Md. Ahmadul Islam

The Roles of Different Sugar Sources on the Quality of Nigella Enriched Tomato Ketchup

Mahbuba Rahman Tripty, Ashrafi Akter, Ismat Jahan, Md. Ahmadul Islam & Md. Anisur Rahman Mazumder · Asian Food Science Journal · 2019

The study was concerned to evaluate the effect of table sugar, honey and zero-calorie sugar on the quality of nigella enriched tomato ketchup. Ketchup was prepared by mixing 5, 10 and 15% nigella paste with tomato pulp. The variations in taste, color and texture were analyzed bas...

Open access Research Article 10.9734/afsj/2019/v13i330108

Quality Changes of Common Edible Frying Oils during Frying of Traditional Foods

Farjana Rashid, Farzana Akter, Md. Momin Khan, Md. Suman Rana, Tasmia Bari, Moumita Das, Md. Ahmadul Islam & Mohammad Gulzarul Aziz · Asian Food Science Journal · 2023

This study aimed to examine the impact of the frying process on the physical and chemical properties of widely consumed edible oils. Soybean, palm, and mustard oils, as well as raw dulpuri and singara products, were procured from the nearby marketplace. The oils underwent five co...

Open access Research Article 10.9734/afsj/2023/v22i8652