Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs

Meatball is a popular meat product in Malaysia but it has high-fat content that could often bring health problems such as non-communicable diseases. This study aimed to produce replaced-fat meatballs using coconut flesh with three different varieties (i.e. MAWA, MYD, and Pandan) at two levels of maturities (young and matured). Meatballs with animal fat were used as control. All samples were analysed for the proximate composition, cooking yield, water holding capacity (WHC), texture and sensory properties. Two-way ANOVA was conducted to determine the interaction between the maturity and variety of the coconut for all parameters with post-hoc analysis to observe the significant difference (p<0.05). The maturity and variety of coconuts showed significant interactions (p<0.05) in affecting most of the meatball properties. Young coconuts were superior to mature coconut with better cooking yield (p<0.05), texture and sensory properties. Meatballs with young Pandan had the highest moisture content (p<0.05) (71.78%), low fat (3.56%) (p<0.05), and overall sensory acceptance. Meatballs with young MYD had low fat content (3.50%) (p<0.05), high WHC (52.11) (p<0.05), high redness (6.09) (p<0.05) with a high score of the colour (7.13) taste (7.17), texture (7.30) and overall acceptability (7.03) for the sensory properties. Since both young Pandan and young MYD managed to reduce the fat content in the meatballs as compared to the control sample and other treatments while maintaining the quality characteristics of the meatballs, both can be concluded to have potential as the fat replacers in the production of reduced-fat meatballs

Antibacterial Study of Gellan Gum (GG) Film Incorporated Norfloxacin

A series of norfloxacin-loaded films were fabricated by combining with gellan gum (GG) using evaporative casting technique. The films were evaluated in terms of morphological, water vapour transmission rates (WVTR), water uptake, release study and antibacterial study. The prepared films contained smooth appearance of cross-section distributed by good film of materials. The results indicated that the film swelling were increased at higher concentration of norfloxacin loaded, however decreased the WVTR properties. All films showed almost 100 % of drug release within 5 - 20 minutes. It was found that, the antibacterial activity was directly proportional to the release rate which is at higher concentration of norfloxacin resulted in stronger antibacterial properties

Fabrication and Characterization of Antibacterial Titanium Dioxide Nanorods Incorporating Gellan Gum Films

The aim of this work was to develop bionanocomposite films based biopolymer GG and TiO2-NRs for active food packaging. The TiO2-NRs were incorporated as antimicrobials agent into GG via solvent casting method. The films appearance was have 94 % of transparency. SEM micrographs indicate that the TiO2-NRs were successfully incorporated and attached to the surface of developed GG films. FTIR results revealed the interaction between TiO2-NRs and hydroxyl group of GG polymer. XRD results showed the crystalline peaks of TiO2-NRs and amorphous peaks of GG+TiO2-NRs films. The thermal stability of GG films were increasing by incorporation of TiO2-NRs materials. The GG+TiO2-NRs films showed good antibacterial activity against Gram-positive (Staphylococcus aureus (S. aureus) and Streptococcus (strep.)) and Gram-negative (Escherichia coli (E. coli) and Pseudomonas aeruginosa (P. aeruginosa)) and potentially used as antibacterial packaging films

Evaluation of gellan gum film containing virgin coconut oil for transparent dressing materials

We examined the potential of virgin coconut oil (VCO) incorporated in gellan gum (GG) films as a dressing material. Pure GG film is extremely brittle and inclusion of 0.3% (w/w) VCO in the GG film (GG-VCO3) improved the toughness ( J g−1) of the composite films. Swelling properties and water vapor transmission rates of GG-VCO composite films decreased, whereas thermal behavior values increased upon the addition of higher concentrations of VCO. Cell studies exhibit that the VCO is noncytotoxic to human skin fibroblast cells (CRL2522) with limited cell growth observed on GG-VCO3 films at 1,650 cells/well after incubation for 72 h which could be due to hydrophobic influence of the material surface. The qualitative and in vitro quantitative antibacterial results revealed that VCO does not possess strong bacterial resistance against all four tested bacteria, that is, two Gram-positive (Staphylococcus aureus and Staphylococcus epidermidis) and two Gram-negative bacteria (Pseudomonas aeruginosa and Proteus mirabilis)

Effect of aloe vera powder as fat and corn flour replacers in the production of reduced fat beef meatballs

Meatballs could contain high amount of fat that can cause many health problems. This study aimed to produce and analyse the reduced fat meatballs by replacing the fat and corn flour (CF) with aloe vera powder (AP). The formulations were formula with 0% AP (6% fat + 3% CF + 0% AP), formula with 3% AP (4% fat + 2% CF + 3% AP), formula with 6% AP (2% fat + 1% CF + 6% AP) and formula with 9% AP (0% fat + 0% CF + 9% AP). The production of AP was carried out by using spray dryer. Proximate analysis, cooking yield, fat retention, juiciness, colour, texture profile analysis and sensory test were carried out to analyse the new formulated meatballs. The fat contents were decreased as the AP in the meatballs increased with 0% AP (2.43% fat), 3% AP (2.38% fat), 6% AP (2.24% fat) and 9% AP (2.15% fat). The moisture content in meatballs was decreased with the increased of AP substitution, respectively. The protein and ash contents were increased as the AP percentage in meatballs increased. Cooking yield showed some decrement with the cooked meatballs compared to the uncooked meatballs, while the juiciness showed higher value as the amount of AP increased in each meatballs formulation. The colour analysis showed that L*(lightness) was reduced (p>0.05) when the AP percentage increased, while no significant differences (P>0.05) were observed for the a*(redness) and b*(yellowness). Hardness, cohesiveness, gumminess, and chewiness have no significant differences (p>0.05) for all the samples, except for springiness. Meatballs with 3% AP could be an ideal formulation for reduced fat meatballs as it has similar sensory preference compared to the original meatballs

Investigation of hybrid rocket motor regression rate doped with high entropy metallic additives

Low combustion efficiency and low regression rate in the hybrid rocket limit the implementation of the Hybrid Rocket Motor (HRM) in the propulsion system. Due to this, a comprehensive investigation of utilising the paraffin wax doped with the high entropy metallic additives is used to enhance the regression rate, thrust, and specific impulse. Analytical studies are conducted to model the internal ballistic flow field in the combustion port at different initial configurations. The present investigation is focused on utilising aluminium, boron, magnesium, and High Entropy Alloy (HEA) energetic additives in the HRM. The percentages of energetic additives doped in the fuel are 10%, 20%, and 30% on a mass basis. HRM performance is also determined using various initial conditions such as initial mass flow rate, initial temperature, and initial pressure. The results demonstrate that aluminium has the highest regression rate among these four additives, followed by HEA, HEA with boron, magnesium, and boron. Furthermore, as the percentage of energetic additions increases, so does the rate of HRM regression rate. With a result of 17.50 mm/s, 30% of aluminium has the highest regression rate compared with others. Calculating thrust, Mach number characteristic velocity, and specific impulse has also been used to assess HRM performance. The findings show that increasing the mass flow rate has a significant impact on HRM performance. From the experimental results, it is found that adding High entropy alloy as energetic additives for solid fuel in hybrid rocket motor are proven to increase the regression rate up to 93.5% compared to using pure paraffin only. The experimental results validate the findings in simulation model

Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs

Meatball is a popular meat product in Malaysia but it has high-fat content that could often bring health problems such as non-communicable diseases. This study aimed to produce replaced-fat meatballs using coconut flesh with three different varieties (i.e. MAWA, MYD, and Pandan) at two levels of maturities (young and matured). Meatballs with animal fat were used as control. All samples were analysed for the proximate composition, cooking yield, water holding capacity (WHC), texture and sensory properties. Two-way ANOVA was conducted to determine the interaction between the maturity and variety of the coconut for all parameters with post-hoc analysis to observe the significant difference (p<0.05). The maturity and variety of coconuts showed significant interactions (p<0.05) in affecting most of the meatball properties. Young coconuts were superior to mature coconut with better cooking yield (p<0.05), texture and sensory properties. Meatballs with young Pandan had the highest moisture content (p<0.05) (71.78%), low fat (3.56%) (p<0.05), and overall sensory acceptance. Meatballs with young MYD had low fat content (3.50%) (p<0.05), high WHC (52.11) (p<0.05), high redness (6.09) (p<0.05) with a high score of the colour (7.13) taste (7.17), texture (7.30) and overall acceptability (7.03) for the sensory properties. Since both young Pandan and young MYD managed to reduce the fat content in the meatballs as compared to the control sample and other treatments while maintaining the quality characteristics of the meatballs, both can be concluded to have potential as the fat replacers in the production of reduced-fat meatballs

Heritage studies and measured drawings of Masjid Jamek Sultan Abdul Samad, Kuala Lumpur

Masjid Jamek Sultan Abdul Samad was built in 1909 following the demolition of Masjid Kampung Rawa that is located at Java Street (Jalan Tun Perak) due to expansion of road and to carter the increasing number of Jemaah. The masjid was one of the earliest mosques in Kuala Lumpur. The establishment of Kuala Lumpur is always closely related to Masjid Jamek Sultan Abdul Samad. Furthermore, the quaint masjid is located at the confluence of Klang River and Gombak River, which gives Kuala Lumpur its name. The masjid has gone through a few renovations to cater for the needs of the worshippers. Besides, to pay respect to the third Sultan of Selangor, Almarhum Sultan Abdul Samad, the masjid has been renamed from Masjid Jamek Kuala Lumpur to its current name, Masjid Jamek Sultan Abdul Samad. This report material is separated into (two) 2 parts. The first part of the report highlights the literature review and the findings of Masjid Jamek Sultan Abdul Samad from the fieldwork. It focusses on the contextual studies, the colonial influences, the background history, the details of building construction and case studies from buildings with similar architectural elements. Meanwhile, the second part of this report comprise a compilation of measured drawings of Masjid Jamek Sultan Abdul Samad in 2D and 3D. This report is to convey the analytical studies of the part of Masjid Jamek history and chronology, architectural influences, and the site context of the masjid, and how the structure affect the surrounding context, the culture, the society and the economy activities of Kuala Lumpur until this day. Hopefully, these studies can be beneficial and better enhancement to others in term of its architectural and historical data. Therefore, it is important for the next generation to come appreciate the past story amid the rapid growth and advancement of Kuala Lumpur