Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
Articles by R. Nopianti
Total Records ( 2 ) for R. Nopianti
  N. Huda , O.H. Leng and R. Nopianti
  The aim of the study was to determine the influence of different levels of polydextrose (0, 3, 6, 9 and 12%) in maintaining the physicochemical properties of threadfin bream surimi during 16 weeks of frozen storage. The analysis of these effects included the studying the changes in gel strength, gel whiteness, juiciness, folding, water-holding capacity, protein solubility and the pH level of the surimi. The cryoprotective effectiveness generally increased with the increase in polydextrose content. The highest gel strength, water-holding capacity and protein solubility were maintained by 12% of polydextrose at 83, 94 and 83%, respectively; moreover, 32% of the moisture in juiciness was lost and an average gel whiteness of 76.33 was maintained over 16 weeks of storage. These values are measured against those of 0% polydextrose and surimi with 0.3% sodium trypolyphosphate. The addition of 6% polydextrose can maintain the gel strength, water-holding capacity and protein solubility at 82, 97 and 78%, respectively, lose 28% of moisture in juiciness and produce an average gel whiteness of 78.15. However, higher levels of polydextrose result in a larger extent of reduction in gel whiteness due to the Maillard reaction. Therefore, a 6% level of polydextrose was determined to be the optimal level for the cryoprotection of surimi.
  N. Huda , T.L.J. Alistair , H.W. Lim and R. Nopianti
  Five brands of Malaysian commercial fish sausages were analyzed for proximate and physicochemical properties. The proximate contents showed significant differences (p<0.05) among the samples. The protein and fat contents ranged from 8.18-10.77% and 0.93-6.53%, respectively. There were significance differences (p<0.05) among the fish sausages in the lightness value. A folding test showed no significant differences among the fish sausages, with all samples receiving the highest score. Hardness, elasticity, cohesiveness, gumminess, chewiness and shear force were significantly different (p<0.05) among the samples. This study showed that physicochemical properties among the sample were relatively different, but most of the samples fulfilled the requirements of a good-quality sausage.
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility