The drying of Piper betle Linn (betel) leaf extract using a lab scale spray dryer was simulated using Computational Fluid Dynamics (CFD). Three different turbulent models (standard k-ε, RNG k-ε and realizable k-ε) were used in the present study to determine the most suitable model for predicting the flow profile. Parametric studies were also conducted to evaluate the effect of process variables on the final moisture content. Four different initial droplet sizes (36, 79, 123 and 166 μm) were tested with four sets of combination of hot air temperature (140 and 160°C) and feed rate (4, 9.5 and 15 ml/min). It was found that standard k-ε is the most suitable turbulent model to predict the flow behaviour Moreover, the lowest final moisture content present in samples was obtained at 140°C and a feed rate of 15.0 ml/min.
Extract of mengkudu was heated using a bench-top tube heat exchanger at 30, 50, 70 and 90 o C for 0, 5, 10 and 15 min residence time. The treated mengkudu extract was then measured for pH, L * , a * , b * color parameters, clarity, viscosity and total polyphenol content. Results show that heating using temperature of 30 to 90 o C for 5 to 15 mins significantly (p
This aim of this research is to investigate thermal stability of virgin coconut oil, (VCO) which was heated at 190°C upon 40 days storage as compared to extra virgin olive oil (EVOO). The changes in fatty acids composition through (GC), Fourier Transform Infrared (FTIR) spectra, iodine value (IV) and total phenolic content were determined throughout the period of study. Results from GC showed that there was significant changes (P
The own price, income and price of a substitute are the determinants of demand in the classical theory of consumer behavior. We used the theory to analyze the demand for local rice in Malaysia by using time series variables. We examined whether there is a long run relationship among the variables by using the unit root and cointegration tests. We then conducted the Granger causality, variance decomposition and impulse response function tests to examine their directions of causality as well as short term dynamics. The results show that there is a long run relationship among the variables and a unidirectional causality from price and income to demand. There are also lagged and short term dynamics among the variables.
Lycopene and total phenolics of pink guava puree industry by-products (refiner, siever and decanter)
were evaluated after steam blanching at selected temperatures and times. Lycopene content was in the order of decanter > siever > refiner (7.3, 6.3 and 1.5 mg/100 g, respectively), and the content of total phenolics was in the order of refiner > siever > decanter (4434.1, 2881.3 and 1529.3 mg GAE/100 g, respectively). Regression coefficients for temperatures (x1) and times (x2) from multiple linear regression models of siever and decanter showed significant (p
With the concern of adverse effects of lipid oxidation on food deterioration and human health, the antioxidant activities of kenaf seed extracts (KSE), roselle seed extracts (RSE) and roselle extracts (RE) were evaluated by comparing its oxidative stability in refined, bleached & deodorised (RBD) sunflower oils with that of in synthetic antioxidant, BHA. Established methods such as peroxide values (PV), p-anisidine values (AV), TOTOX values, free fatty acids (FFA), iodine values (IV), total phenolic contents (TPC), conjugated dienes (CD) and conjugated triene (CT) were employed to assess the extent of oil deterioration. During 24 days storage, consensus was accomplished based on the results assessed by PV, TOTOX, CD, CT, IV and TPC at which the antioxidant activities of KSE, RSE and RE were better than BHA. Surprisingly, the results obtained by AV and FFA assays showed the reversed. Among the extracts, RSE exhibited the best antioxidant activities. These suggest that KSE, RSE and RE may be used as potential source of natural antioxidants in the application of food industry to prevent lipid oxidation.
The effect of selected high pressure processing (HPP) parameters on the sensory attributes and
shelf life of jackfruit bulb packed using vacuum skin (VS) and vacuum nylon (VN) packaging
was studied. The samples were stored at chilled temperature (4°C) for shelf life study. HPP
significantly (p < 0.05) increased the shelf life of VS- and VP-packed jackfruit bulbs to 60 d
during chilled storage. In terms of colour stability during storage, both VS- and VP-packed
HP-treated jackfruit bulbs exhibited no significant differences (p > 0.05) in L*, a*, and b*
values. Also, the VS- and VP-packed HP-treated samples exhibited no significant differences
(p > 0.05) in terms of texture. However, the sensory evaluation carried out among 48 panellists
showed that there were significant differences (p < 0.05) between the untreated and HP-treated jackfruit bulbs. The aforementioned results had proven that HPP treatment of 500 MPa for
5 min could successfully extend the shelf life and retain the physicochemical properties of
jackfruit bulbs, regardless of the types of packaging used.
The peels of pomelo contribute 30% of the fruit weight and yet it has been dump without recognizing the possible nutritional value of the peels. Study has been carried out to identify flavonoid content of the peels and analysed the activity of the flavonoid towards inhibition of lipid peroxidation. Optimization of flavonoid extraction was conducted using aqueous solvent (methanol and ethanol), extraction time (1-3 h) and extraction temperature (50°C-80°) via water bath extraction. The total content of flavonoids was quantitatively determined by using coloration methods with chromogenic system of NaNO2–Al (NO3)3–NaOH and and it was found that the extraction at 65ºC for 2 h in aqueous ethanol was the optimized condition for maximum flavonoids i.e. 190.42mg/L. A spectrophometric analysis was performed to evaluate flavonoid activity towards lipid peroxidation in the fish tissue. There was reduction in Peroxide value (PV) indicated the inhibition of lipid peroxidation in fish treated with pomelo peel as evidence of concurrency of positive flavonoid activity.
Since early 2000, Malaysian food-export industries have recognised the demand for food
compliant with Islamic dietary law (halal), with primary consumer choices based on quality
and safety. The lack of documented monitoring for health hazards and haram substances led
to the withdrawal of certification. The HACCP-based halal quality-assurance standards were
developed as a result, using the HACCP criteria for safety, religious dietary requirement and
quality. Halal critical control points (HlCCP) are identified using HACCP criteria and a question
tree on HALAL processing and storage. This approach harmonizes and unifies halal processing
with the specific food industry via an HACCP–based halal quality-assurance system.
The influence of superheated steam cooking on fat and fatty acid composition of chicken sausage were investigated at various temperatures (150, 200, and 250°C) with different time domains (2-6 min). It has been found that the fat content of raw sample was higher than that of all cooked samples. The total fat content of cooked sample, showed a linear decreasing with time at all investigated temperatures. Superheated steam produce changes in saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA) in which their values were found to decrease in cooked samples. When different cooking conditions (temperature, time) were applied, the fatty acids were decreased as the time and temperature increased. The PUFA and MUFA were less prone to decrease at 150°C, while at this temperature there was a remarkable loss in SFA content. This cooking method considerably reduced the level of fat and SFA which have a positive effect on health. In addition it could imply a great choice for consumers to choose the healthier technique for cooking food.
This study was aimed at improving the quality of fish oil. A synthetic filter aid (Magnesol XL) was used at various concentration (1, 3 and 5%) and time levels (5, 10, 15 and 20 minutes) to adsorb the polar compound products of the oil. Some physical and chemical properties (viscosity, colour, density, acid value, peroxide value and free fatty acid) of the treated oil were determined. Results indicate that Magnesol XL at 1 and 3% levels significantly reduced the acid value, peroxide value and free fatty acid contents of the treated oil.
Treatment of the fish oil with Magnesol XL at 1 and 3% levels was also better than treatment with 5% Magnesol XL on improving the fish oil quality. The fatty acid profile for Σ n3 at untreated and treatment adsorbent showed significant at 0.05 level but not significant at Magnesol XL adsorbent concentration 1-5%.
This study was performed to examine the effect of deep frying and Superheated steam (SHS)
oven on the proximate composition, fatty acid composition, and amino acid composition of
chicken sausage. The results showed that the moisture content statistically decreased after
cooking. The protein content and total ash increased after cooking. The fat content showed
insignificant reduction during SHS cooking, whereas the frying process showed significant
increase in total fat content. The fatty acid composition was affected more by the frying process,
which showed an increase in the proportions of SFA, PUFA, and the ratio of n-6/n-3 while the
SHS cooking insignificantly affected the fatty acid composition. The amount of total amino
acid showed significant increase after cooking. The present study provides possible application
of SHS oven as a healthy technique for cooking food compared with the deep frying process.
Texture and biochemical changes, specifically in moisture, protein content and amino acid profile were studied throughout the molt cycle of Panaeus monodon. This study was initiated to investigate changes that may occur in mass and tissue composition during different molting stages. Molting of Penaeus monodon are classified into 3 main stages; postmolt, intermolt and premolt. Result of biochemical analysis, shows that moisture varies from 78.02-80.88%, indicating a maximum value during postmolt and minimum value during premolt. Total protein content was found to be higher during intermolt (23.48%) and postmolt (22.27%) compared to premolt (23.10%). The result of SDS-PAGE electrophoresis shows a higher intensity of protein band during intermolt which corresponds to higher protein content. Thus, this electrophoresis method is useful as an alternative to determine different stages of shrimp molting. This is based on intensity of the protein band which is referring to protein content of the shrimp at its different stages. The amino acid profile showed that arginine, alanine, glutamic acid, glycine, lycine, and thronine increased during premolt whilst isoleucine and phenylalanine higher during postmolt. Aspartic acid and histidine was higher in intermolt than in premolt and postmolt. Texture analysis carried out give an elastic modulus value that is high during premolt compared to postmolt and intermolt. There are significant changes in texture and biochemical composition through elastic modules value and protein composition of Penaeus monodon during each stages of moltcycle.
Taking into account the many cases of malnutrition related deaths in especially sub-Saharan Africa, the current research effort was conceived with the objective of appraising the nutritive potential of Moringa oleifera L. plant through the evaluation of proper agronomic practice that will enhance its nutritive potential. Measured quantity of dried roots, stem, and leaves portions of 5 months old Moringa oleifera L. seedlings, grown under various applied phosphorus (P) and potassium (K) rates were analysed for essential and non-essential amino acids content, total antioxidants, secondary metabolites (phenolics and flavonoids), and mineral nutrient elements. The high-performance liquid chromatography (HPLC) analysis revealed the presence of 9 essential and 7 non-essential amino acids, with a range of 4.24 to 10.04 gkg-1 recorded for leucine, threonine, histidine, glutamic acid, aspartic acid, and glycine. The 2,2ꞌ- diphenyl-1- picrylhydrazyl (DPPH) and the ferric reducing antioxidant power (FRAP) assay revealed strong antioxidants presence (up to 68% DPPH scavenging activity and a high level FRAP potential of 2500 mg ascorbic acid equivalent (AAE) / 100g dry weight (DW). Folin-Ciocalteu’s and aluminium chloride calorimetric assay revealed high levels of secondary metabolites (ranging from 1000 to 1350 mg gallic acid equivalent (GAE)/100g DW total phenolics and up to 2400 mg quercetin equivalent (QE)/1mg DW total flavonoids), and the nitric acid wet digestion procedure revealed a lot of mineral nutrient elements (with significant values of up to 19.13 g kg-1 maximum content acquired from calcium (Ca) and up to 9.90 g kg-1 recorded for iron (Fe). These nutritive components are noted to be highest in the leaves portion, followed by the roots, and then the stem parts. Based on its recognised rich base nutritive content, Moringa oleifera L. is a tree plant of nutraceuticals importance for impoverished communities.
The present study was aimed at assessing the effect of solvents on the yield and the color properties of amaranth extract. Two species of amaranth namely Amaranthus gangeticus and Amaranthus blitum were extracted with water, methanol and ethanol. Seven parameters like betacyanin content, total soluble solids, lightness (L*), redness (a*), yellowness (b*), hue angle (h*) and chroma (c*) were analyzed to assess extraction efficiency. Correlation analysis was carried out to assess the linear association among the analytical variables. Principal component analysis was used to establish the relationships between the different analytical variables and to detect the most important factors of variability. Among the two varieties, Amaranthus gangeticus extract contained about two and half time more betacyanin with half of total soluble solids compared to Amaranthus blitum. Water is the best as solvent for extracting betacyanin from Amaranthus gangeticus and ethanol in case of Amaranthus blitum. Among the analytical parameters, a* and c* were perfectly correlated. Three principal components were found among the seven analytical variables accounting 88% of total variability. The first principal components mostly reflected the redness (a*), whereas the second principal components reflected the betacyanin content, total soluble solids and lightness (L* value).
Functional property changes in Phaleria macrocarpa fruit during ripening on tree were studied. Results showed that juice extracted from fruit flesh had low acidity and soluble solid content. Fruit acidity decreased but soluble solids increased as the fruit ripened. In terms of antioxidant content, ascorbic acid, DPPH free radical scavenging activities and total phenolic content were, however, the lowest in fully ripe fruit flesh while the unripe fruit flesh had the highest. High percentage of these antioxidants was water soluble. This study suggests that the unripe fruits should be harvested for valuable medicinal product development instead of the fully ripe fruits.
Although Malaysia is one of the important pineapple fruit producing and exporting country, the production of MD-2 pineapple fruit only started in 2009. Pineapple fruit has been harvested at different ripening stages for different markets. The information on Malaysian grown MD-2 pineapple fruit quality is lacking. Therefore this work was carried out with the aim to determine physicochemical quality, antioxidant compounds and activity of MD-2 pineapple fruit at five ripening stages. Ripening stage affected physicochemical quality of MD-2 pineapple fruit. Soluble solids concentration of MD-2 pineapple fruit increased from 15.41 to 18.02% SSC when fruit ripened from stage 1 to 4 and no significant difference was found in fruit between stage 4 and 5. The ascorbic acid content decreased while total carotenoids content increased as ripening stage advanced. The total phenolic content of both 80% methanol and water extraction solvents increased significantly as fruit ripened from stage 1 to 3 and reduced as fruit ripened to stage 5. The antioxidant activity of MD-2 pineapple fruit as assayed using DPPH, FRAP and ABTS showed similar trend as total phenolic content. These results suggest that ripening stage affect MD-2 pineapple fruit quality and nutritional values.
The main approach of this study is to develop high fiber bread by utilizing the cocoa-by products, namely cocoa pod husk which is incorporated into whole meal bread. The cocoa pod husk can be classified as one of the source of high fiber. The cocoa pod husk was dried and milled in order to produce the cocoa pod husk powder (CPHP). There were five different percentages of CPHP level incorporated into the high fiber bread which were formulation A (0% CPHP), formulation B (5% CPHP), formulation C (10% CPHP), formulation D (15% CPHP) and formulation E (20% CPHP). All of the samples undergone physical analysis and sensory evaluation. The incorporation of CPHP give significant effects towards bread volume and hardness attribute where the bread became denser and harder in texture as compared to the control. The color of bread crumb and crust was also changed to darker color. For the overall acceptance, formulation B has the highest mean score among the composite breads (formulation B to E) studied.
Impacts and relationships on physicochemical properties in dark chocolate produced from different substitution for cocoa butter by Xanthan gum (XG) and Guar gum (GG) blends were determined using D-optimal mixture design. This study involved three levels of substitution which are 5%, 10% and 15% with constrained cocoa butter content and random blend of gums. Linear design models were applied to analyze parameters including texture (hardness) measurement and melting profile of fat crystal. Products experienced undesirable raises of hardness jointly with the increment of gums incorporation across the level of cocoa butter replacement from 5% to 15%. Similar trend was also agreed with the melting behavior of products as their melting point increased with the gradual diminution of cocoa butter. After all, the replacement of cocoa butter using hydrocolloids was deemed possible as there were products whose melting point and hardness fell in the acceptable range.
Escherichia coli is commonly found in the intestinal tract of human and warm-blooded animal.
Shiga toxin-producing Escherichia coli (STEC) serotype O157:H7 are pathogenic and able to
cause serious health problem to human. In this study, the detection of E. coli from raw coconut
milk was carried out by using the most-probable-number (MPN) and streaked plate methods.
A total of 125 samples were purchased randomly from five hypermarkets and 16 wet markets
in Kuala Pilah, Senawang and Seremban, West Malaysia areas. The samples that contaminate
with E. coli were found to be ranging from 2.4x107
MPN/ml. The results
revealed the presence of E. coli in fresh coconut milk from wet markets and hypermarkets in
Negeri Sembilan. Thus, the result showed high health risk and the need for improving hygienic
standard among food handlers. Therefore, public should be aware and always practice proper
food handling.