This research aimed to determine the total antioxidant activity and total phenolic content of the papaya seeds. These papaya seeds then were introduced into the prepared ice cream to determine the effect of the papaya seeds to the physicochemical and the acceptability of ice cream by making four different formulations (Control, 1.0%, 2.0%, and 3.0% of papaya seeds). Two methods namely free radical scavenging assay (DPPH) and ferric reducing antioxidant power (FRAP) were used to determine the total antioxidant activity of the papaya seeds, whereas total phenolic content was determined by FolinCiocalteu’s method (TPC). The papaya seeds showed high total phenolic content in the TPC analysis result. Furthermore, DPPH and FRAP showed high antioxidant activity of the papaya seeds. Acceptability of the ice cream was conducted by sensory evaluation and the results showed that the control (0.0%) papaya seeds ice cream formulation was the most favorable by the panelists followed by 1.0%, 2.0%, and 3.0% papaya seeds formulation. In conclusion, the papaya seeds are proven to contain antioxidants by the results given in DPPH, FRAP, and TPC tests. Surprisingly, the papaya seeds also did not affect the physicochemical of the ice cream and the ice cream was accepted by the panelists. Keywords: Acceptability, Ice Cream, Antioxidant, Papaya Seeds

Pectin is found to be widely used as additives in food, pharmaceutical and cosmetic industries. Thisstudy was carried out using conventional acid extraction method. The influences of different acidreagents used (citric acid and nitric acid), extraction time (30, 45 and 60 min) and temperature (60,70 and 80 °C) towards the extraction yield and its degree of esterification (DE) of pectin fromCucumis melo L. var. inodorous peels being investigated. Citric acid gives the maximum yields ofpectin (35.26%) under optimum condition at 80 °C and 60 min. Extraction time and temperature weresignificantly (p>0.05) affected the amount of pectin yields, whereby the optimum condition for bothacids were at 80 °C and 60 min. The degree of esterification (DE) of the isolated pectin in this studywas 50.38 % and 59.88 % respectively for citric acid and nitric acid where this pectin was consideredas high methoxyl pectin (HMP). From the color analysis, the value for ‘L’, ‘a’ and ‘b’ for citric and nitric acid were significantly different (p>0.05) between each other. Citric acid has a lighter color ofpectin extract which is preferable to be commercialized. Pectin from honeydew waste is a novel foodingredient in Malaysia and could be as an excellent alternative for replacing gelatin in food industrialapplications and other non-food potential interventions.

Talbina is a prophetic barley-based product commonly used to treat pain and sorrow among Arabs. Barley crops consist of plentiful source of carbohydrate, soluble dietary fiber (β-glucan) with healing properties and high potential as functional food. Different barley varieties contain different nutrients density. Therefore, Instant Talbina Drink (ITD); an innovated prophetic dairy product supplemented with different genotypes of barley (commercial pearl (CT); act as control, hulled (HT) and hull-less (PT)) were produced. The purpose of this study was to determine the effect of different types of barley on the quality of ITD via scientific analytical approaches including chemical and physicochemical analysis as well as 9-scale hedonic evaluation. The total calories per 100 g of ITD samples were ranged from 363.5 kcal – 358.33 kcal. The result showed that CT had the highest caloric value followed by PT. Meanwhile, PT showed a significantly difference in protein content compared to HT and CT. Apart from that, HT had the highest value of fiber content which was significantly difference from CT and PT. In addition, the shelf life of the samples (in powder form) which has been packed in airtight containers were discovered up to 30 days when kept refrigerated temperature at 8 °C after a visual observation has been conducted. The highest degree of consumers’ preferences toward PT in regard to their good sensory attributes and its nutritional density unhesitatingly revealed that PT is the best formulation of ITD for commercialization purpose.

Synbiotic ice creams formulated with three probiotic variations (free L. plantarum, encapsulated L. plantarum, and a mixture of commercial Bifido. Sp and L. plantarum) were observed for their rheology and sensory properties. Microencapsulation of L. plantarum isolated from fermented cacao beans via freeze drying with 6% (w/v) lactose, 6% (w/v) skim milk and 3% solution of k-carrageenan coatings has shown the highest viscoelastic properties based on high fat content due to the addition of vegetable oil during the encapsulation process. Although there was no significant differences (p<0.05) in the overall acceptance attributes, the degree of sweetness for encapsulated L. plantarum ice cream was significantly higher (p<0.05) when compared to other samples. Henceforth, the encapsulation materials and freeze drying technique did improve the viscoelastic properties and overcome the sour taste of probiotics in ice cream formulation.

This current article aims to empirically test the relationship between international tourist knowledge and Malaysian Heritage Food (MHF) cultural involvement on Malaysia's Food Tourism Image and secondly, to analyze the mediating effect of knowledge for both relationships. A quantitative survey of 719 international tourists with previous MHF consumption experience was conducted and analyzed via a Structural Equation Modeling (SEM) approach. Results demonstrated that the following variables have significant associations with Food Tourism Image while knowledge mediated the subsequent links positively with partial mediation. Regardless of the theoretical and managerial implications and research findings, supplementary investigations are warranted to enhance the growth of food cultural tourism.

This study attempted to highlight the relationship between three factors, namely attitude, subjective norms, and knowledge of customers towards their intention to purchase Halal collagen beauty drinks. There is an increasing trend of consuming collagen beauty drink products among Malaysian women in recent years. As a Muslim nation, the sources of collagen which are mainly derived from animal parts have become a major concern for Muslim customers, especially their Halal status. In addition, the target respondents of this study were females because they are conscious of beauty and willing to buy several ranges of collagen beauty drink products in the market. The sample of the study consists of 380 Muslim female customers which were collected through self-administered questionnaires using a two-stages sampling technique. This study used a structural equation model (SEM) to develop and test the conceptual model. The results show that attitude, knowledge, and subjective norms have a significant relationship with customer purchase intention towards collagen beauty drink products.

Food consumption in tourism destination is vital in ensuring the national economic growth. With regards to this issue, this study aimed to describe the international tourists? consumption pattern while on vacation in Malaysia. Secondly, to examine the level of international tourists? objective knowledge (OK) between gender. Findings revealed that Malay food had been highly purchased and consumed followed by Indian and Chinese Food. Besides, local restaurant was reported to be the most demanded place for purchasing MHF. When comparing the level of OK, there was no significant different between male and female international tourists. This study carries a strong aspire to enrich the food tourism body of knowledge by outlining substantive recommendations on marketing strategies specifically for food providers towards Malaysian Heritage Food consumption in tourism.