Iffah Nadhirah Madzuki
Thumbnail Image
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

Research Output

Filters

7
7
Reset filters

Settings
Now showing 1 - 7 of 7
Thumbnail Image
Publication

Tomato peel-cutin based film mitigates the deterioration of calamansi (Citrofortunella microcarpa)

2021-05-24 , Iffah Nadhirah Madzuki , Tan J.M. , Mohamad Shalan N.A.A. , Mohd Isa N.S.

The plant cuticle, cutin is the main component in tomato peel. The cutin was obtained through 3% (w/v) NaOH extraction by autoclave. The extract was then mixed with pectin, forming a film suspension before being used as a coating for calamansi. The calamansi samples were grouped (n=20) into: pectin; 1:1 pectin/cutin; 2:3 pectin/cutin; 3:2 pectin/cutin; and uncoated control. The calamansi were stored at 25°C for 10 days and were analysed for physio-chemical changes every two days. Calamansi samples coated with pectin/cutin showed a significant reduction in firmness and Brix as early as day 2 and the percentage of citric acid at day 6. After 10 days of storage, the 2:3 pectin/cutin treatment samples showed minimum changes in weight loss (23.52±3.20%), firmness (27.11±3.10 N), total soluble solids content (7.55±0.21°Brix), titratable acidity (25.60±0.32% citric acid) and colour. Therefore, it can be concluded that the 2:3 pectin/cutin film coating was the best treatment for harvested calamansi in attenuating the deterioration process.

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

Physicochemical, microbiological, and sensorial properties of chickpea yogurt analogue produced with different types of stabilizers

2023-12-01 , Mohd Fazla S.N. , Marzlan A.A. , Meor Hussin A.S. , Abd Rahim M.H. , Iffah Nadhirah Madzuki , Mohsin A.Z.

There is a growing need for plant-based yogurts analogue that meet consumer demands in terms of texture and sensory qualities. Stabilizers are crucial in plant-based yogurt's physical properties which help develop a thicker and creamier texture, mimicking dairy yogurt. Thus, the study aims to evaluate the effect of pectin, corn starch, and locust bean gum (LBG) at different ratios on the physical, chemical, microbiological, and sensory properties of chickpea yogurts analogue (CYA). The concentration of stabilizer significantly influenced (p < 0.05) the proximate compositions, physicochemical and textural properties, and cell viability. CYA with 0.5% pectin showed the highest fat (4.75 ± 0.07) and protein content (2.39 ± 0.07), which were significantly different from other formulations. A significant increase (p < 0.05) was observed in yogurt viscosity with the addition of corn starch and LBG at 1.0%. Firmness and consistency were improved in samples supplemented with 1.0% corn starch. The sensory evaluation indicated that adding LBG at the ratio of 0.5% generated better preference among panelists in terms of the appearance, color, and texture aspects. Meanwhile, commercial CYA showed significantly higher overall acceptability (p < 0.05) than other samples. The stabilizer’s behavior significantly impacts the features of CYA, and which with 0.5% LBG received high consumer acceptance, indicating good potential for CYA to be on the same shelf with other commercial yogurts analogue in the market.

View
Thumbnail Image
Publication

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.

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
Thumbnail Image
Publication

Limonin modulated immune and inflammatory responses to suppress colorectal adenocarcinoma in mice model

2021-09-01 , Ishak N.I.M. , Mohamed S. , Iffah Nadhirah Madzuki , Mustapha N.M. , Esa N.M.

Inflammation and compromised immune responses often increase colorectal cancer (CRC) risk. The immune-modulating effects of limonin on carcinogen/inflammation-induced colorectal cancer (CRC) were studied in mice. Male Balb/c mice were randomly assorted into three groups (n = 6): healthy control, non-treated CRC-induced (azoxymethane/dextran-sulfate-sodium AOM/DSS) control, and CRC-induced + 50 mg limonin/kg body weight. The CRC developments were monitored via macroscopic, histopathological, ELISA, and mRNA expression analyses. Limonin downregulated inflammation (TNF-α, tumor necrosis factor-α), enhanced the adaptive immune responses (CD8, CD4, and CD19), and upregulated antioxidant defense (Nrf2, SOD2) mRNA expressions. Limonin reduced serum malondialdehyde (MDA, lipid peroxidation biomarker), prostaglandin E2, and histopathology inflammation scores, while increasing reduced glutathione (GSH) in CRC-induced mice. Limonin significantly (p < 0.05) increased T cells (CD4 and CD8) and B cells (CD19) in spleen tissues. The CD335 (natural killer cells) were increased in the CRC-induced mice and limonin treatment restored them to normal levels suggesting reinstatement to normal colon conditions. Limonin apparently mitigated CRC development, by ameliorating adaptive immune responses (CD8, CD4, and CD19), reducing inflammation (serum prostaglandin E2; TNF-α, innate immune responses) and oxidative stress, and enhancing the endogenous anti-oxidation defense reactions (GSH) in CRC-induced mice.

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