Cereal Science

Consumption of whole-wheat based products is encouraged due to their important nutritional elements that benefit to human health. However, the use of whole-wheat flour is limited because of the poor processing and end-product quality. Bran was postulated as the major problem in whole wheat breadmaking. In this study, four major bran components including lipids, extractable phenolics (EP), hydrolysable phenolics (HP), and fiber were evaluated for their specific functionality in flour, dough and bread baking. The experiment was done by reconstitution approach using the 2 4 factorial experimental layout. Fiber was identified as a main component to have highly significant (P<0.05) and negative influence on most breadmaking characteristics. Although HP had positive effect on farinograph stability, it was identified as another main factor that negatively impacted the oven spring and bread loaf volume. Bran oil and EP seemed to be detrimental to most breadmaking characteristics. Overall, statistical analysis indicates that influence of the four bran components are highly complex. The bran components demonstrate multi-way interactions in regards to their influence on dough and bread-making characteristics. Particularly, Fiber appeared to have a high degree of interaction with other bran components and notably influenced the functionality of those components in whole wheat breadmaking.

Kajian ini bertujuan untuk membandingkan kandungan makronutrien dalam tiga jenis kuih manis tempatan iaitu kuih seri muka (SM), kuih bakar (B) dan kuih wajik (W) yang mana resepinya telah dibentuk secara pengiraan nutrien yang berdasarkan Jadual Komposisi Makanan Malaysia (JKMMM) dengan kaedah analisis secara proksimat. Penentuan kandungan makronutrien secara spesifik ditentukan menggunakan kaedah analisis proksimat manakala penentuan tenaga dan karbohidrat total dijalankan melalui pengiraan. Hasil analisis proksimat menunjukkan W mengandungi karbohidrat total tertinggi (61.5 ± 1.6%) secara signifikan (p < 0.05), berbanding B (39.3 ± 1.5%) dan SM (38.7 ± 1.5%). SM mempunyai kandungan air yang lebih tinggi (46.7 ± 1.6%) secara signifikan (p < 0.05) berbanding B (42.5 ± 6.6 %) dan W (30.2 ± 0.4%). B mengandungi kandungan protein tertinggi (6.1 ± 0.9%) secara signifikan berbanding dengan W (3.0 ± 0.3%). Tiada perbezaan yang signifikan bagi kandungan lemak di antara B (12.8 ± 1.8%), SM (9.9 ± 0.2%) dan W (8.2 ± 2.6%). Jumlah kalori untuk W adalah tertinggi (332 kcal/100g) diikuti oleh B (299 kcal/100g) dan SM (262 kcal/100g). Secara umumnya, nilai kandungan makronutrien dari analisis proksimat adalah lebih rendah berbanding secara pengiraan kandungan makronutrien menggunakan JKMMM. Ini disebabkan pengiraan berdasarkan JKMMM adalah berdasarkan bahan mentah manakala analisis proksimat berdasarkan sampel kuih yang telah disediakan.

Interest has been growing in whole grain products. However, information regarding the influence of ultra-centrifugal mill on whole grain flour quality has been limited. An experiment was conducted to produce whole-wheat flour with Hard Red Spring (HRS) wheat using an ultracentrifugal mill. This study determined the effect of centrifugal mill parameters as well as grain moisture (10-16%) on producing whole-wheat flour and its final products. Mill parameters studied were rotor speed (6,000-15,000 rpm) and feed-rate (12.5-44.5 g/min). Results showed that fine particle size (< 150 µm) was favored by low seed moisture content (10-12%) and high rotor speed (12,000-15,000 rpm). Flour moisture content was positively related to seed moisture content. Wheat grain with low seed moisture content (10-12%) milled using high rotor speeds (12,000-15,000 rpm) produced desirable whole grain wheat flour quality, with 70-90% of fine particle size portion and low starch damaged (less than 11%). This whole-wheat flour produced uniform and machinable dough that had low stickiness and formed bread with high loaf volume.

Effects of Addition Graphene Nanoplatlet on the Mechanical Properties and Thermal Hybrid Composite Fibre Sansevieria Natural Rubber-High Density Polyethylene) NURZAM EZDIANI ZAKARIA, ISHAK AHMAD, WAN NAZRI WAN BUSU, KHAIRUNNIZAH HAZILA KHALID & AZIZAH BAHARUM* ABSTRAK Kajian ini dilakukan untuk mengkaji kesan penghibridan kepingan nanozarah grafin (GNP) ke atas sifat mekanik, morfologi dan terma komposit Sansevieria trifasciata-getah asli-polietilena ketumpatan tinggi (STF-NR-HDPE). Pemprosesan penghibridan komposit STF-NR-HDPE dan GNP dilakukan dengan menggunakan mesin pengadun dalaman. Tahap pengisian sebanyak 20% bt. STF ke atas matriks (NR/HDPE) telah dilakukan dalam kajian ini dengan variasi GNP yang digunakan adalah antara 1-10% bt. Adunan komposit yang terhasil ditekan dengan mesin penekan panas untuk mendapatkan sampel ujian berketebalan 1 mm dan 3 mm. Sampel dinilai melalui ujian tegangan, ujian hentaman Izod, pembelauan sinar-X (XRD) dan kalorimetri pengimbasan berbeza (DSC). Kajian morfologi pula dijalankan dengan menggunakan mikroskop elektron pengimbas pelepasan medan (FESEM). Keputusan menunjukkan bahawa nilai kekuatan regangan dan kekuatan hentaman komposit menunjukkan sedikit penurunan bacaan pada permulaan penambahan amaun GNP tetapi bacaan kebanyakan komposisi kemudiannya menunjukkan peningkatan selepas 5% bt. tahap pengisian dan ke atas. Modulus tegangan pula secara umumnya menunjukkan peningkatan bacaan dengan penambahan pengisi. Analisis terma dengan menggunakan alat DSC tidak menunjukkan perubahan aliran graf yang ketara terhadap kelakuan terma bahan. Ini kerana STF adalah bahan yang mempunyai kestabilan terma yang baik.

Interest has been growing in whole grain products. However information regarding the influence of ultra-centrifugal mill on whole grain flour was limited. An experiment was conducted to produce whole-wheat flour with Hard Red Spring (HRS) wheat using an ultracentrifugal mill. This study determined the effect of centrifugal mill parameters as well as grain moisture (10-16%) on producing whole-wheat flour and its final products. Mill parameters studied were rotor speed (6,000 – 15,000 rpm) and feed-rate (12.5 – 44.5 g/min). Results showed that fine particle size was favored by low seed moisture content (10-12%) and high rotor speed (12,000 – 15,000 rpm). Flour moisture content was positively related to seed moisture content. Wheat grain with low seed moisture content (10 – 12%) milled using high rotor speeds (12,000 – 15,000 rpm) produced desirable whole wheat flour quality, with 70-90% of fine particle size portion and low starch damaged (less than 11%). This whole-wheat flour produc...

The instant coconut cereal was developed using a mixture design and ten formulations of cereal were produced using coconut cake, corn flour and brown rice flour. The characteristics and functional properties of instant cereal from coconut cake on dietary fiber, physical and nutritional analysis were studied. Based on the simplex-centroid design, coconut cake had an improving effect significantly on the total dietary fiber (TDF), insoluble dietary fiber, and soluble dietary fiber but, not significantly in colour. The best mixture giving optimal total dietary fiber, insoluble dietary fiber, soluble dietary fiber was that containing 100% coconut cake flour. The result for TDF showed that the top three with the highest fibre content were cereal 3, 15.25%; followed by cereal 7, 11.75% and cereal 5, 10.05%. The addition of brown rice flour showed the highest water absorption index compared to whole corn flour and coconut flour. On the other hand, addition of coconut cake significantly inc...

In this paper, the morphology, chemical composition and reactivity of MCM-48 powders impregnated with Ni, Mo or both toward hydrodesulphurization (HDS) of thiophene were characterized. The reactivity of the catalyst was quantitatively compared with a standard industrial catalyst (from HaldorTopsoe, Denmark) and a novel WS2 nanotube-based catalysts (from R. Tenne, Israel). Morphology and chemical composition were characterized by transmission electron microscopy (TEM), X-ray diffraction (XRD), energy dispersive X-ray spectroscopy (EDX), and EDX elemental maps. Reactivity was determined in a gas-chromatograph based mini flow reactor using thiophene as a probe molecule. The sulfided MCM-48 supported Mo catalyst showed the largest HDS activity with turnover frequencies (TOF) about half as large as for the commercial system under the test conditions used here. Presulfiding did increase activity of all MCM-48 catalysts.

In this paper, the morphology, chemical composition and reactivity of MCM-48 powders impregnated with Ni , Mo or both toward hydrodesulphurization (HDS) of thiophene were characterized. The reactivity of the catalyst was quantitatively compared with a standard industrial catalyst (from HaldorTopsoe, Denmark) and a novel WS 2 nanotube-based catalysts (from R. Tenne, Israel). Morphology and chemical composition were characterized by transmission electron microscopy (TEM), X-ray diffraction (XRD), energy dispersive X-ray spectroscopy (EDX), and EDX elemental maps. Reactivity was determined in a gas-chromatograph based mini flow reactor using thiophene as a probe molecule. The sulfided MCM-48 supported Mo catalyst showed the largest HDS activity with turnover frequencies (TOF) about half as large as for the commercial system under the test conditions used here. Presulfiding did increase activity of all MCM-48 catalysts.