1.Development of Biopolyelectrolytes from Non-Ionic Polysaccharides
(Grant from Yayasan FELDA, RM140,000; May 2000 – Disember 2002; Project leader: Dr Abd Karim Alias; Co-researcher: Dr C.C. Seow, Dr Norziah Mohd Hani)
Biopolyelectolytes, the term we coined to designate ionic macromolecules derived from biopolymer, have many potential applications in food and non-food systems. We envisage one of the application of biopolyelectrolyte as an alternative for chitosan as a fat binder. We convert sago starch to cationic starch via chemical modification and characterize the product with respect to its fat-binding potential.

2.Novel Food Products and Ingredients from Konjac Glucomannan
(IRPA grant, RM160,000.00; Oktober 2000 – April 2002; Project leader: Dr Abd Karim Alias; Co-researcher: Dr Norziah Mohd Hani)
The fact that konjac glucomannan (a type of hydrocolloid) can form heat-stable gels under severe heat treatment holds great promise to develop products which are stable under retort conditions. Thus, we envisage to utilize this unique property to develop various types of canned products based on konjac or combination of konjac-starch. We could utilize this interaction together with heat stability conferred by konjac to produce, for instance, canned noodle.

3.Studies on formation, analysis, structure and properties of type III enzyme-resistant starch from sago starch
(USM short term grant, RM19,260.00; June 2001 – May 2002; Project leader: Dr Abd Karim Alias; Co-researcher: Dr Norziah Mohd Hani)
In the last decade, there has been an increased interest in the nutritional implications of resistant starch (RS), not only because of its caloric content but also because RS may have similar physiological effect as dietary fibre. In addition, RS has a potential as a prebiotic and can be used in diabetic food to reduce the glycaemic index.In view of the health benefits rendered by RS, it is highly desirable to develop RS from readily available raw material such as sago starch. Therefore, our main objective is to develop a process for converting sago starch to type III (RS3), thermally stable, enzyme-resistant starch with a target to achieve at least 40% conversion (by weight of starch).

4.Development and physico-chemical characterization of instant starch from sago starch
(USM short term grant, RM17,902.00; June 2001 – May 2002; Project leader: Dr Abd Karim Alias; Co-researcher: Dr Norziah Mohd Hani)
The conventional process (e.g. drum drying) to produce instant starch result in the granules losing its integrity and when dispersed, may form undesirable lump or give a coarse, pulpy texture that would be undesirable for some products (e.g. sauces, fillings, microwaveable products). To alleviate this problem, we undertake this project to develop a novel process for converting sago starch to a granular starch product which has cold water solubility in the range of 60-80% of its dry weight.

5.Molecular mobility in relation to chemical reactivity in reduced-moisture glassy food systems
(FRGS grant, RM98,800.00; July 2002 – Jun 2004; Project leader: Dr Abd Karim Alias; Co-researchers: Dr Norziah Mohd Hani, Dr Jamil Ismail, Dr Fazilah Ariffin)
In recent years, the field of food science and technology has enjoyed a seemingly exponential growth of interest in concepts and studies around the glassy state phenomenon and glass transition in foods. We undertake this project with the main objective to determine various types of molecular mobility in amorphous food and related materials at low (reduced) water contents and elucidate the mechanisms of physical ageing and chemical deteriorations of raw and processed biomacromolecules with a view to optimising the shelf life of foods.

6.Development of Food Ingredients form Sago Starch
(IRPA grant, RM208,280.00; September 2002 – August 2005; Project leader: Dr Abd Karim Alias; Co-researcher: Dr Norziah Mohd Hani)
Health and convenience remains as the main key elements in the market (and for a new product to survive), and the starch industry has to match its products to meet the growing demand for functional and convenience foods. In addition, it is timely to develop downstream processing and application of sago starch as it is becoming one of important crop in Malaysia. This has fuelled our interest to develop two types of food products/ingredients, i.e., resistant starch (RS) and granular cold-water sweeling starch (GCWSS). RS can serve as a potential prebiotic, can be added to food as a dietary fibre or can be used in diabetic food to reduce the glycaemic index. GCWSS can be used to develop innovative instant food products (e.g. dry mixes, sauces) and in premium convenience foods (e.g. microwaveable products).

7.Food product development by extrusion cooking
(USM Short-term grant, RM13,840.00; 1994-1996; Project leader: Dr Abd Karim Alias);
Status: completed.

8.Improving the Quality and Processing of Selected Traditional Malaysian Rice-Based Pasta Products
(IRPA grant, RM106,000.00; Okt. 99 – Apr. 2001; Project leader: Dr Abd Karim Alias; Co-researcher: Dr C.C. Seow);
Status: completed.

9.Development of Food Ingredients from Jackfruit
(IRPA grant, RM86,000.00; Oktober 2000 – April 2002); Project leader: Dr Noor Aziah Abdul Aziz; Co-researcher: Dr Abd Karim Alias);
Status: completed.

10.Microencapsulation of Black Pepper Oil and Oleoresin
(Grant from Pepper Marketing Board/CRAUN Research, RM78,852.00; 1999-2000; Project leader: Prof. Mohd. Azemi Mohd Noor; Co-researcher: Dr Abd Karim Alias, Dr Norzaih Mohd Hani);
Status: completed.

11.Development of Innovative Drying Technology for Industrial Powder and Fibrous Materials
(IRPA grant, RM863,392.00; 1999-2001; Project leader: Prof. Ramli (UKM), Co-researcher: USM);
Status: completed.

12.Development of low calorie cook-chilled microwaveable meals
(IRPA grant, RM300,000.00; 1995-1999; Project leader: Dr Noryati Ismail; Co-researcher: Dr Abd Karim Alias);
Status: completed

13.Studies on the stability and sensory acceptibility of bread enriched with omega-3 fatty acids
(USM short term grant, RM17,897.00; June 2001–May 2002; Project leader: Dr Norziah Mohd Hani);
Status: completed.

14.Preparation of enzymatically debranched starches suitable for functional replacement for fat in foods
(USM short term grant, RM19,922.00; June 2001–May 2002; Project leader: Dr Norziah Mohd Hani);
Status: completed.

15.An integrated approach to quality enhancement and shelf-life extension of keropok lekor, a traditional snack food
(IRPA grant, RM230,000; Project leader: Dr Norziah Mohd Hani; co-researcher: Dr Abd Karim Alias);
Status: in progress

16.Development of enzymatically-debranched starch products from sago and tapioca starch for use as fat replacers in foods
(IRPA grant, RM150,000; Project leader: Dr Norziah Mohd Hani; co-researcher: Dr Abd Karim Alias);
Status: in progress.