Displaying publications 21 - 40 of 87 in total

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  1. Fulltext Quality evaluation of deep fried chips produced from lotus rhizome
    Rajeev Bhat, Wipawee Yodkraisri
    International Food Research Journal, 2012;19(4):1423-1437.
    MyJurnal
    The main objective of the present study was to produce crispy deep fried chips from lotus rhizome with acceptable organoleptic qualities. Effects of three different frying temperatures (180, 190 and 200°C, for 15-20 sec) on the overall qualities (proximate composition, texture and sensory) of lotus rhizome chips were determined. Prior to frying, freshly procured rhizomes were sliced uniformly (thickness of ~2.5 mm, diameter ~ 5.2mm), blanched in hot water (85°C for 3.5 min) and dried in a hot air vacuum oven (60°C, 24 h). Results on textural studies showed force required to break the chips to be dependent on temperature. Sensory quality results revealed high acceptability for chips produced by frying at 200°C. This reported work being a preliminary study, further research works is warranted to standardize the protocols for industrial scale production of lotus rhizome chips, with improved taste and flavour, keeping in mind the safety and quality issues.
    Matched MeSH terms: Flavoring Agents
  2. Fulltext Potential uses of cocoa bean infested by Conopomorpha cramerella for polyphenol extraction
    Misnawi, Teguh, W.
    International Food Research Journal, 2008;15(1):27-34.
    MyJurnal
    Cocoa pod borer (Conopomorpha cramerella (Snellen)) is the main fatal pest that destroys cocoa plantations in South East Asia, mainly in Indonesia and Malaysia. Infested cocoa beans stick to each other, the pulp become hard and normal fermentation process to produce flavour precursors cannot be done. This research aimed to utilize the infested cocoa beans as a source of phenolic compounds. Extraction of phenolic compounds was carried out for three infestation levels regarded as low, medium and heavy. Parameters of study were bean size, shell content, fat content, total polyphenol and antioxidant activity. Results of the study showed that the increase in cocoa pod borer infestation significantly decreased cocoa bean size, fat content and total polyphenol; but shell content was increased. Antioxidant activity of the extracted polyphenol was not significantly affected by the infestation. The results clearly indicate that cocoa beans infested by cocoa pod borer can potentially to be used as a source of phenolic compounds for natural antioxidant uses.
    Matched MeSH terms: Flavoring Agents
  3. Fulltext Optimization of cocoa beans roasting process using Response Surface Methodology based on concentration of pyrazine and acrylamide
    Farah, D.M.H., Zaibunnisa, A.H., Misnawi
    International Food Research Journal, 2012;19(4):1355-1359.
    MyJurnal
    Roasting is an important process that contribute to formation of flavour compounds in cocoa beans. Pyrazines, a by-product of Maillard reaction is one of the character impact compounds that contribute to unique cocoa flavour. Unfortunately during roasting, carcinogenic acrylamide are also produced through Maillard reaction. Therefore, this study was focussed on optimising the roasting conditions using Central Composite Design (CCD) to produce superior quality cocoa beans with high concentration of pyrazines and low concentration of acrylamide. The roasting conditions used were temperatures in the range of 110⁰C to 160⁰C and time ranging from 15 min to 40 min. Roasting conditions significantly (p
    Matched MeSH terms: Flavoring Agents
  4. Fulltext Different media formulation on biocellulose production by Acetobacter xylinum (0416)
    Suryani Kamarudin, Mohd Sahaid, K., Mohd Sobri, T., Wan Mohtar, W.Y., Dayang Radiah, A.B., Norhasliza, H.
    Pertanika Journal of Science & Technology, 2013;21(1):29-36.
    MyJurnal
    Biocellulose (BC), produced by Acetobacter xylinum (0416), was carried out using three types of medium
    composition under static surface culture. The media used in this experiment included CWHSM (Coconut
    water in Hestrin-Schramm medium), CM (Complex medium) and HSM (Hestrin-Schramm medium).
    CWHSM and CM used coconut water from agro-waste as the main source of sugar. The fermentation
    was conducted for 12 days and the results of BC dry weight, cell entrapped, pH medium and productivity
    were evaluated and compared. The results show that CWHSM is the most suitable medium for BC
    production with a productivity of up to 0.044 g l
    -1
    day
    -1
    .
    Matched MeSH terms: Flavoring Agents
  5. Search for Heavy Neutral Leptons in Events with Three Charged Leptons in Proton-Proton Collisions at sqrt[s]=13  TeV
    Sirunyan AM, Tumasyan A, Adam W, Ambrogi F, Asilar E, Bergauer T, et al.
    Phys Rev Lett, 2018 Jun 01;120(22):221801.
    PMID: 29906166 DOI: 10.1103/PhysRevLett.120.221801
    A search for a heavy neutral lepton N of Majorana nature decaying into a W boson and a charged lepton is performed using the CMS detector at the LHC. The targeted signature consists of three prompt charged leptons in any flavor combination of electrons and muons. The data were collected in proton-proton collisions at a center-of-mass energy of 13 TeV, with an integrated luminosity of 35.9  fb^{-1}. The search is performed in the N mass range between 1 GeV and 1.2 TeV. The data are found to be consistent with the expected standard model background. Upper limits are set on the values of |V_{eN}|^{2} and |V_{μN}|^{2}, where V_{ℓN} is the matrix element describing the mixing of N with the standard model neutrino of flavor ℓ. These are the first direct limits for N masses above 500 GeV and the first limits obtained at a hadron collider for N masses below 40 GeV.
    Matched MeSH terms: Flavoring Agents
  6. Elliptic Flow of Charm and Strange Hadrons in High-Multiplicity p+Pb Collisions at sqrt[s_{NN}]=8.16  TeV
    Sirunyan AM, Tumasyan A, Adam W, Ambrogi F, Asilar E, Bergauer T, et al.
    Phys Rev Lett, 2018 Aug 24;121(8):082301.
    PMID: 30192601 DOI: 10.1103/PhysRevLett.121.082301
    The elliptic azimuthal anisotropy coefficient (v_{2}) is measured for charm (D^{0}) and strange (K_{S}^{0}, Λ, Ξ^{-}, and Ω^{-}) hadrons, using a data sample of p+Pb collisions collected by the CMS experiment, at a nucleon-nucleon center-of-mass energy of sqrt[s_{NN}]=8.16  TeV. A significant positive v_{2} signal from long-range azimuthal correlations is observed for all particle species in high-multiplicity p+Pb collisions. The measurement represents the first observation of possible long-range collectivity for open heavy flavor hadrons in small systems. The results suggest that charm quarks have a smaller v_{2} than the lighter quarks, probably reflecting a weaker collective behavior. This effect is not seen in the larger PbPb collision system at sqrt[s_{NN}]=5.02  TeV, also presented.
    Matched MeSH terms: Flavoring Agents
  7. Fulltext Design and development of processing apparatus for young coconuts
    Muhamad Hellmy Hussin
    Pertanika Journal of Science & Technology, 2018;26(4):2031-2044.
    MyJurnal
    As we know, drinking young coconut water and eating the tender meat give many benefit
    to the body for its nutritious value rather than its taste; but do we realize that it requires a
    dangerous tasks in processing it. The process of trimming requires skills which only can
    be obtained by those who run the work daily. Thus, a portable apparatus which has the
    capabilities of reducing the hazardous tasks and fasten the time consumed for processing
    the young coconut fruit has been proposed and developed. The development of the product
    begins with collecting and analyzing the data of 30 young coconut fruits. Then, it is followed
    by designing the whole product at main and component level. The conceptual design is
    done initially using freehand sketching technique. Next, the 3D solid modeling relies
    totally on the CATIA V5R19 software. Finally, a complete details drawing is produced
    using CAD software. In this work, the design focuses on the blade slicing and punch bit
    head to reduce the hazardous tasks during processing of the young coconut. The blade is
    designed to allow the slicing movement to be maneuvered during the husk removal process.
    Meanwhile, the puncher has replaced the usage of chopper in creating an opening at the top
    of the endocarp. Thus, the device developed will reduce the hazardous task by eliminating
    the chopping process and replacing it with the slicing process. Therefore, the tendency to
    get caught in accidental injury during the chopping process can be significantly reduced.
    Matched MeSH terms: Flavoring Agents
  8. Fulltext Physical, rheological and textural characterization of herbal seasoning enriched with oyster mushroom (pleurotus sajor-caju) powder
    Saiful Bahri, S., Wan Rosli, W. l.
    International Food Research Journal, 2017;24(4):1445-1452.
    MyJurnal
    The influence of oyster mushroom (pleurotus sajor-caju, PSC) powder on the physical
    properties of herbal seasoning (HS) was investigated. The pH, total solid, viscosity, rheology
    and texture of semi solid HS containing different PSC powder level (0%, 20%, 40%, 60%,
    8%, 100% w/w) of coconut milk powder were measured. The pH of the products were in the
    range of 4.05 - 4.15. Rheological behavior was characterized by oscillatory rheometry. Stress
    sweep, frequency sweep and steady stress experiments were conducted to study the behavior
    of the products. The products showed non Newtonian characteristic or shear thinning. All
    samples were G’> G’’ showed the gel like network. In addition, the back extrusion rig texture
    analysis showed the correlation among the samples were also studied. Total substitution of PSC
    powder (100% w/w) in the formulation resulted more viscous product and the combination
    of the coconut milk powder and PSC powder showed the best spreadability and flow to the
    product characteristics. No added PSC powder (0% w/w) showed the least viscous products
    and the less moduli among the samples studied. The present study suggested the incorporation
    of more than 40% PSC powder to replace coconut milk powder give better flowability and not
    affect the viscosity of the products.
    Matched MeSH terms: Flavoring Agents
  9. Fulltext Novel impedance measurement technique for soluble solid content determination of banana
    Ibrahim, N.U.A., Abd Aziz, S., Nawi, N.M.
    Pertanika Journal of Science & Technology, 2017;25(2):519-526.
    MyJurnal
    Soluble solid content (SSC) is one of the important traits that indicate the ripeness of banana fruits.
    Determination of SSC for banana often requires destructive laboratory analysis on the fruit. An impedance measurement technique was investigated as a non-destructive approach for SSC determination of bananas. A pair of electrocardiogram (ECG) electrode connected to an impedance analyser board was used to measure the impedance value of bananas over the frequency of 19.5 to 20.5 KHz. The SSC measurement was conducted using a pocket refractometer and data was analysed to correlate SSC with impedance values. It was found that the mean of impedance, Z decreased from 10.01 to 99.93 KΩ at the frequency of 20 KHz, while the mean value of SSC increased from 0.58 to 4.93 % Brix from day 1 to day 8. The best correlation between impedance and SSC was found at 20 KHz, with the coefficient of determination, R2 of 0.87. This result indicates the potential of impedance measurement in predicting SSC of banana fruits.
    Matched MeSH terms: Flavoring Agents
  10. Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion
    Mirhosseini H, Tan CP, Yusof S, Hamid NS
    Phytochem Anal, 2008 Sep-Oct;19(5):429-37.
    PMID: 18435528 DOI: 10.1002/pca.1068
    Solid-phase microextraction (SPME) coupled to gas chromatography has been applied for the headspace analysis (HS) of 12 target flavour compounds in a model orange beverage emulsion. The main volatile flavour compounds studied were: acetaldehyde, ethyl acetate, alpha-pinene, ethyl butyrate, beta-pinene, myrcene, limonene, gamma-terpinene, octanal, decanal, linalool and citral (neral plus geranial). After screening the fibre type, the effect of other HS-SPME variables such as adsorption temperature (25-55 degrees C), extraction time (10-40 min), sample concentration (1-100% w/w), sample amount (5-10 g) and salt amount (0-30% w/w) were determined using a two-level fractional factorial design (2(5-2)) that was expanded further to a central composite design. It was found that an extraction process using a carboxen-polydimethylsiloxane fibre coating at 15 masculineC for 50 min with 5 g of diluted emulsion 1% (w/w) and 30% (w/w) of sodium chloride under stirring mode resulted in the highest HS extraction efficiency. For all volatile flavour compounds, the linearity values were accurate in the concentration ranges studied (r(2) > 0.97). Average recoveries that ranged from 90.3 to 124.8% showed a good accuracy for the optimised method. The relative standard deviation for six replicates of all volatile flavour compounds was found to be less than 15%. For all volatile flavour compounds, the limit of detection ranged from 0.20 to 1.69 mg/L.
    Matched MeSH terms: Flavoring Agents/analysis; Flavoring Agents/isolation & purification*
  11. Fulltext Nerolidol: A Sesquiterpene Alcohol with Multi-Faceted Pharmacological and Biological Activities
    Chan WK, Tan LT, Chan KG, Lee LH, Goh BH
    Molecules, 2016 Apr 28;21(5).
    PMID: 27136520 DOI: 10.3390/molecules21050529
    Nerolidol (3,7,11-trimethyl-1,6,10-dodecatrien-3-ol) is a naturally occurring sesquiterpene alcohol that is present in various plants with a floral odor. It is synthesized as an intermediate in the production of (3E)-4,8-dimethy-1,3,7-nonatriene (DMNT), a herbivore-induced volatile that protects plants from herbivore damage. Chemically, nerolidol exists in two geometric isomers, a trans and a cis form. The usage of nerolidol is widespread across different industries. It has been widely used in cosmetics (e.g., shampoos and perfumes) and in non-cosmetic products (e.g., detergents and cleansers). In fact, U.S. Food and Drug Administration (FDA) has also permitted the use of nerolidol as a food flavoring agent. The fact that nerolidol is a common ingredient in many products has attracted researchers to explore more medicinal properties of nerolidol that may exert beneficial effect on human health. Therefore, the aim of this review is to compile and consolidate the data on the various pharmacological and biological activities displayed by nerolidol. Furthermore, this review also includes pharmacokinetic and toxicological studies of nerolidol. In summary, the various pharmacological and biological activities demonstrated in this review highlight the prospects of nerolidol as a promising chemical or drug candidate in the field of agriculture and medicine.
    Matched MeSH terms: Flavoring Agents/pharmacology; Flavoring Agents/chemistry
  12. High fluoride and low pH level have been detected in popular flavoured beverages in Malaysia
    Ha Rahim Z, M Bakri M, Hm Z, Ia A, Na Z
    Pak J Med Sci, 2014 Mar;30(2):404-8.
    PMID: 24772152
    In children, excessive ingestion of fluoride from different sources including bottled drinking water and flavoured beverages or soft drinks can lead to the development of dental fluorosis. In addition, the pH level of beverages is important. Low pH can cause dental erosion. In this study we explore the fluoride content and pH level of certain popular beverages available in Malaysian supermarkets and hawkers' stalls.
    Matched MeSH terms: Flavoring Agents
  13. Effect of hydroxypropylmethyl cellulose (hpmc) coating on flavor, moisture and oil content in chicken nugget
    Lai WH, Mohamad Yusof Maskat
    Sains Malaysiana, 2018;47:2699-2704.
    This study was carried out to determine the effects of hydroxy propyl methyl cellulose (HPMC) on the flavour compounds
    (eugenol and limonene), moisture and oil content in chicken nuggets during frying. Chicken nugget added with 500
    ppm eugenol and limonene were coated with HPMC solution (0, 0.75 and 1.5%) and then with a commercial coating
    (ADABI, Malaysia). Chicken nuggets were fried at 180o
    C for 4 min. Quantity of eugenol and limonene in the substrate
    (chicken meat) and coating were measured alongwith the moisture and oil content. The results showed that 0.75 and
    1.5% HPMC were not able to retain either eugenol or limonene in both substrate and coating portion of the nuggets
    when compared to control except for eugenol in the substrate portion when using 1.5% HPMC. Application of HPMC
    also resulted in reduced moisture loss and oil absorption. The reduced moisture loss and oil absorption in the coating
    and substrate of the chicken nuggets showed that HPMC was able to form a barrier that restricted the migration of
    moisture from the nuggets and absorption of oil into the nuggets. However, only the 1.5% HPMC barrier formed was
    able to reduce the loss of eugenol in the nugget substrate. Both 0.75 and 1.5% HPMC was not able to significantly
    reduce the loss of limonene during frying.
    Matched MeSH terms: Flavoring Agents
  14. Fulltext Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk
    Chong WK, Mah SY, Easa AM, Tan TC
    J Food Sci Technol, 2019 Sep;56(9):4371-4379.
    PMID: 31478006 DOI: 10.1007/s13197-019-03905-4
    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 
    Matched MeSH terms: Flavoring Agents
  15. Fulltext Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)
    Lasekan O, Teoh LS
    BMC Chem, 2019 Dec;13(1):133.
    PMID: 31891159 DOI: 10.1186/s13065-019-0650-3
    Background: The aroma chemistry and the contribution of the aroma compounds to the anti-oxidative properties of roasted yam have yet to be characterized. The growing popularity of roasted yam in regions where they are being consumed calls for a concerted effort to elucidate their aroma chemistry as well as their anti-oxidative properties.

    Results: The aroma compounds in roasted white yam (Dioscorea rotundata) were isolated and identified using static headspace-gas chromatography-mass spectrometry (SH-GC-MS) and gas chromatography-olfactometry (GC-O). In addition, the anti-oxidative activities of the most abundant volatile heterocyclic compounds (2 pyrroles, 4 furans and 3 pyrazines) were evaluated on their inhibitory effect towards the oxidation of hexanal for a period of 30 days. Twenty-nine aroma-active compounds with a flavour dilution (FD) factor range of 2-256 and an array of odour notes were obtained. Among them, the highest odour activities (FD ≥ 128) factors were determined for 2-acetyl furan and 2-acetylpyrrole. Other compounds with significant FD factors ≥ 32 were; 2-methylpyrazine, ethyl furfural, and 5-hydroxy methyl furfural.

    Conclusion: Results of the anti-oxidative activity showed that the pyrroles exhibited the greatest antioxidant activity among all the tested heterocyclic compounds. This was followed by the furans and the pyrazines which had the least antioxidant activity.

    Matched MeSH terms: Flavoring Agents
  16. Fulltext REVIEW ON EXTRACTION METHODS OF ESSENTIAL OIL FROM KAFFIR LIME (Citrus hystrix) LEAVES
    Mazlin Mohideen, Mohamad Iqbal Hazmie Idris, Nor Syamimi Izzati Zainal Abidin, Nur Azzalia Kamaruzaman
    Journal of Academia Universiti Teknologi MARA Negeri Sembilan, 2021;9(1):173-184.
    MyJurnal
    Kaffir lime or “limau purut” (Citrus hystrix) is a popular traditional herbal plant with aromatic leaves. It produces fruits which are commonly used in Asian cuisines as a flavouring agent. Essential oil has been a popular and valuable product applicable in various industries, but its availability is scarce. Essential oil from the leaves of Citrus hystrix is a complex mixture of volatile and semi-volatile compounds. It is rich in bioactive molecules that act synergistically to improve the well-being of an individual. Essential oil is extracted from Citrus hystrix leaves using a few extraction methods; however, the most excellent extraction methods have yet to be ascertained. This review paper highlights several extraction methods that determined the final yield of Citrus hystrix leaves’ essential oil and the comparison of advantages and disadvantages between each method. Two types of methods are discussed, which are conventional and modern methods. Conventional methods include hydro-distillation, steam distillation, Soxhlet distillation and solvent extraction, while the modern method includes pressurized liquid extraction (PLE). In addition, pre- treatment processes are also included as they can significantly affect the performance of other important processes and production yield. This paper also found that the highest yield of 56.16% was obtained using PLE method. Essentially, each of the extraction and pre-treatment methods has its own pros and cons; hence choosing a suitable method depends heavily on the producer's demand and requirement.
    Matched MeSH terms: Flavoring Agents
  17. Fulltext Effects of young corn ear addition on nutritional composition and acceptability of conventional cake
    Wan Rosli, W.I., Chow, Y.N.
    Malays J Nutr, 2014;20(1):93-99.
    MyJurnal
    Introduction: Scientific evidence indicates that higher dietary fibre consumption protects against various chronic diseases and leads to recovery enhancement. Young corn ear is very rich in total dietary fibre (TDF). The study objective was to evaluate the effects of young corn ear addition on the nutritional composition, textural properties and sensory attributes of conventional cake. Methods: Wheat flour used in the preparation of conventional cake was substituted with different percentages (0%, 5%, 10% and 15%) of young corn ear powder (YCP). Moisture, total ash, fat, protein and TDF content of conventional cake samples were investigated. Textural properties including firmness, cohesiveness, springiness, gumminess and chewiness were examined. The aroma, colour, chewiness, tenderness, flavour and overall acceptance of conventional cake were evaluated via sensory evaluation. Results: The conventional cake with addition of 15% YCP recorded the highest moisture content. There was no predictable trend observed in the ash and fat content following the incorporation of YCP. Addition of 15% of YCP increased the protein content significantly while TDF content of conventional cake increased proportionally (1.42%-2.88%) with the level of YCP added. The incorporation of YCP did not produce any trend on all the textural properties of conventional cake. Conventional cake with 10% of YCP was the most preferred manifested by the highest scores in chewiness, tenderness and flavour attributes. Conclusion: In conclusion, 10% of YCP could be recommended as the ideal formulation in order to produce a healthier conventional cake without jeopardising acceptability.
    Matched MeSH terms: Flavoring Agents
  18. Fulltext The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat- and rice-based products
    Aishah, M.S., Wan Rosli, W.I.
    International Food Research Journal, 2013;20(1):183-188.
    MyJurnal
    Mushroom cultivation has been more popular recently in Malaysia. They are favoured due to their delicious flavour and low calorific value. Apart from that, they also contain high amount of protein and other essential nutrients. As recommended by food pyramid, people should take in more of their calories from whole grains-based foods than any other sources. Three selected carbohydrate based products namely rice-porridge (RP), paratha flat bread (PB) and conventional cake (CC) were formulated with dried Pleurotus sajor-caju (PSC) powder. All three products were analyzed for proximate analysis and sensory evaluation. Result shows the percentage of moisture, ash, fat and protein of RP increased in line with the levels of PSC powder used except for carbohydrate. Whereas for PB and CCs added with 2%, 4% and 6% PSC, the percentage of all nutrients were higher than control (0%) except for fat. Mushroombased RP had significantly higher value of odour attribute as compared to control, with RP added with 6% PSC powder received the highest score. Meanwhile, mushroom-based PB received better score on textural attribute compared the control. In CC, panels prefer the cake added with 4% PSC powder as they gave higher scores for softness and flavour attributes. In conclusion, addition of PSC powder to partially replace rice and wheat flour in RP, CC and PB enhance essential nutritional components and well accepted by consumers. Thus, PSC powder can be considered to be utilized in carbohydrate–based food products with the purpose of enhancing nutrient compositions without affecting its sensory acceptance.
    Matched MeSH terms: Flavoring Agents
  19. Fulltext Physico- chemical properties of pineapple variety N36 harvested and stored at different maturity stages
    Nadzirah, K.Z., Zainal, S., Noriham, A., Normah, I., Siti Roha, A.M., Nadya, H.
    International Food Research Journal, 2013;20(1):225-231.
    MyJurnal
    The aim of this study is to determine colour changes during storage and physico- chemical properties of peel, core and crown extracts of pineapple variety N36 for maturity indices of 1, 2 and 3. The L* (lightness), a* (redness) and b* (yellowness) values for peels increased significantly (p ≤ 0.05) at each maturity stage during seven days storage. pH of pineapple peel, core and crown extracts were in the range of 3.24 to 3.84. The titratable acidity, percentage of pulp and Total Soluble Solid (TSS) of pineapple peel, core and crown extracts were in the range of 0.16 to 0.36%, 1.37 to 2.91% and 1.4 to 5.3˚Brix, respectively. Fructose and glucose contents were significantly highest (p ≤ 0.05) in pineapple core extract followed by pineapple peel extract and pineapple crown extract for maturity index 2. Significant difference (p ≤ 0.05) was found in sucrose content between pineapple core and peel extracts with 8.92% and 3.87%, respectively for maturity index 3. However, sucrose was not detected in pineapple crown extract. Pineapple core extract was significantly higher (p ≤ 0.05) amount of total sugar content compared to pineapple peel and crown extracts for all maturity indices.
    Matched MeSH terms: Flavoring Agents
  20. Fulltext Effective jam preparations from watermelon waste
    Souad, A.M., Jamal, P., Olorunnisola, K.S.
    International Food Research Journal, 2012;19(4):1545-1549.
    MyJurnal
    Watermelon waste materials remained one of the important food grade agro-wastes generated by most hospitality industries in Southeast Asia and particularly in Malaysia. Jam was prepared from watermelon rind with different flavours (vanilla, pineapple, strawberry, lemon and no flavour). Five different samples were prepared at various compositions T₁ (50-50), T₂ (80-20), T₃ (60-40), T₄ (40-60) and T₅ (20-80) of rind and sugar. T₁ (50-50) gave the best jam set. Ten man panel (trained) evaluated the jam for its sensory characteristics and physicochemical analysis. Sensory evaluation conducted among five flavours was significantly different at (p>0.05). Chemical analysis showed that ascorbic acid reduced greatly among all treatments during three month storage. Soluble sugar and pH also decreased gradually for T₁ (from 4.96 to 4.40), T₂ (from 4.92 to 4.21), T₃ (from 4.74 to 4.11), T₄ (from 4.62 to 4.51) and T₅ (from 4.52 to 4.25) upon storage. Strawberry flavoured jam was most acceptable by the panel.
    Matched MeSH terms: Flavoring Agents
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