A5061637635- Phytochemicals and Antioxidant Activities
- Food composition and properties
- Postharvest Quality and Shelf Life Management
- Potato Plant Research
- Plant Physiology and Cultivation Studies
- Seed and Plant Biochemistry
- Botanical Research and Applications
- Food Security and Health in Diverse Populations
- Essential Oils and Antimicrobial Activity
- Growth and nutrition in plants
- Nanocomposite Films for Food Packaging
- Freezing and Crystallization Processes
- Food Science and Nutritional Studies
- Bee Products Chemical Analysis
- Food Waste Reduction and Sustainability
- Coconut Research and Applications
- Consumer Attitudes and Food Labeling
- Psidium guajava Extracts and Applications
- Food Industry and Aquatic Biology
- Plant tissue culture and regeneration
- Advances in Cucurbitaceae Research
- Agricultural Practices and Plant Genetics
- GABA and Rice Research
- Tea Polyphenols and Effects
- Seaweed-derived Bioactive Compounds
Bangladesh Agricultural Research Institute
2020-2025
China Agricultural University
2023
The present study was aimed at developing whey-mango-based mixed beverages and characterizing their physicochemical properties. Three different formulations were prepared by varying proportions of whey mango (sample-1 = 60:20 mL, sample-2 65:15 sample-3 70:10 mL). Prepared beverage samples during 25 days storage revealed a significant increase in acidity (0.27 ± 0.02−0.64 0.03%), TSS (17.15 0.01−18.20 0.01 °Brix); reducing sugars (3.01 0.01−3.67 0.01%); moisture (74.50 0.02−87.02 0.03%);...
The present study was investigated to know the sensory, physicochemical, nutritional and fatty acid properties of seaweed-based cookies prepared with untapped seaweed Ulva intestinalis (UI) from Bangladesh coast. were formulated different percentages UI inclusions both in powdered (PUI) fragmented (FUI) forms, order evaluate quality attributes value-added cookies. In sensory analysis, inclusion levels 1% PUI, 2.5% FUI, FUI 5% acceptable by panelists. Considering maximum percentage...
An experiment was conducted to assess the influence of coconut oil and beeswax edible coating on postharvest storage quality Malta (Citrus sinensis) at ambient conditions (27±4°C 65±5% RH). Sorted fruits were washed with drinking water; after removing surface water, coated mixture (90:10 or 80:20 70:30) only oil. After coating, kept in crates stored 27±4°C RH. Weight loss, firmness, external colour (hue angle lightness), TSS, pH, ascorbic acid, total sugar reducing analyzed periodically...
The COVID-19, also known as a coronavirus, is currently wreaking havoc on livelihood, food security, and nutrition security around the world. In developing countries like Bangladesh situation far worse. purpose of this perspective to highlight current state changes in context COVID-19. During COVID-19 period, income certain set people fell, which may have contributed growth poverty rate. It had an impact agro-food systems, supply-value chain, market levels result lockdown, movement social...
The present study was aimed to design and develop the consumer-accepted soy yogurt using different sweeteners investigate possibility of tracing these by implementing a classification algorithm. effects three types on physicochemical properties, sensory prediction in soymilk-based were investigated linear discriminant analysis (LDA). Yogurts prepared inoculating lactic acid cultures into soymilk containing 0.3% gelatin, one selected [sucrose, honey, sucralose (an artificial sugar)],...
Weight loss, turning of peel colour from green to yellow and microbial infections are the major postharvest problems lemon. Lipid-based edible coatings modified atmospheric packaging (MAP) effective techniques in maintaining quality fruits for long-term storage. With this view, an investigation was conducted preservation lemon using coconut oil beeswax coating MAP during storage at low temperature. Physiologically matured lemons were collected washed with potable water; fruit surface water...
Increasing urbanization, changes in life style and involvement of more women into jobs has forced to find out easy way get safe nutritious foods. Fresh cut (FC) vegetables fruits may satisfy these demands as healthy alternatives. FC processing gives additional value fresh terms convenience, fresh, nutritious, time saving. Therefore, the objective is investigate effect different types modified atmosphere packaging (MAP) vacuum during storage at low temperature on postharvest quality...
Breads were formulated from wheat flour incorporating 5%, 10%, and 15% banana flour.The baking properties of bread, such as loaf volume, specific moisture content, evaluated.The proximate composition the bread was analyzed.Bread volume decreased with increasing flour, whereas weight content significantly increased level flour.It a noticeable observation that ash in amount by proportion color both crumb crust improved 5% formulation.The analysis containing showed 33.55%,Protein 8.575%, fat...
The research aimed to determine the effect of blanching pretreatment before drying at different temperatures and chui jhal stem's physicochemical quality.Blanching methods like hot water (HWB) 90 o C for 3 minutes, steam (SB) 5 microwave (MWB) 600 watts 120 seconds were applied air 50 C, 60 70 a constant airflow velocity 1.5 m/s relative humidity 50%.Physical deterioration pretreated samples was lower than untreated samples, affecting amount nutritional retention.MWB treated sample showed...
Lablab bean (Lablab purpureus L.) seeds have characterized for usage a protein supplement in bakery items.In order to prepare biscuits 0, 5, 10, 15 and 20% lablab seed powder blended with wheat flour.The flours were tested their chemical composition.Lablab flour had high (23.2%), ash (3.1%) dietary fiber (1.8%) content, low fat (1.2%) carbohydrates (59.74%).The spread ratio reduced as was incorporated.The protein, crude content of significantly enhanced (p ≤ 0.05) addition flour.When...
Abstract Jellies are usually preserved by artificial preservatives where they have harmful side effects and health hazards especially to infants. Honey fresh lemon extract juice is a natural preservative considered good substitute for preservative. Due increasing level of demand regarding concern issue safe food, an attempt has undertaken formulate the free guava–pineapple jelly their marketability, physicochemical, bioactive compounds, microbial antioxidant properties analysis during...
The present study sought to explore the nutritional composition, bioactive phytochemicals and antioxidant activity of BARI mango-4, mango-6 Langra cultivar. total phenolic (TPH), vitamin C, carotene, ß-carotene content mangos were determined by 1,1- diphenyl-2picryl hydrazyl (DPPH) scavenging reducing power assays (RPA). Phenolic compounds assessed using high-performance liquid chromatography coupled with a photodiode array detector auto sampler. Results revealed that moisture, TSS, pH,...
Summary Cooking is an essential aspect of everyday life. oils and methods exert enormous effects on the nutritional, physicochemical, microbial qualities, bioactive compounds vegetables. Most them are either directly or indirectly related to human health. Hence, present investigation was undertaken find out effect two cooking (traditional steam cooking) four selected culinary (soybean oil, mustard extra virgin olive coconut oil) cooked The results indicated that steam‐cooked mixed vegetables...
The study was conducted with the aim of processing and developing ready to cook jackfruit evaluate their nutritional sensory quality attributes. In this study, green tender jack fruits were harvested from 60 70 days after synthesis. Then washed, peeled cut into slices. slices treated by dipping different solutions for each treatments viz. control (T1), 0.5% salt solution (T2), 0.2% citric acid (T3), 1000 ppm potassium metabisulfite (KMS) (T4), KMS + (T5), (T6), (T7) KMS+ acid+ (T8). sliced...
Alteration of cellular components and host physiology due to five biotypes Cucumber mosaic virus (CMV) were investigated know the effects on ultimate growth yield chilli. Severe reduction like chlorophyll-a (59.31%), chlorophyll-b (68.40%), total chlorophyll (63.20%) β-carotene (51.14%) observed in plant infected by stunting (MoS) as compared healthy plant. The ratio RNA DNA was increased leaves. photosynthesis rate found 6.32 17.10% CMV plants plants. Stomatal conductance inter CO2 lower...