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Comparative Proximate Composition Of Malaysian Fermented Shrimp Products

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dc.contributor.authorIlyanie, H.Yen_US
dc.contributor.authorHuda-Faujan, N.en_US
dc.contributor.authorIda Muryanyen_US
dc.date.accessioned2024-05-27T14:50:22Z
dc.date.available2024-05-27T14:50:22Z
dc.date.issued2020-03
dc.description.abstractResponse surface methodology (RSM) was employed for optimising the formulation and processing parameters of red cabbageroselle mixed drink. In this study, four independent variables namely red cabbage-roselle extracts concentration (30 to 70%), stingless honey concentration (1–10%), pasteurisation temperature (70–90°C), and pasteurisation time (30–300 s) were studied in order to determine the effect of the formulation (ingredients) and processing parameters towards the colour and anthocyanins content of the mixed drinks. Thirty different experimental combinations generated by RSM design were studied on the responses i.e. colour values (L*, a*, b*) and total anthocyanin content of red cabbage-roselle mixed drink. The optimal formulation and processing condition were obtained with a 70% combination of red cabbage-roselle extracts concentration and 1% of stingless honey concentration, with pasteurisation temperature, and time of 70.01°C and 284.07 s, respectively. In order to verify the models, the experimental values were compared with the predicted values to check the adequacy of the models. The experimental values were found to be in agreement with those predicted, thus, indicating the suitability of the models used by RSM to optimise the formulation and processing parameters of mixed drinks made from red cabbage and roselle extracts.en_US
dc.identifier.issn0126/8643
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/3845
dc.language.isoenen_US
dc.publisherMalaysian Applied Biology Journalen_US
dc.relation.ispartofMalaysian Applied Biology Journalen_US
dc.subjectVegetable mixed juice drink;en_US
dc.subjectanthocyanin juice;en_US
dc.subjectred cabbage;en_US
dc.subjectroselle calyxesen_US
dc.titleComparative Proximate Composition Of Malaysian Fermented Shrimp Productsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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