Network


Latest external collaboration on country level. Dive into details by clicking on the dots.

Hotspot


Dive into the research topics where M. Sanny is active.

Publication


Featured researches published by M. Sanny.


Food Chemistry | 2012

Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: An observational study

M. Sanny; S. Jinap; Evert-Jan Bakker; M.A.J.S. van Boekel; P.A. Luning

Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effective control measures. The objective of this study was to obtain an insight into the actual variation in acrylamide concentrations in French fries prepared under typical conditions in a food service establishment (FSE). Besides acrylamide, frying time, frying temperature, and reducing sugars were measured and the actual practices at receiving, thawing and frying during French fries preparation were observed and recorded. The variation in the actual frying temperature contributed most to the variation in acrylamide concentrations, followed by the variation in actual frying time; no obvious effect of reducing sugars was found. The lack of standardised control of frying temperature and frying time (due to inadequate frying equipment) and the variable practices of food handlers seem to contribute most to the large variation and high acrylamide concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food services, and institutional caterers. The obtained insights in this study can be used to develop dedicated control measures in FSE, which may contribute to a sustainable reduction in the acrylamide intake.


Journal of Food Science | 2014

The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips.

Lim Pk; S. Jinap; M. Sanny; Chin Ping Tan; Alfi Khatib

The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oil, and soya bean oil, on acrylamide formation. The reducing sugars and amino acids in the SP slices were analyzed, and the acrylamide concentrations of SP chips were measured. SP chips that were fried in a lower degree of unsaturation oils contained a lower acrylamide concentration (1443 μg/kg), whereas those fried with higher degree of unsaturated oils contained a higher acrylamide concentration (2019 μg/kg). SP roots were found to contain acrylamide precursors, that is, 4.17 mg/g glucose and 5.05 mg/g fructose, and 1.63 mg/g free asparagine. The type of VO and condition used for frying, significantly influenced acrylamide formation. This study clearly indicates that the contribution of lipids in the formation of acrylamide should not be neglected.


Food Chemistry | 2014

Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken.

N.D.S. Hasnol; S. Jinap; M. Sanny

The aim of the study was to determine the effect of different types of sugar on the formation of heterocyclic amines (HCA) in marinated grilled chicken. Chicken breast samples were marinated with table sugar, brown sugar, and honey for 24h at 4 °C. The internal temperature, weight loss, free amino acids, sugars, and HCA were determined. The concentrations of all types of HCA (except IQx) in samples that were marinated with table sugar were significantly higher (p<0.006) than brown sugar; whereas those were marinated with honey had the lowest HCA concentrations. A substantial reduction in the concentration of MeIQ, PhIP, DiMeIQx, IQ, IQx, and norharman was achieved in chicken marinated with honey. A correlation study indicated that adding honey into the recipe retarded the formation of most HCA (MeIQ, DiMeIQx, IQ, IQx, norharman, and harman), whereas table sugars enhanced the formation of all HCA except norharman, harman, and AαC.


Food Chemistry | 2012

Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments

M. Sanny; S. Jinap; Evert-Jan Bakker; M.A.J.S. van Boekel; P.A. Luning

The objective of this study was to obtain insight into the actual effectiveness of lowering reducing sugars concentration in par-fried potato strips on the concentration and variation of acrylamide in French fries prepared in real-life situations in food service establishments. Acrylamide, frying time, frying temperature, and reducing sugars were measured and characteristics of fryers were recorded. Data showed that the use of par-fried potato strips with lower concentrations of reducing sugars than the commonly used potato strips was an effective measure to reduce acrylamide concentrations in French fries prepared under standardised frying conditions. However, there was still large variation in the acrylamide concentrations in French fries, although the variation in reducing sugars concentrations in low and normal types of par-fried potato strips was very small and the frying conditions were similar. Factors that could affect the temperature-time profile of frying oil were discussed, such as setting a lower frying temperature at the end than at the start of frying, product/oil ratio and thawing practice. These need to be controlled in daily practice to reduce variation in acrylamide.


Food Chemistry | 2016

Acrylamide formation in vegetable oils and animal fats during heat treatment.

G. Daniali; S. Jinap; P. Hajeb; M. Sanny; Chin Ping Tan

The method of liquid chromatographic tandem mass spectrometry was utilized and modified to confirm and quantify acrylamide in heating cooking oil and animal fat. Heating asparagine with various cooking oils and animal fat at 180°C produced varying amounts of acrylamide. The acrylamide in the different cooking oils and animal fat using a constant amount of asparagine was measured. Cooking oils were also examined for peroxide, anisidine and iodine values (or oxidation values). A direct correlation was observed between oxidation values and acrylamide formation in different cooking oils. Significantly less acrylamide was produced in saturated animal fat than in unsaturated cooking oil, with 366ng/g in lard and 211ng/g in ghee versus 2447ng/g in soy oil, followed by palm olein with 1442ng/g.


Food Chemistry | 2018

Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system

G. Daniali; S. Jinap; M. Sanny; Chin Ping Tan

This work investigated the underlying formation of acrylamide from amino acids in frying oils during high temperatures and at different times via modeling systems. Eighteen amino acids were used in order to determine which one was more effective on acrylamide production. Significantly the highest amount of acrylamide was produced from asparagine (5987.5µg/kg) and the lowest from phenylalanine (9.25µg/kg). A constant amount of asparagine and glutamine in palm olein and soy bean oils was heated up in modelling system at different temperatures (160, 180 and 200°C) and times (1.5, 3, 4.5, 6, 7.5min). The highest amount of acrylamide was found at 200°C for 7.5min (9317 and 8511µg/kg) and lowest at 160°C for 1.5min (156 and 254µg/kg) in both frying oils and both amino acids. Direct correlations have been found between time (R2=0.884), temperature (R2=0.951) and amount of acrylamide formation, both at p<0.05.


Food Control | 2015

Simultaneous determination of aflatoxins and ochratoxin A in single and mixed spices

W.M. Wan Ainiza; S. Jinap; M. Sanny


Journal of Food Protection | 2013

Effect of frying instructions for food handlers on acrylamide concentration in French fries: an explorative study.

M. Sanny; P.A. Luning; S. Jinap; Evert-Jan Bakker; M. A. J. S. van Boekel


Food Control | 2018

Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken

S. Jinap; N.D.S. Hasnol; M. Sanny; M.H.A. Jahurul


international food research journal | 2015

Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates

L. Sue Shan; Rabiha Sulaiman; M. Sanny; Z. A. Nur Hanani

Collaboration


Dive into the M. Sanny's collaboration.

Top Co-Authors

Avatar

S. Jinap

Universiti Putra Malaysia

View shared research outputs
Top Co-Authors

Avatar

P.A. Luning

Wageningen University and Research Centre

View shared research outputs
Top Co-Authors

Avatar

Chin Ping Tan

Universiti Putra Malaysia

View shared research outputs
Top Co-Authors

Avatar

Evert-Jan Bakker

Wageningen University and Research Centre

View shared research outputs
Top Co-Authors

Avatar

G. Daniali

Universiti Putra Malaysia

View shared research outputs
Top Co-Authors

Avatar

N.D.S. Hasnol

Universiti Putra Malaysia

View shared research outputs
Top Co-Authors

Avatar

M.A.J.S. van Boekel

Wageningen University and Research Centre

View shared research outputs
Top Co-Authors

Avatar

Alfi Khatib

International Islamic University Malaysia

View shared research outputs
Top Co-Authors

Avatar

Lim Pk

Universiti Putra Malaysia

View shared research outputs
Top Co-Authors

Avatar

M.H.A. Jahurul

Universiti Malaysia Sabah

View shared research outputs
Researchain Logo
Decentralizing Knowledge