# data[].attributes.headline
TIPS TO CHOOSE A RESEARCH ARTICLE QUICKLY

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TIPS TO CHOOSE A RESEARCH ARTICLE QUICKLY

# data[].attributes.body
(Additional Request: When submitting the Article, please identify your Independent variable (IDV) and any two of Dependent variables (DV) from the article. Just to make sure you will have no problem to proceed once the article is approved).
1. Use the search engines that have UMT access.
2. Directly focus on your field of interest (please be reminded, due to our limitation in expertise, this field might not be your future PITA field of research).
3. Filter by year 2021-2019 ONLY
4. Choose several articles that when your read the title - your can easily understand what is all about and what type of experimental design that could has been used. Focus on Research Article NOT REVIEW ARTICLE.
5. Read the Abstract  and Statistical Analysis part (in Methodology) as well as study a sample of data/table/figure in the article - if you think that you can understand these parts easily, this is a good choice of article for you!!
6. AVOID - any articles that are not fulfill Steps 3, 4 and 5. AND any articles that used high level of experimental design and statistical analysis that are not covered in STM3117.

# data[].attributes.headline
Fast food consumption and obesity among urban college going adolescents in Bangladesh: A cross-sectional study

# data[].attributes.subject
Fast food consumption and obesity among urban college going adolescents in Bangladesh: A cross-sectional study

# data[].attributes.body
NOR ATIKAH BINTI MOHD ABBAS S52151
NURUL SYAKIRAH BT MUHAMAD RASDI S51698
NUR AQILAH BINTI ISHAK S51276

# data[].attributes.headline
The relationship between food intolerance and quality of life among university student

# data[].attributes.subject
The relationship between food intolerance and quality of life among university student

# data[].attributes.body
K2-G
ANA SYAHIRA BINTI MOHD SHARIFF (S51144)
NURUL IZZATI BINTI ROASMADI (S52206)
SOFIA AIMI BINTI SARIDAN (S51269)

# data[].attributes.headline
Monitoring Phenolic Compounds in Rice during the Growing Season in Relation to Fungal and Mycotoxin Contamination

# data[].attributes.subject
Monitoring Phenolic Compounds in Rice during the Growing Season in Relation to Fungal and Mycotoxin Contamination

# data[].attributes.body
K2-F :
NUR ALIYYA BINTI MOHD SAIPUDIN (S51012)
SYAFIQ AZRI BIN SUBAIDIN (S50764)
SYAMIM AIMI BINTI ZULKHIBRI (S51244)

# data[].attributes.headline
Association of Coffee, Decaffeinated Coffee and Caffein Intake from Coffee with cognitive Performance in Older Adults 

# data[].attributes.subject
Association of Coffee, Decaffeinated Coffee and Caffein Intake from Coffee with cognitive Performance in Older Adults 

# data[].attributes.body
Group K2-J
1) SITI FATIN KHADIJAH BT MAMAT IBRAHIM (S50997)
2) SITI NURSARAH BT MOHD ZAKI (S51346)
3) NURUL ASHYIQIN BT ZAKARIA (S51538)

# data[].attributes.headline
Contribution of Milk Beverages to Nutrient Adequacy of Young Children and Preschool Children in the Philippines 

# data[].attributes.subject
Contribution of Milk Beverages to Nutrient Adequacy of Young Children and Preschool Children in the Philippines 

# data[].attributes.body
Cindy Goi Shiaw Wei S50984
Chong Jia Le S51004
Seow Jun Wei S51093

Independent variable:

1. Different types of milk consumption

2. Nutrients intake among young and preschool children

Dependent  variables:

1. Mean and distribution of nutrient intakes by consumer group for children aged 1-2 yrs, 3-4yrs

2. Percentage of children with inadequate intakes per consumer group by age groups 1-2yrs,3-4yrs and all ages

3. Odds ratio of other milk consumers and non dairy consumer meeting nutrient adequacy when compared to YCM or PCM consumers (reference group)

# data[].attributes.headline
Application of Osmotic Dehydration and Ultrasound to Enhance Hazelnut Oil Extraction

# data[].attributes.subject
Application of Osmotic Dehydration and Ultrasound to Enhance Hazelnut Oil Extraction

# data[].attributes.body
K2-L
NUR ASYIQIN BT FADZIL (S51895)
NORHASLINA BINTI SULAIMAN (S53410)
NUR FAEZAH ALIAH BINTI MOHD SUHAIMI (S51478)

Independent Variable :
1. Ultrasound
2. Osmotic dehydration

Dependent Variable :
- Yield and Characteristic of hazelnut oil.

Experimental Unit : Hazelnut oil
Arrangement of treatment : Factorial Arrangement
Assignment Rules : CRD

# data[].attributes.attachment_link.title
Application of Osmotic Dehydration and Ultrasound to Enhance Hazelnut Oil Extraction

# data[].attributes.headline
Caffeic and Gallic Acids Protect Commercial Infant Milk Formula from Oxidative Damage

# data[].attributes.subject
Caffeic and Gallic Acids Protect Commercial Infant Milk Formula from Oxidative Damage

# data[].attributes.body
k2-D
1) SITI ANISAH BINTI AZMAN (S51925)
2) E'ZZAH HAZWANI BINTI MOHAMMAD HASSAN (S52150)
3) NUR ATHIRAH ANATI BINTI KASMUNI ( S51176).

1) expeimental unit: infants milk
2) independent variables: polyphenols ( gallic acids and caffeic acids)
3) dependent variables: oxidation of unsaturated fatty acids, under conditions of oxidative stress.

# data[].attributes.headline
New frozen product development from strawberries

# data[].attributes.subject
New frozen product development from strawberries

# data[].attributes.body
K2-N
LAI YUAN TAI S51552
VONG LEE LEE S51761
WONG YEN MEAI S52186

# data[].attributes.attachment_link.title
New frozen product development from strawberries

# data[].attributes.headline
📹The Consumption Of Spicy Food Triggered Human Health

# data[].attributes.subject
📹The Consumption Of Spicy Food Triggered Human Health

# data[].attributes.body
SITI AISHAH BINTI MOHD SHAHABUDIN (S51260)
FATIN NURHIDAYAH BINTI MISWAN (S51084)

Independent Variable :
1) Analgesia effect
2) Spicy food consumption

Dependent Variable :
1) Human basal pain sensitivity

# data[].attributes.headline
Childhood dietary intake: Comparison between anorexia nervosa and healthy leanness

# data[].attributes.subject
Childhood dietary intake: Comparison between anorexia nervosa and healthy leanness

# data[].attributes.body
HOE WEI LING S50634
KAM YONG HONG S51460
CHEONG YI LIN S51639

IV:
-dietary intake between patients with anorexia nervosa and healthy thin persons
DV:
-detection of anorexia nervosa in children and adolescents

# data[].attributes.attachment_link.title
Childhood dietary intake Comparison between anorexia nervosa andhealthy leanness

# data[].attributes.headline
Textural properties, resistance starch and in vitro starch digestibility as affected by parboiling of brown glutinous rice in retort pouch

# data[].attributes.subject
Textural properties, resistance starch and in vitro starch digestibility as affected by parboiling of brown glutinous rice in retort pouch

# data[].attributes.body
K2-I
GOH JIA WON S51235
HO SOOK HWA S52089
LIM SOOK TENG S50951

# data[].attributes.attachment_link.title
Textural properties resistance starch and in vitro starch digestibility as affected by parboiling of brown glutinous rice in retort pouch

# data[].attributes.headline
Citric acid treatment reduces decay and maintain the postharvest quality of peach (Prunus persica L. )fruit.

# data[].attributes.subject
Citric acid treatment reduces decay and maintain the postharvest quality of peach (Prunus persica L. )fruit.

# data[].attributes.body
SITI HALIMATUL SAADIAH BT RAHMAT (S51089)
NURDINAH HAZIQAH BT MOHD SABRI (S51147)

IV:
The effect of citric acid treatment on peach

DV:
-Firmness of peach
-total soluble solid and total acid in peach

# data[].attributes.headline
Comparison of yogurt fermentation process and its characteristics obtained from fresh, refrigerated and frozen/thawed sheep milk as affected by stirring and homogenization process

# data[].attributes.subject
Comparison of yogurt fermentation process and its characteristics obtained from fresh, refrigerated and frozen/thawed sheep milk as affected by stirring and homogenization process

# data[].attributes.body
K2-H
1. SITI NORNAJWA BINTI MOHD TAUFIK (S52232)
2. NURUL IFFAH BINTI MOHD DIN MASILIN (S51075)
3. NUR IZZATI NABILA BINTI HAMAD ZULKIFLI (S51892)

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Highlights

*

Freezing/Thawing of sheep milk negatively affected the set yogurt produced.

*

Stirring and homogenization reduced the cream separation during yogurt fermentation.

*

Physical processes improved the quality of yogurt from frozen/thawed sheep milk.

*

Intense post-acidification was observed in sheep milk yogurts.

Abstract

The impact of stirring and homogenization on set yogurt production was assessed for fresh, refrigerated (4 days/7 °C) and frozen/thawed (1 month/-18 °C) sheep milk. Results showed that cold storage increased the fermentation time (>90min) and that yogurt from frozen/thawed milk was more sensitive to post acidification (50% higher pH drop) and had less firmness and adhesiveness (~25% lower). Stirring and homogenization changed the milk structure, reducing the natural creaming occurrence in the first hours of fermentation (10-100%) and increasing the yogurt textural parameters. The overall evaluation of the physical processes made before the milk was fermented showed modifications that were greater for refrigerated and frozen/thawed milk than for fresh milk. After 28 days of storage from production, all yogurt samples showed no additional syneresis, no reduction in the lactic acid bacteria counts and an increase in the adhesiveness and firmness. Therefore, results suggest that both milk refrigeration and freezing alters yogurt fermentation time, buffering capacity and texture, and that stirring and homogenization improved the yogurt texture of all samples due to higher interactions of fat and proteins. This information is useful for sheep milk producers to improve the quality of the yogurt produced, especially when it is obtained from previously cold-stored milk.

# data[].attributes.attachment_link.title
Using stirring and homogenization to improve the fermentation profile and physicochemical characteristics of set yogurt from fresh, refrigerated and frozen/thawed sheep milk

# data[].attributes.attachment_link.description
Freezing/Thawing of sheep milk negatively affected the set yogurt produced. * Stirring and homogenization reduced the cream separation during yogurt fermentation. * Physical processes improved the quality of yogurt from frozen/thawed sheep milk. * Intense post-acidification was observed in sheep milk yogurts.

# data[].attributes.headline
The Effects of Drying Methods on Chemical Profiles and Antioxidant Activities of Two Cultivars of Psidium Guajava Fruits

# data[].attributes.subject
The Effects of Drying Methods on Chemical Profiles and Antioxidant Activities of Two Cultivars of Psidium Guajava Fruits

# data[].attributes.body
AISHAH ATHILAH BINTI MUHAMAD KHIR (S51262)
NUR SYAHIRA BINTI MUSTAPA (S50767)
NIK ZAKIRA ADILA BINTI NIK ZAMRI (S51345)

INFORMATION:
Experimental Unit:
Psidium guajava fruits

Independent Variable:
Two cultivars of psidium guajava fruits (white and red guava)

Treatment level:
3 different drying method (freeze drying, vacuum drying, hot-air oven drying)

Dependent Variable/Response:
Chemical profiles and antioxidant activities of two cultivars of Psidium guajava fruits

# data[].attributes.headline
Evaluation of the microbial safety and quality of Lousiana Strawberry after flooding

# data[].attributes.subject
Evaluation of the microbial safety and quality of Lousiana Strawberry after flooding

# data[].attributes.body
K2-O
NURUL AIN SYAMIMI BINTI MOHD SUFIAN (S51452)
NURULSYAMILA BINTI RAHMAT (S50812)

Experimental Unit :
Louisiana Strawberries

Independent Variable :
1. Four flooding scenarios
2. Time

Dependent Variable :
1. Bacteria in mature/immature strawberries
2. Bacteria in soil after flooding

# data[].attributes.attachment_link.title
Evaluation of the microbial safety and quality of Lousiana Strawberry after flooding

# data[].attributes.headline
Dietary intake of artificial food color additives containing food products by school-going children

# data[].attributes.subject
Dietary intake of artificial food color additives containing food products by school-going children

# data[].attributes.body
K2-B
Kong Shun Han S51341
Fong Pui Yan S51300
Tan Yihji S50814

DV pattern of consumption of food products containing artificial color additives

IV amount of artificial color additives in food items

# data[].attributes.headline
 Lime potentials as bio preservative as alternative to chemical preservatives in pineapple, orange and watermelon juice blend

# data[].attributes.subject
 Lime potentials as bio preservative as alternative to chemical preservatives in pineapple, orange and watermelon juice blend

# data[].attributes.body
K1-X
NURUL AZZAH BINTI MAT ZIN (S50825)
MAS AMIRAH BINTI MOHAMAD AZHAR (S52149)
NURUL ANIS BINTI MOHAMED 'ASRI (S51446)

Experimental Unit:
Lime

Independent Variable:
Lime as biochemical preservatives

Dependent Variable:
Effectiveness of lime as bio preservatives in juice blend compared to ascorbic acid and citric acid

Treatment Unit: 3 different juice blend with 2 different treatment

Treatment: Enumeration of microbial load and changes in physicochemical qualities

# data[].attributes.headline
Increase of walnuts' shelf life using a walnut flour protein-based edible coating

# data[].attributes.subject
Increase of walnuts' shelf life using a walnut flour protein-based edible coating

# data[].attributes.body
K1-C
MIZANINA BINTI MOHD NASIR (S52213)
SITI NURAIN ZULAIKHA BINTI ROSLI (S50264)

Experimental unit :
Walnut

Independent variable :
3 different types of coating
Walnut control sample (kernels without coating), Walnuts coated  with walnut flour-based coating  (WFC), Walnuts coated with methylcellulose-based coating (MCC)
4 different times for analysis
(Day 21,42, 63, 84)

Dependent variable:
Sensory evaluation
Protective effect on walnut kernels

# data[].attributes.headline
Effects of ultrahigh pressure and ultrasound pretreatments on properties ofstrawberry chips prepared by vacuum-freeze drying

# data[].attributes.subject
Effects of ultrahigh pressure and ultrasound pretreatments on properties ofstrawberry chips prepared by vacuum-freeze drying

# data[].attributes.body
K2-A

1. NUR FATIN SYAHIRAH BINTI MOHD FADZIL (S5222)
2. NADIAH KHALIESAH BINTI SHAHAN SHAH (S51427)
3. ZAFFIRA FIRZANA BINTI ZAFFRI (S51431)

# data[].attributes.headline
Higher energy intake at night effects daily energy distribution and contributes to excessive weight gain during pregnancy 

# data[].attributes.subject
Higher energy intake at night effects daily energy distribution and contributes to excessive weight gain during pregnancy 

# data[].attributes.body
Independent Variable : Higher energy intake at night
Dependent Variable : Daily energy & micronutrient distribution and weight gain during pregnancy

1. NURUL IRFANI BINTI ARSAD (S50598)
2. NUR SUHAILA BINTI ROSLI (S50650)
3. NUR FARISYA AYUNI BINTI NAZEHA@NAZHAR (S51006)

# data[].attributes.headline
Effect of storage conditions on the physicochemical properties of infant milk formula powders containing different lactose-to-maltodextrin ratios

# data[].attributes.subject
Effect of storage conditions on the physicochemical properties of infant milk formula powders containing different lactose-to-maltodextrin ratios

# data[].attributes.body
Independent variable : Temperature (Deteriorative physicochemical changes more rapid at higher temperature)
Dependent variable : Solubility and crystallinity of infant milk formula.

K1 - B
1. CHENG CHI YIENG (S52088)
2. LEE KAH MUN (S51998)
3. AU JING YUE (S51801)

# data[].attributes.headline
Meat Tenderisation Effect Of Protease From Mango Peel Crude Extract

# data[].attributes.subject
Meat Tenderisation Effect Of Protease From Mango Peel Crude Extract

# data[].attributes.body
K1-E
NORFADIANAR BINTI AHMAD NORDDIN (S51011)
NURHAZIMAH BINTI MOHD SALEH (S50982)
IDV : incubation time of meat sample treated with protease from Mango Peel Crude Extract
DV : meat tenderisations

# data[].attributes.attachment_link.title
Meat tenderisation effect of protease from mango peel crude extract

# data[].attributes.headline
Influence of origins and bee species on physicochemical, antioxidant properties and botanical discrimination of stingless bee honey.

# data[].attributes.subject
Influence of origins and bee species on physicochemical, antioxidant properties and botanical discrimination of stingless bee honey.

# data[].attributes.body
K2-M
1) SHAFIQA IZWANI BT HAZAMAN (S51464)
2) SITI NUR ATHIRAH AISYAH BT ABU BAKAR (S51001)
3) SHARIFAH NAJIHA BINTI SYED FADZIL (S51499)

# data[].attributes.attachment_link.title
Influence of origins and bee species on physicochemical antioxidant properties and botanical discrimination of stingless bee honey

# data[].attributes.headline
Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream

# data[].attributes.subject
Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream

# data[].attributes.body
K1-A
NUR DHAMIRAH BINTI AHMAD SHUBKI S51753
NURDINI SURFINA BINTI ISMAIL S51502
FARAH IZZATI BINTI IBRAHIM S52009

Independent variable:
1) Melting, texture and sensory attributes of soft-serve ice cream
Dependent variable:
1) Impact of incorporation of CO2

# data[].attributes.headline
Topic: Effect of Thermo-Sonification and Ultra-High Pressure on the Phenolic Profile of Mango Juice.

# data[].attributes.subject
Topic: Effect of Thermo-Sonification and Ultra-High Pressure on the Phenolic Profile of Mango Juice.

# data[].attributes.body
MUHAMMAD SYAFIQ BIN HUSNI (S50991)

MUHAMMAD SUHAYL SYAHMI BIN MAZRAH (S51520)

MUHAMMAD NUR RIDHWAN BIN MOHAMMED NOOR AZIAN (S50828)

Independent Variable
- The fresh mango treated with Thermo-Sonification (TS) at 25, 45, 56 and 95 degree celcius for 10 minutes.
- The fresh mango also treated with Ultra-high Pressure at 400MPa for 10 minutes.
Dependent Variable
- The mango juice nutritional quality.
- The mango juice phenolic's profile.

# data[].attributes.headline
TOPIC: Dairy Product Intake and Cardiometabolic Diseases in Northern South: A 33-Year Prospective Cohort Study

# data[].attributes.subject
TOPIC: Dairy Product Intake and Cardiometabolic Diseases in Northern South: A 33-Year Prospective Cohort Study

# data[].attributes.body
K1-D
1) NUR ALIA BT MUHAMMAD AB HAQQI ENG (S51681)
2) NOR ANIS NAJIHAH BT MURAD (S51228)
3) NOR FARISYA HIDAYU BT MOHD FAIDI (S52124)

Independent variable:
dairy food intake

Dependent Variable: cardiometabolic disease
And
High milk intolerance population

# data[].attributes.headline
Formulation, Development and Characterization of Fig (Ficus carica L.) based on Different Concentrations of Xanthan Gum and Persian Gum Coated with Hydrocolloids

# data[].attributes.subject
Formulation, Development and Characterization of Fig (Ficus carica L.) based on Different Concentrations of Xanthan Gum and Persian Gum Coated with Hydrocolloids

# data[].attributes.body
K2-K
NURHANIM BINTI MOHD HATTA (S52048)
SITI JULAIHA BINTI JOHARI (S51528)
NUR IRDINA BATRISYIA BINTI MOHAMMAD AZMI SHAH (S51537)

Independent Variable (IDV) :
- Xanthan gum (1.5, 2, 2.5%) and persian gum concentration (0.25, 0.39, 0.54%).
- Coating of cores with hydrocolloids.

Dependent Variable (DV) :
- Formulation, development and of a novel functional fruit snack.

Experimental Unit (EU) : Fig (Ficus carica L.)

# data[].attributes.attachment_link.title
Yeganehzad et al. - 2020 - Formulation, development and characterization of a novel functional fruit snack based on fig (Ficus carica L.-annotated

# data[].attributes.headline
Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage

# data[].attributes.subject
Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage

# data[].attributes.body
K1-S
NURUL NAJIHAH BINTI MOHD ALI HANAFIAH (S51535)
SYAIRAH NADIAH BINTI SAULE (S51938)

IDV
- meat product
DV
- odour and appearance
- correlation between microbial growth growth and physiocochemical changes in meat during refrigated storage

# data[].attributes.attachment_link.title
chicken meat spoilage during refrigerated storage

# data[].attributes.headline
Physicochemical stability of safflower oil body emulsions during food processing 

# data[].attributes.subject
Physicochemical stability of safflower oil body emulsions during food processing 

# data[].attributes.body
K2-Q
LIM ZHI YUEN S51750
TIEW YUN LING S52143
MUHAMMAD SAIFFUDDIN BIN PAKRUDIN S 50823

# data[].attributes.headline
Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein : A public health issue

# data[].attributes.subject
Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein : A public health issue

# data[].attributes.body
K1-P
1. NURHUSNAZIRA BINTI MAT HUSSIN (S50970)
2. MAISARAH BINTI MOHD NASIR (S52166)
3. EFFATUN NUR BINTI MOHD THAHAR (S51013)

# data[].attributes.headline
The use of buttermilk as a raw material for cheese production

# data[].attributes.subject
The use of buttermilk as a raw material for cheese production

# data[].attributes.body
K1-Q

1. NIK FASIHAH BINTI PERIS@ NIK FARIS (S51818)
2. NURUL NASRAH BINTI ALIAS (S50974)
3. DIANA BINTI MOKTI (S50826)

Independent Variable:
-Type of Buttermilk

Dependent Variable:
- Physisochemical
- Textural
- Sensory

# data[].attributes.headline
Calcium intake from different food source in Italian women without and with non-previously diagnosed osteoporosis

# data[].attributes.subject
Calcium intake from different food source in Italian women without and with non-previously diagnosed osteoporosis

# data[].attributes.body
K2-E
NUR PUTRI SHUHADA MOHD NAZIR S51067
NUR AMIRAH AZMAN S50793
NUR ADILLA SYAFINAZ MOHD ZAMRI S52022

Independent Variable:
1. Daily calcium intake from dairy product
2. Daily calcium intake from supplement

Dependent Variable:
1. Specific parameters of bone density (T-score of lumbar spine, total femur and femural neck) measured by means of DXA (Dual-energy X-ray Absorptiometry)

# data[].attributes.attachment_link.title
Calcium intake from different food sources in Italian women without and with non previously diagnosed osteoporosis

# data[].attributes.headline
Effects of drying on total polyphenols content and antioxidant properties of Carica papaya leaves.

# data[].attributes.subject
Effects of drying on total polyphenols content and antioxidant properties of Carica papaya leaves.

# data[].attributes.body
K1-N
NUR AMANINA AQILAH BT ABDUL RAHIM (S50786)
SALMIAH BT ZAKARIA (S51187)
FARAH NORTASYA BT JOHARI (S52126)

IV : Types of drying method used (Hot drying, shade drying, freeze drying)

DV : polyphenols content
antioxidants properties

Salam Dr Hayati, this is our new article submission for group K1-N as the previous one was rejected. I hope you can spend some time to check this new article. Thank you so much for your time dr 😘

# data[].attributes.attachment_link.title
Effects of drying on total polyphenols content and antioxidant properties of Carica papaya leaves

# data[].attributes.headline
Effects of garlic powder supplementation on insulin resistance, oxidative stress, and body composition in patients with non-alcoholic fatty liver disease: A randomized controlled clinical trial

# data[].attributes.subject
Effects of garlic powder supplementation on insulin resistance, oxidative stress, and body composition in patients with non-alcoholic fatty liver disease: A randomized controlled clinical trial

# data[].attributes.body
K2-P
WAN NUR AZREEN BT WAN MOHAMAD (S51212)
MUHAMMAD HAIQAL ADHA BIN ABDULLAH ( S51541)

Dependent variable: Insulin resistance, oxidative stress and body composition in patients with non-alcoholic fatty liver disease
Independent variables: 1) properties of garlic powder supplementation
2) chemical reaction in garlic powder supplementation

# data[].attributes.headline
Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour

# data[].attributes.subject
Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour

# data[].attributes.body
K2-B
Kong Shun Han S51341
Fong Pui Yan S51300
Tan Yihji S50814

IV: incorporation of roasted carob flour
DV: quality and sensory attributes of a conventional cocoa cake recipe

# data[].attributes.attachment_link.readable_text
Open Access Feature Paper Article

Department of Food Science and Technology, International Hellenic University, POB 141, GR-57400 Thessaloniki, Greece

Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece

Authors to whom correspondence should be addressed.

Received: 10 October 2020 / Revised: 28 October 2020 / Accepted: 29 October 2020 / Published: 2 November 2020

1. Introduction

Cake, as a popular baked dessert consumed worldwide, could represent an excellent vehicle for introducing new health-beneficial eating habits. In this direction, proteins and dietary fibers from various sources (e.g., legumes, cereal bran, pulp and peel flours from fruits and fruit pomaces remaining after juice extraction) have been used in the preparation of conventional as well as gluten-free cake formulations [ 1, 2, 3, 4, 5, 6].

Carob flour, produced from the fruits of Ceratonia siliqua L. after the removal of their seeds and subsequent roasting, has gained increased interest due to its remarkable composition, which is responsible for exerting a preventive action against various diseases [ 7]. It is characterized by a high content of sugars (>50%, mainly sucrose), dietary fibers (~11%), minerals (Mg, Fe, P, Zn, Ca, K, Na) as well as low protein (3-4%) and lipids (0.2-0.8%) levels and significant amounts of phenolic compounds (e.g., gallic acid, hydrolysable and condensed tannins) and vitamins (e.g., E, D, C, B6, folic acid) [ 7, 8, 9]. Carob flour has been used in the production of a wide range of functional food formulations such as bakery goods, sweets, pasta and beverages, either as a natural sweetener or food ingredient.

Moreover, its chocolate/cocoa-reminiscent flavor and color, combined with the fact that it is free of caffeine and theobromine stimulants, much cheaper than cocoa, increases fiber intake, contains less fat and possesses notable free radical scavenging activity, makes it a particularly important cocoa alternative and extender in the food industry [ 10]. However, despite the similarity of its aroma with that of cocoa and the reported potential use as a flavoring agent in many food applications, the literature data concerning its aroma profile are limited. According to McLeod and Forcen [ 11], the powdered carob bean pulp extracts obtained by applying the simultaneous steam distillation-solvent extraction technique were characterized by the presence of high levels of aliphatic acids followed by ketones, aldehydes, benzene derivatives, alcohols, esters, terpenes, furan derivatives and other compounds, while their aroma was described as "sweet, buttery, caramel, estery, slightly oily/fatty, with unpleasant sulphurous and rancid/sweaty overtones". It was observed that the roasting process significantly affects the aroma profile of carob flours, which varies depending on the roasting degree [ 12]. Based on GC-MS data along with sensory observations, cocoa-like odor notes were chiefly ascribed to sugars' thermal degradation rather than to Maillard reaction pathways. Fadel et al. [ 13], who compared the volatile flavor compounds of real cocoa powder with that of a low-cost cocoa substitute composed of a milled and roasted carob pods and chicory roots (2:1 w/w) blend, reported that most of the volatile compounds identified in real cocoa were also depicted in the cocoa substitute sample. Thus, carob pulp should be roasted and grinded to powder before use as a cocoa substitute [ 14].

Cocoa powder replacement by carob flour has been evaluated only for gluten-free cakes prepared with soy and banana flours [ 15]. A more recent study has reported the successful replacement of 10% of cocoa powder with carob flour in powder drink mixtures [ 16] and another one its 5% addition in soy muffins [ 17]. Although the recent literature reports the use of carob in cake recipes [ 18, 19, 20], the aspect of cocoa replacement in terms of aroma profile is not touched upon but rather the effect of high-level carob addition on the quality, chemical composition, sensorial characteristics of the cakes.

Thus, our intent was not only to study the effect that the increasing incorporation of roasted carob flour (0-70%) has on the quality and sensory attributes of a conventional cocoa cake recipe, but also to investigate the obtained volatile fraction responsible of the aroma product in the best performed carob cake while comparing it with that of the control cocoa-containing cake recipe. A detailed evaluation of the developed aroma volatile fraction of pound cake with the added carob flour or cocoa was performed by means of headspace solid phase microextraction (HS-SPME) technique coupled to gas chromatography/mass spectrometry (GC/MS) analysis.

2. Materials and Methods

2.1. Materials

Wheat flour (12.19 ± 0.06 moisture; 9.37 ± 0.18% protein; 2.05 ± 0.01% ash; 1.05 ± 0.15% fat), commercial margarine (60% fat) (Vitam soft, Upfield Europe BV, Rotterdam, Netherlands), sugar, fresh whole eggs, baking powder (Yiotis S.A., Athens, Greece), and cocoa powder were purchased from the local market. Carob flour (6.70 ± 0.09% moisture; 4.39 ± 0.06% protein; 2.10 ± 0.06% ash; 0.32 ± 0.10% fat; 33.02 ± 0.97% total dietary fiber) was a commercial organic product (roasted) (Creta Carob, Greece). Moisture and fat content were determined based on AACC methods 44-15A and 30-10, respectively, whereas proteins and ash content were determined according to the ICC official methods 105/2, 104/1 and 155, respectively. For the determination of the total dietary fiber, the procedure described in the "Total dietary fibre assay" was used (AACC Method 32-07.01), using the respective test kit provided by Megazyme International Ireland Ltd. (Wicklow, Ireland). Deionized water was used in all formulations.

2.2. Cake Preparation and Measurements

A Madeira-type cake was prepared by replacing cocoa powder and, partly, wheat flour with carob flour. The recipes consisted of wheat flour, sugar, margarine, eggs, cocoa and carob flour, as reported in Table 1. The control sample contained wheat flour and cocoa powder, in total, 75 g (100% flour basis).

Sugar was first mixed with margarine for seven minutes at the maximum speed (3rd) of a hand mixer (Kenwood, model HM52, with three speed selection) till formation of a creamy mixture, and then the whole eggs were added and mixed for one more minute. Following this, wheat flour with cocoa or carob flour was added, and the mixture was mixed for three to four minutes. Margarine and eggs were equilibrated at room temperature before use. The determination of cake batter density was performed in a pre-weighted 100 mL cylinder according to Paraskevopoulou et al. [ 21]. The cylinder was filled with cake batter and reweighted. The density was the ratio of the weight of the batter to the respective weight of deionized water. The cake batter (300 g, as reported in Table 1) was placed in greased aluminum pans (11.15 × 8.65 × 4 cm) and baked at 180 °C for 40 min in a preheated oven (Neff, Germany). At least three cakes per recipe were prepared.

After baking and cooling at room temperature, the cakes were removed from their pans. The following quality characteristics were assessed on the day of baking: volume, cake yield, crust and crumb color, and texture of the crumb. Volume was measured with rapeseed method, whereas cake yield was determined as reported in Paraskevopoulou et al. [ 21]. Color CIE parameters (L* (dark-light, 0/100), a* (green-red, −/+), b* (blue-yellow, −/+) scale) were measured with Chromameter (Dr. Lange, Germany) on the crust and the crumb of the cakes. For the texture analysis, each cake was sliced in 2 cm thick slices and, from the centre of each slice, a piece of crumb with 2.2 cm diameter was cut by using a metallic cylinder cutter. The crumbs were immediately double-compressed on a TA-XT2 Texture analyzer (Stable Micro Systems Ltd., Surrey, UK) at 50% compression, speed 1 mm/s using a 100 mm aluminum probe. The following parameters were measured: hardness, springiness, adhesiveness, and cohesiveness. At least three replicates for each recipe were analyzed.

2.3. Sensory Test

The sensory evaluation of the cakes was performed 24 h after baking by 20 trained panelists, aged 30-62 years (11 men and nine women) at the sensory laboratory of the department of the Food Science and Technology of the International Hellenic University. The laboratory is equipped with individual compartments and the tests were performed under white light at room temperature. The panelists were offered 1 cm thick, freshly cut cake slices (without the crust), coded with random three-digit numbers. The samples were presented to each panelist in a balanced incomplete block design (parameters: t = 5 treatments, k = 3 treatments per panelist, b = 20 panelists, n = 12 replicates per treatment, λ = 2 pairs of similar treatments in the design).

The cakes were evaluated for their color, alveolar structure (porosity), aroma, sweetness, softness, crumbliness, and overall acceptability. Three slices from different cake recipes were served on white plastic plates together with detailed information on the procedure and advice to rinse their palate with water to avoid residual effects. The panelists rated arbitrary the intensity of each feature by placing a mark on a linear scale of 15 cm in length with marks at the ends and in the middle of the scale [ 22]. The left end of the scale corresponded to "none", while the right end of the scale represented a large amount, or a "very" level. The middle referred to a moderate amount. The sensory test protocols were in line with the provisions of the Bioethics' Committee of the International Hellenic University.

2.4. Volatile Compounds Analysis

A cake slice, cut from the center of the loaf after cooling, was immediately frozen with liquid nitrogen, crumbled with a mortar and pestle and kept in the freezer (−30 °C) till analysis. Volatile compound isolation was carried out by HS-SPME (Supelco, Bellefonte, PA, USA) with the following conditions: 2 g of frozen cake sample, 1 mL of NaCl solution (200 g/L) and 1 μL of 4-methyl-2-pentanol as internal standard (1.8 mg/mL ethanolic solution) were blended in a 15 mL glass vial containing a magnetic stirrer. The sample vial was closely capped with a PTFE-silicon stopper and equilibrated at 60 °C for 30 min. Then, a 75 μm CAR/PDMS fiber (Supelco, Bellefonte, PA, USA) was placed in the headspace to extract the volatiles for 60 min under continuous heating and stirring. After extraction, the fiber was immediately desorbed into the injection port of an Agilent 6890N gas chromatograph equipped with MSD 5973 mass spectrometer (Palo Alto, CA, USA) at 250 °C for 5 min in splitless mode. A HP-FFAP capillary column (30 m × 0.32 mm i.d. × 0.25 μm film thickness; Agilent Technologies, Wilmington, DE, USA) was employed for separating the volatile compounds of the cakes. The GC-MS temperature conditions were the same as in our previous report [ 23]. Helium was used as the carrier gas at a flow rate of 1.8 mL/min. Volatile identification was based on the comparison of the retention indices (RI), calculated by the retention time of a C7-C26 n-alkane series (Supelco, Bellefonte, PA, USA) under the same chromatographic conditions, to those of available standards or reported in the literature (tentatively), as well as on the matching of their mass spectra with those in the NIST library (Version 2.0g, 2011, Gaithersburg, MD, USA). Semi-quantitative data of the identified compounds were measured from the characteristic ion peak areas with regard to the peak area of the internal standard assuming a response factor equal to one. Concentrations were expressed as mg 4-methyl-2-pentanol equivalents per kg of sample. Odor activity value (OAV) was calculated by dividing the concentration of a compound by its odor threshold from aqueous solution. Compounds with OAVs > 1 were considered as aroma contributors.

2.5. Statistical Analysis

All the results were expressed as mean ± standard deviation (SD). The statistical analysis was conducted by one-way analysis of variance (ANOVA) to assess differences among the treatments (p < 0.05) followed by Tukey's pairwise comparison of means using Minitab © Statistical Software v 18.1 (Minitab Inc., State College, PA., USA.). The correlation between the sensory attributes was also investigated by principal component analysis (PCA) using the SPSS Statistics 25.0 software (SPSS Inc., Chicago, IL, USA). Eigenvalues higher than 1.0 were used. Moreover, the Independent Samples t-Test (p < 0.05) was used to detect differences among the means of the volatile compounds using SPSS package.

3. Results

3.1. Effect of Carob Flour in the Physical Properties of Batter and Cake

The effect of carob flour incorporation on cake batter density, yield and specific volume is shown in Table 2. Batter density is linked to the ability of the mixture to entrap and hold air during mixing. Thus, a decrease in the density is related to higher final volume and soft texture. The density of the batter was increased by increasing the level of substitution. Nevertheless, only a 70% addition level produced a significant increase of the cake batter density. This is contrary to the findings of Paraskevopoulou et al. [ 21], who used a maize-milling by-product to substitute 30% of the wheat flour in a high-in-fiber cake and to those of Gómez et al. [ 24] who used wholegrain cereal flours. Most likely by increasing the substitution level, the membrane that holds the air bubbles is becoming less elastic due to the non-protein constituents of the carob flour that disrupt the gluten structure thus decreasing the ability of batter to hold the air. Nevertheless, at substitution levels lower than 70% flour basis, carob cake batters exhibited similar densities with that of the control (cake with 20% cocoa). On the other hand, a significant decrease was observed in the cake-specific volume with increasing levels of wheat flour substitution. It seems that the weakened batter matrix due to the incorporation of the carob flour cannot withstand air bubble expansion during baking. The addition of carob flour at the highest level of substitution produced significantly lower cake yield compared to the control cocoa cake, suggesting that the batter structure was not able to retain moisture. This is contrary to the findings of Rosa et al. [ 15]. Differences could be due to the different cake composition in the two studies. The maximal level of carob cake that they used in their recipe was 25%. Moreover, instead of wheat flour, they used soy flour and banana flour, and besides the eggs, margarine and sugar, they used milk to moisten their cake and yeast as a leavening agent. The higher level of proteins in their recipe could have helped in retaining more moisture.

Carob flour addition up to 10% flour basis resulted in cakes with lighter crumb color than the control ( Figure 1A). At substitution levels of 30 and 50% carob flour, the final products exhibited a similar brightness with the control, while further increase rendered significantly darker cakes (p < 0.05). On the other hand, the progressive increase in the level of carob flour produced cakes with less yellow and more intense red hue compared to the control cocoa cake. Similarly, Rosa et al. [ 15] observed an increase in the a* and a decrease in the chromaticity coordinate b* with the increased substitution of cocoa powder with carob flour. In parallel to the crumb, the crust of the cake with 10% carob flour was significantly lighter, less red and more yellow than the control cake ( Figure 1B). Increasing the level of substitution up to 50% resulted in cakes with similar color parameters (L*, a*, b*) to the control, whereas, upon further increase, the cakes became darker and more reddish. Pawłowska et al. [ 17], in their study, reported that the muffins prepared with carob flour showed a lighter crumb than the respective with the same amount of cocoa (5%), but they did not differ in the color of the crust. It is noteworthy that these muffins contained only 6% wheat flour; the other floury ingredients being soybeans (25.5%) and flaxseeds (6.5%) with distinctive color parameters of their own. In the study of Rosa et al. [ 15], replacement of cocoa at the same level as carob flour resulted in cakes with darker crust surface.

Looking at the textural attributes, it was observed ( Figure 1 C,D) that only the incorporation level of 50% flour basis rendered cakes with a significantly (p < 0.05) harder crumb than the control cocoa cake. At addition levels of 10 and 30% carob flour, the hardness of the crumb was significantly reduced, with no significant changes in the springiness values when compared to the control cake. These cakes have also shown a similar specific volume. By increasing the carob level above 30% flour basis, a significant decrease of the springiness and cohesiveness was noticed. No changes were observed in the adhesiveness values among all the tested samples.

3.2. Effect of Carob Flour in the Sensory Analysis

In Table 3, the mean values assigned to the attributes of the cakes that were tested by the panelists are reported. On the basis of the one-way ANOVA applied for all the attributes tested by the panelists, significant differences (p < 0.05) were observed only for the color, sweetness and softness. Panelist ratings of cakes with regard to color were in agreement with the measured values by the chromameter. They evaluated the color of cakes with 30 and 50% carob flour as similar to the cake with 20% cocoa (control). Regarding sweetness, a progressive increase was observed in the perceived sweetness of the cakes with increasing levels of carob flours. This was expected due to the sugar content of the carob flour, on average 40%, as derived from the literature [ 8]. However, only the cake with 70% carob flour was significantly different from the control. All carob-containing cakes up to a 30% substitution level were considered to have similar softness with the control cake, although with increasing level of substitution beyond this level, the panelists perceived the resulting cakes as less soft. It seems that panelists appreciated all the carob-containing cakes, since their score in overall acceptability was statistically similar to that of the control ( Table 3). In absolute values, the cake with 30% carob flour was on the top of the rank scoring of 10.4 in overall acceptability. However, the cake with 50% carob flour gained the highest score for overall acceptability from ~42% of the 12 panelists that were presented with the above sample (data not shown); the above percentage of panelists was the same for the control cake, while for the cakes with 30% and 70% carob it was ~33%. The corresponding percentage for the cake with 10% carob was only ~17%. A standard acceptability test with 100 consumers should be performed to confirm sensory acceptability results. The intensity of the aroma did not differ significantly among samples, while the sample with 50% carob flour scored highest and that with 10% lowest. It should be noted that aroma intensity was not evaluated in terms of cocoa aroma intensity but as the aroma of the baked product.

PCA analysis was conducted in order to evaluate the relationship between the sensory attributes of cakes assessed by trained panelists ( Figure 2, Table 4). In Figure 2, the 3D PCA plot of correlation coefficients is reported, whereas in Table 4 the correlation coefficients of the attributes tested with the three major components are reported, as well as the communalities that explain the proportion of the variance for each attribute that can be explained by the components. The three axes explained 74.1% of the total variation. Component 1 (PC1) represents 36.3% of the total variance and is positively related to color and porosity and negatively to the softness, whereas component 2 (PC2) is correlated positively to the brittleness. Indeed, the three attributes are linked, since more porous structures are perceived as darker in color and softer. Component 3 (PC3) accounts alone for 18.8% of the total variance and is negatively correlated to the aroma and sweetness. Both these attributes are linked since, depending on the sweetness, one can perceive the aroma as more or less intense.

3.3. GC-MS Analysis

Since the cake with 30% carob flour gained the highest score for overall acceptability, while it also exhibited similar aroma intensity and color with the control cake, it was decided to proceed with the identification of the aroma profile of these two samples for comparison purposes. A total of 113 headspace volatile compounds isolated by SPME were identified in the studied cakes, including 18 aldehydes, 17 alcohols, 12 ketones, 20 nitrogen-containing compounds (16 pyrazine and 3 pyrrole derivatives), 16 carbonic acids, 8 furan derivatives, 3 pyran derivatives, 10 lactones, 6 esters, 2 sulphur compounds and 2 terpene compounds, as shown in Table 5. As was revealed, a large number of compounds were developed during baking (i.e., 102 and 98 for carob and cocoa-containing cakes, respectively), 86 of which were identical in both samples. The total concentration of volatile compounds differed and was greatly affected by the replacement of wheat flour with carob flour (~35 mg/kg) compared to the cocoa-containing cake (~22 mg/kg). Moreover, in an attempt to clarify the aroma similarity between the two cakes perceived by the assessors and in order to gain an insight into the relative contribution of each volatile compound to the overall aroma, the odor activity values were calculated. Forty-nine (49) compounds were found to be present at concentrations above their odor thresholds (i.e., OAV > 1) and are presented in bold in Table 5.

Most of the identified carbonyl compounds have been already identified in cakes [ 25, 26], and their presence has mostly been ascribed to the involvement of lipids in the raw materials as well as Maillard and Strecker degradation reactions. Some of them are derived from the auto-oxidation of unsaturated fatty acids, i.e., (E)-2-hexenal, (E)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,E)-2,4-heptadienal and (E,E)-2,4-decadienal are formed by the oxidation of linoleic and linolenic acids; octanal and nonanal are formed by the oxidation of oleic acid [ 27]. The Strecker aldehyde 3-methyl-butanal ("malty, cocoa-like") and hexanal ("grass, fatty") were found to be present at high concentrations in both cakes (p > 0.05). Additionally, regarding benzaldehyde and phenylacetaldehyde, that may provide a "nutty and honey-like" smell, there were significant differences in their content between the two cakes, with cocoa cakes having the highest total concentration. Both compounds have been previously detected among the compounds of high influence on chocolate and cocoa, respectively [ 28]. What is worth emphasizing in this place is that almost all detected aldehydes could be regarded as playing an important role in the characteristic cake aroma. As shown in Table 5, the summation of OAVs revealed that aldehydes occupied 93.2 and 91.8% of the total OAVs in the carob- and cocoa-containing cakes, respectively. Among them, (E,E)-2,4-decadienal possessed the highest OAVs (3098.6, 2472.9) followed by 3-methyl-butanal, (E,Z)-2,4-decadienal, hexanal, octanal and nonanal. The high amount of (E,E)-2,4-decadienal in carob cakes is probably due to the decomposition of linoleic acid, one of the main fatty acids of carob flour. Notably, 3-methyl-butanal exhibited similar OAVs in both cakes (1786.8 and 1841.4, respectively) and could be suggested to be an important contributor to their aroma profile. With respect to ketones, carob cake was the richest most likely due to amino acid Strecker and lipid degradation reactions. Among the ketones detected, 1-hydroxy-2-propanone, imparting "caramel-like" notes, was detected only in carob cakes, while eight ketones were found at concentrations above their respective odor thresholds (OAV > 1). Among them, 1-penten-3-one ("pungent, spicy"), 2-nonanone ("flowery, fatty"), 2-undecanone ("fruity, fresh") and 2,3-pentanedione ("caramel, sweet, fruity, buttery") are more important sensorially than others because of their very low threshold value. The other ketones (2-heptanone, 2-octanone, 6-methyl-5-hepten-2-one and 3,5-octadien-2-one) presented the highest amount in carob samples, probably due to their presence in a volatile fraction of the carob flour [ 11].

Alcohols, being common volatiles in cakes and breads as well, were the most plentiful group for all cake samples. Ethyl alcohol, although present at high levels, did not reach its perception threshold in any type of cake. Based on the obtained results, eight exceeded their odor threshold, with 1-octen-3-ol ("earthy, green") presenting the highest OAV, followed by 1-hexanol and 1-pentanol, while 2-methoxy-4-vinyl-phenol may provide a smell of herbs to both of them.

The carbonic acid fraction was the second dominant group of volatiles in carob-containing cakes. Sixteen compounds were detected, followed by 12 compounds in the cocoa-containing sample, which, however, was found to contain total carbonic acids at a much lower concentration (8.182 vs. 1.236 mg/kg). More than 75% of the total acid content in carob cake was due to the presence of hexanoic acid (OAV = 2.0), followed by 2-methyl-propanoic (OAV = 4.5) and butanoic acid (OAV = 2.3). An amount is likely to be formed by the oxidation of saturated volatile aldehydes, but the greatest percentage originates from carob flour. According to the literature data, the volatile fraction of carob flour is represented by a very high level (i.e., 77.5%) of aliphatic acids, the major contributors being methylpropanoic acid (45.0%), hexanoic acid (19.0%), 2-methylbutanoic acid (8.0%), butanoic acid (5.0%) and others (e.g., pentanoic, heptanoic, octanoic, benzoic) [ 11, 29]. In general, these acids are described as having "cheesy, fatty, sweaty" odor notes. Besides this, the presence of acids justifies the presence of esters that were detected in both cake samples and which are coming from the esterification reaction of short-chain alcohols with a large amount of free fatty acids, that are present in the raw materials. All of them are described as having "fruity" and "sweet" odors, such as pineapple and honey.

The compounds that are primarily responsible for the characteristic aroma of chocolate are nitrogen- and oxygen-containing molecules, such as pyrazine, pyrrole, furan, and pyran derivatives, mainly generated during sugars' thermal degradation and Maillard reactions [ 13]. These are well known key odorants in heat-processed food products, particularly when treatment involves baking (e.g., cake, bread) or roasting (e.g., coffee, cocoa, nuts), and are considered to be among the most important aroma contributors, providing them with a rich "roasted" flavor. They are generally referred to as "nutty-like", "cocoa-like" and "sweet/caramel-like" [ 13, 25, 30, 31]. More specifically, almost all the pyrazine derivatives were detected in the cocoa-containing cakes (15 compounds, 1.91 mg/kg) instead of 10 compounds (0.61 mg/kg) in the carob cakes owing, probably, to the variation in protein and amino acid concentrations between raw materials. Most of them (e.g., methylpyrazine, dimethylpyrazines, trimethylpyrazine, 2-ethyl-6-methylpyrazine) have been previously identified in cocoa and cocoa-containing products. Nevertheless, given their relatively high odor thresholds, only five of them possessed OAVs >1, thereby having an impact on cakes' aroma profile. Between them, two were common in both samples. More specifically, 3-ethyl-2,5-dimethylpyrazine, formed by the reaction of glucose with aspartic acid, was detected in both carob (OAV = 64.5) and cocoa (OAV = 218.8) cakes in concentrations exceeding its odor threshold and could be considered as one of the most significant contributors to the "cocoa, coffee, roasted nutty"-reminiscent smell of the products. Additionally, 2-methoxy-3-methyl pyrazine was identified between the most abundant pyrazine derivatives in cakes' volatiles (OAV ~42), giving an "almond, earthy, roasted" note.

Other potent aroma compounds in the studied cakes were furan derivatives, associated with "caramel" odor notes. Eight compounds were identified, accounting for the 20% of the volatile fraction of carob cakes. Among them, furfural, 2-acetyl-furan ("sweet, cocoa, coffee") and 5-hydroxymethylfurfural ("buttery, caramel-like") were detected at a 10-fold concentration in the carob cake in comparison to cocoa cake, while 5-acetyl-dihydro-2(3H)-furanone ("fruity") was found only in this sample. Furfural, being widely reported to contribute a "sweet, almond-like" odor, was present at a concentration over its detection threshold (OAV = 1.6) and thus, probably, perceptible in the carob cake. Otherwise, 2-pentyl furan ("green, earthy, beany"), a product of the oxidative degradation of linolenic acid, was found to exert an impact on both cakes' aroma. Three pyran derivatives, i.e., maltol, 5-hydroxymaltol and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, and three pyrrole derivatives, i.e., 1-ethyl-1H-pyrrole-2-carboxaldehyde, 2-acetylpyrrole and 2-formyl pyrrole, were also identified in the studied cakes, notably predominating in the carob-flour-containing one (p < 0.05). The Maillard reaction product 1-ethyl-1H-pyrrole-2-carboxaldehyde, a compound found among the carob flour's aroma contributors, existed only in carob cake and may be partly responsible for "roasted, burnt, smoky" odor (odor threshold not available) [ 11, 32]. The much higher sugar content of carob flour (40-50%) than that of the cocoa powder (2-4%) or wheat flour (~1%) may explain the high concentrations of furan/pyran as well as pyrrole derivatives observed in the case of carob cakes [ 33, 34].

Ten lactones, resulting from the intramolecular esterification of their corresponding hydroxycarboxylic acids, were also detected, i.e., 10 in the carob (0.53 mg/kg) and seven in the cocoa cakes (0.229 mg/kg). Their abundance in the carob cake at concentrations over their odor thresholds, e.g., γ-hexalactone (OAV = 1.4), γ-octalactone (OAV = 3.8), γ-nonalactone (OAV = 3.5), δ-decalactone (OAV = 4.1), could be attributed either to the high concentration of their precursors or to their presence in the carob flour, as has been previously reported by Cantalejo [ 32]. Their odor notes, mostly similar to "cream, caramel, fruits and butter", are likely to contribute to the characteristic aroma of the carob cakes, reminiscent of that of cocoa ones [ 31].

In the group of sulphur-containing compounds, two constituents, dimethyl disulphide and methional, were identified. They are typical of carob flour's flavor profile [ 11, 32]. Both have been detected exclusively in carob cakes presenting OAVs >1 (10.6 and 179, respectively). Dimethyl disulphide has been previously reported to give rise, in the presence of aldehydes such as 3-methylbutanal, to a cocoa-like aroma [ 11, 35].

4. Conclusions

Thirty and fifty percent carob flour incorporation rendered cakes with acceptable texture and sensory attributes, comparable to the control cake recipe containing 20% cocoa. Batter density and cake yield were only affected at a 70% incorporation level. Cake specific volume was negatively affected by the incorporation of the high content of dietary fibers in the raw material added. PCA analysis of the dataset explained the 74.1% of the total variation, revealing a high association between some sensory parameters. A close positive relationship was observed between the color and porosity, whereas the softness was inversely associated with those parameters. On the other hand, aroma and sweetness have a high relationship between them.

The cake with 30% carob flour gained the highest score for overall acceptability while its aroma was perceived as similar to that of the cocoa-containing cake. A total of 113 headspace volatile compounds isolated by SPME were identified in the studied cakes. As revealed by GS-MS analysis, it could be concluded that the cocoa-reminiscent aroma of carob flour-containing cake could mainly be attributed to the similarities observed with the aroma profile of cocoa cake as regards the presence of aldehydes, lactones, furan/pyran derivatives, and pyrrole derivatives.

Author Contributions

Conceptualization: M.P. and A.P.; Methodology, M.P. and A.P.; Investigation, F.P., A.P., M.P. and A.S.; Resources, M.P. and A.P.; Data Curation, A.P., F.P. and A.S.; Writing-original draft preparation, M.P., A.P., A.S. writing-review and editing: M.P., A.P. and A.S. All authors have read and agreed to the published version of the manuscript.

Funding

This research received no external funding.

Conflicts of Interest

The authors declare no conflict of interest.

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Figure 1. Crumb ( A) and crust ( B) color, as well as texture parameters ( C, D) of control cake ((0% carob, 15% cocoa (f.b.)) and carob cakes prepared with different levels of carob flour. Data represent means ± SD (n = 3). Means that do not share a letter are significantly different (p < 0.05) according to Tukey's pairwise comparison of means.

Recipe

Wheat Flour (g)

Carob Flour (g)

Margarine (g)

Sugar (g)

Egg (g)

Cocoa (g)

Carob Flour Level (%)

Cake Batter Density (g/cm³)

Cake Specific Volume (mL/g)

Cake Yield (%)

Carob Flour Level (%)

Color

Porosity

Aroma

Sweetness

Softness

Brittleness

Overall Acceptability

Component

Communalities

1

2

3

Color 0.713
0.332

−0.208

0.747

Porosity 0.877
0.042

0.098

0.741

Aroma
−0.101

−0.143
−0.875
0.746

Sweetness
0.106

0.127
−0.773
0.672

Softness −0.739
0.380

0.037

0.693

Brittleness
−0.012
0.921
0.036

0.848

Peak No a

Compound b

RI c

ID d

Odor Description e

OT f(mg/kg)

Concentration (OAV)

Carob

Cocoa

8

(E)-2-Pentenal

1122

1

Apple, fruity, pungent

0.31 ³

199.1 ± 22.5

(0.6)

− g

Subtotal 5508.5 (8728.9)
5917.9
(7202.1)

27

(Z)-2-Penten-1-ol

1321

1

Fruity, green

0.72 ³

163.1 ± 24.3 *

(0.2)

232.1 ± 28.0

(0.3)

104 2-Methoxy-4-vinylphenol
2183

1

Herbal

0.003 ¹

17.5 ± 1.6 *

(5.8)

11.0 ± 1.6

(3.7)

52

2-Decanone

1486

1

Orange, floral, fatty

tr h

tr

68
Butanoic acid
1624

1,2

Sweaty, cheesy

0.24 ⁴

557.0 ± 96.8
(2.3)
−

Pyrazine/Pyrrole derivatives (19)

32 2-Ethyl-6-methylpyrazine
1373

1

Nutty, sweet, roasted

0.04 ³

36.0 ± 2.6 *

(0.9)

72.8 ± 6.1
(1.8)

36 Trimethylpyrazine
1391

1

Nutty, baked potato, roasted cocoa, burnt

0.023 ⁴

−

351.4 ± 31.3
(15.3)

44 2-Ethyl-3,5-dimethyl-pyrazine
1448

1

Cocoa, nutty, roasted, woody

0.001 ³

−

100.5 ± 10.6
(100.5)

16 2-Pentyl furan
1226

1

Green, earthy, beany
0.006 ⁵ (35.4)
212.2 ± 17.4 *
(19.3)
116 ± 27.2

90
5-Butyldihydro-2(3H) furanone (γ-Octalactone)

1890

1

Sweet, creamy, dairy, coconut

0.007 ⁴

26.8 ± 4.3 *
(3.8)
11.5 ± 1.7
(1.6)

Subtotal
163.0 (189.6)

13 D-Limonene
1182

1,2

Citrus

0.3 ⁴

207.8 ± 27.7

(0.7)

184 ± 16.1

(0.6)

76

α-Terpineol

1686

1

Fruity, floral

0.28 ³

76.1 ± 7.2

(0.3)

62.9 ± 6.3

(0.2)

Publisher's Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

# data[].attributes.attachment_link.title
Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour

# data[].attributes.attachment_link.description
Carob flour has been used in the production of a wide range of functional food formulations such as bakery goods either as a natural sweetener or food ingredient that, when roasted, exerts a chocolate/cocoa-reminiscent flavor and color.

# data[].attributes.headline
Submission of Literature review Sub-Chapters (LRS)

# data[].attributes.subject
Submission of Literature review Sub-Chapters (LRS)

# data[].attributes.body
Include:
1. List of group members
2. Title (original/modified)
3. Objective
4. LRS
You may directly write all the information here or attach the file.
This task must be completed before the end of our lab session today.

# data[].attributes.body
NOR ATIKAH BINTI MOHD ABBAS S52151
NURUL SYAKIRAH BINTI MUHAMAD RASDI S51698
NUR AQILAH BINTI ISHAK S51276

Tittle :
Consumption of Fast Food and Relation of Obesity Among Young Adults

Objective:
i) To determine the quick consumption and obesity ratio in young adults
ii) To study that fast food can contribute to dangerous diseases among young adults
iii) To compare the rate of obesity between both male and female among young adults

LRS:
1.0 Introduction
2.1Obesity among young adult
2.1.1 Factor obesity
2.1.2 Effect from the obesity

2.2 Fast food
2..2.1 Consumption of fast food
2.2.2 Hazard of fast food
2.2.3 Factor young adult choose fast food

2.3 Diseases
2.3.1 Risk of disease
2.3.2  How to prevent disease

2.4 Anthropometric measurement
2.4.1 BMI
2.4.2 Classification of BMI

3.0 Discussion

4.0 Conclusion

# data[].attributes.headline
MAS AMIRAH BINTI MOHAMAD AZHAR  (S52149)
NURUL ANIS BINTI MOHAMED ‘ASRI (S51446)
NURUL AZZAH BINTI MAT ZIN ( S50825)

# data[].attributes.subject
MAS AMIRAH BINTI MOHAMAD AZHAR  (S52149)
NURUL ANIS BINTI MOHAMED ‘ASRI (S51446)
NURUL AZZAH BINTI MAT ZIN ( S50825)

# data[].attributes.body
MUHAMMAD SYAFIQ BIN HUSNI (S50991)

MUHAMMAD SUHAYL SYAHMI BIN MAZRAH (S51520)

MUHAMMAD NUR RIDHWAN BIN MOHAMMED NOOR AZIAN (S50828)

Title: Effect of Thermo-Sonification and Ultra-High Pressure on the Phenolic Profile of Mango Juice.

Objective: To study the effect of Thermo-Sonification and Ultra-High Pressure treatment process on the phenolic profile of mango juice

Literature Review Subchapter:
1. Mango (Magnifera indica L.)
1.2 Consumed fresh as well as processed product
1.3 A numbers of study taken place to study the effect of processing technology

2 Mango juice product
2.1 effect of thermo-Sonification (TS) and Ultra-High Pressure (UHP)
2.2 Brix, pH and titratable acidity
2.3 Enzyme activity

# data[].attributes.body
-NUR DHAMIRAH BINTI AHMAD SHUBKI (S51753)

-NURDINI SURFINA BINTI ISMAIL (S51502)
-FARAH IZZATI BINTI IBRAHIM (S52009)

# data[].attributes.headline
MAS AMIRAH BINTI MOHAMAD AZHAR  (S52149)NURUL ANIS BINTI MOHAMED ‘ASRI (S51446)NURUL AZZAH BINTI MAT ZIN ( S50825)

# data[].attributes.subject
MAS AMIRAH BINTI MOHAMAD AZHAR  (S52149)NURUL ANIS BINTI MOHAMED ‘ASRI (S51446)NURUL AZZAH BINTI MAT ZIN ( S50825)

# data[].attributes.body
(K1-X)

# data[].attributes.body
Nur Amanina Aqilah Bt Abdul Rahim (S50786)

Salmiah Bt Zakaria (S51187)

Farah Nortasya Bt Johari (S52126)

# data[].attributes.body
1. KAM YONG HONG S51460
2. HOE WEI LING S50634
3. CHEONG YI LIN S51639

Title : Comparison of food intake between healthy lean children/adolescent and anorexia nervosa patients

Objective: To investigate detection of anorexia nervosa in children/adolescents by comparing energy and nutrient intake between patients with anorexia nervosa and healthy thin persons.

2.1 Life-span development
2.1.1 Stages of development
2.1.2 Childhood
2.1.3 Adolescent

2.2 Anorexia Nervosa
2.2.1 Symptoms of the eating disorder
2.2.2 Causes of the eating disorder
2.2.3 Effect on children and adolescent

2.3 Healthy leanness
2.3.1 Characteristics of healthy leanness
2.3.2 Ways to become healthy leanness
2.3.3 Healthy leanness among children and adolescent

2.4 Diet history
2.4.1 Energy intake and nutrient intake
2.4.2 Effect on health condition
2.4.3 Comparison diet intake between healthy lean person and anorexia nervosa patient

# data[].attributes.body
EFFATUN NUR BINTI MOHD THAHAR (S51013)
NURHUSNAZIRA BINTI MAT HUSSIN (S59070)
MAISARAH BINTI NASIR (S52166)

# data[].attributes.body
AISHAH ATHILAH BINTI MUHAMAD KHIR (S51262)
NUR SYAHIRA BINTI MUSTAPA (S50767)
NIK ZAKIRA ADILA BINTI NIK ZAMRI (S51345)

Title:
The effects of drying methods on chemical profiles and antioxidant activities of two cultivars of Psidium guajava fruits.

Objective:
To determine the effects of drying methods on chemical profiles and antioxidant activities of two cultivars of Psidium guajava fruits.

Literature Review Subtopic:
2.1 Psidium guajava fruit
2.1.1 Types of guava fruits
2.1.2 Physical components of guava fruit

2.2 Properties of guava fruit
2.2.1 Physical properties of guava fruit
2.2.2 Chemical properties of guava fruit
2.2.3 Functional properties of guava fruit

2.3 Antioxidant activities
2.3.1 Types of antioxidant activities
2.3.2 Determination of antioxidant activities

2.4 Drying methods
2.4.1 Types of drying methods
2.4.2 Effect of different drying methods on antioxidant activities
2.4.3 Effect of different drying methods on chemical profile

# data[].attributes.body
SITI NURAIN ZULAIKHA BINTI ROSLI (S50264)
MIZANINA BINTI MOHD NASIR (S52213)

1.Title (Modified)
Effect of walnut flour protein-based edible coating on walnut kernels and acceptability of consumer

2.  Objective (Modified)

1.     To determine effect of protective effect on walnut kernel as affected by different types of coating.

2.     To determine the acceptability of panelists towards different types of coating at different sampling times.

3.     LRS

2.1       Walnuts (Juglans regia)

2.1.1    Walnuts composition

1. Protein content

2. Fatty acid content

2.1.2     Walnuts flour

1. Extraction procedure

2. Edible coating preparation

2.1.3     Chemical reaction

1. Browning reaction

2. Lipid deterioration

2.2       Walnuts coating

2.2.1    Chemical reaction

1, Lipid deterioration

2.2.2     Sensory properties

2.3         Walnuts condition

2.3.1     Descriptive analysis

2.3.2     Acceptance analysis

# data[].attributes.body
NORFADIANAR BT AHMAD NORDDIN (S51011)
NURHAZIMAH BT MOHD SALEH (S50982)

# data[].attributes.body
1. CHENG CHI YIENG (S52088)
2. LEE KAH MUN (S51998)
3. AU JING YUE (S51801)

1.0 Infant milk formula (IMF)
1.1 composition of IMF
1.2 function of IMF
1.3 application of IMF
1.4 Storage of IMF

2.0 Physicochemical  properties of IMF
2.1 maltodextrin and its function
2.2 protein and its function

3.0 Preparation methods of IMF powders
3.1 Wet mixing
3.2 Spray drying
3.3 dry mixing /combinations

4.0 Wet-mix IMF
4.1 Amorphous form of spray-dried IMF
4.2 The affect of temperature

5.0 Package of IMF
5.1 The environment for packaged IMF
5.2 Effect of lactose-to-maltodextrin ratio

# data[].attributes.body
NORFADIANAR BINTI AHMAD NORDDIN (S51011)
NURHAZIMAH BINTI MOHD SALEH (S50982)

# data[].attributes.headline
MAS AMIRAH BINTI MOHAMAD AZHAR  (S52149)
NURUL ANIS BINTI MOHAMED ‘ASRI (S51446)
NURUL AZZAH BINTI MAT ZIN ( S50825)

# data[].attributes.subject
MAS AMIRAH BINTI MOHAMAD AZHAR  (S52149)
NURUL ANIS BINTI MOHAMED ‘ASRI (S51446)
NURUL AZZAH BINTI MAT ZIN ( S50825)

# data[].attributes.body
NOR ATIKAH BINTI MOHD ABBAS S52151
NURUL SYAKIRAH BINTI MUHAMAD RASDI S51698
NUR AQILAH BINTI ISHAK S51276

# data[].attributes.body
Nik Fasihah Binti Peris@Nik Faris (S51818)

Nurul Nasrah Binti Alias (S50974)
Diana Binti Mokti (S50826)

Title: Physicochemical, rheological and sensory analyses of buttermilk for cheese production

Objectives: to determine quality properties of different type of buttermilk for cheese production as commercial product

Literature Review Subchaptes

1.1. Buttermilk

1.1.1 physical properties

1.1.2 chemical properties

1.1.3 nutritional properties

1.1.4 usefulness of buttermilk

1.1.5 rheological properties

2.1 Cheese

2.1.1 physical properties

2.1.2 chemical properties

2.1.3 rheological properties

2.1.4 type of cheese

2.1.5 production of cheese

3.1 Sensory analysis

3.1.1 taste and smell

3.1.2 structure and consistency

3.1.3 colour

# data[].attributes.body
SITI AISHAH BINTI MOHD SHAHABUDIN (S51260)
FATIN NURHIDAYAH BINTI MISWAN (S51084)

Title : The Consumption Of Spicy Food Triggered Human Health

Objective :
1) To determine the effect of spicy food consumption on human basal pain sensitivity.
2) To observe the analgesia effect of spicy stimulation.

LRS :
1.1 introduction
1.1.1 type of spicy food
1.1.2 physical characteristic
1.1.3 age consume spicy food

2.1 spicy food consumption
2.1.1 frequency
2.1.2 stimulation to body
2.1.3 advantages
2.1.4 disadvantages
2.1.5 The popularity of spicy food

3.1 human basal pain sensitivity
3.1.1 genetic component
3.1.2 mechanism
3.1.3 respond to body
3.1.4 Dietary Capsaicin

4.1 analgesia effect
4.1.1 physicochemical
4.1.2 interaction with spicy stimulation
4.1.3 effect to body
4.1.4 Molecular mechanism

# data[].attributes.body
Group K1-S
1. Nurul Najihah binti Mohd Ali Hanafiah (S51535)
2. Syahirah Nadiah binti Saule (S51938)

TITLE:
Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage

OBJECTIVE:
-to understand how the implications of microbial spoilage of chicken meat relate to consumers’ sensory perception of chicken meat spoilage

LRS
1.1 background of study
1.2 problem statement
1.3 justification
1.4 objective

2.1 types of meat product
2.1.1 Definition of chicken meat

2.2 refrigerated storage
2.2.1 Definition refrigerated storage
2.2.2 Principle of refrigerated storage

2.3 microbial growths and odor changes
2.3.1 Microorganism present
2.3.2 Physical properties changes

2.4 microbial growth and appearance changes
2.4.1 Microorganism present
2.4.2 Physical properties changes

2.5 Correlations between microbial growth, instrumental colour and sensory characteristic

# data[].attributes.body
Cindy Goi Shiaw Wei S50984
Chong Jia Le S51004
Seow Jun Wei S51093
Title:
Contribution of Milk Beverages to Nutrient Adequacy of Young Children and Preschool Children in the Philippines

Objectives:
1. To study the contribution of different milk types to nutrient intakes among young children in the Philippines
2. To study the contribution of different milk types to nutrient adequacy among young children in the Philippines

LRS
1.1 Types of milk products
1.1.1 Young children milk and preschool children milk
1.1.2 Other milk products
1.1.3 Non-dairy products

1.2 Dietary intakes
1.2.1 National Nutrition Survey (2013)
1.2.2 Ethics Committee of Food Nutrition Research Institute (FNRI)
1.2.3 Young Children and Preschool Children

1.3 Dietary adequacy
1.3.1 Nutrition status
1.3.2 Young Children and Preschool Children
1.3.3 Consumption of YCM or PCM
1.3.4 Effect of nutrient inadequacy
1.3.5 Estimated Average Requirement (EAR) method
Link of video:
https://www.youtube.com/watch?v=XfDPwBytgEw&feature=youtu.be

# data[].attributes.body
1.MAISARAH BINTI NASIR (S52166)
2.NURHUSNAZIRA BINTI MAT HUSSIN (S59070)
3.EFFATUN NUR BINTI MOHD THAHAR (S51013)

# data[].attributes.body
AISHAH ATHILAH BINTI MUHAMAD KHIR (S51262)
NUR SYAHIRA BINTI MUSTAPA (S50767)
NIK ZAKIRA ADILA BINTI NIK ZAMRI (S51345)

# data[].attributes.body
NUR ALIA BT MUHAMMAD AB HAQQI ENG (S51681)
NOR FARISYA HIDAYU BT MOHD FAIDI (S52124)
NOR ANIS NAJIHAH BT MURAD (S51228)

# data[].attributes.headline
Academic Phrasebank developed by Manchester University

# data[].attributes.subject
Academic Phrasebank developed by Manchester University

# data[].attributes.body
http://www.phrasebank.manchester.ac.uk/

# data[].attributes.body
Nurdinah Haziqah bt Mohd Sabri S51147
Siti Halimatul Saadiah bt Rahmad S51089

# data[].attributes.body
Nurdinah Haziqah bt Mohd Sabri S51147
Siti Halimatul Saadiah bt Rahmad S51089

Title: Citric acid treatment reduces decay and maintains the postharvest quality of peach (Prunus persica L.) fruit
Specific Objectives: Determine the quality and reduce postharvest decay of peach using citric acid
Keywords: Citric acid, Organic acids, Peach, Polyphenols, Sugar, Volatile Compounds

2.1 Citric acid treatment
2.1.1 Organic acid
2.1.2 Volatile compound

2.2 Postharvest technology
2.2.1 Handling and treatments
2.2.2 Storage atmosphere

2.3 Fruit
2.3.1 Nutrition quality and characteristics
2.3.2 Shelf life

2.4 Sugar and organic acid
2.4.1 Composition in fruit
2.4.2 Storage time

2.5 Polyphenols
2.5.1 Nutritional quality
2.5.2 Metabolic synthesis

# data[].attributes.headline
Submission of Literature review Sub-Chapters (LRS)

# data[].attributes.subject
Submission of Literature review Sub-Chapters (LRS)

# data[].attributes.body
Include:
1. List of group members
2. Title (original/modified)
3. Objective
4. LRS
You may directly write all the information here or attach the file.
This task must be completed before the end of our lab session today.

# data[].attributes.body
NUR ALIA BT MUHAMMAD AB HAQQI ENG (S51681)
NOR FARISYA HIDAYU BT MOHD FAIDI (S52124)
NOR ANIS NAJIHAH BT MURAD (S51228)

# data[].attributes.body
GOH JIA WON S51235
HO SOOK HWA S52089
LIM SOOK TENG S50951

Title: Textural properties of parboiling glutinous rice as affected by temperature and gelatinization level

Objective: 1. To determine the effect of various temperature on textural properties of parboiling glutinous rice
2. To determine the effect of gelatinization level on textural properties of parboiling glutinous rice

LRS
1.0 Glutinous rice
1.1 Composition of glutinous rice
1.2 Physicochemical properties of glutinous rice
1.3 Functional properties of glutinous rice

2.0 Parboiling technique
2.1 Process of parboiling
2.2 Effect of parboiling on starch
2.3 Nutrition of parboiled glutinous rice

3.0 Temperature
3.1 Effect of temperature on parboiled glutinous rice
3.2 Physicochemical properties of parboiled glutinous rice
3.3 Textural properties of parboiled glutinous rice

4.0 Gelatinization level
4.1 Effect of gelatinization level on parboiled glutinous rice
4.2 Physicochemical properties of parboiled glutinous rice
4.3 Textural properties of parboiled glutinous rice

# data[].attributes.body
LIM ZHI YUEN S51750
TIEW YUN LING S52143
MUHAMMAD SAIFFUDDIN BIN PAKRUDIN S50823

1) TITLE : Physicochemical stability of safflower oil body emulsions during food processing.

2) OBJECTIVE : To exploit safflower oil body in the preparation of stabilized emulsion and effectively incorporate the emulsions into selected food systems.

3) LRS :

2.1  Safflower oil

2.1.1 Chemical properties of safflower oil

2.1.2 Physical properties of safflower oil

2.2 Emulsion

2.2.1 Stability of safflower oil

2.2.2 Application of stabilizer in safflower oil

2.3 Factor influences on stability of safflower oil body emulsion

2.3.1 Chemical factors

2.3.1.1 pH and ionic strength

2.3.2 Physical factors

2.3.2.1 temperature

# data[].attributes.headline
My response to Group Members (Mas, Anis, Azzah)

# data[].attributes.subject
My response to Group Members (Mas, Anis, Azzah)

# data[].attributes.body
1) SHAFIQA IZWANI BT HAZAMAN (S51464)

2) SITI NUR ATHIRAH AISYAH BT ABU BAKAR (S5001)

3) SHARIFAH NAJIHA BT SYED FADZIL (S51499)

TITLE:

Influence of origins and bee species on physicochemical and antioxidant properties of stingless bee honey.

OBJECTIVES:

1) To determine the physicochemical properties and antioxidant properties of Malaysian stingless bee honey.

2) To determine the effect of origins and bee species on physicochemical and antioxidant properties of stingless bee honey.

LRS:

2.1 Bee honey

2.1.1 Botanical information

2.1.1.1 Harvesting condition

2.1.2 Species

2.1.2.1 Characteristics of species

2.1.2.1 Applications

2.2 Malaysian stingless bee honey

2.2.1 Physical characteristics

2.2.2 Chemical properties

2.3 Antioxidant

2.3.1 Properties in stingless bee honey

2.3.2 Functional properties

2.4 Impact of botanical origin and bee species on stingless bee honey

2.4.1 Effect on physicochemical characteristics

2.4.2 Effect on antioxidant properties

# data[].attributes.body
1. NUR ALIYYA BINTI MOHD SAIPUDIN (S51012)
2. SYAMIM AIMI BINTI ZULKHIBRI (S51244)
3. SYAFIQ AZRI BIN SUBAIDIN (S50764)

Title:
Monitoring Phenolic Compounds in Rice during the Growing Season in Relation to Fungal and Mycotoxin Contamination.

Objective:
To investigate phenolic compound in rice as affected by fungal and mycotoxins contamination.

LRS:
2.1 - Rice
2.1.1 - Type of rice grain
2.1.2 - Growing season
2.1.3 - Functional properties

2.2 - Phenolic acids
2.2.1 - Phenolic acids in rice grain
2.2.2 - Nutraceutical properties
2.2.3 - Defensive mechanism

2.3 - Fungal and mycotoxins
2.3.1 - Contamination on rice grains
2.3.2 - Effect of phenolic acids on fungal and mycotoxins contamination

# data[].attributes.headline
My response to Group members (Atikah, Syakirah, Aqilah)

# data[].attributes.subject
My response to Group members (Atikah, Syakirah, Aqilah)

# data[].attributes.headline
My response to group members (Nik, Nasrah, Diana) - Part 1

# data[].attributes.subject
My response to group members (Nik, Nasrah, Diana) - Part 1

# data[].attributes.attachment_link.title
My response to group members (Nik, Nasrah, Diana)

# data[].attributes.body
TAN YIHJI  S50814
FONG PUI YAN S51300
KONG SHUN HAN S51341

TITLE:
Cake Perception, Texture and Aroma Profile as
Affected by Wheat Flour and Cocoa Replacement with Carob Flour

OBJECTIVE:
a) To determine the effect of increasing incorporation of roasted carob flour on the quality and sensory attributes of a conventional cocoa cake recipe

b) To identify the obtained volatile fraction responsible of the aroma product in the best performed carob
cake compared to cocoa-containing cake recipe by headspace solid phase microextraction (HS-SPME)
technique coupled to gas chromatography/mass spectrometry (GC/MS)

LRS:

2.1 Carob flour
2.1.1 physical properties
2.1.2 chemical properties

2.2 Wheat flour
2.2.1 physical properties
2.2.2 chemical properties

2.3 Cake
2.3.1 perception
2.3.2 texture
2.3.3 aroma profile
2.3.4 effect of flour

2.4 Headspace solid phase microextraction (HS-SPME)
2.4.1 Functional properties of Headspace solid phase microextraction (HS-SPME)

2.5 gas chromatography/mass spectrometry (GC/MS)
2.5.1 Functional properties of gas chromatography/mass spectrometry (GC/MS)

# data[].attributes.headline
My response to group members (Nik, Nasrah, Diana) - Part 2

# data[].attributes.subject
My response to group members (Nik, Nasrah, Diana) - Part 2

# data[].attributes.attachment_link.title
my response to group members (Nik, Nasrah, Diana) - Part 2

# data[].attributes.body
Group Members:
1. NORHASLINA BINTI SULAIMAN  (S53410)
2. NUR ASYIQIN BINTI FADZIL (S51895)
3. NUR FAEZAH ALIAH BINTI MOHD SUHAIMI (S51478)

Title: Application of osmotic dehydration and ultrasound to enhance hazelnut oil extraction.

Specific Objectives:
1.To determine the effect of osmotic dehydration and its combination with ultrasound as pretreatment on the yield and characteristics of hazelnut oil during ultrasound-assisted solvent extraction.
2.To determine the effect of sonication treatment on the hazelnut oil yield.

LRS:
2.1 Hazelnut oil
2.1.1Yield
2.1.2 Chemical properties
2.1.3 Physical properties
2.1.4 Extraction method
2.1.5 Functionalities on food system

2.2  Osmotic dehydration
2.2.1 Concentration of osmotic solution
2.2.2 Dehydration time
2.2.3 Application on food system

2.3  Ultrasound pretreatment
2.3.1 Energy consumption
2.3.2 Extracted oil yield
2.3.3 Application on food system

2.4  Interaction of osmotic dehydration and ultrasound on hazelnut  oil
2.4.1 Effect on physical properties
2.4.2 Effect on chemical properties
2.4.3 Effect on yield of oil
2.4.4 Functionalities on food system

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List of group members
1. LAI YUAN TAI (S51552)
2.VONG LEE LEE (S51761)
3.WONG YEN MEAI (S52186)

Title (original/modified)
New frozen product development from strawberries

Objective
To determine the effect of physical and sensory characteristics of frozen strawberries as affected by heating plate temperature and freeze-drying time.

LRS
1.1 Frozen fruit product
1.1.1 physical characteristics
1.1.1.1 weight loss
1.1.1.1 moisture content

1.1.2 sensory characteristics
1.1.2.1 texture measure
1.1.2.2 color measure
1.1.2.3 sensory test

1.2 freeze vacuum drying
1.2.1 temperature of heating plate
1.2.1.1 effect of temperature on water content
1.2.2 freeze-drying time

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List of group members 
1. LAI YUAN TAI (S51552)
2.VONG LEE LEE (S51761)
3.WONG YEN MEAI (S52186)

 Title (original/modified) 
New frozen product development from strawberries

 Objective 
To determine the effect of physical and sensory characteristics of frozen strawberries as affected by heating plate temperature and freeze-drying time.

 LRS 
1.1 Frozen fruit product
1.1.1 physical characteristics
1.1.1.1 weight loss
1.1.1.1 moisture content

1.1.2 sensory characteristics
1.1.2.1 texture measure 
1.1.2.2 colour measure 
1.1.2.3 sensory test

1.2 freeze vacuum drying
1.2.1 temperature of heating plate
1.2.2 freeze-drying time

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NUR AMIRAH BINTI AZMAN (S50793)
NUR PUTRI SHUHADA MOHD NAZIR (S51067)
NUR ADILLA SYAFINAZ MOHD ZAMRI (S52022)

Tittle :
The effect of calcium intake from different food sources among elderly

Objective :
1. To measure the DXA among the elderly as affected by the calcium intake from the variety of food sources
2. To investigate between long term dietary intake of calcium and risk of osteoporosis

LRS :
2.1 Osteoporosis
2.1.1 Factor osteoporosis
2.1.2 Effect from osteoporosis

2.2 Calcium intake
2.2.1 Effect of calcium intake
2.2.2 Food sources

2.3 DXA measurement
2.3.1 Bone density test
2.3.2  Type of DXA measurement

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My response to group members (Cindy, Chong, Seow)

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My response to group members (Cindy, Chong, Seow)

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My response to group members (Cindy, Chong, Seow)

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LIST OF GROUP MEMBERS (K2-J)

1. SITI NURSARAH BT MOHD ZAKI (S51346)

2. SITI FATIN KHADIJAH BT MAMAT IBRAHIM (S50997)

3. NURUL  ASHYIQIN BT ZAKARIA (S51538)

TITLE

ASSOCIATION OF COFFEE, DECAFFEINATED COFFEE AND CAFFEINE INTAKE FROM COFFEE WITH COGNITIVE PERFORMANCE IN OLDER ADULTS

OBJECTIVES

To analyse the caffeine content in coffee with the cognitive performance in older adults

LITERATURE REVIEWS SUBCHAPTER

1.1 COFFEE
1.1.1 Beneficial effect of coffee
1.1.2   Type of coffee
1.1.3  Caffeine content in coffee

1.2  COGNITIVE PERFORMANCES
1.2.1   Types of cognitive performance
1.2.2  Factors affecting cognitive performance
1.2.3  Age of older adults

1.3  CAFFEINE INTAKE FROM COFFEE
1.3.1 Effect of caffeine intake
1.3.2  Interaction of caffeine content

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My response to group members (Aishah, Syahira, Zakira)

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My response to group members (Aishah, Syahira, Zakira)

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My response to group members (Aishah, Syahira, Zakira)

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List of group members
Nadiah khaliesah Binti Shahan Shah (S51427)
Nur Fatin Syahirah Binti Mohd Fadzil (S52221)
Zaffira Firzana Binti Zaffri (S51431)

Title
Effects of ultrahigh pressure and ultrasound pretreatments on properties of strawberry chips prepared by vacuum-freeze drying

Objective
To investigate the effects of ultrasound, ultrahigh pressure and a combination of the two as pretreatments on properties of vacuum-freeze dried strawberry slice.

LRS
2.1 Strawberry slice
2.1.1 Quality of vacuum-freeze dried strawberry
2.1.2 Properties of vacuum-freeze dried strawberry
2.1.3 Functionalities in food industry

2.2 Drying technique
2.2.1 Type of drying
2.2.2 Effect on yield of drying
2.2.3 Application in food industry

2.3 Pretreatment
2.3.1 Ultra high pressure
2.3.2 Ultrasound
2.3.3 Application in food industry

2.4 Vacuum Freeze Drying
2.4.1  Physical properties
2.4.2  Chemical properties
2.4.3 Functionalities in food industry

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-Nur Athirah Anati binti Kasmuni S51176

- Siti Anisah binti Azman S51925
-E'zzah Hazwani binti Mohammad Hassan S52150

Title
Caffeic and Gallic Acids Protect Commercial Infant Milk Formula from Oxidative Damage

Specific Objectives
To determine whether the addition of polyphenols (Gallic and caffeic acids) to infants milk substitutes, prevents oxidation of unsaturated fatty acids, under conditions of oxidative stress.

LRS

2.1       Unsaturated fatty acids

2.1.1    Important role in various physiological, biochemistry, nutrition, medicine, and food.

2.1.2    A target for oxidative damage.

2.2       Lipid peroxidation

2.2.1    Complicated process that leads to the formation of many compounds

2.2.2    Involved in the development of cancer, atherosclerosis, and aging processes

2.3       polyunsaturated fatty acids

2.3.1    Oxidative degradation - contributes significantly to the reduced shelf life of many products

2.3.2    Development of off-flavors and odors, changes in texture and loss of nutritive value

2.3.3    Long chain polyunsaturated fatty acids (LCPUFA)

2.3.4    Increasing polyunsaturated fatty acid content in infant formula may predispose babies to oxidative damage

2.3.5    Susceptibility of lipids to oxidation

2.4       Polyphenols (Caffeic and Gallic Acids)

2.4.1    Exert a protective action on human health and are key components of a healthy and balanced diet

2.4.2    Protection against development diseases

The ability to interfere with the oxidation activity and serve as antioxidants

2.5       Infant formula

2.5.1    Emulsion that contains unsaturated fatty acids that are very sensitive to oxidative stress

2.5.2    Should form an adequate substitute for human milk

2.3.3    Containing unsaturated fatty acids, as an in vitro model of a biological system.

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1. List of group members
NURUL AIN SYAMIMI BINTI MOHD SUFIAN (S51452)
NURULSYAMILA BINTI RAHMAT (S50812)

2. Title (Original)
Evaluation of The Microbial Safety and Quality of Lousiana Strawberry After Flooding

3. Objective
1. To investigate how the microbial population on strawberries might change during shelf-life when they were harvested right after flooding.

2. To determine the final product still safe if the floodwater come into contact with strawberry plants but not the fruit.

3. To determine whether the mature fruit will be free from contamination if the fruit was still not mature when the flood event occurred.

4. LRS
1.0 Lousiana Strawberry
1.1 Strawberry Production
1.2 Immature Strawberry
1.3 Mature Strawberry

2.0 Soil
2.1 Soil sample collection

3.0 Generic E.coli
3.1 Inoculum preparation

4.0 Treatment
4.1 High flood high contamination
4.2 High flood low contamination
4.3 Low flood high contamination
4.4 Low flood low contamination
4.5 Control

5.0 Indicator
5.1 Indicator bacteria baseline levels in floodwater
5.2 Indicator bacteria in mature strawberries during shelf life after flooding
5.3 Indicator bacteria in immature strawberries during shelf life after flooding
5.4 Indicator bacteria in soil after flooding

5. Selfie Attendance :)

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Group members:
1) SITI NORNAJWA BINTI MOHD TAUFIK (S52232)
2) NURUL IFFAH BINTI MOHD DIN MASILIN (S51075)
3) NUR IZZATI NABILA BINTI HAMAD ZULKIFLI (S51892)

TITLE
Comparison of yogurt fermentation process and its characteristic obtained from fresh, refrigerated, and frozen/thawed sheep milk as affected by stirring and homogenization process

OBJECTIVE
1) To compare the fermentation process of yogurt from fresh , refrigerated and frozen/thawed sheep milk to homogenization and stirring process in yogurt production.
2) To compare the characteristic of yogurt from fresh, refrigerated, and fresh/thawed sheep milk to homogenization  and stirring process in yogurt production.

LRS
2.1 Types of yogurt
2.1.1 Fresh
2.1.2 Refrigerated
2.1.3 Frozen/thawed

2.2 Process of yogurt fermentation
2.2.1 Physical properties
2.2.2 Chemical properties

2.3 Stirring and homogenization process
2.3.1 Effect of Stirring and homogenization process
2.3.2 Physical properties
2.3.3 Chemical properties

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Group Member:
1. NURUL IRFANI BINTI ARSAD (S50598)
2. NUR SUHAILA BINTI ROSLI (S50650)
3. NUR FARISYA AYUNI BINTI NAZEHA@NAZHAR )S51006)

TITLE:
Higher energy intake at night effects daily energy distribution and contributes to excessive weight gain during pregnancy

OBJECTIVE:
To analyze the effect of night time energy intake on daily energy and macronutrient distribution and weight gain during pregnancy

LRS:
2.0   Pregnancy

2.1   Energy Requirement

2.2   Energy Intake Recommendation

2.3   Associated weight gain

3.0   Food Intake and Energy

3.1   Dietary assessment methods

3.1.1  24-h dietary recalls in each trimester

3.1.2   Dietary record (DR)

3.1.3   Dietary history

3.1.4 Food Frequency Questionnaire FFQ

3.2   Pregnancy diet

3.2.1 Time of energy intake

4.0   Nutrient

4.1   Macronutrient and Micronutrient

4.2   Chemical characteristic

4.3   Functional properties

4.4   Benefit to pregnancy women.

5.0   Effect of night time energy intake towards pregnancy

5.1   Effect on Daily Energy

5.2   Effect on Macronutrient Distribution

5.3   Weight Gain

5.4   Risk

ATTENDANCE : )

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List of group members :
1) ANA SYAHIRA BT MOHD SHARIFF (S51144)
2) NURUL IZZATI BT ROASMADI (S52205)
3) SOFIA AIMI BINTI SARIDAN (S51269)

TITLE :
The Relationship Between Food Intolerance and Quality of Life Among University Students.

OBJECTIVE :
To determine the differences of food intolerance by symptomatic severe reaction of food intolerance among university student using self reported and QOL-BREF questionnaire.

LRS
1.1 Food Intolerance
1.1.1 Lactose Intolerance
1.1.2 Gluten Intolerance
1.1.3 Fructan Intolerance
1.1.4 Symptoms

1.2 Quality of life among university students
1.2.1 The relationship between food intolerance and the lifestyle of the students.
1.2.2 The factor that contribute to the food intolerance.
1.2.3 Effect of symptoms on quality of life.

1.3 QOL- BREF questionnaire
1.3.1 Method
1.3.2 Food hypersensitivity
1.3.3 Health issues and emotional disturbances

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1. Nurhanim Bt Mohd Hatta (S52048)
2. Siti Julaiha binti Johari (S51528)
3. Nur Irdina Batrisyia Binti Mohammad Azmi Shah (S51537)

TITLE : Formulation, Development and Characterization of Fig (Ficus carica L.) based on Different Concentrations of Xanthan Gum and Persian Gum Coated with Hydrocolloids

OBJECTIVE : To determine the formulation, development and characterization of fig (Ficus carica L.) as affected by different concentrations of xanthan and persian gums.

LRS :

2.1 Fig
2.1.1 Fruit Tree
2.1.2 Ficus Carica L.
2.1.3 Functional Properties
2.1.4 Fig Powders

2.2 Sugar-Free Chocolate
2.2.1 Physical Properties
2.2.2 Formulation of Sugar Alternatives
2.2.3  Suitable Sweetener in Development of Confectionary Products
2.2.4 Emulsifier as Surface Active Agents
2.2.5  Rheological and Textural Properties of Chocolate

2.3 Hydrocolloids
2.3.1 Coating Between the Core and Shell
2.3.2 Types of Hydrocolloids
2.3.3 Functional Property of Creating Smooth and Polished Surface

2.4 Xanthan Gum
2.4.1 Industrial Microbial Polysaccharide
2.4.2 Physical Properties
2.4.3 Stability regarding Salt Concentration, Temperature and pH

2.5 Persian Gum
2.5.1 Functional Properties
2.5.2 Physical Properties
2.5.3 Application in Gelatin Free Confectionery
2.5.4 Role as Emulsifier and Stabilizer

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Group Members :
1. Wan Nur Azreen binti Wan Mohamad (S51212)
2. Muhammad Haiqal Adha bin Abdullah (S51541)

TITLE :
Application of garlic powder supplement on insulin resistance, oxidative stress and body composition in patients with non-alcoholic fatty liver disease

OBJECTIVE :
To determine the effect of garlic powder supplementation on insulin resistance, oxidative stress and body composition in patients with non-alcoholic fatty liver disease

LRS :
2.1 Garlic supplement
2.1.1 Garlic powder
2.1.2 Garlic powder supplements
2.1.3 Properties of garlic supplements
2.1.4 Effect of garlic supplement on insulin

2.2 Oxidative Stress
2.2.1 Stress
2.2.2 Effect of garlic supplement on oxidative stress

2.3 Body Composition
2.3.1 Non-alcoholic
2.3.2 Fatty liver disease