Noor Shazliana Aizee Abidin
Thumbnail Image
Preferred name
Noor Shazliana Aizee Abidin
Official Name
Noor Shazliana Aizee, Abidin
Alternative Name
Aizee Abidin, Noor Shazliana
Noor Shazliana, A. A.
Abidin, N. S.A.
Main Affiliation
Scopus Author ID
57202502259
Researcher ID
ELT-8325-2022

Research Output

Filters

3
Reset filters

Settings
Now showing 1 - 3 of 3
  • Publication
    Development of vegetarian burger patties from jackfruits’ (Artocarpus heteropyllus) inner skin
    ( 2023-07)
    Noor Shazliana Aizee Abidin
    ;
    Mageswaran Murugiya
    ;
    Siti Nadherah Mohamad
    Jackfruit is a native kind of Malaysian fruit. During its fruiting season, the peels are usually discarded as waste and become a source of pollution. From the research that has been done, the inner skin, which is about 60% of the fruit, has a high nutritional value which can be utilized for human consumption, mainly as a source of dietary fiber. Hence, this paper reports the chemical compositions, comprising the percentage of the moisture content, ash, crude fiber, fat, protein, and carbohydrate, as well as the physical properties; texture analysis, color, and sensory evaluation of the jackfruit inner skin (JIS) vegetarian patty. Overall, JIS vegetarian patties consist of 62.75% moisture, 2.67% ash, 23.93% protein, 1.80% fat, and 18.50% crude fiber. These values have contributed to the calculation of carbohydrate and calorific value, 8.88% and 143kcal/100g respectively, lower than the control. In terms of physical properties, the texture analysis shows higher hardness and chewiness which is indirectly associated with the overall acceptance of the panelists on sensory evaluation. Within the hedonic values 1 to 9 which 9 being the highest, on average the panelist rated JIS vegetarian burger patties as 7.61. This value is in overall acceptance for the color, texture, odor, and taste of the JIS patties.
  • Publication
    Mangifera indica cv. Perlis sunshine mango peel flour fortified noodle treated with atmospheric cold plasma for shelf-life extension
    ( 2018)
    Noor Shazliana Aizee Abidin
    This study was conducted to develop a healthy and microbiologically stable noodle product fortified with mango-based fibre ingredient processed from mango peel. Mango peel flour is a good source of dietary fibre as total dietary fibre was 54.2%, where insoluble dietary fibre constituted 34.2% while the soluble dietary fibre was 20.0%. Results showed that noodle fortified with 3% mango peel flour have significant impact on the physical properties, chemical compositions and sensory properties. Physical analyses showed that fortified noodles reduced the quality of colour, cooking loss, firmness and darken strand appearance of the final products. Among the fortified noodle samples, the 3% and 5% levels of mango peel flour have the yellow shade similar to the commercial wheat flour noodle. The micrograph from scanning electron microscope; it was observed that fortified noodles showed a similar noodle matrix with the control noodles with fewer air spaces, which could be correlated to the adhesion of mango components (dietary fibre and starch) to the gluten protein-wheat starch granule network, resulting in reduced visible wheat starch granules in the cross section image. The fortified noodles improved the nutritional characteristics of the samples such as ash (0.50 – 1.17%), crude fibre (0.27 – 0.77%), total dietary fibre (1.80 – 2.50) and resistant starch (2.33 – 4.74%). However, all fortified noodles showed lower in fat content (from 2.07 – 1.50%), carbohydrate (37.43% - 26.77%) and calorie (211 – 152 kcal) as compared to the control noodle. Fortification of mango peel flour at 10% level in the noodles formulation increased the total phenolics content (0.86-1.69) and the inhibition activity for antioxidant was in the range of 46-65% in the fortified noodles. Although NMPFIII shows higher values in terms of crude fiber (0.77%), TDF (2.50%) and RS (4.74%), panellists had choose noodle with 3% MPF as overall acceptance as indicated by sensory evaluation. The surface of treated noodle was more coherent and smoother between gluten network and starch granules than the controls without treatment subsequent in the improvement in the hardness, springiness and chewiness of noodle texture. Storage study showed an increase of storage days in the noodle treated with atmospheric cold plasma and preserves the antioxidant activity in the noodles as indicated by a lower rate of decrement in the treated sample (1.03% of inhibition/day) compared to untreated sample (1.57% of inhibition/day). In the untreated noodle samples, the total plate count values ranged from log 103 CFU/g on day 0 to log 109 CFU/g on day 3; a 6-fold increase in the count while in the untreated fortified noodle,the values ranged from log 103 CFU/g on day 0 to log 108 CFU/g on day 3; a 5-fold increase in the count. In summary, fortified noodle couple with atmospheric cold plasma treatment produced greater microbial inhibitory effect thus can prolong the shelf-life of the wheat flour and fortified with mango peel flour noodles.
      1  21
  • Publication
    Development of vegetarian burger patties from Jackfruits’(Artocarpus heteropyllus) inner skin
    ( 2023-07)
    Noor Shazliana Aizee Abidin
    ;
    Mageswaran Murugiya
    ;
    Siti Nadherah Mohamad
    Jackfruit is a native kind of Malaysian fruit. During its fruiting season, the peels are usually discarded as waste and become a source of pollution. From the research that has been done, the inner skin, which is about 60% of the fruit, has a high nutritional value which can be utilized for human consumption,mainly as a source of dietary fiber. Hence, this paper reports the chemical compositions, comprisingthe percentage of the moisture content, ash, crude fiber, fat, protein,and carbohydrate, as well as thephysical properties;texture analysis, color, and sensory evaluation of the jackfruit inner skin (JIS) vegetarian patty. Overall, JIS vegetarian patties consist of 62.75% moisture, 2.67% ash, 23.93%protein, 1.80% fat, and 18.50%crude fiber. Thesevalues have contributed to the calculation of carbohydrate and calorific value, 8.88% and 143kcal/100g respectively,lower than the control. In terms ofphysical properties, the texture analysis shows higher hardness and chewiness which is indirectly associated with the overall acceptance of the panelists on sensory evaluation. Within the hedonic values 1 to 9 which 9 being the highest, on average the panelist rated JIS vegetarian burger patties as 7.61. This value is in overall acceptance forthecolor, texture, odor, and tasteof the JIS patties.
      6  19