Author

Wan Aida Wan Mustapha

School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

2 articles in our journals

Articles where this person is an author, newest first. People are matched by their name as printed (no ORCID iD is recorded for them), not by name alone; search the name as text to find namesakes too.

Research ArticleOpen accessOptimization of Egg Tofu Formulations Containing Carrageenan, Gum Arabic and Corn Starch by Descriptive Sensory AnalysisMaizura Murad, Aminah Abdullah, Wan Aida Wan MustaphaThe objectives of this study was to determine the effects of carrageenan, gum Arabic and corn starch on the sensory characteristics of egg tofu and to optimize egg tofu formulations using Response Surface Methodology (RSM). A Central Composite Design (CCD) with three factors was used to study the effects of carrageenan (0.1-0.2%), gum Arabic (0.1-1.0%) and corn starch (1.5-2.5%) on … …American Journal of Applied Sciences, Vol. 12, Issue 1 · 11 Mar 2015 · 8,198 accessesView PDF Cite

Research ArticleOpen accessAntioxidant Capacity and Amino Acid Profiles of Egg TofuMaizura Murad, Aminah Abdullah, Wan Aida Wan MustaphaTofu contains high quality protein source and antioxidant which could reduce risk of cancer. This research aims to determine the effect of soymilk and egg ratios on the antioxidant capacity, daidzein and genistein content and amino acid profiles of egg tofu. Egg tofu was prepared using soymilk and fresh egg in ratios of 1:1, 2:1, 3:1 and 4:1. Glucono-Delta-Lactone (GDL) … …American Journal of Applied Sciences, Vol. 10, Issue 11 · 9 Sep 2013 · 8,924 accessesView PDF Cite