Effectiveness of Tutors Training Workshop of DYDW Programme at Bangladesh Open University

Sarker, Ashish Kumar; Alam, Md. Saiful

doi:10.3329/jard.v5i1.1450

Cited by 3 publications

(1 citation statement)

References 2 publications

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“…Citrus limon can either be consumed as a fresh fruit, as beverage, as cooking material or for preservation purposes. Because of its tart flavor, it is most often used in manufacturing of beverages, desserts, ice creams, salad dressings, jams, jellies, pickles and in several kinds of vegetable and meat dishes [6,7].…”

Section: Introductionmentioning

confidence: 99%

Quality Evaluation of Lemon Cordial Stored at Different Times with Microwave Heating (Pasteurization)

et al. 2022

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Consumer interest in food quality and safety has shifted over time, as consumers increasingly prefer minimally processed items. As a result, numerous non-thermal approaches have been implemented due to their potential to preserve the nutritional profile of products along with lengthening their storability. Microwaving, a green processing technique, volumetrically heats the product because of the interactions developed between charged ions, polar water molecules of foodstuff and the incoming electromagnetic waves. The study was mapped out to investigate the effect of microwave exposure time (60, 90 and 120 s) at fixed power (1000 W) and frequency (2450 MHz) on physicochemical properties, phytochemical constituents, antioxidant potential and microbial counts of lemon cordial stored at refrigerated temperature (4 ± 2 °C). The mentioned parameters were analyzed after an interval of 30–90 days. Statistical findings illustrated a highly significant (p ≤ 0.01) impact of microwave treatment and storage on titratable acidity, pH, total soluble solids, total phenolic contents, total flavonoids contents, antioxidant potential and total plate count. Sample microwaved for 120 s showed the highest pH values (2.45 ± 0.050), total soluble solids (56.68 ± 2.612 °B) and antioxidant activity (1212.03 ± 716.5 µg—equivalent of ascorbic acid per 100 mL of cordial); meanwhile, it exhibited the lowest total plate counts (1.75 ± 0.144 Log 10 CFU/mL). Therefore, microwaving can be suggested as a suitable alternate to traditional pasteurization techniques as well as to chemical preservatives.

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Section: Introductionmentioning

confidence: 99%

Quality Evaluation of Lemon Cordial Stored at Different Times with Microwave Heating (Pasteurization)

et al. 2022

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Synergistic effect of floatable hydroxyapatite-modified biochar adsorption and low-level CaCl2 leaching on Cd removal from paddy soil

Shi

Zhao

Zhong

et al. 2022

Science of The Total Environment

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Institutional and Community Perceptions of Distance Education in Bangladesh: Preparing for The 21st Century

Aktaruzzaman¹,

Plunkett²

2017

Turkish Online Journal of Distance Education

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Effectiveness of Tutors Training Workshop of DYDW Programme at Bangladesh Open University

Abstract: A three day long training programme of the tutors of Diploma in Youth in

Cited by 3 publications

References 2 publications

Quality Evaluation of Lemon Cordial Stored at Different Times with Microwave Heating (Pasteurization)

Quality Evaluation of Lemon Cordial Stored at Different Times with Microwave Heating (Pasteurization)

Synergistic effect of floatable hydroxyapatite-modified biochar adsorption and low-level CaCl2 leaching on Cd removal from paddy soil

Institutional and Community Perceptions of Distance Education in Bangladesh: Preparing for The 21st Century

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