The study was conducted to prepare healthy and nutritious margarine from sunflower oil (SO) and coconut oil (CO). Quality evaluation of the prepared margarine samples were done by determining the nutritional value and sensory evaluation. Three samples of margarine were formulated...
Open access
Research Article10.9734/afsj/2020/v15i130142
B. M. Khaled, Adda Ann Sina, Asraful Alam, Md. Abdul Alim & Mrityunjoy Biswas·Asian Food Science Journal·2023
Aims: The aim of the study was to investigate the reusability of edible oils and to find which temperature the refined oils could be used for cooking purposes. Study Design: The study followed a completely randomized design (CRD). Place and Duration of Study: The study was condu...
Open access
Research Article10.9734/afsj/2023/v22i5633
Md. Mehedi Hasan, Md. Momin Khan, Md. Entaduzzaman Jony, Farzana Akter & Md. Abdul Alim·Asian Food Science Journal·2023
The study was carried out for the preparation of aloe vera juice. Four different formulations of juices were prepared. The products were analyzed for their storage studies, microbiological study and sensory evaluation. The storage studies were done at room temperature (28-30ºC) a...
Open access
Research Article10.9734/afsj/2023/v22i9658