This study was conducted to determine the physical and chemical composition of goat milk produced by eight local farms located in the central region of Malaysia. Farms 1 to 4 (F1-SC, F2-SP, F3-SP, F4-SBC) reared Saanen-type goats while farms 5 to 8 (F5-JK, F6-JPEC, F7-JTC, F8-JC), Jamnapari-type goats. The common feedstuffs used in all farms comprised of fresh or silage from Napier grass, feed pellets, and brans while two farms, F5-JK and F6-JPEC supplemented the feeds with soybean-based product. The total solid content, dry matter, and proximate composition of goat milk and feedstuffs from the different farms were determined and the results analysed using principal component analysis. Total solid content of goat milk from the Jamnapari crossbreed had the highest solid content ranging from 11.81% to 17.54% compared to milk from farms with Saanen and Saanen crossbreed (10.95% to 14.63%). Jamnapari-type goats from F5-JK, F6-JPEC, and F8-JC had significantly higher (p < 0.05) milk fat and protein contents (7.36%, 7.14%, and 6.59% fat; 5.08%, 6.19%, and 4.23% protein, respectively) than milk from other farms but, milk produced by Saanen-type goats from F4-SBC contained similar protein content (4.34%) to that from F8-JC. Total ash and carbohydrate contents in milk ranged between 0.67% to 0.86% and 3.26% to 4.71%, respectively, regardless of goat breed. Feeding soybean-based products appear to have a positive influence on milk fat and protein content in Jamnapari-type goats.

Optimization conditions of Lipozyme RM IM lipase esterification of capric and stearic acids with glycerol for the production of medium- and long-chain triacyglycerols (MLCT) fat suitable for food applications such as margarine and shortening were investigated. Response surface methodology (RSM) was applied to model and optimize the reaction conditions, namely, the reaction time (8-24 h), enzyme load (5-15 Wt.%), and fatty acids/glycerol ratio (3:1-4:1) and represented by Ti, En, and Sb, respectively. Best-fitting models were successfully established for both MLCT yield (R 2 = 0.9507) and residual FFA (R 2 = 0.9315) established by multiple regressions with backward elimination. Optimal reaction conditions were 13.6-14.0 h for reaction time, 7.9-8.0 Wt.% for enzyme load, and 3:1 for fatty acids/glycerol molar ratio. Chi-square test showed that there were no significant (P>0.05) differences between the observed and predicted values of both models. Refined MLCT fat blend had sufficient solid fat at room temperature and made it suitable to use as a hard stock in shortening and margarine production. � 2010 Springer Science + Business Media, LLC.

Response surface methodology (RSM) was employed for optimising the formulation and processing parameters of red cabbage-roselle mixed drink. In this study, four independent variables namely red cabbage-roselle extracts concentration (30 to 70%), stingless honey concentration (1–10%), pasteurisation temperature (70–90°C), and pasteurisation time (30–300 s) were studied in order to determine the effect of the formulation (ingredients) and processing parameters towards the colour and anthocyanins content of the mixed drinks. Thirty different experimental combinations generated by RSM design were studied on the responses i.e. colour values (L*, a*, b*) and total anthocyanin content of red cabbage-roselle mixed drink. The optimal formulation and processing condition were obtained with a 70% combination of red cabbage-roselle extracts concentration and 1% of stingless honey concentration, with pasteurisation temperature, and time of 70.01°C and 284.07 s, respectively. In order to verify the models, the experimental values were compared with the predicted values to check the adequacy of the models. The experimental values were found to be in agreement with those predicted, thus, indicating the suitability of the models used by RSM to optimise the formulation and processing parameters of mixed drinks made from red cabbage and roselle extracts. © 2020, Malaysian Society of Applied Biology. All rights reserved.

In this study, curry leaves extract was used to minimize the oxidation process upon deep-fat frying. Crude extract was isolated from dried and ground curry leaves using ethanol and excess solvent was evaporated off. Three systems of frying oil; I) palm olein without curry leaves extract, II) palm olein with 0.02% curry leaves extract and III) palm olein with 0.04% curry leaves extract were prepared and fried repeatedly to 6 consecutive batches. Oil sample was collected at batches 2, 4 and 6 for analysis of iodine value (IV), peroxide value (PV), free fatty acid (FFA) content and thiobarbituric acid (TBA) value while the fries was kept for sensory quality assessment. Generally, the findings showed that system III was the most effective in retarding oil oxidation as compared to system I and II. This could be clearly observed in analysis of PV and IV, where system III gave the lowest rate of increment. Sensory attributes (yellow colour, hardness, oiliness, rancid smell, curry leaves aroma and overall quality) of the fried fries was found to have no significant (P>0.05) differences between all the systems indicating that the extract did not affect the sensory attributes evaluated. � 2018, Malaysian Society of Applied Biology. All rights reserved.

Muffin is a product that highly appreciated by consumers and one of the main ingredients of muffin production is butter which contains high cholesterol and saturated fat. However, in recent years, consumers’ demand increases for healthier ingredient and similar taste to the origin. Therefore, this study was carried out to evaluate the physical properties and sensory acceptability of butter replacement with pumpkin puree on basic muffin ingredient. Muffin formulations of three were formulated to replace butter with pumpkin puree at concentrations: 20% (Formulation A), 25% (Formulation B); and 30% (Formulation C). A muffin formulated with butter was served as a control. All muffins were analysed for muffin’s height, texture profiles, colour, and consumer acceptability. Results found that replacement of pumpkin puree in muffin formulations increased (P>0.05) muffin height. Replacement of pumpkin puree in muffin formulations (from 30% to 20%) was also significantly increased (P<0.05) hardness and chewiness of muffins as compared to control muffin. However, the cohesiveness of muffins was not differed (P>0.05) among all formulations. Analysis of colour found that lightness (L*) of pumpkin puree muffins significantly decreased (P<0.05) as compared to control muffin when the amount of pumpkin puree was increased in muffin formulations (from 20% to 30%). However, replacement of pumpkin puree in muffin formulations increased (P>0.05) a* (green to red) and b* (blue to yellow) values of muffins. In the assessment of pumpkin puree muffin acceptability, Hedonic test obtained that consumers preferred muffin with 30% of pureed pumpkin replacement with control muffin in all attributes (colour, aroma, texture, taste, and overall acceptance) and comparable (P>0.05) with control muffin. Thus, these findings suggested that 30% pumpkin puree was feasible to be used as butter replacer in muffin formulation.

In recent years, consumers' demand increases for healthier foods with nutritional benefits and similar taste to the origin. Thus, this study was conducted to evaluate the physicochemical properties and proximate composition as well as consumer preference of imitation chicken nuggets or ICNs formulated with different percentage of chickpea flour and textured vegetable protein (TVP). A commercial brand of chicken nugget was chosen as control experiment to compare its characteristics with ICNs. Five formulation of ICNs were prepared with the percentage of chickpea flour to TVP of ICNs were: A (30:10), B (25:15), C (20:20), D (15:25), and E (10:30). Results found that all ICNs were found significantly lower (P < 0.05) in cooking loss, lightness, hardness, chewiness, springiness, cohesiveness, and water activity than in control nugget. However, all ICNs were higher (P < 0.05) in yellow colour than in control nugget. The ash, protein, and carbohydrate contents of ICNs were higher (P < 0.05) than in control nugget but were lower (P < 0.05) in moisture and fat content. However, hedonic test found that consumers preferred (P < 0.05) control nugget compared to all ICNs. The ICN E which contained percentage of chickpea flour to TVP (10:30) was the most preferred by consumers in term of texture, taste, and overall acceptance compared to all ICNs. This findings showed that formulation of ICNs with chickpea flour with TVP could be accepted by consumers but further research should be focused on the optimised amounts of the chickpea flour in the ICNs. Thus, the sensory characteristics with these proteins and the nutritional values should be improved similar to those with chicken. � All Rights Reserved.

Metabolomics facilitates the identification of numerous metabolites in a sample with mass less than 1 kD. The purpose of this study was to determine the effect of feed on the metabolites in raw goat milk samples obtained from two breeds namely Saanen and Shami that were collected from a farm in Selangor and Negeri Sembilan, Malaysia, respectively. The types of feed given to the goats were recorded. The fat in the samples were removed via centrifugation before analysis using liquid chromatography quadrupole time of flight mass spectrometry (LC-QToF-MS). From the chromatograms obtained the presence of veterinary drug residue, di- and tri-peptides, short and long-chain fatty acids, some components from plants, and insecticide residue were detected using HMP, KEGG, LMP, and METLIN databases identification. It is expected that through metabolomics study it may be possible to formulate the feed and determine the breed that give good quality milk.

Background: This study aims to investigate the textural properties and sensory qualities of cookies made from mediumand long-chain triacylglycerol (MLCT)-enriched margarines. Margarine with formulations of MLCT: palm olein: palm stearin, 60:30:10 and 70:20:10, were selected to produce cookies. The textural properties of cookies were determined using a texture analyser.Quantitative descriptive analysis (QDA) and acceptance test were carried out to describe the attributes and to evaluate the degree of liking of cookies, respectively. Results: Cookies made from MLCT-enriched margarines showed high values for hardness, fracturability, but also for cohesiveness and adhesiveness. Trained panelists rated the cookies made from MLCT-enriched margarines to be lower as compared to those made from commercial margarine for most of QDA attributes. However, cookies made from MOS 603010 and commercial margarines were scored similarly (P > 0.05) for all acceptance test attributes. Overall acceptability was found to be highly and negatively correlated for hardness, fracturability and cohesiveness (R2 > 0.90). Principal component analysis showed that thetaste attribute of cookies and the % solid fat content of margarineat 35�C highly influencedthe overall quality of the cookies. Conclusion: Cookies made from MLCT-enriched margarines were not successfully produced. However, the findings obtained provide new perspectives in the production of low-calorie bakery fat. � 2010 Society of Chemical Industry.

The potential use of medium- and long-chain triacylglycerols (MLCT) oil blends in food applications such as frying oil and salad dressings were investigated. The frying strength of palm-based MLCT oil with different antioxidants under deep frying conditions was assessed. Palm-based MLCT oil showed better thermalresistant oxidative strength than refined, bleached and deodorized (RBD) palm olein throughout the five consecutive days of frying. Sensory evaluation and rancidity assessment on fried chips showed no significant differences (P > 0.05) between chips fried in RBD palm olein and palm-based MLCT oil. MLCT-based salad dressings treated with different antioxidants showed similar rheological behaviors as compared to soybeanbased salad dressings. The overall quality of the physical appearance and organoleptic acceptability based on quantitative descriptive analysis showed no significant differences (P > 0.05) in all salad dressings. These findings indicated that MLCT-based oil blends can be used as healthy functional oil for daily consumption. � 2011.