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class="u-taCenter"></div><div class="profile--tab_content_container js-tab-pane tab-pane active" id="all"><div class="profile--tab_heading_container js-section-heading" data-section="Papers" id="Papers"><h3 class="profile--tab_heading_container">Papers by Yus Aniza Yusof</h3></div><div class="js-work-strip profile--work_container" data-work-id="127136148"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127136148/Differentiation_of_High_Fructose_Corn_Syrup_Adulterated_Kelulut_Honey_Using_Physicochemical_Rheological_and_Antibacterial_Parameters"><img alt="Research paper thumbnail of Differentiation of High-Fructose Corn Syrup Adulterated Kelulut Honey Using Physicochemical, Rheological, and Antibacterial Parameters" class="work-thumbnail" src="https://attachments.academia-assets.com/120914623/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127136148/Differentiation_of_High_Fructose_Corn_Syrup_Adulterated_Kelulut_Honey_Using_Physicochemical_Rheological_and_Antibacterial_Parameters">Differentiation of High-Fructose Corn Syrup Adulterated Kelulut Honey Using Physicochemical, Rheological, and Antibacterial Parameters</a></div><div class="wp-workCard_item"><span>Foods</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Kelulut (stingless bee) honey (KH) possesses a wide range of benefits for human consumption and c...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Kelulut (stingless bee) honey (KH) possesses a wide range of benefits for human consumption and can exhibit medical effects. Due to its high value, this premium honey is often adulterated with different types of cheaper sugars, causing low nutrients and potential food safety threats in the final product. This study aims to determine the physicochemical, rheological, and antibacterial properties of sugar-based adulterated KH from the stingless bee species Heterotrigona itama. Adulterated samples were prepared using pure honey mixed with different concentrations of high fructose corn syrup (HFCS), i.e., 10%, 20%, 30%, 40%, and 50%. Water activity, colour, total soluble solids, pH, turbidity, viscosity, and antimicrobial activity of KH were determined. In addition, the primary sugar composition (fructose, glucose, and trehalulose) was determined by high-performance liquid chromatography with evaporative light-scattering detection (HPLC-ELSD). 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127136147"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/127136147/Analysis_of_Kelulut_Honey_Sugar_Based_Adulteration_Using_Physicochemical_Parameters"><img alt="Research paper thumbnail of Analysis of Kelulut Honey Sugar-Based Adulteration Using Physicochemical Parameters" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/127136147/Analysis_of_Kelulut_Honey_Sugar_Based_Adulteration_Using_Physicochemical_Parameters">Analysis of Kelulut Honey Sugar-Based Adulteration Using Physicochemical Parameters</a></div><div class="wp-workCard_item"><span>MDPI</span><span>, Oct 14, 2021</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127136147"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127136147"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127136147; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=127136147]").text(description); $(".js-view-count[data-work-id=127136147]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 127136147; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='127136147']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=127136147]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127136147,"title":"Analysis of Kelulut Honey Sugar-Based Adulteration Using Physicochemical Parameters","internal_url":"https://www.academia.edu/127136147/Analysis_of_Kelulut_Honey_Sugar_Based_Adulteration_Using_Physicochemical_Parameters","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127136146"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127136146/Correlation_of_Trehalulose_Content_with_Physicochemical_Parameters_in_Adulterated_Kelulut_Honey_"><img alt="Research paper thumbnail of Correlation of Trehalulose Content with Physicochemical Parameters in Adulterated Kelulut Honey †" class="work-thumbnail" src="https://attachments.academia-assets.com/120914622/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127136146/Correlation_of_Trehalulose_Content_with_Physicochemical_Parameters_in_Adulterated_Kelulut_Honey_">Correlation of Trehalulose Content with Physicochemical Parameters in Adulterated Kelulut Honey †</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Kelulut (stingless bee) honey (KH) possesses a wide range of benefits for human consumption and c...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Kelulut (stingless bee) honey (KH) possesses a wide range of benefits for human consumption and can exhibit medical effects. Due to its high value, this premium honey is often adulterated with different types of cheaper sugars, causing low nutrients and potential food safety threats in the final product. This study aims to determine the correlation between trehalulose content of sugarbased adulterated KH from the stingless bee species Heterotrigona itama with the physicochemical properties. Adulterated samples were prepared using pure honey mixed with different concentrations of high fructose corn syrup (HFCS), i.e., 10%, 20%, 30%, 40%, and 50%. Water activity, colour, total soluble solids, pH, turbidity, and viscosity of KH were determined. In addition, the primary sugar composition (fructose, glucose, and trehalulose) was determined by high-performance liquid chromatography with evaporative light-scattering detection (HPLC-ELSD). This study shows that the increasing percentage of ...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="b18a81f2adff0aa3ecb36512f3da192c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":120914622,"asset_id":127136146,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/120914622/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127136146"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127136146"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127136146; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=127136146]").text(description); $(".js-view-count[data-work-id=127136146]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 127136146; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='127136146']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "b18a81f2adff0aa3ecb36512f3da192c" } } $('.js-work-strip[data-work-id=127136146]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127136146,"title":"Correlation of Trehalulose Content with Physicochemical Parameters in Adulterated Kelulut Honey †","internal_url":"https://www.academia.edu/127136146/Correlation_of_Trehalulose_Content_with_Physicochemical_Parameters_in_Adulterated_Kelulut_Honey_","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":120914622,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/120914622/thumbnails/1.jpg","file_name":"manuscript.pdf","download_url":"https://www.academia.edu/attachments/120914622/download_file","bulk_download_file_name":"Correlation_of_Trehalulose_Content_with.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/120914622/manuscript-libre.pdf?1737354932=\u0026response-content-disposition=attachment%3B+filename%3DCorrelation_of_Trehalulose_Content_with.pdf\u0026Expires=1739834831\u0026Signature=CfQLjZcfanSp-xPYcsoDF5mCvkBv3Ft~qd5cZ4XSYiv4sngIosqmLn7hUv~pv3sWmKgJsUV26mOKc3wc5SEQAt5lk3X5aNqQ0115a4GP5zrq0az0YkLjB9FUtFqBbr0EA1R9eUiwY~mWM1afl3dHLsv5bcOutyqvKVhfYmFn0nmXfgwHrfivaD~~3LPVVwyyQIn2SPAh~qxuWi-P3r~fl~LOWsRGexjLVO0ByVtGpM9-o9mO1hvRUXe~bsbO9YbcxFQfK3g3bxM8sogSkbAxHRb-yaaBEWLy9VIycVm0p6hWmZBD0oUpSdZ7yINDVLtTi13Ys-CmkzVJChN6ZG3IsQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":120914621,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/120914621/thumbnails/1.jpg","file_name":"manuscript.pdf","download_url":"https://www.academia.edu/attachments/120914621/download_file","bulk_download_file_name":"Correlation_of_Trehalulose_Content_with.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/120914621/manuscript-libre.pdf?1737354924=\u0026response-content-disposition=attachment%3B+filename%3DCorrelation_of_Trehalulose_Content_with.pdf\u0026Expires=1739834831\u0026Signature=KGgL8J42UDKITtxUPjiKtfUkh5Yr2d5wlJoar-wZj9nKXe14oHH5rVjCXWXgurh4gauZi-vLKoGWTlydGazOsY7i6yyGRZJhblhFlbm7xPt1DiNTXVFPyIE~3OjtZhz0Kq-MnUUcXn~mvT95USo2u00SBhX0UhKQEE3-7p8h0vCbd8RQWIvFWhSiEhmoNgaFpwXgXgwjDp06hzibeACxy0aE4ZB0v0cNCmQ9LP~n~pmLrcBNZCJO2FSkPl5gZBCSUj3vqmjxcNo8XYX2h2Ahl7GkCn72trVcl5ShsTUFzd4p1lKvEiwvncIcaLBoZveeIFiNgK4cpMAcGMw5xBj2XA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905645"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905645/Effects_of_Metal_Concentration_pH_and_Temperature_on_the_Chlorophyll_Derivative_Content_Green_Colour_and_Antioxidant_Activity_of_Amaranth_Amaranthus_viridis_Purees"><img alt="Research paper thumbnail of Effects of Metal Concentration, pH, and Temperature on the Chlorophyll Derivative Content, Green Colour, and Antioxidant Activity of Amaranth (Amaranthus viridis) Purees" class="work-thumbnail" src="https://attachments.academia-assets.com/107173158/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905645/Effects_of_Metal_Concentration_pH_and_Temperature_on_the_Chlorophyll_Derivative_Content_Green_Colour_and_Antioxidant_Activity_of_Amaranth_Amaranthus_viridis_Purees">Effects of Metal Concentration, pH, and Temperature on the Chlorophyll Derivative Content, Green Colour, and Antioxidant Activity of Amaranth (Amaranthus viridis) Purees</a></div><div class="wp-workCard_item"><span>Applied Sciences</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The thermal process of green amaranth leads to the partial or complete degradation of chlorophyll...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The thermal process of green amaranth leads to the partial or complete degradation of chlorophyll pigments and loss of green colour due to the formation of chlorophyll derivatives. This study aimed to evaluate a stabilisation process utilising metal ions to obtain a stable green colour of metal-chlorophyll derivative complexes. In this study, the effects of CuSO4 (0–240 ppm), ZnCl2 (0–1800 ppm) ions, pH (4–9), and temperature (60–100 °C) on green amaranth purees with a constant time of 15 min were investigated. In tapered leaf amaranths, the sample depicted higher contents of chlorophyll a (0.33 mg/g), chlorophyll b (0.34 mg/g), and total chlorophyll (0.68 mg/g) than round leaf amaranths (chlorophyll a = 0.28 mg/g, chlorophyll b = 0.29 mg/g, and total chlorophyll = 0.58 mg/g). A higher chlorophyll derivative content (0.62 mg/g), DPPH scavenging activity (93 mM TE/g), and FRAP value (54 mM TE/g) of Cu-amaranth purees were successfully achieved using 210 ppm of CuSO4 after heating at ...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="12b2ba3ad95bdfe8786535f0bf5e5b10" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173158,"asset_id":108905645,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173158/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905645"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905645"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905645; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905643"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905643/Effects_of_formulation_on_flowability_of_selected_herbal_powders_using_compendial_methods_and_powder_flow_analyser"><img alt="Research paper thumbnail of Effects of formulation on flowability of selected herbal powders using compendial methods and powder flow analyser" class="work-thumbnail" src="https://attachments.academia-assets.com/107173154/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905643/Effects_of_formulation_on_flowability_of_selected_herbal_powders_using_compendial_methods_and_powder_flow_analyser">Effects of formulation on flowability of selected herbal powders using compendial methods and powder flow analyser</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This study was aimed at investigating the effects of formulation on flowability of selected herba...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This study was aimed at investigating the effects of formulation on flowability of selected herbal powders which include Labisia pumila, Ortosiphon stamineus, Eurycoma longifolia and Andrographis paniculata using compendial methods and a recently available powder flow analyser. The material properties such as moisture content, particles sizes, tap and bulk densities of the pure herbal powders and the formulated powders were measured to determine Carr index and Hausner ratio which were indices of the compendial methods. Cohesion index and caking strength were used as basis of flowability indicator using the powder flow analyser. The flowability of the herbal powders were improved when they were formulated into beverages mix by mixing each herbal powders with other ingredients like sugar and nondairy creamer before analyzed using both the compendial methods and powder flow analyser. Both methods of flowability measurements adopted in this work complemented each other in the understand...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="5b097d964d40aab30b5329c1f76ce46a" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173154,"asset_id":108905643,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173154/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905643"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905643"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905643; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905642"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905642/Physicochemical_and_sensory_properties_of_selected_cempedak_Artocarpus_integer_L_fruit_varieties"><img alt="Research paper thumbnail of Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varieties" class="work-thumbnail" src="https://attachments.academia-assets.com/107173153/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905642/Physicochemical_and_sensory_properties_of_selected_cempedak_Artocarpus_integer_L_fruit_varieties">Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varieties</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varie...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varieties Abstract 'Cempedak' (Artocarpus integer L.) is an aromatic exotic tropical fruit that can be widely found in Malaysia during season. The pulp yield and several physicochemical properties of five varietes of 'cempedak' (CH27, CH28, CH29, CH30 and CH33) were determined. The latter included total soluble solids, titratable acidity, pH, color, organic acids, sugars and carotenoid contents. Sensory evaluation of the five 'cempedak' varieties was conducted using Hedonic test, in which the assessed attributes include color, taste, texture and overall acceptability. Results indicate that CH33 yield the highest percentage (35.8%) of edible portion (fruit pulp), while CH27 shows the highest tiratable acidity (0.52%). CH30 had the lowest L * value (52.41), and highest intensity of color in terms of redness (32.45) and yellowness (65.27) values. All 'cempedak' varieties were highest in sucrose content (12.28-20.02 g/100 gFW) compared to fructose (5.70-6.72 g/100 gFW) and glucose (4.94-5.52 g/100 gFW), while malic acid (0.43-0.70%) was the highest organic acid as compared to citric acid (0.24-0.60%) and succinic acid (0.20-0.33%). All the 'cempedak' varieties studied have high content of α-carotene (2.30-45.27 μg/100 gFW), followed by β-carotene (2.30-12.23 μg/100 gFW), with CH28 having the highest content. From the five varieties of 'cempedak' fruit examined, it was found that CH28 ranked the highest in terms of sensory properties, namely taste, texture and overall acceptability.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="fe6a3a4ba52545453985032e82f667f9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173153,"asset_id":108905642,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173153/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905642"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905642"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905642; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905641"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905641/DIFFERENT_STARCH_SOURCES_IN_EXTRUDED_DIETS_FOR_THE_MALAYSIAN_MAHSEER_Tortambroides_EFFECTS_ON_GROWTH_FEED_UTILISATION_AND_TISSUE_HISTOLOGY"><img alt="Research paper thumbnail of DIFFERENT STARCH SOURCES IN EXTRUDED DIETS FOR THE MALAYSIAN MAHSEER (Tortambroides): EFFECTS ON GROWTH, FEED UTILISATION AND TISSUE HISTOLOGY" class="work-thumbnail" src="https://attachments.academia-assets.com/107173185/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905641/DIFFERENT_STARCH_SOURCES_IN_EXTRUDED_DIETS_FOR_THE_MALAYSIAN_MAHSEER_Tortambroides_EFFECTS_ON_GROWTH_FEED_UTILISATION_AND_TISSUE_HISTOLOGY">DIFFERENT STARCH SOURCES IN EXTRUDED DIETS FOR THE MALAYSIAN MAHSEER (Tortambroides): EFFECTS ON GROWTH, FEED UTILISATION AND TISSUE HISTOLOGY</a></div><div class="wp-workCard_item"><span>JOURNAL OF SUSTAINABILITY SCIENCE AND MANAGEMENT</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Sago (Metroxylon sagu), cassava (Manihot esculenta) and taro (Colocasia esculenta) are potential ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Sago (Metroxylon sagu), cassava (Manihot esculenta) and taro (Colocasia esculenta) are potential sources of carbohydrate in lieu of corn starch because of they can easily be grown as crops in Malaysia. We investigated the effects of these starch sources on the growth, feed utilisation efficiency, body composition, and liver and intestine histology in Malaysian mahseer (Tor tambroides) (Bleeker, 1854) fingerlings for 10 weeks. Results showed that different starch sources had significant effects (P<0.05) on growth, feed utilisation efficiency and biometric indices. Moisture, lipid and gross energy composition of the fish carcass were also significantly different (P<0.05). Generally, fish fed with corn and taro starch produced better weight gain, length gain, specific growth rate and lower feed conversion rate values. However, fish fed with corn starch showed high conversion of carbohydrate to lipid compared with taro starch. In tissue histology, T. tambroides liver hepatocytes and intestine mucosal epithelial cells were susceptible to lipid vacuolisation in different degrees when starch was included in the diet. In conclusion, our study suggests that T. tambroides had limited capability in utilising starch from different sources. However, taro starch might be the best candidate for full/partial replacement of corn starch in T. tambroides extruded feed.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="feb8ec92420248387cafe0f6b1ccde0c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173185,"asset_id":108905641,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173185/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905641"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905641"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905641; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108905641]").text(description); $(".js-view-count[data-work-id=108905641]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108905641; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108905641']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "feb8ec92420248387cafe0f6b1ccde0c" } } $('.js-work-strip[data-work-id=108905641]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108905641,"title":"DIFFERENT STARCH SOURCES IN EXTRUDED DIETS FOR THE MALAYSIAN MAHSEER (Tortambroides): EFFECTS ON GROWTH, FEED UTILISATION AND TISSUE HISTOLOGY","internal_url":"https://www.academia.edu/108905641/DIFFERENT_STARCH_SOURCES_IN_EXTRUDED_DIETS_FOR_THE_MALAYSIAN_MAHSEER_Tortambroides_EFFECTS_ON_GROWTH_FEED_UTILISATION_AND_TISSUE_HISTOLOGY","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":107173185,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173185/thumbnails/1.jpg","file_name":"JSSMV16N6-8.pdf","download_url":"https://www.academia.edu/attachments/107173185/download_file","bulk_download_file_name":"DIFFERENT_STARCH_SOURCES_IN_EXTRUDED_DIE.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173185/JSSMV16N6-8-libre.pdf?1699240461=\u0026response-content-disposition=attachment%3B+filename%3DDIFFERENT_STARCH_SOURCES_IN_EXTRUDED_DIE.pdf\u0026Expires=1739834831\u0026Signature=NWH5irQtXlTwFjS5mQQKRXqANhiuRjxpI0DHQjbah~LFtmffR7a6X~W2K4193uFDe221hsCAs2mh~IJZUzw0odSCbcI1AVubXr6OF0hl-b~XQlE3sgnkJ35JLIcmSie2LXTV2bks90hylPVSJvAA7KAwh3pzrtymo8qeD0H0--asa~Gl03ROtT3RfhL7KkjRrUvH7pUCTucCOsRnrSd5HVXTksBufGSJju22PvYLglLWHuUuGAJwx6Ku2jLMFBcQsSxK8VyiXAxs-dK4TFLVbh6D5ds3Ngu2ko8SBQsNzgSMKj0M6whaKgPGj72xYxIdQwNwBqmaaX323wuZWm~xLQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905640"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905640/Devising_optimal_technological_parameters_for_spray_drying_to_produce_whole_camel_milk_powder"><img alt="Research paper thumbnail of Devising optimal technological parameters for spray drying to produce whole camel milk powder" class="work-thumbnail" src="https://attachments.academia-assets.com/107173156/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905640/Devising_optimal_technological_parameters_for_spray_drying_to_produce_whole_camel_milk_powder">Devising optimal technological parameters for spray drying to produce whole camel milk powder</a></div><div class="wp-workCard_item"><span>Eastern-European Journal of Enterprise Technologies</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Camel milk is a valuable source of protein and nutrients, it has therapeutic and prophylactic pro...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Camel milk is a valuable source of protein and nutrients, it has therapeutic and prophylactic properties. The production of dry dairy products based on camel milk implies prolonging its shelf life, a decrease in the cost of its transportation and storage. To manufacture dry camel milk, it is necessary to optimize the technological parameters of drying, which affect its physical-chemical properties. Whole milk from camels (Camelus dromedarius) was dried on a spray drying plant under the following modes: the inlet temperature from 140 °C to 160 °C; the feed rate from 30 ml/min to 40 ml/min. The dependence of such physical properties of milk powder as the water solubility index, water absorption index, moisture content, hygroscopicity, density, water activity, the stickiness and size of particles on the technological parameters of drying has been established. The study results show that the highest index of solubility of samples was equal to 81.25±0.11 %, which corresponded to the air ...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="41bc4f2db7994894be8d95bb7270f6f8" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173156,"asset_id":108905640,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173156/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905640"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905640"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905640; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108905640]").text(description); $(".js-view-count[data-work-id=108905640]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108905640; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108905640']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "41bc4f2db7994894be8d95bb7270f6f8" } } $('.js-work-strip[data-work-id=108905640]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108905640,"title":"Devising optimal technological parameters for spray drying to produce whole camel milk powder","internal_url":"https://www.academia.edu/108905640/Devising_optimal_technological_parameters_for_spray_drying_to_produce_whole_camel_milk_powder","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":107173156,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173156/thumbnails/1.jpg","file_name":"237807.pdf","download_url":"https://www.academia.edu/attachments/107173156/download_file","bulk_download_file_name":"Devising_optimal_technological_parameter.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173156/237807-libre.pdf?1699240462=\u0026response-content-disposition=attachment%3B+filename%3DDevising_optimal_technological_parameter.pdf\u0026Expires=1739834832\u0026Signature=cw7doPpcLfg2GmbBelB6LgXS2P9abAIAR~2mSCP~v~CHsVBYApSgpAJuA7SKAy8ajiPoFwrY7DpVXA5x7CS3zClY1MM3wQyPGNtEFdbusJ6U3v8~JLCoSccVnZHjp~Z18BLoumIgdRK9mYTrgOxtAyUBuRV2k6VSay1OmFwWZnUe3xxuZS2~v4oSLEhorlqex1DTpNNrt-4LthRAw6EjbbwIIaJc~HSIuA5W2bqVoFXxxGATQ0hM8OXWFGBQovNzFyWfPl3HSdxhveJD6sJiAZzGBJGXeAyNRLk-D18pKqPvr6rBWyuUTVkTPUwVVq0Vg4~uUuhTLLqXC59rtDMc6Q__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905639"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905639/Effect_of_processing_method_on_vitamin_profile_antioxidant_properties_and_total_phenolic_content_of_coconut_Cocos_nucifera_L_sugar_syrup"><img alt="Research paper thumbnail of Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup" class="work-thumbnail" src="https://attachments.academia-assets.com/107173181/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905639/Effect_of_processing_method_on_vitamin_profile_antioxidant_properties_and_total_phenolic_content_of_coconut_Cocos_nucifera_L_sugar_syrup">Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup</a></div><div class="wp-workCard_item"><span>International Journal of Food Science &amp; Technology</span><span>, 2020</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">SummaryCoconut (Cocos nucifera L.) sugar is a more nutritious alternative sugar source as compare...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">SummaryCoconut (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 browni...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="5db7a846e973e13476ace751a9a3de6d" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173181,"asset_id":108905639,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173181/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905639"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905639"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905639; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108905639]").text(description); $(".js-view-count[data-work-id=108905639]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108905639; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108905639']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905638"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905638/Coconut_Cocos_nucifera_L_sap_as_a_potential_source_of_sugar_Antioxidant_and_nutritional_properties"><img alt="Research paper thumbnail of Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties" class="work-thumbnail" src="https://attachments.academia-assets.com/107173184/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905638/Coconut_Cocos_nucifera_L_sap_as_a_potential_source_of_sugar_Antioxidant_and_nutritional_properties">Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties</a></div><div class="wp-workCard_item"><span>Food Science &amp; Nutrition</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This study was carried out to compare the antioxidant and nutritional properties of coconut (Coco...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This study was carried out to compare the antioxidant and nutritional properties of coconut (Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). Coconut sap and juice from sugar palm and sugarcane were analyzed for proximate composition, pH and total soluble solid (TSS), color, sugar profile, vitamin profile, antioxidant properties (total phenolic contents, DPPH, FRAP, and ABTS), and mineral content. The results indicated that coconut sap possesses high DPPH (23.42%), FRAP (2.09 mM/ml), and ABTS (21.85%) compared with the juices. Coconut sap also had high vitamin C (116.19 µg/ml) and ash (0.27%) contents, especially in potassium (960.87 mg/L) and sodium (183.21 mg/L) which also indicating high content of minerals. These properties showed that coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="20ca9d105fadf0107b2c2753be61740c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173184,"asset_id":108905638,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173184/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905638"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905638"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905638; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108905638]").text(description); $(".js-view-count[data-work-id=108905638]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108905638; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108905638']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "20ca9d105fadf0107b2c2753be61740c" } } $('.js-work-strip[data-work-id=108905638]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108905638,"title":"Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties","internal_url":"https://www.academia.edu/108905638/Coconut_Cocos_nucifera_L_sap_as_a_potential_source_of_sugar_Antioxidant_and_nutritional_properties","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":107173184,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173184/thumbnails/1.jpg","file_name":"fsn3.pdf","download_url":"https://www.academia.edu/attachments/107173184/download_file","bulk_download_file_name":"Coconut_Cocos_nucifera_L_sap_as_a_potent.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173184/fsn3-libre.pdf?1699240464=\u0026response-content-disposition=attachment%3B+filename%3DCoconut_Cocos_nucifera_L_sap_as_a_potent.pdf\u0026Expires=1739834832\u0026Signature=I~PYEoIIIWOh3QAWxDDSJ8tsXHxOuihJ~A5VlFxRDj0lgVjArFE41AZusq-ZOiQi336V-ndvbz1~g74HaXzlqosKYcAIQhIP5GgBt7RUGo7ZRnYNFHVyOnQ6DqVFoVgy1FceoA9hRMTELYelc3wQyK991ejjSaNUVGR9e~IEruMbeVrQ2~y-~vPw~MFt1o4Ch950mjqKh06PD2KNNOlhoQNZrOdHYsdq0swz5ARQtiRIlHaz2hu00T-mid20RCLg~iIi6MNwM~c1fpz9GU~D58B6YUZsWWfuSkf8bQbriNbtMKFdsNuJZqozdBZRlhorIGPFHADcEZ5w-DLCqmSF-g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905637"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905637/Kinetics_Modelling_of_the_Colour_Hardness_Grinding_Energy_Consumption_and_Oil_Yield_Changes_during_the_Conventional_Roasting_of_Palm_Date_Seeds"><img alt="Research paper thumbnail of Kinetics Modelling of the Colour, Hardness, Grinding Energy Consumption and Oil Yield Changes during the Conventional Roasting of Palm Date Seeds" class="work-thumbnail" src="https://attachments.academia-assets.com/107173159/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905637/Kinetics_Modelling_of_the_Colour_Hardness_Grinding_Energy_Consumption_and_Oil_Yield_Changes_during_the_Conventional_Roasting_of_Palm_Date_Seeds">Kinetics Modelling of the Colour, Hardness, Grinding Energy Consumption and Oil Yield Changes during the Conventional Roasting of Palm Date Seeds</a></div><div class="wp-workCard_item"><span>Food Science and Technology Research</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Palm date seeds can be a potential source to prepare a decaffeinated coffee-like brew and to prod...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Palm date seeds can be a potential source to prepare a decaffeinated coffee-like brew and to produce oil. Hence, the objectives of this work are to model the changes in colour and hardness of date seeds during roasting process, as well as to study the effects of roasting conditions on the total specific grinding energy and the oil extraction yield of the seeds. General reaction models and general regression equation were applied to simulate the changes in colour, hardness, oil extraction yield, and total specific grinding energy during roasting process. The outcomes showed that the colour parameters (L*-value and b*-value) and the hardness of the roasted date seeds can be satisfactorily described by the first-order equation, while a*-value and ΔE were adequately defined by the zero-order model. A decrease in total specific grinding energy and an increase in oil yield were recorded as the roasting temperature and time were increased. Hence, this study concludes that the roasting of date seeds at 200 ℃ for 30 min generates the lowest grinding energy and a high amount of oil.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="4bb865481a3a1a7ce50868041ac89797" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173159,"asset_id":108905637,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173159/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905637"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905637"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905637; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108905637]").text(description); $(".js-view-count[data-work-id=108905637]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108905637; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108905637']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "4bb865481a3a1a7ce50868041ac89797" } } $('.js-work-strip[data-work-id=108905637]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108905637,"title":"Kinetics Modelling of the Colour, Hardness, Grinding Energy Consumption and Oil Yield Changes during the Conventional Roasting of Palm Date Seeds","internal_url":"https://www.academia.edu/108905637/Kinetics_Modelling_of_the_Colour_Hardness_Grinding_Energy_Consumption_and_Oil_Yield_Changes_during_the_Conventional_Roasting_of_Palm_Date_Seeds","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":107173159,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173159/thumbnails/1.jpg","file_name":"_pdf.pdf","download_url":"https://www.academia.edu/attachments/107173159/download_file","bulk_download_file_name":"Kinetics_Modelling_of_the_Colour_Hardnes.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173159/_pdf-libre.pdf?1699240466=\u0026response-content-disposition=attachment%3B+filename%3DKinetics_Modelling_of_the_Colour_Hardnes.pdf\u0026Expires=1739834832\u0026Signature=SCYZ4HBW7GEJ3G~33r19JV9Pk827qayDPatsw0YIZKa7a0~b2LDwcKqnrF5APmy7onmZaDwNIgChppxlsD-JNp0vXEDmC~zFyWiWHHQ8uyTNosB4kAcUEVn73jplp8Et0XANXGIJ1f645mEeOx8hCcM3T3sUfyxzzQS97sswmLjtp6G0fKtfwF7VR4~RPJ4YgErWomhwjykLIGtKDKwtE~59AF4O2Tlh7uAJ5FJuSYlJYIXbq80GuV0Y-uyg9j~OZKFSp10fEH1gC7uBF9mlutVMNsz6k3dPqIEG7ALzF59VWiChHCOzXalGUD6k~H-IuxGryW2XuIzuOxOh6loRCg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905636"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905636/Quality_characteristics_of_dehydrated_raw_Kelulut_honey"><img alt="Research paper thumbnail of Quality characteristics of dehydrated raw Kelulut honey" class="work-thumbnail" src="https://attachments.academia-assets.com/107173186/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905636/Quality_characteristics_of_dehydrated_raw_Kelulut_honey">Quality characteristics of dehydrated raw Kelulut honey</a></div><div class="wp-workCard_item"><span>International Journal of Food Properties</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Kelulut honey was dehydrated at 40, 55, and 70°C up to 84 h in a dehydrator. The changes of its p...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Kelulut honey was dehydrated at 40, 55, and 70°C up to 84 h in a dehydrator. The changes of its properties and qualities in terms of moisture content, water activity, hygroscopicity, moisture adsorption isotherm, colour intensity, total phenolic content (TPC), viscosity, glass transition temperature (T g), surface stickiness, hydroxymethylfurfural (HMF) content, and diastase activity were evaluated. The dehydration process for 18 h between temperatures of 55 and 70°C can safely produce Kelulut honey product with less than 8% moisture content and water activity below 0.6. Similar quality of Kelulut honey dehydrated at lower temperature between 40 and 55°C requires up to 36 h of dehydration. These recommended dehydration conditions were able to increase TPC of honey from 7.86% from its original value for the shorter duration of 18 h and lower dehydration temperature of 40°C and up to 70.9% for the longer duration of 36 h and higher temperature of 70°C. Dehydrated honey was darker, more viscous, and stickier. The increase of HMF content in dehydrated honey at 40 and 55°C up to 36 h was not significant which are at 0 and 5.81 mg/kg honey, respectively, and at 70°C, it was about 80 mg/kg honey. The honey was found to have very low diastase activity ranging from 0 to 0.75 DN, thereby causing its changes to be insignificant during dehydration.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="15a53f49a89c033b47453ff919ea4f25" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173186,"asset_id":108905636,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173186/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905636"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905636"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905636; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905635"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905635/Material_Properties_and_Tableting_of_Fruit_Powders"><img alt="Research paper thumbnail of Material Properties and Tableting of Fruit Powders" class="work-thumbnail" src="https://attachments.academia-assets.com/107173183/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905635/Material_Properties_and_Tableting_of_Fruit_Powders">Material Properties and Tableting of Fruit Powders</a></div><div class="wp-workCard_item"><span>Food Engineering Reviews</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The tableting of fruit powders is gaining popularity due to conveniences in its use, storage, tra...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The tableting of fruit powders is gaining popularity due to conveniences in its use, storage, transportation, and product formulation. Food powders are generally cohesive in nature, and their compressibility is highly correlated with the material properties of the powder. Here, the material properties of fruit powders and their respective compressibilities in relation to powder type, drying technique and their operating parameters, portion of the fruit used to produce the fruit powder, and drying aids are discussed. Among the material properties analyzed, moisture content, water activity, particle density, particle size and shape, and powder surface properties are identified as vital properties that highly influence the tableting behavior of fruit powders. The Kawakita and Lüdde model and Heckel equation are widely studied to describe the compressibility and compactibility of fruit powders. A four-parameter model fits the sigmoidal compression data of food powders well.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="c7f6a1e914a6311d8ceca88aa3ec1c23" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173183,"asset_id":108905635,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173183/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905635"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905635"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905635; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "c7f6a1e914a6311d8ceca88aa3ec1c23" } } $('.js-work-strip[data-work-id=108905635]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108905635,"title":"Material Properties and Tableting of Fruit Powders","internal_url":"https://www.academia.edu/108905635/Material_Properties_and_Tableting_of_Fruit_Powders","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":107173183,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173183/thumbnails/1.jpg","file_name":"Materials_20properties_20and_20tableting_20of_20fruit_20powders_20.pdf","download_url":"https://www.academia.edu/attachments/107173183/download_file","bulk_download_file_name":"Material_Properties_and_Tableting_of_Fru.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173183/Materials_20properties_20and_20tableting_20of_20fruit_20powders_20-libre.pdf?1699240446=\u0026response-content-disposition=attachment%3B+filename%3DMaterial_Properties_and_Tableting_of_Fru.pdf\u0026Expires=1739834832\u0026Signature=JW9IOcBiG9ILYTl5GXMFRaO25zjmhe6m9xVGH5rY6bePPsIKQ4OuLCIKfsaV~xbEGjo9Dt9gbHEHXzl5CD4wSXj~gujI8srE1KrinVZQj8L4dw-Vb~0ktxPSyTz97IZps4aFQwdiXgxHs0UV9enU7PJ7hY~hjsu0E3RWV5~9ZWeM4N1ZY0m95r2QFBAu0Clp~dQOv~ZfP3RQS-2Nw96rXVfO6xzd5iUzXfltThmxT8cqHFTig71Kh9MVniINDEVXVBDJP5NdXuc3~y8gmHkSCsmKc~cjSwmxYkJk93Mo-ZcKL3dDX1ptLeDihQ5tChJ8FarK1mNJfuVR~swYeSNzfg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905634"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905634/Storage_stability_color_kinetics_and_morphology_of_spray_dried_soursop_Annona_muricata_L_powder_effect_of_anticaking_agents"><img alt="Research paper thumbnail of Storage stability, color kinetics and morphology of spray-dried soursop (Annona muricata L.) powder: effect of anticaking agents" class="work-thumbnail" src="https://attachments.academia-assets.com/107173151/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905634/Storage_stability_color_kinetics_and_morphology_of_spray_dried_soursop_Annona_muricata_L_powder_effect_of_anticaking_agents">Storage stability, color kinetics and morphology of spray-dried soursop (Annona muricata L.) powder: effect of anticaking agents</a></div><div class="wp-workCard_item"><span>International Journal of Food Properties</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Soursop is a tropical fruit that undergoes postharvest deterioration rapidly. Conversion into pow...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Soursop is a tropical fruit that undergoes postharvest deterioration rapidly. Conversion into powder is an ave nue to value-add the fruit as it helps to reduce postharvest losses. Although powder production is not complicated, studies have shown that caking is a common problem often associated with fruit powders. Thus, an addition of a food additive is needed to improve the storage stability of powders. In this study, soursop powder was produced by spray-drying an enzyme-liquefied soursop puree incorporated with either tricalcium phosphate (TCP) or calcium silicate (CS), at three different concentrations (0.5, 1.0, and 1.5% w/w). The control was considered powder without the addition of anticaking agent. Storage stability of the powder packed in aluminum-laminated polyethylene (ALP) pouches was examined at conventional (25 ± 1°C) and accelerated (38 ± 1°C) temperatures for 91 days until lumpiness was observed. Statistical analysis showed that the addition of anticaking agent significantly (p ≤ 0.05) improved the process yield of powder (7.2%). The moisture content, water activity, density, and water solubility index of the powder were significantly affected by storage time, storage temperature, and concentration of the anticaking agents. The critical moisture content, X c , for control and powder incorporated with either TCP or CS was 0.07 g H 2 O/g ds. The total color difference (ΔE) of the powder increased throughout the storage period, followed by a zero-order kinetic reaction. Kinetics-derived Arrhenius model showed that the activation energy (Ea) of color change ranged between 6.5 and 17.3 kJ/mol. Scanning electron microscopy showed that the freshly spray-dried powder was composed of spherical particles with smooth surfaces but these particles tended to agglomerate and form liquid bridges after storage for 91 days. Overall, TCP and CS exhibited a protective effect by lowering moisture adsorption and improved the glass transition temperature of the powder.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="2da4f6ef09fe5e5e85df8da75d505c22" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173151,"asset_id":108905634,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173151/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905634"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905634"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905634; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "2da4f6ef09fe5e5e85df8da75d505c22" } } $('.js-work-strip[data-work-id=108905634]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108905634,"title":"Storage stability, color kinetics and morphology of spray-dried soursop (Annona muricata L.) powder: effect of anticaking agents","internal_url":"https://www.academia.edu/108905634/Storage_stability_color_kinetics_and_morphology_of_spray_dried_soursop_Annona_muricata_L_powder_effect_of_anticaking_agents","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":107173151,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173151/thumbnails/1.jpg","file_name":"10942912.2018.pdf","download_url":"https://www.academia.edu/attachments/107173151/download_file","bulk_download_file_name":"Storage_stability_color_kinetics_and_mor.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173151/10942912.2018-libre.pdf?1699240466=\u0026response-content-disposition=attachment%3B+filename%3DStorage_stability_color_kinetics_and_mor.pdf\u0026Expires=1739834832\u0026Signature=T7UnyxXrBe9Ei7PalcUh67o89TYCfdOKfF38MMPVrWXfb5Fa2NDMVTq6col7MaMuC00EBtnI8-hHMWDVyTkRHtqW95nw4mK3cVph~njPHGfAY89kSijf8V6ew9g4W5SRz~7ZEKJQynAoC~VKhJj~-3eSjVbOQKp58BXpC6orelPjhQSPdVN1EkWXR0SorMV6fYBzzRzwg4GlLn5TnFh72knmeUMHlUgIKSLjYERR4uPbYjBcD9uFH3WdXl5smnZ2nzfdqo8wlYshVlV9b2TmNsRpg2jA~C4st9fTGWdPXZpWYTBgQHNq49wmwKaxvct8Fqtma01nBt7DnBxpBDV6Zw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":107173152,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173152/thumbnails/1.jpg","file_name":"10942912.2018.pdf","download_url":"https://www.academia.edu/attachments/107173152/download_file","bulk_download_file_name":"Storage_stability_color_kinetics_and_mor.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173152/10942912.2018-libre.pdf?1699240468=\u0026response-content-disposition=attachment%3B+filename%3DStorage_stability_color_kinetics_and_mor.pdf\u0026Expires=1739834832\u0026Signature=DdTCpnWZYP~UXswq~TUo~Q7yImoZ~qymhB3RH-T8S5hkG20g0~Z28bpQ2psk-Qo95-yOqjch33hB3TRHxrL~czHsJZ5OS92SgYchC2C7MuTmctWQVQ71SInS2QH6jT3hLzvT3a2J3jwnif9zkZ~4Mp5wukAIQa4SlkIlLOE1Bvj2W1jcrwpTdRPe4hUQkVOrAn1EtO2Cs~jHXsNJ2vuh080q30erXSFL8D3IC02zMqU7HmL0Gab2hZ9ZTCCqWN~k1gJB6IJTL4JfREaibNUqWbaD8PFdtUejo4KuwgxfeXxGRKy5OEDVpzm3bcwBUrI66CSM2zT47IljFY8wY-oXdg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905633"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905633/Effect_of_wall_materials_on_the_spray_drying_efficiency_powder_properties_and_stability_of_bioactive_compounds_in_tamarillo_juice_microencapsulation"><img alt="Research paper thumbnail of Effect of wall materials on the spray drying efficiency, powder properties and stability of bioactive compounds in tamarillo juice microencapsulation" class="work-thumbnail" src="https://attachments.academia-assets.com/107173178/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905633/Effect_of_wall_materials_on_the_spray_drying_efficiency_powder_properties_and_stability_of_bioactive_compounds_in_tamarillo_juice_microencapsulation">Effect of wall materials on the spray drying efficiency, powder properties and stability of bioactive compounds in tamarillo juice microencapsulation</a></div><div class="wp-workCard_item"><span>Powder Technology</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Hydro-and lipo-soluble bioactive compounds, such as anthocyanins and carotenoids, in tamarillo ju...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Hydro-and lipo-soluble bioactive compounds, such as anthocyanins and carotenoids, in tamarillo juice were microencapsulated using different wall materials, such as maltodextrin (MD), n-octenyl succinic anhydride modified starch, from waxy maize for high load encapsulation (OSA 1), low viscosity gum Arabic alternative (OSA 2), resistant maltodextrin (RMD) and gum Arabic (GA). The wall materials were characterized according to their physicochemical and functional properties, molecular weight distribution and encapsulation efficiency using X-ray diffractometry. The tamarillo powders obtained after spray drying were evaluated for their physicochemical and thermal properties, phenolic content, flavonoid content, antioxidant capacity and storage stability. Although there were significant differences in terms of the encapsulation efficiencies of the wall materials, yield, physical properties and storage stability of the spray dried powders, all of the wall materials successfully encapsulated the hydro-and lipo-soluble bioactive compounds. The viscosity, amorphous region and molecular weight of the wall material had positive influences on the encapsulation efficiency, powder properties and storage stability of the encapsulated tamarillo juice. The storage stability of the powders depended on their water activity, hygroscopicity and glass transition temperature (Tg). The tamarillo powders showed greater anthocyanin and carotenoid degradation in the presence of light at 25 °C compared to the powders stored in the dark at 4 °C. GA and OSA 1 resulted in the highest encapsulation efficiency for both the hydro-and lipo-soluble bioactive compounds, while OSA 1 and MSB showed the greatest storage stability. Reductions in the antioxidant activity, phenolic content and flavonoid content during storage will contribute to the degradation of anthocyanins and carotenoids.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a009075e51bd8b008bf9afb313776f10" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173178,"asset_id":108905633,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173178/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905633"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905633"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905633; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108905633]").text(description); $(".js-view-count[data-work-id=108905633]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108905633; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108905633']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "a009075e51bd8b008bf9afb313776f10" } } $('.js-work-strip[data-work-id=108905633]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108905633,"title":"Effect of wall materials on the spray drying efficiency, powder properties and stability of bioactive compounds in tamarillo juice microencapsulation","internal_url":"https://www.academia.edu/108905633/Effect_of_wall_materials_on_the_spray_drying_efficiency_powder_properties_and_stability_of_bioactive_compounds_in_tamarillo_juice_microencapsulation","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":107173178,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173178/thumbnails/1.jpg","file_name":"Effect_20of_20wall_20materials_20on_20the_20spray_20drying_20efficiency.pdf","download_url":"https://www.academia.edu/attachments/107173178/download_file","bulk_download_file_name":"Effect_of_wall_materials_on_the_spray_dr.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173178/Effect_20of_20wall_20materials_20on_20the_20spray_20drying_20efficiency-libre.pdf?1699240446=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_wall_materials_on_the_spray_dr.pdf\u0026Expires=1739834832\u0026Signature=dSUI~--O4fwLSOT6cO9kVg0NqtUsSTVuEZVC4SJwcnmr3HT1ZeR42pmw4fG5hV7TiL7hM0~7jp8IDZuG1v5t1wtFydr8n184m4dkGhOSMSegvGHmcLAZYVGOP7IV3uOo0t5aeoutH3YbdBeV-tzb3waiaW5eaxZaZi6kQdGJUBisP-fqXkqPKGo9GJxCwX9vCq0YD~K~hvG6zVus9CmkEOgB5-EGpxwtmBvFsDnE1QRcaVoMnhrPX-nNkYMB~cqkDl0gX8LazuzlyhclaNLSKaM5ZZaQ4vrZH99f3Bg9JkNyvtHYFtcLhoq9NiQxUHY1qACgLOUQrxWjKGzWNC6SOQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905632"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905632/Development_and_Standardization_of_Moringa_oleifera_Leaves_as_a_Natural_Dietary_Supplement"><img alt="Research paper thumbnail of Development and Standardization of Moringa oleifera Leaves as a Natural Dietary Supplement" class="work-thumbnail" src="https://attachments.academia-assets.com/107173180/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905632/Development_and_Standardization_of_Moringa_oleifera_Leaves_as_a_Natural_Dietary_Supplement">Development and Standardization of Moringa oleifera Leaves as a Natural Dietary Supplement</a></div><div class="wp-workCard_item"><span>Journal of dietary supplements</span><span>, Jan 22, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Moringa oleifera leaves were selected as a model due to their hundreds of health benefits. On the...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Moringa oleifera leaves were selected as a model due to their hundreds of health benefits. On the other hand, the powder of these leaves has exhibited poor flowability, low tensile strength, bitter taste, poor dissolution rate, and lack of information regarding dosage. These are the common hurdles and limitations in the adaptation of herbal-based medications. Therefore, a comprehensive study was planned to introduce herbal-based medicines into mainstream medicines by standardization according to the U.S. Food and Drug Administration (FDA) and international pharmaceutical standards. A Simplex Lattice Design (SLD) of Design Expert 8.0 software was used to formulate different concentrations of superdisintegrant, binder/diluent, and sweeteners. An Instron Universal Testing machine coupled with a 13 mm stainless cylindrical die was used to manufacture tablets by means of direct compression method at 20 kN applied force. Therefore, selection of excipients was made on the basis of their te...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="c8d04053d6b0816bbba1ff95a6c4471e" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173180,"asset_id":108905632,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173180/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905632"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905632"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905632; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "c8d04053d6b0816bbba1ff95a6c4471e" } } $('.js-work-strip[data-work-id=108905632]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108905632,"title":"Development and Standardization of Moringa oleifera Leaves as a Natural Dietary Supplement","internal_url":"https://www.academia.edu/108905632/Development_and_Standardization_of_Moringa_oleifera_Leaves_as_a_Natural_Dietary_Supplement","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":107173180,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173180/thumbnails/1.jpg","file_name":"19390211.2018.142951720231106-1-ydntc2.pdf","download_url":"https://www.academia.edu/attachments/107173180/download_file","bulk_download_file_name":"Development_and_Standardization_of_Morin.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173180/19390211.2018.142951720231106-1-ydntc2-libre.pdf?1699240461=\u0026response-content-disposition=attachment%3B+filename%3DDevelopment_and_Standardization_of_Morin.pdf\u0026Expires=1739834832\u0026Signature=bSSMAsYRYp48JvRtvqh9PG6uF63GCDskWN0smsAvDg7Kb0V4hsYFDerwdXpxxSBSK95kDa0AwmtpmsE2gsMQ6Q2b~AqigS1obacmNfhIgTxrba0taUH1L0~u6lTwLPDjSWBKoVcK93ctC8ltyh19D9Yqfw1q~LboxTP5ZTxpGSsh2llg5xupGGvVAbkaLVrqAfiEp8B4wsEl9u3ffdpncKc~9ObaMeW6fhQRNuLPMTByQJLp~itxKLCvNAq72vnLMrjPnoFvpw18xgurw~9s3mSP~GvWPh9IHsTm6B8AyWyFsA98IKFrUCLNYzOoUO9iNlA5gfNX4Gz2HMu23FQ1HQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905631"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/108905631/Physicochemical_and_flow_properties_of_fruit_powder_and_their_effect_on_the_dissolution_of_fast_dissolving_fruit_powder_tablets"><img alt="Research paper thumbnail of Physicochemical and flow properties of fruit powder and their effect on the dissolution of fast dissolving fruit powder tablets" class="work-thumbnail" src="https://attachments.academia-assets.com/107173179/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/108905631/Physicochemical_and_flow_properties_of_fruit_powder_and_their_effect_on_the_dissolution_of_fast_dissolving_fruit_powder_tablets">Physicochemical and flow properties of fruit powder and their effect on the dissolution of fast dissolving fruit powder tablets</a></div><div class="wp-workCard_item"><span>Powder Technology</span><span>, 2016</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="e5e9a3c658b71b760267bcdbdd94a06d" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173179,"asset_id":108905631,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173179/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905631"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905631"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905631; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108905631]").text(description); $(".js-view-count[data-work-id=108905631]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108905631; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108905631']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "e5e9a3c658b71b760267bcdbdd94a06d" } } $('.js-work-strip[data-work-id=108905631]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108905631,"title":"Physicochemical and flow properties of fruit powder and their effect on the dissolution of fast dissolving fruit powder tablets","internal_url":"https://www.academia.edu/108905631/Physicochemical_and_flow_properties_of_fruit_powder_and_their_effect_on_the_dissolution_of_fast_dissolving_fruit_powder_tablets","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":107173179,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173179/thumbnails/1.jpg","file_name":"Physicochemical_20and_20flow_20properties_20of_20fruit_20powder_20and_20their_20effect_20on_20the_20dissolution_20of_20fast_20dissolving.pdf","download_url":"https://www.academia.edu/attachments/107173179/download_file","bulk_download_file_name":"Physicochemical_and_flow_properties_of_f.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173179/Physicochemical_20and_20flow_20properties_20of_20fruit_20powder_20and_20their_20effect_20on_20the_20dissolution_20of_20fast_20dissolving-libre.pdf?1699240447=\u0026response-content-disposition=attachment%3B+filename%3DPhysicochemical_and_flow_properties_of_f.pdf\u0026Expires=1739834832\u0026Signature=e2NiJu9rAlmDRxTGL9Yy3bgTXlnlNZ5FY-JiPlS~xgj9CQbshz4Uz7ZlWkUQipLXx0lpZ9h82J8W7ZbGZpvKjqdm~PqazjRE5R3DFBSQGTFrywxysDF4IcDaY3trkD9~2kwcTTR3ER1IJQbtfjWLNQqpKLj-LAqDsMHdSBtSsSg7ex~Hdj56WuSJ8--SknhJCoMnkJ40a-WHPvJG55jzHSu9CDqhN2cSVjcTFXro6LUeY5C7VWt7R99NHFZJpas~dhQs03P68MXKzzG9hvdxmjWun9yJyTHOjHsgi~DXyzCJGhoLsfuaE3wNWGfgymKK7KjQDINSX5tvlGpBsw~uyA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905630"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905630/Comparison_of_Acidic_and_Enzymatic_Pectin_Extraction_from_Passion_Fruit_Peels_and_Its_Gel_Properties"><img alt="Research paper thumbnail of Comparison of Acidic and Enzymatic Pectin Extraction from Passion Fruit Peels and Its Gel Properties" class="work-thumbnail" src="https://attachments.academia-assets.com/107173182/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905630/Comparison_of_Acidic_and_Enzymatic_Pectin_Extraction_from_Passion_Fruit_Peels_and_Its_Gel_Properties">Comparison of Acidic and Enzymatic Pectin Extraction from Passion Fruit Peels and Its Gel Properties</a></div><div class="wp-workCard_item"><span>Journal of Food Process Engineering</span><span>, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The influences of extractor concentration, extraction temperature and time on the yield of pectin...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The influences of extractor concentration, extraction temperature and time on the yield of pectin and degree of esterification (DE) were investigated by the acidic and enzymatic extraction methods. Citric acid and Celluclast were selected as pectin extractors for environmentally friendly reasons. The peels of yellow passion fruit using the acidic and enzymatic extraction methods gave pectin yield of 7.16 and 7.12%, and DE of 71.02 and 85.45% in the optimized condition of extraction time of 102 min with citric acid concentration of 0.19% (w/w) at 75C and Celluclast concentration of 1.67% (w/w) at 61.11C, respectively. The enzymatic extraction method has greater capability of producing high methoxyl pectin. The morphological features of fruit peel powder and the extracted pectin examined by scanning electron microscopy suggested that the nanostructure of wet passion fruit pectin was dependable on the type of extraction process. The formed pectin gel also has pseudoplastic liquid behav...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="e883b33cb8778df9d7fac419265e4ed0" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173182,"asset_id":108905630,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173182/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905630"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905630"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905630; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905629"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905629/Antioxidant_Capacity_and_Phenolics_of_Spray_Dried_Arenga_pinnata_Juice_Powder"><img alt="Research paper thumbnail of Antioxidant Capacity and Phenolics of Spray Dried Arenga pinnata Juice Powder" class="work-thumbnail" src="https://attachments.academia-assets.com/107173175/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905629/Antioxidant_Capacity_and_Phenolics_of_Spray_Dried_Arenga_pinnata_Juice_Powder">Antioxidant Capacity and Phenolics of Spray Dried Arenga pinnata Juice Powder</a></div><div class="wp-workCard_item"><span>Journal of Agricultural Science and Technology B</span><span>, 2016</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The ferric reducing antioxidant power, total phenolic content, radical scavenging activity, amino...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The ferric reducing antioxidant power, total phenolic content, radical scavenging activity, amino acid content and sugar content of spray dried Arenga pinnata juice powder were evaluated to determine the quality of spray dried powder obtained by spray drying of fresh Arenga pinnata juice at inlet temperature of 130 °C, feed flow rate of 350 mL/h, outlet temperature of 70 °C and maltodextrin 10 DE addition at 20%. Powder obtained has a total phenolic compounds content of 5.82 mg/100 g of gallic acid equivalent (GAE) and antioxidant potential identified by free radical scavenging activity (IC 50) was 0.6 µmol/g. The total sugar content of Arenga pinnata powder resulted in 30.14%. The analysis of free amino acids depicted the presence of lysine, glutamic acid, aspartic acid and alanine at higher levels. The nutritional profile of the powder is vital in delivering beneficial properties when reconstituted into juice.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="0a3e75f1644dc2fa6872d63900225652" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173175,"asset_id":108905629,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173175/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905629"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905629"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905629; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905628"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/108905628/Quality_changes_of_stabilizer_free_natural_peanut_butter_during_storage"><img alt="Research paper thumbnail of Quality changes of stabilizer-free natural peanut butter during storage" class="work-thumbnail" src="https://attachments.academia-assets.com/107173177/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/108905628/Quality_changes_of_stabilizer_free_natural_peanut_butter_during_storage">Quality changes of stabilizer-free natural peanut butter during storage</a></div><div class="wp-workCard_item"><span>Journal of Food Science and Technology</span><span>, 2015</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="0180d368c6e3ba596db7820d64ec4051" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173177,"asset_id":108905628,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173177/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905628"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905628"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905628; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> </div><div class="profile--tab_content_container js-tab-pane tab-pane" data-section-id="15898482" id="papers"><div class="js-work-strip profile--work_container" data-work-id="127136148"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127136148/Differentiation_of_High_Fructose_Corn_Syrup_Adulterated_Kelulut_Honey_Using_Physicochemical_Rheological_and_Antibacterial_Parameters"><img alt="Research paper thumbnail of Differentiation of High-Fructose Corn Syrup Adulterated Kelulut Honey Using Physicochemical, Rheological, and Antibacterial Parameters" class="work-thumbnail" src="https://attachments.academia-assets.com/120914623/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127136148/Differentiation_of_High_Fructose_Corn_Syrup_Adulterated_Kelulut_Honey_Using_Physicochemical_Rheological_and_Antibacterial_Parameters">Differentiation of High-Fructose Corn Syrup Adulterated Kelulut Honey Using Physicochemical, Rheological, and Antibacterial Parameters</a></div><div class="wp-workCard_item"><span>Foods</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Kelulut (stingless bee) honey (KH) possesses a wide range of benefits for human consumption and c...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Kelulut (stingless bee) honey (KH) possesses a wide range of benefits for human consumption and can exhibit medical effects. Due to its high value, this premium honey is often adulterated with different types of cheaper sugars, causing low nutrients and potential food safety threats in the final product. This study aims to determine the physicochemical, rheological, and antibacterial properties of sugar-based adulterated KH from the stingless bee species Heterotrigona itama. Adulterated samples were prepared using pure honey mixed with different concentrations of high fructose corn syrup (HFCS), i.e., 10%, 20%, 30%, 40%, and 50%. Water activity, colour, total soluble solids, pH, turbidity, viscosity, and antimicrobial activity of KH were determined. In addition, the primary sugar composition (fructose, glucose, and trehalulose) was determined by high-performance liquid chromatography with evaporative light-scattering detection (HPLC-ELSD). This study shows that the increasing percen...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="3bf37fd6283803decce55dfd5a20f008" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":120914623,"asset_id":127136148,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/120914623/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127136148"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127136148"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127136148; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "3bf37fd6283803decce55dfd5a20f008" } } $('.js-work-strip[data-work-id=127136148]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127136148,"title":"Differentiation of High-Fructose Corn Syrup Adulterated Kelulut Honey Using Physicochemical, Rheological, and Antibacterial Parameters","internal_url":"https://www.academia.edu/127136148/Differentiation_of_High_Fructose_Corn_Syrup_Adulterated_Kelulut_Honey_Using_Physicochemical_Rheological_and_Antibacterial_Parameters","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":120914623,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/120914623/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/120914623/download_file","bulk_download_file_name":"Differentiation_of_High_Fructose_Corn_Sy.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/120914623/pdf-libre.pdf?1737354927=\u0026response-content-disposition=attachment%3B+filename%3DDifferentiation_of_High_Fructose_Corn_Sy.pdf\u0026Expires=1739834831\u0026Signature=NqMDpgxULVh2zHSUJVem3BiP2kxK4YcFz1miS65P04cjEK6bS5Oc3N2Dq-4kDVKuM9IMEB7EcyqE4KYzv4VJ1~IdsafMl3ivjFdh9pKplPxkww1oXiPc9ccqF7iEBSYwH6uSV15exdF0PDbUWcLEyKQkysEFkcG3u65zdVU5qwXJ92SdXhDjp6-~qVV5c1GTAkb8EsOUduDgJAKxR899gGcSRu6IwuoNncK2WDU-GUb3TEZ4weTDVCZ71ZBRgNnQMDIAjCre3l0CKqAqzcmOKtfO9fhrm2MKclnjf~WJz-iUMGoj7LXO~nTnMDRnwVdKs0W-m7UzBUyJk3O1Pw940w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127136147"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/127136147/Analysis_of_Kelulut_Honey_Sugar_Based_Adulteration_Using_Physicochemical_Parameters"><img alt="Research paper thumbnail of Analysis of Kelulut Honey Sugar-Based Adulteration Using Physicochemical Parameters" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/127136147/Analysis_of_Kelulut_Honey_Sugar_Based_Adulteration_Using_Physicochemical_Parameters">Analysis of Kelulut Honey Sugar-Based Adulteration Using Physicochemical Parameters</a></div><div class="wp-workCard_item"><span>MDPI</span><span>, Oct 14, 2021</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127136147"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127136147"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127136147; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=127136147]").text(description); $(".js-view-count[data-work-id=127136147]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 127136147; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='127136147']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=127136147]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127136147,"title":"Analysis of Kelulut Honey Sugar-Based Adulteration Using Physicochemical Parameters","internal_url":"https://www.academia.edu/127136147/Analysis_of_Kelulut_Honey_Sugar_Based_Adulteration_Using_Physicochemical_Parameters","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127136146"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127136146/Correlation_of_Trehalulose_Content_with_Physicochemical_Parameters_in_Adulterated_Kelulut_Honey_"><img alt="Research paper thumbnail of Correlation of Trehalulose Content with Physicochemical Parameters in Adulterated Kelulut Honey †" class="work-thumbnail" src="https://attachments.academia-assets.com/120914622/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127136146/Correlation_of_Trehalulose_Content_with_Physicochemical_Parameters_in_Adulterated_Kelulut_Honey_">Correlation of Trehalulose Content with Physicochemical Parameters in Adulterated Kelulut Honey †</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Kelulut (stingless bee) honey (KH) possesses a wide range of benefits for human consumption and c...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Kelulut (stingless bee) honey (KH) possesses a wide range of benefits for human consumption and can exhibit medical effects. Due to its high value, this premium honey is often adulterated with different types of cheaper sugars, causing low nutrients and potential food safety threats in the final product. This study aims to determine the correlation between trehalulose content of sugarbased adulterated KH from the stingless bee species Heterotrigona itama with the physicochemical properties. Adulterated samples were prepared using pure honey mixed with different concentrations of high fructose corn syrup (HFCS), i.e., 10%, 20%, 30%, 40%, and 50%. Water activity, colour, total soluble solids, pH, turbidity, and viscosity of KH were determined. In addition, the primary sugar composition (fructose, glucose, and trehalulose) was determined by high-performance liquid chromatography with evaporative light-scattering detection (HPLC-ELSD). This study shows that the increasing percentage of ...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="b18a81f2adff0aa3ecb36512f3da192c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":120914622,"asset_id":127136146,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/120914622/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127136146"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127136146"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127136146; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=127136146]").text(description); $(".js-view-count[data-work-id=127136146]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 127136146; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='127136146']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905645"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905645/Effects_of_Metal_Concentration_pH_and_Temperature_on_the_Chlorophyll_Derivative_Content_Green_Colour_and_Antioxidant_Activity_of_Amaranth_Amaranthus_viridis_Purees"><img alt="Research paper thumbnail of Effects of Metal Concentration, pH, and Temperature on the Chlorophyll Derivative Content, Green Colour, and Antioxidant Activity of Amaranth (Amaranthus viridis) Purees" class="work-thumbnail" src="https://attachments.academia-assets.com/107173158/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905645/Effects_of_Metal_Concentration_pH_and_Temperature_on_the_Chlorophyll_Derivative_Content_Green_Colour_and_Antioxidant_Activity_of_Amaranth_Amaranthus_viridis_Purees">Effects of Metal Concentration, pH, and Temperature on the Chlorophyll Derivative Content, Green Colour, and Antioxidant Activity of Amaranth (Amaranthus viridis) Purees</a></div><div class="wp-workCard_item"><span>Applied Sciences</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The thermal process of green amaranth leads to the partial or complete degradation of chlorophyll...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The thermal process of green amaranth leads to the partial or complete degradation of chlorophyll pigments and loss of green colour due to the formation of chlorophyll derivatives. This study aimed to evaluate a stabilisation process utilising metal ions to obtain a stable green colour of metal-chlorophyll derivative complexes. In this study, the effects of CuSO4 (0–240 ppm), ZnCl2 (0–1800 ppm) ions, pH (4–9), and temperature (60–100 °C) on green amaranth purees with a constant time of 15 min were investigated. In tapered leaf amaranths, the sample depicted higher contents of chlorophyll a (0.33 mg/g), chlorophyll b (0.34 mg/g), and total chlorophyll (0.68 mg/g) than round leaf amaranths (chlorophyll a = 0.28 mg/g, chlorophyll b = 0.29 mg/g, and total chlorophyll = 0.58 mg/g). A higher chlorophyll derivative content (0.62 mg/g), DPPH scavenging activity (93 mM TE/g), and FRAP value (54 mM TE/g) of Cu-amaranth purees were successfully achieved using 210 ppm of CuSO4 after heating at ...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="12b2ba3ad95bdfe8786535f0bf5e5b10" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173158,"asset_id":108905645,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173158/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905645"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905645"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905645; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905643"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905643/Effects_of_formulation_on_flowability_of_selected_herbal_powders_using_compendial_methods_and_powder_flow_analyser"><img alt="Research paper thumbnail of Effects of formulation on flowability of selected herbal powders using compendial methods and powder flow analyser" class="work-thumbnail" src="https://attachments.academia-assets.com/107173154/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905643/Effects_of_formulation_on_flowability_of_selected_herbal_powders_using_compendial_methods_and_powder_flow_analyser">Effects of formulation on flowability of selected herbal powders using compendial methods and powder flow analyser</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This study was aimed at investigating the effects of formulation on flowability of selected herba...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This study was aimed at investigating the effects of formulation on flowability of selected herbal powders which include Labisia pumila, Ortosiphon stamineus, Eurycoma longifolia and Andrographis paniculata using compendial methods and a recently available powder flow analyser. The material properties such as moisture content, particles sizes, tap and bulk densities of the pure herbal powders and the formulated powders were measured to determine Carr index and Hausner ratio which were indices of the compendial methods. Cohesion index and caking strength were used as basis of flowability indicator using the powder flow analyser. The flowability of the herbal powders were improved when they were formulated into beverages mix by mixing each herbal powders with other ingredients like sugar and nondairy creamer before analyzed using both the compendial methods and powder flow analyser. Both methods of flowability measurements adopted in this work complemented each other in the understand...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="5b097d964d40aab30b5329c1f76ce46a" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173154,"asset_id":108905643,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173154/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905643"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905643"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905643; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905642"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905642/Physicochemical_and_sensory_properties_of_selected_cempedak_Artocarpus_integer_L_fruit_varieties"><img alt="Research paper thumbnail of Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varieties" class="work-thumbnail" src="https://attachments.academia-assets.com/107173153/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905642/Physicochemical_and_sensory_properties_of_selected_cempedak_Artocarpus_integer_L_fruit_varieties">Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varieties</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varie...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varieties Abstract 'Cempedak' (Artocarpus integer L.) is an aromatic exotic tropical fruit that can be widely found in Malaysia during season. The pulp yield and several physicochemical properties of five varietes of 'cempedak' (CH27, CH28, CH29, CH30 and CH33) were determined. The latter included total soluble solids, titratable acidity, pH, color, organic acids, sugars and carotenoid contents. Sensory evaluation of the five 'cempedak' varieties was conducted using Hedonic test, in which the assessed attributes include color, taste, texture and overall acceptability. Results indicate that CH33 yield the highest percentage (35.8%) of edible portion (fruit pulp), while CH27 shows the highest tiratable acidity (0.52%). CH30 had the lowest L * value (52.41), and highest intensity of color in terms of redness (32.45) and yellowness (65.27) values. All 'cempedak' varieties were highest in sucrose content (12.28-20.02 g/100 gFW) compared to fructose (5.70-6.72 g/100 gFW) and glucose (4.94-5.52 g/100 gFW), while malic acid (0.43-0.70%) was the highest organic acid as compared to citric acid (0.24-0.60%) and succinic acid (0.20-0.33%). All the 'cempedak' varieties studied have high content of α-carotene (2.30-45.27 μg/100 gFW), followed by β-carotene (2.30-12.23 μg/100 gFW), with CH28 having the highest content. From the five varieties of 'cempedak' fruit examined, it was found that CH28 ranked the highest in terms of sensory properties, namely taste, texture and overall acceptability.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="fe6a3a4ba52545453985032e82f667f9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173153,"asset_id":108905642,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173153/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905642"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905642"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905642; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905641"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905641/DIFFERENT_STARCH_SOURCES_IN_EXTRUDED_DIETS_FOR_THE_MALAYSIAN_MAHSEER_Tortambroides_EFFECTS_ON_GROWTH_FEED_UTILISATION_AND_TISSUE_HISTOLOGY"><img alt="Research paper thumbnail of DIFFERENT STARCH SOURCES IN EXTRUDED DIETS FOR THE MALAYSIAN MAHSEER (Tortambroides): EFFECTS ON GROWTH, FEED UTILISATION AND TISSUE HISTOLOGY" class="work-thumbnail" src="https://attachments.academia-assets.com/107173185/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905641/DIFFERENT_STARCH_SOURCES_IN_EXTRUDED_DIETS_FOR_THE_MALAYSIAN_MAHSEER_Tortambroides_EFFECTS_ON_GROWTH_FEED_UTILISATION_AND_TISSUE_HISTOLOGY">DIFFERENT STARCH SOURCES IN EXTRUDED DIETS FOR THE MALAYSIAN MAHSEER (Tortambroides): EFFECTS ON GROWTH, FEED UTILISATION AND TISSUE HISTOLOGY</a></div><div class="wp-workCard_item"><span>JOURNAL OF SUSTAINABILITY SCIENCE AND MANAGEMENT</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Sago (Metroxylon sagu), cassava (Manihot esculenta) and taro (Colocasia esculenta) are potential ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Sago (Metroxylon sagu), cassava (Manihot esculenta) and taro (Colocasia esculenta) are potential sources of carbohydrate in lieu of corn starch because of they can easily be grown as crops in Malaysia. We investigated the effects of these starch sources on the growth, feed utilisation efficiency, body composition, and liver and intestine histology in Malaysian mahseer (Tor tambroides) (Bleeker, 1854) fingerlings for 10 weeks. Results showed that different starch sources had significant effects (P<0.05) on growth, feed utilisation efficiency and biometric indices. Moisture, lipid and gross energy composition of the fish carcass were also significantly different (P<0.05). Generally, fish fed with corn and taro starch produced better weight gain, length gain, specific growth rate and lower feed conversion rate values. However, fish fed with corn starch showed high conversion of carbohydrate to lipid compared with taro starch. In tissue histology, T. tambroides liver hepatocytes and intestine mucosal epithelial cells were susceptible to lipid vacuolisation in different degrees when starch was included in the diet. In conclusion, our study suggests that T. tambroides had limited capability in utilising starch from different sources. However, taro starch might be the best candidate for full/partial replacement of corn starch in T. tambroides extruded feed.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="feb8ec92420248387cafe0f6b1ccde0c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173185,"asset_id":108905641,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173185/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905641"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905641"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905641; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108905641]").text(description); $(".js-view-count[data-work-id=108905641]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108905641; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108905641']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "feb8ec92420248387cafe0f6b1ccde0c" } } $('.js-work-strip[data-work-id=108905641]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108905641,"title":"DIFFERENT STARCH SOURCES IN EXTRUDED DIETS FOR THE MALAYSIAN MAHSEER (Tortambroides): EFFECTS ON GROWTH, FEED UTILISATION AND TISSUE HISTOLOGY","internal_url":"https://www.academia.edu/108905641/DIFFERENT_STARCH_SOURCES_IN_EXTRUDED_DIETS_FOR_THE_MALAYSIAN_MAHSEER_Tortambroides_EFFECTS_ON_GROWTH_FEED_UTILISATION_AND_TISSUE_HISTOLOGY","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":107173185,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173185/thumbnails/1.jpg","file_name":"JSSMV16N6-8.pdf","download_url":"https://www.academia.edu/attachments/107173185/download_file","bulk_download_file_name":"DIFFERENT_STARCH_SOURCES_IN_EXTRUDED_DIE.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173185/JSSMV16N6-8-libre.pdf?1699240461=\u0026response-content-disposition=attachment%3B+filename%3DDIFFERENT_STARCH_SOURCES_IN_EXTRUDED_DIE.pdf\u0026Expires=1739834831\u0026Signature=NWH5irQtXlTwFjS5mQQKRXqANhiuRjxpI0DHQjbah~LFtmffR7a6X~W2K4193uFDe221hsCAs2mh~IJZUzw0odSCbcI1AVubXr6OF0hl-b~XQlE3sgnkJ35JLIcmSie2LXTV2bks90hylPVSJvAA7KAwh3pzrtymo8qeD0H0--asa~Gl03ROtT3RfhL7KkjRrUvH7pUCTucCOsRnrSd5HVXTksBufGSJju22PvYLglLWHuUuGAJwx6Ku2jLMFBcQsSxK8VyiXAxs-dK4TFLVbh6D5ds3Ngu2ko8SBQsNzgSMKj0M6whaKgPGj72xYxIdQwNwBqmaaX323wuZWm~xLQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905640"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905640/Devising_optimal_technological_parameters_for_spray_drying_to_produce_whole_camel_milk_powder"><img alt="Research paper thumbnail of Devising optimal technological parameters for spray drying to produce whole camel milk powder" class="work-thumbnail" src="https://attachments.academia-assets.com/107173156/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905640/Devising_optimal_technological_parameters_for_spray_drying_to_produce_whole_camel_milk_powder">Devising optimal technological parameters for spray drying to produce whole camel milk powder</a></div><div class="wp-workCard_item"><span>Eastern-European Journal of Enterprise Technologies</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Camel milk is a valuable source of protein and nutrients, it has therapeutic and prophylactic pro...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Camel milk is a valuable source of protein and nutrients, it has therapeutic and prophylactic properties. The production of dry dairy products based on camel milk implies prolonging its shelf life, a decrease in the cost of its transportation and storage. To manufacture dry camel milk, it is necessary to optimize the technological parameters of drying, which affect its physical-chemical properties. Whole milk from camels (Camelus dromedarius) was dried on a spray drying plant under the following modes: the inlet temperature from 140 °C to 160 °C; the feed rate from 30 ml/min to 40 ml/min. The dependence of such physical properties of milk powder as the water solubility index, water absorption index, moisture content, hygroscopicity, density, water activity, the stickiness and size of particles on the technological parameters of drying has been established. The study results show that the highest index of solubility of samples was equal to 81.25±0.11 %, which corresponded to the air ...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="41bc4f2db7994894be8d95bb7270f6f8" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173156,"asset_id":108905640,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173156/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905640"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905640"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905640; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108905640]").text(description); $(".js-view-count[data-work-id=108905640]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108905640; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108905640']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "41bc4f2db7994894be8d95bb7270f6f8" } } $('.js-work-strip[data-work-id=108905640]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108905640,"title":"Devising optimal technological parameters for spray drying to produce whole camel milk powder","internal_url":"https://www.academia.edu/108905640/Devising_optimal_technological_parameters_for_spray_drying_to_produce_whole_camel_milk_powder","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":107173156,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173156/thumbnails/1.jpg","file_name":"237807.pdf","download_url":"https://www.academia.edu/attachments/107173156/download_file","bulk_download_file_name":"Devising_optimal_technological_parameter.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173156/237807-libre.pdf?1699240462=\u0026response-content-disposition=attachment%3B+filename%3DDevising_optimal_technological_parameter.pdf\u0026Expires=1739834832\u0026Signature=cw7doPpcLfg2GmbBelB6LgXS2P9abAIAR~2mSCP~v~CHsVBYApSgpAJuA7SKAy8ajiPoFwrY7DpVXA5x7CS3zClY1MM3wQyPGNtEFdbusJ6U3v8~JLCoSccVnZHjp~Z18BLoumIgdRK9mYTrgOxtAyUBuRV2k6VSay1OmFwWZnUe3xxuZS2~v4oSLEhorlqex1DTpNNrt-4LthRAw6EjbbwIIaJc~HSIuA5W2bqVoFXxxGATQ0hM8OXWFGBQovNzFyWfPl3HSdxhveJD6sJiAZzGBJGXeAyNRLk-D18pKqPvr6rBWyuUTVkTPUwVVq0Vg4~uUuhTLLqXC59rtDMc6Q__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905639"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905639/Effect_of_processing_method_on_vitamin_profile_antioxidant_properties_and_total_phenolic_content_of_coconut_Cocos_nucifera_L_sugar_syrup"><img alt="Research paper thumbnail of Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup" class="work-thumbnail" src="https://attachments.academia-assets.com/107173181/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905639/Effect_of_processing_method_on_vitamin_profile_antioxidant_properties_and_total_phenolic_content_of_coconut_Cocos_nucifera_L_sugar_syrup">Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup</a></div><div class="wp-workCard_item"><span>International Journal of Food Science &amp; Technology</span><span>, 2020</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">SummaryCoconut (Cocos nucifera L.) sugar is a more nutritious alternative sugar source as compare...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">SummaryCoconut (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 browni...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="5db7a846e973e13476ace751a9a3de6d" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173181,"asset_id":108905639,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173181/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905639"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905639"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905639; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108905639]").text(description); $(".js-view-count[data-work-id=108905639]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108905639; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108905639']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905638"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905638/Coconut_Cocos_nucifera_L_sap_as_a_potential_source_of_sugar_Antioxidant_and_nutritional_properties"><img alt="Research paper thumbnail of Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties" class="work-thumbnail" src="https://attachments.academia-assets.com/107173184/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905638/Coconut_Cocos_nucifera_L_sap_as_a_potential_source_of_sugar_Antioxidant_and_nutritional_properties">Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties</a></div><div class="wp-workCard_item"><span>Food Science &amp; Nutrition</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This study was carried out to compare the antioxidant and nutritional properties of coconut (Coco...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This study was carried out to compare the antioxidant and nutritional properties of coconut (Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). Coconut sap and juice from sugar palm and sugarcane were analyzed for proximate composition, pH and total soluble solid (TSS), color, sugar profile, vitamin profile, antioxidant properties (total phenolic contents, DPPH, FRAP, and ABTS), and mineral content. The results indicated that coconut sap possesses high DPPH (23.42%), FRAP (2.09 mM/ml), and ABTS (21.85%) compared with the juices. Coconut sap also had high vitamin C (116.19 µg/ml) and ash (0.27%) contents, especially in potassium (960.87 mg/L) and sodium (183.21 mg/L) which also indicating high content of minerals. These properties showed that coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="20ca9d105fadf0107b2c2753be61740c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173184,"asset_id":108905638,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173184/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905638"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905638"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905638; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108905638]").text(description); $(".js-view-count[data-work-id=108905638]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108905638; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108905638']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "20ca9d105fadf0107b2c2753be61740c" } } $('.js-work-strip[data-work-id=108905638]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108905638,"title":"Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties","internal_url":"https://www.academia.edu/108905638/Coconut_Cocos_nucifera_L_sap_as_a_potential_source_of_sugar_Antioxidant_and_nutritional_properties","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":107173184,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173184/thumbnails/1.jpg","file_name":"fsn3.pdf","download_url":"https://www.academia.edu/attachments/107173184/download_file","bulk_download_file_name":"Coconut_Cocos_nucifera_L_sap_as_a_potent.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173184/fsn3-libre.pdf?1699240464=\u0026response-content-disposition=attachment%3B+filename%3DCoconut_Cocos_nucifera_L_sap_as_a_potent.pdf\u0026Expires=1739834832\u0026Signature=I~PYEoIIIWOh3QAWxDDSJ8tsXHxOuihJ~A5VlFxRDj0lgVjArFE41AZusq-ZOiQi336V-ndvbz1~g74HaXzlqosKYcAIQhIP5GgBt7RUGo7ZRnYNFHVyOnQ6DqVFoVgy1FceoA9hRMTELYelc3wQyK991ejjSaNUVGR9e~IEruMbeVrQ2~y-~vPw~MFt1o4Ch950mjqKh06PD2KNNOlhoQNZrOdHYsdq0swz5ARQtiRIlHaz2hu00T-mid20RCLg~iIi6MNwM~c1fpz9GU~D58B6YUZsWWfuSkf8bQbriNbtMKFdsNuJZqozdBZRlhorIGPFHADcEZ5w-DLCqmSF-g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905637"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905637/Kinetics_Modelling_of_the_Colour_Hardness_Grinding_Energy_Consumption_and_Oil_Yield_Changes_during_the_Conventional_Roasting_of_Palm_Date_Seeds"><img alt="Research paper thumbnail of Kinetics Modelling of the Colour, Hardness, Grinding Energy Consumption and Oil Yield Changes during the Conventional Roasting of Palm Date Seeds" class="work-thumbnail" src="https://attachments.academia-assets.com/107173159/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905637/Kinetics_Modelling_of_the_Colour_Hardness_Grinding_Energy_Consumption_and_Oil_Yield_Changes_during_the_Conventional_Roasting_of_Palm_Date_Seeds">Kinetics Modelling of the Colour, Hardness, Grinding Energy Consumption and Oil Yield Changes during the Conventional Roasting of Palm Date Seeds</a></div><div class="wp-workCard_item"><span>Food Science and Technology Research</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Palm date seeds can be a potential source to prepare a decaffeinated coffee-like brew and to prod...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Palm date seeds can be a potential source to prepare a decaffeinated coffee-like brew and to produce oil. Hence, the objectives of this work are to model the changes in colour and hardness of date seeds during roasting process, as well as to study the effects of roasting conditions on the total specific grinding energy and the oil extraction yield of the seeds. General reaction models and general regression equation were applied to simulate the changes in colour, hardness, oil extraction yield, and total specific grinding energy during roasting process. The outcomes showed that the colour parameters (L*-value and b*-value) and the hardness of the roasted date seeds can be satisfactorily described by the first-order equation, while a*-value and ΔE were adequately defined by the zero-order model. A decrease in total specific grinding energy and an increase in oil yield were recorded as the roasting temperature and time were increased. Hence, this study concludes that the roasting of date seeds at 200 ℃ for 30 min generates the lowest grinding energy and a high amount of oil.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="4bb865481a3a1a7ce50868041ac89797" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173159,"asset_id":108905637,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173159/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905637"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905637"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905637; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108905637]").text(description); $(".js-view-count[data-work-id=108905637]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108905637; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108905637']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "4bb865481a3a1a7ce50868041ac89797" } } $('.js-work-strip[data-work-id=108905637]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108905637,"title":"Kinetics Modelling of the Colour, Hardness, Grinding Energy Consumption and Oil Yield Changes during the Conventional Roasting of Palm Date Seeds","internal_url":"https://www.academia.edu/108905637/Kinetics_Modelling_of_the_Colour_Hardness_Grinding_Energy_Consumption_and_Oil_Yield_Changes_during_the_Conventional_Roasting_of_Palm_Date_Seeds","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":107173159,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173159/thumbnails/1.jpg","file_name":"_pdf.pdf","download_url":"https://www.academia.edu/attachments/107173159/download_file","bulk_download_file_name":"Kinetics_Modelling_of_the_Colour_Hardnes.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173159/_pdf-libre.pdf?1699240466=\u0026response-content-disposition=attachment%3B+filename%3DKinetics_Modelling_of_the_Colour_Hardnes.pdf\u0026Expires=1739834832\u0026Signature=SCYZ4HBW7GEJ3G~33r19JV9Pk827qayDPatsw0YIZKa7a0~b2LDwcKqnrF5APmy7onmZaDwNIgChppxlsD-JNp0vXEDmC~zFyWiWHHQ8uyTNosB4kAcUEVn73jplp8Et0XANXGIJ1f645mEeOx8hCcM3T3sUfyxzzQS97sswmLjtp6G0fKtfwF7VR4~RPJ4YgErWomhwjykLIGtKDKwtE~59AF4O2Tlh7uAJ5FJuSYlJYIXbq80GuV0Y-uyg9j~OZKFSp10fEH1gC7uBF9mlutVMNsz6k3dPqIEG7ALzF59VWiChHCOzXalGUD6k~H-IuxGryW2XuIzuOxOh6loRCg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905636"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905636/Quality_characteristics_of_dehydrated_raw_Kelulut_honey"><img alt="Research paper thumbnail of Quality characteristics of dehydrated raw Kelulut honey" class="work-thumbnail" src="https://attachments.academia-assets.com/107173186/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905636/Quality_characteristics_of_dehydrated_raw_Kelulut_honey">Quality characteristics of dehydrated raw Kelulut honey</a></div><div class="wp-workCard_item"><span>International Journal of Food Properties</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Kelulut honey was dehydrated at 40, 55, and 70°C up to 84 h in a dehydrator. The changes of its p...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Kelulut honey was dehydrated at 40, 55, and 70°C up to 84 h in a dehydrator. The changes of its properties and qualities in terms of moisture content, water activity, hygroscopicity, moisture adsorption isotherm, colour intensity, total phenolic content (TPC), viscosity, glass transition temperature (T g), surface stickiness, hydroxymethylfurfural (HMF) content, and diastase activity were evaluated. The dehydration process for 18 h between temperatures of 55 and 70°C can safely produce Kelulut honey product with less than 8% moisture content and water activity below 0.6. Similar quality of Kelulut honey dehydrated at lower temperature between 40 and 55°C requires up to 36 h of dehydration. These recommended dehydration conditions were able to increase TPC of honey from 7.86% from its original value for the shorter duration of 18 h and lower dehydration temperature of 40°C and up to 70.9% for the longer duration of 36 h and higher temperature of 70°C. Dehydrated honey was darker, more viscous, and stickier. The increase of HMF content in dehydrated honey at 40 and 55°C up to 36 h was not significant which are at 0 and 5.81 mg/kg honey, respectively, and at 70°C, it was about 80 mg/kg honey. The honey was found to have very low diastase activity ranging from 0 to 0.75 DN, thereby causing its changes to be insignificant during dehydration.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="15a53f49a89c033b47453ff919ea4f25" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173186,"asset_id":108905636,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173186/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905636"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905636"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905636; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905635"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905635/Material_Properties_and_Tableting_of_Fruit_Powders"><img alt="Research paper thumbnail of Material Properties and Tableting of Fruit Powders" class="work-thumbnail" src="https://attachments.academia-assets.com/107173183/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905635/Material_Properties_and_Tableting_of_Fruit_Powders">Material Properties and Tableting of Fruit Powders</a></div><div class="wp-workCard_item"><span>Food Engineering Reviews</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The tableting of fruit powders is gaining popularity due to conveniences in its use, storage, tra...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The tableting of fruit powders is gaining popularity due to conveniences in its use, storage, transportation, and product formulation. Food powders are generally cohesive in nature, and their compressibility is highly correlated with the material properties of the powder. Here, the material properties of fruit powders and their respective compressibilities in relation to powder type, drying technique and their operating parameters, portion of the fruit used to produce the fruit powder, and drying aids are discussed. Among the material properties analyzed, moisture content, water activity, particle density, particle size and shape, and powder surface properties are identified as vital properties that highly influence the tableting behavior of fruit powders. The Kawakita and Lüdde model and Heckel equation are widely studied to describe the compressibility and compactibility of fruit powders. A four-parameter model fits the sigmoidal compression data of food powders well.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="c7f6a1e914a6311d8ceca88aa3ec1c23" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173183,"asset_id":108905635,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173183/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905635"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905635"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905635; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "c7f6a1e914a6311d8ceca88aa3ec1c23" } } $('.js-work-strip[data-work-id=108905635]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108905635,"title":"Material Properties and Tableting of Fruit Powders","internal_url":"https://www.academia.edu/108905635/Material_Properties_and_Tableting_of_Fruit_Powders","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":107173183,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173183/thumbnails/1.jpg","file_name":"Materials_20properties_20and_20tableting_20of_20fruit_20powders_20.pdf","download_url":"https://www.academia.edu/attachments/107173183/download_file","bulk_download_file_name":"Material_Properties_and_Tableting_of_Fru.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173183/Materials_20properties_20and_20tableting_20of_20fruit_20powders_20-libre.pdf?1699240446=\u0026response-content-disposition=attachment%3B+filename%3DMaterial_Properties_and_Tableting_of_Fru.pdf\u0026Expires=1739834832\u0026Signature=JW9IOcBiG9ILYTl5GXMFRaO25zjmhe6m9xVGH5rY6bePPsIKQ4OuLCIKfsaV~xbEGjo9Dt9gbHEHXzl5CD4wSXj~gujI8srE1KrinVZQj8L4dw-Vb~0ktxPSyTz97IZps4aFQwdiXgxHs0UV9enU7PJ7hY~hjsu0E3RWV5~9ZWeM4N1ZY0m95r2QFBAu0Clp~dQOv~ZfP3RQS-2Nw96rXVfO6xzd5iUzXfltThmxT8cqHFTig71Kh9MVniINDEVXVBDJP5NdXuc3~y8gmHkSCsmKc~cjSwmxYkJk93Mo-ZcKL3dDX1ptLeDihQ5tChJ8FarK1mNJfuVR~swYeSNzfg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905634"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905634/Storage_stability_color_kinetics_and_morphology_of_spray_dried_soursop_Annona_muricata_L_powder_effect_of_anticaking_agents"><img alt="Research paper thumbnail of Storage stability, color kinetics and morphology of spray-dried soursop (Annona muricata L.) powder: effect of anticaking agents" class="work-thumbnail" src="https://attachments.academia-assets.com/107173151/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905634/Storage_stability_color_kinetics_and_morphology_of_spray_dried_soursop_Annona_muricata_L_powder_effect_of_anticaking_agents">Storage stability, color kinetics and morphology of spray-dried soursop (Annona muricata L.) powder: effect of anticaking agents</a></div><div class="wp-workCard_item"><span>International Journal of Food Properties</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Soursop is a tropical fruit that undergoes postharvest deterioration rapidly. Conversion into pow...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Soursop is a tropical fruit that undergoes postharvest deterioration rapidly. Conversion into powder is an ave nue to value-add the fruit as it helps to reduce postharvest losses. Although powder production is not complicated, studies have shown that caking is a common problem often associated with fruit powders. Thus, an addition of a food additive is needed to improve the storage stability of powders. In this study, soursop powder was produced by spray-drying an enzyme-liquefied soursop puree incorporated with either tricalcium phosphate (TCP) or calcium silicate (CS), at three different concentrations (0.5, 1.0, and 1.5% w/w). The control was considered powder without the addition of anticaking agent. Storage stability of the powder packed in aluminum-laminated polyethylene (ALP) pouches was examined at conventional (25 ± 1°C) and accelerated (38 ± 1°C) temperatures for 91 days until lumpiness was observed. Statistical analysis showed that the addition of anticaking agent significantly (p ≤ 0.05) improved the process yield of powder (7.2%). The moisture content, water activity, density, and water solubility index of the powder were significantly affected by storage time, storage temperature, and concentration of the anticaking agents. The critical moisture content, X c , for control and powder incorporated with either TCP or CS was 0.07 g H 2 O/g ds. The total color difference (ΔE) of the powder increased throughout the storage period, followed by a zero-order kinetic reaction. Kinetics-derived Arrhenius model showed that the activation energy (Ea) of color change ranged between 6.5 and 17.3 kJ/mol. Scanning electron microscopy showed that the freshly spray-dried powder was composed of spherical particles with smooth surfaces but these particles tended to agglomerate and form liquid bridges after storage for 91 days. Overall, TCP and CS exhibited a protective effect by lowering moisture adsorption and improved the glass transition temperature of the powder.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="2da4f6ef09fe5e5e85df8da75d505c22" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173151,"asset_id":108905634,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173151/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905634"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905634"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905634; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "2da4f6ef09fe5e5e85df8da75d505c22" } } $('.js-work-strip[data-work-id=108905634]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108905634,"title":"Storage stability, color kinetics and morphology of spray-dried soursop (Annona muricata L.) powder: effect of anticaking agents","internal_url":"https://www.academia.edu/108905634/Storage_stability_color_kinetics_and_morphology_of_spray_dried_soursop_Annona_muricata_L_powder_effect_of_anticaking_agents","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":107173151,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173151/thumbnails/1.jpg","file_name":"10942912.2018.pdf","download_url":"https://www.academia.edu/attachments/107173151/download_file","bulk_download_file_name":"Storage_stability_color_kinetics_and_mor.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173151/10942912.2018-libre.pdf?1699240466=\u0026response-content-disposition=attachment%3B+filename%3DStorage_stability_color_kinetics_and_mor.pdf\u0026Expires=1739834832\u0026Signature=T7UnyxXrBe9Ei7PalcUh67o89TYCfdOKfF38MMPVrWXfb5Fa2NDMVTq6col7MaMuC00EBtnI8-hHMWDVyTkRHtqW95nw4mK3cVph~njPHGfAY89kSijf8V6ew9g4W5SRz~7ZEKJQynAoC~VKhJj~-3eSjVbOQKp58BXpC6orelPjhQSPdVN1EkWXR0SorMV6fYBzzRzwg4GlLn5TnFh72knmeUMHlUgIKSLjYERR4uPbYjBcD9uFH3WdXl5smnZ2nzfdqo8wlYshVlV9b2TmNsRpg2jA~C4st9fTGWdPXZpWYTBgQHNq49wmwKaxvct8Fqtma01nBt7DnBxpBDV6Zw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":107173152,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173152/thumbnails/1.jpg","file_name":"10942912.2018.pdf","download_url":"https://www.academia.edu/attachments/107173152/download_file","bulk_download_file_name":"Storage_stability_color_kinetics_and_mor.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173152/10942912.2018-libre.pdf?1699240468=\u0026response-content-disposition=attachment%3B+filename%3DStorage_stability_color_kinetics_and_mor.pdf\u0026Expires=1739834832\u0026Signature=DdTCpnWZYP~UXswq~TUo~Q7yImoZ~qymhB3RH-T8S5hkG20g0~Z28bpQ2psk-Qo95-yOqjch33hB3TRHxrL~czHsJZ5OS92SgYchC2C7MuTmctWQVQ71SInS2QH6jT3hLzvT3a2J3jwnif9zkZ~4Mp5wukAIQa4SlkIlLOE1Bvj2W1jcrwpTdRPe4hUQkVOrAn1EtO2Cs~jHXsNJ2vuh080q30erXSFL8D3IC02zMqU7HmL0Gab2hZ9ZTCCqWN~k1gJB6IJTL4JfREaibNUqWbaD8PFdtUejo4KuwgxfeXxGRKy5OEDVpzm3bcwBUrI66CSM2zT47IljFY8wY-oXdg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905633"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905633/Effect_of_wall_materials_on_the_spray_drying_efficiency_powder_properties_and_stability_of_bioactive_compounds_in_tamarillo_juice_microencapsulation"><img alt="Research paper thumbnail of Effect of wall materials on the spray drying efficiency, powder properties and stability of bioactive compounds in tamarillo juice microencapsulation" class="work-thumbnail" src="https://attachments.academia-assets.com/107173178/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905633/Effect_of_wall_materials_on_the_spray_drying_efficiency_powder_properties_and_stability_of_bioactive_compounds_in_tamarillo_juice_microencapsulation">Effect of wall materials on the spray drying efficiency, powder properties and stability of bioactive compounds in tamarillo juice microencapsulation</a></div><div class="wp-workCard_item"><span>Powder Technology</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Hydro-and lipo-soluble bioactive compounds, such as anthocyanins and carotenoids, in tamarillo ju...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Hydro-and lipo-soluble bioactive compounds, such as anthocyanins and carotenoids, in tamarillo juice were microencapsulated using different wall materials, such as maltodextrin (MD), n-octenyl succinic anhydride modified starch, from waxy maize for high load encapsulation (OSA 1), low viscosity gum Arabic alternative (OSA 2), resistant maltodextrin (RMD) and gum Arabic (GA). The wall materials were characterized according to their physicochemical and functional properties, molecular weight distribution and encapsulation efficiency using X-ray diffractometry. The tamarillo powders obtained after spray drying were evaluated for their physicochemical and thermal properties, phenolic content, flavonoid content, antioxidant capacity and storage stability. Although there were significant differences in terms of the encapsulation efficiencies of the wall materials, yield, physical properties and storage stability of the spray dried powders, all of the wall materials successfully encapsulated the hydro-and lipo-soluble bioactive compounds. The viscosity, amorphous region and molecular weight of the wall material had positive influences on the encapsulation efficiency, powder properties and storage stability of the encapsulated tamarillo juice. The storage stability of the powders depended on their water activity, hygroscopicity and glass transition temperature (Tg). The tamarillo powders showed greater anthocyanin and carotenoid degradation in the presence of light at 25 °C compared to the powders stored in the dark at 4 °C. GA and OSA 1 resulted in the highest encapsulation efficiency for both the hydro-and lipo-soluble bioactive compounds, while OSA 1 and MSB showed the greatest storage stability. Reductions in the antioxidant activity, phenolic content and flavonoid content during storage will contribute to the degradation of anthocyanins and carotenoids.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a009075e51bd8b008bf9afb313776f10" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173178,"asset_id":108905633,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173178/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905633"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905633"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905633; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108905633]").text(description); $(".js-view-count[data-work-id=108905633]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108905633; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108905633']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "a009075e51bd8b008bf9afb313776f10" } } $('.js-work-strip[data-work-id=108905633]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108905633,"title":"Effect of wall materials on the spray drying efficiency, powder properties and stability of bioactive compounds in tamarillo juice microencapsulation","internal_url":"https://www.academia.edu/108905633/Effect_of_wall_materials_on_the_spray_drying_efficiency_powder_properties_and_stability_of_bioactive_compounds_in_tamarillo_juice_microencapsulation","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":107173178,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173178/thumbnails/1.jpg","file_name":"Effect_20of_20wall_20materials_20on_20the_20spray_20drying_20efficiency.pdf","download_url":"https://www.academia.edu/attachments/107173178/download_file","bulk_download_file_name":"Effect_of_wall_materials_on_the_spray_dr.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173178/Effect_20of_20wall_20materials_20on_20the_20spray_20drying_20efficiency-libre.pdf?1699240446=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_wall_materials_on_the_spray_dr.pdf\u0026Expires=1739834832\u0026Signature=dSUI~--O4fwLSOT6cO9kVg0NqtUsSTVuEZVC4SJwcnmr3HT1ZeR42pmw4fG5hV7TiL7hM0~7jp8IDZuG1v5t1wtFydr8n184m4dkGhOSMSegvGHmcLAZYVGOP7IV3uOo0t5aeoutH3YbdBeV-tzb3waiaW5eaxZaZi6kQdGJUBisP-fqXkqPKGo9GJxCwX9vCq0YD~K~hvG6zVus9CmkEOgB5-EGpxwtmBvFsDnE1QRcaVoMnhrPX-nNkYMB~cqkDl0gX8LazuzlyhclaNLSKaM5ZZaQ4vrZH99f3Bg9JkNyvtHYFtcLhoq9NiQxUHY1qACgLOUQrxWjKGzWNC6SOQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905632"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905632/Development_and_Standardization_of_Moringa_oleifera_Leaves_as_a_Natural_Dietary_Supplement"><img alt="Research paper thumbnail of Development and Standardization of Moringa oleifera Leaves as a Natural Dietary Supplement" class="work-thumbnail" src="https://attachments.academia-assets.com/107173180/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905632/Development_and_Standardization_of_Moringa_oleifera_Leaves_as_a_Natural_Dietary_Supplement">Development and Standardization of Moringa oleifera Leaves as a Natural Dietary Supplement</a></div><div class="wp-workCard_item"><span>Journal of dietary supplements</span><span>, Jan 22, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Moringa oleifera leaves were selected as a model due to their hundreds of health benefits. On the...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Moringa oleifera leaves were selected as a model due to their hundreds of health benefits. On the other hand, the powder of these leaves has exhibited poor flowability, low tensile strength, bitter taste, poor dissolution rate, and lack of information regarding dosage. These are the common hurdles and limitations in the adaptation of herbal-based medications. Therefore, a comprehensive study was planned to introduce herbal-based medicines into mainstream medicines by standardization according to the U.S. Food and Drug Administration (FDA) and international pharmaceutical standards. A Simplex Lattice Design (SLD) of Design Expert 8.0 software was used to formulate different concentrations of superdisintegrant, binder/diluent, and sweeteners. An Instron Universal Testing machine coupled with a 13 mm stainless cylindrical die was used to manufacture tablets by means of direct compression method at 20 kN applied force. Therefore, selection of excipients was made on the basis of their te...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="c8d04053d6b0816bbba1ff95a6c4471e" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173180,"asset_id":108905632,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173180/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905632"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905632"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905632; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "c8d04053d6b0816bbba1ff95a6c4471e" } } $('.js-work-strip[data-work-id=108905632]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108905632,"title":"Development and Standardization of Moringa oleifera Leaves as a Natural Dietary Supplement","internal_url":"https://www.academia.edu/108905632/Development_and_Standardization_of_Moringa_oleifera_Leaves_as_a_Natural_Dietary_Supplement","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":107173180,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173180/thumbnails/1.jpg","file_name":"19390211.2018.142951720231106-1-ydntc2.pdf","download_url":"https://www.academia.edu/attachments/107173180/download_file","bulk_download_file_name":"Development_and_Standardization_of_Morin.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173180/19390211.2018.142951720231106-1-ydntc2-libre.pdf?1699240461=\u0026response-content-disposition=attachment%3B+filename%3DDevelopment_and_Standardization_of_Morin.pdf\u0026Expires=1739834832\u0026Signature=bSSMAsYRYp48JvRtvqh9PG6uF63GCDskWN0smsAvDg7Kb0V4hsYFDerwdXpxxSBSK95kDa0AwmtpmsE2gsMQ6Q2b~AqigS1obacmNfhIgTxrba0taUH1L0~u6lTwLPDjSWBKoVcK93ctC8ltyh19D9Yqfw1q~LboxTP5ZTxpGSsh2llg5xupGGvVAbkaLVrqAfiEp8B4wsEl9u3ffdpncKc~9ObaMeW6fhQRNuLPMTByQJLp~itxKLCvNAq72vnLMrjPnoFvpw18xgurw~9s3mSP~GvWPh9IHsTm6B8AyWyFsA98IKFrUCLNYzOoUO9iNlA5gfNX4Gz2HMu23FQ1HQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905631"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/108905631/Physicochemical_and_flow_properties_of_fruit_powder_and_their_effect_on_the_dissolution_of_fast_dissolving_fruit_powder_tablets"><img alt="Research paper thumbnail of Physicochemical and flow properties of fruit powder and their effect on the dissolution of fast dissolving fruit powder tablets" class="work-thumbnail" src="https://attachments.academia-assets.com/107173179/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/108905631/Physicochemical_and_flow_properties_of_fruit_powder_and_their_effect_on_the_dissolution_of_fast_dissolving_fruit_powder_tablets">Physicochemical and flow properties of fruit powder and their effect on the dissolution of fast dissolving fruit powder tablets</a></div><div class="wp-workCard_item"><span>Powder Technology</span><span>, 2016</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="e5e9a3c658b71b760267bcdbdd94a06d" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173179,"asset_id":108905631,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173179/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905631"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905631"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905631; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108905631]").text(description); $(".js-view-count[data-work-id=108905631]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108905631; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108905631']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "e5e9a3c658b71b760267bcdbdd94a06d" } } $('.js-work-strip[data-work-id=108905631]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108905631,"title":"Physicochemical and flow properties of fruit powder and their effect on the dissolution of fast dissolving fruit powder tablets","internal_url":"https://www.academia.edu/108905631/Physicochemical_and_flow_properties_of_fruit_powder_and_their_effect_on_the_dissolution_of_fast_dissolving_fruit_powder_tablets","owner_id":75100537,"coauthors_can_edit":true,"owner":{"id":75100537,"first_name":"Yus Aniza","middle_initials":null,"last_name":"Yusof","page_name":"YusAnizaYusof","domain_name":"independent","created_at":"2018-01-21T19:07:06.014-08:00","display_name":"Yus Aniza Yusof","url":"https://independent.academia.edu/YusAnizaYusof"},"attachments":[{"id":107173179,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/107173179/thumbnails/1.jpg","file_name":"Physicochemical_20and_20flow_20properties_20of_20fruit_20powder_20and_20their_20effect_20on_20the_20dissolution_20of_20fast_20dissolving.pdf","download_url":"https://www.academia.edu/attachments/107173179/download_file","bulk_download_file_name":"Physicochemical_and_flow_properties_of_f.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/107173179/Physicochemical_20and_20flow_20properties_20of_20fruit_20powder_20and_20their_20effect_20on_20the_20dissolution_20of_20fast_20dissolving-libre.pdf?1699240447=\u0026response-content-disposition=attachment%3B+filename%3DPhysicochemical_and_flow_properties_of_f.pdf\u0026Expires=1739834832\u0026Signature=e2NiJu9rAlmDRxTGL9Yy3bgTXlnlNZ5FY-JiPlS~xgj9CQbshz4Uz7ZlWkUQipLXx0lpZ9h82J8W7ZbGZpvKjqdm~PqazjRE5R3DFBSQGTFrywxysDF4IcDaY3trkD9~2kwcTTR3ER1IJQbtfjWLNQqpKLj-LAqDsMHdSBtSsSg7ex~Hdj56WuSJ8--SknhJCoMnkJ40a-WHPvJG55jzHSu9CDqhN2cSVjcTFXro6LUeY5C7VWt7R99NHFZJpas~dhQs03P68MXKzzG9hvdxmjWun9yJyTHOjHsgi~DXyzCJGhoLsfuaE3wNWGfgymKK7KjQDINSX5tvlGpBsw~uyA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905630"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905630/Comparison_of_Acidic_and_Enzymatic_Pectin_Extraction_from_Passion_Fruit_Peels_and_Its_Gel_Properties"><img alt="Research paper thumbnail of Comparison of Acidic and Enzymatic Pectin Extraction from Passion Fruit Peels and Its Gel Properties" class="work-thumbnail" src="https://attachments.academia-assets.com/107173182/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905630/Comparison_of_Acidic_and_Enzymatic_Pectin_Extraction_from_Passion_Fruit_Peels_and_Its_Gel_Properties">Comparison of Acidic and Enzymatic Pectin Extraction from Passion Fruit Peels and Its Gel Properties</a></div><div class="wp-workCard_item"><span>Journal of Food Process Engineering</span><span>, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The influences of extractor concentration, extraction temperature and time on the yield of pectin...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The influences of extractor concentration, extraction temperature and time on the yield of pectin and degree of esterification (DE) were investigated by the acidic and enzymatic extraction methods. Citric acid and Celluclast were selected as pectin extractors for environmentally friendly reasons. The peels of yellow passion fruit using the acidic and enzymatic extraction methods gave pectin yield of 7.16 and 7.12%, and DE of 71.02 and 85.45% in the optimized condition of extraction time of 102 min with citric acid concentration of 0.19% (w/w) at 75C and Celluclast concentration of 1.67% (w/w) at 61.11C, respectively. The enzymatic extraction method has greater capability of producing high methoxyl pectin. The morphological features of fruit peel powder and the extracted pectin examined by scanning electron microscopy suggested that the nanostructure of wet passion fruit pectin was dependable on the type of extraction process. The formed pectin gel also has pseudoplastic liquid behav...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="e883b33cb8778df9d7fac419265e4ed0" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173182,"asset_id":108905630,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173182/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905630"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905630"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905630; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905629"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108905629/Antioxidant_Capacity_and_Phenolics_of_Spray_Dried_Arenga_pinnata_Juice_Powder"><img alt="Research paper thumbnail of Antioxidant Capacity and Phenolics of Spray Dried Arenga pinnata Juice Powder" class="work-thumbnail" src="https://attachments.academia-assets.com/107173175/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108905629/Antioxidant_Capacity_and_Phenolics_of_Spray_Dried_Arenga_pinnata_Juice_Powder">Antioxidant Capacity and Phenolics of Spray Dried Arenga pinnata Juice Powder</a></div><div class="wp-workCard_item"><span>Journal of Agricultural Science and Technology B</span><span>, 2016</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The ferric reducing antioxidant power, total phenolic content, radical scavenging activity, amino...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The ferric reducing antioxidant power, total phenolic content, radical scavenging activity, amino acid content and sugar content of spray dried Arenga pinnata juice powder were evaluated to determine the quality of spray dried powder obtained by spray drying of fresh Arenga pinnata juice at inlet temperature of 130 °C, feed flow rate of 350 mL/h, outlet temperature of 70 °C and maltodextrin 10 DE addition at 20%. Powder obtained has a total phenolic compounds content of 5.82 mg/100 g of gallic acid equivalent (GAE) and antioxidant potential identified by free radical scavenging activity (IC 50) was 0.6 µmol/g. The total sugar content of Arenga pinnata powder resulted in 30.14%. The analysis of free amino acids depicted the presence of lysine, glutamic acid, aspartic acid and alanine at higher levels. The nutritional profile of the powder is vital in delivering beneficial properties when reconstituted into juice.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="0a3e75f1644dc2fa6872d63900225652" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173175,"asset_id":108905629,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173175/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905629"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905629"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905629; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108905628"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/108905628/Quality_changes_of_stabilizer_free_natural_peanut_butter_during_storage"><img alt="Research paper thumbnail of Quality changes of stabilizer-free natural peanut butter during storage" class="work-thumbnail" src="https://attachments.academia-assets.com/107173177/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/108905628/Quality_changes_of_stabilizer_free_natural_peanut_butter_during_storage">Quality changes of stabilizer-free natural peanut butter during storage</a></div><div class="wp-workCard_item"><span>Journal of Food Science and Technology</span><span>, 2015</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="0180d368c6e3ba596db7820d64ec4051" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107173177,"asset_id":108905628,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107173177/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108905628"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108905628"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108905628; 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