Md. Anisur Rahman Mazumder, Thottiam Vasudevan Ranganathan
This study was carried out for extraction of soy isoflavones and entrapment of the isoflavones so obtained into whole milk via encapsulation techniques. Three different solvent (ethanol, methanol and acetonitrile) were used for the extraction of isoflavone using three stage of extraction. The extrac...
Md. Anisur Rahman Mazumder, Parichat Hongsprabhas, Ranganathan Thottiam Vasudevan
Maillard reaction is known to result in loss of nutrients, particularly that of essential amino acids; decrease in digestibility and safety issues due to the development of toxic compounds. Maillard reaction products are also known to cause oxidation of tissues and inflammation, thus increasing the ...
Abdul Momin, Md. Fahad Jubayer, Anjuman Ara Begum, Asmaul Husna Nupur et al.
Introduction. High fiber bakery products can be a healthy snack option for consumers. Our study focused on the effect of replacing wheat flour with okara flour on the physicochemical, nutritional, textural, and sensory attributes of biscuits. Study objects and methods. We used 2, 4, 6, and 8% w/w ok...
Md. Anisur Rahman Mazumder, Md. Fahad Jubayer, Thottiam Vasudevan Ranganathan
Owing to their flexible nature of use and comfort, plastics are now an inseparable part of everyday life and culture. The widespread nature of use; frequent transportation to soil, water, and environment; lack of proper waste management; as well as unforeseen handling behavior toward disposal exacer...
Safinaj Huq, Pabitra Chandra Das, MA Islam, Md. Fahad Jubayer et al.
Quality parameters of okara flour (OF), refined wheat flour (WF), and donuts incorporated with dietary fiber (DF, extracted from okara) and OF were assessed. Analysis revealed that OF contained significantly (p < .05) higher amount of protein (30.70 vs. 12.52%), fat (9.20 vs. 0.80%), ash (3.40 vs. 0...
Md. Fahad Jubayer, Md. Anisur Rahman Mazumder, Gulzar Ahmad Nayik, Mohammad Javed Ansari et al.
A Shomodder, Md. Mobarak Hossain, Pabitra Chandra Das, Thottiam Vasudevan Ranganathan et al.
Purpose: Enzymatic browning is one of the most common phenomena happenings in guava slices as well as in all fresh-cut produces. This research was aimed at studying the potentiality of bee honey (BH), banana leaf extract (BLE), and pumpkin seed extract (PSE) for inhibition of enzymatic browning of f...
Sumana Majumder, Pabitra Chandra Das, Rokayya Sami, Khadiga Ahmed Ismail et al.
Microbial growth and lipid oxidation are the leading causes for degradation of quality attributes of meat. For the preservation and prolonged the shelf life of meat generally, artificial additives are commonly used to delay lipid oxidation and prevent microbial growth. However, their usage is gettin...
Dhrubajyoti Singha, Md. Fahad Jubayer, Kumkum Devnath, Delara Akhter et al.
Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with dif...
Md. Anisur Rahman Mazumder, Juwel Rana, Md. Fahad Jubayer, Thottiam Vasudevan Ranganathan et al.
Pabitra Chandra Das, MA Islam, Md. Mobarak Hossain, Md. Fahad Jubayer et al.
Oil-in-water emulsions can be stabilized by proteins, and is widely used for delivery of hydrophobic bioactive compounds in food and pharmaceutical applications. But emulsions stabilized by proteins such as whey protein or soy protein isolates (SPI) may lose their stability under gastric conditions ...
Dhrubajyoti Singha, Md. Fahad Jubayer, Kumkum Devanath, Delara Akhter et al.
Aloe Vera leaves have a great potential as an economic supplement with an adequate nutritional profile. In this study, Aloe Vera leaf gel (AVG) powder was used to fortify plain cakes. Freeze drying of AVG was performed for the production of Aloe Vera powder (ALP) and four plain cakes were prepared w...
Md. Anisur Rahman Mazumder, Md. Fahad Jubayer, Mohammad Javed Ansari, Thottiam Vasudevan Ranganathan
Md. Anisur Rahman Mazumder, Md. Fahad Jubayer, Md. Shahidullah Kayshar, Dayanand Peter et al.
The cosmetics industry is constantly searching for new methodologies and materials as it seeks to innovate and find new ways to reduce its environmental impact. Cosmetics are complex multiphase systems that include different components with distinct functions in the final product. Bacterial polysacc...