BUKU ABSTRAK - Universiti Putra Malaysia

Mee Fat from Madhuca longifolia Seeds as Raw Material for Halal Alternative Fats
Keywords: Halal alternative, lard, madhuca lingifolia
Dr. Mohammed Nazrim Marikkar
H.M. Ghazali and N.A.M. Yanty
Institute of Products Halal Research, University Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
+603-8941 7344; nazrinmarikkar@yahoo.com
Madhuca longifolia is a large-grown, woody tree distributed in many countries in Asia. Belonging to the
family Sapotaceae, the tree is reported to have several uses in the traditional medicine. The crude oil extracted
from the seeds is known as Mee fat, which is pale yellow in color and remains as a semi-solid under the tropical
temperature conditions. Thermal analysis by differential scanning calorimetry showed that Mee fat had twowidely
separated high and low melting thermal transitions in its cooling profile. This feature would be beneficial
for the effective separation of Mee fat into solid and liquid fractions. Analytical data obtained from the preliminary
investigations indicated that these components would be useful for formulation of halal alternative fats.
Development of Beverage Emulsion Formulation with Desirable Physicochemical
Properties as Function of Emulsion Composition
Dr. Seyed Hamed Mirhosseini
Chin Ping Tan
Faculty of Food Science and Technology, University Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
+603-8946 8390; hamedmi@food.upm.edu.my
The constituents in a food emulsion interact with each other, either physically or chemically, determining
the overall physico-chemical and organoleptic properties of the final product. Thus, the main objective of present
study was to investigate the effect of emulsion components on beverage emulsion properties. In most cases, the
second-order polynomial regression models with no significant (P > 0.05) lack of fit and high adjusted coefficient
of determination (adjusted R2, 0.851-0.996) were significantly fitted to explain the beverage emulsion properties
as function of main emulsion components. The main effect of gum arabic was found to be significant (P < 0.05)
in all response regression models. Orange beverage emulsion containing 222.0g kg?1 gum Arabic, 2.4 g kg?1
xanthangumand 152.7 g kg?1 orange oil was predicted to provide the desirable emulsion properties. The present
study suggests that the concentration of gum Arabic should be considered as a primary critical factor for the
formulation of orange beverage emulsion. This study also indicated that the interaction effect between xanthan
gum and orange oil showed the most significant (P < 0.05) effect among all interaction effects influencing all the
physicochemical properties except for density.
Keywords: Turbidity, average droplet size, polydispersity index, apparent viscosity, beverage emulsion
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Food