MyMedR

Displaying publications 81 - 100 of 209 in total

Abstract:

Sort:

Fulltext Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty

Wan Rosli, W. I., Solihah, M. A.

International Food Research Journal, 2012;19(3):993-999.
MyJurnal

Mushrooms are well known to be healthy because they are low in calories, fat and cholesterol level but rich in vitamin and other essential nutrients. The grey oyster mushroom, Pleurotus sajor-caju (PSC), is a common edible mushroom and is now grown commercially around the world for food and food products. The ability of PSC in changing physical characteristics and sensory properties of beef patty formulated with this fungus were investigated. Result shows beef patty added with 50% ground PSC recorded the highest concentration total dietary fibre (TDF) at 9.95 g/100g compared to beef patty containing 25% of PSC (7.00 g/100g) and control (3.90g/100g). Beef which was replaced with 25% of PSC, recorded the highest cooking yield (76.62%) and moisture retention (59.80%) respectively. On the other physical traits, beef patty containing 25%
PSC recorded fat retention at 89.04% and was not significant (P

Matched MeSH terms: Cooking
Fulltext Residence time distribution of tapioca starch-poly(lactic acid)- cloisite 10A nanocomposite foams in an extruder

Lee, S.Y.

Pertanika Journal of Science & Technology, 2012;20(1):103-108.
MyJurnal

Tapioca starch, poly(lactic acid) and Cloisite 10A nanocomposite foams were prepared by twin screw extrusion. Residence time distribution (RTD) in an extruder is a useful means of determining optimal processing conditions for mixing, cooking and shearing reactions during the process. RTD was obtained by inputting a pulse-like stimulus and measuring its profile at the exit or other point in the extruder. During processing, after the steady state had been reached, a fixed amount of tracer was instantaneously fed into the extruder and its concentration was measured from the samples collected at fixed time intervals in the extruder exit. The tracer concentration was the value of the redness, a* was used as a measure of red colour intensity of the concentration of tracer in the extrudate. Meanwhile, the effects of two screw configurations (compression and mixing screws) and two barrel temperatures (150 and 160ºC) on RTD of nanocomposite foams were also studied. The influences of screw configurations and barrel temperatures on RTD were analyzed using the mean residence time (MRT) and variance. Screw configurations and temperatures had significant effects (P

Matched MeSH terms: Cooking
Fulltext Flat plate solar collectors and applications: a review

Bande, Y. M., Mariah, N. A.

Pertanika Journal of Science & Technology, 2014;22(2):365-385.
MyJurnal

In this study, various methods and applications of flat plate solar collectors are discussed and pictorial representations are presented. Low temperature applications of flat plate collectors are identified in solar cooking, solar water heating, space and air heating, industrial heating plants and in agricultural produce drying processes. Basic equations, as presented by many researchers in the performances of flat plate collectors, are also presented. The review discusses the analysis of losses from flat plate collectors towards obtaining the overall heat loss coefficient which indicate the performance of flat plate collectors.

Matched MeSH terms: Cooking
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: Cooking
Fulltext Does cooking affect the phytate content in local soy based dishes?

Shimi, G., Hasnah, H.

International Food Research Journal, 2013;20(5):2873-2880.
MyJurnal

This study aimed to determine the effect of cooking on phytate content and the inhibitory effects of phytate on the bioavailability of minerals in eight Malaysian soy based dishes. Phytate was analyzed by using anion-exchange chromatography while minerals were analyzed by using Atomic Absorption Spectrophotometer. Molar ratios were obtained by dividing the mole of phytate to minerals. Phytate content was reduced in cooked dishes compared to the raw ones but it was not significantly different (P > 0.05). Raw, cooked and whole dish soy products contained 257.14-900.00, 182.14-803.57 and 289.29-910.71 mg/100 g phytate, respectively. Boiling and steaming have reduced most phytate content in the food samples. Molar ratios for phytate/minerals in these samples (phytate/Ca >0.17; phytate/Fe >1) indicated that phytate content inhibited the absorption of calcium and iron. However, the ratio for Ca × phytate/Zn in all samples was less than 200 which showed that phytate did not affect the bioavailability of zinc.

Matched MeSH terms: Cooking
Fulltext Market potential analysis for tengas (Neolissochilus sp.) in the Malaysian market

Khai, N. X., Kusairi, M. N., Ahmad, S., Syahaneem, M. Z., Fatimah, M. A.

International Food Research Journal, 2015;22(4):1429-1432.
MyJurnal

There are some signals that Malaysian marine landings are decreasing and that wild stocks have been over-fished. However, it has extensive inland water bodies which have the potentials to be developed into freshwater aquaculture sites. Tengas (Neolissochilus sp.), a freshwater type of fish, are found in abundance in Malaysia; but has not reached the commercial level in the market. This paper examines the potential of developing tengas as a commercial freshwater species. The data used in this study were obtained through primary data search from key informants and a survey. A semi-structured open-ended questionnaire with Malay and Chinese languages was designed for the interviews. The study areas covered Peninsular Malaysia and East Malaysia. From the survey, we found that tengas has potential to be taken as a food item and an ornamental fish. The wild stock of tengas in fact is also worthwhile to be conserved for agro-tourism development. Many restaurant operators are willing to invent cooking method on tengas.

Matched MeSH terms: Cooking
Fulltext Effect of Vietnamese coriander (Persicaria odorata), turmeric (Curcuma longa) and asam gelugor (Garcinia atroviridis) leaf on the microbiological quality of gulai tempoyak paste

Abdul Aris, M. H., Lee, H. Y., Hussain, N., Ghazali, H., Nordin, W. N., Mahyudin, N. A.

International Food Research Journal, 2015;22(4):1657-1661.
MyJurnal

The objective of this study was to determine microbiological quality of gulai tempoyak paste (GTP) added with three different leaf; Vietnamese coriander, turmeric and asam gelugor. The GTP was cooked for 10 minutes with control temperature (60-70°C) and the leaf were added at 2, 5 and 8 minutes during the cooking time to give exposure times of 8, 5 and 2 minutes of the leaf to GTP. GTP without addition of leaf was treated as control and all the prepared GTPs were stored at 30°C for 2 days before analysed using total plate count (TPC) and yeast and mould count (YMC). The addition of asam gelugor leaf to GTP for 5 minutes of the cooking period significantly (p > 0.05) reduced TPC (log10 3.54 CFU/g) compared to Vietnamese coriander (log10 4.67 CFU/g) and turmeric leaf (log10 4.70 CFU/g). Asam gelugor leaf also showed a significant difference in TPC reduction (log10 4.44 CFU/g) when added to GTP for 8 minutes compared to Vietnamese coriander (log10 5.10 CFU/g), but was insignificant to turmeric leaf (log10 4.71 CFU/g). In conclusion, there are significant effects on microbiological quality of GTP when added with Vietnamese coriander, turmeric and asam gelugor leaf at different exposure time based on TPC and YMC.

Matched MeSH terms: Cooking
Fulltext The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality

Ismail I, Hwang YH, Bakhsh A, Joo ST

Asian-Australas J Anim Sci, 2019 Feb;32(2):282-289.
PMID: 30208691 DOI: 10.5713/ajas.18.0347

OBJECTIVE: This study aimed to elucidate whether innovative sous vide treatment has a significant influence on the beef semitendinosus muscle as compared to common sous vide treatment and traditional cooking.
METHODS: The innovative sous vide treatments were cooked at 45°C and 65°C for 6 h (SV45-65), common sous vide treatment at 45°C and 65°C for 3 h (SV45 and SV65) and traditional cooking at 75°C for 30 min (CON75). Water loss and cooking loss, as well as the physical properties (color and shear force) and chemical properties (protein and collagen solubility) of the treated meat, were investigated.
RESULTS: The results obtained indicated that the innovative sous vide with double thermal treatment (SV45-65) and cooked with air presence (CON75) resulted to lower a* and higher b* values, respectively. The water loss and cooking loss increased when temperature increased from 45°C to 65°C, and lower water loss was recorded in SV45 and CON75. These samples presented higher water content and revealed strong correlation to protein solubility. Warner-Bratzler shear force (SF) analysis showed the marked interaction between cooking temperature and time. Sample cooked at a high temperature (CON75) and a long period (SV45-65) showed a significantly lower value of SF than sample SV65 (p<0.05). Interestingly, there was no difference in SF values between SV45-65 and CON75.
CONCLUSION: The innovative sous vide treatment with double thermal effect appears an attractive cooking method as compared to common sous vide and traditional cooking method, as it has a potential for improving tenderness values of cooked beef semitendinosus muscle.

Matched MeSH terms: Cooking
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
Fulltext Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties

Fakhriyah Nur Ibrahim, Masni Mat Yusoff, Radhiah Shukri, Mohammad Rashedi Ismail-Fitry

Journal of Advanced Research in Applied Sciences and Engineering Technology, 2018;11(1):108-117.
MyJurnal

Pork and bovine collagen incorporated into meat products showed promising
functional properties as food ingredients but has the halal issue. This study
investigated the effect of incorporating fish collagen hydrolysate (FCH) as a fat replacer
in buffalo patties in terms of proximate values, texture and colour properties. There
were five different formulations including a control (10% fat, 0% FCH), A (7.5% fat, 2.5%
FCH), B (5% fat, 5% FCH), C (2.5% fat, 7.5% FCH), and D (0% fat, 10% FCH). There were
no significant differences (p>0.05) between all formulations in terms of cooking yield,
shrinkage, water-holding capacity, and pH value. The sensory test showed no
significant difference (p>0.05) between all formulations in terms of colour,
appearance, juiciness, aroma, and overall acceptability, while sample D with 10% FCH
had significantly lower (p

Matched MeSH terms: Cooking
Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging

Wan Rosli W, Solihah M

Sains Malaysiana, 2014;43:65-71.

The increase use of synthetic packaging films in food products has led to serious environmental problems due to their total non-biodegradability property. Nutrient composition and sensory acceptability of chicken patties formulated with various levels of Pleurotus sajor-caju popularly known as grey oyster mushroom (oM) and wrapped with degradable plastic were studied. The chicken patties were formulated with either 0, 25 or 50% of fresh oM. The results showed that chicken patty formulated with 25% PSC has protein content of 17.46% lower than the control patty which had 18.13% but it was not significant (p>0.05). After storage, cooked chicken patty formulated with 25% oM had protein content of 21.53% lower than the control patty (23 .90%) but it was not significant (p>0 .05). However, incorporation of oM in chicken patties resulted in decreasing of fat content significantly (p0 .05) from 15.58 (control) to 13.33% after storage. On the other nutrient, the concentration of f3-glucan were detected at values ranged between 0.70 and 0.76 (g1100 g) after 6 month. Other results showed that patty formulated with 25% oM received the highest scores for all attributes except for aroma. Meanwhile, patty prepared with 50% oM received the highest score of aroma attribute after 6 month of storage. However, the score values for all attributes of all oM-based patties were not statistically different with control patty (p> 0.05). In conclusion, the addition of oM at 25% can be recommended for the purpose of lowering fat content while keeping protein and f3-glucan unchanged without jeopardizing sensorial properties. This investigation therefore, suggested that biodegradable plastic can be used in packing any type of processed meat-based products.

Matched MeSH terms: Cooking
Synthesis of oil palm empty fruit bunch (EFB) derived solid acid catalyst for esterification of waste cooking oils

Koguleshun S, Pua FL, Shamala G, Nabihah S

Sains Malaysiana, 2015;44:1573-1577.

Oil palm empty fruit bunch (EFB) contributes to a large quantity of lignocellulosic waste. It is an abundantly available
waste biomass in Malaysia. This project was aimed to utilize the waste materials for a better benefit. EFB were used as
raw material to prepare a new solid catalyst for biodiesel production. Solid acid catalyst derived from EFB was used to
catalyze the esterification process in biodiesel production from waste cooking oil. Solid acid catalyst was prepared by
direct impregnation with transition metal sulfides, Fe2
(SO4
)3
. This new catalyst was used to catalyze the esterification of
high free fatty acid (FFA) value oil, e.g. waste cooking oils (WCOs) as pre-treatment step prior to biodiesel production.
The highest catalytic activity with 90.95% esterification rate was achieved. The catalyst can be easily separated for
reuse compared to homogenous catalyst which are used in biodiesel production. EFB has the potential to be converted
into useful feedstock and the derived catalyst can replace the traditional liquid acid catalyst in biodiesel production
especially for high acid value content feedstock.

Matched MeSH terms: Cooking
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
Rapid assessment of total MCPD esters in palm-based cooking oil using ATR-FTIR application and chemometric analysis

Goh KM, Maulidiani M, Rudiyanto R, Wong YH, Ang MY, Yew WM, et al.

Talanta, 2019 Jun 01;198:215-223.
PMID: 30876552 DOI: 10.1016/j.talanta.2019.01.111

The technique of Fourier transform infrared spectroscopy is widely used to generate spectral data for use in the detection of food contaminants. Monochloropropanediol (MCPD) is a refining process-induced contaminant that is found in palm-based fats and oils. In this study, a chemometric approach was used to evaluate the relationship between the FTIR spectra and the total MCPD content of a palm-based cooking oil. A total of 156 samples were used to develop partial least squares regression (PLSR), artificial neural network (nnet), average artificial neural network (avNNET), random forest (RF) and cubist models. In addition, a consensus approach was used to generate fusion result consisted from all the model mentioned above. All the models were evaluated based on validation performed using training and testing datasets. In addition, the box plot of coefficient of determination (R2), root mean square error (RMSE), slopes and intercepts by 100 times randomization was also compared. Evaluation of performance based on the testing R2 and RMSE suggested that the cubist model predicted total MCPD content with the highest accuracy, followed by the RF, avNNET, nnet and PLSR models. The overfitting tendency was assessed based on differences in R2 and RMSE in the training and testing calibrations. The observations showed that the cubist and avNNET models possessed a certain degree of overfitting. However, the accuracy of these models in predicting the total MCPD content was high. Results of the consensus model showed that it slightly improved the accuracy of prediction as well as significantly reduced its uncertainty. The important variables derived from the cubist and RF models suggested that the wavenumbers corresponding to the MCPDs originated from the -CH=CH2 or CH=CH (990-900 cm-1) and C-Cl stretch (800-700 cm-1) regions of the FTIR spectrum data. In short, chemometrics in combination with FTIR analysis especially for the consensus model represent a potential and flexible technique for estimating the total MCPD content of refined vegetable oils.

Matched MeSH terms: Cooking
Managing the hazardous waste cooking oil by conversion into bioenergy through the application of waste-derived green catalysts: A review

Hosseinzadeh-Bandbafha H, Li C, Chen X, Peng W, Aghbashlo M, Lam SS, et al.

J Hazard Mater, 2022 02 15;424(Pt C):127636.
PMID: 34740507 DOI: 10.1016/j.jhazmat.2021.127636

Waste cooking oil (WCO) is a hazardous waste generated at staggering values globally. WCO disposal into various ecosystems, including soil and water, could result in severe environmental consequences. On the other hand, mismanagement of this hazardous waste could also be translated into the loss of resources given its energy content. Hence, finding cost-effective and eco-friendly alternative pathways for simultaneous management and valorization of WCO, such as conversion into biodiesel, has been widely sought. Due to its low toxicity, high biodegradability, renewability, and the possibility of direct use in diesel engines, biodiesel is a promising alternative to mineral diesel. However, the conventional homogeneous or heterogeneous catalysts used in the biodiesel production process, i.e., transesterification, are generally toxic and derived from non-renewable resources. Therefore, to boost the sustainability features of the process, the development of catalysts derived from renewable waste-oriented resources is of significant importance. In light of the above, the present work aims to review and critically discuss the hazardous WCO application for bioenergy production. Moreover, various waste-oriented catalysts used to valorize this waste are presented and discussed.

Matched MeSH terms: Cooking
Fulltext The stability of nutritional composition and physical traits of chicken patty containing oyster mushroom packed with biodegradable and non-degradable packaging materials

Wan Rosli, W. I., Solihah, M. A., Shazwan, Z.

International Food Research Journal, 2013;20(2):783-789.
MyJurnal

Extensive use of synthetic-based polymer plastic as packaging medium to pack food products has led to serious environmental problems due to their total non-biodegradability property. The stability of nutritional composition and physical traits of chicken patties containing oyster mushroom packed with biodegradable and non-degradable packaging materials were studied. The chicken patties containing oyster mushroom were packed with either biodegradable plastic (BP), paper box (PB) or non-biodegradable high density polyethylene (HDPE). Generally, there were no significant (P>0.05) different in all nutrient analyzed except for carbohydrate after 6 months of storage for chicken patties packed with different types of packaging. The chicken burger packed with both BP and PB packagings were able to retain the moisture and fat without jeopardizing the diameter reduction and cooking yield during storage. There were no differences in all nutrient analyzed after 6 months of storage of chicken patties packed with either biodegradable packagings (BP and PB) or non-degradable packaging. In addition, frozen storage does not significantly affect the concentration of of β-glucan in both BP and PB packagings. In summary, these results indicate that biodegradable packagings applied in packing chicken patty frozen for 6 months were effective in controlling the microbial growth and provide wholesomeness and safety to the chicken patty containing oyster mushroom.

Matched MeSH terms: Cooking
Fulltext Influences of psychosocial factors and home food availability on healthy meal preparation

Ng CM, Satvinder K, Koo HC, Yap RWK, Mukhtar F

Matern Child Nutr, 2020 Dec;16 Suppl 3(Suppl 3):e13054.
PMID: 33347728 DOI: 10.1111/mcn.13054

The involvement of children in healthy meal preparation activities has emerged as a potential strategy to promote healthy eating behaviour among children. However, there is a lack of understanding of children's internal (psychosocial factors) and external factors (home food availability) that may support the practice of preparing healthy meals. This study aimed to determine children's psychosocial factors of healthy meal preparation within themselves and their external environment of home food availability as predictors for the practice of healthy meal preparation. Public schools (n = 8) from all three zones (Bangsar-Pudu, Keramat and Sentul) in Kuala Lumpur, Malaysia, were selected through stratified random sampling. Two hundred children aged 9-11 and their parents participated. Children's psychosocial factors towards healthy meal preparation and their home food availability were assessed through children and parents, respectively, using validated questionnaires. Majority of the schoolchildren (86.5%) had poor practice of healthy meal preparation. Increased attitude (r = 0.344, P < 0.001) and self-efficacy (r = 0.501, P < 0.001) of healthy meal preparation and the availability of fruits (r = 0.304, P < 0.001), vegetables (r = 0.243, P < 0.001) and healthful ready-to-eat foods (r = 0.227, P = 0.001) at home were positively correlated with the practice of preparing healthy meals. After adjusting for age, sex and monthly household income, increased self-efficacy (P < 0.001), availability of fruits (P = 0.01) and lower availability of less healthful ready-to-eat food (P = 0.01) were associated with better healthy meal preparation practices. Outcomes revealed that positive self-efficacy of healthy meal preparation, home food availability of fruits and less healthful alternatives were associated with the practice of healthy meal preparation and thus should be targeted in future health-promotion strategy.

Matched MeSH terms: Cooking
Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam

Ojukwu M, Tan HL, Murad M, Nafchi AM, Easa AM

Food Sci Technol Int, 2023 Dec;29(8):799-808.
PMID: 36000280 DOI: 10.1177/10820132221121169

In a bid to produce rice flour noodles with improved texture and reduced cooking time, rice flour-soy protein isolate noodles (RNS) were structurally enhanced by a combined treatment (COM) of microbial transglutaminase (MTG) with glucono-δ-lactone (GDL). The RNS-COM was either dried using superheated steam (SHS) to yield RNS-COM-SHS or steamed for 10 min (S10) before air drying to produce RNS-COM-S10 noodles. Control samples were SHS-dried rice flour (RN-SHS) and air-dried RN-S10 noodles. In general, textural and microstructural properties indicated higher textural properties and a more robust network in RNS-COM-SHS and RNS-COM-S10 than in other noodles. However, optimum cooking time (P < 0.5) was in the order; RN-SHS, RNS-COM-SHS < RN-S10 < RNS-COM-S10. As a result of the COM treatment, structurally enhanced noodles were more resistant to cooking. As applied in RNS-COM-SHS noodles, SHS was able to improve cooking quality, probably through the formation of bigger and evenly spread pores that had promoted faster gelatinisation of starch, with a high order of relative starch crystallinity.

Matched MeSH terms: Cooking
Effect of microwave heating on the quality characteristics of canola oil in presence of palm olein

Ali MA, Nouruddeen ZB, Muhamad II, Latip RA, Othman NH

Acta Sci Pol Technol Aliment, 2013 Jul-Sep;12(3):241-52.
PMID: 24584953

Microwave heating is one of the most attractive cooking methods for food preparation, commonly employed in households and especially in restaurants for its high speed and convenience. The chemical constituents of oils that degrade during microwave heating do so at rates that vary with heating temperature and time in a similar manner to other type of processing methods. The rate of quality characteristics of the oil depends on the fatty acid composition and the minor components during heating. Addition of oxidative-stable palm olein (PO) to heat sensitive canola oil (CO), may affect the quality characteristics of CO during microwave heating. The aim of this study was to evaluate how heat treatments by microwave oven affect the quality of CO in presence of PO.

Matched MeSH terms: Cooking/methods
Reprint of "heated vegetable oils and cardiovascular disease risk factors"

Ng CY, Leong XF, Masbah N, Adam SK, Kamisah Y, Jaarin K

Vascul. Pharmacol., 2014 Jul;62(1):38-46.
PMID: 24846858 DOI: 10.1016/j.vph.2014.05.003

Cardiovascular disease (CVD) is one of the leading major causes of morbidity and mortality worldwide. It may result from the interactions between multiple genetic and environmental factors including sedentary lifestyle and dietary habits. The quality of dietary oils and fats has been widely recognised to be inextricably linked to the pathogenesis of CVD. Vegetable oil is one of the essential dietary components in daily food consumption. However, the benefits of vegetable oil can be deteriorated by repeated heating that leads to lipid oxidation. The practice of using repeatedly heated cooking oil is not uncommon as it will reduce the cost of food preparation. Thermal oxidation yields new functional groups which may be potentially hazardous to cardiovascular health. Prolonged consumption of the repeatedly heated oil has been shown to increase blood pressure and total cholesterol, cause vascular inflammation as well as vascular changes which predispose to atherosclerosis. The harmful effect of heated oils is attributed to products generated from lipid oxidation during heating process. In view of the potential hazard of oxidation products, therefore this review article will provide an insight and awareness to the general public on the consumption of repeatedly heated oils which is detrimental to health.

Matched MeSH terms: Cooking*

Filters

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

External Links