Dept. of Food Processing & Preservation

SENSORY CHARECTERISTICS AND PHYSIOCHEMICAL PROPERTIES OF BREAD WITH PUMPKIN PULP (Cucurbita moschata) AS PARTIAL REPLACER OF WHEAT FLOUR

Sat, 01 Jun 2024 00:00:00 GMT

SENSORY CHARECTERISTICS AND PHYSIOCHEMICAL PROPERTIES OF BREAD WITH PUMPKIN PULP (Cucurbita moschata) AS PARTIAL REPLACER OF WHEAT FLOUR AKTER, MOST. SHAMMI Consumer acceptability and physico-chemical properties of prepared pumpkin bread were evaluated in an effort to increase consumption of the vegetable. This study was conducted with a view to explore some ways to use pumpkin vegetable in the form of bread. Using three different levels (0%, 5%, and 7%) of pumpkin flour and steam pumpkin pulp for making bread and analyzed the physico-chemical, bioactive compounds, antioxidant activity, and sensory characteristics. The amount of pumpkin flour and steam pumpkin pulp added to the bread was found to affect the bread quality significantly (p<0.05). The study showed high values of loaf volume (410.75± 1.25cm3) and specific volume (2.69±/0.20 cm3/g) at control bread. There were distinctive color changes with the addition of the pumpkin flour and steam pumpkin pulp: ‘L’ values were reduced, but ‘a’ and ‘b’ values were significantly increased (p<0.05). Pumpkin bread contained moisture (22.57-25.92%), ash (1.69-1.93), fat (3.26 4.92), crude fiber (0.33-0.59%), carbohydrate (59.93-62.75%) content. However, there was a significant decreased (p<0.05) in protein content (8.87-6.94%) for which flour and pulp. The bioactive compounds (phenol, flavonoid, beta-carotene, and total carotenoids) and antioxidant activity were significantly increased with an increase in the level of pumpkin flour and steam pumpkin pulp. The highest amount of total phenolics (10.48 mg/100 g), flavonoids (3.03 mg/100 g), and DPPH free radical scavenging activity (251.43 µmole/100 g) was found in bread with a 7% replacement of pumpkin flour. Pumpkin flour exhibited the highest amount of total carotenoid contents (30.50 µg /100 g) and β-carotene (5.32 mg/100 g). Statistically analysis of sensory attributes (P<0.05) revealed that sample 2 (prepared by 5% pumpkin flour) was most delicious and appreciated among other samples. Almost all samples had good sensory acceptance in terms of color, texture, taste and overall acceptability. SENSORY CHARECTERISTICS AND PHYSIOCHEMICAL PROPERTIES OF BREAD WITH PUMPKIN PULP (Cucurbita moschata) AS PARTIAL REPLACER OF WHEAT FLOUR; A THESIS BY MOST. SHAMMI AKTER, Student ID: 1707031, Registration No: 1707031, Session: 2023-2024, Semester: January – June, 2024; MASTER OF SCIENCE IN FOOD PROCESSING AND PRESERVATION, DEPARTMENT OF FOOD PROCESSING AND PRESERVATION, HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR; JUNE, 2024.

Thermo-Chemical Preservation of Date Palm (Phoenix dactylifera) Sap: Effect on Physical, Chemical, and Sensory Properties

Sat, 01 Jun 2024 00:00:00 GMT

Thermo-Chemical Preservation of Date Palm (Phoenix dactylifera) Sap: Effect on Physical, Chemical, and Sensory Properties Islam, Julkifal Date palm sap, a nutritious and popular beverage, is highly prone to spoilage due to rapid fermentation, limiting its commercial potential. In order to prolong the shelf life of date palm sap, this study investigated the effectiveness of combining heat treatment (100°C) with chemical preservatives such as potassium metabisulfite (200 ppm), potassium sorbate (0.15 g), and citric acid (0.02 g) per 100 mL of sap. Freshly harvested sap was treated and concentrated into samples with total soluble solids (TSS) concentrations of 11%, 15%, and 19%, and then stored under refrigerated conditions of 4°C to assess the impact of these treatments on the sap's stability and quality. Throughout the storage period, the samples were evaluated for changes in physicochemical properties, such as pH, acidity, total soluble solids, and sugar content, as well as microbial load and sensory attributes. The results have shown that, while chemical preservatives assisted in preventing microbial development during the first 7 days of storage, heat processing was beneficial in concentrating the sap and enhancing its stability. Although, as time progressed, the effectiveness of these preservation techniques diminished, leading to eventual spoilage. Sensory evaluations indicated that the treated sap maintained favorable qualities during the first 7-day storage period, though some degradation in taste and appearance was observed later. This research highlights the potential for preserving date palm sap through a combination of heat treatment and chemical preservatives; of these, S2 (15% TSS) proved to be the most effective in retaining overall quality throughout storage. S2 showed a balance between microbial stability and sensory attributes, making it the most favorable for short-term preservation. However, further optimization of preservation methods such as, using Pulsed Electric Field (PEF) or High Hydrostatic Pressure (HHP) along with additional chemical preservatives is necessary to ensure long-term stability and offer promising prospects for the sap's commercialization. Thermo-Chemical Preservation of Date Palm (Phoenix dactylifera) Sap: Effect on Physical, Chemical, and Sensory Properties; A THESIS BY Julkifal Islam, Student ID: 1707059, Session: 2023-2024, Semester: January-June, 2024; MASTER OF SCIENCE IN FOOD PROCESSING AND PRESERVATION, DEPARTMENT OF FOOD PROCESSING AND PRESERVATION, HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR; JUNE, 2024.

DEVELOPMENT AND CHARACTERIZATION OF MALTODEXTRIN FORMULATED INSTANT TOMATO SAUCE POWDER AND RECONSTITUTED SAUCE DURING STORAGE

Sat, 01 Jun 2024 00:00:00 GMT

DEVELOPMENT AND CHARACTERIZATION OF MALTODEXTRIN FORMULATED INSTANT TOMATO SAUCE POWDER AND RECONSTITUTED SAUCE DURING STORAGE Sarkar, Monisha The instant food products are meeting the demands of the fast-paced world with their quick preparation time, convenience, and ever-growing varieties. The present study aimed to evaluate the effect of whole tomato over tomato puree on the powder characteristics of developed maltodextrin-formulated instant tomato sauce powder and rheological behaviour, physicochemical properties, bioactive compound, microbial analysis and sensory evaluation of reconstituted sauce during storage. The puree-based powder exhibited lower moisture content, water activity, and wettability than the whole tomato-based powder that showed superior solubility and flowability. Both the reconstituted sauces showed a non-Newtonian and pseudo-plastic behavior. Despite having different formulation processes, the reconstituted tomato sauces exhibited color, pH, acidity, and total soluble solids that were closely aligned with those of commercial tomato sauce. Throughout the storage period, the bioactive compounds indicating total carotenoid, lycopene content, total phenolic content, and vitamin C content were superior in whole tomato-based reconstituted tomato sauce. Neither powder exhibited any total bacterial count, yeast, or mold during storage. Between the reconstituted sauces, puree-based sauce rated the highest acceptability. This study offers an efficient formula for instant tomato sauce powder and reconstituted sauce, which could be served as a substitute for commercial tomato sauce. DEVELOPMENT AND CHARACTERIZATION OF MALTODEXTRIN FORMULATED INSTANT TOMATO SAUCE POWDER AND RECONSTITUTED SAUCE DURING STORAGE; A THESIS BY Monisha Sarkar, Student ID: 1707033, Session: 2023-2024, Semester: January-June, 2024; MASTER OF SCIENCE IN FOOD PROCESSING AND PRESERVATION, DEPARTMENT OF FOOD PROCESSING AND PRESERVATION, HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR; JUNE, 2024.

IMPACT OF THERMAL TREATMENTS ON QUALITY ATTRIBUTES OF PINEAPPLE JUICE

Sat, 01 Jun 2024 00:00:00 GMT

IMPACT OF THERMAL TREATMENTS ON QUALITY ATTRIBUTES OF PINEAPPLE JUICE MD ASADUZZAMAN Pineapple (Ananas comosus) fruit juice is a popular beverage known for its alluring flavor, aroma, and nutrients, including organic acids, minerals, fibers, and proteins, which may help reduce the risk of chronic diseases. However, its highly perishable nature is a cause for great concern. This study compared the effects of thermal processing, specifically microwave and autoclave treatments, on physicochemical parameters, bioactive components, antidiabetic activity, vitamin C and antioxidant capacity of pineapple juice. Additionally, the study evaluated changes in endogenous enzymes such as polyphenol oxidase (PPO) and peroxidase (POD), microbial counts, and sensory qualities of juice during 28 days of storage at room temperature. The study indicated that the pH, total soluble solids (TSS), titratable acidity (TA), and antidiabetic activity of both microwave- and autoclave-treated juice exhibited no significant change. However, there were noticeable changes in the overall color difference (ΔE), bioactive components, vitamin C, and antioxidant capacity compared to fresh juice. It was found that microwave treatment resulted in higher retention of overall color difference (ΔE), total phenolic content (TPC), total flavonoid content (TFC), vitamin C, and antioxidant capacity compared to autoclave treatment. Furthermore, polyphenol oxidase, and total microbial count of juice were inactivated below the detection limits after microwave treatment, but peroxidase had some residual activity. However, the total microbial count and PPO activity showed an increasing trend during storage, while the POD activity remained constant. Overall, these results demonstrated that microwave could be an effective replacement to other conventional thermal processing for production of high-quality pineapple juice. IMPACT OF THERMAL TREATMENTS ON QUALITY ATTRIBUTES OF PINEAPPLE JUICE; A THESIS BY MD ASADUZZAMAN, Student Id: 1607029, Session: 2023-2024, Semester: Jan-Jun (2024); MASTER OF SCIENCE IN FOOD PROCESSING AND PRESERVATION, DEPARTMENT OF FOOD PROCESSING AND PRESERVATION, HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR-5200; JUNE, 2024.