DSpace Collection: Food Technology Thesis

OPTIMIZATION OF WEANING FOOD USING LOCALLY AVAILABLE INGREDIENTS

Mon, 02 Feb 2026 00:00:00 GMT

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)

Tue, 02 Dec 2025 00:00:00 GMT

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

Wed, 17 Dec 2025 00:00:00 GMT

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

Effect of Pre Drying and Guar Gum Coating on Physico- chemical, Nutritional, Sensory Quality and Storage Stability of Potato Chips

Wed, 17 Dec 2025 00:00:00 GMT

Title: Effect of Pre Drying and Guar Gum Coating on Physico- chemical, Nutritional, Sensory Quality and Storage Stability of Potato Chips Authors: Bhattarai, Raju Abstract: The aim of this study was to evaluate the combined effects of pre-drying and guar gum coating on the physicochemical, nutritional, storage stability, and sensory qualities of potato chips. Fresh potatoes were washed, peeled, and sliced into 1.5 mm thick slices, pre-dried for 30, 60, or 90 minutes at 60⁰C at RH approx. 30%, and coated with guar gum at concentrations of 0.25%, 0.5%, 0.75%, and 1%. The coated slices were fried in RBD Palm Olein at 180±5⁰c for 3 minutes, drained, cooled, and packaged in polypropylene (PP) material for storage. Proximate analysis of raw potatoes was conducted to establish a nutritional baseline. Sensory evaluation of the chips was carried out using a 9-point hedonic scale, and data were analyzed using two-way ANOVA to determine the effects of pre-drying and coating levels. The results showed that pre-drying and guar gum coating significantly improved the nutritional profile and reduced oil uptake. The best-performing sample (60 minutes predrying with 0.75% guar gum coating) achieved a 44.34% reduction in fat content compared to the control. This sample exhibited enhanced sensory qualities, including superior appearance, texture, taste, and overall acceptability. Proximate analysis revealed higher carbohydrate (61.50%) and fiber (3.81%) content in the sample C. Shelf-life evaluation over 40 days showed gradual increases in moisture content (from 2.801% to 3.610%), peroxide value (from 1.191 meq O₂/kg to 2.379 meq O₂/kg), and acid value (from 0.262 mg KOH/g to 0.428 mg KOH/g). Despite these changes, all parameters remained within safe limits for consumption. These findings confirm that pre-drying and guar gum coating are effective strategies for producing healthier potato chips with improved sensory, nutritional, and storage qualities, offering a healthier and more appealing snack option. 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 Technolog