MARC details
| 000 -LEADER |
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| fixed length control field |
05655nam a22003377a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
251020s2022 bx a|||g |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| Qualifying information |
hardback |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
Universiti Teknologi Brunei |
| Language of cataloging |
eng |
| Transcribing agency |
UTB |
| 084 ## - BOOK Call Number |
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| Classification number |
UTB 120 REPORT, THESIS & DISSERTATION |
| -- |
RTDS 412 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Nurun Najeebah Az-Zahra binti Pg Dato Seri Paduka Haji Mohammad Tashim, Dk |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
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| Title |
Nutritional and antioxidant properties of functional pasta based on Brunei medicinal plants / |
| Statement of responsibility, etc. |
Dk Nurun Najeebah binti Pg Dato Seri Paduka Haji Mohammad Tashim |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
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| Place of publication, distribution, etc. |
Bandar Seri Begawan : |
| Name of publisher, distributor, etc. |
Universiti Teknologi Brunei, |
| Date of publication, distribution, etc. |
2022. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xiv, 230 pages : |
| Other physical details |
color illustrations; |
| Dimensions |
30 cm. |
| 500 ## - GENERAL NOTE |
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| General note |
Submitted in fulfillment of the requirements for the degree of Doctor of Philosophy |
| 500 ## - GENERAL NOTE |
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| General note |
Abstract<br/>Pasta has been recognised for its nutritional profile with good carbohydrate complex.<br/>Incorporating natural-sourced antioxidants as one of the functional ingredients used in the fortification of pasta is in increasing as more consumers demand plant-based alternatives, compared to synthetic antioxidants which are known for its potential detrimental effects. Additionally, there is a growing concern regarding food waste. In most bakeries, surplus bread remains a challenge due to its limited shelf-life. In an effort to reduce bread wastage, unsold surplus bread can be used for the development of fortified bread pasta. The objective of this study was to investigate the viability of utilising unsold breads; wholemeal bread (WM) and low glycaemic index bread (LG), for the production of fortified bread pasta as a value-added product, enriched with natural antioxidants, based on six local medicinal plants: Amaranthus tricolor, Breynia androgyna, Manihot esculenta, Polygonum minus, Apium graveolens, and Coriandrum sativum. Dried bread powder and dried plant powder were incorporated for the production of the fortified bread pasta. The objectives were assessed based on five aspects of the fortified bread pasta; antioxidant activity and synergy determination, toxicity, cooking quality, proximate composition and shelf-life analysis. Several antioxidant analyses were conducted to assess the antioxidant capacity of plant and fortified pasta extracts; DPPH radical scavenging analysis, ABTS radical scavenging analysis, FRAP reducing ability and total phenolic, flavonoid and flavonol content. This was followed by the brine shrimp lethality assay to assess the safety of the products for consumption. It continues with the evaluation of the technological aspects, which consists of the cooking quality, textural and sensory evaluation properties. The proximate composition of cooked fortified pasta was then evaluated, to estimate the ash, moisture, protein, fats, carbohydrate and energy content.<br/>The fortified pasta was further analysed for its shelf-life capacity based on total plate count and yeast and mould analysis.<br/><br/>Top three mixed aqueous plant extracts of the highest ICso DPPH antioxidant activity; P. minus + B. androgyna (39.6 = 3.73 ug/ml), P. minus + A. tricolor (100 = 3.68 ug/ml) and P. minus + A. graveolens (143 + 2.32 ug/ml), were selected for the production of fortified bread pasta. The inclusion of both plant and bread powders successfully improved the overall antioxidant capacity of fortified pasta by 7-fold. In particular, cooked low Gl bread pasta fortified with P. minus and B. androgyna had the most pronounced DPPH radical scavenging activity of 77.2 ‡ 0.40%. Likewise, fortified bread pasta had improved the ash, protein, fats and carbohydrate up to 2-fold. The brine shrimp lethality test was conducted to estimate the toxicity of cooked fortified pasta extracts where it revealed low to nontoxic with Lso values ranging from 511 ‡ 113 ug/ml to 1629 ‡ 1908 ug/ml. In terms of the cooking and textural analysis, the incorporation of both plant and bread powders did not significantly influence the overall cooking time, cooking loss and water absorption, as well as the textural properties. Likewise, the sensory evaluation analysis had shown indistinguishable features when compared with the control, implying that the fortified pasta is equally acceptable and confirming the feasibility of developing pasta made from the combination of plant and bread powders. The incorporation of plant powders managed to aid in the extension of the pasta shelf-life up to 96 hours under refrigerated conditions. This study demonstrated encouraging results, suggesting the viability of utilising unsold bread powders and dried mixed plant powders for the production of fortified pasta as a value-added product. Furthermore, the selected plant species had exhibited potent natural antioxidant sources for food fortification, and along with the bread powders, both had simultaneously contributed towards the enhancements of antioxidant and proximate composition of fortified pasta.<br/><br/> |
| 502 ## - Dissertation Note |
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| Dissertation Note |
Dissertation (Doctor of philosophy) - Universiti Teknologi Brunei (2022) |
| 504 ## - Bibliography, Etc. Note |
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| Bibliography, Etc. Note |
Includes references pages 141-192 |
| 610 #4 - SUBJECT ADDED ENTRY--CORPORATE NAME |
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| Form subdivision |
Thesis |
| Corporate name or jurisdiction name as entry element |
Universiti Teknologi Brunei |
| 610 #4 - SUBJECT ADDED ENTRY--CORPORATE NAME |
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| Form subdivision |
Final Year Report |
| Corporate name or jurisdiction name as entry element |
Universiti Teknologi Brunei |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Dissertation, Academic |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Thesis writing |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Dissertation Universiti Teknologi Brunei |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Functional food |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Antioxidants |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Medicinal plants |
| 710 ## - ADDED ENTRY--CORPORATE NAME |
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| Corporate name or jurisdiction name as entry element |
Universiti Teknologi Brunei |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Local Classification |
| Koha item type |
Reports, Thesis & Dissertation Students |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
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| Internal field |
Report, Thesis & Dissertation |
| CC (RLIN) |
850584 : 002456 |
| Internal field |
Universiti Teknologi Brunei |
