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Rosemary Stanton's complete book of food and nutrition

By Stanton, Rosemary.. Australia Simon Schuster. 1989 . Pages: 408. 0731800338

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Development and application of rice starch-based edible food packaging : incorporating hydrophilic and hydrophobic plasticizers /

By Muhammad ‘Atiq bin Juani @Najrinebin Juani. Bandar Seri Begawan : Universiti Teknologi Brunei, 2023 . xv, 119 pages : , Submitted in fulfillment of the requirements for the degree of Master of Science (by Research) | ABSTRACT This study aims to develop rice starch-based edible food packaging films by incorporating hydrophilic (glycerol) and hydrophobic (coconut oil, palm oil, sesame seed oil, sunflower oil, and beeswax plasticizers to enhance their functional properties. The hypothesis is that different plasticizers will significantly influence the films' physical, mechanical, barrier. antioxidant, cytotoxicity, and biodegradability properties. Rice starch-based biofilms were developed using these plasticizers through a solution-casting method. Physical properties like thickness remained consistent, ranging from 0.221 mm to 0.268 mm. The incorporation of coconut oil resulted in higher opacity due to increased saturated fatty acid content. Light microscopy revealed irregularly shaped rice starch granules, dispersed oil droplets, and granular structures with beeswax. Mechanical properties varied, with coconut oil improving elongation at break and sunflower oil increasing the modulus of elasticity. Sesame seed oil showed lower solubility and water swelling due to weaker interactions with starch. Fourier-transform infrared analysis indicated hydrogen bond formation between starch and plasticizers. Beeswax demonstrated the highest antioxidant activity. The films exhibited negligible toxicity in the brine shrimp lethality assay, indicating potential biocompatibility. However, the presence of plasticizers may hinder biodegradation, with coconut oil films degrading slower due to higher saturated fatty acids. Overall, the films degraded rapidly in soil and compost, showing promise as eco-friendly materials. In practical applications, the films with coconut oil exhibited enhanced inhibition of total plate count, yeast, and molds during 7 days of storage at both refrigerated and room temperature conditions. Decreased pH during peanut storage was attributed to natural biochemical processes and microbial activities producing organic acids. Beeswax minimized weight loss by reducing moisture evaporation. These findings suggest that coconut oil and beeswax can enhance food safety and preservation, making them suitable components in biodegradable food packaging materials and addressing food spoilage and waste challenges. Additionally, incorporating specific hydrophilic and hydrophobic plasticizers into rice starch-based films can significantly enhance their functional properties, making them a viable alternative to conventional plastic packaging. Future research could explore the optimization of these formulations and investigate the use of local rice strains for broader applications in sustainable packaging solutions. 30 cm..

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Green modification of sago (Metroxyon sagu) strach : effects on composition, structure, properties and end-application as smart packaging /

By Afiqah Nabihah @ Era Fezirah binti Ahmad. Bandar Seri Begawan : Universiti Teknologi Brunei, 2023 . xxix, 492 pages : , Thesis submitted ip partial fulfillment of the requirments for the degree of Doctor of Philosophy (PhD.) in food science and technology, school applied sciences and mathematics, Universiti Teknologi Brunei | This thesis explores the potential of sago starch as a never-before-seen "green" material for smart packaging applications. Through extensive research and experimentation, the study revealed that sago starch, an underutilised and untapped resource, holds great promise as nano- and micro-fillers in bio-packaging. In a field predominantly focused on starches like corn and cassava, this study established sago starch as nano- and micro-sized particles, marking the most extensive investigation to date. The findings of this study unveiled two innovative and environmentally friendly methods for fabricating sago starch nano- and microparticles: high-pressure homogenization and ultra-fine grinding. These methods offer numerous advantages, including low cost, large-scale production capacity, and chemical-free processes. By utilising these approaches, the study demonstrated the feasibility and viability of incorporating sago starch into green packaging solutions. The implications of this research extend beyond conventional packaging practices. The thesis highlights the importance of smart packaging systems and their applications in the food supply chain. It emphasized the development of diagnostic tools for intelligent food packaging, particularly in determining meat freshness. Moreover, the study explores the use of active packaging with phenolic compounds to enhance food preservation. Additionally, the thesis probe into the creation of indicator films, referred to as Smart Micro-Composites (SMCs), using sago starch microparticles. These films exhibited remarkable characteristics such as water solubility, absorption capacity, pH-sensitivity, and ammonia sensitivity. The incorporation of innovative components like butterfly pea anthocyanin and 'Daun Kesum/Polygonum minus' extracts further enhanced the films' effectiveness in monitoring food quality, including spoilage detection. In summary, this research presents sago starch as a highly promising, eco-friendly solution for smart packaging. The breakthrough fabrication methods, along with the development of indicator films, showcase the transformative potential of sago starch in revolutionizing the packaging industry. By harnessing the unique properties of sago starch, this study contributes to sustainable and innovative packaging practices that can enhance food safety, extend shelf-life, and reduce environmental impact. 30 cm..

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Development of reduced-fat halal chicken sausages using emulsion gels containing whey protein isolate and guar gum /

By Nur Hamizah Haji Abd Hamid, Hajah. Bandar Seri Begawan : Universiti Teknologi Brunei , 2025 . xix, 312 pages : , Submitted in fulfilment of the requirements for the Doctor of Philosophy | ABSTRACT The study was conducted to evaluate the effect of whey protein isolate (WPI) and guar gum (GG) in emulsion gels on chemical, physical, antioxidant activity, and technological and sensory evaluation of chicken sausages. Nine different formulations of oil-in-water emulsion gels with three levels of inclusions (2%, 5%, 10 %) of fat substitute were prepared, analysed and compared with the control (CON - 100% chicken breasts) sample (without any fats). Three of the formulations are made up of PI only and six of the formulations are WPI and GG combinations, E treatments having 50% WPI and 50 % GG and GM treatments having 70% WPI and 30% GG. The physical properties of the chicken sausages studied were shown to be the most important for understanding sensory properties. The modified chicken sausages had high moisture, fat and ash content (p < 0.05) but low protein content (p < 0.05) compared to the control sausage. The protein, fat, ash, and carbohydrate contents for the formulated chicken sausages were significantly (p < 0.05) different, in the range from 15.58% to 20.71%, 11.59% to 16.83%, 4.88% to 6.61% and 27.86% to 34.77% respectively. The formulated sausages exhibited elevated average cooking losses of 13.26% (p < 0.05). Treatment E10 (50% WPI, 50% GG with 10% fats) had the highest cooking yield out of all treatments. Furthermore, the increase of WPI and GG mixture in the formulation was observed to improve the cooking yield (p <0.05) and showed to decrease the total expressible fluid (TEF%) significantly (p <0.05). The incorporation of WPI and GG, both alone and combined significantly increased (p < 0.05) moisture retention values of chicken sausages. The moisture retention of the sausages incorporated with WPI and GG ranged from 27.86% to 34.77%. Additionally, the results found that the addition of WPI and GG increased the percentage water-holding capacity (%WHC) but the values were lower than the control chicken sausages. Our results demonstrated that the pH values of the chicken sausages exhibited a significant upward trend (p < 0.05) during refrigeration and frozen storage. Water activity (Aw) decreased (p <0.05) during the 60-day storage period. Desirable ideal conditions for the treated sausages lie within freezer storage, with GM5 (70% WPI, 30% GG with 5% fats) having the lowest value of 0.33 Aw. Moreover, the sausage has higher total phenolic contents and high antioxidant capacities in DPPH (1,1-diphenyl-2-picrylhydrazyl (DPPH) Free Scavenging Method), which contributes to reducing lipid oxidations in sausages during storage. Although peroxide values remained below the acceptable threshold for oily food, the TBARS (Thiobarbituric Acid Reactive Substance (TBARS) Assay) value exceeded the permissible limit for lipid oxidation for both refrigerated and frozen storage, indicating that the products developed off-odour and flavour for both storage conditions. Additionally, the total viable count was not significantly affected (p > 0.05) by the addition of WPI and GG under freezer conditions. Consequently, it can be inferred that the cooked chicken sausages can be safely stored under frozen conditions for an extended period of 120 days. Similarly, the yeast and mould count increased (p > 0.05) in refrigerated storage and frozen storage. The modified chicken sausages had no apparent impact on the yeast and mould count for up to 60 days in frozen condition. The inclusion of WPI and GG changed the antioxidant activity of the chicken sausages differently. E treatments with greater GG concentration had higher total phenolic content than GM (70% WPI, 30% GG) treatments. In this study, a decreasing trend of total flavonoid content was demonstrated as the concentration of WPI alone and WPI/GG combinations increased, along with during the storage (p > 0.05). GM2 (70% WPI, 30% GG with 2% fats) recorded the highest percentage inhibition of DPPH in the whole treatment (68.64% on day 1, 60.45% on day 15 and 45.48% on day 60). Furthermore, E2 (50% WPI, 50% GG with 2% fats) exhibited the highest lethality value towards brine shrimp with LC50 (Lethal Concentration 50) of 1696 ug/mL, but it can be inferred that there are no active compounds that were found to be hazardous or induce the mortality of the brine shrimps. Textural properties decreased significantly (P < 0.05) throughout both storage conditions. The concentration of PI increased the firmness of the chicken sausages (p < 0.05). The addition of GG in WPI resulted in products with lower firmness, less elasticity, less cohesive and less gummy compared to other samples in refrigerated storage. Sensory evaluation showed that the panelists regarded the CON samples as being acceptable overall. Despite having the lowest texture scores, the panelists showed no significant preference, indicating that the addition of chicken sausage and the reduction of fat did not compromise the overall acceptability of chicken sausages. Overall, the chicken sausages treated had acceptable sensory scores independently of the added Overall, this study added to the scientific understanding of the inclusion and usefulness of WPI and GG as fat replacers in chicken sausage product developments. The combination of both WPI and GG has significant benefits in terms of WHC, CL (cooking loss), cooking yield and moisture retention. Further enhancement could be achieved through proper, better and optimized packaging strategies. Keywords: whey protein isolate, guar gum, sensory perception, antioxidants, chicken sausages, textural changes, cytotoxicity, emulsion gel 30 cm..

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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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