Reformulation of Brunei's Traditional Kuih Sapit Using Fruit Based Natural Sugars /

By Hasna Basirah Binti Mazalan. Bandar Seri Begawan : Universiti Teknologi Brunei, 2025 . xi, 107 pages : , Dissertation Submitted in Fulfilment of the Requirements for the Degree of Master of Science | ABSTRACT Brunei Darussalam, a Southeast Asian country rich in cultural heritage, is experiencing a shift towards contemporary lifestyles. This trend has sparked interest in the food industry to innovate traditional snacks to meet evolving consumer preferences for ready-to-eat and nutrient-dense options. This study focuses on reformulating kuih sapit or crispy egg rolls, which are traditional Brunei-Malay snacks by substituting white sugar with fruit-based natural sugars derived from banana (Musa acuminata cv. Berangan) and papaya (Carica papaya L. cv. Betik). The objective is to enhance the nutritional value of these snacks while preserving their flavour and health benefits for consumers. The experimental methodology involved both qualitative and quantitative analyses of 10 extracted fruit-based natural sugars and 10 reformulated kuih sapit samples. The analyses included consumer perception surveys, proximate composition analysis, physicochemical characterisation, antioxidant analysis (DPPH), cytotoxicity activity assessment, microbial analysis, and sensory evaluation. Based on consumer perception survey of 101 participants, kuih sapit was chosen for reformulation as the potential for innovation, as less research data are available compared to kuih bahulu and kuih cincin. Results indicated that the kuih sapit with M. acuminata cv. Berangan natural sugar and pectinase enzyme (KSBP) sample demonstrated the highest potential for hedonic acceptability (5.83+1.83) based on the 9.00 hedonic scale. From a nutritional perspective, KSBP stands out for its high protein content (0.50z 0.02 g/100g) and rich phenolic content of 51.82 # 0.00 mg GAE/g. Physicochemical analysis indicates KSBP has the highest hardness score of 7.74 ÷ 0.72, contributing to the second highest texture preference (5.90 ÷ 0.00) based on sensory analysis. It is also evaluated be safe for consumption based on the cytotoxicity assessment against PANC-1 cells, as cell viability indicated 87.82 ÷ 0.83% in high glucose medium and 78.52 ÷ 0.15% in low glucose medium. The findings highlighted the potential of using fruit-derived natural sugars to create healthier snack options, contributing to better public health outcomes. 30 cm.

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Utilisation of Local Vegetables as Noble Functional Food Product /

By Jhoorhanah binti Abdul Haim. Bandar Seri Begawan : Universiti Teknologi Brunei, 2024 . 114 pages : , Thesis submitted in fulfillment of the requirements for the Degree of Master of Science by Research | Abstract A regular basis of vegetable consumption is vital for a healthy diet and prevention of non-communicable diseases as they are packed with various nutrients such as fibre, vitamins, minerals and more. Hence, the objective of this study is to formulate a convenient and novel food product with high nutrient value from local vegetables commonly found in Brunei Darussalam suitable for current health-conscious trend in the market. In this study, nine vegetable paper samples were formulated consisting of red spinach with no binding agent (BN), red spinach sago (BS), red spinach okra (BO), eggplant with no binding agent (EN), eggplant sago (ES), eggplant okra (EO), moringa with no binding agent (MN), moringa sago (MS) and moringa okra (MO). The samples were analysed for their proximate content, physicochemical content, antimicrobial and shelf-life of the local vegetables and vegetable papers were analysed. In addition, several antioxidant activity assays were conducted for the local vegetable and vegetable paper samples as well which includes DPPH, ABTS, Total Phenolic Content (TPC), Total Flavonoid Content (TFdC) and Total TFC Content (TFC). The cytotoxicity of the samples was measured against PANC-1, HT-29 cells and in brine shrimp lethality assay. Furthermore, a texture profile analysis was conducted to measure parameters such as hardness, cohesiveness, springiness, chewiness, gumminess. A sensory analysis consisting of thirty participants was conducted to assess the samples based on attributes such as appearance, flavour, aroma, texture, mouthfeel and overall acceptability. Results have shown that the moisture, protein, fat, ash, carbohydrate and dietary fibre content of the vegetable papers ranges from 21.13+0.18% to 89.00t0.12%, 0.87+0.03% to 5.31=0.06%, 0.4610.02% to 2.22+0.40%, 0.27=0.19% to 16.84+0.21, 5.47=0.34% to 57.8610.52% and 2.73=0.48% to 5.91+0.24%, respectively. Moringa sago (MS) vegetable paper revealed the highest antioxidant activity value in DPPH (56.6910.93 4g AAE/ gdw, TPC (3902.03+5.75 #g GAE/g dw) and slightly higher selectivity towards glucose-starved condition against PANC1 pancreatic cell line with cell viability value of 95.93+2.49% in high glucose condition and 79.84+3.41% in no glucose condition. In addition, red spinach with sago (BS) vegetable paper has the highest antioxidant value in ABTS+ (15506.52+71.44 4g Trolox/ g dw) and TFdC (106.3010.24 mg QE ug/g dw). The brine shrimp toxicity value ranges from low to moderate, with LCso from 39.92+4.39 ug/mL to 249.20‡39.26 ug/mL. The sensory acceptance rate of the product ranges from 2.79+0.96 to 3.31=1.05, which shows a medium acceptance rate. Overall, the vegetable paper samples show great potential for a novel food product, as further improvement and research would enhance the quality, taste and acceptance of the product itself. 30 cm..

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Reformulation of Brunei's Traditional Kuih Sapit Using Fruit Based Natural Sugars /

Utilisation of Local Vegetables as Noble Functional Food Product /