Pusat Pengajian Teknologi Industri - Geran Penyelidikan

Browse

Recent Submissions

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Development of delicately-flavoured functional jelly candy
    (Universiti Sains Malaysia, 2011-05-20)
    Cheng, Lai Hoong
    In this study, acid-thinned starch were blended with various gums (e.g. pectin, sodiumalginates, konjac gucomannan, carboxymethyl cellulose, and psyllium husk powder). Apart from this, sucrose was partially substituted with sugar replacer such as maltitol, isomalt and palatinose. The jelly candy and its slurry were then characterized. Gums were found to confer textural characteristics such as softness, elasticity, and moistness to starch based jelly candy. Among the sugar replacers studied, maltitol was found to be able to enhance the stability, in addition to reduce the calorie content of the jelly candy.
  • Thumbnail Image
    Item
    Development of Cosmos caudatus (Ulam Raja)-enriched beef burger
    (Universiti Sains Malaysia, 2012-09-14)
    Easa, Azhar Mat
    The total phenolic contents (TPC) and antioxidant activities of five popuJarMalay raw salads or Ulam were investigated using DPPH radical scavenging and reducing ferric ion antioxidant power (FRAP) assays. The Ulam studied were the leaves of Cosmos caudatus (Ulam Raja), Oenanthe javanica (Selom), Murraya koenigii (Curry Leaf), Centella asiatica (Pegaga) and the seeds of Parkia speciosa (Petai). Ranking order of TPC (mg gallic acid equivalent per gram of plant on dry basis), TEACoPPH (J.1lnol Trolox equivalent per gram of plant on dry basis) and TEACFRAP (J.1mol Trolox equivalent per gram of plant on dry basis) values were: Curry Leaf (33.18), Selom (31.8), Ulam Raja (31.3) > Pegaga (11.16) > Petai (6.45); Ulam Raja (212.8) > Selom (185.9) > Curry Leaf (82.1), Petai (67.62) > Pegaga (32.4); Selom (199.96) > Ulam Raja (183.11) > Curry Leaf (I 0834) > Pegaga (65.99) > Petai (44.67), respectively. No significant correlation (p>O.05) was observed between antioxidant activities and TPC which