Extraction and characterization of chitosan from the fish scale (Labeo Rohita) application on preserving nutritional quality, shelf life and sensory quality of apple samples (Malus Domestica)

Chitosan is a unique natural alkaline polysaccharide known for its excellent biological compatibility and biodegradability. This study emphasizes the value of post-harvest treatments for strawberries using chitosan as a method of preservation. Chitosan was extracted from fish scales (Labeo rohita) through a chemical process that involved both demineralization and deproteinization, resulting in a 1.5 % solution in its natural state. Various assessments, including physiochemical (weight loss, pH, total soluble solid, acidity, vitamin C, reducing sugar,) microbial (mesophilic bacteria, yeast and mold), sensory, and data analyses, were performed on chitosan-treated apple samples over 25 days, with comparisons made against uncoated apple samples. The total yield of chitosan from fish scale was 13.33 %. The moisture, ash and pH of the extracted chitosan was found to be 2.3 %, 2.0 % and 7.0. The chitosan was then coated to apple samples, and the sample’s physical and chemical composition was retained when compared to the uncoated samples. After the 25th day of storage, the weight loss of the coated and uncoated samples was 7.98 % and 11.86 %, from 0.87 %. Microbial growth was also noticeably lower in the treated apples compared to the control samples. After the 25th day of storage, the mesophilic bacteria in coated and uncoated samples were 3 CFU/g and 149 CFU/g. Similarly, after the 25th day of storage, the yeast and mold in coated and uncoated samples was 3 CFU/g and 170 CFU/g respectively. In terms of sensory attributes, the coated apples did not deliver any distinct flavors or aromas, and they were accepted for storage up to 25 days, while uncoated apples were not accepted before 10 days. Chitosan-coated apples received a strong level of acceptance. Therefore, chitosan extracts can serve as effective natural additives for extending the shelf-life of apple

Traditional cereal-based dishes of the Newari community of Nepal and their preparation process

Around the world, cereal grains provide a significant source of dietary nutrients. Since prehistoric times, cereal-based food products have formed the foundation of the human diet. Fermented foods made from cereals account for a significant portion of the calorie intake in developing nations. Worldwide dietary recommendations are urging the consumption of whole grains due to mounting evidence that these grains and food products made from them can improve health in ways other than just giving energy and minerals. The creation of novel food items with qualities that improve health will be aided by the understanding gained from the functional qualities of the many chemical components found in whole grains. Therefore, the main aim of this study is to illuminate the varied application of cereals like rice, maize, wheat, and barley in preparing a wide range of delightful dishes like (Aila, Dhindo, Yomari, Selroti, Chatamari, Khurma, Chiura, and Lakhamari) which holds immense significance in shaping the cultural identity of the Newari community. In this study, the nutritional advantages of cereals highlight their crucial role in maintaining the health and well-being of the Newar community. Cereals are abundant in essential vitamins, fibers, minerals, and carbohydrates as a fundamental component of a well-balanced diet that promotes overall well-bein

Utilization of coffee by-products for the production of alcoholic and non-alcoholic beverages and their physiochemical and sensory characteristics

Coffee pulp is the first byproduct of coffee processing. It contains contaminants due to its composition and production volume. This study evaluates coffee by-products wine from fresh coffee pulp, used as a substrate, along with cascara tea from dried coffee pulp. About 40 % of pulp was obtained during the wet processing of coffee. The pulp was dried directly in the sun for 3–4 days until the moisture content of the cascara drink was below 8 %. Similarly, for the alcoholic beverage (wine), the must was processed to the TSS (24°Brix), and the fermentation process was carried out for up to 10–12 days until the TSS was down to 10°Brix. After the fermentation was completed, the fermented wine was kept for secondary fermentation where it undergoes aging or clarification. The clarified wine was then filled into sterilized glass bottles for further use. The chemical composition of coffee pulp (moisture, ash, crude protein, acidity, fat, crude fiber, caffeine, tannin, reducing sugar, TSS, and flavonoids) was analyzed. Both beverages were also subjected to sensory analysis and chemical analysis Caffeine, tannin, pH, and acidity of the non-alcoholic beverage were 220 mg/L, 45.7 mg/L, 4.16 and 1.24 %, respectively. Alcohol, methanol, ester, aldehyde, pH, TSS, acidity, caffeine, tannin, and flavonoid were 10.58 ABV %, 295 mg/L, 75.26 ppm, 10.12 ppm, 3.2, 10°Brix, 0.52 %, 28.96 ppm, 280 mg/L and 405 mg/g, respectively. The alcoholic and non-alcoholic beverages made from coffee pulp were superior in terms of sensory attributes. Therefore, it is possible to develop both beverages from coffee pulp and maximum utilization of waste coffee pul

Effect of Different Pre-treatments and Frying Process on Proximate, Some Essential Minerals, and Anti-nutritional Factors of Taro Found in Birjung, Nepal

Taro corms (Colocasia Esculenta), also called pindalu in Nepalese society are exposed to different pretreatment such as boiling in plain water at 100ºC for 7min, boiling in 1.2% salt solution at 100ºC for 7min, boiling in 5% citric acid100ºC for 7min and frying was investigated for proximate, antinutritional and mineral content. The proximate composition of raw taro corms was found to be moisture 60.82%, crude fat 0.96%, crude protein 9.69%, total ash 3.77%, crude fiber 3.49% and carbohydrate 52.0%. Macro nutrients such as Potassium, Calcium, Phosphorous, and Sodium were found to be 620.55 mg/100g, 150.12 mg/100g, 53.72 mg/100g, and 36.62 mg/100g, respectively. Antinutritional factors of raw taro corms analyzed in this study were oxalate-280.98±0.49 mg/100g, phytate-84.90±0.74 mg/100g and tannin-47.67±0.11 mg/100g. Potassium was the most abundant macro mineral (620.55mg/100g) in the unprocessed taro corms. The effect of pretreatments and frying on calcium showed significant decrease. When compared with raw taro corms, pretreatments and frying process resulted in a significant increase in phosphorous and sodium content. Antinutritional factors were significantly reduced by the pre-treatments, and frying method appears to be more effective in reducing phytate and tannin, whereas boiling in 5% salt solution for oxalate content

DEVELOPMENT AND QUALITY EVALUATION OF BIODEGRADABLE EDIBLE CUTLERY: A REPLACEMENT FOR A CONVENTIONAL ONE

Objectives: The objectives of this research were to develop a safe, sustainable alternative to plastic cutlery using water, wheat flour, finger millet, rice flour, water, jaggery, oil, and salt in varying amounts. Methods: Edible cutlery was manufactured using a manual method by putting the dough on a steel spoon and cooking bowl and baking it at 180°C for 40 min and evaluating their proximate analysis, sensory attributes, water absorption capacity, and biodegradable test. Results: Sample S3 was found to be best in terms of nutrition including moisture, protein, fiber, fat, and ash (4.8, 7.23, 2.3, 3.7, and 1.97%). Carbohydrate content was found higher in S1 compared to S2 and S3 which are 90.43%. Similarly, S1 had the highest overall sensory attributes including color, appearance, texture, flavor, odor, and overall acceptability (7.64, 7.82, 6.91, 7.0, 6.9, and 7.45%) and has a high amount of water absorption capacity (31.59%) compared to S2 and S3. Conclusions: Biodegradable and edible cutlery would provide a completely new perspective and alternative to the fight against plastic pollution.</jats:p