Papers by Mohammad A F Z A L Hossain
Discover Food, 2024
The combination of multiple strains and multiple species in lactic acid bacteria-based fermented ... more The combination of multiple strains and multiple species in lactic acid bacteria-based fermented milk offers the potential for nutritional and sensory attributes, making it an attractive option for developing high-quality and health-promoting probiotic yoghurt-like fermented milk products. In the present study, four combinations of yoghurt-like fermented milk samples: Sample 1 (Control), Sample 2 (Lactobacillus desidiosus), Sample 3 (Lactobacillus fermentum), and Sample 4 (Lactobacillus desidiosus and Lactobacillus fermentum) were developed. Proximate composition (moisture, ash, protein, fat, carbohydrate), physicochemical (pH, titratable acidity, syneresis, total soluble sloid), microbiological (Lactobacillus bacteria, yeast and mold, and coliform bacteria), and sensory properties (color, flavor, texture, taste, and overall acceptability) were assessed under refrigerator conditions (4 °C) from 0 to 28 days of storage period. Proximate composition differed significantly (p < 0.05) among samples for moisture (49.34-79.32%), ash (1.14-0.31%), protein (3.72-3.21%), fat (11.23-5.62%), and carbohydrate (33.11-12.98%). Yoghurt-like fermented milk containing Lactobacillus desidiosus as single or in combination with Lactobacillus fermentum resulted in reduced pH levels (6.02-3.49), total soluble solid (41.66-24.66%) and increased syneresis (30.04-65.52%), titratable acidity content (0.42-1.62%). Single or combination of Lactobacillus desidiosus and Lactobacillus fermentum significantly (p < 0.05) reduced Lactobacillus bacteria (8.17-6.01 Log CFU/g), yeast, and mold (1.45-1.19 Log CFU/g). Additionally, none of the samples of probiotic yoghurt-like fermented milk showed any detectable coliform count, indicating the possibility of prolonging the shelf life. The sample prepared by Lactobacillus desidiosus had the highest sensory ranking (8.10) at day 0 and during storage than other samples. In conclusion, the inclusion of Lactobacillus desidiosus and Lactobacillus fermentum strains in the composition of production starter cultures holds great promise. The utilization of these enriched starter cultures enables the production of healthy food products that maintain their quality throughout the entire storage period.
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Ultrasonics Sonochemistry, 2024
The present study aimed to analyze and establish an effective combination of ultrasound and immer... more The present study aimed to analyze and establish an effective combination of ultrasound and immersion pretreatment processes for drying Taikor (Garcinia pendunculata Roxb.) fruits. Taikor slices were first immersed in 10 % sucrose, fructose, and glucose solution. Then, the immersed slices were treated in an ultrasonic bath at 30 • C for 10, 20, and 30 min. Drying operations were carried out at 50, 60, and 70 • C, with a fixed relative humidity of 30 %. The Page, Newton, Henderson and Pabis, and Weibull distribution models were fitted to the obtained drying data to determine the best kinetic model that effectively describes the drying properties of Taikor. After drying operations, changes in quality parameters, e.g., β-carotene, vitamin C, B vitamins, color, antioxidant activities, and microbial loads, were measured to obtain the best drying temperature and the most effective pretreatment combination with minimum loss of nutrients of the sample. Among different kinetic models, both Page and Weibull distribution models showed the best R 2 values of 0.9867 and 0.9366, respectively. The chemical properties were preserved to the greatest extent possible by drying at 50 • C with glucose pretreatment. The color parameters were better preserved by fructose pretreatment. Sonication time also had profound effect on the quality parameters of dried Taikor slices. However, higher temperature drying required a shorter time for drying and exhibited better performance in microbial load reduction. This study's findings will help to establish an effective drying condition for Garcinia pedunculata fruits.
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Food Research, 2024
The study was carried out to maximise the extraction efficiency of different extraction methods a... more The study was carried out to maximise the extraction efficiency of different extraction methods and evaluate the total flavonoid, tannin, and antioxidant activity of the wellknown medicinal herb Centella asiatica. A total of nine extraction methods were used viz. squeezing of fresh leaves, extraction of fresh leaves and oven-dried powder using boiled water, ethanol, methanol, and acetone as solvents, respectively. Different in vitro assays were used to maximize the extraction of total flavonoid content, and total tannin content. The antioxidant activities in terms of total phenolic content (TPC), DPPH(1,1-Diphenyl-2picrylhydrazyl) radical scavenging assay, and ferric reducing antioxidant power (FRAP) of C. asiatica were also evaluated. The extract from oven-dried powder using 70% acetone exhibited the maximum flavonoid (3.0533±0.1069 mg QE/g) and tannin content (0.7800±0.0100 mg TAE/g). The powder extract using 70% acetone also exhibited the highest total phenolic content (13.883±0.050 mg GAE/g), DPPH (70.630±2.310%) and FRAP value (166.670±2.260 mg AAE/100g). The acetone extract of dried C. asiatica powder was found to be the best extraction procedure for tannin, total flavonoids, and antioxidant production. The findings of this study might be helpful in extracting natural antioxidants from C. asiatica and improve the existing literature.
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Environment Challenges , 2024
In recent years, the world has been navigating through a series of crises, including the COVID-19... more In recent years, the world has been navigating through a series of crises, including the COVID-19 pandemic, the Russia-Ukraine war, climate change, and massive food waste that have profoundly disrupted global waste management systems. The 2019 COVID-19 pandemic and the 2022 Russia-Ukraine war (RUW) exposed and aggravated the plastic system's inherent inefficiencies, which endanger society's commitment to a sustainable plastics system. Besides, climate change and colossal food waste are also recent issues that need proper valueadded waste management systems. Energy prices experienced a drastic fall and rise due to these world crises. The COVID-19 time significantly affected the existing waste management system. Various factors influence how garbage is managed, such as shifts in waste quantity, variety, frequency, location, and risk. When the benefits and drawbacks of plastic are considered, a fair evaluation suggests that consumers' careless actions, negative attitudes, and lack of awareness are the major drivers leading to improper management, which in turn switches plastic into a harmful pollutant of the environment. This study analyzed recent effects, difficulties, policies and legislations, technology, and innovations in waste management as a response to COVID-19. Besides, the impact of RUW and climate change on global oil prices and how waste management industries could help to control the situation have been discussed. The method of food waste management system and the effectiveness of the circular economy and work-from-home concept on waste management systems have been analyzed. The need for resilient waste management systems capable of adapting to dynamic situations has been highlighted. The challenges, technological strategies, and recommendations for a sustainable future were discussed.
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Journal of Microbiology, Biotechnology and Food Sciences, 2023
This study aimed to develop natural colorant tomato powder using foam mat drying method varying e... more This study aimed to develop natural colorant tomato powder using foam mat drying method varying egg albumin (3, 5, and 7% w/w) as foaming agent, carboxymethyl cellulose (0.5% and 1%) as foam stabilizer concentrations and dried at three various temperatures (60, 65, and 70 °C). The foaming properties of tomato juice and powder properties of foam mat dried tomato juice powder were analyzed. Foams were prepared using tomato juice, incorporating egg albumin (EA), carboxymethyl cellulose (CMC), and whipped thoroughly at maximum speed for about 5 min. The foam stability and foam expansion were increased from78.4 to 92.1%, and 415.33% to 691.56%while foam density was reduced from 0.2 to 0.139 g/cm3 as air was incorporated into foam. Results showed that 7% egg albumin and 1% carboxymethyl cellulose had good foam expansion, foam stability, and foam density. Among color parameters, redness (a*) increased while lightness (L*) and yellowness (b*) decreased with the increasing temperature. The water solubility index increased from 25.43% to 47.44% with the increasing EA and CMC concentrations and drying temperature. However, the water absorption index decreased with increasing CMC and EA concentrations. The rehydration ratio of tomato powder ranged from 3.22±0.007 and 4.25±0.05 and rose with increasing temperature due to formation of more porous structure. The result showed that 7% EA, 0.5 % CMC concentration, and 70 °C drying temperature of foam produced red colorant tomato powders with good quality characteristics. Obtained powders can be easily converted into juice by reconstitution and used to prepare different value-added products like ketchup, sauce, chutney, etc.
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Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2022
In this study, two probiotic lactobacillus strains, such as Lactobacillus fermentum and Lactobaci... more In this study, two probiotic lactobacillus strains, such as Lactobacillus fermentum and Lactobacillus plantarum, were inoculated in apple and star fruit juices to develop probiotic juices. The main aim of this study was to test the suitability of these two strains in the fruit juices, and also assess the change of biochemical and sensory properties under chill (4 °C) storage. For each fruit juice, three probiotic juice samples were prepared by inoculating with 1 % L. plantarum, 1 % L. fermentum, and the mixture of both L. fermentum and L. plantarum (0.5 % each) and compared with the control sample (juice with no lactobacillus strain). The changes in pH, acidity, protein, total soluble solid, total cell count, and sensory properties of samples were studied at every seven-day interval at 4 °C for three weeks. The results revealed that the pH, protein, and total soluble solids (TSS) of both probiotic juices, decreased slightly with increasing storage time. At the same time, acidity contents showed a reverse trend. It was found that both L. fermentum and L. plantarum sustained well in fruit juices, though the highest bacterial cell count was found on 7 th day of storage for both probiotic juices. Notably fruits juices with L. fermentum supported more cell growth than the juice samples with L. plantarum. Regarding organoleptic analysis, overall sensory scores of fermented apple and star fruit juices including control samples slightly decreased with increasing storage duration. Overall, the study insinuated that two lactobacilli did not put forth any inferior properties of fruit juice samples compared to the control samples regarding physicochemical and sensory properties. Therefore, apple and star fruit juices could be viable media for the growth of L. fermentum and L. plantarum as potential probiotics.
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Heliyon, 2022
This research work aimed to optimize the fermentation time, temperature, and relative humidity of... more This research work aimed to optimize the fermentation time, temperature, and relative humidity of the black tea produced from Bangladesh Tea 2 (BT-2) variety by observing their quality parameters. Total theaflavin (TF), thearubigin (TR), the ratio of TF: TR, total liquor color (TLC), high polymeric substances (HPS), and total phenolic content (TPC) were evaluated for quality measurements of BT-2 black tea. Response Surface Methodology (RSM) with Box-Behnken design (BBD) was applied to optimize fermentation time, temperature, and relative humidity as well as evaluate the effects of optimized conditions on the quality of made tea. The results obtained from the response surface optimization affirmed that under the optimum conditions of time (80.14 min), temperature (28.76 C), and relative humidity (92.30%), the model showed the value of TF (0.69%), TR (5.57%), HPS (8.61%), TLC (3.05%), and TPC (7.95 GAE g/100g tea). Moreover, the optimized model found that the TF:TR value was 1:9.13, which is close to black tea's optimum quality. The values observed in experiments were highly congruent with the predicted value by the regression model. The Analysis of Variance (ANOVA) test revealed that the model was significant for TF, TR, HPS, TLC, TPC, and TF:TR values of prepared BT-2 black tea at different levels (p < 0.001 to p < 0.01). The composite desirability of the model was 0.93, which suggests that the developed model could be utilized effectively to maintain the quality parameters of BT-2 black tea during fermentation.
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Saudi Journal of Biological Sciences, 2021
Taikor (Garcinia pedunculata Roxb.) is an underutilized, however nutritious fruit, typically foun... more Taikor (Garcinia pedunculata Roxb.) is an underutilized, however nutritious fruit, typically found in Bangladesh and northeast parts of India. Taikor slices (1 ± 0.25 cm thickness) were pretreated for 10 min in 10% sucrose, 10% fructose, and 2% brine solution. Three different temperatures, such as 45, 50, and 55°C were used to perform the drying operation at 30% constant relative humidity (RH). The thin-layer dehydration characteristics of taikor slices were analyzed using the Newtonian, Page, and Henderson and Pabi's model. The changes in pH, total acidity, color, b-carotene, vitamin C, B vitamins, antioxidant activity, and microbial load calculation were done to compare the comprehensive quality of untreated and pre-treated dried taikor. After assessing the coefficient of determination (R 2) and root mean square error (RMSE) values, the Page model was obtained as the best-suited model. For this model, the R 2 and RMSE values were found to be approximately 1 and below 0.1094, respectively. Among the pretreatments, sucrose helped retain quality characteristics like ascorbic acid (115.25 ± 0.19 mg/100 g), antioxidant activity (33.25 ± 0.07%) more in the dried samples. The brine pretreated sample had minimum microbial growth. Fructose pretreated taikor samples dried at 45°C exhibited maximum value of B vitamins (B 1 0.025 ± 0.002 mg/100 g, B 2 0.016 ± 0.002 mg/100 g, B 3 0.011 ± 0.001 mg/100 g), total phenolic content (15.78 ± 0.15 mg GAE/100 g), total flavonoid content (11.11 ± 0.08 mg QE/100 g). Overall, fructose pretreated sample dried at 55°C was found to be the best method for preserving the maximum physical and chemical quality of dried Garcinia pedunculata.
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Journal of Agriculture and Food Research, 2021
Recently, the demand for natural antioxidants in food manufacturing has increased significantly b... more Recently, the demand for natural antioxidants in food manufacturing has increased significantly because of the possible toxicity of synthetic antioxidants. In this context, this research work was performed to evaluate the potentiality of seed (seed with kernel) and pulp (edible portion: pulp with peel) of Syzygium claviflorum to serve as natural antioxidants. The free radical scavenging capacity of S. claviflorum extracts was evaluated by 2,2 ′azino-bis (3-ethylbenzothiazolin)-6-sulfonic acid (ABTS), and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assays. In DPPH and ABTS free radical scavenging assays seed extract demonstrated significantly (p < 0.05) higher free radical scavenging and antioxidant properties compared to pulp extract. Free radicalscavenging capacity of S. claviflorum extract from seed was comparable with natural and artificial antioxidants like ascorbic acid and butylated hydroxytoluene (BHT). In ABTS assays, seed extract of S. claviflorum (IC 50 = 3.80 ± 0.02 μg/ml) displayed higher free radical-scavenging capacity than the ascorbic acid (IC 50 = 10.23 ± 0.06 μg/ml) and BHT with IC 50 = 10.23 ± 0.06 μg/ml (a synthetic antioxidant widely used as an additive in food products). In bioactive compound analysis, seed extract was found to have higher amount of total tannin (302.2 ± 4.18 mg TAE g − 1 of dry extract), phenolics (206.61 ± 3.78 mg GAE g − 1 of dry extract), and flavonoids (1.37 ± 0.23 mg QE g − 1 of dry Extract) compared to pulp extract. In addition, nine phenolic compounds were identified in the seed and pulp of S. claviflorum by HPLC-DAD. Among the identified phenolic compounds, the contents of epicatechin, catechin hydrate, and gallic acid were the most dominant phenolic compounds in the seed and pulp extracts. Bioactive and phenolics compounds were highly correlated to antioxidant capacity as measure by the DPPH, ABTS assays. Therefore, it can be summarized that the seed of S. claviflorum is a rich source of phenolic compounds with excellent free radical-scavenging and antioxidant properties and has immense potential to replace the synthetic antioxidants in food preservation.
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Food Research, 2021
In this study, an attempt was made to estimate the antioxidant activity of some popular Banglades... more In this study, an attempt was made to estimate the antioxidant activity of some popular Bangladeshi legumes by employing DPPH radical scavenging assay, total phenolic content (TPC), and ferric reducing antioxidant assay (FRAP). The extraction efficiency and total flavonoid content (TFC) of hyacinth bean (Lablab niger), kidney bean (Phaseolus vulgaris), black gram (Vigna radiate), mung bean (Vigna mungo), and green pea (Pisum sativam) by different solvents were also examined. Extraction was done using 80% acetone, ethanol, and methanol as solvent. The maximum and minimum DPPH scavenging activity was shown by mung bean (27.67±1.53%) and Hyacinth bean (4.33±1.53%), respectively using ethanol as solvent. The highest and lowest FRAP value was recorded 89.60±0.80 μg AAE/mL for green pea and 35.11±1.39 μg AAE/mL for mung bean, respectively with ethanol solvent. For TPC, green pea with ethanol solvent showed the highest value (1045.92±21.30 mg GAE/100 g), and mung bean with ethanol solvent exhibited the lowest value (415.92±1.44 mg GAE/100 g). For TFC, black gram with ethanol solvent exhibited the highest value (342.21±3.05 mg QE/100 g), while mung bean with acetone solvent exhibited the lowest value (77.38±0.80 mg QE/100 g).
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Food Research, 2021
Cabbage (Brassica oleracea) is popular winter vegetables cultivated all over Bangladesh and conta... more Cabbage (Brassica oleracea) is popular winter vegetables cultivated all over Bangladesh and contains essential nutrients. This study aimed to evaluate the efficacy of pre-blanching on the preservation of cabbage by drying. In this research work, cabbage was blanched at 80°C, 90°C, and 100°C temperature for 12, 8, and 2 mins, respectively. Then the samples were dried at 60°C maintaining 60% relative humidity. The moisture and ash content of untreated and treated dried samples was in the range of 16.07±0.04 to 10.80±0.01% and 5.71±0.06 to 3.81±0.02%, respectively. The total phenolic content in cabbage was 74.47±0.63 mg GAE/100g at 100°C blanching temperature for a short time of 2 mins, which was higher compared to 61.91±0.48 mg GAE/100g at 80°C for 12 mins. It was observed that the antioxidant activity and two water-soluble vitamins-ascorbic acid and beta carotene decreased in pre-blanched dried samples in contrast with fresh ones. Blanching at higher water temperature and a short period was found useful for the retention of total phenolic content and greenness of cabbage. Blanching pre-treatments were also found to have better color retention capacity than untreated dried cabbage. A proper combination of drying time and temperature, along with the incorporation of blanching pretreatment, might be useful to preserve cabbage for a long time.
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Heliyon, 2021
Sodium alginate oligomers were tested for tea plant growth promoter and anti-fungal agent in this... more Sodium alginate oligomers were tested for tea plant growth promoter and anti-fungal agent in this experiment. Sodium alginate solutions were irradiated by Co-60 gamma radiation with different radiation doses to produce the oligomers. Irradiated solutions were then diluted into 150, 300 and 500 ppm prior to foliar application. Solutions were applied through foliar spraying at 7 days interval and the best response of tea plants in terms of various attributes were recorded. Tea buds were collected in 10 days of interval and the growth attributes like-total number of buds, fresh weight of buds, average leaf area and weight per bud, weight of made tea etc. were calculated. The experiment was continued up to 12 weeks and the attributes were averaged to get results per plucking. 12 kGy radiation doses along with 300ppm solution showed the best results and about 36% increase in productivity was found based on the fresh weight of buds. Total fungal count in tea leaves was also found to be reduced greatly. Based on the present study, irradiated sodium alginate could be used as safe and environmentally friendly agent to increase tea production.
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Food Research, 2021
The purpose of the study was to optimize the effective drying conditions and different foaming ag... more The purpose of the study was to optimize the effective drying conditions and different foaming agent concentrations on the biochemical properties of foam mat dried tomato powder. Foaming was achieved by using egg albumin as foaming agent and sodium salt of Carboxymethyl Cellulose (CMC) as foam stabilizer with different concentrations. Drying was achieved by using different drying temperatures. The changes in different physicochemical properties of foam mat dried powder viz. total soluble solid (TSS), pH, ascorbic acid, titratable acidity, β-Carotene, DPPH radical scavenging activity were observed. Foams were prepared from different concentrations of egg albumin (3-7% w/w) and sodium salt of Carboxymethyl Cellulose (1%, 0.5%). The drying temperatures were varied from 60°C to 70°C. The drying time changes with different drying temperatures. It was found that the drying time decreased with the increased foaming agent concentrations as well as with higher drying temperature. It takes almost 13 hrs for drying at 70°C. TSS and pH content was increased with the increase of foaming agent concentrations and foam stabilizer's concentrations but decreased with the increasing temperatures. Ascorbic acid decreased with the increase of foaming agent concentrations and temperatures but increased with CMC concentration. Titratable acidity content of foam mat dried tomato powder was decreased with the increasing foaming agent concentrations but increased with the higher temperatures and decreased CMC concentration. β-Carotene contents increased with the increase of foaming agent concentrations but decreased with the increase of temperatures and foam stabilizer concentration. DPPH free radical scavenging activity increased with the increase of foaming agent, foam stabilizer and temperatures. Based on the maximum retention of physicochemical properties, the optimum treatment of foaming agent was found to be 7% egg white + 1% CMC at 60°C.
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Turkish Science and Technology Publishing (TURSTEP), 2020
This study was undertaken to estimate the antioxidant activity and total tannin content of Moring... more This study was undertaken to estimate the antioxidant activity and total tannin content of Moringa olifera Lam. (Moringa) leaves and find a suitable extraction condition for maximum yield. Two types of solvent and three different extraction times and temperatures were experimented for extraction. Moringa leaves were oven-dried and powdered to determine the antioxidant activity in terms of total phenolic content (TPC), ferric reducing antioxidant power (FRAP), and DPPH radical scavenging activity and total tannin content. The maximum TPC value noted in methanol extract, and it ranges from 6.46 ± 0.34 g to 3.91±0.19 g gallic acid equivalent (GAE)/100g dry sample (DM). The FRAP values varied from 211.6 ± 3.75 to 344.13 ± 3.26 mg ascorbic acid equivalent (AAE)/100g DM and 166.67 ± 2.90 to 224.93 ± 1.94 mg AAE/100g DM, for methanol and ethanol extract, respectively. The DPPH radical scavenging activity ranged from 46.32 ± 1.07 to 58.09 ± 0.92% for methanol extract and 56.76 ± 1.48% to 69.72 ± 1.15% for ethanol extract. The total tannin content varied from 6.84 ± 0.05 to 10.22 ± 1.11 mg GAE/100 g dry sample and 6.77 ± 0.08 to 9.23 ± 0.51 mg GAE/ 100g DMfor methanol and ethanol extract, respectively. The highest antioxidant yield for methanol and ethanol extract of Moringa leaves differed for various conditions. Overall, Moringa leaves showed excellent antioxidant properties that can be commercially and domestically used.
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JOURNAL OF SCIENTIFIC RESEARCH, 2020
An experiment was undertaken to determine the suitability of pineapple juices as raw materials fo... more An experiment was undertaken to determine the suitability of pineapple juices as raw materials for the production of fermented probiotic juice by two lactic acid bacteria, Lactobacillus plantarum and Lactobacillus fermentum. Three probiotic juice samples inoculated with L. plantarum (S-2), L. fermentum (S-3) and with both L. plantarum and L. fermentum (S-4) were compared with that of control sample (S-1) where no Lactobacillus strains were used. Fermentation was carried out at 37 °C for 48 h. Then the juice samples were stored at 4 °C and studied the change in their physicochemical properties at day 0, 7, 14 and 21. Both L. plantarum and L. fermentum were able to withstand and utilize fruit juices for their cell synthesis as indicated by a decrease in fruit sugar and an increase in acidity. Although the lactic cultures in fermented probiotic juices gradually lost their viability, the viable cell counts of these strains remained at 10 7 CFU/100 mL after 14 days in cold storage. From sensory evaluation, the juice sample prepared with L. plantarum exhibits the best result during storage time. Hence, pineapple juice might be used as a suitable medium for the production of a healthy probiotic beverage.
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JOURNAL OF SCIENTIFIC RESEARCH, 2020
The maximum yield of antioxidant activity of freeze-dried jackfruit seeds and pulps was optimized... more The maximum yield of antioxidant activity of freeze-dried jackfruit seeds and pulps was optimized in experimental conditions using response surface methodology. Temperature (C), time (min) and solvent types (mL) were selected as three independent variables. DPPH (2,2-diphenyl-1-picrylhydrazyl radical), TPC (total phenolic content) and FRAP (ferric reducing antioxidant power) were considered for the antioxidant activity. DPPH, TPC and FRAP values of seed ranged from 45-67.90 %, 2.27-5.42 mg GAE/100 g DM and 63.30-156.39 mg AAE/100 g DM, respectively while those of pulp were 49-72.14 %, 2.109-5.02 mg GAE/100 g DM and 54.90-298.00 mg AAE/100 g DM respectively. The response surface optimization revealed that the optimum conditions for maximum antioxidant activity in seeds were at 65 C, 10 min and acetone as solvent with 8.76 % DPPH, 2.81 mg GAE/100 g DMTPC, 149.99 mg AAE/100 g DM FRAP and 0.99 desirability whereas that of pulp were at 50C, 10 min and acetone as solvent with 45.42 % DPPH, 3.06 mg GAE/100 g DMTPC, 129.05 mg AAE/100 g DM FRAP and 0.99 desirability. Extraction of antioxidants from jackfruit seed and pulp can be performed more efficiently up to the maximum yield by maintaining the optimum conditions pinpointed in this study.
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Journal of Engineering Research, Innovation and Education, 2019
Two lactic acid bacteria: Lactobacillus plantarum and Lactobacillus fermentum were used for the p... more Two lactic acid bacteria: Lactobacillus plantarum and Lactobacillus fermentum were used for the production of probiotic mango juice. Three probiotic juice samples viz. sample 2 (inoculated with L. plantarum), sample 3 (inoculated with L. fermentum) and sample 4 (inoculated with mixed culture of both L. plantarum and L. fermentum) were prepared by these two isolates, which were compared with that of control (sample 1), where no Lactobacillus strains were used. Fermentation was carried out at 37 °C for 24 hours. After that, the juice samples were stored at 4 °C temperature for 3 weeks to study the changes in physicochemical properties. The sensory properties of juice samples were also studied. Mango juice was found to be suitable for bacterial growth. Overall, sample 3 showed the best result among four different mango juice samples throughout the storage days. The results showed that, probiotic fruit juice samples did not exert any inferior properties than control in terms of microbial, physicochemical and sensory properties. The bacterial count was decreased with time, but it was above the standard limit (107cfu/100mL) up to 21 days at refrigerated storage condition. Therefore, mango juice could be used as a suitable media for the production of a probiotic healthy beverage.
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Australian Journal of Basic and Applied Sciences, 2016
Background: This study was conducted in an ice-cream factory in Bangladesh in order to improve it... more Background: This study was conducted in an ice-cream factory in Bangladesh in order to improve its production efficiency by reducing long lead time and non-value added activities. Objectives: To identify the causes of non-value added times and manufacturing waste, to reduce the lead time and to improve the process cycle efficiency. Results: Throughout this study the existing manufacturing line was assayed by using Value Stream Mapping, where current cycle time, lead time, and non-value added time were found to be 521 min, 665 min, and 190 min accordingly; thereby the present process cycle efficiency was calculated at 11.58% that should be improved to be globally competitive. In order to do this; it was proposed to use the just in time and Kanban production philosophy. It was enumerated that after the lean tool implementation the lead time, cycle time, and non-value added time would be reduced to 366 min, 396 min, and 99 min respectively and consequently, the process cycle efficiency would be improved to 21.04%. Conclusion: There is a significant effect of lean tools in shortening the lead time and non-value added time and in improving the process cycle efficiency.
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Agriculture and Food Sciences Research, 2016
Many kinds of food additives are used in the food industry, among them spices are renowned. Spice... more Many kinds of food additives are used in the food industry, among them spices are renowned. Spice tea is good for health but little research has been done about this. So a study was conducted to determine the Biochemical compounds, antioxidant activity and consumer acceptability of spice tea. Three spices (cinnamon, cardamom and ginger) were used to develop individual spice tea. The results showed that protein content of cinnamon, cardamom and ginger tea are 14.41%, 18.59% and 17.5% respectively. Caffeine, tannin, carbohydrate, lipid, moisture and ash content were found higher in different spice tea sample. Antioxidant activity of cinnamon tea, cardamom tea, ginger tea and general black tea were found 94.82%, 90.33%, 86.33% and 87.80% respectively, which are higher than black tea (cntrl). During the tasting of cup quality, comparatively better result was found for cinnamon tea and ginger tea than black tea based on infusion, liquor color, briskness, strength and creaming down.
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