Study on the quality characteristics of processed green tea extract during storage period
Corresponding Author : Wahidu Zzaman (wahid-ttc@sust.edu)
Abstract : Green tea is made from Camellia sinensis leaves that have undergone minimal oxidation during processing and helps to reduce the risk of cardiovascular disease and some forms of cancer. A study was conducted to evaluate the changes in quality characteristics of processed green tea extract for 21 days. Green tea extract was prepared in the laboratory scale with the addition of two different green tea from Kazi & Kazi (K-1) and Finlay (F-1), honey and ginger juice. The changes in…
Probiotification of Mango Juice by Lactic Acid Bacteria and Quality Assessment at Refrigerated Storage Condition
Corresponding Author : M. A. Hossain (afzal.fet@gmail.com)
Abstract : Two lactic acid bacteria: Lactobacillus plantarum and Lactobacillus fermentum were used for the production of probiotic mango juice. Three probiotic juice samples viz. sample 2 (inoculated with L. plantarum), sample 3 (inoculated with L. fermentum) and sample 4 (inoculated with mixed culture of both L. plantarum and L. fermentum) were prepared by these two isolates, which were compared with that of control (sample 1), where no Lactobacillus strains were used. Fermentation was carried out at 37 °C for 24 hours.…
Effects of Anthropometric Factors on Grip Strength and Work Capacity
Corresponding Author : S. M. Uddin (misbah-ipe@sust.edu)
Abstract : This present study is planned to explore the effects of some anthropometric factors (age, height, weight, hand length, handbreadth, elbow to wrist length, BMD, BMI, and BF%) on grip strength, and to investigate how anthropometric variables, grip strength are related to work capacity. Sixty subjects (30 male & 30 female) were recruited to be volunteers for this study. Grip strength of dominant hand was obtained by using Digital Pinch/Grip Analyser. Standing Broad Jump (SBJ) method was used for work capacity…