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

The properties of bio-films prepared from sorghum starch using three different modification techniques (hydrothermal treatment (HTT), acid-alcohol treatment (AA) and acetylation (A)) were studied. The physical properties of modified starches were significantly different from unmodified starches. More specifically, acetylated starch had significantly higher swelling power and solubility, where-as HHT starch had the highest water binding capacity. Starch films prepared from hydrothermal treatment had the least solubility (26.15%) and the maximum tensile strength (TS) -(6.50MPa), whereas films prepared from acid-alcohol treated starch had the lowest water vapour transmission rate (WVTR) (720.0 g/m2/d) and acetylated starch film had the maximum elongation (19.03%). The concentration of glycerol, a plasticising agent, affected the properties. The WVTR of the films increased with an increase in glycerol concentration; while tensile force and elongation decreased.

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The objective of this research was to study the effect of some processing methods on phytic acid (a prominent anti-nutritive substance) and inorganic phosphorous content of the king legume soybean. The processing treatments viz. soaking and subsequent germination; kinema fermentation and heating were applied. It was observed that soaking for 12 hrs at room temperature under citric acid solution, distilled water and sodium bicarbonate solution significantly (p <0.05) lowered the phytic acid content of soybean by 7.99%, 6.38% and 7.20% respectively and also correspondingly lowered the inorganic phosphorous by 21.8%, 27.55% and 30.75% . Maximum destruction of phytic acid (35.1% reduction) occurred during germination for 120 hrs in 0.1% citric acid solution. This was further confirmed by increase of inorganic phosphorous content (196.22%) in corresponding treatments. A 46.07% significant reduction (p < 0.05) of phytic acid content over the control was noticed after 72 hrs of kinema fermentation. On the same interval, inorganic phosphorous content also significantly increased by 180%. Autoclaving was found more effective than dry heating and boiling also could reduce the phytic acid content of soybean. Autoclaving (121ºC for 15 min), dry heating (200ºC for 5 min) and boiling (100ºC for 30 min) significantly lowered (p< 0.05) soybean phytate by 20.76%, 12.84% and 14.84% respectively. In other hand, inorganic phosphorous content were increased significantly by 80.56%, 43.8% and 63.55% at the same time. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.11208   J. Food Sci. Technol. Nepal, Vol. 7 (102-106), 2012

Iodine deficiency disorder (IDD) is a major micronutrient deficiency problem in Nepal. This study was conducted with objective to measure the Urinary iodine excretion (UIE) and attempts were made to relate urinary iodine with salt use and other sociodemographic variables of household of primary school children of Suryodaya municipality of Ilam district of Nepal. A community based cross section study was conducted in two schools of study area selected randomly (lottery method). A total of 202 school children of 6-12 years were recruited for the study to collect urine and salt samples for urine iodine content (UIC) and salt iodine content (SIC) measurement respectively and detail information of study population was achieved from their household. UIC was measured by ammonium persulphate digestion microplate (APDM) method and SIC was estimated by rapid test kit (RTK). Data were expressed in frequency, mean±SD and median (IQR) according to the nature of data. Chi-square test, Mann-Whitney U test and Kruskal-Wallis test were used to test the significance considering p≤0.05 at 95% confidence interval. It was found that Median UIC of the study population was 152.14 µg/L. Overall; it was found that 30.7% children had urine iodine level less than the normal WHO levels. The availability of adequately iodized salt was 93.1% as measured by RTK. There was statically significant association between consumed salt iodine content and urine iodine excretion level (P < 0.05).