Displaying publications 81 - 100 of 176 in total

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  1. Fulltext On the Role of Processing Parameters in Producing Recycled Aluminum AA6061 Based Metal Matrix Composite (MMC-AlR) Prepared Using Hot Press Forging (HPF) Process
    Ahmad A, Lajis MA, Yusuf NK
    Materials (Basel), 2017 Sep 19;10(9).
    PMID: 28925963 DOI: 10.3390/ma10091098
    Solid-state recycling, which involves the direct recycling of scrap metal into bulk material using severe plastic deformation, has emerged as a potential alternative to the conventional remelting and recycling techniques. Hot press forging has been identified as a sustainable direct recycling technique that has fewer steps and maintains excellent material performance. An experimental investigation was conducted to explore the hardness and density of a recycled aluminum-based metal matrix composite by varying operating temperature and holding time. A mixture of recycled aluminum, AA6061, and aluminum oxide were simultaneously heated to 430, 480, and 530 °C and forged for 60, 90, and 120 min. We found a positive increase in microhardness and density for all composites. The hardness increased approximately 33.85%, while density improved by about 15.25% whenever the temperature or the holding time were increased. Based on qualitative analysis, the composite endures substantial plastic deformation due to the presence of hardness properties due to the aluminum oxide embedded in the aluminum matrix. These increases were significantly affected by the operating temperature; the holding time also had a subordinate role in enhancing the metal matrix composite properties. Furthermore, in an effort to curb the shortage of primary resources, this study reviewed the promising performance of secondary resources produced by using recycled aluminum and aluminum oxide as the base matrix and reinforcement constituent, respectively. This study is an outline for machining practitioners and the manufacturing industry to help increase industry sustainability with the aim of preserving the Earth for our community in the future.
    Matched MeSH terms: Hardness
  2. Fulltext Physicochemical Properties, Nutritional Composition and Sensory Acceptance of Chicken Meat Sausages with Chia Seed Powder Substitution
    Nurhani Fatihah Mohd Hanifah, Hanis Nadia Yahya, Norlelawati Arifin
    Malaysian Journal of Science, Health & Technology, 2021;7(1):34-42.
    MyJurnal
    Chia seed has a high content of fibres and polyunsaturated fatty acids. Chia seed also holds numerous amounts of minerals and vitamins, including calcium and phosphorus. Chia seed offers a great potential of gel-forming ability and good water and oil holding capacities. Therefore, this study aims to determine the effect of chia seed powder substitution in chicken meat sausage formulations on the physicochemical characteristics and sensory acceptance. In the study, the chicken meat sausages were produced in four formulations; sample A as the control (100% chicken meat), sample B (5% substitution of chia seed powder to chicken meat), sample C (10% substitution of chia seed powder to chicken meat) and sample D (15% substitution of chia seed powder to chicken meat). The sausages were analysed for colour, texture, water holding capacity, cooking loss, proximate analysis, crude fibre content, and sensory acceptability. As for the findings, the substitution of chia seed powder resulted in low ‘L’ values of chicken meat sausage due to the dark colour of the chia seed. On the other hand, chia seed powder's substitution decreased the hardness and cohesiveness values. However, it increased the adhesiveness, springiness, and chewiness. Water holding capacity and a cooking loss percentage of the chicken meat sausages with chia seed powder substitution were observed to improve compared to control sausage (100% chicken meat), resulting in juicier sausages. The chia seed powder substitution increased the carbohydrate, ash, fat, and fibre contents for the chemical composition. On a 9-point hedonic scale, sample B (5% chia seed powder substitution) exhibited the highest sensory scores in all attributes evaluated (colour, texture, taste, juiciness, and overall acceptance). Thus, it can be concluded that chia seed powder can be substituted in chicken meat sausage to produce better quality products.

    Matched MeSH terms: Hardness
  3. Fulltext Fabrication and characterisation of aluminium boron carbide composites for neutron shielding
    Yusof Abdullah, Mohd Reusmaazran Yusof, Nadira Kamarudin, Paulus, Wilfred Sylvester, Rusnah Mustaffa, Nurazila Mat Zali, et al.
    Jurnal Sains Nuklear Malaysia, 2012;24(1):71-80.
    MyJurnal
    Al/B4C composites with 0 wt.%, 5 wt.% and 10 wt.% of B4C were prepared by powder metallurgy and their properties were characterised successfully. Investigation of the effect of milling times (4, 8, 12, 16 hours) on microstructure, phase identification, hardness and neutron attenuation coefficient of composites has been studied. The results showed that hardness increased with increased of milling time, with maximum hardness obtained at 16 hours milling time. The increment is slower as the composition of B4C increased. The hardness of Al/10%B4C, Al/5%B4C and Al/0%B4C were 81.7, 78.7 and 61.2 HRB respectively. Morphology of scanning electron microscopy (SEM) showed that microstructures play important role in controlling the hardness. Meanwhile, x-ray diffraction (XRD) analysis showed the phases and crystalline present in composites with an indication that crystalline of the grain increased as the milling time increased. Neutron absorption of Al/10%B4C composites showed that this composite has the highest attenuation coefficient, thus indicating that it is the best composites for neutron shielding.
    Matched MeSH terms: Hardness
  4. Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage
    Cheong LZ, Tan CP, Long K, Affandi Yusoff MS, Lai OM
    J Sci Food Agric, 2010 Oct;90(13):2310-7.
    PMID: 20661900 DOI: 10.1002/jsfa.4088
    Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to produce bakery shortenings containing significant amounts of palm diacyglycerol (PDG). Physicochemical, textural and viscoelastic properties of the PDG bakery shortenings during 3 months storage were evaluated and compared with those of commercial bakery shortening (CS).
    Matched MeSH terms: Hardness
  5. Optimization of soy protein isolate, microbial transglutaminase and glucono-δ-lactone in gluten-free rice noodles
    Ojukwu M, Ofoedu C, Seow EK, Easa AM
    J Sci Food Agric, 2021 Jul;101(9):3732-3741.
    PMID: 33301191 DOI: 10.1002/jsfa.11004
    BACKGROUND: Rice flour does not contain gluten and lacks cohesion and extensibility, which is responsible for the poor texture of rice noodles. Different technologies have been used to mitigate this challenge, including hydrothermal treatments of rice flour, direct addition of protein in noodles, use of additives such as hydrocolloids and alginates, and microbial transglutaminase (MTG). Recently, the inclusion of soy protein isolate (SPI), MTG, and glucono-δ-lactone (GDL) in the rice noodles system yielded rice noodles with improved texture and more compact microstructure, hence the need to optimize the addition of SPI, MTG, and GDL to make quality rice noodles.

    RESULTS: Numerical optimization showed that rice noodles prepared with SPI, 68.32 (g kg-1 of rice flour), MTG, 5.06 (g kg-1 of rice flour) and GDL, 5.0 (g kg-1 of rice flour) gave the best response variables; hardness (53.19 N), springiness (0.76), chewiness (20.28 J), tensile strength (60.35 kPa), and cooking time (5.15 min). The pH, sensory, and microstructure results showed that the optimized rice noodles had a more compact microstructure with fewer hollows, optimum pH for MTG action, and overall sensory panelists also showed the highest preference for the optimized formulation, compared to other samples selected from the numerical optimization and desirability tests.

    CONCLUSION: Optimization of the levels of SPI, MTG, and GDL yielded quality noodles with improved textural, mechanical, sensory, and microstructural properties. This was partly due to the favourable pH value of the optimized noodles that provided the most suitable conditions for MTG crosslinking and balanced electrostatic interaction of proteins. © 2020 Society of Chemical Industry.

    Matched MeSH terms: Hardness
  6. Nanocrystalline forsterite for biomedical applications: synthesis, microstructure and mechanical properties
    Ramesh S, Yaghoubi A, Lee KY, Chin KM, Purbolaksono J, Hamdi M, et al.
    J Mech Behav Biomed Mater, 2013 Sep;25:63-9.
    PMID: 23726923 DOI: 10.1016/j.jmbbm.2013.05.008
    Forsterite (Mg2SiO4) because of its exceptionally high fracture toughness which is close to that of cortical bones has been nominated as a possible successor to calcium phosphate bioceramics. Recent in vitro studies also suggest that forsterite possesses good bioactivity and promotes osteoblast proliferation as well as adhesion. However studies on preparation and sinterability of nanocrystalline forsterite remain scarce. In this work, we use a solid-state reaction with magnesium oxide (MgO) and talc (Mg3Si4(OH)2) as the starting precursors to synthesize forsterite. A systematic investigation was carried out to elucidate the effect of preparatory procedures including heat treatment, mixing methods and sintering temperature on development of microstructures as well as the mechanical properties of the sintered forsterite body.
    Matched MeSH terms: Hardness
  7. Fabrication and mechanical properties of Al2O3/SiC/ZrO2 functionally graded material by electrophoretic deposition
    Askari E, Mehrali M, Metselaar IH, Kadri NA, Rahman MM
    J Mech Behav Biomed Mater, 2012 Aug;12:144-50.
    PMID: 22732480 DOI: 10.1016/j.jmbbm.2012.02.029
    This study describes the synthesis of Al(2)O(3)/SiC/ZrO(2) functionally graded material (FGM) in bio-implants (artificial joints) by electrophoretic deposition (EPD). A suitable suspension that was based on 2-butanone was applied for the EPD of Al(2)O(3)/SiC/ZrO(2), and a pressureless sintering process was applied as a presintering. Hot isostatic pressing (HIP) was used to densify the deposit, with beneficial mechanical properties after 2 h at 1800 °C in Ar atmosphere. The maximum hardness in the outer layer (90 vol.% Al(2)O(3)+10 vol.% SiC) and maximum fracture toughness in the core layer (75 vol.% Al(2)O(3)+10 vol.% SiC + 15 vol.% ZrO(2)) composite were 20.8±0.3 GPa and 8±0.1 MPa m(1/2), respectively. The results, when compared with results from Al(2)O(3)/ZrO(2) FGM, showed that SiC increased the compressive stresses in the outer layers, while the inner layers were under a residual tensile stress.
    Matched MeSH terms: Hardness
  8. Fabrication and deformation behaviour of multilayer Al2O3/Ti/TiO2 nanotube arrays
    Baradaran S, Basirun WJ, Zalnezhad E, Hamdi M, Sarhan AA, Alias Y
    J Mech Behav Biomed Mater, 2013 Apr;20:272-82.
    PMID: 23453827 DOI: 10.1016/j.jmbbm.2013.01.020
    In this study, titanium thin films were deposited on alumina substrates by radio frequency (RF) magnetron sputtering. The mechanical properties of the Ti coatings were evaluated in terms of adhesion strength at various RF powers, temperatures, and substrate bias voltages. The coating conditions of 400W of RF power, 250°C, and a 75V substrate bias voltage produced the strongest coating adhesion, as obtained by the Taguchi optimisation method. TiO2 nanotube arrays were grown as a second layer on the Ti substrates using electrochemical anodisation at a constant potential of 20V and anodisation times of 15min, 45min, and 75min in a NH4F electrolyte solution (75 ethylene glycol: 25 water). The anodised titanium was annealed at 450°C and 650°C in a N2 gas furnace to obtain different phases of titania, anatase and rutile, respectively. The mechanical properties of the anodised layer were investigated by nanoindentation. The results indicate that Young's modulus and hardness increased with annealing temperature to 650°C.
    Matched MeSH terms: Hardness
  9. GEP-based method to formulate adhesion strength and hardness of Nb PVD coated on Ti-6Al-7Nb aimed at developing mixed oxide nanotubular arrays
    Rafieerad AR, Bushroa AR, Nasiri-Tabrizi B, Fallahpour A, Vadivelu J, Musa SN, et al.
    J Mech Behav Biomed Mater, 2016 08;61:182-196.
    PMID: 26874249 DOI: 10.1016/j.jmbbm.2016.01.028
    PVD process as a thin film coating method is highly applicable for both metallic and ceramic materials, which is faced with the necessity of choosing the correct parameters to achieve optimal results. In the present study, a GEP-based model for the first time was proposed as a safe and accurate method to predict the adhesion strength and hardness of the Nb PVD coated aimed at growing the mixed oxide nanotubular arrays on Ti67. Here, the training and testing analysis were executed for both adhesion strength and hardness. The optimum parameter combination for the scratch adhesion strength and micro hardness was determined by the maximum mean S/N ratio, which was 350W, 20 sccm, and a DC bias of 90V. Results showed that the values calculated in the training and testing in GEP model were very close to the actual experiments designed by Taguchi. The as-sputtered Nb coating with highest adhesion strength and microhardness was electrochemically anodized at 20V for 4h. From the FESEM images and EDS results of the annealed sample, a thick layer of bone-like apatite was formed on the sample surface after soaking in SBF for 10 days, which can be connected to the development of a highly ordered nanotube arrays. This novel approach provides an outline for the future design of nanostructured coatings for a wide range of applications.
    Matched MeSH terms: Hardness
  10. Mechanical and physical behavior of newly developed functionally graded materials and composites of stainless steel 316L with calcium silicate and hydroxyapatite
    Ataollahi Oshkour A, Pramanik S, Mehrali M, Yau YH, Tarlochan F, Abu Osman NA
    J Mech Behav Biomed Mater, 2015 Sep;49:321-31.
    PMID: 26072197 DOI: 10.1016/j.jmbbm.2015.05.020
    This study aimed to investigate the structural, physical and mechanical behavior of composites and functionally graded materials (FGMs) made of stainless steel (SS-316L)/hydroxyapatite (HA) and SS-316L/calcium silicate (CS) employing powder metallurgical solid state sintering. The structural analysis using X-ray diffraction showed that the sintering at high temperature led to the reaction between compounds of the SS-316L and HA, while SS-316L and CS remained intact during the sintering process in composites of SS-316L/CS. A dimensional expansion was found in the composites made of 40 and 50 wt% HA. The minimum shrinkage was emerged in 50 wt% CS composite, while the maximum shrinkage was revealed in samples with pure SS-316L, HA and CS. Compressive mechanical properties of SS-316L/HA decreased sharply with increasing of HA content up to 20 wt% and gradually with CS content up to 50 wt% for SS-316L/CS composites. The mechanical properties of the FGM of SS-316L/HA dropped with increase in temperature, while it was improved for the FGM of SS-316L/CS with temperature enhancement. It has been found that the FGMs emerged a better compressive mechanical properties compared to both the composite systems. Therefore, the SS-316L/CS composites and their FGMs have superior compressive mechanical properties to the SS-316L/HA composites and their FGMs and also the newly developed FGMs of SS-316L/CS with improved mechanical and enhanced gradation in physical and structural properties can potentially be utilized in the components with load-bearing application.
    Matched MeSH terms: Hardness
  11. Investigation of indentation size effect and R-curve behaviour of Li2O-SiO2 and Li2O-2SiO2 glass ceramics
    Alao AR, Mohd Azhari MA
    J Mech Behav Biomed Mater, 2021 12;124:104842.
    PMID: 34555624 DOI: 10.1016/j.jmbbm.2021.104842
    Indentation size effect (ISE) and R-curve behaviour of Li2O-SiO2 and Li2O-2SiO2 glass ceramics are investigated using micro-indentation and indentation-strength (IS) techniques, respectively. Vickers micro-indentations were applied on both materials at the load of 0.10-19.6 N to determine the load influence on the measured hardness. For the IS-measured fracture toughness, the load ranged from 1.96 to 19.6 N. The hardness decreased with increasing load by 20% and 18% on Li2O-SiO2 and Li2O-2SiO2 glass ceramics, respectively, indicating the ISE behaviour on both materials. The fracture toughness increased with the load by 27% and 59% on Li2O-SiO2 and Li2O-2SiO2 glass ceramics, respectively, signifying the R-curve behaviour. The ISE behaviour of both materials was analysed using the Meyer's, Hays-Kendall (HK), proportional specimen resistance (PSR), Nix-Gao (NG), modified PSR (MPSR) and elastic plastic deformation (EPD) models while the R-curve behaviour was analysed by the fractional power law. The Meyer's index of both materials was less than 2, strongly confirming the ISE existence. The HK, PSR and NG models were only suitable to determine intrinsic Vickers hardness for Li2O-2SiO2 glass ceramic while the MPSR and EPD models were successful for both materials. The fractional power law gave higher R-curve steepness for Li2O-2SiO2 than Li2O-SiO2 glass ceramics. Also, material and brittleness indices predicted, respectively, higher quasi-plasticity and better machinability for Li2O-2SiO2 than Li2O-SiO2 glass ceramics indicating superior performance in the former to the latter. Finally, this study presents a new significant insight into the micro-mechanisms of fracture tolerance behaviour of these glass ceramics which is critical to their functional performance as structural ceramics.
    Matched MeSH terms: Hardness
  12. Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels
    Seow EK, Tan TC, Lee LK, Easa AM
    J Texture Stud, 2020 12;51(6):909-916.
    PMID: 32537814 DOI: 10.1111/jtxs.12544
    Hardening issue in starch-based products that arises during storage, is ascribed to the long-term starch retrogradation which involves the recrystallisation of amylopectin. Present study aimed to delay storage hardening with the addition of high diastase honey bee honey (HBH) and low diastase kelulut bee honey (KBH) into glutinous rice flour (GRF) gels. As compared to KBH, retardation of texture deterioration by HBH was more prominent as evidenced by the significantly (p 
    Matched MeSH terms: Hardness
  13. Comparative investigation of various modification methods on Trachypenaeus Curvirostris surimi gel: Gelling properties, rheological behaviors and structure characteristics
    Hu Q, Ma F, Wei H, Yang W, Deng S, Yu X, et al.
    J Texture Stud, 2023 Aug;54(4):582-594.
    PMID: 37400374 DOI: 10.1111/jtxs.12785
    The aim of this study was to compare the investigations of various contents of egg white protein (2.0%-8.0%, EWP), microbial transglutaminase (0.1%-0.4%, MTGase), and konjac glucomannan (0.5%-2.0%, KGM) on the gelling properties and rheological behavior of Trachypenaeus Curvirostris shrimp surimi gel (SSG), and assessed the modification mechanisms through the analysis of structure characteristics. The findings suggested that all modified SSG samples (expect SSG-KGM2.0% ) had the higher gelling properties and the denser network structure than those of unmodified SSG. Meanwhile, EWP could give SSG a better appearance than MTGase and KGM. Rheological results showed that SSG-EWP6% and SSG-KGM1.0% had the highest G' and G″, demonstrating that the formation of higher levels of elasticity and hardness. All modifications could increase gelation rates of SSG along with the reduction of G″ during the degeneration of protein. According to the FTIR results, three modification methods changed SSG protein conformation with the increasing α-helix and β-sheet contents and the decreasing of random coil content. LF-NMR results indicated that more free water could be transformed into immobilized water in the modified SSG gels, which contributed to improve the gelling properties. Furthermore, molecular forces showed that EWP and KGM could further increase the hydrogen bonds and hydrophobic interaction in SSG gels, while MTGase could induce the formation of more disulfide bonds. Thus, compared with another two modifications, EWP modified SSG gels showed the highest gelling properties.
    Matched MeSH terms: Hardness
  14. Hardness, flexural strength, and flexural modulus comparisons of three differently cured denture base systems
    Ali IL, Yunus N, Abu-Hassan MI
    J Prosthodont, 2008 Oct;17(7):545-9.
    PMID: 18761582 DOI: 10.1111/j.1532-849X.2008.00357.x
    This study compared the surface hardness, flexural strength, and flexural modulus of a light- and heat-cured urethane dimethacrylate (UDMA) to two conventional polymethyl methacrylate (PMMA) denture base resins. The effect of less-than-optimal processing condition on the hardness of internal and external surfaces of UDMA specimens was also investigated.
    Matched MeSH terms: Hardness
  15. Flexibility and hardness of dental stainless steel wrought wires used in Thailand
    Benjakul P, Cheunarrom C, Ongthiemsak C
    J Oral Sci, 2001 Mar;43(1):15-9.
    PMID: 11383631
    Stainless steel wrought wires used as clasp arms for removable partial dentures in Thailand were compared with those used in some other countries (in the as-received condition) in terms of flexibility, Vickers microhardness and composition. The results showed that there were significant differences (P< or =0.05) among the wires. A Japanese stainless steel wire (SK) was obviously different from the others. It had the lowest proportional limit and microhardness, but its flexibility was almost the same. The chemical composition of each wire was not greatly different. The wires were about 18-20 wt% chromium and 8-9 wt% nickel, except for the SK wire, which had about 12 wt% nickel.
    Matched MeSH terms: Hardness
  16. Some flexural properties of a nylon denture base polymer
    Yunus N, Rashid AA, Azmi LL, Abu-Hassan MI
    J Oral Rehabil, 2005 Jan;32(1):65-71.
    PMID: 15634304
    Nylon denture base material could be a useful alternative to poly (methyl methacrylate) (PMMA) in special circumstances such as patient allergy to the monomer. The aim of this study was to evaluate the flexural properties of a nylon denture base material (Lucitone FRS), a conventional compression-moulded heat-polymerized (Meliodent), a compression-moulded microwave-polymerized (Acron MC) and an injection-moulded microwave-polymerized (Lucitone 199) PMMA polymers. The effect of aldehyde-free, oxygen releasing disinfectant solution (Perform) on these properties was also investigated. The flexural modulus and the flexural strength were assessed with a three-point bending test. Specimens were stored in water at a temperature of 37 degrees C for 30 days. For each material, half of the prepared specimens were randomly selected and immersed in the disinfectant 24 h prior to testing. Results were compared statistically at a confidence level of 95%. The result showed that in both the control and disinfected groups, the flexural modulus of nylon was significantly lower than the three PMMA polymers. The flexural strength of nylon was significantly lower than those of Meliodent and Acron MC but was comparable with Lucitone 199. A 24-h immersion in the disinfecting solution increased the rigidity of nylon denture base material.
    Matched MeSH terms: Hardness/drug effects
  17. Fulltext Changes in physicochemical characteristics of ozone-treated raw white rice
    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: Hardness
  18. Fulltext Physicochemical properties and sensory characteristics of sausage formulated with surimi powder
    Santana P, Huda N, Yang TA
    J Food Sci Technol, 2015 Mar;52(3):1507-15.
    PMID: 25745219 DOI: 10.1007/s13197-013-1145-1
    The objectives of this study were to determine the physicochemical properties and sensory characteristics of fish sausage made with 100 % threadfin bream (Nemipterus japonicus) surimi powder (SP100), a mix of 50 % surimi powder and 50 % frozen surimi (SP50), and a control (100 % frozen surimi). No significant differences in protein content and folding test results (P > 0.05) were detected among the SP100 and SP50 samples and the control. Gel strength of SP100 was lower (P > 0.05) than that of the control. The texture profile analysis (TPA) values (hardness, cohesiveness, springiness, and chewiness) of SP100 were significantly lower (P 
    Matched MeSH terms: Hardness
  19. Fulltext Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging)
    Aslinah LNF, Mat Yusoff M, Ismail-Fitry MR
    J Food Sci Technol, 2018 Aug;55(8):3241-3248.
    PMID: 30065435 DOI: 10.1007/s13197-018-3256-1
    Adzuki bean is high in protein and fiber with a potential to be used as meat extender and fat replacer in the meat product. Replacement of both the corn flour and fat with different percentages of adzuki beans flour (ABF) has successfully produced acceptable reduced fat meatballs. Meatballs with 100% (w/w) ABF replacement exhibited highest cooking yield and higher moisture content compared to meatballs without the flour, which indicates its ability to bind water. Increasing the ABF content also increased the hardness and chewiness of the meatballs, whilst decreasing their lightness and yellowness. Replacing the corn flour and fat contents with ABF has obviously decreased the fat and calorie contents of the meatballs, yet their protein and carbohydrate contents remained the same compared to control. The sensory test revealed that meatball samples with 25% (w/w) and 50% (w/w) ABF showed no significant difference compared to control but received highest overall acceptability among the panelists. This indicates that replacement of corn flour and fat with ABF especially at 50% (w/w) in the production of reduced fat meatballs resulted with better physicochemical properties and acceptable sensory compared to original meatballs.
    Matched MeSH terms: Hardness
  20. Fulltext Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage
    Noorlaila A, Hasanah HN, Yusoff A, Sarijo SH, Asmeda R
    J Food Sci Technol, 2017 Oct;54(11):3532-3542.
    PMID: 29051648 DOI: 10.1007/s13197-017-2810-6
    The effects of xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) in sponge cakes were studied. Hydrocolloids enhanced the thickening effect in batter that affected the textural attributes of sponge cakes. During storage, the structural changes in XG-cake resulted in higher hardness compared to HPMC-cake. Similar to XG, HPMC also contributed moistness to cake. The moisture loss of cake containing XG was slower than HPMC-cake. FTIR study showed absorption of OH at region of 3600-2900 cm-1 that explained the strong interaction of water in cake containing XG compared to other cake formulations.
    Matched MeSH terms: Hardness
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