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The application of support vector machine in classifying potential archers using bio-mechanical indicators
No full textThis study classifies potential archers from a set of bio-mechanical indicators trained via different Support Vector
Machine (SVM) models. 50 youth archers drawn from a number of archery programmes completed a one end archery
shooting score test. Bio-mechanical evaluation of postural sway, bow movement, muscles activation of flexor and
extensor as well as static balance were recorded. k-means clustering technique was used to cluster the archers based
on the indicators tested. Fine, medium and coarse radial basis function kernel-based SVM models were trained based
on the measured indicators. The five-fold cross-validation technique was utilised in the present investigation. It was
shown from the present study, that the employment of SVM is able to assist coaches in identifying potential athletes
in the sport of archery. © 2018, Springer Nature Singapore Pte Ltd
In vitro starch digestibility of snack bar formulated with green banana
No full textNovel low glycaemic index (GI) snack bars were prepared using green banana (Musa
acuminata × balbisiana ABB cv. Awak) flour (GBF). Oat was partially substituted with
GBF at 5, 10, 15, and 20% (w/w) to prepare SGBF5, SGBF10, SGBF15, and SGBF20,
respectively. Snack bar without GBF served as control. Prepared snack bars were
evaluated for dietary fibre content (i.e., soluble dietary fibre, insoluble dietary fibre, and
total dietary fibre), starch content (i.e., total starch, resistant starch, and digestible starch),
estimated glycaemic index (eGI), and sensory attributes. Prepared snack bars containing
GBF had significantly higher (P < 0.05) level of insoluble dietary fibre (4.31–10.07%),
soluble dietary fibre (4.35–4.58%), total dietary fibre (8.66–14.65%), total starch (74.98–
76.12%), and resistant starch (6.22–7.49%) than that of control (1.12, 4.23, 5.35, 73.88,
and 4.72%, respectively). A slow starch hydrolysis rate was recorded with a subsequent
reduction of hydrolysis index (13.52–11.22%) and eGI (47.6–46.38) in snack bars
containing GBF. Sensory evaluation indicated that snack bar containing 15% (w/w) of
GBF (i.e., SGBF15) had the highest overall acceptability (score > 6). As this is a novel
snack bar developed with low eGI value, it is expected to benefit consumers, especially
those following weight management programme, as well as for diabetic patients
Chapter 7: Oyster Mushroom Flour and Its Composite Steamed Bun: Nutritional Quality, Physical Properties, and Sensory Accepta
No full textOyster mushroom is an edible mushroom that gained popularity lately due to its good
nutritional values. Proximate composition of grey and white oyster mushroom flour
(GOMF and WOMF, respectively) were determined in the study. Then, composite
steamed buns were prepared using either GOMF or WOMF. Wheat flour was partially
substituted with GOMF or WOMF at 3 and 5% (w/w) to prepare 3GOM, 3WOM,
5GOM, and 5WOM, respectively. Steamed bun without GOMF and WOMF served as
control. Prepared steamed buns were evaluated for the physical properties (i.e., water
activity, weight, volume, specific volume, and texture profile), nutritional values (i.e.,
proximate composition, total starch, and resistant starch), and sensory attributes. The
results showed significant difference (P < 0.05) in moisture, ash, crude protein, crude fat,
total carbohydrate, and calorie contents between GOMF and WOMF. All the composite
steamed buns indicated significantly higher (P < 0.05) ash, crude protein, crude fat, and
crude fibre contents, but, significantly lower (P < 0.05) total carbohydrate content than
that of the control steamed bun. Composite steamed buns resulted in a significant increase (P < 0.05) in resistant starch content. Composite steamed buns showed a
significantly darker (P < 0.05) skin and crumb colour, significantly lower (P < 0.05)
volume and specific volume, and significantly higher (P < 0.05) hardness values than that
of the control steamed bun. Sensory evaluation indicated that the substitution of GOMF
or WOMF for wheat flour at 3 and 5% levels, did not significantly affect (P > 0.05) the
overall acceptability on steamed bun by sensory panellists. In general, partial substitution
of either GOMF or WOMF for wheat flour could improve the nutritional quality of the
steamed bun
Multiple bands of Antenna Design Based on Slits Configuration
No full textDue to the advancement of communication technology era, human are more exposed to the excessive of electromagnetic waves. In general, electromagnetic field can be produced by our surroundings such as handphones, televisions, computers and also house appliances that uses electricity. This uncontrolled electromagnetic waves can give bad impact to human health itself. In order to minimize the exposure of this waves, an antenna is presented to play the important role in detecting various hazard of electromagnetic waves in the surroundings where a miniaturized multiband microstrip antenna with slits is introduced in this research. This multiband antenna operates in several frequency such as at 0.9 GHz, 1.8 GHz, 2.3 GHz, 3.2 GHz and 5.2 GHz where these frequency are known to be the EM signal that give high risk if human been exposed in everyday life. Compared to the Electromagnetic Detector, this antenna could have more frequency modes instead of the other detectors that have a little frequency modes and specific frequency range such as dual band and triple band. Moreover, the antenna could operate in omnidirectional pattern which it can efficiently detect the electromagnetic waves in 360 degree in our surrounding environment
