Masters Thesis
Browse by
Recent Submissions
-
EXTRACTION AND CHARACTERIZATIONS OF PECTIN FROM POMELO PEEL
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2014-12)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, ... -
Response surface optimization of process parameters for the production of microbial biomass and single cell protein from Aspergillus niger using banana peel as substrate
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2017-06)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 ... -
Drying Characteristics, Physicochemical and Functional Properties of Yam (Dioscorea spp.) Flours: Influence of Air Drying Temperature
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2017-06)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 ... -
Effects of Sucrose on the Physicochemical Properties, Organoleptic Qualities and Shelf-Life Stability of Aonla (Emblica officinalis) Candy
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2017-06) -
OPTIMIZATION AND CHARACTERIZATION OF EXTRACTED CALCIUM CHLORIDE FROM EGGSHELL
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2014-12)Considering the public health, an attempt was taken to optimize the extraction technique of Calcium as CaCl2 from eggshell and characterize chemically for possible use of human welfare. For extraction different concentration ... -
EFFECTS OF DIFFERENT EMULSIFIERS ON PHYSICOCHEMICAL, COLOR AND SENSORY ATTRIBUTES OF CAKE DURING STORAGE
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2015-12)The objectives of this study was to prepare cake with different emulsifiers such as ester of monoglyceride, glycerol monostearate and di sodium phosphate as well as the effects of those emulsifiers on physicochemical ... -
STUDY OF PHYSICO-CHEMICAL PROPERTISE OF Aloe vera COATED GUAVA (Psidium guajava) AT REFRIGERATED STORAGE CONDITION
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2015-12)Various concentration of aloe vera based coating formulation (25%, 50%, 75%, and 100%) was applied on fresh whole guava by dipping method. The guava was stored at a refrigerated condition (40C) and weight loss, color, ... -
ISOLATION AND CHARACTERIZATION OF BROMELAIN ENZYME FROM PINEAPPLE AND ITS UTILIZATION AS ANTI-BROWNING AGENT
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2015-12)Bromelain is a complex mixture of proteases and non-proteases components found in pineapple (Ananas cosmosus). The objective of this study was to find out a suitable extraction and purification process. Then characterize ... -
ASSESSMENT OF QUALITY AND SHELF LIFE OF FRESH-CUT PINEAPPLE (Ananas comosus) COATED WITH Aloe vera AND HONEY AT REFRIGERATED CONDITION
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2015-12)The effects of different concentrations of Aloe vera gel (50%, 75% and 100%) and honey (25%, 50% and 100%) on physico-chemical changes in fresh cut pineapple stored at 40C were assessed in this research work. Pineapples ... -
PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF CAKES SUPPLEMENTED WITH DIFFERENT CONCENTRATION OF SOY FLOUR
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2015-12)The aim of this work was evaluation of some physicochemical and sensory properties of cake supplemented with soy flour as partially substituted of wheat flour at different levels (5, 10, 15 and 20 %). The protein content ... -
EXTRACTION AND CHARACTERIZATION OF PROTEIN FROM FRUIT BY PRODUCTS OF JACKFRUIT, MANGO AND LITCHI SEEDS
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2019-12)Extraction of protein from fruit by products and characterization their functional properties were analyzed in this study. Protein extracted by using distilled water, sodium hydroxide and hydrochloric acid. All protein ... -
EVALUATION OF PHYSICO-CHEMICAL PROPERTIES AND DETECTION OF ADULTERANTS OF THE UHT MILK SAMPLE AVAILABLE AT LOCAL MARKETS IN BANGLADESH
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2013-06)The study was undertaken to evaluate the UHT milk samples (four brands) available at local markets in Bangladesh. The study was conducted to analyze physiochemical properties of UHT milk together with the determination ... -
A STUDY ON THE PHYSICO-CHEMICAL PROPERTIES OF BANANA POWDER DURING STORAGE
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2013-06)The study was conducted to prepare banana powder from ripe banana and also to determine physico-chemical properties of banana powder during storage. Fresh ripe banana was analyzed for its composition. The banana pulp ... -
PREPARATION, QUALITY EVALUATION AND STORAGE STABILITY OF WOOD APPLE BAR
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2014-12)Wood apple is the cheaper, highly nutritious and seasonally available fruit and it was decided to preserve for human consumption throughout the year. This study was planned to utilize wood apple by preserving them as ... -
STORABILITY OF TOMATO PULP
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2013-06)Storability of Tomato pulp was studied by using steam heat and treated with 0.1% potassium metabisulfite (KMS). The prepared tomato pulp was stored at room/normal (28-30°C), refrigeration (4°C) and freezing (<-10°C) ... -
PROCESSING AND PRESERVATION OF BITTER GOURD JUICE
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2013)The study was conducted to formulate bitter gourd juice from matured bitter gourd, to study microbial analysis and also to evaluate the sensory attributes of the prepared bitter gourd juice. Firm and Fresh bitter gourd ... -
FIND OUT AN EASY METHOD FOR PROLONGING THE SHELFLIFE OF GREEN MANGO
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2013-06)The study was conducted to find out an easy method for prolonging the shelf life of green mangoes for effective utilization during off season. The mangoes were in six groups stored properly in refrigerator, freezer, 65% ... -
A STUDY ON THE PROCESSING AND PRESERVATION OF MIXED FRUIT JUICE FROM PINEAPPLE, PAPAYA, BANANA AND ORANGE
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2013-06)Fruit juice is a drink made primarily by juice extractor. Mixed fruit juice is an easy way to add more fruits nutrient to any diet. Fruits are seasonal and perishable in nature and thus need to preserve by turning them ... -
ASSESSMENT OF EXTRACTION PROCESSES, COLOR PROPERTIES AND DEGRADATION KINETICS OF ANTHOCYANIN FROM RED AMARANTH (Amaranthus gangeticus)
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2014-12)There is a growing attention in natural colorants as an alternative of synthetic colorants which have many biological activities and antioxidant potential on consumer health. The present study deals with the assessment ... -
OPTIMIZATION AND CHARACTERIZATION OF EXTRACTED CALCIUM CHLORIDE FROM EGGSHELL
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2014-12)Considering the public health, an attempt was taken to optimize the extraction technique of Calcium as CaCl, from eggshell and characterize chemically for possible use of human welfare. For extraction different concentration ...
RSS 1.0