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Author M B. Shrestha |
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Refine your searchJuice extraction and quality evaluation of malbhog harichal and athiya varieties of banana / A Mishra
in Agricultural Research for Development: Proceedings of fourth SAS-N Convention, 4-6 April 2012, Lalitpur / Hira K. Manandhar
Title : Juice extraction and quality evaluation of malbhog harichal and athiya varieties of banana Material Type: printed text Authors: A Mishra, Author ; M B. Shrestha, Author ; C Bhattarai, Author ; M Paudel, Author Pagination: 148-153 p. Languages : English (eng) Abstract: Matured banana of varieties Malbhog, Harichal and Athiya were collected from Chitwan, Balkhu and Dharan, respectively. Combs separated from bunch were allowed for ripening. During ripening, average pH and acidity (%) were observed daily till fully ripened and was found increased gradually with different treatments for ripening. The average pH, acidity and TSS of ripened Malbhog, Harichal and Athiya were found 4.5, 0.684 and 21.53, 4.44, 0.7538 and 20.76 and 4.7, 0.4422 and 25.63, respectively. Analysis for moisture content was recorded to be 70.25, 71.72 and 68.65%; total sugar was recorded as 18.43, 17.24 and 20.36%; protein as 1.44, 1.10 and 1.62%; pectin as 0.95, 0.73 and 0.85%; crude fiber as 0.38, 0.39 and 0.66%, respectively. Ash was recorded as 0.89, 0.96 and 1.15%; vitamin C as 15.74, 12.09 and 11.88 mg/100 g; iron 0.4, 0.55 and 0.72 mg/100 g; calcium 11.96, 12.10 and 18.34 mg/100 g; phosphorus 0.31, 0.28 and 0.26 mg/100 g; and fat 0.39, 0.43 and 0.30%, respectively. In addition, ripened banana, juice was extracted by using pectinase enzyme incubating at 32°C for 2 hours followed by squeezing. The juice was then clarified, filled in glass bottle, sealed, pasteurized and stored for self life observation. Sensory evaluation of all juices was carried out according to hedonic rating method and liked by majority of panelists. The pasteurized juice was found in good sensorial condition up to 6 months.
Link for e-copy: http://elibrary.narc.gov.np/?r=1661 Juice extraction and quality evaluation of malbhog harichal and athiya varieties of banana [printed text] / A Mishra, Author ; M B. Shrestha, Author ; C Bhattarai, Author ; M Paudel, Author . - [s.d.] . - 148-153 p.
in Agricultural Research for Development: Proceedings of fourth SAS-N Convention, 4-6 April 2012, Lalitpur / Hira K. Manandhar
Languages : English (eng)
Abstract: Matured banana of varieties Malbhog, Harichal and Athiya were collected from Chitwan, Balkhu and Dharan, respectively. Combs separated from bunch were allowed for ripening. During ripening, average pH and acidity (%) were observed daily till fully ripened and was found increased gradually with different treatments for ripening. The average pH, acidity and TSS of ripened Malbhog, Harichal and Athiya were found 4.5, 0.684 and 21.53, 4.44, 0.7538 and 20.76 and 4.7, 0.4422 and 25.63, respectively. Analysis for moisture content was recorded to be 70.25, 71.72 and 68.65%; total sugar was recorded as 18.43, 17.24 and 20.36%; protein as 1.44, 1.10 and 1.62%; pectin as 0.95, 0.73 and 0.85%; crude fiber as 0.38, 0.39 and 0.66%, respectively. Ash was recorded as 0.89, 0.96 and 1.15%; vitamin C as 15.74, 12.09 and 11.88 mg/100 g; iron 0.4, 0.55 and 0.72 mg/100 g; calcium 11.96, 12.10 and 18.34 mg/100 g; phosphorus 0.31, 0.28 and 0.26 mg/100 g; and fat 0.39, 0.43 and 0.30%, respectively. In addition, ripened banana, juice was extracted by using pectinase enzyme incubating at 32°C for 2 hours followed by squeezing. The juice was then clarified, filled in glass bottle, sealed, pasteurized and stored for self life observation. Sensory evaluation of all juices was carried out according to hedonic rating method and liked by majority of panelists. The pasteurized juice was found in good sensorial condition up to 6 months.
Link for e-copy: http://elibrary.narc.gov.np/?r=1661 E-copies
http://nkcs.org.np/narc/dl/?r=1661URL
in Agricultural Research for Development: Proceedings of fourth SAS-N Convention, 4-6 April 2012, Lalitpur / Hira K. Manandhar
Title : Performance of Organic Orthodox Tea (Camellia sinensis) genotypes in Nepal Material Type: printed text Authors: Shrestha, R.L., Author ; Subba, N., Author ; M B. Shrestha, Author ; Jha, A.K., Author Pagination: 213-217 p. Languages : English (eng) Abstract: A total of 12 existing tea genotypes were evaluated at Agriculture Research Station, Pakhribas, Dhankuta in 2010 and 2011. On the basis of two years' data, the highest production of green tea leaves (1701 kg/ha) and made tea (405 kg/ha) was found in the genotype Tinali, and the lowest production green leaf tea (363 kg/ha) and made tea (13.4 kg/ha) was found in Banokbarna-157. Average productivity of tea genotypes were found 1526 kg/ha for green leaf tea and 401.5 kg/ha for made tea. Percentage of dry tea from green tea was 26.3% where as highest 30.4% was found in Tagda-135. Highest caffeine (4.17%) was observed in Ghumti selection and highest crude fiber (12.30%) was observed in Tagda-135. The results showed that the highest tea was produced by Tinali and the highest percentage of made tea was produced by Tagda-135 genotype.
Link for e-copy: http://elibrary.narc.gov.np/?r=1672 Performance of Organic Orthodox Tea (Camellia sinensis) genotypes in Nepal [printed text] / Shrestha, R.L., Author ; Subba, N., Author ; M B. Shrestha, Author ; Jha, A.K., Author . - [s.d.] . - 213-217 p.
in Agricultural Research for Development: Proceedings of fourth SAS-N Convention, 4-6 April 2012, Lalitpur / Hira K. Manandhar
Languages : English (eng)
Abstract: A total of 12 existing tea genotypes were evaluated at Agriculture Research Station, Pakhribas, Dhankuta in 2010 and 2011. On the basis of two years' data, the highest production of green tea leaves (1701 kg/ha) and made tea (405 kg/ha) was found in the genotype Tinali, and the lowest production green leaf tea (363 kg/ha) and made tea (13.4 kg/ha) was found in Banokbarna-157. Average productivity of tea genotypes were found 1526 kg/ha for green leaf tea and 401.5 kg/ha for made tea. Percentage of dry tea from green tea was 26.3% where as highest 30.4% was found in Tagda-135. Highest caffeine (4.17%) was observed in Ghumti selection and highest crude fiber (12.30%) was observed in Tagda-135. The results showed that the highest tea was produced by Tinali and the highest percentage of made tea was produced by Tagda-135 genotype.
Link for e-copy: http://elibrary.narc.gov.np/?r=1672 E-copies
http://nkcs.org.np/narc/dl/?r=1672URL
Title : Quality analysis of certain wheat genotypes Material Type: printed text Authors: M B. Shrestha, Author ; M.L. Vaidaya, Author Pagination: 124-131 p. Languages : English (eng) Abstract: Different wheat genotypes were analyzed for their physical, chemical characteristics milling analysis and baking quality. The two-year data for physical characteristics varied from the hectoliter weight 79.3075-84.5197kg/hl, thousand -kernel wt, 33,7979-46.9217gm and flour yield 57.75-75.90 percentage…………………..
Link for e-copy: http://elibrary.narc.gov.np/?r=2717 Quality analysis of certain wheat genotypes [printed text] / M B. Shrestha, Author ; M.L. Vaidaya, Author . - [s.d.] . - 124-131 p.
Languages : English (eng)
Abstract: Different wheat genotypes were analyzed for their physical, chemical characteristics milling analysis and baking quality. The two-year data for physical characteristics varied from the hectoliter weight 79.3075-84.5197kg/hl, thousand -kernel wt, 33,7979-46.9217gm and flour yield 57.75-75.90 percentage…………………..
Link for e-copy: http://elibrary.narc.gov.np/?r=2717 E-copies
http://nkcs.org.np/narc/dl/?r=2717URL
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=1533URL
in Proceedings of the 9th National Outreach Research Workshop 7-8 June 2010 (24-25 Jestha 2067) held at Khumaltar, Laltipur / Paudel, Mina Nath
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 ; M B. Shrestha, Author ; Karki R, Author ; C M Bhattarai, Author Pagination: 141-144 p. Languages : English (eng) Link for e-copy: http://elibrary.narc.gov.np/?r=2140 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 ; M B. Shrestha, Author ; Karki R, Author ; C M Bhattarai, Author . - [s.d.] . - 141-144 p.
in Proceedings of the 9th National Outreach Research Workshop 7-8 June 2010 (24-25 Jestha 2067) held at Khumaltar, Laltipur / Paudel, Mina Nath
Languages : English (eng)
Link for e-copy: http://elibrary.narc.gov.np/?r=2140
