Evaluation the effects of arabic gum and sodium caseinate on the quality of medium chain triglycerides powder

Medium-chain triglycerides (MCT), sourced from good fat in virgin coconut oil is increasing in demand due to its potential substitute for source of energy compared to energy sourced from simple carbohydrates foods which leads to many diseases. MCT powder can be used as a strategy to encourage diet h...

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Main Author:	Awang, Mohamad Amir
Format:	Thesis
Language:	English
Published:	2022
Subjects:	TP Chemical technology
Online Access:	http://eprints.utm.my/id/eprint/101781/1/MohamadAmirAwangMSChE2022.pdf.pdf
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spelling	my-utm-ep.1017812023-07-09T02:16:31Z Evaluation the effects of arabic gum and sodium caseinate on the quality of medium chain triglycerides powder 2022 Awang, Mohamad Amir TP Chemical technology Medium-chain triglycerides (MCT), sourced from good fat in virgin coconut oil is increasing in demand due to its potential substitute for source of energy compared to energy sourced from simple carbohydrates foods which leads to many diseases. MCT powder can be used as a strategy to encourage diet high in good fat in daily life. Most of MCT powder in the market contains maltodextrin which was reported contribute bad side effects to human health. Wall material like prebiotic (arabic gum) and protein (sodium caseinate) able to replace maltodextrin in the MCT powder formulation as well as giving a good human health benefits and potential to improve the quality of MCT powder. However, the effect of both ingredients on the quality of MCT powder was not fully reported. Therefore, this study aimed to evaluate the effects of arabic gum and sodium caseinate as formulation ingredients on the quality of MCT oil powder produced by spray drying method. The formulation ingredients consisted of MCT oil, arabic gum and sodium caseinate with different concentration. The quality of MCT powder were characterized with regards to its solubility, wettability, antioxidant activity, probiotic growth and sensory evaluation. From this study, it was found that the formulation F1 (70% of MCT oil, 20% of arabic gum and 10% of sodium caseinate) met all the required assessment with the highest yield, moderate antioxidant activity, overall sensory evaluation acceptability and promote the probiotic growth over the commercialize sample. As a conclusion, the alternative formulation ingredients ( Arabic gum and sodium caseinate) was found affect the quality of MCT oil powder in terms of physical, chemical and biological characteristic. 2022 Thesis http://eprints.utm.my/id/eprint/101781/ http://eprints.utm.my/id/eprint/101781/1/MohamadAmirAwangMSChE2022.pdf.pdf application/pdf en public http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:152378 masters Universiti Teknologi Malaysia Faculty of Engineering - School of Chemical & Energy Engineering
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Awang, Mohamad Amir Evaluation the effects of arabic gum and sodium caseinate on the quality of medium chain triglycerides powder
description	Medium-chain triglycerides (MCT), sourced from good fat in virgin coconut oil is increasing in demand due to its potential substitute for source of energy compared to energy sourced from simple carbohydrates foods which leads to many diseases. MCT powder can be used as a strategy to encourage diet high in good fat in daily life. Most of MCT powder in the market contains maltodextrin which was reported contribute bad side effects to human health. Wall material like prebiotic (arabic gum) and protein (sodium caseinate) able to replace maltodextrin in the MCT powder formulation as well as giving a good human health benefits and potential to improve the quality of MCT powder. However, the effect of both ingredients on the quality of MCT powder was not fully reported. Therefore, this study aimed to evaluate the effects of arabic gum and sodium caseinate as formulation ingredients on the quality of MCT oil powder produced by spray drying method. The formulation ingredients consisted of MCT oil, arabic gum and sodium caseinate with different concentration. The quality of MCT powder were characterized with regards to its solubility, wettability, antioxidant activity, probiotic growth and sensory evaluation. From this study, it was found that the formulation F1 (70% of MCT oil, 20% of arabic gum and 10% of sodium caseinate) met all the required assessment with the highest yield, moderate antioxidant activity, overall sensory evaluation acceptability and promote the probiotic growth over the commercialize sample. As a conclusion, the alternative formulation ingredients ( Arabic gum and sodium caseinate) was found affect the quality of MCT oil powder in terms of physical, chemical and biological characteristic.
format	Thesis
qualification_level	Master's degree
author	Awang, Mohamad Amir
author_facet	Awang, Mohamad Amir
author_sort	Awang, Mohamad Amir
title	Evaluation the effects of arabic gum and sodium caseinate on the quality of medium chain triglycerides powder
title_short	Evaluation the effects of arabic gum and sodium caseinate on the quality of medium chain triglycerides powder
title_full	Evaluation the effects of arabic gum and sodium caseinate on the quality of medium chain triglycerides powder
title_fullStr	Evaluation the effects of arabic gum and sodium caseinate on the quality of medium chain triglycerides powder
title_full_unstemmed	Evaluation the effects of arabic gum and sodium caseinate on the quality of medium chain triglycerides powder
title_sort	evaluation the effects of arabic gum and sodium caseinate on the quality of medium chain triglycerides powder
granting_institution	Universiti Teknologi Malaysia
granting_department	Faculty of Engineering - School of Chemical & Energy Engineering
publishDate	2022
url	http://eprints.utm.my/id/eprint/101781/1/MohamadAmirAwangMSChE2022.pdf.pdf
_version_	1776100770064629760

Evaluation the effects of arabic gum and sodium caseinate on the quality of medium chain triglycerides powder

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