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Fulltext Quality evaluation of steamed wheat bread substituted with green banana flour

Noor Aziah, A. A., Ho, L. H., Noor Shazliana, A. A., Rajeev, B.

International Food Research Journal, 2012;19(3):869-876.
MyJurnal

Quality attributes of steamed bread without green banana flour (BF) (CON), substituted with 30%
BF (BBFI) and 30% BF + 8% gluten (BBFII) were determined. The green banana flour (BF) and the mixture of wheat flour (WF) substituted with 30% BF + 8% gluten (FBFII) was significantly highest in water holding capacity and oil holding capacities, respectively. Potassium, calcium and magnesium were significantly higher in BBFI and BBFII than CON. Significantly highest insoluble dietary fibre and total dietary fibre shown in BBFI. Steaming resulted significant reduction in resistant starch content in BBFI as compared with the dough of BBFI I. The specific volume of BBFII and CON showed significant different compared to the BBFI. The BBFII spread ratio was significantly highest and steamer spring lowest than CON. BBFII showed significantly highest in hardness and adhesiveness values but CON was significantly highest in cohesiveness, elasticity and chewiness. L and Hue values was shown highest in CON. BBFII indicated highest acceptability score than other samples.

Matched MeSH terms: Flour
Fulltext Amount and types of sugars in selected commercial and traditional kuih in Klang Valley, Malaysia

Sharifah Azizah, T.N., Nik Shanita, S., Hasnah, H.

International Food Research Journal, 2015;22(6):2642-2649.
MyJurnal

The aim of this study was to determine the specific content and type of sugars in selected commercial and traditional kuih in Klang Valley. The selection of the kuih was based on the validated Food Frequency Questionnaire (FFQ) for sugar. The selected commercial kuih was doughnut coated with sugar (Big Apple) while the ten traditional kuih samples consisted of kuih bingka ubi, kuih kasui, kuih keria, kuih koci, kuih lapis, kuih lopes, kuih onde-onde, kuih sagu, kuih seri muka and kuih talam. The doughnut coated with sugar (Big Apple) was purchased from Big Apple Donuts and Coffee franchise at two different locations, while the traditional kuih were randomly bought from stalls, cafeterias and restaurants around Kuala Lumpur and Rawang. The types and amount of sugar were determined using High Performance High Chromatography (HPLC) with a refractive index (RI) detector. Results showed that doughnut coated with sugar (Big Apple) has the highest starch content (22.6±0.3 g/100g) and kuih keria contained the highest available carbohydrate (41.5±1.7 g/100g), comprising of 24.2±2.4 g/100g total sugar and 17.3±0.7 g/100g of starch. The least available carbohydrate content was found in kuih talam (20.0±0.5 g/100g), which was 50% lower than the one in kuih keria. Major individual sugars detected in all kuih samples were consisted of sucrose (60.0%), glucose (16.2%), fructose (14.0%), maltose (9.5%) and lactose (0.3%). Majority of the kuih samples (90.9%) in this study can be categorized as medium sugar while only kuih keria was categorized as high sugar. Based on the two main ingredients (sugar and flour) used in the preparation of kuih, results showed that all kuih samples can be categorized as medium sugarmedium starch. In conclusion, this study served as a guideline by locals in selecting kuih of
different sugar levels.

Matched MeSH terms: Flour
Fulltext Physicochemical, pasting and gel textural properties of wheat-ripe Cavendish banana composite flours

Ng, K. F., Abbas, F. M. A., Tan, T. C., Azhar, M. E.

International Food Research Journal, 2014;21(2):655-662.
MyJurnal

Proximate composition, pH and amylose content of ripe Cavendish banana flour (RBF) prepared in this study were compared with all-purpose wheat flour (WF). RBF was found to be significantly (P < 0.05) higher in total carbohydrates and minerals content, while significantly (P < 0.05) lower in protein and fat contents compared with those of WF. Wheat-ripe banana composite flours (W-RBF) prepared by partial substitution of WF with RBF were assessed for swelling power, solubility, pasting properties and gel textural properties. Granular swelling of RBF occurred at a higher temperature compared to that of WF, suggesting that more energy and water were required to cook WF-RBF as the presence of soluble carbohydrates would compete for water and this would eventually delay starch hydration and granular expansion during cooking. Higher substitution with RBF led to higher soluble carbohydrates content, and increase in solubility index of WF-RBF. Partial substitution with RBF also resulted in significant (P < 0.05) decrease in pasting properties. A higher substitution of WF with RBF could reduce starch gelatinisation during cooking and retrogradation owing to the reduction of available starch in WF-RBF. All WF-RBF gels were significantly (P < 0.05) firmer and less sticky compared to WF gels.

Matched MeSH terms: Flour
Fulltext A simple design for microwave assisted digestion vessel with low reagent consumption suitable for food and environmental samples

Gholami M, Behkami S, Zain SM, Bakirdere S

Sci Rep, 2016 11 17;6:37186.
PMID: 27853264 DOI: 10.1038/srep37186

The objective of this work is to prepare a cost-effective, low reagent consumption and high performance polytetrafluoroethylene (PTFE) vessel that is capable to work in domestic microwave for digesting food and environmental samples. The designed vessel has a relatively thicker wall compared to that of commercial vessels. In this design, eight vessels are placed in an acrylonitrile butadiene styrene (ABS) holder to keep them safe and stable. This vessel needs only 2.0 mL of HNO3 and 1.0 mL H2O2 to digest 100 mg of biological sample. The performance of this design is then evaluated with an ICP-MS instrument in the analysis of the several NIST standard reference material of milk 1849a, rice flour 1568b, spinach leave 1570a and Peach Leaves 1547 in a domestic microwave oven with inverter technology. Outstanding agreement to (SRM) values are observed by using the suggested power to time microwave program, which simulates the reflux action occurring in this closed vessel. Taking into account the high cost of commercial microwave vessels and the volume of chemicals needed for various experiments (8-10 mL), this simple vessel is cost effective and suitable for digesting food and environmental samples.

Matched MeSH terms: Flour
Fulltext Incorporation of Pleurotus Sajor-caju powder in cinnamon biscuit: Study on nutritional, physical, colour and sensorial properties

Wan Amir Nizam, W.A., Ng, S.H., Wan Rosli, W.I.

International Food Research Journal, 2017;24(6):2442-2450.
MyJurnal

Discovery of novel dietary fibre (DF)-rich food ingredient is of great interest to meet the rising consumer demand for healthy food. Intake of DF-enriched food has been positively associated with a decreased risk of chronic diseases. Pleurotus sajor-caju (PSC), one of the prominent edible mushrooms widely cultivated in Malaysia, is useful for its culinary and medicinal purpose. This study aimed to determine the nutritional, physical, colour and sensorial properties of cinnamon biscuit formulated with PSC powder as partial replacement (0, 4, 8 and 12%) for wheat flour. Results indicated that elevated incorporation levels of PSC powder significantly (P

Matched MeSH terms: Flour
Fulltext Fermented Brown Rice Flour as Functional Food Ingredient

Ilowefah M, Chinma C, Bakar J, Ghazali HM, Muhammad K, Makeri M

Foods, 2014 Feb 12;3(1):149-159.
PMID: 28234309 DOI: 10.3390/foods3010149

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker's yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.

Matched MeSH terms: Flour
Fulltext Physicochemical characteristics and sensorial properties of dry noodle supplemented with unripe banana flour

Anggraeni, R., Saputra, D.

Food Research, 2018;2(3):270-278.
MyJurnal

Banana is a type of fruit that grows in tropical and sub-tropical areas such as Indonesia,
Malaysia, Africa (Madagascar), South America and also central America. Indonesia
itself is the largest banana producing country in Asia because 50% of the production of
banana Asia is produced by Indonesia. This fruit is consumed in the form of fresh (fresh
fruit) because it tastes good. In addition, bananas can be processed into banana chips and
banana butter, but still, a few who processed it into another durable product. Banana
flour has been processed into various types of food, including made into bread, baby
food, pancakes, pastries, dry noodles, and pasta. This study aimed to utilize unripe
bananas into dried noodle food products and evaluate their chemical, physical and
sensory contents. This research was divided into 4 stages, namely the production of
banana flour, the characterization of banana flour, the manufacture of dry noodle
substitution of banana flour and the characterization and sensory analysis of banana flour
substitution noodles. The results showed that unripe banana flour contains 12.91%
moisture content, 0.46% fat content, 1.02% ash content, 4.45% protein content 4.45%,
81.15% carbohydrate content and 2.75% food fiber (dry basis). The resulting unripe
banana flour was then applied as a substance of flour substitution in the manufacture of
noodles. The results showed that noodles that had the same acceptance as control were
noodles containing 10% and 30% unripe banana flour.

Matched MeSH terms: Flour
Fulltext Protein improvement of banana peel through sequential solid state fermentation using mixed-culture of Phanerochaete chrysosporium and Candida utilis

Olorunnisola KS, Jamal P, Alam MZ

3 Biotech, 2018 Oct;8(10):416.
PMID: 30237963 DOI: 10.1007/s13205-018-1435-4

Banana peel (BP) is a major waste produced by fruit processing industries. Pre-treatment of BP at different temperatures led to 40% reduction in saponin at 100 °C (from 9.5 to 5.7 mg/g). Sequential mixed culture of Phanerochaete chrysosporium (P. chrysosporium) and Candida utilis (C. utilis) gave highest protein enrichment (88.93 mg/g). There is 26% increase in protein synthesis (from 88.93 to 111.78 mg/g) after media screening. Inclusion of KH2PO4, FeSO4·7H2O, wheat flour and sucrose in the media contributed positively to protein synthesis, while elevated concentration of urea, peptone, K2HPO4, KCl, NH4H2PO4, and MgSO4.7H2O are required to reach optimum protein synthesis. Total soluble sugar (TSS), total reducing sugar (TRS) and total carbohydrate (CHO) consumption varied with respect to protein synthesis in all experimental runs. Optimum protein synthesis required 6 days and inclusion of 5% sucrose, 0.6% NH4H2PO4, 0.4% KCl, and 0.5% MgSO4·7H2O as concentration media constituents to reach 140.95 mg/g protein synthesis equivalent to 300% increase over the raw banana peel protein content (35.0 mg/g).

Matched MeSH terms: Flour
Fulltext Data of feed formulation for Indonesian short-fin eel, Anguilla bicolor McClelland, 1844 elver

Muchlisin ZA, Sofyan M, Dewiyanti I, Nur FM, Batubara AS, Fadli N, et al.

Data Brief, 2020 Jun;30:105581.
PMID: 32346582 DOI: 10.1016/j.dib.2020.105581

This article describes the data of raw material compositions for formulating the diet for Indonesian short-fin eel, Anguilla bicolor Anguilla bicolor McClelland, 1844 elver. The data on growth performance, survival and feed utilization of eel elver from the formulated diet test results are also presented here. Four formulated diets and one commercial feed were tested for the eel elver. The formulated diet was formulated from animal and plant based protein sources such as; fish meal, cornmeal, soybean meal, fine bran, ebi-shrimp meal, golden snail meal, bloodmeal, and tapioca flour. Vitamins and minerals were added into the diet. In addition, probiotics and papain enzyme and its combination were also included into the experimental diets to boost the growth performance, survival and feed utilization of the fish. The tested treatments were; (A) commercial diet without probiotic and papain enzyme, (B) experimental diet without probiotic and papain enzyme, (C) experimental diet with probiotic 10 ml kg-1 feed, (D) experimental diet with papain enzyme 10 g kg-1 feed, (E) experimental diet with probiotic 10 ml kg-1 + papain 10 g kg-1 feed, (F) experimental diet with probiotic 5 ml kg-1 + papain 5 g kg-1 feed. Each experimental fish group was fed on an experimental diet twice a day at 08.00 AM and 06.00 PM at feeding level of 10% body weight for 60 days. The results showed that the weight gain ranged between 4.60 g to 5.92 g, daily growth rate between 0.063 g day-1 and 0.098 g per day-1, the specific growth rate varies from 0.72% day-1 to 1.35% day-1, survival rate 50.00% to 73.33%, feed conversion ratio from 2.35 to 4.17, and feed efficiency between 41.82% to 58.98%. The best treatment was found in fish fed on the experimental diet with papain enzyme 10 g kg-1 of feed.

Matched MeSH terms: Flour
Fulltext Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein

Brishti, F.H., Zarei, M., Muhammad, S.K.S., Ismail-Fitry, M.R., Shukri, R., Saari, N.

International Food Research Journal, 2017;24(4):1595-1605.
MyJurnal

Mung bean is considered a ‘green pearl’ for its relatively high protein content; however, it has limited application as a raw material for industrial food products. As the potential use of mung beans relies on its protein behavior, this study characterized the functional properties of mung bean protein isolates and the results were compared with soy protein isolates. The protein isolates were prepared from mung bean and soy bean flours via extraction with 1 N NaOH, precipitated at pH 4, and subsequently freeze-dried. The amino acid profile as well as the hydrophilic and hydrophobic ratio of mung bean protein isolate, had been comparable with soy protein isolate. The water and oil absorption capacities as well as the denaturation temperature of mung bean protein isolate, were found to be similar with those of soy bean protein isolate. However, foaming capacity (89.66%) of mung bean protein isolate was higher than that of soy protein isolate (68.66%). Besides, least gelation concentration (LGC) of mung bean protein isolate (12%) was also close to LGC of soy protein isolate (14%), while the protein solubility was comparable between both the isolated proteins. The physical features of the textured mung bean were close to the commercial textured soy protein, which showed a heterogeneous and porous network like matrix when the mung bean flour was extruded to measure its potentiality to produce textured vegetable protein.all seaweed extracts. Results showed that extraction parameters had significant effect (p < 0.05) on the antioxidant compounds and antioxidant capacities of seaweed. Sargassum polycystum portrayed the most antioxidant compounds (37.41 ± 0.01 mg GAE/g DW and 4.54 ± 0.02 mg CE/g DW) and capacities (2.00 ± 0.01 μmol TEAC/g DW and 0.84 ± 0.01 μmol TEAC/g DW) amongst four species of seaweed.

Matched MeSH terms: Flour
Physicochemical and functional properties of peeled and unpeeled pumpkin flour

Noor Aziah AA, Komathi CA

J Food Sci, 2009 Sep;74(7):S328-33.
PMID: 19895499 DOI: 10.1111/j.1750-3841.2009.01298.x

This study was intended to investigate the potential of peeled and unpeeled pumpkin pulp as a raw material for the production of flour that could be used in composite blend with wheat flour or as a functional ingredient in food products. The peeled and unpeeled pumpkin pulp were soaked in sodium metabisulphite solution, sliced and dried overnight in a hot air oven, followed by milling into peeled pumpkin pulp flour (PPPF) and unpeeled pumpkin pulp flour (UPPF), respectively. The flours were then evaluated for physicochemical attributes (color, proximate compositions, and water activity) and functional properties (water holding capacity and oil holding capacity), in comparison to the commercial wheat flour. PPPF and UPPF were observed to be more attractive in terms of color than wheat flour, as indicated by the significantly higher results (P flour, PPPF and UPPF were superior in term of nutrients as indicated by the significantly higher (P or= 0.05) was shown in water holding capacity of PPPF and wheat flour. However, the oil holding capacity of PPPF and UPPF was shown to be significantly higher (P flour, indicating the potential of PPPF and UPPF as emulsifying agents. Moisture content and water activity values in PPPF and UPPF were significantly lower (P flour, suggesting that PPPF and UPPF have a better keeping quality and longer shelf life.

Matched MeSH terms: Flour/analysis
Reduction of postprandial blood glucose in healthy subjects by buns and flatbreads incorporated with fenugreek seed powder

Robert SD, Ismail AA, Rosli WI

Eur J Nutr, 2016 Oct;55(7):2275-80.
PMID: 26358163 DOI: 10.1007/s00394-015-1037-4

PURPOSE: This study aimed to determine whether fenugreek seed powder could reduce the glycemic response and glycemic index (GI) when added to buns and flatbreads.
METHODS: In a randomised, controlled crossover trial, ten healthy human subjects (five men, five women) were given 50 g glucose (reference food, twice); buns (0 and 10 % fenugreek seed powder); and flatbreads (0 and 10 % fenugreek seed powder) on six different occasions. Finger prick capillary blood samples were collected at 0, 15, 30, 45, 60, 90 and 120 min after the start of the meal. The palatability of the test meals was scored using Likert scales.
RESULTS: The incremental areas under the glucose curve value of buns and flatbreads with 10 % fenugreek (138 ± 17 mmol × min/L; 121 ± 16 mmol × min/L) were significantly lower than those of 0 % fenugreek bun and flatbreads (227 ± 15 mmol × min/L; 174 ± 14 mmol × min/L, P = <0.01). Adding 10 % fenugreek seed powder reduced the GI of buns from 82 ± 5 to 51 ± 7 (P flour with fenugreek seed powder significantly reduces the glycemic response and the GI of buns and flatbreads. Thus, fenugreek powder may be a useful functional ingredient to reduce postprandial glycemia.

Matched MeSH terms: Flour/analysis
Fulltext Mixed biopolymer systems based on starch

Abd Elgadir M, Akanda MJ, Ferdosh S, Mehrnoush A, Karim AA, Noda T, et al.

Molecules, 2012 Jan 09;17(1):584-97.
PMID: 22231495 DOI: 10.3390/molecules17010584

A binary mixture of starch-starch or starch with other biopolymers such as protein and non-starch polysaccharides could provide a new approach in producing starch-based food products. In the context of food processing, a specific adjustment in the rheological properties plays an important role in regulating production processing and optimizing the applicability, stability, and sensory of the final food products. This review examines various biopolymer mixtures based on starch and the influence of their interaction on physicochemical and rheological properties of the starch-based foods. It is evident that the physicochemical and rheological characteristics of the biopolymers mixture are highly dependent on the type of starch and other biopolymers that make them up mixing ratios, mixing procedure and presence of other food ingredients in the mixture. Understanding these properties will lead to improve the formulation of starch-based foods and minimize the need to resort to chemically modified starch.

Matched MeSH terms: Flour
Fulltext Trace Element Assessment in Fingernails of Adult Females

LAURA DINES NGAU, BOON SIONG WEE, NAZARATUL ASHIFA ABD SALIM

Trends in Undergraduate Research, 2018;1(1):0-0.
MyJurnal

Trace elements play a significant role in giving nutritional benefits to the body because they act as essential cofactors for all physiological processes. However, there are some trace elements which may bring more harm than good when entering the human body. Due to its ability to incorporate trace elements in an amount that is proportional to an individual’s dietary intake and environmental exposure, human fingernails are suitable biomarkers in assessing the health status of an individual as they reflect on the trace element concentration present in the body. This study has analysed fingernail samples of 23 adult females residing in Kuching and Kota Samarahan, Sarawak, Malaysia for four elements, namely Cd, Cu, Pb and Zn. By using flame atomic absorption spectroscopy (FAAS), the mean elemental concentrations found in fingernail samples of research participants were 171.8 ± 33.8 μg/g for Zn, 27.8 ± 14.8 μg/g for Cu and 2.64 ± 0.94 μg/g for Pb. Cd concentrations were not able to be detected as they were below the detection limits. A standard reference material, NIST 1568b Rice Flour was used to verify the methods used in elemental analysis using FAAS. Independent t-test which was used to compare the means of Zn and Cu between vegetarians and non-vegetarians showed no significant differences for both elements. Moreover, correlation analysis showed negative correlations between Cu/Zn pair and Pb/Zn pair, whereas significant positive correlation was obtained for Cu/Pb pair. The overall data from this study showed good agreements with data obtained from studies in other countries. Therefore, the current data in this study represents the latest background elemental concentrations in fingernails of the residents in Kuching and Kota Samarahan, Sarawak.

Matched MeSH terms: Flour
Fulltext Dietary intake of adolescents in a rural fishing community in Tuaran District, Sabah

Foo LH, Khor GL, Tee, E. Siong ES, Prabakaran D

Malays J Nutr, 2006;12(1):11-21.
MyJurnal

Dietary intakes and lifestyle habits during adolescence may predict the occurrence of obesity and other diet-related chronic diseases later in life. The purpose of this study was to determine dietary intake of adolescents in a fishing community in Tuaran District, Sabah. A total of 199 apparently healthy adolescents comprising 94 male and 105 female subjects were purposively selected for the study. The mean age of the subjects was 15.2 f 2.2 years with female subjects having a higher mean age of 15.7 f 2.4 years compared to the males (14.6 k1.8 years). The mean BMI of the subjects was 18.4 f 2.9 kg/m2 with females having a significantly higher BMI (18.9 f 2.8 kg/m2) than the males (17.8 f 3.0 kg/m2). Based on the WHO classification (WHO, 1995), 19.6% of the subjects could be classified as thin while 4.5% were at risk of overweight. Overall for both sexes, intake of energy and most nutrients were below the Malaysian recommended nutrient intake (RNI) levels for adolescents, with the exception of vitamin C and niacin. The male subjects showed higher mean intake for vitamin A, thiamine, niacin and vitamin C than the females. Calcium and iron intake ranked among the lowest levels, at 33.4% and 47.2% respectively of the RNI values for both sexes. The main sources of energy were rice, flour products and tubers while fish and seafood were the chief sources of protein. Majority of the subjects (84%) reported taking breakfast daily, which often consisted of fried noodles, fried banana, doughnuts and coffee. Consumption of snacks was popular and commonly consumed snacks were bread, biscuits, and fried banana. The present study revealed that 25.5% and 14.3% of the male and female adolescents respectively were thin, with majority of them consuming inadequate levels of energy and several key nutrients. The results underscore the need for adolescents to be targeted for nutrition and health education as they go through a period of marked physical, physiological and psychological changes.

Matched MeSH terms: Flour
Fulltext Identification of predominant Lactobacillus species in liquid sourdough fermentation

Kam, W.Y., Wan Aida, W.M., Sahilah, A.M.

International Food Research Journal, 2012;19(4):1739-1743.
MyJurnal

Two high protein wheat flour samples of Red Horse (RH) and Bake with Yen (BY) were examined for predominant Lactobacillus spp. in fermented liquid sourdough. The identification of Lactobacillus spp. was based on biochemical tests of catalase test, gas carbon dioxide production, arginine test, the ability to grow at temperature of 15°C and 45°C and carbohydrate fermentation using API50CH kit. Those strains were identified as Lactobacillus spp. and confirmed using polymerase chain reaction (PCR) of 16S rRNA partial sequencing analysis. In the present study, we successfully isolated and identified the Lactobacillus plantarum and L. fermentum which were predominant bacteria in liquid sourdough of the sample RH and BY brand, respectively.

Matched MeSH terms: Flour
Fulltext Effect of orange sweet potato (Ipomoea batatas) flour on the physical properties of fried extruded fish crackers

Cheow, C.S., Noorakmar, A.W., Norizzah, A.R., Mohd Zahid, A., Ruzaina, I.

International Food Research Journal, 2012;19(2):657-664.
MyJurnal

The effects of orange sweet potato flour addition to tapioca starch on the expansion, oil absorption,
bulk density, water absorption index (WAI), water solubility index (WSI), hardness and colour of fried extruded fish crackers were investigated. The microstructure properties were assessed by Field Emission Scanning Electron Microscope (FESEM) and the sensory properties of fried extruded fish crackers were determined by quantitative descriptive analysis method. The shape and texture of the product were similar to that of normal breakfast cereal. Light brownish and slightly harder texture was obtained with addition of orange sweet potato flour to tapioca starch in the fried extruded fish crackers. The bulk density and water solubility index (WSI) increased with the increase in orange sweet potato flour addition. However, water absorption index (WAI), linear expansion, expansion ratio, volume expansion and oil absorption decreased as the amount of orange sweet potato increased. The microstructure studies revealed that fried extruded fish crackers with high percentage of orange sweet potato flour had small air cells and thick cell wall. The fried extruded fish crackers with 30% fish, 14% orange sweet potato flour and 56% tapioca starch had high crispiness score and accepted by the trained panellists.

Matched MeSH terms: Flour
Fulltext Electrical resistivity, thermal stability and tensile strength of rice husk flour-plastic waste composites

Shahril Anuar Bahari, Kamrie Kamlon, Masitah Abu Kassim

Scientific Research Journal, 2012;9(2):0-0.
MyJurnal

In this study, the rice husk flour-plastic waste composites (RPC) was produced from polypropylene (PP) and high density polyethylene (HDPE) wastes with 30 and 50% rice husk flour (RHF) contents. RPC was made by melt compounding and compression moulding processes. The electrical resistivity, thermal stability and tensile strength of RPC were determined. The RPC was tested in electrical resistivity and tensile strength according to the ASTM D-257 and ASTM D-638 respectively, while thermal stability was tested using thermogravimetric analysis (TGA) method. From the results, high content of RHF reduces all properties, except for tensile modulus of elasticity (TMOE) in tensile strength test. The ability of moisture absorption and the presence of hemicelluloses, cellulose and silica in RHF reduce the electrical resistivity and thermal stability behaviour of RPC from 50% RHF. The good binding elements and filler agglomeration in RPC from 50% RHF improve only TMOE. Insufficient stress transfer and rigid interphase occurred between RHF and plastics during tensile maximum load and elongation at break (Eb) in tensile strength test. In general, RPC from HDPE indicates better thermal stability, tensile modulus of rupture and Eb (in tensile strength test) compared to PP, based on the good behaviour of thermal conductivity, low water absorption, high molecular weight and good elongation properties of HDPE. However, RPC from PP shows good electrical resistance due to the low thermal expansion coefficient of PP.

Matched MeSH terms: Flour
Fulltext Enzymatic synthesis of polyphenol glycosides catalyzed by transglycosylation reaction of cyclodextrin glucanotransferase derived from Trichoderma viride

Nazir S, Sulistyo J, Hashmi MI, Ho AL, Khan MS

J Food Sci Technol, 2018 Aug;55(8):3026-3034.
PMID: 30065412 DOI: 10.1007/s13197-018-3223-x

Present study was conducted to evaluate the ability of Trichoderma viride as a source of cyclodextrin glucanotransferase that has shown transglycosylation activity in the presence of polyphenolic constituents extracted from Moringa oleifera leaves as its acceptor and wheat flour as its substrate to catalyze synthesis of polyphenolic glycosides as transglycosylation (transfer) reaction products. The enzymatic synthesized polyphenolic glycosides were then purified using octa-dodecyl-functionalized silica gel column chromatography prior to analysis using thin layer chromatography and high performance liquid chromatography and identified using nuclear magnetic resonance (NMR) spectroscopy. The high performance liquid chromatogram performed that the isolated transglycosylation products had retention times and concentration at 1.446 min (0.0017 mg/ml), 1.431 min (0.14 mg/ml), and 1.474 min (0.012 mg/ml), respectively, compared to the retention time of arbutin (1.474 min) that was applied as authentic standard for polyphenol glycoside. Moreover, observation using 1H NMR as well as 13C NMR showed that structures of the transglycosylation products were identified as gallic acid-4-O-β-glucopyranoside, ellagicacid-4-O-β-glucopyranoside, and catechin-4'-O-glucopyranoside, respectively.

Matched MeSH terms: Flour
Fulltext Determination of folate content in commonly consumed Malaysian foods

Chew, S.C., Loh, S.P., Khor, G.L.

International Food Research Journal, 2012;19(1):189-197.
MyJurnal

Currently, data concerning the content of naturally occurring dietary folate in Malaysian foods is scarce. The aim of this study was to determine the folate content of vegetables, fruits, legumes and cereals that were commonly consumed among Malaysians. The total folate content of 156 samples (51 vegetables, 33 fruits, 22 legumes and legume products, and 50 cereals and cereal products) available in Malaysia was determined by microbiological assay using Lactobacillus casei (L. casei) after trienzyme treatment with protease, α-amylase and folate conjugase (from rat serum). An internal quality control system was used throughout the study by analyzing CRM 121 (wholemeal flour) and CRM 485 (lyophilized mixed vegetables); percent recovery (as mean ± SD) of 97 ± 2.0 and 101 ± 4.0 was obtained. The range of folate content in vegetables, fruits, legumes and cereals were 1-11 μg/100 g and 1-31on the basis of fresh weight and 1-31 µg/100 g and 2-156 µg/100 g on the basis of dry weight, respectively. This study has shown that some of these underutilized vegetables and fruits are good sources of folate and could fulfill the recommended dietary intake of total folate.

Matched MeSH terms: Flour

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