AGT, an open access journal N epal is a landlocked country located between 26°22' to 30°27' north... more AGT, an open access journal N epal is a landlocked country located between 26°22' to 30°27' north latitude and 80°4' to 88°12' east longitude in South Asia extending over a length of 885 km from east to west and has a non-uniform width of 193 km from north to south. The country has an agrarian economy with about 65% of the population engaged in agriculture and with 21% of land cultivated. It has a total land area of 147,181 km 2 with predominantly mountainous topography and diverse landscape ranging from 64 m above sea level to 8848 m, world's peak, Sagarmatha. The variation in temporal, altitudinal, topographical and aspects has made the country richly endowed with diversity of crops and plants. Hence, Nepal is a safe heaven on earth for many plant and crop species even in the events of disasters of global warming in this planet. The country, being proximal to the original and secondary sources of origin of different cultivated plants, has harbored numerous wild relatives of cultivated agricultural crops like rice, wheat, barley, buckwheat, citrus and other fruits, several vegetable crops, etc. It is estimated that there are 500 edible plant species in Nepal. Among them, 200 species are cultivated and 20 species used as food. People found to have invented and adopted growing, as well collecting from the wild, and consuming several kinds of food items to cope with the problem of food insecurity and other necessities. Crops such as rice, rice bean, egg plant, buckwheat, soybean, foxtail millet, citrus, and mango have high genetic diversity relative to other food crops. Crop species in Nepal owe their variability to the presence of about 120 wild relatives of the commonly cultivated food plants and their proximity to cultivated areas that have been listed 60 food species (fruit, vegetables, legumes) and 54 wild relatives of food plants. People extensively use most of these plant resources both from and wild and from farm fields to fulfill their food and other requirements.Traditional food crops provide many benefits to the farmers practicing different farming systems. These crops are providing food for home consumption, making productive use of marginal land and also provide income to small farmers, entrepreneurs and local market exporter. Not only this, but most of the rural communities especially in hills still rely on these resources for healing the health ailments and a large part of seasonal nutrition come from these plants. At present, use of underutilized plant species has expanded beyond local populations in traditional ways. However, existing diversity is endangered and is getting eroded mainly by the comparative advantage of modern crop varieties to farmers' land races in agriculture and destruction of habitat in wild. This paper throws light on the role of plant resources on food and livelihood security in rural Nepal, and also on some policies adopted by the government aiming at conserving this precious natural wealth.
Bacterial blight of pomegranate caused by X. axonopodis pv. Punicae (XAP) assumed epidemic form a... more Bacterial blight of pomegranate caused by X. axonopodis pv. Punicae (XAP) assumed epidemic form and resulted in economic burden on farmers. In the current study the pathogen infected samples were collected and the isolated XAP was identity and confirmed through the morphological, biochemical characterization and Pathogenicity test. Bacterium was reisolated from infected plant to prove Koch’s postulates. Efficacy of different chemicals and oils were tested by disc diffusion assay and turbidometrically. Bronopol 3000 ppm (25.6±1.6 mm) and Clove oil (18.0±0.7 mm) formed highest zone of inhibition Turbidometri showed the highest O.D. (0.908 nm) by Copper oxy chloride and Neem oil showed maximum inhibition of growth with O.D. (0.842 nm). Biotic stress (pathogen) induced protein response was studies by using SDS-PAGE method after protein extraction from XAP, healthy P. granatum L. and infected P. granatum L. The protein band pattern showed the unique band no. 2 (Mol.Wt.66000 Da) in infect...
International Journal of Agricultural Science and Research, 2015
Tomato soup provides several functional properties like satiating effect, nutrition and italso he... more Tomato soup provides several functional properties like satiating effect, nutrition and italso helpsin weight management. The aim of this study was to compare the rheological behaviour and color of experimental whey based tomato soup with tomato soup available in market. Experimental tomato soup fortified with whey powder, had more nutritive value and exhibited the rheological behaviour comparable to market samples. Experimental tomato soup exhibited shear thinning behaviour and followed Power law and Herschel Bulkley model. Viscosity of experimental tomato soup was similar as that of market soup and also showed pseudoplastic nature. LVR region for tomato soup samples was exhibited between 0.04 to 0.7 % strains. Apparent viscosity of experimental soup sample with 18% total solids (ES18) exhibited time-independent property. Lycopene was not degraded during processing and retained the natural red colour and was in agreement with L, a, andbreadings.
Influence of storage period and temperature on textural properties of dietetic and diabetic rosogolla
Karnataka Journal of Agricultural Sciences, 2010
... Part of M. Tech. thesis submitted by the first author to the Anand Agricultural University, A... more ... Part of M. Tech. thesis submitted by the first author to the Anand Agricultural University, Anand - 388 110, India ... Singh, D., Tanwar, VK, Kumar, S. and Singh, KP, 2007, Effect of storage temperature on the physico-chemical, sensory and microbiological quality of rosogolla. ...
Aseptic packaging is a well-accepted technique for the preservation of liquid and particulate foo... more Aseptic packaging is a well-accepted technique for the preservation of liquid and particulate foods. Sterilization of food packaging materials and food contact surfaces is indispensable in the aseptic packaging system. The common methods of sterilization include chemical methods, thermal methods, and radiation methods. Hydrogen peroxide sterilization followed by hot air is the most common method used in aseptic packaging. Sterilization of packaging materials using hydrogen peroxide followed by ultraviolet (UV) irradiation and heat also has been accepted for industrial application, and its application is expected to grow for aseptic processing and packaging. Dry heat sterilization is not suitable for heat-sensitive packaging materials like many plastic items. Hot air is used as a sterilizing agent for paper-based packaging materials, while saturated steam is a preferred treatment method for sterilizing metal food contact surfaces. The combination of peracetic acid with hydrogen peroxide and heat also deserves attention to the sterilization of food contact surfaces in aseptic packaging. Light pulse technique appears to be an effective nonthermal method of sterilization of packaging materials and equipment surfaces in aseptic packaging systems and is being used in many commercial aseptic systems. Ionizing radiation is not commercially implemented in-line with aseptic packaging systems due to its high cost and nonuniform dose delivery to preformed containers. Presently, industries are trying to move away from chemical methods to new nonthermal methods such as light pulse, UV laser light, γ-rays, electron beams, and plasma discharge for the sterilization of packaging materials. The design of cost-effective machines and sterilization processes of these methods are the most important tasks to be accomplished before in-line sterilization of food packaging materials and food contact surfaces.
Biscuits, Cookies, and Crackers: Chemistry and Manufacture
Biscuits are consumed throughout the world for their nutritional value and also can be stored for... more Biscuits are consumed throughout the world for their nutritional value and also can be stored for longer durations. Biscuit manufacturing is a major processed food sector. Biscuits are available in a wide range of shapes, fillings, colors, and toppings and are hence accepted by consumers of all age groups. Major and minor ingredients used during manufacturing of biscuits play an important role, and the chemistry behind them must be well understood by biscuit manufacturers to maintain quality and to avoid batch variations. The method of manufacturing used nowadays is either a fully automated or a semiautomated plant in the organized sector, but it is fully dependent on humans in the unorganized sector. Apart from the method of manufacturing, packaging also plays a multiple role, that is, safeguards the product from contamination and attracts the consumer. This article outlines and describes the chemistry and methods associated with the manufacturing of biscuits.
Comprehensive Reviews in Food Science and Food Safety, Apr 6, 2011
In the present era, consumers wish to have a wide range of foods that are nutritious and flavorfu... more In the present era, consumers wish to have a wide range of foods that are nutritious and flavorful and have long shelf life without added preservatives. Sourdough is an important modern fermentation of cereal flours and water based upon an earlier spontaneous process. The sourdough microflora is dominated by lactic acid bacteria and, along with yeast, they play a key role in the fermentation of bread dough. Factors that affect the quality of sourdough are dough yield, temperature, type of starter culture, acidity of the medium, and the substrate. Sourdough is classified into 3 types (Types I, II, and III); the most widely used for commercial production is Type III. The sourdough fermentation has a number of beneficial effects that include prolonged shelf life, accelerated volume gain, delayed staling, improved bread flavor, and good nutritional value. Sourdough also improves sensory characteristics such as loaf volume, evenness of baking, color, aroma, taste, and texture of breads. Sourdough has been reported to contribute to extended shelf life by inhibiting spoilage bacteria and mold growth. Sourdough technology.. .
AGT, an open access journal N epal is a landlocked country located between 26°22' to 30°27' north... more AGT, an open access journal N epal is a landlocked country located between 26°22' to 30°27' north latitude and 80°4' to 88°12' east longitude in South Asia extending over a length of 885 km from east to west and has a non-uniform width of 193 km from north to south. The country has an agrarian economy with about 65% of the population engaged in agriculture and with 21% of land cultivated. It has a total land area of 147,181 km 2 with predominantly mountainous topography and diverse landscape ranging from 64 m above sea level to 8848 m, world's peak, Sagarmatha. The variation in temporal, altitudinal, topographical and aspects has made the country richly endowed with diversity of crops and plants. Hence, Nepal is a safe heaven on earth for many plant and crop species even in the events of disasters of global warming in this planet. The country, being proximal to the original and secondary sources of origin of different cultivated plants, has harbored numerous wild relatives of cultivated agricultural crops like rice, wheat, barley, buckwheat, citrus and other fruits, several vegetable crops, etc. It is estimated that there are 500 edible plant species in Nepal. Among them, 200 species are cultivated and 20 species used as food. People found to have invented and adopted growing, as well collecting from the wild, and consuming several kinds of food items to cope with the problem of food insecurity and other necessities. Crops such as rice, rice bean, egg plant, buckwheat, soybean, foxtail millet, citrus, and mango have high genetic diversity relative to other food crops. Crop species in Nepal owe their variability to the presence of about 120 wild relatives of the commonly cultivated food plants and their proximity to cultivated areas that have been listed 60 food species (fruit, vegetables, legumes) and 54 wild relatives of food plants. People extensively use most of these plant resources both from and wild and from farm fields to fulfill their food and other requirements.Traditional food crops provide many benefits to the farmers practicing different farming systems. These crops are providing food for home consumption, making productive use of marginal land and also provide income to small farmers, entrepreneurs and local market exporter. Not only this, but most of the rural communities especially in hills still rely on these resources for healing the health ailments and a large part of seasonal nutrition come from these plants. At present, use of underutilized plant species has expanded beyond local populations in traditional ways. However, existing diversity is endangered and is getting eroded mainly by the comparative advantage of modern crop varieties to farmers' land races in agriculture and destruction of habitat in wild. This paper throws light on the role of plant resources on food and livelihood security in rural Nepal, and also on some policies adopted by the government aiming at conserving this precious natural wealth.
Bacterial blight of pomegranate caused by X. axonopodis pv. Punicae (XAP) assumed epidemic form a... more Bacterial blight of pomegranate caused by X. axonopodis pv. Punicae (XAP) assumed epidemic form and resulted in economic burden on farmers. In the current study the pathogen infected samples were collected and the isolated XAP was identity and confirmed through the morphological, biochemical characterization and Pathogenicity test. Bacterium was reisolated from infected plant to prove Koch’s postulates. Efficacy of different chemicals and oils were tested by disc diffusion assay and turbidometrically. Bronopol 3000 ppm (25.6±1.6 mm) and Clove oil (18.0±0.7 mm) formed highest zone of inhibition Turbidometri showed the highest O.D. (0.908 nm) by Copper oxy chloride and Neem oil showed maximum inhibition of growth with O.D. (0.842 nm). Biotic stress (pathogen) induced protein response was studies by using SDS-PAGE method after protein extraction from XAP, healthy P. granatum L. and infected P. granatum L. The protein band pattern showed the unique band no. 2 (Mol.Wt.66000 Da) in infect...
International Journal of Agricultural Science and Research, 2015
Tomato soup provides several functional properties like satiating effect, nutrition and italso he... more Tomato soup provides several functional properties like satiating effect, nutrition and italso helpsin weight management. The aim of this study was to compare the rheological behaviour and color of experimental whey based tomato soup with tomato soup available in market. Experimental tomato soup fortified with whey powder, had more nutritive value and exhibited the rheological behaviour comparable to market samples. Experimental tomato soup exhibited shear thinning behaviour and followed Power law and Herschel Bulkley model. Viscosity of experimental tomato soup was similar as that of market soup and also showed pseudoplastic nature. LVR region for tomato soup samples was exhibited between 0.04 to 0.7 % strains. Apparent viscosity of experimental soup sample with 18% total solids (ES18) exhibited time-independent property. Lycopene was not degraded during processing and retained the natural red colour and was in agreement with L, a, andbreadings.
Influence of storage period and temperature on textural properties of dietetic and diabetic rosogolla
Karnataka Journal of Agricultural Sciences, 2010
... Part of M. Tech. thesis submitted by the first author to the Anand Agricultural University, A... more ... Part of M. Tech. thesis submitted by the first author to the Anand Agricultural University, Anand - 388 110, India ... Singh, D., Tanwar, VK, Kumar, S. and Singh, KP, 2007, Effect of storage temperature on the physico-chemical, sensory and microbiological quality of rosogolla. ...
Aseptic packaging is a well-accepted technique for the preservation of liquid and particulate foo... more Aseptic packaging is a well-accepted technique for the preservation of liquid and particulate foods. Sterilization of food packaging materials and food contact surfaces is indispensable in the aseptic packaging system. The common methods of sterilization include chemical methods, thermal methods, and radiation methods. Hydrogen peroxide sterilization followed by hot air is the most common method used in aseptic packaging. Sterilization of packaging materials using hydrogen peroxide followed by ultraviolet (UV) irradiation and heat also has been accepted for industrial application, and its application is expected to grow for aseptic processing and packaging. Dry heat sterilization is not suitable for heat-sensitive packaging materials like many plastic items. Hot air is used as a sterilizing agent for paper-based packaging materials, while saturated steam is a preferred treatment method for sterilizing metal food contact surfaces. The combination of peracetic acid with hydrogen peroxide and heat also deserves attention to the sterilization of food contact surfaces in aseptic packaging. Light pulse technique appears to be an effective nonthermal method of sterilization of packaging materials and equipment surfaces in aseptic packaging systems and is being used in many commercial aseptic systems. Ionizing radiation is not commercially implemented in-line with aseptic packaging systems due to its high cost and nonuniform dose delivery to preformed containers. Presently, industries are trying to move away from chemical methods to new nonthermal methods such as light pulse, UV laser light, γ-rays, electron beams, and plasma discharge for the sterilization of packaging materials. The design of cost-effective machines and sterilization processes of these methods are the most important tasks to be accomplished before in-line sterilization of food packaging materials and food contact surfaces.
Biscuits, Cookies, and Crackers: Chemistry and Manufacture
Biscuits are consumed throughout the world for their nutritional value and also can be stored for... more Biscuits are consumed throughout the world for their nutritional value and also can be stored for longer durations. Biscuit manufacturing is a major processed food sector. Biscuits are available in a wide range of shapes, fillings, colors, and toppings and are hence accepted by consumers of all age groups. Major and minor ingredients used during manufacturing of biscuits play an important role, and the chemistry behind them must be well understood by biscuit manufacturers to maintain quality and to avoid batch variations. The method of manufacturing used nowadays is either a fully automated or a semiautomated plant in the organized sector, but it is fully dependent on humans in the unorganized sector. Apart from the method of manufacturing, packaging also plays a multiple role, that is, safeguards the product from contamination and attracts the consumer. This article outlines and describes the chemistry and methods associated with the manufacturing of biscuits.
Comprehensive Reviews in Food Science and Food Safety, Apr 6, 2011
In the present era, consumers wish to have a wide range of foods that are nutritious and flavorfu... more In the present era, consumers wish to have a wide range of foods that are nutritious and flavorful and have long shelf life without added preservatives. Sourdough is an important modern fermentation of cereal flours and water based upon an earlier spontaneous process. The sourdough microflora is dominated by lactic acid bacteria and, along with yeast, they play a key role in the fermentation of bread dough. Factors that affect the quality of sourdough are dough yield, temperature, type of starter culture, acidity of the medium, and the substrate. Sourdough is classified into 3 types (Types I, II, and III); the most widely used for commercial production is Type III. The sourdough fermentation has a number of beneficial effects that include prolonged shelf life, accelerated volume gain, delayed staling, improved bread flavor, and good nutritional value. Sourdough also improves sensory characteristics such as loaf volume, evenness of baking, color, aroma, taste, and texture of breads. Sourdough has been reported to contribute to extended shelf life by inhibiting spoilage bacteria and mold growth. Sourdough technology.. .
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