DSpace Collection:
http://dspace.cvasu.ac.bd/jspui/handle/123456789/74
2024-03-29T06:36:12ZCOMPARATIVE STUDY ON PHYTOCHEMICAL PROPERTIES OF BEETROOT AND DEVELOPED BEETROOT JELLY
http://dspace.cvasu.ac.bd/jspui/handle/123456789/2366
Title: COMPARATIVE STUDY ON PHYTOCHEMICAL PROPERTIES OF BEETROOT AND DEVELOPED BEETROOT JELLY
Authors: Jamal, Al Mahamud Ibne
Abstract: Beetroot (Beta vulgaris L.) is enriched with phytochemicals such as flavonoids,
anthocyanin, betalains etc. and widely known for its numerous health benefits. This
study assessed the physicochemical and bioactive compounds along with vitamins minerals composition, and sensory attributes of different forms of beetroot and
developed product (Jelly). Beetroot powder and pomace powder were prepared by
cabinet drying and sun drying process and jelly were developed from fresh juice
and powder. Bioactive compounds (Total Flavonoids Content-TFC, Total
Polyphenol Contents-TPC, Total Anthocyanin Contents-TAC, Betalains;
Betacyanins, Betaxanthin, Betalamic acid) and antioxidant capacity were analyzed.
Cabinet dried beetroot powder contains a higher quantity of bioactive compounds
(TFC: 49.78 mg/100gm, TPC: 5.81 mg/100gm, TAC: 889.55 mg/100gm,
Antioxidant Capacity: 31.11%) compared to other beetroot samples. Betalain
contents were also found highest in cabinet dried powder and were 332.91, 142.91,
103.94 mg/gm for betacyanins, betaxanthin and betalamic acid respectively. Jelly
developed from fresh juice has the best sensory attributes among the jellies. Overall,
beetroot contains a significant quantity of nutrients & phytochemicals
(Anthocyanin, betalains etc.) and have a bright prospect for developing values
added products.2023-09-01T00:00:00ZASSESSMENT OF HEAVY METAL CONCENTRATION IN POULTRY EGG AND MEAT SAMPLES COLLECTED FROM CHITTAGONG CITY
http://dspace.cvasu.ac.bd/jspui/handle/123456789/2105
Title: ASSESSMENT OF HEAVY METAL CONCENTRATION IN POULTRY EGG AND MEAT SAMPLES COLLECTED FROM CHITTAGONG CITY
Authors: Yeasmin, Nilufa
Abstract: The present study was carried out to determine the heavy metal concentration in poultry egg and meat samples. The egg and meat samples were collected from five layer and broiler farms in Chittagong. A total number of 25 samples for egg and 25 samples for meat were collected. Heavy metal generally found in environment through fossil fuels combustion and indiscriminate waste management. The selected heavy metal such as lead and chromium concentration was determined by atomic absorption spectrophotometer. The mean concentration of lead and chromium in egg white and egg yolk were found 0.813-3.213 mg/kg, 1.050-4.702 mg/kg, 5.29-7.614 mg/kg and 3.326-6.808 mg/kg. Otherwise the mean concentration of lead and chromium in meat were 0.228-0.290 mg/kg and 0.048-0.112 mg/kg.The comparison between reference value with mean value of different farm for egg white showed that lead was significantly different in farm A and farm E (p<0.05) and lead was not significantly different in farm B, farm C and farm D (p>0.05).Otherwise chromium concentration was significantly different (p<0.05) in all farms.The result clearly indicate that for egg yolk lead was not significantly different (p>0.05) in all farms but chromium was not significantly different (p<0.05) in case of all farms except farm D (p<0.05).Otherwise the comparison indicates that for meat samples lead was not significantly different (p>0.05) in all farms except farm B (p<0.05) but chromium was significantly different (p<0.05) in case of all farms .In present study all samples of egg exhibit high concentration above tolerance limit which alarming but meat samples showed lower concentration than permissible limit which is safe to human health. For reducing alarming condition need regular examination of poultry egg before coming into the market.2016-12-01T00:00:00ZENCAPSULATION OF SODIUM BI CARBONATE AND USE IT FOR DIFFERENT FLAVOURED CARBONATED POWDER SOFT DRINKS PROCESSING
http://dspace.cvasu.ac.bd/jspui/handle/123456789/2100
Title: ENCAPSULATION OF SODIUM BI CARBONATE AND USE IT FOR DIFFERENT FLAVOURED CARBONATED POWDER SOFT DRINKS PROCESSING
Authors: Sikder, Amir Khasru
Abstract: In this study, Sodium Bi Carbonate was encapsulated using spray dryer to avoid bursting of powder soft drinks within short time. Three different types carbonated powder drinks such as Energy; Cola & ENO powder soft drinks were prepared by using the encapsulated Sodium Bi Carbonate; three different flavours and other ingredients. Physical, Chemical & microbiological tests were done for encapsulated Sodium Bi Carbonate as well as for Energy, Cola & ENO PSD (Powder Soft Drinks) in laboratory. The analysis shows that the result of moisture, shelf life & fizzing time of encapsulated Sodium Bi Carbonate was 0.38, more than 10 months & 4-5 minutes respectively which was better than Australian Encapsulated Sodium Bi Carbonate (Fizz Powder). The analysis also shows that the panel test score for Energy powder soft drinks was 9.35 that were more than Cola & ENO powder soft drinks. The Tri angle test result of Energy Powder Soft drinks was also better than Cola & ENO Powder soft drinks. The initial moisture content of Energy Powder soft drinks was 0.66 % and after 10 months it was 0.98% that was better than Cola & ENO powder soft drinks. The oBrix, PH, ash content, acidity of Energy Powder Soft Drinks was 8.9, 3.35, 0.004 & 0.70 % respectively which was maintained the standards of Bangladesh Standard Testing Institute. The result of Total Viable Count Test was zero which indicates the product was safe for human consumption.2016-12-01T00:00:00ZPHYSICO-CHEMICAL CHARACTERIZATION AND APPLICATION OF PECTIN EXTRACTED FROM SEASONALLY AVAILABLE DIFFERENT FRUITS WASTE IN JELLY PREPARATION
http://dspace.cvasu.ac.bd/jspui/handle/123456789/2098
Title: PHYSICO-CHEMICAL CHARACTERIZATION AND APPLICATION OF PECTIN EXTRACTED FROM SEASONALLY AVAILABLE DIFFERENT FRUITS WASTE IN JELLY PREPARATION
Authors: Majumder, Dipika
Abstract: Pectin is widely used as a gelling agent, thickener, emulsifier and stabilizer in different food processing operations. Chemically, it represents a polysaccharide, which is present in different amount in cell walls of all land plants. But some fruits are very rich in this component and can be used as source for its production commercially. In this study, mango peel, guava peel and jackfruit peel were selected as a source of pectin because of the abundance these fruits in Bangladesh. These peels were heated in a solution of distilled water and HCl at a temperature of 40-80°C for 10-40 minutes with continuous stirring. The solution was filtered out and the filtrate was treated with different low molecular weight alcohol such as ethanol to extract pectin. The precipitate was dried at 55°C under vacuum. The product was characterized by the parameters as methoxyl content, anhydrouronic acid content, degree of esterification, equivalent weight, ash and moisture. The characteristic parameters were found to be in the same range as those shown by the product proposed in the market as ‘Pectin’. Finally, this pectinwas used for the production of jelly.2016-12-01T00:00:00Z