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Author: search.filters.author.Hoque, Md Sazedul

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    Development of instant germinated black rice (Maejo rice 1A) milk beverage powder fortified with Cordyceps militaris protein isolate
    (2026-08-01)
    Senphan, Theeraphol
    ;
    Mungmueang, Natthapong
    ;
    Jaturapanyaskul, Siri
    ;
    Wangcharoen, Wiwat
    ;
    Daengprok, Wichittra
    Development of instant germinated black rice (Maejo rice 1A) milk beverage powder fortified with Cordyceps militaris protein isolate was investigated. The base formula was optimized using mixture design, with Formula 8 (24% rice powder, 12% monk fruit sugar, 44% milk powder, 19.7% inulin and 0.3% Palsgaard® RecMilk) selected based on sensory evaluation. The beverage was then fortified with protein isolate at 0%, 3%, 5%, and 7% (w/w). Physicochemical properties, antioxidant activities, and sensory characteristics were evaluated. Protein fortification influenced color, water activity, viscosity, and nutritional composition, while enhancing phenolic-related compounds and antioxidant potential, indicating improved functional properties of the beverage powder. The 7% protein-fortified sample exhibited the highest antioxidant activity across all assays while maintaining acceptable thermal stability. Sensory evaluation showed that 5% protein fortification achieved optimal consumer acceptance (overall score 7.65), outperforming commercial products. The study demonstrates successful development of a functional beverage powder with enhanced nutritional and antioxidant properties through protein fortification.
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    Development of fish powder from marine whole fish and minced flesh: Nutritional assessment and application in soup mix formulation
    (2026-01-15)
    Hoque, Md Sazedul
    ;
    Hasan, Md Mahmudul
    ;
    Ghosh, Subarna
    ;
    Safa, Mariya Binte
    ;
    Hasan, Md Rakibul
    This study focused on developing and analyzing nutritional quality of fish powder and fish soup powder from low-cost marine fishes of the Bay of Bengal, using mince from Sardine (Gudusia chapra), Indian Mackerel (Rastrelliger kanagurta), Pama croaker (Otolithoides pama), and Hard-tail Scad (Megalaspis cordyla), and the whole Pacific ilisha (Ilisha fuerthii) and Indian anchovy (Stolephorus Indicus). Various treatments included raw, boiled (90–95 °C, 10 min), and autoclaved (121 °C, 10 min) heating, along with washing treatments of raw, 1 % brine, and additions of turmeric and/or vinegar. Analyses of yield, biochemicals, and microbial quality followed standard methods. Boiled and BrTV-treated (brine, turmeric, vinegar) Mackerel, and whole fish-based Pacific ilisha powders showed superior utilization and nutrient profiles. Whole fish-based powders had higher micronutrient levels than minced-based powders. Pacific ilisha with BrTV treatment was used for fish soup powder in three formulations (30 %, 40 %, and 50 % fish powder), with the 50 % formulation preferred sensorically and having higher protein, carbohydrates, and a lower microbial load. This study concludes that fish powders, particularly those made from whole fish with BrTV treatment, can significantly improve nutrition and economic empowerment for coastal communities, helping to reduce malnutrition.
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    Optimization of salt washing protocols for surimi production from invasive blackchin tilapia (Sarotherodon melanotheron): Molecular and functional properties
    (2025-10-01)
    Senphan, Theeraphol
    ;
    Mungmueang, Natthapong
    ;
    Hoque, Md Sazedul
    ;
    Sriket, Chodsana
    ;
    Benjakul, Soottawat
    This study presents the first systematic molecular characterization and protein chemistry optimization for surimi processing from invasive blackchin tilapia (Sarotherodon melanotheron), introducing novel salt washing protocols. Ten treatments were evaluated including conventional washing, single/multiple salt washing (0.3–0.9 % NaCl), and pH-shifting methods. Molecular analyses (SDS-PAGE, ATR-FTIR and SEM) revealed myofibrillar protein preservation and distinct structural modifications. The optimized 0.6 % NaCl protocol achieved selective heme protein removal while preserving myofibrillar integrity, yielding superior gel chemistry (whiteness: 76.47 vs. 71.04) and highest sensory acceptance (7.33 vs. 6.40). pH-shifting enhanced protein recovery (68.59 %) but caused molecular aggregation and network disruption, reducing gel strength by 82 %. Molecular analysis demonstrated that salt washing selectively removes chromoproteins while preserving essential gel-forming proteins, whereas pH-shifting caused protein aggregation. SEM confirmed dense protein matrices in salt-washed samples versus fragmented networks in pH-treated surimi. This chemistry-guided approach transforms invasive species into functional protein ingredients.
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    Low-sodium Chaya Leaf Seasoning Powder with Potassium Chloride Substitution: Nutritional, Antioxidant, and Microbial Quality Assessment
    (2025-01-01)
    Senphan, Theeraphol
    ;
    Puangtong, Kotchaporn
    ;
    Namdamrassiri, Benyapa
    ;
    Sriket, Chodsana
    ;
    Hoque, Md Sazedul
    This study investigates the development of a low-sodium seasoning powder using Chaya (Cnidoscolus chayamansa), popularly known as Mexican spinach, by substituting sodium chloride (NaCl) with potassium chloride (KCl) at various ratios. The antioxidant capabilities of dried Chaya leaves, dried at 60°C for five hours, were tested using 2,2-Diphenyl-1-picrylhydrazyl (DPPH), Ferric reducing antioxidant power (FRAP), and 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS) techniques, demonstrating excellent free radical scavenging activity and making it suitable for low sodium seasoning compositions. The substitution of 25% KCl was the most favored option, as it effectively balanced flavor and health advantages without causing noticeable changes in appearance, color, and aroma. This recipe successfully reduced the sodium content to 1171 mg/100 g while maintaining Chaya’s original nutritional values, which include 23.57 g/100 g of protein, 4.77 g/100 g of fats, and 54.12 g/100 g of carbohydrates, as well as dietary fibers. Additionally, the formulation demonstrated physicochemical stability, as indicated by an ash content of 14.00 g/100 g, moisture content of 3.51 g/100g, and a total energy of 353.69 kcal/100 g. The safety of this new seasoning is validated by its microbiological quality, which is indicated by a total bacterial count of 2.6×10<sup>4</sup> cfu/g and the absence of mold and yeast. This emphasizes the potential of the seasoning to promote healthy dietary choices by reducing sodium intake without affecting sensory appeal.