Browsing by Author "Jinap Selamat"
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Publication Effect of Cooking Time and Temperature on Extraction Yield and Antioxidant Properties of Beef Rendang(USIM Press, 2023) ;Nur Huwaidah Ithnin ;Jinap Selamat ;Suganya Murugesu ;Peir Shinn Hew ;Rashidah SukorSiti Nabilah KarimRendang is a popular traditional cuisine in Southeast Asia, particularly Malaysia and Indonesia. Rendang ingredients vary according to different countries and mainly consist of spices, coconut milk, and meat, either chicken or beef. Spices such ascoriander, fennel, cumin, ginger, galangal, lemongrass, garlic, and onion used in rendang mostly contributed to its antioxidant properties. However, the beef rendang's antioxidant properties may be lostdue to the long cooking period. This study aims to determine the effect of cooking time and temperature on the extraction yield and antioxidant properties of beef. Rendang samples prepared using lean beef and mixed with coconut milk and other spices were collected every hour up to five hours of cooking. The samples were subjected to methanol extraction for total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay using Folin-Ciocalteu and DPPH solution, respectively. The data were analysed by one-way analysis of variance (ANOVA) followed by Tukey's test. Data for extraction yield showed that rendang samples cooked for one and two hours had significantly lesser yield (p<0.05) than those cooked for three to five hours. For TPC analysis, rendang that was cooked for three hours had the highest total phenolic content (8.018 ± 0.911 mg GAE/g) (p<0.05) compared to those that were cooked for one, two, four, and five hours (4.205±0.364, 2.368±0.127, 2.746±0.080, and 1.839±0.110 mg GAE/g). For the DPPH assay, one-hour beef rendang sample had the lowest EC50 (20.278±0.733 μg/ml) (p<0.05) followed by those cooked for two, three, four, and five hours (39.041±1.368, 40.143±4.502, 48.338±2.115, and 58.159±3.060 μg/ml), indicating a low EC50 value which exhibited high antioxidant power. It can be concluded that antioxidant properties were significantly lostdue to prolonged heating with increasing cooking time. - Some of the metrics are blocked by yourconsent settings
Publication Hard Fats Improve the Physicochemical and Thermal Properties of Seed Fats for Applications in Confectionery Products(Taylor & Francis, 2020) ;Md. Jahurul Haque Akanda ;Norazlina M.R. ;Azzatul F.S. ;Sharifudin Shaarani ;Hasmadi Mamat ;Jau Shya Lee ;Norliza J. ;Mansoor A.H. ;Jinap Selamat ;Firoz Khan ;Patracia MatanjunMd Zaidul Islam SarkerHard fats, obtained from liquid oils by different fat modification techniques, are composed of high-melting-point triacylglycerols (TAGs) that can be used as alternatives to improve the functional characteristics of lipid systems. These low‐cost industrial products are regarded as raw materials in lipid technology. They can behave as modifiers in crystallization processes, acting as preferential nuclei for ordering crystal lattices and inducing specific polymorphic patterns because of their homogeneous TAGs. Adding hard fats, such as mango, illipe, kokum, sal, shea, rambutan, palm oil, palm kernel oil, and sunflower oil, into other oils is beneficial as it increases their compatibility for uses in fat-based products, especially confectionery products. The addition of hard fats has a significant effect on the rate of crystallization, significantly decreasing the induction time for nucleation and leading to a higher hardness, and increases the thermal resistance for applications in fat-based products. The aim of this article is to review the changes in the physicochemical and thermal properties of hard fats and their mixtures obtained by fractionation, enzymatic interesterification and blending, which broaden their applicability in the food industry.