Browsing by Subject "Sensory analysis"

Now showing items 1-3 of 3

Development and Sensory Feature As Well as Proximate Analysis of Gluten-Free Flaxseed Bread"

Sweety, Humayra Kabir (Daffodil International University, 23-04-01)

Flax seeds referred to as a "functional food" by certain individuals, which suggests that someone can eat it to improve their health. It’s an ancient crop. In the modern era, flaxseed is offered as seeds, oils, powder, ...
Development of Rice Flour Bread Incorporating Hydrocolloids and Assessment of Proximate As Well as Sensorial Quality

Ullah, Shahmir (Daffodil International University, 23-03-29)

Rice is cultivated in Bangladesh throughout the year. Bangladesh is self-sufficient in term of growing rice. The growing number of celiac disease patients increases the demand of gluten-free goods. As there is no gluten ...
Formulation and Physicohemical Analysis of Dates and Tamarind Combined Drinks

Sarkar, Malek (Daffodil International University, 23-03-08)

The study aimed to develop and evaluate the quality of combined dates and tamarind drinks. The physicochemical characteristics, total plate count (TPC), and sensory attributes of the drinks were analyzed at various storage ...

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