scholarly journals Survey on Production, Marketing and Consumption of Gundpak: A Traditional Khoa Based Milk Product of Nepal

2013 ◽  
Vol 6 ◽  
pp. 43-52
Author(s):  
Pushipa Prasad Acharya ◽  
Ganga Prasad Kharel ◽  
Megharaj Bhandari
Keyword(s):  
Shelf Life ◽  
Process Optimization ◽  
Quality Characteristics ◽  
Ambient Condition ◽  
Kathmandu Valley ◽  
Chemical Compositions ◽  
Milk Product ◽  
Dried Fruits ◽  
Commercial Scale ◽  
Plastic Containers

This study aims to explore a traditional technology of Gundpak production, marketing and consumption in Nepal. The major ingredients used for Gundpak production are Khoa, sugar, ghee and gum, while minor ingredients are dried fruits, nuts, watermelon seeds, battisa powder, Jesthalangwadi etc. The annual production of Gundpak in Kathmandu valley has been estimated approximately 579.1MT and sales about 550.4MT with a worth of NRs. 192.5 million. Mainly, there are two varieties of Gundpak named as normal and medicinal. Majority of Gundpak producers sale their product in an open tray called Kisti. However, some manufacturers started to pack the product into plastic containers with varying sizes. The shelf-life may vary i.e. one week in summer and two weeks in winter at ambient condition. The market products were found inconsistent in chemical compositions and other quality characteristics. Therefore, there is an urgent need of process optimization as well as quality standardization of Gundpak production in commercial scale. J. Food Sci. Technol. Nepal, Vol. 6 (43-52), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8259

scholarly journals Effect of Processing Temperature and Ingredients in the Preparation of Gundpak – A Khoa Based Dairy Product

1970 ◽  
Vol 9 ◽  
pp. 57-64 ◽  
Author(s):  
Pushpa Prasad Acharya ◽  
Prabin Sapkota
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Dairy Product ◽  
Total Solid ◽  
Kathmandu Valley ◽  
Processing Temperature ◽  
Milk Product ◽  
Dried Fruits ◽  
Edible Seeds ◽  
Materials Used

‘Gundpak', an indigenous khoa based milk product is prepared especially in Kathmandu valley. It is prepared by using locally available raw materials like khoa, sugar, gudh, ghee, edible seeds, dried fruits, etc. In this study, the temperature for cooking and the raw materials used were optimized. The chemical composition of khoa showed that, 26.2% moisture, 28.3% fat, 20.2% protein, 3.6% ash, 21.7% carbohydrate and 73.8% total solid. The final product ‘gundpak' was analyzed chemically. It contained 24.57 % moisture, 31.53% fat, 18% protein, 3.9% ash, 23% carbohydrate and 73.43% total solids. According to sensory evaluation ‘gundpak' prepared by the incorporation of 20% sugar, 2.5% gudh, 10% ghee and cooked at temperature of 120 oC was selected as the best product. Key words: Gundpak; Khoa sensory; chemical analysis DOI: 10.3126/njst.v9i0.3166 Nepal Journal of Science and Technology 9 (2008) 57-64

Gum Ghatti Coating Enriched with Clove Oil extends the post Harvest Shelf Life of Banana (Musa acuminata., cv. Robusta) Fruit Stored at Ambient Condition

2018 ◽  
Vol 34 (2) ◽  
pp. 173-183 ◽  
Author(s):  
Arpit V. Joshi ◽  
◽  
Nilanjana S. Baraiya ◽  
Pinal B. Vyas ◽  
T. V. Ramana Rao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Musa Acuminata ◽  
Ambient Condition ◽  
Clove Oil ◽  
Post Harvest ◽  
Gum Ghatti

scholarly journals Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 844
Author(s):  
Jun-Jie Xing ◽  
Dong-Hui Jiang ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Treatment Time ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Plate Count ◽  
Cooking Properties ◽  
Total Plate Count ◽  
Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

scholarly journals Effect of different packaging systems and chlorination on the quality and shelf life of green chili

2013 ◽  
Vol 37 (4) ◽  
pp. 729-736 ◽  
Author(s):  
Mohammad Mizanur Rahman ◽  
Md Miaruddin ◽  
Md. Golam Ferdous Chowdhury ◽  
Md. Hafizul Haque Khan ◽  
MA Matin
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Shelf Life ◽  
Substantial Reduction ◽  
Modified Atmosphere Packaging ◽  
Ambient Condition ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Quality And Shelf Life

The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of green chili (Capsicum annuum) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the polypropylene packets. Green chili pre-treated with chlorine water and then packaging in 0.3% perforated polypropylene packet resulted substantial reduction of weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, ß-carotene, moisture content, etc. Under this condition the retention of quality and shelf life of green chili could be extended up to 10 days at ambient condition as compared to non-treated and without packaging. DOI: http://dx.doi.org/10.3329/bjar.v37i4.14397 Bangladesh J. Agril. Res. 37(4): 729-736, December 2012

scholarly journals Quality Characteristics of Nutri-fried Noodles Made from Sweet Potato Tubers and Tops Ipomea batatas

2016 ◽  
Vol 24 (1) ◽  
Author(s):  
Geraldine F. De Jesus ◽  
Shirley G. Dicen ◽  
Maria Crisanta M. Jarque
Keyword(s):  
Shelf Life ◽  
Sweet Potato ◽  
Sugar Content ◽  
Quality Characteristics ◽  
Second Phase ◽  
Potato Tubers ◽  
Total Carbohydrate ◽  
Ipomea Batatas ◽  
Microbial Analysis ◽  
Total Fat

Noodles made from sweet potato can be a healthier alternative to commercially produced ones since it is rich in vitamins and minerals. The product has no artificial preservatives, and the sweetness of its taste comes naturally from the sugar content of the Camote tubers. The project is the second phase of a study on the development of nutri-noodles made from the tubers and tops of sweet potato.  The study determined the physicochemical and microbial analysis and shelf-life of the product and verify its acceptability through quantitative testing. The sample was submitted to Department of Science and Technology Region V for analysis and the results were: 6.53% moisture, 0.13% free fatty acids and <150 CFU/g of yeast and mold count. Moreover, nutrition facts were also computed, Calories is 231, Total Fat= 4%, Cholesterol= 0%, Sodium= 4%, Total Carbohydrate= 6%, Dietary Fiber= 28%, Magnesium =13% and Vitamin B6= 12%. The shelf-life of the product is six months stored at room temperature. The Nutri-fried noodles were served with vegetable toppings, and as rated by the panelists the result was liked very much. After analyzing the quality characteristics of the product, it is recommended that the sample is ready for production and marketing.

scholarly journals Optimization of production of the fermented milk beverage based on Tibetan kefir grains

2021 ◽  
Vol 247 ◽  
pp. 01003
Author(s):  
Rustem Khabibullin ◽  
Mahmud Adylov ◽  
Galina Ezhkova
Keyword(s):  
Shelf Life ◽  
Fermented Milk ◽  
Quality Characteristics ◽  
Response Functions ◽  
Functional Dependencies ◽  
Fermentation Conditions ◽  
Milk Fermentation ◽  
Kefir Grains ◽  
Central Composite

In recent years we have seen interest in Tibetan kefir grains (TKG) for production of fermented milk beverages. The article presents the results of the work on expanding the range of fermented milk beverages based on TKG, studying the influence of fermentation conditions on quality characteristics of beverages and their shelf life. The possibility of their optimization is shown. Using the method of Central Composite Design (CCD), response functions were obtained in the form of 2nd-order polynomials, and the numerical values of the coefficient of these dependencies were calculated. The conditions of milk fermentation by Tibetan kefir grains were optimized. The numerical values of the influencing factors are: the dose of inoculate is (60 ±2) g per 100 ml of the milk, fermentation duration -(30±3) h; fermentation temperature - (35±4)°C. We also studied the effect of sea buckthorn, chokeberry and lingonberry juice additives on the quality of fermented milk drinks and their shelf life. Using the same method CCD we determined the functional dependencies of sensory indicators and shelf life of the beverage on the added amount of berry juice and sucrose. According to the results of the conducted studies, the recipe of a fermented milk beverage was modified. The optimal content of the components (per 100 ml of the drink) is: juice – (12±2) ml, sucrose - (10±1) g.

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