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Fulltext A simple design for microwave assisted digestion vessel with low reagent consumption suitable for food and environmental samples

Gholami M, Behkami S, Zain SM, Bakirdere S

Sci Rep, 2016 11 17;6:37186.
PMID: 27853264 DOI: 10.1038/srep37186

The objective of this work is to prepare a cost-effective, low reagent consumption and high performance polytetrafluoroethylene (PTFE) vessel that is capable to work in domestic microwave for digesting food and environmental samples. The designed vessel has a relatively thicker wall compared to that of commercial vessels. In this design, eight vessels are placed in an acrylonitrile butadiene styrene (ABS) holder to keep them safe and stable. This vessel needs only 2.0 mL of HNO3 and 1.0 mL H2O2 to digest 100 mg of biological sample. The performance of this design is then evaluated with an ICP-MS instrument in the analysis of the several NIST standard reference material of milk 1849a, rice flour 1568b, spinach leave 1570a and Peach Leaves 1547 in a domestic microwave oven with inverter technology. Outstanding agreement to (SRM) values are observed by using the suggested power to time microwave program, which simulates the reflux action occurring in this closed vessel. Taking into account the high cost of commercial microwave vessels and the volume of chemicals needed for various experiments (8-10 mL), this simple vessel is cost effective and suitable for digesting food and environmental samples.

Matched MeSH terms: Flour
Fulltext Acceptability attributes of crackers made from different types of composite flour

Noor Aziah, A.A., Komathi, C.A.

International Food Research Journal, 2009;16(4):479-482.
MyJurnal

There is an increasing demand for fibre rich food and food ingredients. In this study, pumpkin pulp, unripe banana pulp, unripe mango pulp and peel which are high in dietary fibre were processed into flour and substituted at 5% level for wheat flour in a composite flour crackers formulation. The control crackers comprised of 100% wheat flour. Sensory evaluation was conducted using a 9-point hedonic scale with 31 panelists evaluating the crackers based on colour, crrispiness, taste and overall acceptance. Different types of composite flour crackers were not significantly different (p≤0.05) in term of crispiness. For colour, taste and overall acceptance, the pumpkin, banana and control crackers differ significantly (p≤0.05) with the mango pulp and mango peel crackers.

Matched MeSH terms: Flour
Fulltext Amount and types of sugars in selected commercial and traditional kuih in Klang Valley, Malaysia

Sharifah Azizah, T.N., Nik Shanita, S., Hasnah, H.

International Food Research Journal, 2015;22(6):2642-2649.
MyJurnal

The aim of this study was to determine the specific content and type of sugars in selected commercial and traditional kuih in Klang Valley. The selection of the kuih was based on the validated Food Frequency Questionnaire (FFQ) for sugar. The selected commercial kuih was doughnut coated with sugar (Big Apple) while the ten traditional kuih samples consisted of kuih bingka ubi, kuih kasui, kuih keria, kuih koci, kuih lapis, kuih lopes, kuih onde-onde, kuih sagu, kuih seri muka and kuih talam. The doughnut coated with sugar (Big Apple) was purchased from Big Apple Donuts and Coffee franchise at two different locations, while the traditional kuih were randomly bought from stalls, cafeterias and restaurants around Kuala Lumpur and Rawang. The types and amount of sugar were determined using High Performance High Chromatography (HPLC) with a refractive index (RI) detector. Results showed that doughnut coated with sugar (Big Apple) has the highest starch content (22.6±0.3 g/100g) and kuih keria contained the highest available carbohydrate (41.5±1.7 g/100g), comprising of 24.2±2.4 g/100g total sugar and 17.3±0.7 g/100g of starch. The least available carbohydrate content was found in kuih talam (20.0±0.5 g/100g), which was 50% lower than the one in kuih keria. Major individual sugars detected in all kuih samples were consisted of sucrose (60.0%), glucose (16.2%), fructose (14.0%), maltose (9.5%) and lactose (0.3%). Majority of the kuih samples (90.9%) in this study can be categorized as medium sugar while only kuih keria was categorized as high sugar. Based on the two main ingredients (sugar and flour) used in the preparation of kuih, results showed that all kuih samples can be categorized as medium sugarmedium starch. In conclusion, this study served as a guideline by locals in selecting kuih of
different sugar levels.

Matched MeSH terms: Flour
Fulltext Antioxidant property enhancement of sweet potato flour under simulated gastrointestinal pH

Chan KW, Khong NM, Iqbal S, Umar IM, Ismail M

Int J Mol Sci, 2012;13(7):8987-97.
PMID: 22942747 DOI: 10.3390/ijms13078987

Sweet potato is known to be rich in healthful antioxidants, but the stability of its antioxidant properties under gastrointestinal pH is very much unknown. Hence, this study aimed to evaluate the changes in antioxidant properties (total contents of phenolics and flavonoids as well as antioxidant activity) of sweet potato flour (SPF) under simulated gastrointestinal pH conditions. It was found that the yield of SPF crude phenolic extract increased from 0.29 to 3.22 g/100 g SPF upon subjection to gastrointestinal pH conditions (p < 0.05). Also elevated significantly were the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of SPF (p < 0.05). In summary, the antioxidant properties of SPF were enhanced under gastrointestinal pH conditions, suggesting that SPF might possess a considerable amount of bound phenolic and other antioxidative compounds. The antioxidant properties of SPF are largely influenced by pH and thus might be enhanced during the in vivo digestive process.

Matched MeSH terms: Flour*
Application of antimicrobial active packaging film made of semolina flour, nano zinc oxide and nano-kaolin to maintain the quality of low-moisture mozzarella cheese during low-temperature storage

Jafarzadeh S, Rhim JW, Alias AK, Ariffin F, Mahmud S

J Sci Food Agric, 2019 Apr;99(6):2716-2725.
PMID: 30350410 DOI: 10.1002/jsfa.9439

BACKGROUND: Active food packaging films with improved properties and strong antimicrobial activity were prepared by blending mixed nanomaterials with different ratio [1:4 (40 mg:160 mg), 3:2 (120 mg: 80 mg), 0:5 (0 mg: 200 mg) and 5:0 (200 mg:0 mg)] of ZnO and kaolin with semolina using a solvent casting method and used for the packaging of low moisture mozzarella cheese to test the effect of packaging on the quality change of the cheese for long-term (up to 72 days) refrigerated storage.
RESULTS: Compared with the neat semolina film, mechanical strength (TS) of the nanocomposite films increased significantly (increase in 21-65%) and water vapor barrier (WVP) and O2 gas barrier (OP) properties decreased significantly (decrease in 43-50% and 60-65%, respectively) depending on the blending ratio of ZnO and kaolin nanoclay. The nanocomposite films also exhibited strong antimicrobial activity against bacteria (E. coli and S. aureus), yeast (C. albicans), and mold (A. niger). The nanocomposite packaging films were effectively prevented the growth of microorganisms (coliforms, total microbial, and fungi) of the cheese during storage at low-temperature and showed microbial growth of less than 2.5 log CFU/g after 72 days of storage compared to the control group, and the quality of the packaged cheese was still acceptable.
CONCLUSION: The semolina-based nanocomposite films, especially Sem/Z3 K2 film, were effective for packaging of low moisture mozzarella cheese to maintain the physicochemical properties (pH, moisture, and fat content) and quality (color, taste, texture, and overall acceptability) of the cheese as well as preventing microbial growth (coliforms, total microbial, and fungi). © 2018 Society of Chemical Industry.

Matched MeSH terms: Flour/analysis*
Fulltext Applications of composite flour in development of food products

Noorfarahzilah, M., Lee, J. S., Sharifudin, M. S., Mohd Fadzelly, A.B., Hasmadi, M.

International Food Research Journal, 2014;21(6):2061-2074.
MyJurnal

The development of food products using composite flour has increased and is attracting much attention from researchers, especially in the production of bakery products and pastries. This article focuses on the use of composite flour to produce food products, namely bread, biscuits, and pasta, with looks at on its impact, following some improvements made, on the sensory quality, rheology characteristics, and nutritional values as well as its overall acceptance. The blending of wheat flour with various sources of tubers, legumes, cereals and fruit flour in different percentages to produce variety of food products are also reported in this review. It was found that composite flour used to produce food products is still able to maintain similar characteristics to products made from full-wheat flour. The positive effects of the use of composite flour can be seen in the final product related to the functional and physicochemical properties and health benefits of raw blended flour along with percentage blending. Overall, composite flour is a good new approach to utilizing uncommon food products as the application of composite flour produced products with different characteristics and quality, depending on the types and percentage of wheat flour used in the formulation.

Matched MeSH terms: Flour
Fulltext Assessment of Deoxynivalenol in Wheat, Corn and Its Products and Estimation of Dietary Intake

Iqbal SZ, Usman S, Razis AFA, Basheir Ali N, Saif T, Asi MR

Int J Environ Res Public Health, 2020 Aug 03;17(15).
PMID: 32756472 DOI: 10.3390/ijerph17155602

The main goal of the present research was to explore the seasonal variation of deoxynivalenol (DON) in wheat, corn, and their products, collected during 2018-2019. Samples of 449 of wheat and products and 270 samples of corn and their products were examined using reverse-phase liquid chromatography with a UV detector. The findings of the present work showed that 104 (44.8%) samples of wheat and products from the summer season, and 91 (41.9%) samples from winter season were contaminated with DON (concentration limit of detections (LOD) to 2145 µg/kg and LOD to 2050 µg/kg), from summer and winter seasons, respectively. In corn and products, 87 (61.2%) samples from summer and 57 (44.5%) samples from winter season were polluted with DON with levels ranging from LOD to 2967 µg/kg and LOD to 2490 µg/kg, from the summer and winter season, respectively. The highest dietary intake of DON was determined in wheat flour 8.84 µg/kg body weight/day from the summer season, and 7.21 µg/kg body weight/day from the winter season. The findings of the work argued the need to implement stringent guidelines and create awareness among farmers, stakeholders, and traders of the harmful effect of DON. It is mostly observed that cereal crops are transported and stockpiled in jute bags, which may absorb moisture from the environment and produce favorable conditions for fungal growth. Therefore, these crops must store in polyethylene bags during transportation and storage, and moisture should be controlled. It is highly desirable to use those varieties that are more resistant to fungi attack. Humidity and moisture levels need to be controlled during storage and transportation.

Matched MeSH terms: Flour/analysis
Fulltext Assessment of physical properties of ripe banana flour prepared from two varieties: Cavendish and Dream banana

Abbas, F.M.A., Saifullah, R., Azhar, M.E.

International Food Research Journal, 2009;16(2):183-189.
MyJurnal

Physical properties of ripe banana flour were studied in Cavendish and Dream banana, in order to distinguish the two varieties. Flour was analyzed for pH, total soluble solids (TSS), water holding capacity
(WHC) and oil holding capacity (OHC) at 40, 60 and 80 °C, color values L*, a* and b*, back extrusion force
and viscosity. Physical properties data were analyzed by cluster analysis (CA) and discriminant analysis (DA). CA showed that the two types of flour were different in terms of selected physical properties. DA indicated that WHC at 60 °C was the main contributor in discriminating the two types of flour.

Matched MeSH terms: Flour
Fulltext Breadfruit starch-wheat flour noodles: preparation, proximate compositions and culinary properties

Akanbi, T.O., Nazamid, S., Adebowale, A.A., Farooq, A., Olaoye, A.O.

International Food Research Journal, 2011;18(4):1283-1287.
MyJurnal

Proximate compositions, culinary and sensory properties of noodles prepared from proportionate combinations of breadfruit starch and wheat flour were investigated. Breadfruit starch (BS) isolated from matured breadfruit (Artocarpus altilis) was used to produce noodles in combination with hard red wheat flour (WF) at a ratio of 100% WF:0% BS, 80% WF:20% BS, 60% WF:40% BS, 40% WF:60% BS, 20% WF:80% BS. The protein, fat, ash, crude fibre and moisture contents of the Breadfruit starch-Wheat flour (BSWF) noodles prepared from the above blends ranged from 0.65 to 10.88%, 0.35 to 3.15%, 1.28 to 2.25%, 1.18 to 1.45% and 4.65 to 5.45%, respectively. The contents of protein, fat, ash and crude fibre increased as the percentage breadfruit starch decreased. However, values of moisture content did not follow the same trend, instead higher values were found for 100% BS:0% WF (5.35%) and 20% BS:80% WF (5.45%). The cooking yield of the BSWF noodles ranged from 21.02 (60% BS:40% WF) to 23.75 g (100% BS:0% WF), cooking loss ranged from 5.49 (20% BS:80% WF) to 9.19% (100% BS:0% WF), while swelling index ranged from 3.1 (20% BS:80% WF) to 3.4 (100% BS:0% WF). Throughout the study, noodles produced from blends of 20% breadfruit starch and 80% wheat flour showed superior proximate, culinary and sensory attributes.

Matched MeSH terms: Flour
Fulltext Changes in chemical composition and amino acid content of Soy Protein Isolate (SPI) from tempeh

Wan Saidatul Syida, W.K., Normah, I., Noriham, A., Mohd Yusuf, M.

International Food Research Journal, 2018;25(4):1528-1533.
MyJurnal

Processing of soybeans to other products and consumption of soy products is increasing worldwide mainly due to acclaimed health benefits. Processing can alter soybean sensory appeal, nutritive value and potentially affect consumer health. Rhizopus oligosporus was used to ferment soybean for 3 days. The tempeh flour (TF) was produced form tempeh while defatted tempeh flour (DTF) was then produced from TF by immersing in hexane solvent while soy protein isolate (SPI) was prepared from DTF by using alkali and acid followed by neutralization treatment. In this study, nutritional properties and amino acid content of tempeh, TF, DTF and SPI were determined. Therefore, the objective of this study is was to evaluate the effect of each treatment on the chemical composition and amino acid content for all the samples. The results showed that the nutritional properties (total ash, moisture, crude fat, total carbohydrate and crude fibre) were reduced significantly (p < 0.05) except for protein content. Protein content was significantly (p < 0.05) increased by 50.5% in SPI. For amino acid content, the results obtained showed that SPI contain highest amount of essential and non-essential amino acid followed by DTF, Tempeh and TF. Glutamic acid was found to be the highest amino acid component in all samples. The evaluation from the results showed that SPI can be considered as potential functional food ingredients.

Matched MeSH terms: Flour
Characterization of soy-lignin bonded Rhizophora spp. particleboard as substitute phantom material for radiation dosimetric studies - Investigation of CT number, mass attenuation coefficient and effective atomic number

Zuber SH, Hashikin NAA, Mohd Yusof MF, Aziz MZA, Hashim R

Appl Radiat Isot, 2021 Apr;170:109601.
PMID: 33515930 DOI: 10.1016/j.apradiso.2021.109601

Experimental particleboards are made from Rhizophora spp. wood trunk with three different percentages of lignin and soy flour (0%, 6% and 12%) as adhesives. The objective was to investigate the equivalence of Rhizophora spp. particleboard as phantom material with human soft tissue using Computed Tomography (CT) number. The linear and mass attenuation coefficient of Rhizophora spp. particleboard at low energy range was also explored using X-ray Fluorescence (XRF) configuration technique. Further characterization of the particleboard was performed to determine the effective atomic number, Zeff using Energy Dispersive X-Ray (EDX) method. Adhesive-bonded Rhizophora spp. particleboard showed close similarities with water, based on the average CT numbers, electron density calibration curve and the analysis of CT density profile, compared to the binderless particleboard. The effective atomic number obtained from the study indicated that the attenuation properties of all the particleboards at different percentages of adhesives were almost similar to water. The mass attenuation coefficient calculated from XRF configuration technique showed good agreement with water from XCOM database, suggesting its potential as phantom material for radiation study.

Matched MeSH terms: Flour
Fulltext Chinese steamed bread fortified with green banana flour

Loong, C.Y.L., Wong, C.Y.H.

Food Research, 2018;2(4):320-330.
MyJurnal

Incorporation of Green Banana Flour (BF) into Chinese steamed bread (CSB) may be a
strategy to fortify the traditional CSB due to its health benefits. However, BF-incorporated
foods in general, have poorer sensory properties affecting consumer acceptability. The aim
of this study was to examine the adjustment of water content from the original formulation
and addition of coffee flavour on physical properties and consumer acceptability of BFincorporated
CSB. Wheat flour as control was substituted with 15% BF varied by addition
of 30% water and coffee flavour. Physical analysis (colour, volume, spread ratio and
texture) of CSB and hedonic test for appearance, aroma, flavour, overall acceptability and
preference ranking of CSB were conducted. Results showed no significant differences
(p>0.05) in specific volume, springiness, and adhesiveness among samples. A significant
increase (p

Matched MeSH terms: Flour
Cooking, textural, and mechanical properties of rice flour-soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono-δ-lactone

Ojukwu M, Tan JS, Easa AM

J Food Sci, 2020 Sep;85(9):2720-2727.
PMID: 32776580 DOI: 10.1111/1750-3841.15357

A process for enhancing textural and cooking properties of fresh rice flour-soy protein isolate noodles (RNS) to match those of yellow alkaline noodles (YAN) was developed by incorporating microbial transglutaminase (RNS-MTG), glucono-δ-lactone (RNS-GDL), and both MTG and GDL into the RNS noodles (RNS-COM). The formation of γ-glutamyl-lysine bonds in RNS-COM and RNS-MTG was shown by sodium dodecyl sulfate polyacrylamide gel electrophoresis. Scanning electron microscope showed that compared to others, the structure of RNS-COM was denser, smoother with extensive apparent interconnectivity of aggregates. The optimum cooking time was in the order: YAN > RNS-COM > RNS-MTG > RNS-GDL > RN (rice flour noodles); tensile strength was in the order: YAN > RNS-COM > RNS-MTG > RNS-GDL > RN; and elasticity were in the order: YAN > RNS-COM > RNS-MTG, RNS-GDL > RN. Overall, RNS-COM showed similar textural and structural breakdown parameters as compared to those of YAN. Changes in microstructures and improvement of RNS-COM in certain properties were likely due to enhanced crosslinking of proteins attributed to MTG- and GDL-induced cold gelation of proteins at reduced pH value. It is possible to use the combination of MTG and GDL to improve textural and mechanical properties of RNS comparable to those of YAN. PRACTICAL APPLICATION: Combined MTG and GDL yield rice flour noodles with improved textural properties. The restructured rice flour noodles have the potential to replace yellow alkaline noodles.

Matched MeSH terms: Flour/analysis*
Fulltext Data of feed formulation for Indonesian short-fin eel, Anguilla bicolor McClelland, 1844 elver

Muchlisin ZA, Sofyan M, Dewiyanti I, Nur FM, Batubara AS, Fadli N, et al.

Data Brief, 2020 Jun;30:105581.
PMID: 32346582 DOI: 10.1016/j.dib.2020.105581

This article describes the data of raw material compositions for formulating the diet for Indonesian short-fin eel, Anguilla bicolor Anguilla bicolor McClelland, 1844 elver. The data on growth performance, survival and feed utilization of eel elver from the formulated diet test results are also presented here. Four formulated diets and one commercial feed were tested for the eel elver. The formulated diet was formulated from animal and plant based protein sources such as; fish meal, cornmeal, soybean meal, fine bran, ebi-shrimp meal, golden snail meal, bloodmeal, and tapioca flour. Vitamins and minerals were added into the diet. In addition, probiotics and papain enzyme and its combination were also included into the experimental diets to boost the growth performance, survival and feed utilization of the fish. The tested treatments were; (A) commercial diet without probiotic and papain enzyme, (B) experimental diet without probiotic and papain enzyme, (C) experimental diet with probiotic 10 ml kg-1 feed, (D) experimental diet with papain enzyme 10 g kg-1 feed, (E) experimental diet with probiotic 10 ml kg-1 + papain 10 g kg-1 feed, (F) experimental diet with probiotic 5 ml kg-1 + papain 5 g kg-1 feed. Each experimental fish group was fed on an experimental diet twice a day at 08.00 AM and 06.00 PM at feeding level of 10% body weight for 60 days. The results showed that the weight gain ranged between 4.60 g to 5.92 g, daily growth rate between 0.063 g day-1 and 0.098 g per day-1, the specific growth rate varies from 0.72% day-1 to 1.35% day-1, survival rate 50.00% to 73.33%, feed conversion ratio from 2.35 to 4.17, and feed efficiency between 41.82% to 58.98%. The best treatment was found in fish fed on the experimental diet with papain enzyme 10 g kg-1 of feed.

Matched MeSH terms: Flour
Fulltext Determination of folate content in commonly consumed Malaysian foods

Chew, S.C., Loh, S.P., Khor, G.L.

International Food Research Journal, 2012;19(1):189-197.
MyJurnal

Currently, data concerning the content of naturally occurring dietary folate in Malaysian foods is scarce. The aim of this study was to determine the folate content of vegetables, fruits, legumes and cereals that were commonly consumed among Malaysians. The total folate content of 156 samples (51 vegetables, 33 fruits, 22 legumes and legume products, and 50 cereals and cereal products) available in Malaysia was determined by microbiological assay using Lactobacillus casei (L. casei) after trienzyme treatment with protease, α-amylase and folate conjugase (from rat serum). An internal quality control system was used throughout the study by analyzing CRM 121 (wholemeal flour) and CRM 485 (lyophilized mixed vegetables); percent recovery (as mean ± SD) of 97 ± 2.0 and 101 ± 4.0 was obtained. The range of folate content in vegetables, fruits, legumes and cereals were 1-11 μg/100 g and 1-31on the basis of fresh weight and 1-31 µg/100 g and 2-156 µg/100 g on the basis of dry weight, respectively. This study has shown that some of these underutilized vegetables and fruits are good sources of folate and could fulfill the recommended dietary intake of total folate.

Matched MeSH terms: Flour
Fulltext Development of Organic Insect-Repellent Biodegradable Pot

Nur Atirah Hasmi, Siti Sarah Azman, Nadia Nisha Musa, Wan Nurul Hidayah Wan Anuar, Nur Nadirah Rodzali

Jurnal Inovasi Malaysia, 2020;4(1):99-111.
MyJurnal

The potential of natural organic compounds as a repellent in biodegradable organic pot is budding into one of the new agriculture innovation. The use of recyclable materials in the production of the pot can reduce the excessive waste disposal problem and thus prevent pollution problems. The objectives are to recycle old newspapers into biodegradable pot for seedling of plants and to repel plant insect pests using organic compounds (Pandanus sp., Petroselinum crispum and Alium sativum). The production of the biodegradable pot incorporates the use of waste materials such as old newspapers and coconut husk together with natural organic materials such as tapioca flour, Pandanus amaryllifolius (pandan leaf), Petroselinum crispum (parsley) and Alium sativum (garlic). This product is distinguishable among others as it is environmental-friendly since the pot can naturally break over time (biodegradable). The aroma from the Pandanus amaryllifolius, Petroselinum crispum and Alium sativum can repel flying and crawling insect that may attack the crops. The organic insect-repellent biodegradable pot has a potential in replacing plastic polybags since the crops planted in the pot can be directly replanted in the soil without the need of disposing the pot. Root is allowed to grow through the pot where later on, it will be degraded. Apart from that, this pot has high commercial values since it is easy to be handled, low in production cost, eco-friendly where only recyclable and natural organic materials were used, and the most crucial point is it can act as an insect repellent.

Matched MeSH terms: Flour
Fulltext Development of novel “energy” snack bar by utilizing local Malaysian ingredients

Ho, L.-H., Tang, J.Y.H., Mazaitul Akma, S., Mohd Aiman, H., Roslan, A.

International Food Research Journal, 2016;23(5):2280-2285.
MyJurnal

The objective of this research is to develop an “energy” snack bar supplying energy and
electrolytes in one bar by utilizing local Malaysian ingredients. The local ingredients used to make
this snack bar were banana, glutinous rice flour, and coconut milk. It is a wholesome nutritious
food for different age groups from adolescents to elderly people. Proximate composition, total
carbohydrate, energy value, and sensory quality of prototype were determined. The developed
snack bar contains 13.23% of moisture, 1.13% of ash, 6.36% of crude protein, 22.39% of
crude fat, 1.16% of crude fibre, 56.89% of total carbohydrate, and 454.51 kcal of energy. The
“energy” snack bar was highly acceptable with desirable sensory quality by all consumers.

Matched MeSH terms: Flour
Fulltext Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using response surface methodology (RSM)

Siti Faridah, M.A., Noor Aziah, A.A.

International Food Research Journal, 2012;19(2):515-519.
MyJurnal

Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD) was performed in this study to develop an acceptable reduced calorie chocolate cake. The range of the independent variables, namely Jackfruit Seed (JFS) flour (20-25% replacement of wheat flour) and polydextrose (10-15% replacement of sucrose) were identified which affect the volume, specific volume, symmetry and uniformity of the chocolate cake. The coefficient of determination, R2 values for volume, specific volume, symmetry and uniformity were greater than 0.900. The optimum level for replacement of sugar with polydextrose was at 11% and wheat flour with JFS flour was at 16% with calorie reduction approximately 34% from the control cake formulation.

Matched MeSH terms: Flour
Fulltext Dietary fiber and total phenolic content of selected raw and cooked beans and its combinations

Tan, C.X., Azrina, A.

International Food Research Journal, 2017;24(5):1863-1868.
MyJurnal

Beans are distinctive among a diverse and broad class of legumes. Certain health products claimed their products are high in dietary fibers and total phenolic content (TPC) because they applied bean combinations. This study aimed to determine the dietary fibers and TPC of raw and cooked beans and its combinations. Individual beans studied were kidney bean, mung bean and chickpea. Bean combinations were done by mixing each of the homogenized beans flour in the ratio of 1:1 (w/w) and 1:1:1 (w/w/w). Dietary fibers were determined using enzymaticgravimetrical method whereas TPC was determined spectrophotometrically. Results showed the insoluble dietary fiber (IDF), soluble dietary fiber (SDF), total dietary fiber (TDF) and TPC for individual raw beans varied from 20.52 to 26.61 g/100 g, 1.20 to 2.45 g/100 g, 22.08 to 27.81 g/100 g and 0.48 to 1.04 mg GAE/g, respectively. For raw bean combinations, the IDF, SDF, TDF and TPC varied from 20.74 to 23.96 g/100 g, 2.3 to 2.50 g/100 g, 23.05 to 26.46 g/100 g and 0.80 to 0.85 mg GAE/g, respectively. No significant different (p > 0.05) in IDF and SDF for raw bean combinations and individual raw beans. Meanwhile, certain raw bean combinations contained significant higher (p < 0.05) TDF and TPC than individual raw beans. The IDF, SDF, TDF and TPC for individual cooked beans varied from 14.49 to 26.30 g/100 g, 1.40 to 2.02 g/100 g, 15.88 to 28.31 g/100 g and 0.57 to 1.20 mg GAE/g, respectively. For cooked bean combinations, the IDF, SDF, TDF and TPC varied from 15.73 to 23.03 g/100 g, 1.73 to 2.36 g/100 g, 17.46 to 24.95 g/100 g and 0.61 to 1.08 mg GAE/g, respectively. After cooking, the IDF, SDF, TDF and TPC of certain beans combinations were significantly higher (p < 0.05) than individual beans. This study supports the proposal that bean combinations can possibly be used as a method to increase the amount of dietary fibers and TPC.

Matched MeSH terms: Flour
Fulltext Dietary intake of adolescents in a rural fishing community in Tuaran District, Sabah

Foo LH, Khor GL, Tee, E. Siong ES, Prabakaran D

Malays J Nutr, 2006;12(1):11-21.
MyJurnal

Dietary intakes and lifestyle habits during adolescence may predict the occurrence of obesity and other diet-related chronic diseases later in life. The purpose of this study was to determine dietary intake of adolescents in a fishing community in Tuaran District, Sabah. A total of 199 apparently healthy adolescents comprising 94 male and 105 female subjects were purposively selected for the study. The mean age of the subjects was 15.2 f 2.2 years with female subjects having a higher mean age of 15.7 f 2.4 years compared to the males (14.6 k1.8 years). The mean BMI of the subjects was 18.4 f 2.9 kg/m2 with females having a significantly higher BMI (18.9 f 2.8 kg/m2) than the males (17.8 f 3.0 kg/m2). Based on the WHO classification (WHO, 1995), 19.6% of the subjects could be classified as thin while 4.5% were at risk of overweight. Overall for both sexes, intake of energy and most nutrients were below the Malaysian recommended nutrient intake (RNI) levels for adolescents, with the exception of vitamin C and niacin. The male subjects showed higher mean intake for vitamin A, thiamine, niacin and vitamin C than the females. Calcium and iron intake ranked among the lowest levels, at 33.4% and 47.2% respectively of the RNI values for both sexes. The main sources of energy were rice, flour products and tubers while fish and seafood were the chief sources of protein. Majority of the subjects (84%) reported taking breakfast daily, which often consisted of fried noodles, fried banana, doughnuts and coffee. Consumption of snacks was popular and commonly consumed snacks were bread, biscuits, and fried banana. The present study revealed that 25.5% and 14.3% of the male and female adolescents respectively were thin, with majority of them consuming inadequate levels of energy and several key nutrients. The results underscore the need for adolescents to be targeted for nutrition and health education as they go through a period of marked physical, physiological and psychological changes.

Matched MeSH terms: Flour

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