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Articles by F. Akter
Total Records ( 3 ) for F. Akter
  T.A. Jubair , U. Salma , N. Haque , F. Akter , I.J. Mukti , A.K.M.F. Haque and M.R. Ali
  The investigation was done to find out the tissue culture potentiality of the local rice (Oryza sativa L.) variety Topa, cultivated mainly in Kishoregonj, the district of Bangladesh. In this present study, callus induction, callus growth rate and indirect regeneration potentiality of the variety was examined. One hundred percent callus induction efficacy was noted when dehusked mature seeds were cultured on MS media supplemented with 2.0 mg L-1 2, 4-D. After first successive subculture the highest callus growth rate (0.0791 ±0.017 g week-1) was observed under the best callus induction media. The highest regeneration response was recorded at treatment of 3.0 mg L-1 BA+0.5 mg L-1 NAA+0.5 mg L-1 Kn, which regenerated 80% shoot with an average of 3 shoots per explant.
  M. Kamruzzaman , F. Akter , M.M.H. Bhuiyan , M.G.Q. Khan and M.R. Rahman
  Non-conventional seafood products, fish sausage and fish ball were developed from underutilized sea catfish and consumer’s acceptance and market test of the new products were conducted in inland rural and coastal fishing communities. Sea catfish, achysurus thalassinus was collected from Chittagong in an insulated box. The cost of production and profit of the products were assessed in the laboratory of the Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh, Bangladesh. From a 1000 g catfish, 500 g washed mince could be recovered. From 500 g washed mince, a total of 1000 g dough could be produced and from this dough 17 pieces of fish sausage and 40 pieces of fish ball were produced. The total production cost of the products from 1000 g dough including raw materials, ingredients, wage, transportation, storage and marketing was Tk. 75. Pilot market-testing were done in 10 villages of Mymensingh and six coastal villages of Chittagong. Finally, an analysis of the cost and profit of production was done on the basis of the price of product set by the people, the price of raw material in the market, tentative cost of productions and cost of transportation and storage. As per the average selling price obtained from the market tests, products of 1000 g can be sold at Tk. 136/- for sausage (Tk. 8/- each) and Tk. 160/- for fish ball (Tk. 4/- each) in the rural market of Bangladesh. Therefore, a net profit of Tk. 61 from fish sausage and Tk.85 from fish ball could be realized, from a manufacture of 1000 g whole sea catfish. Consumer’s acceptance and market tests revealed that fish ball was best chosen between the two products.
  M.Z. Hoque , K.M. Hossain and F. Akter
  Emulsifying agents have an effect on cookies and the finished product partially, depending on the system and the type of emulsifier used. Lecithin’s molecular structure makes it an effective emulsifier for the interaction of water and oil. Phospholipids, the major component of lecithin, are partly hydrophilic (attracted to water) and partly hydrophobic (repelled from water). Fat is particularly important in the texture of a low-moisture cookie. The present study has desirable significance which relates to practical issues like cookies dough emulsions, optimization of manufacturing, quality control and effects on prolonging shelf life prediction. The investigation revealed that the method applied was very suitable for determining the effects of lecithin on cookie production. According to the method 0.27, 0.21, 0.19 and 0.16% lecithin were mixed based on dough weight by using a Horizontal-Z-Drum mixture machine in four different cookie samples (S-1, S-2, S-3 and S-4 respectively) and the moisture absorption rate of four samples were analyzed by using Scaltec auto moisture analyzer. The moisture absorption rate at 30 minutes for S-1, S-2, S-3 and S-4 were 2.10, 3.11, 3.19 and 3.23% respectively. For S-1, 0.27% lecithin shown minimal moisture absorption at 30 min. Therefore, it is clear that increase of emulsifying agent decreases the rate of moisture absorption in cookies and lecithin might have a great effect on preservation of cookies. The study recommends that further enthusiastic investigation may continue for the prediction of optimum dose of lecithin for maximum shelf-life of cookies.
 
 
 
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