Search results

1 – 5 of 5
Article
Publication date: 14 September 2015

Anis Najiha Ahmad, Tajul A. Yang and Wan Nadiah Wan Abdullah

The purpose of this study is to evaluate the perceived knowledge of the general concept of halal food and actual knowledge of halal food principles with emphasis on alcohol…

1479

Abstract

Purpose

The purpose of this study is to evaluate the perceived knowledge of the general concept of halal food and actual knowledge of halal food principles with emphasis on alcohol (alcoholic drinks and ethanol).

Design/methodology/approach

A cross-sectional descriptive survey, using quantitative research methods, was utilized. A self-administered survey was distributed to 188 undergraduate students of the food technology programme at Universiti Sains Malaysia, and a total of 114 responses were obtained.

Findings

Results indicate that respondents believed that they have above average competence regarding the concept, sources, ingredients, processing and the overall production of halal foods (score: 3.75-4.18). In addition, all of the 114 respondents also agreed that alcoholic drinks are fundamentally prohibited in Islam. However, the survey also revealed that the respondents were less certain about the application of alcohol in halal food production. Respondents’ actual knowledge on these issues was low to average.

Research limitations/implications

This study is limited by its cross-sectional nature. In addition, the research was only conducted on undergraduate-level students of the food technology programme, and therefore, results derived might not be generalized to the other segments of the population. The overall uncertainty and misconception about the application of alcohol in halal food highlights the need to improve the knowledge of these undergraduate students to more than a mere theory of the concepts of halal and haram.

Originality/value

No previous study has been conducted to explore the issue pertaining to alcohol in halal food, and this paper categorically strives to fill this gap.

Details

Journal of Islamic Marketing, vol. 6 no. 3
Type: Research Article
ISSN: 1759-0833

Keywords

Article
Publication date: 31 August 2012

Huey‐Shi Lye, Sue‐Siang The, Ting‐Jin Lim, Rajeev Bhat, Rosma Ahmad, Wan‐Nadiah Wan‐Abdullah and Min‐Tze Liong

This study aims to evaluate the effect of cell immobilization on bioactive property of lactobacilli‐fermented soymilk.

Abstract

Purpose

This study aims to evaluate the effect of cell immobilization on bioactive property of lactobacilli‐fermented soymilk.

Design/methodology/approach

Agrowastes from durian (Durio zibethinus), cempedak (Artocarpus champeden), and mangosteen (Garcinia mangostana) were used as immobilizers for lactobacilli (Lactobacillus acidophilus FTDC 1331, L. acidophilus FTDC 2631, L. acidophilus FTDC 2333, L. acidophilus FTDC 1733, and L. bulgaricus FTCC 0411) in soymilk fermentation. Fermented soymilk was stored at different temperatures (4°C, 25°C and 37°C) for 168 h and sampled for analyses periodically.

Findings

Scanning electron micrographs showed that cells of lactobacilli were immobilized onto the matrix of agrowastes powder. The proteolytic activity was higher in soymilk supplemented with immobilized lactobacilli at 37°C and 25°C compared to that at 4°C. Soymilk fermented by cells immobilized on cempedak rind powder showed higher proteolytic activity (p<0.0001), followed by durian and mangosteen rinds powder (p<0.001). The highest ACE inhibitory activity was also found in soymilk fermented by cells immobilized on cempedak rind powder for all temperatures studied (p<0.0001). In addition, ACE inhibitory activity was higher in soymilk fermented at 37°C, compared to 25°C and 4°C (p<0.0001).

Originality/value

The results in the paper show that cell immobilization enhances the bioactive property of fermented soymilk, in terms of proteolysis and in‐vitro ACE inhibitory activity.

Details

British Food Journal, vol. 114 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 6 September 2011

Joo‐Ann Ewe, Wan‐Nadiah Wan‐Abdullah, Abdul Karim Alias, Rajeev Bhat and Min‐Tze Liong

The aim of this study is to examine the bioactive properties of lactobacilli‐fermented B‐vitamin soymilk, namely the in‐vitro antihypertensive property and bioconversion of…

Abstract

Purpose

The aim of this study is to examine the bioactive properties of lactobacilli‐fermented B‐vitamin soymilk, namely the in‐vitro antihypertensive property and bioconversion of isoflavone glucosides to aglycones.

Design/methodology/approach

Lactobacillus acidophilus BT 1088, L. fermentum BT 8219, L. acidophilus FTDC 8633 and L. gasseri FTDC 8131 were investigated for their bioactive potential and enhanced bioconversion of isoflavones in soymilk supplemented with individual B‐vitamins at a concentration of 1 mg/L.

Findings

The supplementation of thiamine, riboflavin, niacinamide, calcium pantothenate, biotin and folic acid enhanced the ACE‐inhibitory activity of lactobacilli in soymilk accompanied by a lower IC50 value compared to the control (P<0.05). The β‐glucosidase specific activity of lactobacilli was also enhanced on supplementation of B‐vitamins, leading to increased bioconversion of isoflavones in soymilk. The concentration of genistein was decreased, accompanied by an increased concentration of genistein on fermentation in the presence of thiamine, niacinamide, biotin, calcium pantothenate and folic acid. Additionally, the supplementation of niacinamide, calcium pantothenate, biotin and folic acid also led to lower concentrations of malonyl daidzin, indicating increased hydrolysis of malonyl daidzin to daidzin. Results from the present study indicated that the supplementation of B‐vitamins could enhance the bioactive potential and bioconversion of isoflavones in lactobacilli‐fermented soymilk.

Originality/value

This work has shown that the supplementation of B‐vitamins in lactobacilli fermented soymilk has exerted in vitro ACE‐inhibitory activity and increased the accumulation of bioactive isoflavone aglycones. To the authors' knowledge, this is the first evaluation reporting on such aspects.

Details

British Food Journal, vol. 113 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

Open Access
Article
Publication date: 19 January 2022

Suhaili Alma'amun, Mohd Khairy Kamarudin, Wan Nadiah Wan Mohd Nasir, Nasrul Hisyam Nor Muhamad and Riayati Ahmad

This research aims to examine and compare differences in waṣiyyah wājibah (obligatory bequest) (WW) practices in Malaysia and Indonesia.

1562

Abstract

Purpose

This research aims to examine and compare differences in waṣiyyah wājibah (obligatory bequest) (WW) practices in Malaysia and Indonesia.

Design/methodology/approach

This is an exploratory qualitative research, employing a thematic analysis approach. Six Muslim Wills (State) Enactments [Enakmen Wasiat Orang Islam (Negeri)] in Malaysia, Islamic Law Compilation (Kompilasi Hukum Islam) in Indonesia, two fatwas (ruling in religious matters) and one court case from each country are analysed. Data is collected from official government websites and other reliable search engines.

Findings

First, the findings show that the WW practice in both countries is similar regarding the quantum of the beneficiaries' entitlement. However, the practice varies between both countries in terms of the types of beneficiaries and how the bequest is distributed. Second, this study shows the potential of WW as an estate planning instrument to complement the existing instruments in each country, especially when addressing family members who are not entitled to succeed by farāʾiḍ (Islamic inheritance law).

Practical implications

The provision of relevant laws and regulations regarding WW needs to be formulated to guarantee the well-being of dependants. The differences in practice between the two countries can be a guideline to expand the WW scope and context to other Muslim countries.

Originality/value

This study is the first attempt to compare WW between two Muslim-majority countries focusing on relevant laws, court cases and regulations.

Details

ISRA International Journal of Islamic Finance, vol. 14 no. 2
Type: Research Article
ISSN: 0128-1976

Keywords

Open Access
Article
Publication date: 5 September 2022

Beebee Salma Sairally

185

Abstract

Details

ISRA International Journal of Islamic Finance, vol. 14 no. 2
Type: Research Article
ISSN: 0128-1976

Access

Year

All dates (5)

Content type

1 – 5 of 5