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.
Encyclopaedia of food science, food technology, and nutrition
The Physics, Chemistry, And Biochemistry of Food. Food Macro- And Micro-Constituents. Food Commodities. Food Microbiology and Toxicology. The Principles and Applications of Traditional and Modern Food Production and Processing Techniques. Food Storage and Distribution. Quality Control and Legislation. Biotechnological Applications in the Food Industry. Dietary Requirements and the Nutritional Value of Foods. The Role of Nutrition in Health and Disease. Physiological and Biochemical Aspects of Nutrition and Its Cultural, Sociological, And Demographic Influences and Implications. Clinical Nutrition and Dietetics.
Perturbed angular correlation study of a haptenic molecule.
The angular correlation of the 173-247 keV gamma-ray cascade after the electron-capture decay of (111)In is strongly perturbed when the 1-p-nitrophenyl-ethylenediaminetetraacetate chelate of (111)In(8+) is added to a solution containing rabbit antibody to dinitrophenyl groups. The radioactive chelate can be displaced by the addition of dinitrophenyllysine or unlabeled chelate. The average association constant between the antibody and the labeled chelate has been estimated from perturbed angular correlation measurements; this value is compared to the results of equilibrium dialysis. These experiments provide good evidence that information concerning macromolecular behavior can be obtained from perturbed angular correlation experiments that use chemically specific labels.