Vol. 1 No. 1: June (2025)

View Vol. 1 No. 1: June (2025)

EDITOR'S CHOICE

The Effect of Rice and Green Banana Flours Replacement to Wheat Flour in Pumpkin Muffin on Physical Properties, Nutritional Composition and Sensory Acceptance
Norlelawati Arifin, Nurnasuha Siran, Rafiu Agbaje

 
Published: 2025-06-20

Articles

  • Fermented Plant Juice: An Eco-friendly Approach to Crop Nutrition

    Noor Zubaidah Abdul Rahman, Normala Ahmad
    1-7
    DOI: https://doi.org/10.37934/sijsfa.1.1.17

  • Small Farms, Big Risks: A Review of Flood Resilience Challenges Faced by Vegetables Farmers

    Noor Zubaidah Abdul Rahman, Selvakkumar K N Vaiappuri, Normala Ahmad, Wan Nur Aisyah Abdul Raof
    8-16
    DOI: https://doi.org/10.37934/sijsfa.1.1.816

  • Effects of Gelatin and Inulin on the Physicochemical and Sensory Properties of Low-Fat Yogurt

    Norliza Julmohammad, Nur Syafiqa Mohd Zarir, Yew Sen Huong, Nurul Huda Nurul Huda, Md Jahurul Haque Akanda , Mohd Dona Sintang
    17-29
    DOI: https://doi.org/10.37934/sijsfa.1.1.1729

  • Optimization of Pectin Extraction from Pineapple Peel in Acetic Acid Solution via Microwave-Assisted Method

    Muhammad Haidil Rosmin, Norfazilah Muhamad, Harisun Yaakob, Noorazwani Zainol, Siti Nor Azlina Abd Rashid, Joko Sulistyo, Nur Eleena Sadikon, Dayang Norulfairuz Abang Zaidel
    30-38
    DOI: https://doi.org/10.37934/sijsfa.1.1.3038

  • The Effect of Rice and Green Banana Flours Replacement to Wheat Flour in Pumpkin Muffin on Physical Properties, Nutritional Composition and Sensory Acceptance

    Norlelawati Arifin, Nurnasuha Siran, Rafiu Agbaje
    39-49
    DOI: https://doi.org/10.37934/sijsfa1.1.3949