Norman Isman

Effect of Salt Concentration on the Physicochemical Characteristics and Sensory Acceptance of Salted Radish Pickles

Nur Farah Hani Muhamad, Nur Ilida Mohamad, Norra Ismail, Mohd Izwan Mohd Lazim, Adawiyah Akbar, Norman Isman, Norhartini Samad, Rahimah Mohd Zaki & Nik Mohd Faiz Che Mohd Noor · Asian Food Science Journal · 2026

This study evaluated the effects of different salt concentrations during the fermentation process on the physicochemical properties, microbial characteristics, and sensory acceptance of salted radish pickles. Five formulations (LM1–LM5) containing different salt concentrations (2...

Open access Research Article 10.9734/afsj/2026/v25i10925

Evaluation of Physicochemical Characteristics and Sensory Qualities of Fruit Roll Ups Made from Watermelon

Nur Farah Hani Muhamad, Noor Zainah Adzaly, Madzlan Kasran, Hasnisa Hashim, Siti Nurathirah Abu Hassan, Siah Watt Moey, Teoh Chin Chuang, Zainun Mohd Shafie, Adawiyah Akbar, Norman Isman, Mohd Fakhri Hashim, Hairiyah Mohamad, Khairol Nadia Abd Halim & Nurul Nabilah Mohd Fiteri · Asian Food Science Journal · 2024

Watermelon biomass can be categorised into flesh, seed, and rind. Although discarded, the rind is edible and nutritious. Objective: The study aimed to optimise watermelon fruit rolls-up formulation combining the flesh and rind purees. F1 (80:0), F2 (70:10), F3 (60:20), F4 (50:30)...

Open access Research Article 10.9734/afsj/2024/v23i11749