Research & Reviews : Journal of Food Science & Technology
Volume 7, Issue 1 (2018)
Published
Table of contents
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Study on Contamination, Source and Microbial Quality of Selected Street Fruit Juices and Sherbet in Tangail City
Abstract: Fruit juice and sherbet are popular refreshing drinks with great taste and health benefits. These are available in most of the public places at reasonable prices which are consumed by road side customers of all ages. Lack of good manufacturing practices, nutritionally rich component of juices makes the product good medium for microbial growth. Water used for juice preparation can be a major source of microbial contamination. Argued this point, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 1, 2018 · pp. 1–8 Read article
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Proximate Composition of Maize-Soya Bean Flour Blends and Sensory Attributes of Snacks Obtained from the Blends
Abstract: The research was designed to develop and evaluate the proximate composition of maize- soybean flour blends and the sensory attributes of two maize-based traditional snacks i.e. aadun and kokoro fortified with soybeans. Processed soybean flour was combined with maize flour at 0%, 20%, 25% and 50% respectively to make aadun and kokoro. Proximate composition of maize-soybeans flour blends was investigated. The sensory attributes of aadun and kokoro produced from the …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 1, 2018 · pp. 16–21 Read article
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Standardization and Development of Nutritious Snack Bar for Varied Age Groups
Abstract: Due to the increase in demand for nutritious and convenience food, the need for development of healthy snack bar arises to fulfill the nutrient gap between the meals. Nutritious snack bar are the bars which comprises of nutrients from all five major food groups including cereal, pulse, fruit, nuts and oilseeds. Nutritious snack bar should be rich in both macro and micro nutrients and should fulfill 1/5th to 1/6th of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 1, 2018 · pp. 22–28 Read article
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Trace Elements in Libyan Cereals and Their Health Risk Implications
Abstract: Trace elements in cereals and cereal products which are an important food in the human diet. The present investigation was carried out to determine concentration of trace elements and evaluate the potential health risk of metal to humans through consumption of cereal. Concentrations of ten trace elements (As, Cd, Cr, Cu, Mn, Mo, Ni, Pb, Se and Zn) were then used to calculate the health risk for Libyan population. Their …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 1, 2018 · pp. 29–37 Read article
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Studies on Different Qualitative Traits of Green Tea Grown in Nontraditional Area Processed by Oven Drying and Microwave Drying in Different Power Levels
Abstract: In this study, tea plants (Camellia sinensis L.) were grown in nontraditional region with different soil and climatic characteristics in the southern part of West Bengal. To study the effect of different drying methods for production of green tea is main focus of this paper. Green tea is produced by applying nominal heat treatment targeting to inactivate the polyphenol oxidase and peroxidase enzymes to retain the original polyphenol content. Therefore, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 1, 2018 · pp. 9–15 Read article