Displaying publications 61 - 80 of 141 in total

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  1. Chiu MT, Tham HJ, Lee JS
    J Food Sci Technol, 2017 Sep;54(10):3327-3337.
    PMID: 28974818 DOI: 10.1007/s13197-017-2785-3
    This study was designed to determine the effect of osmotic dehydration (OD) process temperature (35-55 °C), sucrose concentration (40-60% w/w) and immersion time (90-210 min) on the water loss (WL), solid gain (SG), DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and sensory quality of the dehydrated Terung Asam slices. Response Surface Methodology with Central Composite Design was applied to investigate the influence of these variables on the aforementioned responses. The increase in the levels of these processing parameters increased the WL and SG. The antioxidant activities also increased with sugar concentration, but reduced with immersion time and temperature elevation. About 36-80% of IC50 and 47-72% of FRAP were depleted after osmotic process. The loss of antioxidants was predominantly due to leaching during osmotic treatment rather than hot air drying. Despite the losses of these compounds, osmotic pretreatment was able to improve the sensory quality of the product. The optimum OD process condition was predicted as process temperature 38.1 °C, sucrose concentration 55.6% and osmotic duration 126.3 min.
    Matched MeSH terms: Sucrose
  2. Loo KW, Griffiths LR, Gan SH
    J Diabetes, 2014 Sep;6(5):447.
    PMID: 24645716 DOI: 10.1111/1753-0407.12151
    Matched MeSH terms: Dietary Sucrose/adverse effects*; Dietary Sucrose/economics
  3. Bin Sintang MD, Danthine S, Patel AR, Rimaux T, Van De Walle D, Dewettinck K
    J Colloid Interface Sci, 2017 Oct 15;504:387-396.
    PMID: 28586736 DOI: 10.1016/j.jcis.2017.05.114
    In order to modify the self-assembly of sucrose esters (SEs) in sunflower oil, we added sunflower lecithin (SFL) as co-surfactant. It is hypothesized that SFL modifies the self-assembly of SEs by interrupting the extensive hydrogen bonding between SEs monomers. The addition of SFL into SEs induced gelation of the mixed surfactant system oleogels at all studied ratios. The 7:3 SEs:SFL combination showed enhanced rheological properties compared to the other studied ratios, which suggests better molecular ordering induced by SFL. The modifications might have been caused by interference in the hydrogen bonding, connecting the polar heads of SEs molecules in the presence of SFL. This effect was confirmed by thermal behavior and small angle X-ray diffraction (SAXD) analysis. From the crystallization and melting analyses, it was shown that the peak temperature, shape and enthalpy decreased as the SFL ratio increases. Meanwhile, the bi-component oleogels exhibited new peaks in the SAXD profile, which imply a self-assembly modification. The microscopic study through polarized and electrons revealed a change in the structure. Therefore, it can be concluded that a synergistic effect between SEs and SFL, more particularly at 7:3 ratio, towards sunflower oil structuring could be obtained. These findings shed light for greater applications of SEs as structuring and carrier agent in foods and pharmaceutical.
    Matched MeSH terms: Sucrose/chemistry*
  4. Yap WB, Tey BT, Alitheen NB, Tan WS
    J Chromatogr A, 2010 May 21;1217(21):3473-80.
    PMID: 20388569 DOI: 10.1016/j.chroma.2010.03.012
    Hepatitis B core antigen (HBcAg) is used as a diagnostic reagent for the detection of hepatitis B virus infection. In this study, immobilized metal affinity-expanded bed adsorption chromatography (IMA-EBAC) was employed to purify N-terminally His-tagged HBcAg from unclarified bacterial homogenate. Streamline Chelating was used as the adsorbent and the batch adsorption experiment showed that the optimal binding pH of His-tagged HBcAg was 8.0 with a binding capacity of 1.8 mg per ml of adsorbent. The optimal elution condition for the elution of His-tagged HBcAg from the adsorbent was at pH 7 in the presence of 500 mM imidazole and 1.5 M NaCl. The IMA-EBAC has successfully recovered 56% of His-tagged HBcAg from the unclarified E. coli homogenate with a purification factor of 3.64. Enzyme-linked immunosorbent assay (ELISA) showed that the antigenicity of the recovered His-tagged HBcAg was not affected throughout the IMA-EBAC purification process and electron microscopy revealed that the protein assembled into virus-like particles (VLP).
    Matched MeSH terms: Sucrose
  5. Rahim ZH, Thurairajah N
    J Appl Oral Sci, 2011 Apr;19(2):137-46.
    PMID: 21552715
    INTRODUCTION: Previous studies have shown that Piper betle L. leaves extract inhibits the adherence of Streptococcus mutans to glass surface, suggesting its potential role in controlling dental plaque development.

    OBJECTIVES: In this study, the effect of the Piper betle L. extract towards S. mutans (with/without sucrose) using scanning electron microscopy (SEM) and on partially purified cell-associated glucosyltransferase activity were determined.

    MATERIAL AND METHODS: S. mutans were allowed to adhere to glass beads suspended in 6 different Brain Heart Infusion broths [without sucrose; with sucrose; without sucrose containing the extract (2 mg mL(-1) and 4 mg mL(-1)); with sucrose containing the extract (2 mg mL(-1) and 4 mg mL(-1))]. Positive control was 0.12% chlorhexidine. The glass beads were later processed for SEM viewing. Cell surface area and appearance and, cell population of S. mutans adhering to the glass beads were determined upon viewing using the SEM. The glucosyltransferase activity (with/without extract) was also determined. One- and two-way ANOVA were used accordingly.

    RESULTS: It was found that sucrose increased adherence and cell surface area of S. mutans (p<0.001). S. mutans adhering to 100 µm² glass surfaces (with/without sucrose) exhibited reduced cell surface area, fluffy extracellular appearance and cell population in the presence of the Piper betle L. leaves extract. It was also found that the extract inhibited glucosyltransferase activity and its inhibition at 2.5 mg mL(-1) corresponded to that of 0.12% chlorhexidine. At 4 mg mL(-1) of the extract, the glucosyltransferase activity was undetectable and despite that, bacterial cells still demonstrated adherence capacity.

    CONCLUSION: The SEM analysis confirmed the inhibitory effects of the Piper betle L. leaves extract towards cell adherence, cell growth and extracellular polysaccharide formation of S. mutans visually. In bacterial cell adherence, other factors besides glucosyltransferase are involved.

    Matched MeSH terms: Sucrose/pharmacology
  6. Cheng HS, Ton SH, Phang SCW, Tan JBL, Abdul Kadir K
    J Adv Res, 2017 Nov;8(6):743-752.
    PMID: 29062573 DOI: 10.1016/j.jare.2017.10.002
    The present study aimed to examine the effects of the types of high-calorie diets (high-fat and high-fat-high-sucrose diets) and two different developmental stages (post-weaning and young adult) on the induction of metabolic syndrome. Male, post-weaning and adult (3- and 8-week old, respectively) Sprague Dawley rats were given control, high-fat (60% kcal), and high-fat-high-sucrose (60% kcal fat + 30% sucrose water) diets for eight weeks (n = 6 to 7 per group). Physical, biochemical, and transcriptional changes as well as liver histology were noted. Post-weaning rats had higher weight gain, abdominal fat mass, fasting glucose, high density lipoprotein cholesterol, faster hypertension onset, but lower circulating advanced glycation end products compared to adult rats. This is accompanied by upregulation of peroxisome proliferator-activated receptor (PPAR) α and γ in the liver and receptor for advanced glycation end products (RAGE) in the visceral adipose tissue. Post-weaning rats on high-fat diet manifested all phenotypes of metabolic syndrome and increased hepatic steatosis, which are linked to increased hepatic and adipocyte PPARγ expression. Adult rats on high-fat-high-sucrose diet merely became obese and hypertensive within the same treatment duration. Thus, it is more effective and less time-consuming to induce metabolic syndrome in male post-weaning rats with high-fat diet compared to young adult rats. As male rats were selectively included into the study, the results may not be generalisable to all post-weaning rats and further investigation on female rats is required.
    Matched MeSH terms: Sucrose
  7. Mariam-Aisha Fatima, Muhammad Fahmi Mehdin, Nurain Nasrudin, Neelam Shahab
    MyJurnal
    Lignocellulosic biomass, found in wooden plant husks is a potent renewable material source which can be utilised to form various chemicals and biomaterials including polyols such as xylitol. Xylitol has been used commercially as an alternative to sucrose in many products as bulk sweetener in non-cariogenic confectionery as well as in diabetic diets and solutions for parenteral nutrition. Therefore, this study aims to optimise separation parameters of the Shimadzu high performance liquid chromatography (HPLC) (Model No: LC-20A) and quantify the potential of coconut husk as substrate for Candida albicans in producing xylitol using HPLC. Pretreatment to depolymerise components of biomass i.e. cellulose, hemicellulose and lignin were done using dilute acid hydrolysis method which yielded fermentable reducing sugars, xylose. Xylose is a monosaccharide with an aldehyde functional group, a reducing sugar which is then utilised and fermented by the yeast Candida albicans to form xylitol. In this study, the media used for fermenting pretreated coconut husk and Candida albicans is a synthetic defined (SD) minimal broth. Growth curves against concentration of reducing sugar were plotted to determine utilisation and production trends with specific mixes of carbon sources. The presence of reducing sugars were tested using 3,5-dinitrosalicylic acid (DNS) assay in pretreated coconut husk yielded 13.22 g/L. In order to analyse the product with HPLC, an existing protocol is modified for Hypersil GOLD™ C18 column with acetonitrile as the mobile phase. Results obtained from HPLC analyses using developed protocol suggested the formation of xylitol from the fermentation of pretreated husk by Candida albicans. These can be followed by purification of fermented media in obtaining a better separation of contaminating peaks.

    Matched MeSH terms: Sucrose
  8. Siti Farah Alwani Mohd Nawi, Zaini Mohd Zain, Muhammad Zarif Zahari, Anis Amalina Abdul Hamid, Nur Fakhriah Ahmad Afandi, Siti Nur Fathihah Azmi
    Serving raw oysters with lemon juice is a delicacy in many restaurants in
    Malaysia. Oysters (Crassostrea virginica) live in the seacoast and they share the same
    environment as Vibrio parahaemolyticus. Consumption of raw oysters contaminated with V.
    parahaemolyticus can lead to severe gastroenteritis. A study was performed to determine
    whether lemon (Citrus limon) juice is able to inhibit the growth of V. parahaemolyticus after
    being inoculated in raw oysters. Methods: Frozen oysters bought from a local supplier
    weighing 6 g each were minced and placed in two bottles using sterile technique.
    Approximately 1 ml of 107 CFU of V. parahaemolyticus (ATCC strain 17802) was added and
    mixed in both bottles. The mixture was treated with 1 ml of lemon juice in only one of the
    bottles and the other bottle served as a control. At every 30 s intervals for 2 min, 1 g of the
    sample was taken for enumeration of viable cells onto thiosulphate citrate bile salt sucrose
    (TCBS). Results: After 30 s of treatment with the lemon juice, it was observed that the
    number of colonies in the treated samples reduced from 7 Log to 3 Log. Subsequently, no
    viable V. parahaemolyticus was seen. It was also observed that there were 3 Log reductions
    of V. parahaemolyticus after 30 s in untreated samples, however the number of colonies
    remained stable until the end of the experiment. Conclusion: This study therefore shows
    that lemon juice has some antimicrobial effect on V. parahaemolyticus in raw oysters.
    Matched MeSH terms: Sucrose
  9. Siti Farah Alwani Mohd Nawi, Zaini Mohd Zain, Muhammad Zarif Zahari, Anis Amalina Abdul Hamid, Nur Fakhriah Ahmad Afandi, Siti Nur Fathihah Azmi
    MyJurnal
    Serving raw oysters with lemon juice is a delicacy in many restaurants in
    Malaysia. Oysters (Crassostrea virginica) live in the seacoast and they share the same
    environment as Vibrio parahaemolyticus. Consumption of raw oysters contaminated with V.
    parahaemolyticus can lead to severe gastroenteritis. A study was performed to determine
    whether lemon (Citrus limon) juice is able to inhibit the growth of V. parahaemolyticus after
    being inoculated in raw oysters. Methods: Frozen oysters bought from a local supplier
    weighing 6 g each were minced and placed in two bottles using sterile technique.
    Approximately 1 ml of 107 CFU of V. parahaemolyticus (ATCC strain 17802) was added and
    mixed in both bottles. The mixture was treated with 1 ml of lemon juice in only one of the
    bottles and the other bottle served as a control. At every 30 s intervals for 2 min, 1 g of the
    sample was taken for enumeration of viable cells onto thiosulphate citrate bile salt sucrose
    (TCBS). Results: After 30 s of treatment with the lemon juice, it was observed that the
    number of colonies in the treated samples reduced from 7 Log to 3 Log. Subsequently, no
    viable V. parahaemolyticus was seen. It was also observed that there were 3 Log reductions
    of V. parahaemolyticus after 30 s in untreated samples, however the number of colonies
    remained stable until the end of the experiment. Conclusion: This study therefore shows
    that lemon juice has some antimicrobial effect on V. parahaemolyticus in raw oysters.
    Matched MeSH terms: Sucrose
  10. Taqi M, Razak IA, Ab-Murat N
    J Pak Med Assoc, 2018 Oct;68(10):1483-1487.
    PMID: 30317346
    OBJECTIVE: To estimate the frequency and pattern of sugar intake among Pakistani school going children and its association with early carious lesion and caries history.

    METHODS: The cross-sectional study was conducted from January to May 2016 in seven schools of Bhakkar district in the Punjab province of Pakistan, and comprised of school children aged 11-12 years. Diet diaries were used to assess the frequency of sugar intake while caries was assessed using the Modified International Caries Detection and Assessment System. Bivariate analysis was used to assess the association of sugar consumption and early carious lesion with selected sociodemographic variables, and regression analysis was performed to evaluate the factor that matters most in caries occurrence.

    RESULTS: Of the 226 subjects, 115(51%) had early carious lesion. Mean frequency of sugar intake was 5.2±3.2 times per day. Children who consumed sugar between main meals (p=0.01) and within two hours before bedtime (p=0.04) had significantly higher history of having caries. Cariogenic intake before bedtime was significantly associated with overall caries risk (p=0.02).

    CONCLUSIONS: The frequency of sugar intake among the subjects was slightly higher than the recommended level. .

    Matched MeSH terms: Dietary Sucrose/administration & dosage*; Dietary Sucrose/adverse effects
  11. Rayani M, Hatam G, Unyah NZ, Ashrafmansori A, Abdullah WO, Hamat RA
    Iran J Parasitol, 2017 Oct-Dec;12(4):522-533.
    PMID: 29317877
    Background: This study is the first phylogenetic genotype analysis of Giardia lamblia in Iran. The main objective was to determine genotyping and identify the sub-assemblages of Giardia lamblia isolates involved in the transmission of giardiasis in Fars Province, south of Iran, in 2012.

    Methods: Forty G. lamblia isolates were collected from the patient's fecal samples with gastrointestinal discomfort referred to the health centers and hospitals in Shiraz, Fars Province, south of Iran. Purification of G. lamblia cysts from fecal samples and DNA extraction were performed using monolayer of sucrose density gradient and Phenol-Chloroform-Isoamylalcohol (PCI) respectively. Semi-nested PCR and sequence analysis were then performed using the primers (GDHeF, GDHiF, and GDHiR) which amplified a 432-bp fragment of Giardia glutamate dehydrogenase (gdh) gene. Phylogenetic analysis was carried out using a neighbor-joining tree composed of the nucleotide sequences of G. lamblia isolates obtained in this study and the known sequences isolates published in GenBank.

    Results: G. lamblia sub-assemblage AII was the most prevalent genotype with 80% of the cases and 20% of the cases belong to sub-assemblage BIII and BIV based on the DNA sequence of the gdh. G. lamblia isolates at Fars Province were widely distributed within assemblage A cluster (sub-assemblage AII) and the remaining isolates were dispersed throughout the assemblage B cluster (sub-assemblage BIII and BIV).

    Conclusion: PCR Sequencing and phylogenetic analysis was a proper molecular method for genotyping and discriminating of the of G. lamblia sub-assemblages in fecal samples, using the glutamate dehydrogenase gene that suggests a human contamination origin of giardiasis.
    Matched MeSH terms: Sucrose
  12. Tan YZ, Chong YQ, Khong E, Liew YK, Chieng N
    Int J Pharm, 2019 Jul 20;566:400-409.
    PMID: 31136777 DOI: 10.1016/j.ijpharm.2019.05.063
    Live attenuated Mycobacterium bovis (M. bovis), marketed as Bacille Calmette-Guérin is the only FDA-approved vaccine against tuberculosis. The prerequisite of cold chain storage between 2 and 8 °C hinders the global vaccination effort. The study aims to investigate the effect of trehalose, sucrose and glycerol combinations in enhancing the stability of M. bovis. The bacilli were formulated in various ratios of trehalose-glycerol, sucrose-glycerol, trehalose-sucrose-glycerol systems (test samples) and sodium glutamate (control), freeze-dried and stored for 28 days at 4 °C, 25 °C and 37 °C. Bacteria viability at pre-, post-freeze-drying and after storage were quantified by its density in colony-forming unit per milliliter (CFU/mL) as obtained through the pour plate method. Formulations were characterized using differential scanning calorimetry. Structural collapsed cakes were found on all freeze-dried formulations because of the low Tg'. Comparing between binary and ternary formulations, trehalose-sucrose-glycerol was found to be a superior lyoprotectant. Upon storage, the viability of bacteria in disaccharide-polyol formulations was highest when stored at 4 °C followed by 25 °C. The lowest viability was found after storage at 37 °C. While the ternary disaccharide-polyol system may be used as a thermoprotectant up to 25 °C, sodium glutamate has a superior thermoprotective effect at temperature above 25 °C.
    Matched MeSH terms: Sucrose/administration & dosage*
  13. Jusof WH, Khan NA, Rajikin MH, Satar NA, Mustafa MF, Jusoh N, et al.
    Int J Fertil Steril, 2015 07 27;9(2):221-9.
    PMID: 26246881
    BACKGROUND: Timing of the first zygotic cleavage is an accurate predictor of embryo quality. Embryos that cleaved early (EC) have been shown to exhibit higher develop- mental viability compared to those that cleaved at a later period (LC). However, the vi- ability of EC embryos in comparison to LC embryos after vitrification is unknown. The present study aims to investigate the post-vitrification developmental viability of murine EC versus LC embryos.

    MATERIALS AND METHODS: In this experimental study, female ICR mice (6-8 weeks old) were superovulated and cohabited with fertile males for 24 hours. Afterwards, their ovi- ducts were excised and embryos harvested. Embryos at the 2-cell stage were catego- rized as EC embryos, while zygotes with two pronuclei were categorized as LC embryos. Embryos were cultured in M16 medium supplemented with 3% bovine serum albumin (BSA) in a humidified 5% CO2atmosphere. Control embryos were cultured until the blastocyst stage without vitrification. Experimental embryos at the 2-cell stage were vitri- fied for one hour using 40% v/v ethylene glycol, 18% w/v Ficoll-70 and 0.5 M sucrose as the cryoprotectant. We recorded the numbers of surviving embryos from the control and experimental groups and their development until the blastocyst stage. Results were analyzed using the chi-square test.

    RESULTS: A significantly higher proportion of EC embryos (96.7%) from the control group developed to the blastocyst stage compared with LC embryos (57.5%, P<0.0001). Similarly, in the experimental group, a significantly higher percentage of vitrified EC embryos (69.4%) reached the blastocyst stage compared to vitrified LC embryos (27.1%, P<0.0001).

    CONCLUSION: Vitrified EC embryos are more vitrification tolerant than LC embryos. Prese- lection of EC embryos may be used as a tool for selection of embryos that exhibit higher developmental competence after vitrification.

    Matched MeSH terms: Sucrose
  14. Barling, Peter Micheal, YI, Huan Foong
    MyJurnal
    Keriorrhoea is the involuntarily passing of orange oil per rectum. One of us (PMB) had the misfortune to experience this symptom, together with considerable gastrointestinal disturbances for a prolonged period of time after consumption of a deep sea fish, orange roughy, which is rich in liquid wax esters (LWEs). This paper presents a summary of available evidence concerned with the physiology and pathology of ingestion of LWEs, which can enter the human diet in substantial amounts from consumption of several species of deep-sea fish. LWEs are poorly digested and absorbed by the human body. They generally cause keriorrhoea when ingested deliberately or accidentally. Jojoba oil, which is a plant LWE, together with certain nutritional products (e.g. olestra) and medical (e.g. Orlistat) which are not LWEs may mimic the effects of LWEs, and cause similar gastrointestinal disturbances. This paper discusses the potential effects of LWEs as components of gastrointestinal micelles, and predicts that the orange oil which is leaked from a bout of keriorrhoea may contain considerable volumes of triacylglycerols (TAGs).
    Matched MeSH terms: Sucrose
  15. Widowati, W., Akbar, S.H., Tin, M.H.
    MyJurnal
    Enamel demineralization is associated with decrease in saliva pH due to fermentation of sugar by oral commensal. Thus, exploring the changing pattern of saliva pH is meaningful in dental caries prevention. The aim of this study was to compare the changing pattern of saliva pH after consuming different types of sweeteners (sucrose and maltitol). Methods: It was a case-control study involving 14 male patients attending IIUM dental clinic who were selected with the intention of getting seven patients with high caries risk ( DMFT ≥6) and seven patients with low caries risk (DMFT ≤3) with initial saliva pH interval of 6.5 to7.5. Patients were asked to consume snacks containing 8 gram sucrose and 8 gram maltitol as sweeteners. The changing pH values of the saliva were measured by Waterproof pHTestr 10BNC (Oakton, Vernon Hills, USA) seven times consecutively at 0 (before snack consumption), and at 5, 10, 15, 20, 30 and 60 minutes after snack consumption. The pH values of saliva of patients with low and high caries risk after consuming sucrose and maltitol were statistically analized by using Anova and Tukey-HSD tests at α = 0.05. Result: There were significant differences in saliva pH changes between low-risk group and high-risk group after consuming sucrose and maltitol. Conclusion: The changing patterns of saliva pH in high-risk patients were lower than those of low-risk patients after consuming two types of snacks containing sucrose and maltitol.
    Matched MeSH terms: Sucrose
  16. Ho, L. H., Pulsawat, M. M.
    MyJurnal
    The aim of the present work was to produce low sugar cookies by partial substitution with a
    sugar replacer (i.e. maltitol, sorbitol, and isomalt) for sucrose. Four different types of cookies
    were prepared. Sucrose was replaced by maltitol, sorbitol, and isomalt at 50% level (based on
    relative degree of sweetness of sucrose) to produce CMAL50, CSOR50, and CISO50, respectively. Cookies that contained sucrose represented the control. All the cookies produced were
    analysed for chemical properties, physical properties, and sensorial acceptance. The chemical
    analysis results indicated that CMAL50, CSOR50, and CISO50 had higher moisture, crude
    fibre, and the total carbohydrate content, but with lower ash, crude protein, crude fat, calories,
    and total sugar content than the control. CSOR50 showed the lowest total sugar content; thus,
    could be denoted as ‘low sugar’ cookies. Cookies containing maltitol and isomalt presented
    good physical quality. The hardness value of cookies decreased with 50% substitution of
    sorbitol and isomalt for sucrose. CISO50 showed the lowest lightness and yellowness values
    than other cookie samples. The sensory evaluation results showed that the cookies incorporated with maltitol and isomalt did not influence the overall acceptability of cookies. In conclusion, the replacement of sucrose with maltitol, sorbitol, and isomalt could reduce sugar and
    daily calorie intake. However, sorbitol substitution at 50% level is feasible to produce ‘low
    sugar’ cookies, and this cookie could provide benefits to weight and health-conscious
    consumers.
    Matched MeSH terms: Sucrose
  17. Chai, K. F., Adzahan, N. M., Karim, R., Rukayadi, Y., Ghazali, H. M.
    MyJurnal
    A novel way to reduce rambutan wastage is to ferment the fruit and valorise the seed post-fer- mentation into other food products and ingredients. Hence, the objective of this study was to investigate the physicochemical properties of rambutan seed during solid-state fermentation of the fruit. Peeled rambutan fruits were subjected to natural fermentation for ten days at 30°C. The environmental temperature, relative humidity, internal and external temperatures of the fermentation mass were measured daily. After ten days of fermentation, the seeds had higher cut test score (867.5), fermentation index (1.527), and a* value (8.20 for non-dried seeds and
    9.93 for dried seeds), and lower L* (51.90 for non-dried seeds and 49.22 for dried seeds) and b* (30.52 for non-dried seeds and 30.12 for dried seeds) values; as compared to the non-fer- mented seeds (cut test score, 0.0; fermentation index, 0.856; L*, a*, and b* values, 64.52, 2.25, and 42.07 for non-dried seeds, respectively, and 61.03, 3.23 and 36.70 for dried seeds, respectively). During this time, pH, total soluble solids, fructose, glucose, sucrose, citric acid, and tartaric acid contents of the seeds decreased by 46, 44, 59, 61, 100, 85, and 100%, respec- tively, while the titratable acidity, lactic acid, acetic acid, and ascorbic acid contents of the seeds increased by 5.5, 7.8, 6.0, and 2.2-fold, respectively. Results showed that eight days of fermentation are adequate to produce well-fermented rambutan seeds that could be further processed into a cocoa powder-like product by roasting the fermented fruits in a manner similar to that of cocoa bean roasting.
    Matched MeSH terms: Sucrose
  18. Haida, Z., Asikin, A., Hakiman, M.
    MyJurnal
    Stevia rebaudiana Bertoni is a perennial herbal species with a number of therapeutic properties. The leaves of S. rebaudiana are the most important part of the plant as they contain high
    level of sweetener compounds known as steviol glycosides; which are known to possess
    antioxidant, antimicrobial, and antifungal activities. Among the steviol glycosides, stevioside
    and rebaudioside A are the most abundant sweetening compounds of interest, documented to
    be 30 - 250 folds sweeter than sucrose or refined sugar. The therapeutic properties of the
    species make it more interesting as they play important roles as anti-hyperglycaemic agent to
    lower glucose levels in the blood, thus commonly used in the treatment of diabetes mellitus
    and obesity. Known to have sweet tasting leaves, its extract which contains antioxidant
    compounds have been used to treat cancer, reduce inflammatory, and hypertension. S. rebaudiana has drawn the attention of health-conscious fitness lovers all over the world as non-caloric sweetener, and has been widely cultivated for being the most suitable sweetening substitution.
    Matched MeSH terms: Sucrose
  19. Nadzirah, K.Z., Zainal, S., Noriham, A., Normah, I., Siti Roha, A.M., Nadya, H.
    MyJurnal
    The aim of this study is to determine colour changes during storage and physico- chemical properties of peel, core and crown extracts of pineapple variety N36 for maturity indices of 1, 2 and 3. The L* (lightness), a* (redness) and b* (yellowness) values for peels increased significantly (p ≤ 0.05) at each maturity stage during seven days storage. pH of pineapple peel, core and crown extracts were in the range of 3.24 to 3.84. The titratable acidity, percentage of pulp and Total Soluble Solid (TSS) of pineapple peel, core and crown extracts were in the range of 0.16 to 0.36%, 1.37 to 2.91% and 1.4 to 5.3˚Brix, respectively. Fructose and glucose contents were significantly highest (p ≤ 0.05) in pineapple core extract followed by pineapple peel extract and pineapple crown extract for maturity index 2. Significant difference (p ≤ 0.05) was found in sucrose content between pineapple core and peel extracts with 8.92% and 3.87%, respectively for maturity index 3. However, sucrose was not detected in pineapple crown extract. Pineapple core extract was significantly higher (p ≤ 0.05) amount of total sugar content compared to pineapple peel and crown extracts for all maturity indices.
    Matched MeSH terms: Sucrose
  20. Ismail, I., Anuar, M.S., Shamsudin, R.
    MyJurnal
    Green coffee beans are stored for a certain period and under certain conditions until they are finally utilized. The storage period may depend on customer demand while the storage conditions depend on where the coffee beans are stored. Thus, this research emphasizes the physicochemical changes that occur in Liberica coffee beans during storage under the Malaysian
    climate (average temperature and relative humidity of 29.33ºC and 71.75% respectively). The changes in the physico-chemical (coffee size, mass, densities, colour, proximate analysis, sucrose, chlorogenic acid content) and microbiological (yeast and mould count) properties were evaluated during eight months of storage. After the storage, the physical properties of the coffee changed as the coffee beans expanded in size, reduced in mass and density and became brighter in colour. Changes in the chemical properties were also detected where the moisture decreased and the ash content increased. In addition, the sucrose level was found to decrease with a corresponding increase in chlorogenic acid. During storage, the counts of yeast and mould were reduced. Model equations describing the changes in the properties were developed. The overall conclusion was that the coffee beans reduced in quality during storage.
    Matched MeSH terms: Sucrose
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