Effect of different fermentation containers on the quality of gundruk
Gundruk, a typical indigenous vegetable product of Nepal was prepared from leaves of mustard (Brassica juncea) and cabbage (Brassica oleracea capitata) in different fermentation containers viz. glass jar, wooden box, earthenware pots and plastic jars which were evaluated sensorially and analyzed che...
| Main Authors: | , , |
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| Format: | Journal Article |
| Published: |
2012
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| Online Access: | https://www.journalcra.com/article/effect-different-fermentation-containers-quality-gundruk http://hdl.handle.net/20.500.11937/88690 |
| _version_ | 1848765064226537472 |
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| author | Shrestha, Roshan Bhattarai, Rewati Raman Katawal, Surendra Bahadur |
| author_facet | Shrestha, Roshan Bhattarai, Rewati Raman Katawal, Surendra Bahadur |
| author_sort | Shrestha, Roshan |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Gundruk, a typical indigenous vegetable product of Nepal was prepared from leaves of mustard (Brassica juncea) and cabbage (Brassica oleracea capitata) in different fermentation containers viz. glass jar, wooden box, earthenware pots and plastic jars which were evaluated sensorially and analyzed chemically. Sensory analysis revealed higher acceptability for gundruk prepared in glass jar compared to others. The moisture content, crude fiber, ash, calcium and iron contents on dry basis were found to be 7.92%, 14.65 g/100g, 0.68 g/100g, 2253 mg/100g and 86.4 mg/100g respectively for gundruk prepared in glass container. The optimum acidity and pH for gundruk prepared in glass was found to be 1.0% (as lactic acid) and 3.9 respectively on 9th day of fermentation. |
| first_indexed | 2025-11-14T11:29:18Z |
| format | Journal Article |
| id | curtin-20.500.11937-88690 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T11:29:18Z |
| publishDate | 2012 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-886902022-06-17T08:54:09Z Effect of different fermentation containers on the quality of gundruk Shrestha, Roshan Bhattarai, Rewati Raman Katawal, Surendra Bahadur Gundruk, a typical indigenous vegetable product of Nepal was prepared from leaves of mustard (Brassica juncea) and cabbage (Brassica oleracea capitata) in different fermentation containers viz. glass jar, wooden box, earthenware pots and plastic jars which were evaluated sensorially and analyzed chemically. Sensory analysis revealed higher acceptability for gundruk prepared in glass jar compared to others. The moisture content, crude fiber, ash, calcium and iron contents on dry basis were found to be 7.92%, 14.65 g/100g, 0.68 g/100g, 2253 mg/100g and 86.4 mg/100g respectively for gundruk prepared in glass container. The optimum acidity and pH for gundruk prepared in glass was found to be 1.0% (as lactic acid) and 3.9 respectively on 9th day of fermentation. 2012 Journal Article http://hdl.handle.net/20.500.11937/88690 https://www.journalcra.com/article/effect-different-fermentation-containers-quality-gundruk http://creativecommons.org/licenses/by/4.0/ unknown |
| spellingShingle | Shrestha, Roshan Bhattarai, Rewati Raman Katawal, Surendra Bahadur Effect of different fermentation containers on the quality of gundruk |
| title | Effect of different fermentation containers on the quality of gundruk |
| title_full | Effect of different fermentation containers on the quality of gundruk |
| title_fullStr | Effect of different fermentation containers on the quality of gundruk |
| title_full_unstemmed | Effect of different fermentation containers on the quality of gundruk |
| title_short | Effect of different fermentation containers on the quality of gundruk |
| title_sort | effect of different fermentation containers on the quality of gundruk |
| url | https://www.journalcra.com/article/effect-different-fermentation-containers-quality-gundruk http://hdl.handle.net/20.500.11937/88690 |