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Articles by Fatimah Abu Bakar
Total Records ( 2 ) for Fatimah Abu Bakar
  Suwaibah Ghaffar , Abdulamir AS , Fatimah Abu Bakar , Roselina Karim and Nazamid Saari
  Problem statement: This study was conducted to evaluate the potential use of microbial growth, sensory characteristic (odour) and pH as potential spoilage indicators of Chinese yellow wet noodles. Approach: Samples were collected from 3 commercial processing plants namely, Automated Processing (AP), Semi-automated Processing (SP) and Manual Processing (MP). The samples were kept at ambient temperature (28±2 ºC) and monitored microbiologically for ten days. Standard Plate Count (TPC) and Yeast and Mould Count (YMC) were determined using conventional spread plate methods. Sensory evaluation of noodles was carried out using Quantitative Descriptive Analysis (QDA). Results: Initial TPC for all samples were around log 3 CFU/g which significantly increased to around log 7 CFU/g towards the end of storage period. The same pattern was observed for YMC for all samples. Odour of AP, SP and MP samples began to deteriorate and samples became unacceptable to panelists on 3, 4 and 2 days of storage, respectively. Linear regression analyses between storage period and the various potential spoilage indicators demonstrated the strongest correlation for all samples between the storage time and odour (r = 0.81243 - 0.93856 and p=<0.0001). Correlation between the storage period and TPC and YMC for AP samples were also strongly correlated (r = 0.80122 - 0.8573 and p = <0.0001). The correlation between storage time and TPC as well as YMC for both SP samples and MP samples were moderately correlated (r = 0.500 – 0.700 and p<0.05). Correlation between the storage time and pH were inversely correlated for all samples (r = - 0.61439 to -0.74931 and p = <0.0001-0.0003). Conclusion/Recommendation: Taken together, odor is the most suitable to be used as spoilage indicator for Chinese yellow wet noodles.
  Farrah Wahida Othman Ali , A.S. Abdulamir , Abdulkarim Sabo Mohammed , Fatimah Abu Bakar , Yazid Abdul Manap , Anwarul Hidayah Zulkifli and Nazamid Saari
  GABA is well known for its physiological functions as antioxidant, diuresis, tranquilizer, anti-hypertensive, epilepsy treatment and diabetic prevention. Most of the fermented food products are known and proven for its high content GABA producer, which contributes the food as potential functional foods. Among 5 positive isolates from the Malaysian commercial fermented shrimp product (cincaluk), only one strain of bacteria showed the highest GABA-producing activity. Leuconostoc NC5 showed the highest production ability of both extracellular and intracellular GABA content (2.84±0.19 mM, respectively) with GAD activity at 1.93±0.37 unit. The effect of cultivation time, temperature, pH and different concentration of glutamate, carbon source, nitrogen source and Pyridoxal-5’-Phosphate (PLP) on the production of GABA was investigated. This study concludes that the optimum conditions for GABA production were recorded at the cultivation temperature of 37°C, pH 5.0 and cultivation time at 168 h. Furthermore, the addition of PLP and nitrogen source to the culture medium significantly increased GABA production by 30-fold. Thus, Leuconostoc NC5 can be a potential starter culture for GABA-enriched functional foods. This strain showed a potential of being starter culture for the production of fermented functional foods containing GABA.
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