Development of antipeptide enzyme-linked immunosorbent assay for determination of gelatin in confectionery products by Tukiran, Nur Azira, Ismail, Amin, Mustafa, Shuhaimi, Hamid, Muhajir

“…The present method is useful for determination of gelatin in confectionery products.…”
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Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products by Akanda, Md. Jahurul Haque, M.R., Norazlina, F.S., Azzatul, Shaarani, Sharifudin, Mamat, Hasmadi, Lee, Jau Shya, J., Norliza, A.H., Mansoor, Selamat, Jinap, Khan, Firoz, Matanjun, Patricia, Sarker, Md Zaidul Islam

“…Adding hard fats, such as mango, illipe, kokum, sal, shea, rambutan, palm oil, palm kernel oil, and sunflower oil, into other oils is beneficial as it increases their compatibility for uses in fat-based products, especially confectionery products. The addition of hard fats has a significant effect on the rate of crystallization, significantly decreasing the induction time for nucleation and leading to a higher hardness, and increases the thermal resistance for applications in fat-based products. …”
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Application of low temperature storage of Mastura (J37) jackfruit bulbs on ice confectionery processing by Mat Johari, Amiruddin

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Cocoa butter substitute (CBS) produced from palm mid-fraction/palm kernel oil/palm stearin for confectionery fillings by Biswas, Nirupam, Yuen, Lin Cheow, Tan, Chin Ping, Kanagaratnam, Sivaruby, Lee, Fong Siow

“…Therefore, the 14.9/59.6/25.5 PMF/RBDPKO/RBDPS mixture could be used as a CBS in confectionery fillings because of the crystal morphology and monotectic behaviors comparable to those of CB.…”
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Young consumers’ disconfirmation of expectation and satisfaction with SMEs’ halal food products in the Klang Valley, Malaysia by Abdul Salam, Siti Soleha

“…Questionnaires measuring expectation, perceived performance, overall satisfaction and also post-purchase behavioural intention toward SMEs halal confectionery products were administered using convenience sampling within young Muslim consumer in Klang Valley area. …”
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A Task Inventory at Job-Entry Level for Malaysian Bakers by Kuroda, Masako

“…So it is necessary to get the employers and the job incumbents to be involved in vocational Home Economics related programmes, particularly the Bakery and Confectionery programme. A study is needed to examine the relationship between programme content and the competencies required by the industries in which the students are being trained for, especially in Home Economics because the market demand is comparatively small. …”
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Enzymatic interesterification, fractional crystallisation and its physicochemical properties of palm-based cocoa butter equivalent with high palmitoyl-oleoyl-stereoyl level by Mohamad Alwi, Siti Maslina

“…Hence, from this study, CBE 34 is recommended for utilization in the confectionery industry as CBE.…”
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Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate by Chen, Ying, Wang, Weifei, Zhang, Weiqian, Tan, Chin-Ping, Lan, Dongming, Wang, Yonghua

“…With an aim to prepare the healthier functional chocolate, olive oil-based diacylglycerol plastic fat (ODAGP) was prepared by mixing olive oil-based diacylglycerol stearin (O-DAGS) and olive oil-based diacylglycerol olein (O-DAGO) as confectionery fat in compound chocolate. We reported the physicochemical properties of ODAGP and ODAGP-CB blends, and then evaluated their application potential in compound chocolate based on sensory, blooming property and polymorphic transition. …”

Effect of fractional crystallyzation on composition and thermal behavior of coconut oil by Marikkar, Jalaldeen Mohammed Nazrim, Saraf, D., Mat Hashim, Dzulkifly

“…The reduction of the melting range of the high-melting fraction could make it a specialty fat for applications in confectionery.…”
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Development and evaluation of enzyme-linked immunosorbent assays for the detection of gelatin sources by Tukiran, Nur Azira

“…However, the use of gelatin derived from mammalian sources in confectionery and pharmaceutical products have become a controversial issue regarding to religious and health concern. …”
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Do SMEs halal food products measure up to customer expectation? : an empirical investigation by Abdul Salam, Siti Soleha, Othman, Mohhidin, Ungku Zainal Abidin, Ungku Fatimah, Kamarulzaman, N. A.

“…This study reports an application of the expectancy-disconfirmation theory (EDT) in examining the gap (disconfirmation) between customer expectation and perceived performance on SMEs halal food products. Halal confectionery products produced by SMEs were chosen as the focus of the study. …”
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Effect of pressure and temperature on fatty acids profiles of coconut oil fractionated by supercritical fluid extraction by Abdul Halim, Halimatun Sa'adiah, Hussain, Norhayati

“…Coconut oil (CNO) can be fractionated to obtain fraction which is useful for confectionery products. Supercritical fluid extraction (SFE) has been widely used in the fractionation of oil. …”
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The physicochemical properties of cocoa butter equivalent produced from lipase-catalyzed palm oil and hydrogenated palm oil via physical fractionation by Mohamad Alwi, Siti Maslina, Lai, Oi Ming

“…Hence, from this study, CBE 34 is recommended for utilization in the confectionery industry as CBE.…”
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QGIS application for spatial and temporal visualisation of data for food safety audits in Malaysia by Kuan, Shuping, Chin, Nyuk Ling, Tee, Tuan Poy, Noor Hasnan, Noor Zafira, Senapi, Mahamad Sukor

“…Results: The Penang state has the most HACCP certified companies in fish and fish product category, Selangor is the highest for confectionery industry and Sabah for food services. The general output of mobile GIS provides a big picture of distribution of food safety certifications in Malaysia while more specific adoption of QField can assist in effective field work planning for enforcement officers and auditors leading to cost calculation via information on location, distance and time. …”
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Impact of novel processing techniques on the functional properties of egg products and derivatives: a review by Afraz, Muhammad Talha, Khan, Moazzam Rafiq, Roobab, Ume, Mohd Adzahan, Noranizan, Tiwari, Brijesh K., Rashid, Muhammad Tayyab, Inam-ur-Raheem, Muhammad, Hashemi, Seyed Mohammad Bagher, Aadil, Rana Muhammad

“…Egg components with improved techno‐functional properties can be used in various food industries (such as baking, confectionery, and culinary preparation, etc.). Value addition of new products can be achieved through modification of egg proteins. …”
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Compaction behaviour of mannitol-cocoa powder mixtures and their resulting tablet strength and disintegration characteristics by Mukri, Ahmad Kamal, Tan, Jie Hong, Mohd Tahir, Suraya, Anuar, Mohd Shamsul, Mohd Yusoff, Syamimi

“…Cocoa powder is an important ingredient in the confectionery industry and, mannitol is an alternative sugar alcohol. …”

Effects of cocoa butter, palm fraction and emulsifier mixtures on the quality parameters of different chocolate formulations by Kumara, Bakti

“…These results provide strong evidence to indicate incompatibility between those fats, which causes softness in chocolate and confectionery products. By using response surface methodology (RSM), it was found that a ratio of 90CB: I 0PMF:2.5STS was the optimum formulation for the best physical and chemical characteristics of fat system. …”
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Optimizing the processing factor and formulation of oat-based cookie dough for enhancement in stickiness and moisture content using response surface methodology and superimposition by Mohd Basri, Mohd Salahuddin, Mohd Jais, Nurain, Sulaiman, Alifdalino, Mohd Nor, Mohd Zuhair, Abdul Karim Shah, Nor Nadiah, Ariffin, Siti Hajar

“…Stickiness remains the bane of the production of bakery and confectionery products, including cookies. In addition, the high moisture content of cookie dough is unduly important to obtain a high breaking and compression strengths (cookies with high breaking tolerance). …”
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Exploring authentic dodol as sustainable Malay heritage food in the southern states of Peninsular Malaysia by Ismail, Norsyahidah

“…Accordingly, the meaning of dodol in Malay culture depicted as: 1) a sweet treat served during Islamic festivals and celebrations, 2) a gourmet that symbolising prosperity, 3) a classic confectionery in the Malay heritage, and 4) a manifestation of the Malay culture. …”
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Preparation and characterization of cantaloupe (Cucumis melo L. reticulatus cv. Glamour) fruit powder using foam mat drying and spray drying by Tan, Suet Lin

“…FMD and SD cantaloupe powder can be used as a natural colourant and are suitable for confectionery products such as cake icing. The data in this study is useful in food product development and the use of AG could provide more information in foam mat drying using AG as carrier agent.…”
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