Boosting Murraya Koenigii Antioxidant with Guetum Gnemon in Food Product / Hajah Nurul Asiyikin binti Mohamed Yusof
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TextPublication details: Brunei Darussalam : Universiti Teknologi Brunei , © 2021. Description: vii, 123 Pages : illustrations ; 30 cmSubject(s): -- Thesis Universiti Teknologi Brunei | Murraya koenigii -- Antioxidant properties | Gnetum gnemon -- Antioxidant properties | Functional foodsOther classification: UTB 120 REPORT, THESIS & DISSERTATION | RTDS 367 Dissertation note: Thesis (Degree of Master of Science by Research)
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Reports, Thesis & Dissertation Students
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Universiti Teknologi Brunei Library - at level 2 | UTB 120 REPORT, THESIS & DISSERTATION, RTDS 367 (Browse shelf(Opens below)) | Not for loan | Reg. no. 002214_UTB [RTDS 367] | 850404 |
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.
Thesis (Degree of Master of Science by Research)
Includes bibliography references.
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