Two different types of fermented shrimps locally known as belacan and cincaluk are amongst the most common fermented products consumed in Malaysia. Proximate composition of these products were analysed which include moisture, ash, protein, and fat. Total carbohydrate was calculated using difference of the value of each nutrient. Water activity, salt concentration, pH, and colour of each product were also measured for both fermented shrimp product. Results revealed that cincaluk has higher moisture, protein, ash, carbohydrate content, and water activity but lower content of sodium and pH value in comparison to belacan. The results for both products are also comparable with the other types of fermented shrimp products from different country, respectively.

Response surface methodology (RSM) was employed for optimising the formulation and processing parameters of red cabbageroselle 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.

The need for nutritional and functional foods has increased. Consumers, these days, do not eat snacks only to provide satisfaction for their hunger, but also to supply essential nutrients to body. The objective of this study was to develop six formulations of granolas/cereal bars using different combination of Sunnah fruits such as dates (Phoenix dactylifera), raisins (Vitis vinifera L.) and figs (Ficus carica). The cereal bars were formulated using dry raw materials (glutinous rice, black Cummins, etc.) and binding agents (honey and glucose syrup). The cereal bars were assessed for water activity and proximate composition. It was observed that the sample B, made with 70 g of glucose syrup, 100 g honey and 450 g of total fruits had the highest value of moisture (18.73%) as compared to other formulations (P<0.05). There were no differences in protein contents of the cereal bars formulated. Ash contents of the formulations were significantly different (P<0.05) in samples B and F; the values ranged between 0.97% and 1.88%. The fat contents were significantly different with formulation B having the highest fat content (10.72%) and carbohydrate contents were affected by fibre contents; samples with lower crude fibres had higher carbohydrate contents which also reflect in the energy contents of the granola/cereal bar samples. Lowest a(w) (water activity) was observed in the samples with lower fruit contents which could be as a result of their lower moisture contents. According to the results, incorporation of glutinous rice flakes with different composition Sunnah foods and binding agents; honey and glucose syrup can be used to formulate cereal bars with appreciable proximate and energy contents. (c) All Rights Reserved

Aims: The objectives of this study were to evaluate the inhibitory activity of the cell-free supernatants (CFS) of lactic acid bacteria (LAB) isolates and determine the effect of pH, enzymes and heat treatment on the antifungal activity against Candida species. Methodology and results: A total of 25 strains of LAB were isolated from honey samples from Malaysia, Libya, Saudi Arabia, and Yemen. Four from twenty-five LAB isolates showed antifungal activity against Candida spp. and were identified as Lactobacillus plantarum (HS), L. curvatus (HH), Pediococcus acid lactic (HC), and P. pentosaceus (HM) using 16S rDNA sequence. The CFS of these isolates were evaluated for their antifungal activity using microtiter plate assay. The antifungal activity showed significant inhibitory activity against all Candida spp. especially growth of C. glabrata ATCC 2001 was significant (p < 0.001) completely inhibited by CFS of HH and HM at pH 3. Similarly, growth of C. glabrata ATCC2001 was significantly inhibited (p < 0.001) when treated with previously heated CFS of L. curvatus HH and P. pentosaceus HM at 90 degrees C and 121 degrees C. While, the growth of C. krusei ATCC 6258 was completely inhibited by CFS of L. curvatus HH at 121 degrees C. Treatment the CFS of LAB isolates with proteinase K and RNase II increased the antifungal activity against C. krusei and C. glabrata, whereas the activity of CFS produced by P. acidilactici was lost when treated with RNase II, especially against C. krusei. Conclusion, significance and impact of study: This study demonstrated that treated supernatant of LAB isolates with heating, adjusted pH and enzymes can be used to inhibit the growth of pathogenic Candida spp.

The aim of this study was to determine the changes of short chain fatty acids (SCFAs) in faeces of inflammatory bowel disease (IBD) patients compared to healthy subjects. SCFAs such as pyruvic, lactic, formic, acetic, propionic, isobutyric and butyric acids were analyzed by using high performance liquid chromatography (HPLC). This study showed that the level of acetic, 162.0 mol/g wet faeces, butyric, 86.9 mol/g wet faeces, and propionic acids, 65.6 mol/g wet faeces, decreased remarkably in IBD faecal samples when compared with that of healthy individuals, 209.7, 176.0, and 93.3 mol/g wet faeces respectively. On the contrary, lactic and pyruvic acids showed higher levels in faecal samples of IBD than in healthy subjects. In the context of butyric acid level, this study also found that the molar ratio of butyric acid was higher than propionic acid in both faecal samples. This might be due to the high intake of starch from rice among Malaysian population. It was concluded that the level of SCFAs differ remarkably between faecal samples in healthy subjects and that in IBD patients providing evidence that SCFAs more likely play an important role in the pathogenesis of IBD.

Budu (BUM) is mainly produced in Kelantan and Terengganu, while bosou (BO) is an ethnic fermented food originated from Sabah. These fermented foods are typically consumed as condiments for flavour enhancement of meals. In the present work, lactic acid bacteria (LAB) isolated from both fermented fish products were screened in vitro for their probiotic attributes, following the FAO/WHO guidelines. The acid and bile tolerance, haemolytic, and antimicrobial activities, as well as resistance against antibiotics were examined. A total of 42 isolates were characterised by a preliminary subtractive screening method (catalase-negative and Gram-positive cocci/bacilli). Of these, 14 isolates (four isolates from BO and ten isolates from BUM) could tolerate the high acidic conditions, thus were further tested for other probiotic characteristics, and molecularly identified by 16S rRNA sequencing. These isolates demonstrated survival rates above 90 and 50% when exposed to pH as low as 2.5 and 0.3% bile salts, respectively. These isolates also did not display β-haemolytic properties, and could retard the growth of all indicator pathogens to varying degrees. Based on 16S rRNA gene sequence analysis, the BO and BUM isolates were identified as Lactobacillus plantarum and L. paracasei, respectively, with 98% similarities to the nucleotide sequences existing in the GenBank database. These findings suggested that LAB isolated from both budu and bosou could be a promising probiotic potential, hence could be further developed as medicinal agents.

Response surface methodology (RSM) was employed for optimising the formulation and processing parameters of red cabbageroselle 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.

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. (c) All Rights Reserved

The application of plant-based waste materials as functional food ingredients in meat products has gained popularity owing to their nutritional richness and contributions to the circular economy and environmental protection. As such, mushroom stems are one of the potential ingredients to be used in muscle products as a meat alternative,as theymimic the texture of meat. Therefore, this study aims to determine the physicochemical properties and nutritional composition of chicken patties with grey oyster mushroom stems. In this study, five formulations of chicken patties were prepared with different ratios of chicken meat to the grey oyster mushroom stem:control (65%:0%), A (55%:10%), B (45%:20%), C (35%:30%),and D (25%:40%). The chicken patties were analysed for cooking characteristics, physicochemical properties, and nutritional composition. Results found that the grey oyster mushroom stem-based patties recorded higher (P<0.05) cooking yield and moisture retention as compared to the control. The addition of grey oyster mushroom stems increased (P<0.05) the lightness (L*) due to the white colour of the grey oyster mushroom stems. No significant difference(P>0.05) was observed in all formulationsof patties'hardness, chewiness, springiness, and cohesiveness attributes,but the increment of grey oyster mushroom stems in chicken patties decreased the value of all these attributes. Nutritional composition of chicken patty of formulation D (40% grey oyster mushroom stems) recorded significantly the highest (P<0.05) moisture and crude fibre compared to other formulations. In addition, the energy content of chicken patties significantly decreased (P<0.05) proportionally with increasing levelsof grey oyster mushroom stems. This study indicated that grey oyster mushroom waste is a promising meat alternative ingredient that has great potential to be used in attaining meat products with enhanced nutritional and sustainability profiles in the current sector.

Fast foods consumption has been associated with an increase in chronic diseases. Consumers' increased awareness of the possible links between nutrition and health has led to major dietary changes toward healthier food options. Furthermore, rising meat prices, veganisms, and concerns about animal suffering as well as sustainability issues have driven market trends toward plant-based alternatives. Mushrooms are regarded as one of the healthier ingredients that believed to be associated to their nutritive, bioactive, and therapeutic values. In fact, the fibrous structure of mushroom mimics to meat texture as well as possesses an umami flavour. Asian countries generate the highest percentage of overall mushroom production (74.64%). The application of mushrooms, however, is limited to the fruiting bodies rather than the stems. The stems are often discarded as food waste due to their tough texture. Researchers have begun to use edible mushroom waste and their by-products to create value-added products in a variety of sectors such as the food industry, owing to their nutritional values, and contributions to the circular economy and environmental protection. The primary intent of this review is to discuss the potential of underutilised mushroom stems in meat products.

The aim of this project was to study the physicochemical properties and antioxidant activity of the banana blossoms from different cultivars namely pisang Nipah, pisang Nangka and pisang Lemak Manis. Physicochemical analyses covered the proximate composition and acidity analyses (pH and total titratable acidity) while antioxidant activity carried out were DPPH assay and total phenolic compounds. Results showed that banana blossom of pisang Lemak Manis contained the highest fibre (46.76g/100g) and protein (37.42g/100g) followed by banana blossom of pisang Nangka and pisang Nipah. However, banana blossom of Lemak Manis had the lowest ash (1.21 g/kg) and fat (4.87 g/kg) contents among all the samples. The antioxidant activity for banana blossom of pisang Lemak Manis banana blossom was found to be the superior as compared to banana blossom of pisang Nangka and pisang Nipah. pH value showed that banana blossom acidic in pH (pH 5.00 – 5.47) and the titratable acidity of pisang Nangka recorded as most acidic (1.12%) as compare to banana blossom of Pisang Lemak Manis and pisang Nipah.

Underutilization of jackfruit and demand for healthier meat product with nutritional benefits and similar taste to meat had led to this study which to evaluate the proximate composition, and consumer preference of beef sausage with different percentage of unripe jackfruit. Five formulations of beef sausage were prepared with percentage of beef to unripe jackfruit were: Control (65:0), A (48.75:16.26), B (32.5:32.5), C (16.25:48.75), and D (0:65). Results found that carbohydrate contents of beef sausage with unripe jackfruit were higher (P>0.05) than in control sausage but were lower (P>0.05) in protein, fat, and fibre content. However, results found that all sausages with unripe jackfruit were found significantly higher (P

This study was conducted to evaluate the quality of imitation chicken nuggets or ICNs formulated with grey oyster mushroom stems and chickpea flour. Four formulation of ICNs were prepared with the percentage of mushroom stems to chickpea flour were: A (60%:10%), B (55%:15%), C (50%:20%), and D (45%:25%). A commercial brand of chicken nugget was chosen as control experiment. All nuggets were analysed for nutritional and cooking properties as well as consumer preference. Results found that protein, fat, and carbohydrate contents of all ICNs were significantly lower (p<0.05) than control chicken nugget. However, the moisture, and crude fibre of all ICNs were significantly higher (p<0.05) than control chicken nugget. Results also showed that ICNs were significantly lower (p<0.05) in cooking loss but were significantly higher (p<0.05) in cooking yield and moisture retention than control chicken nugget. Hedonic test found that consumers did significantly prefer (p<0.05) control chicken nugget compared to all ICNs in attributes chicken aroma, texture, juiciness, taste, and overall acceptance as expected. The ICN B which contained 55% of grey oyster mushroom stems and 15% chickpea flour was the most preferred by consumers in term of texture, juiciness, taste, and overall acceptance compared to all ICNs. This findings suggested that grey oyster mushroom stems and chickpea flour have a great potential as alternative ingredients in ICNs formulation. � 2020, Malaysian Society of Applied Biology. All rights reserved.

Inflammatory bowel disease (IBD) is a generic term that refers to Crohn's disease and ulcerative colitis. The precise aetiology of these diseases remains unknown. However, both are believed to result from the interaction of environmental factors, immune response and genetic factors. The impact of environmental factors such as smoking, diet, drug, geographical and social status, stress, microbial agents, intestinal permeability and appendectomy appear to be associated with IBD pathogenesis. Some varieties of these factors modify gene expression in susceptible individuals and modulate the effector function of the intestinal immune system. To understand the IBD pathogenesis, several studies have reported that luminal bacteria play an essential role in development of IBDs. Various bacterial pathogens have been incriminated but the results obtained have been conflicting. No specific pathogen has been identified as being causally associated with IBD. However, it is widely thought that, in IBD cases, individuals appear to lose the normal tolerance to commensal bacteria leading to an elevated inflammatory response. By contrast to healthy gut, the symbiotic relationship between the host and the commensal bacteria exposure leads to the down-regulation of inflammatory genes. Therefore, this brief review focuses on the microbial aetiology of IBD. (c) 2007 Wolters Kluwer Health.