Displaying publications 41 - 60 of 211 in total

Abstract:
Sort:
  1. Zawawi, N., Gangadharan, P., Ahma Zaini, R., Samsudin, M.G., Karim, R., Maznah, I.
    MyJurnal
    Kenaf (Hibiscus cannabinus) seeds have always being wasted as agricultural waste. Recent studies revealed that the seeds contain high fiber. The purpose of this study is to develop defatted kenaf seeds yellow noodles (DKSY) and assess the nutritional and physicohemical properties of the noodles. Defatted kenaf flour at 25% and 75% were used to make DKSY noodles and compared to wheat yellow noodles (Control). Fresh DKSY noodles were analyzed for their nutritional and physiochemical properties. The ash and fiber contents increased in order of Control > 25% DKSY > 75% DKSY noodles. While total phenolic contents (TPC) was found to be higher in 75% DKSY noodles (138.30 ± 1.63 mg GAE/100 g) than Control noodles. Colour (L, b) and hardness decreased in order of Control > 25% DKSY > 75% DKSY indicating that DKSY noodles developed less quality than Control noodles. However, cooking loss values were found to be in the same order while cooking values exist in the opposite order indicating that. DKSY noodles have better noodle cooking quality. In conclusion, nutritional properties and noodle cooking quality of yellow noodles increased with higher concentration of defatted kenaf flour but the physicochemical properties were compromised. More research needs to be done in order to develop a formulation that can increase all of the attributes studied.
    Matched MeSH terms: Cooking
  2. Boo, H.C., Chan, L.T., Fatimah, U.
    MyJurnal
    Consumers are reported to be increasingly concerned about their health. Nonetheless, consumers show different attitudes toward food at home and away from home. In particular, consumers tend to shy away from healthy food items when dining on special occasions. This study is the first to look into the number of healthy menu items provided to consumers during dining occasions. The impacts of two independent variables (dining occasion: normal vs. special; number of healthy items: limited vs. extended) on consumers’ dining menu selection was examined among female university students. The results of this study indicate that both dining occasion and the number of healthy items offered could influence consumers’ food selection independently. Although consumers are more likely to choose unhealthy items while dining’on special occasions, offering more healthy items would increase the probability of healthy eating. This study also offers some insights into the food categories and cooking methods favored by consumers. Further studies should explore other potential foods that would enhance the selection of healthy options by consumers.
    Matched MeSH terms: Cooking
  3. MyJurnal
    Ten selected brands of commercial chicken burgers were analysed for their proximate composition, texture profiles, colour and sensory properties. Results show commercial chicken burgers consisted of moisture, proteins, fat and ash in the range of 46.72-69.37%, 11.08-18.77%, 9.08-20.54%, and 1.50-2.96%, respectively. Meanwhile, texture profiles comprised of hardness ranging from 8003.25-19038.15g, while chewiness had the value ranging from 650.78-1275.78 g. On the other hands, cohesiveness had the value ranging from 0.223-0.371, while springiness recorded the value in the range from 0.141-0.443. Colour analysis of cooked burgers resulted in lightness (L*) ranging from 48.21-73.59, redness (a*) from 0.75-9.08, and yellowness (b*) from 21.56-31.24. In sensory evaluation, the most acceptable colour of chicken burger was the one which had the medium lightness (L*) with the value of 63.96), medium redness (a*) with the value of 7.00) and the highest yellowness (b*) intensity value at 31.24. In addition, the most acceptable texture was the one with medium hardness value of 12590 g, high chewiness value of 1195.42 g, high cohesiveness value of 0.371, and medium springiness value of 0.254. It can be concluded that the Malaysian commercial chicken burgers complied with the Food Act of Malaysia and contained different levels of chemical compositions, textural characteristics and colour properties.
    Matched MeSH terms: Cooking
  4. Lau, F.F., Taip, F.S.
    MyJurnal
    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.
    Matched MeSH terms: Cooking
  5. Talib, R.A., Nor, M.Z.M., Noranizan, M.A., Chin, N.L., Hashim, K.
    MyJurnal
    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.
    Matched MeSH terms: Cooking
  6. Milano J, Ong HC, Masjuki HH, Silitonga AS, Kusumo F, Dharma S, et al.
    Waste Manag, 2018 Oct;80:435-449.
    PMID: 30455026 DOI: 10.1016/j.wasman.2018.09.005
    Recycling waste cooking vegetable oils by reclaiming and using these oils as biodiesel feedstocks is one of the promising solutions to address global energy demands. However, producing these biodiesels poses a significant challenge because of their poor physicochemical properties due the high free fatty acid content and impurities present in the feedstock, which will reduce the biodiesel yields. Hence, this study implemented the following strategy in order to address this issue: (1) 70 vol% of waste cooking vegetable oil blended with 30 vol% of Calophyllum inophyllum oil named as WC70CI30 used to alter its properties, (2) a three-stage process (degumming, esterification, and transesterification) was conducted which reduces the free fatty acid content and presence of impurities, and (3) the transesterification process parameters (methanol/oil ratio, reaction temperature, reaction time, and catalyst concentration) were optimized using response surface methodology in order to increase the biodiesel conversion yield. The results show that the WC70CI30 biodiesel has favourable physicochemical properties, good cold flow properties, and high oxidation stability (22.4 h), which fulfil the fuel specifications stated in the ASTM D6751 and EN 14214 standards. It found that the WC70CI30 biodiesel has great potential as a diesel substitute without the need for antioxidants and pour point depressants.
    Matched MeSH terms: Cooking
  7. Adibah Aishah Md Sahak, Sakeenah Mohd Reza, Melor Md Yunus
    MyJurnal
    The higher learning institution especially private college is growing day by day with the variation of
    course especially for the culinary art students. Culinary Arts is one area in Technical Vocational
    Education and Training (TVET) where students need to adapt the real-world working as a chef besides
    fundamental subject matter knowledge, techniques and hands-on skills for cooking in order to survive
    in the industry. The course syllabus of culinary art is patterned to provide a stage for students who want
    to be a chef in the future. This study is looking forward to find the importance of internship in Kolej
    Yayasan Pelajaran Johor towards culinary art students. The internship is gradually enhancing the
    student knowledge, confidence level and performance which enable them to be more confident when
    coming back from internship. This positive indication and feedback may affect towards students,
    lecturers, private institutional itself and Ministry of Higher Education.
    Matched MeSH terms: Cooking
  8. Ab Aziz MF, Hayat MN, Kaka U, Kamarulzaman NH, Sazili AQ
    Foods, 2020 Jun 04;9(6).
    PMID: 32512753 DOI: 10.3390/foods9060741
    Storage temperature and duration plays an important role in meat processing. Observations in poultry processing plants have shown a serious deviation in storage condition compared to the recommended procedures. Furthermore, there is still a paucity of evidence on the effects of storage temperature and duration on meat quality and microbial population. The aim of this study was to determine the effects of different temperature and duration during storage on physico-chemical properties and microbiological quality of broiler chicken Pectoralis major muscle. Eighty birds were slaughtered and processed, following which the packed boneless breast (PBB) (each bird was to provide two breast muscle samples; left breast and right breast) was divided into four groups, each consisted of 40 PBB. Each group was subsequently assigned to storage either at 4 °C, -10 °C, -18 °C or -40 °C, for 24 h before 20 PBB samples from each group were transported to the respective laboratory for meat quality and microbiological analysis. The remaining 20 PBB from each storage temperature were stored for 72 h before being transported for analysis. Results have shown significant increases in drip loss and cooking loss as the storage temperature decreases. Similarly, storage duration significantly affected cooking loss, of which, samples stored for 72 h exhibited higher cooking loss compared to those stored for 24 h. For color, significant differences were only observed in lightness (L*) and redness (a*) values. Longer duration of storage had significantly improved tenderness whereby, samples that have been stored for a shorter duration presented higher pH values. Populations of coliform and Salmonella decreased significantly with decreasing temperature and increasing storage duration.
    Matched MeSH terms: Cooking
  9. Irfan M, Cameron MP, Hassan G
    PLoS One, 2021;16(9):e0257543.
    PMID: 34559814 DOI: 10.1371/journal.pone.0257543
    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.
    Matched MeSH terms: Cooking
  10. Tan, C.X., Azrina, A.
    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
  11. Tang T, Zhang M, Lim Law C, Mujumdar AS
    Food Res Int, 2023 Aug;170:112984.
    PMID: 37316019 DOI: 10.1016/j.foodres.2023.112984
    Sodium nitrite is commonly used as a multifunctional curing ingredient in the processing of prepared dishes, especially meat products, to impart unique color, flavor and to prolong the shelf life of such products. However, the use of sodium nitrite in the meat industry has been controversial due to potential health risks. Finding suitable substitutes for sodium nitrite and controlling nitrite residue have been a major challenge faced by the meat processing industry. This paper summarizes possible factors affecting the variation of nitrite content in the processing of prepared dishes. New strategies for controlling nitrite residues in meat dishes, including natural pre-converted nitrite, plant extracts, irradiation, non-thermal plasma and high hydrostatic pressure (HHP), are discussed in detail. The advantages and limitations of these strategies are also summarized. Raw materials, cooking techniques, packaging methods, and storage conditions all affect the content of nitrite in the prepared dishes. The use of vegetable pre-conversion nitrite and the addition of plant extracts can help reduce nitrite residues in meat products and meet the consumer demand for clean labeled meat products. Atmospheric pressure plasma, as a non-thermal pasteurization and curing process, is a promising meat processing technology. HHP has good bactericidal effect and is suitable for hurdle technology to limit the amount of sodium nitrite added. This review is intended to provide insights for the control of nitrite in the modern production of prepared dishes.
    Matched MeSH terms: Cooking
  12. Sukirman AN, Khalex HB, Mustafa S, Sarbini SR, Hassan S, S-Hussain SS, et al.
    J Food Prot, 2020 Oct 01;83(10):1764-1774.
    PMID: 32463874 DOI: 10.4315/JFP-19-543
    ABSTRACT: Umai is a popular, traditional, native dish of the Melanau ethnic group in Sarawak. It is prepared using thin slices of raw marine fish marinated with calamansi juice and seasoned with other ingredients. The local people believe that the acidity of the citrus juice, along with the use of salt and spice, can slightly cook the fish and remove the fishy smell. The aim of this study was to investigate (i) the different umai handling and preparation practices and (ii) the personal experience of umai consumption among respondents. A purposive sample of 100 umai makers, divided into two equal groups, professionals and nonprofessionals, participated in the study. We found that Spanish mackerel and hairfin anchovy were ranked first and second in the list of species chosen for making umai, with the former mostly preferred by the professional group, as opposed to the latter, which was preferred by the nonprofessional group. Black pomfret was ranked third, where it is equally preferred by both groups. About 20% of respondents would freeze the raw fish chunks prior to preparing umai, as opposed to 26% who would sun dry their fish. Other techniques, such as salting and marinating (using calamansi juice), were also used during the preparation of umai. Most of the respondents indicated that they would consider the umai ready to eat soon after marinating (with all ingredients) the raw fish. One-third of both respondent groups indicated that they would chill the umai dish at 4°C for 30 min before serving. The respondents could not provide any rationale behind these food preparation practices. Overall, this study provides evidence of the different preparation methods for umai. These practices can thus be considered important targets for public health education campaigns seeking to improve food safety surrounding this food group.
    Matched MeSH terms: Cooking
  13. Local Burden of Disease Household Air Pollution Collaborators
    Lancet Glob Health, 2022 Oct;10(10):e1395-e1411.
    PMID: 36113526 DOI: 10.1016/S2214-109X(22)00332-1
    BACKGROUND: More than 3 billion people do not have access to clean energy and primarily use solid fuels to cook. Use of solid fuels generates household air pollution, which was associated with more than 2 million deaths in 2019. Although local patterns in cooking vary systematically, subnational trends in use of solid fuels have yet to be comprehensively analysed. We estimated the prevalence of solid-fuel use with high spatial resolution to explore subnational inequalities, assess local progress, and assess the effects on health in low-income and middle-income countries (LMICs) without universal access to clean fuels.

    METHODS: We did a geospatial modelling study to map the prevalence of solid-fuel use for cooking at a 5 km × 5 km resolution in 98 LMICs based on 2·1 million household observations of the primary cooking fuel used from 663 population-based household surveys over the years 2000 to 2018. We use observed temporal patterns to forecast household air pollution in 2030 and to assess the probability of attaining the Sustainable Development Goal (SDG) target indicator for clean cooking. We aligned our estimates of household air pollution to geospatial estimates of ambient air pollution to establish the risk transition occurring in LMICs. Finally, we quantified the effect of residual primary solid-fuel use for cooking on child health by doing a counterfactual risk assessment to estimate the proportion of deaths from lower respiratory tract infections in children younger than 5 years that could be associated with household air pollution.

    FINDINGS: Although primary reliance on solid-fuel use for cooking has declined globally, it remains widespread. 593 million people live in districts where the prevalence of solid-fuel use for cooking exceeds 95%. 66% of people in LMICs live in districts that are not on track to meet the SDG target for universal access to clean energy by 2030. Household air pollution continues to be a major contributor to particulate exposure in LMICs, and rising ambient air pollution is undermining potential gains from reductions in the prevalence of solid-fuel use for cooking in many countries. We estimated that, in 2018, 205 000 (95% uncertainty interval 147 000-257 000) children younger than 5 years died from lower respiratory tract infections that could be attributed to household air pollution.

    INTERPRETATION: Efforts to accelerate the adoption of clean cooking fuels need to be substantially increased and recalibrated to account for subnational inequalities, because there are substantial opportunities to improve air quality and avert child mortality associated with household air pollution.

    FUNDING: Bill & Melinda Gates Foundation.

    Matched MeSH terms: Cooking
  14. Alsaleh M, Zubair AO, Abdul-Rahim AS
    Environ Sci Pollut Res Int, 2021 Jun;28(23):29831-29844.
    PMID: 33575938 DOI: 10.1007/s11356-021-12769-1
    The objective of this research is to examine the impact of bioenergy usage on health outcomes, especially adult mortality in both developed and underdeveloped countries in the European Union, where the use of solid biomass is growing to generate bioheat, biocool, and biopower. Over the period studied, findings indicate that increased consumption of bioenergy has increased mortality rates in developed and underdeveloped EU28 countries during the period 1990-2018. This feedback proposes, using generalized least squares (GLS), that the resulting death rate from burning biomass-related cases is higher in the EU15 developed countries compared to EU13 underdeveloped countries. There is a need to lower burning biomass in the entire EU15 countries, more importantly its developed region, by critically evaluating the bioenergy production life cycle before it is available for final consumption. However, there is a continuous need to intensify stringent production procedures in the bioenergy industry in EU15 countries, more importantly the imported biomass crops for energy use. There is also a need to be consistent with the campaign on the usage of bioenergy products, i.e., bioheat, bioelectricity, and biofuels, particularly in the rural areas where the use of wood fuels for cooking, heating, and cooling are significant in EU15 developed countries in comparison to EU13 developing countries.
    Matched MeSH terms: Cooking
  15. Tang JY, Nishibuchi M, Nakaguchi Y, Ghazali FM, Saleha AA, Son R
    Lett Appl Microbiol, 2011 Jun;52(6):581-8.
    PMID: 21375548 DOI: 10.1111/j.1472-765X.2011.03039.x
    We quantified Campylobacter jejuni transferred from naturally contaminated raw chicken fillets and skins to similar cooked chicken parts via standard rubberwood (RW) and polyethylene cutting boards (PE).
    Matched MeSH terms: Cooking; Cooking and Eating Utensils*
  16. Zzaman W, Bhat R, Yang TA, Easa AM
    J Sci Food Agric, 2017 Oct;97(13):4429-4437.
    PMID: 28251656 DOI: 10.1002/jsfa.8302
    BACKGROUND: Roasting is one of the important unit operations in the cocoa-based industries in order to develop unique flavour in products. Cocoa beans were subjected to roasting at different temperatures and times using superheated steam. The influence of roasting temperature (150-250°C) and time (10-50 min) on sugars, free amino acids and volatile flavouring compounds were investigated.

    RESULTS: The concentration of total reducing sugars was reduced by up to 64.61, 77.22 and 82.52% with increased roasting temperature at 150, 200 and 250°C for 50 min, respectively. The hydrophobic amino acids were reduced up to 29.21, 36.41 and 48.87% with increased roasting temperature at 150, 200 and 250°C for 50 min, respectively. A number of pyrazines, esters, aldehydes, alcohols, ketones, carboxyl acids and hydrocarbons were detected in all the samples at different concentration range. Formation of the most flavour active compounds, pyrazines, were the highest concentration (2.96 mg kg-1 ) at 200°C for 10 min.

    CONCLUSION: The superheated steam roasting method achieves the optimum roasting condition within a short duration Therefore, the quality of cocoa beans can be improved using superheated steam during the roasting process. © 2017 Society of Chemical Industry.

    Matched MeSH terms: Cooking/instrumentation; Cooking/methods*
  17. Chai LC, Lee HY, Ghazali FM, Abu Bakar F, Malakar PK, Nishibuchi M, et al.
    J Food Prot, 2008 Dec;71(12):2448-52.
    PMID: 19244897
    Campylobacter jejuni was found to occur at high prevalence in the raw salad vegetables examined. Previous reports describe cross-contamination involving meat; here we investigated the occurrence of cross-contamination and decontamination events in the domestic kitchen via C. jejuni-contaminated vegetables during salad preparation. This is the first report concerning quantitative cross-contamination and decontamination involving naturally contaminated produce. The study was designed to simulate the real preparation of salad in a household kitchen, starting with washing the vegetables in tap water, then cutting the vegetables on a cutting board, followed by slicing cucumber and blanching (heating in hot water) the vegetables in 85 degrees C water. Vegetables naturally contaminated with C. jejuni were used throughout the simulation to attain realistic quantitative data. The mean of the percent transfer rates for C. jejuni from vegetable to wash water was 30.1 to 38.2%; from wash water to cucumber, it was 26.3 to 47.2%; from vegetables to cutting board, it was 1.6 to 10.3%; and from cutting board to cucumber, it was 22.6 to 73.3%. The data suggest the wash water and plastic cutting board as potential risk factors in C. jejuni transmission to consumers. Washing of the vegetables with tap water caused a 0.4-log reduction of C. jejuni attached to the vegetables (most probable number/gram), while rapid blanching reduced the number of C. jejuni organisms to an undetectable level.
    Matched MeSH terms: Cooking/methods*; Cooking and Eating Utensils
  18. 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
  19. Phing Lau WC, Latif MA, Y Rafii M, Ismail MR, Puteh A
    Crit Rev Biotechnol, 2016;36(1):87-98.
    PMID: 24937109 DOI: 10.3109/07388551.2014.923987
    The eating and cooking qualities of rice are heavily emphasized in breeding programs because they determine market values and they are the appealing attributes sought by consumers. Conventional breeding has developed traditional varieties with improved eating and cooking qualities. Recently, intensive genetic studies have pinpointed the genes that control eating and cooking quality traits. Advances in genetic studies have developed molecular techniques, thereby allowing marker-assisted breeding (MAB) for improved eating and cooking qualities in rice. MAB has gained the attention of rice breeders for the advantages it can offer that conventional breeding cannot. There have been successful cases of using MAB to improve the eating and cooking qualities in rice over the years. Nevertheless, MAB should be applied cautiously given the intensive effort needed for genotyping. Perspectives from conventional breeding to marker-assisted breeding will be discussed in this review for the advancement of the eating and cooking qualities of fragrance, amylose content (AC), gel consistency (GC) and gelatinization temperature (GT) in rice. These four parameters are associated with eating and cooking qualities in rice. The genetic basis of these four parameters is also included in this review. MAB is another approach to rice variety improvement and development in addition to being an alternative to genetic engineering. The MAB approach shortens the varietal development time, and is therefore able to deliver improved rice varieties to farmers within a shorter period of time.
    Matched MeSH terms: Cooking
  20. Hajeb P, Jinap S
    Crit Rev Food Sci Nutr, 2015;55(6):778-91.
    PMID: 24915349 DOI: 10.1080/10408398.2012.678422
    Umami, the fifth basic taste, is the inimitable taste of Asian foods. Several traditional and locally prepared foods and condiments of Asia are rich in umami. In this part of world, umami is found in fermented animal-based products such as fermented and dried seafood, and plant-based products from beans and grains, dry and fresh mushrooms, and tea. In Southeast Asia, the most preferred seasonings containing umami are fish and seafood sauces, and also soybean sauces. In the East Asian region, soybean sauces are the main source of umami substance in the routine cooking. In Japan, the material used to obtain umami in dashi, the stock added to almost every Japanese soups and boiled dishes, is konbu or dried bonito. This review introduces foods and seasonings containing naturally high amount of umami substances of both animal and plant sources from different countries in Asia.
    Matched MeSH terms: Cooking
Filters
Contact Us

Please provide feedback to Administrator (afdal@afpm.org.my)

External Links