Yus Yusof | MSU - Academia.edu (original) (raw)
Papers by Yus Yusof
Chemical Engineering Science, 2005
This paper presents a study of a roll compaction process as a dry granulation method for typical ... more This paper presents a study of a roll compaction process as a dry granulation method for typical food materials such as maize powder. This process is widely applied in industry as it can continuously produce large quantities of granular product at comparatively low cost. The objectives of this work were to predict the roll compaction performance from a simple measurement involving uniaxial die compaction using the classical Johanson model. This involved determination of the optimum operating conditions for the production of granules as evaluated by apparent density.
Robotics and Computer-integrated Manufacturing, 2008
In the domain of manufacturing, computer numerically controllers (CNC) technology is a major cont... more In the domain of manufacturing, computer numerically controllers (CNC) technology is a major contributor to the production capacity of the enterprises. The advances in CNC technology coupled with enhancements in computing systems have provided the basis to re-examine the way in which computer-aided systems (CAx) can be used to enable global manufacturing. Interoperability of the various components of the CAx chain is therefore a major prerequisite for manufacturing enterprises for becoming strategically agile and consequently globally competitive. Being interoperable, resources can be utilized interchangeably in a plug-and-produce manner. Over the last 8 years the eminence of a STEP standard for machining entitled STEP-NC (numerical control) has become a well-known vehicle for research to improve the level of information availability at the CNC machine tool. In this paper, the authors introduce the background to the evolution of CNC manufacturing over the last 50 years and the current standards available for programming. A review of the literature in interoperable CNC manufacturing is then provided relating to milling, turn-mill and other NC processes. The major part of the paper provides a strategic view of how interoperability can be implemented across the CAx chain with a range of standards used to regulate the flow of information. Finally, the paper outlines the advantages and major issues for future developments in interoperability, identifying future key requirements and limiting factors.
Separation and Purification Technology, 2011
In this paper, aqueous two-phase flotation (ATPF) composed of thermo-sensitive ethylene oxide–pro... more In this paper, aqueous two-phase flotation (ATPF) composed of thermo-sensitive ethylene oxide–propylene oxide (EOPO) copolymer and ammonium sulfate was developed for direct recovery of Burkholderia cepacia (B. cepacia) strains ST8 lipase from fermentation broth. The effect of varying polymer molar mass, concentration of ammonium sulfate, pH, amount of loaded crude feedstock, initial volume of EOPO phase, concentration of EOPO, initial
Biochemical Engineering Journal
The partitioning and recovery of lipase derived from Burkholderia sp. ST8 strain was explored usi... more The partitioning and recovery of lipase derived from Burkholderia sp. ST8 strain was explored using temperature-induced aqueous micellar two-phase system (AMTPS) composed of single nonionic surfactant. Nonionic surfactant Triton X-114 and Pluronic series (triblock copolymer) were evaluated in terms of their clouding phenomenon (cloud-point temperature) and the performance of the lipase partitioning in these AMTPSs. Pluronic L81 showed the most optimum partition efficiency for the recovery of lipase to the micellar phase of the AMTPS. Based on the AMTPS which consisted of 24% (w/w) Pluronic L81 and 0.5% (w/w) potassium chloride (KCl), the selectivity of lipase partitioned to bottom phase has been enhanced to 0.035 and the lipase was purified 7.2 fold. Furthermore, the lipase from the micellar phase was consecutively extracted to a new aqueous solution, with an aim of removing the surfactant from the purified lipase. It was attained by replacing the aqueous top phase from the primary recovery of AMTPS with a new potassium thiocyanate (KSCN) solution. The lipase was then recovered in the newly formed bottom aqueous phase which culminated in the yield of 89% and partition coefficients of 0.34 and 4.50 for lipase and surfactant, respectively. AMTPS offers a convenient and efficient method for the primary recovery of lipase with low cost, large loading capacity and the potential of linear scale up.
Bioresource Technology
An extractive fermentation technique was developed using a thermoseparating reagent to form a two... more An extractive fermentation technique was developed using a thermoseparating reagent to form a two-phase system for simultaneous cell cultivation and downstream processing of extracellular Burkholderia cepacia lipase. A 10% (w/w) solution of ethylene oxide-propylene oxide (EOPO) with a molecular mass of 3900 g/mol and pH 8.5, a 200 rpm speed, and 30°C were selected as the optimal conditions for lipase production (55 U/ml). Repetitive batch fermentation was performed by continuous replacement of the top phase every 24 h, which resulted in an average cell growth mass of 4.7 g/L for 10 extractive batches over 240 h. In scaling-up the process, a bench-scale bioreactor was tested under the conditions that had been optimized in flasks. The production rate and recovery yield were higher in the bioreactor compared to fermentation performed in flasks.
Journal of Applied Sciences, 2009
Abstract Three factors, mixing times (5-11 minutes), salt (2-8%) and water levels (61.4-65.4% for... more Abstract Three factors, mixing times (5-11 minutes), salt (2-8%) and water levels (61.4-65.4% for strong flour and 57.5-61.5% for weak flour) were investigated during dough mixing for the production of gluten in terms of its quantity and quality and its correlation. The quantity of gluten was measured by weighing the wet gluten content obtained from doughs washed under running tap water. The wet gluten was dried using air oven drying method to obtain the dry gluten content. In terms of quality, volume expansion analysis was ...
Journal of Food Engineering, 2009
A simple and new method was developed for the evaluation of baking process on bread quality throu... more A simple and new method was developed for the evaluation of baking process on bread quality through the measurement of bread crust thickness. By distinguishing the crust and crumb regions of bread, the system which uses digital imaging and the L a b colour system can predict bread crust thickness from the colour measurements of bread surface browning. Standard baking tests were conducted at different levels of temperature and time combinations to produce open breads with different crust thickness. The results show that the crust thickness which ranged from 6.02 to 9.00 mm has a negative relationship with each of the L, a, and b values and a positive correlation with the total colour difference (DE) of bread crust. The data also demonstrated that crust thickness increases with the investigated baking temperatures of 185, 195, and 205°C more significantly (p < 0.0001) than baking times of 25, 30 and 35 min (p < 0.001).
International Journal of Food Properties, 2012
Cyta - Journal of Food, 2012
The crust formation of bread is imperative as it contributes to aroma, flavour and texture of the... more The crust formation of bread is imperative as it contributes to aroma, flavour and texture of the product. The extent of surface browning during formation of crust is suspected to correspond to the thickness of crust and gradually affects the quality of bread produced. A method to distinguish the crust and crumb was developed using the L a b colour
The crust formation of bread is imperative as it contributes to aroma, flavour and texture of the... more The crust formation of bread is imperative as it contributes to aroma, flavour and texture of the product. The extent of surface browning during formation of crust is suspected to correspond to the thickness of crust and gradually affects the quality of bread produced. A method to distinguish the crust and crumb was developed using the L a b colour
Food and Bioprocess Technology
The application of Box-Behnken design to establish the optimum experimental condition of cake bat... more The application of Box-Behnken design to establish the optimum experimental condition of cake batter mixing is important because optimal mixing can ensure the dispersion of ingredients, and the incorporation and retention of air efficiently. A Box-Behnken with three factors such as mixing time, mixing speed, and cake loading was selected to observe the effects on batter density, cake density, hardness, springiness, cohesiveness, gumminess, chewiness, and resilience. The mixing times ranged from 6 to 20 min, mixing speeds from 90 to 120 rpm, and cake loadings from three to five cakes. A total of 15 runs of experiments where three levels attributed to each factor at high, central and low, and with additional three replicated center points were conducted. Using goal settings for each response based on quality parameters attained from the best definition of each response to achieve high cake quality, an optimum and feasible experimental condition of batter mixing was obtained at 9 min of mixing time, 90 rpm of mixing speed, and three cakes loading.
International Journal of Food Engineering, 2009
Page 1. Volume 5, Issue 3 2009 Article 16 International Journal of Food Engineering Statistical M... more Page 1. Volume 5, Issue 3 2009 Article 16 International Journal of Food Engineering Statistical Modelling of Gluten Production by Varying Mixing Time, Salt and Water Levels During Dough Mixing Dayang N. Abang Zaidel, Universiti Teknologi Malaysia ...
Journal of Food Engineering, 2011
... 2006), to shorten the ice cream freezing process time (Mortazavi and Tabatabaie, 2008), to re... more ... 2006), to shorten the ice cream freezing process time (Mortazavi and Tabatabaie, 2008), to reduce the drying time of orange peel over 45 ... In biochemistry, power ultrasound was used to inactivate micro-organism by disrupting or damaging its biological cell walls ([Valero et al ...
International Journal of Food Engineering, 2008
Journal of Food Engineering, 2009
The rheological behaviour of freeze-dried-concentrated pummelo juice was modelled to investigate ... more The rheological behaviour of freeze-dried-concentrated pummelo juice was modelled to investigate the effects of temperature and concentration on its fluid type and viscosity using a rotational viscometer at shear rates ranging from 1 to 400 s À1 . The effect of concentration measured by its total soluble solids content resulted in the juice concentrates behaving towards shear thinning or pseudoplastic behaviour with flow behaviour index values, n < 1. Temperature increase from 6 to 75°C produced a reversing effect of the shear thinning behaviour from the increase of n values at all three investigated concentrations, 20, 30 and 50°Brix. The consistency coefficient decreases with temperature but increases with total soluble solid contents. Modelling the rheological behaviour of pummelo juice concentrates using the mastercurve yielded results over a range of temperature to overlap on a single line, which allows generalisation of flow behaviour and characteristics. The master-curve plots confirmed that the juice viscosity and pseudoplasticity increase with concentration with high regression coefficients, R 2 > 0.98.
Journal of Texture Studies, 2009
ABSTRACTThe relationship between aeration and rheology of bread was investigated by varying ingre... more ABSTRACTThe relationship between aeration and rheology of bread was investigated by varying ingredient and processing factors during bread proofing and baking processes. Dough and bread aeration were quantified using density measurements from the volumetric methods. Dough rheology was characterized by the rising rate and maximum proofed height under a constant force using a texture analyzer, while bread rheology was characterized using the bread firmness test. Increasing flour strength and yeast level decreased dough and bread density and bread firmness but increased the rising rate and maximum proofed height of dough significantly (P < 0.02). Proofing time had no effect on dough's rising rate, although it decreased dough and bread density (P < 0.01) and bread firmness (P < 0.002) and increased dough maximum proofed height (P < 0.02). Baking temperature did not show significant effect on bread density (P < 0.06) and had no effect on bread firmness. Dough and bread densities gave good correlations (R2 > 0.79) with its rheological properties.The relationship between aeration and rheology of bread was investigated by varying ingredient and processing factors during bread proofing and baking processes. Dough and bread aeration were quantified using density measurements from the volumetric methods. Dough rheology was characterized by the rising rate and maximum proofed height under a constant force using a texture analyzer, while bread rheology was characterized using the bread firmness test. Increasing flour strength and yeast level decreased dough and bread density and bread firmness but increased the rising rate and maximum proofed height of dough significantly (P < 0.02). Proofing time had no effect on dough's rising rate, although it decreased dough and bread density (P < 0.01) and bread firmness (P < 0.002) and increased dough maximum proofed height (P < 0.02). Baking temperature did not show significant effect on bread density (P < 0.06) and had no effect on bread firmness. Dough and bread densities gave good correlations (R2 > 0.79) with its rheological properties.PRACTICAL APPLICATIONSThe textural properties of bread in terms of firmness as affected by its aeration can be predicted from the correlation between aeration and rheological properties of bread. The linearly regressed response models of dough and bread aeration and rheological properties provide predictions of processing and baking behavior of breads.The textural properties of bread in terms of firmness as affected by its aeration can be predicted from the correlation between aeration and rheological properties of bread. The linearly regressed response models of dough and bread aeration and rheological properties provide predictions of processing and baking behavior of breads.
Food and Bioprocess Technology
The effect of solvents with different polarity on the extraction of total phenolic content from m... more The effect of solvents with different polarity on the extraction of total phenolic content from mangosteen hull was investigated. The Folin–Ciocalteu (FC) method, expressed in equivalent to gallic acid concentration was used to quantify total phenolic content. Methanol was the most effective solvent in giving the highest recovery (p < 0.05) of phenolic compounds, compared to ethanol, acetone, isopropanol, ethyl acetate and distilled water. Regression analysis was performed to evaluate the relationship between the direct absorbance method and the FC method for total phenolic contents determination. Strong coefficients of determinations (R 2 ≥ 0.990) were obtained for the absorbance of acetone, ethanol, and methanol extracts suggesting the regression equations obtained can be used to determine the total phenolic contents without using the FC method.
Food Hydrocolloids, 2011
and sharing with colleagues.
International Journal of Food Engineering, 2010
... Choon Y. Cheok, Nyuk L. Chin, Yus Aniza Yusof, Siti Mazlina Mustapa Kamal, and Awis Q. Sazili... more ... Choon Y. Cheok, Nyuk L. Chin, Yus Aniza Yusof, Siti Mazlina Mustapa Kamal, and Awis Q. Sazili ... The toughness or tenderness of meat is mainly attributed by the amount of connective tissues (CT) present in the meat tissue (Davey and Niederer, 1977; Purslow, 2005) and ...
Chemical Engineering Science, 2005
This paper presents a study of a roll compaction process as a dry granulation method for typical ... more This paper presents a study of a roll compaction process as a dry granulation method for typical food materials such as maize powder. This process is widely applied in industry as it can continuously produce large quantities of granular product at comparatively low cost. The objectives of this work were to predict the roll compaction performance from a simple measurement involving uniaxial die compaction using the classical Johanson model. This involved determination of the optimum operating conditions for the production of granules as evaluated by apparent density.
Robotics and Computer-integrated Manufacturing, 2008
In the domain of manufacturing, computer numerically controllers (CNC) technology is a major cont... more In the domain of manufacturing, computer numerically controllers (CNC) technology is a major contributor to the production capacity of the enterprises. The advances in CNC technology coupled with enhancements in computing systems have provided the basis to re-examine the way in which computer-aided systems (CAx) can be used to enable global manufacturing. Interoperability of the various components of the CAx chain is therefore a major prerequisite for manufacturing enterprises for becoming strategically agile and consequently globally competitive. Being interoperable, resources can be utilized interchangeably in a plug-and-produce manner. Over the last 8 years the eminence of a STEP standard for machining entitled STEP-NC (numerical control) has become a well-known vehicle for research to improve the level of information availability at the CNC machine tool. In this paper, the authors introduce the background to the evolution of CNC manufacturing over the last 50 years and the current standards available for programming. A review of the literature in interoperable CNC manufacturing is then provided relating to milling, turn-mill and other NC processes. The major part of the paper provides a strategic view of how interoperability can be implemented across the CAx chain with a range of standards used to regulate the flow of information. Finally, the paper outlines the advantages and major issues for future developments in interoperability, identifying future key requirements and limiting factors.
Separation and Purification Technology, 2011
In this paper, aqueous two-phase flotation (ATPF) composed of thermo-sensitive ethylene oxide–pro... more In this paper, aqueous two-phase flotation (ATPF) composed of thermo-sensitive ethylene oxide–propylene oxide (EOPO) copolymer and ammonium sulfate was developed for direct recovery of Burkholderia cepacia (B. cepacia) strains ST8 lipase from fermentation broth. The effect of varying polymer molar mass, concentration of ammonium sulfate, pH, amount of loaded crude feedstock, initial volume of EOPO phase, concentration of EOPO, initial
Biochemical Engineering Journal
The partitioning and recovery of lipase derived from Burkholderia sp. ST8 strain was explored usi... more The partitioning and recovery of lipase derived from Burkholderia sp. ST8 strain was explored using temperature-induced aqueous micellar two-phase system (AMTPS) composed of single nonionic surfactant. Nonionic surfactant Triton X-114 and Pluronic series (triblock copolymer) were evaluated in terms of their clouding phenomenon (cloud-point temperature) and the performance of the lipase partitioning in these AMTPSs. Pluronic L81 showed the most optimum partition efficiency for the recovery of lipase to the micellar phase of the AMTPS. Based on the AMTPS which consisted of 24% (w/w) Pluronic L81 and 0.5% (w/w) potassium chloride (KCl), the selectivity of lipase partitioned to bottom phase has been enhanced to 0.035 and the lipase was purified 7.2 fold. Furthermore, the lipase from the micellar phase was consecutively extracted to a new aqueous solution, with an aim of removing the surfactant from the purified lipase. It was attained by replacing the aqueous top phase from the primary recovery of AMTPS with a new potassium thiocyanate (KSCN) solution. The lipase was then recovered in the newly formed bottom aqueous phase which culminated in the yield of 89% and partition coefficients of 0.34 and 4.50 for lipase and surfactant, respectively. AMTPS offers a convenient and efficient method for the primary recovery of lipase with low cost, large loading capacity and the potential of linear scale up.
Bioresource Technology
An extractive fermentation technique was developed using a thermoseparating reagent to form a two... more An extractive fermentation technique was developed using a thermoseparating reagent to form a two-phase system for simultaneous cell cultivation and downstream processing of extracellular Burkholderia cepacia lipase. A 10% (w/w) solution of ethylene oxide-propylene oxide (EOPO) with a molecular mass of 3900 g/mol and pH 8.5, a 200 rpm speed, and 30°C were selected as the optimal conditions for lipase production (55 U/ml). Repetitive batch fermentation was performed by continuous replacement of the top phase every 24 h, which resulted in an average cell growth mass of 4.7 g/L for 10 extractive batches over 240 h. In scaling-up the process, a bench-scale bioreactor was tested under the conditions that had been optimized in flasks. The production rate and recovery yield were higher in the bioreactor compared to fermentation performed in flasks.
Journal of Applied Sciences, 2009
Abstract Three factors, mixing times (5-11 minutes), salt (2-8%) and water levels (61.4-65.4% for... more Abstract Three factors, mixing times (5-11 minutes), salt (2-8%) and water levels (61.4-65.4% for strong flour and 57.5-61.5% for weak flour) were investigated during dough mixing for the production of gluten in terms of its quantity and quality and its correlation. The quantity of gluten was measured by weighing the wet gluten content obtained from doughs washed under running tap water. The wet gluten was dried using air oven drying method to obtain the dry gluten content. In terms of quality, volume expansion analysis was ...
Journal of Food Engineering, 2009
A simple and new method was developed for the evaluation of baking process on bread quality throu... more A simple and new method was developed for the evaluation of baking process on bread quality through the measurement of bread crust thickness. By distinguishing the crust and crumb regions of bread, the system which uses digital imaging and the L a b colour system can predict bread crust thickness from the colour measurements of bread surface browning. Standard baking tests were conducted at different levels of temperature and time combinations to produce open breads with different crust thickness. The results show that the crust thickness which ranged from 6.02 to 9.00 mm has a negative relationship with each of the L, a, and b values and a positive correlation with the total colour difference (DE) of bread crust. The data also demonstrated that crust thickness increases with the investigated baking temperatures of 185, 195, and 205°C more significantly (p < 0.0001) than baking times of 25, 30 and 35 min (p < 0.001).
International Journal of Food Properties, 2012
Cyta - Journal of Food, 2012
The crust formation of bread is imperative as it contributes to aroma, flavour and texture of the... more The crust formation of bread is imperative as it contributes to aroma, flavour and texture of the product. The extent of surface browning during formation of crust is suspected to correspond to the thickness of crust and gradually affects the quality of bread produced. A method to distinguish the crust and crumb was developed using the L a b colour
The crust formation of bread is imperative as it contributes to aroma, flavour and texture of the... more The crust formation of bread is imperative as it contributes to aroma, flavour and texture of the product. The extent of surface browning during formation of crust is suspected to correspond to the thickness of crust and gradually affects the quality of bread produced. A method to distinguish the crust and crumb was developed using the L a b colour
Food and Bioprocess Technology
The application of Box-Behnken design to establish the optimum experimental condition of cake bat... more The application of Box-Behnken design to establish the optimum experimental condition of cake batter mixing is important because optimal mixing can ensure the dispersion of ingredients, and the incorporation and retention of air efficiently. A Box-Behnken with three factors such as mixing time, mixing speed, and cake loading was selected to observe the effects on batter density, cake density, hardness, springiness, cohesiveness, gumminess, chewiness, and resilience. The mixing times ranged from 6 to 20 min, mixing speeds from 90 to 120 rpm, and cake loadings from three to five cakes. A total of 15 runs of experiments where three levels attributed to each factor at high, central and low, and with additional three replicated center points were conducted. Using goal settings for each response based on quality parameters attained from the best definition of each response to achieve high cake quality, an optimum and feasible experimental condition of batter mixing was obtained at 9 min of mixing time, 90 rpm of mixing speed, and three cakes loading.
International Journal of Food Engineering, 2009
Page 1. Volume 5, Issue 3 2009 Article 16 International Journal of Food Engineering Statistical M... more Page 1. Volume 5, Issue 3 2009 Article 16 International Journal of Food Engineering Statistical Modelling of Gluten Production by Varying Mixing Time, Salt and Water Levels During Dough Mixing Dayang N. Abang Zaidel, Universiti Teknologi Malaysia ...
Journal of Food Engineering, 2011
... 2006), to shorten the ice cream freezing process time (Mortazavi and Tabatabaie, 2008), to re... more ... 2006), to shorten the ice cream freezing process time (Mortazavi and Tabatabaie, 2008), to reduce the drying time of orange peel over 45 ... In biochemistry, power ultrasound was used to inactivate micro-organism by disrupting or damaging its biological cell walls ([Valero et al ...
International Journal of Food Engineering, 2008
Journal of Food Engineering, 2009
The rheological behaviour of freeze-dried-concentrated pummelo juice was modelled to investigate ... more The rheological behaviour of freeze-dried-concentrated pummelo juice was modelled to investigate the effects of temperature and concentration on its fluid type and viscosity using a rotational viscometer at shear rates ranging from 1 to 400 s À1 . The effect of concentration measured by its total soluble solids content resulted in the juice concentrates behaving towards shear thinning or pseudoplastic behaviour with flow behaviour index values, n < 1. Temperature increase from 6 to 75°C produced a reversing effect of the shear thinning behaviour from the increase of n values at all three investigated concentrations, 20, 30 and 50°Brix. The consistency coefficient decreases with temperature but increases with total soluble solid contents. Modelling the rheological behaviour of pummelo juice concentrates using the mastercurve yielded results over a range of temperature to overlap on a single line, which allows generalisation of flow behaviour and characteristics. The master-curve plots confirmed that the juice viscosity and pseudoplasticity increase with concentration with high regression coefficients, R 2 > 0.98.
Journal of Texture Studies, 2009
ABSTRACTThe relationship between aeration and rheology of bread was investigated by varying ingre... more ABSTRACTThe relationship between aeration and rheology of bread was investigated by varying ingredient and processing factors during bread proofing and baking processes. Dough and bread aeration were quantified using density measurements from the volumetric methods. Dough rheology was characterized by the rising rate and maximum proofed height under a constant force using a texture analyzer, while bread rheology was characterized using the bread firmness test. Increasing flour strength and yeast level decreased dough and bread density and bread firmness but increased the rising rate and maximum proofed height of dough significantly (P < 0.02). Proofing time had no effect on dough's rising rate, although it decreased dough and bread density (P < 0.01) and bread firmness (P < 0.002) and increased dough maximum proofed height (P < 0.02). Baking temperature did not show significant effect on bread density (P < 0.06) and had no effect on bread firmness. Dough and bread densities gave good correlations (R2 > 0.79) with its rheological properties.The relationship between aeration and rheology of bread was investigated by varying ingredient and processing factors during bread proofing and baking processes. Dough and bread aeration were quantified using density measurements from the volumetric methods. Dough rheology was characterized by the rising rate and maximum proofed height under a constant force using a texture analyzer, while bread rheology was characterized using the bread firmness test. Increasing flour strength and yeast level decreased dough and bread density and bread firmness but increased the rising rate and maximum proofed height of dough significantly (P < 0.02). Proofing time had no effect on dough's rising rate, although it decreased dough and bread density (P < 0.01) and bread firmness (P < 0.002) and increased dough maximum proofed height (P < 0.02). Baking temperature did not show significant effect on bread density (P < 0.06) and had no effect on bread firmness. Dough and bread densities gave good correlations (R2 > 0.79) with its rheological properties.PRACTICAL APPLICATIONSThe textural properties of bread in terms of firmness as affected by its aeration can be predicted from the correlation between aeration and rheological properties of bread. The linearly regressed response models of dough and bread aeration and rheological properties provide predictions of processing and baking behavior of breads.The textural properties of bread in terms of firmness as affected by its aeration can be predicted from the correlation between aeration and rheological properties of bread. The linearly regressed response models of dough and bread aeration and rheological properties provide predictions of processing and baking behavior of breads.
Food and Bioprocess Technology
The effect of solvents with different polarity on the extraction of total phenolic content from m... more The effect of solvents with different polarity on the extraction of total phenolic content from mangosteen hull was investigated. The Folin–Ciocalteu (FC) method, expressed in equivalent to gallic acid concentration was used to quantify total phenolic content. Methanol was the most effective solvent in giving the highest recovery (p < 0.05) of phenolic compounds, compared to ethanol, acetone, isopropanol, ethyl acetate and distilled water. Regression analysis was performed to evaluate the relationship between the direct absorbance method and the FC method for total phenolic contents determination. Strong coefficients of determinations (R 2 ≥ 0.990) were obtained for the absorbance of acetone, ethanol, and methanol extracts suggesting the regression equations obtained can be used to determine the total phenolic contents without using the FC method.
Food Hydrocolloids, 2011
and sharing with colleagues.
International Journal of Food Engineering, 2010
... Choon Y. Cheok, Nyuk L. Chin, Yus Aniza Yusof, Siti Mazlina Mustapa Kamal, and Awis Q. Sazili... more ... Choon Y. Cheok, Nyuk L. Chin, Yus Aniza Yusof, Siti Mazlina Mustapa Kamal, and Awis Q. Sazili ... The toughness or tenderness of meat is mainly attributed by the amount of connective tissues (CT) present in the meat tissue (Davey and Niederer, 1977; Purslow, 2005) and ...