Rumaisa Nordin
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Preferred name
Rumaisa Nordin
Official Name
Rumaisa, Nordin
Alternative Name
Rumaisa, N.
Nordin, R.
Main Affiliation
Scopus Author ID
57196705448
Researcher ID
DJO-2716-2022

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Production of Plant-based Yoghurt From Coconut (Cocos Nucifera) and Palm (Elaeis Guineensis) Milk

2023-06-09 , Yap H.X. , Nurul Nadzirah Mohd Yusof , Rumaisa Nordin , Isa N.S.M. , Iffah Nadhirah Madzuki

Plant-based yoghurt may offer a good alternative to dairy yoghurt, especially for lactose intolerance and dairy allergy sufferer. In this study, 12 formulations of plant-based yoghurt were prepared vary in the product of starter culture, the amount of citric acid and tapioca starch, and plant milk; coconut (Cocos nucifera) and palm (Elaeis Guineensis) milk, The samples were subjected to sensory evaluation for consumer acceptability and followed by analysis of fat and moisture content and physicochemical. In sensory evaluation, the yoghurt made from coconut milk was scored significantly higher than palm milk but no significant difference in formulations made from similar plant milk. For physicochemical analysis, coconut milk yoghurt shows significantly lower colour (L* and b*), viscosity, pH, hardness, cohesiveness and adhesiveness and significantly higher in colour (a*) and titratable acidity compared to palm milk yoghurt. Coconut milk yoghurt shows significantly higher in fat and moisture content. The addition of tapioca starch significantly affected the yoghurt texture and viscosity without affecting the sensory score. In conclusion, coconut milk yoghurt is more preferable compared to palm milk yoghurt and the coconut milk yoghurt formulated with the lowest amount of tapioca starch, the highest amount of citric acid and Vegan starter culture was scored better than the other formulations.

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Optimisation and Sensory Evaluation of Nuggets Formulated with Grey Oyster Mushroom (Pleurotus pulmonarius) and Corn Flour

2023-06-09 , Nurul Nadzirah Mohd Yusof , Mazli N.S. , Rumaisa Nordin , Iffah Nadhirah Madzuki , Nor S.M.

Chicken nuggets are popular especially among children. However, most commercial chicken nuggets use highly processed meat products that include emulsified meat and chicken skin which are high in calories, fat and saturated fat. Thus, this research aims to formulate healthier nuggets that can imitate the sensory properties of chicken nuggets using meat alternatives. Mushroom is selected as a meat alternative due to its low-fat, high protein content and meaty texture that can improve the sensory properties of non-meat nuggets. The formulation was developed by optimising the mushroom and corn flour amount using response surface methodology (RSM). The effects of mushroom and corn flour on the consumers’ acceptance towards sensory properties such as aroma, appearance, texture, taste and overall acceptability were investigated using a 9-point hedonic scale sensory analysis. Based on the analysis, the optimised formulation suggested by RSM was found to be 150g of mushroom with 25% of corn flour. At the optimised conditions as stated above, the highest sensory scores for aroma (7), appearance (7.5), texture (7), taste (7) and overall acceptability (7) were observed. The high sensory evaluation results for all sensory properties showed the success of mushroom nugget formulations which could be an important milestone in developing healthy meat alternative fast food products.

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Optimization Study of Different Stabilizers in Ready to Drink Chocolate Milk

2023-06-09 , Rumaisa Nordin , Hellem N.L. , Iffah Nadhirah Madzuki , Zainal Abidin S.A.S.

The aim of this research was to study the function of gellan gum, sucrose ester and microcrystalline cellulose as stabilizer in ready to drink chocolate milk. This study was divided into two phases. The first phase was being conducted to obtain the optimum formulation of the ready to drink chocolate milk by using Response Surface Methodology (RSM) with Central Composite Design (CCD). Three responses which are pH, conductivity and viscosity were chosen as screening indicator to observe any changes towards the ready to drink chocolate milk when being added with the stabilizers. From the result, the addition of all three stabilizers do not significantly affect all the responses. This shows that the incorporated range can maintain the similar condition of the ideal ready to drink chocolate milk. The optimum formulation of the stabilizers added in 200mL of ready to drink chocolate milk was found to be 0.038, 0.09 and 0.007 (for the gellan gum, sucrose ester and microcrystalline cellulose respectively) based on the desired response.

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