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Fulltext Sugar craving and sugar intake pattern among Malay adults

Wan Fathin Fariza, Nik Mazlan Mamat

International Journal of Allied Health Sciences, 2017;1(1):2-2.
MyJurnal

Objectives/Research Problem: A total of 6.3% of American adults showed specific craving to sweet foods and this was proven analogous to sweet foods intake. We attempted to measuresweet craving among Malaysians through the development of Sugar Craving Assessment Tool for Malaysians (MySCAT). The aim of this research was to explore the pattern of sugar craving and sugar intake among Malay adults.

Materials and Method: Subjects (age19 to 59 years old) were recruited among Kuantan residents from multiple centres. A total of 219 volunteers were recruited and they completed MySCAT questionnaire, in which the respondents rated their craving for 30 sweet foods and beverages from 0 (Never) to 4 (Always). Body mass index (BMI) was obtained from height and weight measurements.

Results and Discussion: Subjects consisted of 58 males and 161 females with mean age 29.6±10.7 y, BMI 23.5±4.4 kg/m2 total MySCAT score of 41.1±14.9. Results indicated that the most craved items were sugar sweetened beverages (mean score 2.46±1.18), fruit juices (2.16±1.08) and drinks with sweetened condensed milk (median 2.00, IQR = 2.00). A subset of 100 subjects also completed FFQ Sugar (mean age 21.2±1.6 y, BMI 21.0±3.1 kg/m2. Sugar intake was 79.5 g/day and contributed the most by sugar-sweetened beverages (56.5%) followed by non-carbonated soft drinks (13.9%) and sweets & chocolates (5.6%). Sugar intake was significantly higher in male (95.4 g/day) than female (54.3 g/day, p

Matched MeSH terms: Chocolate
Fulltext Acne vulgaris and its association with dietary intake: a Malaysian perspective

Suppiah TSS, Sundram TKM, Tan ESS, Lee CK, Bustami NA, Tan CK

Asia Pac J Clin Nutr, 2018 10 3;27(5):1141-1145.
PMID: 30272862 DOI: 10.6133/apjcn.072018.01

BACKGROUND AND OBJECTIVES: Acne vulgaris is a common skin condition among adolescents and young adults. Its relationship with the dietary intake is highly debatable and equivocal. This study aimed to identify the association between acne vulgaris and dietary intake among Malaysians.
METHODS AND STUDY DESIGN: A case-control study was conducted involving 57 acne vulgaris patients and 57 age-, gender- and ethnicity-matched controls. All participants were aged 14 and above. The Comprehensive Acne Severity Scale (CASS) was used to categorise patients (grades 2 to 5) and controls (grades 0 to 1). Information such as the demographics, family history, smoking habits and dietary intake were collected using a self-administered questionnaire.
RESULTS: In the patient arm, the gender ratio of male to female was 1.5:1. 43 patients (75.4%) had a family history of acne vulgaris. No significant association was found for acne in patients with a history of smoking. Milk consumption was significantly higher in patients (63.2%, n=36) versus controls (43.9%, n=25), (OR=2.19, p<0.05). In addition, chocolate consumption was also significantly higher in patients (43.9%, n=25) versus controls (24.6%, n=14), (OR=2.4, p<0.05). No significant association was found with the intakes of sweets, potatoes, chips, nuts, yoghurt, ice-cream or carbonated drinks.
CONCLUSIONS: Dietary intake of milk and chocolate may play a role in acne vulgaris. Prospective cohort and intervention studies are recommended to explore whether a causal relationship might obtain.

Matched MeSH terms: Chocolate
First Report of Leaf Spot Caused by Nigrospora oryzae on Dendrobium candidum in China

Wu JB, Zhang CL, Mao PP, Qian YS, Wang HZ

Plant Dis, 2014 Jul;98(7):996.
PMID: 30708927 DOI: 10.1094/PDIS-09-13-1006-PDN

Dendrobium (Dendrobium candidum Wall. ex Lindl.) is a perennial herb in the Orchidaceae family. It has been used as traditional medicinal plant in China, Malaysia, Laos, and Thailand (2). Fungal disease is one of the most important factors affecting the development of Dendrobium production. During summer 2012, chocolate brown spots were observed on leaves of 2-year-old Dendrobium seedlings in a greenhouse in Hangzhou, Zhejiang Province, China, situated at 30.26°N and 120.19°E. Approximately 80% of the plants in each greenhouse were symptomatic. Diseased leaves exhibited irregular, chocolate brown, and necrotic lesions with a chlorotic halo, reaching 0.8 to 3.2 cm in diameter. Affected leaves began to senesce and withered in autumn, and all leaves of diseased plants fell off in the following spring. Symptomatic leaf tissues were cut into small pieces (4 to 5 mm long), surface-sterilized (immersed in 75% ethanol for 30 s, and then 1% sodium hypochlorite for 60 s), rinsed three times in sterilized distilled water, and then cultured on potato dextrose agar (PDA) amended with 30 mg/liter of kanamycin sulfate (dissolved in ddH2O). Petri plates were incubated in darkness at 25 ± 0.5°C, and a grey mycelium with a white border developed after 4 days. Fast-growing white mycelia were isolated from symptomatic leaf samples, and the mycelia became gray-brown with the onset of sporulation after 5 days. Conidia were unicellular, black, elliptical, and 11.4 to 14.3 μm (average 13.1 μm) in diameter. Based on these morphological and pathogenic characteristics, the isolates were tentatively identified as Nigrospora oryzae (1). Genomic DNA was extracted from a representative isolate F12-F, and a ~600-bp fragment was amplified and sequenced using the primers ITS1 and ITS4 (4). BLAST analysis showed that F12-F ITS sequence (Accession No. KF516962) had 99% similarity with the ITS sequence of an N. oryzae isolate (JQ863242.1). Healthy Dendrobium seedlings (4 months old) were used in pathogenicity tests under greenhouse conditions. Leaves were inoculated with mycelial plugs (5 mm in diameter) from a 5-day-old culture of strain F12-F, and sterile PDA plugs served as controls. Seedlings were covered with plastic bags for 5 days and maintained at 25 ± 0.5°C and 80 ± 5% relative humidity. Eight seedlings were used in each experiment, which was repeated three times. After 5 days, typical chocolate brown spots and black lesions were observed on inoculated leaves, whereas no symptoms developed on controls, which fulfilled Koch's postulates. This shows that N. oryzae can cause leaf spot of D. candidum. N. oryzae is a known pathogen for several hosts but has not been previously reported on any species of Dendrobium in China (3). To our knowledge, on the basis of literature, this is the first report of leaf spot of D. candidum caused by N. oryzae in China. References: (1) H. J. Hudson. Trans. Br. Mycol. Soc. 46:355, 1963. (2) Q. Jin et al. PLoS One. 8(4):e62352, 2013. (3) P. Sharma et al. J. Phytopathol. 161:439, 2013. (4) T. J. White et al. PCR Protocols: A Guide to Methods and Applications. Academic Press, San Diego, 1990.

Matched MeSH terms: Chocolate
Fulltext Breakfast eating pattern and ready-to-eat cereals consumption among schoolchildren in Kuala Lumpur

Koo HC, Abdul Jalil SN, Ruzita AT

Malays J Med Sci, 2015;22(1):32-9.
PMID: 25892948

BACKGROUND: Studies from the West have demonstrated that ready-to-eat cereals (RTECs) are a common form of breakfast and more likely to be consumed by children. This study aimed to investigate the breakfast eating pattern and RTECs consumption among schoolchildren in Kuala Lumpur.
METHODS: In this cross-sectional study, a total of 382 schoolchildren, aged 10 and 11 years old, were recruited from seven randomly selected primary schools in Kuala Lumpur. Information on socio-demographics, breakfast eating patterns, and perceptions of RTECs and dietary intake (24-hour dietary recalls) were obtained.
RESULTS: Among the respondents, only 22% of them consumed breakfast on a regular basis. The most commonly eaten food by children at breakfast was bread (27.2%), followed by biscuits (22.2%) and RTECs (20.5%). The majority of them (93%) reported that they consumed RTECs sometimes during the week. Chocolate RTECs (34.1%), corn flake RTECs (30.3%), and RTECs coated with honey (25.1%) were the most popular RTECs chosen by children. Respondents who consumed RTECs showed a significantly higher intake in calories, carbohydrate, vitamin A, vitamin B1, vitamin B2, vitamin B3, folate, vitamin C, calcium, iron, and fibre (P < 0.05), compared to those who skipped breakfast and those who had breakfast foods other than RTECs.
CONCLUSION: The lower levels of breakfast consumption among schoolchildren in Kuala Lumpur need serious attention. RTEC is a nutritious food which is well accepted by a majority of the schoolchildren in Kuala Lumpur. Nutrition intervention should be conducted in the future to include a well-balanced breakfast with the utilisation of RTECs for schoolchildren.
KEYWORDS: Malaysia; breakfast; calorie; cereals; children

Matched MeSH terms: Chocolate
Fulltext Effects of Cocoa Polyphenols and Dark Chocolate on Obese Adults: A Scoping Review

Halib H, Ismail A, Mohd Yusof BN, Osakabe N, Mat Daud ZA

Nutrients, 2020 Nov 30;12(12).
PMID: 33266002 DOI: 10.3390/nu12123695

Obesity remains a major public health problem due to its increasing prevalence. Natural products have become common as adjunct therapeutic agents for treating obesity and preventing metabolic diseases. Cocoa and its products are commonly consumed worldwide. Dark chocolate, a rich source of polyphenols, has received attention lately for its beneficial role in the management of obesity; however, conflicting results are still being reported. This scoping review aims to provide a comprehensive understanding of the existing literature on the relationship and effects of cocoa and dark chocolate intake among obese adults. We searched multiple databases for research investigating the consumption of cocoa and/or dark chocolate in managing obesity among adults. This review includes epidemiological and human studies that were published in English over the last 10 years. Our review of the current literature indicates that epidemiological and human trials with obese adults have shown inconsistent results, which may be due to the different populations of subjects, and different types of cocoa products and doses used for intervention. Studies among obese adults are mainly focusing on obese individuals with comorbidities, as such more studies are needed to elucidate the role of cocoa polyphenols in weight control and preventing the risk of chronic diseases among obese individuals without comorbidities as well as healthy individuals. Careful adjustment of confounding factors would be required. The effects of cocoa and dark chocolate intake on obese adults were discussed, and further research is warranted to identify the gaps.

Matched MeSH terms: Chocolate/analysis*
Fulltext Identification of pathogenic bacteria isolated from raw and after sand filtration water at Lubok Buntar Water Treatment Plant

Nur Hafizah Zakaria, Husnul Azan Tajarudin, Mohd Sharizal Mohd Sapingi, Mohamad Fared Murshed

Scientific Research Journal, 2017;14(1):42-52.
MyJurnal

This study focused on the identification of pathogenic bacteria in raw water intake and after sand filtration for drinking water treatment plant during flood event in 2014. The samples was collected from the Lubok Buntar Water Treatment Plant (WTP) and processed through bacterial isolation using chocolate agar as a media. The isolation process conducted based on serial samples dilution and streaking method prior to DNA extraction. Deoxyribonucleic acid (DNA) extraction kit was used to get selected bacteria DNA and further analysis using Polymerase Chain Reaction (PCR) test and electrophoresis to get DNA sequences. The Basic Local Alignment Search Tool (BLAST) analysis was employed to identify the species of the isolated bacteria. As a result, Pantoeaagglomerans and Enterobacter sp. were found in raw and filtered water sample and indicating the same family types. It was concluded that bacteria of the same species were found before and after sand filtration and need to be removed by disinfectant process. The findings also indicated that all the physicochemical parameters measured were within the values prescribed by the Interim National Water Quality Standard (INWQS).

Matched MeSH terms: Chocolate
Fulltext Draft genome sequence of fastidious pathogen Ceratobasidium theobromae, which causes vascular-streak dieback in Theobroma cacao

Ali SS, Asman A, Shao J, Firmansyah AP, Susilo AW, Rosmana A, et al.

Fungal Biol Biotechnol, 2019;6:14.
PMID: 31583107 DOI: 10.1186/s40694-019-0077-6

Background: Ceratobasidium theobromae, a member of the Ceratobasidiaceae family, is the causal agent of vascular-streak dieback (VSD) of cacao, a major threat to the chocolate industry in the South-East Asia. The fastidious pathogen is very hard to isolate and maintain in pure culture, which is a major bottleneck in the study of its genetic diversity and genome.
Result: This study describes for the first time, a 33.90 Mbp de novo assembled genome of a putative C. theobromae isolate from cacao. Ab initio gene prediction identified 9264 protein-coding genes, of which 800 are unique to C. theobromae when compared to Rhizoctonia spp., a closely related group. Transcriptome analysis using RNA isolated from 4 independent VSD symptomatic cacao stems identified 3550 transcriptionally active genes when compared to the assembled C. theobromae genome while transcripts for only 4 C. theobromae genes were detected in 2 asymptomatic stems. De novo assembly of the non-cacao associated reads from the VSD symptomatic stems uniformly produced genes with high identity to predicted genes in the C. theobromae genome as compared to Rhizoctonia spp. or genes found in Genbank. Further analysis of the predicted C. theobromae transcriptome was carried out identifying CAZy gene classes, KEGG-pathway associated genes, and 138 putative effector proteins.
Conclusion: These findings put forth, for the first time, a predicted genome for the fastidious basidiomycete C. theobromae causing VSD on cacao providing a model for testing and comparison in the future. The C. theobromae genome predicts a pathogenesis model involving secreted effector proteins to suppress plant defense mechanisms and plant cell wall degrading enzymes.

Matched MeSH terms: Chocolate
Fulltext Physicochemical properties of rambutan (Nephelium lappaceum L.) seed during natural fermentation of the whole peeled fruit

Chai, K. F., Adzahan, N. M., Karim, R., Rukayadi, Y., Ghazali, H. M.

International Food Research Journal, 2020;27(3):397-407.
MyJurnal

A novel way to reduce rambutan wastage is to ferment the fruit and valorise the seed post-fer- mentation into other food products and ingredients. Hence, the objective of this study was to investigate the physicochemical properties of rambutan seed during solid-state fermentation of the fruit. Peeled rambutan fruits were subjected to natural fermentation for ten days at 30°C. The environmental temperature, relative humidity, internal and external temperatures of the fermentation mass were measured daily. After ten days of fermentation, the seeds had higher cut test score (867.5), fermentation index (1.527), and a* value (8.20 for non-dried seeds and
9.93 for dried seeds), and lower L* (51.90 for non-dried seeds and 49.22 for dried seeds) and b* (30.52 for non-dried seeds and 30.12 for dried seeds) values; as compared to the non-fer- mented seeds (cut test score, 0.0; fermentation index, 0.856; L*, a*, and b* values, 64.52, 2.25, and 42.07 for non-dried seeds, respectively, and 61.03, 3.23 and 36.70 for dried seeds, respectively). During this time, pH, total soluble solids, fructose, glucose, sucrose, citric acid, and tartaric acid contents of the seeds decreased by 46, 44, 59, 61, 100, 85, and 100%, respec- tively, while the titratable acidity, lactic acid, acetic acid, and ascorbic acid contents of the seeds increased by 5.5, 7.8, 6.0, and 2.2-fold, respectively. Results showed that eight days of fermentation are adequate to produce well-fermented rambutan seeds that could be further processed into a cocoa powder-like product by roasting the fermented fruits in a manner similar to that of cocoa bean roasting.

Matched MeSH terms: Chocolate
Fulltext Antifungal efficacy of crude aqueous weed extracts against pathogen of cocoa black pod rot

Nor Amerulah Nor Mohamad, Suhaida Salleh, Hamzah Abdul Aziz

Borneo Akademika, 2019;3(2):12-22.
MyJurnal

Black pod rot is the most economically important disease of cocoa in Malaysia which is
mainly caused by a highly polyphagous Phytophthora species, called Phytophthora palmivora.
The fungus could attack all parts of the cocoa plant organs and caused various diseases at
any growth stage from seedling until the mature stages, especially during raining season. The
application of synthetic fungicides has been widely recommended to manage the disease but
their repeated use had led to other problems such as environmental, human health and
development of fungicide resistance issues. This study isolated and identified Phytopththora
isolate from a cocoa pod sample based on micro-morphological characters. Besides, the
present investigation was undertaken to screen for the antifungal potency of different weed
extracts against the Phytophthora pathogen using poisoned food technique. The fungal isolate
was successfully recovered from pod tissues of clone PBC123 on 20% tomato juice agar
culture (20T). Only one out of ten weed extracts tested showed a significant in vitro inhibitory
effect towards mycelial growth of Phytophthora isolate, which was aqueous crude leaf extract
of Solanum torvum (42.68%). This study indicated that the potential of weed extracts in the
management of Phytophthora diseases, and may offer more natural, effective and economical
control methods.

Matched MeSH terms: Chocolate
Nutritional composition of selected commercial biscuits in Malaysia

Norhayati M, Mohd Fairulnizal M, Aswir A, Ang J, Mohd Naeem M, Suraiami M, et al.

Sains Malaysiana, 2015;44:581-591.

The objective of this study was to determine the nutrient composition of selected commercial biscuits in Malaysia. A total
of six brands from each type of biscuit (chocolate chip, corn, cracker with sugar, vegetable flavoured cracker, cream
filled, oatmeal, shortbread and fully coated chocolate wafer) and five brands of wholemeal crackers were sampled
from local supermarkets in the Klang Valley. The total energy content in commercial biscuits was ranging from 453.30
to 499.25 kcal/100 g. Carbohydrate was the major macronutrient in commercial biscuits ranging from 56.86 to 66.07
g/100 g. The highest protein content was found in the wholemeal crackers (9.92 g/100 g) and the lowest protein content
was found in the cream filled biscuits (5.65 g/100 g). Fat content lay in the range of 16.89 to 25.75 g/100 g. The major
minerals detected in biscuits were sodium, followed by calcium and magnesium. The vitamin content in A and E of the
biscuits examined was almost comparable. Small quantities of trans fatty acids were detected in all biscuits in the range
of 0.02 to 0.68 g/100 g. These findings indicate that Malaysian commercial biscuits are a good source of carbohydrate
(34.12-39.64 g per serving), calcium (26.09-384.67 g per serving), magnesium (10.42-37.24 g per serving) and contain
low proportion of trans fatty acids (0.01-0.41 g per serving).

Matched MeSH terms: Chocolate
Fulltext Dietary Polyphenol Intake Associated with Adiposity Indices among Adults from Low to Medium Socioeconomic Status in a Suburban Area of Kuala Lumpur: A Preliminary Findings

Rosli H, Kee Y, Shahar S

Malays J Med Sci, 2019 Nov;26(6):67-76.
PMID: 31908588 MyJurnal DOI: 10.21315/mjms2019.26.6.7

Background: Researches on polyphenols have been the interest of few parties due to its possible roles in the prevention of obesity. However, studies regarding this topic are still limited. Therefore, this study was conducted to examine the relationship between the intake of polyphenols with adiposity indices among middle-aged adults.
Methods: This cross-sectional study involved 227 adults aged 40 to 59 years at low-cost housing flats in suburban area of Cheras, Kuala Lumpur. Data collection involved food frequency questionnaire (FFQ) for polyphenols and international physical activity questionnaire (IPAQ). Subjects were measured for anthropometric parameters including height, weight, waist and neck circumferences (NC), and body fat percentage. The polyphenol intake from the diet was estimated using local polyphenol database built according to PHENOL-EXPLORER.
Results: The average intake of polyphenol of subjects was 1815 (672) mg/day. The main food sources of polyphenol were coffee with milk, followed by chocolate milk and red beans. A higher polyphenol intake according to quartile was significantly associated with a lower neck circumference (χ2 = 8.30, P = 0.040), waist circumference (χ2 = 8.45, P = 0.038) and body fat percentage (χ2 = 8.06, P = 0.045). Binomial logistic regression analysis showed that the association remained significant for the neck circumference (P = 0.032), after controlling for age, household income, energy intake and physical activity level. More subjects with normal NC had higher intake of polyphenols (50th percentile and above). In contrast, subjects with high NC showed lower percentiles of polyphenols intake (50th percentile and below).
Conclusion: The result showed that polyphenol intake was associated with neck circumference and thus it can be suggested that polyphenol intake is associated with obesity.

Matched MeSH terms: Chocolate
Method validation and determination of heavy metals in cocoa beans and cocoa products by microwave assisted digestion technique with inductively coupled plasma mass spectrometry

Mohamed R, Zainudin BH, Yaakob AS

Food Chem, 2020 Jan 15;303:125392.
PMID: 31446362 DOI: 10.1016/j.foodchem.2019.125392

In this article, an easy and quick method based on microwave assisted acid digestion technique prior to quantification using inductively coupled plasma mass spectrometry for the analysis of heavy metals in cocoa beans, cocoa powder and chocolate was established and validated for arsenic (As), cadmium (Cd), lead (Pb), and antimony (Sb). Limit of quantification for all elements were product dependent and varies from 7.84 to 194.52 µg/kg. The recoveries of the heavy metals at 250 and 1000 µg/kg spiking levels were ranged between 96.27-108.75%, 90.43-101.97% and 89.72-106.26% for cocoa beans, cocoa powder, and chocolate, respectively. Relative standard deviation values obtained were all below 20% and the expanded uncertainty measurements for the elements were less than 25%. The analysis of real samples found that the concentration level is far from the national alarming level except for cadmium in cocoa beans.

Matched MeSH terms: Chocolate/analysis
Comparison assessment between SIM and MRM mode in the analysis of 3-MCPD ester, 2-MCPD ester and glycidyl ester

Goh KM, Wong YH, Ang MY, Yeo SCM, Abas F, Lai OM, et al.

Food Res Int, 2019 07;121:553-560.
PMID: 31108780 DOI: 10.1016/j.foodres.2018.12.013

The detection of 3- and 2-MCPD ester and glycidyl ester was transformed from selected ion monitoring (SIM) mode to multiple reaction monitoring (MRM) mode by gas chromatography triple quadrupole spectrometry. The derivatization process was adapted from AOCS method Cd 29a-13. The results showed that the coefficient of determination (R2) of all detected compounds obtained from both detection mode was comparable, which falls between 0.997 and 0.999. The limit of detection and quantification (LOD and LOQ) were improved in MRM mode as compared to SIM mode. In MRM mode, the LOD of 3- and 2-MCPD ester was achieved 0.01 mg/kg while the LOQ was 0.05 mg/kg. Besides, LOD and LOQ of glycidyl ester were 0.024 and 0.06 mg/kg respectively. A blank spiked with MCPD esters (0.03, 0.10 and 0.50 mg/kg) and GE (0.06, 0.24 and 1.20 mg/kg) were chosen for repeatability and recovery tests. MRM mode showed better repeatability in area ratio and recovery with relative standard deviation (RSD %) 

Matched MeSH terms: Chocolate/analysis
Fulltext Data on RNA-seq analysis of the cocoa pod borer pest Conopomorpha cramerella (Snellen) (Lepidoptera: Gracillariidae)

Nor Muhammad NA, Ramlee IA, Mohd Nor D, Satyavenathan MV, Rahmat NL, Awang A, et al.

Data Brief, 2021 Feb;34:106638.
PMID: 33365368 DOI: 10.1016/j.dib.2020.106638

Cocoa bean (Theobroma cacao L.) is part of the global cocoa and chocolate industry valued at 44 billion US dollars in 2019. Cocoa pod borer (CPB), Conopomorpha cramerella is a major pest of cocoa in Malaysia and Indonesia that is responsible for the decline for cocoa production. They have been detected since 1980s. Unfortunately, current control strategies are inefficient for CPB management. Although biotechnological alternatives, including RNA interference (RNAi), have been proposed in recent years to control insect pests, characterizing the genetics of the target pest is essential for successful application of these emerging technologies. We generated a comprehensive RNA-seq dataset (135,915,430 clean reads) for larva and adult stages of CPB by using the Illumina HiseqTM 4000 system to increase the understanding of CPB in relation to molecular features. The CPB transcriptome was assembled de novo and annotated. The final assembled produced 249,280 unigenes, of which 75,929 unigenes annotated against NCBI NR database and were distributed among 156 KEGG pathways. The raw data were uploaded to SRA database and the BioProject ID is PRJNA553611. The transcriptomic dataset we present are the first reports of transcriptome information in CPB that is valuable for further exploration and understanding of CPB molecular pathways.

Matched MeSH terms: Chocolate
Fulltext Sensor application for soil treatment and behaviour

Syahrul Affandi Saidi, Syarifah Idrus Sofia Syed Mohd Yamin, Mohd Sharizan Md Sarip, Wan Azani Mustafa

Journal of Advanced Research in Applied Sciences and Engineering Technology, 2018;13(1):8-15.
MyJurnal

In Malaysia, it is estimated that almost 80 percent of the world's population today used palm oil in their daily lives. Malaysia is the second country exporting palm oil, about 39 percent of world palm oil output. Besides that, Malaysia also recorded about 44 per cent of world exports, making the palm industry very important for countries other than rubber and cocoa. However, to keep the palm industry running smoothly and constantly, there are many challenges to face. One is to maintain soil fertility because the soil can affect the growth of oil palm trees. With the use of this system, it will show the condition of soil behaviour to the farmer about the treatment given. Arduino board is used in this project which it is programmed to calculate and display the level of soil condition by using temperature sensor and soil moisture sensors as an input. This sensor will detect the level of soil moisture and temperature and it is easier for farmers to monitor the soil conditions. Controlled soil conditions can improve the soil's ability to maintain the fertility of palm trees and help plant growth suit to the weather and local climate.

Matched MeSH terms: Chocolate
Fulltext Effect of overripe banana pulp incorporation on nutritional composition, physical properties, and sensory acceptability of chocolate cookies

Ng, Y. V., Tengku Alina, T. I., Wan Rosli, W. I.

International Food Research Journal, 2020;27(2):252-260.
MyJurnal

The intake of dietary fibre (DF) has been proven to lower the risk of chronic diseases, leading to the increasing demand for fibre-enriched bakery product. Banana is one of the most consumed fruits that exhibits rich sources of DF and provides excellent nutritional health benefits. However, overripe banana is discarded due to its low quality and appearance. Thus, the present work was aimed to determine the properties of chocolate cookies formulated with overripe banana pulp powder (OBPP) as partial replacement (0, 6, 8, and 10%) for wheat flour. Nutritional composition, physical properties, and sensory acceptability of the cookies were analysed using AOAC methods, texture profile analyser, and 7-point hedonic scaling method, respectively. Results showed that increased incorporation of OBPP significantly increased the nutritional values of chocolate cookies. Chocolate cookies formulated with 10% of OBPP recorded the highest total dietary fibre (8.21%) and ash (1.23%) contents. In texture profile analysis, the firmness of the chocolate cookies was recorded to increase slightly with increasing level of OBPP, although this was not significant. Sensory scores for the control (0%) and 6% OBPP-incorporated cookies were not significantly different for all the sensory attributes. However, the incorporation of 8% OBPP produced the highest scores in terms of aroma, flavour, and overall acceptance. In summary, the addition of 8% OBPP could be an effective way to produce nutritious and the most palatable chocolate cookies.

Matched MeSH terms: Chocolate
The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide

Asep EK, Jinap S, Russly AR, Jahurul MH, Ghafoor K, Zaidul IS

J Food Sci Technol, 2016 May;53(5):2287-97.
PMID: 27407195 DOI: 10.1007/s13197-016-2191-2

The effects of flow rate, different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide (scCO2) were investigated. The yield was analyzed for total fat content, triacylglycerol (TG) profile, and fatty acid (FA) profile. Extractions were carried out at pressures of 20 and 35 MPa, temperatures of 50 and 60 °C, and CO2 flow rates of 0.5, 1, 2, 4 mL min(-1). The result shows that the yield of cocoa butter extract increased with increasing pressure, temperature, and flow rate and the optimum conditions for the maximum cocoa butter extraction were 35 MPa, 60 °C and 2 mL min(-1), repectively. TGs and FAs were found to be similar in composition to those of cocoa butter obtained by conventional methods. The lower molecular weight TGs and FAs showed higher selectivity compared to higher molecular weight TGs and FAs.

Matched MeSH terms: Chocolate
Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit

Chai KF, Chang LS, Adzahan NM, Karim R, Rukayadi Y, Ghazali HM

Food Chem, 2019 Jan 15;271:298-308.
PMID: 30236681 DOI: 10.1016/j.foodchem.2018.07.155

A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, and use the seeds to produce seed powder similar to that of cocoa powder. Hence, the objective of this study was to optimize the roasting time and temperature of rambutan fruit post-fermentation and drying, and to produce a cocoa-like powder product from the seeds. Parameters monitored during roasting were colour and total phenolic content, while seed powder obtained using optimized roasting conditions was analyzed for its physicochemical properties and toxicity. The latter was examined using the brine shrimp lethality assay. Results showed that the roasted seed powder possessed colour and key volatile compounds similar to that of cocoa powder. Besides, the brine shrimp lethality assay indicated that the roasted seed powder was non-toxic. Thus, the fruit, including its seed could be fully utilized and subsequently, wastage could be reduced.

Matched MeSH terms: Chocolate
Fulltext Effects of polishing systems on surface roughness and colour stability of microhybrid composite resin

Naziah Md Jasin, Fatanah Mohamad Suhaimi, Ahmad Fairuz Omar, Husniyati Roslan

Malaysian Journal of Medicine and Health Sciences, 2018;14(102):1-7.
MyJurnal

Discolouration of microhybrid composite resin is a common problem faced by both dental practitioners and patients. The accumulation of plaque, penetration of colourant particles from foods and beverages, dietary habits and the smoothness of restorations have been known to influence the quality of the aesthetic restoration. The purpose of this study was to determine the effects of polishing systems on surface roughness that led to discolouration of the microhybrid composite resin. Methods: Forty five samples of microhybrid composite resin (Filtex Z100) restorations were polished with two different polishing systems; one-step polishing (OP) system on the distal surface and multiple-step polishing (MP) system on the mesial surface. All samples were then immersed in two common beverages: black coffee and cocoa, for 20 minutes daily throughout 28 days of the experimental period. Results: Data on visual colour measurement and spectrometer colour spectrum was subjected to one-way ANOVA test at a significance level of 0.05. Both solutions were found to cause a significant colour change (p=0.0195) on the microhybrid composite resin. Black coffee solution obtained the highest score (71.6) of visual colour change and the lowest reflectance value (62.818) on the distal surface. Surface roughness evaluation using a scanning electron microscope (SEM) had presented that both polishing systems used produced low level of surface roughness. Conclusion: Although MP system produced a smoother surface compared to OP system, a prolonged exposure to colourant particle found to cause an unacceptable discolouration of microhybrid composite resin.

Matched MeSH terms: Chocolate
Effect of different drying methods on the morphology, crystallinity, swelling ability and tensile properties of nata de coco

Norhayati Pa'e, Nur Idayu Abd Hamid, Norzieana Khairuddin, Khairul Azly Zahan, Kok FS, Bazlul Mobin Siddique, et al.

Sains Malaysiana, 2014;43:767-773.

Nata de coco or bacterial cellulose produced by Acetobacter xylinum is a unique type of biocellulose. It contains more than 90% of water. Dried nata was preferred compared to wet form since it is more convenient and portable with stable properties. Therefore, drying process is necessary in order to produce dried nata de coco. Drying method is a key factor that influenced the properties of dried nata de coco produced. The aim of this study was to investigate the effect of different drying methods on morphology, crystallinity, swelling ability and tensile strength of dried nata de coco. Nata de coco samples were dried using three physical drying methods such as oven, tray dryer or freeze dryer until it achieved 3-5% moisture content. Obviously, the three drying techniques produced web-like structured nata de coco and quite similar crystallinity which was in range between 87 and 89%. Freeze dried sample showed the largest swelling capacity and tensile strength which was found to be 148 MPa. Different drying method gave different properties of nata de coco. Therefore, the present work proposed the most suitable drying method can be utilized based on the properties of end product needed.

Matched MeSH terms: Chocolate

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