This study aimed to determine the effect of different packaging materials on physicochemical properties and anthocyanins content of red cabbage-roselle blended drink during 6-month storage. The pasteurised blended drink was hot-filled into three different packaging materials: glass bottle, beverage can, and polypropylene (PP) bottle, then stored in a dark place at ambient temperature (29 ± 2 °C). Packaging materials and storage time were found to affect physicochemical properties significantly and anthocyanins content of red cabbage-roselle blended drink packed in a glass bottle, can, and PP bottle during storage. Results show that pH, total soluble solids, colour L* (lightness), and b* (yellowness) of red cabbage-roselle blended drink increase significantly (p<0.05) during storage at the ambient temperature, whereas titratable acidity, colour a* (redness) and total anthocyanins content decrease significantly irrespective to packaging materials used. Blended drink packed in glass bottles significantly (p<0.05) has the highest red colour retention and anthocyanins content, followed by blended drink stored in cans and PP bottles. Hence, glass bottles should be preferred as the most appropriate packaging material to store the blended drink, followed by cans and PP bottles as glass bottles provide better anthocyanins stability for a red cabbage-roselle blended drink.

A novel approach of dual lipases system was successfully carried out in improving the synthesis of ferulate esters between ethyl ferulate and olive oil. Combination of Novozym 435 and Lipozyme RMIM were used as biocatalyst to improve the reaction performance. Different reaction parameters (ratio of lipases, reaction time, lipase dosage, substrate molar ratio and reaction temperature) were analyzed systematically. A high conversion of ferulate esters (85%) was obtained after 12 hrs of reaction time at optimal conditions of 1:9 w/w (Novozym 435/Lipozyme RMIM), 80mg of lipase and 1:4 ethyl ferulate:olive oil at 60 ?C.

Banana is one of the popular fruits among consumers due to their excellent nutritional value. However, banana peel, the fruit’s main secondary product or a significant by-product in banana processing, is generally abandoned and discarded as waste. Banana peels are rich in nutritional content such as protein, carbohydrates, fat, moisture, and ash contents. They are also high in bioactive compounds such as phenolic (flavonoids) and various types of carotenoids (lutein, alpha-carotene, and beta-carotene). Phenolic compounds effectively protect the human body against various diseases, specifically oxidative stress-related diseases. Due to all the advantages of banana peels, plenty of potential utilization could be explored, including citric acid production by Aspergillus niger, traditional medicine, foods, and pharmaceutical industries, as well as dietary incorporation. Thus, this paper discussed the nutritional contents and bioactive compounds of banana peel and their potential utilization as food additives, supplements, and pharmaceuticals. This could then help to minimize the number of agro-solid waste disposal from the food industry by processing the waste into value-added products.

Keropok lekoris a famous fish-based traditional food from Terengganu, Malaysia. Due to the progressive cultivation activity of oyster mushrooms in Malaysia and their high nutritional values, theywere selected to be incorporated in keropok lekorformulations to replace a partial percentage of fish flesh. In this study, the determination of nutritional composition and physicalas well asevaluation of sensory acceptability of oyster mushroom-containing keropok lekorwere carried out. Three formulations of keropok lekorwith different ratios of fish flesh to oyster mushroom were prepared as follows: control (100:0), sample A (75:25), and sample B (50:50). In terms of nutritional composition, the results found that the value of ash, moisture, and carbohydrate contents of keropok lekorwith oyster mushroom substitutions were significantly higher (P<0.05) than control keropok lekor. However, the experimental keropok lekor(sample A and sample B) had significantly lower (P<0.05) protein and fat contents than the control sample. The highest value of hardness, springiness, cohesiveness, and chewiness of the control sample (100% fish flesh) was obtained in comparison to keropok lekorsubstituted with oyster mushroom. In the context of colour, the value of L*(whiteness) increasedby substitutingoyster mushroomsinto keropok lekorformulations due to the light colour of the mushroom. The 9-point hedonic scale test indicated that consumers’ preferences for experimental keropok lekor(sample A and sample B) were significantly (P<0.05) higher scoresas compared to the control sample in terms of texture, taste, and overall acceptance. In contrast, appearance, colour, and aroma attributes obtained lower scores. The findings also suggested that replacing fish flesh withoyster mushrooms in keropok lekorhas great potential to be commercialized in the market and represented as a new variety of keropok lekorin thefood industry.

Chia seed has a high content of fibres and polyunsaturated fatty acids. Chia seed also holds numerous amounts of minerals and vitamins, including calcium and phosphorus. Chia seed offers a great potential of gel-forming ability and good water and oil holding capacities. Therefore, this study aims to determine the effect of chia seed powder substitution in chicken meat sausage formulations on the physicochemical characteristics and sensory acceptance. In the study, the chicken meat sausages were produced in four formulations; sample A as the control (100% chicken meat), sample B (5% substitution of chia seed powder to chicken meat), sample C (10% substitution of chia seed powder to chicken meat) and sample D (15% substitution of chia seed powder to chicken meat). The sausages were analysed for colour, texture, water holding capacity, cooking loss, proximate analysis, crude fibre content, and sensory acceptability. As for the findings, the substitution of chia seed powder resulted in low ‘L’ values of chicken meat sausage due to the dark colour of the chia seed. On the other hand, chia seed powder's substitution decreased the hardness and cohesiveness values. However, it increased the adhesiveness, springiness, and chewiness. Water holding capacity and a cooking loss percentage of the chicken meat sausages with chia seed powder substitution were observed to improve compared to control sausage (100% chicken meat), resulting in juicier sausages. The chia seed powder substitution increased the carbohydrate, ash, fat, and fibre contents for the chemical composition. On a 9-point hedonic scale, sample B (5% chia seed powder substitution) exhibited the highest sensory scores in all attributes evaluated (colour, texture, taste, juiciness, and overall acceptance). Thus, it can be concluded that chia seed powder can be substituted in chicken meat sausage to produce better quality products.

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 ratio of unripe jackfruit. Five formulations of beef sausage were prepared with different amount 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<0.05) in moisture content, and ash compared to control beef sausage. As expected, hedonic test found that consumers preferred (P<0.05) control beef sausage compared to other formulations. Beef sausage incorporated with 25% unripe jackfruit (formulation A) was the most preferred by consumers in texture, taste, and overall acceptance among all sausages with unripe jackfruit. These findings obtained that formulation of beef sausage incorporated with unripe jackfruit could be accepted by consumers.

Cereal bars were formulated using dry raw materials (glutinous rice, black Cummins, etc.) and binding agents (honey and glucose syrup). The dried fruits were mixed with the dry ingredients and binding ingredients at different percentages. The cereal bars were assessed for mineral element contents using microwave�assisted digestion method. The consumer acceptability of the cereal bars were carried out using 9-hedonic scale. The cereal bar samples had sodium, 70.54-235.86 mg/kg; calcium, 186.54-482.89 mg/kg; iron, 33.64-41.52 mg/kg; zinc, 29.76-50.95 mg/kg; manganese, 12.52-17.05 mg/kg; copper, 11.86-13.73 mg/kg; magnesium, 88.00-160.14 mg/kg. In the sensory analysis, it was found that the sample CB-C (honey-19.76%, glucose syrup-13.18% and 9.50% fruits) had the highest acceptability. All the qualities evaluated did not significantly (p? 0.05) affect the acceptability and preference of the samples, except texture which shows a significant difference (p? 0.05) among the samples. Hence, it was concluded that incorporation of halal/sunnah fruits into the production of cereal bars will still make it to retain much of the nutritional and sensory properties.