Tajul Yang

• PhD
• Professor (Associate) at University of Science Malaysia

Influence of superheated steam roasting at different temperatures and times on the color changes and fats quality of the sesame seeds and its oils Abstract This study was carried out to determine the effect of superheated steam and convectional roasting at 150-250°C for 5-20 mins on color changes and fat quality of the sesame seeds and its oils. Co...

Tropical fruits are of great significance in human diet due to abundant nutritional and antioxidants components. The processing or consumption of these fruits generates waste, which is generally disposed of into the ecosystem. However, efforts are in line to evaluate the nutritional worth and possible reuse of fruit processing waste by valorizing t...

The original version of this article unfortunately contained a mistake. The presentation of Fig. 3 was incorrect. The corrected figure is given below.

Nowadays, there is a rising interest towards consuming health beneficial food products. Bread–as one of the most popular food products–could be improved to ‘healthy bread’ by addition of ingredients high in protein, dietary fiber and low in calorie. Incorporating Jackfruit rind powder (JRP) as a by-product rich in dietary fiber in bread, could not...

Waste cooking oil (WCO) is of increasing interest as an inexpensive feedstock to produce biodegradable plastic, poly(3-hydroxybutyrate) [P(3HB)]. In the present study, palm oil-based WCO (PO-WCO) was obtained from nine different locations. Palm oil based fresh cooking oil (PO-FCO) and PO-WCO were characterised via proximate and physicochemical anal...

This study was carried out to determine the effect of superheated steam and convectional roasting at 150-250°C for 5-20 mins on color changes and fat quality of the sesame seeds and its oils. Color measurements and chemical analyses were conducted to analyze the quality attribute of the roasted sesame seeds and its oils. The use of superheated stea...

Exploration on the thermal behavior, solid fat content and hardness of rambutan fat extracted from rambutan seeds as cocoa butter replacer Abstract Fat content and macroscopic properties of fat network formulation result in final products in chocolate industry. The knowledge of physical properties is required in regard to stability of final food pr...

Effect of superheated steam baking on the quality of bread was studied. Superheated steam and conventional ovens were used for baking bread at the optimum temperature and time for both heat treatments, 180° C for 21 min using the superheated steam oven and 220° C for 20 min using conventional one. Chemical composition, volume and specific volume of...

Effect of superheated steam baking on quality attributes of bread was studied. Superheated steam and conventional ovens were used for baking bread at 180, 200 and 220° C for 20, 25 and 30 minutes. The moisture content, color (L*, a* and b*) and texture properties were evaluated using two different heating model with various temperature and time. Mo...

Effect of superheated steam baking on quality attributes of bread was studied. Superheated steam and conventional ovens were used for baking bread at 180, 200 and 220° C for 20, 25 and 30 minutes. The moisture content, color (L*, a* and b*) and texture properties were evaluated using two different heating model with various temperature and time. Mo...

Background: Roasting is one of the important unit operations in the cocoa base industries that develop unique flavor in products. Cocoa beans were subjected to roast at different temperature and time using superheated steam. Influence of roasting temperature (150-250 °C) and time (10-50 min) on sugars, free amino acids and volatile flavoring compo...

Rambutan (Nephelium opossum L) is one of the most important tropical fruits that is originally found in Malaysia, Thailand, Philippines, Vietnam, Borneo and other countries in this region. The industrial processing of this fruit produces seeds and peels as waste materials. The aim of this work was to determine the flavor active compounds of Rambuta...

Rambutan (Nephelium opossum L) is one of the most important tropical fruits that is originally found in Malaysia, Thailand, the Philippines, Vietnam, Borneo and other countries in this region. The industrial processing of this fruit produces seeds and peels as waste materials. The aim of this work was to determine the physical-chemical properties o...

Abstract: The aim of this study was to determine the feasibility of producing Nigella sativa powder under a foam mat drying technique. A central, composite design of experiments was used to optimize the drying condition and compare the solubility, the antioxidant and mineral content of roasted Nigella sativa, and the foam mat dried Nigella sativa p...

This study was performed to examine the effect of deep frying and Superheated steam (SHS) oven on the proximate composition, fatty acid composition, and amino acid composition of chicken sausage. The results showed that the moisture content statistically decreased after cooking. The protein content and total ash increased after cooking. The fat con...

Cocoa beans were subjected to roasting using convectional and superheated‐steam roasting methods. The influence of the roasting methods on the physicochemical properties (the content of free fatty acids, peroxide and p‐Anisidine, the fatty acid and triglyceride compositions and the thermal behavior) and the microstructure of the raw and roasted coc...

Roasting is the most important step in the coffee processing. The impact of superheated steam roasting temperature (150, 200, 250°C) and time (10-50 min) on the color (L*, a*, b*, browning index), moisture and hardness attributes of Coffea canephora (Robusta coffee) beans were studied. Increases in roasting temperature and time caused a decrease in...

Grey oyster mushroom (Pleurotus sajor-caju) is one of the edible mushrooms from Pleurotus family, which is cultivated commercially in Malaysia. The global mushroom market has shown remarkable growth in recent years and has attractive market potential for the future. This study aimed to determine nutritional value and antioxidant properties of fresh...

Cocoa-like flavor compound development of rambutan seed fat as the effect of fermentation and roasting Abstract Rambutan seed waste has become a noteworthy problem in rambutan canning industry that need to be solved. Previous finding showed that rambutan seed could be utilized by extracting the fat that could be utilized as confectionery fat with i...

Purpose – This study aims to investigate the awareness of Muslim students regarding Istihalah in their daily life. The study was carried out to investigate attitude and awareness towards Istihalah among Muslim students in Universiti Pertanian Bogor (UPB), Indonesia. Design/methodology/approach – In total, 456 students were randomly selected from t...

Purpose – The purpose of this study is to evaluate the perceived knowledge of the general concept of halal food and actual knowledge of halal food principles with emphasis on alcohol (alcoholic drinks and ethanol). Design/methodology/approach – A cross-sectional descriptive survey, using quantitative research methods, was utilized. A self-administ...

The improper discarding method of toxic waste cooking oil (WCO) and the repetitive usage of it are polluting the environment and harmful to human, respectively. Thus, survey regarding the consumption of waste cooking oil (WCO) was conducted in Kampung Nelayan, Penang (rural area) and Gurun, Kedah (suburban area). Each developed questionnaire contai...

In this present study, papaya pulp flour ( PPuF ) was used as a substitute for normal wheat flour used in cookies (15, 30 and 50%) and then the nutritional properties of the prepared cookies were investigated. Improvement of the nutritional value of cookies indicated that PPuF contained 17.16% dietary fiber, 8.55 mg/g polyphenol, 1.05% resistant st...

Robusta coffee is one of the coffee species grown in Malaysia. However, there is little research conducted on Robusta coffee beans as Arabica coffee is more popular among the consumers. Coffee is a rich source of antioxidants, therefore research on antioxidant properties of Robusta coffee beans is important to explore its market value. Nowadays, mo...

The objectives of this study were to determine the physicochemical properties and sensory characteristics of fish sausage made with 100 % threadfin bream (Nemipterus japonicus) surimi powder (SP100), a mix of 50 % surimi powder and 50 % frozen surimi (SP50), and a control (100 % frozen surimi). No significant differences in protein content and fold...

Drying is one of the methods to preserve the quality and prolong the shelf life of food. Coconut meat was sliced and dried using superheated steam oven at 140°C, 160°C and 180°C. Drying was carried out at different drying time (5, 10, 15, 20, 25 and 30 minutes). The effect of drying temperature and time on the moisture content and colour properties...

In this paper, the color (whiteness, L*, a*, b*) and antioxidant properties (radical scavenging activity, total phenolic compound) of rambutan seed fat (RSF) and its mixture with cocoa butter (CB) were investigated. Different proportions were applied in preparing the samples between (RSF) and (CB). The results showed that significant differences am...

Lemuru oil which is a by-product of fish meal industry is potential to be developed in various fields, such as the pharmaceutical, food and feed industry. Characterization of lemuru oil needs to be done to obtain basic information about crude fish oil. This study aimed to determine fatty acid composition, soapstock content, tocopherols, chemical an...

The influence of superheated steam cooking on fat and fatty acid composition of chicken sausage were investigated at various temperatures (150, 200, and 250°C) with different time domains (2-6 min). It has been found that the fat content of raw sample was higher than that of all cooked samples. The total fat content of cooked sample, showed a linea...

Since early 2000, Malaysian food-export industries have recognised the demand for food compliant with Islamic dietary law (halal), with primary consumer choices based on quality and safety. The lack of documented monitoring for health hazards and haram substances led to the withdrawal of certification. The HACCP-based halal quality-assurance standa...

In this study the effect of superheated steam on the oxidative stability of reconstituted omega-3plus milk powder was studied. The changes in fatty acids, peroxide, acids, thiobarbutric acid reactive substances (TBARS), and p-anisidine values were measured to reconstitute omega-3 plus milk powder in relation to thermal treatment by using a superhea...

Response surface methodology was applied to optimize the yield of commercial hydrolyzed fish collagen (Cc) using spray drying process. Two factors were investigated including inlet temperature (130–150C) and flow rate (6–10%) with response to yield. The maximum yields (60.93%) were observed at 138C inlet temperature and 7% flow rate. To evaluate th...

Background: The hybrid grape cultivar 'Isabel' (Vitis labrusca × V. vinifera) is widely grown in the Black Sea region of Turkey and constitutes an important part of the diet of its inhabitants. Phenological and ampelographic studies of the grape have previously been performed, but there are no data concerning nutrient composition. Its nutrient con...

Screw pressed is the one of the most important mechanical method for oil extraction from N. sativa seed. The physicochemical and quality characteristics of the oil were studied after pressing at cold and hot (50°C until 100°C) temperatures. The results obtained from free fatty acid (FFA) and acid value (AV) found to be lowest at respectively 100°C...

Cocoa beans (Theobroma cacao) are rich in phenolic compounds that show antioxidant properties. Roasting is one of the most important unit operations in the cocoa-based industries which reduces the antioxidant properties. Cocoa beans were subjected to roast at 150, 200 and 250C for 10–50 min using superheated steam method. The effect of roasting tem...

Roasting is one of the basic unit operations in the cocoa-based industries. Cocoa beans were roasted using a superheated steam oven in superheated steam mode at 150, 200 and 250C for 50 min. The effect of heating time and temperatures with roasting methods on the moisture content, color and texture of the cocoa beans were studied. The changes that...

Roasting is an essential technological process used to produce high-quality cocoa-based products. Response surface methodology (RSM) was employed to optimize the roasting conditions in cocoa beans based on antioxidant compounds (total phenolic, total flavonoids) and their activity (percentage inhibition of 1,1-diphenyl-2-picrylhydrazyl [DPPH] radic...

Rambutan seed fat has been recognized to be able to be utilized as confectionery fat due to its physical and chemical characteristics. Previous study showed that rambutan seed fat could be used as cocoa butter alternative. The study was carried out to examine the compatibility of fat from rambutan seed with cocoa butter. The fat from 6 days-ferment...

Aims: The accumulation of synthetic plastic waste that pollutes the environment has raised awareness of the advantages of biodegradable polymers such as polyhydroxybutyrate [P(3HB)]. Nevertheless, high production costs of such environmental-friendly plastics have held back its more widespread use. One major cost component is the carbon source used...

The study was conducted to investigate fatty acid composition, rheological properties and crystal formation of rambutan fat and cocoa butter. The results showed that lauric acid, palmitic acid, and stearic fatty acid in rambutan fat were less than cocoa butter, but oleic acid found almost the same. The crystal formation of cocoa butter was not comp...

This review of literature provides an overview on the compositional data of Rambutan (Nephelium lappaceum Linn.) and rambutan seed fat for usage in chocolate product. It is a seasonal fruit native of west Malaysia and Sumatra. It is harvested when the fruit have reached optimum visual and organoleptic quality. Rambutans rapidly deteriorate unless p...

Time and temperature parameters for yield of oil extracted from superheated steam treated catfish (Clarius batrachus) were optimized using response surface methodology. Response surface methodology (RSM) was applied to optimize the yield of catfish oil extraction by implementing Central Composite Design-Face centered. The optimal superheated steam...

Screw pressed is the one of the most important mechanical method for oil extraction from N. sativa seed. The physicochemical and quality characteristics of the oil were studied after pressing at cold and hot (50°C until 100°C) temperatures. The results obtained from free fatty acid (FFA) and acid value (AV) found to be lowest at respectively 100°C...

RESULTS CONCLUSIONS REFERENCES ACKNOWLEDGEMENT

Fish sausages were prepared using threadfin bream (Nemipterus japonicus) surimi powder, to which 0.5% carboxymethylcellulose (sCMC), 0.5% alginate (ALG), 0.5% konjac (KJC), or no hydrocolloid (SP) was added. A fifth batch was prepared using frozen surimi (FS). The physicochemical properties and sensory characteristics of each sausage type were anal...

Many researches into food safety systems have focused on the private standards created by private firms including companies and NGOs. They mirror the increasing importance of food safety, regulation and also apply HACCP in regulating matters related to food hygiene. This paper discusses on the applicability and embedment of Islamic dietary requirem...

Cocoa beans (Theobroma cacao) are rich in phenolic compounds which show antioxidant properties. Roasting is one of the most important unit operations in the cocoa base industries which reduces the antioxidant activity. Cocoa beans were subjected to roast at 150, 200 and 250 for 10 . 50 min using conventional and superheated steam methods on changes...

Virgin coconut oil is a functional food which provides health benefits. It is different from other cooking oils in that it has medium-chain fatty acids rather than long-chain fatty acids. The traditional aqueous extraction of the oil is very flexible that can be applied in a medium to large-scale industry. The study was carried out to optimize the...

Aquaculture and its further processing of Bighead Carp has become an growing economic importance in Malaysia. The present study was carried out to know the effects of chilled-frozen storage on the quality of Bighead Carp (Hypophthalmichthys nobilis). The quality changes in Bighead Carp were evaluated by conducting proximate analysis, oxidative stab...

Many Researches into food safety systems have focused on the private standards created by private firms including companies and NGOs. They mirror the increasing importance of food safety, regulation and also apply HACCP in regulating matters related to food hygiene. This paper discusses on the applicability and embedment of Islamic dietary requirem...

Aims: Improper disposal of domestic wastes, such as waste cooking oil (WCO), contributes to the deterioration of the environment and may lead to health problems. In this study, we evaluated the potential of plant-based WCO as a carbon source for the commercial biosynthesis of the bio-plastics, poly(3-hydroxybutyrate) and poly(3-hydroxybutyrate-co-3...

Aims: Improper disposal of domestic wastes, such as waste cooking oil (WCO), contributes to the deterioration of the environment and may lead to health problems. In this study, we evaluated the potential of plant-based WCO as a carbon source for the commercial biosynthesis of the bio-plastics, poly(3-hydroxybutyrate) and poly(3-hydroxybutyrate-co-3...

A survey of waste cooking oil (WCO) management among the community of Teluk Bahang, Penang, Malaysia was conducted. Three questions were given to 30 participants, which were randomly chosen regardless of gender or occupation. 70% of the respondents were females and among them, 50% were housewives. It was found that 27% of the participants consumed...

Virgin coconut oil is a functional food which provides health benefits. It is different from other cooking oils in that it has medium-chain fatty acids rather than long-chain fatty acids. The traditional aqueous extraction of the oil is very flexible that can be applied in a medium to large-scale industry. The study was carried out to optimize the...

Aquaculture and its further processing of Bighead Carp has become an growing economic importance in Malaysia. The present study was carried out to know the effects of chilled-frozen storage on the quality of Bighead Carp (Hypophthalmichthys nobilis). The quality changes in Bighead Carp were evaluated by conducting proximate analysis, oxidative stab...

A survey of waste cooking oil (WCO) management among the community of Teluk Bahang, Penang, Malaysia was conducted. Three questions were given to 30 participants, which were randomly chosen regardless of gender or occupation. 70% of the respondents were females and among them, 50% were housewives. It was found that 27% of the participants consumed...

Purpose The purpose of this study is to investigate the attitude and awareness towards Istihalah of Muslim Malaysian students in Universiti Sains Malaysia, Penang. This study aims to indicate the alertness of Muslim students about Istihalah in their daily life. Design/methodology/approach A total of 450 students from the university were selected u...

This study studies the effect of 4 level of moisture content; 12.2333, 11.7133, 10.8167 and 10.3133% on physical properties (geometrical, gravimetrical and frictional properties). The results show that width, height and length were in negative linear relationship with moisture content as shown by the regression equation. Whereas sphericity, true de...

Colour, texture (hardness and fracturability) and microstructure were compared in peanuts (Arachis hypogaea) that were roasted by superheated steam oven (A-1500V, SHARP) in superheated steam mode and convection mode (normal without steam) operated at three different temperatures (250°C, 200°C and 150°C) for durations between 5 to 45 min. Different...

The decision tree approach established based on MS 1500:2009 for halal slaughtering. It will assist those applying Halal slaughtering in the slaughter house by determine the Halal critical control point. Besides it is a guide to the decision problem and a useful technique for determine and control the needs to assure halal slaughtering. It is a hol...

This study investigated the effect of five different dryoprotectants (sucrose, sorbitol, polydextrose, palatinose and trehalose) to protect protein of surimi powder during the drying process. Threadfin bream (Nemipterus japonicus) surimi powders treated with five different dryoprotectants and a control without dryoprotectant were produced using the...

Surimi refers to concentrated myofibrial protein extracted from fish flesh by washing process. Surimi powder, is normally prepared in a dried form, and potentially useful as a raw material for preparation of seafood products. Surimi powder offers many advantages in industrial application, such as easy handling, low distribution cost, and physically...

The aim of this study was to produce a high-protein, wet yellow noodle by the incorporation of surimi powder as a protein source and evaluate the effects of the physicochemical and sensory properties of the noodle. The surimi powder was prepared by oven drying the wet surimi at 60 o C until the moisture content was below 10%. Five concentration lev...

Development of health and environmental issues specifically related to the use of chemical ingredients in foods both in producing processes and as a preservative agent has encouraged the emergence of non-chemically processed products on the market. This condition is predicted to continue increasing with high market response. This review will discus...

HACCP implementation is a preventive oriented approach to ensure that the potential risks are assessed and reduced to acceptable level. A Case study was conducted in a chocolate malted beverage powder drink manufacturing in Malaysia. Risk based approach was adopted and implemented from Raw material assessment until the end product distribution. 3 l...