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Browsing DEPARTMENT OF NUTRITION & FOOD ENGINEERING by Title

Browsing DEPARTMENT OF NUTRITION & FOOD ENGINEERING by Title

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  • Phytochemicals Screening of the Pulp of Tamarindus Indica 
    Sarkar, Tisha (Daffodil International University, 2019-05-15)
    Phytochemical are bioactive compounds obtained from the plants are widely applied in the traditional herbal medicine. The local people are used their herbal medicine to cure the various diseases such as hypertension, ...
  • Phytochemicals Screening of The pulp of Tamarindus indica 
    Sarkar, Tisha (Daffodil International University, 2019-05-15)
    Phytochemical are bioactive compounds obtained from the plants are widely applied in the traditional herbal medicine. The local people are used their herbal medicine to cure the various diseases such as hypertension, ...
  • Pomelo Juice processing 
    Islam, Md. Rafiqul (Daffodil International University, 2018-12-23)
    Pomelo peel is one of the most important cultivar of the citrus genus, which are containing of In this regard, two sample pomelo juice were prepared by taking 2200 gm weight. Quantitative determination of different ...
  • Preparation & Sensory Evaluation of Cookies by Using Different Percentages of Almond Flour & Wheat Flour Blends 
    Bristy, Israt jahan (Daffodil International University, 2021-07-18)
    The main purpose of this study was the preparation of cookies by using different percentages of wheat flour and almond flour. And also the sensory evaluation of this sample. in this study, four were used as a sample 1( ...
  • Preparation and Proximate Analysis of Dehydrated Cruciferous (Cauliflower , Broccoli) Vegetables 
    Haque, Farzana (Daffodil International University, 2021)
    The aim of the study was to dehydrate cauliflower and Broccoli by immersing the blanched pieces in solution of various concentration. Different procedure was followed to identify the best way of dehydrating cruciferous ...
  • Preparation and Proximate Analysis of Fiber Pseudo-stem Noodles 
    Jahan, Nawrin (Daffodil International University, 22-10-17)
    This study was conveyed to prepare parameters by different percentage. The banana pseudo market. At first banana pseudo with different percentage of flour were prepared. pseudo-stem powder and 90% 30% of banana pseudo-stem ...
  • Preparation and Proximate Analysis of Functional Cookies Made by Mixed Flour and Dragon Fruit Peel Powder 
    Akter, Zerin (Daffodil International University, 23-01-13)
    Dragon fruit, also known as pitaya and strawberry pear, is a tropical fruit of different cactus species. This fruit has become popular more of unique appearance. Though people primarily enjoy it for its unique look and ...
  • Preparation and proximate analysis of gluten free cookies by using different percentage of Moong Dal and wheat flour blends. 
    Islam, Tania (Daffodil International University, 2024-01-15)
    Using combinations of moong dal and wheat flour, the current study's goal was to make gluten-free cookies and do a proximate analysis on them. Moong dal (Vigna radita L.) is a cereal grain variety that is grown for its ...
  • Preparation and Proximate Analysis of Gluten Free Cookies by Using Different Percentage of Oats Flour and Wheat Flour Blends 
    Ashrafujjaman, Md. (Daffodil International University, 2021)
    The present study aimed to prepare and proximate analysis of gluten free oats and wheat flour blends Cookies. Oats (Avena sativa L.) is a species of cereal grain grown for its seeds and it contains many valuable constituents. ...
  • Preparation and Quality Evaluation of Aloe Vera incorporated Lemon Ginger Squash 
    Khansur, Meher Marzan (Daffodil International University, 2018-12-23)
    Aloe Vera has an important role in therapeutic as it has potential physiological benefits. Aloe Vera based lemon- ginger squash was prepared in the present study from the prospect of the health benefits and enjoyable sensory ...
  • Preparation of Fiber Paper from Banana Stem 
    Hossain, Shahporan (Daffodil International University, 2021-08-12)
    Paper has played a vital role throughout human history. It may be used for a variety of tasks such as writing, packing, and printing. Paper was traditionally made from cellulose fibers, which were obtained from a variety ...
  • Preparation of Herbal Facial Mask with Dragon Fruit for healthy skin 
    Prodhan, Md. Momin (Daffodil International University, 2019-12)
    Hylocereuspolyrhizus and Hylocereusundatus are two assortments of the ordinarily called Dragon Fruit products, has a place with the Cactaceae family. Dragon Fruit product contains a few kinds of cancer prevention agents ...
  • Preparation of Multi-layer Fruits Jelly 
    Biswas, Sonjoy Kumar (Daffodil International University, 2018-12-01)
    Multi fruit Jelly is semi solid Products. jelly are intermediate moisture foods are prepared from fresh fruits by boiling fruit pulp or fruit extract with sucrose, pectin, Citric acid and other ingredients such as chemical ...
  • Preparation of Red Cabbage Powder and Proximate Analysi 
    Sardar, Faisal (Daffodil International University, 2019-06-25)
    The aim of this work is to develop red cabbage powder and examine the nutritional content by proximate analysis. Red cabbage containsanthocyanin’s that dissolve in water, have antioxidant properties, and have a fairly ...
  • Preservation of lemon juice 
    Rayhan, Md. Abu (Daffodil International University, 2018-12-20)
    The objective of this study was to produce pumpkin powder and use it as an ingredient in bakery products. Pumpkin powder was produced from mature pumpkin. Pumpkin powder contained 5.02% moisture, 2.625% protein, 1.16 % ...
  • Prevalence of Lifestyle Diseases among the Overweight and Obese Individuals in Mohammadpur 
    Maria, Inum (Daffodil International University, 2021-04-04)
    The main purpose of this study is to assess the prevalence of lifestyle diseases among obese and overweight individuals in Mohammadpur. 58 people have participated in this study. They were of different ages and they all ...
  • Prevalence of Pregnancy Anemia Among the Pregnant Woman at Mother and Child Welfare Center in Rajshahi 
    Ferdaous, Zannatul (Daffodil International University, 2023-09-12)
    Pregnancy is a most precious time for a woman. At this time a woman has to eat twice that of a normal woman. Babies are made by their mother’s blood. If the mother’s body is not able to produce a good quantity of blood, ...
  • Prevalence of Smoking in Younger Adult Men in Bangladesh 
    Saha, Brohmmanda (Daffodil International University, 2023-09-12)
    This study looks at the things that lead a group of young adult men in Bangladesh to smoke. We found that an alarming 74.4% of people were current smokers and 15.9% were former smokers. This is a very worrisome rate of ...
  • Prince Food Products Limited 
    Biswas, Sonjoy Kumar (Daffodil International University, 2019-01-01)
    Prince Group is one of the leading diversified business conglomerates of Bangladesh. Prince Food Products Limited unit of Prince Group Started its operation in the year 1985.Prince Food products Limited has been established ...
  • Processing and Packaging of the Immune Tea with Health Benefits of Others Products at the Pushtibid Private Limited 
    Sultana, Nourin (Daffodil International University, 2021-03-28)
    This internship report is all about “pustikor (pustibid private limited)”. Their working opportunities, working fields, their innovation in the nutrition sector, their great products. Also, they offer medical nutrition ...

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