Pub Date : 2020-12-28DOI: 10.3126/hijost.v4i0.33864
Dhiren Subba Limbu, Kamana Bantawa, D. Limbu, Mandira Devkota, M. Ghimire
This study was aimed to evaluate the quality of raw and pasteurized milk marketed in Dharan. Milk may be contaminated with pathogenic microorganisms and a mixture of several adulterants and such milk pose a risk to consumers. The study was carried out from September 2019 to January 2020. Collected samples were tested for adulterants (starch, formalin, neutralizer and table sugar) as well as microbial quality (Total Coliform count, Total Viable Count, Thermoduric Count, Escherichia. coli and Staphylococcus aureus) as per standard guideline. The adulterants starch, formalin and neutralizer were not detected in both raw and pasteurized milk. However, table sugar was present in 45% (9 out of 20) raw milk and 90% (18 out of 20) pasteurized milk. The average Total Viable Count, Total Coliform Count and Thermoduric Count of raw milk were, 59×105 CFU/ml, 14×104 CFU/ml and 5×103 CFU/ml respectively. Similarly, the average Total Viable Count, Total Coliform Count and Thermoduric Count of pasteurized milk were found to be 15×104 CFU/ml, 14×103CFU/ml and 4×103 CFU/ml respectively. E. coli was detected in 30% pasteurized milk whereas S. aureus was isolated from only 20%. Likewise, E.coli and S. aureus were found in 55% and 45% of raw milk respectively. The results of the study indicated that routine monitoring of dairy industries and raw milk vendors, awareness campaign and good hygienic practice should be promoted to upgrade the quality of raw and pasteurized milk.
{"title":"Microbiological Quality and Adulteration of Pasteurized and Raw Milk Marketed in Dharan, Nepal","authors":"Dhiren Subba Limbu, Kamana Bantawa, D. Limbu, Mandira Devkota, M. Ghimire","doi":"10.3126/hijost.v4i0.33864","DOIUrl":"https://doi.org/10.3126/hijost.v4i0.33864","url":null,"abstract":" This study was aimed to evaluate the quality of raw and pasteurized milk marketed in Dharan. Milk may be contaminated with pathogenic microorganisms and a mixture of several adulterants and such milk pose a risk to consumers. The study was carried out from September 2019 to January 2020. Collected samples were tested for adulterants (starch, formalin, neutralizer and table sugar) as well as microbial quality (Total Coliform count, Total Viable Count, Thermoduric Count, Escherichia. coli and Staphylococcus aureus) as per standard guideline. The adulterants starch, formalin and neutralizer were not detected in both raw and pasteurized milk. However, table sugar was present in 45% (9 out of 20) raw milk and 90% (18 out of 20) pasteurized milk. The average Total Viable Count, Total Coliform Count and Thermoduric Count of raw milk were, 59×105 CFU/ml, 14×104 CFU/ml and 5×103 CFU/ml respectively. Similarly, the average Total Viable Count, Total Coliform Count and Thermoduric Count of pasteurized milk were found to be 15×104 CFU/ml, 14×103CFU/ml and 4×103 CFU/ml respectively. E. coli was detected in 30% pasteurized milk whereas S. aureus was isolated from only 20%. Likewise, E.coli and S. aureus were found in 55% and 45% of raw milk respectively. The results of the study indicated that routine monitoring of dairy industries and raw milk vendors, awareness campaign and good hygienic practice should be promoted to upgrade the quality of raw and pasteurized milk.","PeriodicalId":12935,"journal":{"name":"Himalayan Journal of Science and Technology","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88964471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-28DOI: 10.3126/hijost.v4i0.33871
N. Panthi, I. Bhandari, I. Koirala
The thermodynamic and structural properties of binary alloy Ag- Sb at temperature 1250K have been reported theoretically using quasi lattice model. The interchange energy has been considered a function of a temperature and thus various thermodynamic quantities are calculated at elevated temperature. The theoretical values of free energy of mixing, heat of mixing, entropy of mixing and chemical activity are reasonable agreement with experimental values in all concentrations of antimony from 0.1 to 0.9. The theoretical analysis tells that the alloy shows both ordering nature in Ag rich end and segregating nature in Sb rich end .The study reveals that the properties of alloy are asymmetric around equi-atomic composition. The Ag_3 Sn complexes are most likely to exist in the liquid state and are moderately interacting.
{"title":"Theoretical assessment on hetero-coordination of Alloys Silver-Antimony at Molten State","authors":"N. Panthi, I. Bhandari, I. Koirala","doi":"10.3126/hijost.v4i0.33871","DOIUrl":"https://doi.org/10.3126/hijost.v4i0.33871","url":null,"abstract":"The thermodynamic and structural properties of binary alloy Ag- Sb at temperature 1250K have been reported theoretically using quasi lattice model. The interchange energy has been considered a function of a temperature and thus various thermodynamic quantities are calculated at elevated temperature. The theoretical values of free energy of mixing, heat of mixing, entropy of mixing and chemical activity are reasonable agreement with experimental values in all concentrations of antimony from 0.1 to 0.9. The theoretical analysis tells that the alloy shows both ordering nature in Ag rich end and segregating nature in Sb rich end .The study reveals that the properties of alloy are asymmetric around equi-atomic composition. The Ag_3 Sn complexes are most likely to exist in the liquid state and are moderately interacting.","PeriodicalId":12935,"journal":{"name":"Himalayan Journal of Science and Technology","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82180161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-12-01DOI: 10.3126/hijost.v2i0.25842
Megha Shrestha, Bunty Maskey
Soy ice cream is a vegan friendly frozen dessert prepared using soymilk as the major ingredient. Nine formulations of soy ice cream were prepared with varying levels of soymilk (0-100%) and milk solid not fat (MSNF) (10-12%). From sensory evaluation, 50% soymilk and 12% MSNF resulted the best ice cream of all the formulations. From response study, it was found that the overrun was positively affected but melting rate was negatively affected by soymilk whereas both the overrun and melting rate were negatively affected by MSNF and the formulation of 100% soymilk and 10% MSNF was found to be the best optimized. Chemical analysis of the best product (50% soymilk and 12% MSNF) showed 64% moisture, 10% fat, 5.6% protein, 18.9% total sugar and 0.4% ash. Hence, soy ice cream can be prepared by using milk (50%), soymilk (50%) and MSNF (12%) with physical, chemical and sensory qualities similar to that of plain ice cream.
{"title":"Effects of Soymilk and Milk Solid not Fat on Soy Ice Cream Quality","authors":"Megha Shrestha, Bunty Maskey","doi":"10.3126/hijost.v2i0.25842","DOIUrl":"https://doi.org/10.3126/hijost.v2i0.25842","url":null,"abstract":"Soy ice cream is a vegan friendly frozen dessert prepared using soymilk as the major ingredient. Nine formulations of soy ice cream were prepared with varying levels of soymilk (0-100%) and milk solid not fat (MSNF) (10-12%). From sensory evaluation, 50% soymilk and 12% MSNF resulted the best ice cream of all the formulations. From response study, it was found that the overrun was positively affected but melting rate was negatively affected by soymilk whereas both the overrun and melting rate were negatively affected by MSNF and the formulation of 100% soymilk and 10% MSNF was found to be the best optimized. Chemical analysis of the best product (50% soymilk and 12% MSNF) showed 64% moisture, 10% fat, 5.6% protein, 18.9% total sugar and 0.4% ash. Hence, soy ice cream can be prepared by using milk (50%), soymilk (50%) and MSNF (12%) with physical, chemical and sensory qualities similar to that of plain ice cream.","PeriodicalId":12935,"journal":{"name":"Himalayan Journal of Science and Technology","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74342451","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-12-01DOI: 10.3126/hijost.v2i0.25846
G. Thapa, J. Pal
Different physico-chemical parameters in Betana wetland pond water was studied for two years. Air temperature showed positive and significant correlation with water temperature (r =0.947, P<0.01) but it had inverse and significant correlation with free CO2 (r = -0.685, P<0.05), pH (r = -0 .653, P<0.05) and DO (r = -0.582, P<0.05). The water temperature showed positive and significant correlation with phosphate (r =0.635, P<0.05) but it showed inverse and significant correlation with pH (r = -0.692, P<0.05), DO (r = -0.576, P<0.05) and free CO2 (r = -0.798, 2 P<0.01). Free CO2 showed inverse and significant correlation with chloride (r = -0.596, P<0.05). BOD showed no significant positive correlation but it had inverse and significant correlation with pH (r = -0.613, P< 0.05). Total acidity (TA) showed positive and significant correlation with total hardness (TH) (r = 0.580, P<0.05) but inverse and significant correlation with water temperature (r = -0.623, P<0.05) and phosphate (r = -0.608, P<0.05). All physico-chemical parameters of Betana pond water were within permissible range for wild fish and fish culture. Outbreak of any fish diseases did not occur during Nov. 2008-Oct. 2010. Being ecotourism area, maintenance of water quality should be done by periodic evaluation of physico-chemical parameters of the pond water.
{"title":"Physico-chemical features of water in Betana wetland, Belbari, Morang, Nepal","authors":"G. Thapa, J. Pal","doi":"10.3126/hijost.v2i0.25846","DOIUrl":"https://doi.org/10.3126/hijost.v2i0.25846","url":null,"abstract":"Different physico-chemical parameters in Betana wetland pond water was studied for two years. Air temperature showed positive and significant correlation with water temperature (r =0.947, P<0.01) but it had inverse and significant correlation with free CO2 (r = -0.685, P<0.05), pH (r = -0 .653, P<0.05) and DO (r = -0.582, P<0.05). The water temperature showed positive and significant correlation with phosphate (r =0.635, P<0.05) but it showed inverse and significant correlation with pH (r = -0.692, P<0.05), DO (r = -0.576, P<0.05) and free CO2 (r = -0.798, 2 P<0.01). Free CO2 showed inverse and significant correlation with chloride (r = -0.596, P<0.05). BOD showed no significant positive correlation but it had inverse and significant correlation with pH (r = -0.613, P< 0.05). Total acidity (TA) showed positive and significant correlation with total hardness (TH) (r = 0.580, P<0.05) but inverse and significant correlation with water temperature (r = -0.623, P<0.05) and phosphate (r = -0.608, P<0.05). All physico-chemical parameters of Betana pond water were within permissible range for wild fish and fish culture. Outbreak of any fish diseases did not occur during Nov. 2008-Oct. 2010. Being ecotourism area, maintenance of water quality should be done by periodic evaluation of physico-chemical parameters of the pond water.","PeriodicalId":12935,"journal":{"name":"Himalayan Journal of Science and Technology","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78998879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-12-01DOI: 10.3126/hijost.v2i0.25835
B. Dhungel, N. Adhikari, U. Shrestha, Bishnu Prasad Updhayaya, K. Rijal, P. Ghimire
The primary infection of Toxoplasma gondii, Rubella virus, Cytomegalovirus (CMV) and Herpes simplex virus (HSV) abbreviated as TORCH has remained a major problem in the women of childbearing age in Nepal. The main objective of this study was to determine the seroprevalence of TORCH infections among the women of childbearing age visiting the National Public Health laboratory (NPHL), Teku, Kathmandu. A total of 314 blood samples were collected and tested for TORCH infections by Chemiluminescent Immunoassay (CLIA). Of the total 314 patients, different patterns were observed in the requested test series. Highest number of patients (243) requested for CMV IgM test while only 195 requested for the same for Rubella. The IgM seroprevalence rates were 4.20% (9/214) for Toxoplasma gondii, 5.12% (10/195) for Rubella, 4.91% (12/244) for Cytomegalovirus and 5.56% (13/234) for Herpes Simplex virus. Significant portion of the test exhibited the equivocal result making this latest technology further complicated. Equivocal results were 2.33 % (5/214) for Toxoplasma gondii, 3.58% (7/195) for Rubella, 3.27% (8/244) for Cytomegalovirus and 4.27% (10/234) for Herpes Simplex Virus. The seropositivity rate in pregnant women was 11.97 % (17/142), in which the seropositivity in pregnant women with Bad Obstetric History (BOH) was found to be 12.5% (13/104) and women without BOH was found to be 10.52% (4/38). The statistical association of any one of the TORCH infections with previous obstetric history was significant (p<0.05). The seropositivity rate was the highest for HSV infection followed by Rubella, CMV and T. gondii.
{"title":"Toxoplasma, Rubella, Cytomegalo and Herpes Viral Antibody Level in Patients at National Public Health Laboratory (NPHL), Kathmandu","authors":"B. Dhungel, N. Adhikari, U. Shrestha, Bishnu Prasad Updhayaya, K. Rijal, P. Ghimire","doi":"10.3126/hijost.v2i0.25835","DOIUrl":"https://doi.org/10.3126/hijost.v2i0.25835","url":null,"abstract":"The primary infection of Toxoplasma gondii, Rubella virus, Cytomegalovirus (CMV) and Herpes simplex virus (HSV) abbreviated as TORCH has remained a major problem in the women of childbearing age in Nepal. The main objective of this study was to determine the seroprevalence of TORCH infections among the women of childbearing age visiting the National Public Health laboratory (NPHL), Teku, Kathmandu. A total of 314 blood samples were collected and tested for TORCH infections by Chemiluminescent Immunoassay (CLIA). Of the total 314 patients, different patterns were observed in the requested test series. Highest number of patients (243) requested for CMV IgM test while only 195 requested for the same for Rubella. The IgM seroprevalence rates were 4.20% (9/214) for Toxoplasma gondii, 5.12% (10/195) for Rubella, 4.91% (12/244) for Cytomegalovirus and 5.56% (13/234) for Herpes Simplex virus. Significant portion of the test exhibited the equivocal result making this latest technology further complicated. Equivocal results were 2.33 % (5/214) for Toxoplasma gondii, 3.58% (7/195) for Rubella, 3.27% (8/244) for Cytomegalovirus and 4.27% (10/234) for Herpes Simplex Virus. The seropositivity rate in pregnant women was 11.97 % (17/142), in which the seropositivity in pregnant women with Bad Obstetric History (BOH) was found to be 12.5% (13/104) and women without BOH was found to be 10.52% (4/38). The statistical association of any one of the TORCH infections with previous obstetric history was significant (p<0.05). The seropositivity rate was the highest for HSV infection followed by Rubella, CMV and T. gondii.","PeriodicalId":12935,"journal":{"name":"Himalayan Journal of Science and Technology","volume":"37 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91477167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-12-01DOI: 10.3126/hijost.v2i0.25848
J. Subba, B. Rai, D. Limbu, S. R. Rai
Murcha (an amylolytic starter) from different parts of Eastern Nepal were screened for fermentative yeasts. The most potential one was UV-mutated (8W lamp at λ = 254 nm and an intensity of 44.21 Wm-2 for 5-50 s) to study the effect of mutation on growth and fermentation properties. Respiratory-deficient mutants (RDMs) that resulted from the mutation were identified by triphenyl tetrazolium chloride (TTC) overlay technique and replica-plated for further isolation. Cell growth, substrate utilization, and ethanol yield of the mutants were compared with normal cells by carrying out fermentation in high-test cane molasses broth of 30 °Bx. An exhaustive screening of the samples resulted in only two murcha viz., from Laxmimarga (LM) and Udayapur (UD), having the desirable fermentation properties. UV-mutation study of UD and LM yeasts (both identified as strains of Saccharomyces cerevisiae) showed 8-12% survival and ~ 22% RDMs yield of the survived cells. Out of the 8 randomly selected RDMs, only UDm4 (colony No. 4 from UD) showed fermentation properties worth further investigation. Comparison of UD, LM and UDm4 by fermenting molasses (high test) broth of 30°Bx showed the least growth of UDm4 but the highest alcohol yield (9% and 16% more compared to UD and LM, respectively). The present finding indicates that it is possible to improve fermentation properties of feral yeasts from murcha by relatively simple UV-mutation approach. Finding the right mutant (the selective screening part), however, may involve considerable time and effort.
{"title":"Evaluation of fermentation potential of wild and UV-mutated yeasts screened from traditional murcha","authors":"J. Subba, B. Rai, D. Limbu, S. R. Rai","doi":"10.3126/hijost.v2i0.25848","DOIUrl":"https://doi.org/10.3126/hijost.v2i0.25848","url":null,"abstract":"Murcha (an amylolytic starter) from different parts of Eastern Nepal were screened for fermentative yeasts. The most potential one was UV-mutated (8W lamp at λ = 254 nm and an intensity of 44.21 Wm-2 for 5-50 s) to study the effect of mutation on growth and fermentation properties. Respiratory-deficient mutants (RDMs) that resulted from the mutation were identified by triphenyl tetrazolium chloride (TTC) overlay technique and replica-plated for further isolation. Cell growth, substrate utilization, and ethanol yield of the mutants were compared with normal cells by carrying out fermentation in high-test cane molasses broth of 30 °Bx. An exhaustive screening of the samples resulted in only two murcha viz., from Laxmimarga (LM) and Udayapur (UD), having the desirable fermentation properties. UV-mutation study of UD and LM yeasts (both identified as strains of Saccharomyces cerevisiae) showed 8-12% survival and ~ 22% RDMs yield of the survived cells. Out of the 8 randomly selected RDMs, only UDm4 (colony No. 4 from UD) showed fermentation properties worth further investigation. Comparison of UD, LM and UDm4 by fermenting molasses (high test) broth of 30°Bx showed the least growth of UDm4 but the highest alcohol yield (9% and 16% more compared to UD and LM, respectively). The present finding indicates that it is possible to improve fermentation properties of feral yeasts from murcha by relatively simple UV-mutation approach. Finding the right mutant (the selective screening part), however, may involve considerable time and effort.","PeriodicalId":12935,"journal":{"name":"Himalayan Journal of Science and Technology","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90446140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-12-01DOI: 10.3126/hijost.v2i0.25852
D. Limbu, M. Koirala
The soil microbial biomass carbon to soil organic carbon ratio is a useful measure to monitor soil organic matter and serves as a sensitive index than soil organic carbon alone. Thus, the objective of this study is to identify and quantify the present status of ratio of soil microbial biomass carbon to soil organic carbon in Himalayan rangeland and to make recommendations for enhancing balance between microbial carbon and organic carbon of the soil. To meet the aforementioned objective, a field study was conducted from 2011 to 2013 following the Walkley-Black, Chromic acid wet oxidation method, and chloroform fumigation method for analysis of microbial carbon and organic carbon respectively. The study showed that the heavily grazed plot had significantly less value of ratio than occasionally grazed and ungrazed plots. The ratio was significantly high on legume seeding plot compared to nonlegume plot, but the ratio was independent of soil depth. Soil microbial biomass appeared to be more responsive than soil organic matter.
{"title":"Ratio of soil microbial biomass carbon to soil organic carbon in Himalayan rangeland","authors":"D. Limbu, M. Koirala","doi":"10.3126/hijost.v2i0.25852","DOIUrl":"https://doi.org/10.3126/hijost.v2i0.25852","url":null,"abstract":"The soil microbial biomass carbon to soil organic carbon ratio is a useful measure to monitor soil organic matter and serves as a sensitive index than soil organic carbon alone. Thus, the objective of this study is to identify and quantify the present status of ratio of soil microbial biomass carbon to soil organic carbon in Himalayan rangeland and to make recommendations for enhancing balance between microbial carbon and organic carbon of the soil. To meet the aforementioned objective, a field study was conducted from 2011 to 2013 following the Walkley-Black, Chromic acid wet oxidation method, and chloroform fumigation method for analysis of microbial carbon and organic carbon respectively. The study showed that the heavily grazed plot had significantly less value of ratio than occasionally grazed and ungrazed plots. The ratio was significantly high on legume seeding plot compared to nonlegume plot, but the ratio was independent of soil depth. Soil microbial biomass appeared to be more responsive than soil organic matter.","PeriodicalId":12935,"journal":{"name":"Himalayan Journal of Science and Technology","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88093597","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-12-01DOI: 10.3126/hijost.v2i0.25847
Babita Adhikari, Ojeswi Krishna Shrestha
Anthocyanins are water soluble pigments responsible for the brilliant orange red through deep purple colors in flower and fruits. The effects of different extraction variables (pH, particle size, temperature and time, extraction method) on anthocynin, total polyphenol content and antioxidant of the extracts were studied. The anthocyanin content of fresh and dried (55 °C for 2 h) water caltrop hull were 68.68 and 44.38 μg/100 g d.b. respectively. Temperature, particle size and pH played a significant role (p<0.05) in aqueous extraction of anthonycinin. The optimum aqueous extraction condition were pH of 4.49, particle size of 300 μm, temperature of 67.2 °C and time of 25.38 min which gave 70.3% anthocynin extraction. There was a significant effect of extraction method (acidified ethanol, acidified ethanol and pH differential methods) and particles size on anthocynin extraction (p<0.05). The total polyphenol content in the aqueous extracts from water caltrop hull powder of 300, 690 and 1080 μm were in the range of 55.02-60.31 mg GAE/g dm. The extraction of total polyphenol from 300 μm was significantly different from 690 and 1080 μm particle sizes, while there was no significant difference between from 690 and 1080 μm respectively (p>0.05). The particle size had a significant effect (p<0.05) on the antioxidant activity of the extract and the values ranged from 173.36 μg/mL to 193.69 μg/mL.
花青素是一种水溶性色素，使花朵和水果呈现出鲜艳的橘红色到深紫色。研究了不同提取条件(pH、粒径、温度和时间、提取方法)对花青素、总多酚含量和抗氧化性的影响。新鲜和干燥(55℃处理2 h)的菱角壳花青素含量分别为68.68和44.38 μg/100 g d.b.。温度、粒径和pH对其影响显著(p0.05)。不同粒径对提取物抗氧化活性有显著影响(p<0.05)，影响范围为173.36 ~ 193.69 μg/mL。
{"title":"Effect of Processing Variables on Anthocyanin and Total Polyphenol Extraction from Water Caltrop (Trapa bispinosa) Hull","authors":"Babita Adhikari, Ojeswi Krishna Shrestha","doi":"10.3126/hijost.v2i0.25847","DOIUrl":"https://doi.org/10.3126/hijost.v2i0.25847","url":null,"abstract":"Anthocyanins are water soluble pigments responsible for the brilliant orange red through deep purple colors in flower and fruits. The effects of different extraction variables (pH, particle size, temperature and time, extraction method) on anthocynin, total polyphenol content and antioxidant of the extracts were studied. The anthocyanin content of fresh and dried (55 °C for 2 h) water caltrop hull were 68.68 and 44.38 μg/100 g d.b. respectively. Temperature, particle size and pH played a significant role (p<0.05) in aqueous extraction of anthonycinin. The optimum aqueous extraction condition were pH of 4.49, particle size of 300 μm, temperature of 67.2 °C and time of 25.38 min which gave 70.3% anthocynin extraction. There was a significant effect of extraction method (acidified ethanol, acidified ethanol and pH differential methods) and particles size on anthocynin extraction (p<0.05). The total polyphenol content in the aqueous extracts from water caltrop hull powder of 300, 690 and 1080 μm were in the range of 55.02-60.31 mg GAE/g dm. The extraction of total polyphenol from 300 μm was significantly different from 690 and 1080 μm particle sizes, while there was no significant difference between from 690 and 1080 μm respectively (p>0.05). The particle size had a significant effect (p<0.05) on the antioxidant activity of the extract and the values ranged from 173.36 μg/mL to 193.69 μg/mL.","PeriodicalId":12935,"journal":{"name":"Himalayan Journal of Science and Technology","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89664827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-12-01DOI: 10.3126/hijost.v2i0.25845
G. Bhattarai, S. Bhandari, Dambar Bahadur Khadka
Masyaura, an ethnic, fermented and dried, cone shaped, black or green gram product, is prepared by Nepalese people living in the Himalayas. Masyaura is especially prepared from split black gram (Phaseolus mungo) and Colocasia (Colocasia esculenta) or radish and ash gourd depending upon the availability of raw materials. The taste and texture are the fundamental characteristics of Masyaura. Breakage or loss of integrity after drying, during handling, packing and cooking are observed as a common problems of Masyaura. In this study, effect of addition of mashed potato on physiochemical and sensory quality of Masyaura was studied. Masyaura prepared by using black gram and colocasia tuber in the ratio 2:1 with fermentation time of 2 h was taken as control. Black gram was partially replaced by different proportion of mashed potato (6.25, 12.5, 18.75 and 25 parts by weight) to study the effect on physiochemical and sensory quality of Masyaura. Rehydration ratio, bulk density and disintegration time of Masyaura varied from 2.60:1 to 3.45:1, 510 to 654 kg/m3 and 35.75 to 45.91 min respectively. Masyaura prepared by incorporating mashed potato had higher bulk density, longer disintegration time and lower rehydration ratio compared to control. Sensory evaluation showed that 18.75 parts mashed potato incorporated Masyaura had the best sensory quality of all the proportions studied. Incorporation of mashed potato in partial replacement of black gram could significantly improve the textural property of Masyaura.
{"title":"Effect of Adding Mashed Potato on Physiochemical and Sensorial Properties of Masyaura","authors":"G. Bhattarai, S. Bhandari, Dambar Bahadur Khadka","doi":"10.3126/hijost.v2i0.25845","DOIUrl":"https://doi.org/10.3126/hijost.v2i0.25845","url":null,"abstract":"Masyaura, an ethnic, fermented and dried, cone shaped, black or green gram product, is prepared by Nepalese people living in the Himalayas. Masyaura is especially prepared from split black gram (Phaseolus mungo) and Colocasia (Colocasia esculenta) or radish and ash gourd depending upon the availability of raw materials. The taste and texture are the fundamental characteristics of Masyaura. Breakage or loss of integrity after drying, during handling, packing and cooking are observed as a common problems of Masyaura. In this study, effect of addition of mashed potato on physiochemical and sensory quality of Masyaura was studied. Masyaura prepared by using black gram and colocasia tuber in the ratio 2:1 with fermentation time of 2 h was taken as control. Black gram was partially replaced by different proportion of mashed potato (6.25, 12.5, 18.75 and 25 parts by weight) to study the effect on physiochemical and sensory quality of Masyaura. Rehydration ratio, bulk density and disintegration time of Masyaura varied from 2.60:1 to 3.45:1, 510 to 654 kg/m3 and 35.75 to 45.91 min respectively. Masyaura prepared by incorporating mashed potato had higher bulk density, longer disintegration time and lower rehydration ratio compared to control. Sensory evaluation showed that 18.75 parts mashed potato incorporated Masyaura had the best sensory quality of all the proportions studied. Incorporation of mashed potato in partial replacement of black gram could significantly improve the textural property of Masyaura.","PeriodicalId":12935,"journal":{"name":"Himalayan Journal of Science and Technology","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79726131","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-12-01DOI: 10.3126/hijost.v2i0.25843
L. Shrestha, Debendra Rai, P. Subba, A. Bhattarai
The interaction of Methylene blue with Cetylpyridinium chloride (CPC) in a series of solvents containing 0.1, 0.2 and 0.3 volume fractions of methanol in water were studied at room temp (300±2 K) by UV-Vis spectrophotometer. The CPC concentrations were varied from 0.2 x 10-3 to 2 x 10-3 mol dm-3. A fixed dye concentration of 2.5 x 10-5 mol dm-3 was used for this purpose. The spectrum analysis was performed for both the dye solution and mixtures containing dye and surfactant of different concentrations. The dye solution showed the absorbance maximum at 664 nm and a shoulder at 610 nm. In 0.3 volume fraction of methanol as solvent, the dye and surfactant mixed solution showed a shift in peak values towards shorter wavelength (blue shift) from peak of the dye solution. The shift in peak increased with increase in surfactant concentration up to 0.6 x10-3 mol dm-3, beyond which no further shift increment occurred. In the case of 0.1 and 0.2 volume fractions of methanol in water, no shift in peak was found at all concentrations of dye and surfactant. The absorbance of dye and surfactant mixed solution decreased gradually in 0.2 volume fraction of methanol with increase in surfactant concentration, whereas no significant change in absorbance was seen in 0.1 volume fraction of methanol. The shift decreased gradually with decrease in methanol concentration in the solvent.
{"title":"Interaction of Cetylpyridinium Chloride and Methylene Blue in Methanol-Water Solvent Media","authors":"L. Shrestha, Debendra Rai, P. Subba, A. Bhattarai","doi":"10.3126/hijost.v2i0.25843","DOIUrl":"https://doi.org/10.3126/hijost.v2i0.25843","url":null,"abstract":"The interaction of Methylene blue with Cetylpyridinium chloride (CPC) in a series of solvents containing 0.1, 0.2 and 0.3 volume fractions of methanol in water were studied at room temp (300±2 K) by UV-Vis spectrophotometer. The CPC concentrations were varied from 0.2 x 10-3 to 2 x 10-3 mol dm-3. A fixed dye concentration of 2.5 x 10-5 mol dm-3 was used for this purpose. The spectrum analysis was performed for both the dye solution and mixtures containing dye and surfactant of different concentrations. The dye solution showed the absorbance maximum at 664 nm and a shoulder at 610 nm. In 0.3 volume fraction of methanol as solvent, the dye and surfactant mixed solution showed a shift in peak values towards shorter wavelength (blue shift) from peak of the dye solution. The shift in peak increased with increase in surfactant concentration up to 0.6 x10-3 mol dm-3, beyond which no further shift increment occurred. In the case of 0.1 and 0.2 volume fractions of methanol in water, no shift in peak was found at all concentrations of dye and surfactant. The absorbance of dye and surfactant mixed solution decreased gradually in 0.2 volume fraction of methanol with increase in surfactant concentration, whereas no significant change in absorbance was seen in 0.1 volume fraction of methanol. The shift decreased gradually with decrease in methanol concentration in the solvent.","PeriodicalId":12935,"journal":{"name":"Himalayan Journal of Science and Technology","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91542679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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