Increased population exposure to Amphan‐scale cyclones under future climates

International audienceAbstract Southern Asia experiences some of the most damaging climate events in the world, with loss of life from some cyclones in the hundreds of thousands. Despite this, research on climate extremes in the region is substantially lacking compared to other parts of the world. To understand the narrative of how an extreme event in the region may change in the future, we consider Super Cyclone Amphan, which made landfall in May 2020, bringing storm surges of 2–4 m to coastlines of India and Bangladesh. Using the latest CMIP6 climate model projections, coupled with storm surge, hydrological, and socio‐economic models, we consider how the population exposure to a storm surge of Amphan's scale changes in the future. We vary future sea level rise and population changes consistent with projections out to 2100, but keep other factors constant. Both India and Bangladesh will be negatively impacted, with India showing >200% increased exposure to extreme storm surge flooding (>3 m) under a high emissions scenario and Bangladesh showing an increase in exposure of >80% for low‐level flooding (>0.1 m). It is only when we follow a low‐emission scenario, consistent with the 2°C Paris Agreement Goal, that we see no real change in Bangladesh's storm surge exposure, mainly due to the population and climate signals cancelling each other out. For India, even with this low‐emission scenario, increases in flood exposure are still substantial (>50%). While here we attribute only the storm surge flooding component of the event to climate change, we highlight that tropical cyclones are multifaceted, and damages are often an integration of physical and social components. We recommend that future climate risk assessments explicitly account for potential compounding factors

Mechanical and osmotic dehydration behavior of pineapple and retention of Vitamin C

The study was designed to observe the behavior of mechanical and osmotic dehydration of pineapple, retention of vitamin C content during drying and development of jam from fresh and dehydrated pineapple. Osmotic dehydration carried out with pineapples collected from local market of Mymensingh in July 2015 and found that pineapples contained higher moisture content (93.9%,wb) than normal (85-87%,wb) and showed contradictory osmotic behavior due to higher moisture content and hormonal effect. Then the studies were conducted using pineapples of Gaint Kew variety collected from Madhupur without hormone treatment which contained 86.11% moisture, 0.36% ash, 13.89% total solid, 0.54% protein and 17.38mg/100g vitamin C. The osmotic concentration behavior was investigated using sugar and combined sugar-salt solution for 6mm thick pineapple slices and immersion time was 6 hrs. The extent of water loss, solid gain and normalized solid content were strongly influenced by strength of osmotic solution. It was found that K-value (mass transfer coefficient) increases with increasing concentration and was the highest (0.15min-1) for 55/5% sugar/salt solution and lowest (0.07min-1) for 45% sugar solution. Three different temperatures (55, 60 and 65°C) and thicknesses (4, 6 and 8mm) were used to investigate the drying behavior of pineapple slices in a mechanical dryer. Activation energy value of 8.14 Kcal/g-mole was found for fresh pineapple slices. 55/5% sugar/salt osmosed and dried pineapple gave 5.46 times higher dryer throughput compared to nonosmosed dried pineapple. Degradation of vitamin C content of pineapple at different air-dry bulb temperatures (55, 60 and 65°C) of 6mm thickness was investigated and activation energy for degradation of vitamin C was found to be 14.38 Kcal/g-mole. Osmotic dehydration prior to air drying, gave the lower rate of degradation of vitamin C during drying compared to that dried without osmosis. Developed jams were tested for their acceptability by sensory evaluation using 1-9 point hedonic scale and jam made from osmotically dehydrated (55/5% sugar-salt and then dried at 60°C) secured highest score (8.5) and ranked as like very much, while the other products were ranked as like moderately. [Fundam Appl Agric 2019; 4(1.000): 723-734

Efficacy of Tamarind Pulp on Quality Assessment and Storage Stability of Brinjal Pickle

The present study was to optimize the brinjal pickle development process and investigate the effect of tamarind pulp on the nutritional, sensory qualities, and storage stability of brinjal pickles. The fresh brinjal and tamarind pulp were analyzed for nutritional composition. Developed brinjal pickles incorporation with tamarind pulp were analyzed for nutritional composition, sensory attributes, microbiological status, and overall storage stability. The nutritional compositions of developed pickles were different depending on the processing ingredients. Chemical analysis of developed pickles showed that the highest moisture content (60.23%) was given by sample A (500 g Brinjal + No tamarind pulp) followed by Sample B (450 g Brinjal + 50 g tamarind pulp), C (400 g Brinjal + 100 g tamarind pulp), and D(350 g Brinjal + 150 g tamarind pulp). Other components such as ash, protein, fat, fibre, vitamin C, magnesium, phosphorus, iron & total carbohydrate content increased with an increasing amount of tamarind pulp with brinjal. The acceptability of prepared pickles was organoleptically evaluated by the panelists using 1-9 hedonic scale. Sensory properties more specifically overall acceptability were in a rank like sample D>C>B>A. Storage studies were carried out for up to 4 months at room temperature (29°-30° C) at interval of one month. Microbial load decreased with the increasing amount of tamarind pulp, salt, sugar, and mustard oil in brinjal pickles. It could be due to the antimicrobial activity of tamarind pulp, salt, sugar, and mustard oil. The color, flavor & texture were unchanged up to 4 months of storage except slightly spoiled in samples A and B at 4th month. [J Bangladesh Agril Univ 2022; 20(3.000): 295-303

EFFECTS OF ALOE VERA GEL AND SODIUM BENZOATE ON QUALITY AND SHELF LIFE OF TOMATO VARIETIES

One of the most popular climacteric fruits, tomatoes contain numerous nutrients that are essential to human nutrition, including vitamins, minerals, lycopene, beta-carotene, and other bioactive substances. Due to a lack of appropriate processing technique, a large amount of postharvest loss is usually experienced every year as it is a highly perishable vegetable. This study aims to increase the shelf life and quality of three tomato varieties (BARI Tomato-8, BARI Tomato-10, and BARI Tomato-11). Firstly, chemical analysis (pH, TSS, titrable acidity) of prepared aloe vera gel (AVG) along with antioxidant properties was determined. Then three tomato varieties were coated with aloe vera gel (AVG), sodium benzoate (SB), the combination of aloe vera gel and sodium benzoate, and without any coating considered as control. Treated samples were then analyzed for pH, TSS, weight loss, titratable acidity, and antioxidative activities during storage. Treated samples (10% AVG, 3% SB solution, and 3% SB +10% AVG) showed a gradual increase in pH, TSS, weight loss, and a decrease in the titratable acidity as well induced antioxidative activities differently during storage in comparison with the control one. The antioxidant capacity was calculated up to 78.25 % for 10% Aloe vera gel treated samples while aloe vera gel had 15.22% radical scavenging activity (RSA). In all tomato varieties, more than 50% DPPH radical inhibition had been observed for most of the treatment groups except 3% SB after 21 days of storage. Overall, 3% SB mixed with 10% AVG showed the best results among the four treatments. [J Bangladesh Agril Univ 2022; 20(4.000): 449-457

Quality evaluation and storage stability of mixed fruit leather prepared from mango, banana and papaya

This study aimed to elucidate the formulation and quality evaluation of fruit leather prepared from Mango, Banana and Papaya, and analyzes shelf life of developed samples at different storage conditions. Three samples of fruit leather (F1=50% mango pulp+20% banana pulp+19% papaya pulp, F2= 70% mango pulp+10% banana pulp+9% papaya pulp, F3=60% mango pulp+15% banana pulp+14% papaya pulp) were developed. The analysis of different composition such as moisture, ash, TSS (Total soluble solids), total sugar, acidity, crude fiber and ascorbic acid of all fresh fruit pulps and developed fruit leathers were taken place. The moisture, ash, and total sugar content of fruit leathers were in the range of 10.99 to 11.69%, 1.13-1.36%, and 54.08-55.38%, respectively. The fiber content ranged from 1.13 to 1.5% and sample F2 contained the highest amount (1.50%). The vitamin C content was highest in F2 (17.49 mg/ 100 g), while F3 gave the lowest (7mg/100g). The acidity of F3 was highest (0.21%), followed by F2 (0.16%) and F1 (0.12%). The sensory properties like color, texture, flavor and overall acceptability of mixed fruit leather of sample F2 (mango 70%, banana 10%, papaya 9%) was more acceptable than sample F1 and F3 which indicates mango rich leathers were much better than Papaya and banana rich leathers. The mixed fruit leathers were packed in sealed low-density and high-density polyethylene, and stored both at room temperature (25±1°C) and refrigerated temperature (4±1°C). Products were acceptable up to 4 months of storage and remained better in high-density polyethylene at room temperature than other conditions. [J Bangladesh Agril Univ 2022; 20(3.000): 323-332

Development of Probiotic Milk Drinks Using Probiotic Strain Isolated From Local Yogurt

Obtained result suggested that, Isolate 1 and Isolate 2 during storage at 5±1oC for 15days ranged between 8.75 9.55 log cfu/ml those were higher than 5 log cfu/ml. That means isolated lactic acid bacteria (LAB) contain probiotic characteristics & among three samples, the probiotic milk drink that was mixed with 10% mango juice was the most acceptable. [Fundam Appl Agric 2018; 3(2.000): 446-452

Effect of Soymilk on the Nutritional, Textural and Sensory Quality of Pudding

Soy milk is an attractive alternative to cow's milk because of its high protein content, lower fat content and being free of cholesterol and lactose (milk sugar), which millions of lactose-intolerant people are incapable of digesting properly. Nowadays, plant-based food products are gaining more popularity due to several health benefits. Soybean saponins are phytosterols found in soybeans, leading to an increase in excretion and preventing absorption, resulting in body cholesterol depletion. This study aimed to develop pudding by incorporating soymilk and assed its quality. Soybean was soaked, blanched, ground, and filters to extract soy milk. The chemical composition of soymilk and cow milk was analyzed. Five formulae were developed for soy pudding using 0, 25, 50, 75,and 100% soymilk and named A, B, C, D, and E, respectively. Processed soy pudding was analyzed for nutritional, textural, and sensory quality. The moisture and protein content was higher in soymilk whereas ash, fat, and carbohydrate content were higher in cow milk. Pudding containing soy milk had a higher amount of protein than the control samples. The level of protein content for soy pudding was E>D>C>B>A. Sample A showed the lowest hardness compared with the others. Calcium, phosphorous, sodium, and zinc content decreased (p [J Bangladesh Agril Univ 2022; 20(3.000): 304-312

The Roles of Different Sugar Sources on the Quality of Nigella Enriched Tomato Ketchup

The study was concerned to evaluate the effect of table sugar, honey and zero-calorie sugar on the quality of nigella enriched tomato ketchup. Ketchup was prepared by mixing 5, 10 and 15% nigella paste with tomato pulp. The variations in taste, color and texture were analyzed based on the consumers’ acceptability and 5% nigella paste was appropriate for product development. Three different types of sugar source (table sugar/honey/zero-calorie sugar) were used to prepare nigella enriched tomato ketchup. Moisture content and total soluble solids (TSS) were significantly lower in the sample S2 (tomato ketchup prepared with honey) which was 64.00±1.75% and 18.00±1.8%, respectively. Sample S1 (tomato ketchup prepared with table sugar) contained higher moisture content (65.40±1.55%); though it's not significantly different with sample S3 (tomato ketchup prepared with zero-calorie sugar). Sample S3 contained significantly (p<0.05) higher amount of TSS (25±1.6%) than other samples. In case of color analysis, it was observed that L*, a* and b* value reduced for all samples when treated with sodium benzoate but not significantly different. Sensory analysis suggested that sample S1 was suitable for the processing of nigella enriched tomato ketchup

Quality Changes of Common Edible Frying Oils during Frying of Traditional Foods

This study aimed to examine the impact of the frying process on the physical and chemical properties of widely consumed edible oils. Soybean, palm, and mustard oils, as well as raw dulpuri and singara products, were procured from the nearby marketplace. The oils underwent five consecutive frying cycles at temperatures exceeding 160°C and were subjected to five hours of heating. Analyses including determination of free fatty acid (FFA), peroxide value (PV), saponification value (SV), iodine value (IV), and optical density (OD) at a wavelength of 425 nm were performed. Following multiple rounds of frying and heating, the levels of FFA, PV, and oxidative stability index exhibited an increase, whereas the IV demonstrated a decrease across all three types of oils. The OD of soybean and palm oils exhibited an upward trend, whereas that of mustard oil initially displayed a decline, followed by a gradual ascent. In comparison to soybean and mustard oils, palm oil exhibited the most noteworthy escalation in FFA, PV, SV, and OD parameters. The levels of FFA, PV, SV, and oxidative stability in palm oil exhibited an increase from 0.23 to 2.6 mg KOH/g sample, 5.0 to 10.2 m.eq/kg, 195 to 206 mg KOH/g sample, and 0.37 to 0.85, respectively. Conversely, IV decreased from 51 to 43 g I2/100 g. Sensory evaluation revealed that the palatability of food items fried in palm oil and soybean oil was comparable, with the products fried in mustard oil being ranked lower in terms of acceptability