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Articles by A.K.M.A. Mannan
Total Records ( 2 ) for A.K.M.A. Mannan
  M.M. Alam , S.M.R. Rahman , A.K.M.A. Mannan and M. Shams-ud- Din
  The present study aimed to prepare an acceptable quality of Kachhagolla and compare the quality of laboratory made Kachhagolla with that of Kachhagolla collected from five selected famous sweetmeat shops in Natore district of Bangladesh. Samples were judged by panel of experts by organoleptic qualities and also were analyzed for chemical and bacteriological properties. Significant difference (P<0.01) was found in case of laboratory made Kachhagolla interns of organoleptic characteristics. Statistical analysis showed that total solid, moisture, fat, protein, carbohydrate and ash of laboratory made Kachhagolla were significantly (P<0.01) higher than that of other samples of market kachhagolla. Total viable bacteria differ significantly among the treatment but coliform bacteria were not significantly differing among the treatments. Physiological, chemical, microbiological examination revealed that the laboratory made Kachhagolla was more superior to other samples and sample B was better than other sweetmeat shop in Natore district.
  M.Z. Islam , S.M.R. Rahman , M.M. Alam , M.Y. Ali and A.K.M.A. Mannan
  Rossomalai is a delicious and famous sweetmeat of Bangladesh. But till now the product lies at its infantile stage. Like many other Bangladeshi sweetmeats the technology of Rossomalai manufacture is also confined in the grip of a few sweetmeat traders who did not disclosed the technology to making the product to others. That is why, the product was not yet taken in to consideration by the dairy and food researchers. As a result no research information is available on the product. In this experiment Rossomalai was manufactured at Milk Vita dairy plant and compare the quality of Milk vita Rossomalai with that of product collected from the three famous sweetmeat shops. The quality of the product was matured by some physical, chemical and microbiological examination. Significant deference (P<0.01) was found in case of Rossomalai in terns of physical characteristics. It was observed from result that total solid, moisture, fat, protein, carbohydrate and ash content of Milkvita and market Rossomalai samples were 46.47 and 39.80-45.90; 53.52 and 54.09-60.19; 7.91 and 6.26-6.40; 8.29 and 5.55 - 7.03; 29.15 and 25.68-32.65 and 1.10 and 0.81-1.01 percent, respectively. Total variable bacteria differ significantly among the treatment but coliform bacteria were not significantly differing among the treatments. Physical, chemical and bacteriological examinations revealed that market Rossomalai was inferior to Milkvita Rossomalai.
 
 
 
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