Displaying publications 1 - 20 of 159 in total

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  1. Marimuthu K, Thilaga M, Kathiresan S, Xavier R, Mas RH
    J Food Sci Technol, 2012 Jun;49(3):373-7.
    PMID: 23729859 DOI: 10.1007/s13197-011-0418-9
    The effects of different cooking methods (boiling, baking, frying and grilling) on proximate and mineral composition of snakehead fish were investigated. The mean content of moisture, protein, fat and ash of raw fish was found to be 77.2 ± 2.39, 13.9 ± 2.89, 5.9 ± 0.45 and 0.77 ± 0.12% respectively. The changes in the amount of protein and fat were found to be significantly higher in frying and grilling fish. The ash content increased significantly whereas that of the minerals (Na, K, Ca, Mg, Fe, Zn and Mn) was not affected in all cooking methods. Increased in Cu contents and decreased in P contents were observed in all cooking methods except grilling. In the present study, the grilling method of cooking is found to be the best for healthy eating.
  2. Annegowda HV, Bhat R, Min-Tze L, Karim AA, Mansor SM
    J Food Sci Technol, 2012 Aug;49(4):510-4.
    PMID: 23904662 DOI: 10.1007/s13197-011-0435-8
    The present study was conducted to examine the effects of sonication treatments (time intervals of 0, 15, 30, 45 and 60 min.) on phenolics and other antioxidant compounds in starfruits extracted in methanol and water. Overall, methanolic extracts exhibited significantly higher extractability, percentage inhibition of DPPH radicals, ferric reducing antioxidant property (FRAP) value, antioxidant capacity, flavonoids, total phenolics and tannins (p 
  3. Rohani-Ghadikolaei K, Abdulalian E, Ng WK
    J Food Sci Technol, 2012 Dec;49(6):774-80.
    PMID: 24293698 DOI: 10.1007/s13197-010-0220-0
    The proximate, fatty acid and mineral composition were determined for green (Ulva lactuca and Enteromorpha intestinalis), brown (Sargassum ilicifolium and Colpomenia sinuosa) and red (Hypnea valentiae and Gracilaria corticata) seaweeds collected from the Persian Gulf of Iran. Results showed that the seaweeds were high in carbohydrate (31.8-59.1%, dry weight) and ash (12.4-29.9%) but low in lipid content (1.5-3.6%). The protein content of red or green seaweeds was significantly higher (p 
  4. Yim HS, Chye FY, Rao V, Low JY, Matanjun P, How SE, et al.
    J Food Sci Technol, 2013 Apr;50(2):275-83.
    PMID: 24425917 DOI: 10.1007/s13197-011-0349-5
    Central composite design of response surface methodology (RSM) was employed to optimize the extraction time (X 1 : 99.5-290.5 min) and temperature (X 2 : 30.1-54.9 °C) of Schizophyllum commune aqueous extract with high antioxidant activities and total phenolic content (TPC). Results indicated that the data were adequately fitted into four second-order polynomial models. The extraction time and temperature were found to have significant linear, quadratic and interaction effects on antioxidant activities and TPC. The optimal extraction time and temperature were: 290.5 min and 35.7 °C (DPPH(•) scavenging ability); 180.7 min and 41.7 °C (ABTS(•+) inhibition ability); 185.2 min and 42.4 °C (ferric reducing antioxidant power, FRAP); 290.5 min and 40.3 °C (TPC). These optimum conditions yielded 85.10%; 94.31%; 0.74 mM Fe(2+) equivalent/100 g; 635.76 mg gallic acid equivalent/100 g, respectively. The yields of antioxidant activities and TPC obtained experimentally were close to its predicted values. The establishment of such model provides a good experimental basis employing RSM for optimizing the extraction time and temperature on antioxidants from S. commune aqueous extract.
  5. Shakerardekani A, Karim R
    J Food Sci Technol, 2013 Apr;50(2):409-11.
    PMID: 24425936 DOI: 10.1007/s13197-012-0624-0
    Pistachio nut (Pistacia vera L.) is one of the popular tree nuts in the world. Proper selection of packaging materials is necessary to prevent absorption of moisture and aflatoxin formation which will influence the overall product quality and safety. This research is undertaken to study the effect of different type of flexible packaging films on the moisture and aflatoxin contents of whole pistachio nuts during storage at ambient temperature (22-28 °C) and relative humidity of 85-100%. Five types of plastic films tested were low density polyethylene (LDPE) which serves as the control, food-grade polyvinyl chloride (PVC), nylon (LDPE/PA), polyamide/polypropylene (PA/PP) and polyethylene terephthalate (PET). The moisture content and aflatoxin content of pistachio nuts were measured using oven drying method and HPLC, respectively. Sample were analysed at 0, 2, 4, 6, 8 and 10 months during the storage period. Results showed that there was an increase in moisture content with the increase in storage time of pistachio nuts. The increase in moisture content was associated with the aflatoxin level of pistachio nuts during storage time. All the packaging materials except LDPE delayed the moisture absorption and aflatoxin formation of the product. The most suitable packaging materials for maintaining the quality and safety of pistachio nuts is PET films followed by nylon, PA/PP and PVC. The shelf-life of pistachio can be extended from 2 months (Control) to 5 months when PET is used as the packaging material.
  6. Annegowda HV, Bhat R, Tze LM, Karim AA, Mansor SM
    J Food Sci Technol, 2013 Jun;50(3):535-41.
    PMID: 24425949 DOI: 10.1007/s13197-011-0370-8
    We evaluated the phenolic content and antioxidant capacities of pod and seed extracts (in methanol, ethanol, and water) of an underutilized legume, Clitoria fairchildiana (Howard). The antioxidant capacity of the extracts was determined using the ferric reducing antioxidant potential assay, and the free radical-scavenging capacity was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical-scavenging and ABTS assays. In addition, the total flavonoids, flavonols, and tannin contents were also determined. Overall, the methanol extracts of the pod contained high concentration of phenolics and showed high antioxidant capacities compared to seed extracts. In addition, a positive correlation was found between total phenol and tannin versus antioxidant capacity. Results of the present study indicate pods and seeds of C. fairchildiana to possess rich amount of natural antioxidants, and can be further explored for their possible use as a natural additive in food or in pharmaceutical industries.
  7. Nopianti R, Huda N, Ismail N, Ariffin F, Easa AM
    J Food Sci Technol, 2013 Aug;50(4):739-46.
    PMID: 24425976 DOI: 10.1007/s13197-011-0394-0
    Physicochemical properties of threadfin bream surimi with different levels of polydextrose (3%, 6%, 9% and 12%), raw surimi, raw surimi with addition sodium tripolyphosphate and commercial surimi (sucrose) during 6 months of frozen storage were investigated. The analyses included the measurement of Ca(2+)-ATPase, sulfhydryl contents, protein solubility, sodium dodecyl sulfate polyacrylamide gel electrophoresis, differential scanning calorimetry and scanning electron microscopy. The Ca(2+)-ATPase, sulfhydryl content and protein solubility levels added with 3%, 6%, 9% and 12% polydextrose can be maintained until the 6 months of storage by 47.33%, 41.60% and 51.41%, respectively. Differential scanning calorimetry showed decreases in thermal stabilization of myosin with regard to transition termperature. Analysis by scanning electron microscopy demonstrated that the number of pores formed was increased after storage. This study suggested that surimi stored with the polydextrose as a cryoprotectant was able to maintain physicochemical of surimi better compared to raw surimi with no additives or raw surimi with sodium tripolyphosphate.
  8. Al-Bulushi IM, Kasapis S, Dykes GA, Al-Waili H, Guizani N, Al-Oufi H
    J Food Sci Technol, 2013 Dec;50(6):1158-64.
    PMID: 24426029 DOI: 10.1007/s13197-011-0441-x
    The effect of frozen storage on the physiochemical, chemical and microbial characteristics of two types of fish sausages was studied. Fish sausages developed (DFS) with a spice-sugar formulation and commercial fish sausages (CFS) were stored at -20 °C for 3 months. Fresh DFS contained 12.22% lipids and had a 3.53 cfu/g total bacteria count (TBC) whereas, CFS contained 5.5% lipids and had a 4.81 cfu/g TBC. During storage, TBC decreased significantly (p  0.05) in CFS. A peroxide value (PV) was not detectable until week four and eight of storage in CFS and DFS, respectively. The salt-soluble proteins (SSP) level was stable in DFS but in CFS it declined significantly (p  0.05) in both sausage types. This study showed that the effect of storage at -20 °C on fish sausages characteristics varied between formulations and depended on the ingredients of fish sausages.
  9. Ramadhan K, Huda N, Ahmad R
    J Food Sci Technol, 2014 Feb;51(2):256-66.
    PMID: 24493882 DOI: 10.1007/s13197-011-0510-1
    Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat's functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products.
  10. Ghassem M, Fern SS, Said M, Ali ZM, Ibrahim S, Babji AS
    J Food Sci Technol, 2014 Mar;51(3):467-75.
    PMID: 24587521 DOI: 10.1007/s13197-011-0526-6
    This study was conducted to evaluate the kinetic characteristics of proteolytic activity of proteases on Channa striatus protein fractions. Degree of hydrolysis (DH), amino acid composition and kinetic parameters of sarcoplasmic and myofibrillar proteins were investigated when incubated with proteinase K and thermolysin, separately. After 30 min incubation with proteases, a decrease in DH of sarcoplasmic protein was observed whereas, hydrolysis of myofibrillar protein with proteases took 2 h with an increase in DH. The major amino acids were glutamic acid (16.6%) in thermolysin- myofibrillar hydrolysate followed by aspartic acid (11.1%) in sarcoplasmic protein fraction with no enzyme treatment and lysine (10%) in thermolysin-myofibrillar hydrolysate. The apparent Michaelis constant of proteinase K was lower than thermolysin for both sarcoplasmic and myofibrillar proteins. However, rate of turnover and enzyme efficiency suggested that sarcoplasmic and myofibrillar proteins are suitable substrates for proteinase K and thermolysin hydrolytic reaction, respectively.
  11. Sang SY, Jamharee F, Prasad KN, Azlan A, Maliki N
    J Food Sci Technol, 2014 May;51(5):988-93.
    PMID: 24803709 DOI: 10.1007/s13197-011-0596-5
    This study was aimed to investigate the antioxidant capacities of four common forage legume leaves namely, Arachis pintoi (Pintoi), Calapogonium mucunoides (Calapo), Centrosema pubescens (Centro), and Stylosanthes guanensis (Stylo). Two different drying methods (oven-drying and freeze-drying) were employed and antioxidant activities were determined by DPPH, Ferric Reducing Antioxidant Power (FRAP) and β-carotene bleaching assays. Total phenolic content (TPC) was determined using Folin-Ciocalteu assay. Freeze-dried extract showed the highest antioxidant activities by DPPH (EC50 values 1.17-2.13 mg/ml), FRAP (147.08-246.42 μM of Fe(2+)/g), and β-carotene bleaching (57.11-78.60%) compared to oven drying. Hence, freeze drying treatment could be considered useful in retention of antioxidant activity and phenolic content.
  12. Chong CY, Abu Bakar F, Rahman RA, Bakar J, Zaman MZ
    J Food Sci Technol, 2014 Jun;51(6):1118-25.
    PMID: 24876644 DOI: 10.1007/s13197-012-0621-3
    Biogenic amines formation in Indian mackerel of tropical region was investigated during storage at ambient (25-29 °C) and ice temperature (0 °C) in relation with changes of amino acids content and amines forming bacteria. All amines increased significantly during storage at two temperatures except for spermidine and spermine. Histamine concentration of 363.5 ppm was detected after 16 h stored at ambient temperature. Aerobic plate count of fish stored at ambient temperature reached 6.98 log CFU g(-1) after 16 h, close to the upper limit (7 log CFU g(-1)) suggested by International Commission on the Microbiological Specifications for Foods (ICMSF). However, proper icing procedure retarded the formation of histamine effectively, resulting only 8.31 ppm after 16 days of ice storage. Aerobic plate count of 5.99 and 7.72 log CFU g(-1) were recorded for fish stored in ice after 16 days and ambient temperature after 20 h, respectively. Histamine exhibited high correlation with histidine (r(2) = -0.963, P  0.05). As storage time progressed, the amines forming bacteria grew significantly except for that stored in ice.
  13. Bhat R, Karim AA
    J Food Sci Technol, 2014 Jul;51(7):1326-33.
    PMID: 24966426 DOI: 10.1007/s13197-012-0652-9
    Developing novel fish gelatin films with better mechanical properties than mammalian gelatin is a challenging but promising endeavor. Studies were undertaken to produce fish gelatin films by combining treatments with different sugars (ribose and lactose) followed 'by' 'and' ultraviolet (UV) radiation, as possible cross-linking agents. Increase in tensile strength and percent elongation at break was recorded, which was more significant in films without sugars that were exposed to UV radiation. Films with added ribose showed decreased solubility after UV treatment and exhibited higher swelling percentage than films with added lactose, which readily dissolved in water. FTIR spectra of all the films showed identical patterns, which indicated no major changes to have occurred in the functional groups as a result of interaction between gelatin, sugars and UV irradiation. The results of this study could be explored for commercial use, depending on industrial needs for either production of edible films or for food packaging purposes.
  14. Mamat H, Hill SE
    J Food Sci Technol, 2014 Sep;51(9):1998-2005.
    PMID: 25190856 DOI: 10.1007/s13197-012-0708-x
    Fat is an important ingredient in baking products and it plays many roles in providing desirable textural properties of baking products, particularly biscuit. In this study, the effect of fat types on dough rheological properties and quality of semi-sweet biscuit (rich tea type) were investigated using various techniques. Texture profile and extensibility analysis were used to study the dough rheology, while three-point bend test and scanning electron microscopy were used to analyse the textural characteristics of final product. TPA results showed that the type of fat significantly influenced dough textural properties. Biscuit produced with higher solid fat oil showed higher breaking force but this was not significantly different when evaluated by sensory panel. Scanning electron microscopy showed that biscuit produced with palm mid-fraction had an open internal microstructure and heterogeneous air cells as compared to other samples.
  15. Mahmoodani F, Ghassem M, Babji AS, Yusop SM, Khosrokhavar R
    J Food Sci Technol, 2014 Sep;51(9):1847-56.
    PMID: 25190839 DOI: 10.1007/s13197-012-0742-8
    Skin and bone gelatins of pangasius catfish (Pangasius sutchi) were hydrolyzed with alcalase to isolate Angiotensin Converting Enzyme (ACE) inhibitory peptides. Samples with the highest degree of hydrolysis (DH) were separated into different fractions with molecular weight cut-off (MWCO) sizes of 10, 3 and 1 kDa, respectively and assayed for ACE inhibitory activity. Skin and bone gelatins had highest DH of 64.87 and 68.48 % after 2 and 1 h incubation, respectively. Results from this study indicated that by decreasing the molecular weight of fractions, ACE inhibitory activity was increased. Therefore, F3 permeates (MWCO 
  16. Mousa W, Ghazali FM, Jinap S, Ghazali HM, Radu S
    J Food Sci Technol, 2014 Oct;51(10):2656-63.
    PMID: 25328208 DOI: 10.1007/s13197-012-0799-4
    Understanding the water sorption characteristics of cereal is extremely essential for optimizing the drying process and ensuring storage stability. Water relation of rough rice was studied at 20, 30, 40 and 50 °C over relative humidity (RH.) between 0.113 and 0.976 using the gravimetric technique. The isotherms displayed the general sigmoid, Type II pattern and exhibited the phenomenon of hysteresis where it was more pronounced at lower temperatures. The sorption characteristics were temperature dependence where the sorption capacity of the paddy increased as the temperature was decreased at fixed (RH). Among the models assessed for their ability to fit the sorption data, Oswin equation was the best followed by the third order polynomial, GAB, Smith, Chung-Pfost, and Henderson models. The monolayer moisture content was higher for desorption than adsorption and tend to decrease with the increase in temperature. Given the temperature dependence of the sorption isotherms the isosteric heats of sorption were calculated using Claussius-Clapeyron equation. The net isosteric heats decreased as the moisture content was increased and heats of desorption were greater than that of adsorption.
  17. Chan KW, Khong NM, Iqbal S, Ch'ng SE, Younas U, Babji AS
    J Food Sci Technol, 2014 Nov;51(11):3269-76.
    PMID: 26396320 DOI: 10.1007/s13197-012-0818-5
    Cinnamon deodorised aqueous extract (CinDAE) was prepared and evaluated for its total phenolic (315.3 ± 35.4 mg GAE/g) and flavonoid (99.3 ± 9.6 mg RE/g) contents. Stabilizing efficiency of CinDAE, for chicken meatballs, was measured against oxidative deterioration as function of storage time under chilled conditions. For this purpose, oxidative stability [2-thiobarbituric acid reactive substances (TBARS); peroxide value (PV)], colour and sensory acceptability were measured in the control meatballs (C), and those stabilized with 200 ppm of: CinDAE (T1), ascorbic acid (T2), BHA/BHT (50/50; w/w) (T3). In comparison to "C", induction period (IP) and redness (a* value) of the stabilized samples (T1, T2 and T3) were increased, while PV and TBARS were decreased throughout storage (8 ± 1 °C) significantly (p 
  18. Izneid BA, Fadhel MI, Al-Kharazi T, Ali M, Miloud S
    J Food Sci Technol, 2014 Nov;51(11):3244-52.
    PMID: 26396317 DOI: 10.1007/s13197-012-0880-z
    A portable infrared spectroscopy system has been designed and developed for assessment of quality of mango fruit. This paper describes the design and development of a fruit quality grading device using reflectance mode optical sensor. The experiment was conducted to obtain the best results from the system and the device was correlated according to the measured output. In the experiment, several samples of mango fruits have been monitored for six days to study the relation how fruit quality increases with time as fruit ripens. Between the unripe mango fruit and the ripest one, a range of 3.5 V to 4.2 V was measured by the developed system. The rate of quality increase was calculated as an average of 6.7 mV per day. These results were used to correlate the final hardware and software development of the device. The results demonstrate that, portable near infrared spectroscopy is feasible for evaluating mango quality non-destructively.
  19. Mahmoodani F, Ardekani VS, See SF, Yusop SM, Babji AS
    J Food Sci Technol, 2014 Nov;51(11):3104-13.
    PMID: 26396302 DOI: 10.1007/s13197-012-0816-7
    In the present study, to establish the optimum gelatin extraction conditions from pangasius catfish (Pangasius sutchi) bone, Response Surface Methodology (RSM) with a 4-factor, 5-level Central Composite Design (CCD) was conducted. The model equation was proposed with regard to the effects of HCl concentration (%, X1), treatment time (h, X2), extraction temperature (°C, X3) and extraction time (h, X4) as independent variables on the hydroxyproline recovery (%, Y) as dependent variable. X 1 = 2.74 %, X 2 = 21.15 h, X 3 = 74.73 °C and X 4 = 5.26 h were found to be the optimum conditions to obtain the highest hydroxyproline recovery (68.75 %). The properties of optimized catfish bone gelatin were characterized by amino acid analysis, SDS-PAGE, gel strength, TPA and viscosity in comparison to bovine skin gelatin. The result of SDS-PAGE revealed that pangasius catfish bone gelatin consisted of at least 2 different polypeptides (α1 and α2 chains) and their cross-linked chains. Moreover, the pangasius catfish bone gelatin was found to contain 17.37 (g/100 g) imino acids (proline and hydroxyproline). Pangasius catfish bone gelatin also indicated physical properties comparable with that of bovine and higher than those from cold water fish gelatin. Based on the results of the present study, there is a potential for exploitation of pangasius catfish bone for gelatin production. Furthermore, RSM provided the best method for optimizing the gelatin extraction parameters.
  20. Wasnin RM, Karim MS, Ghazali HM
    J Food Sci Technol, 2014 Nov;51(11):2977-89.
    PMID: 26396291 DOI: 10.1007/s13197-012-0869-7
    Effects of controlled-temperature fermentation on several physico-chemical properties, lactic acid bacteria (LAB) counts and aroma of durian pulp were examined by storing fresh durian pulp was mixed with 2 % (w/w) salt and stored at 15 °C, 27 °C and 40 °C for 10 days. Storage at 15 °C did not affect the properties of the pulp much. However, at 27 °C and 40 °C, pH and total soluble solids decreased up to 60 % and 52 %, respectively, with greater losses at 27 °C. Titratable acidity, which increased at 27 °C, was due to lactic and acetic acids formation. Loss of sucrose and increases in glucose were greater at 27 °C. LAB population increased up to Day 3 of storage, and then decreased slightly. Principal component analysis based on aroma examination using a zNose(TM) showed better retention of aroma profile at 27 °C. Overall, durian fermented at 27 °C was more acceptable than the one prepared at 40 °C, and it is ready to be consumed between Day 4 and 6.
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