Surimi refers to concentrated myofibrial protein extracted from fish flesh by washing process. Surimi powder, is normally prepared in a dried form, and potentially useful as a raw material for preparation of seafood products. Surimi powder offers many advantages in industrial application, such as easy handling, low distribution cost, and physically convenient for addition to dry mixtures. In order to prevent the denaturation of the protein during drying, dryoprotectants such as sucrose and polyols can be added. Surimi powder is classified as fish protein concentrate type A because its protein content is higher than 65%. Surimi powder has good functional properties, such as gelation, water holding capacity, and emulsifying and foaming properties. Gel-based fish products and fish snacks are common products that can be made from surimi powder.
Fat content and macroscopic properties of fat network formulation result in final products in chocolate industry. The knowledge of physical properties is required in regard to stability of final food products resulting to quality. The study was carried out to investigate the thermal behavior, solid fat content and hardness of Rambutan fat (RF), cocoa butter and mixtures between two fats. The results found that the mixtures can be compatibility; the cocoa butter indicated the higher of solid fat content at room temperature more than RF and other mixtures. The RF had the highest melting point in both non-stabilized and stabilized form among cocoa butter and their mixtures. The hardness behavior showed lower in the mixture 1 and RF. For the phase behavior of crystallization exhibited the similar for all samples whereas the time of crystallization and temperatures were different. Therefore, the RF might be possible source of cocoa butter substitute with suitable proportion in the manufacturing chocolate and confectionery products.
This review of literature provides an overview on the compositional data of Rambutan (Nephelium lappaceum Linn.) and rambutan seed fat for usage in chocolate product. It is a seasonal fruit native of west Malaysia and Sumatra. It is harvested when the fruit have reached optimum visual and organoleptic quality. Rambutans rapidly deteriorate unless proper handling techniques are employed. The rambutan fruits are deseeded during processing and these seeds (~ 4-9 g/100 g) are a waste by-product of the canning industry. And some studies was showed that rambutan seed possesses a relatively high amount of fat and these fats are similar to those of cocoa fat, although have some different physical properties. In the present research about rambutan seed fat continued increasing due to from previous research was found that this fat can use as substitute in cocoa butter for chocolate products. Therefore, the extracted fat from rambutan seed not only could be used for manufacturing candles, soaps, and fuels, but it also has a possible to be a source of natural edible fat with feasible industry use.
Fish crackers made from freshwater fishes is a new dimension in fish cracker industry. In this study, three species were chosen based on their general preference and acceptability by Malaysian. Together with other ingredients, these crackers were prepared using standard formulation and tested in laboratory for their proximate analysis and physical characteristic analysis includes linear expansion, oil absorption, color measurement and texture. Sensory analysis for overall acceptability was carried out among trained panelist in the school. The results for proximate composition and physical analysis showed that there were significant differences (p
This study attempted to investigate the effect of kiln drying on the rate of formation of ball copra. Three samples containing fifty partially dried-coconuts were placed as a single layer in three compartmentalized blocks namely, Front: Blok-1, Middle: Block-2, and Rear: Block-3 in the copra bed of the modified-Ceylon copra kiln. From each of the three blocks, thirty coconuts were selected randomly for labeling and their fresh weights were recorded. The samples were subjected to intermittent drying in the kiln by thirty five firing cycles using charcoal dust as the fuel source. The temperature distribution pattern of the three blocks during the first six firing was monitored at three hourly intervals. The weight losses of individual coconuts in each block were measured after the completion of each firing. The results showed that, there was a significant (p
General phytochemical screening of the leaves of Saurauia roxburghii (Actinidiaceae) revealed the presence of alkaloids, flavonoids, glycosides, O-glycosides, terpenoids, carbohydrates, steroids, reducing sugar, tannins, phlobatannins and saponin are present in this plant whereas cardiac glycosides are absent. Two steroid compounds were isolated from the n-hexane extract of the leaves from S. roxburghii. Based on the spectral evidence IR, 1H-NMR and 13C-NMR, structures were determined to be stigmasterol (1) and β-sitosterol (2) This is the first report so far of occurrence and details spectroscopic description of these compounds from S. roxburghii.
The peptide composition of gelatin is known to vary very common that the electrophoretic pattern of gelatin from one source differs from another source even for the same raw material. Therefore, the present study aimed to use proteomics field to identify gelatin polypeptides biomarker for depending on the condition under which collagen is hydrolyzed. Hence, it is porcine skins. The polypeptides obtained for porcine skin gelatins can be used as reference in future to detect the origins of gelatin added in the processed food. We compared porcine skin gelatin samples obtained from three producers. Total average numbers of polypeptides of porcine skin gelatins from company A, B and C were 303 ± 2.8, 285.5 ± 3.5 and 270.5 ± 4.9 spots respectively. 10 biomarkers were identified and presented in all different companies. We also did a mixture of porcine and bovine skin gelatin to detect the presence of these 10 biomarkers. The level of adulteration that could be detected was as low as 1.0% w/w
Canarium ovatum oil Engl. (pili nut oil) was extracted by using cold press method and then the
physico-chemical properties of the oil samples, roasted pili nut oil (RPNO) and unroasted pili
nut oil (UPNO) such as iodine value (IV), peroxide value (PV), acid value (% FFA), solid fat
content (SFC), fatty acid composition and triacylglycerol (TAG) composition were determined.
The percentage of oil yield and iodine value for RPNO and UPNO were showed no significant
different, wheareas there were significantly different for the peroxide value and percentage of
free fatty acid. The solid fat content for RPNO and UPNO were similar to the palm olein oil
and both completely melt at 25°C. Both samples, RPNO and UPNO were contained 50.70%
and 52.59% of oleic acid and were found not contain the trisaturated TAGs.
Some vegetable oils contain natural antioxidants such as beta carotene and vitamin E namely alpha tocopherol. The objective of this study was to screening the value of α-tocopherol, β-carotene, antioxidant capacity, antimicrobial activity and toxicological properties of roasted pili nut oil (RPNO) and unroasted pili nut oil (UPNO). The result showed that RPNO contained higher amount of vitamin E and less amount of beta carotene compared to UPNO. RPNO and UPNO scavenged DPPH radicals by 24.66% and 9.52% at concentration of 140 μg/ml. The total phenolic compound (TPC) in UPNO and RPNO were about 19.96 ± 0.52 mg/kg and 12.43 ± 0.69 mg/kg respectively. It was observed that bacteria species exhibited different sensitivities towards RPNO, UPNO, Gentamycin, Ampicillin and Chloramphenicol. Bacillus cereus 14570 was the most sensitive bacterium and all strains of Staphylococcus aureus tested were resistant against both samples RPNO and UPNO. An in vitro toxicological study based on the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) cytotoxicity assay was also performed. In vitro cytotoxicity indicated that both RPNO and UPNO had no effect against HeLa (cervical cancer cell), MCF-7 (breast cancer cell) and HT-29 (human colon adenocarcinoma cell) cell lines tested.
This research was to determine nutritional composition, essential and toxic elemental content, and major phenolic acid with antioxidant activity in Kadsura coccinea fruit. The results indicated that Kadsura coccinea fruit exhibited the high contents of total protein, total fat, ash and essential elements such as calcium (Ca), ferrum (Fe) and phosphorus (P). The levels of four common toxic elements, i.e. cadmium (Cd), mercury (Hg), arsenic (As) and lead (Pb), were lower than legal limits. By high-performance liquid chromatography (HPLC) analysis, gallic acid was identified as major phenolic acid in peel and pulp tissues. Its contents were no significant difference in both tissues. In comparison with two commercial antioxidants, the major phenolic acid extracted from Kadsura coccinea exhibited stronger 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity and reducing power. Kadsura coccinea fruit is a good source of nutrition and natural antioxidant. It is worthwhile to popularize this exotic fruit around the world.
Polyphenol oxidase (PPO) catalyzes the conversion of phenolic compounds into o-quinones which will lead to food browning. This phenomenon causes huge implications on food industries, as it degrades food quality over time. By combining both ammonium sulphate precipitation and gel filtration chromatography, PPO was partially purified up to 5.26-fold with 11.23% yield. The enzyme activity was 5120 EU/mL using 4-methylcatechol as substrate. Maximal PPO activity was found at 30oC, pH 5.0 for 4-methylcatechol and 40°C, pH 6.0 for catechol. The PPO showed a higher affinity towards 4-methylcatechol but higher thermal stability when reacting with catechol. The Km and Vmax values were 5.00 mM, 2000 EU/ml for 4-methylcatechol and 10.79 mM, 526.32 EU/ml for catechol. Energy for inactivation (Ea) obtained using 4-methylcatechol and catechol were 12.57 kJ/mol and 14.23 kJ/mol from respective substrates. Sodium disulfite was a better inhibitor where 79.17% of PPO inhibition was achieved. The isolation and characterization of round brinjal PPO serves as a guideline to predict the behavior of enzyme, leading to effective prevention of its browning during processing and storage.
The effects of inlet temperatures of 140, 160, 180, 200 and 220ºC and maltodextrin (DE10-12) concentrations at 10, 20, 30, 40 and 50% (w/v) on the total phenolic content (TPC) and colour profile of spray dried Sapodilla powders were studied. The colour profiles and TPC of the sapodilla powder produced were measured using a Hunter Laboratory Calorimeter (L*, a* and b*) and Folin-Ciocalteu method, respectively. TPC of powders were significantly affected by the inlet temperature. However, an increase in the concentration of maltodextrin from 20 to 50% (w/v) did not significantly affect the adjusted TPC. A slight decreased in adjusted TPC when maltodextrin concentration increased from 10 to 20% (w/v). An increase in drying temperature did not significantly affect the a* (greenness to redness) and b* (blueness to yellowness) values. Spray dried Sapodilla powder slightly lost its L* (lightness) when inlet temperature increased from 200 to 220ºC. Higher concentrations of maltodextrin resulted in lower a* and b* values. L* increased significantly when the addition of maltodextrion increased from 10 to 20% (w/v). Spray dried Sapodilla powder added with 20 or 30% (w/v) maltodextrin and processed at 200ºC inlet temperature shows acceptable colour and TPC.
Spray drying is used widely for converting liquid food products into powder form as the dried powder is known to have a longer shelf life at ambient temperature, convenience to use and low transportation expenditure. In this study, the Sarawak pineapple puree was spray-dried and the characterization of the resulting powder was performed. The process of enzyme liquefaction was optimized with Pectinex® Ultra SP-L and Celluclast® 1.5 L (single and combined treatment) at different concentrations (0–2.5 %) and incubation time (0-2.5 hours). The combined treatment with both enzymes (1.5% v/w Pectinex® Ultra SP-L + 0.5% v/w Celluclast® 1.5 L, 1.5 hour) was found to be the best parameter, which produced purees with the lowest viscosity of 67.98 ± 4.27 cp. Optimization of spray drying process was carried out using different inlet temperatures (150-180°C) and maltodextrin concentrations (15-30 % w/w). Results indicated that the spraydried powder produced at 160°C with 15% w/w of maltodextrin has the highest yield (31.63 %). The spray-dried powder was further characterized for the moisture content (6.00 ± 0.63%), water activity (0.36 ± 0.01 Aw), hygroscopicity (17.35 ± 0.64%), bulk density (0.46 ± 0.04 g/ cm3 ) and solubility (87.33 ± 2.08 seconds). The fruit powder of this study can be incorporated into different fruit added –value products, such as fruit juice, yogurt, jelly and other beverages.
The present work investigated the effect of replacing a fraction of cocoa butter with limonene on fat crystallisation and bloom in the models of limonene-cocoa butter blends and seeded dark chocolate. Limonene was incorporated at a maximum of 6.7% (w/w) of cocoa butter in both types of samples, and were stored at 20 and 29°C changing cyclically every 12 h. Samples were analysed at weekly intervals up to three weeks, and the analysis was carried out by colour measurement for the whiteness index to detect bloom, and by X-ray diffraction (XRD) for crystal phase determination. DSC analysis was also carried out to assess the melting behaviour in the samples of the dark chocolate model. While the white colour of cocoa butter limited the bloom detection by colour, a large increase in whiteness index was recorded for the chocolate models. The XRD revealed an acceleration of crystal phase transformation in both types of samples. The changes in the melting behaviour for the dark chocolate model showed that the increased amount of limonene had caused the decrease in melting temperature. Hence, for practical applications, it can be suggested that the use of limonene, either as flavouring or for viscosity reduction in chocolate, can potentially result in increased bloom formation due to its effect on cocoa butter crystallisation and polymorphism transformation rate.
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.
Tocochromanols (tocopherols and tocotrienols) unitedly known as vitamin E, are the necessary antioxidant components of both human and animal diets. There is a considerable interest in plants with increased or customized vitamin E content, due to their potential health benefits. To quantify the tocochromanol content and determine the expression of a key tocotrienol biosynthesis gene among a set of contrasting red pericarp and light brown rice genotypes of advanced breeding lines together with their parents; expression pattern of homogentisate geranylgeranyl transferase (HGGT), the key gene was studied by semi-quantitative RT-PCR in milky and matured grain stages. Vitamin E analysis was carried out by high performance liquid chromatography (HPLC). The chloroform-methanolic extracts prepared from red pericarp and light brown rice advanced breeding lines showed significant differences for vitamin E content. Averaged across all samples, the content of γ-tocotrienol > α-tocopherol > α-tocotrienol > γ-tocopherol > δ-tocotrienol, and total E vitamin content ranged from 10.30 to 31.65 µg/g. Genotype G37 (red pericarp) was found to have higher expression than G7 (light brown) and G33 (red pericarp) at both grain development stages but lower than both parents whereas their transcript levels were comparatively lower in mature grain, which indicates their possible regulation by plant growth stage. HPLC results of γ-tocotrienol content supported gene expression results with the exception of the recurrent parent MR219.
This study describes the development of a rapid and sensitive Loop-mediated isothermal
amplification assay for detection of swine DNA in adulterated meat and meat products. The
need to protect consumer’s right to eat foods of their choices, has made it imperative for
researchers to develop efficient means of screening and certification of food products. Six sets
of LAMP primers designed based on porcine tRNA lysine gene and ATPase subunit 8 genes
were used for the assay. Amplification was carried out under constant temperature (630C), using
a simple laboratory water bath. Average time spent in amplification and detection of results was
25 min. All results were visually detected and confirmed by electrophoresis. Detection limit of
the assay was 0.03 femtogram (fg) much high than the PCR assay, and detection probability of
the assay was 100%. Detection of 0.5% of pork spiked with 99.5% of cattle beef is indicative
of the sensitivity and robustness of the assay. This could serve as a prototype for development
of a sensitive and inexpensive Swine DNA LAMP detection kit.
Supercritical carbon dioxide (SC-CO2 ) is a non-thermal technique implemented by food, pharmaceutical, and similar industries with the aim of inhibiting the microorganisms and apply effective sterilisation. Presently, limited number of studies has reported the application of SC-CO2 on fresh chicken meat. The present work therefore aimed to reveal the microbial and physicochemical quality of the SC-CO2 -treated fresh chicken meat. The fresh chicken meat was subjected to the SC-CO2 at 14 MPa and 45°C for 40 min and was stored at 4°C for 0, 3, and 7 days. The obtained results indicated that the treatment with SC-CO2 significantly decreased the total plate count and, yeast and mould count from log10 5.90 to 2.00 CFU/g and from log10 5.02 to 2.00 CFU/g at day 7 of storage, respectively. The values of pH, cooking loss, and water holding capacity were not affected by the treatment. The results revealed that the SC-CO2 -treated samples displayed harder texture, higher lightness and yellowness, and lower redness. In addition, lipid peroxidation of SC-CO2 and control samples resulted in values of 1.9 and 0.5 MDA/mg of meat at day 7 of storage time and did not significantly change in the rest of the evaluation days. In summary, the application of SC-CO2 was capable of enhancing the microbial quality and certain physicochemical attributes. However, alteration of certain parameters of SC-CO2 might enhance the overall meat quality.
The role of adolescents in family decision making related to food consumption in Malaysia has received comparatively little or no attention by researchers although there were evidences of differences in influences found in other countries. This study addressed the research gap by testing adolescents’ bilateral strategies in influencing their family decision using family power theory. A survey of 500 adolescents from urban area was conducted to investigate their influence based on their involvement in family consumer tasks. Key findings include strong relationship between perception of influence and rewards thus indicate the existence of strategies in adolescents influence attempt.
The proximate compositions, total dietary fibre (TDF) content, textural properties and sensory acceptability of yeast breads formulated with 0%, 2%, 4% and 6% of cornsilk powder (CSP) were studied. The protein, ash and TDF contents of yeast breads were increased in line with the CSP level added whereas moisture content was decreased. Yeast bread added with 6% CSP recorded the highest content of TDF (5.91%), protein (9.76%) and ash (1.03%) compared to other formulation of yeast breads containing lower percentage of CSP. Besides, texture profile analysis (TPA) reported that the firmness, gumminess and chewiness of yeast breads increased directly proportional to the level of CSP added mainly due to higher content of TDF and lower content of moisture. However, for the yeast bread added with 2%CSP, there were no significant differences compared with control yeast bread. Among all cornsilk-based yeast bread, formulation containing 2% CSP had the highest scores for all attributes including overall acceptance and there were no significant differences with control yeast bread. The present study indicated that the addition of 2% CSP could be an effective way to produce functional yeast bread without changing negatively its desirable textural and sensory acceptability.