Teagasc, Ireland

Gifu University, Japan

Ghent University and Katholieke University, Belgium

Bangladesh Agricultural University, Mymensingh

Bangladesh Agricultural University, Mymensingh

June 01, 2023 to August 12, 2024

November 22, 2022 to November 21, 2025

May 25, 2021 to Present

January 01, 2010 to August 31, 2011

September 01, 2019 to August 31, 2022

May 25, 2017 to May 25, 2021

December 01, 2013 to August 15, 2014

August 16, 2011 to May 24, 2017

January 01, 2008 to August 15, 2011

Rice Coconut Yogurt: Insights Into Physicochemical Properties, Microbial Stability, and Consumer Acceptance as a Plant-Based Alternative

Effect of pre-treatments and sugar coating on the physico-chemical characteristics, bioactive compounds and 1H NMR based metabolomic profile of mango (Mangifera indica) powder

Enhancing soy yogurt: The impact of mango pulp and alkali blanching on physico-chemical, nutritional and sensory qualities

Chemical substitute to hydrose (Na2S2O4) on the quality and stability of ash gourd murabba

Development of an intelligent packaging material incorporating betacyanin from red beetroot extract into polyvinyl alcohol films

Effect of microwave output power on the kinetics of color change, physicochemical and bioactive constituent features of pre-treated carrot slices

Improvement of quality and shelf-life of tomatoes with Aloe vera coatings enriched with tulsi extract

Innovative probiotic yogurt: Leveraging green banana peel for enhanced quality, functionality, and sensory attributes

Effect of low oxygen stress on the metabolic responses of tomato fruit cells

Fortification of set yoghurts with lemon peel powders: An approach to improve physicochemical, microbiological, textural and sensory properties

Development and performance evaluation of an improved electric baking oven for baked products

Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour

Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake

Impact of processing methods on quality of cauliflower pickle

 Recent advances in frying processes for plant-based foods

Emulsification potential of milk fat globule membrane material microfiltrated from buttermilk whey

Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure

High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

The influence of pre-heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom

Evaluation of Physiochemical, Functional and Sensory Properties of Ice-Cream Incorporated with Tomato Juice

Effect of banana juice on the physico-chemical and textural properties of ice-cream. 

 Effect of grape juice on the physiochemical and sensory properties of yogurt. 

Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate. 

Effect of micellar k-casein dissociation on the formation of soluble protein complexes and acid gel properties. 

Physical, rheological and microstructural properties of whey protein enriched yoghurt influenced by the heating milk at different pH values. 

Role of whey protein-casein complexes on yoghurt texture. 

Physiological changes in red onion bulbs at different storage temperature. 

Preparation of gluten-free bread using the mixture of different cereals grain flour. 

Effect of honey and sugar solution on the shelf life and quality of dried banana (Musa paradisiaca) slices.

Physicochemical properties of flour and extraction of starch from jackfruit seed

Detection of cryptosporidium oocyts in commonly consumed fresh salad vegetables.

Period of acceptability of brinjal pickle stored in glass bottles at room temperature (20-270C)

The effects of sweet potato flour on the quality of biscuit. 

Processing and storage of instant cooked rice. 

The effect of mushroom powder on the quality of cake. 

Studies on the effect of starch on the quality of soyadahi.

 Effect of temperature and humidity on shelf life of ripe mangoes. 

Study on the preservation of mushroom by freezing

Processing and preservation of papaya jam

Effect of refrigeration on quality and shelf life of corn

Study on the preservation of mushroom by dehydration

Effect of starch and carboxymethyl cellulose on physico-chemical properties of tomato juice. 

Funded by: Irish Government

Funded by: Japanese Government

Funded by: Belgium Government

Funded by: Ministry of Science and Technology, Bangladesh

Position: Co-Principal Investigator

Description: Autochthonous microbial diversity, flavor characteristics, and organoleptic qualities of a fermented ginger beverage

Funded by: Ministry of Science and Technology, Bangladesh

Position: Co-Principal Investigator

Description: Development of Osmotic Treatment-Based Preservation Methods for Litchi Arils

Funded by: Institute of Research and Training (IRT), HSTU

Position: Co-Principal Investigator

Description: Developing a hydrose-free ash gourds murabba and production of biofertilizer from ash gourd waste

Funded by: Institute of Research and Training (IRT), HSTU

Position: Co-Principal Investigator

Description: Utilization and commercialization of mango and its by-products

Funded by: Institute of Research and Training (IRT), HSTU

Position: Principal Investigator

Description: The main purpose of this research is to develop the guava drink powder enriched with chia and flax seeds which will be acceptable by the consumer due to physiochemical and sensory quality attributes The specific objectives are as follows: • To develop a functional drink mix powder of guava incorporating with flax seed and chia seed. • To investigate the nutritional composition, phytochemical properties, antioxidant and anti-diabetic activity of the formulated powder mix • To evaluate the sensory properties of the prepared drink for determining the acceptability and preference of the consumers.

Funded by: Institute of Research and Training (IRT), HSTU

Position: Principal Investigator

Description: The aim of the research is to prepare yoghurt with coconut milk and rice milk and to determine the physicochemical, and nutritional properties of the yoghurt. Yoghurt were prepared by combining skim milk powder (SMP) with rice, coconut and cow milk in four different formulations (SMP+cow milk, SMP+rice milk, SMP+coconut milk, and SMP+50% rice milk:50% coconut milk). Control yoghurt was made of 100% cow milk. The yoghurt prepared with coconut milk had the lowest pH (4.10) and maximum acidity (1097.67mg/100 ml). The outcome further demonstrated that adding SMP to cow milk raised pH to 5.02and lowered acidity to 810.67mg/100 ml; compared to pH and acidity values of control sample those were 4.70and 896.33mg/100 ml, respectively. The yoghurt prepared with SMP and cow milk showed the highest lightness (L*) value (75.27), whereas yoghurt made from rice milk exhibited the lowest value (62.43). Coconut milk yoghurt had the highest WHC (57.46%) as well as highly viscous (693.33mPa.S) and on the other hand, the yoghurt made from rice milk had the highest syneresis value (19.43%) and the viscosity value (490.00 mPa.S) was almost identical to the control sample (510.00 mPa.S).The total microbial count of rice milk yoghurt was 9.08 (log CFU/gm), which was nearly similar to control sample (10.10log CFU/gm) and the total count was considerably reduced in coconut milk yoghurt (7.81log CFU/gm). It is noted that, the coconut milk yoghurt performed better in terms of color, WHC, syneresis, and viscosity compared with cow and rice milk yoghurt. Based on sensory evaluation, rice milk yoghurt showed the higher acceptability compared to cow and coconut milk yoghurt. The present study suggests that coconut milk yoghurt could be served as a feasible replacement for conventional cow's milk yoghurt which is beneficial for individuals who have animal protein allergies and moderate lactose intolerances.

Funded by: Institute of Research and Training (IRT), HSTU

Position: Principal Investigator

Description: This study was carried out to determine the effect of pre-treatment (0.5% NaHCO3 solution) on the physicochemical, microbial, antioxidant and sensory properties of soy yogurt enrich with mango pulp during 7 days storage period. The proximate composition of treated soymilk was determined. The physicochemical properties of soy yogurt samples prepared with mango pulp included pH, acidity, viscosity, color, moisture content, total solids, water holding capacity, syneresis, sensory evaluation, antioxidant activities and microbiological analysis were determined. The results showed that moisture, ash, fat, protein, fiber and carbohydrate content of treated soy milk were 88.97±0.87%, 0.85±0.075%, 2.76±0.24%, 4.69±0.673%, 0.71±0.125% and 2.02±0.09%, respectively. Addition of mango pulp in the treated soy yogurt decreased the pH from 4.99 to 4.34, viscosity from 9267 cP to 7344 cP, Total Solid from 16.35% to 12.93%, total plate count from 9.91 log CFU/g to 9.27 log CFU/g and water holding capacity from 82.12% to 72.66%. However, the acidity was found to be enhanced from 0.620% to 0.783%, moisture content from 83.64% to 88.88%, syneresis from 43.07% to 52.03%, TPC from 4.61 mg/g GAE to 7.27 mg/g GAE, TFC from 0.24 mg/g QE to 1.43 mg/g QE and DPPH from 58.64% to 75.99%. The sensory test revealed that soy yogurt with pre-treated soy milk and mango pulp had higher score with overall acceptability. In this study, we found that pre-treatment and addition of mango pulp into soy yogurt reduced the bitterness of soy yogurt. Based on the data obtained from the current study, it is concluded that the addition of mango pulp in treated soy yogurt had been suggested to produce soy yogurt with increased the nutritional quality that can provide better antioxidant activities and organoleptic qualities.

Funded by: Ministry of Science and Technology Government of the People’s Republic of Bangladesh

Position: Principal Investigator

Description: The aim of this study was to evaluate the effect of banana leaf extracts (BLE) on the physicochemical and microbiological properties of yoghurt. Four concentrations of BLE were added in yoghurt as: (1) S1, control without BLE; (2) S2, addition of 0.1% BLE; (3) S3, addition of 0.3% BLE; and (4) S4, addition of 0.6% BLE. The prepared yoghurt was stored at 4 oC for 7 days and analyzed for physicochemical and microbiological properties. The initial viable count of L. bulgaricus, and S. thermophilus were similar in all yoghurt samples at day 1. The maximum viability loss of yoghurt was observed in S1. The lowest viability loss of yoghurt was observed in S4 samples (P < 0.05). The acidity, water holding capacity and viscosity were increased with the addition of BLE. No significant effects were observed on milk total solid contents of yoghurt with the addition of BLE. WHC of yoghurt was found as 61.614± 1.137%,65.953± 0.065%,69.727± 0.184%,76.177± 0.824% in 1day and 57.893± 0.581%, 63.566± 0.156%,64.912± 0.092%,69.288± 0.166% after day 7 storage in S1, S2, S3 & S4 respectively. It was observed that S3 samples had better taste, flavour and colour with good texture. The texture and antioxidant activity of the yoghurts were enhanced with the addition of BLE. In conclusion, banana leaf extracts could be successfully used as prebiotic in yoghurt with increased textural properties of yoghurt. Sample S3 (0.3% BLE) could be recommended for large scale production of yoghurt.

Funded by: University Grants Commission of Bangladesh

Position: Project Director

Description: Fermented milks are produced essentially by bacterial conversion of lactose to lactic acid either through spontaneous fermentation or by using a specific starter culture of lactic acid bacteria (Roy et al., 2019). Worldwide, yoghurts are among the most popular fermented milk products. During yoghurt production, acid curdling is achieved by the addition of the lactic acid bacteria species Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus to heated milk (Ahmad et al., 2020; Mahomud et al., 2020). Nowadays, yoghurts have acquired an important place in the healthy diet of consumers, as they are a source of high-quality proteins, minerals and vitamins (Gurkan, et al., 2019). In the era of functional foods, dairy industries are continuously potential of conventional yoghurt formulations by adding specific functional components. This has resulted in a new generation of so-called ‘functional yoghurts’ enriched with probiotic bacteria, antioxidants, fibres etc. that are claimed to offer additional benefits for maintaining or improving gastro-intestinal and skin health. On the other hand, consumer surveys seem to indicate that health benefits do not necessarily outweigh the importance of sensory aspects. Therefore, the rising demand for yoghurts and other fermented milk products with interesting nutritional properties, combined with an attractive sensory profile, is an important challenge for the dairy industry. The overall aim of this project is to obtain a more profound insight in the interactions between functional components, namely the natural bioactive compound and the bacterial starter in model systems of functional yoghurt formulations, and how the potential effects of these interactions are translated through the microstructure into the sensory properties of the fermented milk product.

Funded by: Ministry of Science and Technology, Government of the People’s Republic of Bangladesh

Position: Principal Investigator

Description: Mushroom is an essential nutrient and plays a vital role in maintaining auto-immune diseases, as well as cancer, hypertension, diabetes in the human body and in sustaining healthy nerve function. But the malnutrition food can be produce many different causes, and creates global warming for human. Therefore, this project will open new era for utilization of cheese with mushroom powder that not only minimizing malnutrition but also will be produced nutrient rich food. So this project could be contributed for the development of sustainable technology

Funded by: IRT, HSTU

Position: Principal Investigator

Description: Green Banana (Musa acuminata) belongs to the genus Musa of the family Musaceae, one of the most important fruit crops of the world. Banana fruit consists of two parts: peel and pulp. Banana pulp (BP), which is the edible part of the fruit, has an abundant amount of nutrients. Considering the nutritional value of the pulp of green bananas, the production of green banana flour, which can be obtained by drying, provides a way to preserve the nutritional benefits that increase the shelf-life of banana material. Nowadays, industrial flour production from green banana is of attention in view of its nutritional value, especially the high quantity of resistant starch (approximate 40.9–58.5 %) and dietary fiber (6.0–15.5 %), as well as bioactive compounds like phenolic acids. Biscuits are one of the most widely consumed confectionary products in all over the world (Thakaeng et al., 2021). Biscuits are principally made from wheat flour, sugar, milk powder, baking powder and water. Traditional biscuits are lack of other necessary nutritional elements such as dietary fiber, vitamins and minerals which are lost during wheat flour refinement. Thus, biscuits which represent a major end use of wheat are suitable for enhancing health after incorporating sources of fiber and essential nutrients. Presently, foods are not intended to only satisfy hunger. It should provide necessary nutrients for humans but also to prevent some nutrition related diseases and improve physical and mental well-being. The health benefits of banana bioactive compounds and utilization of banana pulp flour in food applications are the current interest because of increasing nutritional awareness among consumers (Loong et al., 2018). Though this green banana flour has a positive impact on the nutritional attributes of bakery products, lack of research found on the preparation of biscuits by using those flours. The following objectives are considered: To investigate the physiochemical and functional properties of green banana pulp flour. To study the effect of various levels of green banana pulp flour with wheat flour on the physical and sensory properties of biscuits.

Funded by: IRT, HSTU

Position: Principal Investigator

Description: Potato is a major crop and one of the staple foods in Bangladesh. It is primarily used as a vegetable, which contributes more than 90% of the carbohydrate food source. During the manufacture of food products from potato, enormous amounts of food wastes such peels are generated. The potato peel is a zero value waste of the potato processing plants. Potato peel also has acquired attention as a natural antioxidant in food system due to its high content of polyphenols which was reported to be 10 times higher than their levels in the flesh accounting for approximately 50 % of all polyphenols in potato tuber. Biscuits are one of nation the most popularly consumed bakery items in the world. Some of the reasons for such wide popularity are their ready to eat nature, affordable cost, good nutritional quality, availability in different tastes and longer shelf life. Therefore, the present work is to undertake the following objectives To determine the natural antioxidant in the potato peels. To examine the effectiveness in the stability of antioxidant in the biscuits.

Funded by: IRT, HSTU

Position: Principal Investigator

Description: Banana (Musa Sp.) is the second largest produces around 16% of global world products and it is an abundant fruit in Asian.The manufacture of food products from banana, enormous amounts of food wastes such peels is generated. The banana peel is a zero value waste of the banana processing plants. This by-product creates an environmental problem due to it contains large quantities of nitrogen and phosphorus, as well as its high water content, makes it susceptible to modification by microorganisms. Banana peel could be an inexpensive source of polyphenols for enhancing probiotic functionality in dairy foods.Polyphenols are well known antioxidants that can decrease the oxidative stress in different food systems. It is of great importance to develop a combination of PPs and probiotic bacteria for bringing their maximized beneficial therapeutic values. Considering all the aforementioned, the main objectives of this study were to evaluate the incorporation of banana peel extract polyphenol, as an ingredient, on the probiotic viability, textural parameters, physicochemical properties and sensory acceptability of yoghurt.Therefore, the present work is to undertake the following objectives • To determine the physicochemical properties of the natural polyphenol from banana peels extract. • To examine the effectiveness of polyphenol from banana peel extract on the survival of probiotics and textural properties of yoghurt.

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