rss_2.0Malaysian Journal of Halal Research FeedSciendo RSS Feed for Malaysian Journal of Halal Researchhttps://sciendo.com/journal/MJHRhttps://www.sciendo.comMalaysian Journal of Halal Research 's Coverhttps://sciendo-parsed-data-feed.s3.eu-central-1.amazonaws.com/6005e4a9e797941b18f2a8b9/cover-image.jpg?X-Amz-Algorithm=AWS4-HMAC-SHA256&X-Amz-Date=20220927T211230Z&X-Amz-SignedHeaders=host&X-Amz-Expires=604800&X-Amz-Credential=AKIA6AP2G7AKP25APDM2%2F20220927%2Feu-central-1%2Fs3%2Faws4_request&X-Amz-Signature=62b552cbb1ddca9889669d3aac2d5845ab623866e9e0e938738885b1dab600c9200300Preparation and Quality Evaluation of Underutilized Unripe Papaya Candyhttps://sciendo.com/article/10.2478/mjhr-2022-0006<abstract> <title style='display:none'>Abstract</title> <p>In nature, papaya is fast-growing, high-yielding, and has a variety of varieties that can produce economically important products on a commercial scale, which can also be blended with other fruits. So, for the utilization of unripe papaya wastage, this study presents candies prepared from unripe papaya using different sweeteners. It helps in the improvement of digestion, due to rich in enzyme papain and composed of several nutritional compositions like Vitamin C and Vitamin A. Sugar-based candy (A) and Honey based candy (B) was prepared with 1.15 kg each of edible portion. Each candy was prepared using similar initial concentrations i.e., 30°Bx and final concentrations of 70°Bx. On alternate days, the syrup’s strength was increased by 10 °Brix TSS, reaching a maximum strength of 70 °Brix TSS. 0.1% of citric acid was added on the basis of sugar syrup initially present when TSS reached to 60°Brix. They were then dried at 60°C for 12 h in a hot air oven. From sensory analysis, honey-based candy was found to be the best product. The result shows that the moisture content, total ash, crude fat, crude fiber, Vitamin C, reducing sugar, Total sugar, crude protein, acidity, pH, and carbohydrate of A and B was found to be 12.35±1.44%, 0.25±0.02%, 0.28±0.06%, 0.46±0.05%, 21.71±7.13 mg/100g, 6.45±0.09%, 29.45±0.95%, 5.94±0.81%, 0.19±0.06%, 6.35±0.11 and 80.38±1.71% respectively. Similarly, 16.03±1.11%, 0.37±0.05%, 0.31±0.07%, 0.56±0.10%, 15.11±4.33mg/100g, 29.64±0.09%, 76.81±0.58%, 6.29±1.21%, 0.14±0.04%, 6.66±0.06 and 76.87±1.04% respectively were found for honey-based candies.</p> </abstract>ARTICLE2022-09-15T00:00:00.000+00:00An Eva Green Real-Time PCR Assay for Porcine DNA Analysis in Raw and Processed Foodshttps://sciendo.com/article/10.2478/mjhr-2022-0005<abstract> <title style='display:none'>Abstract</title> <p>The prevalence of the inclusion or substitution of porcine and its derivatives in foods by imprudent food manufacturers accentuated the need for a sensitive and specific method to detect porcine DNA. This work aimed to develop and validate an EvaGreen dye-based quantitative real-time (qPCR) assay for porcine DNA analysis. The primer set used in this work targets a 95-bp fragment of the porcine cytochrome b gene. Application of the assay to dilutions of porcine genomic DNA showed that the assay is sensitive down to 10 pg/μL of porcine DNA and the detection limit, under binary admixture conditions, was 0.001%. A correlation coefficient (R<sup>2</sup>) of 0.998 and PCR efficiency of 101.6% over the dynamic range from 10 to 10000 pg/μL indicated that the assay has high linearity and efficiency. The method’s specificity towards porcine was revealed by the amplification profile, which only displayed an amplification signal for porcine DNA. These findings suggest that the developed assay is sensitive, specific, and rapid. In conclusion, the assay can be used as an alternative method to detect and quantify porcine DNA in raw and processed food products.</p> </abstract>ARTICLE2022-09-02T00:00:00.000+00:00Nutritional Assessment of Guava for Quality Jelly Productionhttps://sciendo.com/article/10.2478/mjhr-2022-0004<abstract> <title style='display:none'>Abstract</title> <p>Guava (<italic>Psidium guajava</italic> L.) is a Vitamin C (ascorbic acid) rich fruit. Its production is quite high in Bangladesh but post-harvest life is very short. Farmers will benefited by producing different guava products like juice, jelly etc. and selling them to market for year round. The current study has been carried out to observe the nutritional composition of fresh guava, guava juice, and jelly for nutritive jelly production. Shelf life and sensory evaluation of guava and guava jelly were also evaluated. Fresh green guava of four varieties (Swarupkathi Peyera, Kazi Peyera, BAU-2 Peyera and BAU-19 Peyera) were collected from the Germplasm Center, Patuakhali Science and Technology University (PSTU), Bangladesh. The shelf-life (mean value) of fresh Guava, Guava juice, and Jelly were about 11, 9, and 142 days in ambient condition; 24, 30, and 213 days in refrigerated condition; and 42, 142, and 325 days in freezing condition, respectively. Kazi Peyara confined the highest percentage of ascorbic acid (195.59 mg/100g FW), total sugar (10.65 % FW), calcium (17.45 mg/100g), and phosphorus (34.63 mg/100g). However, BAU-19 Peyara contains the highest percentage of magnesium (20.15 mg/100g) and BAU-2 Peyara contains the highest percentage of potassium (392.1 mg/100g). The mean ascorbic acid content in guava juice (29.23 mg/100ml) and jelly (17.65 mg/100gm) were significantly lower compared to the fresh guava (192.77 mg/100gm) and also the ascorbic acid loss during storage was significant. The average score of different sensory parameters for fresh guava and guava Jelly were within the standard range. From the results, it can be concluded that guava is a good source of nutrients and quality jelly could be prepared from it.</p> </abstract>ARTICLE2022-09-02T00:00:00.000+00:00Evaluation of French Bean ( L.) Genotypes for Growth, Yield and Seed Production at Khumaltarhttps://sciendo.com/article/10.2478/mjhr-2022-0003<abstract> <title style='display:none'>Abstract</title> <p>The experiment was conducted at the end of July in NHRC, Khumaltar (1332 masl) located at Longitude 27.6485° N and Latitude 85.3253° E situated at Province no. 3, Lalitpur, Nepal in 2077/04/18 to 2077/04/28. The experiment was carried out in Randomised Complete Block Design (RCBD) with four treatments and five replications. The genotypes Trishuli, Chaumase, Semi Light Long and Semi Long Green Bean were used as treatment. Phenotypic traits like Plant Height, Days to maturity, Number of node at harvest in main stem, Flower colour, No of pod per plant at harvest, Dry pod colour, Single pod weight at harvest, pod length, Seed yield per plant, Seed weight per pod, 1000 seed weight, Moisture %, Seed weight per plant(gm), seed weight per pod after drying per plant (gm), seed weight after drying were taken. Plant height was highest in Semi long ligh which is 332 cmt and lowest in Trishuli which is 294.48 cm. Total number of seed was found highest in Semi Long Green 8.6 and least in Trishuli 7. The highest yield was found in Trishuli 2.69 ton/ha followed by Chaumase 2.56 ton/ha, Semi long green 2.33 ton/ha, and the lowest was seen in Semi Long Light 1.51 ton/ha.</p> </abstract>ARTICLE2022-09-02T00:00:00.000+00:00Trends of Major Cereal Productivity in South Asiahttps://sciendo.com/article/10.2478/mjhr-2022-0002<abstract> <title style='display:none'>Abstract</title> <p>The trend analysis in the time series of crop production is an important tool to make future plans and to take the appropriate decisions for sustainability in food production and future food security. The objective of this study was to assess the trend analysis of the yield of five different major kinds of cereal (paddy, maize, millet, wheat, and barley) from 1985 to 2018 in six South Asian countries (Nepal, India, Pakistan, Bhutan, Afghanistan, and Bangladesh). The average annual yields of cereals in five quadrennial drought years (1985, 1989, 1993, 1997, and 2002) were estimated. The results revealed that the yield of major cereals had an increasing trend over the study period. The reasons for the fluctuations in the production were due to the changing climates, increasing global warming, the development of new hybrids and cultivars, the adoption of new practices by the farmers, economic constraints, and agronomic constraints. For improving the production of cereal crops, the use of modern technology should be increased, and the agricultural organizations should provide full support at the country level.</p> </abstract>ARTICLE2022-09-02T00:00:00.000+00:00The Advertising Approach Differentiation of Indonesia’s Halal Toothpaste Productshttps://sciendo.com/article/10.2478/mjhr-2022-0001<abstract> <title style='display:none'>Abstract</title> <p>This study aims to understand how the Halal Toothpaste Products in Indonesia differentiate themselves from one another through Advertising. This study was conducted to provide strategic Advertising recommendations. The study used the framework of the Elaboration Likelihood Theory Model and the Advertising concepting approaches to analyze the applied techniques on the executed Advertising materials. This qualitative descriptive try to describe narratively and visually the TV Advertising material that was collected from the official YouTube account of each brand. Data were collected from relevant literature, documents, and online publications. The result of the study shows that all the Halal Toothpaste products utilized the central route and approaches whereas each of the product Advertising materials elaborates their respective product ingredients and their benefits. Each of the Advertising materials communicates Halal and its nuances both verbally and visually. The Halal label of the Toothpaste is mainly influenced by the ingredient within the product that is perceived to be correlated with the Islamic culture by the Indonesian consumers, Siwak. To create differentiation, each of the Advertising materials applied the combination of several Advertising concepting approaches. In practice, the result of the study can be a reference for Strategic Planners and Creative Professionals in Advertising Agencies on ‘What to Say’ and How to Say’ in the Halal Product Category. Academically, the study will be a reference for more research ideas in the future on Halal Advertising Strategy and Halal Product Campaign.</p> </abstract>ARTICLE2022-09-02T00:00:00.000+00:00A Review-Halal Animal Nutrition Perspective to the Halal Meat Productionhttps://sciendo.com/article/10.2478/mjhr-2020-0003<abstract><title style='display:none'>Abstract</title><p>This review tends to analyze the importance of halal animal feed from the Islamic standpoint and describes the drawbacks of non-halal. Mischievousness to animal handling during production, transport, and slaughter in states where Islam is the main doctrine has created doubts about the quality of products. Islam is a religious conviction that illustrates empathy to animals and well-being of humankind food as mentioned in the holy book Qur’an and sayings of the Prophet Mohammed (PBUH). In a variety of animal-based halal food products, a Muslim should be conscious of not only about the rearing organization of the animals but also the slaughtering procedure. Animal feed is the preliminary Critical Control Point to establish the halal authenticity of animal-based food products. Regardless of the recognized agenda on animal feed in Middle East Asia, impurity in animal feed ingredients is still occurring and repetitively reported by the media. Feed inflicts direct effect on the animal originated feedstuffs like meat, milk, and eggs and it has been acknowledged as the foremost cause of diseases in both humans as well as animals. Consequently, any action that is associated with the production of livestock must be intimately explored to spot any vulnerability with liable Islamic laws of food and hit upon those traditions to avoid them. The intent of this review is to appraise the halal nutritional system of animals and see whether it has any optimistic or depressing effects on the health of the customers. Our advancement will be comprehensive as we have focused on the socio-religious aspects of human health. The verdict of this review could be made as an orientation by the policymakers of emerging officially authorized business bodies for producing, importing and auction of halal animal feed according to Islamic set of guidelines.</p></abstract>ARTICLE2020-05-11T00:00:00.000+00:00Impacts of sowing and climatic conditions on wheat yield in Nepalhttps://sciendo.com/article/10.2478/mjhr-2020-0006<abstract><title style='display:none'>Abstract</title><p>Wheat is one of the important cereal crops in Nepal as well as globally. But due to varied climatic and sowing conditions low production has been reported throughout the world including Nepal. Sowing rates are highly correlated to yield and its yield attributing characters. Yield loss has been reported 50-62% under a late sown condition which shows a heavy threat to food security problems. Vijaya is the most recommended varieties under late sown conditions due to its high yield and less threat to late sown conditions. Thus identification and release of varieties suitable under late sown conditions are of the utmost importance. Researches should be accelerated under different agro-ecological zones to study the constraints associated with late sown wheat in Nepal.</p></abstract>ARTICLE2020-05-11T00:00:00.000+00:00Production and Marketing of Carp Species in Rupandehi, Nepalhttps://sciendo.com/article/10.2478/mjhr-2020-0001<abstract><title style='display:none'>Abstract</title><p>The research was conducted from January 2019 to June 2019 to study the fish production and marketing system in fish zone, Rupandehi. Altogether 95 respondents including 27 small farmers, 35 medium farmers and 33 large farmers were selected for household survey using simple random sampling for the study. Statistical tools, Ms- excel and SPSS of version 23 were used for data analysis. From the study, it was evident that, six species of carps of fingerlings size were stocked with high average number of common carps (3885.5/ha.) followed by silver carp (3880.5/ha). The average production of fish species was 6.06ton/ha which is slightly higher than the national average. The observed data revealed that, marketing of major quantity of fish was from on farm sale i.e. 55.78% followed by local market sale (18.94%), live fish sale in retailers (5.26%). Similarly, percentage of farmers selling fish to wholesaler, consumers, retailers and neighbours were 63.3%, 30.5%, 26.5% and 26.3% respectively. Cost and returns analysis showed average B/C ratio of 2.13. Problem ranking using 5 point scale value showed high cost of feed as the most serious problem with index value of 0.94 in the study area.</p></abstract>ARTICLE2020-05-11T00:00:00.000+00:00Effect of Site Specific Nutrient Management Approach In Productivity Of Spring Rice In Kanchanpur, Nepalhttps://sciendo.com/article/10.2478/mjhr-2020-0004<abstract><title style='display:none'>Abstract</title><p>A field experiment was carried out in sub-tropical climate of Bhimdattanagar, Kanchanpur to assess the effect of site specific nutrient management approach in productivity of spring rice. The experiment was carried in single factor randomized completely block design with four replication, in four different farmer’s field, each farmers’ field as single replication. The seedlings were grown in the mat nursery bed and transplanted in the experimental plots with different nutrient management practices. Nutrient management practices were Site Specific Nutrient Management with Nutrient Expert dose (SSNMNE)(109:28:38 kg NPK/ha), Government recommendation dose (100:30:30kg NPK/ha +6 ton FYM), Farmer’s field practice (FFP)(different among farmers) with three omission plots viz. omission of Nitrogen (0:28:38 kg NPK/ha), Omission of Phosphorus (109:0:38 kg NPK/ha) and Omission of Potassium (109:28:0 kg NPK/ha). SSNM-NE dose was obtained by household survey in the respective area and using nutrient expert model. The growth parameters, yield, yield attributing traits and total cost of production were recorded. Data were analyzed using Duncan’s Multiple Range Test (DMRT) in Genstat. Result indicates that the highest grain yield (5.81 t/ha) was obtained from SSNM-NE which was statistically at par with government recommendation (5.54 t/ha). Similarly, thousand grains weight, straw yield in the experiment 23.20g, 6.90t/ha were significantly higher in SSNM-NE respectively. Straw yield, grain yield and thousand grain weight of SSNM-NE were found to be statistically at par with government recommendation. The economic analysis revealed that higher B: C ratio (1.91), net return and gross return were higher in SSNM-NE.</p></abstract>ARTICLE2020-05-11T00:00:00.000+00:00Low carbon emission baking performance of the bread roll and cakehttps://sciendo.com/article/10.2478/mjhr-2020-0005<abstract><title style='display:none'>Abstract</title><p>Carbon emission is the biggest problem all over the world. The actualizing of low carbon emission in the bread kitchen and dessert shop segment permits the difference in its mechanical procedure through the improvement of an eco-proficient framework. This study was to line up bread and cake with fully completely different wheat quality, baking time, and temperature through low carbon emission. The prepared samples were chemically analyzed for wet content, ash content, compound content, and organoleptic. Among the four processed cake products based on each parameter tested organoleptically, cupcake products were the most preferable one. Bread products made with substitution of 50% have been received by consumer panelists. The results of this study were also in line with the research conducted by which resulted in a substitution of spinach flour substitution of up to 60% still acceptable by panelists. Sponge cake from flour can still be received by panelists with 50% substitution. 12% of moisture will help 5 days’ self-life without chemical preservatives. The oven is the largest of the three consumers and typically accounts for between 35% and 45% of the total site carbon emissions. The dark cake pan, which holds in more heat than light-colored baking pans and bakes our cake batter faster. Considering that the most significant dark non-stick pan was suggested for baking low carbon emission, it will be reducing the baking temperature by 25° F. Good practice opportunities can be delivered for various plant/equipment utility serving could deliver on average a 10% saving in total CO2 emissions for the sector. This would speak to a CO2 decrease of 57 000 ton CO2 / year over the world.</p></abstract>ARTICLE2020-05-11T00:00:00.000+00:00CRISPR-Cas9 in agriculture: Approaches, applications, future perspectives, and associated challengeshttps://sciendo.com/article/10.2478/mjhr-2020-0002<abstract><title style='display:none'>Abstract</title><p>The discovery of an adaptive immune system especially in archae and bacteria, CRISPR/Cas has revolutionized the field of agriculture and served as a potential gene editing tool, producing great excitement to the molecular scientists for the improved genetic manipulations. CRISPR/Cas9 is a RNA guided endonuclease which is popular among its predecessors ZFN and TALEN’s. The utilities of CRISPR from its predecessors is the use of short RNA fragments to locate target and breaking the double strands which avoids the need of protein engineering, thus allowing time efficiency measure for gene editing. It is a simple, flexible and highly efficient programmable DNA cleavage system that can be modified for widespread applications like knocking out the genes, controlling transcription, modifying epigenomes, controlling genome-wide screens, modifying genes for disease and stress tolerance and imaging chromosomes. However, gene cargo delivery system, off target cutting and issues on the safety of living organisms imposes major challenge to this system. Several attempts have been done to rectify these challenges; using sgRNA design software, cas9 nickases and other mutants. Thus, further addressing these challenges may open the avenue for CRISPR/cas9 for addressing the agriculture related problems.</p></abstract>ARTICLE2020-05-11T00:00:00.000+00:00Waste Reduction by Improved Quality Control And Hadzad Analysis And Critical Control Point (HACCP) Implementation: A Case Study From Edfina Company For Presrved Foods, Alexandria, Egypthttps://sciendo.com/article/10.2478/mjhr-2021-0006<abstract><title style='display:none'>Abstract</title><p>Under the Under the project Support for Environmental Assessment and Management (SEAM), This project is being implemented by Reduction of Milk Losses at Miser Company for Dairy and Food, Mansoura, Egypt. It was implemented under the National Industrial Pollution Prevention Programmers (NIPPP). NIPPP focuses on the introduction and promotion of low-cost improvement measures, which can be easily and quickly implemented by factories. It also emphasizes the importance of economic benefits of any such intervention, particularly those with short pay-back periods. A summary of how these improvements were identified and the underlying problems solved, follows. Waste minimization through improved quality control procedures was implemented at Edfina Company for Preserved Foods, Alexandria, Egypt. A number of interventions costing LE 65,200 (Egyptian Pound) have yielded annual savings of LE 382,622. Quality control training and the implementation of Hazard Analysis and Critical Control Point (HACCP) system will lead to improved product quality and further savings. Although it is difficult to quantify at this stage further savings of LE 550,000 could be expected in the short term.</p></abstract>ARTICLE2021-03-01T00:00:00.000+00:00Seed Priming Significantly Affects Germination and Post Germination Early Seedling Growth in Okrahttps://sciendo.com/article/10.2478/mjhr-2021-0003<abstract><title style='display:none'>Abstract</title><p>Seed priming significantly affects germination and post germination emergence in seedling of plants. Okra is an important vegetable plays significant role in human nutrition. However, little information is available regarding effect of seed priming on germination and post germination early vegetative growth. Therefore, a pot experiment was conducted to find out the effect of seed priming on the emergence and seedling vigor in different okra varieties. Six local Bangladeshi okra varieties were primed in water for 24 hours and evaluated their germination and post germination emergence. The varieties were named as V<sub>1</sub>-V<sub>6</sub> (V<sub>1</sub> = Flash power, V<sub>2</sub> = Durga, V<sub>3</sub> = BARI dheros-2, V<sub>4</sub> =Okra pornota, V<sub>5</sub> =Dandy all green, V<sub>6</sub> = Boishakhi). Post priming evaluation was done based on germination percentage, root-shoot length of seedlings, seedling height, and dry weight of seedlings, germination index and speed of germination at different days after sowing (5-15 DAS). Highest germination was observed in V<sub>3</sub> (88.00%) and lowest was in V<sub>5</sub> (25.33%). Root length was highest in V<sub>3</sub> and V<sub>4</sub> (8.77cm) and lowest was observed in V<sub>2</sub> (5.15cm). Shoot length of the seedlings was highest in V<sub>3</sub> (7.94cm) followed by V<sub>1</sub> (7.33). Shoot length of the seedlings was lowest in V<sub>5</sub> (5.12cm). Seedling height was highest in V<sub>3</sub> (16.71cm) which was followed by V<sub>6</sub> (16.26cm). The lowest seedling height was observed in V<sub>1</sub> (12.50cm). Dry weight of the seedlings was highest in V<sub>3</sub> (2.32g) which was followed in V<sub>1</sub> (2.26g). The lowest dry weight was observed in V<sub>5</sub> (1.99g). The variety V<sub>3</sub> performed better in most of the evaluated parameters and suggested for commercial cultivation.</p></abstract>ARTICLE2021-03-01T00:00:00.000+00:00 Healthcare Tourism: Nurses’ Perspectiveshttps://sciendo.com/article/10.2478/mjhr-2021-0001<abstract><title style='display:none'>Abstract</title><p>Muslim-friendly tourism or halal tourism is an industry targeted by the Indonesian government. This is also created as an opportunity for the halal healthcare tourism industry. Previous studies in Indonesia have been conducted in the area of halal tourism. However, limited study has focused on halal healthcare tourism. This paper aimed to examine the challenges and prospects of halal healthcare tourism in Indonesia from nurses’ perspectives. Methods, this qualitative study applied the descriptive approach. Semi-structured interviews were conducted to 10 nurses from different hospitals in West Java and South Sumatra provinces. The snowball sampling technique was used to recruit participants. Data from the interviews were analyzed using the Comparative Analysis for Interview technique to find the study themes. Results, three themes emerged from the data analysis including the concept of halal healthcare tourisms is applied in health services, barriers in developing halal healthcare tourism, and the leader determines the main focus of services programs in the hospital. In conclusion, these findings provide an understanding of the potency of Indonesian hospitals in the halal healthcare tourism market from nurses’ perspectives, yet several barriers were also identified. A comprehensive assessment is needed to obtain other health professionals’ opinions, and to raise their awareness of the strength of this industry in Indonesia.</p></abstract>ARTICLE2021-03-01T00:00:00.000+00:00Comparative Studies Of Three Formulated Artificial Litchi Flavored Drinks Under Storagehttps://sciendo.com/article/10.2478/mjhr-2021-0005<abstract><title style='display:none'>Abstract</title><p>The aim to the present study was to formulate of artificial litchi flavored drinks, to assess quality parameters like pH, acidity, TSS and sensory characteristics of three formulated artificial litchi flavored drinks were investigated under 28 days of storage at ambient (30±2°C) temperature. The pH values for all samples varied from 3.53 to 3.65 under the entire storage duration. The acidity found in three different samples ranged from 0.155 to 0.161% under storage condition. The TSS possess among the samples between 15.43 to 16.10°Brix. The sensory profile of three different formulation was evaluated in terms of color, flavor, taste and overall acceptability. The sensory parameters were followed the decreasing trend after end of the storage except sample 3. Although, initially sample 3 found in lowest sensory acceptance but retained the more stable score under the entire storage period which is significantly different (P≤0.05) from other samples. Considering pH, acidity, TSS values under entire storage condition the formulation of sample 3 had shown better results although with few exceptions there was no significant difference (P≤0.05) among the samples. However, end of the study we recommended that, the formulation of sample 3 had better among other sample 1 and sample 2 in terms of quality and cost.</p></abstract>ARTICLE2021-03-01T00:00:00.000+00:00Analysis of Pork Adulteration In Recycled Frying Oils Using Raman Spectroscopyhttps://sciendo.com/article/10.2478/mjhr-2021-0004<abstract><title style='display:none'>Abstract</title><p>Unscrupulous food business operators may use recycled frying oil to save costs. Of particular concern is the recycled frying oil is usually taken from nonhalal food premises which should not be used by halal food premises, and indeed may posing health treats to consumers. Hence, the objective of this paper is to analyse pork adulteration in recycled frying oils by using the combination of Raman spectroscopy and Principal Component Analysis (PCA). Samples of frying oils from homemade fried pork, fried chicken, fried fish and fried banana were analyzed. Spiked samples were prepared by adding frying oil from homemade fried pork ranging from 10% to 50% (v/v) to frying oils from homemade fried chicken, fried fish and fried banana. The results found that Raman spectroscopy and PCA are able to differentiate adulterated frying oil and unadulterated frying oils. However, it could not distinguish the percentage of pork adulteration in the spiked samples. This method would beneficial to ensure food integrity in the frying oils.</p></abstract>ARTICLE2021-03-01T00:00:00.000+00:00Development and quality assessment of honey nut drinkhttps://sciendo.com/article/10.2478/mjhr-2021-0002<abstract><title style='display:none'>Abstract</title><p>The objective of this study was to standardize the formulation of honey nut drink, to assess the quality parameters like pH, brix, acidity, brix acid ratio and sensory characteristics of formulated honey nut drink under 12 days of storage at ambient temperature (32±2°C). The pH values varied from 3.5 to 3.9 during storage. The brix found in three different products ranged from 7 to 13%. The acidity possesses during the entire storage period between 0.16 to 0.32%. The brix acid ratio higher found in product 2 (59.99) and lower in product 3 (35.0) under storage. The sensory profile of three different formulation was evaluated in terms of color, flavor, taste and overall acceptability. Among the three-products formulation product 1 retained better quality followed by product 3 and product 2 considering pH, brix and acidity percentage although after increasing time of storage their value also increased. The sensory profile of product 3 found in much better score followed by the product 1 and product 2 which are significantly different (p≤0.05). In conclusion, both formulation of product 1 and product 3 could be produced in commercial purpose.</p></abstract>ARTICLE2021-03-01T00:00:00.000+00:00Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4https://sciendo.com/article/10.2478/mjhr-2021-0011<abstract> <title style='display:none'>Abstract</title> <p>The present study was conducted with the objective of utilizing new varieties of guava (BAARI Payera-4) fruit in the production of carbonated drinks and also evaluation of different properties such as physico-chemical and sensory characteristics with respect to the different guava juice concentrations (10%, 15%, and 20% of juice) and TSS (10°, 12° and 15° Brix), respectively. This variety is selected for the preparation of carbonated fruit drinks because of its refreshing acidic taste, seedless with good keeping quality and also delicious fruit with good aroma. The extracted fruit juice subjected to carbonation. The physicochemical factors such as viscosity, TSS, acidity, pH, color, ascorbic acid, volume of CO<sub>2</sub> and sugars were studied and the changes were observed. The sensory evaluation study was done with hedonic scale to find the best combination of juice concentration and TSS. The obtained results of physiochemical parameters showed that guava juice level at 20% with 12°Bx (Sample T6) had received highest ascorbic acid 28.87 mg/100g, high acidity 0.51%, high color value ΔE 4.60 and highest volume of CO<sub>2</sub>. Data also revealed that sample T6 found to be superior among all with respect to sensory qualities such as color, flavor, appearance, taste and overall acceptability. In conclusion, the overall assessment pointed that the resulting carbonated drinks developed from BARI Payera-4, sample T6 was best for all physicochemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to synthetic soft drinks.</p> </abstract>ARTICLE2022-03-31T00:00:00.000+00:00Evaluation of Country Bean Germplasm Collected from Patuakhali Regionhttps://sciendo.com/article/10.2478/mjhr-2021-0010<abstract> <title style='display:none'>Abstract</title> <p>The experiment was conducted at Regional Horticulture Research Station, Lebukhali, Patuakhali and were evaluated the genotypic performance like yield and yield traits of seventeen (17) country bean genotypes collected from Patuakhali region. In this area, country bean yield is very low, that why we need to identify high yielding country bean genotypes in Patuakhali region. The experiment was laid out in an augmented block design. Seventeen country bean lines viz., LPPK001 to LPPK017 and four check variety viz., BARI Sheem-1, 6, 7 and IPSA Sheem-2 were used for this trial. A lot of variability was observed such as plant height, pod length, pod breadth, pod weight, No. of pod plant<sup>−1</sup>, yield plant<sup>−1</sup>, 100 seed weight and yield. The pod length ranged from 20.4-7.62 cm, pod breadth range from 4.83-1.41 cm and pod weight ranged from 13.28-5.08g. The longest pod (20.4 cm), maximum pod breadth (4.83cm) and the premier pod weight (13.28 gm) were found in BARI Sheem 6, LPPK012 and LPPK002 respectively. The highest yield (18.73 t/ha) obtained from the line <italic>LPPK016</italic> and minimum in the line <italic>LPPK</italic> 003 (5.43 t/ha). Among the 17 tested lines and 4 checks; 15 were green in colour, and <italic>IPSA Sheem 2</italic> was light green, <italic>LPPK011</italic> was purple green and LPPK001 and LPPK014 were creamy- white in colour. The wide variations in phenotypic level among the genotypes LPPK001, LPPK005, LPPK015, LPPK016, <italic>and</italic> BARI Sheem 7 can be potentially used for more production in Patuakhali region, ultimately it will increase the farmers’ incomes level.</p> </abstract>ARTICLE2022-03-31T00:00:00.000+00:00en-us-1