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Author M. J. Thapa |
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Refine your searchChemical Assessment and Value Addition in Harichal and Malbhog Varieties of Banana / A Mishra ; M. B. Shrestha ; C. Bhattra ; M. J. Thapa
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
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 : Quality parameters assessment of orthodox and green tea production in Nepal Material Type: printed text Authors: M B. Shrestha, Author ; M. J. Thapa, Author ; Bhandari, R.C., Author ; K Rana, Author Pagination: 264-268 p. Languages : English (eng) Keywords: Green tea, orthodox tea leaves, tasting, withering, Abstract: Grades of orthodox and green tea produced by different processors were analyzed using different quality parameters. Chemical constituents were found to be varied among different processors as well as among different grades of same processors. The ash content varied from 5.37 to 7.44 percent, water soluble ash from 48.49 to 70.62 percent, acid insoluble ash from 0.01 to 0.52 percent, alkalinity of soluble ash from 1.35 to 2.25 percent and hot water extract from 1.92 to 4.85 percent. Some tea samples were found to be sub-standard as compared to the specifications of Nepal standard for tea. Among the different samples analyzed for the chemical parameters, five samples were found to have higher crude fiber, one sample had lower caffeine content and lower hot water extract in addition to higher crude fiber content. All other samples were found to meet the specifications of Nepal standard for tea
Link for e-copy: http://elibrary.narc.gov.np/?r=1533 Quality parameters assessment of orthodox and green tea production in Nepal [printed text] / M B. Shrestha, Author ; M. J. Thapa, Author ; Bhandari, R.C., Author ; K Rana, Author . - [s.d.] . - 264-268 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: Green tea, orthodox tea leaves, tasting, withering, Abstract: Grades of orthodox and green tea produced by different processors were analyzed using different quality parameters. Chemical constituents were found to be varied among different processors as well as among different grades of same processors. The ash content varied from 5.37 to 7.44 percent, water soluble ash from 48.49 to 70.62 percent, acid insoluble ash from 0.01 to 0.52 percent, alkalinity of soluble ash from 1.35 to 2.25 percent and hot water extract from 1.92 to 4.85 percent. Some tea samples were found to be sub-standard as compared to the specifications of Nepal standard for tea. Among the different samples analyzed for the chemical parameters, five samples were found to have higher crude fiber, one sample had lower caffeine content and lower hot water extract in addition to higher crude fiber content. All other samples were found to meet the specifications of Nepal standard for tea
Link for e-copy: http://elibrary.narc.gov.np/?r=1533 E-copies
http://nkcs.org.np/narc/dl/?r=1533URLStudy on quality and milling recovery of different varieties of rice at varying degree of polishing under Khumaltar condition / M. J. Thapa in Agronomy Journal of Nepal, Vol.2 (2011)
Title : Study on quality and milling recovery of different varieties of rice at varying degree of polishing under Khumaltar condition Material Type: printed text Authors: M. J. Thapa, Author ; MB Shrestha, Author ; Karki R, Author ; CM Bhattarai, Author Publication Date: 2011 Article on page: 88-92 p. Languages : English (eng) Keywords: Bold and slender varieties, Head rice, Milling recovery,Nutritional value Link for e-copy: http://elibrary.narc.gov.np/?r=1269
in Agronomy Journal of Nepal > Vol.2 (2011) . - 88-92 p.[article] Study on quality and milling recovery of different varieties of rice at varying degree of polishing under Khumaltar condition [printed text] / M. J. Thapa, Author ; MB Shrestha, Author ; Karki R, Author ; CM Bhattarai, Author . - 2011 . - 88-92 p.
Languages : English (eng)
in Agronomy Journal of Nepal > Vol.2 (2011) . - 88-92 p.
Keywords: Bold and slender varieties, Head rice, Milling recovery,Nutritional value Link for e-copy: http://elibrary.narc.gov.np/?r=1269 Permalink
