Development of fish-based breakfast cereal using stuffing and extrusion methods / Norlelawati Arifin

This work was carried out to develop a fish based breakfast cereal using a single screw extruder with the substitution of cocoyam powder to tapioca starch. There were two types of fish used: Sin Croaker (or gelama) and Shortfin Scad (or selayang). The extruder was designed by ATO, Wageningen and manufactured by Safeworld Enterprise, Klang. The breakfast cereal, which is of salty and fishy taste, was developed to have a texture and shape that is similar to that of normal breakfast cereal in the market. Physicochemical analysis of the starches and fishes such as composition analysis, swelling power, water solubility, amylose content and pasting characteristic were done. It was found that sin croaker had higher amount of protein compared to shortfin scad, in comparison, it was found that the result for fat content was higher for shortfin scad. In addition, the protein content and amylose content of cocoyam powder were found to be significantly higher than that of the tapioca starch even though the former possesses significantly lower moisture content, swelling power and water solubility than tapioca starch. There was no significant difference however, for the fat content even though cocoyam powder had slightly higher fat content compared to tapioca starch. The breakfast cereal was produced using the sausage production method to determine the acceptability of breakfast cereal. 30%, 40% and 50% of sin croaker along with 0%, 20%, 30% and 50% of cocoyam powder in substitution for tapioca starch formulations were processed for this product. Results from the study indicate that a higher score was obtained when 30% and 40% of fish were used in comparison to 50% of fish. In determining the linear expansion, hardness and colour of the product, it was found that the linear expansion decreased as the percentage of cocoyam powder was increased. This also resulted in the hardness of the product to be increased as well as the colour of the product becoming darker

Production of a diacylglycerol-enriched palm olein using lipase-catalyzed partial hydrolysis : optimization using response surface methodology

Partial hydrolysis using Lipozyme RMIM lipase in a solvent-free system was used to produce a diacylglycerol (DAG)-enriched palm olein. Response surface methodology (RSM) was applied to model and optimize the reaction conditions namely water content (30– 70 wt% of enzyme mass), enzyme load (5–15 wt% of oil mass), reaction temperature (45–85 C) and reaction time (6–16 h). Well fitting models were successfully established for both DAG yield (R2 = 0.8788) and unhydrolysed triacylglycerol (TAG) (R2 = 0.8653) through multiple linear regressions with backward elimination. Chi-square test indicated that there were no significant (P > 0.05) differences between the observed and predicted values for both models. All reaction conditions had positive effects on DAG yield and negative effects on unhydrolysed TAG. Optimal reaction conditions were: 50 wt% water content, 10 wt% enzyme load, 65C of reaction temperature and 12 h of reaction time. The process was further up-scaled to a 9 kg production in a continuous packed bed bioreactor. Results indicated that upscaling was possible with a similar DAG yield (32 wt%) as in lab scale. Purification of the DAG oil using short path distillation yielded a DAG-enriched palm olein with 60 wt% DAG and 40 wt% TAG which is suitable for margarine, spread or shortening applications

The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application

The potential use of medium- and long-chain triacylglycerols (MLCT) oil blends in food applications such as frying oil and salad dressings were investigated. The frying strength of palm-based MLCT oil with different antioxidants under deep frying conditions was assessed. Palm-based MLCT oil showed better thermalresistant oxidative strength than refined, bleached and deodorized (RBD) palm olein throughout the five consecutive days of frying. Sensory evaluation and rancidity assessment on fried chips showed no significant differences (P > 0.05) between chips fried in RBD palm olein and palm-based MLCT oil. MLCT-based salad dressings treated with different antioxidants showed similar rheological behaviors as compared to soybeanbased salad dressings. The overall quality of the physical appearance and organoleptic acceptability based on quantitative descriptive analysis showed no significant differences (P > 0.05) in all salad dressings. These findings indicated that MLCT-based oil blends can be used as healthy functional oil for daily consumption

Preliminary Metabolomic Analysis of Goat Milk from Different Breeds Using Mass Spectrometry

Metabolomics facilitates the identification of numerous metabolites in a sample with mass less than 1 kD. The purpose of this study was to determine the effect of feed on the metabolites in raw goat milk samples obtained from two breeds namely Saanen and Shami that were collected from a farm in Selangor and Negeri Sembilan, Malaysia, respectively. The types of feed given to the goats were recorded. The fat in the samples were removed via centrifugation before analysis using liquid chromatography quadrupole time of flight mass spectrometry (LC-QToF-MS). From the chromatograms obtained the presence of veterinary drug residue, di- and tri-peptides, short and long-chain fatty acids, some components from plants, and insecticide residue were detected using HMP, KEGG, LMP, and METLIN databases identification. It is expected that through metabolomics study it may be possible to formulate the feed and determine the breed that give good quality milk

Oxidative stability of palm - and soybean-based medium- and long-chain triacylglycerol (MLCT) oil blends

BACKGROUND: Medium- and long-chain triacylglyerols (MLCT) enzymatically esterified using Lipozyme RM IM lipase has very low oxidative stability as it does not contain any antioxidants. The aim of this work was to study the ability of various antioxidants to increase the oxidative stability of palm- and soybean-based MLCT blends which assist to bring up the oxidative stability of both MLCT blends. In this study, the effectiveness of rosemary extracts, sage extracts, tert-butylhydroquinone (TBHQ) and mixtures of tert-butyl-4-hydroxyanisole (BHA) and tert-butyl-p-hydroxytoluene (BHT) in protecting against oxidation of various MLCT blends was investigated. RESULTS: Blending of MLCT oil with either palm olein or soybean oil improved its smoke point values and oxidative stability. TBHQ addition to both palm- and soybean-based MLCT blends increased oxidative stability. Combination of BHA and BHT showed no significant improvement (P > 0.05) in ability to protect blends from oxidation compared to natural antioxidants such as sage or rosemary extracts. CONCLUSION: Blended oils with 500 g kg−1 MLCT and 500 g kg−1 palm olein (MP5) were the most suitable for use at high temperature based on the fatty acid composition of the MLCT blends, which subsequently had an effect on thermal oxidative stability. In general, addition of either natural or synthetic antioxidant assisted in improving the antioxidative strength of both MLCT blends. MLCT blends with added TBHQ showed the highest thermal oxidative stability among the antioxidants used. Copyright © 2008 Society of Chemical Industr

Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends

The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-based medium- and long-chain triacylglycerols (MLCT) oil with the aid of different antioxidants under deep-frying conditions. Palm-based MLCT oil in the presence of synthetic or natural antioxidants showed significantly better(P0.05) in the saturated/unsaturated fatty acids ratio across frying periods indicated good oxidative stability of the palm-based MLCT oil. Due to the polarity of medium- and long-chain triacylglycerols in palm-based MLCT oil, total polar compounds determination may not be a suitable oil quality measures. Sensory evaluation of fried chips showed no significant differences (P>0.05) between chips fried in RBD palm olein and palm-based MLCT oil over the 3-month storage period

Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings

The rheological properties of various oil-based salad dressings were investigated. The shear rate-shear stress study based on Power Law's model indicated pseudoplastic fluid behaviors of dressings prepared in this study. Soybean- and medium- and long-chain triacylglycerols (MLCT)-based dressings treated with different antioxidants showed similar rheological behaviors based on the changes in the storage modulus, loss modulus, viscosity profile and loss tangent in the frequency, amplitude and temperature sweep study. The time-dependent study revealed similar thixotrophic properties between soybean- and MLCT-based dressings. Addition of synthetic or natural antioxidants reduced the rate of oil deterioration in oil-in-water emulsion as a function of time. No significant differences (p >0.05) in hydrolytic reaction of all dressing systems were observed throughout the 3 months of storage at 20 °C. Quantitative descriptive analysis using trained panelists revealed no significant differences (p >0.05) either in salad oils or salad dressings except for MLCT-based oils/dressings treated with oleoresin sage extracts, which showed darker and stronger odor intensity than other oil systems. Nevertheless, the overall quality of the physical appearance and organoleptic acceptability showed no significant differences (p >0.05) in all systems, indicating that MLCT-based blends can be used as healthy functional oils to replace soybean oil in food dressing applications

Diacylglycerol and Triacylglycerol as Responses in a Dual Response Surface-Optimized Process for Diacylglycerol Production by Lipase-Catalyzed Esterification in a Pilot Packed-Bed Enzyme Reactor

Diacylglycerol (DAG) and triacylglycerol (TAG) as responses on optimization of DAG production using a dual response approach of response surface methodology were investigated. This approach takes the molecular equilibrium of DAG into account and allows for the optimization of reaction conditions to achieve maximum DAG and minimum TAG yields. The esterification reaction was optimized with four factors using a central composite rotatable design. The following optimized conditions yielded 48 wt % DAG and 14 wt % TAG: reaction temperature of 66.29 °C, enzyme dosage of 4 wt %, fatty acid/glycerol molar ratio of 2.14, and reaction time of 4.14 h. Similar results were achieved when the process was scaled up to a 10 kg production in a pilot packed-bed enzyme reactor. Lipozyme RM IM did not show any significant activity losses or changes in fatty acid selectivity on DAG synthesis during the 10 pilot productions. However, lipozyme RM IM displayed higher selectivity toward the production of oleic acid-enriched DAG. The purity of DAG oil after purification was 92 wt %

Relationship between textural properties and sensory qualities of cookies made from medium-and long-chain triaclyglycerol (MLCT)-enriched margarines

BACKGROUND: This study aims to investigate the textural properties and sensory qualities of cookies made from medium and long-chain triacylglycerol (MLCT)-enriched margarines. Margarine with formulations of MLCT : palm olein : palm stearin, 60 : 30:10 and 70 : 20:10, were selected to produce cookies. The textural properties of cookies were determined using a texture analyser. Quantitative descriptive analysis (QDA) and acceptance test were carried out to describe the attributes and to evaluate the degree of liking of cookies, respectively. RESULTS: Cookies made from MLCT-enriched margarines showed high values for hardness, fracturability, but also for cohesiveness and adhesiveness. Trained panelists rated the cookies made from MLCT-enriched margarines to be lower as compared to those made from commercial margarine for most of QDA attributes. However, cookies made from MOS 603010 and commercialmargarines were scored similarly (P > 0.05) for all acceptance test attributes. Overall acceptability was found to be highly and negatively correlated for hardness, fracturability and cohesiveness (R2 > 0.90). Principal component analysis showed that the taste attribute of cookies and the%solid fat content of margarine at 35 ◦C highly influenced the overall quality of the cookies

Modeling and optimization of lipozyme RM IM-catalyzed esterification of medium- and long-chain triacyglycerols (MLCT) using response surface methodology

Optimization conditions of Lipozyme RM IM lipase esterification of capric and stearic acids with glycerol for the production of medium- and long-chain triacyglycerols (MLCT) fat suitable for food applications such as margarine and shortening were investigated. Response surface methodology (RSM) was applied to model and optimize the reaction conditions, namely, the reaction time (8–24 h), enzyme load (5–15 wt.%), and fatty acids/glycerol ratio (3:1–4:1) and represented by Ti, En, and Sb, respectively. Best-fitting models were successfully established for both MLCT yield (R 2 = 0.9507) and residual FFA (R 2 = 0.9315) established by multiple regressions with backward elimination. Optimal reaction conditions were 13.6–14.0 h for reaction time, 7.9–8.0 wt.% for enzyme load, and 3:1 for fatty acids/glycerol molar ratio. Chi-square test showed that there were no significant (P > 0.05) differences between the observed and predicted values of both models. Refined MLCT fat blend had sufficient solid fat at room temperature and made it suitable to use as a hard stock in shortening and margarine production