Noor-Soffalina Sofian-Seng

Noor-Soffalina Sofian-Seng
Universiti Kebangsaan Malaysia | ukm · Centre for Biotechnology and Functional Food

Doctor of Philosophy

About

26
Publications
2,889
Reads
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119
Citations
Citations since 2016
23 Research Items
98 Citations
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2016201720182019202020212022051015202530
2016201720182019202020212022051015202530
Introduction
Noor-Soffalina Sofian-Seng currently works at the School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia. Noor-Soffalina does research in Food Science particularly relating to food emulsions, hydrocolloids, modification of fats etc.
Skills and Expertise

Publications

Publications (26)
Article
This research was conducted to determine the monosaccharide profile and antioxidant activities of the sulphated polysaccharide fucoidan, extracted from Sargassum sp. harvested in Batam, Indonesia. Crude fucoidan (Fsar) was extracted using low pH (pH 2) acid method, obtaining a yield of 5.5% (w/w), and the chemical properties of Fsar were subsequent...
Article
Kombucha adalah sejenis minuman yang terhasil daripada penapaian teh manis dengan menggunakan kultur simbiotik bakteria dan yis. Fukoidan merupakan sejenis polisakarida fungsian daripada rumpai laut yang dipercayai mempunyai kesan kesihatan yang baik. Penyelidikan ini telah dijalankan bertujuan untuk mengetahui kesan kepekatan fukoidan (0, 0.25, 0....
Article
Penyelidikan ini dijalankan untuk menilai ciri fizikokimia gam bendi yang diekstrak pada suhu 25, 40, 60 dan 80 ℃. Ekstrak gam bendi kemudiannya dianalisis bagi penentuan pH, warna, kapasiti pengikat air, reologi dan kandungan fenol jumlah (TPC). Aktiviti antioksidan iaitu pemerangkapan radikal bebas 2,2-diferil-1-pikrihidrazil (DPPH) serta kuasa a...
Article
Full-text available
Fucoxanthin is an algae-specific xanthophyll of aquatic carotenoid. It is prevalent in brown seaweed because it functions as a light-harvesting complex for algal photosynthesis and photoprotection. Its exceptional chemical structure exhibits numerous biological activities that benefit human health. Due to these valuable properties, fucoxanthin’s po...
Article
Alpinia mutica Roxb. (Zingiberaceae), juga dikenali sebagai halia hutan ialah sejenis tumbuhan yang kaya dengan sumber bahan bioaktif, berupaya menentang sel kanser dan berpotensi untuk bertindak sebagai agen antioksidan. Kajian ini dijalankan untuk mengkaji kesan kaedah pengeringan (pengeringan ketuhar (PK) dan sejuk beku (PB)) serta penggunaan ca...
Article
Silkworm (Bombyx mori) has been reported to exhibit diverse health benefits. A comparative study was conducted to evaluate the physicochemical (colour, water activity, pH, water solubility, proximate, mineral, amino acid, and fatty acid composition) and microbiological qualities of Bombyx mori silkworm powder produced from two developmental stages...
Article
Curcuma aeruginosa Roxb. is one of the plants from the Zingiberaceae family which the rhizome has been used for medicinal purposes. However, the biological properties of the leaves have not been fully explored. Therefore, this study was conducted to evaluate the effects of different drying methods and solvents on total phenolic content, antioxidant...
Article
Buah mangga boleh dimakan segar atau diproses menjadi jus dan jeruk tetapi hanya isi digunakan dan bijinya dibuang. Kajian terdahulu mendapati bahawa biji mangga mempunyai lemak seperti lemak koko. Objektif kajian ini adalah untuk menentukan komposisi pemakanan dalam sisa biji jeruk mangga (SBJr) dan sisa biji jus mangga (SBJs); jumlah lemak antara...
Article
Agro-industrial waste is a by-product of agriculture-based industries which are often rich in lignocellulosic materials and bioactive compounds. The management of these wastes is poorly regulated by the industries where it is commonly discarded in uncontrolled practices. Such activities have created an adverse effect on ecosystem and the economy as...
Article
Full-text available
The use of enzymes such as cellulase and pectinase to aid in the fruit and vegetable juice extraction is a common practice. However, this practice is very limited in the production of juice or extract from green leaves. This study was carried out to evaluate the impact of commercial cellulase enzyme on the volume yield recovery, total chlorophyll a...
Article
Full-text available
Cucumber (Cucumis sativus) juice is the best rejuvenation tonic used in the folk medicine. However, during juicing, all the fibre content of the juice will be removed. Addition of inulin to the juice not only help to replace the fibre content but it also acts as prebiotic which may help to stimulate the growth of beneficial bacteria in guts. Theref...
Article
The use of microalgae as an alternative source of biofuel production has become an emerging topic of interest in recent years. However, the main challenge in the microalgae downstream process lies in the separation of microalgae from the growth media (harvesting process). This study proposed the use of different organic flocculants, namely, cationi...
Article
Initially, four different solvents were compared to determine the best solvent for white pepper oleoresin extraction. Methanol was chosen as it resulted in the highest yield and total phenolic content (TPC) of oleoresin extract from white pepper. This study was also carried out to determine the functional and physicochemical properties of white pep...
Article
Full-text available
Clinacanthus nutan is an important herb species from the family Acanthaceae and is commonly found in Southeast Asia. It is also known as snake grass, or ‘belalai gajah’ in malay. The leaves of C. nutan can be used to make a refreshing juice or tea, or even consumed raw as ‘ulam’, a traditional malay salad. In this work, the leaves, stems, and a mix...
Article
Costus plant is considered as a medicinal plant especially in therapeutic intervention. The current study reports the composition, phytochemical and antioxidant properties of red button ginger (Costus woodsonii) using sequential extraction. Solvents of different polarities (hexane, ethyl acetate, methanol and water) were used to sequentially extrac...
Article
This study was conducted to produce innovative mayonnaise by Carotino oil and subsequently to determine its effect on the oxidative stability as well as sensory acceptance. Mayonnaise sample was formulated by (a) Carotino oil (MC), (b) mixture of palm oil and Carotino oil (MCS), and (c) palm oil (MS)—as control. The samples were then undergone acce...
Article
Full-text available
Interest in the development of extraction of phytochemicals compounds from Clinacanthus nutans has increased in recent years due to its potential applications in food, chemical, and pharmaceutical industries. The quality and yield of the phytochemicals are greatly influenced by the extraction method employed as well as other factors. This paper pro...
Article
White pepper is the dried seeds obtained from pepper berries (Piper nigrum L.) after the removal of the pericarp. It has been widely used as seasoning and condiments in food preparation. Globally, white pepper fetches a higher price compared to black pepper due to its lighter colour, preferable milder flavour and pungency. Increasing global demand...
Article
This study aims to characterise the rheological properties of okra (Abelmoschus esculentus) aqueous dispersion. Okra gum was extracted by water extraction and was freeze dried before reconstituting to the desired concentration. Proximate analysis of freeze-dried okra gum showed that the major constituent is carbohydrate (84%) and some protein (6%)....
Article
This study was carried out to determine the antioxidant activity, total phenolic content (TPC) and piperine in oleoresin extract of pepper retting waste water. Fresh pepper berries were soaked in distilled water (1:2 w/w) and allowed to ret at four different temperatures: 28, 35, 42 and 49°C for a total of 16 days. The retting waste water was colle...
Article
This work investigated the effects of okra (Abelmoschus esculentus) gum addition, as a fat replacer in ice cream. Water-extracted okra gum was used to replace the fat in ice cream at 0, 22, 44, 55, 88 and 100% to produce Super Premium (18% fat), Premium (14% fat), Regular (10% fat), Economy (8% fat), Low-fat (2% fat) and Zero-fat (0% fat) ice cream...
Article
Full-text available
We report on the direct incorporation of a lipase derived from Rhizomucor miehei, into aeratable food emulsion formulations, with the objective of enzymatically generating polar lipid fractions during processing, and which are able to demonstrate equivalent functionality to chemically synthesised monoglycerides. Findings showed that the lipolysis o...
Conference Paper
Monoglyceride emulsifiers impart a wide range of functional properties in food products, including emulsification, foaming, crystal habit modifying, starch complexing and even antimicrobial. Whilst commercial monoglycerides are synthetically derived, this does not represent the only pathway by which these molecules may be produced. Biologically, li...
Article
Polyphenol and pH influence the flavour quality of cocoa beans during roasting. Amino acids and reducing sugars are flavour precursors in cocoa beans, which develop into cocoa-specific aroma through Maillard reactions during roasting. A central composite design was applied to determine the combined effect of polyphenol and pH on the flavour precurs...

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