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.
Genetic characterization of IWD and IWF strains of white leghorn through microsatellite markers
The present research focusses on developing functional chocobar incorporating pineapple fruit pulp and natural sweeteners viz. jaggery and palm sugar as two different products. Based on the sensory evaluation of chocobar, 15 per cent inclusion level of pineapple pulp was found to be ideal. For incorporating jaggery as a natural sweetener, 7.5 per cent attained higher sensory scores compared to 5 and 10 per cent jaggery in chocobar. Similarly, the overall acceptability projected 7.5 per cent as an ideal level for palm sugar incorporated functional chocobar. On cost analysis, the control chocobar had lower cost (Rs. 125.52/litre) than the functional chocobar prepared. The functional chocobar containing jaggery had lower cost of production (Rs. 137.52/litre) than the palm sugar admixed chocobar (Rs. 148.02/litre) due to the higher cost of palm sugar in the market.
Enumeration of total coliforms, fecal coliforms, and Escherichia coli in foods by hydrophobic grid membrane filter: supplementary report.
Raw, comminuted poultry meat was used to determine the specificity of the media and incubation conditions used in the hydrophobic grid membrane filter method. Confirmation rates for target colonies were 100% for total coliforms, 98% for fecal coliforms, and 97-99% for Escherichia coli. The results of total coliform enumeration in 30 pasteurized milk samples by both the hydrophobic grid membrane filter method and AOAC method 46.013-46.016 are also reported.