Hazila Khalid | North Dakota State University (original) (raw)

Papers by Hazila Khalid

Asian Food Science Journal

The instant coconut cereal was developed using a mixture design and ten formulations of cereal we... more 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...

Cereal Chemistry

Background and ObjectivesBran components cause poor dough and end‐product quality for whole wheat... more Background and ObjectivesBran components cause poor dough and end‐product quality for whole wheat flour. However, there are few reports on the impacts of bran components on protein functionality in whole wheat bread‐baking. Therefore, a reconstitution research was performed to evaluate bran components' effects on proteins in whole‐wheat bread‐baking.FindingsThe bran components showed significant (p < .05) and complex impacts on the solubility of proteins in bread crumbs. Specifically, the fiber had synergetic interactions with extractable phenolics and hydrolyzable phenolics (HP) to increase the sonication extractability of insoluble polymeric proteins in bread crumb. The HP also had a synergistic interaction to increase low molecular weight monomeric proteins and peptides in bread crumb.ConclusionsThe fiber and HP were major components in increasing solubility of proteins in the crumb, which was indicative of interactive and deteriorative impacts of the bran components on pr...

Journal of Tropical Agriculture and Food Science, 2016

Rice flour produced by wet milling and dry milling process were evaluated in terms of physical, f... more Rice flour produced by wet milling and dry milling process were evaluated in terms of physical, functional, chemical and nutritional properties. The local paddy variety MR 220 were milled and processed into rice flour. Dry-milled rice flour was produced by dry milling using air-isolating cyclone machine. For wet milling process, the rice was wet cleaning and soaked with water before grinding. The particle size distribution of flour showed that a higher percentage of particles were retained on the smaller meshes. Statistical results indicated that wet-milled flour (L = 92.54) is significantly lighter in colour than dry-milled (L = 97.12). The bulk density ranged between 0.62 – 0.93 g/ml. The moisture contents of flour were in the range of 6.2 – 8.8% wet basis and the water and oil absorption capacity were between 0.7 – 1.2 g/g and 0.5 – 0.8 g/g respectively. Protein and fat contents of dry-milled was significantly higher than those of wet-milled. Both flour had appreciable amount of ...

Many indigenous crops of Malaysia have great potential to become important in the future, which a... more Many indigenous crops of Malaysia have great potential to become important in the future, which are essential for attainment of both food security and health. Among the potential crops are the Bario rice varieties which are famous for their soft texture, pleasant aroma and exquisite taste. There are four Bario rice varieties, namely Adan Halus, Bario Tuan, Bario Merah and Bario Celum. Analysis of nutritional values shows that these rice varieties can be labelled as main sources of protein (5.85 – 7.30 g/100 g), high in thiamine (0.46 – 0.63 g/100 g) and low in fat (0.5 – 1.05 g/100 g). These attributes showed that all Bario rice varieties have great potential to be promoted as ingredient for health foods. Analysis of glycemic index (GI) by human subject’s glucose tolerance test method on the rice varieties shows that Bario Celum and Bario Tuan are classified as moderate GI rice with index of 60.9 and 62.2 respectively. Foods with low and moderate GI are reported to be good for contr...

This study was done to determine the performance of sago flour compared to wheat flour in a deep-... more This study was done to determine the performance of sago flour compared to wheat flour in a deep-fat fried coating system. Batter from sago and wheat flour was prepared by mixing the flour with water. Chicken breast, as substrate was battered and fried for 0, 6, 18 and 30 seconds. After each frying interval, samples were analysed for frying parameters, moisture and fat content and gelatinization characteristics. Results showed that, sago batter produced lower viscosity, frying parameters and moisture content, while higher in fat content and gelatinization enthalpy as compared to wheat flour. In conclusion, sago flour was found to be unsuitable as the main ingredient in fried batter systems. Keywords: sago; wheat; fried batter; gelatinization; deep-fat frying

The physical properties, physico-chemical properties, cooking characteristics and nutritional con... more The physical properties, physico-chemical properties, cooking characteristics and nutritional content of freshly harvested Maswangi rice were studied. Organic and inorganic paddy were obtained from Kg. Ewa, Langkawi, Kedah and Kubang Kerian, Kelantan respectively. These samples were evaluated in the form of paddy, milled rice and brown rice. The physico-chemical properties determined were amylose content, gelatinization temperature and gel consistency. The samples analysed had high gelatinization temperature while the mean amylose content was 24.4. Hard gel was detected in the rice samples. Variations in cooking time, elongation ratio, volume of expansion, water uptake ratio and solid loss were observed. The rice had elongation ratio of less than 2 which indicated that fresh rice samples did not elongate during cooking. Cooking properties showed that brown rice took a longer time to cook and had lower values in water uptake and volume expansion. Organic Maswangi milled rice containe...

Interest has been growing in whole grain products. However information regarding the influence of... more 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...

Cereal Chemistry Journal, 2017

Interest has been growing in whole grain products. However, information regarding the influence o... more 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.

Jurnal Sains Kesihatan Malaysia, 2013

Kajian ini bertujuan untuk membandingkan kandungan makronutrien dalam tiga jenis kuih manis tempa... more 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.

$Research paper thumbnail of Whole wheat bread: Effect of bran fractions on dough and end-product quality$