Seroprevalence of Hepatitis B and Hepatitis C among Blood Donors at Dharan, Sunsari, Nepal

Hepatitis B and Hepatitis C are the chronic viral infection that might be transmitted by blood transfusion. Nepal is known to have lowest seroprevalence in Asia. The main objective of the present study is to find out the prevalence of hepatitis B and Hepatitis C and their co-infection among blood donors during study period from March to August 2014. This was a cross sectional study among volunteer blood donors in Dharan who had donated the Blood. A total of 4930 donated blood samples were collected and screened for hepatitis B and hepatitis C by using a rapid enzyme immunoassay (EIA) technique. Among 4930 blood samples under study, the overall seroprevalence of hepatitis B were 0.22% (11 out of 4930) and hepatitis C were 0.39% (19 out of 4930) (P value = 0.01) and the prevalence being lower in females than males for both cases. Hepatitis B were more in age group of 21 -30 (0.4%) but hepatitis C in age group of 31-40 (0.5%). Hepatitis B and C are potential threats to be transmitted from unscreened blood.Sunsari Technical College Journal 2015, 2(1):13-16

Effect of Incorporation of Malted Sorghum Flour on Quality of Biscuit

Sorghum (S. bicolor) collected from Dhankuta district was used for malting. Sorghum was steeped for 12 hours at Relative humidity of 70±5% and germinated at room temperature (28±3°C) with repeated change of water at interval of every 8 hours for 2, 3,4,5,6 and 7 days. The germinated samples of each day were taken for kilning at the temperature scenario of 50-55°C until moisture reaches to 23%; 70-75°C until moisture reaches to 12%; and 90-95% until moisture reaches to 3-5%. The result of enzyme activity determination showed that the sorghum germinated for 3 days has the higher enzyme activity of 27.39 units per gram dry matter. Proximate analysis of malted and unmalted flour showed significant different (p<0.05) in fat, ash, reducing sugar and crude fiber content. Likewise calcium and iron content of malted flour was significantly increased (p<0.05) than that of unmalted one with subsequent decreased (p<0.05) in their binder oxalate and phytate respectively. The sorghum of higher enzyme activity was then used to prepare the biscuit. Malted sorghum and wheat flour was blended in the following ratios: samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 0:100. The organolaptic test shows the significant difference (p<0.05) between these samples in terms of flavor and test. The mean sensory score was found to be higher for sample C. This suggests that the malted sorghum flour can be used for the preparation of biscuit upto 60% (w/w) of wheat flour without alteration in texture, crispiness, appearance and overall acceptability.Sunsari Technical College Journal 2015, 2(1):33-37

Food Colorants and their Toxicology: An Overview

There are many kinds of colorants, which have been already banned or are used under strict supervision of food safety authorities. Use of artificial colorants over natural ones has increased in modern world. Besides, it has also concerned on importance of toxicological studies. Acceptable daily intake (ADI) of different colorants will define the optimum level of coloring substances on food items. Molecular size of coloring agents and their absorption ratio have significant role in toxico-kinetics. Bigger molecular size has lower absorption capacity and toxicity while vice versa for the smaller one. Higher absorption of smaller molecules can be lowered by binding with carrier molecules to make big enough to block through mucosal layer. Adverse health effects related to many colorants are itching, urticaria, anaphylaxis, hypersensitivity, intolerance reactions, mutagenicity, carcinogenicity, genotoxicity, cytostaticity and cytotoxicity. Color additives seem to be complex subject having direct relationship with consumer safety. Therefore, toxicology of attractive coloring agents might overlook the advantages of colorants. So, toxicologist and food scientist need to collaborate to define the use of different color additives and their safety in future in more scientific way.Sunsari Technical College Journal 2015, 2(1):69-75

Preparation and Quality Evaluation of Jamun (Syzygium cumini L) Wine

The study aims to determine the effect of various strength of juice content (100%, 75%, 50% and 25%) on the chemical and sensory qualities of the wines. Sensory analysis showed that there was no significant difference among all the products with respect to colour but showed significant difference with other respect. The product prepared from 50% juice content got the highest mean score in sensory analysis. Changing pattern of pH, total sugar, TSS and acidity in all fermentations were similar but differed significantly with respect to their changing values. The average pH, Total soluble solids (TSS- ºBx), alcohol content (% m/v), acidity (% citric acid), total sugar (% dextrose) of the best product i.e juice content of 75% were found to be 3.53, 10, 6, 0.82, 6.12 respectively. Wine made from other formulations (juice content) were significantly different (at 5% level of significance) from the best formulation with respect to TSS, alcohol content, total sugar and pH but showed similarities with the product made from 100% juice content in respect of acidity. Fermentation mash containing 50% juice content, 50% water, 20ºBx TSS, and 3.4 pH was found to be optimum for wine preparation using wine yeast at ambient temperature. The optimized recipes were cost effective over other tested variations.Sunsari Technical College Journal 2015, 2(1):17-22

Optimization of Processing Parameters and Extension of Shelf Life of ‘Quark’-A Type of Thick Yoghurt

Quark was prepared from cow milk by the optimization of different parameters like concentration of rennet, sugar percentage and flavor types. The rennet concentration used for optimization was 0.00139 %, 0.00234 %, 0.00278 % and 0.00468 %. In terms of acidity, texture, flavor and appearance. 0.00234 percent rennet was found significantly best product. The concentration of sugar in quark was varied in different proportion viz. 2, 4 and 5 %, among these 4 % was ranked best with respect to sensory properties. Flavor optimization with vanilla 125ppm without color addition was preferred significantly. Though the high quality life (HQL) of the optimized product was 45 days in deep frozen condition (-20°C), 6 days in refrigerated condition (-4°C). Yet, the product remained acceptable up to 2 days at room temperature (33 ± 2°C) and up to 15 days in refrigerated condition.Sunsari Technical College Journal 2015, 2(1):38-43

Sensory and Quality Evaluation of Mayonnaise and its Effect on Storage Stability

This study aimed to evaluate the addition of skim milk powder to replace egg yolk in preparation of mayonnaise. Egg yolk was pasteurized at 150ºF (65.6ºC) about 1 minute for its safety. Mayonnaise was prepared from sunflower oil with the level varied from 65-75% and egg yolk from 9-15%. Mayonnaise made from 70% oil and 12% egg yolk was found to be best. Then skim milk powder (SMP) was added to replace 12% egg yolk in the ratios 0:100, 25:75, 50:50, 75:25 and 100:0 other constituents remaining constant. Sensory evaluation demonstrated that mayonnaise substituted with 25% skim milk powder was best. The chemical composition of the product, as well as fatty acid composition and peroxide value was analyzed. Coliform and Salmonella was not detected in microbial analysis. Sensory studies for its storage stability confirmed that the product was acceptable up to 28th days at refrigerate temperature whereas sample stored in room temperature was deteriorated after 14th days. Sunsari Technical College Journal 2015, 2(1):48-53

Fast Dissolving Oral Films: A Novel Trend to Oral Drug Delivery System

Oral routes are most commonly preferred route for delivering drug. Most common oral dosage forms are tablet and capsules. But many patients such as geriatric, pediatric and dysphasic patients find difficult to swallow conventional tablet and capsule. To overcome various problems related to swallowing, Fast dissolving Tablets (FDTs) were designed in early 19th century and hence further advancement has led to development of Fast Dissolving Oral Films (FDOFs). In the recent years, many of the pharmaceutical groups are focusing their research on rapid dissolving technology. Amongst the plethora of avenues explored for rapid drug releasing product, FDOFs technology is gaining much attention. These are solid dosage forms, which disintegrate or dissolve within 1 min when placed in the mouth without drinking water or mastication. This technology has been used for local action as well as rapid release products. The fast dissolving oral films are formulated using various Active pharmaceutical ingredients (API), film forming polymers, plasticizer, flavors, colors and sweeteners. Initially FDOFs are up to breath strips, confection and oral care markets. But now it became a novel and widely accepted technology for delivering OTC and prescription medication too.Sunsari Technical College Journal 2015, 2(1):58-68

Colorants in our Health

No Abstract.Sunsari Technical College Journal 2015, 2(1)

Bacteriological Evaluation of Bottled Water Commercially Available in Eastern Nepal

The demand for bottled water is high in these days and it has been a growing concern about the microbiological quality of such processed water. The objective of this study was to assess the heterotrophic contamination and total coliform. This cross-sectional study was carried out in randomly selected 24 different commercial brands of bottled water available in the commercial market of the eastern region of Nepal. Total coliform and heterotrophic bacteria were enumerated by the membrane filtration and spread plate technique, respectively. Among 24 water sample processed, 62.5% (n=15) samples showed the heterotrophic bacterial count above the acceptable range (<50 CFU/0.1ml) and 75% (n=18) samples showed the total coliform count crossed the WHO guidelines (0 CFU/ml) and not acceptable for drinking. E. Coli was detected in 54.2% of water samples and Enterobacters aerogenes(45.8%), Enterococcus fecalis(20.8%), Pseudomonas sps (20.8%), Bacillus species (16.6%) and Staphylococcus aereus (4.2%) were also detected from different samples. Only 25% of bottled water was acceptable for drinking purpose. The presence of heterotrophs and the coliform in the bottled water is a serious concern for public health. Concerned authority should prioritize this issue and continuously monitor the quality of available bottled water manufacturers in the eastern region to provide safe drinking water to the population.Sunsari Technical College Journal 2015, 2(1):54-57

Effects of Various Stabilizers on Sensorial Quality of Yoghurt

This research was aimed to preserve the yoghurts using stabilizers without refrigeration in terms of syneresis and sensory analysis. Yoghurts were prepared using three stabilizers viz., gelatin, carboxymethylcellulose and sodium alginate and a control (without stabilizer). For which set type yoghurt was prepared with 2% starter culture inoculation and was incubated at 43⁰C for 3 hours and was stored at 5-7⁰C. Statistical analysis of all the treatments showed that 0.2 % stabilizer containing samples were significantly superior (p<0.05). The best samples with stabilizers containing 0.2% were again compared with control. From this, 0.2% gelatin added sample had significantly superior (p<0.05) scores. Shelf life of the sample was observed and it was compared with control at refrigerated condition. Sensorial gelatin added sample was best up to eleventh days while the control was best up to seventh days. Gelatin added sample showed less syneresis compared to control and adding stabilizer seems slower the acid development and syneresis of yoghurt in terms of storage time.Sunsari Technical College Journal 2015,2(1):7-12