Search

Your search keyword '"Yanty Noorzianna Manaf"' showing total 2 results
Start Over Author "Yanty Noorzianna Manaf" Journal international journal of food science & technology
2 results on '"Yanty Noorzianna Manaf"'

1. Analytical approaches of meat authentication in food

Author

Mohd Hafis Yuswan, Sie Chuong Wong, Nurhayatie Sajali, Nur Fadhilah Khairil Mokhtar, Mohd Nasir Mohd Desa, Yanty Noorzianna Manaf, and Suhaili Abu Bakar

Subjects
Computer science, Food fraud, Computer security, computer.software_genre, computer, Industrial and Manufacturing Engineering, Authentication (law), Food Science
Published
2020
Full Text
View/download PDF

2. Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut ( Cocos nucifera L.) sugar syrup

Author

Yus Aniza Yusof, Hasanah Mohd Ghazali, Yanty Noorzianna Manaf, Lee Sin Chang, M. Mohd Noriznan, M. E. Ya’acob, and Muhammad Tuseef Asghar

Subjects
Vitamin, ABTS, Vitamin C, biology, DPPH, biology.organism_classification, Industrial and Manufacturing Engineering, chemistry.chemical_compound, chemistry, Saccharum officinarum, Cocos nucifera, Browning, Food science, Sugar, Food Science
Abstract

Coconut (Cocos nucifera L.) sugar is a more nutritious alternative sugar source as compared to sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). This work was aimed to investigate the browning index (BI), vitamin profile and antioxidant properties of coconut sap sugar syrups, which were produced by different processing methods: rotary evaporation (RE), microwave evaporation (ME) and open-heat evaporation (OHE). The results obtained showed that coconut sugar syrup produced by RE-60 contained high antioxidant activities [DPPH (36.71%) and ABTS (34.84%), TPC (299.87 mg per 100 g sample) and FRAP (3.74 mm)]. These values were slightly lower than those of ME and OHE. Coconut sugar syrup (RE-60) also contained higher amounts of vitamin C (1587.27 mg L−1), vitamin B1 (97.44 mg L−1) and vitamin B3 (19.84 mg L−1) compared with those of ME and OHE coconut sugar syrups. RE-60 was the best method to produce coconut sugar syrup in a shorter time with lower browning index and higher vitamin contents.

Published
2020
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results