Abstract:
The basic raw materials for sargayangma preparation were brought from local market of
Dharan. The recipe for ingredients was extracted from previous study and Response
Surface Methodology (RSM) was employed to optimize the level of addition of fat, blood
and yangben in the range of 10-25%, 10-30% and 5-20% respectively. The effect of these
process variables was studied on responses, processing yield and water holding capacity of
sargayangma while other parameters were kept constant. Twenty formulations produced
by experimental design at three levels +1, 0 and 1 with six centre points were prepared in
lab which were also subjected to sensory evaluation to obtain optimum product in terms of
aroma, color, blood taste, yangben taste, texture, juiciness and overall acceptability.
The processing yield of sargayangma was not significantly affected by variation in fat,
blood and yangben amount. The water holding capacity was significantly affected by blood
and yangben amount variation whereas variation in fat amount did not show significant
effect. Similarly, all the sensory parameters were also significantly affected by ingredients
variation. From sensory analysis, formulation with 17.5% fat, 30% blood and 12.5%
yangben was found to be best while from response analysis, formulation with 10% fat,
10% blood and 20% yangben was found to be optimum.
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
