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Articles by M.Z. Hoque
Total Records ( 2 ) for M.Z. Hoque
  A.K.M.H.U. Chowdhury , M.E. Haque , M.Z. Hoque and M. Rokonuzzaman
  The main objective of this study was to determine the extent of adoption of BRRI dhan47 (A saline resistant High Yielding Variety (HYV) of rice have been developed very recently by Bangladesh Rice Research Institute (BRRI) suitable for cultivation in costal area) in Satkhira district. Data were collected from randomly selected 90 households’ heads using pre-tested interview schedule during June to August, 2010. After collection, data were coded for processing and analysis. SPSS was used to perform the data analysis. Statistics like frequency counts and percentages as well as mean and standard deviation were calculated. Coefficients of correlation (r) was computed to find out the relationship between adoption of BRRI dhan47 and their selected socio-economic characteristics. Majority of the respondents were young aged (47.8%) having primary level education (45.6%), small family size (60%), medium farm size (51.1%), medium (75.6%) annual income, medium (63.3%) extension contact, poor (50%) training experience, high (38.9%) innovativeness, medium (70%) level knowledge on rice cultivation. Majority (52.3%) of the respondents had low adoption of BRRI dhan47 whereas 44.4% medium and only 3.3% under high adoption category. Farmer’s education, farm size, innovativeness, extension contact, knowledge on rice cultivation and annual family income showed significant and positive relationship with adoption of BRRI dhan47. Shattering, unavailability of salinity testing equipments and lack of rain water or irrigated water at tillering stage to escape salinity were the major problems faced by the farmers in cultivating BRRI dhan47. GO and NGOs should take immediate steps to disseminate salt tolerant rice varieties to bring the uncultivated areas under intensive cultivation as well as to ensure better livelihood of coastal farmers.
  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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