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class="work-thumbnail" src="https://attachments.academia-assets.com/55516233/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/35646716/Effect_of_Sprouting_in_Physico_chemical_Properties_of_Tofu">Effect of Sprouting in Physico-chemical Properties of Tofu</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="db56363c2a26a3c04d10611514c574d0" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":55516233,"asset_id":35646716,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/55516233/download_file?st=MTczMjc3MDEzMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa 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src="https://attachments.academia-assets.com/55516235/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/35646714/QUALITY_EVALUATION_OF_BISCUIT_INCORPORATED_WITH_MANDARIN_PEEL_POWDER">QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The current research is aimed to utilize mandarin peel in biscuits baking. Chemical composition s...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The current research is aimed to utilize mandarin peel in biscuits baking. Chemical composition showed that peel had high contents of ash, crude fiber; whereas low protein and carbohydrate content compared to wheat flour. Mandarin peel powder (MPP) was used in production of semi-sweet hard dough biscuits by replacing wheat flour by 3, 6 and 9 % to ensure the quality and acceptability of the biscuit. Baking increased the thickness of biscuit, whereas width and spread ratio of biscuits decreased with increasing levels of MPP. Biscuits were subjected for sensory evaluation. Biscuits formulated with 6 % MPP were comparable to control biscuits. The content of fiber, ash, ascorbic acid, carotenoids, polyphenol and antioxidant activity was found to be 0.85 %, 1.32 %, 1.5 mg / 100 g, 69 µg • g-1 , 2150 µg gallic acid equivalents (GAE) / g and 24.5 % respectively which were significantly higher than that of control biscuit.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="3dd2687c302287491c5e283edff25dc1" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":55516235,"asset_id":35646714,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/55516235/download_file?st=MTczMjc3MDEzMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="35646714"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="35646714"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 35646714; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=35646714]").text(description); $(".js-view-count[data-work-id=35646714]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 35646714; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='35646714']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 35646714, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "3dd2687c302287491c5e283edff25dc1" } } $('.js-work-strip[data-work-id=35646714]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":35646714,"title":"QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER","translated_title":"","metadata":{"abstract":"The current research is aimed to utilize mandarin peel in biscuits baking. Chemical composition showed that peel had high contents of ash, crude fiber; whereas low protein and carbohydrate content compared to wheat flour. Mandarin peel powder (MPP) was used in production of semi-sweet hard dough biscuits by replacing wheat flour by 3, 6 and 9 % to ensure the quality and acceptability of the biscuit. Baking increased the thickness of biscuit, whereas width and spread ratio of biscuits decreased with increasing levels of MPP. Biscuits were subjected for sensory evaluation. Biscuits formulated with 6 % MPP were comparable to control biscuits. The content of fiber, ash, ascorbic acid, carotenoids, polyphenol and antioxidant activity was found to be 0.85 %, 1.32 %, 1.5 mg / 100 g, 69 µg • g-1 , 2150 µg gallic acid equivalents (GAE) / g and 24.5 % respectively which were significantly higher than that of control biscuit."},"translated_abstract":"The current research is aimed to utilize mandarin peel in biscuits baking. Chemical composition showed that peel had high contents of ash, crude fiber; whereas low protein and carbohydrate content compared to wheat flour. Mandarin peel powder (MPP) was used in production of semi-sweet hard dough biscuits by replacing wheat flour by 3, 6 and 9 % to ensure the quality and acceptability of the biscuit. Baking increased the thickness of biscuit, whereas width and spread ratio of biscuits decreased with increasing levels of MPP. Biscuits were subjected for sensory evaluation. Biscuits formulated with 6 % MPP were comparable to control biscuits. The content of fiber, ash, ascorbic acid, carotenoids, polyphenol and antioxidant activity was found to be 0.85 %, 1.32 %, 1.5 mg / 100 g, 69 µg • g-1 , 2150 µg gallic acid equivalents (GAE) / g and 24.5 % respectively which were significantly higher than that of control biscuit.","internal_url":"https://www.academia.edu/35646714/QUALITY_EVALUATION_OF_BISCUIT_INCORPORATED_WITH_MANDARIN_PEEL_POWDER","translated_internal_url":"","created_at":"2018-01-11T21:59:43.080-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7833549,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":55516235,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/55516235/thumbnails/1.jpg","file_name":"sanita.pdf","download_url":"https://www.academia.edu/attachments/55516235/download_file?st=MTczMjc3MDEzMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"QUALITY_EVALUATION_OF_BISCUIT_INCORPORAT.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/55516235/sanita.pdf?1515736773=\u0026response-content-disposition=attachment%3B+filename%3DQUALITY_EVALUATION_OF_BISCUIT_INCORPORAT.pdf\u0026Expires=1732773732\u0026Signature=FEGM7rhpaL5zCteoJNeuPlHw0HyKdgZuWKsHdciJSlbCO2hxDRpOtpQmTQLfVQWK-N8ynqe0dZNA956wTfYQKW-n1bxPsGQyvNjyldJ7XnKj701PQ2GTZSTw5btfzc31BSBuW65WAFSF1sKSbc9yoriwV2L6yHEuSJZd8G8oZtDQdiB2HGPJ3PEiuejYri3mgoVLglEpgzLq8ZzMnmtRSw4ATR3znzkiEhcNt3oMFxDSQiOCJyenhaB7UatqxfsQbQ8eR6hZkMiMi-TBEDJGnWXa4b64WYO8Hxq2P70fo5YULtCri4N-O1ZmdbVBekeGCtVe7GqrBO4tBFqIsGVfUg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"QUALITY_EVALUATION_OF_BISCUIT_INCORPORATED_WITH_MANDARIN_PEEL_POWDER","translated_slug":"","page_count":12,"language":"en","content_type":"Work","owner":{"id":7833549,"first_name":"Pravin","middle_initials":null,"last_name":"Ojha","page_name":"PravinOjha","domain_name":"nepjol","created_at":"2013-12-26T12:23:16.529-08:00","display_name":"Pravin Ojha","url":"https://nepjol.academia.edu/PravinOjha"},"attachments":[{"id":55516235,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/55516235/thumbnails/1.jpg","file_name":"sanita.pdf","download_url":"https://www.academia.edu/attachments/55516235/download_file?st=MTczMjc3MDEzMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"QUALITY_EVALUATION_OF_BISCUIT_INCORPORAT.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/55516235/sanita.pdf?1515736773=\u0026response-content-disposition=attachment%3B+filename%3DQUALITY_EVALUATION_OF_BISCUIT_INCORPORAT.pdf\u0026Expires=1732773732\u0026Signature=FEGM7rhpaL5zCteoJNeuPlHw0HyKdgZuWKsHdciJSlbCO2hxDRpOtpQmTQLfVQWK-N8ynqe0dZNA956wTfYQKW-n1bxPsGQyvNjyldJ7XnKj701PQ2GTZSTw5btfzc31BSBuW65WAFSF1sKSbc9yoriwV2L6yHEuSJZd8G8oZtDQdiB2HGPJ3PEiuejYri3mgoVLglEpgzLq8ZzMnmtRSw4ATR3znzkiEhcNt3oMFxDSQiOCJyenhaB7UatqxfsQbQ8eR6hZkMiMi-TBEDJGnWXa4b64WYO8Hxq2P70fo5YULtCri4N-O1ZmdbVBekeGCtVe7GqrBO4tBFqIsGVfUg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="35646713"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/35646713/Physio_chemical_and_Functional_Quality_Evaluation_of_Mandarin_Peel_Powder"><img alt="Research paper thumbnail of Physio-chemical and Functional Quality Evaluation of Mandarin Peel Powder" class="work-thumbnail" src="https://attachments.academia-assets.com/55516230/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/35646713/Physio_chemical_and_Functional_Quality_Evaluation_of_Mandarin_Peel_Powder">Physio-chemical and Functional Quality Evaluation of Mandarin Peel Powder</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The research focused to evaluate physical, chemical, and sensory properties of raw, blanched, and...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The research focused to evaluate physical, chemical, and sensory properties of raw, blanched, and 2, 4, and 6% osmotically salt treated Mandarin (Citrus reticulata) peel powder. The yields of Mandarin Peel Powder (MPP) were found in the range of 29.1 to 30.4% (db) for different treatments, which were not significantly different. The bulk density and solubility were found in the range of 1,267-1,308 (kg m-3) and 17.4-28.4%, respectively, the highest value was for blanched peel powder. Blanched peel powder contained highest carotenoids (3245 µg g-1) and polyphenols (102.72 mg GAE g-1) whereas 6% salt treated peel powder contained the highest Tannin (0.19 mg of GA 100 g-1 FW), ascorbic acid (13.62 mg 100 g-1), and antioxidant activity (66.1% DPPH inhibition) among the other treatments. Blanched peel powder was found to be the best in terms of sensory evaluation.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="5605d55488f15a476cc2b5db93dfc64b" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":55516230,"asset_id":35646713,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/55516230/download_file?st=MTczMjc3MDEzMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="35646713"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="35646713"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 35646713; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=35646713]").text(description); $(".js-view-count[data-work-id=35646713]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 35646713; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='35646713']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 35646713, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "5605d55488f15a476cc2b5db93dfc64b" } } $('.js-work-strip[data-work-id=35646713]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":35646713,"title":"Physio-chemical and Functional Quality Evaluation of Mandarin Peel Powder","translated_title":"","metadata":{"abstract":"The research focused to evaluate physical, chemical, and sensory properties of raw, blanched, and 2, 4, and 6% osmotically salt treated Mandarin (Citrus reticulata) peel powder. The yields of Mandarin Peel Powder (MPP) were found in the range of 29.1 to 30.4% (db) for different treatments, which were not significantly different. The bulk density and solubility were found in the range of 1,267-1,308 (kg m-3) and 17.4-28.4%, respectively, the highest value was for blanched peel powder. Blanched peel powder contained highest carotenoids (3245 µg g-1) and polyphenols (102.72 mg GAE g-1) whereas 6% salt treated peel powder contained the highest Tannin (0.19 mg of GA 100 g-1 FW), ascorbic acid (13.62 mg 100 g-1), and antioxidant activity (66.1% DPPH inhibition) among the other treatments. Blanched peel powder was found to be the best in terms of sensory evaluation."},"translated_abstract":"The research focused to evaluate physical, chemical, and sensory properties of raw, blanched, and 2, 4, and 6% osmotically salt treated Mandarin (Citrus reticulata) peel powder. The yields of Mandarin Peel Powder (MPP) were found in the range of 29.1 to 30.4% (db) for different treatments, which were not significantly different. The bulk density and solubility were found in the range of 1,267-1,308 (kg m-3) and 17.4-28.4%, respectively, the highest value was for blanched peel powder. Blanched peel powder contained highest carotenoids (3245 µg g-1) and polyphenols (102.72 mg GAE g-1) whereas 6% salt treated peel powder contained the highest Tannin (0.19 mg of GA 100 g-1 FW), ascorbic acid (13.62 mg 100 g-1), and antioxidant activity (66.1% DPPH inhibition) among the other treatments. Blanched peel powder was found to be the best in terms of sensory evaluation.","internal_url":"https://www.academia.edu/35646713/Physio_chemical_and_Functional_Quality_Evaluation_of_Mandarin_Peel_Powder","translated_internal_url":"","created_at":"2018-01-11T21:59:42.707-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7833549,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":55516230,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/55516230/thumbnails/1.jpg","file_name":"Renu_JAST_mandarin.pdf","download_url":"https://www.academia.edu/attachments/55516230/download_file?st=MTczMjc3MDEzMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Physio_chemical_and_Functional_Quality_E.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/55516230/Renu_JAST_mandarin-libre.pdf?1515737377=\u0026response-content-disposition=attachment%3B+filename%3DPhysio_chemical_and_Functional_Quality_E.pdf\u0026Expires=1732773732\u0026Signature=BsDUHAwq4~Zgv0CWG8dX5gn1doj5R4r4C92iLPDeQXWer-V4NK3EMaulEatdEYMgrlBwEU6Lw5KrorWpAHG-JfMSDYDvqmnJrOax1tASZgig5q-T-75-9a7VjvVBaEQ4VqTgzlYF3czAUiDH8-7WrB8IYCja-4~8ULtlUQ~gafFLMwN8HxV-8nWs0sWFkXzBAJ1TfW-HVs0EXGSSSsgSNaq0RIybH-xuai7pdhz6clw4kCGJj6JgkXlsiC8E5LOtXWKc-1f8pUp0DIEHfg8cBL3YQaqg9PTK-a5X51-9sZ9GR-8nrGcMTfeHofKf12n7Lcnss1WeZmmcuzjM4K8qLg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Physio_chemical_and_Functional_Quality_Evaluation_of_Mandarin_Peel_Powder","translated_slug":"","page_count":8,"language":"en","content_type":"Work","owner":{"id":7833549,"first_name":"Pravin","middle_initials":null,"last_name":"Ojha","page_name":"PravinOjha","domain_name":"nepjol","created_at":"2013-12-26T12:23:16.529-08:00","display_name":"Pravin Ojha","url":"https://nepjol.academia.edu/PravinOjha"},"attachments":[{"id":55516230,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/55516230/thumbnails/1.jpg","file_name":"Renu_JAST_mandarin.pdf","download_url":"https://www.academia.edu/attachments/55516230/download_file?st=MTczMjc3MDEzMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Physio_chemical_and_Functional_Quality_E.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/55516230/Renu_JAST_mandarin-libre.pdf?1515737377=\u0026response-content-disposition=attachment%3B+filename%3DPhysio_chemical_and_Functional_Quality_E.pdf\u0026Expires=1732773732\u0026Signature=BsDUHAwq4~Zgv0CWG8dX5gn1doj5R4r4C92iLPDeQXWer-V4NK3EMaulEatdEYMgrlBwEU6Lw5KrorWpAHG-JfMSDYDvqmnJrOax1tASZgig5q-T-75-9a7VjvVBaEQ4VqTgzlYF3czAUiDH8-7WrB8IYCja-4~8ULtlUQ~gafFLMwN8HxV-8nWs0sWFkXzBAJ1TfW-HVs0EXGSSSsgSNaq0RIybH-xuai7pdhz6clw4kCGJj6JgkXlsiC8E5LOtXWKc-1f8pUp0DIEHfg8cBL3YQaqg9PTK-a5X51-9sZ9GR-8nrGcMTfeHofKf12n7Lcnss1WeZmmcuzjM4K8qLg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":1907,"name":"Nutrition","url":"https://www.academia.edu/Documents/in/Nutrition"},{"id":10221,"name":"Food and Nutrition","url":"https://www.academia.edu/Documents/in/Food_and_Nutrition"}],"urls":[]}, dispatcherData: dispatcherData }); 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The essential oil yield of sample from Salyan was 2.29 %. Different concentrations i.e. 5µl, 10µl, 15µl and 20µl of essential oil were used to determine zones of inhibition. The zone of inhibition was highest against Cladosporium sp. at all concentrations, while it was lower against Penicillium and Helminthosporium sp. MIC values of essential oil of Zanthoxylum armatum were found to be 0.16mg/ml, 0.14mg/ml, 0.4mg/ml, 0.1 mg/ ml and 0.4 mg/ml against Aspergillus sp, Alternaria sp, Penicillium sp, Cladosporium sp and Helminthoaporium sp respectively.","grobid_abstract_attachment_id":55516234},"translated_abstract":null,"internal_url":"https://www.academia.edu/35646711/Antifungal_Property_of_Essential_Oil_Extracted_from_Zanthoxylum_armatum_Timur","translated_internal_url":"","created_at":"2018-01-11T21:59:42.288-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7833549,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":55516234,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/55516234/thumbnails/1.jpg","file_name":"Nabina_teemur.pdf","download_url":"https://www.academia.edu/attachments/55516234/download_file?st=MTczMjc3MDEzMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Antifungal_Property_of_Essential_Oil_Ext.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/55516234/Nabina_teemur-libre.pdf?1515737379=\u0026response-content-disposition=attachment%3B+filename%3DAntifungal_Property_of_Essential_Oil_Ext.pdf\u0026Expires=1732773732\u0026Signature=GiplrxZHi7MMF4XguAjHvAIlJXbXHKL8QnYKVzRcpSwyb5DV6h~b1GlyoKgOCtHBHgV5RQBQOqwu34GnCT59LtbetXKojgG04~0ED74lYXmwpIqC7yZP-wAZIufwARicGhIQPSo0HyDsE3kwtFGdCU84JVA48zU8NmaExYVCtPdHGXjUGCe0CrEAkWAbi7kc74OU3fgNgnBPUvAXE4eDc~bnYGOk-JSsSCkJS5NJBsqtdzOz6~~XjhjqcdLNbstD-r1Doqe95omVko4Vu3E9FjKGguwQRb~sE24yt8Lq1T7LaFxTRXsW29WV~aConblaENZq35jTQXxmIumI-HSFUA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Antifungal_Property_of_Essential_Oil_Extracted_from_Zanthoxylum_armatum_Timur","translated_slug":"","page_count":5,"language":"en","content_type":"Work","owner":{"id":7833549,"first_name":"Pravin","middle_initials":null,"last_name":"Ojha","page_name":"PravinOjha","domain_name":"nepjol","created_at":"2013-12-26T12:23:16.529-08:00","display_name":"Pravin Ojha","url":"https://nepjol.academia.edu/PravinOjha"},"attachments":[{"id":55516234,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/55516234/thumbnails/1.jpg","file_name":"Nabina_teemur.pdf","download_url":"https://www.academia.edu/attachments/55516234/download_file?st=MTczMjc3MDEzMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Antifungal_Property_of_Essential_Oil_Ext.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/55516234/Nabina_teemur-libre.pdf?1515737379=\u0026response-content-disposition=attachment%3B+filename%3DAntifungal_Property_of_Essential_Oil_Ext.pdf\u0026Expires=1732773732\u0026Signature=GiplrxZHi7MMF4XguAjHvAIlJXbXHKL8QnYKVzRcpSwyb5DV6h~b1GlyoKgOCtHBHgV5RQBQOqwu34GnCT59LtbetXKojgG04~0ED74lYXmwpIqC7yZP-wAZIufwARicGhIQPSo0HyDsE3kwtFGdCU84JVA48zU8NmaExYVCtPdHGXjUGCe0CrEAkWAbi7kc74OU3fgNgnBPUvAXE4eDc~bnYGOk-JSsSCkJS5NJBsqtdzOz6~~XjhjqcdLNbstD-r1Doqe95omVko4Vu3E9FjKGguwQRb~sE24yt8Lq1T7LaFxTRXsW29WV~aConblaENZq35jTQXxmIumI-HSFUA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":140,"name":"Pharmacology","url":"https://www.academia.edu/Documents/in/Pharmacology"},{"id":656,"name":"Pharmacy","url":"https://www.academia.edu/Documents/in/Pharmacy"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="35646712"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/35646712/Malting_and_fermentation_effects_on_antinutritional_components_and_functional_characteristics_of_sorghum_flour"><img alt="Research paper thumbnail of Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour" class="work-thumbnail" src="https://attachments.academia-assets.com/55516232/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/35646712/Malting_and_fermentation_effects_on_antinutritional_components_and_functional_characteristics_of_sorghum_flour">Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The research was aimed to observe the effect of malting and fermentation on antinu-tritional comp...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The research was aimed to observe the effect of malting and fermentation on antinu-tritional component and functional characteristics of sorghum flour. For whole sor-ghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve. For malting, cleaned sorghum grain was steeped in 0.2% calcium hydroxide solution for 24 hr and then germinated for 48 hr at 90% RH and 27 ± 2°C. Sprout was removed, dried in hot air oven at 50 ± 2°C for 24 hr and milled to pass through 40 mesh sieve. For fermented sorghum flour, 13.3 mg% diastase and 2 mg % pepsin (on the basis of whole sorghum flour weight) was added to cooked (88 ± 2°C) sorghum flour and left for 1 hr. Lactobacillus plantarum (10 7 cfu/g) was inoculated and incubated at temperature 30 ± 2°C for 48 hr. The fermented slurry was dried at 50 ± 2°C in hot air oven for 24 hr and milled to pass through 40 mesh sieve. The lower yield of sorghum flour was obtained compared to whole and malted sorghum flour. Germination of sorghum reduced phytate, tannin, and oxalate by 40%, 16.12% and 49.1%, respectively, whereas fermentation of sorghum flour reduced above by 77%, 96.7% and 67.85%, respectively. There was no significant change in hydrogen cyanide in malted sorghum flour compared to whole sorghum flour, but fermentation of sorghum flour reduced hydrogen cyanide by 52.3%. Bulk density and viscosity was significantly reduced by the malting and fermentation, whereas water absorption capacity and oil absorption capacity was markedly increased by the malting and fermentation. Fermented flour was good due to reduced ANF and improved functional property despite of lower yield.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="2f549af264671e241a9579262ee96671" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":55516232,"asset_id":35646712,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/55516232/download_file?st=MTczMjc3MDEzMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="35646712"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="35646712"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 35646712; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=35646712]").text(description); $(".js-view-count[data-work-id=35646712]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 35646712; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='35646712']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 35646712, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "2f549af264671e241a9579262ee96671" } } $('.js-work-strip[data-work-id=35646712]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":35646712,"title":"Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour","translated_title":"","metadata":{"abstract":"The research was aimed to observe the effect of malting and fermentation on antinu-tritional component and functional characteristics of sorghum flour. For whole sor-ghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve. For malting, cleaned sorghum grain was steeped in 0.2% calcium hydroxide solution for 24 hr and then germinated for 48 hr at 90% RH and 27 ± 2°C. Sprout was removed, dried in hot air oven at 50 ± 2°C for 24 hr and milled to pass through 40 mesh sieve. For fermented sorghum flour, 13.3 mg% diastase and 2 mg % pepsin (on the basis of whole sorghum flour weight) was added to cooked (88 ± 2°C) sorghum flour and left for 1 hr. Lactobacillus plantarum (10 7 cfu/g) was inoculated and incubated at temperature 30 ± 2°C for 48 hr. The fermented slurry was dried at 50 ± 2°C in hot air oven for 24 hr and milled to pass through 40 mesh sieve. The lower yield of sorghum flour was obtained compared to whole and malted sorghum flour. Germination of sorghum reduced phytate, tannin, and oxalate by 40%, 16.12% and 49.1%, respectively, whereas fermentation of sorghum flour reduced above by 77%, 96.7% and 67.85%, respectively. There was no significant change in hydrogen cyanide in malted sorghum flour compared to whole sorghum flour, but fermentation of sorghum flour reduced hydrogen cyanide by 52.3%. Bulk density and viscosity was significantly reduced by the malting and fermentation, whereas water absorption capacity and oil absorption capacity was markedly increased by the malting and fermentation. Fermented flour was good due to reduced ANF and improved functional property despite of lower yield.","ai_title_tag":"Effects of Malting and Fermentation on Sorghum Flour Properties"},"translated_abstract":"The research was aimed to observe the effect of malting and fermentation on antinu-tritional component and functional characteristics of sorghum flour. For whole sor-ghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve. For malting, cleaned sorghum grain was steeped in 0.2% calcium hydroxide solution for 24 hr and then germinated for 48 hr at 90% RH and 27 ± 2°C. Sprout was removed, dried in hot air oven at 50 ± 2°C for 24 hr and milled to pass through 40 mesh sieve. For fermented sorghum flour, 13.3 mg% diastase and 2 mg % pepsin (on the basis of whole sorghum flour weight) was added to cooked (88 ± 2°C) sorghum flour and left for 1 hr. Lactobacillus plantarum (10 7 cfu/g) was inoculated and incubated at temperature 30 ± 2°C for 48 hr. The fermented slurry was dried at 50 ± 2°C in hot air oven for 24 hr and milled to pass through 40 mesh sieve. The lower yield of sorghum flour was obtained compared to whole and malted sorghum flour. Germination of sorghum reduced phytate, tannin, and oxalate by 40%, 16.12% and 49.1%, respectively, whereas fermentation of sorghum flour reduced above by 77%, 96.7% and 67.85%, respectively. There was no significant change in hydrogen cyanide in malted sorghum flour compared to whole sorghum flour, but fermentation of sorghum flour reduced hydrogen cyanide by 52.3%. Bulk density and viscosity was significantly reduced by the malting and fermentation, whereas water absorption capacity and oil absorption capacity was markedly increased by the malting and fermentation. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="26852626"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/26852626/Development_of_Whey_Protein_Beverage_from_Mozzarella_Cheese_Whey"><img alt="Research paper thumbnail of Development of Whey Protein Beverage from Mozzarella Cheese Whey" class="work-thumbnail" src="https://attachments.academia-assets.com/47123554/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/26852626/Development_of_Whey_Protein_Beverage_from_Mozzarella_Cheese_Whey">Development of Whey Protein Beverage from Mozzarella Cheese Whey</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://nepjol.academia.edu/PravinOjha">Pravin Ojha</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/saralaprajapati">sarala prajapati</a></span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Whey protein was precipitated from Mozzarella cheese whey by concentrating at 90 o C for 10 min a...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Whey protein was precipitated from Mozzarella cheese whey by concentrating at 90 o C for 10 min at different pH. The maximum protein concentrate was achieved at a pH of 3.5 with a yield of 4.3 ± 0.1%. Furthermore, whey protein beverage was developed using different proportions of whey protein. It was found that the beverage made from 4% protein had the best sensory qualities. Shelf life studies of the beverage packed in glass bottles were done under refrigerated conditions for 60 days. The results revealed that there was a slight change in the acidity of the beverage. Microbial analysis showed an increase in the total plate count and mold count during the storage period, however, with insignificant effects on the overall quality of the product. It seems that whey protein beverage could be developed from mozzarella cheese whey and could be stored for 60 days under refrigerating conditions. Introduction Whey, the yellow-green liquid that separates from the curd during manufacture of c...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="93a32bd5439c80987ef52ca749c85697" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":47123554,"asset_id":26852626,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/47123554/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="26852626"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="26852626"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 26852626; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=26852626]").text(description); $(".js-view-count[data-work-id=26852626]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 26852626; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='26852626']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 26852626, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "93a32bd5439c80987ef52ca749c85697" } } $('.js-work-strip[data-work-id=26852626]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":26852626,"title":"Development of Whey Protein Beverage from Mozzarella Cheese Whey","translated_title":"","metadata":{"abstract":"Whey protein was precipitated from Mozzarella cheese whey by concentrating at 90 o C for 10 min at different pH. The maximum protein concentrate was achieved at a pH of 3.5 with a yield of 4.3 ± 0.1%. Furthermore, whey protein beverage was developed using different proportions of whey protein. It was found that the beverage made from 4% protein had the best sensory qualities. Shelf life studies of the beverage packed in glass bottles were done under refrigerated conditions for 60 days. The results revealed that there was a slight change in the acidity of the beverage. Microbial analysis showed an increase in the total plate count and mold count during the storage period, however, with insignificant effects on the overall quality of the product. It seems that whey protein beverage could be developed from mozzarella cheese whey and could be stored for 60 days under refrigerating conditions. Introduction Whey, the yellow-green liquid that separates from the curd during manufacture of c..."},"translated_abstract":"Whey protein was precipitated from Mozzarella cheese whey by concentrating at 90 o C for 10 min at different pH. The maximum protein concentrate was achieved at a pH of 3.5 with a yield of 4.3 ± 0.1%. Furthermore, whey protein beverage was developed using different proportions of whey protein. It was found that the beverage made from 4% protein had the best sensory qualities. Shelf life studies of the beverage packed in glass bottles were done under refrigerated conditions for 60 days. The results revealed that there was a slight change in the acidity of the beverage. Microbial analysis showed an increase in the total plate count and mold count during the storage period, however, with insignificant effects on the overall quality of the product. 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The physiochemical and functional properties of the raw materials used and that of the best sample were also analyzed. The TPC in BWF and GT were found to be 51 GAE and 95 GAE respectively. In other hand, antioxidant activity was found to be 7.1% and 39.2% respectively. From the sensory evaluation, the sample with 60:40 ratio of BWF: WF and 3% GTB incorporated was found to be superior. Furthermore, iron, calcium, tannin content, total polyphenol content and antioxidant activity of the best product were found to be 3.133 mg /100g, 315.56mg/100g, 0.0000084%, 71GAE and 5.6% respectively. Additionally, a comparative proximate composition analysis of the best sample and market product was analyzed and the result showed the protein content of the lab sample was about 3 times more than that of the market product. Therefore, the lab prepared bread was found to be highly nutritious with functional characteristics with acceptable sensory qualities and shelf-life.","publication_date":{"day":null,"month":null,"year":2014,"errors":{}},"publication_name":"Journal of Food Science and Technology Nepal","grobid_abstract_attachment_id":47123553},"translated_abstract":null,"internal_url":"https://www.academia.edu/26852625/Study_of_Functional_Property_of_Bread_Based_on_Buckwheat_and_Green_Tea","translated_internal_url":"","created_at":"2016-07-09T00:37:27.056-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7833549,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":22219660,"work_id":26852625,"tagging_user_id":7833549,"tagged_user_id":47190645,"co_author_invite_id":null,"email":"s***9@gmail.com","display_order":0,"name":"Shraddha Bhattarai","title":"Study of Functional Property of Bread Based on Buckwheat and Green Tea"},{"id":22219661,"work_id":26852625,"tagging_user_id":7833549,"tagged_user_id":1266088,"co_author_invite_id":null,"email":"k***i@yahoo.com","affiliation":"Tribhuvan University, Nepal Commerce Campus","display_order":4194304,"name":"krishna rai","title":"Study of Functional Property of Bread Based on Buckwheat and Green Tea"}],"downloadable_attachments":[{"id":47123553,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/47123553/thumbnails/1.jpg","file_name":"Study_of_Functional_Property_of_Bread_Ba20160709-24662-1y2vz5p.pdf","download_url":"https://www.academia.edu/attachments/47123553/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Study_of_Functional_Property_of_Bread_Ba.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/47123553/Study_of_Functional_Property_of_Bread_Ba20160709-24662-1y2vz5p-libre.pdf?1468049972=\u0026response-content-disposition=attachment%3B+filename%3DStudy_of_Functional_Property_of_Bread_Ba.pdf\u0026Expires=1732773733\u0026Signature=feX~ruJlSGhcLARQP~WbVxAoAgtqTOEH75~COwEfIg0~BVET9kGdYLIpemtt5GaETfvIQuk-WGvGWxsVS4RVx18ppbcScy8P~h6e0Gv1gab4RoLIweW1PVa3sho7pM86NuaBDqkbDBABzA6fUcuX-bHFZUxeqOoNn-kiRZ~wJE5rI8QAfpsjzygZQVqj5J9tLQ0ZTny4Tyw4pb3cxgPJlECHU51fiPTS9PC~teoXCB4A~nlIUVS60ZMtgXArFQIL6vuEEiVdYQViUX6pZyhb7xuyU~qqSno5wk4Q9Vd0uzbAnw2uQtiMA4OP51dRwFPyRQ0v4oOQp9YG3uZQT50tIA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Study_of_Functional_Property_of_Bread_Based_on_Buckwheat_and_Green_Tea","translated_slug":"","page_count":6,"language":"en","content_type":"Work","owner":{"id":7833549,"first_name":"Pravin","middle_initials":null,"last_name":"Ojha","page_name":"PravinOjha","domain_name":"nepjol","created_at":"2013-12-26T12:23:16.529-08:00","display_name":"Pravin Ojha","url":"https://nepjol.academia.edu/PravinOjha"},"attachments":[{"id":47123553,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/47123553/thumbnails/1.jpg","file_name":"Study_of_Functional_Property_of_Bread_Ba20160709-24662-1y2vz5p.pdf","download_url":"https://www.academia.edu/attachments/47123553/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Study_of_Functional_Property_of_Bread_Ba.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/47123553/Study_of_Functional_Property_of_Bread_Ba20160709-24662-1y2vz5p-libre.pdf?1468049972=\u0026response-content-disposition=attachment%3B+filename%3DStudy_of_Functional_Property_of_Bread_Ba.pdf\u0026Expires=1732773733\u0026Signature=feX~ruJlSGhcLARQP~WbVxAoAgtqTOEH75~COwEfIg0~BVET9kGdYLIpemtt5GaETfvIQuk-WGvGWxsVS4RVx18ppbcScy8P~h6e0Gv1gab4RoLIweW1PVa3sho7pM86NuaBDqkbDBABzA6fUcuX-bHFZUxeqOoNn-kiRZ~wJE5rI8QAfpsjzygZQVqj5J9tLQ0ZTny4Tyw4pb3cxgPJlECHU51fiPTS9PC~teoXCB4A~nlIUVS60ZMtgXArFQIL6vuEEiVdYQViUX6pZyhb7xuyU~qqSno5wk4Q9Vd0uzbAnw2uQtiMA4OP51dRwFPyRQ0v4oOQp9YG3uZQT50tIA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":66912,"name":"SHELF LIFE","url":"https://www.academia.edu/Documents/in/SHELF_LIFE"},{"id":832148,"name":"Polyphenol","url":"https://www.academia.edu/Documents/in/Polyphenol"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="26852624"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/26852624/Development_and_quality_assessment_of_functional_probiotic_yoghurt_drink_from_sweet_cream_buttermilk"><img alt="Research paper thumbnail of Development and quality assessment of functional probiotic yoghurt drink from sweet cream buttermilk" class="work-thumbnail" src="https://attachments.academia-assets.com/47123555/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/26852624/Development_and_quality_assessment_of_functional_probiotic_yoghurt_drink_from_sweet_cream_buttermilk">Development and quality assessment of functional probiotic yoghurt drink from sweet cream buttermilk</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/KshiteejChapagain">Kshiteej Chapagain</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://nepjol.academia.edu/PravinOjha">Pravin Ojha</a></span></div><div class="wp-workCard_item"><span>Journal of Food Science and Technology Nepal</span><span>, 2014</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="04bee7d1b6a8643061d6cf1eed0498fb" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":47123555,"asset_id":26852624,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/47123555/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="26852624"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="26852624"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 26852624; 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Storage stability of drinks prepared by using standard probiotic culture of lactobacillus acidophilus (La5) was determined in terms of acidity, strain viability and consumer acceptability of final products. Incorporation of banana and honey decreased post acidification and increased the carbohydrate(13.15-13.37%), proteins (2.23-2.25%) and ash content (0.53%). It was observed that the total solid content was increased from 5.72±0.17 % in plain yoghurt drink (PYD) to 16.39±0.07% in skim milk based drink (SYD) and 16.38±0.04% in buttermilk based drink (BYD). Greater count of probiotic cells was observed in Buttermilk based yoghurt drink (5.9*10 8 CFU/ml) than in Skim milk based yoghurt drink (1.4*10 8 CFU/ml) at the end of 30 days of refrigerated storage. Fifty percent of the consumer preferred refrigerated Buttermilk based yoghurt drink for 27 days.","publication_date":{"day":null,"month":null,"year":2014,"errors":{}},"publication_name":"Journal of Food Science and Technology Nepal","grobid_abstract_attachment_id":47123555},"translated_abstract":null,"internal_url":"https://www.academia.edu/26852624/Development_and_quality_assessment_of_functional_probiotic_yoghurt_drink_from_sweet_cream_buttermilk","translated_internal_url":"","created_at":"2016-07-09T00:37:26.953-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7833549,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":22219659,"work_id":26852624,"tagging_user_id":7833549,"tagged_user_id":50854093,"co_author_invite_id":4960426,"email":"k***n@gmail.com","display_order":0,"name":"Kshiteej Chapagain","title":"Development and quality assessment of functional probiotic yoghurt drink from sweet cream buttermilk"},{"id":22219665,"work_id":26852624,"tagging_user_id":7833549,"tagged_user_id":51133736,"co_author_invite_id":944030,"email":"k***a@ku.edu.np","display_order":4194304,"name":"Tika Karki","title":"Development and quality assessment of functional probiotic yoghurt drink from sweet cream buttermilk"}],"downloadable_attachments":[{"id":47123555,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/47123555/thumbnails/1.jpg","file_name":"Development_and_quality_assessment_of_fu20160709-12332-1ixv6ip.pdf","download_url":"https://www.academia.edu/attachments/47123555/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Development_and_quality_assessment_of_fu.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/47123555/Development_and_quality_assessment_of_fu20160709-12332-1ixv6ip-libre.pdf?1468049972=\u0026response-content-disposition=attachment%3B+filename%3DDevelopment_and_quality_assessment_of_fu.pdf\u0026Expires=1732773733\u0026Signature=fdCdu8tkd~evAsoLs~uvoG9BfmJQvnsgNREy6ZKJZxQv8598UZAkf6hUCyF~boVWK8K6HsaxIvTlHH2fMULwNb3m10odgUicV1OHmQlqZuXOutQkivTPySkEYs454PnQyqzNjWiixPSseuhND4YuIyiKrTOhlngbRHxVhR4lGf692enu5ij43~ZtjFfantjh2aCs~xlRffmRKwtTJwITpNUelYZVBhpflUifVD9JHQohy87cbERIwE6~VUuX-dydMUqwf4GfWHGWSDXu9zXFP4zqPxRuPJxAohYvIFSP9hEIPsLuM-jsqNWrJtOediW4GoX-QO6erSYVvrsE9ovjig__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Development_and_quality_assessment_of_functional_probiotic_yoghurt_drink_from_sweet_cream_buttermilk","translated_slug":"","page_count":1,"language":"en","content_type":"Work","owner":{"id":7833549,"first_name":"Pravin","middle_initials":null,"last_name":"Ojha","page_name":"PravinOjha","domain_name":"nepjol","created_at":"2013-12-26T12:23:16.529-08:00","display_name":"Pravin Ojha","url":"https://nepjol.academia.edu/PravinOjha"},"attachments":[{"id":47123555,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/47123555/thumbnails/1.jpg","file_name":"Development_and_quality_assessment_of_fu20160709-12332-1ixv6ip.pdf","download_url":"https://www.academia.edu/attachments/47123555/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Development_and_quality_assessment_of_fu.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/47123555/Development_and_quality_assessment_of_fu20160709-12332-1ixv6ip-libre.pdf?1468049972=\u0026response-content-disposition=attachment%3B+filename%3DDevelopment_and_quality_assessment_of_fu.pdf\u0026Expires=1732773733\u0026Signature=fdCdu8tkd~evAsoLs~uvoG9BfmJQvnsgNREy6ZKJZxQv8598UZAkf6hUCyF~boVWK8K6HsaxIvTlHH2fMULwNb3m10odgUicV1OHmQlqZuXOutQkivTPySkEYs454PnQyqzNjWiixPSseuhND4YuIyiKrTOhlngbRHxVhR4lGf692enu5ij43~ZtjFfantjh2aCs~xlRffmRKwtTJwITpNUelYZVBhpflUifVD9JHQohy87cbERIwE6~VUuX-dydMUqwf4GfWHGWSDXu9zXFP4zqPxRuPJxAohYvIFSP9hEIPsLuM-jsqNWrJtOediW4GoX-QO6erSYVvrsE9ovjig__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="13235732"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/13235732/Formulation_and_Quality_Evaluation_of_Extruded_Product_From_Composite_Blend_of_Maize_Sorghum_and_Ricebean"><img alt="Research paper thumbnail of Formulation and Quality Evaluation of Extruded Product From Composite Blend of Maize, Sorghum and Ricebean" class="work-thumbnail" src="https://attachments.academia-assets.com/37990473/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/13235732/Formulation_and_Quality_Evaluation_of_Extruded_Product_From_Composite_Blend_of_Maize_Sorghum_and_Ricebean">Formulation and Quality Evaluation of Extruded Product From Composite Blend of Maize, Sorghum and Ricebean</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This research work was based on formulation of cereal based extruded product utilizing the underu...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This research work was based on formulation of cereal based extruded product utilizing the underutilized grains of<br />Nepal i.e. sorghum (white variety) and ricebean (yellow variety). The formulation having 76% maize, 15% sorghum<br />and 9% ricebean was found best through sensory analysis. While further variation in grit particle size ranging from<br />550 μm to 1190 μm, the product formulated with average particle size of 1090 μm was found to have best. The optimum<br />grit size was selected by sensory analysis, chemical analysis and physico-chemical analysis. The expansion value for<br />product of 1090 μm grit size was maximum 3.88±0.36, and minimum value 3.02±0.14 for smaller particle size 550<br />μm. The density was minimum, 80.46±12.72 kg/m3 for product of 1090 μm grit size and maximum, 175.33±11.89 kg/<br />m3 for product of 550 μm grit size. The soluble fiber, β-glucan, WAI (water absorption index) and WSI (water soluble<br />index) were found to be 6.52±0.61 % (db), 9.77±0.52 and 21.48±0.82 respectively for final product of grit size 1090<br />μm.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="24fcb7fc5f6505697d422cca4e75e756" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":37990473,"asset_id":13235732,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/37990473/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="13235732"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="13235732"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 13235732; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=13235732]").text(description); $(".js-view-count[data-work-id=13235732]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 13235732; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='13235732']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 13235732, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "24fcb7fc5f6505697d422cca4e75e756" } } $('.js-work-strip[data-work-id=13235732]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":13235732,"title":"Formulation and Quality Evaluation of Extruded Product From Composite Blend of Maize, Sorghum and Ricebean","translated_title":"","metadata":{"abstract":"This research work was based on formulation of cereal based extruded product utilizing the underutilized grains of\nNepal i.e. sorghum (white variety) and ricebean (yellow variety). The formulation having 76% maize, 15% sorghum\nand 9% ricebean was found best through sensory analysis. While further variation in grit particle size ranging from\n550 μm to 1190 μm, the product formulated with average particle size of 1090 μm was found to have best. The optimum\ngrit size was selected by sensory analysis, chemical analysis and physico-chemical analysis. The expansion value for\nproduct of 1090 μm grit size was maximum 3.88±0.36, and minimum value 3.02±0.14 for smaller particle size 550\nμm. The density was minimum, 80.46±12.72 kg/m3 for product of 1090 μm grit size and maximum, 175.33±11.89 kg/\nm3 for product of 550 μm grit size. The soluble fiber, β-glucan, WAI (water absorption index) and WSI (water soluble\nindex) were found to be 6.52±0.61 % (db), 9.77±0.52 and 21.48±0.82 respectively for final product of grit size 1090\nμm."},"translated_abstract":"This research work was based on formulation of cereal based extruded product utilizing the underutilized grains of\nNepal i.e. sorghum (white variety) and ricebean (yellow variety). The formulation having 76% maize, 15% sorghum\nand 9% ricebean was found best through sensory analysis. While further variation in grit particle size ranging from\n550 μm to 1190 μm, the product formulated with average particle size of 1090 μm was found to have best. The optimum\ngrit size was selected by sensory analysis, chemical analysis and physico-chemical analysis. The expansion value for\nproduct of 1090 μm grit size was maximum 3.88±0.36, and minimum value 3.02±0.14 for smaller particle size 550\nμm. The density was minimum, 80.46±12.72 kg/m3 for product of 1090 μm grit size and maximum, 175.33±11.89 kg/\nm3 for product of 550 μm grit size. The soluble fiber, β-glucan, WAI (water absorption index) and WSI (water soluble\nindex) were found to be 6.52±0.61 % (db), 9.77±0.52 and 21.48±0.82 respectively for final product of grit size 1090\nμm.","internal_url":"https://www.academia.edu/13235732/Formulation_and_Quality_Evaluation_of_Extruded_Product_From_Composite_Blend_of_Maize_Sorghum_and_Ricebean","translated_internal_url":"","created_at":"2015-06-24T03:12:24.016-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7833549,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":22219658,"work_id":13235732,"tagging_user_id":7833549,"tagged_user_id":null,"co_author_invite_id":4960425,"email":"m***l@hotmail.com","display_order":0,"name":"Bhupendra Paudyal","title":"Formulation and Quality Evaluation of Extruded Product From Composite Blend of Maize, Sorghum and Ricebean"}],"downloadable_attachments":[{"id":37990473,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/37990473/thumbnails/1.jpg","file_name":"7_Lamichhane_et_al.pdf","download_url":"https://www.academia.edu/attachments/37990473/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Formulation_and_Quality_Evaluation_of_Ex.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/37990473/7_Lamichhane_et_al-libre.pdf?1435140886=\u0026response-content-disposition=attachment%3B+filename%3DFormulation_and_Quality_Evaluation_of_Ex.pdf\u0026Expires=1732773733\u0026Signature=IUGdGiSIQKdWUe3xb1rH4Zd14DhWX3PVoJ0khlqJCooEhCWtSn3unwnpsDdNPKaJn2hiLv0TW7He0MyeLQEIxk1MHqO~52bhytqhoGZERjA2BDw9JXh7vSz4FoufbnKFeAKJcn~dBmUwHx0pBn1ulEf~2X9EcPAORlcinBJxb~sGOCVXSnLl6lDbAy8anIO9mqXXihSQs9NZgQRng0k-SDDqfooRPl8ZYMI0y-eZyvmPWEOTPJdJ1SQmNYZ3iOrydojgkOKXIouyvAjDFiXVqeqYWT-I7YdxjwAREScxSoBXSfNw6340OTxL~8pU6qnjLtsKWjWTbDRnZHnfmrtBhQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Formulation_and_Quality_Evaluation_of_Extruded_Product_From_Composite_Blend_of_Maize_Sorghum_and_Ricebean","translated_slug":"","page_count":6,"language":"en","content_type":"Work","owner":{"id":7833549,"first_name":"Pravin","middle_initials":null,"last_name":"Ojha","page_name":"PravinOjha","domain_name":"nepjol","created_at":"2013-12-26T12:23:16.529-08:00","display_name":"Pravin Ojha","url":"https://nepjol.academia.edu/PravinOjha"},"attachments":[{"id":37990473,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/37990473/thumbnails/1.jpg","file_name":"7_Lamichhane_et_al.pdf","download_url":"https://www.academia.edu/attachments/37990473/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Formulation_and_Quality_Evaluation_of_Ex.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/37990473/7_Lamichhane_et_al-libre.pdf?1435140886=\u0026response-content-disposition=attachment%3B+filename%3DFormulation_and_Quality_Evaluation_of_Ex.pdf\u0026Expires=1732773733\u0026Signature=IUGdGiSIQKdWUe3xb1rH4Zd14DhWX3PVoJ0khlqJCooEhCWtSn3unwnpsDdNPKaJn2hiLv0TW7He0MyeLQEIxk1MHqO~52bhytqhoGZERjA2BDw9JXh7vSz4FoufbnKFeAKJcn~dBmUwHx0pBn1ulEf~2X9EcPAORlcinBJxb~sGOCVXSnLl6lDbAy8anIO9mqXXihSQs9NZgQRng0k-SDDqfooRPl8ZYMI0y-eZyvmPWEOTPJdJ1SQmNYZ3iOrydojgkOKXIouyvAjDFiXVqeqYWT-I7YdxjwAREScxSoBXSfNw6340OTxL~8pU6qnjLtsKWjWTbDRnZHnfmrtBhQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":10221,"name":"Food and Nutrition","url":"https://www.academia.edu/Documents/in/Food_and_Nutrition"},{"id":31630,"name":"Food Processing","url":"https://www.academia.edu/Documents/in/Food_Processing"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology"},{"id":38360,"name":"Food Security","url":"https://www.academia.edu/Documents/in/Food_Security"},{"id":899072,"name":"Food engineering and technology","url":"https://www.academia.edu/Documents/in/Food_engineering_and_technology-1"}],"urls":[]}, dispatcherData: dispatcherData }); 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="35646714"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/35646714/QUALITY_EVALUATION_OF_BISCUIT_INCORPORATED_WITH_MANDARIN_PEEL_POWDER"><img alt="Research paper thumbnail of QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER" class="work-thumbnail" src="https://attachments.academia-assets.com/55516235/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/35646714/QUALITY_EVALUATION_OF_BISCUIT_INCORPORATED_WITH_MANDARIN_PEEL_POWDER">QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The current research is aimed to utilize mandarin peel in biscuits baking. Chemical composition s...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The current research is aimed to utilize mandarin peel in biscuits baking. Chemical composition showed that peel had high contents of ash, crude fiber; whereas low protein and carbohydrate content compared to wheat flour. Mandarin peel powder (MPP) was used in production of semi-sweet hard dough biscuits by replacing wheat flour by 3, 6 and 9 % to ensure the quality and acceptability of the biscuit. Baking increased the thickness of biscuit, whereas width and spread ratio of biscuits decreased with increasing levels of MPP. Biscuits were subjected for sensory evaluation. Biscuits formulated with 6 % MPP were comparable to control biscuits. The content of fiber, ash, ascorbic acid, carotenoids, polyphenol and antioxidant activity was found to be 0.85 %, 1.32 %, 1.5 mg / 100 g, 69 µg • g-1 , 2150 µg gallic acid equivalents (GAE) / g and 24.5 % respectively which were significantly higher than that of control biscuit.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="3dd2687c302287491c5e283edff25dc1" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":55516235,"asset_id":35646714,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/55516235/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&st=MTczMjc3MDEzMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="35646714"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="35646714"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 35646714; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=35646714]").text(description); $(".js-view-count[data-work-id=35646714]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 35646714; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='35646714']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 35646714, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "3dd2687c302287491c5e283edff25dc1" } } $('.js-work-strip[data-work-id=35646714]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":35646714,"title":"QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER","translated_title":"","metadata":{"abstract":"The current research is aimed to utilize mandarin peel in biscuits baking. Chemical composition showed that peel had high contents of ash, crude fiber; whereas low protein and carbohydrate content compared to wheat flour. Mandarin peel powder (MPP) was used in production of semi-sweet hard dough biscuits by replacing wheat flour by 3, 6 and 9 % to ensure the quality and acceptability of the biscuit. Baking increased the thickness of biscuit, whereas width and spread ratio of biscuits decreased with increasing levels of MPP. Biscuits were subjected for sensory evaluation. Biscuits formulated with 6 % MPP were comparable to control biscuits. The content of fiber, ash, ascorbic acid, carotenoids, polyphenol and antioxidant activity was found to be 0.85 %, 1.32 %, 1.5 mg / 100 g, 69 µg • g-1 , 2150 µg gallic acid equivalents (GAE) / g and 24.5 % respectively which were significantly higher than that of control biscuit."},"translated_abstract":"The current research is aimed to utilize mandarin peel in biscuits baking. Chemical composition showed that peel had high contents of ash, crude fiber; whereas low protein and carbohydrate content compared to wheat flour. Mandarin peel powder (MPP) was used in production of semi-sweet hard dough biscuits by replacing wheat flour by 3, 6 and 9 % to ensure the quality and acceptability of the biscuit. Baking increased the thickness of biscuit, whereas width and spread ratio of biscuits decreased with increasing levels of MPP. Biscuits were subjected for sensory evaluation. Biscuits formulated with 6 % MPP were comparable to control biscuits. The content of fiber, ash, ascorbic acid, carotenoids, polyphenol and antioxidant activity was found to be 0.85 %, 1.32 %, 1.5 mg / 100 g, 69 µg • g-1 , 2150 µg gallic acid equivalents (GAE) / g and 24.5 % respectively which were significantly higher than that of control biscuit.","internal_url":"https://www.academia.edu/35646714/QUALITY_EVALUATION_OF_BISCUIT_INCORPORATED_WITH_MANDARIN_PEEL_POWDER","translated_internal_url":"","created_at":"2018-01-11T21:59:43.080-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7833549,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":55516235,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/55516235/thumbnails/1.jpg","file_name":"sanita.pdf","download_url":"https://www.academia.edu/attachments/55516235/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&st=MTczMjc3MDEzMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"QUALITY_EVALUATION_OF_BISCUIT_INCORPORAT.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/55516235/sanita.pdf?1515736773=\u0026response-content-disposition=attachment%3B+filename%3DQUALITY_EVALUATION_OF_BISCUIT_INCORPORAT.pdf\u0026Expires=1732773732\u0026Signature=FEGM7rhpaL5zCteoJNeuPlHw0HyKdgZuWKsHdciJSlbCO2hxDRpOtpQmTQLfVQWK-N8ynqe0dZNA956wTfYQKW-n1bxPsGQyvNjyldJ7XnKj701PQ2GTZSTw5btfzc31BSBuW65WAFSF1sKSbc9yoriwV2L6yHEuSJZd8G8oZtDQdiB2HGPJ3PEiuejYri3mgoVLglEpgzLq8ZzMnmtRSw4ATR3znzkiEhcNt3oMFxDSQiOCJyenhaB7UatqxfsQbQ8eR6hZkMiMi-TBEDJGnWXa4b64WYO8Hxq2P70fo5YULtCri4N-O1ZmdbVBekeGCtVe7GqrBO4tBFqIsGVfUg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"QUALITY_EVALUATION_OF_BISCUIT_INCORPORATED_WITH_MANDARIN_PEEL_POWDER","translated_slug":"","page_count":12,"language":"en","content_type":"Work","owner":{"id":7833549,"first_name":"Pravin","middle_initials":null,"last_name":"Ojha","page_name":"PravinOjha","domain_name":"nepjol","created_at":"2013-12-26T12:23:16.529-08:00","display_name":"Pravin Ojha","url":"https://nepjol.academia.edu/PravinOjha"},"attachments":[{"id":55516235,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/55516235/thumbnails/1.jpg","file_name":"sanita.pdf","download_url":"https://www.academia.edu/attachments/55516235/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&st=MTczMjc3MDEzMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"QUALITY_EVALUATION_OF_BISCUIT_INCORPORAT.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/55516235/sanita.pdf?1515736773=\u0026response-content-disposition=attachment%3B+filename%3DQUALITY_EVALUATION_OF_BISCUIT_INCORPORAT.pdf\u0026Expires=1732773732\u0026Signature=FEGM7rhpaL5zCteoJNeuPlHw0HyKdgZuWKsHdciJSlbCO2hxDRpOtpQmTQLfVQWK-N8ynqe0dZNA956wTfYQKW-n1bxPsGQyvNjyldJ7XnKj701PQ2GTZSTw5btfzc31BSBuW65WAFSF1sKSbc9yoriwV2L6yHEuSJZd8G8oZtDQdiB2HGPJ3PEiuejYri3mgoVLglEpgzLq8ZzMnmtRSw4ATR3znzkiEhcNt3oMFxDSQiOCJyenhaB7UatqxfsQbQ8eR6hZkMiMi-TBEDJGnWXa4b64WYO8Hxq2P70fo5YULtCri4N-O1ZmdbVBekeGCtVe7GqrBO4tBFqIsGVfUg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="35646713"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/35646713/Physio_chemical_and_Functional_Quality_Evaluation_of_Mandarin_Peel_Powder"><img alt="Research paper thumbnail of Physio-chemical and Functional Quality Evaluation of Mandarin Peel Powder" class="work-thumbnail" src="https://attachments.academia-assets.com/55516230/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/35646713/Physio_chemical_and_Functional_Quality_Evaluation_of_Mandarin_Peel_Powder">Physio-chemical and Functional Quality Evaluation of Mandarin Peel Powder</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The research focused to evaluate physical, chemical, and sensory properties of raw, blanched, and...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The research focused to evaluate physical, chemical, and sensory properties of raw, blanched, and 2, 4, and 6% osmotically salt treated Mandarin (Citrus reticulata) peel powder. The yields of Mandarin Peel Powder (MPP) were found in the range of 29.1 to 30.4% (db) for different treatments, which were not significantly different. The bulk density and solubility were found in the range of 1,267-1,308 (kg m-3) and 17.4-28.4%, respectively, the highest value was for blanched peel powder. Blanched peel powder contained highest carotenoids (3245 µg g-1) and polyphenols (102.72 mg GAE g-1) whereas 6% salt treated peel powder contained the highest Tannin (0.19 mg of GA 100 g-1 FW), ascorbic acid (13.62 mg 100 g-1), and antioxidant activity (66.1% DPPH inhibition) among the other treatments. Blanched peel powder was found to be the best in terms of sensory evaluation.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="5605d55488f15a476cc2b5db93dfc64b" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":55516230,"asset_id":35646713,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/55516230/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&st=MTczMjc3MDEzMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="35646713"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="35646713"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 35646713; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=35646713]").text(description); $(".js-view-count[data-work-id=35646713]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 35646713; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='35646713']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 35646713, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "5605d55488f15a476cc2b5db93dfc64b" } } $('.js-work-strip[data-work-id=35646713]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":35646713,"title":"Physio-chemical and Functional Quality Evaluation of Mandarin Peel Powder","translated_title":"","metadata":{"abstract":"The research focused to evaluate physical, chemical, and sensory properties of raw, blanched, and 2, 4, and 6% osmotically salt treated Mandarin (Citrus reticulata) peel powder. The yields of Mandarin Peel Powder (MPP) were found in the range of 29.1 to 30.4% (db) for different treatments, which were not significantly different. The bulk density and solubility were found in the range of 1,267-1,308 (kg m-3) and 17.4-28.4%, respectively, the highest value was for blanched peel powder. Blanched peel powder contained highest carotenoids (3245 µg g-1) and polyphenols (102.72 mg GAE g-1) whereas 6% salt treated peel powder contained the highest Tannin (0.19 mg of GA 100 g-1 FW), ascorbic acid (13.62 mg 100 g-1), and antioxidant activity (66.1% DPPH inhibition) among the other treatments. Blanched peel powder was found to be the best in terms of sensory evaluation."},"translated_abstract":"The research focused to evaluate physical, chemical, and sensory properties of raw, blanched, and 2, 4, and 6% osmotically salt treated Mandarin (Citrus reticulata) peel powder. The yields of Mandarin Peel Powder (MPP) were found in the range of 29.1 to 30.4% (db) for different treatments, which were not significantly different. The bulk density and solubility were found in the range of 1,267-1,308 (kg m-3) and 17.4-28.4%, respectively, the highest value was for blanched peel powder. Blanched peel powder contained highest carotenoids (3245 µg g-1) and polyphenols (102.72 mg GAE g-1) whereas 6% salt treated peel powder contained the highest Tannin (0.19 mg of GA 100 g-1 FW), ascorbic acid (13.62 mg 100 g-1), and antioxidant activity (66.1% DPPH inhibition) among the other treatments. Blanched peel powder was found to be the best in terms of sensory evaluation.","internal_url":"https://www.academia.edu/35646713/Physio_chemical_and_Functional_Quality_Evaluation_of_Mandarin_Peel_Powder","translated_internal_url":"","created_at":"2018-01-11T21:59:42.707-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7833549,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":55516230,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/55516230/thumbnails/1.jpg","file_name":"Renu_JAST_mandarin.pdf","download_url":"https://www.academia.edu/attachments/55516230/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&st=MTczMjc3MDEzMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Physio_chemical_and_Functional_Quality_E.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/55516230/Renu_JAST_mandarin-libre.pdf?1515737377=\u0026response-content-disposition=attachment%3B+filename%3DPhysio_chemical_and_Functional_Quality_E.pdf\u0026Expires=1732773732\u0026Signature=BsDUHAwq4~Zgv0CWG8dX5gn1doj5R4r4C92iLPDeQXWer-V4NK3EMaulEatdEYMgrlBwEU6Lw5KrorWpAHG-JfMSDYDvqmnJrOax1tASZgig5q-T-75-9a7VjvVBaEQ4VqTgzlYF3czAUiDH8-7WrB8IYCja-4~8ULtlUQ~gafFLMwN8HxV-8nWs0sWFkXzBAJ1TfW-HVs0EXGSSSsgSNaq0RIybH-xuai7pdhz6clw4kCGJj6JgkXlsiC8E5LOtXWKc-1f8pUp0DIEHfg8cBL3YQaqg9PTK-a5X51-9sZ9GR-8nrGcMTfeHofKf12n7Lcnss1WeZmmcuzjM4K8qLg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Physio_chemical_and_Functional_Quality_Evaluation_of_Mandarin_Peel_Powder","translated_slug":"","page_count":8,"language":"en","content_type":"Work","owner":{"id":7833549,"first_name":"Pravin","middle_initials":null,"last_name":"Ojha","page_name":"PravinOjha","domain_name":"nepjol","created_at":"2013-12-26T12:23:16.529-08:00","display_name":"Pravin Ojha","url":"https://nepjol.academia.edu/PravinOjha"},"attachments":[{"id":55516230,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/55516230/thumbnails/1.jpg","file_name":"Renu_JAST_mandarin.pdf","download_url":"https://www.academia.edu/attachments/55516230/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&st=MTczMjc3MDEzMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Physio_chemical_and_Functional_Quality_E.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/55516230/Renu_JAST_mandarin-libre.pdf?1515737377=\u0026response-content-disposition=attachment%3B+filename%3DPhysio_chemical_and_Functional_Quality_E.pdf\u0026Expires=1732773732\u0026Signature=BsDUHAwq4~Zgv0CWG8dX5gn1doj5R4r4C92iLPDeQXWer-V4NK3EMaulEatdEYMgrlBwEU6Lw5KrorWpAHG-JfMSDYDvqmnJrOax1tASZgig5q-T-75-9a7VjvVBaEQ4VqTgzlYF3czAUiDH8-7WrB8IYCja-4~8ULtlUQ~gafFLMwN8HxV-8nWs0sWFkXzBAJ1TfW-HVs0EXGSSSsgSNaq0RIybH-xuai7pdhz6clw4kCGJj6JgkXlsiC8E5LOtXWKc-1f8pUp0DIEHfg8cBL3YQaqg9PTK-a5X51-9sZ9GR-8nrGcMTfeHofKf12n7Lcnss1WeZmmcuzjM4K8qLg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":1907,"name":"Nutrition","url":"https://www.academia.edu/Documents/in/Nutrition"},{"id":10221,"name":"Food and Nutrition","url":"https://www.academia.edu/Documents/in/Food_and_Nutrition"}],"urls":[]}, dispatcherData: dispatcherData }); 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The essential oil yield of sample from Salyan was 2.29 %. Different concentrations i.e. 5µl, 10µl, 15µl and 20µl of essential oil were used to determine zones of inhibition. The zone of inhibition was highest against Cladosporium sp. at all concentrations, while it was lower against Penicillium and Helminthosporium sp. MIC values of essential oil of Zanthoxylum armatum were found to be 0.16mg/ml, 0.14mg/ml, 0.4mg/ml, 0.1 mg/ ml and 0.4 mg/ml against Aspergillus sp, Alternaria sp, Penicillium sp, Cladosporium sp and Helminthoaporium sp respectively.","grobid_abstract_attachment_id":55516234},"translated_abstract":null,"internal_url":"https://www.academia.edu/35646711/Antifungal_Property_of_Essential_Oil_Extracted_from_Zanthoxylum_armatum_Timur","translated_internal_url":"","created_at":"2018-01-11T21:59:42.288-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7833549,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":55516234,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/55516234/thumbnails/1.jpg","file_name":"Nabina_teemur.pdf","download_url":"https://www.academia.edu/attachments/55516234/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&st=MTczMjc3MDEzMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Antifungal_Property_of_Essential_Oil_Ext.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/55516234/Nabina_teemur-libre.pdf?1515737379=\u0026response-content-disposition=attachment%3B+filename%3DAntifungal_Property_of_Essential_Oil_Ext.pdf\u0026Expires=1732773732\u0026Signature=GiplrxZHi7MMF4XguAjHvAIlJXbXHKL8QnYKVzRcpSwyb5DV6h~b1GlyoKgOCtHBHgV5RQBQOqwu34GnCT59LtbetXKojgG04~0ED74lYXmwpIqC7yZP-wAZIufwARicGhIQPSo0HyDsE3kwtFGdCU84JVA48zU8NmaExYVCtPdHGXjUGCe0CrEAkWAbi7kc74OU3fgNgnBPUvAXE4eDc~bnYGOk-JSsSCkJS5NJBsqtdzOz6~~XjhjqcdLNbstD-r1Doqe95omVko4Vu3E9FjKGguwQRb~sE24yt8Lq1T7LaFxTRXsW29WV~aConblaENZq35jTQXxmIumI-HSFUA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Antifungal_Property_of_Essential_Oil_Extracted_from_Zanthoxylum_armatum_Timur","translated_slug":"","page_count":5,"language":"en","content_type":"Work","owner":{"id":7833549,"first_name":"Pravin","middle_initials":null,"last_name":"Ojha","page_name":"PravinOjha","domain_name":"nepjol","created_at":"2013-12-26T12:23:16.529-08:00","display_name":"Pravin Ojha","url":"https://nepjol.academia.edu/PravinOjha"},"attachments":[{"id":55516234,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/55516234/thumbnails/1.jpg","file_name":"Nabina_teemur.pdf","download_url":"https://www.academia.edu/attachments/55516234/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&st=MTczMjc3MDEzMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Antifungal_Property_of_Essential_Oil_Ext.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/55516234/Nabina_teemur-libre.pdf?1515737379=\u0026response-content-disposition=attachment%3B+filename%3DAntifungal_Property_of_Essential_Oil_Ext.pdf\u0026Expires=1732773732\u0026Signature=GiplrxZHi7MMF4XguAjHvAIlJXbXHKL8QnYKVzRcpSwyb5DV6h~b1GlyoKgOCtHBHgV5RQBQOqwu34GnCT59LtbetXKojgG04~0ED74lYXmwpIqC7yZP-wAZIufwARicGhIQPSo0HyDsE3kwtFGdCU84JVA48zU8NmaExYVCtPdHGXjUGCe0CrEAkWAbi7kc74OU3fgNgnBPUvAXE4eDc~bnYGOk-JSsSCkJS5NJBsqtdzOz6~~XjhjqcdLNbstD-r1Doqe95omVko4Vu3E9FjKGguwQRb~sE24yt8Lq1T7LaFxTRXsW29WV~aConblaENZq35jTQXxmIumI-HSFUA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":140,"name":"Pharmacology","url":"https://www.academia.edu/Documents/in/Pharmacology"},{"id":656,"name":"Pharmacy","url":"https://www.academia.edu/Documents/in/Pharmacy"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="35646712"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/35646712/Malting_and_fermentation_effects_on_antinutritional_components_and_functional_characteristics_of_sorghum_flour"><img alt="Research paper thumbnail of Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour" class="work-thumbnail" src="https://attachments.academia-assets.com/55516232/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/35646712/Malting_and_fermentation_effects_on_antinutritional_components_and_functional_characteristics_of_sorghum_flour">Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The research was aimed to observe the effect of malting and fermentation on antinu-tritional comp...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The research was aimed to observe the effect of malting and fermentation on antinu-tritional component and functional characteristics of sorghum flour. For whole sor-ghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve. For malting, cleaned sorghum grain was steeped in 0.2% calcium hydroxide solution for 24 hr and then germinated for 48 hr at 90% RH and 27 ± 2°C. Sprout was removed, dried in hot air oven at 50 ± 2°C for 24 hr and milled to pass through 40 mesh sieve. For fermented sorghum flour, 13.3 mg% diastase and 2 mg % pepsin (on the basis of whole sorghum flour weight) was added to cooked (88 ± 2°C) sorghum flour and left for 1 hr. Lactobacillus plantarum (10 7 cfu/g) was inoculated and incubated at temperature 30 ± 2°C for 48 hr. The fermented slurry was dried at 50 ± 2°C in hot air oven for 24 hr and milled to pass through 40 mesh sieve. The lower yield of sorghum flour was obtained compared to whole and malted sorghum flour. Germination of sorghum reduced phytate, tannin, and oxalate by 40%, 16.12% and 49.1%, respectively, whereas fermentation of sorghum flour reduced above by 77%, 96.7% and 67.85%, respectively. There was no significant change in hydrogen cyanide in malted sorghum flour compared to whole sorghum flour, but fermentation of sorghum flour reduced hydrogen cyanide by 52.3%. Bulk density and viscosity was significantly reduced by the malting and fermentation, whereas water absorption capacity and oil absorption capacity was markedly increased by the malting and fermentation. Fermented flour was good due to reduced ANF and improved functional property despite of lower yield.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="2f549af264671e241a9579262ee96671" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":55516232,"asset_id":35646712,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/55516232/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&st=MTczMjc3MDEzMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="35646712"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="35646712"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 35646712; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=35646712]").text(description); $(".js-view-count[data-work-id=35646712]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 35646712; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='35646712']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 35646712, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "2f549af264671e241a9579262ee96671" } } $('.js-work-strip[data-work-id=35646712]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":35646712,"title":"Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour","translated_title":"","metadata":{"abstract":"The research was aimed to observe the effect of malting and fermentation on antinu-tritional component and functional characteristics of sorghum flour. For whole sor-ghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve. For malting, cleaned sorghum grain was steeped in 0.2% calcium hydroxide solution for 24 hr and then germinated for 48 hr at 90% RH and 27 ± 2°C. Sprout was removed, dried in hot air oven at 50 ± 2°C for 24 hr and milled to pass through 40 mesh sieve. For fermented sorghum flour, 13.3 mg% diastase and 2 mg % pepsin (on the basis of whole sorghum flour weight) was added to cooked (88 ± 2°C) sorghum flour and left for 1 hr. Lactobacillus plantarum (10 7 cfu/g) was inoculated and incubated at temperature 30 ± 2°C for 48 hr. The fermented slurry was dried at 50 ± 2°C in hot air oven for 24 hr and milled to pass through 40 mesh sieve. The lower yield of sorghum flour was obtained compared to whole and malted sorghum flour. Germination of sorghum reduced phytate, tannin, and oxalate by 40%, 16.12% and 49.1%, respectively, whereas fermentation of sorghum flour reduced above by 77%, 96.7% and 67.85%, respectively. There was no significant change in hydrogen cyanide in malted sorghum flour compared to whole sorghum flour, but fermentation of sorghum flour reduced hydrogen cyanide by 52.3%. Bulk density and viscosity was significantly reduced by the malting and fermentation, whereas water absorption capacity and oil absorption capacity was markedly increased by the malting and fermentation. Fermented flour was good due to reduced ANF and improved functional property despite of lower yield.","ai_title_tag":"Effects of Malting and Fermentation on Sorghum Flour Properties"},"translated_abstract":"The research was aimed to observe the effect of malting and fermentation on antinu-tritional component and functional characteristics of sorghum flour. For whole sor-ghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve. For malting, cleaned sorghum grain was steeped in 0.2% calcium hydroxide solution for 24 hr and then germinated for 48 hr at 90% RH and 27 ± 2°C. Sprout was removed, dried in hot air oven at 50 ± 2°C for 24 hr and milled to pass through 40 mesh sieve. For fermented sorghum flour, 13.3 mg% diastase and 2 mg % pepsin (on the basis of whole sorghum flour weight) was added to cooked (88 ± 2°C) sorghum flour and left for 1 hr. Lactobacillus plantarum (10 7 cfu/g) was inoculated and incubated at temperature 30 ± 2°C for 48 hr. The fermented slurry was dried at 50 ± 2°C in hot air oven for 24 hr and milled to pass through 40 mesh sieve. The lower yield of sorghum flour was obtained compared to whole and malted sorghum flour. Germination of sorghum reduced phytate, tannin, and oxalate by 40%, 16.12% and 49.1%, respectively, whereas fermentation of sorghum flour reduced above by 77%, 96.7% and 67.85%, respectively. There was no significant change in hydrogen cyanide in malted sorghum flour compared to whole sorghum flour, but fermentation of sorghum flour reduced hydrogen cyanide by 52.3%. Bulk density and viscosity was significantly reduced by the malting and fermentation, whereas water absorption capacity and oil absorption capacity was markedly increased by the malting and fermentation. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="26852626"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/26852626/Development_of_Whey_Protein_Beverage_from_Mozzarella_Cheese_Whey"><img alt="Research paper thumbnail of Development of Whey Protein Beverage from Mozzarella Cheese Whey" class="work-thumbnail" src="https://attachments.academia-assets.com/47123554/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/26852626/Development_of_Whey_Protein_Beverage_from_Mozzarella_Cheese_Whey">Development of Whey Protein Beverage from Mozzarella Cheese Whey</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://nepjol.academia.edu/PravinOjha">Pravin Ojha</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/saralaprajapati">sarala prajapati</a></span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Whey protein was precipitated from Mozzarella cheese whey by concentrating at 90 o C for 10 min a...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Whey protein was precipitated from Mozzarella cheese whey by concentrating at 90 o C for 10 min at different pH. The maximum protein concentrate was achieved at a pH of 3.5 with a yield of 4.3 ± 0.1%. Furthermore, whey protein beverage was developed using different proportions of whey protein. It was found that the beverage made from 4% protein had the best sensory qualities. Shelf life studies of the beverage packed in glass bottles were done under refrigerated conditions for 60 days. The results revealed that there was a slight change in the acidity of the beverage. Microbial analysis showed an increase in the total plate count and mold count during the storage period, however, with insignificant effects on the overall quality of the product. It seems that whey protein beverage could be developed from mozzarella cheese whey and could be stored for 60 days under refrigerating conditions. Introduction Whey, the yellow-green liquid that separates from the curd during manufacture of c...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="93a32bd5439c80987ef52ca749c85697" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":47123554,"asset_id":26852626,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/47123554/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="26852626"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="26852626"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 26852626; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=26852626]").text(description); $(".js-view-count[data-work-id=26852626]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 26852626; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='26852626']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 26852626, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "93a32bd5439c80987ef52ca749c85697" } } $('.js-work-strip[data-work-id=26852626]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":26852626,"title":"Development of Whey Protein Beverage from Mozzarella Cheese Whey","translated_title":"","metadata":{"abstract":"Whey protein was precipitated from Mozzarella cheese whey by concentrating at 90 o C for 10 min at different pH. The maximum protein concentrate was achieved at a pH of 3.5 with a yield of 4.3 ± 0.1%. Furthermore, whey protein beverage was developed using different proportions of whey protein. It was found that the beverage made from 4% protein had the best sensory qualities. Shelf life studies of the beverage packed in glass bottles were done under refrigerated conditions for 60 days. The results revealed that there was a slight change in the acidity of the beverage. Microbial analysis showed an increase in the total plate count and mold count during the storage period, however, with insignificant effects on the overall quality of the product. It seems that whey protein beverage could be developed from mozzarella cheese whey and could be stored for 60 days under refrigerating conditions. Introduction Whey, the yellow-green liquid that separates from the curd during manufacture of c..."},"translated_abstract":"Whey protein was precipitated from Mozzarella cheese whey by concentrating at 90 o C for 10 min at different pH. The maximum protein concentrate was achieved at a pH of 3.5 with a yield of 4.3 ± 0.1%. Furthermore, whey protein beverage was developed using different proportions of whey protein. It was found that the beverage made from 4% protein had the best sensory qualities. Shelf life studies of the beverage packed in glass bottles were done under refrigerated conditions for 60 days. The results revealed that there was a slight change in the acidity of the beverage. Microbial analysis showed an increase in the total plate count and mold count during the storage period, however, with insignificant effects on the overall quality of the product. It seems that whey protein beverage could be developed from mozzarella cheese whey and could be stored for 60 days under refrigerating conditions. 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The physiochemical and functional properties of the raw materials used and that of the best sample were also analyzed. The TPC in BWF and GT were found to be 51 GAE and 95 GAE respectively. In other hand, antioxidant activity was found to be 7.1% and 39.2% respectively. From the sensory evaluation, the sample with 60:40 ratio of BWF: WF and 3% GTB incorporated was found to be superior. Furthermore, iron, calcium, tannin content, total polyphenol content and antioxidant activity of the best product were found to be 3.133 mg /100g, 315.56mg/100g, 0.0000084%, 71GAE and 5.6% respectively. Additionally, a comparative proximate composition analysis of the best sample and market product was analyzed and the result showed the protein content of the lab sample was about 3 times more than that of the market product. Therefore, the lab prepared bread was found to be highly nutritious with functional characteristics with acceptable sensory qualities and shelf-life.","publication_date":{"day":null,"month":null,"year":2014,"errors":{}},"publication_name":"Journal of Food Science and Technology Nepal","grobid_abstract_attachment_id":47123553},"translated_abstract":null,"internal_url":"https://www.academia.edu/26852625/Study_of_Functional_Property_of_Bread_Based_on_Buckwheat_and_Green_Tea","translated_internal_url":"","created_at":"2016-07-09T00:37:27.056-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7833549,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":22219660,"work_id":26852625,"tagging_user_id":7833549,"tagged_user_id":47190645,"co_author_invite_id":null,"email":"s***9@gmail.com","display_order":0,"name":"Shraddha Bhattarai","title":"Study of Functional Property of Bread Based on Buckwheat and Green Tea"},{"id":22219661,"work_id":26852625,"tagging_user_id":7833549,"tagged_user_id":1266088,"co_author_invite_id":null,"email":"k***i@yahoo.com","affiliation":"Tribhuvan University, Nepal Commerce Campus","display_order":4194304,"name":"krishna rai","title":"Study of Functional Property of Bread Based on Buckwheat and Green Tea"}],"downloadable_attachments":[{"id":47123553,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/47123553/thumbnails/1.jpg","file_name":"Study_of_Functional_Property_of_Bread_Ba20160709-24662-1y2vz5p.pdf","download_url":"https://www.academia.edu/attachments/47123553/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Study_of_Functional_Property_of_Bread_Ba.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/47123553/Study_of_Functional_Property_of_Bread_Ba20160709-24662-1y2vz5p-libre.pdf?1468049972=\u0026response-content-disposition=attachment%3B+filename%3DStudy_of_Functional_Property_of_Bread_Ba.pdf\u0026Expires=1732773733\u0026Signature=feX~ruJlSGhcLARQP~WbVxAoAgtqTOEH75~COwEfIg0~BVET9kGdYLIpemtt5GaETfvIQuk-WGvGWxsVS4RVx18ppbcScy8P~h6e0Gv1gab4RoLIweW1PVa3sho7pM86NuaBDqkbDBABzA6fUcuX-bHFZUxeqOoNn-kiRZ~wJE5rI8QAfpsjzygZQVqj5J9tLQ0ZTny4Tyw4pb3cxgPJlECHU51fiPTS9PC~teoXCB4A~nlIUVS60ZMtgXArFQIL6vuEEiVdYQViUX6pZyhb7xuyU~qqSno5wk4Q9Vd0uzbAnw2uQtiMA4OP51dRwFPyRQ0v4oOQp9YG3uZQT50tIA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Study_of_Functional_Property_of_Bread_Based_on_Buckwheat_and_Green_Tea","translated_slug":"","page_count":6,"language":"en","content_type":"Work","owner":{"id":7833549,"first_name":"Pravin","middle_initials":null,"last_name":"Ojha","page_name":"PravinOjha","domain_name":"nepjol","created_at":"2013-12-26T12:23:16.529-08:00","display_name":"Pravin Ojha","url":"https://nepjol.academia.edu/PravinOjha"},"attachments":[{"id":47123553,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/47123553/thumbnails/1.jpg","file_name":"Study_of_Functional_Property_of_Bread_Ba20160709-24662-1y2vz5p.pdf","download_url":"https://www.academia.edu/attachments/47123553/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Study_of_Functional_Property_of_Bread_Ba.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/47123553/Study_of_Functional_Property_of_Bread_Ba20160709-24662-1y2vz5p-libre.pdf?1468049972=\u0026response-content-disposition=attachment%3B+filename%3DStudy_of_Functional_Property_of_Bread_Ba.pdf\u0026Expires=1732773733\u0026Signature=feX~ruJlSGhcLARQP~WbVxAoAgtqTOEH75~COwEfIg0~BVET9kGdYLIpemtt5GaETfvIQuk-WGvGWxsVS4RVx18ppbcScy8P~h6e0Gv1gab4RoLIweW1PVa3sho7pM86NuaBDqkbDBABzA6fUcuX-bHFZUxeqOoNn-kiRZ~wJE5rI8QAfpsjzygZQVqj5J9tLQ0ZTny4Tyw4pb3cxgPJlECHU51fiPTS9PC~teoXCB4A~nlIUVS60ZMtgXArFQIL6vuEEiVdYQViUX6pZyhb7xuyU~qqSno5wk4Q9Vd0uzbAnw2uQtiMA4OP51dRwFPyRQ0v4oOQp9YG3uZQT50tIA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":66912,"name":"SHELF LIFE","url":"https://www.academia.edu/Documents/in/SHELF_LIFE"},{"id":832148,"name":"Polyphenol","url":"https://www.academia.edu/Documents/in/Polyphenol"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="26852624"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/26852624/Development_and_quality_assessment_of_functional_probiotic_yoghurt_drink_from_sweet_cream_buttermilk"><img alt="Research paper thumbnail of Development and quality assessment of functional probiotic yoghurt drink from sweet cream buttermilk" class="work-thumbnail" src="https://attachments.academia-assets.com/47123555/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/26852624/Development_and_quality_assessment_of_functional_probiotic_yoghurt_drink_from_sweet_cream_buttermilk">Development and quality assessment of functional probiotic yoghurt drink from sweet cream buttermilk</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/KshiteejChapagain">Kshiteej Chapagain</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://nepjol.academia.edu/PravinOjha">Pravin Ojha</a></span></div><div class="wp-workCard_item"><span>Journal of Food Science and Technology Nepal</span><span>, 2014</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="04bee7d1b6a8643061d6cf1eed0498fb" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":47123555,"asset_id":26852624,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/47123555/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="26852624"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="26852624"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 26852624; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=26852624]").text(description); $(".js-view-count[data-work-id=26852624]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 26852624; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='26852624']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 26852624, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); 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Storage stability of drinks prepared by using standard probiotic culture of lactobacillus acidophilus (La5) was determined in terms of acidity, strain viability and consumer acceptability of final products. Incorporation of banana and honey decreased post acidification and increased the carbohydrate(13.15-13.37%), proteins (2.23-2.25%) and ash content (0.53%). It was observed that the total solid content was increased from 5.72±0.17 % in plain yoghurt drink (PYD) to 16.39±0.07% in skim milk based drink (SYD) and 16.38±0.04% in buttermilk based drink (BYD). Greater count of probiotic cells was observed in Buttermilk based yoghurt drink (5.9*10 8 CFU/ml) than in Skim milk based yoghurt drink (1.4*10 8 CFU/ml) at the end of 30 days of refrigerated storage. Fifty percent of the consumer preferred refrigerated Buttermilk based yoghurt drink for 27 days.","publication_date":{"day":null,"month":null,"year":2014,"errors":{}},"publication_name":"Journal of Food Science and Technology Nepal","grobid_abstract_attachment_id":47123555},"translated_abstract":null,"internal_url":"https://www.academia.edu/26852624/Development_and_quality_assessment_of_functional_probiotic_yoghurt_drink_from_sweet_cream_buttermilk","translated_internal_url":"","created_at":"2016-07-09T00:37:26.953-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7833549,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":22219659,"work_id":26852624,"tagging_user_id":7833549,"tagged_user_id":50854093,"co_author_invite_id":4960426,"email":"k***n@gmail.com","display_order":0,"name":"Kshiteej Chapagain","title":"Development and quality assessment of functional probiotic yoghurt drink from sweet cream buttermilk"},{"id":22219665,"work_id":26852624,"tagging_user_id":7833549,"tagged_user_id":51133736,"co_author_invite_id":944030,"email":"k***a@ku.edu.np","display_order":4194304,"name":"Tika Karki","title":"Development and quality assessment of functional probiotic yoghurt drink from sweet cream buttermilk"}],"downloadable_attachments":[{"id":47123555,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/47123555/thumbnails/1.jpg","file_name":"Development_and_quality_assessment_of_fu20160709-12332-1ixv6ip.pdf","download_url":"https://www.academia.edu/attachments/47123555/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Development_and_quality_assessment_of_fu.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/47123555/Development_and_quality_assessment_of_fu20160709-12332-1ixv6ip-libre.pdf?1468049972=\u0026response-content-disposition=attachment%3B+filename%3DDevelopment_and_quality_assessment_of_fu.pdf\u0026Expires=1732773733\u0026Signature=fdCdu8tkd~evAsoLs~uvoG9BfmJQvnsgNREy6ZKJZxQv8598UZAkf6hUCyF~boVWK8K6HsaxIvTlHH2fMULwNb3m10odgUicV1OHmQlqZuXOutQkivTPySkEYs454PnQyqzNjWiixPSseuhND4YuIyiKrTOhlngbRHxVhR4lGf692enu5ij43~ZtjFfantjh2aCs~xlRffmRKwtTJwITpNUelYZVBhpflUifVD9JHQohy87cbERIwE6~VUuX-dydMUqwf4GfWHGWSDXu9zXFP4zqPxRuPJxAohYvIFSP9hEIPsLuM-jsqNWrJtOediW4GoX-QO6erSYVvrsE9ovjig__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Development_and_quality_assessment_of_functional_probiotic_yoghurt_drink_from_sweet_cream_buttermilk","translated_slug":"","page_count":1,"language":"en","content_type":"Work","owner":{"id":7833549,"first_name":"Pravin","middle_initials":null,"last_name":"Ojha","page_name":"PravinOjha","domain_name":"nepjol","created_at":"2013-12-26T12:23:16.529-08:00","display_name":"Pravin Ojha","url":"https://nepjol.academia.edu/PravinOjha"},"attachments":[{"id":47123555,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/47123555/thumbnails/1.jpg","file_name":"Development_and_quality_assessment_of_fu20160709-12332-1ixv6ip.pdf","download_url":"https://www.academia.edu/attachments/47123555/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Development_and_quality_assessment_of_fu.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/47123555/Development_and_quality_assessment_of_fu20160709-12332-1ixv6ip-libre.pdf?1468049972=\u0026response-content-disposition=attachment%3B+filename%3DDevelopment_and_quality_assessment_of_fu.pdf\u0026Expires=1732773733\u0026Signature=fdCdu8tkd~evAsoLs~uvoG9BfmJQvnsgNREy6ZKJZxQv8598UZAkf6hUCyF~boVWK8K6HsaxIvTlHH2fMULwNb3m10odgUicV1OHmQlqZuXOutQkivTPySkEYs454PnQyqzNjWiixPSseuhND4YuIyiKrTOhlngbRHxVhR4lGf692enu5ij43~ZtjFfantjh2aCs~xlRffmRKwtTJwITpNUelYZVBhpflUifVD9JHQohy87cbERIwE6~VUuX-dydMUqwf4GfWHGWSDXu9zXFP4zqPxRuPJxAohYvIFSP9hEIPsLuM-jsqNWrJtOediW4GoX-QO6erSYVvrsE9ovjig__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="13235732"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/13235732/Formulation_and_Quality_Evaluation_of_Extruded_Product_From_Composite_Blend_of_Maize_Sorghum_and_Ricebean"><img alt="Research paper thumbnail of Formulation and Quality Evaluation of Extruded Product From Composite Blend of Maize, Sorghum and Ricebean" class="work-thumbnail" src="https://attachments.academia-assets.com/37990473/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/13235732/Formulation_and_Quality_Evaluation_of_Extruded_Product_From_Composite_Blend_of_Maize_Sorghum_and_Ricebean">Formulation and Quality Evaluation of Extruded Product From Composite Blend of Maize, Sorghum and Ricebean</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This research work was based on formulation of cereal based extruded product utilizing the underu...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This research work was based on formulation of cereal based extruded product utilizing the underutilized grains of<br />Nepal i.e. sorghum (white variety) and ricebean (yellow variety). The formulation having 76% maize, 15% sorghum<br />and 9% ricebean was found best through sensory analysis. While further variation in grit particle size ranging from<br />550 μm to 1190 μm, the product formulated with average particle size of 1090 μm was found to have best. The optimum<br />grit size was selected by sensory analysis, chemical analysis and physico-chemical analysis. The expansion value for<br />product of 1090 μm grit size was maximum 3.88±0.36, and minimum value 3.02±0.14 for smaller particle size 550<br />μm. The density was minimum, 80.46±12.72 kg/m3 for product of 1090 μm grit size and maximum, 175.33±11.89 kg/<br />m3 for product of 550 μm grit size. The soluble fiber, β-glucan, WAI (water absorption index) and WSI (water soluble<br />index) were found to be 6.52±0.61 % (db), 9.77±0.52 and 21.48±0.82 respectively for final product of grit size 1090<br />μm.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="24fcb7fc5f6505697d422cca4e75e756" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":37990473,"asset_id":13235732,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/37990473/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="13235732"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="13235732"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 13235732; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=13235732]").text(description); $(".js-view-count[data-work-id=13235732]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 13235732; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='13235732']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 13235732, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "24fcb7fc5f6505697d422cca4e75e756" } } $('.js-work-strip[data-work-id=13235732]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":13235732,"title":"Formulation and Quality Evaluation of Extruded Product From Composite Blend of Maize, Sorghum and Ricebean","translated_title":"","metadata":{"abstract":"This research work was based on formulation of cereal based extruded product utilizing the underutilized grains of\nNepal i.e. sorghum (white variety) and ricebean (yellow variety). The formulation having 76% maize, 15% sorghum\nand 9% ricebean was found best through sensory analysis. While further variation in grit particle size ranging from\n550 μm to 1190 μm, the product formulated with average particle size of 1090 μm was found to have best. The optimum\ngrit size was selected by sensory analysis, chemical analysis and physico-chemical analysis. The expansion value for\nproduct of 1090 μm grit size was maximum 3.88±0.36, and minimum value 3.02±0.14 for smaller particle size 550\nμm. The density was minimum, 80.46±12.72 kg/m3 for product of 1090 μm grit size and maximum, 175.33±11.89 kg/\nm3 for product of 550 μm grit size. The soluble fiber, β-glucan, WAI (water absorption index) and WSI (water soluble\nindex) were found to be 6.52±0.61 % (db), 9.77±0.52 and 21.48±0.82 respectively for final product of grit size 1090\nμm."},"translated_abstract":"This research work was based on formulation of cereal based extruded product utilizing the underutilized grains of\nNepal i.e. sorghum (white variety) and ricebean (yellow variety). The formulation having 76% maize, 15% sorghum\nand 9% ricebean was found best through sensory analysis. While further variation in grit particle size ranging from\n550 μm to 1190 μm, the product formulated with average particle size of 1090 μm was found to have best. The optimum\ngrit size was selected by sensory analysis, chemical analysis and physico-chemical analysis. The expansion value for\nproduct of 1090 μm grit size was maximum 3.88±0.36, and minimum value 3.02±0.14 for smaller particle size 550\nμm. The density was minimum, 80.46±12.72 kg/m3 for product of 1090 μm grit size and maximum, 175.33±11.89 kg/\nm3 for product of 550 μm grit size. The soluble fiber, β-glucan, WAI (water absorption index) and WSI (water soluble\nindex) were found to be 6.52±0.61 % (db), 9.77±0.52 and 21.48±0.82 respectively for final product of grit size 1090\nμm.","internal_url":"https://www.academia.edu/13235732/Formulation_and_Quality_Evaluation_of_Extruded_Product_From_Composite_Blend_of_Maize_Sorghum_and_Ricebean","translated_internal_url":"","created_at":"2015-06-24T03:12:24.016-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7833549,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":22219658,"work_id":13235732,"tagging_user_id":7833549,"tagged_user_id":null,"co_author_invite_id":4960425,"email":"m***l@hotmail.com","display_order":0,"name":"Bhupendra Paudyal","title":"Formulation and Quality Evaluation of Extruded Product From Composite Blend of Maize, Sorghum and Ricebean"}],"downloadable_attachments":[{"id":37990473,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/37990473/thumbnails/1.jpg","file_name":"7_Lamichhane_et_al.pdf","download_url":"https://www.academia.edu/attachments/37990473/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Formulation_and_Quality_Evaluation_of_Ex.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/37990473/7_Lamichhane_et_al-libre.pdf?1435140886=\u0026response-content-disposition=attachment%3B+filename%3DFormulation_and_Quality_Evaluation_of_Ex.pdf\u0026Expires=1732773733\u0026Signature=IUGdGiSIQKdWUe3xb1rH4Zd14DhWX3PVoJ0khlqJCooEhCWtSn3unwnpsDdNPKaJn2hiLv0TW7He0MyeLQEIxk1MHqO~52bhytqhoGZERjA2BDw9JXh7vSz4FoufbnKFeAKJcn~dBmUwHx0pBn1ulEf~2X9EcPAORlcinBJxb~sGOCVXSnLl6lDbAy8anIO9mqXXihSQs9NZgQRng0k-SDDqfooRPl8ZYMI0y-eZyvmPWEOTPJdJ1SQmNYZ3iOrydojgkOKXIouyvAjDFiXVqeqYWT-I7YdxjwAREScxSoBXSfNw6340OTxL~8pU6qnjLtsKWjWTbDRnZHnfmrtBhQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Formulation_and_Quality_Evaluation_of_Extruded_Product_From_Composite_Blend_of_Maize_Sorghum_and_Ricebean","translated_slug":"","page_count":6,"language":"en","content_type":"Work","owner":{"id":7833549,"first_name":"Pravin","middle_initials":null,"last_name":"Ojha","page_name":"PravinOjha","domain_name":"nepjol","created_at":"2013-12-26T12:23:16.529-08:00","display_name":"Pravin Ojha","url":"https://nepjol.academia.edu/PravinOjha"},"attachments":[{"id":37990473,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/37990473/thumbnails/1.jpg","file_name":"7_Lamichhane_et_al.pdf","download_url":"https://www.academia.edu/attachments/37990473/download_file?st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&st=MTczMjc3MDEzMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Formulation_and_Quality_Evaluation_of_Ex.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/37990473/7_Lamichhane_et_al-libre.pdf?1435140886=\u0026response-content-disposition=attachment%3B+filename%3DFormulation_and_Quality_Evaluation_of_Ex.pdf\u0026Expires=1732773733\u0026Signature=IUGdGiSIQKdWUe3xb1rH4Zd14DhWX3PVoJ0khlqJCooEhCWtSn3unwnpsDdNPKaJn2hiLv0TW7He0MyeLQEIxk1MHqO~52bhytqhoGZERjA2BDw9JXh7vSz4FoufbnKFeAKJcn~dBmUwHx0pBn1ulEf~2X9EcPAORlcinBJxb~sGOCVXSnLl6lDbAy8anIO9mqXXihSQs9NZgQRng0k-SDDqfooRPl8ZYMI0y-eZyvmPWEOTPJdJ1SQmNYZ3iOrydojgkOKXIouyvAjDFiXVqeqYWT-I7YdxjwAREScxSoBXSfNw6340OTxL~8pU6qnjLtsKWjWTbDRnZHnfmrtBhQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":10221,"name":"Food and Nutrition","url":"https://www.academia.edu/Documents/in/Food_and_Nutrition"},{"id":31630,"name":"Food Processing","url":"https://www.academia.edu/Documents/in/Food_Processing"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology"},{"id":38360,"name":"Food Security","url":"https://www.academia.edu/Documents/in/Food_Security"},{"id":899072,"name":"Food engineering and technology","url":"https://www.academia.edu/Documents/in/Food_engineering_and_technology-1"}],"urls":[]}, dispatcherData: dispatcherData }); 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