In this paper, the effects of stacking sequence and ply orientation on the mechanical properties of pineapple leaf fibre (PALF)/carbon hybrid laminate composites were investigated. The hybrid laminates were fabricated using a vacuum infusion technique in which the stacking sequences and ply orientations were varied, which were divided into the categories of cross-ply symmetric, angle-ply symmetric, and symmetric quasi-isotropic. The results of tensile and flexural tests showed that the laminate with interior carbon plies and ply orientation [0°, 90°] exhibited the highest tensile strength (187.67 MPa) and modulus (5.23 GPa). However, the highest flexural strength (289.46 MPa) and modulus (4.82 GPa) were recorded for the laminate with exterior carbon plies and the same ply orientation. The fracture behaviour of the laminates was determined by using scanning electron microscopy, and the results showed that failure usually initiated at the weakest PALF layer. The failure modes included fibre pull-out, fibre breaking, matrix crack, debonding, and delamination.
The intake of dietary fibre (DF) has been proven to lower the risk of chronic diseases, leading to the increasing demand for fibre-enriched bakery product. Banana is one of the most consumed fruits that exhibits rich sources of DF and provides excellent nutritional health benefits. However, overripe banana is discarded due to its low quality and appearance. Thus, the present work was aimed to determine the properties of chocolate cookies formulated with overripe banana pulp powder (OBPP) as partial replacement (0, 6, 8, and 10%) for wheat flour. Nutritional composition, physical properties, and sensory acceptability of the cookies were analysed using AOAC methods, texture profile analyser, and 7-point hedonic scaling method, respectively. Results showed that increased incorporation of OBPP significantly increased the nutritional values of chocolate cookies. Chocolate cookies formulated with 10% of OBPP recorded the highest total dietary fibre (8.21%) and ash (1.23%) contents. In texture profile analysis, the firmness of the chocolate cookies was recorded to increase slightly with increasing level of OBPP, although this was not significant. Sensory scores for the control (0%) and 6% OBPP-incorporated cookies were not significantly different for all the sensory attributes. However, the incorporation of 8% OBPP produced the highest scores in terms of aroma, flavour, and overall acceptance. In summary, the addition of 8% OBPP could be an effective way to produce nutritious and the most palatable chocolate cookies.
The paper explores the possibility of using high-resolution fiber Bragg grating (FBG) sensing technology for on-specimen strain measurement in the laboratory. The approach provides a means to assess the surface deformation of the specimen, both the axial and radial, through a chain of FBG sensor (C-FBG), in a basic setup of a uniaxial compression test. The method is cost-effective, straightforward and can be commercialized. Two C-FBG; one was applied directly to the sample (FBGBare), and the other was packaged (FBGPack) for ease of application. The approach measures the local strain with high-resolution and accuracy levels that match up to the existing local strain measuring sensors. The approach enables the evaluation of small-strain properties of the specimen intelligently. The finite element model analysis deployed has proven the adaptability of the technique for measuring material deformation. The adhesive thickness and packaging technique have been shown to influence the sensitivity of the FBG sensors. Owing to the relative ease and low-cost of instrumentation, the suggested method has a great potential to be routinely applied for elemental testing in the laboratory.
Thermoplastic starch composites have attracted significant attention due to the rise of environmental pollutions induced by the use of synthetic petroleum-based polymer materials. The degradation of traditional plastics requires an unusually long time, which may lead to high cost and secondary pollution. To solve these difficulties, more petroleum-based plastics should be substituted with sustainable bio-based plastics. Renewable and natural materials that are abundant in nature are potential candidates for a wide range of polymers, which can be used to replace their synthetic counterparts. This paper focuses on some aspects of biopolymers and their classes, providing a description of starch as a main component of biopolymers, composites, and potential applications of thermoplastics starch-based in packaging application. Currently, biopolymer composites blended with other components have exhibited several enhanced qualities. The same behavior is also observed when natural fibre is incorporated with biopolymers. However, it should be noted that the degree of compatibility between starch and other biopolymers extensively varies depending on the specific biopolymer. Although their efficacy is yet to reach the level of their fossil fuel counterparts, biopolymers have made a distinguishing mark, which will continue to inspire the creation of novel substances for many years to come.
Mango is one of the popular fruits in Malaysia and has been used in the jam, puree and drinks production. Production of food products using mango pulp has generated by-products such as peel and kernel. Disposal of these by-products will cause environmental pollution if not properly treated. Mango peel contains high nutritional composition and antioxidant properties and can be utilised as food ingredients. The objectives of this study are to determine the nutritional composition and antioxidant properties of the peels of two selected mango varieties, namely Golden Lily and Chokanan. Analysis of proximate composition, minerals, total phenolic compounds, carotenoids, and antioxidant activity (DPPH and ABTS) were carried out in this study. Results of the proximate analysis showed that the peels of both mango varieties were a good source of fibre, which were 14.45% for Golden Lily and 14.89% for Chokanan. The crude fat, crude protein, and total carbohydrate of Chokanan peel (2.62%, 4.67% and 57.74%, respectively) were higher than the Golden Lily peel (1.13%, 2.90% and 53.16%, respectively). Contrastingly, the moisture content of the Golden Lily peel (24.67%) was higher than the Chokanan peel (16.61%). Potassium was the main mineral found in both Golden Lily and Chokanan mango peels (8802.10 mg/kg and 8443.60 mg/kg, respectively). The total phenolic compounds in the peels of both mango varieties were not significantly different. The Chokanan peel contained a higher carotenoids content (35.26 µg/g) than the Golden Lily peel (15.03 µg/g). The ABTS value for Chokanan peel was higher (1406.00 μmol TE/g) than Golden Lily peel (1314.00 μmol TE/g). This study showed that Chokanan and Golden Lily mango peels have the potential to be utilised as ingredient in food products due to their high fibre content.
Introduction: The demand for commercial gluten-free food products are increasing due to rising prevalence of lifestyle-related diseases. The market growth is forecasted to increase in numbers. However, to date nutritional com- parison of gluten-free and gluten-containing food products is not done extensively in Malaysia. Therefore, this study aimed to investigate the nutritional composition and cost per 100 g between gluten-free and gluten-containing food products in selected grocery stores in Kuala Lumpur. Methods: A total of 106 food products comprising of gluten-free food products (n=41) and gluten-containing food products (n=65) were determined and compared for its nutritional composition and cost per 100 g. The products were obtained from 4 main grocery stores in Kuala Lumpur that supply gluten-free food products. The differences in nutritional composition and cost between both products were analysed by using independent samples t-test. Results: The results showed no difference in energy content between both prod- ucts. Across the food products, 15 % of gluten-free food products showed higher carbohydrate content compared to its counterparts. Protein content in gluten-free products was 63 % lower than gluten-containing products. Among all gluten-free food products included in this study, only lasagne sheet has lower content of dietary fibre compared to its counterparts. The cost for majority of gluten-free food products was significantly higher, which was two- to four- fold higher compared to gluten-containing products. Conclusion: This study indicated that gluten-free food products showed no nutritional advantage especially in its macronutrients, hence, avoidance of gluten for healthy population may not be beneficial and rather costly.
Introduction: Scientific evidence indicates that higher dietary fibre consumption protects against various chronic diseases and leads to recovery enhancement. Young corn ear is very rich in total dietary fibre (TDF). The study objective was to evaluate the effects of young corn ear addition on the nutritional composition, textural properties and sensory attributes of conventional cake. Methods: Wheat flour used in the preparation of conventional cake was substituted with different percentages (0%, 5%, 10% and 15%) of young corn ear powder (YCP). Moisture, total ash, fat, protein and TDF content of conventional cake samples were investigated. Textural properties including firmness, cohesiveness, springiness, gumminess and chewiness were examined. The aroma, colour, chewiness, tenderness, flavour and overall acceptance of conventional cake were evaluated via sensory evaluation. Results: The conventional cake with addition of 15% YCP recorded the highest moisture content. There was no predictable trend observed in the ash and fat content following the incorporation of YCP. Addition of 15% of YCP increased the protein content significantly while TDF content of conventional cake increased proportionally (1.42%-2.88%) with the level of YCP added. The incorporation of YCP did not produce any trend on all the textural properties of conventional cake. Conventional cake with 10% of YCP was the most preferred manifested by the highest scores in chewiness, tenderness and flavour attributes. Conclusion: In conclusion, 10% of YCP could be recommended as the ideal formulation in order to produce a healthier conventional cake without jeopardising acceptability.
Nowadays, there is a rising interest towards consuming health beneficial food products. Bread-as one of the most popular food products-could be improved to 'healthy bread' by addition of ingredients high in protein, dietary fiber and low in calorie. Incorporating Jackfruit rind powder (JRP) as a by-product rich in dietary fiber in bread, could not only provide health beneficial bread products, but also lead to develop an environmental friendly technology by solving the problem of waste disposal of residues. In this study, addition of jackfruit rind powder (JRP) as a high dietary fiber and functional ingredient in bread was examined. The results showed that incorporation of JRP in bread improved functional properties of flour such as Oil Holding Capacity (OHC), Water Holding Capacity (WHC) and pasting properties. Addition of 5%, 10% and 15% of JRP in wheat flour caused significantly (p < 0.05) higher insoluble, soluble and total dietary fiber in flour and bread products. Results from proximate composition indicated that all breads substituted with JRP, contained significantly (p < 0.05) higher fiber, moisture and fat. Obtained results confirmed that the JRP has great potential in development of functional foods especially functional bread products.
A study on the effect of the modify values of x in CaCu3-xMn4+xO12 system has been carried out with x = 0.1, 0.3, 0.5, 0.7 and 0.9. The materials were prepared via solid-state reaction. The preparation conditions have been optimized using thermogravimetry analysis (TGA) technique. Material formations under the reported conditions have been confirmed by X-ray diffraction (XRD) studies. The results show that the formation of CaCu3Mn4O12 started at calcinations temperature of 600 0 C with the presence of raw material and was formed completely at 850 0 C. Field emission scanning electron microscopy (FESEM) analysis indicated that the increase of x value in the composition had changed the microstructures to be more faceted. The impedance spectrum is characterized by the appearance of two semicircle arcs whose pattern of evolution changes with rise of values x in the CaCu3-xMn4+xMn4O12 system. Bulk resistance (Rb) and grain boundary resistance (Rgb) of CaCu3- xMn4+xO12 decreases form 824.24 : to 98.68 : and 418.18 : to 2.20 : respectively, with the increasing of x value.
A biodegradable composite (PLA/KBF blends) was prepared using melt blending technique in a brabender mixer and characterized with FTIR and TGA analyzer. Five percent of triacetin and glycerol contents were used as plasticizers to plasticise PLA matrix. KBF was treated with 4% NaOH solution, while 30 wt% of fibre loading was used constantly for all the composite samples. From the FTIR analysis, the additions of triacetin and glycerol to PLA composites did not produce any significant difference, and there were no chemical changes in both the plasticized PLA with the treated and untreated KBF, respectively. Observation done on the TGA analysis revealed that both plasticizers did improve the thermal stability of the composites, and this might be due to the modification on the fibre surfaces, which further led to the delay in the degradation of the PLA matrix and to significant stabilization effect.
Legume is a plant in the family of Fabacae or Leguminosae that rich in protein, carbohydrate, dietary fibre, and minerals. Germination of legume causes some important changes in the biochemical and a nutritional characteristic of the legumes that may be beneficial to human’s health and nutritional status. This study was carried out to determine the effect of germination on total phenolic, tannin and phytic acid contents of soy beans and peanut. The process of germination was carried out by soaking legumes in water for 6 hours, followed by germinating them in wet muslin cloth for 48 hours. After germination, samples were dried and stored in refrigerator before analysis. Total phenolic, tannin and phytic acid were determined spectrophotometrically. Total phenolic contents were decreased significantly (p
Evaluation on the physicochemical and sensory properties of wheat flour doughnuts substituted with banana flour (BF) was investigated. Wheat flour was substituted with green banana (Musa paradisiaca var. Awak) flour at 0% (control), 10%, 20% and 30% levels in yeast-raised doughnut prepared by the straight dough method. Chemical (moisture, fat, protein, ash, carbohydrate, crude fibre, total dietary fibre and caloric content), physical (volume, specific volume and colour) and sensory evaluation were conducted on all samples. Chemical analyses result indicated a higher percentage of total dietary fibre and caloric content in doughnut substituted with BF than the control. Colour evaluation showed that the dough, crust and crumb of doughnut with BF ranged from 68.97 ± 0.59 – 84.78 ± 0.16 (red – yellow quadrant). The change from light to darker colour correlated with the amount of BF added. Results also showed that the volume and specific volume was significantly affected (p < 0.05) by levels of BF substituted. Doughnut substituted with 20% BF showed the highest score in overall acceptability (6.71 ± 1.40).
This study was carried out to determine the proximate, functional and pasting properties of breadfruit starch. Breadfruit starch was isolated from matured breadfruit (Artocarpus altilis) and was analyzed for its fuctional, proximate and pasting properties. The starch contains 10.83%, 0.53%, 0.39%, 22.52%, 77.48% and 1.77% moisture, crude protein, fat, amylose, amylopectin and ash contents respectively. The average particle size, pH, bulk density and dispersibility of the breadfruit starch were 18 μm, 6.5, 0.673 g/mls, and 40.67% respectively. The swelling power of the breadfruit starch increases with increase in temperature, but there was a rapid increase in the swelling power from 70 to 80 0C. The pasting temperature of the starch paste was 84.05 0C, setback and breakdown values were 40.08 and 7.92 RVU respectively. The peak viscosity value was 121.25 RVU while final viscosity value was 153.42 RVU. This study concluded that breadfruit starch has an array of functional, pasting and proximate properties that can facilitate its use in so many areas where the properties of other starches are acceptable.
Pitaya peel (Hylocereus polyrhizus), which consists approximately 22% of the whole fruit weight, is discarded during processing. Physico-chemical properties of the discarded pitaya peel were determined in
order to evaluate its potential for recovery of any value-added materials. The moisture content of the peel was approximately 92.7% and it was low in total soluble solids, protein, ash and fat content. Betacyanin pigment (150.46 ± 2.19 mg/100 g) and pectin (10.8%) were high in the peel. Glucose, maltose and fructose were detected in the peel but not sucrose and galactose. The peel also had very high insoluble and soluble dietary fibre which had exhibited a good ratio of insoluble dietary fibre to soluble dietary fibre (3.8: 1.0).
This study was focused on the effect of incorporation of oyster mushroom, Pleurotus sajor- caju (PSC) powder to partially replace chicken meat in frankfurters on nutritional composition, β-glucan content and textural properties. The frankfurters were formulated with either 0 (control), 2, 4 or 6% of PSC powder. The results show control chicken frankfurter had the highest fat content (11.60%) while 6% PSC frankfurter had the lowest value (10.74%). In other nutrient, ash, moisture and carbohydrate content in all samples ranged from 1.55 to 1.92%, 59.36 to 61.98% and 8.84 to 13.09%, respectively. Apparently, total dietary fiber of chicken frankfurter was increased in line with the levels of PSC powder (0.08 - 6.20%). All samples recorded β-glucan in the range from 0.16 to 1.43%, except for control sample. The texture profile showed that both adhesiveness and cohesiveness attributes were not significantly different among all mushroom-based frankfurters. However, frankfurter added with 6% mushroom was more cohesive and springier than the control formulation. In summary, partial replacement of chicken meat with PSC powder resulted in enhancement of dietary fibres up to 6.20% and β-glucan up to 14.30% significantly, lowering fat content but unchanged adhesiveness and cohesiveness attributes. Therefore, PSC powder can be considered to be used as an alternative functional ingredient to improve nutritional values of processed food products.
The optical and textural properties of chicken patty formulated with different level of grey oyster mushroom (Pleurotus sajor-caju) at 0, 25 or 50% to replace chicken meat were investigated. The addition of up to 50% oyster mushroom to chicken patty formulations did not change colour a*(redness),compared with the control patty. Chicken patties containing oyster mushroom had lower L* value ranging from 51.02 – 52.65 compared to that of the control patty (57.86). All oyster mushroom-based patties had lower colour b*(yellowness) value compared to chicken patty without mushroom. The hardness of chicken patty decreased proportionally with the level of oyster mushroom. On the other hand, oyster mushroom-based patties were springier than the control patty. Chicken which was replaced with 25% of fresh mushroom, recorded the highest moisture retention (77.19%) and cooking yield (80.71%), respectively. However, replacement of 25% of oyster mushroom with chicken breast in chicken patty formulation was not change the moisture retention, fat retention and cooking yield compared to control patty. Chicken patty added with 50% ground oyster mushroom the highest concentration of total dietary fibre (TDF) at 4.90 g/100 g compared to chicken patty containing 25% of mushroom (3.40 g/100 g) and control (1.90 g/100 g). In summary, the addition of oyster mushroom in chicken patties has decreased the lightness, yellowness, hardness and chewiness while no changes were noted in the redness of the patties.
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
In this study, two types of plants materials were used namely Garcinia atrovirdis and Cynometra
cauliflora to determine the proximate composition, mineral content and antioxidant activities. Total phenolic content (TPC) and ferric reducing antioxidant power (FRAP) assay had been used to determine antioxidant activity in both samples. The moisture, ash, fiber, fat, protein and carbohydrate content in both samples were determined by using Association of Official Analytical Chemists (AOAC) methods. Mineral content in the sample was determined using Atomic absorption spectrophotpmetry (AAS). The results showed higher TPC and FRAP values in Cynometra cauliflora compared to Garcinia atrovirdis. Methanol extractions gave higher TPC and FRAP values compared to water extraction. The results obtained indicated that both samples have the potential to be as a source of natural antioxidants. Further study should be conducted to explore the benefits of underutilized fruits not only in antioxidant activity but other usages as well.
This paper reports the mechanical properties of cement composite boards made using wood-wool from a lesser known Malaysian timber species. A total of 108 specimens were fabricated using Portland cement (Type I) and wood-wool from Kelampayan (Neolamarckia cadamba). The cement to wood ratio of the specimens was 2 to 1 by weight. The aim of the study was to determine the density; flexural, compressive and tensile strength of wood-wool cement composite boards (WWCCB) by studying boards with wood-wool sized 1.5 mm, 2.5 mm and 3.5 mm and board thickness 25 mm, 50 mm and 75mm. The physical and mechanical properties of the boards were evaluated according to ASTM D 1037-96a (Standard testing method for evaluating properties of wood-based fibre and particle panel materials) and MS934:1986. Results showed that mechanical properties of WWCCB were greatly influenced by the density; as the density decreased, the mechanical strengths also decreased. However, the strength properties of the composite boards did not display a similar trend when subjected to different types of loading conditions. The compressive strength increased with thicker boards (50 mm and 75 mm) but the modulus of elasticity and modulus of rupture declined as the thickness of the board was increased.
Liberica coffee is the most important coffee species grown in Malaysia. However, there is little or no research at all conducted on coffee berries and green coffee beans since the plant itself is a low income crop in Malaysia. Therefore, research on Malaysian Liberica coffee can help to increase the knowledge of coffee farmers and coffee manufacturers in the processing and handling of the coffee. Physical properties of Liberica coffee berries and beans were investigated the current study. The properties investigated include the size, mass, density, coefficient of friction, angle of repose, fracture force and colour. In comparison to Arabica and Robusta coffee, Liberica coffee has the biggest size, mass, true density and fracture force values but were lower in bulk density in both berries and beans. The Liberica berries and beans were found to be orange-ish and yellowish colour respectively. Angle of repose was low and approximately similar in berries and beans while jute fibre gave the highest friction to both Liberica berries and beans.