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Author M. B. Shrestha |
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Refine your searchChanges of Reducing Sugar in Potato Genotype During Cold Storage and Their Chips Quality / Mahendra J. Thapa ; M. B. Shrestha ; R. C. Bhandari
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 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 E-copies
http://nkcs.org.np/narc/dl/?r=504URL
in Advancing horticultural research for development. Proceedings of the 7th National Horticulture Seminar , Khumaltar, Lalitpur, 12-14 June 2011 (Jestha 29-31, 2068) / Paudyal, K.P.
Title : Chemical Assessment and Value Addition in Harichal and Malbhog Varieties of Banana Material Type: printed text Authors: A Mishra, Author ; M. B. Shrestha, Author ; C. Bhattra, Author ; M. J. Thapa, Author Pagination: 53-59 p. Languages : English (eng) Keywords: Malbhog, Harichal, ripening, candy, nectar, 0Bx(TSS), sensory evaluation Abstract: Matured banana of varieties Malbhog and Harichal were collected from Chitwan and Balkhu
respectively. Combs separated from bunch were partly used for candy preparation and partly
allowed/or ripening. Crystallized candy of banana was prepared according to prescribed method
having 65 °Bx TSS and dried to moisture content $10%. Dried candy was taken for sensory
evaluation for color, flavor, texture and taste and liked by most of the panelists with giving the
score (mean values) 7, 6.5, 7.5 and 8 respectively according to hedonic rating method. During
ripening, average pH and acidity (0/6) were observed daily till fully ripened and was found
increased gradually with different treatments for ripening MA. M8, Mc.for Malbhog variety and HA.
H8 He for Harichal variety to become 4.4 & 0.7787, 4.5 & 0.6668, 4.6 & 0.6065, 4.4 & 0.7639, 4.4
& 0.7615 and 4.5 & 0.7360 respectively. Similarly average TSS (OBx) was observed at the same
time of acidity evaluation and recorded as 21.8, 21.5, 21.3, 21.0, 20.8, and 20.5. Similarly chemical
components of both varieties ofMalbhog and Harichal were analyzed for moisture 70.25 and 71.72
%, total sugar 18.43 and 17.24%, protein 1.44 and/./%, pectin 0.95 and 0.73%, crude fiber 0.38
and 0.39%, total ash 0.89 and 0.96%, vitamin C 15.74 and /2.09 mg/JOOg, iron 0.4 and
0.55mgl/00g, calcium //.96 and /2./0 mg/100g, phosphorus 0.31 and 0.28 mg/100g and fat
content 0.39 and 0.43% respectively. From ripened banana, juice was extracted by the use of
pectinase enzyme by incubating at 32°C for 2 hours followed by squeezing. The juice was blended
with water 20% by weight, blended with sugar and citric acid to raise TSS to 56°Bx and 1.4%
respectively to make a concentrate form of nectar (when diluted to 4 times with water we got the
nectar of 20% fruit juice content, 0.35% acidity and 14% TSS). The nectar was then boiled. hot
filled, sealed and stored for self life observation and sensory evaluation. Sensory evaluation was
carried out in terms of color, flavor, mouth feel and taste and liked by most of the panelists with
giving score (mean values) 6, 7, 7 and 6 respectively according to hedonic rating method. The
nectar in concentrate form was stored for self life study and found in good condition without any
deterioration for 9 months.Link for e-copy: http://elibrary.narc.gov.np/?r=1634 Chemical Assessment and Value Addition in Harichal and Malbhog Varieties of Banana [printed text] / A Mishra, Author ; M. B. Shrestha, Author ; C. Bhattra, Author ; M. J. Thapa, Author . - [s.d.] . - 53-59 p.
in Advancing horticultural research for development. Proceedings of the 7th National Horticulture Seminar , Khumaltar, Lalitpur, 12-14 June 2011 (Jestha 29-31, 2068) / Paudyal, K.P.
Languages : English (eng)
Keywords: Malbhog, Harichal, ripening, candy, nectar, 0Bx(TSS), sensory evaluation Abstract: Matured banana of varieties Malbhog and Harichal were collected from Chitwan and Balkhu
respectively. Combs separated from bunch were partly used for candy preparation and partly
allowed/or ripening. Crystallized candy of banana was prepared according to prescribed method
having 65 °Bx TSS and dried to moisture content $10%. Dried candy was taken for sensory
evaluation for color, flavor, texture and taste and liked by most of the panelists with giving the
score (mean values) 7, 6.5, 7.5 and 8 respectively according to hedonic rating method. During
ripening, average pH and acidity (0/6) were observed daily till fully ripened and was found
increased gradually with different treatments for ripening MA. M8, Mc.for Malbhog variety and HA.
H8 He for Harichal variety to become 4.4 & 0.7787, 4.5 & 0.6668, 4.6 & 0.6065, 4.4 & 0.7639, 4.4
& 0.7615 and 4.5 & 0.7360 respectively. Similarly average TSS (OBx) was observed at the same
time of acidity evaluation and recorded as 21.8, 21.5, 21.3, 21.0, 20.8, and 20.5. Similarly chemical
components of both varieties ofMalbhog and Harichal were analyzed for moisture 70.25 and 71.72
%, total sugar 18.43 and 17.24%, protein 1.44 and/./%, pectin 0.95 and 0.73%, crude fiber 0.38
and 0.39%, total ash 0.89 and 0.96%, vitamin C 15.74 and /2.09 mg/JOOg, iron 0.4 and
0.55mgl/00g, calcium //.96 and /2./0 mg/100g, phosphorus 0.31 and 0.28 mg/100g and fat
content 0.39 and 0.43% respectively. From ripened banana, juice was extracted by the use of
pectinase enzyme by incubating at 32°C for 2 hours followed by squeezing. The juice was blended
with water 20% by weight, blended with sugar and citric acid to raise TSS to 56°Bx and 1.4%
respectively to make a concentrate form of nectar (when diluted to 4 times with water we got the
nectar of 20% fruit juice content, 0.35% acidity and 14% TSS). The nectar was then boiled. hot
filled, sealed and stored for self life observation and sensory evaluation. Sensory evaluation was
carried out in terms of color, flavor, mouth feel and taste and liked by most of the panelists with
giving score (mean values) 6, 7, 7 and 6 respectively according to hedonic rating method. The
nectar in concentrate form was stored for self life study and found in good condition without any
deterioration for 9 months.Link for e-copy: http://elibrary.narc.gov.np/?r=1634 E-copies
http://nkcs.org.np/narc/dl/?r=1634URL
in Agricultural research for poverty alleviation and livelihood enhancement. Proceedings of the 3rd SAS-N Convention 27-29 August 2008, Lalitpur / Paudyal, Krishna Prasad
Title : Effect of drying and milling on yield of head rice in paddy Material Type: printed text Authors: M. J. Thapa, Author ; M. B. Shrestha, Author ; Karki R, Author ; Bhandari, R.C., Author Pagination: 20-23 p. Languages : English (eng) Keywords: Rice milling, head rice percentage, milling recovery, methods Abstract: Paddy varieties were dried by three drying treatments sun, shade and oven, and milled by four mills Satake sheller with Yamamoto polisher, Otake sheller with Yamamoto polisher, commercial sheller and traditional huller. Khumal-11 had significantly higher values (P > 0.05) of milling recovery (73.33%) than other varieties. Out of three drying treatments, there was no significant differences in milling recovery but highest value was found in sun drying (69.13%) and lowest in oven drying (68.35%)…………..
Link for e-copy: http://elibrary.narc.gov.np/?r=1499 Effect of drying and milling on yield of head rice in paddy [printed text] / M. J. Thapa, Author ; M. B. Shrestha, Author ; Karki R, Author ; Bhandari, R.C., Author . - [s.d.] . - 20-23 p.
in Agricultural research for poverty alleviation and livelihood enhancement. Proceedings of the 3rd SAS-N Convention 27-29 August 2008, Lalitpur / Paudyal, Krishna Prasad
Languages : English (eng)
Keywords: Rice milling, head rice percentage, milling recovery, methods Abstract: Paddy varieties were dried by three drying treatments sun, shade and oven, and milled by four mills Satake sheller with Yamamoto polisher, Otake sheller with Yamamoto polisher, commercial sheller and traditional huller. Khumal-11 had significantly higher values (P > 0.05) of milling recovery (73.33%) than other varieties. Out of three drying treatments, there was no significant differences in milling recovery but highest value was found in sun drying (69.13%) and lowest in oven drying (68.35%)…………..
Link for e-copy: http://elibrary.narc.gov.np/?r=1499 E-copies
http://nkcs.org.np/narc/dl/?r=1499URL
Title : Quality Assessment of Ctc Tea by Chemical Analysis Methods Material Type: printed text Authors: M. B. Shrestha, Author ; M. J. Thapa, Author ; R. C. Bhandari, Author Pagination: 93-97 p. Languages : English (eng) Keywords: chemical analysis, drying, fermentation, green tea leaves, withering Abstract: Black tea (CTC) were prepared from tea parts green leaf (two leaves and one bud) collected
from Jhapa tea garden by varying the fermentation time as 1.0, 1.30, 2.0 and 2.30 hours at
25.5 °C in the laboratory and it was analyzed. The caffeine content, water extract, crude fiber,
total ash, water soluble ash, acid insoluble ash and alkalinity of ash ranged from 2.91 to 3.53,
32.97 to 38.45, 9.41 to9.67, 6.38 to 6.73, 44.80 to 52.43, 0.32 to 0.59 and 1.81 to 2.06%
respectively. Black tea (CTC) were collected from different tea industries and were analyzed.
The caffeine content, 1\'ater extract, crude fibber, total ash, water soluble ash, acid insoluble
ash and alkalinity of ash rang from 2.60 to 3.82, 34.15 to 42.28, 10.43 to 14.85, 5./7 to 7.27,
36.17 to 65.15, 0.03 to 0.62 and 1.35 to 1.80 %respectively. Analysis showed that caffeine
content in the prepared black tea was higher as compared to industrial prepared tea. Crude
fibber content is low in the lab prepared iea as it is prepared from 2 leaves one bud where as
the tea collected from industry showed high crude fiber. Result showed that caffeine content
increased and water extract decreasing at certain level as the fermentation time increased.
One-hour fermentation time showed better quality tea because it gave low caffeine and high
water extract than other fermentation time and it was also better than industrial tea samples.Link for e-copy: http://elibrary.narc.gov.np/?r=471 Quality Assessment of Ctc Tea by Chemical Analysis Methods [printed text] / M. B. Shrestha, Author ; M. J. Thapa, Author ; R. C. Bhandari, Author . - [s.d.] . - 93-97 p.
Languages : English (eng)
Keywords: chemical analysis, drying, fermentation, green tea leaves, withering Abstract: Black tea (CTC) were prepared from tea parts green leaf (two leaves and one bud) collected
from Jhapa tea garden by varying the fermentation time as 1.0, 1.30, 2.0 and 2.30 hours at
25.5 °C in the laboratory and it was analyzed. The caffeine content, water extract, crude fiber,
total ash, water soluble ash, acid insoluble ash and alkalinity of ash ranged from 2.91 to 3.53,
32.97 to 38.45, 9.41 to9.67, 6.38 to 6.73, 44.80 to 52.43, 0.32 to 0.59 and 1.81 to 2.06%
respectively. Black tea (CTC) were collected from different tea industries and were analyzed.
The caffeine content, 1\'ater extract, crude fibber, total ash, water soluble ash, acid insoluble
ash and alkalinity of ash rang from 2.60 to 3.82, 34.15 to 42.28, 10.43 to 14.85, 5./7 to 7.27,
36.17 to 65.15, 0.03 to 0.62 and 1.35 to 1.80 %respectively. Analysis showed that caffeine
content in the prepared black tea was higher as compared to industrial prepared tea. Crude
fibber content is low in the lab prepared iea as it is prepared from 2 leaves one bud where as
the tea collected from industry showed high crude fiber. Result showed that caffeine content
increased and water extract decreasing at certain level as the fermentation time increased.
One-hour fermentation time showed better quality tea because it gave low caffeine and high
water extract than other fermentation time and it was also better than industrial tea samples.Link for e-copy: http://elibrary.narc.gov.np/?r=471 E-copies
http://nkcs.org.np/narc/dl/?r=471URL
