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Author R. C. Bhandari |
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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
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
