ORCID Profile
0000-0002-9063-5960
Current Organisation
Universiti Putra Malaysia
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Publisher: Walter de Gruyter GmbH
Date: 16-04-2016
Abstract: This study seeks to investigate the effects of temperature (50, 60, 70 and 80 °C) and material thickness (3, 5 and 7 mm), on the drying characteristics of pumpkin ( Cucurbita moschata ). Experimental data were used to estimate the effective moisture diffusivities and activation energy of pumpkin by using solutions of Fick’s second law of diffusion or its simplified form. The calculated value of moisture diffusivity with and without shrinkage effect varied from a minimum of 1.942 × 10 –8 m 2 /s to a maximum of 9.196 × 10 –8 m 2 /s, while that of activation energy varied from 5.02158 to 32.14542 kJ/mol with temperature ranging from 50 to 80 °C and slice thickness of 3 to 7 mm at constant air velocity of 1.16 m/s, respectively. The results indicated that with increasing temperature, and reduction of slice thickness, the drying time was reduced by more than 30 %. The effective moisture diffusivity increased with an increase in drying temperature with or without shrinkage effect. An increase in the activation energy was observed due to an increase in the slice thickness of the pumpkin s les.
Publisher: Wiley
Date: 04-02-2016
Publisher: Elsevier BV
Date: 06-2020
Publisher: Elsevier BV
Date: 07-2018
Publisher: Elsevier BV
Date: 2020
Publisher: Elsevier BV
Date: 02-2020
Publisher: Rynnye Lyan Resources
Date: 10-02-2020
DOI: 10.26656/FR.2017.4(S1).S01
Abstract: The sweet potato (Ipomoea batatas) is an annual herb of the family Convolvulaceae and ranked as the world's seventh most important food crop with a major contribution to energy and phytochemical source of nutrition. Three different conditions of sweet potatoes are unpeeled tuber (UPSP), peeled tuber (PSP) and skin of tuber (SSP). The objective of this study is to evaluate the phytochemical availability (total phenolic contents (TPC), total flavonoid contents (TFC) and anthocyanin content) in the different parts of the sweet potato tuber. Folin-Ciocalteau (FC) assay showed that phenolic contents for UPSP (41.14±1.69 mg GAE/100 g dry basis) and PSP (42.24±2.19 mg GAE/100 g dry basis) were significantly (50%) higher than SSP (26.01±2.04 mg GAE/100 g dry basis). In terms of flavonoid content, the highest value was retained in PSP (9.55±0.82 mg quercetin/100 g dry basis) followed by UPSP (3.30±0.19 mg quercetin/100 g dry basis) and SSP (1.43 ± 0.03 mg quercetin/100 g dry basis). PSP (9.43±0.08 mg/100 dry basis) had a higher anthocyanin content compared to UPSP (5.21±0.02 b mg/100 g dry basis) and SSP (5.21±0.02 b mg/100 g dry basis). The phytochemical properties were available in all conditions of the sweet potato. However, PSP was suggested to be the most preferable condition for further processing in the sweet potato industry.
Publisher: MDPI AG
Date: 29-04-2021
Abstract: In this study, physical and chemical properties (dry matter, ash, moisture, protein, fat, fiber, carbohydrate, starch, amylose, and vitamin C) of sweet potato tuber and flour of Anggun 1 cultivar were evaluated at different conditions. During peeling, the tuber and flour were processed subjected to three different conditions, which were unpeeled tubers (C1), peeled tubers (C2), and skin of tuber only (C3). From the results, the highest (p 0.05) dry matter was observed in C1 while higher contents of ash, moisture, and protein were found in C3. Regarding the fat and vitamin C content, no significant differences (p 0.05) were found between each condition. The highest fiber, carbohydrate, and amylose content (p 0.05) were found in C1. The C1 and C2 reflected significantly higher (p 0.05) starch content. Overall, these results provide important information about the peeling effect on the physical and chemical properties of Anggun 1. The information could be used as adding value to healthy food in the Malaysian diet due to the nutritional value of sweet potato.
Publisher: Wiley
Date: 12-08-2021
DOI: 10.1002/JSFA.10649
Publisher: Elsevier BV
Date: 11-2016
Publisher: HH Publisher
Date: 05-01-2021
Abstract: Sweet potato (Ipomoea batatas) is among the most popular crop around the world. Physicochemical properties are an important element in the sweet potato processing industry. However, little knowledge is known about this variety of sweet potatoes. In this study, colour, moisture, ash, protein, fat, crude fibre and carbohydrate were studied subjected to three different conditions of Japanese sweet potato whole tuber (C1), peeled tuber (C2) and skin of tuber (C3). Colour and proximate analysis were determined using the lightness (L), red/green (a) and yellow/blue (b) system and AOAC method, respectively. The result indicated that L, a* and b* ranged from 68.0–89.2, 0.48–5.65 and 11.67–13.27, respectively. The highest values of L, a and b were observed in C1, C3 and C1, respectively. Moisture, ash, protein, fat, carbohydrate and fibre were ranged from 5.93–7.86%, 2.64–8.11%, 4.64–5.47%, 0.06–0.70%, 65.96–86.96% and 1.00–2.43%, respectively. C1 had the highest value of moisture content while C2 showed to have the highest values of protein and carbohydrate. C3 was observed to have the significantly highest (p 0.05) content of ash, lipid and crude fibre. Overall, the differences in the physicochemical properties of three different conditions of sweet potato are significant in certain properties. C1 was suggested to be the best selection for producing better quality sweet potato products. Therefore, the result obtained from this study becomes useful for further processing of sweet potatoes.
No related grants have been discovered for Norhashila Hashim.