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Fulltext Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute

Halimatun Sa’adiah, A.H., Jinap, S., Norhayati, H.

International Food Research Journal, 2019;26(3):783-790.
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Coconut oil (CNO) is a vegetable fat that can be applied as a cocoa butter substitute (CBS) due to its similar physical characteristics to cocoa butter. However, it must be fractionated or hydrogenated to be used as CBS. The aims of the present work was to fractionate CNO using supercritical fluid extraction (SFE), and determine the potential fraction which is suitable as CBS. CNO was fractionated by SFE at 48.3 MPa and 80°C into four different fractions, F1, F2, F3 and F4. Fraction 1 had the highest yield (48.9%) as compared to the other fractions. Fraction 4 had the lowest content of lauric acid, C12 (31.12%) and the highest amount of palmitic acid, C16 (16.43%); stearic acid, C18:0 (4.99%); and linoleic acid, C18:1 (17.44%). Fraction 4 also had the highest melting profile (25.24°C) and amount of solid fat content (state) closest to CB. Therefore, F4 was selected as a potential fraction for the application of CBS. This finding reveals that CNO can be fractionated by SFE and applied as CBS to help diversify the application of coconut products.
Fulltext Effects of extraction conditions on yield, total phenolic contents and antibacterial activity of methanolic Cinnamomum zeylanicum Blume leaves extract

Ida Madiha, Y., Rukayadi, Y., Norhayati, H.

International Food Research Journal, 2017;24(2):779-786.
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Increase of foodborne diseases has promulgated the development of new natural food additive
with high extraction yield to eliminate food pathogenic organisms. One such possibility is the
use of plant product as antibacterial agents with non-conventional method to enhance the yield.
In this study, cinnamon leaves (Cinnamomum zeylanicum Blume) were subjected to ultrasonic
assisted extraction (UAE) using response surface methodology (RSM) to optimise extraction
yield and total phenolic contents. The effect of two independent factors, extraction temperature
(x1: 25-40°C) and extraction time (x2: 15-45 minutes) were investigated. Optimum extraction
yield and total phenolic contents of cinnamon leaves were 27.49 ± 1.59% and 3987 ± 79.10 mg
GAE/g which were closely as predicted using RSM (28.34%, 4048 mg GAE/g), respectively.
The optimum condition of extraction yield (40°C and 45 minutes) showed the maximum zone
of inhibition against all tested foodborne pathogens (7.33 ± 0.50 to 13.22 ± 0.44 mm), whereas
optimum condition of total phenolic contents (33°C and 31 minutes) showed the lowest zone
inhibition (6.78 ± 0.67 mm to 11.67 ± 1.41 mm). The minimal inhibitory concentration (MIC)
values range from 97.65 to 6250.00 μg/mL and minimal bactericidal concentration (MBC)
values from 6.25 to 50.00 mg/mL. These results indicated that UAE method is excellent in
producing significantly the highest of extraction yield, total phenolic contents and act as a
potential natural antibacterial agent even using low extraction temperature and short time.
Fulltext Effects of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa

Aisyah Zafirah, M.D., Roselina, K., Jinap, S., Norhayati, H.

International Food Research Journal, 2018;25(3):1239-1245.
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Grinding is an important factor in espresso coffee preparation and the optimal grinding level is needed to improve its characteristics. However, a problem arises where ground cocoa nibs change from solid to fluid mass at finer level due to high fat content (52%) in the cocoa bean. Thus, the aim of this study was to determine the effect of fat in Ivory Coast cocoa nibs and grinding level on particle size and the physicochemical characteristics including viscosity (mPa), pH, foam index (%), density (g/mL), total solid (mg/mL) and extraction (%) of espresso cocoa (ECOC). Solvent extraction was used to produce defatted cocoa nibs (40%, 34% and 20%) and was ground at four different grinding levels (i.e., 10, 30, 50 and 70) to extract a cup of ECOC using espresso machine. The grinding level 70 (1665.0±28.30 μm) contributed to significantly (p
Fulltext Effect of storage conditions on quality of prebiotic dark chocolate

Norhayati, H., Rasma Suzielawanis, Mohd Khan AMohd Khan, A.

Malays J Nutr, 2013;19(1):111-119.
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Introduction: A prebiotic such as inulin is a well-known functional plant food ingredient. It is capable of stimulating growth of beneficial bifidobacteria in the intestine thus protecting against intestinal infections, preventing constipation, increasing mineral absorption, reducing the incidence of colon cancer, and producing B vitamins. Inulin added to food therefore has to be stable during food processing especially against heat treatment, low pH and Maillard reaction. Methods: Newly developed dark chocolate, DC-1, containing inulin (replacing sugar component) as an added value, was stored at 18oC, 60% relative humidity and 25oC, 80% relative humidity (RH) to determine shelf life stability compared to control dark chocolate, DC-0 (with high content of sugar). Sensory evaluation (quantitative descriptive analysis), water activity (aw), microbiological content and presence of inulin after storage of the prebiotic chocolate under both conditions were evaluated to determine shelf life. Results: The DC-1 chocolate had at least 12 months of shelf life at 18oC, 60% RH with better acceptance than DC-0; moreover, it did not experience microbiological and inulin content changes. At 25oC, 80% RH, the growth of Aspergillus sp. was observed on the surface of both DC-0 and DC-1 with aw >0.50 after a 2-month storage. Conclusion: Shelf life stability of DC-1 is almost similar to DC-0.
Fulltext Effect of extraction methods on yield, oxidative value, phytosterols and antioxidant content of cocoa butter

Roiaini, M., Norhayati, H., Seyed, H.M., Jinap, S.

International Food Research Journal, 2016;23(5):47-54.
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Cocoa beans are rich in numbers of beneficial bioactive compounds such as phenolics and
phytosterols, which benefits to human being. The suitable extraction method is needed to
produce high quality and quantity of cocoa butter and other bioactive compounds. There are
many extraction method to extract these compounds such as Soxhlet extraction, supercritical
fluid extraction, ultrasound extraction method and others. The objective of this study is to
determine the effectiveness of the different extraction methods producing high yields of cocoa
butter, lower oxidative value, stable phytosterols and antioxidant content. The cocoa beans were
subjected to different extraction methods such as Soxhlet extraction (SE), Ultrasonic extraction
method (USE), Supercritical carbon dioxide (SCO2
) and Supercritical carbon dioxide with cosolvent
(SCO2
-Ethanol). Cocoa butter extracted using SCO2
-Ethanol has significantly (p
Fulltext Improvement process of partially cooked corn grit (PCCG) preparation

Sari, A. R., Rahman, R.A., Shukri, R., Norhayati, H.

International Food Research Journal, 2019;26(2):537-546.
MyJurnal

used to substitute rice, particularly in the central part of Java and Madura regions, Indonesia. However, there is limited information regarding the preparation of partially cooked corn grits (PCCG). The objective of the present work was therefore to compare the preparation of PCCG in terms of characteristics and time of preparation using optimised initial moisture content in the traditional process with optimised corn particle size, initial moisture content and processing temperature of the improved process. Water absorption index (WAI), water solubility index (WSI), yellowness index (YI), and resistant starch (RS) of dried PCCG, as well as textural properties of rehydrated PCCG, were compared between optimised PCCG prepared using traditional and improved processes to obtain the best PCCG. Results showed that the optimum initial moisture content to prepare PCCG by the traditional process was approximately 40%. The optimum conditions to prepare PCCG by the improved process were 300 μm corn particle size, 52.33% initial moisture content and 123.67°C processing temperature. PCCG prepared using the improved process had higher values of YI (99.51) and RS (3.65 g/100 g) but lower WAI value (3.74) than YI (95.78), RS (1.96 g/100 g) and WAI (3.96) of PCCG prepared using the traditional process. The textural properties of rehydrated PCCG, except for adhesiveness and cohesiveness, prepared using the improved process were not different from those of PCCG prepared using the traditional process. The improved process also had a shorter preparation time of PCCG, which was 4-6 h as compared to normally 3-4 d in the traditional process. Therefore, a more rapid process with more consistent qualities for preparing PCCG will be of benefit to the target population.
Fulltext Candida sp. as a starter culture for cocoa (Theobroma cacao L.) beans fermentation

Mahazar, N. H., Sufian, N. F., Meor Hussin, A. S., Norhayati, H., Mathawan, M., Rukayadi, Y.

International Food Research Journal, 2015;22(5):1783-1787.
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Two cocoa bean fermentation methods (spontaneous fermentation and the use of starter culture) for 7 days fermentation were compared in terms of safety and quality fermented beans. Candida sp. was used as a starter culture in this study. The safety of the fermented cocoa beans were measured by the growth colonies of pathogenic microorganisms namely Bacillus cereus, Escherichia coli, Salmonella sp., Staphylococcus aureus, and Pseudomonas sp., on Bacillus cereus agar, eosin-methylene blue (EMB) agar, xylose lysine deoxycholate (XLD) agar, Baird-Parker agar (BPA), and Pseudomonas agar, respectively. B. cereus, E. coli and Salmonella sp. were early present in both fermentations. Candida sp.-fermentation showed detection of B. cereus at 5.34 log10 CFU/g and absence after 24 hours of fermentation while in spontaneous-fermentation B. cereus was too few to count. Moreover, the log10 E. coli number in Candida sp.-fermentation and spontaneous-fermentation were reduced from 5.72 to 3.66 and from 7.15 to 4.46 on day 1 to day 3, respectively. There were no presences of pathogenic microorganisms on day 5 and day 7 for both fermentations. In term of quality, proximate analysis of spontaneous-fermentation resulted that the content of moisture, ash, fat, crude protein, crude fibre and carbohydrate was 56.47%, 2.32%, 3.17%, 7.02%, 28.14% and 2.88%, meanwhile for the Candida sp.-fermentation was 53.96%, 2.19%, 3.44%, 8.25%, 25.46% and 6.70%, respectively. This study showed that both fermentations are considered to be safe and there is no significant difference in proximate value in fermented cocoa beans from spontaneous-fermentation and Candida sp.-fermentation.
Optimization of Culture Medium for the Growth of Candida sp. and Blastobotrys sp. as Starter Culture in Fermentation of Cocoa Beans (Theobroma cacao) Using Response Surface Methodology (RSM)

Mahazar NH, Zakuan Z, Norhayati H, MeorHussin AS, Rukayadi Y

Pak J Biol Sci, 2017;20(3):154-159.
PMID: 29023007 DOI: 10.3923/pjbs.2017.154.159

BACKGROUND AND OBJECTIVE: Inoculation of starter culture in cocoa bean fermentation produces consistent, predictable and high quality of fermented cocoa beans. It is important to produce healthy inoculum in cocoa bean fermentation for better fermented products. Inoculum could minimize the length of the lag phase in fermentation. The purpose of this study was to optimize the component of culture medium for the maximum cultivation of Candida sp. and Blastobotrys sp.
MATERIALS AND METHODS: Molasses and yeast extract were chosen as medium composition and Response Surface Methodology (RSM) was then employed to optimize the molasses and yeast extract.
RESULTS: Maximum growth of Candida sp. (7.63 log CFU mL-1) and Blastobotrys sp. (8.30 log CFU mL-1) were obtained from the fermentation. Optimum culture media for the growth of Candida sp., consist of 10% (w/v) molasses and 2% (w/v) yeast extract, while for Blastobotrys sp., were 1.94% (w/v) molasses and 2% (w/v) yeast extract.
CONCLUSION: This study shows that culture medium consists of molasses and yeast extract were able to produce maximum growth of Candida sp. and Blastobotrys sp., as a starter culture for cocoa bean fermentation.