Pineapple is one of the most important commercial fruit crops served in fresh-cut form which is convenientfor the consumers. However, fresh-cut pineapple induces the activity of phenolic compounds which triggers the generation of brown or dark pigments. Browning incidence (BI) directly influences the fruit’s acceptability and marketability. Therefore, different exposure times (5mins, 10mins, 15mins and 20mins)and typesof LED lights (white, red and blue) were applied on fresh-cut pineapple stored at 5oC storage for twelve days to reduce BI. A significant interaction between the two factors was recorded in lightness coefficient, chroma, total phenolic and ascorbic acid (AA)contents. Regardless of exposure times, all types of LED lights, mainly the blue light, succeeded in delaying BI in fresh-cut pineapple. In conclusion, blue light had a tendency todelay BI andmaintaintheother postharvest quality attributes of fresh-cut pineapple.
Of late, dyeing fabrics with natural dyes have become an attraction because of its eco-friendly and less threatening disposition towards humankind. In the textile colouration industry, natural dyes play an important role because of the need for replacement synthetic dyes which have a great deal of tension with the environmental issues. This study focuses on the colour shade, colour coordinates, and fastness properties of dyed silk fabric from tagetes erecta (Mexican Marigold flower) using the water boiling extraction method. The dyeing was carried out using lemon juice as a natural mordant through the simultaneous mordanting method, using two different dyeing methods: infrared (IR) dyeing and exhaustion dyeing. The shades produced for exhaustion dyed fabric is light-yellow compared to the IR dyed fabric, which is medium-light yellow. These shades were confirmed with the CIELAB colour coordinates, L*a*b* values. The colourfastness to washing, perspiration, rubbing, and light of the fabrics were conducted to investigate the performance of the dye and mordant on the dyed silk fabrics. The colourfastness properties of the dyed silk fabric using infrared (IR) dyeing technique have better performance than using exhaustion dyeing technique.
Ga₂O₃/ITO/glass photoelectrodes prepared by the CVD method has rarely been tested in the electrochemical cell for water splitting. In this study, we investigate the photoelectrolytic performance of Ga₂O₃/ITO-glass photocatalysts produced by the high-temperature CVD route. The changing of N₂ carrier gas flow rate from 0 to 1800 seem induces change in the materials properties. XRD signal strength of the produced bi-phase Ga₂O₃ is observed to deteriorate, while diffraction line width broadens with increasing N₂ supply. Films show a combination of nanoclumps and nanostrips morphology. Ga/O ratio decreases, while the optical bandgap gradually increases from 4.37 to 4.42 eV with increasing O content and crystallite size. Photoluminescence measurements show UV, blue, green and red emissions, respectively. Linear sweep voltammetry of the electrodes in 0.1 M KOH electrolyte shows improvement in photocurrent density from 160 to 257 μA/cm² versus Ag/AgCl at 1 V bias, and a maximum photon-to-current conversion efficiency 0.06%.
Introduction: The aims of this study were to determine the proximate composition, functional properties and antioxidant activity of pumpkin seeds and rind. Besides, the effects of dietary fibre in pumpkin seeds and rinds on bread qualities and properties were evaluated. Methods: Formulations for bread substituted with 0%, 5% and 10% pumpkin seed and rind, respectively were produced. Sensory evaluation of the prepared bread samples for such attributes as appearance, aroma, flavour, texture and overall acceptability was undertaken. The physical properties of the bread samples, including dough expansion, loaf volume, crumb colour and bread texture, were determined. Proximate analysis and determination of antioxidant activity of the bread samples were also conducted. Results: Crude fibre of the pumpkin seeds and pumpkin rinds was high at 31.48% and 14.83%, respectively. The total phenolic compound (TPC) and DPPH radical scavenging activity for the pumpkin rinds were 38.60 mg GAE/ 100 g dry weight and 69.38%, respectively, which were higher than those of pumpkin seeds. A 5% level of pumpkin rind bread gave the best overall acceptability and sensory attributes, followed by 5% pumpkin seed bread. Total dietary fibre, total phenolic compound and DPPH radical scavenging activity in breads substituted with 5% pumpkin seed and 5% pumpkin rind flour were higher than the values in control bread. Conclusion: Pumpkin seeds and rinds can be used as dietary fibre sources in bakery.
Banana peel flour (BPF) prepared from green or ripe Cavendish and Dream banana fruits were assessed for their total starch (TS), digestible starch (DS), resistant starch (RS), total dietary fibre (TDF), soluble dietary fibre (SDF) and insoluble dietary fibre (IDF). Principal component analysis (PCA) identified that only 1 component was responsible for 93.74% of the total variance in the starch and dietary fibre components that differentiated ripe and green banana flours. Cluster analysis (CA) applied to similar data obtained two statistically significant clusters (green and ripe bananas) to indicate difference in behaviours according to the stages of ripeness based on starch and dietary fibre components. We concluded that the starch and dietary fibre components could be used to discriminate between flours prepared from peels obtained from fruits of different ripeness. The results were also suggestive of the potential of green and ripe BPF as functional ingredients in food.
Siasatan terhadap taburan dan kelimpahan kumpulan pemakanan
makroinvertebrata akuatik di Sungai Bogak, Kerian dan Serdang di lembangan sungai
Kerian menunjukkan terdapat 120 genera dari 59 keluarga dari 13 order makroinvertebrata.
Pemangsa terutamanya Odonata, Hemiptera dan Coleoptera adalah kumpulan yang paling
biasa dan didapati dalam kepadatan tinggi di Sungai Bogak (sungai yang diubah suai)
dan Sungai Kerian (sungai utama). Kumpulan dominan kedua di kedua-dua sungai itu
adalah pemungut-kumpul (Diptera dan Ephemeroptera) diikuti oleh pengikis (moluska).
Pola kumpulan pemakanan yang berlainan diperhatikan di Sungai Serdang (anak Sungai
Kerian). Kumpulan yang paling banyak adalah pemungut-kumpul, diikuti oleh pemangsa
dan pengikis. Secara umum, kelimpahan pemangsa menunjukkan korelasi positif dengan
kelimpahan mangsa mereka (kumpulan pemakanan lain). Kelimpahan pemangsa terutama
di Sungai Bogak dan Kerian, sangat dipengaruhi oleh parameter seperti PO43-, NO3-N
dan Zn. Kelimpahan pemungut-kumpul di sungai Serdang pula dipengaruhi oleh suhu
dan halaju air, TSS, kekeruhan serta kandungan Mn dan Cu di dalam sedimen. Walau
bagaimanapun, semua parameter air mempengaruhi secara lemah kelimpahan kumpulan
pemakanan di semua lokasi. Banyak pemungut-kumpul di Sungai Serdang dikaitkan dengan
air yang diperkaya oleh sisa antropogenik dari kawasan kediaman sekitar. Pada umumnya,
kumpulan pemakanan yang dominan di setiap sungai mencerminkan pengaruh keadaan
persekitaran yang berbeza dan ketersediaan sumber makanan di kawasan tersebut
Pembangunan yang semakin pesat di Malaysia telah meningkatkan bilangan aktiviti antropogenik, sekaligus menyebabkan kemerosotan alam sekitar. Ini menunjukkan bahawa perlunya inventori hidupan liar dan sumber alam sekitar dijalankan di dalam kawasan hutan yang sedia ada, untuk mempromosikan peningkatan yang seimbang dalam pelan pemuliharaan dan pengurusan yang sedia ada, terutamanya untuk haiwan yang terancam seperti spesies mamalia kecil. Kajian mamalia kecil telah dijalankan di Tasik Bera, Hutan Simpan Ulu Gombak, Pusat Konservasi Hidupan Liar Sungkai, Pulau Pinang, dan Taman Negeri Wang Kelian. Harp trap, mist net, cage trap dan pitfall trap telah dipasang untuk kajian. Spesies Rhinolophus affinis (N = 61) merupakan spesies yang paling banyak ditangkap, diikuti dengan R. Lepidus (N = 27). Manakala untuk mamalia kecil tidak terbang, species Leopoldamys sabanus merupakan spesies paling banyak (N = 33) diikuti dengan Maxomys rajah (N = 25) dan Tupaia glis (N = 22). Dua spesies cencurut, Suncus etruscus dan Crocidura monticola masing-masing telah ditangkap dengan jumlah satu individu bagi setiap satu spesies. Hutan Simpan Ulu Gombak merekodkan kepelbagaian spesies yang paling tinggi (H’ = 2.754), manakala Pulau Pinang merekodkan nilai yang paling rendah (H’ = 2.245). Senarai mamalia kecil yang telah direkodkan melalui kajian ini merupakan maklumat yang signifikan bagi tujuan pemantauan dan konservasi biodiversiti.
Gelatins from the skin of four local marine fish, namely “kerapu” (Epinephelus sexfasciatus), “jenahak” (Lutjianus argentimaculatus), “kembung” (Rastrelliger kanagurta), and “kerisi” (Pristipomodes typus) have been successfully extracted by acid extraction. Results characterization showed that the fish gelatins were comparable to the fish gelatins from other fish species previously reported. They appeared snowy white in color with crystal-like and light texture. The gelatine extracted from “kerapu” had the strongest fishy odor, followed by the gelatines derived from “jenahak”, “kembung” and “kerisi”. In terms of bloom strength, the gelatin extracted from “kerapu” was found to be the strongest one compared to others, with the bloom value of more than 2000 g. The gelatins developed in this study contained almost all essential amino acids, with glycine being the most predominant one.
Ultraviolet (UV) light especially UV-C has been used to sterilize fruits and vegetables. However, overdose of UV-C irradiation could cause brownish-red colouration to products such as banana fruit. Therefore, the objectives of this study were to: (1) examine the effect of UV-C irradiation at different doses on the surface colour of Berangan banana fruit during ripening; (2) determine polyphenol oxidase (PPO) activity after irradiated with different doses of UV-C, and (3) examine the effectiveness of three browning assessment methods (subjective score, browning index derived from Lab colour space and optical density of 420 nm) in response to PPO activity of UV-C irradiated Berangan banana fruit. Mature green Berangan banana fruit were irradiated with 0, 0.01, 0.02, 0.03 and 0.04 kJ/m2 UV-C. After irradiation, the fruit were initiated to ripening using 1 mL/L ethylene for 24 h. Then, the fruit were allowed to ripen in 27oC and fruit of day 0, 1, 3 and 5 were sampled for peel colour (L*, a*, b*, C* and ho), browning assessment (three methods) and PPO assay. The peel colour, browning assessment using subjective score and optical density, and PPO activity of Berangan banana fruit were affected significantly (P ≤ 0.05) by interaction of radiation dose x ripening day. The values of L*, b*, C* and ho decrease while a* values increase as fruit irradiated with 0.03 and 0.04 kJ/m2 UV-C indicating brownish-red has occurred. Fruit irradiated with 0.04 kJ/m2 UV-C discoloured by ripening day 3 while those irradiated with 0.03 kJ/m2 discolored by day 5. Similar result was obtained when fruit assessed for its browning using subjective score and optical density. A contrary result was obtained in PPO activity where UV-C irradiation has inhibited Berangan banana fruit PPO activity by ripening day 5. Correlation analysis showed that browning index that derived from colour space is highly related to PPO activity with coefficients of 0.93. As conclusion, the lethal dose causing browning for Berangan banana fruit is 0.03 kJ/m2 and browning index that derived from colour space is most effective to correlate browning with PPO activity.
Physical properties of ripe banana flour were studied in Cavendish and Dream banana, in order to distinguish the two varieties. Flour was analyzed for pH, total soluble solids (TSS), water holding capacity
(WHC) and oil holding capacity (OHC) at 40, 60 and 80 °C, color values L*, a* and b*, back extrusion force
and viscosity. Physical properties data were analyzed by cluster analysis (CA) and discriminant analysis (DA). CA showed that the two types of flour were different in terms of selected physical properties. DA indicated that WHC at 60 °C was the main contributor in discriminating the two types of flour.
Consumers today prefer to purchase ready-to-eat, fresh-cut fruit that is readily available at the markets and retailers. They generally select the fresh-cut fruit base on the quality, freshness, nutrition and safety. The effects of packaging condition on fresh-cut Cantaloupe were studied during 18 days of storage at 2°C and 87% RH. Fresh-cut Cantaloupe pieces were packed in a Polypropylene (PP) container. As a control, the container was cover with lid without film, while Sample 1 (S1) was sealed only by a 40 μm PP film and Sample 2 (S2) was sealed with a 40 μm PP film and then adding the lid cover. Changes in colour, firmness Total Soluble Solids (TSS), pH, Titratable Acidity (TA) and Total Plate Count (TPC) were evaluated over time. During storage, it was found that the firmness significantly decreased from day 0 until day in all packaging conditions. Color parameters Luminosity (L*) and Chromaticity (C) were significantly change at the significance level of 95% (p
The aim of this study were to find out the physicochemical characteristics of cholesterol-reduced egg yolk powder and its application in the production of mayonnaises. Cholesterol-reduced egg yolk powder (CREYP) were prepared from removal of cholesterol by formation of cholesterol:β-cyclodextrin inclusion complex. The physicochemical characteristics of CREYP and NEYP were foaming capacity (FC): 1.96%, 4%; foaming stability (FS): 96.48%, 94.55%; emulsion capacity (EC): 59.82%, 58.43% and emulsion stability (ES): 43.94%, 41.48% respectively. Whereas the viscosity of CREY, NEY and commercial mayonnaises were 8000, 4768 and 6747 cP respectively. The lightness (L*), redness (a*), yellowness (b*), saturation (C*) and hue angle (h°) values for CREYP and NEYP results showed significantly different (p>0.05) for all chroma values with CREYP showed higher L* and h° values but lower in a*, b* and C* values showing that the yellow colour of NEYP lessened. Commercial mayonnaise appeared to be lighter and less yellowish than CREY mayonnaises with L* and b* values of
commercial to CREY mayonnaises were L*: 78.34; 63.78% and b*: 8.29; 14.98% respectively. It can be concluded that CREYP can be used as replace to the NEYP and whole liquid egg yolk
with enhance nutritional values. The results obtained from this study will be very useful for producing CREYP.
The effect of storage time on the quality of ultraviolet-irradiated and thermally pasteurised pineapple juice was evaluated. The juices were irradiated with ultraviolet light (UV-C) at wavelength 254 nm (53.42 mJ/cm2, 4.918 s), thermally pasteurised at 800C for 10 minutes and stored at 40C for 13 weeks. There were significant changes in the total soluble solids, pH, titratable acidity and turbidity of UV-irradiated juice during storage, whereas for the same quality attributes of thermally pasteurised juice remained stable throughout the storage time. There were no significant changes in total phenolics for both treatments throughout the storage period. Other quality parameters (ascorbic acid, colour L, hue angle and chroma) were significantly affected by the storage time. Regarding the microbiological analysis, the total plate counts and yeast and mould counts of the UV-irradiated juice increased gradually throughout the 13 weeks of storage while these parameters remained unchanged in the thermally pasteurised juice with almost no microorganism growth. UV-irradiated pineapple juice preserved better quality attributes (TSS, pH, titratable acidity, ascorbic acid, turbidity, total phenolic, L (lightness), hue angle and chroma) than the thermal pasteurised juice during the storage time. Hence, UV irradiation has great potential as an alternative technology to thermal pasteurisation in producing products of high nutritive values.
Kenaf (Hibiscus cannabinus) seeds have always being wasted as agricultural waste. Recent studies revealed that the seeds contain high fiber. The purpose of this study is to develop defatted kenaf seeds yellow noodles (DKSY) and assess the nutritional and physicohemical properties of the noodles. Defatted kenaf flour at 25% and 75% were used to make DKSY noodles and compared to wheat yellow noodles (Control). Fresh DKSY noodles were analyzed for their nutritional and physiochemical properties. The ash and fiber contents increased in order of Control > 25% DKSY > 75% DKSY noodles. While total phenolic contents (TPC) was found to be higher in 75% DKSY noodles (138.30 ± 1.63 mg GAE/100 g) than Control noodles. Colour (L, b) and hardness decreased in order of Control > 25% DKSY > 75% DKSY indicating that DKSY noodles developed less quality than Control noodles. However, cooking loss values were found to be in the same order while cooking values exist in the opposite order indicating that. DKSY noodles have better noodle cooking quality. In conclusion, nutritional properties and noodle cooking quality of yellow noodles increased with higher concentration of defatted kenaf flour but the physicochemical properties were compromised. More research needs to be done in order to develop a formulation that can increase all of the attributes studied.
A 32 year-old Malay lady presented with a swelling over the dorsal surface of her right thumb for 6 months. The swelling was non-tender, smooth surfaced, mobile and nonfluctuating with no bony involvement. The provisional diagnosis was ganglion cyst. Excisional biopsy did not show features of ganglion cyst as it appeared to be wellencapsulated, multi-lobulated and yellowish in colour. Histopathological examination showed that it was a schwannoma. Schwannomas are relatively rare benign tumours which are frequently misdiagnosed. In this case, it was misdiagnosed both as a ganglion and a lipoma.
Response surface methodology (RSM) was used to optimize the concentrations of chitosan and glycerol for coating Berangan banana (Musa sapientum cv. Berangan). The effects of main edible coating components, chitosan (0.5-2.5%, w/w) and glycerol (0-2%, w/w) on weight loss, firmness, total colour difference, total soluble solids content (TSS) and titratable acidity (TA) of coated banana were studied during 10 days of storage at 26±2°C and 40-50% relative humidity. Results showed that the experimental data could be adequately fitted into a second-order polynomial model with coefficient of determination (R 2 ) ranging from 0.745 to 0.930 for all the variables studied. In general, the chitosan concentration appeared to be the most significant (P< 0.1) factor influencing all variables except for TSS. The optimum concentration of chitosan and glycerol were predicted to be 2.02% and 0.18%, respectively. Statistical assessment showed insignificant difference between experimental and predicted values.
Ten selected brands of commercial chicken burgers were analysed for their proximate composition, texture profiles, colour and sensory properties. Results show commercial chicken burgers consisted of moisture, proteins, fat and ash in the range of 46.72-69.37%, 11.08-18.77%, 9.08-20.54%, and 1.50-2.96%, respectively. Meanwhile, texture profiles comprised of hardness ranging from 8003.25-19038.15g, while chewiness had the value ranging from 650.78-1275.78 g. On the other hands, cohesiveness had the value ranging from 0.223-0.371, while springiness recorded the value in the range from 0.141-0.443. Colour analysis of cooked burgers resulted in lightness (L*) ranging from 48.21-73.59, redness (a*) from 0.75-9.08, and yellowness (b*) from 21.56-31.24. In sensory evaluation, the most acceptable colour of chicken burger was the one which had the medium lightness (L*) with the value of 63.96), medium redness (a*) with the value of 7.00) and the highest yellowness (b*) intensity value at 31.24. In addition, the most acceptable texture was the one with medium hardness value of 12590 g, high chewiness value of 1195.42 g, high cohesiveness value of 0.371, and medium springiness value of 0.254. It can be concluded that the Malaysian commercial chicken burgers complied with the Food Act of Malaysia and contained different levels of chemical compositions, textural characteristics and colour properties.
The objective of this study was to determine the effect of chewing commercially available meswak may have on levels of calcium, chloride, phosphate and thiocyanate in stimulated whole saliva. A total of 20 subjects participated in the investigation. They were distributed into two groups. Those in group A (10 individuals) were asked to first chew on a cotton roll (sized #1) followed by the chewing of an equivalent sized 5mm piece of commercially available meswak. Subjects in group B (10 individuals) did the same but, chewed on cotton roll (sized #2) followed by the chewing of an equivalent sized 10mm piece of commercially available meswak. After following a specified chewing protocol, samples of stimulated whole saliva were collected into a graduated tube at the end of every chewing regime. Calcium, chloride, phosphate and thiocyanate analysis were carried out using colour titration and spectrophotometer. Results from this investigation indicated that commercially available meswak chewing sticks apart from containing high amounts of calcium and chloride may possibly release phosphate and thiocyanate into whole saliva. These findings suggest that the commercially available meswak used as chewing sticks may have the potential of releasing substances into saliva that could influence the state of oral health. Further studies have to be carried out to ascertain the therapeutic benefits of chewing commercially available meswak.
An experimental study was performed to determine the drying characteristics of dried papaya using different drying methods. They were dried using several methods, such as sun drying, solar drying, oven drying, and microwave drying. The effects of different operating conditions on physical quality attributes were investigated. The papaya were cut into different thicknesses and cooked in sugar syrup with different sugar concentration for 24 hours. Three different temperature settings were used in oven and microwave drying. The drying curve and drying rate of each method, temperature, sample
thickness and sugar concentration were studied. The drying times were found as in 6-15 minutes, 5 to 11 h, 10 to 18 h, and 14 to 23 h for the microwave, oven, sun and solar drying, respectively. The drying time increased with the increase of sample thickness and sugar concentration, as well as with the decrease of the drying temperature. In this study, quality attributes like colours and textural property of dried papaya were explored. Among the various methods of the drying characteristics
of papaya halwa, oven drying was preferred with the optimum sample in 5 mm thickness and at the air temperature of 70ºC as it saved up to 40% of the drying time as compared to other methods, except microwave, and produced acceptable physical quality of product.
This work describes the effects of different cooking temperatures in repetitive cooking-chilling (RCC) process on resistant starch (RS) content in fish crackers prepared in a ratio of 1:1 fish to sago starch formulation. In this work, three sets of four RCC cycles were performed on fish crackers, in which each set was cooked at fixed temperatures of 100, 115 and 121°C, respectively. The chilling temperature was fixed at 4°C in all cases. Subjecting the fish crackers to a higher cooking temperature for up to 4 cycles of RCC can increase the RS content. However, quality degradation was observed in the characteristics of the fish crackers. During the first RCC cycle, cooking at a higher temperature had caused the crackers to crack and burst. Besides, defragmentation to the shape of the fish cracker gels was also observed during the first RCC cycle, coupled with softer texture and high moisture content. When the products were subjected to frying, their linear expansion decreased, the texture became harder and the colour turned darker. This work demonstrated that the application of higher cooking temperature up to 4 RCC cycles was able to enhance the RS content in the fish crackers, but it was less able to attain the product's perfect shape. On the contrary, fish crackers that were exposed to lower cooking temperatures contained lower RS but with less shape damage.