reducing Sugar in Potato Genotype During Cold Storage and Their Chips Quality Material Type: printed text Authors: Mahendra J. Thapa, Author ; M. B. Shrestha, Author ; R. C. Bhandari, Author Pagination: 241-244 p. Languages : English (eng) Keywords: Potato,  genotype,  reducing  sugar,  cold  storage,  composition,  chips Abstract: Potato of five varieties: Kufri Jyoti, Janak Dev, Klwmal Seto, Diseree and Khumal Rato were evaluated during the cold storage at 5-70c,and obsen•ed the changes of reducing sugar up to three months (90 days). Tile proximate composition of fresh potato genotypes were analyzed before storage as moisture content, protein, total ash. total fat, crude fibre and carbohydrate ranged 78.70 to 81.90%. 1.96 tO 2.29%, 0.82 to 1.09%, 0.04 to 0.10%, 0.41 to 0.58% and 14.61 to 17.56% respectively and found no signi[rcmzt difference in their composition. The level of redl}cing sugar ranged from 0.12 I 5% to 0.4424% on the fresh weight basis at tlze time of storage. Tlze score of chips colour was found good in all the varieties of potato before storage. The level of reducing sugar ranged from 0.9326% to 1.2198%. showed lziglz accumulation of reducing sugar in all tlze varieties of potato after three months of storage. Tlze chips prepared from 90 days stored potato were found unacceptable dark brown in colour. Tile level of reducing sugar in all varieties of potato were found in increasing trend i.e. before storage, 30 days of storage, 60 days of storage and 90 days of storage. The chips prepared from tlze stored potato of 30 days and 60 days were found withi11 tile acceptable limit except Klzumal Seto. Link for e-copy: http://elibrary.narc.gov.np/?r=504 in Fourth national workshop on horticulture , March 2-4, 2004 ; Abstracts     Changes of Reducing Sugar in Potato Genotype During Cold Storage and Their Chips Quality [printed text] / Mahendra J. Thapa, Author ; M. B. Shrestha, Author ; R. C. Bhandari, Author . - [s.d.] . - 241-244 p. Languages : English (eng) Keywords: Potato,  genotype,  reducing  sugar,  cold  storage,  composition,  chips Abstract: Potato of five varieties: Kufri Jyoti, Janak Dev, Klwmal Seto, Diseree and Khumal Rato were evaluated during the cold storage at 5-70c,and obsen•ed the changes of reducing sugar up to three months (90 days). Tile proximate composition of fresh potato genotypes were analyzed before storage as moisture content, protein, total ash. total fat, crude fibre and carbohydrate ranged 78.70 to 81.90%. 1.96 tO 2.29%, 0.82 to 1.09%, 0.04 to 0.10%, 0.41 to 0.58% and 14.61 to 17.56% respectively and found no signi[rcmzt difference in their composition. The level of redl}cing sugar ranged from 0.12 I 5% to 0.4424% on the fresh weight basis at tlze time of storage. Tlze score of chips colour was found good in all the varieties of potato before storage. The level of reducing sugar ranged from 0.9326% to 1.2198%. showed lziglz accumulation of reducing sugar in all tlze varieties of potato after three months of storage. Tlze chips prepared from 90 days stored potato were found unacceptable dark brown in colour. Tile level of reducing sugar in all varieties of potato were found in increasing trend i.e. before storage, 30 days of storage, 60 days of storage and 90 days of storage. The chips prepared from tlze stored potato of 30 days and 60 days were found withi11 tile acceptable limit except Klzumal Seto. Link for e-copy: http://elibrary.narc.gov.np/?r=504

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Minimization of broken ratio in sequent process of rice shelling and milling. / Bhandari, R.C.    

Public ISBD in Rice postharvest technology; proceeding of national workshop, 22 January 2004 / Bhandari, Ramesh C.     Title : Minimization of broken ratio in sequent process of rice shelling and milling. Material Type: printed text Authors: Bhandari, R.C. ; Mahendra J. Thapa, Author ; Man B. Shrestha ; Eiji Bekki, Author Publisher: Khumaltar : Food Research Unit Publication Date: 2004 Pagination: 1-18 .p Keywords: Post  harvest  technology;  Rice;  Foods;Sheller,  Polisher,  Crack  ratio,  Broken  Polishing,  Milling  recovery Abstract: Shelling and milling experiments were carried out with nine combinations of three types(Rubber-rolls, Centrifugal impeller and Rubber and Steel-rolls) test sheller and two types(Frictional and Emery abrasive) test whitener and polisher in 28 varieties  of paddycollected from Terai Plane, Mid-hill, and High-hill (mountain) respectively. From theresults, it was found that there were striking differences in broken ratio among thesevarieties. The fact obtained is considered as one of necessary references when a newvariety will be adopted or accepted in near future. The variety, which is easy to causebreakage, should be avoid to release and take care never to mix with another variety. Thewhole grains having the crack since beginning of harvest will cause broken after shellingand subsequent milling. Long size-slender shaped grain had higher crack ratio than theshort size-bold shaped grain before shelling. Accordingly, the shelling and millinginstruments should be selected and combined with such a type as makes suitable for grainsize-shape. The appropriate grain moisture for shelling and milling is under 14%. Over - dry grain cause formation of cracking in a sound grain A rubber-rolls type sheller(Satake)showed the lowest broken ratio after shelling, however, final broken ratio aftersubsequent milling changed to the highest broken  ratio  only  in milling  irrespective  ofusing any milling instruments. A centrifugal impeller type sheller(Ohtake) showed  thehighest broken ratio after shelling and final broken ratio changed to the lowest one only inmilling. The proportion of each broken occurrence was proved to differ from the shellertype in sequent shelling and milling. The broken ratio,  which occurred  respectively  in either shelling or milling, balanced rather on the shelling side. The entire broken ratio of sequent shelling and milling in the use of a Satake sheller was a little lower than that of Ohtake sheller . Regarding the dehusking efficiencies of three type shellers, average valuesin all the experiments for 28 varieties were within the range from 82.2 to 98%.These range were within the exceeding objective 80% in the laboratory and 98% in actual industrial mills. The lowest milling broken ratio was found in emery abrasive type whitener (Indosaw) among the polisher or whitener used, indicating their gentle milling action. However, this whitener exhibited non uniform whitening and resulted poor appearance of rough grain surface. A frictional type polisher (Yamamoto) exhibited the shinier appearance of polished grain surface, although, higher broken ratio after milling reduced the head rice yield substantially. Milled rice recovery obtained was around 70% as against 70 to 75% of most modem rice mill. Link for e-copy: http://elibrary.narc.gov.np/?r=430 in Rice postharvest technology; proceeding of national workshop, 22 January 2004 / Bhandari, Ramesh C.     Minimization of broken ratio in sequent process of rice shelling and milling. [printed text] / Bhandari, R.C. ; Mahendra J. Thapa, Author ; Man B. Shrestha ; Eiji Bekki, Author . - Khumaltar : Food Research Unit, 2004 . - 1-18 .p. Keywords: Post  harvest  technology;  Rice;  Foods;Sheller,  Polisher,  Crack  ratio,  Broken  Polishing,  Milling  recovery Abstract: Shelling and milling experiments were carried out with nine combinations of three types(Rubber-rolls, Centrifugal impeller and Rubber and Steel-rolls) test sheller and two types(Frictional and Emery abrasive) test whitener and polisher in 28 varieties  of paddycollected from Terai Plane, Mid-hill, and High-hill (mountain) respectively. From theresults, it was found that there were striking differences in broken ratio among thesevarieties. The fact obtained is considered as one of necessary references when a newvariety will be adopted or accepted in near future. The variety, which is easy to causebreakage, should be avoid to release and take care never to mix with another variety. Thewhole grains having the crack since beginning of harvest will cause broken after shellingand subsequent milling. Long size-slender shaped grain had higher crack ratio than theshort size-bold shaped grain before shelling. Accordingly, the shelling and millinginstruments should be selected and combined with such a type as makes suitable for grainsize-shape. The appropriate grain moisture for shelling and milling is under 14%. Over - dry grain cause formation of cracking in a sound grain A rubber-rolls type sheller(Satake)showed the lowest broken ratio after shelling, however, final broken ratio aftersubsequent milling changed to the highest broken  ratio  only  in milling  irrespective  ofusing any milling instruments. A centrifugal impeller type sheller(Ohtake) showed  thehighest broken ratio after shelling and final broken ratio changed to the lowest one only inmilling. The proportion of each broken occurrence was proved to differ from the shellertype in sequent shelling and milling. The broken ratio,  which occurred  respectively  in either shelling or milling, balanced rather on the shelling side. The entire broken ratio of sequent shelling and milling in the use of a Satake sheller was a little lower than that of Ohtake sheller . Regarding the dehusking efficiencies of three type shellers, average valuesin all the experiments for 28 varieties were within the range from 82.2 to 98%.These range were within the exceeding objective 80% in the laboratory and 98% in actual industrial mills. The lowest milling broken ratio was found in emery abrasive type whitener (Indosaw) among the polisher or whitener used, indicating their gentle milling action. However, this whitener exhibited non uniform whitening and resulted poor appearance of rough grain surface. A frictional type polisher (Yamamoto) exhibited the shinier appearance of polished grain surface, although, higher broken ratio after milling reduced the head rice yield substantially. Milled rice recovery obtained was around 70% as against 70 to 75% of most modem rice mill. Link for e-copy: http://elibrary.narc.gov.np/?r=430

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Quantitative losses during rice post harvest processing expressly on broken loss of all the losses. / Man B. Shrestha    

Public ISBD in Rice postharvest technology; proceeding of national workshop, 22 January 2004 / Bhandari, Ramesh C.     Title : Quantitative losses during rice post harvest processing expressly on broken loss of all the losses. Material Type: printed text Authors: Man B. Shrestha ; Bhandari, Ramesh C., Author ; Mahendra J. Thapa, Author Publisher: Khumaltar : Food Research Unit Publication Date: 2004 Pagination: 23-32 .p Link for e-copy: http://elibrary.narc.gov.np/?r=434 in Rice postharvest technology; proceeding of national workshop, 22 January 2004 / Bhandari, Ramesh C.     Quantitative losses during rice post harvest processing expressly on broken loss of all the losses. [printed text] / Man B. Shrestha ; Bhandari, Ramesh C., Author ; Mahendra J. Thapa, Author . - Khumaltar : Food Research Unit, 2004 . - 23-32 .p. Link for e-copy: http://elibrary.narc.gov.np/?r=434

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