Jewel sweet potatoes (SP) were prepared as flour and puree of baked and steam-cooked roots. SP replaced 0, 7, 14, and 21% of the wheat flour in a recipe for yeast-raised doughnuts. Composition of doughnuts was apparently affected by type and amount of SP. Caloric content ranged from 6.32-7.03 Kcal/g dry material. Texture and specific volume of doughnuts were affected by SP. Crumb color of doughnuts with SP was yellow-orange. Six quality attributes tested by a panel were affected by SP, but for the most part, overall quality of the doughnuts was not lowered.

Honey adulteration is common in the food industry as it provides a cheaper alternative for the user to consume honey. However, it has been abused by industry runners with unsavory practices. As a result, it leads to business fraudulency. Pure honey is very precious due to its powerful health-giving properties. It raises the attention of beekeepers, wholesalers, food manufacturers, retailers, and consumers because this issue has been sensationally reported in mass media. Enforcement of the law is initiated to mitigate the abuse and fraudulency. It also motivates scientists, technologists, and engineers to strive for an effective solution. The microwave sensing method is well known in agricultural products and food. Hence, dielectric and reflection responses are explored to study the potential of the development of an instrumentation system for gauging edible honey. In this work, the dielectric and reflection measurement was conducted using Agilent E8362B PNA Network Analyzer in conjunction with Agilent 85070E Performance Probe from 0.5 GHz to 4.5 GHz. Dielectric and reflection measurements were conducted to investigate dielectric behavior and mismatch impedance due to water and sucrose content in honey. It can be noticed that the dielectric constant, ε', decreases as frequency increases. In the meantime, ε' decreases with the decrement of water and the increment of sucrose content for Honey Gold and Trigona Honey. Meanwhile, for water adulterated Honey Gold and Trigona Honey, the loss factor, ε" decreases when frequencies increase. In addition, ε" decreases when the water content is < 36% and < 43% for Honey Gold and Trigona Honey, respectively. It can be found that at 1 GHz to 4 GHz, ε" increases when sucrose content increases which is applicable for Honey Gold and Trigona Honey. In reflection measurement, the magnitude of reflection coefficient, |Γ| decreases when frequency increases for all percentage of water and sucrose content for both kinds of honey. Withal, phase, -φ increases as frequency increases for water adulterated honey. -φ varies insignificantly when sucrose content increases for sucrose adulterated honey.

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.