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 objective of this study was to examine the effect of different ratios of fish to tapioca flour on the linear expansion, oil absorption, colour, and crispiness of fish crackers. Four different ratios of fish to tapioca flour were used in the formulation of the fish crackers. The results showed that protein and fat content increased with the increase in the ratio of the fish. On the other hand, linear expansion and oil absorption decreased with an increase in the ratio of the fish. Hardness also increased with the increase in the ratio of the fish. The colour measurement showed that the lightness value decreased with an increase in the ratio of fish and this decrease is seen more clearly with the fried fish crackers.
Mushroom cultivation has been more popular recently in Malaysia. They are favoured due to their delicious flavour and low calorific value. Apart from that, they also contain high amount of protein and other essential nutrients. As recommended by food pyramid, people should take in more of their calories from whole grains-based foods than any other sources. Three selected carbohydrate based products namely rice-porridge (RP), paratha flat bread (PB) and conventional cake (CC) were formulated with dried Pleurotus sajor-caju (PSC) powder. All three products were analyzed for proximate analysis and sensory evaluation. Result shows the percentage of moisture, ash, fat and protein of RP increased in line with the levels of PSC powder used except for carbohydrate. Whereas for PB and CCs added with 2%, 4% and 6% PSC, the percentage of all nutrients were higher than control (0%) except for fat. Mushroombased RP had significantly higher value of odour attribute as compared to control, with RP added with 6% PSC powder received the highest score. Meanwhile, mushroom-based PB received better score on textural attribute compared the control. In CC, panels prefer the cake added with 4% PSC powder as they gave higher scores for softness and flavour attributes. In conclusion, addition of PSC powder to partially replace rice and wheat flour in RP, CC and PB enhance essential nutritional components and well accepted by consumers. Thus, PSC powder can be considered to be utilized in carbohydrate–based food products with the purpose of enhancing nutrient compositions without affecting its sensory acceptance.
This work aimed to evaluate the effect of Atmospheric Cold Plasma (ACP) on the quality of mango flour noodles (NMF). ACP treatment of 5 minutes duration on the surface of the noodles strands were performed and evaluated during three days of storage by monitoring parameters related to colour, water activity, antioxidant activity and total phenolic content. The lightness value (L*) was higher for untreated samples (NMF (U)) than for treated samples (NMF (T)), while a greater increased in the redness (a*) and yellowness (b*) values were observed for the NMF (T). The changes in aw, antioxidant activity and total phenolic content (TPC) were negligible. However the NMF (T) showed significant different (p
Enterobacteriaceae is a large family within the Gram-negative bacteria that primarily inhabits in the gastrointestinal tract of human and animals. The bacteria within this group are readily survived in the environment with some species found living free in the water where energy sources are scarce, making them ideal indicators for faecal contamination of the river water. Some species within the family have been used as indicator for the presence of pathogenic bacteria whilst on the other hand some species have been directly associated with various diseases in human and animals. The main aim of this research study was to determine the distribution and characteristics of the Enterobacteriaceae in water samples collected from river and waterfalls within a community resort. The health risk associated with the bacteria was analysed with regard to their susceptibility to antibiotics. Samples were collected from surface water and water falling down directly from waterfalls of river within the community resort. The samples collected were plated onto Eosine Methylene Blue agar (EMBA) for the isolation of the Enterobacteriaceae. Bacterial colonies growing on the agar were randomly picked, purified, stocked and then identified using API 20E identification kit. DNA fingerprinting using (GTG)5-PCR was utilised to determine their genetic profiles before the isolates were grouped into a dendrogram using RAPDistance software package. The level of antibiotic susceptibility of the bacteria isolates was analysed using disc diffusion technique. This study confirmed the presence of Enterobacter, Klebsiella, Citrobacter, Pantoea and Serratia in the water samples with their single and multiple antibiotic resistance and susceptible characteristics. The dendrogram presented in this study shows genetic similarities and differences among the strains, suggesting while there is a potential for single distribution of a clone, there is also possibility of the distribution of different strains within species in the water environment. Therefore, awareness on the potential risk associated with genetically diverse intermediate and resistant enteric bacteria in the recreational water should be communicated to the public especially communities within the study area.
The aim of the present work was to develop legume-based kefir yogurts to replace conventional dairy yogurts that are not suitable to be consumed by vegetarians and consumers who have lactose intolerance and milk allergy. Soy and black bean milk were incubated at 15°C and 20°C for 24 h with 35 g of water kefir grains to produce kefir yogurt. The proximate composition, physico-chemical and microbiological characteristics of the yogurts were evaluated. At 20°C, soy and black bean milk produced kefir yogurts with significantly lower pH, total soluble solids, and sucrose concentration, indicating that fermentation process carried out at 20°C had higher efficiency than 15°C; meanwhile, black bean milk produced better kefir yogurts than soymilk. Black bean kefir yogurt which was fermented at 20°C had higher level of total plate count (2.05 × 107 CFU/mL), yeast and mould count (6.95 × 106 CFU/mL), and lactobacilli count (8.3
× 105 CFU/mL) as compared to other kefir yogurts. In general, 20°C produced kefir yogurt with better technological properties. Both soymilk and black bean milk were good alternative substrates for kefir yogurt production.
Nowadays, food safety and quality have become critical issues of great concern throughout the world. The issue of Halal food particularly has attracted public attention in Malaysia. Muslim consumers should be sure about the food quality in Halal Food Products starting from the ingredients. The confidence can be gained when the whole processes from the production, processing and distribution of the products are traced and confirmed to be Shariah-compliant ones. One of the current important issues nowadays which set as a background of this research is feeding animals with unclean food or unnatural feed to the animals. According to Islamic Jurisprudence, these animals are termed as al-Jallalah or contaminated animals, they are called Coprophagia or Coprophagy. ‘Jalla’ means contaminant or impurity. There are several issues of aquatic animals which need a clear clarification on their status whether they are Halal or haram to be consumed. For example, catfish (Clariasbatrachus, Linnaeus), which is fed with filth or najs and catfish (Pangasiushypopthalmus) which is fed with derivatives of pig organs in several ponds at Batu Gajah, Tronoh and Papan, Perak. The mixture in animals feed with such impurities is applied to save the maintenance and fasten the growing of fish. This research aims to identify the concept of al-Jallalah and its characteristics. It also aims to develop the standard of the contaminated animals (al-Jallalah) and to create new mobile application on this issue for the future development of meat and poultry industry. This study helps to enhance the quality of meat and poultry, to provide consumers with informative choices and it can be used as a marketing tool for the Halal Industry in the future.
Plant tissues, especially durian tissues contain high content of polysaccharides, polyphenols and other secondary metabolites which can co-precipitate with RNA causing problem in further transcriptomic study. In this experiment, three basic chaotic agents, CTAB, SDS and guanidine are used in three basic protocols for RNA isolation. The effectiveness of each method was determined by spectrophotometer, denaturing agarose gels analysis and northern blot hybridization. CTAB combining with additional sodium acetate precipitation step showed highest yield and best quality of isolated RNA which was free from contaminations of polysaccharides, polyphenols and other secondary metabolites. Furthermore, the total RNA from 4-month old durian flesh of clone D24 was successfully used to construct a cDNA library. In conclusion, CTAB method is effective to isolate total RNA on various types of durian tissues for further gene expression analysis.
This study evaluated lipid oxidation in refrigerated (±4ºC) duck meatballs treated with novel antioxidants over 21 days of storage. The duck meatballs were treated with a control substance, Cosmos caudatus (ulam raja) or Polygonum minus (kesum) extract, or BHT (butylated hydroxytoluene), and data was collected every three days. These results showed that Cosmos caudatus and Polygonum minus had better antioxidant effects on duck meatballs than BHT or the control. Folding and microbial potency test results were not significantly different among the three antioxidants tested but were better in antioxidant-treated samples than in control samples. However, Cosmos caudatus and Polygonum minus were slightly more effective in preventing microbial growth. This result suggests that Cosmos caudatus and Polygonum minus may be potentially useful natural resources for enhancing the shelf life of duck meatballs.
Ten solvents were used to extract phytochemicals from the peel of Carica papaya cv. Sekaki/
Hong Kong to evaluate antibacterial activities and determine chemical composition of Carica
papaya cv. Sekaki/Hong Kong seeds. The antibacterial activities of ten solvent extracts were
tested against 14 microorganisms vis Shigella sonnei, Salmonella typhimurium, Escherichia
coli, Salmonella enteritidis, Vibrio vulnificus, Vibrio parahaemolyticus, Proteus mirabilis,
Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Corynebacterium diphtheria,
Clostridium perfringens, Streptococcus pneumoniae and Bacillus subtilis using disk diffusion
test (DDT). The Carica papaya seed of ACN and MeOH extracts inhibited 11 microorganisms,
indicating their broad spectrum activity. The disk diffusion test exhibited moderate and clear
inhibition on C. diphtheria, S. pneumonia, B. subtilis and C. perfringens. MeOH extract
inhibited S. enteritidis, V. vulnificus, P. mirabilis and B. cereus with the lowest MIC at 11.25
mg/mL each, thus was chosen as the best extract. The hierarchy of extract potency can be
ranked as MeOH > acetone > ACN > CHCL3 > hexane > DE = PE > EtOH > DCM based
on clear and moderate inhibition and the lowest MIC. TPC and TFC of the extracts ranged
between 4.83 to 22.59 mg GAE/g DW and 1.32 (water) and 17.15 mg QE/g DW respectively.
The GC/MS analysis of MeOH extract identified potential antibacterial compounds such as
isothiocyanatomethyl benzene, 9-octadecenoic acid, hexadecanoic acid and β-sitosterol. The
Carica papaya seed cv. Sekaki/ Hong Kong possessed significant antibacterial activities when
extracted by different solvents in particular MeOH solvent.
This study was focused on the effect of incorporation of oyster mushroom, Pleurotus sajor- caju (PSC) powder to partially replace chicken meat in frankfurters on nutritional composition, β-glucan content and textural properties. The frankfurters were formulated with either 0 (control), 2, 4 or 6% of PSC powder. The results show control chicken frankfurter had the highest fat content (11.60%) while 6% PSC frankfurter had the lowest value (10.74%). In other nutrient, ash, moisture and carbohydrate content in all samples ranged from 1.55 to 1.92%, 59.36 to 61.98% and 8.84 to 13.09%, respectively. Apparently, total dietary fiber of chicken frankfurter was increased in line with the levels of PSC powder (0.08 - 6.20%). All samples recorded β-glucan in the range from 0.16 to 1.43%, except for control sample. The texture profile showed that both adhesiveness and cohesiveness attributes were not significantly different among all mushroom-based frankfurters. However, frankfurter added with 6% mushroom was more cohesive and springier than the control formulation. In summary, partial replacement of chicken meat with PSC powder resulted in enhancement of dietary fibres up to 6.20% and β-glucan up to 14.30% significantly, lowering fat content but unchanged adhesiveness and cohesiveness attributes. Therefore, PSC powder can be considered to be used as an alternative functional ingredient to improve nutritional values of processed food products.
Consumption of dietary fibre-rich food has been associated with various beneficial physiological properties and health effects. Presently, different types of natural fibre-rich ingredients are added into variety of bakery-based products to improve it fibre content for health promotional purposes. However, majority of these products are frequently added with imported dietary fibre ingredients. In the present study, bread samples were prepared with Zea mays ear (young corn) powder at the levels of either 2%, 4% or 6%. The bread samples were analyzed for nutritional composition, textural properties and sensory acceptance. Addition of young corn powder (YCP) at the level of 6% increases total dietary fibre (from 3.48% to 5.26%), moisture (from 25.64% to 26.55%), fat (from 4.35% to 4.61%) and protein content (from 9.13% to 9.51%) significantly. However, with the increasing of YCP levels in the bread, the carbohydrate content was decreased significantly (from 59.93% to 58.34%) while the ash content (from 0.95% to 0.99%) was not significantly affected. Results of texture profile analysis indicated that addition of YCP up to 6% not significantly affected the springiness (1.01-1.00) but significantly decreased cohesiveness (0.95-0.82). However, the addition of YCP up to 6% has increased hardness (0.18kg-0.57kg), gumminess (0.17kg-0.47kg) and chewiness (0.18kg-0.47kg) attributes of bread samples. On the other result, the sensory evaluation shows that the flavour score was not significantly affected by addition of YCP up to 4% (4.82-4.52) while the tenderness (4.53-4.42), elasticity (4.75-4.58), aroma (4.40-4.47), colour (4.93-4.55) and overall acceptance (4.80-4.35) scores were not significant affected up to 6%. In summary, breads with 4% addition of YCP were considered to be acceptable and potentially used in improving nutritional composition without changing sensory score.
This study examined the physicochemical properties of rice flours with five different particle sizes (≤63, 80, 100, 125, and 140 μm) prepared by dry milling and their effects on textural properties of laksa noodles. Rice flour with the smallest particle size had the highest water absorption index, peak viscosity, hot paste viscosity, breakdown, final or cold paste viscosity and gel hardness, but the lowest gelatinization temperature. Reduction of rice flour particle size improved textural properties of laksa noodle. Laksa noodle produced from rice flour with the smallest particle size had the best textural properties.
The textural and sensorial properties of the cookies prepared by partial substitution of wheat flour with two types of unripe banana flour (UBF) were studied. The green matured unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) was used to partially substitute the usage of wheat flour at 0% (control), 25% and 50% level in the formulated plain cookies. Textural (hardness) and sensorial properties were conducted on all samples. Substitution of UBF to formulation of cookies had increased the hardness of cookies (ranging from 967 N to 1665 N) compared to the control except for substitution of Emas banana flour (EBF) at 50% which was not significantly difference (p > 0.05) with control sample. The substitution of 25% of Tanduk banana flour (TBF) showed the highest mean score in overall acceptability (6.81 ± 1.18) compared to all treated samples. TBF substitution is feasible up to 50% substitution while for EBF, the substitution only up to 25% level in this study.
Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream. In- house ice cream formulation (as the control) and three different concentrations of stevia ice cream formulations of (A, B and C) were used. Physical properties of the ice cream such as the overrun, total soluble solid, meltdown rate, rheology, and textural properties were evaluated. All ice cream samples exhibited a nonNewtonian flow with pseudoplastic behavior. Stevia ice cream has a lower melting rate and has a higher sustainability. The power law also showed that apparent viscosities of stevia ice cream were higher. Therefore, stevia can be used as a natural sugar substitute in ice cream production.
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.
Endotoxins (chemically known as Lipopolysaccharide) from gram-negative microorganisms initiates clot formation in blood when it is accidentally encountered by horseshoe crab blood stream. This property was extensively studied by various researchers as a result Limulus Amebocyte Lysate (LAL) test was established. The LAL tests in general, 3 to 300 times more sensitive than the United States Pharmacopeial (USP) rabbit pyrogen test method. It is apparent that major differences among the LAL preparations lie in the area of sensitivity. Differences, up to 100-fold, exist in the sensitivity of the various LAL preparations to the same endotoxin. Based on the above perspective, a portable Kit (Endo sensor) was developed to detect the presence of bacterial endotoxin in liquid biological samples using Tachypleus Amebocyte Lysate (TAL) as a source. Sensitivity of the Kit was determined using various concentrations of prepared endotoxin standards and pyrogen free water samples. It was observed that Endo sensor could detect up to nano gram level of endotoxin in liquid biological samples which could be expressed in (EU/ml) and the labeled sensitivity of the lysated product was 0.125 EU/ml. The gel clotting principle method was utilized for the detection of bacterial endotoxin in liquid biological samples.
In this present study, enzymatic esterification synthesis of fructose laurate was performed in organic media using lipase from Candida antarctica immobilized on acrylic resin. Screening phase of esterification reaction was done using two commonly used commercial immobilized lipases, in three different solvents, molecular sieve loadings, and reaction time to observe their effect on the yield of fructose laurate. The highest yield was obtained by using ethanol as the solvent, 0.02 g lipase loading, 0.10 g molecular sieves loading, and 24 hr of reaction time. By using response surface methodology (RSM) with central composite design (CCD), it was found that the optimum operational conditions were 40°C, 0.13 g lipase loadings, 200 rpm agitation rate, and without molecular sieve needed for the system. The optimized esterification conditions could give the yield of fructose laurate about 93.21 ± 0.13% with 92.91% confidence level.
Keropok Lekor or frankfurter-like snack has long existed in Malaysia and has been sold in commercial retail shops as well as on the streets. The aims of this study were to analyze consumer’s perception and attitude towards keropok lekor and to determine consumer’s behavior on the product. Survey questionnaire was employed as a data collection tool. A total of 212 respondents from a university participated in this study. Results showed that more than 70% of the respondents chose to eat keropok lekor because of the taste. Half of the respondents chose black pepper as an innovative supplementary flavor of keropok lekor. This study also explores and analyses preliminary consumer behavior about keropok lekor such as satisfaction level, factors that drive consumption, product’s image from consumer perspectives and etc.
This study was performed to enumerate the total viable cell count of probiotic in five brands (A to E) of commercially cultured milk drinks that are available in the Malaysian market as well as to test their tolerance to various pH and bile concentrations by simulating the human gastrointestinal pH and bile concentration. The acid tolerance test was studied under pH 1.5 and 3.0 with 7.2 as control. The cell count for the acid tolerance test was obtained at an interval of 0, 1.5 and 3 hours respectively and was plated onto duplicate MRS agars to be incubated at 37°C for 48 hours. All cells recovered after 3 hours of pH treatment were selected for bile tolerance test in MRS broth containing bile concentrations of 0% (control), 0.3% and 2.0% and cell counts were recorded after 24 hours of incubation. The probiotic strains in products A, B, C & D met the suggested initial count of 106 CFU/ml with brand C recording the highest at 9.19 ± 0.14 log CFU/ml. Strains in product A, B & C showed good tolerance to pH 3.0 and 7.2 recording a count of >106 CFU/ml after 3 hours with a range of 6.60 – 9.04 log CFU/ml. The higher bile concentrations resulted in lower growth of strains in all the brands. Upon pH 1.5 treatment, only brand C recorded growth in all bile concentrations. After pH 3.0 treatment, all brands except brand E met the requirement of survival at 0.3% bile concentration. Results showed probiotics in product A, B & C met the initial count requirement, and exhibited good acid and bile tolerance therefore being a potentially good source of probiotic.