Pusat Pengajian Teknologi Industri - Tesis

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The Effect Of Tea And Spent Tea Towards Digestion Properties And Development Of Low Glycemic Index Biscuit
(2018-10)
Ismail, Nurul Nadiah
Tea (Camellia sinensis L.) is one of native plants which is rich in phenolic compounds and antioxidant elements, widely recognized for its benefits for human consumption. However, the informarion on chemical characteristics of the tea and residual tea leaves originated from the by-product of tea beverage manufactures is still insufficient. Therefore, this study aimed to evaluate the hypoglycemic effect of antioxidant activity which is present in tea leaves, as one of food ingredients in production of low glycemic food product.
Evaluation Of Mycological Quality Of Spices And Potential Application Of Plant Essential Oils (Cinnamomum Cassia, Syzgium Aromaticum, And Illicium Verum) In Inhibiting Growth Of Mycotoxigenic Fungi
(2024-09)
Nordin, Syamilah
Spices are widely used in various cuisines in Malaysia to enhance the flavour and aroma. However, the susceptibility of spices to fungal infection raises concerns about potential mycotoxin contamination if the storage conditions are favourable. Thus, this study aimed to determine the prevalence of mycotoxigenic fungi in spices marketed in Penang, Malaysia, to identify and characterize the mycotoxigenic fungi based on the morphological characteristics, molecular approaches and mycotoxin production, and to study the efficacy of selected plant essential oils (EOs) in controlling the growth of mycotoxigenic fungi. A total of 110 spice samples consisting of cumin, fennel, coriander, peppers (black pepper and white pepper), chillies (dried chilli, chilli paste and chilli powder), cinnamon, star anise, cloves, curry powder and korma powder were randomly purchased from Penang’s retail markets. The samples were analyzed for the total fungal count (ground spices), and incidence of fungal infection (whole spices). The fungal species isolated from spices were identified based on morphological and molecular approaches, and the mycotoxigenic potential was determined using the Coconut Cream Agar and HPLC method. The antifungal activity of cinnamon, clove and star anise EOs were screened using a disk diffusion assay.
Evaluation On The Effect Of Sago/Iota-Carrageenan Microgels Thickeners On Rheology, Texture And Sensory Of Pureed Carrot As Dysphagia Diet
(2024-06)
Rozman, Norrazatin Haida
The inability or difficulty to swallow food and liquids is known as dysphagia. Providing soft, palatable and healthy texture modified foods for these group of people, is a major challenge for the food industry. Due to strong starchy flavour imparted from commercial starch-based dysphagia thickener, a study to develop microgels from other food biopolymers are needed. The objective of this study was to develop sago starch and iota-carrageenan based microgels with a functionality as food thickeners in pureed food. In phase 1, different concentrations of iota-carrageenan were added into sago starch dispersion. Microgels were fabricated using ultrasound treatment followed by spray drying process. A commercial dysphagia thickener that normally used at medical institutions and nursing homes was also included as a reference. Microgels exhibiting varying concentrations of iota-carrageenan demonstrated distinct behaviours in rheological and textural assessments. According to rheological tests, sago/iota-carrageenan microgels showed a predominant elastic tendency, with gʹ>gʺ in the frequency range. According to texture profile analysis (tpa), the sample containing 2.0 g of sago starch and 2.0 g of iota-carrageenan, ms50, exhibited excellent adhesiveness and elastic behaviour compared to a commercial thickener. The usage of sago/iota-carrageenan microgels in texture-modified food as texture modifier was further investigated in phase 2. Different sago/iota-carrageenan microgel concentrations and a commercial thickener were added to pureed carrots, and the textural properties were examined. Thixer, a commercial thickener made of modified corn starch, was used as a reference sample, while pureed carrot without the addition of thickener acts as a control xvi group.
Characterization Of Hemicellulose-Carboxymethyl Cellulose Blend Biofilm Fabricated From Oil Palm Trunk
(2024-06)
Ridzuan, Farah Fazlina Mohd
The use of synthetic polymers is not essential due to environmental issues. Hence, the green materials have been extracted from biomass waste to produce a biopolymer in order to replace the synthetic polymer. Oil palm trunk (opt) is a solid waste that is abundantly available throughout the year. Due to this concern, hemicellulose film (hc) and carboxymethyl cellulose (cmc) were successfully prepared from oil palm trunk (opt) in this research study. Hc and cmc were blended by the solution casting method to produce blend biofilm at 0%, 20%, 40%, 60%, and 80 % hc and cmc loading. The cmc used was compared between commercial cmc (cmc-c) and the extracted opt cmc (cmc-t). The raw material and biofilm sample were characterized by chemical composition, fourier transmission infrared spectroscopy (ftir), energy-dispersive x-ray spectroscopy (sem-edx), x-ray diffraction (xrd), thickness, visual transparency, contact angle, solubility, moisture content, tensile strength, scanning electron microscopy (sem), differential scanning calorimetry (dsc), thermogravimetric analysis (tga) and biodegradability analysis. According to the results, chemical composition showed that the vascular bundle had more cellulose while the parenchyma had more hc. Moreover, the ftir of parenchyma and vascular bundle were successfully identified. Then, the sem-edx and xrd revealed the element in cmc, and the crystallinity of cellulose reduced when the chemical structure was interrupted by the addition of carboxymethyl group. Then, the result of hc-cmc blend biofilm revealed that the thickness increased while the visual transparency contact angle decreased.
Development Of Texture Modified Pumpkin Porridge For Dysphagia Diet: The Effects Of Fish Gelatin-Microbial Transglutaminase Gel Microparticles On The Rheological And Sensory Characteristics
(2024-06)
Rosly, Siti Munirah
Dysphagia is a condition affecting people of all ages, particularly the elderly and those with diseases like cancer, stroke, and dementia. It can reduce food intake and lead to nutritional deficiencies. To manage dysphagia, texture-modified food is prepared using thickeners like starch and gum, but these can leave a strong aftertaste or cause stomach discomfort. Therefore, in phase 1 of this study, gel microparticles were developed from fish gelatin and microbial transglutaminase enzyme (tga) as a potential thickener for texture-modified foods. The gel microparticles, ranging from 18μm to 1445μm, showed safe swallowing bolus properties with low adhesiveness and high cohesiveness, demonstrating the potential of gel microparticles with 0.7% mtga as a suitable thickener for texture modification. The rheological analysis showed that the sample with 0.7% mtga has weak gel properties with more elastic behaviour than viscous behaviour. In addition, sugar concentration increases hardness and cohesiveness while decreasing adhesiveness, making it as easy-to-swallow foods. In phase 2, the effects of gel microparticles on pumpkin porridge’s texture, rheological properties, and amylase enzyme response were analysed. The use of 2% fish gelatin-microbial transglutaminase (fgmt) gel microparticles showed similar texture, viscosity, and flow behaviour to the samples added with commercial thickeners. The elasticity of the porridge was dominant, with a higher resistance to the amylase reaction, indicating safe swallowing properties.

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