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28 articles for “cooking quality”
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Evaluation of Nutritional Status of Maize Fermented Meal by supplementation with Chickpea Silte Zone, SNNPR
Abstract: This study compared several treatments, processing techniques, and supplementation amounts in order to produce an optimal home scale level approach for the production of fermented maize meal (ambasha) with chickpea flour supplementation. It was examined how adding chickpea protein at replacement levels of 0, 10%, 20%, 30%, and 40% affected the rate of fermentation and organoleptic product quality in traditional foods made from maize. The quality was determined by sensory …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 3, 2022 · pp. 10–14 Read article
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Characterization of BARI Kola-2 (Musa paradisiaca)
Abstract: The investigation was carried out at the research field of the Horticulture Research Centre (HRC), Regional Agricultural Research Station (RARS), Bangladesh Agricultural Research Institute (BARI), Jamalpur, Bangladesh during February 2013 to April 2014. BARI Kola-2 was included in the investigation. Musa cultivars (cooking banana or plantain) are important crops in the humid tropics and subtropics of Asia region. This article reports the magnitude of morphological characterization of the BARI Kola-2 …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 8, Issue 2, 2019 · pp. 22–40 Read article
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Development and evaluation of multigrain pasta
Abstract: Pasta is one of the most consumed food among the food products prepared from cereals due to low cost, ease in preparation along with pleasant textural and sensory characteristics. This study was performed to prepare multigrain pasta by utilising the numerous health benefits of wheat, chickpea, kodo and ragi flour. Each ingredient was selected according to unique nutritional attributes which will be incorporated in pasta to make it more nutritious …
Published in International Journal of Nutritions · Vol. 2, Issue 2, 2025 · pp. 34–47 Read article
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Comparative Analysis of Nutrient Content and Cooking Characteristics between Binamoog and Sonamoog of Bangladesh
Abstract: A study was conducted to ascertain biochemical composition and cooking qualities of mungbean seeds (Vigna radiata). Two varieties, namely Binamoog and Sonamoog (Deshi) were included in the experiment. The varieties differed in their seed size, seed volume and seed density. In the proximate compositions, the moisture, ash, protein, fat, starch, total sugar and reducing sugar contents of Binamoog seeds were found as 12.35%, 3.97%, 22.79%, 1.20%, 49.15%, 2.73% and 2.12%, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 2, 2016 · pp. 1–9 Read article
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Numerical Investigation on Performance Analysis of Turmeric Curing Steam Generator
Abstract: In this paperarticle, an analysis of the on- field steam temperature produced in a plain tube- type turmeric curing steam generator and a numerically modified steam generator are is presented. The performance of the steam generator used to cure turmeric is studied using a numerical model. The numerical model is validated with on- field data of from a plain- tube type turmeric curing steam generator. The simulation results and on-field …
Published in Journal of Aerospace Engineering & Technology · Vol. 13, Issue 2, 2023 · pp. 11–19 Read article
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Evaluation and Studies of Genetic Variability, Heritability and Genetic Advance for Yield and Yield Contributing Characteristics of Hyacinth Bean (Lablab purpureus L.) Genotypes
Abstract: An experiment was conducted at the Horticulture Research Centre (HRC), Regional Agricultural Research Station (RARS), Bangladesh Agricultural Research Institute (BARI), Jamalpur, Bangladesh during 2016-2017 to observe the performance of yield and yield contributing characteristics and genetic variability, heritability and genetic advance for yield and yield contributing characteristics of nine hyacinth bean genotypes i.e. BARI Sheem-1, BARI Sheem-6, BARI Sheem-7, CB Jam-001, CB Jam-002, CB Jam-003, CB Jam-004, CB Jam-005 and …
Published in OmniScience: A Multi-disciplinary Journal · Vol. 9, Issue 2, 2019 · pp. 34–45 Read article
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Comparative Energy and Exergy Performance of Box-Type Solar Cookers Using Various Pot Materials
Abstract: This research presents a laboratory study of a box-type solar cooker for two types of pot materials. Under the climate conditions of Jaipur, experiments were carried out on a standard box-type solar cooker using steel and aluminum vessels, either with or without a load. It is estimated what the merit figure (F1 and F2) is. The obtained F1 values show that the cooker, when used with steel and aluminum containers, …
Published in International Journal of Machine Systems and Manufacturing Technology · Vol. 2, Issue 1, 2024 · pp. 9–15 Read article
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Review on: Study the Effect of Fermentation on the Value of Teff Injera [Eragrostis (Zucc.) Trotter]
Abstract: ABSTRACTIn Ethiopia, teff is smallest grain used as principal ingredient in formation of injera which is one of the staple foods of the population. It is unique durable crop grown over wide range of environmental conditions and has been utilized as food and supplements to majority of the human diets in Ethiopia. The potential of this grain, as an interesting raw material, for new food product development is due principally …
Published in Journal of Modern Chemistry & Chemical Technology · Vol. 10, Issue 2, 2019 · pp. 53–64 Read article
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Polyherbal Cookies For Diabetic Patients: Formulation and Evaluation
Abstract: In order to control their hunger and obtain some energy, most people eat cookies for breakfast, snacks, and at leisure. Refined flour, sugar, and butter are the major ingredients of the various types of cookies that are sold in stores. Because they raise blood sugar levels, obese and diabetic individuals typically avoid them. As a result, we have created Polyherbal cookies in this latest study utilizing oats, wheat flour, and …
Published in Research & Reviews : Journal of Herbal Science · Vol. 14, Issue 2, 2025 · pp. 22–40 Read article
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Influence of Blending Technique on Surface Free Energy of Modified Asphalt Cement
Abstract: AbstractThe processing technique of modified asphalt cement in the laboratory is adopted by heating the asphalt cement in an oven to the required mixing temperature; then the additive is added and mixed for a target mixing time. It was felt that such technique allows more volatiles to evaporate and required high mixing temperature. In this work, asphalt cement of 44 penetration grade was gained from Dora refinery, south west of …
Published in Trends in Transport Engineering and Applications · Vol. 5, Issue 1, 2018 · pp. 22–31 Read article
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Catalysed Biofuels Using Vegetable Oils and Animal Fats
Abstract: It is a first to use biochemical modification of fats to create fuel for transport. The chemical transformation is required to produce products that are more useful and have qualities similar to those of crude oil-derived fuels. Biodiesel (a combination of methyl esters produced by transesterification) and green diesel are the two forms of fuels discussed (paraffins produced by hydrogenation of oils). Three bio-lubricant synthesis strategies are also discussed. Biofuels …
Published in Journal of Catalyst & Catalysis · Vol. 9, Issue 1, 2022 · pp. 30–34 Read article
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Application of Fruit and Vegetables Peels as Functional Ingredients in Baked Cookies: A review
Abstract: About half of the waste produced by industrial fruit and vegetable manufacture is in the form of peels, cores, pomace, and unripe or damaged fruits and vegetables. Many fruits and vegetables, including citrus, apples, peaches, pears, bananas, pomegranates, berries, mangoes, and sugar beet, have peels, pulp/pomace, and seeds that contain concentrations of phenolics and other phytochemicals that are typically much higher than in the edible tissues of those fruits and …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 2, 2024 · pp. 11–19 Read article
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Nutritional, Functional, and Sensory Aspects of Beetroot (Beta vulgaris L.) and its By-products Enriched Bakery Products: A Comprehensive Review
Abstract: Beetroot (Beta vulgaris L.) is a biennial herbaceous plant rich in essential nutrients, including dietary fiber, vitamins, minerals, and antioxidants. Its high sugar content relative to calories and presence of phenolic compounds contribute to its health benefits, such as managing hypertension and exhibiting anticancer properties. Proper storage conditions are crucial for maintaining beetroot's quality. Recent studies have explored the incorporation of beetroot in various baked goods to enhance their nutritional …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 13, Issue 2, 2024 · pp. 8–13 Read article
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Physicochemical Properties of Fresh Sausage Formulated with Different Proportions of Commercial Meat Pork and Cull Sow
Abstract: The aim of this research was to investigate the effect of the inclusion of cull sow meat on the physicochemical properties of fresh sausage. Five treatments were elaborated: The control (commercial pork) and treatments with 25, 50, 75 and 100% cull sow meat. The quality of the sausages was monitored by physicochemical parameters (moisture, ashes, protein, lipids, pH, water activity, color (L*, a* and b*), water holding capacity (WHC), weight …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 1, 2022 · pp. 38–48 Read article
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Impact of Biofuel Adoption on Health, Environment, and Energy in Rural and Urban Applications
Abstract: The adoption of biofuels as an alternative to conventional fossil fuels has garnered significant attention due to its potential to address pressing global challenges related to health, environmental sustainability, and energy security. This research investigates the multifaceted impact of biofuel adoption in rural and urban settings, focusing on health benefits, environmental implications, and energy sustainability. Biofuels, derived from renewable biomass sources, offer a cleaner combustion profile, reducing harmful emissions such …
Published in International Journal of Environmental Noise and Pollution Control · Vol. 3, Issue 1, 2025 · pp. 1–10 Read article
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Street Foods: A Comparison of Regulations in India and Elsewhere
Abstract: Street foods are a significant contributor to food processing industries as they serve the ready to eat food of different varieties, tastes, flavors, functionalities and sensory characteristics. Since, street foods form the part of an unorganized sector involving a large number of manpower engaged in this business, this sector has high significance especially in the developing world including India. The quality of street foods especially related to food safety parameters, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 12, Issue 2, 2024 · pp. 27–39 Read article
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A Comparative Analysis of Physio-Chemical Properties of Local and Imported LPG On the Ghanaian Market
Abstract: Lignified Petroleum Gas (LPG) is gaining much usage as a fuel globally including Ghana.According to the Ghana 2021 Population and Housing Census, LPG as a main source of cooking fuel increased from 18.2% in 2010 to 36.9 % in 2021. LPG in circulation is produced from three main sources. These are from Tema Oil Refinery (TOR), Ghana National Gas Company (GNGC) and from Imports (IM). However, there are been some …
Published in Journal of Petroleum Engineering & Technology · Vol. 12, Issue 3, 2022 · pp. 38–42 Read article
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AI Chatbot for Expressing Visual Content
Abstract: Recently, the artificial intelligence (AI) chatbot for expressing visual content has shown remarkable multi-modal capabilities. It can recognize funny features in photos and create webpages straight from handwritten text. These characteristics are uncommon in earlier vision language models. We think the use of a more sophisticated large language model (LLM) is the main factor behind vision verbalizer's superior multi-modal generating capabilities. We introduce vision verbalizer, which employs a single projection …
Published in Journal of Multimedia Technology & Recent Advancements · Vol. 11, Issue 2, 2024 · pp. 11–19 Read article
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Integration of Polymer and Composite Materials in Modern Culinary Practices: An Assessment of Innovation Gaps in Uttar Pradesh's Hospitality Sector
Abstract: The hospitality industry is experiencing a swift change owing to the material innovation, sustainability demands, and changing consumer expectations. Polymer and composite materials have become key facilitators of contemporary culinary life and as such, they possess the following benefits; lightweight design, durability, thermal resistance, hygiene, and design flexibility in kitchenware, food packages, service ware, and intelligent culinary devices. Nonetheless, the incorporation of high-quality polymer and composite materials into the local …
Published in Journal of Polymer & Composites · Vol. 14, Issue 2, 2026 · pp. 431–446 Read article
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Prevention of Water Overflows and Leakages at MPCOE Campus
Abstract: Water is one of the fundamental necessities of human life, essential for a wide range of daily activities. People rely on water for drinking, cleaning, cooking, irrigation, and industrial processes. To meet these needs, water is often pumped from ground storage to overhead tanks. However, the use of non-automated switches to operate pumping machines can lead to significant issues, such as water overflow and unnecessary electricity consumption. The proposed system …
Published in Journal of Water Resource Engineering and Management · Vol. 12, Issue 1, 2025 · pp. 43–51 Read article