Browsing Masters Thesis by Issue Date

Now showing items 1-20 of 28

  • PROCESSING AND PRESERVATION OF BITTER GOURD JUICE 

    AKTAR, TOUHIDA (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 ...

  • EFFECT OF PRETREATMENT ON COCONUT MILK PRODUCTION AND USE OF SOLID RESIDUE FOR TOFFEE PREPARATION 

    AZAD, AFIA BINT-E (HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2013-06)
    The study was conducted to evaluate the effect of pretreatment on the production of coconut milk and value added product development. The immature and matured coconuts were analyzed for their composition. The immature ...

  • A STUDY ON THE PROCESSING AND PRESERVATION OF FRUIT CANDY FROM PINEAPPLE 

    KADIRA, ALIF (HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2013-06)
    Good quality pineapple is grown in Bangladesh in a reasonable quantity but processing and preservation is not so satisfactory. This work explored some ways to preserve pineapple in the form of candy. Pineapple under study ...

  • EFFECTS OF PEELING METHODS ON MINERAL CONTENT OF POTATO AND DEVELOPMENT OF POTATO BASED BISCUIT 

    RAHMAN, MD. ATIKUR (HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2013-06)
    An attempt was taken to select the effective methods of peeling of potatoes based on mineral contents and to formulate biscuits using potato flour together with wheat flour. Fresh potatoes, potatoes peeled before and ...

  • PHYSICOCHEMICAL PROPERTIES OF FLOUR AND STARCH FROM JACKFRUIT SEED 

    NOOR, FATEHATUN (HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2013-06)
    The chemical, physico-chemical and functional properties of flour and starch from three varieties of Jackfruit seed were analyzed in this study. Starch was isolated using distilled water, alkaline and a-amylase enzyme. ...

  • A STUDY ON THE PROCESSING AND PRESERVATION OF MIXED FRUIT JUICE FROM PINEAPPLE, PAPAYA, BANANA AND ORANGE 

    HOSSAIN, MD. MOSSARROF (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 ...

  • FIND OUT AN EASY METHOD FOR PROLONGING THE SHELFLIFE OF GREEN MANGO 

    ISLAM, MD. ABU ZINNAHTUL (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% ...

  • STORABILITY OF TOMATO PULP 

    YASMIN, SULTANA (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) ...

  • EVALUATION OF PHYSICO-CHEMICAL PROPERTIES AND DETECTION OF ADULTERANTS OF THE UHT MILK SAMPLE AVAILABLE AT LOCAL MARKETS IN BANGLADESH 

    AWAL, MD. SHIHABUL (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 

    KAMAL, MD. MURTUZA (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 ...

  • ASSESSMENT OF QUALITY PARAMETERS OF LOCAL EDIBLE OILS AVAILABLE IN DINAJPUR 

    AKHTER, NAZMEEN (2014-12)
    In this work, physicochemical parameters (moisture, refractive index, viscosity, color, free fatty acid, iodine value, peroxide value, and saponification value) of palm, mustard, soybean and bran oil were studied at room ...

  • PREPARATION, QUALITY EVALUATION AND STORAGE STABILITY OF WOOD APPLE BAR 

    HOSSAIN, MD TAFAZZAL (HAJEE MOHAMMAD 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 ...

  • OPTIMIZATION AND CHARACTERIZATION OF EXTRACTED CALCIUM CHLORIDE FROM EGGSHELL 

    SARKER, MANOBENDRO (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 ...

  • EXTRACTION AND CHARACTERIZATIONS OF PECTIN FROM POMELO PEEL 

    ROY, MANIK CHANDRA (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, ...

  • ASSESSMENT OF EXTRACTION PROCESSES, COLOR PROPERTIES AND DEGRADATION KINETICS OF ANTHOCYANIN FROM RED AMARANTH (Amaranthus gangeticus) 

    Das, Manoranjan (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 

    SARKER, MANOBENDRO (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 ...

  • PREPARATION, QUALITY EVALUATION AND STORAGE STABILITY OF WOOD APPLE BAR 

    HOSSAIN, MD TAFAZZAL (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 ...

  • OPTIMIZATION AND CHARACTERIZATION OF EXTRACTED CALCIUM CHLORIDE FROM EGGSHELL 

    SARKER, MANOBENDRO (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 ...

  • EXTRACTION AND CHARACTERIZATIONS OF PECTIN FROM POMELO PEEL 

    ROY, MANIK CHANDRA (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, ...

  • PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF CAKES SUPPLEMENTED WITH DIFFERENT CONCENTRATION OF SOY FLOUR 

    AKTER , MORIOM (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 ...