Iffah Nadhirah Madzuki
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Preferred name
Iffah Nadhirah Madzuki
Official Name
Madzuki, Iffah Nadhirah
Alternative Name
Madzuki, I. N.
Madzuki, Iffah Nadhira
Main Affiliation
Scopus Author ID
57200690177
Researcher ID
DXR-1101-2022

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Effect of Drying and Storage Conditions Towards the Bioactive Compounds Content and Antioxidant Activity of Mango Peel Powder

2023-06-09 , Isa N.S.M. , Mohdmaidin N. , Hamid M.A. , Iffah Nadhirah Madzuki

Mango peel is one of the wastes produced by the mango processing industry that contains bioactive compounds such as polyphenol and carotenoids. This study was carried out to determine the effect of drying methods on the antioxidant activity of mango peel powder and its stability during storage. Mango peel was dried by using vacuum and cabinet hot air-drying methods followed by bioactive content and antioxidant activity determination. The change in bioactive compounds content and antioxidant activity were also evaluated during 8 weeks of storage in dark/light and airtight/non-airtight conditions. The results obtained show that vacuum-dried powder had higher antioxidant activity than cabinet hot air-dried samples with higher content of total phenolic (48.27 ± 0.28 mg GAE/g), better scavenging activity of DPPH free radical (66.69 ± 0.88%) and β-carotene oxidation inhibition activity of 83.32 ± 0.93%. However, the carotenoid content of vacuum-dried powder was lower than the cabinet hot air-dried powder with 83.21 ± 1.13 µg/g and 98.83 ± 0.93 µg/g respectively. The antioxidant activity of the samples was also comparable to butylated hydroxyanisole (BHA), which is the standard antioxidant. Besides that, storage studies revealed that samples kept in the dark and airtight conditions have the highest antioxidant activity retention compared to other storage conditions. The results obtained from this study reveals the potential use of mango peel powder as a source of natural antioxidants for food applications.

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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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