Food Technology

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https://hdl.handle.net/20.500.14540/128

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Browsing Food Technology by TU Affiliated Institute "Central Campus of Technology, Hattisar, Dharan,"

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    Optimization of Humectants During Preparation of buffalo Jerky type product and its storage stability
    (Department of Food Technology, 2022) Basnet, Anil
    The present study optimized the concentration of different humectants in pretreatment infusion by response surface methodology. The concentration of salt, sucrose, brown sugar, maltodextrin and citric acid used were 0 to 9 g, 0 to 9 g, 0 to 3 g, 0 to 3 g, and 0 to 3 g respectively. The best-optimized sample obtained through DE® and sensory analysis was compared with the control sample (without pretreatments of humectants) concerning storage stability for 30 days in 5 days intervals at 5% level significance. From graphical and numerical optimization, the optimized combination obtained was 4 g salt, 2 g sucrose, 2 g brown sugar, 1.5 g maltodextrin, and 0.5 g citric acid giving buffalo jerky with moisture content, water activity, fat content, crude protein, ash content, pH of 10.96%, 0.63 at 20.5 ⁰ C, 4.51%, 85.47%, 8.4% and 5.62 respectively. The sensory and microbial quality of the buffalo jerky prepared from pretreated humectants mixture meat was found significantly superior to untreated (control) samples, with comparable proximate compositions. Salt concentration was more effective in reducing the water activity of the jerky than other humectants used in the present study. Crude protein content and pH were not significantly different (P>0.05) between the optimized sample and control sample whereas moisture content, fat, ash content, and water activity were significantly different (P<0.05). There was a significant difference (P<0.05) between the optimized and control samples in terms of storage stability. The optimized jerky sample was stable for 30 days at room temperature without any decrease in sensory quality and microbiological spoilage to the control jerky sample which lasted for only 20 days at room temperature.
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    Phytochemical Screening of Ethnomedicinal Herbal Extracts and Their Effect on Microbial Quality of Sukuti
    (Department of Food Technology, 2022) Rai, Sangen Ruma
    The main objective of the study was to screen phytochemical constituents of ethnomedicinal herbs and to determine their effect on the microbial quality of sukuti. Specific objectives include preparation of herbal extracts, isolation, and identification of microorganisms from sukuti, determination of antimicrobial property of herbal extracts, and microbial analysis of herbal sukuti. Four ethnomedicinal herbs (Zanthoxylum armatum, Litsea cubeba, Heracleum nepalense, and Evodia fraxinifolia) having culinary importance were selected for the study. For the preparation of herbal extract, herbs were ground (particle size < 250 µ), treated with 50% ethanol (v/v), and concentrated in a rotary vacuum evaporator at 50 v o C. Four of the spoilage and pathogenic microorganism viz. Salmonella, Staphylococcus, E. coli, and Lactic acid bacteria were isolated and identified from the sukuti samples for the study. Herbal extracts at the concentration of 40, 20, 10, and 2 mg/ml were tested against the isolates to determine the antimicrobial property of the extracts. The best herb with optimum concentration was selected based on its antimicrobial activity. Zanthoxylum armatum at 40 mg/ml concentration showed the highest zone of inhibition against the test organisms and therefore selected for final product development. Meat strips (1 cm  1 cm  25 cm) were marinated with Zanthoxylum armatum (40 mg/ml) extract at the rate of 2%, aged (24 h at 4 ± 2C), and dried at cabinet drier for 2 days at 55C. Total Plate Counts of control (untreated) and herbal sukuti (treated) were carried out for 20 days within an interval of 10 days to determine the microbial stability of the final product. The total plate count for treated sample was significantly lower (p<0.05) than that of untreated sample.