DSpace Collection: Food Technology Thesis

EFFECT OF INCORPORTION OF CARROT FLOUR ON THE QUALITY OF BISCUITS

2026-05-11T12:34:12Z

Title: EFFECT OF INCORPORTION OF CARROT FLOUR ON THE QUALITY OF BISCUITS Authors: Shahsankhar, Bhuwan Abstract: This study was carried out to studied the effect of incorporating carrot flour into wheat flour biscuits with the aim of improving their nutritional quality and functional value. The main objective of this study was to develop biscuits by incorporating carrot flour at different substitution levels. The study also aimed to determine the proximate composition of the developed carrot flour biscuits and to analyze the chemical composition of the most preferred biscuit formulation. Fresh carrots were washed, peeled, sliced, and subjected to hot water blanching using 0.2% potassium metabisulphite with 1% tables salt followed by blanching at 95°C for 3 minutes. The blanched slices were cabinet dried at 50°C for 16 hours and ground into fine powder. Biscuit formulations were developed by incorporating carrot flour at different substitution levels (5%,10%,15%,20%). Standard analytical methods were used for chemical analysis, while sensory evaluation was conducted by a panel of semi-trained panelists. The incorporation of carrot flour significantly improved the nutritional composition of the biscuits, particularly in terms of crude fiber, ash content, and β-carotene, while maintaining acceptable levels of other nutrients. Physical quality analysis showed that the diameter, thickness, and spread ratio of biscuits changed with the addition of carrot flour, showing its effect on dough behavior during baking. Sensory evaluation indicated that biscuits with 5% carrot flour were the most preferred for appearance, taste, texture, flavor, and overall acceptability. However, higher levels of carrot flour slightly reduced sensory scores due to stronger color and flavor. Statistical analysis using one-way ANOVA confirmed that the 5% carrot flour formulation was significantly superior (p < 0.05) among the tested samples. The study concluded that carrot flour can be successfully incorporated into biscuits up to a 5% level to enhance their nutritional and functional properties without adversely affecting consumer acceptance. Therefore, the use of carrot flour is strongly recommended for the food industry as a cost-effective and natural ingredient for the development of valueadded, health-promoting biscuit products. Description: A dissertation submitted to the Department of Food Technology, Central Campus of Technology, Tribhuvan University, in partial fulfilment of the requirements for the degree of B. Tech. in Food Technology

OPTIMIZATION OF WEANING FOOD USING LOCALLY AVAILABLE INGREDIENTS

2026-02-03T10:24:54Z

Title: OPTIMIZATION OF WEANING FOOD USING LOCALLY AVAILABLE INGREDIENTS Authors: Khatiwada, Rakshya Abstract: Maize, rice, soybean, and moringa leaf powder were selected to formulate a nutrient-dense weaning food using locally available ingredients. Raw materials were processed through sorting, soaking, drying, roasting, grinding, mixing, and sieving to enhance digestibility and reduce antinutritional factors. Linear programming via Excel Solver was applied to optimize ingredient proportions based on nutrient constraints and the addition of maize was carried out for amino acid profile balance. The optimized formulation was analyzed for proximate composition, energy value, and selected micronutrients (iron, calcium, vitamin C). Sensory evaluation was conducted using the McNemar test, and shelf-life was estimated by modeling vitamin C degradation under accelerated storage (45 °C) in LDPE and glass packaging using first-order kinetics. The optimized weaning food met WHO nutrient recommendations and national standards, with adequate protein, energy, and micronutrient content. Sensory evaluation showed good acceptability (p < 0.05). Shelf-life modeling revealed that glass packaging extended vitamin C retention significantly compared to LDPE (estimated shelf life: 281.40 vs.172.20 days). The study confirms that nutrient-dense weaning foods can be developed from simple, affordable ingredients using basic processing and mathematical optimization. This approach offers a practical solution to improve complementary feeding and reduce infant malnutrition in resource-limited settings. Description: A dissertation submitted to the Department of Food Technology, Central Campus of Technology, Tribhuvan University, in partial fulfillment of the requirements for the degree of B. Tech. in Food Technology

EFFECTS OF DIFFERENT OAK VARIETIES (QUERCUS Spp.) ON CHEMICAL AND SENSORY QUALITY OF RAKSHI (FINGER MILLET WHISKY)

2026-01-25T10:04:32Z

Title: EFFECTS OF DIFFERENT OAK VARIETIES (QUERCUS Spp.) ON CHEMICAL AND SENSORY QUALITY OF RAKSHI (FINGER MILLET WHISKY) Authors: Khadka, Ritesh Abstract: The aim of this research was to evaluate the effects of Nepalese origin oak cubes on rakshi maturation, comparing it with American white oak effects. Rakshi, made from finger millet, was distilled twice and its alcohol content was adjusted to approximately 73% v/v. Along with a control, five types of oak cubes and one non-oak variety were used for a one-year maturation period. A little amount of the whisky samples were taken every three months and analyzed qualitatively and semi-quantitatively for their sensory characteristics to evaluate maturation progression. The whisky base spirit for this research was produced from finger millet grain using traditional distilling methods practiced in Nepal. Proximate analysis of the raw millet confirmed its suitability as a fermentation substrate. Following a 40-day fermentation, the mash had stable pH and alcohol levels proportional to sampling depth after 40 days of fermentation. The matured whisky was analyzed for pH, total dissolved solids (TDS), conductivity, color development, and chemical composition using spectrophotometry and gas chromatography-mass spectrometry (GC-MS). The findings support that chemical composition, including maturation, resulted in significant increase of certain constituents like ethyl acetate, acetic acid, some higher alcohols (isoamyl alcohol) with reported incerease of about 41%, 56%, 75% respectively, while strongly reduced concentrations of methanol (from 50.29 to 11.5ppm) reached safe levels in treated samples. Sensory evaluations covering appearance, aroma, mouthfeel, body, aftertaste, and overall acceptability revealed that all treated samples outperformed the control, with Sample D (Quercus lamellosa, Phalat) showing strong similarity to the reference (Sample B, American oak) in both chemical and sensory attributes. Radar chart analyses further illustrated the progressive enhancement of desirable flavor characteristics such as vanilla, smoky, and fruity notes, particularly in Nepalese oak-treated samples. The findings underscore the potential of Nepalese oak and other varieties as a viable alternative to imported oak species in whisky maturation, with recommendations for further studies on oak seasoning and potential for barrel aging Description: A dissertation submitted to the Department of Food Technology, Central Campus of Technology, Tribhuvan University, in partial fulfillment of the requirements for the degree of B. Tech. in Food Technology

UTILIZATION OF ACID WHEY ON FORMULATION OF POMEGRANATE RTS BEVERAGE AND ITS STORAGE QUALITY EVALUATIONS

2025-12-17T14:32:37Z

Title: UTILIZATION OF ACID WHEY ON FORMULATION OF POMEGRANATE RTS BEVERAGE AND ITS STORAGE QUALITY EVALUATIONS Authors: Bolakhe Prasad, Sujan Abstract: The present work was planned to prepare whey utilized pomegranate RTS beverage. Different variants of beverages were formulated using different levels of water replacement with whey i.e. 0%, 25%, 50%, 75% and 100% and named as sample A, B, C, D and E respectively. The TSS and acidity was maintained at 13 °Bx and 0.3 percent. The samples were subjected to sensory evaluation (color, taste, flavor and overall acceptance) by quality scoring method for consumer acceptability and the sensory data were analyzed by two-way ANOVA (no blocking) using GenStat and means were compared using LSD at 5% level of significance. Results revealed that on increasing whey incorporation, nutritional quality was enhanced, but poor in sensory properties. Beverage with 25% whey addition was found most acceptable with overall acceptability. The beverage was pasteurized at 80°C for 10 min and stored in 250 mL PET bottles at normal and refrigeration for 28 days. The effects of storage time and temperature on physicochemical (TSS, pH, acidity, reducing sugar) and microbial (TPC and coliform) properties were evaluated. Total soluble solid (TSS), pH, moisture, protein, acidity, reducing sugar, and nonreducing sugar of pomegranate juice was found to be 13.6°Bx, 3.75, 85.64%, 0.22%, 6.76% and 5.32% and for whey these values were 5.8°Bx, 5.14, 92.62%, 0.46%, 0.28%, 4.7% and 8.99% respectively. Among the different proportion, the RTS prepared with 25% whey addition was found acceptable from sensory analysis. The TSS, pH, fat, moisture, protein, ash, calcium, acidity as citric acid, reducing sugar (as dextrose), non-reducing sugar (as dextrose) of RTS beverage was found to be 12.9°Bx, 3.21, 0.21%, 86.43%, 0.36%, 0.47%, 148mg/L, 0.3%, 7.27% and 6.23%. Total soluble solids, pH and reducing sugar increased while acidity content decreased with processing storage time in both storage condition. During storage analysis TSS, pH, acidity, and reducing sugar content ranged from 12.9- 13.7°Bx, 3.21-3.12, 0.29-0.45% and 7.06-7.59% respectively under refrigeration condition and from 12.9-14.2°Bx, 3.21-3.05, 0.29-0.68% and 7.06-7.97% respectively under normal storage condition. From all the analysis, it can be observed that the RTS beverage can be kept unspoiled for 28 days. Description: A dissertation submitted to the Food Technology Instruction Committee in Tribhuvan University in partial fulfillment of the requirements for the degree of B. Tech. in Food Technology