Displaying publications 21 - 40 of 88 in total

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  1. Fulltext Design and development of processing apparatus for young coconuts
    Muhamad Hellmy Hussin
    Pertanika Journal of Science & Technology, 2018;26(4):2031-2044.
    MyJurnal
    As we know, drinking young coconut water and eating the tender meat give many benefit
    to the body for its nutritious value rather than its taste; but do we realize that it requires a
    dangerous tasks in processing it. The process of trimming requires skills which only can
    be obtained by those who run the work daily. Thus, a portable apparatus which has the
    capabilities of reducing the hazardous tasks and fasten the time consumed for processing
    the young coconut fruit has been proposed and developed. The development of the product
    begins with collecting and analyzing the data of 30 young coconut fruits. Then, it is followed
    by designing the whole product at main and component level. The conceptual design is
    done initially using freehand sketching technique. Next, the 3D solid modeling relies
    totally on the CATIA V5R19 software. Finally, a complete details drawing is produced
    using CAD software. In this work, the design focuses on the blade slicing and punch bit
    head to reduce the hazardous tasks during processing of the young coconut. The blade is
    designed to allow the slicing movement to be maneuvered during the husk removal process.
    Meanwhile, the puncher has replaced the usage of chopper in creating an opening at the top
    of the endocarp. Thus, the device developed will reduce the hazardous task by eliminating
    the chopping process and replacing it with the slicing process. Therefore, the tendency to
    get caught in accidental injury during the chopping process can be significantly reduced.
    Matched MeSH terms: Flavoring Agents
  2. Fulltext Different media formulation on biocellulose production by Acetobacter xylinum (0416)
    Suryani Kamarudin, Mohd Sahaid, K., Mohd Sobri, T., Wan Mohtar, W.Y., Dayang Radiah, A.B., Norhasliza, H.
    Pertanika Journal of Science & Technology, 2013;21(1):29-36.
    MyJurnal
    Biocellulose (BC), produced by Acetobacter xylinum (0416), was carried out using three types of medium
    composition under static surface culture. The media used in this experiment included CWHSM (Coconut
    water in Hestrin-Schramm medium), CM (Complex medium) and HSM (Hestrin-Schramm medium).
    CWHSM and CM used coconut water from agro-waste as the main source of sugar. The fermentation
    was conducted for 12 days and the results of BC dry weight, cell entrapped, pH medium and productivity
    were evaluated and compared. The results show that CWHSM is the most suitable medium for BC
    production with a productivity of up to 0.044 g l
    -1
    day
    -1
    .
    Matched MeSH terms: Flavoring Agents
  3. Fulltext Optimization of cocoa beans roasting process using Response Surface Methodology based on concentration of pyrazine and acrylamide
    Farah, D.M.H., Zaibunnisa, A.H., Misnawi
    International Food Research Journal, 2012;19(4):1355-1359.
    MyJurnal
    Roasting is an important process that contribute to formation of flavour compounds in cocoa beans. Pyrazines, a by-product of Maillard reaction is one of the character impact compounds that contribute to unique cocoa flavour. Unfortunately during roasting, carcinogenic acrylamide are also produced through Maillard reaction. Therefore, this study was focussed on optimising the roasting conditions using Central Composite Design (CCD) to produce superior quality cocoa beans with high concentration of pyrazines and low concentration of acrylamide. The roasting conditions used were temperatures in the range of 110⁰C to 160⁰C and time ranging from 15 min to 40 min. Roasting conditions significantly (p
    Matched MeSH terms: Flavoring Agents
  4. Fulltext Quality evaluation of deep fried chips produced from lotus rhizome
    Rajeev Bhat, Wipawee Yodkraisri
    International Food Research Journal, 2012;19(4):1423-1437.
    MyJurnal
    The main objective of the present study was to produce crispy deep fried chips from lotus rhizome with acceptable organoleptic qualities. Effects of three different frying temperatures (180, 190 and 200°C, for 15-20 sec) on the overall qualities (proximate composition, texture and sensory) of lotus rhizome chips were determined. Prior to frying, freshly procured rhizomes were sliced uniformly (thickness of ~2.5 mm, diameter ~ 5.2mm), blanched in hot water (85°C for 3.5 min) and dried in a hot air vacuum oven (60°C, 24 h). Results on textural studies showed force required to break the chips to be dependent on temperature. Sensory quality results revealed high acceptability for chips produced by frying at 200°C. This reported work being a preliminary study, further research works is warranted to standardize the protocols for industrial scale production of lotus rhizome chips, with improved taste and flavour, keeping in mind the safety and quality issues.
    Matched MeSH terms: Flavoring Agents
  5. Fulltext Potential uses of cocoa bean infested by Conopomorpha cramerella for polyphenol extraction
    Misnawi, Teguh, W.
    International Food Research Journal, 2008;15(1):27-34.
    MyJurnal
    Cocoa pod borer (Conopomorpha cramerella (Snellen)) is the main fatal pest that destroys cocoa plantations in South East Asia, mainly in Indonesia and Malaysia. Infested cocoa beans stick to each other, the pulp become hard and normal fermentation process to produce flavour precursors cannot be done. This research aimed to utilize the infested cocoa beans as a source of phenolic compounds. Extraction of phenolic compounds was carried out for three infestation levels regarded as low, medium and heavy. Parameters of study were bean size, shell content, fat content, total polyphenol and antioxidant activity. Results of the study showed that the increase in cocoa pod borer infestation significantly decreased cocoa bean size, fat content and total polyphenol; but shell content was increased. Antioxidant activity of the extracted polyphenol was not significantly affected by the infestation. The results clearly indicate that cocoa beans infested by cocoa pod borer can potentially to be used as a source of phenolic compounds for natural antioxidant uses.
    Matched MeSH terms: Flavoring Agents
  6. Fulltext Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds: physico-chemical properties, antioxidant capacity and application as bakery product ingredients
    Nyam, K.L., Lau, M., Tan, C.P.
    Malays J Nutr, 2013;19(1):99-109.
    MyJurnal
    Introduction: The aims of this study were to determine the proximate composition, functional properties and antioxidant activity of pumpkin seeds and rind. Besides, the effects of dietary fibre in pumpkin seeds and rinds on bread qualities and properties were evaluated. Methods: Formulations for bread substituted with 0%, 5% and 10% pumpkin seed and rind, respectively were produced. Sensory evaluation of the prepared bread samples for such attributes as appearance, aroma, flavour, texture and overall acceptability was undertaken. The physical properties of the bread samples, including dough expansion, loaf volume, crumb colour and bread texture, were determined. Proximate analysis and determination of antioxidant activity of the bread samples were also conducted. Results: Crude fibre of the pumpkin seeds and pumpkin rinds was high at 31.48% and 14.83%, respectively. The total phenolic compound (TPC) and DPPH radical scavenging activity for the pumpkin rinds were 38.60 mg GAE/ 100 g dry weight and 69.38%, respectively, which were higher than those of pumpkin seeds. A 5% level of pumpkin rind bread gave the best overall acceptability and sensory attributes, followed by 5% pumpkin seed bread. Total dietary fibre, total phenolic compound and DPPH radical scavenging activity in breads substituted with 5% pumpkin seed and 5% pumpkin rind flour were higher than the values in control bread. Conclusion: Pumpkin seeds and rinds can be used as dietary fibre sources in bakery.
    Matched MeSH terms: Flavoring Agents
  7. Isolation and characterization of a novel Lactobacillus plantarum MMB-07 from traditional Suanyu for Acanthogobius hasta fermentation
    Yang J, Lu J, Zhu Q, Tao Y, Zhu Q, Guo C, et al.
    J Biosci Bioeng, 2021 Aug;132(2):161-166.
    PMID: 33972168 DOI: 10.1016/j.jbiosc.2020.12.016
    As one of Lianyungang's most famous specialties, Acanthogobius hasta is delicious and nutritious fish, but is extremely susceptible to spoilage during transportation and storage. In this study, Lactobacillus plantarum MMB-07 was isolated from traditional fermented sour fish to reduce losses and improve the utilization and food value of A. hasta. L. plantarum MMB-07 had good ability of acid production and acid resistance. Moreover, it could also inhibit common pathogens in food or aquatic products to ensure the safety of fermented products. MMB-07 was used to ferment A. hasta and obtain fermented Suanyu rich in nutrition value and good flavor. The volatile base nitrogen was 18.44 mg/100 g and the fermented fish meat maintained second-grade freshness. Thiobarbituric acid assay was 0.90 mg/kg and fat in fish meat was oxidized to a low degree. The studies indicated that MMB-07 has a high application prospect in low salt fermented fish.
    Matched MeSH terms: Flavoring Agents
  8. Fulltext Feeding Behaviour of Cynopterus sphinx (Pteropodidae) Under Captive Conditions
    Shafie NJ, Rahman NA, Sah SA, Rosely NF, Sufian M
    Trop Life Sci Res, 2014 Dec;25(2):53-9.
    PMID: 27073599 MyJurnal
    We examined the olfactory and visual abilities of megachiropteran bats, Cynopterus sphinx, for discrimination of the odour and shape of the banana fruit, Musa sp. We conducted the experiments in captive conditions by offering a selection of ripe bananas, blended bananas and artificial bananas. The behaviour of the bats was observed visually, and the percentage of activity and rest, duration of the first foraging bout, number of feeding attempts and the average duration of successful attempts was recorded for each bat. The bats exhibited an increased number of visits to ripe bananas and blended banana fruits. However, the artificial fruit did not evoke any response. Our study suggests that odour cues are more important than visual cues for the location of fruits by C. sphinx.
    Matched MeSH terms: Flavoring Agents
  9. Fulltext Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening
    Choi KH, Min JY, Ganesan P, Bae IH, Kwak HS
    Asian-Australas J Anim Sci, 2015 Jan;28(1):120-6.
    PMID: 25557683 DOI: 10.5713/ajas.14.0056
    This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago cheeses (AC) during ripening at 14°C for 4 months. The moisture content significantly increased with increasing concentrations of both RGH- and RGE- added AC (p<0.05). While RGHAC and RGEAC were more yellow and darker with increasing concentrations than that of control (p<0.05), the color was not influenced from the hydrolysis. In texture analysis, hardness, cohesiveness, and chewiness of RGHAC and RGEAC significantly decreased compared to the control during the ripening (p<0.05). In sensory analysis, bitterness and ginseng flavor and taste scores increased significantly with increasing the concentrations of RGH and RGE during ripening (p<0.05). In conclusion, the addition of RGH and RGE into cheese slightly influenced the properties of Asiago cheese, and similarities were observed between RGHAC and RGEAC. Thus, the lower concentrations (0.1% to 0.3%) of RGH and RGE added to AC were preferred for color, texture, and sensory during the ripening, therefore, these cheeses would be worth developing commercially.
    Matched MeSH terms: Flavoring Agents
  10. Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion
    Mirhosseini H, Tan CP, Yusof S, Hamid NS
    Phytochem Anal, 2008 Sep-Oct;19(5):429-37.
    PMID: 18435528 DOI: 10.1002/pca.1068
    Solid-phase microextraction (SPME) coupled to gas chromatography has been applied for the headspace analysis (HS) of 12 target flavour compounds in a model orange beverage emulsion. The main volatile flavour compounds studied were: acetaldehyde, ethyl acetate, alpha-pinene, ethyl butyrate, beta-pinene, myrcene, limonene, gamma-terpinene, octanal, decanal, linalool and citral (neral plus geranial). After screening the fibre type, the effect of other HS-SPME variables such as adsorption temperature (25-55 degrees C), extraction time (10-40 min), sample concentration (1-100% w/w), sample amount (5-10 g) and salt amount (0-30% w/w) were determined using a two-level fractional factorial design (2(5-2)) that was expanded further to a central composite design. It was found that an extraction process using a carboxen-polydimethylsiloxane fibre coating at 15 masculineC for 50 min with 5 g of diluted emulsion 1% (w/w) and 30% (w/w) of sodium chloride under stirring mode resulted in the highest HS extraction efficiency. For all volatile flavour compounds, the linearity values were accurate in the concentration ranges studied (r(2) > 0.97). Average recoveries that ranged from 90.3 to 124.8% showed a good accuracy for the optimised method. The relative standard deviation for six replicates of all volatile flavour compounds was found to be less than 15%. For all volatile flavour compounds, the limit of detection ranged from 0.20 to 1.69 mg/L.
    Matched MeSH terms: Flavoring Agents/analysis; Flavoring Agents/isolation & purification*
  11. Synergistic enhancement of bio-yogurt properties by Lactiplantibacillus plantarum NUC08 and mulberry fruit extract
    Cai Z, Zhou S, Zhang T, Du Q, Tu M, Wu Z, et al.
    Food Chem, 2025 Mar 15;468:142447.
    PMID: 39689487 DOI: 10.1016/j.foodchem.2024.142447
    Lactiplantibacillus plantarum NUC08, a novel probiotic strain, has demonstrated potential for synergistic fermentation with starter cultures. This study investigates its functional properties in fermented milk and examines how mulberry fruit extract (MFE), rich in bioactive compounds, may influence its fermentation performance. MFE significantly boosted LAB growth, improved texture and rheological properties, and enhanced antioxidant capacity in the probiotic yogurt. GC-MS analysis revealed that MFE enriched the flavor profile by increasing key flavor-related metabolites, contributing to superior sensory qualities. Furthermore, the combination of L. plantarum NUC08 and MFE led to distinct shifts in metabolic pathways, as shown by LC-MS analysis, amplifying the regulatory effects on antioxidant activity. These findings demonstrate the synergy between MFE and L. plantarum NUC08, where MFE enhances the growth and functionality of L. plantarum NUC08, improving the yogurt's physicochemical properties, antioxidant capacity, and flavor, with potential for functional dairy product development.
    Matched MeSH terms: Flavoring Agents/metabolism; Flavoring Agents/chemistry
  12. Fulltext Nerolidol: A Sesquiterpene Alcohol with Multi-Faceted Pharmacological and Biological Activities
    Chan WK, Tan LT, Chan KG, Lee LH, Goh BH
    Molecules, 2016 Apr 28;21(5).
    PMID: 27136520 DOI: 10.3390/molecules21050529
    Nerolidol (3,7,11-trimethyl-1,6,10-dodecatrien-3-ol) is a naturally occurring sesquiterpene alcohol that is present in various plants with a floral odor. It is synthesized as an intermediate in the production of (3E)-4,8-dimethy-1,3,7-nonatriene (DMNT), a herbivore-induced volatile that protects plants from herbivore damage. Chemically, nerolidol exists in two geometric isomers, a trans and a cis form. The usage of nerolidol is widespread across different industries. It has been widely used in cosmetics (e.g., shampoos and perfumes) and in non-cosmetic products (e.g., detergents and cleansers). In fact, U.S. Food and Drug Administration (FDA) has also permitted the use of nerolidol as a food flavoring agent. The fact that nerolidol is a common ingredient in many products has attracted researchers to explore more medicinal properties of nerolidol that may exert beneficial effect on human health. Therefore, the aim of this review is to compile and consolidate the data on the various pharmacological and biological activities displayed by nerolidol. Furthermore, this review also includes pharmacokinetic and toxicological studies of nerolidol. In summary, the various pharmacological and biological activities demonstrated in this review highlight the prospects of nerolidol as a promising chemical or drug candidate in the field of agriculture and medicine.
    Matched MeSH terms: Flavoring Agents/pharmacology; Flavoring Agents/chemistry
  13. Search for Evidence of the Type-III Seesaw Mechanism in Multilepton Final States in Proton-Proton Collisions at sqrt[s]=13  TeV
    Sirunyan AM, Tumasyan A, Adam W, Ambrogi F, Asilar E, Bergauer T, et al.
    Phys Rev Lett, 2017 Dec 01;119(22):221802.
    PMID: 29286783 DOI: 10.1103/PhysRevLett.119.221802
    A search for a signal consistent with the type-III seesaw mechanism in events with three or more electrons or muons is presented. The data sample consists of proton-proton collisions at sqrt[s]=13  TeV collected by the CMS experiment at the LHC in 2016 and corresponds to an integrated luminosity of 35.9  fb^{-1}. Selection criteria based on the number of leptons and the invariant mass of oppositely charged lepton pairs are used to distinguish the signal from the standard model background. The observations are consistent with the expectations from standard model processes. The results are used to place limits on the production of heavy fermions of the type-III seesaw model as a function of the branching ratio to each lepton flavor. In the scenario of equal branching fractions to each lepton flavor, heavy fermions with masses below 840 GeV are excluded. This is the most sensitive probe to date of the type-III seesaw mechanism.
    Matched MeSH terms: Flavoring Agents
  14. Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins
    Othman NA, Abdul Manaf M, Harith S, Wan Ishak WR
    J Am Coll Nutr, 2018 04 13;37(7):583-588.
    PMID: 29652576 DOI: 10.1080/07315724.2018.1451408
    OBJECTIVE: The feasibility of developing reduced-fat muffins with avocado is investigated by preparing muffins with 25%, 50%, 75%, and 100% avocado purée as a fat (butter) replacer.

    METHODOLOGY: The resulting products were compared to the control muffin, which was made with 100% butter. Muffins were analyzed for nutritional content, fatty acid profiles, and sensory acceptability.

    RESULT: Muffins incorporated with avocado purée revealed a significant increase (p < 0.05) with respect to moisture, ash, and carbohydrate in comparison with the control sample. However, no significant changes (p > 0.05) were detected in all muffin formulations for protein and dietary fiber content. Both fat content and caloric value of muffins incorporated with avocado purée were significantly decreased (p < 0.05). The fatty acid profile showed that there was an increment in the monounsaturated fatty acids (MUFA) content by 16.51% at full-fat substitution. The sensory evaluation test demonstrated that muffins had acceptability at up to 50% substitution. Fat substitution at higher than 50% lead to undesirable flavor and aftertaste, which was significant (p < 0.05) to the panelists.

    CONCLUSION: The findings indicated the feasibility of avocado purée in fat-reduced muffin preparation with an optimal level of 50% avocado purée substitution.

    Matched MeSH terms: Flavoring Agents
  15. 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: Flavoring Agents
  16. Effects of the phloemic stress on the growth, development and quality of wax apple (Syzygium samarangense) cv. jambu madu
    Mohammad Moneruzzaman Khandaker, Normaniza Osman, Abm Sharif Hossain, Amru Nasrulhaq Boyce
    Sains Malaysiana, 2012;41:553-560.
    A study was carried out to investigate the effects of different girdling techniques on the growth, development and quality of red wax apple fruits (Syzygium samarangense). Selected horticultural parameters were monitored at one week interval during the growth period from December 2008 to October 2010, using I, C, V shaped, 50%, and 100% girdling. Girdling was applied 2 weeks before flowering. The results showed that the C-shaped girdling technique produced the best results with regard to the fruit setting and chlorophyll content in comparison to the control and the other girdling
    techniques employed. Furthermore, C-shaped girdling enhanced faster fruit growth producing the best final fruit length and diameter. In addition to significantly increased yield, juice percentage, leaf dry matter, biomass and TSS content of fruits. It was also observed that 50% girdling decreased fruit dropping. V-shaped girdling also increased the number of bud and reduced bud dropping compared to control. I-shaped girdle fruits produced the highest amount of K+ content in fruit juice compared to other treatments. The color development of the fruit peel in 100% girdling was also the highest among the treatments. From this study, it can be concluded that C-shaped girdling applied two weeks before flowering produced better fruit growth, yield and quality of red wax apple fruits under field conditions.
    Matched MeSH terms: Flavoring Agents
  17. An optical sensor based on immobilized copper(ii) ions for the determination of free glutamate in food samples
    Noor Zuhartini Md Muslim, Musa Ahmad, Lee YH, Bahruddin Saad
    Sains Malaysiana, 2018;47:707-713.
    An optical fiber chemical sensor for the determination of free glutamate in food samples was fabricated based on the
    immobilization of 0.1 M copper(II) nitrate trihydrate onto sol-gel glass powder which was then mixed with methyl cellulose
    to form a pellet. A distinctive colour change from light blue to dark blue was observed in the presence of glutamate in
    less than 1 min. The colour change was measured by reflectance spectrophotometer at 691 nm. A linear relationship
    between the reflectance intensity and glutamate concentration was observed in the range of 12.5 to 500 mM with a limit
    of detection of 10.6 mM. This method is also reproducible with a relative standard deviation of less than 5%, no effect on
    pH of the glutamate solution and a good recovery of above 80%. The sensor was used for the determination of glutamate
    in common food items such as soups and flavor enhancers. The results obtained from the fabricated sensor were found
    to be comparable with HPLC method.
    Matched MeSH terms: Flavoring Agents
  18. Esterification of levulinic acid to levulinate esters in the presence of sulfated silica catalyst
    Nur Aainaa Syahirah Ramli, Nur Irsalina Hisham, Nor Aishah Saidina Amin
    Sains Malaysiana, 2018;47:1131-1138.
    Levulinic acid (LA) is one of biomass derived building block chemicals with various applications. Catalytic esterification
    of LA with alkyl alcohol produces levulinate ester which can be applied as fragrance, flavouring agents, as well as fuel
    additives. In this study, a series of sulfated silica (SiO2
    ) catalyst was prepared by modification of SiO2
    with sulfuric acid
    (H2
    SO4
    ) at different concentrations; 0.5 M to 5 M H2
    SO4
    . The catalysts were characterized, and tested for esterification
    of LA with ethanol to ethyl levulinate (EL). The effect of various reaction parameters including reaction time, catalyst
    loading and molar ratio of LA to ethanol on esterification of LA to EL were inspected. The catalyst with high concentration
    of acid sites seemed suitable for LA esterification to EL. Among the sulfated SiO2
    catalysts tested (0.5 M-SiO2
    , 1 M-SiO2
    ,
    3 M-SiO2
    and 5 M-SiO2
    ), 3 M-SiO2
    exhibited the highest performance with the optimum EL yield of 54% for reaction
    conducted at reflux temperature for 4 h, 30% 3 M-SiO2
    loading and LA to ethanol molar ratio of 1:20. Besides, the
    reusability of 3 M-SiO2
    catalyst for LA esterification with ethanol was examined for five cycles. Esterification of LA with
    methanol and 1-butanol were also carried out for methyl levulinate (ML) and butyl levulinate (BL) productions with 69%
    and 40% of ML and BL yields, respectively. This study demonstrates the potential of sulfated SiO2
    catalyst for levulinate
    ester production from LA at mild process condition.
    Matched MeSH terms: Flavoring Agents
  19. Effect of hydroxypropylmethyl cellulose (hpmc) coating on flavor, moisture and oil content in chicken nugget
    Lai WH, Mohamad Yusof Maskat
    Sains Malaysiana, 2018;47:2699-2704.
    This study was carried out to determine the effects of hydroxy propyl methyl cellulose (HPMC) on the flavour compounds
    (eugenol and limonene), moisture and oil content in chicken nuggets during frying. Chicken nugget added with 500
    ppm eugenol and limonene were coated with HPMC solution (0, 0.75 and 1.5%) and then with a commercial coating
    (ADABI, Malaysia). Chicken nuggets were fried at 180o
    C for 4 min. Quantity of eugenol and limonene in the substrate
    (chicken meat) and coating were measured alongwith the moisture and oil content. The results showed that 0.75 and
    1.5% HPMC were not able to retain either eugenol or limonene in both substrate and coating portion of the nuggets
    when compared to control except for eugenol in the substrate portion when using 1.5% HPMC. Application of HPMC
    also resulted in reduced moisture loss and oil absorption. The reduced moisture loss and oil absorption in the coating
    and substrate of the chicken nuggets showed that HPMC was able to form a barrier that restricted the migration of
    moisture from the nuggets and absorption of oil into the nuggets. However, only the 1.5% HPMC barrier formed was
    able to reduce the loss of eugenol in the nugget substrate. Both 0.75 and 1.5% HPMC was not able to significantly
    reduce the loss of limonene during frying.
    Matched MeSH terms: Flavoring Agents
  20. Fulltext Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk
    Chong WK, Mah SY, Easa AM, Tan TC
    J Food Sci Technol, 2019 Sep;56(9):4371-4379.
    PMID: 31478006 DOI: 10.1007/s13197-019-03905-4
    Time and temperature parameters of superheated steam (SHS) treatment were optimised using response surface methodology (RSM) for specific lipoxygenase (LOX) activity in soya beans and crude protein content in soya milk. The optimal SHS treatment was obtained at 9.3 min and 119 °C. The predicted values of specific LOX activity and crude protein content by RSM were 0.0098 μmol/(min mg protein) and 3.2%, respectively. These values were experimentally verified to be 0.0081 ± 0.0002 μmol/(min mg protein) and 3.0 ± 0.1%, respectively. Sensory evaluation showed that the beany flavour of soya milk produced from SHS treated soya beans was significantly weaker (P 
    Matched MeSH terms: Flavoring Agents
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