Abstract:
Gundruk, an indigenous fermented food of Nepal, is known for its unique appetizing flavor.
The main aim of the present work was to formulate and optimize gundruk soup mix using
Design Expert® v. 7.125 for the DOE. Four types of Brassica juncea species (rayo sag) viz.,
Marpha, Marpha wide, Tankhuwa and mixed were collected from Parkhibas Agriculture
Research Center and 4 types of gundruks made by adding 10% cabbage (hybrid T21) and
fermenting for 9 days at 24±1o
C. The best gundruk was selected based on sensory score for
soup mix preparation. Nine formulations were prepared by using gundruk powder, chilli
powder, black pepper, in various amounts while keeping the amounts of tomato powder, corn
flour, SMP, salt constant. The best sample was selected on the basis of sensory score (9 points
hedonic rating for color, smell, flavor, taste, and overall) and analyzed for physicochemical
properties (moisture content, crude fat, crude fiber, protein, total ash, Fe, Ca, Total plate count,
Yeast mold and coliform).
The soup mix with 45.45% gundruk, 1.14% chilli powder, 1.14% black pepper and 1.14
garlic powder received the highest mean sensory score, and hence the best formulation. The
best soup had 9.5% moisture content, 5.37% crude fat, 12.2% protein, 6.53% crude fiber, 19.0%
total ash, 52.74% carbohydrate, 1325.6 mg/100 g Ca, 12.0 mg/100 g Fe, 7.2×103
cfu/g TPC,
and 65 cfu/g yeast & mold.
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
