Browsing by Author "Hossain, Md. Bellal"

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Applications of Palm Oil and Palm Kernel Oils in different food products of Bangladesh
(Daffodil International University, 2013-07) Hossain, Md. Bellal
Among the commonly used vegetable oils and fats, palm oil is by far the most versatile. After refining, palm oil possesses all the characteristics required for many uses without hydrogenation. By fractionating palm oil, its uses are further increased. Hydrogenation and interesterification increase its uses even further, especially in making specialized and sophisticated edible products. Its versatility makes it a suitable raw material for many applications both in edible and non-edible products. The functionality of shortenings to be used in cakes, "butter cream" fillings, biscuits and pastry is dependent on several factors, such as a smooth consistency to facilitate mixing and a fine crystal structure in the solid fat phase. This contributes to smoothness, and is essential in cake making and creaming applications.
Evaluation of Physiochemical Properties of Nigella Honey from Shariatpur, Bangladesh
(Daffodil International University, 2018-07-30) Tasnim, Tasmia; Inam, A K M Sarwar; Hossain, Md. Bellal; Akhter, Parvin
Honey is a complex mixture of a variety of ingredients. The intent of the current study is to characterize the physical, chemical and biochemical properties of Nigella honey obtained from Shariatpur district of Bangladesh and also compare those features with the international standards set up by Codex, EU and International Honey Commission (IHC) in prospect of export to global market. The selected physiochemical parameters included, moisture, color, pH, total acidity, free lactone, electrical conductivity, total dissolved solids, protein, total sugar and hydroxymethylfurfural (HMF) content all of which were analyzed using standard laboratory methods. The moisture content was 18.35%, color identified as dark brown/amber (131mm), pH was 4, total acidity was 42.5 meq/kg, total protein content was 2%, total sugar content was 70%, HMF content was 32.48 mg/kg, electrical conductivity was found to be 1.2mS/cm and total dissolved solids was 826 ppm. The overall quality of Nigella honey sample appeared acceptable and matched with international standards
Incorporation of oat flour into wheat flour noodle and evaluation of its physical, chemical and sensory attributes [Incorporação de farinha de aveia em noodle de farinha de trigo e avaliação de seus atributos físicos, químicos e sensoriais]
(Scopus, 2021) Suzauddula, Md.; Hossain, Md. Bellal; Farzana, Tasnim; Orchy, Tania Nowreen; Islam, , Md. Numan; Hasan, Md. Mahmudul
Noodles are popular food and fortified noodles with vital nutrients may build a healthy food habit among people. Oat is a cereal with high nutritional value. Therefore, the current research was undertaken to increase the nutrient content of noodles using oat flour and to evaluate the effects of oat flour on the physicochemical properties and sensory attributes of the noodles. The noodles were prepared following five different formulations (oats: wheat flour in the ratio of 0:100, 20:80, 25:75, 30:70 and 35:65). Other ingredients like table salt, carboxymethyl cellulose (CMC), corn starch, and water were equal in each formulation. To evaluate the best formulation, proximate analysis, functional characteristics and sensory assay were conducted on samples. The formulation having 70% of wheat flour and 30% of oat flour showed the best performance in proximate analysis and sensory evaluation. This formulation of noodles has 13.03% of protein, 1.51% of fat, 1.46% of total ash, 0.76% of fibre, 73.87% of carbohydrate, 361.19 kcal of energy and also a good amount of important minerals. The formulation regarding wheat flour 70% and oat flour 30% may be suggested to the large population who are habituated to consume noodles regularly as the main diet.
Numerical Solutions of Higher Order Boundary Value Problems Using Piecewise Polynomial Bases
(© University of Dhaka, 2025-03-19) Hossain, Md. Bellal
Numerical solutions of higher order boundary value problems using piecewise polynomial bases
(University of Dhaka, 2015-04-21) Hossain, Md. Bellal
The Boundary Value Problems (BVPs), either the linear or nonlinear, arise in some branches of applied mathematics, engineering and many other fields of advanced physical sciences. Many studies concerned with solving second order boundary value problems using several numerical methods. But few studies concerned with especial cases of higher order BVPs have been solved applying several numerical techniques. In our thesis, we have used the Galerkin technique for solving higher order linear and nonlinear BVPs (from order four up to order twelve). The well known Bernstein and Legendre polynomials are exploited as basis functions in the technique. The main steps, in this thesis, depend on: 1. To use the Bernstein and Legendre polynomials we need to satisfy the corresponding homogeneous form of the boundary conditions and modification is thus needed. 2. A rigorous matrix formulation is developed by the Galerkin method for linear and nonlinear systems and solved it using Bernstein and Legendre polynomials. 3. Using the Newton's iterative method for nonlinear problems to obtain more accurate results.
The Physicochemical Characteristics and Quality Evaluation of Bael Fruit (Limoniaacidissima L.) Pulp Powder for the Product of Functional Food
(Daffodil International University, 2019-07-17) Apou, Arif Chowdhury; Farzana, Tasnim; Suzauddula, M.; Hossain, Md. Bellal
The Baed Fruit (Limoniaacidissima L.) powder without seed palp was dried for powder by using Multi commodity Solar Tunnel Drier (MCSTD). Hot air oven. and Tray dryer and compared its drying characteristics. fruit powder yield. physical and functional properties, least gelation concentration, nutritional composition. and sensory acceptance. The aim of the study to developed storage of powder after physio-chemical properties investigation and nutritional composition estimation for commercial use of Bael Fruit. The Bael fruit pulp gets completely dried within 6-10 hours in all drying methods. The overall drying rate was significantly (p<0.05) high in MCSTD dried sample; dehydration ratio, rehydration ratio and co-efficient of rehydration were significantly high In the tray dried sample at p<0.01. The total polyphenol content and antioxidant activity were significantly higher (p<0.01) in MCSTD dried wood Bael Fruit powder. The Titrable acidity and pH revealed the medium acidic nature of fruit pulp powder. Organoleptically, the Multi Commodity Solar Tunnel Dried sample was liked very much in terms of its color, test flavor and overall acceptability. Hence, the Bael Fruit pulp could be dried effectively using MCSTD, preserved as dried powder and value added for its industrial exploitation as an ingredient to process functional food products.