The effects of extrusion conditions on the properties of Amplang, a traditional fish snack in Borneo

The effects of extrusion process parameters on Amplang fish snack production are investigated in this study using a single-screw extrusion machine. The extrusion parameters are based on two factors, namely the barrel temperature (100 - 140oC) and screw speed (146 - 208 rpm). The central composite design (CCD) is used to produce thirteen experimental combinations and the effects of the extrusion parameters on the physical and functional characteristics (hardness, bulk density, expansion ratio, and water absorption and solubility indexes) of the Amplang fish extrudate were assessed as responses. The fish extrudates investigated in this study varied between 45.57 - 246.33 N (hardness), 0.09 - 0.21 g/cm3 (bulk density), 1.00 - 2.67 (expansion ratio), 2.58 - 4.01 g/g (water absorption index), and 19.25 - 29.8% (water solubility index). The bulk density, expansion ratio, water absorption index, and water solubility index were shown to be significantly (P < 0.05) affected by the barrel temperature and screw speed. In conclusion, barrel temperature and screw speed can influence the physical and functional properties of extruded fish snacks and the extrusion technique demonstrated in this study can be utilised to produce Amplang fish snacks in Sabah

Physicochemical and sensory properties of bahulu and chocolate mousse developed from pulses and vegetable canned liquids

In food industry, egg white is the most common foaming agent for numerous aerated foods. As some pulses and vegetable canned liquids possessed comparable foaming properties as egg white liquid, this study was conducted to characterise Bahulu and Chocolate Mousse developed from 6 selected canned liquids. The TA.XT Plus texture analyser was used to describe the texture profile analysis of Bahulu. Meanwhile, the viscosity of Chocolate Mousses was determined by the viscometer. Furthermore, the protein, fat, ash, moisture, fibre and carbohydrate content in both products were also determined. The sensory evaluation was conducted among 40 panelists using 9-point hedonic scale. The results showed that the least hard, low in springiness and chewiness were observed in Bahulu A which was developed from vegetable canned liquid (p0.05). Furthermore, the viscosity of Mousse A and D were lower than Mousse control (p0.05). Based on our results, it reveals that the pulses canned liquid has more potential in replace egg white in Bahulu and Chocolate Mousse development

In Vitro Infant Digestion of Whey Proteins Isolate–Lactose

The model in vitro protein digestion technique has received greater attention due to providing significant advantages compared to in vivo experiments. This research employed an in vitro infant digestive static model to examine the protein digestibility of whey proteins isolate–lactose (WPI–Lac). The polyacrylamide gel electrophoresis (PAGE) pattern for alpha-lactalbumin of WPI at 60 min showed no detectable bands, while the alpha-lactalbumin of the WPI–Lac was completely digested after 5 min of gastric digestion. The beta-lactoglobulin of the WPI–Lac was found to be similar to the beta-lactoglobulin of the WPI, being insignificant at pH 3.0. The alpha-lactalbumin of the WPI decreased after 100 min of duodenal digestion at pH 6.5, and the WPI–Lac was completely digested after 60 min. The peptides were identified as ~2 kilodalton (kDa) in conjugated protein, which indicated that the level of degradation of the protein was high, due to the hydrolysis progress. The conjugated protein increased the responsiveness to digestive proteolysis, potentially leading to the release of immunogenic protein by lactose, and to the creation of hypoallergenic protein

Effect of banana peel flour incorporation (Musa acuminata) on physicochemical and sensory profile of chicken sausage

The study was conducted to determine the physicochemical and sensory properties of chicken sausages added with banana peel flour (BPF) in different percentages of BPF (2%, 4% and 6%). The use of BPF in sausage formulations did have a significant effect (P < 0.05) on the proximate compositions, dietary fibre and mineral content of the sausages. By increasing the proportion of BPF in the sausage 4 to 6%, the hardness was increased by 31% and 54% respectively (P < 0.05). The darker sausage was obtained as more BPF added in the formulation. The sensory evaluation showed that the chicken sausage with a concentration of 2% had the highest overall acceptability. In comparison, a sausage containing 6% was found to be the least acceptable compared to the control sample. The declining sensory acceptability of the sausages with 6% BPF was related to its hard texture and dark colour

Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed

The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%) of each seaweed were prepared, analysed, and compared with the control sample (without seaweed) in terms of their physicochemical properties, total phenolic content, and lipid oxidation. The modified sausages had low moisture and fat content (p < 0.05) but high ash and dietary fiber content (p < 0.05) compared to the control sausage. The addition of seaweed powder changed the texture of the sausages, mainly its hardness and chewiness (p < 0.05), but no significant difference in cohesiveness and springiness was found (p < 0.05). The modified sausages were shown to have high water holding capacities and cooking yields. The different types of seaweed modified the colour of the chicken sausages differently. In general, the L* (brightness) and b* (yellowness) values was low for all sausage samples containing seaweed powder (p < 0.05), while the a* (redness) value increased with the addition of the KA and SP seaweed powder but decreased for the sausage sample with added CL seaweed powder (p < 0.05). Moreover, the modified sausages have higher total phenolic contents and high antioxidant capacities, which contributed to slowing the oxidation of lipid in sausages during storage (p < 0.05). Sensory evaluation showed that the panellists found up to 4% of KA and 2% of SP to be acceptable. Overall, the seaweeds, especially KA and SP, could potentially be developed as excellent additives for the manufacture of highly technological high-quality meat products

Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver

Cocoa butter improver (CBI) is typically composed of high melting symmetrical triacylglycerols (TAGs) that aid in the hardness of chocolate products in tropical/subtropical regions. High-melting symmetrical TAG (1,3-di-stearoyl-2-oleoyl-glycerol, SOS) rich fats were produced by two-stage acetone fractionation. Different chromatographic and thermal techniques were used to determine TAGs, thermal properties, and polymorphic behavior of each bambangan kernel fat (BKF) fraction. The first (S-1) and second (S-2) stearins composed of 55.83% and 64.70% symmetrical SOS were the valuable CBIs produced from the fractionated BKF. The stearin fractions also melted and crystallised rapidly at high temperatures with one maximum peak starting at 20.30–21.74 °C and ending at 38.72–42.45 °C (melting), and another starting at 17.05–18.46 °C and ended at 5.63–8.20 °C (crystallisation). In comparison with pure BKF and commercial cocoa butter (CB), the stearins showed sharper melting curves and higher melting properties. The stearins also exhibited β-polymorphic form which was similar to that of CB. Results suggested that the stearins were suitable to be applied as CBI to improve the melting properties and the availability of confectionery products in tropical/subtropical countries

Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique

The search for hard fats is increasing by the day due to their demand for industrial purposes. Rambutan seed fat (RSF) was fractionated prior to investigate the melting and crystallisation behaviours, triacylglycerols (TAGs), and morphology using different chromatographic and thermal techniques. The increasing trends were observed for high‐melting symmetrical monounsaturated TAGs such as 1,3‐distearoyl‐2‐oleoyl‐glycerol and 1‐palmitoyl‐3‐stearoyl‐2‐oleoyl‐glycerol in both solid fractions upon fractionation. The solid fractions (F1‐S) and (F2‐S) exhibited small peaks towards low melting area and big peaks towards high melting area with the offset temperatures of 35.29–48.75 °C and 43.58–52.70 °C with significantly higher enthalpies (93.49 and 105.13 J g−1) upon fractionation. F2‐S showed the densely packed microstructure compared to that of crude RSF and F1‐S. Based on the thermal behaviours as well as morphology of RSF fractions, cocoa butter improver could be prepared that has the potential to be utilised in chocolate manufacturing in tropical countries

A review on nutrients, phytochemicals, and health benefits of green seaweed, caulerpa lentillifera

Caulerpa lentillifera is a type of green seaweed widely consumed as a fresh vegetable, specifically in Southeast Asia. Interestingly, this green seaweed has recently gained popularity in the food sector. Over the last two decades, many studies have reported that C. lentillifera is rich in polyunsaturated fatty acids, minerals, vitamins, and bioactive compounds that contribute many health benefits. On the other hand, there is currently hardly any article dedicated specifically to C. lentillifera regarding nutritional composition and recent advancements in its potential health benefits. Hence, this study will summarise the findings on the nutritional content of C. lentillifera and compile recently discovered beneficial properties throughout the past decade. From the data compiled in this review paper, it can be concluded that the nutrient and phytochemical profile of C. lentillifera differs from one region to another depending on various external factors. As a result, this paper will offer researchers the groundwork to develop food products based on C. lentillifera. The authors of this paper are hopeful that a more systematic review could be done in the future as currently, existing data is still scarce

Changes in microstructures of rambutan seed and the quality of its fat during drying

The application of pre-treatment on oilseeds prior to extraction process may exert undesirable impact towards the quality of oils as well as microstructures of seed. The objectives of this study were to evaluate the efects of three drying methods on the microstructures of rambutan seeds and its efects on physicochemical properties of rambutan seed fat (RSF). The fats that being pre-treated with three diferent drying methods showed shrinkage or alteration of porous structure in terms of size, shape, and diameter. The diferences between the RSF pre-treated with oven-, freeze-, and cabinet drying RSF were in fatty acids (oleic and arachidic acids), and free fatty acid (1.56–1.80 mg KOH/g fat). From the results obtained, the useful information regarding to the efects of pre-treatment on RSF, which is a potent ingredient to be used as a cocoa butter substitute in the formulation of chocolate in the confectionery industries. Moreover, the outcomes of this work able to provide information for better grasp about the correlation of drying methods and quality of RSFs, as well as its applications in other food industries

A review on functional and nutritional properties of noni fruit seed (Morinda citrifolia L.) and its oil

Noni (Morinda citrifolia L.) is native to the Polynesian and recognized in the tropical and subtropical countries as a sustainable crop with feasible commercial applications. It has been reported that the interest in developing noni plant as a novel source of bioactive compounds are increasing by the day. This review describes the safety, nutritional values, and the properties of noni seed oil (NSO) with potential industrial uses. In particular, the bioactive compounds, anti-nutrients, antioxidant activity, and IC50 values of noni seed and the chemical composition of NSO are also described. NSO has high contents of polyunsaturated fatty acids, total phytosterols and tocopherols that could be better choices for patients with high cholesterol and cardiovascular diseases. Extracts of noni seed have been shown to possess bioactive compounds that exhibit antioxidant, anti-mutagenic, anti-tumor, anti-inflammatory, anti-allergic, anti-viral, anti-fungal, anti-microbial, and anti-carcinogenic properties. Bioactive compound-rich noni fruit seed could be a potential source of functional foods. Moreover, noni seeds could be a valuable new source of vegetable oil because of its nutritional properties and non-toxic nature along with the increasing supply of seeds as by-products from noni juice industry. Comprehensive studies are needed on NSO to explore more potential product development. Moreover, further study is needed on the development of nutraceutical food products from noni seed by-products