Norzaleha Kasim, Syahida Maarof, Arif Zaidi Jusoh, Nur Ilida Mohamad, Maisarah Shamsulkamal & Noreenyusnita Md Najib·Asian Food Science Journal·2025
Aims: To formulate a Garcinia atroviridis (Asam gelugur) beverage concentrate with enhanced sensory acceptability and high hydroxycitric acid (HCA) content by balancing fruit acidity with young leaf extract, and to evaluate its nutritional composition and shelf-life stability. St...
Open access
Research Article10.9734/afsj/2025/v24i11827
Zuwariah Ishak, Syahida Maarof, Nur Ilida Mohamad, Mohd Tarmizi Haimid & Nik Mohd Faiz Che Mohd Noor·Asian Food Science Journal·2025
The growing demand for plant-based analogues has been driven by the declining global supply of animal protein, the prevalence of animal diseases, and increasing health and halal concerns. This study aimed to develop vegan mushroom balls with desirable meat-like properties and pot...
Open access
Research Article10.9734/afsj/2025/v24i11824
Zuwariah Ishak, Syahida Maarof, Nur Ilida Mohamad, Norzaleha Kasim & Nik Mohd Faiz Che Mohd Noor·Asian Food Science Journal·2024
Aims: The purpose of this study was to evaluate pineapple-spice beverages for their potential health benefits and assess their consumer acceptance. Fortifying fruit beverages with spices can enhance their nutritional and health benefits, making them effective carriers for deliver...
Open access
Research Article10.9734/afsj/2024/v23i12757
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