The addition of ribose to minced chicken or minced pork followed by heating at 95oC yielded minced
meat with different pH, colour (CIE L*, b*) and absorbance values that can be used as indicators for species differentiation. The higher intensity of the Maillard reaction parameters in minced chicken was due to the higher protein and lysine contents, and the presence of more water-soluble proteins within the minced chicken during heating. Cluster analysis using Maillard reaction parameters showed that the two types of minced meat could be classified into two different groups. A confidence interval (95% confidence) analysis revealed that the absorbance, CIE L* values, and CIE b* values could be used as indicators for differentiation between the two types of minced meat, as the intervals between these Maillard reaction parameters for the two minced meats were far apart.
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.
Cavendish (Musa paradisiaca L, cv cavendshii) and Dream (Musa acuminata colla. AAA, cv ‘Berangan’) banana flours were prepared from ripe fruits collected from eleven markets located in Penang, Malaysia. The mineral composition (Na, K, Ca, Mg, Cu, Fe, Mn, Zn) of the flour were analyzed by atomic absorption spectrophotometer and the data obtained were analyzed using logistic regression model. Ripe banana flours were rich source of K and a fair source of other minerals, however logistic regression model identified Mg as an indicator to discriminate between the two types of banana flour affording 100 % correct assignation. Based on this result, mineral analysis may be suggested as a method to authenticate ripe banana flour. This study also presents the usefulness of logistic regression technique for analysis and interpretation of complex data.
Banana pulp (BP) noodles prepared by partial substitution of wheat flour with green Cavendish banana pulp flour were assessed pH, color, tensile strength and elasticity, and in-vitro hydrolysis index (HI) and estimated glycemic index (GI). BP noodles had lower L* (darker) and b* values (less yellow) but higher tensile strength and elasticity modulus than control noodles. Following an in-vitro starch hydrolysis studies, it was found that GI of BP noodles was lower than control noodles. Partial substitution of green banana pulp into noodles may be useful for controlling starch hydrolysis of yellow noodles.
Pectin and modified pectin differ in the structure of the chains in which the modified version of pectin is shorter in length, non-branched, and galactose-rich. These differences in structure may be exploited for the removal of heavy metals. Durian (Durio zibethinus) rind, that is regarded as agri-food waste was processed into durian rind pectin (DRP) and modified durian rind pectin (mDRP). DRP and mDRP were evaluated as biosorbent for removal of toxic heavy metals (Pb(II), Cd(II), Cu(II), Zn(II) and Ni(II)) and were compared with two commercial products; citrus pectin (CP) and modified citrus pectin (MCP). In general, the order of removal of heavy metals by all biosorbents was Cu(II) > Pb(II) > Ni(II) > Zn > Cd(II). Except for the removal of Pb(II), the order of effectiveness of heavy metal removal of the biosorbents was MCP > mDRP > CP > DRP. MCP, a commercial biosorbent showed the best biosorbent ability, and mDRP a waste product from durian was also a favorable sorber that should be considered for sorption and removal of heavy metals.
Four types of soft dates (SD), three types of semi-dried dates (SDD) and one type of dried dates (DD) were used in this study. The antioxidant activities were assessed using TEAC method (ABTS assay) and the ferric reducing/antioxidant power method (FRAP assay), while total phenolic content (TPC) and total flavonoid content (TFC) were measured using Folin-Ciocalteau and aluminum chloride colorimetric methods. Multivariate analysis of variance (MANOVA), discriminant analysis (DA) and principal component analysis (PCA) were used to analyze the data. MANOVA showed a strong significant difference between the eight types of dates. DA identified the relative contribution of each parameter in distinguishing the dates. DA also identified two functions responsible for discriminating the dates and showed the difference between different types of dates. The first function distinguished DD from other types of dates, whilst the second function discriminated SD and SDD, affording 100% correct assignation. PCA identified only one component responsible for explaining 98.85% of the total variance in antioxidant data. It is suggested that the TEAC method and the quantitative determination of TPC and TFC was suitable for differentiation of dates and quality control.