Yadav KC

Phytochemical, Nutritional, Antioxidant Activity and Sensorial Characteristics of Amala (Phyllanthus emblica L.) Chutney

Yadav KC, Samikshya Rayamajhi, Anish Dangal & Lila Devi Shiwakoti · Asian Food Science Journal · 2020

This study was aimed to prepare amala (Phyllanthus emblica L.) chutney and to determine its phytochemicals and nutritional compositions, antioxidant activity and sensorial properties. The amala pulp and sugar were mixed separately at the proportion of 70:30, 60:40, 50:50, 40:60 a...

Open access Research Article 10.9734/afsj/2020/v18i130209

Analysis of Biodegradable Films of Starch from Potato Waste

Dhan Bahadur Karki, Yadav KC, Hemanta Khanal, Prabesh Bhattarai, Bandana Koirala & Sabin Bahadur Khatri · Asian Food Science Journal · 2020

Starch was extracted from potato wastes and its peels to prepare bio-degradable films using glycerol and sorbitol at various concentrations of 35%, 45% and 55 (w/w) of dry starch. The properties of films prepared with modification techniques (hydrothermal treatment (HTT) and acid...

Open access Research Article 10.9734/afsj/2020/v14i330132