Papers by Masni Mat Yusoff
Recent Advances in Edible Fats and Oils Technology, 2022
Sains Malaysiana
Meatball is a popular meat product in Malaysia but it has high-fat content that could often bring... more Meatball is a popular meat product in Malaysia but it has high-fat content that could often bring health problems such as non-communicable diseases. This study aimed to produce replaced-fat meatballs using coconut flesh with three different varieties (i.e. MAWA, MYD, and Pandan) at two levels of maturities (young and matured). Meatballs with animal fat were used as control. All samples were analysed for the proximate composition, cooking yield, water holding capacity (WHC), texture and sensory properties. Two-way ANOVA was conducted to determine the interaction between the maturity and variety of the coconut for all parameters with post-hoc analysis to observe the significant difference (p<0.05). The maturity and variety of coconuts showed significant interactions (p<0.05) in affecting most of the meatball properties. Young coconuts were superior to mature coconut with better cooking yield (p<0.05), texture and sensory properties. Meatballs with young Pandan had the highest...
Journal of the Science of Food and Agriculture, 2020
Trends in Food Science & Technology, 2015
ABSTRACT Regulatory, safety, and environmental issues have prompted the development of aqueous en... more ABSTRACT Regulatory, safety, and environmental issues have prompted the development of aqueous enzymatic extraction (AEE) for extracting components from oil-bearing materials. The emulsion resulting from AEE requires de-emulsification to separate the oil; when enzymes are used for this purpose, the method is known as aqueous enzymatic emulsion de-emulsification (AEED). In general, enzyme assisted oil extraction is known to yield oil having highly favourable characteristics. This review covers technological aspects of enzyme assisted oil extraction, and explores the quality characteristics of the oils obtained, focusing particularly on recent efforts undertaken to improve process economics by recovering and reusing enzymes.
Food Chemistry, 2016
This paper reports on the extraction of Moringa oleifera (MO) oil by using aqueous enzymatic extr... more This paper reports on the extraction of Moringa oleifera (MO) oil by using aqueous enzymatic extraction (AEE) method. The effect of different process parameters on the oil recovery was discovered by using statistical optimization, besides the effect of selected parameters on the formation of its oil-in-water cream emulsions. Within the pre-determined ranges, the use of pH 4.5, moisture/kernel ratio of 8:1 (w/w), and 300stroke/min shaking speed at 40°C for 1h incubation time resulted in highest oil recovery of approximately 70% (goil/g solvent-extracted oil). These optimized parameters also result in a very thin emulsion layer, indicating minute amount of emulsion formed. Zero oil recovery with thick emulsion were observed when the used aqueous phase was re-utilized for another AEE process. The findings suggest that the critical selection of AEE parameters is key to high oil recovery with minimum emulsion formation thereby lowering the load on the de-emulsification step.
Innovative Food Science and Emerging Technologies, 2017
High pressure processing (HPP) was applied as a pre-treatment on Moringa oleifera (MO) kernels, f... more High pressure processing (HPP) was applied as a pre-treatment on Moringa oleifera (MO) kernels, for the first time, prior to aqueous enzymatic extraction (AEE) of the MO oil, and the effect of this pre-treatment is reported in terms of the free oil recovery and the nature of the cream emulsions formed. The HPP pre-treatments (50– 250 MPa, 20–60 °C, 10–60 min) generally resulted in higher free oil recoveries and thinner emulsion layers from ground-sieved kernels than the whole kernels. Optimization of the HPP parameters indicated linear increment in free oil recovery with increase in temperature and time, but not the pressure level. Without the pre-boiling step in the AEE process, the use of HPP pre-treatment at 50 MPa and 60 °C for 35 min resulted in approximately 73% (w/w) free oil recovery with thinner emulsion layer than the use of AEE alone. These findings highlighted the ability of HPP in altering the MO protein structure into a form of less emulsifying functional properties , thus further de-emulsification method may not be necessary. Industrial relevance: High pressure processing (HPP) applications are increasing in the food industry. High pressure application allows the use of relatively lower temperatures in processes, in order to achieve comparable outcomes of higher temperature processing. This study explores the application of HPP on Moringa oleifera (MO) kernels prior to aqueous enzymatic extraction (AEE) of oil. In general, the main disadvantage of AEE is its lower oil recovery in comparison with solvent extraction, which is attributed to the formation of a relatively stable cream emulsion after extraction. This study shows that the thickness of the creamy emulsion can be significantly reduced, and oil recoveries improved, by subjecting the kernels to HPP prior to extraction. The improvement in recoveries did not depend strongly on the level of high pressure applied, but downstream processes for free oil separation and recovery were considerably simplified.
Journal of the American Oil Chemists' Society, 2013
ABSTRACT Thirteen fat blends intended for cookie filler (CF) production that consist of 20–70 % p... more ABSTRACT Thirteen fat blends intended for cookie filler (CF) production that consist of 20–70 % palm mid-fraction (PMF), 20–70 % virgin coconut oil (VCO), and 0–10 % palm stearin (POs) were developed based on the solid fat contents (SFC) of the fat portions extracted from five commercial CF samples: A, B, C, D, and E. A mixture design was applied for fat blend optimization, and the combination that best approached the target SFC values was composed of 70 % PMF, 20 % VCO, and 10 % POs. The optimized coconut- and palm-based fat blend (O-CP) exhibited a steeper SFC profile, with 8.2 % (±0.2) SFC at 25 °C (room temperature) and 0.2 % (±0.2) SFC at 37 °C (body temperature); lower slip melting point of 34.0 °C (±0.0); and a lower iodine value (IV) of 40.25 g/100 g (±1.04). In addition, O-CP contained higher proportions of medium-chain fatty acids (MCFA) and lauric acid (C12:0) of 3.2 % (±0.18) and 9.7 % (±0.43), respectively. In terms of its thermal profile, O-CP showed no significant difference in terms of its crystallization range, 49.7 °C (±2.66) with the exception of sample C, but it exhibited a smaller melting range, 65.8 °C (±1.47), compared to the fat portions of the commercial samples. The ranges represented the span between the onset and offset temperatures of both crystallization and melting profiles as determined by differential scanning calorimetry.
Pork and bovine collagen incorporated into meat products showed promising functional properties a... more Pork and bovine collagen incorporated into meat products showed promising functional properties as food ingredients but has the halal issue. This study investigated the effect of incorporating fish collagen hydrolysate (FCH) as a fat replacer in buffalo patties in terms of proximate values, texture and colour properties. There were five different formulations including a control (10% fat, 0% FCH), A (7.5% fat, 2.5% FCH), B (5% fat, 5% FCH), C (2.5% fat, 7.5% FCH), and D (0% fat, 10% FCH). There were no significant differences (p>0.05) between all formulations in terms of cooking yield, shrinkage, water-holding capacity, and pH value. The sensory test showed no significant difference (p>0.05) between all formulations in terms of colour, appearance, juiciness, aroma, and overall acceptability, while sample D with 10% FCH had significantly lower (p<0.05) acceptability in flavour and texture as compared to other formulations. Formulations with higher FCH had higher protein and ash yet lower moisture content. The fat content (w/w) significantly increased (p<0.05) from 3.44% in the control sample to 4.80% in formulation A and 4.49% in formulation B. However, the fat content in formulation C (2.46%) and D (3.11%) were significantly (p<0.05) lower than the control sample. All formulations had no significant difference (p>0.05) in terms of textural properties, except formulation B and formulation C which exhibited significantly (p<0.05) highest (0.39) and lowest (0.17) cohesiveness, respectively. Raw beef patties with higher FCH content were darker as compared to patties with lower FCH content. There were no significant differences (p>0.05) in yellowness and redness of buffalo patties with or without FCH incorporation before and after cooking. In conclusion, FCH has the potential to be used as a fat replacer in the production of low-fat patties.
Book Chapter by Masni Mat Yusoff
Food Microstructure and Its Relationship with Quality and Stability, 2018
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Papers by Masni Mat Yusoff
Book Chapter by Masni Mat Yusoff