Pabitra Chandra Das

University of Saskatchewan

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Md. Anisur Rahman Mazumder

Bangladesh Agricultural University

Sumana Majumder

Bangladesh Agricultural University

Thottiam Vasudevan Ranganathan

Karunya University

Md. Fahad Jubayer

Sylhet Agricultural University

Lope G. Tabil

University of Saskatchewan

Oon‐Doo Baik

University of Saskatchewan

Abdullah Iqbal

Bangladesh Agricultural University

MA Islam

Bangladesh Agricultural University

Md. Mobarak Hossain

Dhaka Medical College and Hospital

Asmaul Husna Nupur

Bangladesh Agricultural University

Cooperative Institutions

Bangladesh Agricultural University

Dhaka Medical College and Hospital

Sylhet Agricultural University

Rajshahi University of Engineering and Technology

Bangladesh Council of Scientific and Industrial Research

University of Rajshahi

University of Saskatchewan

Dhaka University of Engineering & Technology

Patuakhali Science and Technology University

Bangladesh Agricultural Research Institute

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Effect of pretreatments and temperature on rehydration kinetics of naga chili (Capsicum chinense)

Food Research (2021)

Md Rahmatuzzaman Rana K.N. Sakib Md Zohurul Islam Pabitra Chandra Das Rowshon Ara

Naga chili (Capsicum chinense) is rich in capsaicin content that provides a distinctive aroma and strong pungency. Drying with pretreatment is regarded as a cost-effective approach to retain better nutrient quality, whereas rehydration properties consider a quality index to optimize the drying conditions. This study aimed to determine rehydration kinetics and rehydration characteristics of pretreated hot-air dried Naga chili. The pretreatment was consisting of water blanching (90°C for 5 mins), steam blanching (100° C for 1 min), microwave treatment (650 W for 100 s), and dipping into sugar 70°Bx, 0.5% citric acid, 2% ethyl oleate + 3% potassium carbonate, and 2% potassium meta bi-sulfite solution. After drying at 60°C, the rehydration was done at 25°C, 50°C, and 75°C, respectively. The rehydration kinetics were evaluated by fitting the experimental data into empirical kinetic models: Peleg's model, 2nd order, 1st order, and Zero-order kinetics. Among these models, the rehydration behavior was best described by Peleg's model, where the highest R2 (0.9964), lowest χ 2 (0.0001) and RMSE (0.0064) values were obtained. Different rehydration characteristics such as moisture content, equilibrium moisture content, rehydration ratios were also determined. The highest moisture content (8.10 g moisture/g dry sample) was found at higher rehydration temperature (75°C), whereas the lowest moisture content ranges were recorded at 25°C. After moisture contents got equilibrium, the rehydrated samples gain weight to 100.15% at 75°C in comparison to the untreated samples. The rehydration ratios were also getting higher with increasing rehydration temperatures.

Pungency

Blanching

Equilibrium moisture content

10.26656/fr.2017.5(4).725

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Citations (6)

Effect of Banana Leaf Extract, Pumpkin Seed Extract and Bee Honey Treatment on the Inhibition of Browning of Fresh Cut Guava

Journal of Agricultural Sciences – Sri Lanka (2021)

A Shomodder Md. Mobarak Hossain Pabitra Chandra Das Thottiam Vasudevan Ranganathan Md. Anisur Rahman Mazumder

Purpose: Enzymatic browning is one of the most common phenomena happenings in guava slices as well as in all fresh-cut produces. This research was aimed at studying the potentiality of bee honey (BH), banana leaf extract (BLE), and pumpkin seed extract (PSE) for inhibition of enzymatic browning of fresh-cut guava slices.Research Method: Guava slices were dipped in solution (slice: solution = 1:1) containing either BH or BLE or PSE for 5 min and the changes in physicochemical properties such as browning intensity, color, vitamin C, acidity and microbial attributes were evaluated during their storage at 4°C up to 6 days.Findings: All treatments had the potentiality to inhibit enzymatic browning reactions. Treatment with BH had the best browning inhibition capacity (75.68%) followed by BLE (59.93%) and PSE (36.67%). Moreover, all three treatments worked against increasing of microbial load, degradation of acidity, ascorbic acid and color. All treated samples had higher lightness (L*) values upon storage than control (without treatment). The reaction rate constants for degradation of vitamin C based on 1st order kinetic model were as 0.0153, 0.0117, 0.0047 and 0.0037 per day for control, PSE, BLE and BH treatments, respectively.Originality: Findings of this study indicate that the BH, BLE and PSE had potency against quality deterioration and browning of fresh cut guava slices during storage.

Browning

Lightness

10.4038/jas.v16i2.9324

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Heat and Mass Transfer Predictive 3D Model of Mango Kernel During Convection Oven Drying Process

Chemical Engineering Research Bulletin (2021)

Md Shafiul Islam Md Sumon Ali Mohammad Nurur Rahman Pabitra Chandra Das

A large number of mangoes are utilized in process industries which produce a large amount of mango kernel that can be utilized effectively as a by-product. Processing and utilization of mango kernel flour is getting more scientific interest day by day. Drying is one of the major operations of flour processing where the moisture loss and heat transfer phenomena across the different portions of the products have to be pre-defined for better drying accuracy. The study was conducted to define a compatible predictive model that represents a 3D expression of heat penetration through the mango kernel slice (MKS) and moisture losses during drying with convective oven dryer using COMSOL Multiphysics with originated boundary conditions, excluding the changes of properties due to varying mangoes species. The model was validated using a convective drying process for varying thicknesses 4, 6 and 8 mm of MKSs having temperature elevated to 60oC and 1 ms-1 air velocity up to 5 hr. The developed model was concurred and correlated well with the experimental data and can be used in describing heat and mass transfer phenomena while drying the mango kernel. Chemical Engineering Research Bulletin 21(2020) 82-87

Kernel (algebra)

Multiphysics

10.3329/cerb.v22i1.54304

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The roles of soy soluble polysaccharide on the emulsion stability against stimulated gastric conditions and food complexes - a review

Cogent Food & Agriculture (2020)

Pabitra Chandra Das MA Islam Md. Mobarak Hossain Md. Fahad Jubayer Parichat Hongsprabhas

Oil-in-water emulsions can be stabilized by proteins, and is widely used for delivery of hydrophobic bioactive compounds in food and pharmaceutical applications. But emulsions stabilized by proteins such as whey protein or soy protein isolates (SPI) may lose their stability under gastric conditions due to changes of temperature, pH and the presence of digestive enzymes. However, the additions of soy soluble polysaccharide (SSP) to protein-stabilized emulsions are reported to improve the stability against low pH, thermal treatment and under-simulated gastric conditions. This review emphasizes the importance of incorporating of SSP into SPI stabilized-emulsions and dispersion and encapsulated products to improve the stability against low pH, thermal treatment and stimulated peptic and tryptic digestions. The mechanism responsible for the stabilization of the SPI emulsion by SSP at acidic pH can be due to a balance between electrostatic interactions of SSP with SPI and interfacial adsorption of SSP.

Thermal Stability

10.1080/23311932.2020.1800238

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Extraction of pectin from Elephant Apple and Pomelo fruit peels: Valorization of fruit waste towards circular economy

Food Chemistry Advances (2023)

Md. Sharifur Rahman Shuchita Syema Khan Md Wadud Ahmed Md. Entaduzzaman Jony Pabitra Chandra Das

Citrus fruit peels are used as the primary source for pectin production, effectively transforming fruit waste into a valuable resource and making a significant contribution to fostering a circular economy. This study aimed to extract pectin from locally available citrus fruits such as Elephant Apple, inner peel (IP), and outer peel (OP) of Pomelo. Pectin was extracted using acid hydrolysis and sodium-hexa-meta-phosphate extraction, and its physiochemical properties, including moisture, ash, methoxyl content, equivalent weight, anhydrouronic acid (AUA), and degree of esterification, were analyzed. The sodium-hexa-meta-phosphate method yielded higher average pectin percentages (6.73±3.4%) than the acid hydrolysis technique (3.65±1.36%), with Pomelo IP showing the highest yield (10.84±0.19%), followed by Elephant Apple (6.37±0.10%) and Pomelo OP (2.97±0.11%). The pectin powder from Pomelo IP using the sodium-hexa-meta-phosphate method exhibited low moisture (7.36±0.07%) and ash (3.07±0.06%), high esterification (75.56±0.09%), and satisfactory methoxyl (7.48±0.02%), AUA (56.18±0.05%), and equivalent weight (920.67±3.51mg/mol). The extracted Pomelo peel pectin exhibited favorable physicochemical properties, indicating strong potential for stable storage and efficient gel formation, making Pomelo IP a promising source for pectin extraction.

Pectin

10.1016/j.focha.2023.100544

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Citations (6)

Rehydration kinetics of flour from dehydrated mango kernel

Food Research (2018)

Pabitra Chandra Das Samima Sattar Md. Entaduzzaman Jony Md. Nazrul Islam

Mango kernel, a food waste with high nutritional values has been getting a significant focus in food processing, especially in powder form.The study was conducted to compare the rehydration kinetics of processed mango kernel flour (MKF) with wheat flour (WF).In Bangladesh, different mango varieties are available at different time of mango ripening season.Among them, four varieties (Baishakhi, Amrapali, Fazli and Ashwina) were selected to get their component percentage and kernels of the four varieties were analyzed to know about their nutritional values and drying behavior.It was found that mango varieties contained 8.4-12.4% kernels, 9.80-14.30%peel, 66.10-72.40%pulp and 7.50-9.30%seed coat.The chemical analysis of the kernels revealed that nutrient components varied due to varietal difference.The drying kinetics of the kernels showed that the drying rate constant increased with the increasing of kernels' moisture content, consequently decreased with increasing the duration of ripening season.A comparison of rehydration kinetics between the processed MKF from dehydrated mango kernel and WF at 40, 50 and 60 ᵒ C showed that WF rehydrated quicker than MKF and the activation energy (Ea) values for rehydration were 9.544 and 7.532 KJ/mol for MKF and WF respectively.The research revealed that nutritious dried flour can be processed from mango kernel which needs more time to rehydrate than WF.

Kernel (algebra)

10.26656/fr.2017.2(5).210

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Citations (6)

Nutritional, textural and sensory quality of plain cake enriched with rice rinsed water treated banana blossom flour

Journal of Agriculture and Food Research (2020)

Tasnim Tamanna Pabitra Chandra Das Anjuman Ara Begum Asmaul Husna Nupur Md. Anisur Rahman Mazumder

In recent years, researcher aimed on addressing dietary related diseases through promotion of food products enriched with high protein, vitamin, minerals and dietary fiber from locally available fruits and/or vegetables. The present study aimed to assess the nutritional, textural and sensory quality of plain cakes enriched with banana blossom flour to determine its nutritional relevance and suitability for improving nutritional health of populations. Fresh banana blossoms were pre-treated with combinations of honey (15%) with 2% citric acid solution (HCA), 2% citric acid solution (CAS), and rice rinsed water (RRW) to inhibit enzymatic browning followed by dehydration and milling. Pre-treatment of banana blossoms with HCA, CAS and RRW resulted in a better retention of different minerals (Fe, Ca and K) and an improvement of flour color. Rice rinsed water treated banana blossom flour (RRW-BBF) supplementation increased the moisture, protein, fat and ash content of the developed cakes, but lowered the carbohydrate and energy content. Incorporation of RRW-BBF decreased the volume, height and baking loss, while increased the weight of plain cakes and reduced the L∗ and b∗ of cake's crumb, whereas a∗ enhanced. 4% RRW-BBF supplemented cakes showed significantly (p ≤ 0.05) better acceptability to the panelist and were similar to the control cake for color, flavor and overall acceptability. This study concludes that the banana blossom flour can be supplemented in plain cake up to 4% for the improvement of nutritional value of cake.

Mouthfeel

10.1016/j.jafr.2020.100071

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Citations (43)

Isolation and identification of entomopathogenic nematodes from Assam, India.

Indian Journal Of Nematology (2017)

Gitanjali Devi Abhijit Sarma Ramani Kanta Thakuria D. J. Nath Pranjal Bhuyan

Survey for naturally occurring entomopathogenic nematodes (EPNs) from different habitats was undertaken in three different agro-climatic regions of Assam. Out of 100 soil samples, 5 samples were positive (5%) for EPNs-one from Upper Brahmaputra valley zone, two from Barak valley zone and two from hill zone. These EPNs were identified on the basis of morphological and morphometrical characters, and belonged to genus Steinernema. The strains were identified as Steinernema abbasi, S.ceratophorum and S. tami.

Isolation

Identification

Source

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Citations (1)

Postharvest Operations of Cannabis and Their Effect on Cannabinoid Content: A Review

Bioengineering (2022)

Pabitra Chandra Das Alec Roger Vista Lope G. Tabil Oon‐Doo Baik

In recent years, cannabis (Cannabis sativa L.) has been legalized by many countries for production, processing, and use considering its tremendous medical and industrial applications. Cannabis contains more than a hundred biomolecules (cannabinoids) which have the potentiality to cure different chronic diseases. After harvesting, cannabis undergoes different postharvest operations including drying, curing, storage, etc. Presently, the cannabis industry relies on different traditional postharvest operations, which may result in an inconsistent quality of products. In this review, we aimed to describe the biosynthesis process of major cannabinoids, postharvest operations used by the cannabis industry, and the consequences of postharvest operations on the cannabinoid profile. As drying is the most important post-harvest operation of cannabis, the attributes associated with drying (water activity, equilibrium moisture content, sorption isotherms, etc.) and the significance of novel pre-treatments (microwave heating, cold plasma, ultrasound, pulse electric, irradiation, etc.) for improvement of the process are thoroughly discussed. Additionally, other operations, such as trimming, curing, packaging and storage, are discussed, and the effect of the different postharvest operations on the cannabinoid yield is summarized. A critical investigation of the factors involved in each postharvest operation is indeed key for obtaining quality products and for the sustainable development of the cannabis industry.

10.3390/bioengineering9080364

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Citations (27)

Comparison of the physico-chemical and functional properties of mango kernel flour with wheat flour and development of mango kernel flour based composite cakes

NFS Journal (2019)

Pabitra Chandra Das Md. Junaeid Khan Md. Sharifur Rahman Sumana Majumder M. N. Islam

Mango kernel is generally treated as a waste material, but its flour can be used in many foods as a potential substitute of wheat flour (WF). The aims of this study were to process mango kernel flour (MKF) and to compare its nutritional, functional and physical properties with WF and finally to evaluate the quality of MKF substituted composite cakes. Analysis showed that MKF contained comparatively higher energy than WF (4.12 vs 3.54 kcal/g), while proximate compositions were: 7.58% moisture, 2.16% ash, 8.03% protein, 10.16% fat, 1.16% crude fiber and 72.07% total carbohydrate in MKF. Bulk density and water absorption capacity of MKF was higher than WF, while oil absorption capacity, swelling index and brightness were higher for WF. Most of the macro nutritional components of the developed cakes increased with increasing of MKF content and around 3.60% more energy was given by 40% MKF containing cake compared to control one. Chroma analysis showed that MKF addition caused in darkness of crust and crumb color of the cakes but all of the values did not differ significantly at p ≤ 0.05. Sensory evaluation indicated that 20% MKF containing cake was the most acceptable to the panelists among composite cakes and storage stability test revealed that the cakes can be stored for about 7–10 days without any preservatives and MKF substituted cakes showed better stability than control during the storage period.

10.1016/j.nfs.2019.10.001

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Citations (52)