Cookies made from MLCT-enriched margarines were not successfully produced. However, the findings obtained provide new perspectives in the production of low-calorie bakery fat.

Objective: Mature coconut water (MCW) is a waste product from the coconut milk industry. It is sour and unpalatable, yet it contains sufficient nutrients for microbial growth. Methods: Four Lactic Acid Bacteria (LAB), namely L. acidophilus B0258, L. brevis VM1, L. casei B0189, and L. plantarum B0103 were used to ferment MCW over 120 h. Among these LAB strains, only L. casei was capable to grow well with the highest viable bacteria count of 1 x 1011 colony forming unit (cfu)/ml. Although all LAB produced α-aminobutyric acid (GABA) after fermentation, L. acidophilus and L. plantarum produced the highest amount of GABA with the increment of 35.4%±7.9 and 38.9%±1.7, respectively. Other amino acid profiles of fermented MCW were also investigated, but most of them were consumed by the LAB. Both L. acidophilus and L. plantarum utilized the most essential amino acids. Within the first 24 h, GABA content was enhanced in all LAB strains when they were actively growing. Result and Conclusion: This study showed that both L. acidophilus and L. plantarum have great potentials to increase GABA content in MCW. Fermented coconut water can be formulated as a healthy functional drink as GABA is known to have therapeutic value in alleviating stress as reported by past research findings.

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The phytochemical and antioxidant properties of fermented jackfruit leaves, using yeast and acetic acid bacteria, individually or in combination during 6 days of fermentation were investigated in the present study. Changes in pH, total reducing sugar, ethanol, acetic acid, total phenolics and flavanoids content were examined. A number of antioxidant activities such as ferric reducing antioxidant power (FRAP) and DPPH free radical scavenging activities were comparatively tested to determine the differences in the respective properties during the fermentation process. Results obtained demonstrated that there were differences in the phytochemical and antioxidant properties of fermented jackfruit leaves, depending on the fermentation starters. Fermented leaves using acetic acid bacteria alone, exhibited higher total reducing sugar (6.89 mg glucose/mL) compared to others. The ferric-reducing activities of fermented jackfruit leaves showed an increasing trend in the yeast fermentation process (5.96-10.12 mg ascorbic acid equivalent/mL). Generally, all extracts of fermented jackfruit leaves exhibited stronger DPPH radical scavenging activity except in the total phenolics and flavonoids content, whereby it showed a decrease trend throughout the fermentation process.

Jackfruit (Artocarpus heterophyllus L.) is one of the important tropical fruits in Malaysia, mainly used for fresh consumption because of its good source of energy, deliciously sweet in taste, proteins, dietary fiber, minerals and vitamins. To date, there is lack of fermentation study reported on jackfruit. Hence, the aim of this work is to evaluate the phytochemical content and antioxidant properties of fermented jackfruit which was subjected to acetic acid bacteria and yeast fermentation individually for a duration of 7 days. The changes in the pH value, brix value, total reducing sugar content, total phenolic and total flavonoid content were examined for both yeast and acetic acid fermented jackfruit samples. Few antioxidant activities such as ferric reducing antioxidant power (FRAP) value and 2,2-diphenyl -1picrylhydrazyl (DPPH) free radical scavenging activity were also analyzed to determine the differences in the respective properties of jackfruit pulp after being subjected to yeast or acetic acid fermentation. There is a slight change on brix value and DPPH free radical scavenging activity (31.05-33.17% radical scavenging activity) for both yeast and acetic acid fermented samples. However, acetic acid fermented jackfruit exhibited higher total reducing sugar content (23.24 mg glucose/mL) and total phenolics content when compared to yeast fermented jackfruit sample. Both yeast and acetic acid fermented jackfruit samples showed higher FRAP value (0.435 -0.48 mg ascorbic acid/mL) than unfermented jackfruit sample (0.372 mg ascorbic acid/mL) except for total flavonoid content which exhibited a decreasing trend after fermentation.