Mr Lava raj Devkota –

“Effect of Admixing Soy Milk on the Quality and Storage Stability of Probiotic Yoghurt”

Conclusion and recommendation

Amongst all the samples, sample D prepared by admixing 1:2 proportion of soy milk and cow milk was rated the best on sensory attributes followed by control sample E prepared from 100% cow milk Lower proportions of soy milk were superior to give good flavour and acceptability.

 It was found that acidity, fat, protein, total solid decreased with higher proportions of soy milk while pH increased with higher proportion of soy milk. Storage period gradually increases pH, acidity and wheying off

The cost of the soy admixed product is lower than the same without addition

Ms. Megha palikhe-

“PREPARATION OF MINERALS FORTIFIED (CA, Fe, K) BISCUIT INCORPORATING NETTLE POWDER AND ITS QUALITY EVALUATION”

¢  Nettle powder can be successfully incorporated up to 3% with no adverse effect on quality.

¢   Nutritional quality of biscuit seemed to be enhanced in case of mineral and protein content.

¢   Thus the formulation would help in reducing the amount of gluten in biscuit which could be beneficial for celiac disease people.

¢   Incorporation of nettle powder above 3% showed an adverse effect on sensory attributes.

Ms.Anju Adhikari-

•         “Study on the Reduction of Oxalic acid by different pretreatment on the Oxalica corniculata “

v  Leaves of oxalica corniculata when blanched in water for 2min, 3min and 5min shows a little significant differences (p<0.005)  with a reduction up to 15.48%.

v  Blanching the leaves of oxalica corniculata in Nacl solution for 2min with different          amount of the concentration of  Nacl shows significant differences with the reduction of   oxalic acid up to 24%.

v  When the leaves of oxalica corniculata are soaked with EDTA solution for overnight it reduced the oxalate content up to 38%. The oxalate content reduced significantly (p<0.005) as the concentration of EDTA is increased up to 1mm.

v  Blanching the leaves of oxalica corniculata with EDTA solution for 2min with different     concentration of EDTA reduced oxalate content up to 67%. It does not show the reduction when the concentration is increased above 2mm.