Teck‐Kim Tang
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View article: MIXTURE DESIGN OPTIMISATION OF RED PALM OIL IN CANDY: EFFECTS ON HARDNESS AND FRIABILITY
MIXTURE DESIGN OPTIMISATION OF RED PALM OIL IN CANDY: EFFECTS ON HARDNESS AND FRIABILITY Open
View article: Comparing frying performance of oleogels prepared from various wax types under repeated frying cycles
Comparing frying performance of oleogels prepared from various wax types under repeated frying cycles Open
BACKGROUND Recently, oleogel has been proposed as an excellent substitute for conventional vegetable oils for deep‐frying applications. Waxes are the most used oleogelators and are generally recognized as safe (GRAS) by the Food and Drug A…
View article: Mahua oil fraction: A sustainable and functional 1,3-dipalmitoyl-2-oleoylglycerol (POS)-enriched cocoa butter equivalent for chocolate production
Mahua oil fraction: A sustainable and functional 1,3-dipalmitoyl-2-oleoylglycerol (POS)-enriched cocoa butter equivalent for chocolate production Open
This study explored the potential of palmitic-oleic-stearic (POS) triacylglycerols-enriched mahua oil fractions as a cost-effective and sustainable cocoa butter equivalent in chocolate production. Dark compound chocolates were formulated w…
View article: Effect of Enzyme‐Assisted Extraction on Structural and Functional Properties of Palm Kernel Protein
Effect of Enzyme‐Assisted Extraction on Structural and Functional Properties of Palm Kernel Protein Open
Palm kernel seed is massively produced in Malaysia and conferred a complete amino acid profile, sufficient for an average adult. To harvest this protein, enzyme extraction was introduced. The extraction was performed in an aqueous environm…
View article: Palm-based oils as milk fat alternatives in Mozzarella cheese analogue
Palm-based oils as milk fat alternatives in Mozzarella cheese analogue Open
This research featured the noteworthy properties of a Mozzarella cheese analogue composed of palm oil (PO) and palm olein (POo) as milk fat alternatives. The objective of this study was to examine the properties of a palm-based Mozzarella …
View article: The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread
The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread Open
This study investigates the storage properties and sensory evaluation of palm-based chocolate spreads formulated with sunflower wax (SFW) and carnauba wax (CW) in a wide range of temperatures. Hardness, spreadability and stability assessme…
View article: Formulation, Physicochemical, and Sensory Evaluation of Cookies Prepared from Sacha Inchi Oil Meal (SIOM)
Formulation, Physicochemical, and Sensory Evaluation of Cookies Prepared from Sacha Inchi Oil Meal (SIOM) Open
Due to its substantial amounts of essential amino acids and protein, sacha inchi oil meal (SIOM) is ideal for producing protein-rich food. This study developed the cookies by blending SIOM with wheat flour at 5, 10, 20, and 30% (w/w), resp…
View article: Palm‐based nanofibrillated cellulose (NFC) in carotenoid encapsulation and its incorporation into margarine‐like reduced fat spread as fat replacer
Palm‐based nanofibrillated cellulose (NFC) in carotenoid encapsulation and its incorporation into margarine‐like reduced fat spread as fat replacer Open
Nanofibrillated cellulose (NFC) from plant biomass is becoming popular, attributed to the protective encapsulation of bioactive compounds in Pickering emulsion, preventing degradation and stabilizing the emulsion. NFC, as a natural dietary…
View article: Development of a novel cocoa butter equivalent from mahua oil - palm stearin blend through two-stage solvent fractionation
Development of a novel cocoa butter equivalent from mahua oil - palm stearin blend through two-stage solvent fractionation Open
Cocoa butter (CB) plays a pivotal role in confectionery, facing escalating demand and associated challenges, necessitating alternatives. A novel cocoa butter equivalent (CBE) was developed from mahua oil (Madhuca longifolia) through two-st…
View article: Underutilised palm stearin as hard stock for deep‐frying medium and its performance for oil uptake in instant noodles
Underutilised palm stearin as hard stock for deep‐frying medium and its performance for oil uptake in instant noodles Open
BACKGROUND As a by‐product of the palm oil industry, palm stearin is often overlooked despite having several beneficial properties, such as excellent stability, which is critically essential to meet the demand of the global food trend in p…
View article: Antioxidant and Antimicrobial Properties of Yellow Mealworm (Tenebrio molitor) Protein Concentrates and Hydrolysates Derived from Varied Dietary Regimens
Antioxidant and Antimicrobial Properties of Yellow Mealworm (Tenebrio molitor) Protein Concentrates and Hydrolysates Derived from Varied Dietary Regimens Open
The larval stage of the darkling beetle, Tenebrio molitor, often referred to as the yellow mealworm, has received significant attention as a promising source of high-quality protein for human consumption due to its exceptional nutritional …
View article: Physicochemical Characterization of Edible Insect Oils: Insights into Fatty Acid Composition, Thermal Behavior and Quality Parameters
Physicochemical Characterization of Edible Insect Oils: Insights into Fatty Acid Composition, Thermal Behavior and Quality Parameters Open
Edible insects are emerging as a sustainable food source due to their high nutritional value. This study employed the three-phase partitioning (TPP) method to extract oils from sago worm (Rhynchophorus ferrugineus), superworm (Zophobas mor…
View article: Development of dual stage solvent fractionation as an approach to concentrate carotenoids from crude palm oil with high recovery: The potential use of molecular simulation as a pre‐screening tool
Development of dual stage solvent fractionation as an approach to concentrate carotenoids from crude palm oil with high recovery: The potential use of molecular simulation as a pre‐screening tool Open
Crude palm oil (CPO) is highly abundant in carotenoids. Previous findings found that dry fractionation can concentrate carotenoids from CPO but resulted in a significant loss of carotenoids. Therefore, the present study aimed to utilize so…
View article: Production, health implications and applications of oleogels as fat replacer in food system: A review
Production, health implications and applications of oleogels as fat replacer in food system: A review Open
Various food formulations widely utilized solid fats to provide specific textural properties and sensory attributes. Partially hydrogenated oil was commonly used as solid fat before being banned by FDA recently because of the existence of …
View article: Physicochemical and antioxidative properties of ultrasound-assisted extraction of mahua (Madhuca longifolia) seed oil in comparison with conventional Soxhlet and mechanical extractions
Physicochemical and antioxidative properties of ultrasound-assisted extraction of mahua (Madhuca longifolia) seed oil in comparison with conventional Soxhlet and mechanical extractions Open
Ultrasound-assisted solvent extraction (UAE) was applied to extract underutilized Madhuca longifolia seed oil. The effect of extraction time, temperature, solvent type, solvent/sample ratio, and amplitude on the oil yield and recovery were…
View article: Pickering emulsion stabilized by palm-pressed fiber cellulose nanocrystal extracted by acid hydrolysis-assisted high pressure homogenization
Pickering emulsion stabilized by palm-pressed fiber cellulose nanocrystal extracted by acid hydrolysis-assisted high pressure homogenization Open
Palm pressed fibre (PPF) is a lignocellulose biomass generated from palm oil mill that is rich in cellulose. The present work aimed to combine acid hydrolysis followed by high-pressure homogenisation (HPH) to produce nanocrystal cellulose …
View article: Palm‐based cellulose nanofiber isolated from mechano‐chemical processing as sustainable rheological modifier in reduced fat mayonnaise
Palm‐based cellulose nanofiber isolated from mechano‐chemical processing as sustainable rheological modifier in reduced fat mayonnaise Open
Reducing fat intake from our daily diet serves to be an effective way to combat the rising obesity issue worldwide. Hence, reducing fat content in mayonnaise, a high fat food product, is one of the primary trends in the food industry. To d…
View article: A review on application of ultrasound and ultrasound assisted technology for seed oil extraction
A review on application of ultrasound and ultrasound assisted technology for seed oil extraction Open
View article: Potential Residual Contaminants in Edible Bird's Nest
Potential Residual Contaminants in Edible Bird's Nest Open
Edible bird’s nest (EBN) is recognized as a nourishing food among Chinese people. The efficacy of EBN was stated in the records of traditional Chinese medicine and its activities have been reported in many researches. Malaysia is the secon…
View article: Enzymatic Coupled Mechanical Defibrillation Process for the Production of Corn (Zea Mays) Cob Microfibrillated Cellulose: Preparation, Characterization and Evaluation as Pickering Emulsifier for Oil-In-Water Emulsion
Enzymatic Coupled Mechanical Defibrillation Process for the Production of Corn (Zea Mays) Cob Microfibrillated Cellulose: Preparation, Characterization and Evaluation as Pickering Emulsifier for Oil-In-Water Emulsion Open
Microfibrillated cellulose (MFC) is a type of nanocellulose having multiple functionalities. Typically, MFC was produced from mechanical high pressure homogenization process. However, this process is energy intensive and the fibrous nature…