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Fulltext Improvement process of partially cooked corn grit (PCCG) preparation

Sari, A. R., Rahman, R.A., Shukri, R., Norhayati, H.

International Food Research Journal, 2019;26(2):537-546.
MyJurnal

used to substitute rice, particularly in the central part of Java and Madura regions, Indonesia. However, there is limited information regarding the preparation of partially cooked corn grits (PCCG). The objective of the present work was therefore to compare the preparation of PCCG in terms of characteristics and time of preparation using optimised initial moisture content in the traditional process with optimised corn particle size, initial moisture content and processing temperature of the improved process. Water absorption index (WAI), water solubility index (WSI), yellowness index (YI), and resistant starch (RS) of dried PCCG, as well as textural properties of rehydrated PCCG, were compared between optimised PCCG prepared using traditional and improved processes to obtain the best PCCG. Results showed that the optimum initial moisture content to prepare PCCG by the traditional process was approximately 40%. The optimum conditions to prepare PCCG by the improved process were 300 μm corn particle size, 52.33% initial moisture content and 123.67°C processing temperature. PCCG prepared using the improved process had higher values of YI (99.51) and RS (3.65 g/100 g) but lower WAI value (3.74) than YI (95.78), RS (1.96 g/100 g) and WAI (3.96) of PCCG prepared using the traditional process. The textural properties of rehydrated PCCG, except for adhesiveness and cohesiveness, prepared using the improved process were not different from those of PCCG prepared using the traditional process. The improved process also had a shorter preparation time of PCCG, which was 4-6 h as compared to normally 3-4 d in the traditional process. Therefore, a more rapid process with more consistent qualities for preparing PCCG will be of benefit to the target population.
Structure and pasting properties of alkaline-treated phosphorylated cross-linked waxy maize starches

Shukri R, Shi YC

Food Chem, 2017 Jan 1;214:90-5.
PMID: 27507452 DOI: 10.1016/j.foodchem.2016.07.036

The objectives of this study were to determine the stability of cross-linked bonds of starch at different pH values and their effects on the pasting property of waxy maize starch cross-linked by 0.05% and 3% sodium trimetaphosphate/sodium tripolyphosphate. The cross-linked waxy maize starch (CLWMS) was slurried (40%, w/w) and subjected to alkali treatments of pH 9, 10, 11, and 12 at 40°C for 4h. The phosphorus in 3% CLWMS decreased with increasing pH and remained unchanged in 0.05% CLWMS for all pH treatments. Decreased settling volumes indicated the reduction of swelling power for the alkali-treated CLWMS at pH 11 and 12. The (31)P NMR spectra of 3% CLWMS at pH 12 showed decreased cyclic monostarch phosphate, monostarch monophosphate, and monostarch diphosphate, but significantly increased distarch monophosphate. Alkali treatments of phosphorylated cross-linked starches offer a way to manipulate the rheological properties of cross-linked starch for desired food applications.
Fulltext Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein

Brishti, F.H., Zarei, M., Muhammad, S.K.S., Ismail-Fitry, M.R., Shukri, R., Saari, N.

International Food Research Journal, 2017;24(4):1595-1605.
MyJurnal

Mung bean is considered a ‘green pearl’ for its relatively high protein content; however, it has limited application as a raw material for industrial food products. As the potential use of mung beans relies on its protein behavior, this study characterized the functional properties of mung bean protein isolates and the results were compared with soy protein isolates. The protein isolates were prepared from mung bean and soy bean flours via extraction with 1 N NaOH, precipitated at pH 4, and subsequently freeze-dried. The amino acid profile as well as the hydrophilic and hydrophobic ratio of mung bean protein isolate, had been comparable with soy protein isolate. The water and oil absorption capacities as well as the denaturation temperature of mung bean protein isolate, were found to be similar with those of soy bean protein isolate. However, foaming capacity (89.66%) of mung bean protein isolate was higher than that of soy protein isolate (68.66%). Besides, least gelation concentration (LGC) of mung bean protein isolate (12%) was also close to LGC of soy protein isolate (14%), while the protein solubility was comparable between both the isolated proteins. The physical features of the textured mung bean were close to the commercial textured soy protein, which showed a heterogeneous and porous network like matrix when the mung bean flour was extruded to measure its potentiality to produce textured vegetable protein.all seaweed extracts. Results showed that extraction parameters had significant effect (p < 0.05) on the antioxidant compounds and antioxidant capacities of seaweed. Sargassum polycystum portrayed the most antioxidant compounds (37.41 ± 0.01 mg GAE/g DW and 4.54 ± 0.02 mg CE/g DW) and capacities (2.00 ± 0.01 μmol TEAC/g DW and 0.84 ± 0.01 μmol TEAC/g DW) amongst four species of seaweed.
Evaluating the toxic and beneficial effects of jering beans (Archidendron jiringa) in normal and diabetic rats

Shukri R, Mohamed S, Mustapha NM, Hamid AA

J Sci Food Agric, 2011 Nov;91(14):2697-706.
PMID: 21744354 DOI: 10.1002/jsfa.4516

Jering (Archidendron jiringa) is eaten in the tropics and traditionally extolled for treating diabetes, high blood pressure and eliminating bladder stones. Jering contains an unusual amino acid-djenkolic acid (S,S'-methylenebiscysteine)-which may form sharp crystals in the urinary tract, causing pain and haematuria. This study evaluates the beneficial and toxic effects of dietary jering on tissues and organs in normal and diabetic rats.
Properties of extruded cross-linked waxy maize starches and their effects on extruded oat flour

Shukri R, Alavi S, Dogan H, Shi YC

Carbohydr Polym, 2021 Feb 01;253:117259.
PMID: 33278941 DOI: 10.1016/j.carbpol.2020.117259

The objectives of this study were to study the extrusion of cross-linked waxy maize starches (CLWMS) with different cross-linking levels and their function as a secondary ingredient in extruded oat flour (OF) formulations. CLWMS (18 %) and OF (82 %) were hydrated to 20 % moisture content and subjected to twin-screw extrusion at the screw speed of 350 rpm. Low cross-linking level of CLWMS (0.05 % sodium trimetaphosphate/sodium tripolyphosphate) in OF formulation increased the void fraction and reduced the breaking strength of extrudates. The low cross-linked starch was more resistant to breakdown and had a higher pasting viscosity than the unmodified starch. Higher cross-linking levels of CLWMS restricted swelling of starch granule and increased the resistant starch level of OF formulation but had very poor structural and textural properties. Varying the level of cross-linking offers an alternative way to manipulate the structural, textural and nutritional properties of extrudates in snack and cereal applications.
Fulltext Mangosteen (Garcinia mangostana) flesh supplementation attenuates biochemical and morphological changes in the liver and kidney of high fat diet-induced obese rats

Muhamad Adyab NS, Rahmat A, Abdul Kadir NAA, Jaafar H, Shukri R, Ramli NS

BMC Complement Altern Med, 2019 Dec 02;19(1):344.
PMID: 31791316 DOI: 10.1186/s12906-019-2764-5

BACKGROUND: Mangosteen is a native fruit from Southeast Asia. It is rich in phenolic compounds such as xanthones, anthocyanins and phenolic acids. Mangosteen pericarp extract showed inhibitory activity towards pancreatic lipase and may have potential use for obesity treatment. However, there is limited study on the beneficial effects of mangosteen flesh against obesity. This study aimed to investigate the effects of Garcinia mangostana flesh (GMF) on biochemical and morphological changes in the liver and kidney of high-fat diet-induced obese rats.
METHODS: Forty healthy Sprague-Dawley rats were randomised into five groups (n = 8) with four groups were fed with high-fat diet (HFD) for 10 weeks and a control group was fed with rat chow diet. Supplementation with GMF in obese rats was continued for 7 weeks starting from week 10th after the initiation of HFD at different doses (200 mg/kg, 400 mg/kg and 600 mg/kg). The positive and negative control rats were given distilled water via oral gavage. Plasma lipid profile, antioxidant enzymes and pro-inflammatory markers were determined using commercial kits. Liver and kidney structure were defined by histology.
RESULTS: The rats fed with HFD for 10 weeks increased plasma LDL-cholesterol, reduced plasma glutathione peroxidase level and had significantly higher body weight compared to normal control rats (p
Fulltext Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability

Soraya A, Chay SY, Shukri R, Mohamad Ghazali F, Muhammad K, Noranizan MA, et al.

J Food Sci Technol, 2019 Apr;56(4):1801-1810.
PMID: 30996416 DOI: 10.1007/s13197-019-03624-w

Pulsed-UV is an emerging innovation in non-thermal processing and is scarcely explored. This study introduces a combined treatment of microwave and pulsed-UV to reduce the microbial load in yellow alkaline noodle (YAN), a popular staple food among South East Asians that is easily perishable, without jeopardising its textural qualities. Results indicated that the combination of 5 s microwave (power = 900 W; frequency = 2450 MHz) and 3.5 J/cm2 pulsed-UV significantly reduced aerobic plate count and spore forming bacteria, from 637.5 to 50 CFU/g and 1500 to 100 CFU/g, respectively. In terms of textural properties, even though significant changes were detected in hardness and springiness for treated YAN kept at ambient storage as compared to control, the alterations were not prominent. Based on these observations, it is concluded that a combined treatment of microwave and pulsed-UV successfully improved the shelf life of YAN at ambient storage by 50%, from 1.0 day (control) to 1.5 days (treated sample) and by 140%, from 2.0 to 4.8 weeks at chilled storage. Current study proves the potential of microwave + pulsed-UV, a "green" hurdle treatment, to extend the shelf life of preservative-free YAN without causing major undesirable textural alterations on the noodle.
Fulltext Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion

Mohamad Mazlan M, Talib RA, Chin NL, Shukri R, Taip FS, Mohd Nor MZ, et al.

Foods, 2020 Jul 31;9(8).
PMID: 32751949 DOI: 10.3390/foods9081023

Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100-160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial experiments. Single-screw extrusion equipped with a slit die successfully produced expanded oyster mushroom-soy protein extrudates. However, the increase in the oyster mushroom content significantly decreased (p ≤ 0.05) the expansion ratio of the extrudate from 1.26 to 0.98. This result indicated that adding more oyster mushroom restrained the expansion ratio. The extrudates had a medium density range (max of 1393.70 ± 6.30 kg/m3). By adding oyster mushroom, the extrudates attained a higher moisture content (range = 34.77% to 37.93%) compared with the extrudates containing the protein mixture only (range = 26.99% to 32.33%). The increase in screw speed and oyster mushroom significantly increased (p ≤ 0.05) the water absorption index. The increase in the texturization index was significantly influenced (p ≤ 0.05) by oyster mushroom addition rather than the screw speed. A defined fibrous structure supported the high texturization index and small shape of air cells observed in the extrudates.
Fulltext Expanding Opportunities for Science, Technology, Engineering and Mathematics Subjects Teaching and Learning: Connecting through Comics

Adnan M, Abdullah JM, Ibharim LFM, Hoe TW, Janan D, Abdullah N, et al.

Malays J Med Sci, 2019 Jul;26(4):127-133.
PMID: 31496902 MyJurnal DOI: 10.21315/mjms2019.26.4.15

This study presents the results of a year-long project focused on analysis and reflection on working with comics by Year One students in Hulu Langat districts. This study presents the use of science, technology, engineering and mathematics (STEM) comics to help children understand certain physical phenomena and try to make students interested in mathematics and science subject. Thirteen excellent teachers of science and mathematics from the Hulu Langat district were involved in the analysis of syllabus Year One science and mathematics subjects and the preparation of scripts while the STEM comic illustrator was created by two lecturers from the Faculty of Art, Computing and Creative Industry from Universiti Pendidikan Sultan Idris, Perak Malaysia. The study is based on observations of changing perception of phenomena by children as a result of the use of comics. As a result, a STEM comic that contains ten series for Year One science and mathematics subjects has been successfully developed. This comic is expected to attract and enhance the achievement of Year One students in science and mathematics. Implication of this study, STEM comics can be used by teachers as science and mathematics teaching aids. Comics are proven to be a modern pedagogical strategy, which is starting to gain its popularity in teaching about mathematics and science. Comics can be very helpful tools in making science and mathematics concepts interesting, fun learning and comprehensible for a Year One children.