MELAKA – The Malaysian Agricultural Research and Development Institute (Mardi) launched its food technology innovations and the Technology Test Bed Laboratory for the state’s Mardi station here today.
Deputy Agriculture and Food Industry Minister I Datuk Seri Ahmad Hamzah said the food technology innovations include high antioxidant mango leather and fermented beverages from underutilised fruits, like the Terengganu cherry, kuini and tea leaves.
“The mango leather is a healthy snack that is easy to carry, free of fats, contains high antioxidants, does not contain additional dyes and flavours, and has the potential to replace natural fruits as a source of nutrients.
“The fermented drinks made from Terengganu cherries, kuini and tea leaves are also high in antioxidants, preservative-free and do not contain dyes,” he told reporters after the launch here today.
The beverages are produced through a fermentation process using kombucha strains, involving more than one microorganism that is safe. After 21 days of fermentation, the resulting liquid is filtered several times to ensure that the drink is microorganism-free and safe for consumption.
Ahmad said the Mardi Technology Test Bed Laboratory is a food-processing technology laboratory equipped with machines for small-scale production of selected food products.
He said the laboratory also offers processing facilities, expertise and quality analysis services needed to initiate and manage technological and business innovation processes. – Bernama, December 12, 2020
.jpeg)
