Displaying publications 1 - 20 of 41 in total

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  1. Ramli MR, Lin SW, Yoo CK, Idris NA, Sahri MM
    J Oleo Sci, 2008;57(11):605-12.
    PMID: 18838833
    Solid fat from fractionation of palm-based products was converted into cake shortening at different processing conditions. High oleic palm stearin with an oleic content of 48.2 % was obtained from fractionation of high oleic palm oil which was produced locally. Palm product was blended with different soft oils at pre-determined ratio and further fractionated to obtain the solid fractions. These fractions were then converted into cake shortenings named as high oleic, N1 and N2 blends. The physico-chemical properties of the experimental shortenings were compared with those of control shortenings in terms of fatty acid composition (FAC), iodine value (IV), slip melting point (SMP), solid fat content (SFC) and polymorphic forms. Unlike the imported commercial shortenings as reported by other studies and the control, experimental shortenings were trans-free. The SMP and SFC of experimental samples, except for the N2 sample, fell within the ranges of commercial and control shortenings. The IV was higher than those of domestic shortenings but lower when compared to imported and control shortenings. They were also observed to be beta tending even though a mixture of beta and beta' was observed in the samples after 3 months of storage. The shortenings were also used in the making of pound cake and sensory evaluation showed the good performance of high oleic sample as compared to the other shortenings.
    Matched MeSH terms: Food Additives/analysis; Food Additives/chemistry*
  2. Kontschán J
    Zootaxa, 2015;3915(1):272-8.
    PMID: 25662124 DOI: 10.11646/zootaxa.3915.2.6
    A new genus Trachyibana gen. nov. is described and illustrated on the basis of Trachyibana sarawakiensis sp. nov. from Malaysia. The new genus belongs to the family Trachyuropodidae, on the basis of its fringed internal malae, the T-shaped dorsal setae and the position of hypostomal setae h3 (lateral to h1-h2-h4). The new genus differs from the other trachyuropodid genera and species by its lemon-shaped idiosoma, the presence of deep opisthogastric ventral furrows, and the absence of strongly sclerotised dorsal structures. 
    Matched MeSH terms: Food Additives
  3. Ismail A, Idris MYI, Ayub MN, Por LY
    Sensors (Basel), 2018 Dec 10;18(12).
    PMID: 30544660 DOI: 10.3390/s18124353
    Smart manufacturing enables an efficient manufacturing process by optimizing production and product transaction. The optimization is performed through data analytics that requires reliable and informative data as input. Therefore, in this paper, an accurate data capture approach based on a vision sensor is proposed. Three image recognition methods are studied to determine the best vision-based classification technique, namely Bag of Words (BOW), Spatial Pyramid Matching (SPM) and Convolutional Neural Network (CNN). The vision-based classifiers categorize the apple as defective and non-defective that can be used for automatic inspection, sorting and further analytics. A total of 550 apple images are collected to test the classifiers. The images consist of 275 non-defective and 275 defective apples. The defective category includes various types of defect and severity. The vision-based classifiers are trained and evaluated according to the K-fold cross-validation. The performances of the classifiers from 2-fold, 3-fold, 4-fold, 5-fold and 10-fold are compared. From the evaluation, SPM with SVM classifier attained 98.15% classification accuracy for 10-fold and outperformed the others. In terms of computational time, CNN with SVM classifier is the fastest. However, minimal time difference is observed between the computational time of CNN and SPM, which were separated by only 0.05 s.
    Matched MeSH terms: Food Additives
  4. Lim CH, Rasti B, Sulistyo J, Hamid MA
    Heliyon, 2021 Feb;7(2):e06305.
    PMID: 33665455 DOI: 10.1016/j.heliyon.2021.e06305
    Transglycosylation is the in-vivo or in-vitro process of transferring glycosyl groups from a donor to an acceptor, which is usually performed by enzymatic reactions because of their simplicity, low steric hindrance, high region-specificity, low production cost, and mild processing conditions. One of the enzymes commonly used in the transglycosylation reaction is cyclodextrin glucanotransferase (CGTase). The transglycosylated products, catalyzed by CGTase, are widely used in food additives, supplements, and personal care and cosmetic products. This is due to improvements in the solubility, stability, bioactivity and length of the synthesized products. This paper's focus is on the importance of enzymes used in the transglycosylation reaction, their characteristics and mechanism of action, sources and production yield, and donor and acceptor specificities. Moreover, the influence of intrinsic and extrinsic factors on the enzymatic reaction, catalysis of glycosidic linkages, and advantages of CGTase transglycosylation reactions are discussed in detail.
    Matched MeSH terms: Food Additives
  5. Zarei, M., Ahmadi Zenouz, A., Saari, N., Ghanbari, R., Nikkhah, M., Vaziri, M.
    MyJurnal
    Microwave assisted extraction treatments showed the higher pectin yields of 10.07% and 8.83% in pretreated samples by microwave and 9.4% and 8% in the extraction of dried after microwave treatment in lemon peel and apple pomace samples, respectively. Lemon peel pectin in pretreated samples by microwave and extraction of dried after microwave treatment showed the higher degree of esterification 71.8% and 70%, respectively, while apple pomace revealed 68% and 65.4% in same treatments. Furthermore, lemon peel pectin exhibited the highest galacturonic content of 74.5% in extraction of pretreated samples by microwave, while apple pomace pectin indicated the higher galacturonic acid content of 70.5% and 70% in both extraction of dried after microwave treatment and extraction of dried samples. Texture analysis of jellies prepared by various extracted pectin indicated the highest fracturability in the microwave-assisted drying treatment of 33 N and 32.5 N for apple pomace and lemon peel pectin, respectively.
    Matched MeSH terms: Food Additives
  6. Shori AB, Muniandy P, Baba AS
    Recent Pat Food Nutr Agric, 2021;12(1):36-44.
    PMID: 33231153 DOI: 10.2174/2212798411999201123205022
    BACKGROUND: Green, white, and black tea water extracts are rich in phenolic compounds.

    OBJECTIVE: The changes in phenolic compound profiles of green, white, and black tea (GT, WT, & BT respectively) water extracts and their respective yogurt were investigated.

    METHODS: Three types of yogurt with tea water extracts were prepared, and the phenolic compound profiles were analyzed using the liquid chromatography-mass spectrometry (LC-MS) method.

    RESULTS: The present data found that flavonol glycosides such as kaempferol-3-rutinoside and quercetin-rhamnosylgalactoside or rutinoside were present in WT extract, whereas catechin derivatives such as gallocatechin (GC) and epigallocatechin (EGC) were present in GT extract. Moreover, theaflavin-3-O-gallate was observed in BT extract. Many of the catechin and its derivatives detected in the tea extracts were not identified in the tea yogurt samples. However, new phenolic compounds were present in GT-yogurt (i.e., kaempferol-3-rutinoside and quinic acid conjugate) but absent in GT extract.

    CONCLUSION: GT, WT, & BT extracts could be used to enriched-yogurt with phenolic compounds, which may have antioxidant properties.

    Matched MeSH terms: Food Additives/chemistry*
  7. Low KL, Idris A, Mohd Yusof N
    Food Chem, 2020 Mar 01;307:125631.
    PMID: 31634761 DOI: 10.1016/j.foodchem.2019.125631
    Lutein available in the current market is derived from marigold petals. However, extensive studies showed that microalgae are rich in lutein content and potentially exploitable for its dietary and other industrial applications. In this study, microwave assisted binary phase solvent extraction method (MABS) was the novel protocol being developed and optimized to achieve maximum lutein recovery from microalgae Scenedesmus sp. biomass. Results showed that 60% potassium hydroxide solution with acetone in the ratio of 0.1 (ml/ml) was the ideal binary phase solvent composition. Empirical model developed using response surface methodology revealed highest lutein content can be recovered through MABS extraction method at 55 °C treatment temperature, 36 min in extraction time, 0.7 (mg/ml) for biomass to solvent ratio, 250 Watt microwave power and 250 rpm stirring speed. This optimized novel protocol had increased the amount of lutein recovered by 130% and shorten the overall extraction time by 3-folds.
    Matched MeSH terms: Food Additives*
  8. Oladosu Y, Rafii MY, Abdullah N, Magaji U, Hussin G, Ramli A, et al.
    Biomed Res Int, 2016;2016:7985167.
    PMID: 27429981 DOI: 10.1155/2016/7985167
    Rice cultivation generates large amount of crop residues of which only 20% are utilized for industrial and domestic purposes. In most developing countries especially southeast Asia, rice straw is used as part of feeding ingredients for the ruminants. However, due to its low protein content and high level of lignin and silica, there is limitation to its digestibility and nutritional value. To utilize this crop residue judiciously, there is a need for improvement of its nutritive value to promote its utilization through ensiling. Understanding the fundamental principle of ensiling is a prerequisite for successful silage product. Prominent factors influencing quality of silage product include water soluble carbohydrates, natural microbial population, and harvesting conditions of the forage. Additives are used to control the fermentation processes to enhance nutrient recovery and improve silage stability. This review emphasizes some practical aspects of silage processing and the use of additives for improvement of fermentation quality of rice straw.
    Matched MeSH terms: Food Additives/chemistry*
  9. Giwa Ibrahim S, Karim R, Saari N, Wan Abdullah WZ, Zawawi N, Ab Razak AF, et al.
    J Food Sci, 2019 Aug;84(8):2015-2023.
    PMID: 31364175 DOI: 10.1111/1750-3841.14714
    Kenaf belongs to the family Malvaceae noted for their economic and horticultural importance. Kenaf seed is a valuable component of kenaf plant. For several years, it has been primarily used as a cordage crop and secondarily as a livestock feed. The potential for using kenaf seeds as a source of food-based products has not been fully exploited. Consumers are becoming more interested in naturally healthy plant-based food products. Kenaf seed, the future crop with a rich source of essential nutrients and an excellent source of phytocompounds, might serve suitable roles in the production of value-added plant-based foods. At present kenaf seed and its value-added components have not been effectively utilized for both their nutritional and functional properties as either ingredient or major constituent of food products. This review focuses on the possible food applications of kenaf seed and its value-added components based on their nutritional composition and functional properties available in literature, with the purpose of providing an overview on the possible food applications of this underutilized seed. The review focuses on a brief introduction on kenaf plant, nutritional function, lipids and proteins composition and food applications of the seed. The review elaborately discusses the seed in terms of; bioactive components, antioxidants enrichment of wheat bread, antimicrobial agents, as edible flour, as edible oil and a source of protein in food system. The review closes with discussion on other possible food applications of kenaf seed. The need for food scientists and technologists to exploit this natural agricultural product as a value-added food ingredient is of great significance and is emphasized.
    Matched MeSH terms: Food Additives/metabolism; Food Additives/chemistry
  10. Nooraee SE, Alimon AR, Ho YW, Abdullah N
    Lett Appl Microbiol, 2010 Jun 1;50(6):578-84.
    PMID: 20406377 DOI: 10.1111/j.1472-765X.2010.02836.x
    The aim of this study was to find suitable yeast isolates as potential microbial feed additives for ruminants.
    Matched MeSH terms: Food Additives/isolation & purification; Food Additives/chemistry*
  11. Ariffin SH, Yeen WW, Abidin IZ, Abdul Wahab RM, Ariffin ZZ, Senafi S
    PMID: 25519220 DOI: 10.1186/1472-6882-14-508
    Carrageenan is a linear sulphated polysaccharide extracted from red seaweed of the Rhodophyceae family. It has broad spectrum of applications in biomedical and biopharmaceutical field. In this study, we determined the cytotoxicity of degraded and undegraded carrageenan in human intestine (Caco-2; cancer and FHs 74 Int; normal) and liver (HepG2; cancer and Fa2N-4; normal) cell lines.
    Matched MeSH terms: Food Additives/adverse effects; Food Additives/chemistry
  12. Ng SH, Robert SD, Wan Ahmad WA, Wan Ishak WR
    Food Chem, 2017 Jul 15;227:358-368.
    PMID: 28274444 DOI: 10.1016/j.foodchem.2017.01.108
    The purpose of this study was to determine the effects of Pleurotus sajor-caju (PSC) powder addition at 0, 4, 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and sensorial properties of biscuits. Elevated incorporation levels of PSC powder increased the dietary fibre (DF) content and reduced the pasting viscosities and starch gelatinisation enthalpy value of biscuits. The addition of DF-rich PSC powder also interfered with the integrity of the starch granules by reducing the sizes and inducing the uneven spherical shapes of the starch granules, which, in turn, resulted in reduced starch susceptibility to digestive enzymes. The restriction starch hydrolysis rate markedly reduced the GI of biscuits. The incorporation of 8% PSC powder in biscuits (GI=49) could be an effective way of developing a nutritious and low-GI biscuit without jeopardizing its desirable sensorial properties.
    Matched MeSH terms: Food Additives/analysis; Food Additives/metabolism*
  13. Zakaria L, Sahak S, Zakaria M, Salleh B
    Trop Life Sci Res, 2009 Dec;20(2):119-25.
    PMID: 24575184 MyJurnal
    A total of 13 Colletotrichum isolates were obtained from different banana cultivars (Musa spp.) with symptoms of anthracnose. Colletotrichum isolates from anthracnose of guava (Psidium guajava) and water apple (Syzygium aqueum) were also included in this study. Based on cultural and morphological characteristics, isolates from banana and guava were identified as Colletotrichum musae and from water apple as Colletotrichum gloeosporiodes. Isolates of C. musae from banana and guava had similar banding patterns in a randomly amplified polymorphic DNA (RAPD) analysis with four random primers, and they clustered together in a UPGMA analysis. C. gloeosporiodes from water apple was clustered in a separate cluster. Based on the present study, C. musae was frequently isolated from anthracnose of different banana cultivars and the RAPD banding patterns of C. musae isolates were highly similar but showed intraspecific variations.
    Matched MeSH terms: Food Additives
  14. Souad, A.M., Jamal, P., Olorunnisola, K.S.
    MyJurnal
    Watermelon waste materials remained one of the important food grade agro-wastes generated by most hospitality industries in Southeast Asia and particularly in Malaysia. Jam was prepared from watermelon rind with different flavours (vanilla, pineapple, strawberry, lemon and no flavour). Five different samples were prepared at various compositions T₁ (50-50), T₂ (80-20), T₃ (60-40), T₄ (40-60) and T₅ (20-80) of rind and sugar. T₁ (50-50) gave the best jam set. Ten man panel (trained) evaluated the jam for its sensory characteristics and physicochemical analysis. Sensory evaluation conducted among five flavours was significantly different at (p>0.05). Chemical analysis showed that ascorbic acid reduced greatly among all treatments during three month storage. Soluble sugar and pH also decreased gradually for T₁ (from 4.96 to 4.40), T₂ (from 4.92 to 4.21), T₃ (from 4.74 to 4.11), T₄ (from 4.62 to 4.51) and T₅ (from 4.52 to 4.25) upon storage. Strawberry flavoured jam was most acceptable by the panel.
    Matched MeSH terms: Food Additives
  15. Hashim, P., Mohd Ridzwan, M.S., Bakar, J., Mat Hashim, D.
    MyJurnal
    This paper reviews the structure, function and applications of collagens in food industry. Collagen is the most abundant protein in animal origin. It helps maintaining the structure of various tissues and organs. It is a modern foodstuff and widely used in food and beverage industries to improve the elasticity, consistency and stability of products. Furthermore, it also enhances the quality, nutritional and health value of the products. Collagen has been applied as protein dietary supplements, carriers, food additive, edible film and coatings. Therefore, this paper will review the functions and applications of collagen in the food and beverage industries. The structure and composition of collagen are also included.
    Matched MeSH terms: Food Additives
  16. Mohammad Moneruzzaman Khandaker, Normaniza Osman, Abm Sharif Hossain, Amru Nasrulhaq Boyce
    Sains Malaysiana, 2012;41:553-560.
    A study was carried out to investigate the effects of different girdling techniques on the growth, development and quality of red wax apple fruits (Syzygium samarangense). Selected horticultural parameters were monitored at one week interval during the growth period from December 2008 to October 2010, using I, C, V shaped, 50%, and 100% girdling. Girdling was applied 2 weeks before flowering. The results showed that the C-shaped girdling technique produced the best results with regard to the fruit setting and chlorophyll content in comparison to the control and the other girdling
    techniques employed. Furthermore, C-shaped girdling enhanced faster fruit growth producing the best final fruit length and diameter. In addition to significantly increased yield, juice percentage, leaf dry matter, biomass and TSS content of fruits. It was also observed that 50% girdling decreased fruit dropping. V-shaped girdling also increased the number of bud and reduced bud dropping compared to control. I-shaped girdle fruits produced the highest amount of K+ content in fruit juice compared to other treatments. The color development of the fruit peel in 100% girdling was also the highest among the treatments. From this study, it can be concluded that C-shaped girdling applied two weeks before flowering produced better fruit growth, yield and quality of red wax apple fruits under field conditions.
    Matched MeSH terms: Food Additives
  17. Teoh WL, Khoo MB, Teh SY
    PLoS One, 2013;8(7):e68580.
    PMID: 23935873 DOI: 10.1371/journal.pone.0068580
    Designs of the double sampling (DS) X chart are traditionally based on the average run length (ARL) criterion. However, the shape of the run length distribution changes with the process mean shifts, ranging from highly skewed when the process is in-control to almost symmetric when the mean shift is large. Therefore, we show that the ARL is a complicated performance measure and that the median run length (MRL) is a more meaningful measure to depend on. This is because the MRL provides an intuitive and a fair representation of the central tendency, especially for the rightly skewed run length distribution. Since the DS X chart can effectively reduce the sample size without reducing the statistical efficiency, this paper proposes two optimal designs of the MRL-based DS X chart, for minimizing (i) the in-control average sample size (ASS) and (ii) both the in-control and out-of-control ASSs. Comparisons with the optimal MRL-based EWMA X and Shewhart X charts demonstrate the superiority of the proposed optimal MRL-based DS X chart, as the latter requires a smaller sample size on the average while maintaining the same detection speed as the two former charts. An example involving the added potassium sorbate in a yoghurt manufacturing process is used to illustrate the effectiveness of the proposed MRL-based DS X chart in reducing the sample size needed.
    Matched MeSH terms: Food Additives/chemistry
  18. Narayanan SN, Kumar RS, Paval J, Nayak S
    Bratisl Lek Listy, 2010;111(5):247-52.
    PMID: 20568412
    In the current study we evaluated adverse effects of monosodium glutamate (MSG) on memory formation and its retrieval as well as the role of ascorbic acid (Vitamin-C) in prevention of MSG-induced alteration of neurobehavioral performance in periadolescent rats.
    Matched MeSH terms: Food Additives/pharmacology*
  19. Soo YN, Tan CP, Tan PY, Khalid N, Tan TB
    J Sci Food Agric, 2021 Apr;101(6):2455-2462.
    PMID: 33034060 DOI: 10.1002/jsfa.10871
    BACKGROUND: The popularity of coffee, the second most consumed beverage in the world, contributes to the high demand for liquid non-dairy creamer (LNDC). In this study, palm olein emulsions (as LNDCs) were investigated as alternatives to the more common soybean oil-based LNDCs. LNDCs were prepared via different homogenization pressures (100-300 bar) using different types of oil (palm olein and soybean oil) and concentrations of DATEM emulsifier (5-20 g kg-1 ).

    RESULTS: Increases in homogenization pressure and emulsifier concentration were observed to have significant (P  0.05) differences between the prepared and commercial LNDCs in terms of their color, appearance, and overall acceptability.

    CONCLUSION: Shelf-stable LNDCs with qualities comparable to commercial LNDC were successfully fabricated. Valuable insights into the effects of homogenization pressure, oil type, and emulsifier concentration, as well as functionality and consumer acceptance of the LNDCs when added into black coffee, were obtained. © 2020 Society of Chemical Industry.

    Matched MeSH terms: Food Additives/chemistry*
  20. Ojukwu M, Tan JS, Easa AM
    J Food Sci, 2020 Sep;85(9):2720-2727.
    PMID: 32776580 DOI: 10.1111/1750-3841.15357
    A process for enhancing textural and cooking properties of fresh rice flour-soy protein isolate noodles (RNS) to match those of yellow alkaline noodles (YAN) was developed by incorporating microbial transglutaminase (RNS-MTG), glucono-δ-lactone (RNS-GDL), and both MTG and GDL into the RNS noodles (RNS-COM). The formation of γ-glutamyl-lysine bonds in RNS-COM and RNS-MTG was shown by sodium dodecyl sulfate polyacrylamide gel electrophoresis. Scanning electron microscope showed that compared to others, the structure of RNS-COM was denser, smoother with extensive apparent interconnectivity of aggregates. The optimum cooking time was in the order: YAN > RNS-COM > RNS-MTG > RNS-GDL > RN (rice flour noodles); tensile strength was in the order: YAN > RNS-COM > RNS-MTG > RNS-GDL > RN; and elasticity were in the order: YAN > RNS-COM > RNS-MTG, RNS-GDL > RN. Overall, RNS-COM showed similar textural and structural breakdown parameters as compared to those of YAN. Changes in microstructures and improvement of RNS-COM in certain properties were likely due to enhanced crosslinking of proteins attributed to MTG- and GDL-induced cold gelation of proteins at reduced pH value. It is possible to use the combination of MTG and GDL to improve textural and mechanical properties of RNS comparable to those of YAN. PRACTICAL APPLICATION: Combined MTG and GDL yield rice flour noodles with improved textural properties. The restructured rice flour noodles have the potential to replace yellow alkaline noodles.
    Matched MeSH terms: Food Additives/chemistry
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