Response surface optimisation of high antioxidant jelly from Musa paradisiaca and Trigona sp. honey using central composite design as a convenient functional food

The optimum combination of Musa paradisiaca (MP) and Trigona sp. Honey (TH) in formulating high antioxidant jelly was analysed for total carbohydrate content (CHO), antioxidant capacity (AC), and acceptability via the Response Surface Methodology. Central composite design was employed to optimise...

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Main Authors:	Anuar, Mohd Nur Nasyriq, Ibrahim, Muhammad, Kharsa, Badr Eddin, Mat Alewi, Nur Aizura, Hazali, Norazlanshah, Kaderi, Mohd Arifin, Md Isa, Muhammad Lokman
Format:	Article
Language:	English English English
Published:	Universiti Putra Malaysia 2019
Subjects:	R Medicine (General) RT Nursing
Online Access:	http://irep.iium.edu.my/76312/ http://irep.iium.edu.my/76312/ http://irep.iium.edu.my/76312/1/76312_Response%20surface%20optimisation%20of%20high%20antioxidant.pdf http://irep.iium.edu.my/76312/2/76312_Response%20surface%20optimisation%20of%20high%20antioxidant_SCOPUS.pdf http://irep.iium.edu.my/76312/3/76312_Response%20surface%20optimisation%20of%20high%20antioxidant_WOS.pdf

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spelling	iium-763122019-12-26T00:46:02Z http://irep.iium.edu.my/76312/ Response surface optimisation of high antioxidant jelly from Musa paradisiaca and Trigona sp. honey using central composite design as a convenient functional food Anuar, Mohd Nur Nasyriq Ibrahim, Muhammad Kharsa, Badr Eddin Mat Alewi, Nur Aizura Hazali, Norazlanshah Ibrahim, Muhammad Kaderi, Mohd Arifin Md Isa, Muhammad Lokman R Medicine (General) RT Nursing The optimum combination of Musa paradisiaca (MP) and Trigona sp. Honey (TH) in formulating high antioxidant jelly was analysed for total carbohydrate content (CHO), antioxidant capacity (AC), and acceptability via the Response Surface Methodology. Central composite design was employed to optimise the combination effect of two independent variables; namely MP (X1: 20-100%) and TH (X2: 20-100%) on the recovery of three responses; total carbohydrate content (Y1), antioxidant capacity (Y2), and acceptability (Y3). A polynomial model generated a satisfactory fitting of the experimental data with regards to total carbohydrate content (R2 = 0.8974, p < 0.0024), total antioxidant capacity (R2 = 0.9702, p < 0.0001), and acceptability (R2 = 0.9136, p < 0.0001). The optimum combination for maximum recovery of CHO, AC and acceptability were 20% of MP and 20% of TBH, with a predicted CHO of 33 Kcal/5 g, AC of 0.34 nm and acceptability score of 6.16 (< 5: not accepted; > 5: accepted). Universiti Putra Malaysia 2019 Article PeerReviewed application/pdf en http://irep.iium.edu.my/76312/1/76312_Response%20surface%20optimisation%20of%20high%20antioxidant.pdf application/pdf en http://irep.iium.edu.my/76312/2/76312_Response%20surface%20optimisation%20of%20high%20antioxidant_SCOPUS.pdf application/pdf en http://irep.iium.edu.my/76312/3/76312_Response%20surface%20optimisation%20of%20high%20antioxidant_WOS.pdf Anuar, Mohd Nur Nasyriq and Ibrahim, Muhammad and Kharsa, Badr Eddin and Mat Alewi, Nur Aizura and Hazali, Norazlanshah and Ibrahim, Muhammad and Kaderi, Mohd Arifin and Md Isa, Muhammad Lokman (2019) Response surface optimisation of high antioxidant jelly from Musa paradisiaca and Trigona sp. honey using central composite design as a convenient functional food. International Food Research Journal, 26 (4). pp. 1201-1209. ISSN 1985-4668 E-ISSN 2231-7546 http://www.ifrj.upm.edu.my/26%20(04)%202019/10%20-%20IFRJ18739.R1-Final.pdf
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English
topic	R Medicine (General) RT Nursing
spellingShingle	R Medicine (General) RT Nursing Anuar, Mohd Nur Nasyriq Ibrahim, Muhammad Kharsa, Badr Eddin Mat Alewi, Nur Aizura Hazali, Norazlanshah Ibrahim, Muhammad Kaderi, Mohd Arifin Md Isa, Muhammad Lokman Response surface optimisation of high antioxidant jelly from Musa paradisiaca and Trigona sp. honey using central composite design as a convenient functional food
description	The optimum combination of Musa paradisiaca (MP) and Trigona sp. Honey (TH) in formulating high antioxidant jelly was analysed for total carbohydrate content (CHO), antioxidant capacity (AC), and acceptability via the Response Surface Methodology. Central composite design was employed to optimise the combination effect of two independent variables; namely MP (X1: 20-100%) and TH (X2: 20-100%) on the recovery of three responses; total carbohydrate content (Y1), antioxidant capacity (Y2), and acceptability (Y3). A polynomial model generated a satisfactory fitting of the experimental data with regards to total carbohydrate content (R2 = 0.8974, p < 0.0024), total antioxidant capacity (R2 = 0.9702, p < 0.0001), and acceptability (R2 = 0.9136, p < 0.0001). The optimum combination for maximum recovery of CHO, AC and acceptability were 20% of MP and 20% of TBH, with a predicted CHO of 33 Kcal/5 g, AC of 0.34 nm and acceptability score of 6.16 (< 5: not accepted; > 5: accepted).
format	Article
author	Anuar, Mohd Nur Nasyriq Ibrahim, Muhammad Kharsa, Badr Eddin Mat Alewi, Nur Aizura Hazali, Norazlanshah Ibrahim, Muhammad Kaderi, Mohd Arifin Md Isa, Muhammad Lokman
author_facet	Anuar, Mohd Nur Nasyriq Ibrahim, Muhammad Kharsa, Badr Eddin Mat Alewi, Nur Aizura Hazali, Norazlanshah Ibrahim, Muhammad Kaderi, Mohd Arifin Md Isa, Muhammad Lokman
author_sort	Anuar, Mohd Nur Nasyriq
title	Response surface optimisation of high antioxidant jelly from Musa paradisiaca and Trigona sp. honey using central composite design as a convenient functional food
title_short	Response surface optimisation of high antioxidant jelly from Musa paradisiaca and Trigona sp. honey using central composite design as a convenient functional food
title_full	Response surface optimisation of high antioxidant jelly from Musa paradisiaca and Trigona sp. honey using central composite design as a convenient functional food
title_fullStr	Response surface optimisation of high antioxidant jelly from Musa paradisiaca and Trigona sp. honey using central composite design as a convenient functional food
title_full_unstemmed	Response surface optimisation of high antioxidant jelly from Musa paradisiaca and Trigona sp. honey using central composite design as a convenient functional food
title_sort	response surface optimisation of high antioxidant jelly from musa paradisiaca and trigona sp. honey using central composite design as a convenient functional food
publisher	Universiti Putra Malaysia
publishDate	2019
url	http://irep.iium.edu.my/76312/ http://irep.iium.edu.my/76312/ http://irep.iium.edu.my/76312/1/76312_Response%20surface%20optimisation%20of%20high%20antioxidant.pdf http://irep.iium.edu.my/76312/2/76312_Response%20surface%20optimisation%20of%20high%20antioxidant_SCOPUS.pdf http://irep.iium.edu.my/76312/3/76312_Response%20surface%20optimisation%20of%20high%20antioxidant_WOS.pdf
first_indexed	2023-09-18T21:47:52Z
last_indexed	2023-09-18T21:47:52Z
_version_	1777413570960556032

Response surface optimisation of high antioxidant jelly from Musa paradisiaca and Trigona sp. honey using central composite design as a convenient functional food

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