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The purpose of this study was to evaluate the controlled-release properties of nutrients from coconut water-based hydrogel. Hydrogels were prepared at varying proportions of gellan and xanthan gums such that the total weight of the gelling agents for all 11 formulations was 1% (w/w) in coconut water. The formulation of the hydrogel was selected using gravimetric analysis by evaluating the dissolution weight of the hydrogel in simulated gastric fluid and simulated intestinal fluid. Interestingly, hydrogel with 0.7% gellan gum and 0.3% xanthan gum showed the most tolerance towards simulated gastric and intestinal fluids over a 1-h period. The in-vitro release study was performed in simulated gastric fluid and followed by simulated intestinal fluid for about 2 h. The trend of release profile showed that the hydrogel had the ability to sustain the nutrients release over a period of 1 h. After 75 min, the release trend was static indicated the nutrients was released from the hydrogel. In conclusion, a coconut water-based hydrogel formulated with 0.7% of gellan and 0.3% of xanthan gum has demonstrated its controlled-release property as evidenced by its effectiveness in the sustained release of nutrients over a period of 1 h.

Thermal treatment can reduce the microbial load and enzymatic activity, which is important to produce a safe and good quality product in the fruit juice industry. Hence, it is crucial to determine suitable thermal processing condition parameters based on the composition and thermal properties of enzymes present in fruit juice to avoid over-processing. The aim of this work was to determine the enzymatic inactivation kinetics of wax apple to obtain useful information for production of ready-to-drink wax apple juice. The wax apple juice prepared in the present study complied with Malaysia Food Regulations 1985 Regulation 235. The main sugars present in the wax apple juice are fructose and glucose, and traces of sucrose. High content of potassium was detected in the wax apple juice. In addition, wax apple juice contains a considerable amount of phenolic compounds. The thermal inactivation kinetics of polyphenol oxidase (PPO) followed the first order kinetic model. The activation energy, enthalpy changes, D88.4 °C, and z value of PPO obtained were 75.93 kJ/mol, 62.14 kJ/mol, 5.89 min, and 36.9 °C, respectively. In conclusion, the results evidenced that PPO which is more heat resistant than peroxidase, is a better enzyme inactivation indicator for the thermal treatment of wax apple juice. Therefore, PPO could be used as a heat treatment index for thermal processing that would be useful in designing thermal process for manufacturing of ready-to-drink wax apple juice.

Present study compared the rheological properties of glutinous rice flour (GRF) gel (33.3%, w/v) added with raw bee honey (RBH) or stingless bee honey (SBH) with/without heating treatment. RBH (diatase activity: 12.14 Schade) and SBH (1.53 Schade) significantly reduced the network of GRF gel by lowering the gel viscosity, with RBH having the highest rate of viscosity decrease (− 2.74 × 10(−5) Pa). As the addition of heated-SBH or heated-RBH did not reduce gel viscosity, it was hypothesised that active diastase played a major role to weaken gel network. This was further supported by the significant and the lowest storage modulus (G′) value of RBH–GRF gel (5.99 ± 0.02 Pa), as compared to SBH–GRF (6.27 ± 0.04 Pa) and control (6.33 ± 0.04 Pa). A detail of rheological behaviour of the gels was further explained using power law. Overall, this GRF gel model has successfully demonstrated the potential of honey diastase in weakening network of starch-based food.

Protein digestibility, secondary protein structure components, sugars, and phenolic compounds were analysed to investigate the effect of fermentation on the quality, structure, digestibility, and nonnutritive contents of lentil (Lens culinaris) proteins (LPs). Fermentation was carried out using water kefir seed. The initial pH of the unfermented LPs (6.8) decreased to pH 3.4 at the end of the fermentation on day 5. Protein digestibility increased from 76.4 to 84.1% over the 5 days of fermentation. Total phenolic content increased from 443.4 to 792.6 mg of GAE/100 g after 2 days of fermentation, with the sums of the detected phenolic compounds from HPLC analysis reaching almost 500 mg/100 g. The predominant phenolic compounds detected in fermented LPs include chlorogenic and epicatechin, while traces of rutin, ferulic acid, and sinapic acid were observed. Fermentation played a major role in the changes of the components in the secondary protein structure, especially the percentage of α -helices and random coils. In addition, the reduction in α -helix: β -sheet ratio with the increase in protein digestibility was related to the prolongation of the fermentation time. The model used in this research could be a robust tool for improving protein quality, protein degradation, and nonnutritive nutrients using water kefir seed fermentation.

Hardening issue in starch-based products that arises during storage, is ascribed to the long-term starch retrogradation which involves the recrystallisation of amylopectin. Present study aimed to delay storage hardening with the addition of high diastase honey bee honey (HBH) and low diastase kelulut bee honey (KBH) into glutinous rice flour (GRF) gels. As compared to KBH, retardation of texture deterioration by HBH was more prominent as evidenced by the significantly (p

The objective of the present study was to determine the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant properties, i.e. 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay and ferric reducing antioxidant potential (FRAP) assay, of red- and yellow-fleshed watermelon rind powders prepared using different drying conditions (hot-air oven drying at 40 and 60°C and freeze drying). All the samples were subjected to four different solvent extract using water, methanol, ethanol and acetone prior analyses. Water extract from red- and yellow-fleshed watermelon rind powders presented highest value for TPC and TFC. However, methanol extract samples showed highest value for antioxidant properties (DPPH and FRAP) followed by acetone, ethanol and water extract. By comparing the drying conditions, all samples dried using hot-air dryer at 40 and 60°C had significantly higher (p

The effect of heating time (30, 45, and 60 min) and temperature (45, 65, and 85°C) on the extraction yield (total soluble solids) of Ulam raja (Cosmos caudatus) was studied using face-centered composite design-response surface methodology. Total phenolic content and antioxidant activity (TEACDPPH) of samples obtained by aqueous extraction under different temperature and time were determined using Folin–Ciocalteau and 2,2-diphenyl-1-picrylhydrazyl scavenging activity assays, respectively. The yield, total phenolic content, and TEACDPPH of Ulam raja extracts ranged as 3.0–4.2 °Brix, 36.09–37.76 mg gallic acid equivalent/g, and 121.17–146.84 µmol Trolox equivalent/g of plant material on dry basis, respectively. Yield and TEACDPPH of samples were significantly influenced (p 0.05) on total phenolic content was observed. Extraction of Ulam raja at 85°C for 30 min resulted in higher yield and TEACDPPH of the extract. The chromato...

The effects of sodium chloride (NaCl) and combination of commercial salt substitutes (SS) and hydrocolloids on cooking qualities, protein solubility, texture, tensile strength, structural breakdown, microstructure, sensory properties, sodium content, shelf life, and proximate composition of fresh white-salted noodles (WSN) were evaluated. NaCl was added at 1.5% of flour weight. Combinations of SS-hydrocolloids used included 1.5% locust bean gum (LBG) or 1.5% carrageenan (CRG) or 2% xanthan gum (XG) with 1% SS2 or 1% SS4 of flour weight. WSN-SS-Hydrocolloids had shorter optimum cooking time than WSN-NaCl. Cooking yield was positively correlated with cooking loss but negatively correlated with hardness, springiness, tensile strength, W1 (strength of noodle structure that was broken down), and n1 (decay rate). WSN-SS4LBG had lower protein solubility than other samples. WSN-NaCl, WSN-SS2LBG, and WSN-SS4LBG were acceptable by panelists. Ranking test showed that WSN-SS2LBG was preferred by panelists. Quantitative Descriptive Analysis (QDA) showed that WSN-SS2LBG had better qualities than WSN-SS4LBG. The shelf life of WSN-NaCl, WSN-SS2LBG, and WSN-SS4LBG were less than 15 days during storage at 4 °C and less than 1 day during storage at 25 °C. WSN-NaCl had significantly highest (P 0.05) on ash content. Crude fiber of WSN was in the order: WSN-NaCl ≤ WSN-SS4LBG ≤ WSN-SS2LBG. To conclude, WSN-SS2LBG and WSN-SS4LBG might be suitable alternatives to replace WSN-NaCl as the former firmer texture, denser microstructure, with lower sodium content than that of WSN-NaCl.

Novel composite breads were prepared by using banana pseudo-stem flour (BPF). BPF was substituted for commercial wheat flour (CWF) (at 10%, w/w) to prepare B10BPF and the B10BPF with added hydrocolloids [xanthan gum (XG) or sodium carboxy-methyl cellulose (Na CMC)] to prepare B10BPFXG and B10BPFCMC, respectively. The prepared composite breads had high level of minerals (calcium, phosphorus, potassium, magnesium, iron, and manganese), total sugars, and resistant starch contents. Except for the composite bread prepared by adding XG, all other samples showed non-significant decrease in the total and digestible starch. Slow starch hydrolysis rate (corresponding to increase in time) was recorded with a subsequent reduction of hydrolysis index and estimated glycemic index in the composite breads. As this is a novel composite bread developed with health promoting properties, it is expected to benefit consumers, especially for those requiring high fiber diets.

Chili powder-enriched dough was sandwiched between two dough layers prepared from (a) wheat flour, (b) wheat flour plus resistant starch flour and (c) wheat flour plus soy protein isolate (SPI) and microbial transglutaminase (MTGase), and these were used for preparing wheat flour control (LN-C), wheat flour-resistant starch (LN-F) and wheat flour-SPI-MTGase (LN-S) noodles, respectively. All cooked noodles were assessed for physical properties, starch digestibility and capsaicin-retaining abilities. Compared to other noodles, the LN-S noodles exhibited the highest tensile strength and elasticity, and the highest capsaicin retaining ability at pH 7.4. However, at pH 1.2 the capsaicin-retaining ability of all noodles was similar. The predicted glycemic indices (pGIs) of LN-F and LN-S noodles were similar ( P > 0.05), and were significantly ( P

Composition, physicochemical properties and enzyme inactivation kinetics of coconut water were compared between immature (IMC), mature (MC) and overly-mature coconuts (OMC). Among the samples studied, pH, turbidity and mineral contents for OMC water was the highest, whereas water volume, titratable acidity, total soluble solids and total phenolics content for OMC water were the lowest. Maturity was found to affect sugar contents. Sucrose content was found to increase with maturity, and the reverse trend was observed for fructose and glucose. Enzyme activity assessment showed that polyphenol oxidase (PPO) in all samples was more heat resistant than peroxidase (POD). Compared to IMC and MC, PPO and POD from OMC water showed the lowest thermal resistance, with D83.3°C=243.9s (z=27.9°C), and D83.3°C=129.9s (z=19.5°C), respectively.

Minced meats underwent denaturation, oxidation and aggregation during frozen storage, causing decrease in denaturation enthalpy, sulfhydryl contents and protein solubility, as well as increase in protein carbonyl and disulfide contents. These changes were more evident in samples stored at −4C than those stored at −20C, as reactions occurred at faster rates at higher temperature. The addition of ribose on thawed minced meats followed by heating at 95C initiated Maillard reaction browning. Browning index () was significantly higher (P

Specialty layered noodles (LN) were prepared by sandwiching a capsaicin-enriched dough (CED) between two gastro-resistant dough layers made up of wheat flour, soy protein isolate (SPI) and microbial transglutaminase (MTG) at 0.5 (0.5MTG LN), 1.0 (1.0MTG LN) and 1.5 (1.5MYG LN) g/100 g of wheat-SPI flour. The textural, tensile and structural breakdown properties, capsaicin retention, microstructures and the sensory characteristics of cooked LN were evaluated. Compared to other LN, 1.5MTG LN exhibited the highest textural and tensile parameters, highest capsaicin retention, densest structure and was the most difficult to breakdown. The sensory quality of all LN was acceptable, even though it was the Control LN (prepared without SPI and MTG) that scored the highest acceptability. In general, increasing the level of MTG in the sandwiching dough layers of MTG LN reduced the release of capsaicin in simulated mouth, gastric and intestinal conditions, and these results could be due to increased protein cross-linking.

The addition of ribose to bovine or porcine gelatine solutions followed by heating at 95 °C yielded brown solutions with different pH, colour (CIE L(*) and b(*)) and absorbance (A(420*) values. These differences were used for gelatine powder identification, differentiation and quality control. Differentiation analysis of the Maillard reaction parameters was conducted using cluster analysis (CA) and confidence intervals (CI). The potential use of the method as a quality control procedure was evaluated by using statistical process control (SPC). CA revealed that the two types of gelatine could be classified into two different groups. CI (95% confidence) revealed that the absorbance and colour values could be used as indicators for differentiation between the two types of gelatine because the intervals between the Maillard reaction parameters of the samples were far apart. The methodology demonstrated good reproducibility because it behaved predictably based on the X¯-S charts generated from the SPC charts.