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Articles by M.G. Aziz
Total Records ( 2 ) for M.G. Aziz
  M.M. Chowdhury , M.G. Aziz and M.B. Uddin
  The study report was on processing of fresh coconut water, its storage stability and overall acceptability. Coconut water collected from sound and green coconut was filtered through a filtering machine, pasteurized at 85°C for 10 min and cooled. The effect of citric acid, K2S2O2, β-carotene, ascorbic acid and green colour were evaluated. The coconut water was filled into metal cans and glass bottles to assess the packaging effect. The change in colour, flavour, TSS, acidity, gas formation and fungal growth were observed while the samples were stored at room temperature (27 to 35°C) and a refrigerated temperature (4 to 6°C). The observation was made at an interval of 4 months up to 12 months. The colour and flavour of the processed green coconut water remained unchanged throughout the storage period. The addition of acid and preservatives improved transparency. No gas formation was observed in the canned and bottled water throughout the stored period. The acceptability of pasteurized water without addition of citric acid was highly satisfactory. The canned and bottled coconut water was found shelf-stable up to 12 months of storage at refrigerator temperature and 10 months of storage at room temperature. The results of sensory evaluation and shelf life of the processed green coconut water indicated that the fresh green coconut water could be bottled and canned successfully for consumption round the year.
  A. Palma , M.G. Aziz , M.M. Chawdhury , M.B. Uddin and M. Alam
  The study deals with the effect of edible oils on quality and shelf life of mayonnaise. Three mayonnaise samples were prepared using palm oil, soybean oil and mustard oil at 30% (weight basis) level. Another sample of mayonnaise manufactured from olive oil was purchased from local market. In addition to lipid ingredients, egg (whole) and vinegar were used at 20% and 12% level respectively. The samples were analyzed for proximate composition. The moisture, protein, fat, ash, acidity and total solid content in 4 samples were found in the range of 41.94-46.95%, 1.09-1.62%, 30.29-33.40%, 1.15-1.80%, 0.48-0.82% and 18.65-23.72% respectively. A panel of 10 judges evaluated the sensory acceptability of the product. No significant difference in colour and texture was observed among the samples. However, samples containing soybean and palm oil had significantly higher acceptability compared to other samples.
 
 
 
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