The optimisation of fresh fruit bunch (FFB) sterilisation process was studied using different degree of FFB ripeness (i.e. under-ripe, ripe, overripe) and loose fruits. This study was carried out with the application of Response Surface Methodology (RSM), based on the interrelation between process temperature (X1; 100 to 120oC) and time (X2; 20 to 80 min) used for FFB sterilisation process on Free Fatty Acid, FFA (Y1,underripe FFB; Y2,ripe FFB; Y3,Overripe FFB; and Y4,loose fruits). Thirteen experimental runs were conducted per degree of ripeness using laboratory scale steriliser with varying sterilisation temperature and time, as generated by Central Composite Rotatable Design (CCRD). Raw experimental data trend showed substantial FFA increment with the increment of FFB maturity. Four polynomial models were found appropriate to predict the responses within experimental regions. Analysis regarding factor influences on each response was performed using Analysis of Variance (ANOVA) and graphical analysis. For under-ripe and ripe FFB, the temperature exerted higher and significant (p
Thermal processing of green coconut water (GCW) caused non-enzymic browning and development of rancidity. Effect of the addition of several combinations of ascorbic acid (AA) (0 to 100 ppm) and sodium metabisulfite (SMB) (0 to 30 ppm) on brown discolouration and rancidity of GCW during elevated thermal processing (121°C for 5 min at 15 psi) was investigated. Addition of AA and/or SMB significantly (P
MeSH terms: Ascorbic Acid; Cocos; Flavoring Agents; Sulfites; Water
The influence of superheated steam cooking on fat and fatty acid composition of chicken sausage were investigated at various temperatures (150, 200, and 250°C) with different time domains (2-6 min). It has been found that the fat content of raw sample was higher than that of all cooked samples. The total fat content of cooked sample, showed a linear decreasing with time at all investigated temperatures. Superheated steam produce changes in saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA) in which their values were found to decrease in cooked samples. When different cooking conditions (temperature, time) were applied, the fatty acids were decreased as the time and temperature increased. The PUFA and MUFA were less prone to decrease at 150°C, while at this temperature there was a remarkable loss in SFA content. This cooking method considerably reduced the level of fat and SFA which have a positive effect on health. In addition it could imply a great choice for consumers to choose the healthier technique for cooking food.
This study investigates effects from different drying methods (vacuum oven dried vs. freeze dried) on the rheological, functional and structural properties of chicken skin gelatin compared to bovine gelatin. Vacuum oven dried chicken skin samples showed a higher gelatin yield (12.86%) than freeze-dried samples (9.25%). The latter showed a higher melting temperature (32.64oC) and superior foaming capacity (176%) as well as foaming stability (166.67%). Vacuum oven dried samples demonstrated greater fat binding capacity (5.5 ml/g) and emulsion stability (55.79%). There were no significant differences (p >0.05) in emulsion and water holding capacity for three gelatins. Bovine gelatin did hold the lowest of all functional properties studied. A Fourier Transform Infrared (FTIR) spectrum analysis of chicken skin gelatin under both drying methods presented structures similar to those of bovine gelatin. Collectively, this findings indicated no significant differences (p >0.05) in rheological, functional and structural properties for chicken skin gelatins prepared by either drying method. Hence, to save costs and maintain gelatin quality, vacuum oven drying offers potential as an alternative means of production.
This study examines and compares the influence of pH on the functional, rheological and structural properties of eel skin (Monopterus sp.) and bovine gelatins. Functional properties studied and compared were emulsifying capacity and stability; water holding capacity; fat binding capacity; foaming capacity; and foaming stability. The rheological properties studied include gel strength and dynamic oscillatory measurements. The structural properties of eel skin and bovine gelatin were determined by Fourier transform infrared spectroscopy (FTIR). Results obtained showed that eel skin gelatin treated at pH 8 (compared to pH 5) exhibited the higher emulsifying, fat binding, foaming and viscoelasticity properties. The FTIR spectrum assay showed that eel skin gelatin presented a similar structure to that of bovine gelatin. This study demonstrated that pH levels influence functional, rheological and structural properties of eel skin gelatin and that these properties were enhanced to either equal or surpass those of bovine gelatin. Hence, this study indicates that eel skin gelatin has immense potential for use as an alternative to bovine gelatin.
Optimization of microwave assisted extraction of dragon fruit peel pectin was conducted using respond surface methodology. Effect of extraction conditions, i.e. pH value (X1), extraction time (X2) and solid-liquid ratio (X3) on the extraction yield was investigated using a central composite experimental design. Optimization of microwave assisted extraction was performed and three-dimensional (3D) response surface plots were derived from the mathematical models. Analysis of variance (ANOVA) was conducted and indicated a significant interaction between extraction conditions (pH value and extraction time) and extraction yield. The optimum conditions of microwave assisted extraction were as follows: X1 = 2.07; X2 = 65 s and X3 = 66.57. The verification test on pectin extraction was performed and revealed a perfect agreement between experimental and predicted values. The maximum predicted yield of pectin extraction was 18.53%. Overall, application of microwave assisted extraction can give rise to high quality dragon fruit peel pectin.
MeSH terms: Analysis of Variance; Fruit; Microwaves; Models, Theoretical; Pectins; Research Design; Cactaceae
This study reported the extraction optimization and characterization of cobia (Rachycentron canadum) skin gelatin. Optimization study was carried out to determine the effect of CH3COOH concentration, skin to water ratio, extraction temperature and extraction time on gelatin yield (GY) and gel strength (GS) using Response Surface Methodology (RSM). The optimum conditions were 0.15mol/L for CH3COOH concentration, 82.4oC of extraction temperature, 6 h of extraction time and 1:6 of skin to water ratio, which produced cobia gelatin with GY of 20.10% and GS of 205.6 g. Characteristics of cobia skin gelatin (CG) were then compared to that of commercial bovine gelatin (BG). It was found that the most dominant amino acid in CG was glycine, proline and alanine. There was no difference in foaming and emulsifying properties of CG and BG at 1% concentration, but at 2% and 3% concentration, BG performed better. CG was found to have higher fat binding capacity but lower water holding capacity than BG. Least gelling concentration for CG was recorded at 2% while for BG at 1%. CG and BG had a pI at pH 6.05 and 4.82, respectively. This study shows that cobia skin gelatin has potential as halal alternative to bovine gelatin in food industry.
Ascorbic acid or vitamin C is mostly found in natural products such as fruits and vegetables. High performance liquid chromatography (HPLC) method has been developed and validated to compare the ascorbic acid content in Benincasa hispida (Bh) fruit extract with three different extraction solvents; i) 3% metaphosphoric acid, ii) 3% citric acid and iii) distilled water. The compound has been detected and quantified by the use of HPLC coupled with UV-Vis detector. The amount of ascorbic acid detected in Bh fruit extract prepared with different extraction solvents; 3% metaphosphoric acid, 3% citric acid and distilled water were 13.18, 7.91 and 9.42 mg/100g respectively. Total run time was 6 min and the retention time was 2.60 min. Calibration curve was linear with the concentration range 1.00 – 16.00 μg/ml. Limits of detection was 0.24 μg/ml, limit of quantification was 0.81 μg/ml and recovery was 93.52%. The result showed ascorbic acid content is higher in Bh fruit extract with 3% metaphosphoric acid, followed by extract with distilled water and 3% citric acid. Thus, Bh is another novel fruit/ vegetable potentially used as food ingredient as it contains a good source of ascorbic acid that can be good for one’s health.
The extraction method for the determination of ochratoxin A (OTA) in black pepper was optimized. The influence of three variables, i.e., type of solvent, solvent-volume-to-sample- size ratio (v/w) and amount of sodium chloride (NaCl) (g), on OTA recovery was evaluated. Analysis of variance was used to compare recovery values obtained from different solvents, and response surface methodology (RSM) was used to determine the optimum amount of NaCl and the solvent-volume-to-sample-size ratio. The concentration of OTA was determined by high-performance liquid chromatography with fluorescence detection. The highest recovery (95.2 %) was obtained when methanol/water (80:20, v/v) was used as the solvent. The RSM results showed that the experimental data could be adequately fitted to a second-order polynomial model with multiple regression coefficients (R2) of 0.962. The optimum amount of NaCl was determined to be 3 g, whereas the optimum solvent-volume-to-sample-size ratio (v/w) was found to be 4. The proposed method was applied to 20 samples, and the presence of OTA was found in 8 (40%) samples ranging from 0.11 to 3.16 ng g-1.
Knowledge of physical characteristics of Malaysian variety pomelo fruits are necessary for the design of some post harvesting, processing systems such as cleaning, handling, grading and packaging system. For proper development of pomelo grading systems, important relationships between the mass and some physical characteristics of pomelo fruits such as length, width, thickness, surface area, projected areas and volumes must be known. The aim of this research was to measure physical characteristics of two Malaysian varieties of pomelo fruit; Ledang (PO55) and Tambun (PO52) varieties. In this study, the mass of pomelo fruit was evaluated and correlated to measure physical characteristics using Linear, Quadratic, S-curve and Power models. The results showed that the correlation of the mass of pomelo fruit with all measured physical characteristics was significant at the 0.01 probability level. In the nutshell, mass modeling of pomelo fruit for Ledang (PO55) and Tambun (PO52) varieties based on the projected area are recommended according to economical view.
The term ‘sustainable’ has become a buzz word in today’s business world. Consumption of green food is just one facet or ‘trip’ to the whole journey of sustainable development. This paper explores and synthesizes the findings of research on green food consumption in Malaysia. The already conducted studies in Malaysia have revealed various demographic and psychographic factors contributing to consumers’ intension to buy green food. This study revealed that majority of Malaysians consider food safety and health issue to be their prime reason for buying green food. To ensure the long term sustainability, the green food as well as the broad food industry in Malaysia must evidently understand the consumers’ buying motives of green food. Although mentionable limitation of the paper is the reliance on only published literature, this can be used as input for further large scale empirical research. The paper concludes with implications and suggestions for further research.
Due to the latest industrial development, many dangerous chemicals have been released directly or indirectly which resulted in the polluted water bodies. Water rehabilitation is an alternative way to restore the quality of water, followed by the environmental management to control the waste discharge to ensure the balance of the degradation rates or detoxifying by environmental factors. However, this process consumed a lot of time and cost. Besides, most of the metal ions, especially copper which is capable to bioaccumulate in aquatic organism and at the elevated level may cause physiological and biochemical alteration which leads to mortality. Environmental monitoring is the initial step presupposed evaluating the potential toxicity of effluent gushing at its purpose to discharge, avoiding the determining effects of contaminant in water bodies. Due to the high sensitivity of the aquatic life towards dissolving toxicant, the fish has been utilized as the biological measurement (Biomarker) to indicate the existence of toxicant exposure and/or the impact towards the evaluation of molecular, cellular to physiological level. Thus, this paper gives an overview of the manipulation of fish as a biomarker of heavy metals through behavior response, hepatocyte alteration, enzymatic reaction and proteomic studies which have proven to be very useful in the environmental pollution monitoring.
Malaysian poultry policy aims to provide remunerative prices for producers and to guarantee a steady supply of poultry products at stable and affordable prices to consumers. Broiler meat is the most important and the cheapest protein source in Malaysia and trade protection could stimulate the local industry and enhance food security. The study attempts to evaluate the competitiveness and comparative advantage of three different scales of broiler production in Johor using policy analysis matrix (PAM). The existing protection and the level of comparative advantage are ascertained through PAM indicators. The results show that Malaysia has strong competitiveness position in every scale of broiler production especially the largest scale. But, the protection through import curtailment resulted in higher domestic prices than the world price. To increase competitiveness, the broiler industry should reduce the dependence on expensive and unstable cost of corn based feed.
The influence of different fermentation methods and turning of cocoa beans on the cocoa bean’s quality was studied. Both shallow box covered with banana leaves (SBBL) and shallow box without banana leaves (SBWL) were used throughout fermentation (120 hours). The initial microbial load for SBBL and SBWL was 5.35±0.18 and 5.19±0.21 log CFU/g before increased to 6.27±0.08 and 6.17±0.03 log CFU/g, respectively at the end of fermentation (120 hours). The titratable acidity of the cocoa beans increased steadily until 72 hours before decreased slightly to 1.34±0.07 (SBBL) and 0.75±0.15 (SBWL) at the latter stage of fermentation. The cocoa beans fermented under SBBL were less acidic than those found in SBWL. Turned cocoa beans produced better quality of cocoa with less acidic compared to the one without turning. Cocoa beans with periodical turning recorded higher percentage of brown beans for both SBBL (73%) and SBWL (69%); percentage of purple beans decreased to about 7-8% for cocoa fermented in respective methods mentioned above. No slaty beans were recorded throughout the study. This study suggests that the use of shallow box with banana leaves can produce cocoa beans with superior quality.
MeSH terms: Cacao; Fermentation; Fabaceae; Plant Leaves; Bioreactors; Musa
The antibacterial activity of solvent-extracted oil of noni (Morinda citrifolia L.), spinach (Spinacia oleracea L.), lady’s finger (Abelmoschus esculentus (L.) Moench), bitter gourd (Momordica charantia Linn.), and mustard (Brassica nigra L.) seed oils, and coconut (Cocos nucifera L.) oil, palm (Elaeis guineensis L.) mesocarp in hydrolyzed and unhydrolyzed form were determined in order to explore their potential usage as antibacterial agent. The hydrolysis process that was catalyzed by immobilized lipase of Rhizomucor miehei (RMIM) showed highest hydrolytic activity with 1.0 ml of added water volume except bitter gourd seed oil and palm mesocarp oil which has maximum hydrolytic activity with added water volume of 5 ml and 2.5 ml respectively. Before hydrolysis, all oil samples did not show inhibition ring zones (IRZ) on any of the tested bacteria strains (Salmonella typhimurium, Listeria monocytogenes and Escherichia coli O157:H7). Hydrolyzed lady’s finger and bitter gourd seed oil showed IRZ on all tested bacteria strains; hydrolyzed mustard seed oil on S. typhimurium and L. monocytogenes; hydrolyzed spinach seed oil and coconut oil on L. monocytogenes; hydrolyzed noni seed oil and palm mesocarp oil did not exhibit IRZ on any of the tested bacteria strains. Most of the hydrolyzed oil exhibit an inhibition activity that was different from their respective dominant fatty acids except noni seed oil and palm mesocarp oil.
Escherichia coli and Escherichia coli O157 were identified from “selom” (Oenanthe stolonifera), “pegaga” (Centella asiatica), beef, chicken, lamb, buffalo, “ulam Raja” (Cosmos caudatus) and “tenggek burung” (Euodia redlevi). The bacteria were recovered using chromagenic agar. Isolated Escherichia coli and Escherichia coli 0157 were further characterized by plasmid profiling and enterobacterial repetitive intergenic consensus-polymerase chain reaction (ERIC-PCR). The virulence genes of the isolates (VT1, VT2, LT, ST, eaeA, inV) that produces pathogenic Escherichia coli and 16S rRNA gene were screened by a multiplex PCR assay. The plasmid profiling analysis showed that out of 176 isolates, only 103 isolates contained plasmids. ERIC-PCR analysis generated amplified products in the range of ~150 bp to > 1000 bp categorizing isolates into a total of 52 different profiles. Multiplex PCR showed that 20 (32.3%) of the isolates carried eaeA gene, 6 (9.7%) isolates possessed inV genes, only 1 (1.6%) have VT2 genes and 1 (1.6%) as well carried VT1 genes, 2 (3.2%) of the isolates harboured LT genes, and only 1 (1.6%) isolate possessed ST genes. There were no correlation between plasmid, ERIC-PCR and virulence genes profiles.
This paper reviews the structure, function and applications of collagens in food industry. Collagen is the most abundant protein in animal origin. It helps maintaining the structure of various tissues and organs. It is a modern foodstuff and widely used in food and beverage industries to improve the elasticity, consistency and stability of products. Furthermore, it also enhances the quality, nutritional and health value of the products. Collagen has been applied as protein dietary supplements, carriers, food additive, edible film and coatings. Therefore, this paper will review the functions and applications of collagen in the food and beverage industries. The structure and composition of collagen are also included.
The development of motor skills is fundamental to the continued movement and specific skills in the sport. The development of motor skills concurrent with their age allows them to acquire and master locomotor and object control skills through physical activity. This study aims to identify the gross motor developmental stage among six year old girls at the National Child Development Research Center, Universiti Pendidikan Sultan Idris. This study focuses on the level of gross motor development and the relationship between Gross Motor Quotient (GMQ and Body Mass Index (BMI) of the children. Gross motor development data was obtained using the Test of Gross Motor Development, Second Edition (TGMD-2). BMI data was determined from existing formula. The gross motor development of the children in this study was 95%. This is based on the percentile level of gross motor development (GMQ percentile). Pearson correlation analysis showed a negative relationship between GMQ and BMI for these children.
MeSH terms: Child; Child Development; Eugenol; Female; Humans; Motor Activity; Motor Skills; Sports; Zinc Oxide; Body Mass Index
The purpose of this study was to determine the effects of 100% feedback frequencies, 65% of feedback frequencies and bandwidth feedback on overhand throwing skill among children and motivation of the children during practices. 60 of female students from range of aged 10 to 11 years old are participated in this study (age: M=10.53 years/SD=.503, weight: M=29.11/SD3.08, height=126.68/3.04). All participants practiced 60 trials of overhand throwing accuracy task and the motivation of the participant had been measured by using Intrinsic Motivation Inventory Questionnaire (IMI) (r=0.59). Participants were randomly assigned into three group 100% feedback, 65% feedback and bandwidth feedback groups. Learning was inferred from the performance on the delayed (24-hour) retention. To analyze the data, we use mixed-between ANOVA for practice phases, One Way ANOVA for retention test and correlation analysis to measure the relationship between feedback frequencies and motivation. There was no significant result between group (F (2, 57) =.286, p= .752) during practices, there is a significant difference on retention test phase (p
MeSH terms: Analysis of Variance; Body Weights and Measures; Child; Feedback; Female; Humans; Learning; Motivation; Personality Inventory; Surveys and Questionnaires; Students
Sports coaching and especially high performance coaching has long existed in some sort of duality. On one hand, sport coaching has been regarded by many as a prestigious and rewarding job, whereas on the other, sport coaching still lacks a reputation as a career opportunity mostly due to the fact that coaching is yet to receive its full professional recognition in the society. Given the vast variety of coaching qualifications, coaching roles and coaching occupations available within sport infrastructure in the society, the situation has got progressively complicated with the recognition of coaching qualifications. In addition, the growing popularity of high performance and participation sports in the society started drawing more attention from the public to the issues of coach education, competence and qualifications. Malaysian scenario on the issue is quite complicated as well, and growing demand to uplift the country’s performance in SEA, Asian, Commonwealth and Olympic Games requires interference from the higher education institutions and NGOs.