Soy-based products are one of famous raw ingredients used in the preparation of Asian cuisines. These soy-based products are good source of isoflavones. This study was carried out to observe the effects of different cooking methods on isoflavone content in soy-based products. A total of eight Malaysian dishes prepared using soy-based products with different cooking methods was selected as samples for this study. Daidzein and genestein contents in raw and cooked soy-based products were both quantified using high performance liquid chromatography (HPLC). The results showed that dishes containing tempe as ingredients had significantly higher (p<0.05) amount of isoflavone content, in both raw and cooked forms, as compared to those prepared from other types of soy-based products when based on dry and wet. In conclusion, the isoflavone content was significantly reduced (p<0.05) in some cooked soy-based products (tempe (TSS and ML), fu jook (ML) and firm tofu (FTC)) based on dry weight as compared with the raw ones. However, the correlations between isoflavone content with cooking methods, durations and temperatures were not significant (p>0.05) in this study.
The nutrient composition, cooking characteristics and sensory properties of beef patties incorporated with various level of cornsilk were studied. The beef patties were formulated with either 2, 4 or 6% of cornsilk. Protein content increased in line with the cornsilk level in both raw and cooked beef patties. Both raw and cooked patties incorporated with 6% cornsilk recorded the highest protein concentration at 17.2 and 23.3%, respectively. Both raw and cooked patties containing 6% cornsilk recorded the lowest concentration of fat at 12.4 and 11.4%, respectively. All cooked patty samples recorded moisture content ranging from 40.42-42.98%. Beef patty formulated with 6% cornsilk recorded the highest cooking yield at 80.13% compared to other treatments. The addition of cornsilk did not change the sensory properties and consumer acceptability of cornsilk-based beef patties. Cornsilk fibre was effective in improving cooking yield, moisture and fat retention and enhancing texture of beef patties.
The increase use of synthetic packaging films in food products has led to serious environmental problems due to their total non-biodegradability property. Nutrient composition and sensory acceptability of chicken patties formulated with various levels of Pleurotus sajor-caju popularly known as grey oyster mushroom (oM) and wrapped with degradable plastic were studied. The chicken patties were formulated with either 0, 25 or 50% of fresh oM. The results showed that chicken patty formulated with 25% PSC has protein content of 17.46% lower than the control patty which had 18.13% but it was not significant (p>0.05). After storage, cooked chicken patty formulated with 25% oM had protein content of 21.53% lower than the control patty (23 .90%) but it was not significant (p>0 .05). However, incorporation of oM in chicken patties resulted in decreasing of fat content significantly (p0 .05) from 15.58 (control) to 13.33% after storage. On the other nutrient, the concentration of f3-glucan were detected at values ranged between 0.70 and 0.76 (g1100 g) after 6 month. Other results showed that patty formulated with 25% oM received the highest scores for all attributes except for aroma. Meanwhile, patty prepared with 50% oM received the highest score of aroma attribute after 6 month of storage. However, the score values for all attributes of all oM-based patties were not statistically different with control patty (p> 0.05). In conclusion, the addition of oM at 25% can be recommended for the purpose of lowering fat content while keeping protein and f3-glucan unchanged without jeopardizing sensorial properties. This investigation therefore, suggested that biodegradable plastic can be used in packing any type of processed meat-based products.
The proximate analyses, physical traits and sensory properties of chicken patties incorporated with different levels of cornsilk dietary fibre were studied. The patties were formulated with 2%, 4% and 6% dried ground cornsilk. The protein content increased in line with the cornsilk level in both raw and cooked chicken patties. Cooked chicken patties incorporated with 6% cornsilk showed the highest protein concentration at 28.42% and the lowest fat concentration at 14.60%, respectively. All cooked patty samples recorded moisture content ranging from 42.73-46.40%. Patty formulated with 6% cornsilk recorded the highest cooking yield at 83.03%. Cornsilk fibre has been successful in improving cooking yield and in retaining moisture and fat of chicken patties. The addition of cornsilk fibre does not change the sensory properties and the acceptability of chicken patties.
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.
Oil palm empty fruit bunch (EFB) contributes to a large quantity of lignocellulosic waste. It is an abundantly available
waste biomass in Malaysia. This project was aimed to utilize the waste materials for a better benefit. EFB were used as
raw material to prepare a new solid catalyst for biodiesel production. Solid acid catalyst derived from EFB was used to
catalyze the esterification process in biodiesel production from waste cooking oil. Solid acid catalyst was prepared by
direct impregnation with transition metal sulfides, Fe2
(SO4
)3
. This new catalyst was used to catalyze the esterification of
high free fatty acid (FFA) value oil, e.g. waste cooking oils (WCOs) as pre-treatment step prior to biodiesel production.
The highest catalytic activity with 90.95% esterification rate was achieved. The catalyst can be easily separated for
reuse compared to homogenous catalyst which are used in biodiesel production. EFB has the potential to be converted
into useful feedstock and the derived catalyst can replace the traditional liquid acid catalyst in biodiesel production
especially for high acid value content feedstock.
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.
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.
Burgers were prepared using duck surimi-like material (DSLM) with polydextrose added (SL) and DSLM with sucrose-sorbitol added (SS), and the properties of these burgers were compared with those of burgers made of chicken meat (CB) and duck meat (DB). Quality characteristics such as chemical composition, cooking loss, diameter shrinkage, color, and texture were measured. The DB had a lower moisture content (55.58%) and higher fat content (21.44%) and cooking loss (11.01%) compared with other samples, whereas CB, SS, and SL did not differ significantly in moisture (65.21-66.10%) and fat (10.42-11.16%) content or cooking loss (5.32-6.15%). The SS and SL were positioned below CB and above DB in terms of hardness, chewiness, and springiness. Ten trained panelists assessed the burgers using quantitative descriptive analysis. Among the burgers, CB had the greatest brightness of color, hardness, springiness, and chewiness. The SS had greater sweetness than the other burgers. Both SL and SS had significantly less animalic odor, meaty flavor, oiliness, juiciness, and saltiness compared with DB. The physicochemical and sensory characteristics of burgers prepared from DSLM approached those of burgers made of chicken.
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.
Conocarpus fiber is an abundantly available and sustainable cellulosic biomass. With its richness in cellulose content, it is potentially used for manufacturing microcrystalline cellulose (MCC), a cellulose derivative product with versatile industrial applications. In this work, different samples of bleached fiber (CPBLH), alkali-treated fiber (CPAKL), and acid-treated fiber (CPMCC) were produced from Conocarpus through integrated chemical process of bleaching, alkaline cooking, and acid hydrolysis, respectively. Characterizations of samples were carried out with Scanning Electron Microscope (SEM), Energy Dispersive X-ray (EDX), Fourier Transform Infrared-Ray (FTIR), X-ray Diffraction (XRD), Thermogravimetric (TGA), and Differential Scanning Calorimetry (DSC). From morphology study, the bundle fiber feature of CPBLH disintegrated into micro-size fibrils of CPMCC, showing the amorphous compounds were substantially removed through chemical depolymerization. Meanwhile, the elemental analysis also proved that the traces of impurities such as cations and anions were successfully eliminated from CPMCC. The CPMCC also gave a considerably high yield of 27%, which endowed it with great sustainability in acting as alternative biomass for MCC production. Physicochemical analysis revealed the existence of crystalline cellulose domain in CPMCC had contributed it 75.7% crystallinity. In thermal analysis, CPMCC had stable decomposition behavior comparing to CPBLH and CPAKL fibers. Therefore, Conocarpus fiber could be a promising candidate for extracting MCC with excellent properties in the future.
In this study, we fabricated a modified biomaterial based on chitosan and gelatin, which is an intrinsic hydrophilic membrane for oil-water separation to clean water contamination by oil. Modification of the membrane with a non-toxic natural crosslinker, genipin, significantly enhanced the stability of the biopolymer membrane in a water-based medium towards an eco-friendly environment. The effects of various compositions of genipin-crosslinked chitosan-gelatin membrane on the rheological properties, thermal stability, and morphological structure of the membrane were investigated using a dynamic rotational rheometer, thermogravimetry analysis, and chemical composition by attenuated total reflectance spectroscopy (ATR). Modified chitosan-gelatin membrane showed completely miscible blends, as determined by field-emission scanning electron microscopy, differential scanning calorimetry, and ATR. Morphological results showed membrane with establish microstructure to further experiment as filtration product. The membranes were successfully tested for their oil-water separation efficiencies. The membrane proved to be selective and effective in separating water from an oil-water mixture. The optimum results achieved a stable microporous structure of the membrane (microfiltration) and a separation efficiency of above 98%. The membrane showed a high permeation flux, generated as high as 698 and 420 L m-2 h-1 for cooking and crude oils, respectively. Owing to its outstanding recyclability and anti-fouling performance, the membrane can be washed away easily, ensuring the reusability of the prepared membrane.
Factors contributing to foodborne illnesses in Malaysia were identified as insanitary food handling procedures and lack of hygiene in food preparation area. Food safety at home is a critical point as consumers represent the final step in food preparation and prevention of foodborne diseases. This study aims to investigate the food safety knowledge, attitude and self-reported practices among consumers in Malaysia. An online survey was conducted, and data were analysed using descriptive statistics and exploratory factor analysis. A model linking food safety knowledge and attitude and their direct effects on practices were confirmed using structural equation modelling (SEM). The proposed model fulfilled the goodness of fit indices and is deemed acceptable. Respondents demonstrate good level of food safety knowledge and positive attitudes and self-reported practices. Food safety knowledge has a negative and insignificant relationship with food safety practices (β1 = -0.284, p>0.05) while attitude significantly affects food safety practices (β1 = 0.534, p<0.05). The findings clearly indicate that food safety knowledge does not directly affect food safety practices This is also the first study to provide new empirical findings on thermometer usage among consumers in Malaysia. This study establishes an important point of reference where consumers use visual appearances to determine if food is thoroughly cooked and practice washing raw chicken prior to cooking. Food safety practices at home play a critical role in protecting consumers in reducing risks of foodborne illnesses.
Globally, around three billion people depend upon solid fuels such as firewood, dry animal dung, crop residues, or coal, and use traditional stoves for cooking and heating purposes. This solid fuel combustion causes indoor air pollution (IAP) and severely impairs health and the environment, especially in developing countries like Pakistan. A number of alternative household energy strategies can be adopted to mitigate IAP, such as using liquefied petroleum gas (LPG), natural gas, biogas, electric stoves, or improved cook stoves (ICS). In this study, we estimate the benefit-cost ratios and net present value of these interventions over a ten-year period in Pakistan. Annual costs include both fixed and operating costs, whereas benefits cover health, productivity gains, time savings, and fuel savings. We find that LPG has the highest benefit-cost ratio, followed by natural gas, while ICS has the lowest benefit-cost ratio. Electric stoves and biogas have moderate benefit-cost ratios that nevertheless exceed one. To maximize the return on cleaner burning technology, the government of Pakistan should consider encouraging the adoption of LPG, piped natural gas, and electric stoves as means to reduce IAP and adopt clean technologies.
MAIN CONCLUSION: Bambara groundnut has the potential to be used to contribute more the climate change ready agriculture. The requirement for nitrogen fixing, stress tolerant legumes is clear, particularly in low input agriculture. However, ensuring that existing negative traits are tackled and demand is stimulated through the development of markets and products still represents a challenge to making greater use of this legume. World agriculture is currently based on very limited numbers of crops, representing a significant risk to food supplies, particularly in the face of climate change which is expected to increase the frequency of extreme events. Minor and underutilised crops can help to develop a more resilient and nutritionally dense future agriculture. Bambara groundnut [Vigna subterranea (L.) Verdc.[, as a drought resistant, nitrogen-fixing, legume has a role to play. However, as with most underutilised crops, there are significant gaps in knowledge and also negative traits such as 'hard-to-cook' and 'photoperiod sensitivity to pod filling' associated with the crop which future breeding programmes and processing methods need to tackle, to allow it to make a significant contribution to the well-being of future generations. The current review assesses these factors and also considers what are the next steps towards realising the potential of this crop.
Tapioca starch, poly(lactic acid) and Cloisite 10A nanocomposite foams were prepared by twin screw extrusion. Residence time distribution (RTD) in an extruder is a useful means of determining optimal processing conditions for mixing, cooking and shearing reactions during the process. RTD was obtained by inputting a pulse-like stimulus and measuring its profile at the exit or other point in the extruder. During processing, after the steady state had been reached, a fixed amount of tracer was instantaneously fed into the extruder and its concentration was measured from the samples collected at fixed time intervals in the extruder exit. The tracer concentration was the value of the redness, a* was used as a measure of red colour intensity of the concentration of tracer in the extrudate. Meanwhile, the effects of two screw configurations (compression and mixing screws) and two barrel temperatures (150 and 160ºC) on RTD of nanocomposite foams were also studied. The influences of screw configurations and barrel temperatures on RTD were analyzed using the mean residence time (MRT) and variance. Screw configurations and temperatures had significant effects (P
Elderly are exposed to physical impairment. This has a strong impact on their daily activities including
frying, which is one of the most popular cuisine preparations. The stove height and work envelope
are two major ergonomic issues in performing cooking task. There has been little research focusing
on Malaysian elderly task performing in addressing these issues. The objectives of this study were to
identify the acceptable stove height and depth and to determine the working envelope among Malaysian
elderly using anthropometric data. A total of 55 Malaysian elderly (25 male and 30 female) aged between
60 to 85 years participated in this study. Five body measurements were taken from each subject using
an anthropometer. The measurements are stature height, shoulder height, arm span, arm reach forward
and waist height. Apart from these anthropometric measurements, their present stove height was also
measured. The acquisition of stove height dimensions was performed through a series of door to door
visit of the elderly homes in Kg. Sg. Merab. These variables were used to estimate the elderly working
envelope and determine the stove height, width and depth. Data were analysed using SPSS software. The
waist height dimension was to estimate the stove height, the arm reach forward for the depth and the arm
span for the length of the table-top where the stove was placed. Meanwhile the stature and shoulder height
were used for estimating the position of the overhead compartment or placement of cooking utensils.
The 5
th
percentile was chosen since it is appropriate to accommodate 90% of the studied population. The 5
th
percentile was also applied for the setting
of the working envelope so as to provide better
reaching tolerances. Meanwhile, standard was used
to compare the present state of the studied kitchen
setting. The results show that 56.4% of the elderly
waist height is lower than the standard table-top
height which is 36 inches (91.4cm) and 36.4% of the stove height was found higher than that of the standard. This could apparently cause fatigue and
discomfort to shoulders, the neck, the arm and the back of the user. Anthropometrics measurements can
be used for estimating the stove height, length and depth. These could also calculate a space taken for
certain physical activities, such as frying task envelope. Providing a good combination of stove height,
length, depth and ergonomic working envelope could hopefully improve the elderly cooking task and
increase their quality of life.
Matched MeSH terms: Cooking; Cooking and Eating Utensils
An experimental study was performed to determine the drying characteristics of dried papaya using different drying methods. They were dried using several methods, such as sun drying, solar drying, oven drying, and microwave drying. The effects of different operating conditions on physical quality attributes were investigated. The papaya were cut into different thicknesses and cooked in sugar syrup with different sugar concentration for 24 hours. Three different temperature settings were used in oven and microwave drying. The drying curve and drying rate of each method, temperature, sample
thickness and sugar concentration were studied. The drying times were found as in 6-15 minutes, 5 to 11 h, 10 to 18 h, and 14 to 23 h for the microwave, oven, sun and solar drying, respectively. The drying time increased with the increase of sample thickness and sugar concentration, as well as with the decrease of the drying temperature. In this study, quality attributes like colours and textural property of dried papaya were explored. Among the various methods of the drying characteristics
of papaya halwa, oven drying was preferred with the optimum sample in 5 mm thickness and at the air temperature of 70ºC as it saved up to 40% of the drying time as compared to other methods, except microwave, and produced acceptable physical quality of product.
This work describes the effects of different cooking temperatures in repetitive cooking-chilling (RCC) process on resistant starch (RS) content in fish crackers prepared in a ratio of 1:1 fish to sago starch formulation. In this work, three sets of four RCC cycles were performed on fish crackers, in which each set was cooked at fixed temperatures of 100, 115 and 121°C, respectively. The chilling temperature was fixed at 4°C in all cases. Subjecting the fish crackers to a higher cooking temperature for up to 4 cycles of RCC can increase the RS content. However, quality degradation was observed in the characteristics of the fish crackers. During the first RCC cycle, cooking at a higher temperature had caused the crackers to crack and burst. Besides, defragmentation to the shape of the fish cracker gels was also observed during the first RCC cycle, coupled with softer texture and high moisture content. When the products were subjected to frying, their linear expansion decreased, the texture became harder and the colour turned darker. This work demonstrated that the application of higher cooking temperature up to 4 RCC cycles was able to enhance the RS content in the fish crackers, but it was less able to attain the product's perfect shape. On the contrary, fish crackers that were exposed to lower cooking temperatures contained lower RS but with less shape damage.
In this study, various methods and applications of flat plate solar collectors are discussed and pictorial representations are presented. Low temperature applications of flat plate collectors are identified in solar cooking, solar water heating, space and air heating, industrial heating plants and in agricultural produce drying processes. Basic equations, as presented by many researchers in the performances of flat plate collectors, are also presented. The review discusses the analysis of losses from flat plate collectors towards obtaining the overall heat loss coefficient which indicate the performance of flat plate collectors.