The physicochemical properties of Wheat, sweet potato and cashew nut flour blends were studied. The sweet potatoes were washed; peeled; sliced; dried, and milled to Flour. The cashew nuts were also sorted, cleaned and processed into Flour. The Wheat, sweet potato and cashew nut F...
Open access
Research Article10.9734/afsj/2023/v22i9659
Aim: The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread. Methodology: Finger millet grains were cleaned, washed and fermented in deionized water for 72 h at room temperature (27...
Open access
Research Article10.9734/afsj/2021/v20i1030354
Industrial processing of the fruit juice is responsible for the changes in some quality attributes. Thermal treatment is a most applicable operation for any processing and it affects the physicochemical and antioxidant properties of the juice. This study was conducted to observe...
Open access
Research Article10.9734/afsj/2020/v14i330133
Introduction: The hydration of grains is a process that consists of soaking them in water in order to increase their moisture content and this is a crucial step in industrialized processing and provides several beneficial effects on their physicochemical and nutritional qualities...
Open access
Research Article10.9734/afsj/2019/v8i329991
Shahrul Alam, M. A. Zaman, Sawrab Roy, Juned Ahmed, Moumita Das, Q. M. Monzur Kader Chowdhury, Shatabdi Deb Proma & Farzana Yeasmin Popy·Asian Food Science Journal·2018
Aims: This study was conducted to investigate the physical and chemical quality of raw milk. Place and Duration of Study: Raw milk available was collected during the period of August to November 2017 from Sylhet City Corporation area and then immediately sent to Dairy Technology...
Open access
Research Article10.9734/AFSJ/2018/42679
Aims: The results will be used to design and construct a collecting device, specially the main sucking part. Study Design: In order to determine the physical properties of autumn leaves, twenty leaves from each tree of maple, bitter orange, oak, boxwood, yellow poplar, and brown...
Open access
Research Article10.9734/ARRB/2014/9647