Norhashimah Abd Hamid

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Suhaila Mohamed

Universiti Putra Malaysia

Zahariah Hassan

Zaharah Hassan

National University of Malaysia

Jamilah Bakar

Universiti Putra Malaysia

Cooperative Institutions

Universiti Putra Malaysia

Cairo University

University of Malaya

SEGi University

National Cancer Council Malaysia

AgroBio

Biotechnology Institute

Bioscience (China)

Assiut University

King Faisal University

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Differences in Functional Properties of Mungbean Protein Concentrate and the Effect of Incorporation into Fish Sausages

Suhaila Mohamed Jamilah Bakar Norhashimah Abd Hamid

The physico-chemical and functional properties of mungbean protein concentrate prepared by (i) calcium sulphate precipitation (MBC-Ca) and (ii) isoelectric point precipitation (MBG-pI) containing 21.6 and 67.3% protein respectively, were compared. The solubility of the concentrates was positively correlated with pH within the range of 4-7. The foaming ability was closely correlated with percentage ofsoluble N (r2 = 0.98) and pH (r2 = 0.88) while the foam stability was correlated with the hydrophilicity (l = 0.98) of the concentrates. All concentrates were able to reduce the weight loss, shrinkage and increase the firmness of cooked fish sausages. The weight loss and shrinkage were negatively correlated with the soluble protein, pH and foaming ability of the concentrates. The functional properties of the concentrates, when added at a level of 1-2%, influenced the texture of the fish sausages. In organoleptic evaluations, fish sausages incorporating the plant proteins scored higher for overall acceptability, even though there was no significant difference in flavour or texture and a decrease in juiciness of the product compared to the control.

Organoleptic

Flavour

Texture (cosmology)

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Effects of Various Food Components on the Expansion, Oil Absorption, and Crispiness of Fried Rice Dough

Suhaila Mohamed Norhashimah Abd Hamid

The physical characteristics of fried dough were studied using model systems based on rice flours. Fried dough of maximum crispiness and minimum oil absorption were obtained from flour mixtures containing rice : glutinous rice in the ratio of 75:25 (amylose:amylopectin ratio = 9:69). Volume expansion and oil absorption of the finished product were found to be directly proportional to the amylopectin content and inversely proportional to the amy lose content of the flour (r2 = 0.98 and 0.96 respectively). The best fitted lines for predicting the volume expansion and oil absorption of fried dough are y = 120.6 + 7.16x and y = 23.4 + 0.15x respectively, where x is the amylopectin/amy lose content of the whole flour. Amy lose was found to increase hardness and reduce oil absorption of the fried product. Crispiness of the fried product was further improved by the addition of a little egg albumin, oil, CaC03 and pregelatinised rice flour. Although pregelatinised rice flour improved crispiness, it increased oil absorption. Oil absorption was reduced by the addition of 2.5 -5.5%) oil and 4-12%) egg albumin to the flour.

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Antimicrobial Activity of some Tropical Fruit Wastes (Guava,Starfruit, Banana, Papaya, Passionfruit, Langsat, Duku, Rambutan andRambai)

Suhaila Mohamed Zahariah Hassan Norhashimah Abd Hamid

Extracts of ripe, unripe and leaves of guava (psidium guajava); ripe, unripe and leaves of starfruit (Averrhoa carambola); ripe and unripe banana (Musa sapientum variety Montel); ripe and unripe papaya (Carica papaya); passionfruit (passiflora edulis F. Flavicarpa) peel; two varieties of Lansium domesticum peel (langsat and duku); rambutan (Nephelium lappaceum) peel and rambai (Baccaurea motleyana) peel were evaluated for antimicrobial activity against gram positive bacteria, gram negative bacteria, yeast and fungi (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Lactobacillus bulgaricus; E. coli, Proteus vulgaricus, Pseudomonas aeruginosa, Salmonelli typhi; Saccharomyces cerevisiae, Candida lypolytica; Rhizopus spp., Aspergillus niger, and Chlamydomucor spp). The antimicrobial activities were tested using both the filter paper disc diffusion and tube dilution assays. Extracts from ripe starfruit, guava leaves and rambai peel showed strong activity against all the bacteria tested, in most cases with activity stronger than 50ug streptomycin. Passionfruit peel, ripe and unripe guava showed activity against all the bacteria tested except E. coli. Rambutan peel too showed activity against all the bacteria tested except towards Pseudomonas aeruginosa. Most of the fruit wastes showed some activity towards bacteria but poor activity against yeast or fungi. Extracts from bananas, papayas, passionfruit peel, Lansium domesticum peels and rambutan peels showed activity against Candida lypolytica while extractsfrom guava showed strong activity against Saccharomyces cerevisiae. Other than guava, ripe starfruit, rambai peel and rambutan peel showed potential for use against bacteria.

Psidium

Rambutan

Carica

Mangifera

Aspergillus niger

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Antimicrobial activity of some tropical fruit wastes (guava [Psidium guava], starfruit [Averrhoa carambola], banana [Musa], papaya [Carica papaya], passionfruit [Passiflora edulis], langsat [Lansium domesticum], duku [Lansium sp.], rambutan [Nephelium lappaceum] and rambai [Baccaurea motleyana]).

Pertanika journal of tropical agricultural science (1994)

Suhaila Mohamed Zaharah Hassan Norhashimah Abd Hamid

Extracts of ripe, unripe and leaves of guava (Psidium guajava); ripe, unripe and leaves of starfruit (Averrhoa carambola); ripe and unripe papaya (Carica papaya); passionfruit (Passiflora edulis F. Flavicarpa) peel; two varieties of Lansium domesticum peel (langsat and duku); rambutan (Nephelium lappaceum) peel and rambai (Baccaurea motleyana) peel were evaluated for antimicrobial activity against gram positive bacteria, gram negative bacteria, yeast and fungi (Staphylococcus aureus, Bacillus subtilis, bacillus cereus, Lactobacillus bulgaricus; E. coli, Proteus Rhizopus spp., Aspergillus niger and Chlamydomucor spp.). The antimicrobial activities were tested using both the filter paper disc diffusion and tube dilution assays. Extracts from ripe starfruit, guava leaves and rambai peel showed strong activity against all the bacteria tested, in most cases with activity stronger than 50ug streptomycin. Passionfruit peel, ripe and unripe guava showed activity against all the bacteria except E.coli. Rambutan peel too showed activity against all the bacteria tested against all the bacteria tested except towards Pseudomonas aeruginosa. Most of the fruit wastes showed some activity towards bacteria but poor activity against yeast or fungi. Extracts from bananas, papayas, passionfruit peel, Lansium domesticum peels and rambutan peels showed strong activity against Saccharomyces cerevisiae. Other than guava, ripe starfruit, rambai peel and rambutan peel showed potential for used against bacteria.

Psidium

Carica

Rambutan

Averrhoa carambola

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