Displaying publications 21 - 40 of 209 in total

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  1. Fulltext Changes in physicochemical characteristics of ozone-treated raw white rice
    Shah NN, Rahman RA, Hashim DM
    J Food Sci Technol, 2015 Mar;52(3):1525-33.
    PMID: 25745221 DOI: 10.1007/s13197-013-1111-y
    Ozone dose from 0.1 to 0.4 ppm has been proven to be effective in lowering Bacillus cereus count in uncooked and cooked rice. However, it induces physicochemical changes in raw white rice. Physicochemical tests were done to see the effect of ozone treatment towards moisture content, pH, color, hardness of uncooked rice, adhesiveness and hardness of cooked rice, cooking quality and total solids. Results have shown that moisture content, adhesiveness and hardness of cooked rice and uncooked rice have not undergone any significant changes (P > 0.05) in comparison with controlled rice sample. Meanwhile, color (L* and b* value), pH, total solids and cooking quality results have shown significant changes (P 
    Matched MeSH terms: Cooking
  2. Changes of headspace volatile constituents of palm olein and selected oils after frying French fries
    Omar MN, Nor NN, Idris NA
    Pak J Biol Sci, 2007 Apr 01;10(7):1044-9.
    PMID: 19070048
    Changes of aroma constituents of palm olein and selected oils after frying French fries have been studied. The aroma constituents of used oils were collected using a solid-phase microextraction (SPME) headspace technique with an absorbent of a divinylbenzene/carboxen (DVB/CAR) (50/30 microm) on polydimethylsiloxane (PDMS) fibre. The extracted volatiles were desorbed from the fibre in the injection port of the gas chromatograph at 250 degrees C and the aroma constituents were identified by GC-MS. Analytical data showed that volatile constituents of palm olein, soybean oil, corn oil and sunflower oil changed while frying continued from 2 to 40 h, respectively. In palm olein, the 2t,4t-decadienal content decreased from 14.7 to 5.5 microg g(-1) (40 h) whilst hexanal increased from 7.9 microg g(-1) (2 h) to 29.2 microg g(-1) (40 h), respectively. Similar result was also obtained from soybean oil after frying French fries. The 2t,4t-decadienal content decreased from 15.9 microg g(-1) (2 h) to 3.2 microg g(-1) after 40 h frying whilst hexanal increased from 10.2 microg g(-1) (2 h) to 34.2 microg g(-1) (40 h). Meanwhile, in corn oil, it was found that 2t,4t-decadienal decreased from 15.6 microg g(-1) (2 h) to 3.2 microg g(-1) (40 h) whilst hexanal increased from 11.3 microg g(-1) (2 h) to 33.8 microg g(-1) when frying time reached 40 h. In sunflower oil, it was found that 2t,4t-decadienal, decreased from 16.8 microg g(-1) (2 h) to 1.2 microg g(-1) (40 h) while hexanal increased from 9.5 microg g(-1) (2 h) to 32.4 microg g(-1) when frying time reached 40 h. It also showed that used oils exhibited off-odour characteristics due to the increasing amount ofhexanal while their freshness characteristics diminished due to the decreasing amount of 2t, 4t-decadienal.
    Matched MeSH terms: Cooking*
  3. Characterization of Microcrystalline Cellulose Isolated from Conocarpus Fiber
    Fouad H, Kian LK, Jawaid M, Alotaibi MD, Alothman OY, Hashem M
    Polymers (Basel), 2020 Dec 07;12(12).
    PMID: 33297332 DOI: 10.3390/polym12122926
    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.
    Matched MeSH terms: Cooking
  4. Fulltext Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju)
    Wan Rosli, W.I., Solihah, M.A., Aishah, M., Nik Fakurudin, N.A., Mohsin, S.S.J.
    International Food Research Journal, 2011;18(2):621-627.
    MyJurnal
    The optical and textural properties of chicken patty formulated with different level of grey oyster mushroom (Pleurotus sajor-caju) at 0, 25 or 50% to replace chicken meat were investigated. The addition of up to 50% oyster mushroom to chicken patty formulations did not change colour a*(redness),compared with the control patty. Chicken patties containing oyster mushroom had lower L* value ranging from 51.02 – 52.65 compared to that of the control patty (57.86). All oyster mushroom-based patties had lower colour b*(yellowness) value compared to chicken patty without mushroom. The hardness of chicken patty decreased proportionally with the level of oyster mushroom. On the other hand, oyster mushroom-based patties were springier than the control patty. Chicken which was replaced with 25% of fresh mushroom, recorded the highest moisture retention (77.19%) and cooking yield (80.71%), respectively. However, replacement of 25% of oyster mushroom with chicken breast in chicken patty formulation was not change the moisture retention, fat retention and cooking yield compared to control patty. Chicken patty added with 50% ground oyster mushroom the highest concentration of total dietary fibre (TDF) at 4.90 g/100 g compared to chicken patty containing 25% of mushroom (3.40 g/100 g) and control (1.90 g/100 g). In summary, the addition of oyster mushroom in chicken patties has decreased the lightness, yellowness, hardness and chewiness while no changes were noted in the redness of the patties.
    Matched MeSH terms: Cooking
  5. Comparative Evaluation of Dental and Skeletal Fluorosis in an Endemic Fluorosed District, Salem, Tamil Nadu
    Ramesh M, Malathi N, Ramesh K, Aruna RM, Kuruvilla S
    J Pharm Bioallied Sci, 2017 Nov;9(Suppl 1):S88-S91.
    PMID: 29284943 DOI: 10.4103/jpbs.JPBS_77_17
    Background: High levels of fluoride in the drinking water, especially ground water, results in skeletal fluorosis which involves the bone and major joints. This study was conducted to assess the prevalence of skeletal fluorosis to compare with dental fluorosis in an endemically fluorosed population in the District of Salem, Tamil Nadu.

    Materials and Methods: Institutional ethical clearance was obtained. A total of 206 patients who reported to the Department of Hematology for blood investigations were the participants in this study. Age, sex, place, weight, height, dental fluorosis, and skeletal complaints were noted down. Body mass index was calculated, and statistical analysis was performed.

    Results: Dental fluorosis was present in 63.1% and absent in 36.9% of the samples reported. Skeletal fluorosis was present in 24.8% and was absent in 75.2%. A large number of the patients had knee pain and difficulty in bending. Chi-square test was used for statistical analysis. Skeletal fluorosis and age were compared and P value was 0.00 and was significant. Dental fluorosis and skeletal fluorosis were compared and P value was found to be 0.000 and significant.

    Discussion and Conclusion: There is a need to take measures to prevent dental and skeletal fluorosis among the residents of Salem district. Calcium balance should be maintained, and fluoride intake should be minimized to reduce the symptoms. The government should provide water with low fluoride level for drinking and cooking. Once the symptoms develop, treatment largely remains symptomatic, using analgesics and physiotherapy.

    Matched MeSH terms: Cooking
  6. Comparative study of raw and cooked farmed sea bass (Lates calcarifer) in relation to metal content and its estimated human health risk
    Tengku Nur Alia TKA, Hing LS, Sim SF, Pradit S, Ahmad A, Ong MC
    Mar Pollut Bull, 2020 Apr;153:111009.
    PMID: 32275555 DOI: 10.1016/j.marpolbul.2020.111009
    Metallic contamination in seafood, especially fish, has been of increasing concern to human health. Moreover, with increasing dependency on farmed fish for fish resources, the metallic contamination in them is still questionable. This study aimed to investigate the effects of cooking (steaming) on heavy metal concentration in farmed fish and to estimate its potential human health risk. Farmed sea basses (Lates calcarifer) from Setiu Lagoon were used to study the difference in metal uptake through human consumption of raw and cooked (steamed) fish samples. Selected heavy metals, namely copper (Cu), zinc (Zn), arsenic (As), cadmium (Cd), mercury (Hg) and lead (Pb), were measured using ICP-MS following Teflon bomb closed digestion of the fish samples. Cooking of the fish muscle by steaming was applied to investigate if cooking changes the concentration of heavy metals. Mercury and As were found accumulated more notably in the fish muscle, though only Hg was found to show significant (p > 0.05) increase when L. calcarifer is cooked. The amount of As in the fish muscle throughout its growth can be potentially harmful to humans, with the highest averaged concentration at 3.29 ± 0.65 mg/kg dw. above the standard set by the Malaysian Food Regulation (1985) of >1 mg/kg. All the other heavy metals were at relatively safe concentrations well below the standard set by both national and international guidelines. The PTWI per individual of L. calcarifer for As was at 0.84 mg/kg bw., which indicated that the amount of this fish safe for consumption without any adverse effect is 170 g/week. Therefore, long-term intake of these fish may pose a risk to human health due to the relatively higher Hg and As concentration found in these fishes.
    Matched MeSH terms: Cooking
  7. Comparison of Cooking Methods on Physicochemical and Sensory Properties of the Black Jelly Mushroom, Auricularia polytricha (Heterobasidiomycetes)
    Shamaruddin N, Tan ETT, Shin TY, Razali RM, Siva R
    Int J Med Mushrooms, 2021;23(7):41-49.
    PMID: 34375517 DOI: 10.1615/IntJMedMushrooms.2021038812
    Black jelly mushroom (Auricularia polytricha) is a well-known Chinese traditional food that has therapeutic effects. This study evaluated the effects of different cooking methods (boiling, steaming, microwaving, and stir-frying) on the physicochemical characteristics (i.e., total phenolic content, antioxidants, α,α-diphenyl-β-picryl-hydrazyl [DPPH] free radical scavenging, and ferric reducing antioxidant power [FRAP]) along with color, texture, moisture, and sensory properties of black jelly mushrooms. Lightness (L*) was significantly lower for the stir-frying method (29.93) compared to the control (34.62). Stir-fried mushrooms had significantly lower firmness force (texture) and moisture content (80.13 N and 61.98%, respectively) compared to the control (2000.37 N and 86.52%). The steaming method contributed significantly higher total phenolic content (11.23 mg gallic acid equivalents/g) and antioxidant activity measured using the FRAP (33.54 mg Trolox equivalents/g) and DPPH (90.41% inhibition) assays compared to the respective controls.
    Matched MeSH terms: Cooking
  8. Fulltext Comparison of protein, total fat, and omega-3 fatty acids content in yellowtail catfish (Pangasius pangasius) and long tail shad (Hilsa (clupea) macrura) in raw and pressurized fish
    Asmah, R., Siti Sumaiyah, S.A., Nurul, S.R.
    International Food Research Journal, 2014;21(6):2147-2153.
    MyJurnal
    Omega-3 fatty acids have been shown to reduce the risk of chronic diseases like cardiovascular disease and cancer as well as promote brain development among infants and children. This study was carried out to compare total protein, fat and omega-3 fatty acids content of raw and pressurized fish of P. pangasius (yellowtail catfish) and H. macrura (long tail shad). The fish was cooked using pressure cooker for six minute to be pressurized. The protein content was determined by using Kjedahl method while total fat was determined using solvent extraction using chloroform and methanol. Fatty acid methyl esters (FAME) were prepared by a direct transesterification method, and quantified by gas chromatography using external standard. Results showed that marine fish H. macrura (long tail shad) had higher content (p < 0.05) of protein (18.30 ± 0.040 g/100 g), fat (10.965 ± 1.610 g/100 g), EPA (11.83 ± 0.02 g/100 g) and DHA (5.96 ± 0.31 g/100 g) compared to freshwater fish P. pangasius (yellowtail catfish). The protein content of pressurized fish was higher compare to raw fish, but there was no difference in total fat and omega-3 fatty acids content between raw and pressurized of freshwater fish P. pangasius and marine fish, H. macrura. In conclusion, marine fish are better source of protein, fat and omega-3 content, while pressurized fish shown to have comparable amount of protein, fat and omega-3 fatty acids content with raw fish. The result obtained assist the consumers to prepare a healthy menu in order to retain the protein and omega-3 fatty acids content of fish through healthy way of cooking.
    Matched MeSH terms: Cooking
  9. 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: Cooking/methods
  10. Cornsilk (zea mays hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties
    Wan Rosli W, Nurhanan A, Solihah M, Mohsin S
    Sains Malaysiana, 2011;40:1165-1172.
    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.
    Matched MeSH terms: Cooking
  11. Cornsilk improves nutrient content and physical characteristics of beef patties
    Wan Rosli W, Nurhanan R, Solihah M, Mohsin S
    Sains Malaysiana, 2011;40:1123-1127.
    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.
    Matched MeSH terms: Cooking
  12. Customized cooking method improves total antioxidant activity in selected vegetables
    Ng ZX, Chai JW, Kuppusamy UR
    Int J Food Sci Nutr, 2011 Mar;62(2):158-63.
    PMID: 21250903 DOI: 10.3109/09637486.2010.526931
    The present study compares water-soluble phenolic content (WPC) and antioxidant activities in Chinese long bean (Vigna unguiculata), bitter gourd (Momordica charantia), water convolvulus (Ipomoea aquatica) and broccoli (Brassica olearacea) prior to and after subjecting to boiling, microwaving and pressure cooking. The total antioxidant activity was increased in cooked water convolvulus, broccoli and bitter gourd, estimated based on the ferric reducing antioxidant power, the Trolox equivalent antioxidant capacity and 2,2-diphenyl-1-picryl-hydrazyl radical scavenging activity. Pressure cooking did not cause any significant decline in the antioxidant property. Boiling generally improved the overall antioxidant activity in all the vegetables. Correlation analysis suggests that WPC contributed to significant antioxidant activities in these vegetables. Thus, prudence in selecting an appropriate cooking method for different vegetables may improve or preserve their nutritional value.
    Matched MeSH terms: Cooking/methods*
  13. Determination of total antioxidant activity in three types of local vegetables shoots and the cytotoxic effect of their ethanolic extracts against different cancer cell lines
    Rahmat A, Kumar V, Fong LM, Endrini S, Sani HA
    Asia Pac J Clin Nutr, 2004;13(3):308-11.
    PMID: 15331345
    Antioxidants play an important role in inhibiting and scavenging radicals, thus providing protection to humans against infections and degenerative diseases. Literature shows that the antioxidant activity is high on herbal and vegetable plants. Realizing the fact, this research was carried out to determine total antioxidant activity and the potential anticancer properties in three types of selected local vegetable shoots such as Diplazium esculentum (paku shoot), Manihot utillissima (tapioca shoot) and Sauropous androgynus (cekur manis). The research was also done to determine the effect of boiling, on total antioxidant activity whereby samples of fresh shoots are compared with samples of boiled shoots. In every case, antioxidant activity is compared to alpha-tocopherol and two methods of extraction used are the organic and the aqueous methods. Besides that, two research methods used were the ferric thiocyanate (FTC) and thiobarbituric acid (TBA) with absorbance of 500nm and 532nm respectively. Oneway ANOVA test at P<0.05 determines significant differences between various samples. In the cytotoxic study, the ethanolic extract and several cell lines i.e. breast cancer (MDA-MB-231 and MCF-7), colon cancer (Caco-2), liver cancer (HepG2) and normal liver (Chang liver) were used. The IC(50)-value was determined by using the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) assay. The antioxidant study found that all the samples in both aqueous and organic extraction were significantly different. The total antioxidant activity values of aqueous extract in descending order are as follows: M. utilissima (fresh) >D. esculentum (fresh) >S.androgynus (fresh) > M.utilissima (boiled) > D. esculentum (boiled) > S.androgynus (boiled). It also was found that S.androgynus shoots ethanolic extract was able to inhibit the viability of the breast cancer cell lines, MDA-MB-231 with the IC50 value of 53.33 micrograms/ml. However, S.androgynus shoots and D. esculentum shoots ethanolic extracts did not inhibit the viability of MDA-MB-231 cell line. While, the tapioca shoot ethanolic extract was able to inhibit the viability of MCF-7 cell line with the IC(50) value of 52.49 micrograms/ml. S.androgynus shoots and D.esculentum shoots ethanolic extracts did not give an IC(50) value against the MCF-7 cell line. S.androgynus, tapioca and D.esculentum shoots ethanolic extracts did not show cytotoxic effect against the Caco-2 and HepG2. There was no IC(50)-value from any sample against Chang Liver cell line. In conclusion, the antioxidant activity of both fresh and boiled samples were higher than alpha-tocopherol, although fresh vegetable shoots were found to be higher in antioxidant activity compared to boiled shoots. This study also suggested that S.androgynus shoots and tapioca shoots have potential as an anticancer agent against certain breast tumours.
    Matched MeSH terms: Cooking/methods*
  14. Fulltext Development and characterisation of Vitex negundo Linn. noodles
    Tan, L.S., Leila, M., Rabeta, M.S.
    Food Research, 2018;2(1):68-75.
    MyJurnal
    Formulation 2 (1 g w/w) was the most favourable and was chosen for further analyses to
    compare its composition with that of a control (0 g w/w). Total phenolic content (TPC) of
    the fresh noodles remained higher than that of the control even after cooking. However,
    after cooking, the carbohydrate and protein contents showed significant increases. The
    results showed that the lemuni-supplemented noodles have a longer shelf life compared to
    the control. The colour parameters L* and a* also showed significant differences as the
    lightness decreased, and the redness increased after the substitution. The L*, a* and b*
    values decreased significantly after the noodles of both formulations were cooked. The
    tensile strength, adhesiveness, and hardness of the lemuni noodles were significantly
    higher than those of the control. Thus, the Vitex negundo Linn. leaf has the potential to
    increase the health benefits of food products.
    Matched MeSH terms: Cooking
  15. 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*
  16. Dielectric Spectroscopy of Palm Olein During Batch Deep Frying and Their Relation with Degradation Parameters
    Ibrahim NUA, Abd Aziz S, Hashim N, Jamaludin D, Khaled AY
    J Food Sci, 2019 Apr;84(4):792-797.
    PMID: 30861127 DOI: 10.1111/1750-3841.14436
    Total polar compounds (TPC) and free fatty acids (FFA) are important indicators in evaluating the quality of frying oil. Conventional methods to determine TPC and FFA are often time consuming, involved laboratory analyses which required skilled personnel and used substantial amount of harmful solvent. In this study, dielectric spectroscopy technique was used to investigate the relation between dielectric property of refined, bleached and deodorized palm olein (RBDPO) during deep frying with TPC and FFA. In total, 150 batches of French fries were intermittently fried at 185 ± 5 °C for 7 hr a day over 5 consecutive days. A total of 30 frying oil samples were collected. The dielectric property of frying oil samples were measured using impedance analyzer with frequencies ranging from 100 Hz to 10 MHz. The TPC of frying oil samples were measured with a Testo 270, while the FFA analysis was done using Malaysian Palm Oil Board (MPOB) test method. Results showed that dielectric constant, TPC and FFA of RBDPO increased as the frying time increased. Dielectric constant increased from 3.09 to 3.17, while TPC and FFA increased from 9.96 to 19.52 and from 0.08% to 0.36%, respectively. Partial least square (PLS) analysis produced good prediction of TPC and FFA with the application of genetic algorithm (GA). Model developed for prediction of TPC and FFA yielded highly significant correlation with R2 of 0.91 and 0.95, respectively and both had root mean square error in cross-validation (RMSECV) of 1.06%. This study demonstrates the potential of dielectric spectroscopy in monitoring palm olein degradation during frying. PRACTICAL APPLICATION: The application of dielectric spectroscopy to detect degradation of palm olein during frying was studied. The dielectric property of palm olein during frying has successfully correlated with TPC and FFA. The model developed in this study could be used for the development of a sensing system for palm olein degradation monitoring.
    Matched MeSH terms: Cooking/methods*
  17. Fulltext Dietary Fat and Fibre Intakes of Malaysian Adults: Issues and Implications when ‘Western Targets’ Are Set as Dietary Goals
    Malays J Nutr, 1997;3(2):-.
    MyJurnal
    This article examines the fat and fibre intakes of Malaysian adults and highlights discrepancies and practical limitations if these intakes are to match the levels for these nutrients advocated in the World Health Organisation (WHO) and American Heart Association (AHA) ‘diet models’. Local data on food consumption showed that the total fat intakes amongst Malaysian adults, contrary to common perception, were not high and the mean values obtained fell within the range of 40-66g or 22-26% kcal. As such, the dietary target of 30% kcal total fat or its intermediate target of 30-35% kcal, advocated by WHO and AHA mainly to address the problem of a high consumption of dietary fats in western populations, should not be adopted indiscriminately by Malaysians. Dietary fatty acid (FA) analysis by high performance liquid chromatography (HPLC) coupled with the use of food composition tables, showed that the typical Malaysian diet prepared with palm olein or palm olein-groundnut oil blends as cooking oil contained 3.2-4.0% kcal polyunsaturated fatty acids (PUFA), mainly as the w-6 linoleic acid, which is also the predominant essential fatty acid (EFA) in humans. This level of linoleic acid, with an ω-6/ ω--3 FA ratio approximating 10, is adequate for basal PUPA and EFA needs but fell short of the 4-10% kcal linoleic acid recommended by WHO (1993) to counter the effects of the cholesterol-raising saturated fatty acids (SFA). This raised upper limit of 10% kcal linoleic acid (previously 7% kcal), which equals the level of PUFA implied in the AHA diet model, appears unnecessarily high considering that the cholesterol-lowering potential of linoleic acid is maximum at about 6% kcal, while the health hazards associated with long-term high intakes of PUPA have never been completely dismissed. The new WHO lower limit for dietary linoleic acid (4% kcal) would have a controversial impact of raising the previous minimal 3% kcal EFA to above 4% kcal (linoleic + alpha-linolenic acids). Similarly, the WHO recommendation for total dietary fibre of 27-40g (equivalent to a daily combined intake of 400g of vegetables and fruits, 30g of which should come from pulses) appears at present, too high a dietary target for the average Malaysian adult whose habitual daily diet was estimated to contain about 180g of vegetables plus fruits, providing only about 13-16g total dietary fibre. Appropriately, an expert panel on Malaysian Dietary Guidelines has recommended instead, 20-30% kcal total fat containing 3-7% kcal PUFA, and 20-30g total dietary fibre for the local population.
    Matched MeSH terms: Cooking
  18. Fulltext Dietary Supplementation of Postbiotics Mitigates Adverse Impacts of Heat Stress on Antioxidant Enzyme Activity, Total Antioxidant, Lipid Peroxidation, Physiological Stress Indicators, Lipid Profile and Meat Quality in Broilers
    Humam AM, Loh TC, Foo HL, Izuddin WI, Awad EA, Idrus Z, et al.
    Animals (Basel), 2020 Jun 05;10(6).
    PMID: 32516896 DOI: 10.3390/ani10060982
    The purpose of this work was to evaluate the impacts of feeding different postbiotics on oxidative stress markers, physiological stress indicators, lipid profile and meat quality in heat-stressed broilers. A total of 252 male Cobb 500 (22-day-old) were fed with 1 of 6 diets: A basal diet without any supplementation as negative control (NC); basal diet + 0.02% oxytetracycline served as positive control (PC); basal diet + 0.02% ascorbic acid (AA); or the basal diet diet + 0.3% of RI11, RS5 or UL4 postbiotics. Postbiotics supplementation, especially RI11 increased plasma activity of total-antioxidant capacity (T-AOC), catalase (CAT) and glutathione (GSH), and decreased alpha-1-acid-glycoprotein (α1-AGP) and ceruloplasmin (CPN) compared to NC and PC groups. Meat malondialdehyde (MDA) was lower in the postbiotic groups than the NC, PC and AA groups. Plasma corticosterone, heat shock protein70 (HSP70) and high density lipoprotein (HDL) were not affected by dietary treatments. Postbiotics decreased plasma cholesterol concentration compared to other groups, and plasma triglyceride and very low density lipoprotein (VLDL) compared to the NC group. Postbiotics increased breast meat pH, and decreased shear force and lightness (L*) compared to NC and PC groups. The drip loss, cooking loss and yellowness (b*) were lower in postbiotics groups compared to other groups. In conclusion, postbiotics particularly RI11 could be used as an alternative to antibiotics and natural sources of antioxidants for heat-stressed broilers.
    Matched MeSH terms: Cooking
  19. 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: Cooking
  20. Fulltext Dietary nutrient intake and meal-related situations among elderly outpatients with chronic obstructive pulmonary disease from respiratory clinics, Malaysia
    Nor-Farahain Yahya, Noraida Omar, Ummi-Nadira Daut, Siti-Nur’Asyura Adznam, Barakatun-Nisak Mohd Yusof
    Malaysian Journal of Medicine and Health Sciences, 2020;16(106):170-177.
    MyJurnal
    Introduction: Chronic obstructive pulmonary disease (COPD) patients usually have dietary problems leading to malnutrition issues. Therefore, this study aimed to determine macro and micronutrient intakes and meal-related sit- uations among outpatients COPD elderly and its adequacy according to their requirements. Methods: 140 patients were included in this cross-sectional study at Respiratory Clinics of Hospital Serdang and Institut Perubatan Respira- tori. Socio-demographic and health status data were collected by interviewing patients and reviewing their medical records. A three-day diet history (two-day on weekdays, one day on weekend) was analysed using Nutritionist Pro and compared against their requirements. Meal-related situation was assessed using three open-ended questions that related to food shopping, cooking and eating and analysed using content analysis. Results: Patients were 70±7 years old, 97% male, 59% Malay, 48% had primary education, 75% married, 72% ex-smokers and 54% presented with comorbidities. Majority of them had no episode of exacerbation for the past one year and in moderate stage of the COPD severity. Mean energy intake was 916±221 kcal/day with 98% of them have under-reported their intake. Almost all patients had inadequate macro and micronutrient intake; energy (97%), protein (97%), carbohydrate (86%), fat (99%), vitamin A (95%), C (86%), D (99%) and E (99%). The meal-related situation reported patients had difficulties with food shopping and preparation and problems during mealtime. Conclusion: COPD elderly reported inadequate intake of macro and micronutrients and had problems during mealtime. This indicates the need for Ma- laysian nutrition guidelines specific to COPD patients and nutrition intervention in the primary setting.
    Matched MeSH terms: Cooking
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