The effects of soaking conditions on the quality characteristics of seaweed paste of Kappaphycus alverazii species were studied. Response Surface Methodology (RSM) with a 2-factor, 5-level central composite design (CCD) was conducted to determine the optimum soaking conditions. The interactive effect of dry seaweed: soaking water ratio (X1 = 1: 15-50) and soaking duration (X2 = 30-120 min) on the gel strength (g), whiteness, expansion (%), moisture content (%) and protein content (g/100 g) of the paste were determined. Results showed that the experimental data could be adequately fitted into a second-order polynomial model with multiple regression coefficients (R2) of 0.8141, 0.9245, 0.9118, 0.9113 and 0.9271 for the gel strength, whiteness, expansion, moisture content and protein content, respectively. The gel strength, whiteness, expansion, moisture content and protein content of seaweed paste were dependent on the ratio of dry seaweed to soaking water and also soaking duration. The proposed optimum soaking conditions for the production of seaweed paste is at a ratio of 1:15 (dry seaweed : soaking water) and soaking duration of 117.06 min. Based on the result obtained, the RSM demonstrated a suitable approach for the processing optimization of Kappaphycus alverazii paste.
This study was conducted to improve the formulation of chili shrimp paste (CSP) based on sensory evaluation in terms of acidity, source of acid and coarseness of chili paste and to improve the production process of CSP. The effectiveness of dimethyl dicarbonate (DMDC) as a microbial reduction agent was also evaluated. To produce CSP with different coarseness, a milling machine was used. Two types of preference test were conducted, i.e. ranking and hedonic. The preferred pH level was 4.0, the best acid source was kalamansi juice, and the most preferred coarseness for chili paste was when milling plates with a gap of 120 µm was used. DMDC has no effect on microbial reduction due to the presence of fat globules in CSP which hindered the inactivation action. Milling can substitute pounding as it is much faster and can produce a uniform CSP with higher volume.
Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour attributes (‘L’, ‘a’ and ‘b’ values and yellowness index) of both whole-kernel and ground-state were investigated using response surface methodology (RSM). Increases in roasting temperature and time caused a decrease in all the responses except for ‘a’ value of ground-state. The interaction and quadratic models sufficiently described the changes in the hardness and colour values, respectively. The result of RSM analysis showed that hardness and colour attributes (‘L’ and ‘b’ values, yellowness index) of kernels and ‘a’ value of ground-state could be used to monitor the roasting quality of whole-kernels. This study showed that the recommended range of roasting temperature and time of whole-kernel for the production of pistachio paste were 130-140°C and 30-40 min, respectively.
Chili shrimp paste (CSP) is a favorite condiment in Southeast Asia. Microbial spoilage makes CSP unsuitable for consumption within several days. Thermal treatment was applied to produce microbiologically safe CSP. The effect of heating process on physicochemical and sensorial properties of CSP was studied. Heating at the optimum condition (21.6 min, 80 ˚C) has been shown effective and reliable in controlling microorganisms in CSP. Complete inactivation of peroxidase activities could not be accomplished at the optimal point, and significant reduction of the total phenolic and capsaicinoids contents was observed. Sensorial evaluation indicated that thermally processed CSP was less preferred by panelists when compared to freshly prepared samples of dry weight respectively.
This research investigates and analyzes wear properties of 316 stainless steel before and after applying paste boronizing process and to investigate the effect of shot blasting process in enhancing boron dispersion into the steel. In order to enhance the boron dispersion into 316 stainless steel, surface deformation method by shot blasting process was deployed. Boronizing treatment was conducted using paste medium for 8 hours under two different temperatures which were 8500 C and 9500 C. Wear behaviour was evaluated using pin-on-disc test for abrasion properties. The analysis on microstructure, X-ray Diffraction (XRD) and density were also carried out before and after applying boronizing treatment. Boronizing process that had been carried out on 316 stainless steel increases the wear resistance of the steel compared to the unboronized 316 stainless steel. The effect of boronizing treatment together with the shot blasting process give a greater impact in increasing the wear resistance of 316 stainless steel. This is mainly because shot blasted samples initiated surface deformation that helped more boron dispersion due to dislocation of atom on the deformed surface. Increasing the boronizing temperature also increases the wear resistance of 316 stainless steel. In industrial application, the usage of the components that have been fabricated using the improved 316 stainless steel can be maximized because repair and replacement of the components can be reduced as a result of improved wear resistance of the 316 stainless steel.
In this study, acid-thinned starch was blended with konjac glucomannan or psyllium husk powder at a concentration of 3% w/w (starch basis). The blends were characterized by pasting analysis and rheological
properties evaluation. Jelly candy was made from the blends and textural characteristics were studied. Pasting analysis showed that both gums were found to significantly increase some of the pasting parameters, such as peak viscosity, trough, breakdown, final viscosity and setback values. From the frequency sweep, it was found that addition of konjac glucomanan or psyllium husk powder increased the storage modulus (G’) and loss modulus (G’’) values, with psyllium added sample showing more prominent effect than konjac added ones, when compared to the control samples. All samples were found to demonstrate thixotropic flow behaviour. Jelly candy texture profile analysis revealed that konjac glucomannan or psyllium husk powder addition, although decreasing chewability, but rendered the jelly candy less sticky.
The effects of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus bulgaricus) inoculation
on the sensory attributes and consumers acceptance of fermented curry paste compared with uncultured sample were assessed. pH, titratable acidity (TA) and color changes, during four-month storage were monitored. Hedonic test was utilized to evaluate consumer perception and acceptability of fermented and ordinary curry pastes. Rapid pH drop was observed in inoculated sample with Lb. plantarum presenting better performance than the Lb. bulgaricus. Titratable acidity increased significantly (p0.05) in most of the attributes of
original recipe and fermented curry paste except for color and sweetness. In summary, this study showed fermented curry paste with Lb. plantarum and Lb. bulgaricus exhibited new sensory attributes encouraging acceptability by consumers.
Elaeis guineensis of the Arecaceae family is widely used in the traditional medicine of societies in West Africa for treating various ailments. To validate the ethnotherapeutic claims of the plant in skin diseases, wound healing activity was studied. The results showed that E. guineensis leaf extract had potent wound healing capacity as evident from the better wound closure (P < 0.05), improved tissue regeneration at the wound site, and supporting histopathological parameters pertaining to wound healing. Matrix metalloproteinases expression correlated well with the results thus confirming efficacy of E. guineensis in the treatment of the wound. E. guineensis accelerated wound healing in rats, thus supporting its traditional use. The result of this study suggested that, used efficiently, oil palm leaf extract is a renewable resource with wound healing properties.
Changes to the physicochemical properties of wheat, sago and tapioca starches subjected to gamma ray, electron beam and microwave irradiations and the conditions that lead to wheat starch having leaching behaviour similar to sago or tapioca starch were studied. The properties were characterised through swelling and leaching behaviours of the starch granules and retrogradation following pasting. The leaching of wheat starch increased tremendously and resulted in amylose to amylopectin ratios in the leachate similar to that of native sago and tapioca starches. This observation is significant as wheat starch is known to have a leachate composition of mostly amylose. This opens up the possibility of utilising wheat starch in snacks where tapioca and sago starch are commonly used. It was observed that the required conditions for such changes were exposure to microwave for 8 and 10 minutes, electron beam at 5 and 10 kGy and gamma ray at 5 kGy.
This study was carried out to determine the proximate, functional and pasting properties of breadfruit starch. Breadfruit starch was isolated from matured breadfruit (Artocarpus altilis) and was analyzed for its fuctional, proximate and pasting properties. The starch contains 10.83%, 0.53%, 0.39%, 22.52%, 77.48% and 1.77% moisture, crude protein, fat, amylose, amylopectin and ash contents respectively. The average particle size, pH, bulk density and dispersibility of the breadfruit starch were 18 μm, 6.5, 0.673 g/mls, and 40.67% respectively. The swelling power of the breadfruit starch increases with increase in temperature, but there was a rapid increase in the swelling power from 70 to 80 0C. The pasting temperature of the starch paste was 84.05 0C, setback and breakdown values were 40.08 and 7.92 RVU respectively. The peak viscosity value was 121.25 RVU while final viscosity value was 153.42 RVU. This study concluded that breadfruit starch has an array of functional, pasting and proximate properties that can facilitate its use in so many areas where the properties of other starches are acceptable.
This study examined the physicochemical properties of rice flours with five different particle sizes (≤63, 80, 100, 125, and 140 μm) prepared by dry milling and their effects on textural properties of laksa noodles. Rice flour with the smallest particle size had the highest water absorption index, peak viscosity, hot paste viscosity, breakdown, final or cold paste viscosity and gel hardness, but the lowest gelatinization temperature. Reduction of rice flour particle size improved textural properties of laksa noodle. Laksa noodle produced from rice flour with the smallest particle size had the best textural properties.
DNA damaging effect of the salted and fermented food products (salted fishes, dried shrimps and shrimp pastes) collected from three different locations in Malacca namely Pantai Puteri, Batang Tiga and Kelemak on the DNA of the Chang liver cells were evaluated via Alkaline Comet Assay. Treatment at 62.5 mg/ml following 24 hours of incubation was used based on the preliminary cytotoxicity data. Percentage of damage to the DNA was calculated using software for scoring based on the tail moment and tail intensity (severity of the DNA damage). Hydrogen peroxide was used as positive control at 0.1 mM following 30 minutes of incubation in 4 C. The results showed that the methanol extracts of shrimp pastes and salted fish from Pantai Puteri, exhibited a higher DNA damage (shrimp pastes - TM - 8.33 ± 2.19; TI - 31.67 ± 5.84, salted fishes - TM - 2.25 ± 0.86; TI - 9.25 ± 1.55) and were expressed as (shrimp pastes) 56.66 ± 8.74% of DNA damage and methanol salted fish extracts from the same location showed 13.00 ± 2.84% of the DNA damage on Chang liver cells compared to the other extracts. Values for methanol extract of shrimp pastes from Pantai Puteri were comparable to the positive control - Hydrogen peroxide (TM- 9.50 ± 1.50; TI - 30.50 ± 2.50). On the other hand, aqueous salted fishes extract from Pantai Puteri (TM - 1.33 ± 0.42; TI - 8.67 ± 2.42) and shrimp pastes extracts from Kelemak (methanol extract - TM -1.75 ± 0.15; TI -7.50 ± 0.50, aqueous extract - TM - 1.00 ± 0.00; TI - 5.00 ± 0.00) showed slightly high value for tail moment and tail intensity as compared to negative control (TM - 0.29 ± 0.05; TI - 2.50 ± 0.29). Values for methanol extracts of shrimp pastes from Pantai Puteri were comparable to the positive control (TM- 9.50 ± 1.50; TI - 30.50 ± 2.50). In conclusion, our results demonstrate genotoxic damage induced by few salted and fermented food extracts in Chang liver cell.
Dye-sensitized solar cell (DSSC) is the third generation of thin film solar cell. In this work, carrot fruit dye was prepared and used in DSSC as a sensitizer. TiO2–ZrO2 fine binary oxide was mechanochemically prepared and made paste. TiO2–ZrO2 paste (colloidal) was deposited onto FTO/glass in two ways, i.e. as single and double coatings by rolling method. It was immersed in the carrot solution to get dyed cell. The dyed TiO2-ZrO2-FTO/glass cell was offset with the FTO/glass cell coated with adhesive carbon paste. Photovoltaic properties of prepared TiO2–ZrO2 DSSC cell were measured. Results showed that the efficiency of double coating cell was greater than that of the single coating cell. According to the fill factor from the experiments, both the DSSC cells were acceptable for industrial requirement. Hence, it can be concluded that the results obtained were acceptable in the use of cost-effective and eco-favourable dye-sensitized solar cell.
Lead-free solder paste printing processes account for the majority of assembly defects in the electronic manufacturing industry. In the stencil printing process, the solder paste must be able to withstand low and high shear rates which result in continuous structural breakdown and build-up. This study investigated the effect of the addition of nickel and platinum powders to the thixotropic behaviour of lead-free Sn/Ag/Cu solder pastes using the structural kinetic model. A hysteresis loop test and constant shear test were utilized to investigate the thixotropic behaviour of the pastes using parallel plate rheometry at 25ºC. In this study, the shear rates were increased from 0.01 s–1 to 10 s–1 and the second curve was a result of decreasing the shear rate from 10 s–1 to 0.01 s–1. For the constant shear test, the samples were subjected to five different shear rates of 0.01s–1, 0.1s–1, 1s–1, 10s–1 and 100s–1. The constant shear rate test was designed to study the structural breakdown and build-up of the paste materials. From this investigation, the hysteresis loop test was shown to be an effective test method to differentiate the extent of structural recovery in the solder pastes. All the pastes showed a high degree of shear thinning behaviour with time. This might be due to the agglomeration of particles in the flux that prohibited paste flow under low shear rate. The action of high shear rate would break the agglomerates into smaller pieces which facilitated the flow of pastes, thus viscosity was reduced at high shear rate.
The livestock industry has been relying merely on chemically synthesized antibiotic for eye infections as sprays and ointment. A natural remedy from Curcuma spp. has been tested for efficacy in curing keratoconjunctivitis and uveitis. A severe case of uveitis has been cured within 7 days, with impaired vision restored. These results are observations of a preliminary study conducted in a goat with uveitis.
The objective of this study was to determine microbiological quality of gulai tempoyak paste (GTP) added with three different leaf; Vietnamese coriander, turmeric and asam gelugor. The GTP was cooked for 10 minutes with control temperature (60-70°C) and the leaf were added at 2, 5 and 8 minutes during the cooking time to give exposure times of 8, 5 and 2 minutes of the leaf to GTP. GTP without addition of leaf was treated as control and all the prepared GTPs were stored at 30°C for 2 days before analysed using total plate count (TPC) and yeast and mould count (YMC). The addition of asam gelugor leaf to GTP for 5 minutes of the cooking period significantly (p > 0.05) reduced TPC (log10 3.54 CFU/g) compared to Vietnamese coriander (log10 4.67 CFU/g) and turmeric leaf (log10 4.70 CFU/g). Asam gelugor leaf also showed a significant difference in TPC reduction (log10 4.44 CFU/g) when added to GTP for 8 minutes compared to Vietnamese coriander (log10 5.10 CFU/g), but was insignificant to turmeric leaf (log10 4.71 CFU/g). In conclusion, there are significant effects on microbiological quality of GTP when added with Vietnamese coriander, turmeric and asam gelugor leaf at different exposure time based on TPC and YMC.
A 33-year-old man presented with a four-day history of redness and blurring of vision of the right eye. A clinical diagnosis of adenoviral keratitis was made with a differential of microsporidia epithelial keratitis. The patient subsequently developed nummular keratitis which was resistant to topical steroids. He continued to develop multiple recurrences of the condition. Treatment with tacrolimus ointment was started as the patient had an elevated intraocular pressure due to prolonged steroid use. Tacrolimus ointment showed a favourable outcome in the management of recurrent nummular keratitis.
Bismuth paste injection into the pleural cavity used to be a treatment for chronic empyema thoracis. This method, however, was long forgotten and scarcely practiced due to advanced surgical techniques and antibiotic therapy. We report a 50-year-old man with chronic empyema thoracis who was successfully treated with bismuth paste injection after a failed surgical decortication and a long-term chest drainage. This case highlights a trial of a 100-year-old method of bismuth paste injection which proved effective after standard measures had failed.
The genus Tabernaemontana has widespread distribution throughout tropical and subtropical parts of the world, i.e. Africa, Asia and America which has long been used for treatments of different disease conditions including tumours, wounds, syphilis, stomach ache and headache. Some Tabernaemontana species are used for treatment of piles, spleen and abdominal tumours in India. In particular, the leaf of Tabernaemontana corymbosa is used for treatment of tumours in Bangladesh. Parts of the plant or whole plants are used as decoctions, steam bath, powder and ointments.