UTB Library OPAC Search for 'su:"Functional Foods"'

Handbook of Nutraceuticals and Functional Foods : Third Edition /

Boca Raton : CRC Press, 2020 . 1 online resource. 9780429195594 | 9781498703727 | 9780367521912 | 9780367523527 | 9781032122724 | 9780429530616 | 9781498703734

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Korean functional foods : composition, processing, and health benefits /

Boca Raton : CRC Press, Taylor & Francis Group, 2018 . xx, 564 pages : 24 cm.. 9781498799652 (hardback : acid-free paper)

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Boosting Murraya Koenigii Antioxidant with Guetum Gnemon in Food Product /

By Hajah Nurul Asiyikin binti Mohamed Yusof . Brunei Darussalam : Universiti Teknologi Brunei , 2021 . vii, 123 Pages : , A thesis Submitted to The Universiti Teknologi Brunei for the fulfilment of the requirements for the degree of Master of Science by Research in Food Science and Technology. | ABSTRACT It is undeniable that medicinal plants have been widely used in the past centuries as a folk medicine for the treatment of various infections and diseases. Health-conscious consumers tend to choose food or beverages containing health benefits for their bodies. Therefore, there is an increasing trend of infusing medicinal plants as functional food over the years. The objectives of this study are to compare the antioxidant properties of their aqueous leaf extracts and the different combination ratios of both plant species under two different evaporation methods as well as to determine the antioxidant, proximate analysis, and hedonic test in different formulations of herbal cookies. Two local medicinal plants found in Brunei Darussalam were used in this study, which are Murraya koenigii (MK) and Gnetum gnemon (GG). Dried leaves powder of M. koenigii and G. gnemon were divided into 5 different ratios for this study (100% MK, 100% GG, 75% MK: 25% GG, 50% MK: 50% GG, 25% MK: 75% GG). The leaf powder was extracted by mixing it in distilled water in a 1:10 ratio and stirred at 50°C for 20 minutes. The aqueous leaf extracts of both plant species then underwent two different evaporation methods: i) rotary evaporator (RV) at 60°C for 2 hours and ii) water bath (WB) at 60°C for 3 days. As for the herbal cookie formulation, the dried leaves powder of different ratio combinations was infused into the cookies. Proximate analyses such as moisture, ash, protein, fats, carbohydrates, and energy were analyzed, as well as the antioxidant properties of the herbal cookies. The sensory evaluation was also conducted for the herbal cookies, and panelists were asked to rate five parameters – the appearance, odor/smell, taste/flavor, texture/mouthfeel, and overall acceptability of the herbal cookies – using a 9-point hedonic scale to determine the likeability of the herbal cookies. The ratio 75% MK: 25% GG aqueous extract evaporated using the WB method has shown to exhibit the highest antioxidant activities compared to the other aqueous extracts. As for sensory perspective, cookies with 25% MK: 75% GG are the most acceptable cookies by the participants. The results concluded that by infusing the combination of MK and GG powder into the cookies, the antioxidant potential was significantly boosted and is well accepted following the sensory analysis. 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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