International Journal of Food

Fouling Formation and Application of Reduced-Protein Coconut Cream in Ice Cream Production

Avan Maghazechi, Shin-Yong , Yu-Ying, Azhar — Tue, 30 Sep 2025 00:00:00 +0800

This study investigated the effects of reduced-protein coconut cream (RPCC) on fouling during heat treatment and its potential application in ice cream production, aiming to address the costly fouling issue. RPCC was produced by removing insoluble proteins from fresh coconut cream (FCC). This study categorised FCC and RPCC foulants (FCC-F and RPCC-F, respectively) based on two heat treatment durations at 72°C: 2 h (FCC-2-F and RPCC-2-F) and 4 h (FCC-4-F and RPCC-4-F). RPCC-F exhibited significantly (p<0.05) reduced mass and protein content (p<0.05) than F-FCC, making it easier to clean due to its enhanced water solubility. RPCC ice cream demonstrated higher fat content(p<0.05), greater overrun (p<0.05), and a faster melting rate (p<0.05). Although its appearance and aroma were comparable to regular ice cream, it received significantly (p<0.05) lower scores in texture, flavour, and overall acceptance during sensory evaluation. The study indicates that RPCC, despite its lower sensory acceptability score, can be a viable substitute in ice cream recipes. Nevertheless, RPCC remains considered safe as a dairy substitute in other food items. RPCC could be tested as a dairy-free substitute in products like yoghurt and assessed for its long-term shelf life and stability in frozen and non-frozen applications.

Phytochemical Screening and HMG-CoA Reductase Inhibitory Activity of Black Rice Extract as a Potential Treatment for Hypercholesterolemia

Tue, 30 Sep 2025 00:00:00 +0800

Hypercholesterolemia is a significant risk factor for cardiovascular diseases, and the search for effective and natural alternatives to conventional treatments is crucial. Black rice, a pigmented rice variety, has gained attention for its potential health benefits, including its ability to modulate lipid metabolism. This study aimed to investigate the phytochemical profile and HMG-CoA reductase inhibitory activity of local black rice, called Tadong (TBR), evaluating its potential as a treatment for hypercholesterolemia. Methanol (80% v/v) and water were used to extract the phytochemicals from TBR. Qualitative phytochemical screening of TBR was conducted to screen the presence of saponins, tannins, alkaloids and steroids. Total phenolic content (TPC) was also measured using the Folin-Ciocalteu method. The HMG-CoA reductase inhibitory activity of the extract was assessed using an in-vitro enzymatic assay. Qualitative phytochemical screening revealed the presence of tannins, alkaloids, and steroids in the methanol extract. In contrast, these compounds were not detected in the water extract. The methanol extract (0.421 mg GAE/g extract) exhibited a significantly higher TPC when compared to the water extract (0.101 mg GAE/g) (p<0.05). The methanol extract (0.230±0.007 ng/ml) also demonstrated a potent inhibitory effect on HMG-CoA reductase activity, compared to the water extract (0.311±0.005 ng/ml) (p<0.05) indicating its potential as a natural cholesterol-lowering agent. The TBR's phytochemical profile and its ability to inhibit HMG-CoA reductase indicate its promising role as a natural and effective alternative for the management of hypercholesterolemia.

Effect of Mango Kernel Seed Composite Flour on the Quality of Instant Noodles

Tue, 30 Sep 2025 00:00:00 +0800

Wheat or rice flour is the main ingredient of instant noodles, a well-known staple food in the world, and its global demand is increasing by the day. In this study, mango kernel seed (MKS) composite flour instant noodles were formulated in order to evaluate the effect of MKS flour on the quality of instant noodles. There were two varieties of instant noodles made: air-dried and fried, and they both contained 10, 15, and 20% MKS flour. The physicochemical, sensory, and storage properties of the created composite flour instant noodles were examined. Results was showed that MKS composite flours have higher water absorption, dough development time, and degree of softening compared to wheat flour. Results were also showed that all MKS composite flours yield good starch swelling with the increase in peak viscosity (620–1267 AU), while decreasing in peak viscosity temperature (93–81°C). MKS composite flour instant noodles produced from 15% MKS composite flour and frying method were found to be the best formulation in terms of sensory, TPA, tensile strength, and storage quality. The utilization of 15% MKS composite flour in fried instant noodles was enriched in total dietary fiber (6.40%) and can significantly reduce the energy content of the final product. The product showed it was stable with low moisture content and microbial load in the range of 3.25 x 10¹ to 3.41 x 10² cfu/g, indicating that the sample was still safe to be consumed. The multiple comparison sensory evaluation throughout six weeks in accelerated conditions also showed no significant difference (p>0.05) between fresh and stored samples, indicating higher eating quality stability.

Adherence of Malaysian Older Persons to the ‘‘Variety’’ Characteristic based on the Malaysian Dietary Guidelines

FAZLINI MOHD FADZWI — Tue, 30 Sep 2025 00:00:00 +0800

Dietary variety, a key indicator of diet quality, is essential for ensuring nutrient adequacy and supporting healthy ageing. However, limited data exist on how Malaysian older adults achieve dietary variety as outlined in national guidelines. This study evaluated how well Malaysian older adults follow the “Variety” recommendations of the Malaysian Dietary Guidelines (MDG 2010/2020 and MDG-OP 2023). A cross-sectional study was conducted among 256 community-dwelling older adults (≥60 years) in Mukim Plentong, Johor Bahru. Dietary data were collected using a 7-day Diet History Questionnaire (DHQ) and analyzed using six variety indicators (V1–V6) within MY.DQI-OP, capturing between- and within-food group diversity. Descriptive statistics summarized adherence rates, and socio-demographic characteristics were assessed via structured interviews. Fewer than 10% (9.4%) of respondents consumed at least one serving from all five major food groups daily. Within-group diversity was particularly low, with only 2.7% consuming different fruits at each meal and 0.4% consuming different colored vegetables at lunch and dinner. Although 64.5% and 70.7% met frequency recommendations for dark green leafy and non-leafy vegetables, diversity remained limited. Most (69.1%) relied on a single protein source weekly. Low income, food insecurity (23%), and financial insufficiency (12.9%) emerged as likely barriers to achieving variety. Poor adherence to variety recommendations highlights risks of nutrient inadequacy and underscores the need for culturally tailored interventions to improve diet diversity among Malaysian older adults.

Quality Characteristics of Cookies Incorporated with Pili (Canarium ovatum) Nut Flour

Tue, 30 Sep 2025 00:00:00 +0800

Pili nuts are edible nuts that can potentially be used in many food products, including bakery products such as cookies. This research aimed to determine the nutritional composition and physical properties of cookies incorporated with pili nut flour at different formulations (F0: 0%, F1: 10%, F2: 20% and F3: 30%). Sensory evaluation for consumer acceptance with 50 untrained panellists was carried out on the different cookie formulations. The cookies were made with the addition of different ratios of pili nut flour to wheat flour. The incorporation of pili nut flour in cookies resulted in a significant increase (p<0.05) in ash, fat, crude fibre, protein and energy content. In terms of cookie texture, hardness values increased with an increase in pili nut flour content in the formulation. The spread ratio of the cookies also increased while the bulk density and water activity of the cookies decreased with an increase in the amount of pili nut flour in the cookie formulations. The results showed that incorporating pili nut flour in the formulation of cookies at a ratio of 30% (F3) was most preferred by consumers in terms of colour, aroma, texture, taste and appearance. In conclusion, this study found that the nutritional value of cookies could be improved by boosting the protein content, which is a common deficiency observed in cookies made with conventional wheat flour.

Indigenous Flavors: The Development of Liposu Sauce for Modern Culinary Use

MR, Professor, Dr, Dr, Dr, Dr, Ms, Ms, Ms, Dr — Tue, 30 Sep 2025 00:00:00 +0800

Liposu (Baccaurea lanceolata) is an endemic fruit native to the Borneo region, particularly valued by the Dusun community of Sabah. This study explores the potential of Liposu fruit in the development of a novel sauce formulation. Three formulations were prepared and evaluated through sensory analysis involving 52 semi-trained panelists, utilizing both ranking and hedonic scoring methods. Based on the sensory data, Formulation III (9.2% Liposu) was identified as the most preferred variant. Subsequent proximate analysis revealed that the major components of the optimized formulation included water (39.0% w/w), vegetable oil (10.1% w/w), and carbohydrates derived from gum Arabic (8.5% w/w), carboxymethyl cellulose (0.4% w/w), and pectin released during processing. Literature-supported interpretation of ash content (3.60% ± 0.00) indicated the presence of essential minerals such as potassium, magnesium, zinc, calcium, and phosphorus. Furthermore, the intrinsic acidity of the Liposu fruit, attributed primarily to acetic acid, contributed to a final product pH of 4.32 ± 0.01. These findings highlight the potential of Liposu fruit as a functional and sensory-appealing base for sauce development, with favorable physicochemical and nutritional properties.

Istihalah and Porcine DNA Detection in Chickens Fed with Pig-Derived Feed: Real-Time PCR Assessment of Purification Timeline

Mohd Nazri Abdul Rahman, Siti Munirah Mohd Zaini, Nor Hayati Muhammad — Tue, 30 Sep 2025 00:00:00 +0800

The purification of animals from prohibited dietary substances (al-jallalah) through the process of “istihalah” is critical for ensuring halal compliance. However, the appropriate duration of quarantine required for chickens that have consumed pig-derived feeds to be considered purified remains unclear. This study hypothesised that a short-term quarantine of three days would be insufficient to eliminate porcine DNA from the chickens. To evaluate this, eighty broiler chickens were divided into control and treatment groups. Only two chickens from each group were analysed per day across three consecutive days after the feeding phase. Detection of porcine DNA was conducted using real-time PCR and gel electrophoresis. The results revealed the presence of porcine DNA in several intestinal and faecal samples, with Cq values ranging from 22.6 to 34.7. These findings indicate that the three-day quarantine period was inadequate to fully remove detectable porcine DNA. This study underscores the importance of extending the “istihalah” period and provides scientific support for establishing purification timelines in halal animal husbandry practices.

Development of Pomelo Pastille with the incorporation of Pomelo Pith

Nurin Nabilah Binti Norizam Binti Norizam, Man Hin Heong, Noorakmar Ab Wahab — Tue, 30 Sep 2025 00:00:00 +0800

The development of pomelo fruit pastilles incorporated with pomelo pith offers consumers a nutritious and natural confectionery option. The pomelo pith, with its high pectin content and strong gel-forming ability, serves as an innovative and sustainable ingredient for pastille products. The pastille formulations of F1-F3 were developed from 10% pomelo flesh and 10-20% pomelo pith. A 9-point hedonic scale, colour analysis, total soluble solid, water activity, pH and vitamin C content were conducted to determine the best formulation in the initial study stage. Subsequently, the proximate content and storage quality (microbial stability, pH and water activity) of the best and control formulations were assessed. The results showed that there were no significant differences in colour, aroma, taste and overall acceptance of the pastille (p>0.05). However, the F3 pastille with 20% pomelo pith demonstrated higher elasticity texture acceptance (p<0.05). Additionally, the F3 pastille contained a significantly higher amount of total soluble solids and exhibited a brighter yellow colour with values of L* (49.96), a* (2.27), and b* (16.01) compared to other formulations (p<0.05). The moisture (18.54%), ash (0.08%), protein (0.26%), and crude fibre (1.05%) content of the best pastille formulation were higher than those of the control pastille (p<0.05). The best pastille formulation could be stored for more than six weeks with pH of 3.54, water activity of 0.769, bacteria count of 3.4 x 10³ CFU/g as well as yeast and fungi count of 2.0 x 10²CFU/g. In conclusion, pomelo fruit with 20% pith produces an elastic pastille with a bright yellow colour and is a good source of crude fibre.

Optimising Breastfeeding with Functional Foods: A Mini Review

Tue, 30 Sep 2025 00:00:00 +0800

Breastfeeding is crucial for infant growth, development, and protection against infections, while also reducing the risk of chronic diseases. However, many infants still do not receive adequate breastfeeding. Lactating mothers also face increased energy and nutrient needs, requiring minerals like calcium, iron, zinc, iodine, and vitamins A, D, B9, B12, and C to maintain their health and support infant nutrition, on top of the required macronutrients. Functional foods, which provide essential nutrients and health benefits, can enhance breast milk production and maternal health. This article explores the role of plant-based foods, whole grains, omega-3 fatty acids, and prebiotics and probiotics as complementary dietary strategies for lactating mothers. Furthermore, the gut-mammary axis highlighting the link between maternal diet, gut health, and breast milk composition are also discussed.

Functional Potential of Different Strains of Probiotic Bacteria in Probiotic Beverages: A Focus on Plant-Based Substrates

Tue, 30 Sep 2025 00:00:00 +0800

The growth of the global awareness on health and wellness has spurred increased interest in functional foods, particularly on probiotic beverages. Among the various probiotic strains, Lactobacillus plantarum stands out due to its adaptability, survivability under diverse conditions, and production of health-promoting metabolites such as lactic acid, bacteriocins, and exopolysaccharides. Recent advancements have shifted focus towards non-dairy, plant-based alternatives like soy milk, which aligns with consumer preferences for vegan and lactose-free options while providing nutritional and prebiotic advantages. Studies on the viability and stability of probiotics in various food matrices have demonstrated effective survival strategies, including prebiotic supplementation. Moreover, kinetic modeling and optimization techniques, such as response surface methodology (RSM) and one-factor-at-a-time (OFAT), are crucial in maximizing biomass yield and metabolite production under controlled fermentation conditions. This paper highlights the significance of optimizing fermentation environments to enhance the growth, viability, and functional potential of probiotic strains, with a focus on their applicability in the food, nutraceutical, and biotechnology industries.