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  1. Mohd Fairulnizal Md Noh, Tothill IE
    Sains Malaysiana, 2011;40:1153-1163.
    A sensor incorporating a three electrodes configuration have been fabricated using low cost screen-printing technology. These electrodes couples with Square Wave Stripping Voltammetry (SWSV) has provided a convenient screening tool for on-site detection of trace levels of Pb(II), Cd(II) and Cu(II). Modification of the graphite carbon surface based on in situ deposition of mercury film has been carried out. By appropriate choice of supporting medium and optimized parameters setting such as amount of mercury used the deposition potential, deposition time, frequency and scan rate, well resolved and reproducible response for Pb(II), Cd(II) and Cu(II) were obtained. The performance characteristics of the developed mercury film screen printed carbon electrode (MFSPCE) for 120 s deposition time showed that the linear range for Cd(II), Pb(II) and Cu(II) were 10 to 200 μg L-1. The detection limit recorded for Cd(II), Pb(II) and Cu(II) were 2, 1 and 5 μg L-1 with relative standard deviation (RSD) of 6.5%, 6.9% and 7.5%, respectively. Successful applications of the sensing device to waste-water and extracted soil samples were demonstrated.
  2. Suzana Shahar, Ching Phang Chong, Hasnah Haron, Mohd Fairulnizal Md Noh
    Jurnal Sains Kesihatan Malaysia, 2018;16(101):235-236.
    MyJurnal
    Excess added sugar consumption is related to poor health outcomes in older adults. The sugar content of local food is limited. However, this information is imperative for understanding potential risks from overconsumption of sugars among older adults. This study was carried out to determine the type and total sugar contents in 70 types of local desserts, snacks and cooked foods, using high performance liquid chromatography. The type of food chosen was based on the highly consumed food by the older adults in Malaysia. The samples were collected in triplicates from local restaurants or stalls located in Selangor, Perak and Johor, stored at -20°C and freeze dried prior to analysis. Results showed that average sugar in each 100 g of local desserts, snacks and cooked foods were 13.69 ± 5.94 g, 8.41 ± 6.15 g and 2.1 ± 1.87 g respectively. The highest sugar content per 100 g samples was found to be in sweet potato donut (kuih keria), mashed banana fritter (cekodok pisang) and noodles with sweet potato gravy (mee rebus). The lowest sugar content per 100 g samples was found to be baked glutinous rice (pulut panggang), vadai and noodle soup (mee sup). Meanwhile, the highest sugar content per standard portion was found to be noodles with sweet potato gravy (mee rebus), peanut pancake (kuih apam balik) and banana savoury (pengat pisang). Percentage of recovery for the sugar analysis was 95.2 ± 6.8%. The main type of sugar found in this analysed food samples was sucrose followed by maltose, glucose, fructose and lactose. Sucrose was the most common added sugars in local desserts, snacks and cooked foods of this study. However, compliance with low added sugar recommendations may not be achievable for the general public. Thus, these findings can be utilised in raising public awareness and assist in better estimation of sugar contents and intake.
  3. Rosmawati Dora, Hasnah Haron, Muhamad Fikri Mohd Fauzi, Suzana Shahar, Chong CP, Mohd Fairulnizal Md Noh
    Sains Malaysiana, 2018;47:1557-1562.
    This study was conducted to determine the content of macronutrients and sugar in 30 types of food selected from three
    zones in Peninsular Malaysia. The food samples consisted of 14 types of processed foods and beverages, 8 types of
    fruits and 10 types ready to eat food. Each type of food and drink were purchased from selected restaurants, stores and
    supermarkets from three different zones which were North zone (Perak), Central zone (Selangor) and South Zone (Johor).
    Methods used for proximate analysis were based on the standard methods of AOAC (1997) while the total carbohydrate
    was calculated by difference method. Total calories were calculated using Atwater method. Total sugar content were
    analysed using high performace liquid chromatography (HPLC). Dietary fibre contents were determined by using a
    combination of enzyme-gravimetric methods (AOAC 985.29 and AACC 32-05). The results showed that peanut butter has
    the highest value of fat (44.75 ± 7.59 g/100 g), total calorie (611 ± 38 kcal /100 g) and dietary fibre contents (8.07 ± 0.98
    g/100 g). Highest protein content (21.98 ± 2.57 g/100 g) was found in low-fat milk powder. The highest carbohydrate
    (97.48 ± 1.47 g/100 g) and total sugar (86.7 ± 2.9 g/100 g) contents were found in palm sugar. The results of this study
    will update and add up to the data for the Malaysian Food Composition Table and can provide useful information in
    choosing healthy foods based on the nutrient contents of the food.
  4. Aswir Abd Rashed, Mohd Fairulnizal Md Noh, Norhayati Mustafa Khalid, Mohd Naeem Mohd Nawi, Mohd Azerulazree Jamilan, Nurul `Izzah Ab Rahman, et al.
    Sains Malaysiana, 2017;46:139-147.
    Mayonnaise and salad dressing are fast becoming popular condiments for Malaysian. The aim of this study was to
    obtain the nutritional composition of mayonnaise and salad dressing commercially available in the Malaysian market.
    The data will be used to update the Malaysian Food Composition Database which was last updated in 1997. A total of
    six brands from each type of mayonnaise and salad dressing were sampled from local supermarkets in the Klang Valley
    and analysed using standard methods. The validity of test data was monitored with the application of internal quality
    controls in line with the requirements of ISO 17025. The energy contents of mayonnaise and salad dressings were up to
    626.40 kcal/100 g. Our findings were also in agreement with the energy labelling on the packaging. Sodium was high in
    mayonnaise and salad dressing because it is used in the final mixture of both condiments to improve their characteristics
    for certain reasons. Mayonnaise and salad dressing have been identified as potent sources of vitamin A and vitamin
    E and both condiments were found to contain high levels of these antioxidants. It can be concluded that this study are
    useful not only in providing information on the nutritional content of several commercial types of mayonnaise and salad
    dressing, but also in improving the public understanding of healthy food choices.
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