Food supplementation is a topic of attention now since consumers are becoming more conscious of their nutritional needs. The purpose of this study was to create innovative biscuits utilizing fruit and vegetable seeds and to assess their quality. The right-shaped biscuits were prepared and baked at 170°C for 20 to 25 mins. There were six distinct varieties of biscuits made: control, date, jackfruit, bean, pumpkin, and mixed seed powder contained biscuits. When compared to other biscuits, the bean seed powder-incorporated biscuit gets a high overall acceptance score (7.88). The mixed seed powder incorporated biscuit had a sizable amount of moisture (4.70%) and ash (1.42%). Jackfruit (24.54%), pumpkin (18.46%), beans (9.03%), and date (74.19%) seed powder incorporated biscuits have quite significant levels of protein, fat, crude fiber, and total CHO. Biscuits containing jackfruit seed powder had relatively high WAC and bulk density (2.51% and 0.67%). The thickness, volume, density and spread ratio were relatively high in jackfruit (1.43 cm), mixed (18.58 cm3 ), date (0.55 g/cm3 ) and bean (4.74) seed incorporated biscuits respectively. The highest iron content was found in pumpkin seed-incorporated biscuits (0.41 mg/100 g). The mixed seed powder-incorporated biscuits had a high (95.06%) percentage of inhibition in antioxidant tests. According to the current study, replacing wheat powder in biscuits with fruit and vegetable seed powder up to 15% would boost the biscuit's nutritional content.

Caffeine is one of the commonly used food additives, which has unique flavor characteristics and bitter taste and used in soft drinks as flavor enhancer. An experimental study was designed to determine the concentration of caffeine in different brands of soft drinks and energy drinks available in Bangladesh by using HPLC. For chromatographic analysis, A Luna 5 C18 (2) 100A column (250×4.6 mm) was used at 37°C temperature at the wavelength of 272nm. Chromatographic separation was determined using buffer of sodium acetate and acetic acid with acetonitrile at a ratio of 80:20 (pH=4.0; flow rate of 1.0 ml/min). The results of this study showed that caffeine content in soft drinks ranged from 19.63 to 101.73 mg/100ml and highest concentration of caffeine found in brand 3 samples while lowest concentration found in brand 2 samples. Significantly higher concentration of caffeine (p0.05). Quantification of caffeine in different brands of energy drink sample revealed that, four brand sample contained caffeine; among them brand 3 sample showed the highest levels of caffeine 295.86 mg/100ml and lowest amount found in brand 1 sample (101.74 mg/100ml). Concentration of Caffeine in soft and energy drinks exceeded the national and international standard recommended range hence this proposed HPLC method can be used for routine determination and control of caffeine content in different drinks.

A reversed-phase high-performance liquid chromatography analysis was carried out for rapid determination and quantification of sodium benzoate in different jelly products. Sodium benzoate is allowed food additive by universal laws in processing in restrictive amounts, but its content must be declared and must not exceed the established limits by legislation. An experimental study for the level of sodium benzoate in different brands of jelly available in the markets, stores and shops in the Tangail region in Bangladesh was determined by high-performance liquid chromatography. Chromatographic separation was achieved with isocratic solvent system of sodium acetate and acetic acid buffer (pH = 4.0): acetonitrile as 70:30 with a flow rate of 0.8 mL/min; chromatograms were recorded at 254 nm. The injection volume was 20 µL. The concentrations of sodium benzoate in all the samples were calculated by the external standard method with calibration of correlation coefficient 0.985 from the standards calibration curves. The limit of detection and quantification for sodium benzoate was 0.0003 mg/100 mL and 0.0009 mg/100 mL respectively. Quantification of the selected brand jellies revealed that the level of the used sodium benzoate was within the FDA standard range. But by comparing with the Bangladesh Standard and Testing Institute (BSTI), Brand-3 jelly samples were found to exceed the current legal limits.

Sodium benzoates as a chemical preservative are common practice in modern food technology. It is permitted by international laws in food as a food additive with a restricted amount. But it is highly used in different food products like fruit juices. Therefore, an experimental study was conducted to determine the concentration of sodium benzoate in different brands of orange juices available in the market Tangail region, Bangladesh using High Performance Liquid Chromatography (HPLC). Chromatographic analysis was performed by a column (250 × 4.6 mm) with an isocratic solvent system at 40°C. The mobile phase consisted of sodium acetate and acetic acid buffer (pH was 4). The correlation of coefficient was 0.9999 from the standards curves and the variety of external standard absorptions was 0.93 to 20.05 µg/mL. Analysis of four brands of orange juice samples showed that the concentration of sodium benzoate was within the FDA standard, but two brand samples slightly exceeded the Bangladesh Standard and Testing Institute (BSTI) standard. Brand 1 and Brand 4 samples contained sodium benzoate 14.61 and 9.59 mg/100 mL respectively which were within the level BSTI standard range whereas Brand 2 and Brand 3 samples contained 16.11 and 16.33 mg/100 mL respectively which exceeded the level of BSTI standard.