The aim of this study was to produce a high-protein, wet yellow noodle by the incorporation of surimi powder as a protein source and evaluate the effects of the physicochemical and sensory properties of the
noodle. The surimi powder was prepared by oven drying the wet surimi at 60oC until the moisture content was below 10%. Five concentration levels of surimi powder substitutions were used (0, 5, 10, 15 and 20%), and as a result, the noodles showed a trend that significantly increased (P
The drying of Piper betle Linn (betel) leaf extract using a lab scale spray dryer was simulated using Computational Fluid Dynamics (CFD). Three different turbulent models (standard k-ε, RNG k-ε and realizable k-ε) were used in the present study to determine the most suitable model for predicting the flow profile. Parametric studies were also conducted to evaluate the effect of process variables on the final moisture content. Four different initial droplet sizes (36, 79, 123 and 166 μm) were tested with four sets of combination of hot air temperature (140 and 160°C) and feed rate (4, 9.5 and 15 ml/min). It was found that standard k-ε is the most suitable turbulent model to predict the flow behaviour Moreover, the lowest final moisture content present in samples was obtained at 140°C and a feed rate of 15.0 ml/min.
Reports of bird flu outbreaks occur around the globe, posing a severe threat to the poultry
industry and consumer health. Despite the number of bird flu scares, few studies have
considered the impact on consumers’ chicken consumption intentions in a non-western context,
such as in Malaysia. The aim of this study is to determine the factors that influence consumers’
intentions to take precautions by avoiding the consumption of broiler chicken meat and
products in Malaysia when a bird flu outbreak occurs. A total of 276 online questionnaires were
disseminated using convenience sampling with 109 respondents completing the questionnaires, generating a response rate of 40.8 percent. The study results show that attitudes, subjective norms, perceived behavioral control, perceived credibility of information, and perceived risk have a significant relationship with consumer intentions to take precautions by avoiding the consumption of broiler chicken meat and products. One factor is the exception: attention towards bird flu news. These findings shed some light on understanding the extent of consumer response (i.e. consumption behavior) to future health crises (e.g. bird flu). Moreover, for policy makers, these findings may serve as a guide and a reference to food safety issues in the poultry industry, especially future bird flu scares.
The aim of the present study was to evaluate the effect of chicken nuggets addition on the degradation of canola oil during frying compared to the changes occurring when the same frying medium was simply heated at frying temperature as control. Heating or frying test was carried out at 185±5oC using electric fryer for 8 h/day for 3 consecutive days and the oil sample was collected every 4 h. The changes in fatty acids composition and physicochemical properties of the oil samples during frying and controlled heating experiments were monitored. In this study, refractive index, free fatty acid content, peroxide value, p-anisidine value, polar compounds and viscosity of the oils all increased, whereas iodine value and C18:2/C16:0 ratio decreased as heating or frying progressed. The percentage of linoleic acid tended to decrease, whereas the percentages of palmitic acid increased. Gas chromatography analysis revealed that adding chicken nuggets to heated canola oil led to higher decrease in the ratio of C18.2/C16:0 compared to what was measured when the fat alone was heated at frying temperature. The presence of chicken nuggets accelerates the formation of polymerization products and polar compounds in canola oil during frying.
This work was investigated the protein solubility properties of meat from chicken in different
body part. The effects of fresh and freezing condition were studied on the protein solubility as
a functional property of slaughter and non slaughtering chicken meat. Solubility of proteins
was significantly reduced for slaughtering fresh meat and in contrast, non slaughtering fresh
meat shows the higher protein solubility. On the other hand, frozen storage meat showed the
difference amount of protein solubility between slaughtering and non slaughtering condition
meat. Freezing condition also showed that the different solubility of different body part meat.
The protein solubility of some parts was significantly increased and some were decreased
between the slaughtering and non slaughtering condition.
The physico-chemical properties of spray-dried pitaya peel powders kept at accelerated (45 ± 2°C) and room temperature (28 ± 2°C) for 14 weeks and 6 months, respectively were evaluated. Changes in physico-chemical properties of the peel powder were used as indicators of stability, while changes of the betacyanin pigment retention was used to calculate the shelf-life of the powder. Storage temperatures significantly (p < 0.05) affected all the studied parameters and Hunter a value had the most significant change. The pigment retention of peel powder was approximately 87% at 45°C and 89% at room temperature storage. Degradation of betacyanin pigment in the powder followed the first order reaction kinetics with the half-life (t1/2) of approximately 76 weeks at 45°C and 38 months at 28°C. The spray-dried pitaya peel powder had a solubility of 87 to 92% and low in powder hygroscopicity. The final Aw of the powder did not exceed 0.6 for both storage temperatures.
Bioactive compounds from Quercus Infectoria (manjakani) were extracted with six different types of solvents: 100% methanol, ethanol, acetone, aqueous and 70% methanol and ethanol. High Performance liquid chromatography (HPLC) was used to identify and quantify the active compounds, namely gallic acid and tannic acid. Total phenolics content were determined by Folin-Ciocalteu while antioxidant and antibacterial activity were tested using DPPH free radicals scavenging and disc diffusion assay. The result revealed that aqueous extract contained the highest concentration of bioactive compounds compared to other types of solvents which are 51.14 mg/g sample and 1332.88 mg/g sample of gallic acid and tannic acid respectively.. The highest level of phenolic compound was found in 100% acetone extract (121 mg GAE/g). The results demonstrated that aqueous extract gives the highest antioxidant activity approximately 94.55% while acetone extract gives the largest inhibition zone for disc diffusion assay which is 19.00 mm respectively. The results revealed rich sources of gallic acid and tannic acid in Q. infectoria which might provide a novel source of these natural antioxidant and antibacterial activity.
Vibrio parahaemolyticus is a foodborne pathogen and their human infection is regularly associated with the consumption of raw or undercooked seafood and contaminated water supplies. Many conventional biochemical identification and confirmation procedures are performed to detect the presence of this pathogen, both from seafood or environmental samples. However, these procedures not only require two or more days to complete, they do not have the capabilities to determine the number of V. parahaemolyticus cells in any given samples. Thus, in this study we describe the development of a rapid SYBR green based real-time PCR assay, targeting the thermo labile (tl) gene of V. parahaemolyticus for the detection and enumeration of this bacterium from seafood and environmental samples. We report that the real-time PCR assay and the primers designed are highly specific, and only generated the desired amplicons with V. parahaemolyticus DNA samples against other bacteria and fungi species. Our assay is also highly sensitive, and, is able to detect V. parahaemolyticus with high coefficient values in concentrations as low as 1.0 pg/μl DNA for pure genomic DNA solutions and 10 cells/ml in serially diluted cell suspension and spiked samples. This assay can be completed in less than 3 hours and may be used as a tool for rapid determination of V. parahaemolyticus densities in the food industries, environmental risk assessment and for clinical diagnostics purposes.
Pathogenic Vibrio parahaemolyticus is one of the leading causes of bacterial gastroenteritis in many countries. Among the strains examined, 36 RAPD-types were found when amplified with primers OPA8 and OPA10. The analysis shows the majority of V. parahaemolyticus isolates originated from seafood were branched into four major clusters at 18.2%, 20.7% 34% and 3.4% similarity levels. This suggests that there is potential for a single strain to be distributed widely within a population and there also potential for multiple contaminating strains of different clonal lineages to be present within the same population. Optimum temperature (37ºC) was the highest and stable formation of biofilm. The total percentage of biofilm formation at 37ºC was 33.33% for each of weak, moderate and strong biofilm producers. Room temperature produces 61.1% of weak biofilm producer, while 13. 89% for moderate biofilm producers and produce 25% of strong biofilm. While a total of 91.67% weak biofilm producers at 4ºC and 8:33% for room temperature and no growth of strong biofilm. Upon analysis, strong biofilm was tracked from the largest group at 37°C and room temperature which produce 27.27% of strong biofilm producer respectively. Interestingly, they are derived from cockles.
The effect of ribose-induced Maillard reaction on the physical and mechanical properties of gelatin films was investigated. Bovine gelatin solution (5 g/100 mL) containing glycerol and sorbitol (1:1) was mixed with 20% (R20), 40% ribose (R40), or 40% sucrose (S40) (weight % is based on gelatin dry weight) followed by heating (90ºC, 2 h) and oven drying to produce dried gelatin films. R20 and R40 films were brownish in color with lower light transparency, while CF (control film; without sugars) and S40 were colorless and had higher transparency. Tensile strength and Young Modulus values of the films were in the order; CF > R20 > R40 > S40, while elongation at break was in the order; R40 > S40 > R20 > CF. Water solubility and swelling percentages of the films were in the order; CF > S40 > R20 > R40, indicating the occurrence of insoluble “Maillard complexes” within R20 and R40 films. R20 and R40 films showed maximum light absorption at wavelength of 200 − 350 nm, whilst S40 and CF showed maximum absorbance at 200 − 250 nm. The addition of ribose yielded gelatin films with increased protection against UV light, even though the presence of sugars might had disrupted the inter connection of junction zones and decrease in mechanical properties. Occurrence of the Maillard reaction within R20 and R40 films could be the main reason for differences in physical and mechanical properties of films containing ribose that were formed from heated film-forming solutions.
A study was carried out to compare the composition and thermal profiles of the fat component of six brands of commercial biscuits (BA, BB, BC, BD, BE & BF) with those of lard and palm oil. Extraction of fat from biscuit samples was done using petroleum ether according to the soxhlet extraction procedure. The isolated fat samples along with lard and palm oil were analyzed using gas liquid chromatography (GLC), reversed-phase high performance liquid chromatography (RP-HPLC), and differential scanning calorimetry (DSC). According to GLC analysis, palm oil, lard and all six biscuit brands had either palmitic or oleic acid as major fatty acids. Sn-2 positional analysis of fatty acids showed that oleic (> 60%) as the most dominant fatty acid of palm oil and biscuit brands BA, BB, BC, and BD while palmitic (> 60%) as the most dominant fatty acid of lard and biscuit brands BE and BF. RP-HPLC analysis showed that the triacylglycerol (TAG) profiles of lard and biscuit brands BE and BF were closely similar while those of brands BA, BB, BC, and BD and palm oil were similar. DSC analysis showed that the cooling and heating profiles of lard and brands BE and BF were similar, while those of palm oil and brands BA, BB, BC, and BD were similar. Hence, this study concluded that biscuit brands BE and BF are not suitable for consumers whose religious restriction prohibit the use of lard as food ingredient.
The study examined the protein profile of Pectoralis major muscle in broiler chickens subjected to different freezing and thawing methods. Pectoralis major muscle was excised from the carcasses of twenty broiler chickens and split into left and right halves. The left half was subjected to slow freezing (-20oC) while the right half was rapidly frozen (-80oC). The samples were stored at their respective temperature for 2 weeks and assigned to either of tap water (27oC, 30 min), room temperature (26oC, 60 min), microwave (750W, 10 min) or chiller (4oC, 6 h) thawing. Changes in myofibrillar proteins following the thawing methods were monitored through sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The electrophoretic profile indicated differences (p < 0.05) in intensities of the components of myofibrillar proteins among the thawing methods in both slow and rapidly frozen samples. Chiller thawing had significantly higher (p < 0.05) protein concentration than other methods in rapidly frozen samples. However, in slow freezing, there were no significant differences in protein concentration among the thawing methods. In rapidly frozen samples, the protein optical densities at molecular weight of 21, 27, 55 and 151kDa in tap water, chiller and room temperature thawing did not differ (p < 0.05). Similarly, in slowly frozen samples, protein optical densities at molecular weight of 21, 27, 85 and 151 kDa were not significantly different among chill, tap water and room temperature thawing. Microwave thawing consistently caused higher protein degradation resulting in significantly lower (p < 0.05) protein quality and quantity in both freezing methods.
This study is carried out to determine the physical properties of green pepper berries and to
improve the existing retting technique in white pepper production using the Viscozyme and
Celluclast as the enzymes. Effects of blanched and non-blanched pepper berries, acidic solution
and non-acidic solution, and different temperature of 28, 35, 42, and 49°C are determined to
obtain the optimum conditions for enzymatic retting. The physical properties of green pepper
berries such as dimension (5.21 mm), weight (0.11 g per berry), true density (1319.33 kg/m3),
bulk density (596.9 kg/m3), sphericity (0.976), angle of repose (6.87°) and flow ability with
funnel flow time of 5.27 seconds were determined. The enzymatic retting in 42oC can fully
soften the pericarp of pepper berries from 15 days to 7 days. The enzymatic decortication has
the efficiency in acidic solution (pH 4) and temperature of 42°C with non-blanched pepper
berries. The enzymatic retting reached constant fracture force (20.98N) at the ninth soaking
days while the non-enzymatic retting reached constant fracture force (21.89N) at the fifteenth
soaking days.
The use of herbal preparations remained the main approach of folk medicine to the treatment of ailments and debilitating diseases. Initial intensive researches conducted on Lemongrass extracts (tea) may have showed conflicting evidences, however the resurgence in claims of folk medicine practitioners necessitated further inquiry into the efficacy of the tea. Lemongrass tea contains several biocompounds in its decoction, infusion and essential oil extracts. Anti-oxidant, anti-inflammatory, anti-bacterial, anti-obesity, antinociceptive, anxiolytic and antihypertensive evidences of lemongrass tea were clearly elucidated to support initial pharmacological claims. Lemongrass tea was non-toxic, non-mutagenic and receives wide acceptance among alternative medicine practitioners in several developing countries. This review therefore presents previous research activities, technologies and information surrounding bioactivities of lemongrass tea. Areas of future researches which may elucidate mechanisms of the biological properties of lemongrass extracts were highlighted.
The effects of soaking conditions on the quality characteristics of seaweed paste of Kappaphycus alverazii species were studied. Response Surface Methodology (RSM) with a 2-factor, 5-level central composite design (CCD) was conducted to determine the optimum soaking conditions. The interactive effect of dry seaweed: soaking water ratio (X1 = 1: 15-50) and soaking duration (X2 = 30-120 min) on the gel strength (g), whiteness, expansion (%), moisture content (%) and protein content (g/100 g) of the paste were determined. Results showed that the experimental data could be adequately fitted into a second-order polynomial model with multiple regression coefficients (R2) of 0.8141, 0.9245, 0.9118, 0.9113 and 0.9271 for the gel strength, whiteness, expansion, moisture content and protein content, respectively. The gel strength, whiteness, expansion, moisture content and protein content of seaweed paste were dependent on the ratio of dry seaweed to soaking water and also soaking duration. The proposed optimum soaking conditions for the production of seaweed paste is at a ratio of 1:15 (dry seaweed : soaking water) and soaking duration of 117.06 min. Based on the result obtained, the RSM demonstrated a suitable approach for the processing optimization of Kappaphycus alverazii paste.
In this study, pineapple cannery waste materials were used as substrate for the microbial production of vanillic acid and vanillin by Aspergillus niger I-1472 and Pycnoporus cinnabarinus MUCL 39533. Biotransformation of ferulic acid from pineapple waste by A. niger I-1472 to vanillic acid was optimized using Response Surface Methodology (RSM). A central composite rotatable design was used to allocate treatment combinations and factors tested for their influence on vanillic acid production were inoculum size, yeast extract concentration, diammonium tartrate concentration and initial medium pH. The amount of vanillic acid produced was used as the response for the fermentation study and was assumed to be under the influence of the four factors tested. The estimated conditions for optimal vanillic acid production were inoculum size, 3.08 ×105 CFU mL-1; yeast extract, 0.37 gL-1; diammonium tartrate, 3.88 gL-1 and initial pH, 4.3. Subsequent biotransformation of vanillic acid by P. cinnabarinus MUCL 39533 to vanillin was enhanced with the addition of resin. Under these optimal conditions, 141.00 mgL-1 of vanillin was produced from 5 g of pineapple cannery waste.
Unripe and ripe kundang fruits (Bouea macrophylla Griffith) is either consumed fresh or is cooked in Malaysia. In this study composition of unripe and ripe fruits (proximate, amino acids profile, minerals and heavy metal contents) were evaluated. Results obtained showed unripe kundang fruit to possess higher moisture, ash, crude lipid, crude fiber and crude protein contents than the ripe fruits. With regard to amino acid contents, unripe fruits had higher content of essential amino acids. The unripe and ripe fruits were found to be rich in essential minerals with potassium (K) to be in abundance. Heavy metals such as cadmium, nickel, mercury, lead and arsenic, were detected in trace amounts (< 5.0 mg/kg) in both unripe and ripe fruits. Through this investigation, it is concluded that both unripe and ripe fruits to posses’ adequate amount of nutritionally important compounds beneficial to human health and can be explored for commercial purposes.
The study was conducted to investigate fatty acid composition, rheological properties and crystal formation of rambutan fat and cocoa butter. The results showed that lauric acid, palmitic acid, and stearic fatty acid in rambutan fat were less than cocoa butter, but oleic acid found almost the same. The crystal formation of cocoa butter was not complex at 25oC, while rambutan fat and their mixture shown complicated network of crystal form. The Newton, Bingham and Casson plastic rheological models was used to describe fat flow in this experiment and the result showed that rambutan fat had higher viscosity than cocoa fat. Based on the results the study recommended that mixture proportion up to 30% rambutan seed fat can be used as a cocoa butter substitute whereas higher proportion completely alters original cocoa butter properties. Therefore, there is feasibility of using the rambutan fat to substitute cocoa butter and the mixtures of the two fats in suitable proportion in chocolate manufacturing.
Street food in NST province is crucial for the people due to the changing of lifestyles. The
consumers demand enhances the number of street vendors in the province. Nevertheless, there
are vendors that are not practicing good hygienic compared to other province. The objectives
of this study are to identify the pattern of street food consumption, and consumers’ opinion
towards the street food. Observation and in-depth interview were used to collect data. Ten
respondents with various demographic backgrounds were interviewed on their experiences,
and opinions toward street food. The data found that the street food consuming pattern was
formed in six major themes: consumer characteristic, type of food, location, time of consuming,
ways to consume and reasons of consuming. Additionally, the study also declared consumer’s
opinion on the problems related to street food. The finding aims local authority to have more
understanding on the culture of street food consumption, and the problems that have been
existed to find the appropriate improvement, and do not induce any conflict between local
authority with street vendors and authority with consumers.
The study was aimed to determine the antioxidant and α-glucosidase inhibition activities of
the stem and leaf of five different traditional medicinal plants. The studied plants exhibited
varied antioxidant and α-glucosidase inhibition activities. The antioxidant activities of the
plants were determined through their free radical scavenging capabilities using DPPH assay.
The most potent antioxidant activity was demonstrated by Neptunia oleracea with an IC50 of
35.45 and 29.72 μg/mL for leaf and stem, respectively. For α-glucosidase inhibition activity,
Neptunia oleracea exhibited potential α-glucosidase inhibition activity with IC50 value of
19.09 and 19.74 μg/mL for leaf and stem, respectively. The highest total phenolic content
(TPC) was also marked in Neptunia oleracea leaf and stem with value of 40.88 and 21.21 mg
GAE/g dry weight, respectively. The results also showed that Strobilanthes crispus collected
from two different locations possessed different levels of phenolic content, antioxidant and
α-glucosidase inhibition activities. The study revealed that phenolic compounds could be the
main contributors to the antioxidant and α-glucosidase inhibition activities with R values of 78.9
and 67.4%, respectively. In addition, antioxidant and α-glucosidase were positively correlated
(R = 81.9%). Neptunia oleracea could be suggested as a potential natural source of antioxidant
and antidiabetic compounds that can be used for the prevention or treatment of diabetes.