Hasmadi Mamat

Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit

Fat is an important ingredient in baking products and it plays many roles in providing desirable textural properties of baking products, particularly biscuit. In this study, the effect of fat types on dough rheological properties and quality of semi-sweet biscuit (rich tea type) were investigated using various techniques. Texture profile and extensibility analysis were used to study the dough rheology, while three-point bend test and scanning electron microscopy were used to analyse the textural characteristics of final product. TPA results showed that the type of fat significantly influenced dough textural properties. Biscuit produced with higher solid fat oil showed higher breaking force but this was not significantly different when evaluated by sensory panel. Scanning electron microscopy showed that biscuit produced with palm mid-fraction had an open internal microstructure and heterogeneous air cells as compared to other samples.

Effect of Chickpea and Okara Composite Flours on the Quality of Instant Noodles

The study has utilized chickpea and okara composite flours and produced best formulation based on sensory and physicochemical characteristics. Formulation of F3 which comprised of 75% of wheat flour, 12.5% of chickpea flour and 12.5% of okara flour was selected as the best formulation. The qualities of best formulation and control were compared through proximate analysis, dietary fiber, energy content and cooking qualities. F3 was better than control in terms of significantly higher ash, crude protein, crude fiber contents and significantly lower crude fat, carbohydrates and energy contents, and it also rich in dietary fiber (10.05g/100g). Furthermore, F3 has significantly higher cooking yield, longer optimal cooking time, lower rehydration rate and higher cooking loss. The storage quality of the best formulation’s accelerated shelf life study for eight months was evaluated via water activity test, physicochemical tests, microbiological and sensory tests. The increased in water activity and decreased in pH value, reduced brightness, increased redness and yellowness of noodles, reduced tensile strength and changes in the textural properties. Nonetheless, the noodles were still safe to be consumed and accepted by the panellists. To conclude, the incorporation of chickpea and okara flours into the instant noodles boosts the nutrient contents but results in poorer textural properties. Further study regarding the alternatives to improve the textural properties of the noodles would be worthwhile. Keywordinstant noodles; chickpea; okara,; nutritional values; physicochemicalproperties; cooking

The Influence of Seaweed Composite Flour on the Physicochemical Properties of Muffin

ABSTRACT Seaweed has a great potential to be used as an important ingredient in food processing, as it contains a significant content of soluble polysaccharides and has a potential function as a dietary fiber. In this study, seaweed powder (Kappaphycus alvarezii) was incorporated (2–10%) with wheat flour for the production of muffins. The effect of seaweed composite flour on the quality of muffins was investigated using various techniques, such as texture profile and proximate analyses, as well as sensory evaluation. Modification of the muffin formulation to include seaweed powder improved the composition of ash, crude fiber, and moisture content, while the protein and carbohydrate levels decreased, compared to the control sample. An increase in the seaweed component reduced the muffin height, volume, and specific volume. According to the experimental texture profile analysis data, the seaweed affected the textural characteristics of the muffins, increasing the hardness and decreasing the springiness. Sensory evaluation revealed that seaweed powder could be used in the muffin formulation up to 6%, without significantly impacting the color, aroma, and taste attributes relative to the control sample. For overall acceptability, however, the panelists preferred muffins without seaweed powder.