Papaya fruits different edible and non-edible portions are valued for the abundance of numerous nutrients therapeutic benefits. The study was aimed to examine physico-chemical properties, bioactive compounds (total phenolics total flavonoids), antioxidant activity microstructure analysis peel, pulp seed flour both ripe unripe papaya. results demonstrated papaya fruit differed significantly with respect almost all quality attributes within them. variations have been evaluated through...

The study aims to investigate the effects of different drying methods on changes in functional properties, physicochemical composition, bioactive compounds, antioxidant activity, sensory attributes, and microstructural quality banana flours. Two local cultivars, Mehersagar Sabri, were dried produce flour using four distinct methods: freeze (FD), cabinet (CD), microwave oven (MOD), forced air (FOD). properties developed flours observed where findings as water holding capacity (0.93 ±...

The effects of convection-oven precooking, frozen storage (−18 °C/ two months) and four different reheating methods—namely, boiling, pan-roasting, convection oven microwave on pH, color, texture, antioxidant activity warmed-over flavor beef meatballs were investigated. In this study, kinds prepared: with added butylated hydroxyl toluene (0.02% BHT, M1); nutmeg extract (0.02%, M2); powder M3) control (no antioxidant). Addition (0.02%) extracts in M2 resulted a significant (p < 0.05)...

The objective of this study was the develop fortified cookies enriched with oats flour and bitter gourd powder monitoring effects these enrichments on physicochemical, antioxidant, antimicrobial, sensory attributes. This subjected to four treatments: control (0% powder), T1 (10% flour), T2 (3% T3 (7% 3% powder). Various physical properties cookies, including weight, thickness, diameter, spread ratio, baking loss, pH, color values (L*, a*, b*), were measured. Proximate analysis revealed...

This study was performed to assess the comparison of effects amongst butylated hydroxytoluene (BHT), clove extract (CE), and ascorbic acid (AA) as antioxidants on oxidative stability color values in fresh beef patties. The adding BHT, AA, CE patties significantly restrained lipid oxidation, lowered hue angle value, expanded redness chroma control (p<0.05). BHT AA led impede protein oxidation by lowering carbonyl content had no negative effect oxidation. antioxidant were obviously manifested....

Five types of vegetables (Green arum leaves, jute water spinach, bottle gourd, wax gourd and sweet gourd) were collected from four different industrial areas (Nasirabad, Agrabad, Vatiary Chalkbazar) in Chittagong, Bangladesh analyzed three heavy metals viz.Cu, Pb Cr by Atomic Absorption Spectrophotometer.The results showed the concentration Cu was within permissible limit for all samples.Cu varied 1.23 to 25.04 mg/kg.Cr exceeds normal range leafy as 4.25 mg/kg leaves (Chalkbazar), 3.21...

The study assessed the stability for fresh beef patties with inclusion of clove extract (CE) as a natural antioxidant in comparison to butylated hydroxytoluene (BHT) and ascorbic acid (AA) at frozen storage. Four different were made dependent on added antioxidants: control (added no antioxidants), 0.02% BHT, 0.05% AA, 0.1% CE. Inclusion CE resulted significant reduction thiobarbituric reactive substances (TBARS) hue angle (h°) value increase redness (CIE a*) chroma (C*) values (p<0.05)....

Type 2 diabetes (T2D) has earned widespread recognition as a primary cause of death, disability, and increasing healthcare costs. There is compelling evidence that hereditary factors contribute to the development T2D. Clinical trials in T2D have mostly focused on genes single nucleotide polymorphisms (SNPs) protein-coding areas. Recently, it was revealed SNPs located noncoding areas also play significant impact disease vulnerability. It required for cell type-specific gene expression....

Functional noodles are considered nutritious and healthy staple food products. This study aimed to develop value-added rohu fish (Labeo rohita) evaluate their physicochemical properties. Six noodle samples were prepared following several formulations. After a 2-day drying process, the stored in air-resistant plastic bags. The formulated investigated based on physical (water absorption capacity, cooking loss, volume increase) chemical (moisture, ash, protein, fat, fiber) Statistical analysis...

Coconut is cultivated in tropical and subtropical areas across the globe because of its diverse applications, particularly terms nutritional therapeutic benefits. In order to enhance shelf life coconut meat while maintaining quality, it must be pre-processed. The research aimed determine physicochemical constituents, antioxidant properties, sensory attributes BARI-1 preserved various sugar solutions (40–80)% by thermal processing (boiling microwave) during refrigeration storage (3 ± 1 °C)...

It has become necessary to assess how food processing methods affect qualitative qualities due the increased consumer awareness of health benefits various nutrients in food. In current study, effects ultrasound treatment (37°C, 5 min), pasteurization (90°C, and their combination on quality parameters, including pH, total soluble solids (TSSs), titratable acidity (TA), color values (L*, a*, b*), ascorbic acid (AA), phenolic content (TPC), antioxidant activity (DPPH), pineapple juice from ripe...

Purpose The purpose of this study is to develop a hazard analysis and critical control point (HACCP)-based approach risk factors associated with biscuit manufacturing plant. Design/methodology/approach Methodology was developed achieve implement the food safety quality requirements. Procedure for assessment based on ISO 22000:2005 codex standard. HACCP Plan summarized in comprehensive figures tables. Biological, chemical physical hazards that could exist every step biscuits production were...

Purpose Breast cancer is the most increasing female worldwide, including Bangladesh. The purpose of this study was to investigate association between dietary patterns and knowledge perception breast risk patients in Design/methodology/approach A questionnaire survey about 27 frequently consumed food items conducted among 140 Amader Gram Cancer Care &amp; Research Center. logistic regression applied estimate risk. Dietary were analyzed by principal component analysis: fat-rich foods (meat,...

Abstract The purpose of this study was to evaluate the impact soil and water salinity on dietary behavior health risk in coastal people Bangladesh. This conducted among 240 respondents rural sub-districts Khulna Patuakhali Bangladesh using a simple random sampling technique. To association between exposure categories, multinomial logit regression analysis statistical significance declared at p ≤ 0.05. A significantly higher amount (NaCl) level found radish, potato, bean, bitter gourd, rice,...

The newly emerged COVID-19 has an unprecedented impact on all classes of people, particularly the elderly. knowledge, attitudes, and practices (KAP) older adults toward are currently unknown. This study aimed to investigate KAP its associated factors among in Bangladesh.A cross-sectional survey was conducted from April May 2021 Bangladeshi adults. Face-to-face interviews were used collect data five selected divisions Bangladesh using simple random sampling. questionnaire consisted...