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The increasing rates of obesity and related health problems are largely attributed to the excessive consumption of high-fat foods. Thus, a fat substitute is proposed to replace the same functions of fats in food products. This study explored the potential of inulin as a fat substitute to produce low-fat muffins. Five batches of muffins, each with varying levels of inulin replacing oil (ranging from 0 to 100%), were prepared to examine how this substitution would impact the physicochemical and sensory properties of the muffins. Calorie content was determined using a bomb calorimeter, whilst the moisture, fat and fibre content were determined based on the AOAC International standard method. The muffin’s texture was analysed using a texture analyser, and the height was measured by calculating the average of different parts of the muffin. The acceptance level of muffins was conducted using a 9-point Hedonic scale. The addition of 15% inulin reduced the fat content by 68.05% and calories by 12.63% compared to the control without significantly affecting the physicochemical properties and sensory acceptability. Additionally, inulin provided the advantage of increasing fibre content by 82.76% when compared to the control sample. Increasing the amount of inulin also increased height and improved the aerated structure of muffins. The study provides evidence for the effectiveness of inulin as a fat replacer, which can help produce low-fat food products with good functional properties and nutritive value for health. [ABSTRACT FROM AUTHOR]

Astaxanthin is a polar compound with a strong color which might contribute to its reported antioxidant activity as most antioxidant tests are colorimetric assays. The aim of the study was to compare the antioxidant activity of astaxanthin extracted from Haematococcus pluvialis using colorimetric and non-colorimetric methods. The astaxanthin extract was dissolved in solvents with different polarities (40% acetone, dimethyl sulfoxide or methanol). Antioxidant potential was assayed using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and hydroxyl radical scavenging activity (HRSA). Results showed that dimethyl sulfoxide (DMSO) sample had the highest antioxidant activity in DPPH (IC70 = 12.9 mg/ml) and FRAP (389.4± 0.05 µM TE/g) assays. DMSO was significantly lower than 40% acetone (p<0.05) in Hydroxyl radical scavenging activity (HRSA) assay. DMSO showed highest astaxanthin recovery in high performance liquid chromatography analysis (HPLC). Colorimetric DPPH and FRAP assays gave significantly different results compared to non-colorimetric HRSA assay. This difference could be due to the solubility of astaxanthin and not due to its color. [ABSTRACT FROM AUTHOR]

Bread is commonly used mostly around the world which obtained from grains, legumes, tubers and other fortified ingredients. Eggshell makes up from 9-12% of the total egg weight that consists largely of calcium carbonate (94%) with some magnesium carbonate and calcium phosphate deposited in the organic matrix. The objectives of this study were to produce white bread fortified with calcium derived from the eggshell powder and to study the physicochemical changes, microbiological status and sensory evaluation of the product. The main analyses were done on specific volume, texture, colour, proximate analysis, calcium determination by ICP-MS and microbiological test for the determination of shelf life. Besides, acceptance test was also carried out. The result showed that increasing of the eggshell did not have any effect on the specific volume, springiness, cohesiveness and colour but affect the hardness of the bread. Furthermore, addition of the eggshell significantly increased (p<0.05) the moisture content, ash, fibre but decreased the carbohydrate. However, there were no significantly different between sample in terms of fat and protein. The bread with addition of eggshell have potential to be produced and accepted by the consumer especially the bread with fortification of 2% egg shell powder. [ABSTRACT FROM AUTHOR]

The latest Malaysian Food Composition Database (FCD) of 1997 edition still has limited list of nutrient resources. This study aims to provide new data on the nutritional compositions of five commonly consumed glutinous rice-based traditional Malaysian kuih. Analyses of proximate and mineral composition were carried out on the selected kuih, including Pulut Serunding, Tepung Gomak, Badak Berendam, Kuih Dangai and Pulut Berinti. Milk powder (Ensure brand) and cream cracker (Jacobs' brand) were used as Standard Reference Materials (SRM) and analyzed ten times in different days to provide more reliable and relevant data. Depending on the method of preparation and the ingredients used, nutrient composition varies between different types of kuih. Among the traditional kuih, Badak Berendam was the highest in moisture content, Kuih Dangai was the highest in energy, fat and phosphorus content, and Tepung Gomak was the highest in crude fibre and carbohydrate. Meanwhile, both Pulut Serunding and Kuih Dangai showed significant protein levels, and Pulut Serunding and Pulut Berinti showed high in ash content. All types of kuih contain high amount of sodium (66-71 mg/100g), except Badak Berendam. Levels of potassium, iron and zinc in 100g of kuih were in the range of 26-96 mg, 0.6-1.0 mg and 0.3-0.6 mg, respectively. Results for each analysis are valid with high acceptability due to standardized sampling procedure with internal quality control for laboratory performance. Updating the FCD will help dieticians and other nutrition professionals assess dietary status and planning, and evaluate adequacy of meals and diets intake for in hospitalized patients, students, and other population groups. [ABSTRACT FROM AUTHOR]

This research is aimed to investigate the in vivo lactogenic effects of Musa x paradisiaca flower extracts, namely the aglycone form of aqueous extract (AFEA) and condensed tannin (CT) on lactating rats. Lactating rats (n=6) of Spraque Dawley with six pups each were orally administered with aqueous extract, AFEA, CT and metoclopramide. They were daily administered starting Day 5 until Day 14 and the performance was measured by weight-suckle-weight method. Results were analysed using SPSS by means of ANOVA at 0.05 and was expressed as their mean ± standard deviation. Milk production of rats treated with AFAE (4.65 ± 1.67 gm/pup/day) and aqueous extract (4.86 ± 2.36 gm/pup/day) were comparable with each other and significantly higher than negative control (3.63 ± 2.10 gm/pup/day) group. The groups treated with aqueous, AFAE, metoclopramide and CT were observed to increase milk yield by 28.03%, 24.87%, 2.63% and 2.20%, respectively, compared to negative control. The percentage body weight increment of pups for aqueous extract, AFAE, negative control, metoclopramide and CT, respectively were 148.21%, 122.29%, 113.8%, 101.53% and 87.06%. This research reveals the potential efficacy of bioactive compounds from Musa x paradisiaca flower to enhance milk production of inadequate supply of milk for breastfeeding mothers. [ABSTRACT FROM AUTHOR]