Masters Thesis

EXTRACTION AND CHARACTERIZATIONS OF PECTIN FROM POMELO PEEL

2022-05-14T08:16:46Z

EXTRACTION AND CHARACTERIZATIONS OF PECTIN FROM POMELO PEEL ROY, MANIK CHANDRA In this study, we were searching for new pectin sources to meet the regional and domestic demand of pectin. Pectin was extracted under the various extraction conditions of time (30, 60 and 120 min), temperature (80°C, 90°C and 95°C) & pH (1.5, 2.0 and 2.5) from pomelo fruit peel. Extraction time 120 min, temperature 90°C and pH (1.5 and 2.0) were selected for the extraction of pectin from preliminary results on the basis of pectin yield and ash content. The pomelo pectin extracted at pH 2.0 showed that the higher ash content, equivalent weight and total anhydrouronic acid content than extracted at pH 1.5. Extracted pomelo peel pectin was categorized as high methoxyl pectin based on the degree of esterification and methoxyl content value in this study. Therefore, the results concluded that pomelo fruit peel could be used good source of pectin A THESIS BY MANIK CHANDRA ROY Registration No: 1305178 Session: 2013-2014 Semester: July-December, 2014 Submitted to the Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur In Partial Fulfillment of the Requirement for the Degree of MASTER OF SCIENCE (MS) IN FOOD PROCESSING AND PRESERVATION

Response surface optimization of process parameters for the production of microbial biomass and single cell protein from Aspergillus niger using banana peel as substrate

2022-05-14T06:48:26Z

Response surface optimization of process parameters for the production of microbial biomass and single cell protein from Aspergillus niger using banana peel as substrate KAMAL, MD. MOSTAFA Response surface methodology (RSM)-based central composite rotatable design (CCRD) on four variables viz. temperature (20-40oC), pH (4-8), substrate concentration (5-25 %), and fermentation period (1-5 days) were employed for optimizing the production of biomass and protein from Aspergillus niger using banana fruit peel. The experimental results were significantly (P<0.05) fitted into second-order polynomial models to describe and predict the response quality in terms of the biomass and protein with R2 of 0.9669 and 0.9521, respectively. The linear, quadratic and interactions effects of the four variables on the yield of biomass and protein were investigated. It was found that the effects of process variables on production of biomass and protein were significant (P<0.05) and the strongest effect was given by the fermentation period. After numerical optimization, the predicted optimum conditions were obtained as temperature of 34.27oC, pH of 6.32, substrate concentration of 10% and fermentation period of 4 days which were verified through confirmatory experiments. Under these optimal conditions, the experimental values (biomass: 18.56 ± 0.16 g/L and protein: 59.06 ± 0.13 %) agreed well with the predicted values (biomass: 18.1105 g/L and protein: 58.7177 %) indicating the suitability of developed models within the acceptable range of the responses. A THESIS BY MD. MOSTAFA KAMAL Registration No. 1605213 Semester: January-June/2017 Session: 2016-2017 Submitted to the Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur In partial fulfillment of the requirements for the degree of Master of Science (MS) in Food Processing and Preservation DEPARTMENT OF FOOD PROCESSING AND PRESERVATION HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR-5200

Drying Characteristics, Physicochemical and Functional Properties of Yam (Dioscorea spp.) Flours: Influence of Air Drying Temperature

2022-05-14T06:44:02Z

Drying Characteristics, Physicochemical and Functional Properties of Yam (Dioscorea spp.) Flours: Influence of Air Drying Temperature ALI, MD. RAHMAT This study investigated the effect of air drying temperature on drying characteristics, chemical composition and functional properties of yam flours. Prior to drying, peeled yam tuber was blanched in boiling water containing 2% NaCl and 1% citric acid and drying was conducted in a cabinet hot air dryer at 50oC, 60oC, 70oC and 80oC. The time required for the lowering the moisture content of yam slices from initial 74.44 % (wb) to a constant moisture content (9.34 to 11.33 %) was varied between 420 to 730 min, depending on the temperature used and drying took place entirely in the falling rate period. Drying led to a significant (P < 0.05) reduction in the moisture (9.34 to 11.33 %) and total phenolic content (9.68 to 10.74 mgGAE/100g) of yam flours, whereas the protein (4.24 to 5.42 %), ash (4.64 to 5.99 %), fat (0.45 to 0.95 %), fiber (0.75 to 1.33 %), total carbohydrate (77.41 to 79.23 %) and total starch content (56.46 to 65.57 %) increased significantly (P < 0.05) compared to fresh yam. Both chromatic parameters (L, a, b, h, C and whiteness index) and browning index were affected by drying temperatures, which contributed to the discoloring of some yam flour sample. Moreover, the functional properties of yam flours in terms of bulk density (0.84 - 1.15 g/ml), swelling power (2.10 - 2.63), water absorption index (132 - 176%), water solubility index (13.59 – 27.16%), iodine affinity of starch (196.66 - 353.33 ppm) and starch gelatinization point (77.67 - 85.31°C) was found to be varied significantly (P < 0.05). The results of this study concluded that flours obtained from yam tubers by drying in cabinet dryer at various temperatures gave excellent overall nutritional quality and functional properties. These flours could be used to make a higher quality product that is more attractive to product developers and consumers A THESIS BY MD. RAHMAT ALI Registration No. 1605212 Semester: January-June/2017 Session: 2016-2017 Submitted to the Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur In partial fulfillment of the requirements for the degree of Master of Science (MS) in Food Processing and Preservation DEPARTMENT OF FOOD PROCESSING AND PRESERVATION

Effects of Sucrose on the Physicochemical Properties, Organoleptic Qualities and Shelf-Life Stability of Aonla (Emblica officinalis) Candy

2022-05-14T06:40:05Z

Effects of Sucrose on the Physicochemical Properties, Organoleptic Qualities and Shelf-Life Stability of Aonla (Emblica officinalis) Candy ALI, MUSTAF ISHAK A THESIS BY MUSTAF ISHAK ALI Registration No. 1605311 Semester: January-June/2017 Session: 2016-2017 Submitted to the Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur In partial fulfillment of the requirements for the degree of Master of Science (MS) in Food Processing and Preservation DEPARTMENT OF FOOD PROCESSING AND PRESERVATION