Pusat Pengajian Teknologi Industri - Monograf

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    Development Of Dragon Fruit Peel-based Snacks Bar
    (Universiti Sains Malaysia, 2021-06)
    Shee Wei Yee
    This study was aimed to analyse the nutritional composition and physicochemical properties of snack bar formulated with different levels of dragon fruit peel (DFP) powder. Snack bars were prepared with the addition of increasing amount of DFP in 0g, 5g, 10g and 15g respectively. Proximate composition, antioxidant, physical and microbiological properties along with shelf-life study were assessed. The increase in the addition of DFP significantly increase the moisture, ash and crude fibre content (p<0.05), while significantly decrease the fat, protein, carbohydrate content and energy value (p<0.05). There is significant difference in total phenolic content and total flavonoid content (p<0.05) of snack bar between the control and snack bar incorporated with DFP. There is no significant difference (p<0.05) in free radical scavenging activity and ferric reducing antioxidant potential between the control and snack bar incorporated with DFP. The addition of DFP significantly (p<0.05) increase the redness (a*) but shows no significant difference (p<0.05) in lightness (L*) and yellowness (b*) between the control and snack bar incorporated with DFP. Texture profile analysis shows significant difference (p<0.05) in terms of hardness, springiness, cohesiveness and resilience between the control and snack bar incorporated with DFP. The total plate count and yeast and mold count of snack bar is less than 25 cfu/ml which complies to the safety limit for ready-to-eat foods.
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    Physicochemical And Rheological Properties Of Fish Gelatin Modified By Tannic Acid
    (Universiti Sains Malaysia, 2021-06)
    Sazereen Amir
    Fish gelatin was gaining attention as an alternative gelatin because mammalian gelatin faced social cultural issue and also health concern. However, fish gelatin has poor physicochemical and rheological properties. Therefore, the purpose of this study was to investigate the physicochemical and rheological properties of fish gelatin treated with tannic acid at different concentration which is 0%, 2%, 4% and 6%. The physicochemical and rheological properties such as colour, viscosity, gel strength, flow and viscoelastic properties of gelatin was observed. Colour measurement shows that there was decrease in lightness and increase in redness and yellowness of fish gelatin as the concentration of tannic acid increase that was treated with tannic acid because fish gelatin turned from pale yellow to dark brown due to tannic acid oxidation. FTIR analysis revealed increment in amide band region in treated fish gelatin indicating that oxidized tannic acid interacts with gelatin by covalent bonding with the amino group in gelatin.
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    Physical And Antioxidant Properties Of Cassava-based Rice Analogue
    (Universiti Sains Malaysia, 2021-06)
    Raihan Amani Ahmad Tamezi
    Cassava-based rice analogue is a type of artificial rice made from cassava components that may be used as a healthy alternative diet for daily consumption due to high-quality nutrients and specific helpful properties that are beneficial to one's health. Consumers have now shifted toward healthier food options due to the rise in non-communicable diseases and unhealthy eating habits, but the current rice products on the market still do not provide a wide variety of choices to meet consumer needs. This research aims to study the physical and antioxidant properties of cassava-based rice analogue based on different substitution ratios of rice flour (RF) with modified cassava flour (MOCAF) which were 100:0, 70:30, 50:50, 30:70, and 0:100 followed with varied additions of cassava leaves flour (0 %, 10 %, and 20 %). Colour, total phenolic content (TPC), DPPH and FRAP scavenging activities, total tannin content (TTC) and total chlorophyll content (TCC) were all analysed. The result obtained showed that the substitution of RF with MOCAF and the addition of leaves had an effect on the physical and antioxidant properties in rice analogue formulation (RAF).
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    Optimization Of Papaya (Carica Papaya) Juice Quality Through Acidified Blanching Water And Pectinase Enzyme Pre-treatments
    (Universiti Sains Malaysia, 2021-06)
    Ong Wen Le
    Papaya (Carica papaya) is a highly perishable fruit, it could be processed into papaya juice to prolong its shelf life. However, high pectin content in papaya causes juice extraction difficulty, resulting in low yield. This study aims to determine the effect of acidified blanching water and pectinase enzyme pre-treatments on the yield, physicochemical and antioxidant properties of papaya juice, and to optimize the papaya juice quality using combined pre-treatments with response surface methodology (RSM). Individual effect of acidified blanching water (0-2.5% citric acid) and pectinase enzyme (10-30 ppm) was determined for the yield, physicochemical properties (total soluble solids (TSS), viscosity, clarity, colour, pH and titratable acidity (TA)) and antioxidant properties (total phenolic content (TPC), total flavonoid content (TFC), total carotenoid content (TCC), ascorbic acid content (AAC), DPPH scavenging activity and FRAP assay). Central composite design (CCD) was used to study the effect of acidified blanching water (0.5-1.5% citric acid) and pectinase enzyme (10-30 ppm) on the yield, physicochemical properties (TSS, viscosity, clarity, colour and pH) and antioxidant properties (TPC, TFC, TCC, DPPH and FRAP assay). Increasing concentration of acidified blanching water significantly (p<0.05) increases the clarity, lightness, yellowness and TA of papaya juice and decreases the TSS, viscosity, redness and antioxidant properties
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    Foam Properties Of Bahulu Batter As Influenced By Stabilizers
    (Universiti Sains Malaysia, 2021-06)
    Nurul Syafira Nabila Jalaludin
    The formation and stability of foams and emulsions in Bahulu cake batter is a critical quality criterion in ensuring the quality of the final product such as structure, tenderness, moisture, and flavour Especially in the food industry, where consumer perceptions of quality are heavily impacted by appearance In this study, Gum Arabic (GA) and Carboxymethylcellulose (CMC) was selected as stabilizers with same levels of concentration (0.25%, 0.50%,0.75%,1.0%) to incorporated into Bahulu to study the effect on stabilization and quality of foam. Tests on viscosity, pH, overrun measurement and density were performed on all samples. Viscosity of batter with GA decreased significantly due to the contribution to low molecular weight compared to CMC resulting in low surface tension. In this experiment found, molecular weight in both stabilizers are related to viscosity whereby it indicates that batter have tendency to adsorb at air- water surface emulsion. The density of batter with CMC increased significantly compared to GA due to incorporation of air which decreases the density and modified batter viscosity. The more the air incorporated during whipping, the more the foam density to reduce whipping ability to increase.