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Fouling deposition in the coconut cream emulsion (CCE) is considered a severe technical issue in the industry. Since the fouling deposition results from the heating effect on the CCE bulk, the heat-induced structural changes in the CCE bulk at different temperatures were rheologically investigated in the first part of this study. The second part applied different heat treatment conditions to investigate generated fouling deposition (GFD). Chemical composition, FTIR, and SEM imaging were used to explore GFDs thoroughly. The increase in viscosity and storage modulus (G') reflect such heat-induced changes over the experimental conditions. More structural changes were predicted at around ≥85°C, accompanied by a sharp increase in viscosity and (G'), which was associated with the gelation of CCE. The conformational transition, fat agglomeration in CCE bulk, generated fouling deposits (GFDs) were significant around 70°C. The chemical composition of the GFD has shown an increasing trend in the protein, carbohydrates, and ash, meanwhile fluctuation in the fat contents with increasing temperature. The FTIR peaks showed novel peaks around temperature ≥85°C, which implied new amide groups or new protein conformation. The SEM images provided the different microstructures of GFDs at high-temperature levels. More likely the GFDs appeared at temperature ≥85°C are a gel deposit layer. These findings strongly suggest that emulsion gelation was the primary cause of coconut cream fouling.

The increasing prevalence of gluten-related disorders has led to higher consumer demand for convenient, gluten-free bakery products with health-promoting properties. In this study, non-gluten shortbread cookies were incorporated with various kinds of spent (green, oolong, and black) tea leaves powder (STLP) at 8% w/w. Cookies with STLP had significantly higher (p < 0.05) moisture (2.18–2.35%), crude fibre (14.5–14.9%), total dietary fibre (22.38–22.59%), insoluble dietary fibre (15.32–15.83%), soluble dietary fibre (7.06–7.66%), and ash (1.9–2.0%) contents, but were significantly lower (p < 0.05) in carbohydrate (53.2–53.9%) and energy value (426.4–428.2 kcal) compared to control cookies (1.62%; 1.43%; 6.82%; 4.15%; 2.67%; 7.70%; 62.2%; and 457.8 kcal, respectively). The addition of STLP significantly enhanced (p < 0.05) the antioxidant properties of the cookies. Non-gluten shortbread cookies with spent green tea leaves powder (GTC) received the highest (p < 0.05) score for all sensory attributes, including overall acceptability. In addition, the shelf-life quality of the formulated cookie samples in terms of the moisture content, water activity, colour, texture, microbiology, and sensory properties was maintained (p > 0.05) for at least 22 days at 25 °C. STLP, which would have been previously thrown away, could be utilized as a potential functional ingredient to produce non-gluten shortbread cookies with enhanced nutritional, physicochemical, microbiological, sensory, and antioxidative properties.

The presence of 3-monochloropropanediol esters (3-MCPDE), 2-monochloropropanediol esters (2-MCPDE) and glycidyl esters (GE) in infant formula products has raised serious concerns. They incorporate vegetable oils, particularly palm-based oils, which are well-known to contain large amounts of these process contaminants. An analysis was conducted on infant formula samples (n = 16) obtained from the Malaysian market to determine the levels of 3-MCPDE, 2-MCPDE and GE using gas chromatography-mass spectrometry (GC-MS). The method was validated, with a limit of quantification (LOQ) on instrument of 0.10 µg/g for all analytes. The median concentrations of 3-MCPDE, 2-MCPDE and GE in infant formula in this study were 0.008 µg/g, 0.003 µg/g and 0.002 µg/g respectively. The estimated dietary intakes calculated from consumption of infant formula show higher exposures to infants within the age group of 0 to 5 months, highest for GE (1.61 µg/kg bw/day), followed by 3-MCPDE (0.68 µg/kg bw/day) and 2-MCPDE (0.41 µg/kg bw/day) compared to the age group of 6 to 12 months. Only one sample, relating to GE exposure is a potential risk for both age groups with MOE value below 25,000.

Salt reduction in food has been employed to improve public health. The effects of salt coatings on sodium content, sensory properties, structural breakdown, microstructure, salt release properties, and shelf life of yellow alkaline noodles (YAN) were evaluated. 15 g/dL resistant starch HYLON™ VII (HC) or 5% (v/v) Semperfresh™ (SC) with 10, 20, and 30 g/dL sodium chloride (NaCl) were used. HC-Na30 and SC-Na30 had the highest sodium content and came closest to commercial YAN in taste and saltiness perception. Structural improvement was demonstrated with HC-Na10 and SC-Na10 as both noodles required maximum work to be broken down. Moreover, SEM micrographs of these noodles showed a more compact and dense appearance with increased continuity of the matrix and fewer voids and hollows. However, ruptured surfaces were observed in noodles coated with 20 and 30% salt. The enhanced salt release from the coatings was demonstrated in an in vivo analysis, with the released salt occurring rapidly from HC and SC coatings. HC-Na10 and SC-Na10 noodles had a shelf life of more than 8 days when stored at 4 °C, which is longer than HC-Na0 and SC-Na0 noodles. Storage at 4 °C decelerated the microbiological growth, changes in pH and CIE L* values in salt-coated noodles than storage at 25 °. Thus, HC-Na10 and SC-Na10 could be suitable formulations to replace commercial YAN.

The levels of salt (NaCl) in diets, particularly in bread as an important staple food in public diets worldwide, should be monitored to meet the recommended level. The purpose of this study was to ...

The effect of storage temperature and time on physicochemical (total soluble solids, pH, titratable acidity, and optical density) and microbiological (total plate count and yeast and mould count) properties of green (GC) and mature coconut (MC) water were determined between 4 and 35 °C for up to 24 h. When held at temperatures above 25 °C, total soluble solids of coconut water reduced slightly, whereas pH decreased concomitantly with the increase in titratable acidity. These changes correlate positively with storage temperature and occurred at a faster rate in MC water than in GC. Both GC and MC could be held at temperatures between 25 and 35 °C for up to 12 and 6 h, respectively, after which the samples could become acidified and microbiologically unsafe to be consumed. At 4 °C, both GC and MC could be held for 24 h with acceptable microbiological counts.

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.

The application of protein-protein interaction (PPI) has been widely used in various industries, such as food, nutraceutical, and pharmaceutical. A deeper understanding of PPI is needed, and the molecular forces governing proteins and their interaction must be explained. The design of new structures with improved functional properties, e.g., solubility, emulsion, and gelation, has been fueled by the development of structural and colloidal building blocks. In this review, the molecular forces of protein structures are discussed, followed by the relationship between molecular force and structure, ways of a bind of proteins together in solution or at the interface, and functional properties. A more detailed look is thus taken at the relationship between the various influencing factors on molecular forces involved in PPI. These factors include protein properties, such as types, concentration, and mixing ratio, and solvent conditions, such as ionic strength and pH. This review also summarizes methods tha1t are capable of identifying molecular forces in protein and PPI, as well as characterizing protein structure.

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.

The utilisation of quinoa protein concentrates (QPCs) is limited due to their poor protein digestibility (78.54 %). In this study, QPCs (1 % w/v) were fermented in 5 % (v/v) water kefir grains (WKG) for 5 days at 25 °C. The protein quality of the fermented QPCs was enhanced, whereby the protein digestibility increased significantly (P 0.05) from 78.54 to 87.67 % after 5 days of fermentation and significant (P 0.05) changes to the secondary protein structure components (α-helix and random coil). Concurrently, saponins content and pH decreased significantly (P 0.05). After 2 days of fermentation, the total phenolic content increased significantly (P 0.05) from 314.5 to 528.8 mg of GAE/100 g. Various phenolic compounds were detected, with epicatechin being the most abundant in the fermented QPCs. WKG fermentation posed as a potential reliable method for enhancing the quality and protein structure of QPCs.

Poor solubility is a substantial factor that restricts the production of high value-added lentil proteins (LPs). In this study, whey protein isolates (WPIs), which have high solubility and are used in various food industries, were mixed with LPs at pH 12 to create LP-WPI protein complexes with improved water solubility properties using pH-recycling approach (maintained at pH 12.0 for 60 min and then readjusting to pH 7.0). LP-WPI protein complexes produced in this study have gained high surface charge, increased in the solubilization of protein complexes to ≈92%, as well as improved resistance against protein aggregation. The ratio of LPs to WPIs has a significant effect on the generation of unique tertiary and secondary protein structures based on the protein-protein interaction (PPI) technique via pH-recycling. The protein interaction between LPs and WPIs resulted in alteration on the surface morphology of the produced protein complexes. This study showed that electrostatic interaction, hydrophobic force, and hydrogen bond appear as major molecular forces in this PPI. The efficacy of the pH-recycling method used in this research indicates that this approach could be a robust approach to enhance the functional properties of food proteins. PRACTICAL APPLICATION: The pH-recycling technique is a proven technique for protein complexation in creating novel protein complexes with improved functional properties. Even though lentils are a rich source of plant-based protein, its utilization by food industries is restricted due to the poor water solubility of lentil proteins (LPs). However, by using complexing lentil proteins with whey protein isolates (WPIs), that is, LP-WPI protein complex, was developed. The water solubility of LP-WPI protein complex was significantly higher than LPs, up to approximately 92%. In addition, this could improve the utilization of lentil seeds in food application as an alternative for animal-based proteins.

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.

Due to its high nutritional value and increasing consumption trends, plant-based proteins were used in a variety of dietary products, either in their entirety or as partial substitutions. There is indeed a growing need to produce plant-based proteins as alternatives to dairy-based proteins that have good functional properties, high nutritional values, and high protein digestibility. Among the plant-based proteins, both lentil and quinoa proteins received a lot of attention in recent years as dairy-based protein alternatives. To ensure plant-based proteins a success in food applications, food industries and researchers need to have a comprehensive scientific understanding of these proteins. The demand for proteins is highly dependent on several factors, mainly functional properties, nutritional values, and protein digestibility. Fermentation and protein complexation are recognised to be suitable techniques in enhancing the functional properties, nutritional values, and protein digestibility of these plant-based proteins, making them potential alternatives for dairy-based proteins.

The nutrient composition of 50 commonly consumed Jordanian food dishes was determined to support the development of a novel nutrition management system designed to assist with dietary intake assessment and diet management. Composite dishes were selected by interviewing households located in the northern region of Jordan. For each dish, five different recipes were collected from experienced chefs and the typical recipe was formulated based on the average weights of ingredients and net weight of the dish. Proximate composition as well as vitamin and mineral contents were determined and related to ingredient composition and cooking conditions. The newly created food composition database was used to develop a user-centric nutrition management software tailored to reflect the characteristics of the Jordanian diet with representative items from this diet. This novel nutrition management system is customizable, enabling users to build daily meal plans in accordance with personalized dietary needs and goals.

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.

Considering the importance of non-communicable diseases (NCDs) in Iran, the aim of this study is to identify the trend in the salt (NaCl) levels of various types of traditional bread (A total of 777 samples of various traditional breads were randomly collected from various districts located in Tehran in 2018. The salt content (expressed as g/100 g dry weight) in these breads were determined according to Volhard method. Results from this study were compared with those reported in 2016.The present study indicated that the mean salt content in traditional breads in 2018 was significantly higher than that reported in 2016. Salt content in traditional breads collected in 2018 ranged from 0.03 to 6.52/100 g dry weight, with mean value of 1.43 g/100 g dry weight. When comparing with the permitted limit set by Institute of Standards and Industrial Research of Iran (ISIRI), there was an increase in the percentage of samples complying with the permitted limit; 50.8% (2016)The daily salt intake increased from 1.56 g per person in 2016 to 2.31 g per person in 2018. Considering the high bread per capita consumption in Iran, it seems that half of the daily recommended salt intake could be reached exclusively through breads. Hence, the main strategies for salt intake reduction from bread could be achieved through evaluation of salt reduction programs and development of technological factors in bread baking.

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 effects of sodium chloride (NaCl) and commercial salt substitutes (SS) on cooking qualities, microstructure, textural and sensory properties of fresh wheat noodles were studied. NaCl and four types of SS were added at 1, 4 and 8% of flour weight. White salted noodles (WSN) had shorter optimum cooking time than zero-salted noodles (ZSN). Cooking yield of ZSN, WSN-NaCl-1, WSN-NaCl-8, WSN-SS3-1 and WSN-SS3-4 were significantly (P 0.05) springiness of noodles. Addition of salts into noodles, except WSN-NaCl-1, WSN-NaCl-8, and WSN-SS2-8 were firmer than ZSN. WSN-SS2 and WSN-SS4 exhibited densest microstructure than ZSN and WSN-NaCl. Ranking test indicated that replacing NaCl with SS2, SS3 and SS4 up to 8% in noodles could retain elasticity of noodles. SS2 and SS4 may be useful to replace NaCl due to better noodles qualities than ZSN and WSN-NaCl.

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 rheological properties of raw coconut-cream emulsion (RCCE) were evaluated under various shear rates (0–500 s−1) and temperatures (10 °C–50 °C) through steady-state shear and time-dependent modeling. Thixotropic behavior of the samples was observed at all temperatures tested, and it decreased with increased temperature. The Power law model was found to better fit the obtained data. The effects of temperature on regression parameters, namely, the Arrhenius and Turian relations were explored by approaches. The modeling parameters were assessed under the combined impacts of shearing and temperature, resulting in two generalized state equations governing the RCCE steady-state flow behavior. The extent and rate of thixotropy were measured with the Weltmann model, and the structural kinetics model was found to best describe the time-dependent behavior of RCCE. In conclusion, the structural breakdown was found in stress-decay tests at a high shear rate of 250 s−1 and a relatively high temperature of 50 °C.

The present study explores the role of honey diastase as a texture-modifier in starchy food system using high diastase honey bee honey (HBH) and low diastase kelulut bee honey (KBH). Three types of dodol, namely condol (conventional dodol), keludol (dodol incorporated with KBH), and honeydol (dodol incorporated with HBH) were prepared and assessed for textural, structural breakdown, and mechanical parameters after a 7-day ageing period. Honeydol had a weakened network structure as reflected by the significantly lower (p

Time and temperature parameters of superheated steam (SHS) treatment were optimised using response surface methodology (RSM) for specific lipoxygenase (LOX) activity in soya beans and crude protein content in soya milk. The optimal SHS treatment was obtained at 9.3 min and 119 °C. The predicted values of specific LOX activity and crude protein content by RSM were 0.0098 μmol/(min mg protein) and 3.2%, respectively. These values were experimentally verified to be 0.0081 ± 0.0002 μmol/(min mg protein) and 3.0 ± 0.1%, respectively. Sensory evaluation showed that the beany flavour of soya milk produced from SHS treated soya beans was significantly weaker (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 objective of this study was to utilize salted duck egg white as an alternative source of salt for yellow alkaline noodles (YAN). YAN with salted duck egg white (YAN-EW) was formulated by incorporating 15.21 g of salted duck egg white to replace the 1 g of salt. The effects of this substitution on the proximate compositions, physicochemical properties, cooking properties, textural properties and organoleptic properties of YAN were determined. YAN-EW showed to have significantly higher (P