The Experts below are selected from a list of 921 Experts worldwide ranked by ideXlab platform
A. A. Karim - One of the best experts on this subject based on the ideXlab platform.
-
characteristics of Metroxylon Sagu resistant starch type iii as prebiotic substance
Journal of Food Science, 2015Co-Authors: Tan Zini, Hussin Napisah, Ahmad Rosma, A. A. Karim, Min-tze LiongAbstract:Resistant starch type III (RS3) was produced from sago (Metroxylon Sagu) and evaluated for its characteristics as a prebiotic. Two RS3 samples designated sago RS and HCl-sago RS contained 35.71% and 68.30% RS, respectively, were subjected to hydrolyses by gastric juice and digestive enzymes and to absorption. Both sago RS and HCl-sago RS were resistant to 180 min hydrolysis by gastric acidity at pH 1 to 4 with less than 0.85% hydrolyzed. Both samples were also resistant toward hydrolysis by gastrointestinal tract enzymes and intestinal absorption with 96.75% and 98.69% of RS3 were recovered respectively after 3.5 h digestion and overnight dialysis at 37 °C. Sago RS3 supported the growth of both beneficial (lactobacilli and Bifidobacteria) and pathogenic microbes (Escherichia coli, Campylobacter coli, and Clostridium perfringens) in the range of 2.60 to 3.91 log10 CFU/mL. Hence, prebiotic activity score was applied to describe the extent to which sago RS3 supports selective growth of the lactobacilli and bifidobacteria strains over pathogenic bacteria. The highest scores were obtained from Bifidobacterium sp. FTDC8943 grown on sago RS (+0.26) and HCl-sago RS (+0.24) followed by L. bulgaricus FTDC1511 grown on sago RS (+0.21). The findings had suggested that sago RS3 has the prebiotic partial characteristics and it is suggested to further assess the suitability of sago RS3 as a prebiotic material.
-
fermentation of Metroxylon Sagu resistant starch type iii by lactobacillus sp and bifidobacterium bifidum
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Loo Siewwai, Tan Zini, Norziah Mohd Hani, A. A. Karim, Ahmad RosmaAbstract:The in vitro fermentability of sago (Metroxylon Sagu) resistant starch type III (RS3) by selected probiotic bacteria was investigated. Sago RS3 with 12% RS content was prepared by enzymatic debranching of native sago starch with pullulanase enzyme, followed by autoclaving, cooling, and annealing. The fermentation of sago RS3 by L. acidophilus FTCC 0291, L. bulgaricus FTCC 0411, L. casei FTCC 0442, and B. bifidum BB12 was investigated by observing the bacterial growth, carbohydrate consumption profiles, pH changes, and total short chain fatty acids (SCFA) produced in the fermentation media. Comparisons were made with commercial fructo-oligosaccharide (FOS), Hi-maize 1043, and Hi-maize 240. Submerged fermentations were conducted in 30 mL glass vials for 24 h at 37 °C in an oven without shaking. The results indicated that fermentation of sago RS3 significantly (P < 0.05) yielded the highest count of Lactobacillus sp. accompanied by the largest reduction in pH of the medium. Sago RS3 was significantly the mos...
-
pasting and retrogradation properties of alkali treated sago Metroxylon Sagu starch
Food Hydrocolloids, 2008Co-Authors: A. A. Karim, Y P Phuah, Y M Chui, F.-k. Chen, M.z. Nor Nadiha, A. FazilahAbstract:Abstract Sago ( Metroxylon Sagu ) starch was treated with 0.1% (w/v) and 0.5% (w/v) alkali (sodium hydroxide, NaOH) for 0, 15, and 30 days at ambient temperature (30 °C). Alkali-treated starches were characterized for pasting properties, retrogradation, intrinsic viscosity, swelling power, and solubility using various physical methods. Increase in swelling power and solubility of the alkali-treated starch could be attributed to the leaching of amylose chain, probably due to the propensity of alkali to attack the amorphous regions of the granules. This was evident by the blue regions (amylose–iodine complex) which were recognizable outside the starch granules when observed using iodine staining microscopy. Partial depolymerization of starch by alkali was also evidenced by a decrease in intrinsic viscosity. Peak viscosity and breakdown of alkali-treated starch were significantly reduced, whereas pasting temperature was not significantly affected. Microscopic examination showed that the granular shape of starch was less affected by alkaline treatment, except for the roughened surface on some granules treated with 0.5% NaOH. The effect of alkali on the crystalline region was not pronounced because the X-ray diffraction pattern was not significantly altered and the birefringence of the alkali-treated starch still remained after 30 days of treatment. Data from pulsed nuclear magnetic resonance and uniaxial compression tests for starch gels stored for 7 days at 4 °C indicated that retrogradation was markedly reduced, possibly due to depolymerization of starch polymer chains. The effects of alkali on pasting and retrogradation properties were more pronounced for starch treated with 0.5% alkali and longer duration.
-
Starch from the sago (Metroxylon Sagu) palm tree - Properties, prospects, and challenges as a new industrial source for food and other uses
Comprehensive Reviews in Food Science and Food Safety, 2008Co-Authors: A. A. Karim, A. Pei Lang Tie, D M A Manan, I S M ZaidulAbstract:The common industrial starches are typically derived from cereals (corn, wheat, rice, sorghum), tubers (potato, sweet potato), roots (cassava), and legumes (mung bean, green pea). Sago (Metroxylon Sagu Rottb.) starch is perhaps the only example of commercial starch derived from another source, the stem of palm (sago palm). Sago palm has the ability to thrive in the harsh swampy peat environment of certain areas. It is estimated that there are about 2 million ha of natural sago palm forests and about 0.14 million ha of planted sago palm at present, out of a total swamp area of about 20 million ha in Asia and the Pacific Region, most of which are under- or nonutilized. Growing in a suitable environment with organized farming practices, sago palm could have a yield potential of up to 25 tons of starch per hectare per year. Sago starch yield per unit area could be about 3 to 4 times higher than that of rice, corn, or wheat, and about 17 times higher than that of cassava. Compared to the common industrial starches, however, sago starch has been somewhat neglected and relatively less attention has been devoted to the sago palm and its starch. Nevertheless, a number of studies have been published covering various aspects of sago starch such as molecular structure, physicochemical and functional properties, chemical/physical modifications, andquality issues. This article is intended to piece together the accumulated knowledge and highlight some pertinent information related to sago palm and sago starch studies.
-
effect of pullulanase debranching of sago Metroxylon Sagu starch at subgelatinization temperature on the yield of resistant starch
Starch-starke, 2007Co-Authors: Yin H Leong, A. A. Karim, Mond H NorziahAbstract:The effects of pullulanase debranching of sago (Metroxylon Sagu) starch in the granular state and subsequent physical treatments on the formation and yield of type III resistant starch (RS 3) have been investigated. Sago starch was enzymatically debranched with pullulanase at 60°C and at pH 5.0 using different enzyme concentrations (24, 30, 40, 50 PUN/g dry starch) which was added to 20% (w/v) starch slurry and incubated for 0 to 48 h. Optimum enzyme concentration of 40 PUN/g dry starch and three debranching times (8, 16 and 24 h) have been selected for subsequent preparation of RS. Granule morphology and molecular weight distribution (MWD) of the debranched and resistant starch were examined. Debranched starch samples showed blurred birefringence patterns, a decrease in amylopectin fraction, an increase in low molecular weight fraction and a broadening of MWD. Debranched starch samples with a maximum RS yield of 7% were obtained at 8 h debranching time. Temperature cycling and incubation at certain temperature and storage time enhanced the formation of RS. Under the conditions used in this study, the optimum conditions to obtain the highest RS yield (11.6%) were 8 h of debranching time, followed by incubation at 80°C for seven days. The MWD analysis showed that RS consisted of material with relatively low degree of polymerization. This study showed that pullulanase treatment of starch in the granular state resulted in limited debranching of amylopectin but the subsequent physical treatments (incubation time/temperature) can be manipulated to promote crystallization and enhance formation of RS 3.
Ahmad Rosma - One of the best experts on this subject based on the ideXlab platform.
-
characteristics of Metroxylon Sagu resistant starch type iii as prebiotic substance
Journal of Food Science, 2015Co-Authors: Tan Zini, Hussin Napisah, Ahmad Rosma, A. A. Karim, Min-tze LiongAbstract:Resistant starch type III (RS3) was produced from sago (Metroxylon Sagu) and evaluated for its characteristics as a prebiotic. Two RS3 samples designated sago RS and HCl-sago RS contained 35.71% and 68.30% RS, respectively, were subjected to hydrolyses by gastric juice and digestive enzymes and to absorption. Both sago RS and HCl-sago RS were resistant to 180 min hydrolysis by gastric acidity at pH 1 to 4 with less than 0.85% hydrolyzed. Both samples were also resistant toward hydrolysis by gastrointestinal tract enzymes and intestinal absorption with 96.75% and 98.69% of RS3 were recovered respectively after 3.5 h digestion and overnight dialysis at 37 °C. Sago RS3 supported the growth of both beneficial (lactobacilli and Bifidobacteria) and pathogenic microbes (Escherichia coli, Campylobacter coli, and Clostridium perfringens) in the range of 2.60 to 3.91 log10 CFU/mL. Hence, prebiotic activity score was applied to describe the extent to which sago RS3 supports selective growth of the lactobacilli and bifidobacteria strains over pathogenic bacteria. The highest scores were obtained from Bifidobacterium sp. FTDC8943 grown on sago RS (+0.26) and HCl-sago RS (+0.24) followed by L. bulgaricus FTDC1511 grown on sago RS (+0.21). The findings had suggested that sago RS3 has the prebiotic partial characteristics and it is suggested to further assess the suitability of sago RS3 as a prebiotic material.
-
fermentation of Metroxylon Sagu resistant starch type iii by lactobacillus sp and bifidobacterium bifidum
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Loo Siewwai, Tan Zini, Norziah Mohd Hani, A. A. Karim, Ahmad RosmaAbstract:The in vitro fermentability of sago (Metroxylon Sagu) resistant starch type III (RS3) by selected probiotic bacteria was investigated. Sago RS3 with 12% RS content was prepared by enzymatic debranching of native sago starch with pullulanase enzyme, followed by autoclaving, cooling, and annealing. The fermentation of sago RS3 by L. acidophilus FTCC 0291, L. bulgaricus FTCC 0411, L. casei FTCC 0442, and B. bifidum BB12 was investigated by observing the bacterial growth, carbohydrate consumption profiles, pH changes, and total short chain fatty acids (SCFA) produced in the fermentation media. Comparisons were made with commercial fructo-oligosaccharide (FOS), Hi-maize 1043, and Hi-maize 240. Submerged fermentations were conducted in 30 mL glass vials for 24 h at 37 °C in an oven without shaking. The results indicated that fermentation of sago RS3 significantly (P < 0.05) yielded the highest count of Lactobacillus sp. accompanied by the largest reduction in pH of the medium. Sago RS3 was significantly the mos...
Khairun Nisah - One of the best experts on this subject based on the ideXlab platform.
-
uji toksisitas dari penyalut layak makan berbasis pati Sagu Metroxylon Sagu
BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan, 2017Co-Authors: Khairun NisahAbstract:A sago starch- based (Metroxylon Sagu) edible coating with sago powder as a filler and glycerol as a plasticizer has been made.This research is expected to provide information about microbial sensitivity towards the sago starch- based edible coating which is eco-friendly and safe to be used. Requirements to determine food quality refers to the role of E.coli as a toxicity indicator to cause food damage. Toxicity testing of E. coli toward sago starch-based coating was conducted by using Kirby Bauer method. A standardized agar-disc paper diffusion procedure is one way to to determine antibiotic resistancy of bacteria. Bacterial resistancy toward antibiotics is determined by the diameter of inhibit zone formed. Microorganisms cultures requires media that contain nutrients and appropriate environment such as Nutrient Agar (NA). Based on E. coli toxicity testing conducted to the sago starch-based edible coating in 370C temperature and 48 hours of incubation, it is found that the edible coated has not anticeptic activity toward Escherichia coli because the inhibit zone is not formed on the sago starch- based coating. Therefore, the edible coating which has been made is healthy to be consumed.
-
uji toksisitas dari penyalut layak makan berbasis pati Sagu Metroxylon Sagu
BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan, 2017Co-Authors: Khairun NisahAbstract:A sago starch- based (Metroxylon Sagu) edible coating with sago powder as a filler and glycerol as a plasticizer has been made.This research is expected to provide information about microbial sensitivity towards the sago starch- based edible coating which is eco-friendly and safe to be used. Requirements to determine food quality refers to the role of E.coli as a toxicity indicator to cause food damage. Toxicity testing of E. coli toward sago starch-based coating was conducted by using Kirby Bauer method. A standardized agar-disc paper diffusion procedure is one way to to determine antibiotic resistancy of bacteria. Bacterial resistancy toward antibiotics is determined by the diameter of inhibit zone formed. Microorganisms cultures requires media that contain nutrients and appropriate environment such as Nutrient Agar (NA). Based on E. coli toxicity testing conducted to the sago starch-based edible coating in 370C temperature and 48 hours of incubation, it is found that the edible coated has not anticeptic activity toward Escherichia coli because the inhibit zone is not formed on the sago starch- based coating. Therefore, the edible coating which has been made is healthy to be consumed.
Sumaryono Sumaryono - One of the best experts on this subject based on the ideXlab platform.
-
EFFECT OF GAMMA IRRADIATION ON THE GROWTH AND DEVELOPMENT OF SAGO PALM (Metroxylon Sagu Rottb.) CALLI
Indonesian Journal of Agricultural Science, 2017Co-Authors: Imron Riyadi, Sumaryono SumaryonoAbstract:The application of gamma irradiation on plant materials may increase the genetic variation of the offspring with useful traits. The experiment was conducted to determine the effect of irradiation dosage of gamma ray on growth and development of sago palm (Metroxylon Sagu) calli. Friable calli of sago palm derived from suspension culture were used as a material source. The primary calli were initiated from apical meristematic tissues of sago palm suckers of Alitir variety from Merauke, Papua. The treatments used were dosage of gamma ray irradiation at 0, 5, 10, 15, 20 and 25 Gy. The treated calli were then subcultured on modified Murashige and Skoog (MMS) solid medium containing 3% sucrose and 0.1% activated charcoal and added with 1 mg l-1 2,4-D and 0.1 mg l-1 kinetin. The results showed that at all irradiation dosages, calli biomass increased significantly. The highest proliferation of calli biomass of 5.33 folds from the initial culture after 4 weeks was achieved at gamma irradiation of 25 Gy, whereas the lowest proliferation of calli biomass of 3.4 folds was achieved at control. The best development of embryogenic calli was obtained at 10 Gy that produced 100% somatic embryos, whereas the lowest somatic embryo formation at 0% was obtained at 0 and 25 Gy after one subculture. High response of somatic embryo induction to gamma irradiation at 10 Gy may increase production of somatic embryos. These results can be used in in vitro breeding of sago palm via mutagenesis to create new elite varieties.
-
MORPHOLOGICAL CHANGES DURING THE DEVELOPMENT OF SOMATIC EMBRYOS OF SAGO (Metroxylon Sagu Rottb.)
Indonesian Journal of Agricultural Science, 2016Co-Authors: Pauline Destinugrainy Kasi, Sumaryono SumaryonoAbstract:Development of somatic embryos of sago (Metroxylon Sagu Rottb.) on agar-solidified medium are highly varied producing heterogeneous seedlings. Understanding of this phenomenon may help in improving the cultural procedures and conditions of sago somatic embryogenesis to obtain uniform seedlings in a large scale. This experiment was conducted at the laboratory for plant cell culture and micropropagation, Indonesian Biotechnology Research Institute for Estate Crops from January to March 2006 to examine morphological changes i.e. color and development stages of sago during their somatic embryo development on an agar-solidified medium. Twenty single globular somatic embryos of sago with specific color (yellowish, greenish, and reddish) were cultured in a Petri dish supplemented with a solid medium. The medium was a micronutrients-modified MS (MMS) with half strength of macronutrients containing 0.01 mg l-1 ABA, 2 mg l-1 kinetin, 20 g l-1 sucrose, 0.5 g l-1 activated charcoal, and 2 g l-1 gelrite. Parameter observed was the percentage of embryo’s number based on color and developmental stage. The result showed that at the end of 6-week culture passage, most originally greenish (80.8%) and reddish (95.8%) embryos remained unchanged in their colors, whereas almost half of the originally yellowish embryos turned to greenish and only 30% remained yellowish. At the same time, single globular embryos have changed gradually into the next developmental stages, although not all of the embryos were germinated. The initial color of embryo affected the rate of the developmental stage changes. Yellowish and greenish globular embryos developed more rapidly into cotyledon or germinant stages at 58% and 55% respectively, in 6 weeks than the reddish ones (41%). Therefore, the yellowish and greenish embryos are the best sources of material for in vitro mass propagation and synthetic seed production of sago.
D M A Manan - One of the best experts on this subject based on the ideXlab platform.
-
Starch from the sago (Metroxylon Sagu) palm tree - Properties, prospects, and challenges as a new industrial source for food and other uses
Comprehensive Reviews in Food Science and Food Safety, 2008Co-Authors: A. A. Karim, A. Pei Lang Tie, D M A Manan, I S M ZaidulAbstract:The common industrial starches are typically derived from cereals (corn, wheat, rice, sorghum), tubers (potato, sweet potato), roots (cassava), and legumes (mung bean, green pea). Sago (Metroxylon Sagu Rottb.) starch is perhaps the only example of commercial starch derived from another source, the stem of palm (sago palm). Sago palm has the ability to thrive in the harsh swampy peat environment of certain areas. It is estimated that there are about 2 million ha of natural sago palm forests and about 0.14 million ha of planted sago palm at present, out of a total swamp area of about 20 million ha in Asia and the Pacific Region, most of which are under- or nonutilized. Growing in a suitable environment with organized farming practices, sago palm could have a yield potential of up to 25 tons of starch per hectare per year. Sago starch yield per unit area could be about 3 to 4 times higher than that of rice, corn, or wheat, and about 17 times higher than that of cassava. Compared to the common industrial starches, however, sago starch has been somewhat neglected and relatively less attention has been devoted to the sago palm and its starch. Nevertheless, a number of studies have been published covering various aspects of sago starch such as molecular structure, physicochemical and functional properties, chemical/physical modifications, andquality issues. This article is intended to piece together the accumulated knowledge and highlight some pertinent information related to sago palm and sago starch studies.
-
rheological behaviour of sago Metroxylon Sagu starch paste
Food Chemistry, 1999Co-Authors: Mohd Nurul, B Mohd M N Azemi, D M A MananAbstract:Abstract Rheological behaviour of gelatinized sago starch solution was studied over the shear rate range of 13.61–704 s −1 at various concentration and temperature ranges. A power law equation was used to describe the rheological behaviour of the starch solution, while the effect of temperature was evaluated by the Arrhenius equation. The effect of starch concentration on apparent viscosity was studied using the exponential model describing the relationship between apparent viscosity and concentration. Consistency index (κ) increased with concentration and decreased with the increase of temperature. Flow behaviour indices (η) were within the range of 0.495–0.559 which indicated the pseudoplastic nature of gelatinized sago starch. The amount of starch and shear rate affect activation energy (Δ E ). Depending on the shear rate and concentration, activation energy varied from 0.619 to 1.756 kcal mol −1 . A mathematical relationship correlating the various parameters (temperature, concentrations, shear rates) was tested for its significance and validity.