Browsing by Author "J. Norliza"
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Publication Changes In Microstructures Of Rambutan Seed And The Quality Of Its Fat During Drying(Springer Nature Switzerland AG, 2020) ;M. H. A. Jahurul ;S. S. Nee ;M. R. Norazlina ;M. Hasmadi ;M. S. Sharifudin ;M. Patricia ;J. S. Lee ;A. Shihabul ;H. M. S. Amir ;R. Jumardi ;A. W. NoorakmarJ. NorlizaThe application of pre-treatment on oilseeds prior to extraction process may exert undesirable impact towards the quality of oils as well as microstructures of seed. The objectives of this study were to evaluate the effects of three drying methods on the microstructures of rambutan seeds and its effects on physicochemical properties of rambutan seed fat (RSF). The fats that being pre-treated with three different drying methods showed shrinkage or alteration of porous structure in terms of size, shape, and diameter. The differences between the RSF pre-treated with oven-, freeze-, and cabinet drying RSF were in fatty acids (oleic and arachidic acids), and free fatty acid (1.56–1.80 mg KOH/g fat). From the results obtained, the useful information regarding to the effects of pre-treatment on RSF, which is a potent ingredient to be used as a cocoa butter substitute in the formulation of chocolate in the confectionery industries. Moreover, the outcomes of this work able to provide information for better grasp about the correlation of drying methods and quality of RSFs, as well as its applications in other food industries. - Some of the metrics are blocked by yourconsent settings
Publication Improvement Of Melting And Crystallisation Properties Of Rambutan Seed Fat As Cocoa Butter Improver By Two‐stage Fractionation Technique(Institute of Food Science and Technology, United States, 2021) ;F. Azzatul ;M.H.A. Jahurul ;J. Norliza ;M.R. Norazlina ;M. Hasmadi ;Sharifudin Md. Shaarani ;Patricia Matanjun ;Jau-Shya Lee ;A. ShihabulNoorakmar Ab. WahabThe search for hard fats is increasing by the day due to their demand for industrial purposes. Rambutan seed fat (RSF) was fractionated prior to investigate the melting and crystallisation behaviours, triacylglycerols (TAGs), and morphology using different chromatographic and thermal techniques. The increasing trends were observed for high-melting symmetrical monounsaturated TAGs such as 1,3-distearoyl-2-oleoyl-glycerol and 1-palmitoyl-3-stearoyl-2-oleoyl-glycerol in both solid fractions upon fractionation. The solid fractions (F1-S) and (F2-S) exhibited small peaks towards low melting area and big peaks towards high melting area with the offset temperatures of 35.29–48.75 °C and 43.58–52.70 °C with significantly higher enthalpies (93.49 and 105.13 J g−1) upon fractionation. F2-S showed the densely packed microstructure compared to that of crude RSF and F1-S. Based on the thermal behaviours as well as morphology of RSF fractions, cocoa butter improver could be prepared that has the potential to be utilised in chocolate manufacturing in tropical countries.