Physico-Chemical and Microbiological Characteristics of Gundpak – A Traditional Milk Product of Nepal

Acharya, Pushpa Prasad; Kharel, Ganga Prasad; Chetana, Ramakrishna

doi:10.5539/jfr.v4n4p30

Cited by 3 publications

(2 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Also, a correlation was made from the r-Pearson test, between each of the parameters of the instrumental texture and those found in the colorimetric tests, in order to analyse the relationships between the variables and find the best characteristics of the final product as a function of time and processing temperature. The correlation was considered significant at the 0.05 level and highly significant at the 0.01 level (bilateral), similar to that performed in other investigations [12]- [14]. Where the statistic model for this two-factor design with interaction is represented in the Equation (2):…”

Section: H Experimental Design and Data Processingmentioning

confidence: 99%

Effect of Processing Variables on Quality Parameters of Cocadas with Panela

González-Morelo¹,

Correa²,

Montero-Castillo³

2017

IJET

View full text Add to dashboard Cite

Abstract-The effect of processing variables as cooking temperature and time on the thermophysical, colorimetric, textural, sensory properties and proximal chemical composition was evaluated and fitted. It was used 2×2 factorial design made with three replicates, for a total of 12 experimental units. Study factors and levels were cooking temperature (70 and 90 °C) and time (60 and 90 min). The data were analysed through variance analysis using the statistical software Statgraphics Centurion version XVI and Tukey HSD comparison test to identify statistically homogeneous subsets.Low moisture content due to water evaporation during processing of the cocadas was shown, which permitted the fat, protein and ash concentration. Thermophysical properties were affected by temperature and time increasing energy cost in the high temperature and time treatments. Lightness values varied from 86.13 to 53.5 and total color change increased (ΔE), due to the non-enzymatic browning reactions presented.Fracturability, hardness and stiffness values increased at high cooking temperature and time due to the seric protein denaturation that formed a complex between casein proteins.The optimal conditions to make cocadas with panela of good quality were temperature and time of 70 °C and 60 min. This study was the solution to a problem of the manufacturers to improve the elaboration process for this Colombian Caribbean sweet.

show abstract

Section: H Experimental Design and Data Processingmentioning

confidence: 99%

Effect of Processing Variables on Quality Parameters of Cocadas with Panela

González-Morelo¹,

Correa²,

Montero-Castillo³

2017

IJET

View full text Add to dashboard Cite

show abstract

“…Milk based traditional sweet products such as lalmohan, gundpak, khoa, pedha, burfi, tar, sikarni, pustakari, and kalakand contribute the dominant share in the food market of Nepal (Acharya, Kharel, and Chetana, 2015).Khoa is used for different types of sweet making like, pedha, burfi, gulab jam and other sweets (Vaidya, Dr. Ghugare, and Dr.Kutty, 2015). Khoa can serve as a favorable medium for the growth of a variety of microorganisms due to its high moisture content and good nutritive value (Microbiological Quality and Safety Aspects of Traditional Dairy Products, 2012).…”

Section: Introductionmentioning

confidence: 99%

Bacterial Assessment of Ready to Eat Sweet (Burfi) Sold in Different Sweet Houses in Narayangadh, Chitwan: A Pilot Study

Basnet

Deubanjar

2019

Nep. Vet. J

View full text Add to dashboard Cite

As a sweet product, burfi is highly esteemed by Nepalese consumer and kept in high priority from the time immemorial. However, the milk and milk products borne outbreaks account for 2 to 6 % of bacterial foodborne outbreaks in several countries. Hence, with an objective to determine the bacterial load of the commercial sweet (burfi) sold in Bharatpur metropolitan city 1, Narayangadh, Chitwan, a cross-sectional study was conducted. Ten sample of ready to eat sweet (Burfi) along with the packaging material were collected purposively from different sweet shops of Bharatpur metropolitan on January 2019. The preparation of samples was done as per Food Microbiology Protocols (2001) and the aerobic colony count (ACC) was determined by spread plate technique using plate count agar. It was found that the aerobic plate count of burfi sample ranges from 9.1×109 to 1.5×1010 CFU/g with an average of 1.2×1010 CFU/g, which is higher than the permissible Standard Plate Count according to Indian Standards Institution (ISI) specification. In conclusion, the high bacterial count in Burfi samples from different sweet shops indicates insufficient hygienic condition duration handling and unhygienic conditions of storage. This may give rise to public health hazard.

show abstract