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Articles by Maruf Ahmed
Total Records ( 3 ) for Maruf Ahmed
  Maruf Ahmed , M. Helal Uddin Biswas , M. Motiur Rahman , M. Shah Alam Bhuiyan , M. Abu Hena Mostofa Kamal and Golam Sadik
  The study was conducted for the determination of Aspirin in blood sample by spectrophotometeric method. This is based on the formation of a color complex of the drug in serum with ferric-mercuric reagent. The absorbance of the colored complex was then measured at 540 nm for maximum absorption. This method shows linearity in the range of 0-100μg/ml and useful for the routine analysis of drug in the serum.
  Maruf Ahmed , M. Burhan Uddin , Sorifa Akter and Jong-Bang Eun
  The study reports on processing of weaning food using different proportions of wheat flour and Soybean flour, with whole milk powder and sugar. The raw materials and processed weaning food samples were analyzed for their moisture, protein, fat, ash and total carbohydrate content. Six samples of weaning food were prepared using 5% and 10% Soya flour and control sample were processed without Soya flour. The moisture content of the processed weaning food was found lower than that of control. The protein ash and fat of the samples with Soya flour were higher and carbohydrate contents were lower than that of control sample. No remarkable change in moisture content, peroxide value, fatty acid value and flavor were observed up to 4 months of storage in ambient condition indicating that the products were shelf stable up to 4 months of storage. The bacterial count increased with the increase of storage time.
  Md. Khayrul Alam , Maruf Ahmed , Mst. Sorifa Akter , Nurul Islam and Jong-Bang Eun
  The objective of this study was to evaluate the effect of thickening agents such as carboxymethylcellulose and starch on the quality parameter of tomato ketchup during storage at 30°C. The carboxymethylcellulose was used at the rate of 0.75-1.25% while, starch was 3-4% in the formulation of tomato ketchup. The moisture content of ketchup was increased by the addition of both the thickening agents. The protein, fibre, ash, acidity and total soluble solid of tomato ketchup were decreased gradually when higher percentage of starch and carboxymethylcellulose were added. Amounts of lycopene, vitamin C and reducing sugar content were higher in the ketchup where starch was used. Starch and carboxymethylcellulose had <10 cfu/g of molds and total viable bacteria throughout storage at 30°C for 60 days. Carboxymethylcellulose treated ketchup was found more suitable than the starch treated through sensory evaluation.
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