Rumaisa Nordin
Thumbnail Image
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

Research Output

Filters

5
Reset filters

Settings
Now showing 1 - 5 of 5
No Thumbnail Available
Publication

Characterization of dietary fibers from corn cobs as a potential functional ingredient in muffin

2025 , Rumaisa Nordin , Misha Izzreen Mazlan , Aliah Zannierah Mohsin , Iffah Nadhirah Madzuki

Dietary fiber (DF) has gained significant attention due to its potential health benefits. Corn cobs, a by-product of corn that is rich in minerals and low in protein, represent a valuable source of DF. This study investigated the fiber content of corn cobs and evaluated its potential use in bakery products to provide enhanced nutritional options. The physicochemical properties of the extracted fiber, including Fourier transform infrared spectroscopy, water-holding capacity (WHC), oil-holding capacity (OHC), swelling capacity (SC), glucose adsorption capacity (GAC), and cholesterol adsorption capacity (CAC), were assessed. Three extraction methods were employed: water, acid, and alkali. Water extraction yielded the highest total DF at 98.12% (p<0.05) and the highest insoluble DF at 69.40%, excelling in OHC, SC, and CAC. Alkali-extracted fiber demonstrated superior WHC, while acid-extracted fiber showed the highest GAC. Muffins enriched with fiber extracted using these methods were compared to the control group (without fiber), revealing no significant differences in texture, except for cohesiveness. In conclusion, water extraction is the most advantageous method, providing the highest yields, enhanced safety, and a muffin texture comparable to those made with fiber from acid and alkali extraction without compromising quality.

View
Thumbnail Image
Publication

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.

View
Thumbnail Image
Publication

Physicochemical characterization of starch from mango seed kernel extracted using different methods

2023 , Nur Amy Sharmilia Mohd Saleh , Rumaisa Nordin , Azrin Ahmad , Farah Faiqah Fazial

Mango seeds are by-products of mangoes that are high in nutrients, but they are usually discarded as waste. The objective of this study is to investigate the physicochemical characterizations of starch from mango seeds extracted using different extraction strategies. In this research, starch from Chokanan mango seed kernel was extracted using water extraction method (WES), water-ultrasonic extraction method (WSES), and alkali extraction method (AES). The results showed that the percentage of yield using WSE method was the highest (28.59 %) compared to starch yield from WE (15.51%) and AE (22.73%) methods. Furthermore, WSE extracted starch has higher amylopectin content (67.16%), swelling power (19.96 g/g) and solubility (12.72%) compared to WSES and AES. Starch with higher long chain amylopectin content tends to swell easily. Ultrasonic treatment on starch granules breaks down the crystal molecular structure resulting in higher water uptake through new hydrogen bonds thus increasing swelling and solubility properties. The FTIR spectra showed the presence of carboxyl and hydroxyl functional groups on WSE starch samples and found its similarity of these important functional groups with commercial tapioca and sago starch. Due to the excellent properties of WSE starch, it plays great potential as an alternative starch especially as the texture enhancer in the preparation and production of various foods.

View
Thumbnail Image
Publication

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.

View
Thumbnail Image
Publication

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.

View