Publications by authors named "S K Dhital"
A key strategy to mitigate postprandial hyperglycemia involves inhibiting α-amylases, which commence the starch digestion process in the gut. This study examined the inhibitory effects of resveratrol and stilbenoid tetramers, vaticanol B, (-)-hopeaphenol, and vatalbinoside A on human salivary and pancreatic α-amylases experimentally and through molecular docking studies. Vaticanol B demonstrated the most potent inhibition with IC values of 5.
View Article and Find Full Text PDFStarch structure determination is crucial for understanding its properties and applications. However, method-dependent variations in size determination can lead to ambiguous interpretations. This study investigates the ambiguities in starch structure determination by evaluating the variation in size of four commercial branched starches as determined by average molar mass, gyration radius, hydrodynamic radius, and chain-length distribution.
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- * The highest yield of BC (1.55 g/L) was achieved by fermenting rice bran with specific mould, showing a significant increase compared to untreated samples and a cost reduction of up to 90% for media production.
- * Various characterisation techniques confirmed that the biochemical properties of BC produced from cereal waste are comparable to those from standard fermentation methods, highlighting the potential for a sustainable circular economy in the cereal industry.
Background: Poor menstrual hygiene practices are one of the major public health problems in Nepal. Due to persistent taboos and socio-cultural constraints, adolescent girls are often unaware of scientific facts, knowledge, and practices related to menstrual hygiene. This paper aims to assess the effects of health education intervention on menstrual hygiene knowledge and practices among adolescent girls in Pokhara Metropolitan, Nepal.
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- - This study explored how adding spinach, an agricultural waste, to wheat bread can improve both nutritional value and reduce waste, achieving healthier bread options.
- - Results showed that including 10-40% spinach altered the bread's color and texture while reducing carbohydrates and increasing various nutrients like protein, fiber, and essential vitamins.
- - Sensory tests indicated that while higher spinach levels decreased visual and taste appeal, a 20% spinach addition resulted in a texture acceptance similar to white bread, promoting vegetable intake through staple foods.