http://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/1413 2026-04-09T18:58:04Z http://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/14889 Optimizing The Production Process For Nutrient-Rich Citron Fruit Juice: Quality, Nutritional Profile, And Sensory Evaluation Sikder, Md. Forkan Citron fruits juice is a great vitamin supplement that works without the use of pharmaceuticals to thoroughly saturate the body with the essential nutrients and microelements. All of these things can be achieved with a delightful, refreshing drink produced from citron pulp, including boosting immune, warding off viruses and common microorganisms during the cold and flu season, preventing the onset of oncology and diabetes, and just elevating mood. Citron fruits juice process in nutrition and food engineering lab. it nutritional and Analysis was done on the sensory aspects. In this two sample Citron fruit juice sample 1 more than batter than sample 2. The Sample 1 citron fruit juice contained 88.57% moisture. Brix content for 30%. pH level of 4.35 and vitamin C contained 51.3 mg/L. It's a simple, convenient, and cost-effective recipe. It also contained smaller amount of other vitamin and minerals such as vitamin A, vitamin B6, magnesium, and calcium. It is longer shelf life of citron juice Project 2024-01-11T00:00:00Z http://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/14885 “The Development and Assessment of Beetroot Ice Cream Sani, Md. Rabius Using red beetroot juice, milk, milk powder, sugar, and cream, the study attempted to create beetroot ice cream and assess its quality criteria. Three samples were made with varying amounts of cream and beetroot juice (200, 250, and 300 milliliters). When compared to conventional beetroot ice cream, the nutritional and sensory qualities of the 250 ml combo are much better. The mean sensory scores of highly acceptable beetroot ice ℎ𝑎𝑑 better color (84%), flavor (80%), texture (86%), taste (78%), and overall acceptability (82%) than other samples. According to the nutritional and sensory research, the beetroot ice cream with 250 ml of beet juice was found to be more palatable than the other two formulations (200 ml and 300 ml). The final product contains 250 ml of beetroot juice, which is approximately, the protein 3.9 gm, the fat 14.6%, the brix 15%, and the pH 6 among 100ml. The number of bacteria per plate is 45. overall sample sensory quality based on sensory features, 2 out of all assessors enjoyed it greatly, 24% liked it very lot, and 11% liked it somewhat. The beetroot ice cream helps to weight gain, improve digestion, and inflammation, improve vitamin, mineral, and micronutrient deficiency, etc. Almost 4 months after it was produced, the overall quality of this ice cream hasn`t changed. The research indicates that developing ice cream with such uncommon nutritious vegetables provides various nutrient and health benefits Project 2024-01-24T00:00:00Z http://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/14875 Emerging Trends in Lifestyle, Nutrition and self management of Diabetes. Alam, Darimi Naz This study finds gender-specific differences in diabetes management, including exercise engagement, confidence, awareness of support communities, sleep prioritisation, monitoring technology use, diet, and openness to non-traditional methods. These differences must be recognised and addressed to design specialised diabetes care methods for men and women. The study highlights complex factors that greatly affect diabetes treatment interventions and personalised methods. Crosstabulation of age groups with diabetes kinds provides additional information. One child under 18 has Type 1 diabetes, two Type 2, and four Prediabetes. Five people in the 18-30 age range have Type 1 diabetes, three have Type 2, eight have Prediabetes, and five have no diabetes. The 31-45 age group had two Type 1 diabetes cases, nine Type 2, seven Prediabetes, and two no diabetes. Eleven 46-60-year-olds had Type 1 diabetes, 10 Type 2, 23 Prediabetes, and eight no diabetes. This extensive crosstabulation gives demographic insights regarding the frequency of different diabetes types across age groups in the research population. Project 2024-02-11T00:00:00Z http://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/14874 Prome Food Agro Product Limited Baidya, Anuradha Prome Agro Foods Ltd stands as a distinguished food manufacturer and exporter in Bangladesh, commencing its journey in the export market in 1982. Under the adept leadership of Md. Anamul Hasan Khan, the company has earned its official name since 2002 and has garnered a noteworthy reputation for producing high-quality food products both nationally and internationally. The company has received esteemed recognition, obtaining ISO-22000:2005, BSTI, and Halal certificates from national and international organizations, attesting to its commitment to maintaining stringent quality standards in food production Prome Agro Foods Ltd prides itself on its modern machinery, allowing it to produce a diverse range of products, including Crushed Spices, Toast Biscuits, Dry Cake, Mango Drinks, Soft Drinks, Pudding & Jelly’s, Fried Peas, Lachcha Semai, Chanachur, Jhalmuri, Ready Tea, Fried Dal, Mustard Oil, Chutney, Tasty saline, and more. The company exports its products globally to over 20 countries under the Prome Brand, in addition to catering to the domestic market in Bangladesh. Benefiting from an enhanced infrastructure in production, Prome Agro Foods Ltd has the capacity to produce one million tons of food items annually Project 2024-02-12T00:00:00Z