Replacement of sugar in the product formulation of “Bomboyson” by jaggery
“Bomboyson” is a traditional heat desiccated dairy product of eastern Nepal, prepared using khoa, sugar, and ghee, and has a great commercial potential. This study was carried out to standardize the product and study its nutritive value and storage life for the organized production. The formulation was based on survey and the best product was selected using 9-point hedonic rating scale method. The sugar in the best product was replaced by jaggery, and both were compared with the most popular market product for sensory and nutritional qualities. The products were stored at ambient (25°C) and refrigerated (5°C) temperatures to study the microbiological qualities. Bomboyson prepared from 100 parts khoa, 40 parts sugar, and 20 parts ghee was found to be superior (P < 0.05) in terms of overall sensory attributes. The proximate composition of sugar-added bomboyson was found to be 8.98 ± 0.04% moisture, 28.66 ± 1.16% fat, 16.42 ± 0.56% protein, 1.08 ± 0.12% total ash, 44.86 ± 0.86% carbohydrate, and 91.02 ± 0.04% total solids. The proximate composition of control and sugar-added product were same (P > 0.05) while both the product had lower contents (P < 0.05) of moisture and total ash than the jaggery-added product. The microbiological study confirmed that the products were acceptable throughout the storage period of 28 days at 5°C and 21 days at 25°C.
Dairy products
The trend indicates that on the average, shipments tended to decline by almost 200 million board feet per year if all other factors had remained the same. In other words, this loss in shipments could be expected to occur on the average from one year to the next if no change were to occur in the volume of industrial production. A word of caution is necessary in using the extension of the trend CD in future years. Since this trend presumably represents the combined effects of many factors, its extension to post-war years should be made with due consideration given to the various factors other than industrial production that affect it in shipments of lumber for industrial use. The factors that determine the net trend may not operate in the same manner after the war. As a consequence, the trend may flatten out or even reverse itself. Thus, the judgment of those who have an intimate knowledge of the industry is most essential in the proper use of the relationship for post-war projections.
Detection of Intermediate Compounds in the Early Stages of Browning Reaction in Milk Products
Summary A quantitative method is presented for determining 5-hydroxymethylfurfural (HMF) by spectrophotometric measurement if the 2-thiobarbituric acid (TBA) reaction product. A selective digestion procedure, involving the heating of milk with added oxalic acid, is reported for converting early intermediates of the browning reaction to HMF. The method is suggested to be a sensitive detector of early symptoms of the browning reaction. Study of nonfat dry milk (NFDM) indicated that instant products generally exhibited more intensive symptoms of browning than did noninstant products. Spectrophotometry of TBA reaction products is suggested as a promising general quantitative method for the determination of furfurals.