Gluten avoidance is becoming a popular diet trend around the world. In this study, green Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake. The effects of soy protein isolate (SPI) (0%, 10%, 15%) and Ovalette (0%, 3.5%, 7%) on the quality of the cake were investigated. Physicochemical properties of the flours were measured. The viscosity and specific gravity of the batters; as well as the specific volume, weight loss and texture profile of the resulting cakes were determined. Sensory evaluation was performed to compare the acceptance of the cake formulations. The macronutrient and resistant starch content of the cakes were determined. The use of an appropriate level of SPI and Ovalette was found to effectively enhance the aeration of the cake batter and improved the specific volume and weight loss of the cake. The presence of Ovalette was essential to soften the texture of the cake. GF cake supplemented with 10% SPI and 3.5% Ovalette obtained the highest sensorial acceptance. The nutritional quality of this sample was significantly improved, whereby it contained higher protein than the gluten-containing counterpart. GSBF also contributed to the high dietary fiber and resistant starch content of the cake.

The study has utilized chickpea and okara composite flours and produced best formulation based on sensory and physicochemical characteristics. Formulation of F3 which comprised of 75% of wheat flour, 12.5% of chickpea flour and 12.5% of okara flour was selected as the best formulation. The qualities of best formulation and control were compared through proximate analysis, dietary fiber, energy content and cooking qualities. F3 was better than control in terms of significantly higher ash, crude protein, crude fiber contents and significantly lower crude fat, carbohydrates and energy contents, and it also rich in dietary fiber (10.05g/100g). Furthermore, F3 has significantly higher cooking yield, longer optimal cooking time, lower rehydration rate and higher cooking loss. The storage quality of the best formulation's accelerated shelf life study for eight months was evaluated via water activity test, physicochemical tests, microbiological and sensory tests. The increased in water activity and decreased in pH value, reduced brightness, increased redness and yellowness of noodles, reduced tensile strength and changes in the textural properties. Nonetheless, the noodles were still safe to be consumed and accepted by the panellists. To conclude, the incorporation of chickpea and okara flours into the instant noodles boosts the nutrient contents but results in poorer textural properties. Further study regarding the alternatives to improve the textural properties of the noodles would be worthwhile.

This study investigates the efficacy of chemically modified bone adhesive as a formaldehyde‐free binder for wood‐based industries. Two different types of adhesive are formulated after chemical modification of bone powder using sulfuric acid (0.5 m) and polyvinyl acetate (PVA). Gel time, solid content, Fourier‐transform infrared spectroscopy (FT‐IR), thermogravimetric analysis (TGA), viscosity, and single lap joint test for shear strength are analyzed in order to assess the adhesive properties. To analyze the efficacy of the formulated adhesive, particleboards are fabricated using boiled and unboiled sugarcane bagasse. The physical and mechanical properties of the fabricated panels are measured following ASTM standards. It is found that adhesive Type C (T‐C) has the shortest gel time of 4.2 min for the highest shear strength, i.e., 5.31 MPa. The particleboard (BTC‐2) fabricated using T‐C adhesive shows a highest density of 0.73 g cm−3, a modulus of elasticity (MOE) of 1975 N mm−2, and a modulus of rupture (MOR) of 11.80 N mm−2. The dimensional stability of the fabricated particleboards does not follow the standard requirements; however, further study might be helpful for using the chemically modified bone adhesive as a biobased adhesive.

Biscuits are a popular staple food due to its variety of taste, crispiness and digestibility. Conventional biscuits are rich in carbohydrates, fats and calories but low in dietary fibre (DF), minerals and vitamins. Unripe banana contains high resistant starch (RS) which is beneficial for colon health and helps reduce the risk of cardiovascular diseases and diabetes. This study was conducted to determine the feasibility of substituting wheat flour (WF) with unripe Saba banana flour (USBF) to produce biscuits with sensory acceptance and characterising its physicochemical properties. A total of nine (9) formulations were developed by incorporating WF with USBF (10-90%). These formulations were tested for sensory acceptance with the best formulation then proceeded for physicochemical analysis. Sample F5 (50% USBF and 50% WF) was chosen as the best formulation and compared with the control biscuit (100% WF) for physicochemical characteristics. The comparison results showed that F5 biscuit had significant increment (p<0.05) in ash (5.72%), RS (6.17%) and DF (6.26%) as well as significant reduction (p<0.05) in moisture (2.78%) and protein (5.41%). In terms of texture, the hardness (883.33 g) of F5 biscuit was significantly reduced (p<0.05). F5 Biscuits showed significant increase (p<0.05) in RS and exhibited a good source of DF without diminishing its sensory acceptability.

This study was carried out to determine the effect of the addition of Moringa oleifera (Moringa) leaves powder? on the antioxidant and sensory properties of chocolate. Three formulations with different percentage of Moringa leaves powder (1, 3, and 5 percent) were studied. Through the hedonic sensory test, there is no significant difference (p less than 0.05) between the formulations for all attributes except the taste. Chocolate with 5 percent Moringa leaves showed the highest total phenolic content and antioxidant activity compared to the other formulations. The addition of moringa leaves caused decreased the chocolate hardness while increased the chocolate average particle size. After 8 weeks of storage, no bloom formation was observed on the surface of the chocolate but the hardness found to be decreased. chocolate associated with moringa leaves powder has potential with health benefit and still has good quality chocolate character.

This study was conducted to produce pineapple-chili sauce mixed with seaweed (Kappaphycus alvarezii) based on the best formulation, to determine nutritional composition of the control and the best formulation and to determine the effect on quality of this product. A total of 3 formulations had been developed using different composition of seaweed powder at 2.0%, 2.5%, 3.0% and were undergo sensory evaluation and physicochemical analysis to choose the best formulation. The selected and control samples were then analysed for proximate values. The increasing in seaweed powder composition influenced significantly (p<0.05) the aroma, viscosity, aftertaste and overall acceptability of the sauces. In the physicochemical analysis, increasing in seaweed powder percentage was significantly (p<0.05) influenced positively in the viscosity, syneresis and water activity while it did not affect (p>0.05) the total soluble solids, total acidity and pH. The results of proximate analysis shown the composition of the best formulation was 72.54% moisture content, 23.44 % carbohydrate, 2.70% ash, 0.81% crude fibre, 0.37% crude protein and 0.14 % rude fat showed significantly higher (p<0.05) in ash, crude protein, and crude fibre compared to control.

The increase in health and safety concerns regarding chemical modification in recent years has caused a growing research interest in the modification of starch by physical techniques. There has been a growing trend toward using a combination of treatments in starch modification in producing desirable functional properties to widen the application of a specific starch. In this study, a novel combination of gamma irradiation and annealing (ANN) was used to modify sago starch (Metroxylon sagu). The starch was subjected to gamma irradiation (5, 10, 25, 50 kGy) prior to ANN at 5 °C (To-5) and 10 °C (To-10) below the gelatinization temperature. Determination of amylose content, pH, carboxyl content, FTIR (Fourier Transform Infrared) intensity ratio (R1047/1022), swelling power and solubility, thermal behavior, pasting properties, and morphology were carried out. Annealing irradiated starch at To-5 promoted more crystalline perfection as compared to To-10, particularly when combined with 25 and 50 kGy, whereby a synergistic effect was observed. Dual-modified sago starch exhibited lower swelling power, improved gel firmness, and thermal stability with an intact granular structure. Results suggested the potential of gamma irradiation and annealing to induce some novel characteristics in sago starch for extended applications.

The objective of this present work is to determine the chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.). The results obtained showed that durian had 56.1% moisture, 3.5% protein, 2.8% fat, 1.4% ash, 36.26% carbohydrate, 6.6% dietary fiber and 7.0 µg of vitamin A. The mineral analysis results indicated that Durio dulcis is a good source of potassium, magnesium and phosphorus. Protein analysis found a total of sixteen major amino acids present in durian namely aspartame, serine, glutamin acid, glycine, histidine, arginine, threonine, alanine, proline, thyrosine, valine, methionine, lysine, isoleusine, leusine and phenylaline. A total of thirty-three individual fatty acids components were analysed. Among those, palmitic acid was a predominant saturated fatty acid while oleic acid was the most abundant unsaturated fatty acid. The composition of fatty acids showed that total of monounsaturated fatty acids, polyunsaturated fatty acids and saturated fatty acids were 56.7%, 6.7% and 36.6% respectively. A total of thirty-one volatile compounds were identified, among which alcohols, esters, sulphur-containing compounds and ketones were found to be the major constituents.