Displaying publications 1 - 20 of 209 in total

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  1. In-situ alkaline enhanced two-stage anaerobic digestion system for waste cooking oil and sewage sludge co-digestion
    Yan W, Vadivelu V, Maspolim Y, Zhou Y
    Waste Manag, 2021 Feb 01;120:221-229.
    PMID: 33310598 DOI: 10.1016/j.wasman.2020.11.047
    Anaerobic digestion is a promising way for resource recovery from waste cooking oil (WCO) due to its high bio-methanation potential. In-situ mild alkaline (pH 8) enhanced two-stage continuous stirred tank reactors (ALK-2-CSTRs) were implemented to explore its efficiency in co-digesting WCO and sewage sludge with stepwise increase of WCO in the co-substrates. Results demonstrate that the ALK-2-CSTRs effectively promoted methane yield from the co-substrates via promoting hydrolysis, long chain fatty acids (LCFAs) degradation and protecting methanogens from exposure to high concentration of LCFAs directly. The maximum methane yield of the ALK-2-CSTRs is 39.2% higher than that of a single stage CSTR system at the optimal feed mixture of 45:55 (WCO:SS [VS]). The thermophilic operation applied to the stage-1 of the ALK-2-CSTRs failed to improve the methane yield when the methanogenic performance was stable; while upon WCO overloaded, the elevated temperature mitigated the deterioration of methanogenesis by stimulating the bioconversion of the toxic LCFAs, especially the unsaturated oleic acid. Microbial community analysis reveals the ALK-2-CSTRs stimulated the growth of lipolytic bacteria and hydrogenotrophic methanogens, which suggests the hydrogenotrophic methanogenic pathway was promoted. Cost evaluation demonstrates the economical superiority of the ALK-2-CSTR over the prevailing strategies developed for enhancing methane yield from the co-substrates.
    Matched MeSH terms: Cooking
  2. Fulltext Acceptance of a test vegetable after repeated exposures among preschoolers
    Noradilah MJ, Zahara AM
    Malays J Nutr, 2012 Apr;18(1):67-75.
    PMID: 23713231 MyJurnal
    Low vegetable consumption in children is always a matter of concern. The aim of this study was to determine the effect of multiple exposures on acceptance of a test vegetable among preschoolers aged 6 years.
    Matched MeSH terms: Cooking/methods
  3. Gene mutation effect of aqueous and methanol extracts of salted fish from pulau pinang, malaysia towards v79 lung fibroblast cells
    AHMAD ROHI GHAZALI, RASYIDAH MOHAMAD HALIM, NOR FADILAH RAJAB, NOORAIN RAMLI, ROZAINI ABDULLAH, FIRDAUS KAMARULZAMAN, et al.
    Sains Malaysiana, 2013;42:1599-1603.
    Salted fish is a locally processed raw food which is used in everyday cooking among Malaysians. Previous studies suggested that salted fish intake was a risk of nasopharyngeal cancer. Hence, this study was carried out to evaluate gene mutation effects through the induction of mutagenic effect of aqueous and methanol extracts of salted fish from Balik Pulau, Pulau Pinang, Malaysia. Balik Pulau was chosen for sampling purpose due to its popularity as a commercial centre for local raw fisheries in Malaysia. Evaluation of mutagenic effect was carried out by hprt Gene Mutation Assay towards V79 lung fibroblast cells. It was found that the aqueous and methanol extracts of salted fish were not cytotoxic towards V79 lung fibroblast cells. It was also found that the extracts of salted fish from Balik Pulau were not mutagenic towards hprt gene of V79 lung fibroblast cells as the mutation frequency of the extracts did not exceed 3 times of the value for negative control mutation frequency. In conclusion, both aqueous and methanol extracts of salted fish from Balik Pulau did not have gene mutation effect towards hprt gene in vitro. However, other toxicological profile could be assessed to determine the mechanism of toxicity of salted fish.
    Matched MeSH terms: Cooking
  4. Fulltext Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds
    Shahrai NN, Babji AS, Maskat MY, Razali AF, Yusop SM
    Anim Biosci, 2021 May;34(5):904-913.
    PMID: 32810938 DOI: 10.5713/ajas.20.0201
    OBJECTIVE: Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK).

    METHODS: The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists.

    RESULTS: Wagyu was found to possess the highest (p<0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/mm2; cooked = 14.72 N/mm2) followed by Angus (20.87%), Brahman (12.17%), and KK (p<0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, KK was found to be less acceptable (p<0.05), although most of its sensory attributes were found similar (p>0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman.

    CONCLUSION: This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef.

    Matched MeSH terms: Cooking
  5. Biodiesel synthesized from waste cooking oil in a continuous microwave assisted reactor reduced PM and NOx emissions
    Mohd Ali MA, Gimbun J, Lau KL, Cheng CK, Vo DN, Lam SS, et al.
    Environ Res, 2020 06;185:109452.
    PMID: 32259725 DOI: 10.1016/j.envres.2020.109452
    A synergistic effect of the activated limestone-based catalyst (LBC) and microwave irradiation on the transesterification of waste cooking oil (WCO) was screened using a two-level factorial design and response surface methodology. The catalyst was prepared using a wet-impregnation method and was characterised for its surface element, surface morphology, surface area and porosity. The reaction was performed in a purpose-built continuous microwave assisted reactor (CMAR), while the conversion and yield of biodiesel were measured using a gas chromatography. The results showed that the catalyst loading, methanol to oil molar ratio and the reaction time significantly affect the WCO conversion. The optimum conversion of oil to biodiesel up to 96.65% was achieved at catalyst loading of 5.47 wt%, methanol to oil molar ratio of 12.21:1 and the reaction time of 55.26 min. The application of CMAR in this work reduced the transesterification time by about 77% compared to the reaction time needed for a conventional reactor. The biodiesel produced in this work met the specification of American Society for Testing and Materials (ASTM D6751). Engine test results shows the biodiesel has a lower NOx and particulate matters emissions compared to petrodiesel.
    Matched MeSH terms: Cooking
  6. Fulltext Seroepidemiology of toxoplasmosis in renal patients
    Nissapatorn V, Leong TH, Lee R, Init-Ithoi, Ibrahim J, Yen TS
    Southeast Asian J. Trop. Med. Public Health, 2011 Mar;42(2):237-47.
    PMID: 21710842
    Toxoplasmosis is an important parasitic disease in immunosuppressed patients. This prospective study was conducted to determine the seroprevalence, associated risk factors and the incidence of clinically confirmed toxoplasmosis among renal patients at the University of Malaya Medical Center, Kuala Lumpur, Malaysia. We interviewed 247 renal patients, each of whom answered an epidemiological questionnaire, and collected blood samples for measurement of anti-Toxoplasma IgG and IgM antibodies by ELISA. Overall seroprevalence of latent toxoplasmosis was observed in 126 (51%) renal patients. Race (Malays), marital status (married) and primary level of education, were all factors associated with a greater chance of Toxoplasma infection. A case of clinically confirned toxoplasmosis was diagnosed in a renal transplant recipient as a result of immunosuppression. Based on the findings obtained, this preliminary study shows a high prevalence of latent toxoplasmosis in renal patients. Risk factors may have significantly contributed to Toxoplasma acquisition in these patients. We recommend further studies be carried out to monitor for trends in toxoplasmosis among immunosuppressed patients.
    Matched MeSH terms: Cooking
  7. Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers
    Babji AS, Alina AR, Seri Chempaka MY, Sharmini T, Basker R, Yap SL
    Int J Food Sci Nutr, 1998 Sep;49(5):327-32.
    PMID: 10367001
    Four formulations of burgers, prepared with 65% lean meat and 15% fat consisting of RBD palm stearin (PS), Socfat 4000P and Socfat 4100P and beef fat (BF) as control were evaluated for solid fat content (SFC), slip melting point (SMP), cooking loss, proximate analysis (moisture, fat and protein), colour, i.e. lightness ('L'), redness ('a') and yellowness ('b'), free fatty acid (FFA), iodine value (IV), thiobarbituric acid (TBA) and texture profile analysis (TPA). Sensory evaluation was carried out for texture, juiciness, aroma, oiliness and overall acceptance. SFC and SMP for raw and cooked SF4000P beef burgers were closest to BF control burgers, falling into the range of 35-40 degrees C. Cooking loss was highest for PS burgers, there were no significant differences (P > 0.05) amongst BF, SF4000P and SF4100P burgers. Proximate analysis on raw burgers showed SF4000P to contain high fat and lowest moisture contents. Objective textural measurements using texture profile analysis (TPA) for all cooked burgers showed no significant differences (P > 0.05) for springiness and cohesiveness. Variation of values among the formulations for hardness, gumminess and chewiness are explained by the differences of SFC for beef burgers with various types of fats. Raw and cooked PS burgers have the lightest 'L' values compared with other fat-substituted burgers while BF, SF4000P and SF4100P indicated no significant differences (P > 0.05) for 'L', 'a' and 'b' values. Beef fat showed the highest amount of free fatty acids (FFA) compared to palm oil samples. For the iodine value (IV), SF4000P showed the highest value which means that it contained the highest level of unsaturated fatty acids followed by PS, BF and SF4100P successively. SF4000P had the highest TBA values followed successively by BF, PS and SF4100P. For sensory evaluation, PS burgers had the least oily taste. This may be due to its high cooking loss. Taste panelists could not differentiate burgers with substituted vegetable fats against the control burgers.
    Matched MeSH terms: Cooking
  8. Fulltext Physicochemical properties and sensory characteristics of sausage formulated with surimi powder
    Santana P, Huda N, Yang TA
    J Food Sci Technol, 2015 Mar;52(3):1507-15.
    PMID: 25745219 DOI: 10.1007/s13197-013-1145-1
    The objectives of this study were to determine the physicochemical properties and sensory characteristics of fish sausage made with 100 % threadfin bream (Nemipterus japonicus) surimi powder (SP100), a mix of 50 % surimi powder and 50 % frozen surimi (SP50), and a control (100 % frozen surimi). No significant differences in protein content and folding test results (P > 0.05) were detected among the SP100 and SP50 samples and the control. Gel strength of SP100 was lower (P > 0.05) than that of the control. The texture profile analysis (TPA) values (hardness, cohesiveness, springiness, and chewiness) of SP100 were significantly lower (P 
    Matched MeSH terms: Cooking
  9. Inhibitory effect of the extract from Sonchus olearleu on the formation of carcinogenic heterocyclic aromatic amines during the pork cooking
    Teng H, Chen Y, Lin X, Lv Q, Chai TT, Wong FC, et al.
    Food Chem Toxicol, 2019 Jul;129:138-143.
    PMID: 31034934 DOI: 10.1016/j.fct.2019.04.043
    The aim of this study was to assess the inhibitory effects of Sonchus olearleu extract on the generation of heterocyclic amines in roasted pork patties cooked by pan-frying. All samples were cooked for two different durations (45 min and 105 min) under 200 °C and 230 °C. 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-ami- no-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinox-aline (4,8-DiMeIQx), harman, and norharman were detected and quantified. In patties cooked at 230 °C for 105 min, S. olearleu extract (0.5%) significantly inhibited the formation of IQ, harman, and norharman by 39%, 67%, and 63%, respectively. In contrast to IQ, the levels of harman and norharman were significantly reduced by the extracts tested. However, no such effects were observed for MeIQx and 4, 8-DiMeIQx. Notably, the inhibitory effect on heterocyclic amines is significantly correlated with the antioxidant potential and total phenolic content of S. olearleu extract.
    Matched MeSH terms: Cooking
  10. Fulltext Sodium diacetate and sodium lactate affect microbiology and sensory and objective characteristics of a restructured turkey breast product formulated with a fibrin cold-set binding system
    Mohammed Shafit H, Williams SK
    Poult Sci, 2010 Mar;89(3):594-602.
    PMID: 20181879 DOI: 10.3382/ps.2009-00412
    Research was conducted to manufacture and evaluate a restructured turkey breast product using the Fibrimex cold-set binding system, sodium diacetate (NaD), and sodium lactate (NaL) and to ascertain effects of the treatments on proximate composition, pH, psychrotrophic organisms, water activity, onset of rancidity (TBA), thaw loss, cooking yields, and objective color, and sensory characteristics. Whole turkey breasts were cut into 5-cm-thick strips; treated with either water only (control), 1.5% NaL, 2.0% NaL, 0.1% NaD, 1.5% NaL + 0.1% NaD, or 2.0% NaL + 0.1% NaD; blended with Fibrimex ingredients; stuffed into casings; and stored at -30 degrees C for 0, 1, 2, and 3 mo. After each storage period, frozen chubs were tempered at 4 degrees C, sliced into 1-cm-thick steaks, packaged in retail trays, stored at 0 degrees C to simulate retail storage, and analyzed after 0, 2, 4, 6, 8, and 10 d. Sodium diacetate used alone or in combination with NaL reduced (P < 0.05) growth of psychrotrophic organisms and had no adverse effects on water activity, pH, cooking yield, fat, moisture, protein, objective color, onset of rancidity, and sensory characteristics (juiciness, turkey flavor intensity, and tenderness). Panelists reported slight off-flavor in all steaks treated with NaL. Treating steaks with NaL alone or in combination with NaD resulted in increased (P < 0.05) ash content. Sodium lactate also functioned to minimize thaw loss in the frozen restructured turkey product.
    Matched MeSH terms: Cooking
  11. Fulltext Exploration of Food-Seeking Behaviour, Food Preparation, and Restrictions to Sufficient Food among the Jahai Sub-Tribe (Indigenous People) in Gerik, Malaysia
    Gan WY, Sulaiman N, Law LS, Zalbahar N, Ahmad Fuzi SF, Wilkes MA
    Int J Environ Res Public Health, 2020 01 04;17(1).
    PMID: 31947907 DOI: 10.3390/ijerph17010348
    Access to food has been determined to be a factor that strongly influences the dietary intake and eating habit of indigenous people (Orang Asli, OA). This study explored food acquisition and the barriers in obtaining traditional and market foods among the Jahai subtribe (within the Negrito ethnic group) via a qualitative approach. Twenty-eight OA (14 males and 14 females) from Gerik, Perak, Malaysia participated in four focus group discussions (FGDs; two male-only and two female-only groups; seven informants in each FGD). Thematic analysis was adopted to analyse the gathered data. The results found that the Jahai applied both modern (buying and receiving food assistance) and traditional (gathering, farming, fishing, and hunting) methods in obtaining food. The barriers they faced in gathering sufficient food supply included low purchasing power, high demand for food, high transport costs, depletion of food supplies in their surroundings, threats from wild animals on the farm and during food searching activities, and food sharing. Food preparation methods practiced by the OA include roasting and grilling, frying, simmering (gulai), and boiling. In conclusion, this study enhances our understanding of the dietary behaviour of the Jahai subtribe and highlights restricted food access among the OA, which demands urgent attention.
    Matched MeSH terms: Cooking/classification; Cooking/statistics & numerical data*
  12. Effect of food preparation using naturally-contaminated groundwater from La Pampa, Argentina: Estimation of elemental dietary intake from rice and drinking water
    Jaafar M, Marcilla AL, Felipe-Sotelo M, Ward NI
    Food Chem, 2018 Apr 25;246:258-265.
    PMID: 29291847 DOI: 10.1016/j.foodchem.2017.11.019
    Water from La Pampa, Argentina, was used for washing and cooking rice to examine the in-situ impact of using naturally-contaminated water for food preparation on the elemental dietary intake. Whilst washing with the control tap water (28 μg/L As) reduced the concentration of As in rice by 23%, the use of different well waters (281-1144 μg/L) increased As levels significantly (48-227%) in comparison with the original concentration in the rice (0.056 µg/g). Cooking the rice at a low water-to-rice ratio (2:1) using modern methods increased the levels of As in the cooked samples by 2-3 orders of magnitude for both pre-washed and un-washed rice. Similar trends were observed for vanadium. Although the levels of manganese, iron, copper, zinc and molybdenum in rice were reduced during washing and cooking for most water samples, the molybdenum concentration in the cooked rice doubled (2.2-2.9 µg/g) when using water containing >1 mg/L Mo.
    Matched MeSH terms: Cooking/methods*
  13. Physicochemical property enhancement of biodiesel synthesis from hybrid feedstocks of waste cooking vegetable oil and Beauty leaf oil through optimized alkaline-catalysed transesterification
    Milano J, Ong HC, Masjuki HH, Silitonga AS, Kusumo F, Dharma S, et al.
    Waste Manag, 2018 Oct;80:435-449.
    PMID: 30455026 DOI: 10.1016/j.wasman.2018.09.005
    Recycling waste cooking vegetable oils by reclaiming and using these oils as biodiesel feedstocks is one of the promising solutions to address global energy demands. However, producing these biodiesels poses a significant challenge because of their poor physicochemical properties due the high free fatty acid content and impurities present in the feedstock, which will reduce the biodiesel yields. Hence, this study implemented the following strategy in order to address this issue: (1) 70 vol% of waste cooking vegetable oil blended with 30 vol% of Calophyllum inophyllum oil named as WC70CI30 used to alter its properties, (2) a three-stage process (degumming, esterification, and transesterification) was conducted which reduces the free fatty acid content and presence of impurities, and (3) the transesterification process parameters (methanol/oil ratio, reaction temperature, reaction time, and catalyst concentration) were optimized using response surface methodology in order to increase the biodiesel conversion yield. The results show that the WC70CI30 biodiesel has favourable physicochemical properties, good cold flow properties, and high oxidation stability (22.4 h), which fulfil the fuel specifications stated in the ASTM D6751 and EN 14214 standards. It found that the WC70CI30 biodiesel has great potential as a diesel substitute without the need for antioxidants and pour point depressants.
    Matched MeSH terms: Cooking
  14. Fulltext PRODUCTION OF BIODIESEL FROM WASTE COOKING OIL USING BENTONITE CATALYSTS
    Noraini Hamzah, Izyan Yusof, Sabiha Hanim Saleh, Nazrizawati Ahmad Tajuddin, Mohd Lokman Ibrahim, Wan Zurina Samad
    Journal of Academia Universiti Teknologi MARA Negeri Sembilan, 2021;9(1):139-144.
    MyJurnal
    Demand for diesel continues to increase due to rapid population growth, which could contribute to fossil fuel exhaustion. Biodiesel has been widely developed as a replacement for conventional diesel to resolve the issue. Biodiesel production from waste cooking oil (WCO) was carried out via the transesterification process using two types of bentonite catalysts, which are raw bentonite and NaOH/bentonite. By using the impregnation method, the NaOH/bentonite catalyst was synthesized at 60°C for 12 hours. The transesterification was conducted with 0.5wt% of catalyst, at 15:1 (methanol- to-oil), for 2 hours at different reaction temperatures. The characterization of both raw bentonite and NaOH/bentonite was done using X-ray Diffraction (XRD) and Brunauer, Emmett, Teller (BET) surface characterization. A high yield of FAMEs (72%) was found to be obtained in continuous stirring at 55ºC for 2 hours and 15:1 methanol/oil molar ratio with 0.5wt.% (0.15g) of NaOH/bentonite catalyst.
    Matched MeSH terms: Cooking
  15. Fulltext Application of supercritical carbon dioxide (SC-CO2 ) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature
    Ismail Fitry Mohammad Rashedi, Safiullah Jauhar, Chong, ?Gun Hean, Nor Khaizura Mahmud @ Ab Rashid, Wan Zunairah Wan Ibadullah
    International Food Research Journal, 2020;27(1):103-110.
    MyJurnal
    Supercritical carbon dioxide (SC-CO2 ) is a non-thermal technique implemented by food, pharmaceutical, and similar industries with the aim of inhibiting the microorganisms and apply effective sterilisation. Presently, limited number of studies has reported the application of SC-CO2 on fresh chicken meat. The present work therefore aimed to reveal the microbial and physicochemical quality of the SC-CO2 -treated fresh chicken meat. The fresh chicken meat was subjected to the SC-CO2 at 14 MPa and 45°C for 40 min and was stored at 4°C for 0, 3, and 7 days. The obtained results indicated that the treatment with SC-CO2 significantly decreased the total plate count and, yeast and mould count from log10 5.90 to 2.00 CFU/g and from log10 5.02 to 2.00 CFU/g at day 7 of storage, respectively. The values of pH, cooking loss, and water holding capacity were not affected by the treatment. The results revealed that the SC-CO2 -treated samples displayed harder texture, higher lightness and yellowness, and lower redness. In addition, lipid peroxidation of SC-CO2 and control samples resulted in values of 1.9 and 0.5 MDA/mg of meat at day 7 of storage time and did not significantly change in the rest of the evaluation days. In summary, the application of SC-CO2 was capable of enhancing the microbial quality and certain physicochemical attributes. However, alteration of certain parameters of SC-CO2 might enhance the overall meat quality.
    Matched MeSH terms: Cooking
  16. Nutritional composition and lipid oxidation stability of beef patties packed with biodegradable and non-biodegradable materials
    Lim S, Wan Rosli W
    Sains Malaysiana, 2014;43:1197-1203.
    Long term environmental problems of non-biodegradable plastic, the need to conserve finite fossil fuels and the impact of globalization of food supply are some of the driving forces in looking towards biodegradable plastics as an alternative to the existing petrochemical-based polymers for food packaging application. The stability of nutritional composition, lipid oxidation, physical traits of beef patties packed with different types of plastics and the surface morphology of plastics after 3 months of frozen storage (-18 were studied. Beef patties were packed with either non-biodegradable high density polyethylene (PE), hydro-biodegradable low density polyethylene/ thermoplastic sago starch plastic (PEs), hydro-biodegradable polylactic acid plastic (PIA) or oxo-biodegradable plastic (oxo)). There were no differences in most of the nutrients analyzed and lipid oxidation values of beef patties packed with either biodegradable or non-biodegradable plastics after storage. There were significant (p decreased in fat for cooked patties and moisture for both raw and cooked patties. Lipid oxidation indices of beef patties increased after storage but they were not significant (p Beef patties packed with biodegradable packaging materials were able to retain moisture without jeopardizing the diameter reduction during storage. In summary, the application of biodegradable plastics for packing beef patties was considered acceptable and can be suggested as an alternative packaging item to replace conventional polyethylene plastic packaging.
    Matched MeSH terms: Cooking
  17. Fulltext Retention of Carotenes and Vitamin E, and Physico-chemical Changes Occurring upon Heating Red Palm Olein Using Deep-fat Fryer, Microwave Oven and Conventional Oven
    Loganathan R, Tarmizi AHA, Vethakkan SR, Teng KT
    J Oleo Sci, 2020 Mar 01;69(3):167-183.
    PMID: 32051355 DOI: 10.5650/jos.ess19209
    Red palm olein is known to be high in carotenes and vitamin E (tocols) and possess various nutritional benefits. This study evaluates the effect of prolonged heating using three common cooking techniques i.e. deep-fat fryer, microwave oven and conventional oven, on the profiles of carotenes and tocols as well as the physico-chemical changes occurring in red palm olein when compared to conventional palm olein. Physico-chemical changes in all oils were gauged based on their peroxide, p-anisidine and total oxidation values, acidity, and fatty acid composition. Both red palm olein and palm olein were thermally stable based on their lower rate of hydrolytic and oxidative degradations as well as higher tocols retention, which allow the oils to undergo heating up to 3 hours using deep-fat fryer and conventional oven. Nevertheless, red palm olein seemed not suitable for prolonged heating processes considering lower retention of carotenes. Microwave heating also influenced the stability of phytonutrients.
    Matched MeSH terms: Cooking/methods*
  18. Fulltext Impact of optimised cooking on the antioxidant activity in edible mushrooms
    Ng ZX, Tan WC
    J Food Sci Technol, 2017 Nov;54(12):4100-4111.
    PMID: 29085153 DOI: 10.1007/s13197-017-2885-0
    This study aimed to investigate the effect of four cooking methods with different durations on the in vitro antioxidant activities of five edible mushrooms, namely Agaricus bisporus, Flammulina velutipes, Lentinula edodes, Pleurotus ostreatus and Pleurotus eryngii. Among the raw samples, A. bisporus showed the highest total antioxidant activity (reducing power and radical scavenging), total flavonoid, ascorbic acid and water soluble phenolic contents. Short-duration steam cooking (3 min) increased the total flavonoid and ascorbic acid while prolonged pressure cooking (15 min) reduced the water soluble phenolic content in the mushrooms. The retention of antioxidant value in the mushrooms varied with the variety of mushroom after the cooking process. The cooking duration significantly affected the ascorbic acid in the mushrooms regardless of cooking method. To achieve the best antioxidant values, steam cooking was preferred for F. velutipes (1.5 min), P. ostreatus (4.5 min) and L. edodes (4.5 min) while microwave cooking for 1.5 min was a better choice for A. bisporus. Pressure cooked P. eryngii showed the best overall antioxidant value among the cooked samples. Optimised cooking method including pressure cooking could increase the antioxidant values in the edible mushrooms.
    Matched MeSH terms: Cooking
  19. Development of a nutrition management software based on selected Middle Eastern and Mediterranean dishes to support personalized diet and weight management
    Alu'datt MH, Khamayseh Y, Alhamad MN, Tranchant CC, Gammoh S, Rababah T, et al.
    Food Chem, 2022 Mar 30;373(Pt B):131531.
    PMID: 34823940 DOI: 10.1016/j.foodchem.2021.131531
    The nutrient composition of 50 commonly consumed Jordanian food dishes was determined to support the development of a novel nutrition management system designed to assist with dietary intake assessment and diet management. Composite dishes were selected by interviewing households located in the northern region of Jordan. For each dish, five different recipes were collected from experienced chefs and the typical recipe was formulated based on the average weights of ingredients and net weight of the dish. Proximate composition as well as vitamin and mineral contents were determined and related to ingredient composition and cooking conditions. The newly created food composition database was used to develop a user-centric nutrition management software tailored to reflect the characteristics of the Jordanian diet with representative items from this diet. This novel nutrition management system is customizable, enabling users to build daily meal plans in accordance with personalized dietary needs and goals.
    Matched MeSH terms: Cooking*
  20. Fulltext Enhancing rate of water absorption in seeds via a miniature surface acoustic wave device
    Wong KS, Lee L, Yeo LY, Tan MK
    R Soc Open Sci, 2019 Mar;6(3):181560.
    PMID: 31032012 DOI: 10.1098/rsos.181560
    Seeds, which are high in protein and essential nutrients, must go through a hydration process before consumption. The ability to rapidly increase water absorption can significantly reduce the soaking time as well as the amount of energy needed for cooking seeds. Many studies in the literature employ high-power (102 W) low-frequency (104 Hz) ultrasound; although their results are very promising where more than 100% increase in water content can be obtained between the treated and untreated seeds, the high-power and low-frequency ultrasound often causes acoustic cavitation under high intensity, which can severely disrupt the cell walls and damage the seeds. In our study, however, we demonstrate that treating the seeds via a miniature surface acoustic wave device, which operates at low-power (100 W) and high-frequency (107 Hz) range, gives rise to a higher water absorption rate without the acoustic cavitations. By comparing the water content between the treated and untreated seeds, an increase of up to 2600% (for chickpeas) and 6350% (for mung bean) can be obtained after 60 min. A significantly higher water absorption in mung beans can be attributed to the larger pore size when compared with the acoustic wavelength in water, enabling an efficient transmission of acoustic wave inside the pores. Our results also indicate that the germination time can be reduced by half for treated seeds as compared to the untreated seeds.
    Matched MeSH terms: Cooking
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