Mohd Suria Affandi Yusoff

Characteristics of Microencapsulated Palm-Based Oil as Affected by Type of Wall Material

Microcapsules containing a blend of red palm olein (red POo) and refined, bleached and deodorised palm stearin (RBD POs) in the ratio of 60 : 40 were prepared with various wall materials using a spray-drying technique. The total oil content of the microcapsules ranged from 398 to 683.2 g kg -1 . Surface oil and moisture content varied from 38.8 to 158.9 g kg -1 and 25 to 30 g kg -1 , respectively. Carotene retention after spray-drying and after storage depended on the oil content and types of wall materials, and ranged from 194.65 to 215.28 and 158.8 to 203.1 mg kg -1 , respectively. Microcapsules with the best characteristics were made from wall material containing proteinaceous material.

Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines.

BACKGROUND This study aims to investigate the textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol (MLCT)-enriched margarines. Margarine with formulations of MLCT:palm olein:palm stearin, 60:30:10 and 70:20:10, were selected to produce cookies. The textural properties of cookies were determined using a texture analyser. Quantitative descriptive analysis (QDA) and acceptance test were carried out to describe the attributes and to evaluate the degree of liking of cookies, respectively. RESULTS Cookies made from MLCT-enriched margarines showed high values for hardness, fracturability, but also for cohesiveness and adhesiveness. Trained panelists rated the cookies made from MLCT-enriched margarines to be lower as compared to those made from commercial margarine for most of QDA attributes. However, cookies made from MOS 603010 and commercial margarines were scored similarly (P > 0.05) for all acceptance test attributes. Overall acceptability was found to be highly and negatively correlated for hardness, fracturability and cohesiveness (R(2) > 0.90). Principal component analysis showed that the taste attribute of cookies and the % solid fat content of margarine at 35 degrees C highly influenced the overall quality of the cookies. CONCLUSION Cookies made from MLCT-enriched margarines were not successfully produced. However, the findings obtained provide new perspectives in the production of low-calorie bakery fat.

Ultra Moisturizing Skin Whitening Lotion Enriched with Tocotrienols

A two-in-one product, a skin whitening lotion enriched with tocotrienols that ultra moisturizes and lightens, was successfully prepared. The basic formulation for this product was prepared by constructing a ternary phase diagram consisting of medium chain triglycerides (MCT), mixed glucose-based emulsifiers, and deionized water at 80°C. The right ratio of these compounds was selected based on liquid crystalline region to produce a stable product. Other palm-based materials were added to the basic formulation. The product was found to be stable for more than 3 months upon storage stability test. The mean droplet size is 10 µm with a monomodal distribution pattern which prevents agglomeration. This decreases Brownian motion, thus prolonging its stability. Long-term acute moisturizing tests showed a significant increase of between 21.2% and 15.4% hydration for 5 and 6 weeks, respectively. The efficacy testing on 20 subjects confirmed a reduction in melanin content, lightening the skin in 4 weeks.

Ultra Moisturizing Anti-Wrinkle Lotion Enriched with Tocotrienols

A stable palm-based anti-wrinkle lotion enriched with tocotrienols was successfully prepared. The stability of the product was due to the presence of liquid crystalline structure in the emulsion system. It helps in bringing the active to the dermis layer. Functionality active ingredients such as tocotrienols and anti-wrinkle were added in the formulation. A commercial plant extract was used to strengthen the collagen seated at the dermis layer. The product was formulated to pH 5.5 which is suitable for the skin. The mean droplet size is 10.2 µm with a monomodal distribution pattern which prevents agglomeration. This will decrease Brownian motion, thus prolonging its stability. Long-term acute moisturizing tests show a significant increase of between 24% and 17% hydration for five and six weeks respectively. The efficacy testing on 12 subjects confirmed a reduction in natural fine wrinkles on faces during aging or premature aging at −7.6%.