Lee Hoon Ho

Universiti Sultan Zainal Abidin · School of Food Industry

BACKGROUND Chinese mugwort (Artemisia argyi) possesses extensive pharmacological activities associated with anti‐tumour, antioxidative and anti‐inflammatory effects. The present study aimed to investigate the antioxidant and anti‐ageing effects of A. argyi extract (AAE) on the fruit fly (Drosophila melanogaster) ageing model by detecting antioxidan...

This study aimed to extract carotenoids from pumpkin (Cucurbita moschata) by using food grade solvents (ethanol, ethyl acetate, acetic acid and virgin coconut oil). The influence of different extraction conditions; temperature of extraction (15, 30 and 45°C), duration of extraction (12, 18 and 24 h) and solid to solvent ratio (1:50, 1:100 and 1:150...

This study was carried out to evaluate the effects of different drying methods (sun drying, cabinet drying and convection oven) and hydrocolloids (carrageenan and alginate) onphysicochemical properties of semi-dried catfish jerky. The concentration of hydrocolloids used was 1% and 2%. Samples without the addition of hydrocolloid served as the contr...

The physical, chemical, and sensorial properties of the control noodle (WRP0), noodles incorporated with watermelon rind powder (WRP) at the levels of 50, 100, and 150 g/kg (WRP5, WRP10, and WRP15, respectively), were investigated. Ash, crude fiber, crude fat, carbohydrate, and total phenolic content (TPC) of WRP-containing noodles increased gradua...

Food waste produced from fruits and vegetables processing plants possesses an important natural and valuable material in producing less expensive functional food due to the presence of several bioactive substances. Therefore, the aim of the present study is to investigate the nutritional composition, physical properties, and sensory quality of the...

The objective of this research is to develop an " energy " snack bar supplying energy and electrolytes in one bar by utilizing local Malaysian ingredients. The local ingredients used to make this snack bar were banana, glutinous rice flour, and coconut milk. It is a wholesome nutritious food for different age groups from adolescents to elderly peop...

This study aimed to investigate the effect of different drying conditions (hot-air oven drying at 40 ⁰C and 60 ⁰C, and freeze drying) on nutritional quality of red-and yellow-fleshed watermelon rinds. The proximate compositions, carbohydrate content, and energy value of watermelon rind powders were determined. Freeze drying method preserved more nu...

Novelcompositebreadswerepreparedbyusingbananapseudo-stem flour (BPF).BPFwassubstitutedfor commercial wheat flour (CWF)(at10%,w/w)toprepareB10BPFandtheB10BPFwithaddedhydro- colloids [xanthangum(XG)orsodiumcarboxy-methylcellulose(NaCMC)]toprepareB10BPFXGand B10BPFCMC,respectively.Thepreparedcompositebreadshadhighlevelofminerals(calcium,phos- phorus,...

2014) Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids, CyTA makes every effort to ensure the accuracy of all the information (the "Content") contained in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no representati...

White bread (BCtr), bread incorporated with banana pseudo-stem flour at 100 g/kg level (B10BPF), and B10BPF added with hydrocolloids at 8 g/kg (based on flour basis), i.e. xanthan gum (B10BPFXG) or sodium carboxy-methyl cellulose (B10BPFCMC) were determined for moisture, water activity, texture, thermal, and microbiological quality during storage (...

Dough mixing and thermal properties including the pasting profiles of various commercial wheat flour (WF)-banana pseudostem flour (BP)-hydrocolloid blends were determined using a farinograph, differential scanning calorimetry (DSC) and a rapid-visco analyser (RVA). The prepared blends were WF, WF substituted with 10% BP (10BP) and 10BP with added 0...

This study was to investigate the effects of wheat flour substitution with legume flour (mung bean and chick pea) in cookies in terms of the physicochemical and organoleptic properties. Three formulations of cookies were prepared from (a) Control (100% wheat flour), (b) Mung bean (50% wheat flour + 35% mung bean flour + 15% corn flour) and (c) Chic...

Mineral composition and pasting properties of banana pseudo-stem flour from Musa acuminata X balbisiana cv. Awak grown locally in Perak, Malaysia Abstract The banana pseudo-stem is not currently utilised in the food industry. The aim of this research was to investigate the chemical and pasting profile of banana pseudo-stem flour (BPF). Wheat flour...

Mineral composition and pasting properties of banana pseudo-stem flour from Musa acuminata X balbisiana cv. Awak grown locally in Perak, Malaysia Abstract The banana pseudo-stem is not currently utilised in the food industry. The aim of this research was to investigate the chemical and pasting profile of banana pseudo-stem flour (BPF). Wheat flour...

Quality attributes of steamed bread without green banana flour (BF) (CON), substituted with 30% BF (BBFI) and 30% BF + 8% gluten (BBFII) were determined. The green banana flour (BF) and the mixture of wheat flour (WF) substituted with 30% BF + 8% gluten (FBFII) was significantly highest in water holding capacity and oil holding capacities, respecti...

The Resistant Starch (RS) content of Peeled Raw Pumpkin Pulp (PRPP), Unpeeled Raw Pumpkin Pulp (URPP), Peeled Pumpkin Pulp Flour (PPPF), Unpeeled Pumpkin Pulp Flour (UPPF) and crackers incorporated with different levels of the PPPF and UPPF were investigated in this study. Results showed that URPP to have significantly higher RS content compared to...

This research was conducted to evaluate the differences in chemical composition and functional profiles of native banana pseudo-stem flour (NBPF) and boiled tender core of the banana pseudo-stem flour (TCBPF). Chemical analyses indicated that the proximate contents (moisture, fat, protein and ash), were significantly higher in TCBPF than in NBPF. T...