Please use this identifier to cite or link to this item: http://202.45.146.37:8080/jspui/handle/123456789/281
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dc.contributor.authorGautam, Prakriti-
dc.date.accessioned2023-04-09T05:53:02Z-
dc.date.available2023-04-09T05:53:02Z-
dc.date.issued2023-04-09-
dc.identifier.urihttp://202.45.146.37:8080/jspui/handle/123456789/281-
dc.descriptionA 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 Technologyen_US
dc.description.abstractThe objective of the present work was to study the effect of pH, murcha (amylolytic starter) level and fermentation time on sensory and physicochemical properties of bhati jand (rice wine) prepared from broken rice. Jand was prepared from broken rice using traditional starters with the variation in pH (3.0, 4.5, 6.0), murcha level (0.2,0.5 and 0.8%) and fermentation time (7,14 and 21 days). The sample formulation was done using DOE (Design Expert) v 13.0.1.0 which gave a total of 20 runs. Jand thus prepared was subjected to sensory (10 semi-trained panelists using a 5-point hedonic scale for appearance, smell, taste, sourness and overall acceptance), physicochemical (acidity, pH, TSS, reducing sugar, alcohol, esters, aldehyde, higher alcohol, methanol, proximate) and microbial analysis. Statistical analyses of the generated data were done using Design Expert v 13.0.1.1 for selecting the best combination, Genstat Discovery Edition 12 for two-way ANOVA at 5% significance level and MS Excel for graphical representation. The statistical analysis of the sensory data showed that 0.2% murcha level, pH level of 6 and fermentation duration of 21 days resulted in jand with the highest sensory score whereas 0.8% murcha level, pH level of 6 and fermentation duration of 7 days resulted in jand with the lowest sensory score. Physicochemical analysis showed that methanol, ethanol, esters, aldehyde, higher alcohol, total soluble solids (TSS), acidity, pH and reducing sugar content for the jand with highest sensory score were 11 ppm, 8.89%, 831 g/100 L, 4.97 g/100 L, 68.5 ppm,14.25°Bx, 0.84%, 3.8 and 0.265% respectively Jand made at different pHs, levels of murcha, and fermentation durations differed significantly (p<0.05) with respect to sensory propertiesen_US
dc.language.isoen_USen_US
dc.publisherDepartment of Food Technology Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal 2022en_US
dc.subjectmurchaen_US
dc.subjectamylolytic starteren_US
dc.subjectbhati janden_US
dc.subjectrice wineen_US
dc.subjectpHen_US
dc.subjectphysicochemical propertiesen_US
dc.subjectfermentationen_US
dc.titleEFFECT OF pH, MURCHA LEVEL AND FERMENTATION TIME ON SENSORY AND PHYSICOCHEMICAL PROPERTIES OF BHATI JAND PREPARED FROM BROKEN RICEen_US
dc.typeThesisen_US
Appears in Collections:Food Technology Thesis

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