scholarly journals The Sensory Evaluation and Mechanical Properties of Functional Gummy in the Malaysian Market

2020 ◽  
Author(s):  
Mohd Muzamir Mahat ◽  
Awis Sukarni Mohmad Sabere ◽  
Saiful 'Arifin Shafiee ◽  
Mohd Azizi Nawawi ◽  
Hairul Hisham Hamzah ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Fourier Transform Infrared Spectroscopy ◽  
Sensory Evaluation ◽  
Functional Groups ◽  
Organic Material ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Texture Profile

The popularity of functional gummies has increased, which is evident from the growing line of functional gummies from almost every nutraceutical companies. Sensory evaluation serves the purpose of determining which brand of functional gummy would capture the largest market share. Texture profile analysis was used to determine the mechanical properties of functional gummies. The brands of functional gummies that came under the scope of this study were denoted as Brand A, B, C, D, E, F and G. Fourier Transform Infrared Spectroscopy was utilised to detect organic material and functional groups in the functional gummies. Texture profile analysis gave valuable insights into the gummies’ mechanical properties which are cohesiveness, springiness, hardness, gumminess, and chewiness. Amongst the gummies that were studied, Brand F gummy has the highest value of cohesiveness of 0.92. Brand A gummy has a high springiness value of 1.0. Brand B gummy possesses the highest value of hardness, gumminess and chewiness of 12 532.2 g, 7617.6 N, and 6256.8 J, respectively. Qualitative sensory evaluation reveals that Brand G gummy has the best aesthetic qualities in terms of colour and appearance. Brand B gummy tastes the best while brand A gummy claims the top spot for gumminess and chewiness. Overall, the respondents in this study preferred brand A gummy over other brands.

Study on Preparation and Properties of Starch and 4-Phenolsuflonate Graft Copolymer with HRP Catalysis

2010 ◽  
Vol 129-131 ◽  
pp. 837-841 ◽  
Author(s):  
Sheng Hua Lv ◽  
Yan Fen Ma ◽  
Rui Gong ◽  
Xiao Liang Yan ◽  
Ming Ming Hou
Keyword(s):  
Mechanical Properties ◽  
Nuclear Magnetic Resonance ◽  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Magnetic Resonance ◽  
Horseradish Peroxidase ◽  
Fourier Transform Infrared Spectroscopy ◽  
Graft Copolymer ◽  
Fourier Transform Infrared ◽  
Structure And Properties

Degraded starch was reacted with 4-phenolsuflonate (PHS) in water in the presence of horseradish peroxidase (HRP) catalyst/H2O2/acetylacetone (ACAC) to give starch and PHS graft copolymers. The structure and properties of the graft copolymer are characterized by Fourier Transform Infrared spectroscopy (FTIR), Nuclear　Magnetic　Resonance (NMR). The retanned leather exhibits excellent increased thickness and softness, good dyeing ability and eligible mechanical properties.

scholarly journals Effect of Silica Addition on Mechanical Properties of Eggshell-Derived Hydroxyapatite

2021 ◽  
Vol 10 (2) ◽  
pp. 129-138
Author(s):  
. Fatma ◽  
. Desnelli ◽  
Fahma Riyanti ◽  
Mustafa Kamal ◽  
Muhammad Ramdan Abdul Mannan ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Compressive Strength ◽  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Crystallite Size ◽  
Fourier Transform Infrared Spectroscopy ◽  
Biomedical Applications ◽  
X Ray Diffraction ◽  
X Ray ◽  
Silica Addition

Eggshell is a solid waste that is available in abundance but is being left unused. Eggshell containing calcium in a high amount. Calcium can be used as a precursor for hydroxyapatite (HAp). Modification of HAp with SiO2 is expected to improve its low mechanical properties for biomedical applications. In this study, HAp is synthesized from the eggshell. Then, it was modified by adding SiO2 utilizing the coprecipitation method with concentrations of 10%, 20%, 30%, and 40%, respectively. The HAp and HAp/SiO2 were characterized using; X-ray diffraction and Fourier transform infrared spectroscopy. The analysis HAp and HAp/SiO2 were density, compressive strength, and hardness. The best mechanical properties of HAp/SiO2 were characterized using SEM-EDS. The HAp were prepared successfully with a ratio of Ca/P was 1.673, close to the theoretical 1.67. The addition of SiO2 caused a decrease in crystallite size and density but increased compressive strength and hardness. The best mechanical properties of HAp/SiO2 were obtained with SiO2 of 30% and 40% with similar values.

scholarly journals Optimasi Penambahan Gliserol sebagai Plasticizer pada Sintesis Plastik Biodegradable dari Limbah Nata de Coco dengan Metode Inversi Fasa

2020 ◽  
Vol 4 (2) ◽  
pp. 96
Author(s):  
Claudia Candra Setyaningrum ◽  
Kholisoh Hayati ◽  
Siti Fatimah
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Solid Waste ◽  
Fourier Transform Infrared Spectroscopy ◽  
Functional Groups ◽  
Testing Machine ◽  
Fourier Transform Infrared ◽  
Biodegradable Plastics ◽  
Biodegradable Plastic ◽  
Universal Testing

Limbah nata de coco merupakan nata yang tidak dapat dijadikan sebagai produk setelah proses sortasi sehingga menghasilkan limbah padat dan jarang dimanfaatkan. Kandungan selulosa pada limbah padat nata de coco sebesar 42,57%. Tujuan penelitian ini membuat plastik biodegradable dengan hasil limbah nata de coco dengan penambahan plasticizer. Metode yang digunakan pada pembuatan plastik biodegradable ini adalah metode inversi fasa dengan variasi berat selulosa 2%; 2,5%; dan 3% (b/v), variasi volume gliserol sebesar 2%, 3%, dan 5% (v/v), dan penambahan kitosan sebagai penguat. Karakteristik pastik biodegradable diuji menggunakan UTM (Universal Testing Machine) dan FTIR (Fourier-Transform Infrared Spectroscopy). Plastik biodegradable yang dihasilkan dari berbagai perbandingan berat selulosa dan volume gliserol memiliki karakteristik yang berbeda-beda. Plastik biodegradable dengan karakteristik optimal memiliki nilai kuat tarik optimal sebesar 4,34 MPa, nilai elongasi optimal sebesar 4,44% dan nilai ketahanan air optimal sebesar 65,20%. Pada analisis gugus fungsi menggunakan FTIR menunjukkan tidak ditemukan adanya gugus fungsi baru dalam plastik biodegradable selain gugus fungsi bahan pembentuknya. Pada uji biodegradabilitas, diperoleh nilai biodegradabilitas sebesar 80% – 100% setelah ditimbun di dalam tanah selama 14 hari.Nata de coco waste is nata that cannot be used as a product after the sorting process so that it produces solid waste and is rarely utilized. The cellulose content in nata de coco solid waste is 42.57%, the purpose of this study is to make biodegradable plastic with the results of nata de coco waste by adding plasticizers. The method used in the manufacture of biodegradable plastics is the phase inversion method with cellulose weight variation; 2%; 2.5%; and 3% (w / v), variations in the volume of glycerol by 2%, 3%, and 5% (v/v), and the addition of chitosan as an amplifier. The biodegradable plastic characteristics were tested using UTM (Universal Testing Machine) and FTIR (Fourier-Transform Infrared Spectroscopy). Biodegradable plastics that are produced from various weight cellulose and glycerol volume ratios have different characteristics. Biodegradable plastic with optimal characteristics has an optimal tensile strength value of 4.34 MPa, optimal elongation value of 4.44% and an optimal water resistance value of 65.20%. In the analysis of functional groups (FTIR) no new functional groups were found in biodegradable plastics in addition to the functional groups forming materials. In the biodegradability test, a biodegradability value of 80% - 100% is obtained after being buried in the ground for 14 days.

Study of Ionic Liquids (AIL and PIL) Viscosity and its Functional Groups under Heat Treatment on Cutting Tool Surface Using Fourier-Transform Infrared Spectroscopy (FTIR)

2020 ◽  
Vol 981 ◽  
pp. 98-103
Author(s):  
Mona Alis Md. Yasser ◽  
Zaidi Embong ◽  
Erween Abdul Rahim ◽  
Amiril Sahab Abdullah Sani ◽  
Kamaruddin Kamdani
Keyword(s):  
Heat Treatment ◽  
Ionic Liquid ◽  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Fourier Transform Infrared Spectroscopy ◽  
Functional Groups ◽  
Cutting Tool ◽  
Fourier Transform Infrared ◽  
Nitrile Group ◽  
Tool Surface

This study was conducted to investigate the efficiency of Minimum Quantity Lubrication (MQL) technique by using Modified Jatropha Oil (MJO) bio-based lubricant with the presence of 10% Ammonium Ionic Liquid (MJO+AIL10%) and 1% Phosphonium Ionic Liquid (MJO+PIL1%) additives respectively at various temperature of 200 °C, 300 °C and 400 °C heat treatment to determine the ability to exhibit corrosion and wear throughout the process. Fourier-Transform Infrared Spectroscopy (FTIR) analysis revealed prominent peaks of functional groups in these bio-lubricants; esters (C-O) and (C=O), alkanes (C-H), hydroxide (O-H), and nitrile groups deposited on the cutting tool surface. Initially, nitrile group is detected on cutting tool surface without lubricants at 2200 to 2300 absorption band reduced to lower intensity and most likely concealed by MJO+AIL10% compared to MJO+PIL1% where the nitrile group remains reflected in FTIR spectrum. In this work, it is proved that MJO+AIL10% has higher viscosity as compared to MJO+PIL1%. in the context of functional groups and supported the previous study on MJO+AIL10% as corrosion inhibitor.

Influence of composition on mechanical properties of strawberry gels. Compression test and texture profile analysis / Influencia de la composición de geles de fresa en sus propiedades mecánicas. Pruebas de compresión y análisis de perfil de textura

1999 ◽  
Vol 5 (1) ◽  
pp. 79-87 ◽  
Author(s):  
M.J. Hernández ◽  
L. Durán ◽  
E. Costell
Keyword(s):  
Mechanical Properties ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Failure Stress ◽  
Stress And Strain ◽  
Fruit Pulp ◽  
Texture Profile ◽  
Four Levels ◽  
Kappa Carrageenan ◽  
Manova Analysis

Fruit gels were prepared containing four levels (20, 40, 60 and 80%) of strawberry pulp, four levels (0.5, 0.7, 0.9 and 1.1 %) of hydrocolloids (kappa-carrageenan plus locust bean gum, 1:1) and two levels (0, 10%) of sucrose. Their mechanical properties were analyzed by compression (failure stress and failure strain) and by texture profile analysis, TPA (hardness, cohesiveness, springiness, adhesive ness, and chewiness). Addition of hydrocolloids produced expected increases in both stress and strain at failure. Sucrose increased failure stress but did not alter strain values. Increasing the pulp content from 20 to 80% resulted in a slight increase in stress and clearly lowered strain at failure. Fruit pulp addition produced increasing hardness, chewiness and adhesiveness values, and lowered cohesive ness and springiness. MANOVA analysis of TPA data showed that while gel hardness was mainly governed by hydrocolloid concentration, both cohesiveness and adhesiveness were clearly depen dent on the proportion of fruit pulp.

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