Browsing by Author "M.H.A. Jahurul"
Now showing 1 - 2 of 2
Results Per Page
Sort Options
- Some of the metrics are blocked by yourconsent settings
Publication Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application A review(Elsevier, 2020) ;M.H.A. Jahurul ;F.S. Azzatul ;M.S. Sharifudin ;M.J. Norliza ;M. Hasmadi ;J.S. Lee ;M. Patricia ;S. Jinap ;M.R. Ramlah George ;M. Firoz KhanI.S.M. ZaidulBackground Rambutan (Nephelium lappaceum L.) is an important commercial fruit in southeast Asia and is gaining more attention in recent years because it is juicy and sweet and has a refreshing flavour and an exotic appearance. It is commercialized for fresh consumption and is industrially processed as canned fruit, juices, jams, jellies, marmalades, and spreads. The seed is a major co-product of this industry and is worthy of attention for industrial applications and their feasibility. Scope and approach This review describes the composition of the rambutan seed, which is examined from a critical interpretation regarding the suitable use of this co-product. This review also compares the total yield, physicochemical and thermal properties of its fat for the purpose of evaluating the potential of this fruit co-product as a source of natural edible fat with potential industrial uses. Key findings and conclusions Rambutan seed is a major co-product of the industry that has high premium-grade fat, protein, carbohydrate, fibre, antioxidants, and phenolic content and that can be used in several segments of the food, pharmaceutical, and cosmetic industries. Rambutan seed powders are also used as local medicine (they contain antidiabetic compounds) in Malaysia. To determine the effectiveness of raw rambutan seeds in treating diseases, in vivo and human clinical studies should be performed. Research should also continue to determine if rambutan seed fat can be fractionated, chemical and enzymatic interesterified, and blended with other fats to make cocoa butter alternatives. Comprehensive studies are needed on rambutan seed to explore more potential industrial applications. - 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.