Impak Modenisasi dan Pengkomersilan Terhadap Keaslian Makanan Tradisi dan Identiti Budaya Etnik Kadazan- Dusun di Sabah

Modenisasi memainkan peranan besar terhadap perubahan identiti budaya sesebuah etnik termasuklah aspek makanan tradisi. Matlamat kajian ini adalah untuk mengkaji kesan modenisasi dan pengkomersilan terhadap keaslian makanan tradisi serta pelestarian identiti budaya dan mengenalpasti tahap serta kaedah pengkomersilan makanan berkenaan. Kajian ini memfokuskan kepada makanan tradisi etnik Kadazan-Dusun di Sabah khususnya tuhau dan bambangan. Kajian lapangan yang menggunakan teknik pengamatan turut serta, temu bual dan tinjauan soal selidik dilaksanakan di beberapa lokasi petempatan etnik Kadazan-Dusun termasuklah kawasan Pantai Barat Selatan (Kota Kinabalu, Penampang, Tuaran, Tamparuli, Ranau dan Kundasang), Pantai Barat Utara (Kudat, Sikuati dan Kota Marudu) dan Pedalaman atas (Tenom, Keningau, Tambunan, Nabawan dan Sook). Dapatan kajian mendapati bahawa pengkomersilan dan modenisasi mempengaruhi keaslian makanan tradisi etnik Kadazan-Dusun khususnya tuhau dan bambangan tetapi tidak melenyapkan identiti budaya etnik berkenaan kerana penyediaan secara tradisi masih turut dipasarkan dan mendapat sambutan dalam kalangan penduduk. Sementelah itu, lokasi petempatan mempengaruhi keaslian dan improvisasi serta tahap dan kaedah pengkomersilan makanan tradisi berkenaan. Antara faktor

Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: A review

Background Rambutan (Nephelium lappaceum L.) is an important commercial fruit in southeast Asia and is gaining more attention in recent years because it is juicy and sweet and has a refreshing flavour and an exotic appearance. It is commercialized for fresh consumption and is industrially processed as canned fruit, juices, jams, jellies, marmalades, and spreads. The seed is a major co-product of this industry and is worthy of attention for industrial applications and their feasibility. Scope and approach This review describes the composition of the rambutan seed, which is examined from a critical interpretation regarding the suitable use of this co-product. This review also compares the total yield, physicochemical and thermal properties of its fat for the purpose of evaluating the potential of this fruit co-product as a source of natural edible fat with potential industrial uses. Key findings and conclusions Rambutan seed is a major co-product of the industry that has high premium-grade fat, protein, carbohydrate, fibre, antioxidants, and phenolic content and that can be used in several segments of the food, pharmaceutical, and cosmetic industries. Rambutan seed powders are also used as local medicine (they contain antidiabetic compounds) in Malaysia. To determine the effectiveness of raw rambutan seeds in treating diseases, in vivo and human clinical studies should be performed. Research should also continue to determine if rambutan seed fat can be fractionated, chemical and enzymatic interesterified, and blended with other fats to make cocoa butter alternatives. Comprehensive studies are needed on rambutan seed to explore more potential industrial applications

Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: A review

Background Rambutan (Nephelium lappaceum L.) is an important commercial fruit in southeast Asia and is gaining more attention in recent years because it is juicy and sweet and has a refreshing flavour and an exotic appearance. It is commercialized for fresh consumption and is industrially processed as canned fruit, juices, jams, jellies, marmalades, and spreads. The seed is a major co-product of this industry and is worthy of attention for industrial applications and their feasibility. Scope and approach This review describes the composition of the rambutan seed, which is examined from a critical interpretation regarding the suitable use of this co-product. This review also compares the total yield, physicochemical and thermal properties of its fat for the purpose of evaluating the potential of this fruit co-product as a source of natural edible fat with potential industrial uses. Key findings and conclusions Rambutan seed is a major co-product of the industry that has high premium-grade fat, protein, carbohydrate, fibre, antioxidants, and phenolic content and that can be used in several segments of the food, pharmaceutical, and cosmetic industries. Rambutan seed powders are also used as local medicine (they contain antidiabetic compounds) in Malaysia. To determine the effectiveness of raw rambutan seeds in treating diseases, in vivo and human clinical studies should be performed. Research should also continue to determine if rambutan seed fat can be fractionated, chemical and enzymatic interesterified, and blended with other fats to make cocoa butter alternatives. Comprehensive studies are needed on rambutan seed to explore more potential industrial applications

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