Two high protein wheat flour samples of Red Horse (RH) and Bake with Yen (BY) were examined for predominant Lactobacillus spp. in fermented liquid sourdough. The identification of Lactobacillus spp. was based on biochemical tests of catalase test, gas carbon dioxide production, arginine test, the ability to grow at temperature of 15°C and 45°C and carbohydrate fermentation using API50CH kit. Those strains were identified as Lactobacillus spp. and confirmed using polymerase chain reaction (PCR) of 16S rRNA partial sequencing analysis. In the present study, we successfully isolated and identified the Lactobacillus plantarum and L. fermentum which were predominant bacteria in liquid sourdough of the sample RH and BY brand, respectively.
A study was carried out to determine the effect of enzyme concentration, temperature and incubation time of bromelain on nitrogen content (NC) and degree of hydrolysis (DH) of hydrolysate from cockle (Anadara granosa) meat wash water. Protein precipitation of cockle meat wash water was conducted at pH 4. The precipitate was then hydrolyzed using bromelain at concentrations of 0.5, 1.5 and 2.5% (enzyme/substrate). The best enzyme concentration was subsequently used to study the effect of incubation temperature at 30, 45 and 60°C. The best temperature was then used to determine the effect of incubation time at 0, 24 and 48 hours. Increasing bromelain concentration from 0 to 2.5% produced an increase in NC and DH. Similarly, increasing the incubation time from 0 to 48 hours also increased the value of NC and DH. However, while the increasing of incubation temperature from 30 to 60°C produced an increase in NC, no significant difference was observed for DH.
Sensory attributes of four different palm sugars were related to gas chromatography/mass spectrometry (GC/MS) analysis using partial least squares regression (PLS). The sweet caramel and burnt-like sensory attributes were strongly associated with 2-furfural and 2-furan methanol volatile compounds. The sensory scores for roasty and nutty were also associated with the GC/MS ratings for roasty and nutty-like aroma by its highest scores obtained from 2-ethyl-5-methyl pyrazine, 2,5-dimethyl pyrazine and 2,3-dimethyl pyrazine volatile compounds along the PC1 dimension. PLS analysis did not show correlation for the character impact compound furaneol, 2-ethyl-3,5-dimethyl pyrazine (EDMP) and 2,3-diethyl-5-methyl pyrazine (DEMP), which are perceived to be responsible for the sweet caramel-like and roasty/nutty attributes of palm sugars, respectively. This lack of relationship could partially be explained by covariance among the sensory ratings for the samples.
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.
This research was carried out to determine the effect of resin weight and extract flow rate
during deacidification on the oxalic acid content, physicochemical and antioxidative properties
of starfruit extract. Nine treatments which consisted of different combinations of resin weight
(3, 5 and 8 g) and flow rate (6, 9, and 12 ml/min) were carried out. Parameters measured
were oxalic acid content, pH, total polyphenol content, vitamin C and free radical scavenging
activity (DPPH). Increasing the weight of resin and decreasing the flow rate increased the pH
of starfruit juice. The pH of starfruit juice increased from 3.6 for control to 9.9 for sample
deacidified with 8 g of resin at flow rate of 6 ml/min. Oxalic acid content of starfruit juice
showed a significant (p
A study was carried out to optimize the deacidification process for noni (Morinda citrifolia L.) extract using packed column of calcium carbonate. The experiments were based on a 3-level factorial design to study the optimum process of deacidification for M. citrifolia extract. The M. citrifolia extract was treated with CaCO3 packed in different column diameter (20, 25 and 30 mm), height of calcium carbonate (0, 0.5 and 1 cm) and feed rate (10, 30 and 50 ml/min). Physico-chemical characteristics which include pH, titratable acidity, turbidity, total polyphenol content and total soluble solids were measured. Results showed that only pH, titratable acidity and turbidity could be well represented using statistical models. For pH, only the effect of height of CaCO3 was found to be significant. While for titratable acidity and turbidity, effects of diameter column and height of CaCO3 were significant. The optimum conditions for the deacidification of M. citrifolia extract was by using a column diameter of 30 mm, CaCO3 height of 1 cm, and a feed rate of 50 ml/min.
The antioxidant capacity and total phenolic content of seeds of three types of pitaya namely Hylocereus polyrhizus, Hylocereus undatus and Selenicereus megalanthus and the fatty acid content of pitaya seeds oil were examined in this study. The ethanolic extracts of H. polyrhizus seeds showed significantly high (p
The objective of this study was to optimise the extraction conditions for phenolic compounds from limau purut (Citrus hystrix) peels using response surface methodology (RSM). A central composite rotatable design (CCRD) was applied to determine the effects of ethanol concentration (%), extraction temperature (oC), and extraction time (min) on total phenolic content (TPC) from limau purut (Citrus hystrix) peels. The independent variables were coded at five levels and their actual values were selected based on the results of single factor experiments. Results showed that ethanol concentration was the most significant (p
The effects of ethanol concentration (0-100%, v/v), extraction time (60-300 min) and extraction temperature (25-65°C) on the extraction of phenolic antioxidants from Andrographis paniculata was evaluated using single-factor experiments. The following complementary assays were used to screen the antioxidant properties of the crude extracts: total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTC), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical-scavenging capacity and 2,2’-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity. The extraction conditions chosen had significant effects (p < 0.05) on the extraction of phenolic compounds and antioxidant capacity. The optimal conditions were 60% ethanol for 60 min at 65oC for phenolic compounds and at 25oC for antioxidant capacity. Strong negative significant (p < 0.05) correlations were observed between the phenolic compounds (TPC, TFC and CTC) and antioxidant capacity comprising ABTS (-0.924, -0.909, -0.887, respectively) and DPPH radical-scavenging capacities (-0.992, -0.938, -0.928, respectively) were determined under the influence of extraction temperature.
Megabiodiversity of Malaysian’s flora and fauna which include microorganism could be conserved and served as alternative source indigenous yeast, the leavening agent of commercial bread making. This study was conducted in attempt to exploit the potential of Saccharomyces cerevisiae strains isolated from 30 different local fruits and plant parts as a leavening agent in bread making. The enrichment was carried out by fermenting the plant samples in medium containing Grape Must at 25°C for 10 days following by isolation of tentative yeasts at 30°C for 3 to 5 days. 20 out of 30 samples tested showed the presence of yeasts was then selected for identification of S. cerevisiae strains through biochemical and physiological tests. Of the 20 yeast strains examined, 13 strains were identified as S. cerevisiae and potentially used as leavening agent in bread making where 5 strains namely SN3, SMK9, SDB10, SRB11 and SS12 showed better fermentative performance compared to commercial strains. Thus, indicated that the local fruits and plant parts could be the potential source of indigenous S. cerevisiae strains for leavening agent in bread making.
The study was conducted to detect the porcine DNA in pharmaceutical products in local market using polymerase chain reaction (PCR) and southern-hybridization on the biochip. A total of 113 (n=113) of hard (82 samples) and soft gel (31 samples) capsules from pharmaceutical products were purchased and tested for the presence of porcine DNA for Halal authentication. All capsules were gelatin-based purchased from local over the counter (OTC) markets. Of all samples tested, 37.2% (42/113) contained porcine DNA. While, none porcine DNA band was detected for 62.8% (71/113) of capsules tested. All samples which were positive toward porcine DNA were imported pharmaceutical products with none Halal logo. Results in the presence study demonstrated that the PCR techniques and southern-hybridization on the biochip is suitable tool for monitoring the Haram component in highly processed product of soft and hard capsule.