Papers by Md. Mostafa Kamal
Thin‐layer drying kinetics of yam slices, physicochemical, and functional attributes of yam flour
Journal of Food Process Engineering, 2020
This study aimed to investigate the effect of temperature (50-80 C) on the drying behavior of yam... more This study aimed to investigate the effect of temperature (50-80 C) on the drying behavior of yam slices and to evaluate the physicochemical and functional properties of yam flour. The results revealed that higher temperature enhanced the drying rate and moisture diffusivity (2.01 × 10 −10-4.25 × 10 −10 m 2 s −1) and the drying process occurred entirely in the falling rate period. Twelve thin-layer drying models were employed to fit the drying data using statistical parameters; coefficient of determination (R 2), root mean square error, chi-square (χ 2), sum of squares residual, and mean bias error. The results suggested that logarithmic for 50 C (R 2 =0 .9990) and parabolic for 60-80 C (R 2 =0 .9977-0.9991) were the best models that can adequately explain the drying behavior of yam slices. Different physicochemical and functional properties of yam flour were significantly affected by the drying temperatures. However, the developed yam flour exhibited a satisfactory range of nutritional contents, such as protein (4.79-5.97%), fat (0.59-0.74%), ash (5.57-6.60%), fiber (0.83-1.96%), starch (65.59-73.93%), carbohydrate (85.69-87.53%), and total phenolics (10.68-11.88 mg Gallic Acid Equivalent/100 g (GAE/100 g). Therefore, the drying kinetic results and the physicochemical quality of developed yam flour could be useful for its industrial production. Practical Applications: Yam is one of the leading root crops in the world and used as staple food in many countries. Postharvest storage and transport of the raw yam are one of the main problems in developing countries. The objective of this study was to investigate the effect of drying temperature on the thin-layer drying kinetics of yam slices and to evaluate a suitable drying model for describing the drying process together with the food compositions, total phenolics, and other functional and color characteristics. This study revealed a useful outcome that could convince the food producers for industrial production and consumers to consider the yam flour as a suitable alternative to rice, wheat, or corn flour for the formulation of high-quality health food products, such as bakery, confectionery, snack, noodle, soup, and other products.
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), 2017
This study was conducted with a view to find out the most suitable concentration of sugar for the... more This study was conducted with a view to find out the most suitable concentration of sugar for the preparation of aonla candy. In this research, six sets of aonla candy samples were made with varying syrup concentration (80 %, 70 %, 60 %, 50 % and 40 %) using sucrose and fresh aonla candy was used as control. The shelf-life stability of aonla candy was studied for 0 to 120 days at ambient temperature. The results obtained from the study revealed that moisture and total fiber content of aonla candy decreased with storage time while protein, fat, ash, total carbohydrate were increased. Ascorbic acid and total phenol content was found to decrease with increasing storage period. However, sufficient amount of ascorbic acid was retained in all samples. Titrable acidity was also increased with progressive increase of storage. Reducing sugar and total sugar was found to increase while non-reducing sugar decreased with the advancement of storage time. Almost all samples had good sensory in terms of colour, flavour, texture, taste and overall acceptability. On the basis of the results obtained in the present investigation, it can be drawn that application of various concentration of sugar syrup significantly affected the quality parameters of aonla candy.
International Journal of Food Science and Nutrition, 2019
The present study was conducted to extract and evaluate the foxtail millet (FM) protein using fou... more The present study was conducted to extract and evaluate the foxtail millet (FM) protein using four extraction techniques: (i) 7% α-amylase (A1), (ii) 10% α-amylase (A 2), (iii) 7% α-amylase+0.1% glucoamylase (A 3), and (iv) 10% α-amylase+0.1% glucoamylase (A 4). The extracted protein was enriched and then employed for cooking with different temperatures (100, 120, 130, and 140 o C) and times (10, 20, 30 and 40 min). Results revealed that prolamin-assisted extraction increased the protein level, however the yield of concentrated protein was very low. The flour treated with 7% α-amylase yielded reasonable amounts of concentrated protein and protein level. Non-essential amino acid cysteine was found only in uncooked extracted enriched (UCEE) FM protein, which was entirely absent in cooked extracted enriched (CEE) FM protein. Nutritional compositions especially protein, ash, fat and crude fiber was decreased with the advancement of cooking temperatures and time except moisture, carbohydrate and energy. Conclusively, use of 7% α-amylase yielded reasonable protein and cooking at 100 o C for 30 min retained higher nutritional content compared to others.
Thai Journal of agricultural Science, 2020
The objective of this study is to evaluate the changes in physicochemical properties of pasteuriz... more The objective of this study is to evaluate the changes in physicochemical properties of pasteurized coconut milk at refrigeration condition. Four groups of samples, viz. sample-1: coconut milk from endosperm without testa, sample-2: coconut milk from endosperm with testa, sample-3: pasteurized coconut milk from endosperm without testa and sample-4: pasteurized coconut milk from endosperm with testa, were prepared for this study. Pasteurization was done by heating at a temperature of 72 ± 1°C for 15 minutes. The coconut milk samples were stored for 3 weeks in refrigeration condition (4°C). The biochemical analysis of coconut milk samples in terms of proximate composition, total solids, acidity and pH were determined and the total viable count method was applied for the evaluation of microbiological quality. The acceptability of coconut milk samples was assessed by visual observation and sensory evaluation. Results indicated that significant retention in nutrient content was observed in all samples during storage. Statistical analysis of sensory parameters (viz. color, flavor and taste) indicated an acceptable quality of coconut milk samples during storage. The total viable count of coconut milk samples was in an acceptable range of up to 3 weeks but fungal growth occurred after 2 weeks. Conclusively, coconut milk samples can be stored up to 2 weeks without affecting its overall acceptability.
Journal of Food Process Engineering, 2020
This study aimed to investigate the effect of temperature (50-80 C) on the drying behavior of yam... more This study aimed to investigate the effect of temperature (50-80 C) on the drying behavior of yam slices and to evaluate the physicochemical and functional properties of yam flour. The results revealed that higher temperature enhanced the drying rate and moisture diffusivity (2.01 × 10 −10-4.25 × 10 −10 m 2 s −1) and the drying process occurred entirely in the falling rate period. Twelve thin-layer drying models were employed to fit the drying data using statistical parameters; coefficient of determination (R 2), root mean square error, chi-square (χ 2), sum of squares residual, and mean bias error. The results suggested that logarithmic for 50 C (R 2 =0 .9990) and parabolic for 60-80 C (R 2 =0 .9977-0.9991) were the best models that can adequately explain the drying behavior of yam slices. Different physicochemical and functional properties of yam flour were significantly affected by the drying temperatures. However, the developed yam flour exhibited a satisfactory range of nutritional contents, such as protein (4.79-5.97%), fat (0.59-0.74%), ash (5.57-6.60%), fiber (0.83-1.96%), starch (65.59-73.93%), carbohydrate (85.69-87.53%), and total phenolics (10.68-11.88 mg Gallic Acid Equivalent/100 g (GAE/100 g). Therefore, the drying kinetic results and the physicochemical quality of developed yam flour could be useful for its industrial production. Practical Applications: Yam is one of the leading root crops in the world and used as staple food in many countries. Postharvest storage and transport of the raw yam are one of the main problems in developing countries. The objective of this study was to investigate the effect of drying temperature on the thin-layer drying kinetics of yam slices and to evaluate a suitable drying model for describing the drying process together with the food compositions, total phenolics, and other functional and color characteristics. This study revealed a useful outcome that could convince the food producers for industrial production and consumers to consider the yam flour as a suitable alternative to rice, wheat, or corn flour for the formulation of high-quality health food products, such as bakery, confectionery, snack, noodle, soup, and other products.
5th International Conference on Engineering Research and Education, 2019
Agro-processing industries generate huge amount of by-products including peel, shells, seeds, etc... more Agro-processing industries generate huge amount of by-products including peel, shells, seeds, etc. The lack of information on nutritional quality of these by-products excludes their potential use in manufacturing food, feed, pharmaceuticals products and their ingredients. Thus, the present effort was to extraction antioxidants and to evaluate antioxidant activities of the seeds and peels derived from
mango, jackfruit, pineapple and banana. The samples (seeds and peels) are pre-processed using washing, drying and milling methods. The powder samples were used for extraction of antioxidants using
innovative green technologies including enzyme assisted extraction and pressurized hot water extraction as well as traditional solvent extraction systems. The total phenol content, total flavonoid content and antioxidant activity all samples are assessed by Folin-Ciocalteu, colorimetric and DPPH methods by measuring the absorbance at 750 nm, 510 nm and 515 nm respectively by spectrophotometer. The results
showed that the extracts of seeds and peels exhibited outstanding total phenol content, total flavonoid content as well as strongest antioxidant activity. This work reported promising potential of underutilized
fruit by-products as new sources to manufacture ingredients (i.e. antioxidants) for food, feed and pharmaceuticals products.
Journal of Food Science and Technology, 2019
This study was planned to characterize the physicochemical and antioxidant properties, and microb... more This study was planned to characterize the physicochemical and antioxidant properties, and microbi-ological quality of honey obtained from the sandbar pumpkin field. In this study, four sugar supplemented and one control (without sugar fed) honey sample was used. Results revealed that all samples exhibited appropriate maturity considering their low moisture content (* 19%) and high total solids (* 80%) and TSS (* 79%). Total acidity (\ 40 meq/kg) and pH (* 4.5) directed the absenteeism of detrimental fermentation. Ash (* 0.29%) and electrical conductivity (* 700 lS/cm) were reasonable and distinctive of dark yellowish-brown honey, which is buttressed by color attributes. Reducing sugars, glucose, fructose, and sucrose values ranged from 68.98 to 75.82%, 26.01 to 33.84%, 34.93 to 38.70%, and 1.74 to 5.96%, respectively. Proline (* 400 mg/kg), HMF (\ 40 mg/kg) and diastase action (* 14°Gothe) were found within accepted limits, and also possesses good antioxidants in terms of total phenol (* 160 mg GAE/100 g), total fla-vonoid (4.67-6.25 mg CE/100 g), and DPPH-RSA (30.65-35.97%). The microbial study revealed that the total viable count ranged between 33.33 and 27.66 CFU/g, while yeasts and mold count varied between 14.33 and 12 CFU/g. Principle component analysis (PCA) results revealed that all the studied parameters could be used effectively to discriminate the honey sample. The overall results signpost a new information regarding the quality i.e. processing, maturity, freshness and composition of honey obtained from the sandbar pumpkin field.
Journal of Food Processing and Preservation, 2020
The aim of this study was to improve the extractability of pectin from Dillenia indica using the ... more The aim of this study was to improve the extractability of pectin from Dillenia indica using the green approach that is, microwave-assisted extraction. For this purpose, Box–Behnken design of response surface methodology was employed to optimize the processing parameters, such as microwave power (170–510 W), pH (1.50–2.50), extraction time (3–9 min), and solid to liquid ratio (1:10–1:30). Results exhibited a
significant impact of the estimated factors on pectin yield both independently and collectively. The developed second-order polynomial model sufficiently elucidated the data variation and adequately explained the actual correlation between the independent and dependent variables. The optimal conditions were obtained at—microwave power: 495.48 W, pH: 1.99, extraction time: 8.93 min, and solid to liquid ratio: 1:20.59, which resulted the pectin yield of >20%. Furthermore, the final quality of extracted pectin obtained at optimum condition was satisfactory in terms of equivalent weight, methoxyl content, anhydrouronic acid, and esterification degree.
Food Science and Biotechnology, 2019
This study was aimed to optimize the process variables for improved production of biomass protein... more This study was aimed to optimize the process variables for improved production of biomass protein using Aspergillus niger from banana fruit peel by the use of response surface methodology. A five-level-four factors central composite rotatable design was applied to elucidate the influence of process variables viz. temperature (20-40°C), pH (4-8), substrate concentration (5-25%), and fermentation period (1-5 days) on biomass and protein content. The second-order polynomial models were established , which effectively explicated the variation in experimental data and significantly epitomized the appreciable correlation between independent variables and responses. After numerical optimization, the predicted optimum conditions (temperature of 31.02°C, pH of 6.19, substrate concentration of 19.92%, and the fermentation period of 4 days) were obtained with biomass of 24.69 g/L and protein of 61.23%, which were verified through con-firmatory experiments.
Journal of Food Science and Technology, 2019
This study was aimed to investigate the effect of processing techniques on the characteristics of... more This study was aimed to investigate the effect of processing techniques on the characteristics of green and red chilli powder. Four samples, such as pretreated green chilli paste (PTGP), pretreated green chilli longitudinal slit (PTGL), pretreated whole red chilli (PTWR) and untreated green chilli paste (UTGP), were prepared and dried at 60°C in a cabinet dryer. The pretreatment was blanching in acetic acid solution and soaking immediately in a combined solution of Na 2 S 2 O 5 and CaCl 2. Pretreated samples took a shorter drying time than the untreated sample in reducing moisture content from 86.31 to 8%. Pretreatment before drying resulted in retaining total chlorophyll (* 86%), phenolic compounds (* 32%), green color, and pungency of chilli. Analysis result indicated that more than 60% retention of b-carotene was found while retention of ascorbic acid was comparable. Conclusively, this research reveals a good nutritional profile in cabinet dried green chilli powder, which may open the scope for commercial production.
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Papers by Md. Mostafa Kamal
mango, jackfruit, pineapple and banana. The samples (seeds and peels) are pre-processed using washing, drying and milling methods. The powder samples were used for extraction of antioxidants using
innovative green technologies including enzyme assisted extraction and pressurized hot water extraction as well as traditional solvent extraction systems. The total phenol content, total flavonoid content and antioxidant activity all samples are assessed by Folin-Ciocalteu, colorimetric and DPPH methods by measuring the absorbance at 750 nm, 510 nm and 515 nm respectively by spectrophotometer. The results
showed that the extracts of seeds and peels exhibited outstanding total phenol content, total flavonoid content as well as strongest antioxidant activity. This work reported promising potential of underutilized
fruit by-products as new sources to manufacture ingredients (i.e. antioxidants) for food, feed and pharmaceuticals products.
significant impact of the estimated factors on pectin yield both independently and collectively. The developed second-order polynomial model sufficiently elucidated the data variation and adequately explained the actual correlation between the independent and dependent variables. The optimal conditions were obtained at—microwave power: 495.48 W, pH: 1.99, extraction time: 8.93 min, and solid to liquid ratio: 1:20.59, which resulted the pectin yield of >20%. Furthermore, the final quality of extracted pectin obtained at optimum condition was satisfactory in terms of equivalent weight, methoxyl content, anhydrouronic acid, and esterification degree.