Nowadays, most people like to choose their food from good taste varieties without considering the nutrition. Generally, The average fiber consumption in Indonesia is 10,5 grams/day. This value is not quite enough for the requirement of fiber. An inadequacy of fiber can cause some...
Open access
Research Article10.9734/ajmah/2023/v21i10881
Zuwariah Ishak, Khairunizah Hazila Khalid, Faridah Hussin, Nik Mohd Faiz Che Mohd Noor & Mohd Fakhri Hashim·Asian Food Science Journal·2023
The instant coconut cereal was developed using a mixture design and ten formulations of cereal were produced using coconut cake, corn flour and brown rice flour. The characteristics and functional properties of instant cereal from coconut cake on dietary fiber, physical and nutri...
Open access
Research Article10.9734/afsj/2023/v22i9653
Zuwariah Ishak, Noor Fadilah Mohd Bakri, Syahida Maarof, Hadijah Hassan, Rodhiah Razali & Mohd Fakhri Hashim·Asian Food Science Journal·2021
Research finding on modification of pineapple peel through extrusion and steam pressure have led to increasing fiber and nutritional properties of the pineapple powder. The objective of the present study was to investigate the effect of extrusion processing and steam pressure on...
Open access
Research Article10.9734/afsj/2021/v20i830334
Aim: With the rise of metabolic disorders like obesity in developed countries, maintenance of healthy lifestyle has become very challenging. Food plays a very important role in this process. Consumption of healthy foods with proper portion control can help in controlling excess w...
Open access
Research Article10.9734/ajmah/2020/v18i330189