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Noorlaila Ahmad

Associate Professor

Food Science and Technology Programme

Faculty of Applied Sciences

Universiti Teknologi MARA Malaysia

40450 Shah Alam, Selangor Darul Ehsan

ACADEMIC QUALIFICATIONS

i. PhD (Food Science) – Leeds University, UK (1993)

ii. BSc. Honours (Food Science & Nutrition) – National University of

Malaysia (1985)

Life Membership, Malaysia Institute of Food Technology (MIFT)

Graduate Technologist of MBOT

CURRICULUM VITAE

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Area of Research:

Starch, Hydrocolloids, Functional Food

FOOD RESEARCH GROUP

Our research group focus on the research related to fats and oil, functional foods, food

packaging, preservation of foods and proteins.

Selected Papers:

Noorlaila Ahmad, Asmeda Rajab (2018). Textural and cooking qualities of dry Laksa noodle made

from semi‐wet and wet MR253 flours. In press Cereal Chemistry. DOI: 10.1002/cche.10105.

A. Noorlaila , H. Nor Hasanah, R. Asmeda, A. Yusoff (2018). The effects of xanthan gum and

hydroxypropylmethylcellulose on physical properties of sponge cakes. In Press. Journal of the

Saudi Society of Agricultural Sciences. https://doi.org/10.1016/j.jssas.2018.08.001

Syarifah Khadijah Syed Abu Bakar, Noorlaila Ahmad, Fadhilah Jailani (2018) Chemical and

Functional Properties of Local Banana Peel Flour. Journal of Food and Nutrition Research, 2018,

Vol. 6, No. 8, 492-496

N.F. Zainal Abiddin, A. Yusoff*, N. Ahmad (2018). Effect of octenylsuccinylation on

physicochemical, thermal,morphological and stability of octenyl succinic anhydride (OSA)

modified sago starch. Food Hydrocolloids. 75:138-146

Mohd Akram Zuher, Norizzah Abd Rashid, Zaliha Omar and Noorlaila Ahmad (2018). The

influence of chemical interesterification on the physicochemical and microstructural properties

of palm stearin, palm kernel oil, rice bran oil and their blends. Malaysian Applied Biology. 47(2):1-

13.

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A. Noorlaila, H., Nor Hasanah, A. Yusoff, S.H. Sarijo & R. Asmeda. (2017).Effects of xanthan gum

and HPMC on physicochemical and microstructure properties of sponge cakes during storage. J.

of Food Science and Technology 54 (11):532-3542.

Asmeda Rajab, Noorlaila Ahmad and Norziah Mohd Hani (2016).Relationship of damage starch

granules and particle size distribution with pasting and thermal profiles of milled MR263 rice

flour. Food Chemistry 191(15):45-51.

Noorlaila Ahmad, Nor Hasanah Hassan, Anida Yusoff (2016). Effects of Xanthan gum and HPMC

on the structure of sponge cakes. Jurnal Teknologi 78(6):123-128.

Noriham, A., Muhammad Ariffaizuddin, R., Noorlaila, A., Faris Zakry, A.N. (2016).Potential use of

okara as meat replacer in beef sausage. Jurnal Teknologi 78(6):13-18.

Asmeda Rajab, Noorlaila Ahmad and Norziah Mohd Hani (2016). Effects Of Different Grinding

Methods On Morphological, Textural Properties And Pasting Profiles Of Mr220 Rice Flour .

Malaysian Journal Analytical Chemistry 20(3):585-593.

N.F. Zainal Abiddin, A. Yusoff*, N. Ahmad (2016). Preparation And Physicochemical Properties Of

Octenyl Succinic Anhydride (OSA) Modified Sago Starch. Malaysian Journal Analytical Chemistry

20(4):806-811.

R. Asmeda and A. Noorlaila (2015). Effects of different grinding methods on chemical and

functional properties of MR211 rice flour. International Journal of Food Engineering 1(2):111-

114.

Zainal Abiddin, N. F., Yusoff, A. and Ahmad, N. (2015). Optimisation of Reaction Conditions of

Octenyl Succinic Anhydride (OSA) Modified Sago Starch Using Response Surface Methodology

(RSM). International Food Research Journal 22(3):930-935.

Noorlaila, A., Aziah, S.A., Asmeda, R. Norizzah, A.R (2015). Physicochemical and Emulsifying

Properties of Okra (Abelmoschus esculentus L) Mucilage at Different Maturity Indices.

International Food Research Journal 22(2):782-787

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Noorlaila Ahmad, Norhidayah Mohamed and Nur Fatin Izzati Azmi (2014). Textural and Sensorial

Properties of Cookies Prepared By Partial Substituition of Wheat Flour With Unripe Banana

(Musa Paradisiaca Var. Tanduk And Musa Acuminata Var Emas) Flour. International Food

Research Journal 21(6):2133-2139

Noorlaila Ahmad, Faizah Ismail dan Zaibunnisa Abdul Haiyee (2005). Determination Of Ascorbic

Acid, Total Phenolic Content And Antioxidant Activities In Turmeric Leaves Of Different Maturity

Stages. Malaysian Journal of Science 24(1):89-91.

Zaibunnisa Abdul Haiyee, Siti Rohani K., Noradillah, A., Shahiza, N. and Noorlaila Ahmad (2005).

Effect of Ascorbic Acid, β-Carotene, Total Phenolic Compound on Antioxidant Activity in Selected

Malaysian Edible Plant. Malaysian Journal of Science 24(1):219-224

Siti Nadiah Shafi`i, Noorlaila Ahmad, Mohd Zahid Abidin, Norziah Mohd Hani and Normah Ismail

(2013). Optimisation of Hydrocolloids and Maltodextrin Addition On Roselle-Based Fruit Leather

Using Two Level Full Factorial Design. International Journal of Bioscience, Biochemistry and

Bioinformatics, Vol 3(4): 387-391.

Anida Yusoff, Nur Farhana Zainal Abidin and Noorlaila Ahmad (2017). Effect of

Octenylsuccination on Morphological, Particle Size and Surface Activity of Octenyl Succinic

Anhydride (OSA) Modified Sago Starch. International Journal of Food Engineering. 3(2):112-116.

Papers presented:

Muhammad Ariffaizuddin, Noriham Abdullah and Noorlaila Ahmad. Comparisons of amino acid

composition between beef sausage and optimised okara sausage. International Conference on

Food Quality, Safety and Security (FOOD QUALSS 2017), 24th-25th October 2017, Colombo, Sri

Lanka.

Noorlaila, A., Norhidayah, M. Norziah, M.H, Nor Hasanah, H and Asmeda R. Characterization of

Malaysian banana starch and flour from Tanduk and Awak varieties. Conference Proceedings

Hokkaido Japan. July 19-21. 2016.

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Noorlaila Ahmad, Asmeda Rajab, Norziah Mohd Hani. Effects Of Different Grinding Methods On

Morphological, Textural Properties And Pasting Profiles Of Mr220 Rice Flour. International

Conference on Applied Sciences and Industrial Technology (ICASIT 2015) for Food Science

Symposium, Grand Lexis, Port Dickson Negeri Sembilan Malaysia 24-26th February 2015.

Nur Farhana Zainal Abidin, Anida Yusoff Noorlaila Ahmad. Preparation And Physicochemical

Properties Of Octenyl Succinic Anhydride (OSA) Modified Sago Starch. International Conference

on Applied Sciences and Industrial Technology (ICASIT 2015) for Food Science Symposium, Grand

Lexis, Port Dickson Negeri Sembilan Malaysia 24-26th February 2015.

Noorlaila Ahmad, Nor Hasanah Hassan, Anida Yusoff. Effects of Xanthan gum and HPMC on the

structure of sponge cakes. International Symposium on Sciences and Mathematics, Bandung,

Indonesia. 24-26 November 2015.

Noriham, A., Muhammad Ariffaizuddin, R., Noorlaila, A., Faris Zakry, A.N. Potential use of okara

as meat replacer in beef sausage. International Symposium on Sciences and Mathematics,

Bandung, Indonesia. 24-26 November 2015.

R Asmeda, Noorlaila, A Norziah M.H. Effects of different grinding methods on chemical and

functional properties of MR211 rice flour. 2014 APCBEES Jinju Conferences. Jinju South Korea 8-

9th October 2014.

Siti Nadiah Shaf`I, Noorlaila Ahmad, Mohd Zahid Abidin, Norziah Mohd Hani and Normah Ismail.

Optimisation of Hydrocolloids and Maltodextrin Addition On Roselle-Based Fruit Leather Using

Two Level Full Factorial Design. 4th International Conference on Biotechnology and Food Science,

Beijing, China. 21-22nd April 2013.

Nelliza Mohd Nawi, Noorlaila Ahmad, Siti Noorbaiyah Abdul Malek. The Effect of humectant

addition on the quality of bahulu. 9th ASEAN Food Conference, Jakarta, Indonesia. 8-10 Ogos

2005. (Poster)

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Research Projects:

External Grants

The Physicochemical And Rheological Properties Of Banana Flour Made From Local Varieties In

Breadmaking. 2013-2017. 600-RMI/FRGS 5/3 (148/2013) (Principal Investigator)

Probiotic potential of lactic acid bacteria isolated from soybean and chickpea tempe processing.

2013-2015. 600-RMI/FRGS 5/3 (147/2013) (Collaborator)

Viscoelasticity Behaviour of modified starch and maltodextrin in roselle-pineapple fruit leather.

2010-2013. 600-RMI/ST/FRGS 5/3FST (215/2010). (Principal Investigator).

Profiles of Polyphenols marker in biowaste of selected banana (Musa sp) varieties. 2015-2018.

600-RMI/FRGS 5/3 (27/2015). (Collaborator)

Improvement of formulation for pastille. 2017-2017. 100-IRMI/PRI 16/6/2 (015/2017). (Principal

Investigator).

High Fibre Cookies. 2016-2016. 100-IRMI/PRI 16/6/2 (0019/2016). (Collaborator)

Frozen Food (Curry Puff). 2016-2018. 100-IRMI/PRI 16/6/2 (0015/2016). (Collaborator)

Improve on the shelf life ZS Classic Enterprise and Sidding Klasik Enterprise. 2015-2016. 100-

IRMI/PRI 16/6/2 (23/2015). (Principal Investigator).

Improve on the shelf life –Azyra Enterprise & Shazilah Superb Enterprise. 2015-2016. IRMI/PRI

16/6/2 (25/2015). (Collaborator).

Improvement of frozen popiah sata formulation for shelf life extension. 2015-2016. IRMI/PRI

16/6/2 (20/2015). (Collaborator).

Development of Janggut Adam and dates with Janggut Adam drinks. 2015-2016. IRMI/PRI 16/6/2

(21/2015). (Collaborator).

Development of dipping sauce with exotic flavor. 2015-2016. IRMI/PRI 16/6/2 (24/2015).

(Collaborator).

Improvement in the shelf life and quality of salted soybean. 2015-2015. IRMI/PRI 16/6/2

(17/2015). (Collaborator).

Reformulation of Le Natura Wholesome biscuit. 2015-2015. IRMI/PRI 16/6/2 (15/2015).

(Collaborator).

New product formulation development for sos perap BBQ. 2015-2015. IRMI/PRI 16/6/2

(16/2015). (Collaborator).

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Internal Grants

Le Natura wholesome fibre biscuit with low glycemic index. 2016-2018. 600-IRMI/DANA 5/3/SINERGI (0006/2016). (Collaborator). Functional properties of soy protein isolate prepared from tempeh and its application in cake. 2016-2018. 600-IRMI/DANA 5/3/BESTARI (0024/2016). (Collaborator) Value added sausage incorporated with okara as meat replacer. 2016-2018. 600-IRMI/DANA 5/3/SINERGI BESTARI (0002/2016). (Collaborator). Shelf life study of cream cake during transportation in complying halalan toyyiban supply chain. 2015-2018. 600-RMI/REG 5/3 (13/2015). (Collaborator) Functional Foods. 2014-2016. 600-RMI/DANA 5/3/REI (1/2014). (Collaborator) The Physicochemical And Rheological Properties Of Banana Flour Made From Local Varieties In Breadmaking. 2013-2015. 600-RMI/DANA 5/3/PSI (54/2013). (Collaborator) Probiotic potential of lactic acid bacteria isolated from soybean and chickpea tempe processing. 2013-2015. 600-RMI/DANA 5/3/PSI (147/2013). (Collaborator) Influence of thermal processing on chemical composition and antinutritional factors of durian (Durio zibenthus) seeds.2013-2016. 600-RMI/RAGS 5/3 (28/2013). (Collaborator) Characterisation of lactic acid bacteria isolated from soybean tempe for probiotic purposes. 2012-2014. 600-RMI/DANA 5/3/CG (18/2012). (Collaborator). Influence of degree of hydrolysis on the quality of mentarang (Pholas orientalis) hydrolysate. 2012-2014. 600-RMI/DANA 5/3/RIF (668/2012). (Collaborator). Sago starch stabilized emulsion. 2012-2014. 600-RMI/DANA 5/3/RIF (184/2012). (Collaborator). Physicochemical characteristics of cooking and desert banana. 2011-2014. 600-RMI/DANA 5/3/DST (371/2011). (Principal Investigator). Study on physicochemical characteristics of Malaysian rice flours. 2011-2013. 600-RMI/DANA 5/3/DST (160/2011). (Principal Investigator). Effect of thickening agents and wheat flour on the physicochemical properties and storage of roselle pineapple leather. 2010-2013. 600-RMI/DANA 5/3/DST (122/2010). (Principal Investigator). Effects of humectant on the physicochemical properties and shelf life of bahulu. 2004-2006. 600-IRDC/ST 5/3/771. (Principal Investigator).

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Research Students:

PhD (Pass Viva)

1. Asmeda Rajab. (Submit thesis on April 2018). Physicochemical Characterization of

Malaysian Rice Flours and its Application in Dry Rice Noodle.

MSc (Completed)

1. Wan Hafiz Wan Zainal Shukri. Consumer Eating Habits and Nutritional Perception of Hawker

Foods. (2005). (Co –Supervisor).

2. Wan Khairani Mukhtar. Effect of Different Types of 'Santan' and Milk on the Quality of 'Nasi

Lemak'. (2007). (Co –Supervisor).

3. Nor Hasanah Hassan. Effects of Xanthan Gum and Hydroxypropryl Methylcellulose on

Batter Properties and Staling of Sponge Cake during Storage. (2017).

MSc (Present)

1. Muhammad Ariffaizuddin Rosselan. The Study of Okara as Meat Replacer. (Co Suprvisor).

2. Syarifah Khadijah Syed Abu Bakar. Physicochemical of Local Banana Peel Flour and its

Application in Producing Low Glycemic Index (GI) Food Product. (Co Suprvisor). .

PhD (Present)

1. Norhidayah Mohamad. The Potential of Banana Flour in Breadmaking.

2. Nur Farhana Zainal Abidin. Sago Starch - Stabilized Emulsion. (Co Supervisor).

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External and Internal Postgraduate Examiners.

External Examiner for MSc.by Research – 8 students

Internal Examiner for PhD – 5 students

Internal Examiner for MSc by Research – 8 students

Reviewer for International Journal. 1. Reviewer for Food Chemistry (Elsevier): 9 manuscripts (2014 - 2018) 2. Reviewer Journal of Food Quality (Wiley): 1 manuscript (2017) 3. Reviewer for International Food Research Journal (UPM): 6 manuscripts (2014 - 2017)

4. Reviewer for Malaysian Journal of Analytical Sciences (UKM) : 5 manuscripts (2015)

Reviewer for International Journal/Article

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Service To The University/Community

1. Head of Graduate Studies (Research Programme), Insitute of Graduate Studies, UiTM, Shah Alam – 1st Jan 2005-30th Nov 2009.

2. Coordinator (Food Science and Technology Programme), Faculty of Applied Science. 1st

August – 31st July 2013. 3. PERTEMA Advisor (Food Science & Technology Programme) from 2004-2006. 4. Executive Committee of School of Industrial Technology, Faculty of Applied Science, 1st

April 207-31st December 2018. 5. Committee, Board of Academic Faculty of Applied Sciences, 1st August – 31st July 2013. 9. Committee, Master of Science in Food Science and Technology, FSG, March 1, 2011 to

February 28, 2012. 10. Research Fellow, Malaysian Institute of Transport (MITRANS), UiTM. 1st September 2015-

31st December 2018.

Awards:

1. Excellent Services Award 2007

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2. Excellent Services Award 2013 3. Best Paper Award (International) at International Conference on Applied Sciences and

Industrial Technology (ICASIT 2015) for Food science Symposium, Grand Lexis Port Dickson, Negeri Sembilan Malaysia, 24-26 February 2015.

4. Best Presenter (Oral) (International) at 2014, 4h International Conference on Environment

and Bioscience (ICEBS 2014) Jinju South Korea, October 8-9, 2014. 5. Best Paper Award (International) at 2014, 4h International Conference on Environment and

Bioscience (ICEBS 2014) Jinju South Korea, October 8-9, 2014. 6. SILVER – Breakthrough Invention, Innovation & Design Exhibition (BiiDE 2018) Dewan

Titiwangsa, Universiti Teknologi MARA, Pahang Branch, Raub Campus. B-Peel Flour. Syarifah Khadijah Syed Abu Bakar, Noorlaila Ahmad, Dr Fadhilah Jailani.

7. SILVER- Invention, Innovation & Design Exposition 24-28th September 2018. Dewan Agong

Tuanku Canselor (DATC) Universiti Teknologi MARA Shah Alam Selangor. Semi-Wet Grinding Method in Flour Production from Whole Grains. Noorlaila Ahmad, Asmeda Rajab and Norizzah Abd Rashid.

8. GOLD- Invention, Innovation & Design Exposition 24-28th September 2018. Dewan Agong

Tuanku Canselor (DATC) Universiti Teknologi MARA Shah Alam Selangor. Helathy High Fibre, no sugar and Low Glycaemic Index Le`Natura Biscuits. Aishah Bujang, Noriham Abdullah, Noorlaila Ahmad, Fadhilah Jailani, Aisyah Jacklin Likan Bernabas Baie, Yun Irma Faizul Effendi Yunal

9. DIAMOND AWARD-INNOVATION (INVENTOR)- Invention, Innovation & Design Exposition

24-28th September 2018. Dewan Agong Tuanku Canselor (DATC) Universiti Teknologi MARA Shah Alam Selangor. Helathy High Fibre, no sugar and Low Glycaemic Index Le`Natura Biscuits. Aishah Bujang, Noriham Abdullah, Noorlaila Ahmad, Fadhilah Jailani, Aisyah Jacklin Likan Bernabas Baie, Yun Irma Faizul Effendi Yunal

10. 2ND RUNNER UP. PRODUCT COMMERCIALIZATION AWARD. Invention, Innovation & Design

Exposition 24-28th September 2018. Dewan Agong Tuanku Canselor (DATC) Universiti Teknologi MARA Shah Alam Selangor. Helathy High Fibre, no sugar and Low Glycaemic Index Le`Natura Biscuits. Aishah Bujang, Noriham Abdullah, Noorlaila Ahmad, Fadhilah Jailani, Aisyah Jacklin Likan Bernabas Baie, Yun Irma Faizul Effendi Yunal

11. BIMB IIDEX 2018 GRAND AWARD. Invention, Innovation & Design Exposition 24-28th

September 2018. Dewan Agong Tuanku Canselor (DATC) Universiti Teknologi MARA Shah Alam Selangor. Helathy High Fibre, no sugar and Low Glycaemic Index Le`Natura Biscuits. Aishah Bujang, Noriham Abdullah, Noorlaila Ahmad, Fadhilah Jailani, Aisyah Jacklin Likan Bernabas Baie, Yun Irma Faizul Effendi Yunal

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12. BRONZE – Invention, Innovation & Design Exposition 2016. 20-23 September 2016. Dewan

Agung Tuanku Canselor Universiti Teknologi MARA Shah Alam Selangor. Retail Storage Temperature of Chocolate Cake in Meeting Halalan-Toyyiban Requirements. Noor Shahida Mat Nawawi, Noriham Abdullah, Zainon Mohd Noor, Aishah Bujang and Noorlaila Ahmad.

13. BRONZE – International Bussiness Invention, Innovation and Design Competition ibid 2016

1-2 March 2016. O- Sausage. Noriham Abdullah, Noorlaila Ahmad, Aishah Bujang, Fadhilah Jailani and Che Mah Tamby Chik.

14. BRONZE – Pecipta 2011. Fiber Ger. Kuala Lumpur Convention Centre, 13-15 September

2011. Noraslina Mohd Nasir, Noriham Abdullah, Noorlaila Ahmad, Amir Fiqri Hafiz Ahmad, Mohd Yaszid Kahar, Ezatul Farita Rohawi and Wan Farah Diana Wan Muhammad Husni.

1. Gluten free bread from unripe banana flour. Head Researcher. Accepted: 4th June 2018. 2. Semi-wet grinding method in the production of flour from whole grains. Head Researcher.

Accepted: 4th June 2018. 3. B-Peel flour and its application in biscuit making. Co- Researcher. Accepted on 17th July 2018. 4. O-Sausage. Co- Researcher. Accepted 11th October 2018. 5. Perlindungan harta Intelek (IPR). Optimization of Gluten-Free Bread from Unripe Banana Flour

by Using Hydrocolloids and Its Physical and Sensorial Properties Accepted 21 September 2018.

IPR COPYRIGHT