Displaying publications 41 - 60 of 209 in total

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  1. Fulltext Malaysian cockle (Anadara granosa) allergy: Identification of IgE-binding proteins and effects of different cooking methods
    Zailatul HM, Rosmilah M, Faizal B, Noormalin A, Shahnaz M
    Trop Biomed, 2015 Jun;32(2):323-34.
    PMID: 26691261 MyJurnal
    The purpose of this study was to evaluate the effect of different cooking methods on the allergenicity of cockle and to identify proteins most frequently bound by IgE antibodies using a proteomics approach. Raw, boiled, fried and roasted extracts of the cockle were prepared. The protein profiles of the extracts were obtained by separation using sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and 2-dimensional gel electrophoresis (2-DE). IgE-immunoblotting was then performed with the use of individual sera from patients with cockle allergy and the major IgE-binding proteins were analyzed by mass-spectrometry. SDS-PAGE of raw extract showed 13 protein bands. Smaller numbers of protein bands were detected in the boiled, fried and roasted extracts. The 2-DE gel profile of the raw extract further separated the protein bands to ~50 protein spots with molecular masses between 13 to 180 kDa and isoelectric point (pI) values ranging from 3 to 10. Immunoblotting of raw extract exhibited 11 IgE-binding proteins with two proteins of 36 and 40 kDa as the major IgE-binding proteins, while the boiled extract revealed 3 IgE-binding proteins. Fried and roasted extracts only showed a single IgE-binding protein at 36 kDa. 2-DE immunoblotting of raw extract demonstrated 5 to 20 IgE reactive spots. Mass spectrometry analysis led to identification of 2 important allergens, tropomyosin (36 kDa) and arginine kinase (40 kDa). Heated extracts showed a reduction in the number of IgE-reactive bands compared with raw extract, which suggest that thermal treatment can be used as a tool in attempting to reduce cockle allergenicity. The degree of allergenicity of cockle was demonstrated in the order raw > boiled > fried ≈ roasted. Two important allergens reacting with more than 50% of patients' sera identified using mass spectrometric approaches were tropomyosin and arginine kinase. Thus, allergens found in this study would help in component based diagnosis, management of cockle allergic patients and to the standardisation of allergenic test products as tools in molecular allergology.
    Matched MeSH terms: Cooking/methods*
  2. Monoclonal antibody-based enzyme immunoassay for detection of porcine plasma in fish surimi
    Raja Nhari RMH, Khairil Mokhtar NF, Hanish I, Hamid M, Mohamed Rashidi MAA, Shahidan NM
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2018 May;35(5):807-817.
    PMID: 29285986 DOI: 10.1080/19440049.2017.1420920
    Detection of porcine plasma using indirect ELISA was developed using mAb B4E1 for the prevention of their usage in human food that creates religious and health conflicts. The immunoassay has a CV 
    Matched MeSH terms: Cooking
  3. Fulltext Health risk associated with aluminium exposure in groundwater: a cross-sectional study in an Orang Asli village in Jenderam Hilir, Selangor, Malaysia
    Lina A, Shaharuddin M
    Malaysian Journal of Public Health Medicine, 2017;17 Special(1):58-62.
    The purpose of this study was to determine aluminium (Al) concentrations in groundwater used for drinking and cooking and its related health risk among population of 28th Mile Orang Asli village in Jenderam Hilir, Selangor, Malaysia. A total of 100 respondents were recruited, comprising 51 (51.0 %) male and 49 (49.0 %) female residents. Inductively coupled plasma mass spectrometry (ICP-MS) was used to determine Al concentration, while the LAMOTTE TRACER ORP PockeTester was used to measure pH levels. Statistical Package for Social Science (SPSS) was used to analyze the data. Results showed that Al concentration ranged from 0.041 - 0.136 mg/L with a mean of 0.136 + SD 0.041 mg/L, hence the values obtained were below the standard value (0.2 mg/L). pH levels ranged from 3.82 to 5.84, with a mean of 4.163 + SD 0.411, which is acidic and below the range permitted by the health authorities. The acidic nature may have an impact on the Al concentration in the water. The Hazard Index (HI) was found to be less than 1, thus there was no health risk of Al exposure in drinking water for the respondents involved. The study area was considered safe from having health risk associated with Al exposure.
    Matched MeSH terms: Cooking
  4. Dietary supplementation of different parts of Andrographis paniculata affects the fatty acids, lipid oxidation, microbiota, and quality attributes of longissimus muscle in goats
    Yusuf AL, Adeyemi KD, Roselina K, Alimon AR, Goh YM, Samsudin AA, et al.
    Food Res Int, 2018 09;111:699-707.
    PMID: 30007735 DOI: 10.1016/j.foodres.2018.06.015
    The effects of dietary supplementation of different parts of Andrographis paniculata on fatty acids, lipid oxidation, microbiota and quality attributes of Longissimus thoracis et lumborum (LTL) muscle in goats were assessed. Twenty four, entire Boer bucks (4 months old; 20.18 ± 0.19 kg BW) were randomly allotted to either a basal diet without additive (AP0), a basal diet + 1.5% Andrographis paniculata leaves (APL) or a basal diet + 1.5% Andrographis paniculata whole plant (APW). The bucks were fed the diets for 100 d and slaughtered. The LTL muscle was subjected to a 7 d chill storage. The AP0 meat had higher (p  .05) on muscle glycogen, pH, drip loss, chemical composition and lactic acid bacteria count. Cooking loss, shear force, and TBARS values were lower (p 
    Matched MeSH terms: Cooking
  5. Fulltext Effects of method and duration of restraint on stress hormones and meat quality in broiler chickens with different body weights
    Ismail SN, Awad EA, Zulkifli I, Goh YM, Sazili AQ
    Asian-Australas J Anim Sci, 2019 Jun;32(6):865-873.
    PMID: 30381751 DOI: 10.5713/ajas.18.0354
    OBJECTIVE: The study was designed to investigate the effects of restraint method, restraint duration, and body weight on stress-linked hormones (corticosterone, adrenaline, and noradrenaline), blood biochemical (namely glucose and lactate), and the meat quality in broiler chickens.

    METHODS: A total of 120 male broiler chickens (Cobb 500) were assigned to a 2×3×2 factorial arrangement in a completely randomized design using two restraint methods (shackle and cone), three durations of restraint (10, 30, and 60 s), and two categories of live body weight (1.8±0.1 kg as lightweight and 2.8±0.1 kg as heavyweight).

    RESULTS: Irrespective of the duration of restraint and body weight, the coned chickens were found to have lower plasma corticosterone (p<0.01), lactate (p<0.001), lower meat drip loss (p<0.01), cooking loss (p<0.05), and higher blood loss (p<0.05) compared with their shackled counterparts. The duration of restraint had significant effects on the meat initial pH (p<0.05), ultimate pH (p<0.05), and yellowness (p<0.01). The lightweight broilers exhibited higher (p< 0.001) blood loss and lower (p<0.05) cooking loss compared to the heavyweight broilers, regardless of the restraint method used and the duration of restraint. However, the interaction between the restraint method, duration of restraint, and body weight contributed to differences in pre-slaughter stress and meat quality. Therefore, the interaction between the restraint method and the duration of restraint affected the meat shear force, lightness (L*) and redness (a*).

    CONCLUSION: The duration of restraint and body weight undoubtedly affect stress responses and meat quality of broiler chickens. Regardless of the duration of restraint and body weight, the cone restraint resulted in notably lower stress, lower meat water loss, and higher blood loss compared to shackling. Overall, the findings of this study showed that restraint method, duration of restraint, and body weight may affect the stress response and meat quality parameters in broilers and should be considered independently or interactively in future studies.

    Matched MeSH terms: Cooking
  6. Fulltext Physico-Chemical Characteristics and Microbiological Quality of Broiler Chicken Pectoralis major Muscle Subjected to Different Storage Temperature and Duration
    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
  7. Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken
    Hasnol ND, Jinap S, Sanny M
    Food Chem, 2014 Feb 15;145:514-21.
    PMID: 24128508 DOI: 10.1016/j.foodchem.2013.08.086
    The aim of the study was to determine the effect of different types of sugar on the formation of heterocyclic amines (HCA) in marinated grilled chicken. Chicken breast samples were marinated with table sugar, brown sugar, and honey for 24h at 4 °C. The internal temperature, weight loss, free amino acids, sugars, and HCA were determined. The concentrations of all types of HCA (except IQx) in samples that were marinated with table sugar were significantly higher (p<0.006) than brown sugar; whereas those were marinated with honey had the lowest HCA concentrations. A substantial reduction in the concentration of MeIQ, PhIP, DiMeIQx, IQ, IQx, and norharman was achieved in chicken marinated with honey. A correlation study indicated that adding honey into the recipe retarded the formation of most HCA (MeIQ, DiMeIQx, IQ, IQx, norharman, and harman), whereas table sugars enhanced the formation of all HCA except norharman, harman, and AαC.
    Matched MeSH terms: Cooking
  8. Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures
    Ahmad Kamal NH, Selamat J, Sanny M
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2018 May;35(5):848-869.
    PMID: 29334335 DOI: 10.1080/19440049.2018.1425553
    This study investigated the simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures (150, 200, 250, 300, and 350°C). Solid-phase extraction (SPE) was used for sample clean-up. Fifteen PAHs were determined using high performance liquid chromatography with fluorescence detection (HPLC-FLD) and nine HCAs were quantified using liquid chromatography tandem-mass spectrometry (LC-MS/MS) with a gradient programme. The lowest significantly concentrations of PAHs and HCAs were generated at 150°C; the formation of PAHs and HCAs simultaneously increased with temperatures. Benzo[a]pyrene was detected in all samples and increased markedly at 300 and 350°C. The sums of 4 PAHs (PAH4) in marinated beef satay at 300 and 350°C exceeded the maximum level in Commission Regulation (EU) 2015/1125. Significant reductions of polar and non-polar HCAs (except PhIP) were found in marinated beef satay across all temperatures. Overall, PAHs and HCAs showed opposite trends of formation in beef satay with marination.
    Matched MeSH terms: Cooking*
  9. 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*
  10. Fulltext The Efficacy of Processing Strategies on the Gastroprotective Potentiality of Chenopodium quinoa Seeds
    Mariod AA, Salama SM
    ScientificWorldJournal, 2020;2020:6326452.
    PMID: 32549800 DOI: 10.1155/2020/6326452
    The current study has been conducted to evaluate the effect of different processing techniques on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity and the gastroprotective potential of Chenopodium quinoa red seeds in acute gastric injury induced by absolute ethanol in rats. Seven groups of female Sprague Dawley rats were assigned to normal and absolute ethanol (absolute EtOH) groups, given distilled water, reference control omeprazole (OMP, 20 mg/kg), pressure-cooked quinoa seeds (QP, 200 mg/kg), first stage-germinated quinoa seeds (QG, 200 mg/kg), Lactobacillus plantarum bacteria-fermented quinoa seeds (QB, 200 mg/kg), and Rhizopus oligosporus fungus-fermented quinoa seeds (QF, 200 mg/kg). One hour after treatment, all groups were given absolute ethanol, except for the normal control rats. All animals were sacrificed after an additional hour, and the stomach tissues were examined for histopathology of hematoxylin and eosin staining, immunohistochemistry of cyclooxygenase 2 (COX-2), and nitric oxide synthase (iNOS). Stomach homogenates were evaluated for oxidative stress parameters and prostaglandin E2 (PGE2). Gene expression was performed for gastric tumor necrosis factor alpha (TNF-α) and nuclear factor kappa of B cells (NF-kB). QB and QG recorded the highest DPPH scavengers compared to QF and QP. The gastroprotective potential of QB was comparable to that of OMP, followed by QF, then QG, and QP as confirmed by the histopathology, immunohistochemistry, and gene expression assessments. In conclusion, differently processed red quinoa seeds revealed variable antioxidant capacity and gastroprotective potential, while the bacterial fermented seeds (QB) showed the highest potential compared to the other processing techniques. These results might offer promising new therapy in the treatment of acute gastric injury.
    Matched MeSH terms: Cooking
  11. Frying performance of palm-based solid frying shortening
    Omar MN, Nor-Nazuha MN, Nor-Dalilah MN, Sahri MM
    Pak J Biol Sci, 2010 Mar 15;13(6):298-302.
    PMID: 20506718
    In order to evaluate the frying performance of palm-based solid frying shortening against standard olein, the fresh potato chips were fried in both frying media using an open fryer. After frying the chips for 40 h in an open batch fryer, it was found that the frying quality of palm-based solid frying shortening was better than standard palm olein in terms of Free Fatty Acid (FFA) values, Total Polar Content (TPC) and Total Polymeric Material (TPM). Solid shortening gave FFA, TPC and TPM values of 0.7, 15.3 and 2.67%, respectively, whilst standard palm olein gave values for FFA, TPC and TPM of 1.2, 19.6 and 3.10%, respectively. In terms of sensory mean scores, sensory panelists preferred the color of potato chips fried in solid shortening on the first day of frying, while on the third and fifth day of frying there were no significant differences (p < 0.05) in the sensory scores of fried products in both frying mediums. However, on the fifth day of frying, panelists gave higher scores in terms of taste, flavor and crispness for potato chips fried in solid shortening. These findings show that the palm-based solid shortening is better than palm olein when used for deep fat frying in terms of FFA values, total polar content and total polymeric material, especially for starch-based products such as potato chips. The result also shows that, in terms of sensory mean scores, after frying for 40 h, the sensory panelists gave higher scores in terms of taste, flavor and crispiness for potato chips fried in palm-based solid shortening.
    Matched MeSH terms: Cooking*
  12. Fulltext Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.)
    Tan YS, Baskaran A, Nallathamby N, Chua KH, Kuppusamy UR, Sabaratnam V
    J Food Sci Technol, 2015 May;52(5):3058-64.
    PMID: 25892809 DOI: 10.1007/s13197-014-1332-8
    Nutritional value of cooked food has been considered to be lower compared to the fresh produce. However, many reports showed that processed fruits and vegetables including mushrooms may retain antioxidant activity. Pleurotus spp. as one of the edible mushroom are in great demand globally and become one of the most popular mushrooms grown worldwide with 25-fold increase in production from 1960-2009. The effects of three different cooking methods (boiling, microwave and pressure cooking) on the antioxidant activities of six different types of oyster mushrooms (Pleurotus eryngii, P citrinopileatus, P. cystidiosus P. flabellatus, P. floridanus and P. pulmonarius) were assessed. Free radical scavenging (DPPH) and reducing power (TEAC) were used to evaluate the antioxidant activities and the total phenolic contents were determined by Folin-Ciocalteu reagent. Pressure cooking improved the scavenging abilities of P. floridanus (>200 %), P. flabellatus (117.6 %), and P. pulmonarius (49.1 %) compared to the uncooked samples. On the other hand, the microwaved Pleurotus eryngii showed 17 % higher in the TEAC value when compared to the uncooked sample. There was, however, no correlation between total phenolic content and antioxidant activities. There could be presence of other bioactive components in the processed mushrooms that may have contributed to the antioxidant activity. These results suggested that customized cooking method can be used to enhance the nutritional value of mushrooms and promote good health.
    Matched MeSH terms: Cooking
  13. Fulltext Antibacterial activity of ethanolic Piper cubeba L. extract against Escherichia coli and its effect on microbiological quality of raw chicken meat during storage
    Fazly Ann, Z., Rukayadi, Y.
    International Food Research Journal, 2019;26(3):933-944.
    MyJurnal
    Piper cubeba L. is traditionally recognised as flavouring ingredient in various types of foods and has been used to marinate meat. Scientifically, it has been reported to possess various valuable nutritional and pharmacological properties including antimicrobial potential. The aim of the present work was to determine the antibacterial activity of ethanolic P. cubeba L. extract against Escherichia coli and its effect on the microbiological quality of raw chicken meat during storage. Disc diffusion assay was done and resulted in 8.40 ± 0.10 mm of inhibition zone. The bacteriostatic and bactericidal effects of the extract were determined at 0.63 ± 0.00 mg/mL and 1.25 ± 0.00 mg/mL of concentration by MIC and MBC methods, respectively. The killing time was recorded at 2 × MIC (1.25 mg/mL) for 4 h. The application of the extract on chicken meat samples showed reduction in TPC and E. coli count with the observed optimum condition at 5.00% concentration stored at -18°C for 14 days based on the consistent reduction. Sensory attributes acceptability evaluation by 9-point hedonic scale showed acceptable score for colour, odour, texture and overall acceptability of the treated raw chicken meat samples. The findings implies that P. cubeba L. can be listed as one of the alternatives to reduce the bacterial load of raw chicken meat prior to cooking which is very important in ensuring food safety as well as reducing the occurrence of foodborne poisoning associated with chicken meat.
    Matched MeSH terms: Cooking
  14. In vitro digestion and domestic cooking improved the total antioxidant activity and carbohydrate-digestive enzymes inhibitory potential of selected edible mushrooms
    Ng ZX, Rosman NF
    J Food Sci Technol, 2019 Feb;56(2):865-877.
    PMID: 30906044 DOI: 10.1007/s13197-018-3547-6
    This study aimed to investigate the effect of in vitro digestion on the antioxidant activity and carbohydrate-digestive enzymes inhibitory potential of five edible mushrooms after subjected to four domestic cooking; namely, boiling, microwaving, steaming and pressure-cooking. The water extracts of raw (uncooked), cooked and in vitro digested mushrooms were compared for their water-soluble phenolic content (WPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), radical scavenging activity (TEAC and DPPH), anti-α-amylase and anti-α-glucosidase activities. Among the raw samples, Lentinula edodes possessed the highest antioxidant activities (FRAP, TEAC, DPPH) and WPC while Pleurotus sajor-caju displayed the highest TFC, anti-α-amylase and anti-α-glucosidase activities. The antioxidant and carbohydrate-digestive enzyme inhibitory activities significantly varied according to mushroom species and cooking methods applied. Short duration of microwaving (Agaricus bisporus and Flammulina velutipes), boiling (Auricularia polytricha) and pressure cooking (L. edodes and P. sajor-caju) yielded the best antioxidant and carbohydrate-digestive enzymes inhibition values in the mushroom extracts. TFC was positively correlated with the antioxidant activities and anti-α-glucosidase activity in the mushroom extracts. In vitro digestion significantly improved the total antioxidant and anti-α-glucosidase activities but decreased the anti-α-amylase activity in the cooked mushroom extracts. Principle component analysis showed that in vitro digestion and the cooking process accounted for respective 48.9% and 19.7% of variation in the observed activities. Domestic cooking and in vitro digestion could potentiate the total antioxidant and carbohydrate-digestive enzymes inhibitory activities in the selected water extract of edible mushrooms.
    Matched MeSH terms: Cooking
  15. Antioxidative properties of Murraya koenigii leaf extracts in accelerated oxidation and deep-frying studies
    Nor FM, Suhaila M, Aini IN, Razali I
    Int J Food Sci Nutr, 2009;60 Suppl 2:1-11.
    PMID: 19488917 DOI: 10.1080/09637480802158168
    Murraya koenigii leaf extract antioxidant potentials were evaluated in palm olein using accelerated oxidation storage and deep-frying studies at 180 degrees C for up to 40 h. The extracts (0.2%) retarded oil oxidation and deterioration significantly (P<0.05), slightly less effectively than 0.02% butylated hydroxytoluene in tests such as the peroxide value, anisidine value, iodine value, free fatty acid, Oxidative Stability Index, and polar and polymer compound content. Sensory evaluation on French fries indicated that the extract was useful in improving colour, flavour and overall acceptability and the quality of the fried product. All samples were more acceptable by panellists, especially after the 40th hour frying, compared with those similarly fried in the control oils and the oil containing butylated hydroxytoluene. M. koenigii leaf extract, had a polyphenol content of 109.5+/-0.3 mg gallic acid equivalents/g extract, and contain a heat-stable antioxidant that could be a natural alternative to synthetic antioxidants for the industry.
    Matched MeSH terms: Cooking/methods*
  16. Fulltext Identification of carotenoid composition in selected ‘ulam’ or traditional vegetables in Malaysia
    Fatimah, A.M.Z., Norazian, M.H., Rashidi, O.
    International Food Research Journal, 2012;19(2):527-530.
    MyJurnal
    Ulam or traditional vegetables in Malaysia comprise more than 120 species representing various
    families ranging from groundcovers, shrubs to trees. The leaves, shoots, flowers, fruits, roots and rhizomes of the vegetables are eaten fresh as salad or cooked and are consumed to add variety and flavor to the diet, as well as for their health benefits. Ulam species are rich in carbohydrate, protein, mineral and vitamin. This study established that ulam species differ greatly with respect to types and concentrations of carotenoids in leaves. A total of 10 species were evaluated for quantitative and qualitative carotenoid composition through spectrophotometry and HPLC analysis. The main carotenoids identified in these selected ulam were lutein, neoxanthin, violaxanthin, zeaxanthin and β-carotene. The ratio of these carotenoids varies between species.
    Matched MeSH terms: Cooking
  17. Simulation of cross-contamination and decontamination of Campylobacter jejuni during handling of contaminated raw vegetables in a domestic kitchen
    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. 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
  19. Access to clean technologies, energy, finance, and food: environmental sustainability agenda and its implications on Sub-Saharan African countries
    Hishan SS, Sasmoko, Khan A, Ahmad J, Hassan ZB, Zaman K, et al.
    Environ Sci Pollut Res Int, 2019 Jun;26(16):16503-16518.
    PMID: 30980369 DOI: 10.1007/s11356-019-05056-7
    The Sub-Saharan Africa (SSA) is far lag behind the sustainable targets that set out in the United Nation's Sustainable Development Goals (SDGs), which is highly needed to embark the priorities by their member countries to devise sustainable policies for accessing clean technologies, energy demand, finance, and food production to mitigate high-mass carbon emissions and conserve environmental agenda in the national policy agenda. The study evaluated United Nation's SDGs for environmental conservation and emission reduction in the panel of 35 selected SSA countries, during a period of 1995-2016. The study further analyzed the variable's relationship in inter-temporal forecasting framework for the next 10 years' time period, i.e., 2017-2026. The parameter estimates for the two models, i.e., CO2 model and PM2.5 models are analyzed by Generalized Method of Moment (GMM) estimator that handle possible endogeneity issue from the given models. The results rejected the inverted U-shaped Environmental Kuznets Curve (EKC) for CO2 emissions, while it supported for PM2.5 emissions with a turning point of US$5540 GDP per capita in constant 2010 US$. The results supported the "pollution haven hypothesis" for CO2 emissions, while this hypothesis is not verified for PM2.5 emissions. The major detrimental factors are technologies, FDI inflows, and food deficit that largely increase carbon emissions in a panel of SSA countries. The IPAT hypothesis is not verified in both the emissions; however, population density will largely influenced CO2 emissions in the next 10 years' time period. The PM2.5 emissions will largely be influenced by high per capita income, followed by trade openness, and technologies, over a time horizon. Thus, the United Nation's sustainable development agenda is highly influenced by socio-economic and environmental factors that need sound action plans by their member countries to coordinate and collaborate with each other and work for Africa's green growth agenda.
    Matched MeSH terms: Cooking
  20. Advances to improve the eating and cooking qualities of rice by marker-assisted breeding
    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
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