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.

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

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

Salmiah Bt Zakaria (S51187)

Farah Nortasya Bt Johari (S52126)

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

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

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.

 

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

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

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 

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

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

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

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

- 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.

 

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.

    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