This study was carried out to determine recognition threshold and taste preference for three basic tastes (sweetness, saltiness and sourness) based on location (interior and coastal) among the Kadazandusun ethnic in Sabah, Malaysia. One hundred and ninety four (194) volunteers aged 20 to 55 years were selected randomly (stratified) as subject. Three Alternative Forced- Choice (3AFC) and hedonic test were used to determine the taste threshold and preference. The interior group had lower taste threshold for all tastes; sweet (10.97 g/L ± 3.69), salty (1.14 g/L ± 0.38), sour (0.0095 g/L ± 0.011) compared to the coastal group; sweet (11.56 g/L ± 3.71), salty (1.23 g/L ± 0.39), sour (0.0012 g/L ± 0.0034). For intensity and hedonic rating, the patterns of response varied based on location for sweet and sour taste. No significant different (p>0.05) was observed for salty taste. However, both groups preferred the base stimulus which concentration similar to the commercially available products tested. There is a correlation between taste threshold and optimum concentration. Individuals with preferred high taste intensity tend to have higher taste threshold. Location and culture can influenced individual taste preference. However, exposure and experience to taste sensation was the major factor on individual’s taste preference.
Malaysia Halal Certification Procedure Manual 2014, Guidelines for Halal Assurance Management System of Malaysia Halal Certification 2011, Department of Standard (2009; 2013), Food Act 1983, Food Regulations 1985 and Food Hygiene Regulations 2009 are the basic references adopted for halal certification used by JAKIM and other authorities. The present work aimed to examine the knowledge and practices in managing the halal certification amongst halal managers throughout the State of Sabah. A total of 27 questionnaires were completed and returned for the research purpose, covering 45% of the response rate. Nonprobability sampling and quantitative approach has been used in the present work for the data collection and analysis. The obtained data were analysed by SPSS to obtain the descriptive and inferential statistics. The mean and standard deviation showed that all the values (knowledge of halal concept = 5.85±0.45; knowledge of HAS = 136.48 ± 7.72; and practices of halalan tayyiba = 28.11 ± 1.28) almost yielded the maximum score. Length of employment appeared to be an important factor for the halal assurance system (HAS) knowledge level (p < 0.05), whereas ethnicity and product cluster appeared to be the influencing factors for halalan tayyiba practices level (p < 0.05). Therefore, it could be concluded that the effectiveness of implementing the halal management can be increased with knowledge and best ethical practices.
A study to measure frying quality and stability of rice bran oil (RBO) compared to palm olein (PO) was conducted. The oils were used to fry French fries continuously for six hours a day up to five days at a temperature of 185 ± 5°C. Oil samples were collected and analyzed for free fatty acid (FFA), peroxide value (PV), smoke point, p-anisidine value (p-AV), iodine value (IV) and colour. At the end of the frying period for both oil samples, FFA, PV, colour and p-AV were increased whereas the IV and smoke point decreased. The rate of FFA formation of RBO was slightly lower which increased from 0.142% to 0.66% compared to PO which was from 0.079% to 0.93%. The PV of RBO showed consistent increased from 3.9 meq/kg to 13.4 meq/kg whereas PO with initial value at 3.4 meq/kg increased to 34.6 meq/kg on the fifth day. Smoke point of RBO and PO progressively dropped from 235°C to 188°C and 220°C to 178°C, respectively. The level of p-AV for RBO increased from 12.19 to 32.65 from the initial to the end of frying day whereas PO had higher rate of changes in p-AV which was from 10.45 to 60.75. The IV decreased over frying time where IV of RBO decreased from 94.5 to 66.5 while IV of PO decreased from 50.9 to 44.6. The colour of RBO showed increased in redness and yellowness but PO was darker at the end of the frying trial. In general, RBO showed better stability than the PO in deep frying of French fries.
Supercritical carbon dioxide (scCO2) extracted mango seed fat (MSF) was blended with palm oil mid-fraction (POMF) to obtain cocoa butter replacers (CBRs). The fatty acid constituents and physicochemical properties of the formulated blends were analysed by gas chromatography (GC). In this study, the fatty acid constituents and other physicochemical properties such as iodine value (43.2 to 43.4 g I2/100 g fat), saponification value (195.7 to 195.9 mg KOH/g fat), acid value (2.1 to 2.7%), and slip melting point (33.8 to 34.9°C) of blends MSF/POMF at ratios 85/15, 80/20, 75/25, and 70/30 were found similar to the physicochemical properties of commercial cocoa butter. Thus, it could be concluded that the MSF/POMF blends that are blends 85/15, 80/20, 75/25, and 70/30 (3 to 6) could be suggested as CBRs in terms of the physicochemical properties like fatty acid constituents, iodine, saponification and acid values and slip melting point.