AL-IMĀM AL-MUJADDID ABŪ AL-BARAKĀT SHAYK AHL AL-ISLĀM

BARAKAT AL-ANĀM AḤMAD AL-DARDĪR AL-ʿADAWĪ AL-MĀLIKĪ

AL-AZHARĪ AL-KHALWATĪ (w.1201H)

Matan Akidah Ahli Sunnah Wal Jama’ah Paling Ringkas dan Lengkap

Wajib ke atas mukallaf untuk mengetahui sifat-sifat yang wajib bagi

Allah, para Nabi-Nya dan para malaikat-Nya yang mulia.

Maka wajib bagi Allah itu dua puluh (20) sifat, dan sifat-sifat itu ialah:

1. Wujud

2. Sedia ada [tanpa permulaan]

3. Kekal ada [tanpa pengakhiran/ binasa]

4. Bersalahan (berbeza) dengan segala yang baharu (makhluk)

5. Wujud dengan diri sendiri

6. Esa [pada zat, sifat dan perbuatan]

7. Hidup

8. Ilmu

9. Kehendak

10. Kuasa

11. Mendengar

12. Melihat

13. Kalam (Berkata)

14. Hal keadaan-Nya Maha Hidup

15. Hal keadaan-Nya Maha Mengetahui

16. Hal keadaan-Nya Maha Berkehendak

17. Hal keadaan-Nya Maha Berkuasa

18. Hal keadaan-Nya Maha Mendengar

19. Hal keadaan-Nya Maha Melihat

20. Hal keadaan-Nya Maha Berkata-kata

Dan dua puluh (20) sifat ini [boleh dibahagikan seperti berikut]:

• Pertama [1] ialah sifat Nafsiyyah.

• Lima seterusnya [2-6] ialah sifat Salbiyyah.

• Tujuh selepasnya [7-13] ialah sifat Maʿānī.

• Dan yang seterusnya [14-20] ialah sifat Maʿnawiyyah.

Maka Allah  itu:

• Wajib wujud-Nya.

• Maha Sedia ada lagi Maha Berkekalan wujud-Nya.

• Zat-Nya itu berbeza dengan seluruh makhluk.

• Ia bukanlah jisim, dan bukan juga ʿāraḍ (sifat yang menumpang

pada jisim).

• Ia tidak bersifat dengan [mempunyai/ mengambil] tempat, dan

tidak juga dengan [berlalu] masa [ke atas-Nya].

• Ia juga tidak bersifat dengan [arah] kanan, dan tidak juga [arah]

kiri, dan tidak juga [arah] belakang, dan tidak juga [arah] depan/

hadapan [atau arah atas dan arah bawah].

• Ia wujud dengan diri-Nya sendiri.

• Ia Maha Esa pada zat-Nya, sifat-sifat-Nya dan perbuatan-

perbuatan-Nya.

• Ia Maha Hidup lagi Maha Mengetahui tiap-tiap sesuatu: apa yang

telah berlaku dan apa yang akan berlaku serta apa yang tidak

berlaku.

• Ia Maha Berkehendak bagi tiap-tiap sesuatu yang terjadi dan

tiap-tiap sesuatu yang muncul (wujud) daripada seluruh alam

(makhluk) ini dan bagi sesuatu yang tidak muncul (diwujudkan).

• Ia Maha Berkuasa ke atas tiap-tiap sesuatu daripada segala

yang mumkināt (perkara/ makhluk yang harus wujudnya) dan Ia

Maha Berkuasa untuk meniadakannya (tidak menciptanya/

menghapuskan kewujudannya). Tidak ada sesuatu yang lain pun

bersekutu dengan-Nya pada perkara ini.

• Ia Maha Mendengar bagi tiap-tiap sesuatu yang wujud.

• Dan Ia Maha Melihat [bagi tiap-tiap sesuatu yang wujud].

• Ia Maha Berkata-kata dengan [sifat] kalam yang azālī (tanpa

permulaan), yang maha suci daripada suara dan huruf.

Dan wajib bagi para Nabi  itu: ʿiṣmah (sifat maksum dan terpelihara

daripada melakukan dosa). Oleh kerana itu, tidak berlaku sesuatu yang

menyalahi Allah [daripada mereka], pada perintah-Nya atau larangan-

Nya, dan begitu juga bagi para malaikat (/mereka taat semua perintah

Allah  dan mereka tidak melakukan sebarang maksiat terhadap-

Nya).

Dan wajib bagi para Rasul itu - selawat dan salam buat mereka – untuk

menyampaikan perkara yang mereka diperintahkan untuk

menyampaikannya kepada para makhluk, daripada segala bentuk

hukum dan selainnya seperti:

[Kewajipan beriman dengan:]

• Hari Akhirat dan apa-apa yang berkaitan dengannya daripada:

o Hisab.

o Balasan (perbuatan baik dan buruk).

o Titian Ṣirāṭ.

o Neraca Timbangan Amalan.

o Syurga.

o Neraka.

[Dan kewajipan beriman dengan:]

• Arash.

• Kursi.

• Kitab-kitab yang diturunkan oleh Allah .

• Para Rasul yang diutuskan oleh Allah  dan perkara yang

berlaku terhadap mereka daripada perbuatan umat-umat

mereka.

• Para bidadari.

• Anak-anak muda lelaki [yang berkhidmat kepada penduduk

syurga].

• Para wali Allah.

• Peristiwa Isrā’ dan Miʿrāj.

• Dan sesungguhnya para syuhada’ (orang-orang yang mati

syahid) itu hidup di sisi [kurniaan] Tuhan mereka dalam keadaan

diberi rezeki.

• Syafaat Nabi Muhammad  [yang pelbagai].

• Tanda-tanda kiamat.

[Dan kewajipan bagi mukallaf untuk]:

• Sentiasa memperbaharui taubat daripada dosa-dosa, dan

• Reda dengan segala qaḍā’ dan qadar [yang ditentukan oleh

Allah ].


 *Corresponding author.

Email: rokeya.ftns@mbstu.ac.bd

eISSN: 2550-2166 / © 2023 The Authors.

Published by Rynnye Lyan Resources

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Food Research 7 (6) : 11 - 22 (December 2023)
Journal homepage: https://www.myfoodresearch.com

Efficacy of freeze-dried carrot pomace powder in improving the quality of

wheat bread

1, *Begum, R., 1Chowdhury, M.A.F., 1, 2Hasan, M.R., 1Rahman, M.F., 1Rahman, M.H. and
1Alim, M.A.

1Department of Food Technology and Nutritional Science (FTNS), Faculty of Life Science, Mawlana

Bhashani Science and Technology University (MBSTU), Santosh, Tangail-1902, Bangladesh
2Department of Nutrition and Food Engineering, Daffodil International University, Dhaka-1216

Article history:

Received: 19 February 2022

Received in revised form: 31

March 2022

Accepted: 3 April 2022

Available Online: 12

November 2023

Keywords:

Carrot pomace powder,

Composite bread,

Functional additive,

Freeze-drying

DOI:
https://doi.org/10.26656/fr.2017.7(6).102

Abstract

The application of carrot pomace powder (CPP) in various foods can ensure the utilization

of by-products produced from carrot processing industries as well as improve the

nutritional quality of the formulated product. The quality of several composite pieces of

bread was assessed using physical, chemical, microbiological, and sensory methods. The

crude fibre content (13.09%), ash content (6.71%), water holding capacity (5.93 g/g),

water retention capacity (4.67 g/g) and swelling capacity (11.50 mL/g) of CPP were

significantly higher (p<0.05) than wheat flour whereas, oil absorption capacity (2.03 mL/

g) and bulk density (0.23 g/mL) of CPP stayed lower than wheat flour. Besides,

antioxidant (52.23%), β-carotene (1.17 mg/100 g) and phenolic content (0.48 mg GAE/g)

were found more in bread incorporated with 10% CPP than in other formulated breads

(5%, 15% and 20%) and control sample (0%). The addition of carrot pomace powder with

wheat flour in composite bread enhances better nutritional value and look of the bread by

giving it a more appealing hue as well as a better taste and flavor but reduces the specific

volume and springiness. The bread containing 10% CPP had a higher overall acceptance,

good physical properties with better nutritional quality compared to other formulations

and was equivalent to the control sample. These findings support the use of low-cost by-

products like CPP as a useful functional additive for enhancing the nutritional value of

composite bread and it can be commercially exploited.

1. Introduction

The Umbelliferae family includes the carrot (Daucus

carota L.), a popular vegetable among humans and

animals which may be planted all over the world for its

consumable roots (Ahmad et al., 2019). It is viewed as

one of the ten utmost valued crops in terms of

commercial worth, and it is an extensively consumed

item (Ergun and Susluoglu, 2018). It was also graded 6

out of 22 widespread vegetables in relation of per-person

ingesting (Zhang and Hamauzu, 2004). Carrot pomace is

a by-product generated during the manufacture of carrot

juice. It is utilized as a possible animal feed (Balat, 2011;

Yu et al., 2013). The pomace is perishable and in turn

affects the environment (Hernandez-Ortega et al., 2013).

Drying or dehydrating perishable foods extends their

shelf life and allows them to be used again (Alam et al.,

2013). Dried carrot pomace, on the other hand, also

contains carotene and ascorbic acid (Goyal, 2004).

Dehydrated carrot pomace extract is high in antioxidants

and a usual source of α and β carotene, all of which have

powerful well-being benefits (Kumar et al., 2010).

Carrot pomace extracts also contain pectin,

hemicellulose, cellulose, and lignin (Nawirska and

Kwasniewska, 2005). This fibre-rich substance plays a

significant role as a non-caloric bulking agent and a cost-

effective substitute for flour, fat, and sugar (Elleuch et

al., 2011). They have the ability to improve emulsion or

oxidative stability by increasing water and oil retention

(Elleuch et al., 2011). Because of its capacity to retain

water, dietary fibre additives in bakery goods, such as

bread, have been demonstrated to be helpful. A rich fibre

content and a drop in calorific value are one of the

primary factors that prolong freshness (Elleuch et al.,

2011; Kohajdová et al., 2011). Dietary fibre serves a

variety of purposes in the human body. It binds water

and bile acid, absorbs metals, slows the passage of

chyme through the intestines, decreases blood glucose

and cholesterol levels, and enhances face bulk (Gorecka

et al., 2002; Kahlon and Woodruff, 2003). As fibre-rich

pomace is readily available during juice production, the

https://orcid.org/0000-0001-8941-6210

https://orcid.org/0000-0002-3854-4025

https://orcid.org/0000-0002-0079-0108

https://orcid.org/0000-0002-5295-1006

https://orcid.org/0000-0003-0277-6534

https://orcid.org/0000-0002-7222-0032

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carrot insoluble fibre-rich fractions might be used as a

prospective hypocholesterolemia component to meet the

growing need for functional ingredients in the

development of fibre-rich food items. The cellulose and

insoluble fibre-rich fractions in a fibre-free diet lowered

blood total fat level by 17.3% and 33.5%, respectively

(Hsu et al., 2006). The by-product of carrot juice

extraction provides a viable source of bioactive

chemicals that might be investigated for use in the

production of food components and nutritional

supplements (Moure et al., 2001; Schieber et al., 2001).

A large number of people in Bangladesh now work in

production-related and income-generating jobs. People

are busy and unable to prepare their own meals and they

turn to eating fast food. Furthermore, people's eating

habits have changed, and they increasingly seek good,

nutritious meals that not only provide a balanced

nutritional intake but also provide additional health

benefits, i.e., functional benefits (Bech-Larsen and

Scholderer, 2007). Typically, wheat flour is used as the

raw material for producing bread, but carrot pomace

powder can considerably improve the texture, quantity of

biologically active compounds, and functional properties

of bread. As a result, it is critical to consider carrot

pomace powder's suitability as a bread-making

ingredient. This study aimed to investigate the efficacy

of freeze-dried carrot pomace powder in improving the

quality of wheat bread.

2. Materials and methods

2.1 Collection of samples

Carrot (seasonal local variety), wheat flour, milk

powder, sugar, butter, salt and yeast were obtained from

the local market of Tangail, Bangladesh. All the

analytical chemicals were procured from Merck (Merck

KGaA, Darmstadt, Germany) and Sigma-Aldrich (Sigma

-Aldrich Tokyo, Japan).

2.2 Sample preparation

The fresh carrot was washed thoroughly with plenty

of water to remove all the adhering dust and dirt

particles. Excess water was drained out and the carrot

was cut and sliced into tiny pieces. Carrot juice was

extracted using a blender and carrot pomace was

collected after complete juice extraction. Then carrot

pomace was overnight freeze-dried (vacuum) and

pulverized to powder using a crusher. Carrot pomace

powder was sieved by 42 mash screens to obtain uniform

particle size. Then powder was stored in a Ziploc bag for

future use.

2.3 Biochemical determination of raw ingredients and

end products

The moisture, ash, fat, protein, and crude fibre

content of freeze-dried carrot pomace powder, wheat

flour, and produced bread samples and the total

carbohydrate content of the samples was measured using

analytical methodologies established by the Association

of Official Analytical Chemists (AOAC) method

(AOAC, 2010).

2.4 Percentage of wet gluten and dry gluten

determination

With minor modifications, the amount of wet and

dry gluten in carrot pomace powder and wheat flour was

determined by means of the technique defined by

Kaushik et al. (2015). In the case of wet gluten, about 25

g wheat flour was combined with 15 mL tap water and

permitted to rest at room temperature for 20 mins. The

dough was hand-washed with tap water until all of the

starch was removed (iodine test). To eliminate extra

water, gluten was centrifuged at 6000 rpm for 60 s. The

difference in 5 g wet gluten weight before and after 60

min of incubation at 30°C and 85% relative humidity

was used to quantify gluten amount (RH).

Wet gluten was dried in a freeze dryer for 24 hrs to

determine the dry gluten content of carrot pomace

powder and wheat flour.

2.5 Particle size distribution

About 25 g of sample (pomace powder and wheat

flour) were placed into a laboratory electric sieve shaker

containing varied sieve diameters and shaken for 30 mins

to determine the particle size distribution. The mass of

the sample retained by each filter was weighed using an

electronic weighing scale (Sahni and Sher, 2017).

2.6 Determination of antioxidant activity

 About 1 mL of methanol bread extracts were added

to 3 mL of DPPH methanol solution. A UV/Vis

spectrophotometer (Jenway 6405, Cole-Parmer, Stone,

United Kingdom) was used to determine the absorbance

of the reaction mixture at 515 nm. The out-of-a-hundred

inhibition of the sample was calculated using the

equation below (Miliauskas et al., 2004).

2.7 Determination of phenolic compounds

The total phenolic content was analyzed by means of

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the Folin-Ciocalteu reagent. In this scenario, about 0.5

mL bread extract was shared with 5 mL Folin-Ciocalteo

substance and neutralized with 4 mL-soaked sodium

carbonates (75 g/L). The absorbance at 765 nm was

measured using a Jenway 6405 UV/V spectrophotometer

after 120 mins in the dark. Gallic acid equivalents were

used to calculate the total phenolic content (mg GAE/g

dry weight) (Miliauskas et al., 2004).

2.8 Determination of vitamin C content

The AOAC (2005) technique was used to assess

vitamin C content. About 5 g sample was homogenized

and filtered with 3% metaphosphoric acids. After

centrifuging the filtered solution, the supernatant was

titrated with a 2,6 dichlorophenol indo phenol solution.

The amount of vitamin C present in the extract was

evaluated by comparing the titration result of a standard

vitamin C solution with the amount of vitamin C

contained in the extract.

2.9 Determination of beta carotene content

The AOAC technique was used to determine the beta

carotene content (AOAC, 1980). A representative piece

of this sample (5 g) was carefully weighed in a glass test

tube before extraction. The extracting solvent n-hexane

was then added to the tube, which was kept for 15 mins

with periodic shaking and vortexed for 10 mins at high

speed. The mixture was then allowed to stand before the

supernatant was separated into a 25 mL volumetric flask

and the bottom layer was transferred to a test tube for n-

hexane re-extraction. Both supernatants were combined

and filtered using a Jenway 6405 UV/V

spectrophotometer at a wavelength of 480 nm. The

Lambert-Bear rule, which stipulates that the absorbance

(A) is proportionate to the pigment concentration (C),

was used to compute the concentration of beta-carotene.

For beta carotene measurement, a 2592 absorptivity

coefficient was used (Rodriguez-Amaya, 1989).

2.10 Determination of water holding capacity

A weight of 1 g of sample and 30 mL of water was

graduated into a test tube. After that, it was hydrated for

18 hrs. The supernatant was removed by passing it

through a sintered glass crucible a under vacuum. The

weight of the hydrated trash was recorded, and the

residual dry weight was acquired by drying it for 2 hrs at

105°C (Raghavendra et al., 2004).

2.11 Determination of water retention capacity

About 1 g sample was taken in a graduated test tube

and 30 mL of water was added. Then it was hydrated for

18 hrs. After hydration, it was centrifuged at 3000 rpm

for 20 mins. Then supernatant solution was removed by

passing it through a sintered glass crucible under an

applied vacuum. The hydrated residue weight was

recorded and then sample was dried at 105°C for 2 hrs to

obtain its dry weight (Raghavendra et al., 2004).

2.12 Determination of oil absorption capacity

About 1 g sample was combined with 10 mL refined

soybean oil, left at room temperature for 30 mins, and

then centrifuged at 2000 rpm for 10 mins. After

centrifugation, the supernatant was separated and

measured. The percentage of oil bound per gram of

sample was used to calculate the oil absorption capacity

(Sosulski et al., 1976).

2.13 Determination of swelling capacity

In a graduated test tube, about 0.2 g of sample was

inserted, and 10 mL of water was added. It was then

hydrated for 18 hrs. The fibre ultimate volume was

measured after 18 hrs (Raghavendra et al., 2004).

2.14 Determination of bulk density

About 50 g sample was placed in a 100 mL

graduated cylinder and tapped 20-30 times. After that,

the sample volume was calculated. The bulk density of

each sample was calculated as weight per unit volume

(Okaka and Potter, 1979).

2.15 Preparation of carrot pomace incorporated breads

Carrot pomace was used to replace 5, 10, 15, and

20% of wheat flour in the creation of composite flour

loaves. As a control, a sample of 100% wheat flour was

made. Carrot pomace, wheat flour, and the other bread-

making components (sugar, butter, salt, and yeast) were

all weighed separately and then manually combined

together. To avoid moisture loss, the dough was rounded

and left to rest at 40°C for 90 mins before being wrapped

with wet muslin cloth. The dough was then split into

dough-size parts and proofed on a baking pan at roughly

40°C for 30 mins. The leavened dough was then baked

for 25-35 mins at 230°C in a preheated oven. After

baking breads were reserved for further investigation.

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 2.16 Dough expansion analysis

All of the ingredients were combined and carrot

pomace was added in various proportions (5, 10, 15, and

20%). After that, all of the dough samples were precisely

measured to ensure that they were all the same weight.

The dough was then transferred to a 250 mL measuring

cylinder at 37°C and the expansion of the dough was

watched over time (Begum et al., 2011).

2.17 Physical analysis of breads

Mass, volume, specific volume, and density

measurements of five samples of the composite bread

were analyzed using the method described by Begum et

al. (2019) where specific volume was measured as the

volume/mass ratio (Begum et al., 2019).

 2.18 Sensory analysis

The sensory evaluation included ten students, staff,

and faculty members from the Department of FTNS,

MBSTU, Santosh, Tangail, Bangladesh. Each evaluator

was given five randomly numbered bread samples and

asked to rate them on a nine-point hedonic scale, 9=like

extremely, 8=like very much, 7=like moderately, 6=like

slightly, 5=neither like nor dislike, 4=dislike slightly,

3=dislike moderately, 2=dislike very much, 1=dislike

extremely. Panelists evaluated the samples in a sensory

testing room, and they were instructed to rinse their

mouths with water during the process to eliminate cross-

residual effects (Lim et al., 2011).

2.19 Texture profile analysis

FRTS Food Texture Analyzer (Imada, Japan) was

used for instrumental texture profile analysis on the basis

of hardness, springiness, chewiness, and gumminess of

bread crumb according to the standard method (Ziobro et

al., 2016). The loaves were kept in Ziploc bags at a

temperature of 22±2°C and a humidity of 64% for the

following days' analysis. Bread slices from each sample

were compressed to 50% of their original height at the

rate of 5 mm. S-1 by a P/2 cylindrical probe (2 cm

diameter). The sample was compressed twice with a 5 s

delay time.

2.20 Free fatty acids and acid value

In a flask, around 10 g of pulverized sample was

inserted. After that, 50 mL of benzene was added, and

free fatty acids were removed from the solution using

filter paper after 30 mins. A flask containing about 5 mL

extract, 5 mL benzene, 10 mL alcohol, and 2 mL

phenolphthalein as an indicator was used and titrated

against 0.02N KOH considering 30 s persistence of pink

color as endpoint. Using the following equation, the

percentages of free fatty acids in most samples were

determined as oleic acid. To convert the percentage of

free fatty acids (as oleic) to acid value, multiply the

percentage of free fatty acids by 1.99 (AOAC, 2001).

2.21 Microbiological analysis

Harringan and McCance's (1976) approach was used

to calculate total viable bacterial count and total fungal

count. About 1 g of bread sample was diluted with 9 mL

distilled water and whirled on a horizontal shaker for 30

mins to achieve a tenfold dilution. About 0.1 mL of the

solution was injected on the surface of nutrient agar

plates to identify bacteria, and potato dextrose agar to

determine microscopic fungus. For bacteria, plates were

incubated at 37°C for 24 hrs, while for microscopic

fungi, plates were incubated at 28°C for 24 hrs.

Dividing the number of colonies by the amount of

specimen provided to liquid agar and multiplied by the

dilution factor the number of bacteria or fungus per mL

or g of sample was calculated.

2.22 Statistical analysis

All measurements were made in triplicate and

evaluated using the Statistical Package for Social

Science (SPSS). One-way analysis of variance

(ANOVA) was used to determine the variation among

the sample at a significance level of P˂0.05.

3. Results and discussion

3.1 Physicochemical properties

The proximate analysis, gluten, and bioactive

characteristics of wheat flour and carrot pomace powder

are shown in Table 1. As presented in Table 1, carrot

pomace powder is an excellent source of crude fibre

(13.09%) and ash (6.71%). The higher ash content in

carrot pomace powder contributed to its high mineral

content and higher crude fibre content justifying its

suitability to be used as a functional ingredient.

Moreover, among these important nutritive compounds,

carrot pomace powder contains higher amounts of β-

carotene (11.83 mg/100 g) and vitamin C (1.53 mg/100

g). The current findings on proximate analysis, gluten,

and bioactive characteristics of wheat flour and carrot

pomace powder were quite similar to those reported

previously by other researchers (Kohajdová et al., 2012;

Gull et al., 2015). Data on β-carotene and vitamin C

content are in agreement with the values found by other

research findings (Upadhyay et al., 2008; Adeleye et al.,

2016). Regarding gluten content, carrot pomace powder

did not have the structural gluten-forming protein but

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was found in wheat flour.

3.2 Functional properties of raw materials

Carrot pomace powder showed significantly higher

water holding capacity (WHC), water retention capacity

(WRC) and swelling capacity compared to wheat flour

because of its high fibre content and large particle size

(Sahni and Sher, 2017) but carrot pomace powder

showed lower oil absorption capacity in relation to wheat

flour and the difference between them is not statistically

significant (Table 2). This can be justified on the basis of

particle size as oil absorption capacity increases with a

decrease in particle size (Raghavendra et al., 2006). It

was also revealed that wheat flour had a higher bulk

density compared to carrot pomace due to the presence

of smaller particles (Sahni and Sher, 2017). In this study,

the high WHC, WRC and low oil absorption capacity of

carrot pomace powder indicated its potential application

in food manufacturing as a functional ingredient (Table

2).

3.3 Rheological property of dough

Figure 1 shows that wheat flour dough grew far more

quickly than any other combination. As the gluten

content of the dough is reduced when carrot pomace

powder is added, the rate of expansion of the dough is

reduced. As a consequence, composite bread retains less

gas than control bread (Begum et al., 2013). Carrot

pomace powder was a rich source of fibre which

promoted a physical disruption of gluten protein matrix

Parameters Wheat flour (%) Carrot pomace powder (%)

Proximate composition
Moisture 11.91±0.06a 9.06±0.00b

Ash 1.14±0.25b 6.71±0.03a

Crude Fat 1.25±0.05a 1.19±0.15a

Crude Fibre 3.28±0.03b 13.09±0.09a

Crude Carbohydrates 65.30±0.16a 63.50±0.29b

Crude Protein 17.12±0.45a 6.46±0.56b

Gluten content

Wet basis 35.77±0.17 0.00±0.00

Dry Basis 13.09±0.28 0.00±0.00

Bioactive properties

Beta Carotene (mg/100 g) 0.26±0.07b 11.83±0.11a

Vitamin C (mg/100 g) 0.00±0.00 1.53±0.08

Table 1. Physicochemical properties of wheat flour and carrot pomace powder.

Values are presented as mean±SD of three replicates. Values with different superscripts within the same row are statistically

significantly differences at P<0.05.

Figure 1. Expansion of dough containing various levels of

carrot pomace (CP) powder.

Parameter Wheat flour Carrot pomace powder

Water holding capacity (g/g) 2.86±0.05b 5.93±0.07a

Water retention capacity (g/g) 2.43±0.08b 4.67±0.10a

Oil absorption capacity (mL/g) 2.17±0.25a 2.03±0.23a

Swelling capacity (mL/g) 4.33±0.29b 11.50±0.05a

Bulk density (g/mL) 0.64±0.01a 0.23±0.005b

Particle size distribution (%)

180 µm 3.17 14.97

150 µm 26.62 32.86

<150 µm 70.21 52.17

Values are presented as mean±SD of three replicates. Values with different superscripts within the same row are statistically

significantly differences at P<0.05.

Table 2. Functional properties of wheat flour and carrot pomace powder.

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to dough another reason of less expansion rate of carrot

pomace powder incorporated dough (Gan et al., 1989).

3.4 Physical analysis of breads

Figure 2 shows the physical characteristics of carrot

pomace and wheat flour breads. Control bread had the

lowest density compared to the other bread samples

(highest volume). The inclusion of carrot pomace

powder considerably enhanced the density of the bread

compared to the control bread due to fibre weaning or

crippling dough structure and reduced CO2 gas retention

(Hussein et al., 2013). Furthermore, significant amounts

of water may have bonded to the additional fibre during

the baking process, leaving less water available for the

creation of the starch-gluten network, resulting in an

underdeveloped gluten network and lower loaf volume

(Hryshchenko et al., 2019). Specific volumes of the

bread with carrot pomace powder were found less

compared to the control sample (Hryshchenko et al.,

2019). Figure 2 also revealed that the density of bread

samples gradually increased whereas the specific volume

gradually decreased with storage time due to the

reduction of the gluten framework ability to retain gas.

3.5 Sensory evaluation

The effects of carrot pomace powder inclusion on

the sensory features of wheat bread are shown in Table

3. Except for the integration of carrot pomace powder up

to 10%, sensory ratings for appearance, fragrance, crust

and crumb color, taste, texture, and overall acceptability

of bread fell as the proportion of carrot pomace powder

in the formulation increased. In terms of appearance,

color, flavor, texture, and general acceptability, the

loaves made by substituting refined wheat flour with up

to 10% carrot pomace powder were more or less

comparable to the control bread. Increased amounts of

carrot pomace powder integration of 15% or more

resulted in a worse grade for sensory quality parameters.

Thus, substituting up to 10% carrot pomace powder for

refined wheat flour resulted in healthy fibre-rich loaves

with acceptable overall acceptability.

3.6 Texture profile analysis of breads during storage

The result of the texture profile analysis of bread

revealed that the assimilation of carrot pomace powder

significantly (P<0.05) increases the hardness of bread.

The harder texture might be attributed to the dilution of

gluten upon the addition of carrot pomace powder

(Mildner-Szkudlarz et al., 2016). From Figure 3(b) it

was discovered that the springiness of the bread samples

was significantly (P<0.05) reduced by the addition of

carrot pomace powder in their formulation.

Chewiness is the amount of energy and time needed

to masticate a food for swallowing. From Figure 3(c) it

was observed that control bread had the lowest

chewiness, while carrot pomace powder-enriched bread

had significantly (P<0.05) higher values for chewiness.

The increase in chewiness may be a result of an increase

in fibrous material upon the incorporation of carrot

pomace powder (Tiwari et al., 2013). Gumminess is the

energy requirement to disintegrate the bread for easy

swallowing. From Figure 3(d), it was observed that the

gumminess of the bread samples was significantly

(P<0.05) increased by the addition of carrot pomace

powder in their formulation. Higher gumminess can be

attributed to the gluten-weakening effect of carrot

pomace powder components which leads to a more

compact dough network (Wronkowska et al., 2015).

Figure 3 also revealed that the hardness, chewiness and

gumminess of all types of bread gradually increased

while the springiness of all types of bread gradually

decreased as a function of storage time due to the

reduction of the specific volume of all types of bread

with time (Sammalisto et al., 2021).

Figure 2. (a) Density and (b) specific volume of control and

carrot pomace (CP) powder incorporated breads.

Bread Sample Appearance Aroma Crust color Crumb color Taste Texture Overall acceptability
Control 7.2±0.63 7.1±0.32 7.3±0.48 7.1±0.32 6.6±0.51 7.1±0.31 7.4±0.52
CP-5% 6.3±0.67 6.4±0.52 6.3±0.67 6.2±0.42 6.3±0.48 6.2±0.42 7.1±0.31

CP-10% 6.8±0.42 6.6±0.70 6.7±0.52 6.3±0.48 6.8±0.42 6.5±0.52 7.3±0.48
CP-15% 5.9±0.31 6.8±0.42 6.1±0.56 5.8±0.42 5.9±0.31 5.9±0.74 6.7±0.67
CP-20% 4.8±1.13 5.1±1.28 4.9±1.20 4.5±0.85 5.1±0.73 4.7±1.05 5.8±0.79

Table 3. Sensory evaluation score.

Values are presented as mean±SD.

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3.7 Acid value and free fatty acid analysis of breads

The acid value is a measure of the amount of free

fatty acids, which were produced by the oxidation of

double bonds of unsaturated fatty acid esters due to the

action of oxidative enzymes, and by hydrolysis from

triacylglycerols due to the action of lipolytic enzymes.

The acid value of bread decreased progressively upon the

additional increase of carrot pomace powder in the bread

formulation (Figure 4a). A decrease in acid value may be

as a result of an increase in antioxidant activity upon the

incorporation of carrot pomace powder (He and Lu,

2015). Figure 4(a) also revealed that the acid value for

each of the breads increases with storage time. This

might be due to the deterioration of oil in bread (He and

Lu, 2015). From Figure 4(b) it was discovered that the

percentage of free fatty acids in bread decreased with the

addition of carrot pomace powder in the bread. This may

be due to the lower amount of fat in the carrot pomace

powder bread and its raw materials (Pandey et al., 2016).

These findings are in agreement with Hryshchenko et al.

(2019) who reported that additions of carrot pomace

powder can improve the shelf life of the bread. Figure 4

(b) also revealed that free fatty acids of all types of bread

gradually increased with the increase of storage time.

The increase in FFA content could be caused by an

increase in the rate of triacylglycerol hydrolysis when the

moisture content of the product and air inside the

container react with the absorbed oil of the product

(Nagarajaiah and Prakash, 2015). From Figure 4 it was

observed that the rate of increase of free fatty acid and

acid value of carrot pomace powder incorporated breads

with storage time was slower compared to control bread

because of its high antioxidant content (He and Lu,

2015).

3.8 Microbiological analysis of breads

Total viable bacterial counts are used as an

acceptability index for food products because of the role

of bacteria in spoilage (Durmuş et al., 2014). The values

for bread during the storage period are presented in

Table 4. On the day of production, the level of bacterial

growth was almost the same for each type of bread while

fungal growth was absent. From the very next day of

Figure 3. Evolution of hardness (a), springiness (b), chewiness (c) and gumminess (d) of control and carrot pomace (CP) powder

incorporated breads during storage.

Figure 4. (a) Acid value and (b) free fatty acids (%FFA) of

control and carrot pomace (CP) powder incorporated breads

during storage period.

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production, the number of microbial colonies increases

in a progressive manner with the storage period. On the

4th day of storage, the control bread exhibited a higher

level of microbial colony than the other breads, which

was beyond the accepted level. According to the World

Health Organization (WHO) Standard (1994), the

acceptable range of total viable bacterial count and total

fungal count was 4×105 CFU/g and 1×105 CFU/g

respectively. Results also revealed that the total viable

bacterial count and total fungal count of bread samples

were decreased with increased levels of supplementation

of carrot pomace powder. This may be attributed to the

fact that wheat flour has a higher moisture content,

carbohydrates and other nutrients necessary for microbial

growth than carrot pomace powder; thus, bread prepared

with carrot pomace powder contained the minimum

number of bacteria and fungus (Hryshchenko et al.,

2019).

3.9 Physicochemical properties

The mean value of proximate composition, bioactive

properties and energy value of control and carrot pomace

powder incorporated bread with 10% are given in Table

5. The data revealed that the incorporation of 10% carrot

pomace powder in wheat flour bread increased ash

(1.98%) and crude fibre (4.87%) of bread (Watzke,

1988). Higher ash contents reflect possibly more

minerals in bread, which may have a positive role in

health and high-fiber diets are associated with the

prevention, reduction and treatment of some diseases,

such as diverticular and coronary heart diseases

(Figuerola et al., 2005). However, such supplementation

Total viable bacterial count (CFU/g)

Day Control CP-5% CP-10% CP-15% CP-20%

Day -1 2.5×104 2.4×104 2.4×104 2.2×104 2.1×104

Day -2 5.6×104 4.9×104 4.2×104 3.6×104 2.7×104

Day -3 3.0×105 2.1×105 1.7×105 1.5×105 1.1×105

Day -4 4.3×105 3.7×105 3.2×105 3.1×105 2.6×105

Day -5 6.0×105 5.7×105 5.6×105 5.4×105 4.1×105

Day -6 3.1×106 2.2×106 1.3×106 1.2×106 9.3×105

Day -7 1.8×107 9.2×106 9.1×106 8.9×106 2.1×106

Total fungal count (CFU/g)

Day -1 NG NG NG NG NG

Day -2 1×104 1×104 1×104 1×104 1×104

Day -3 5×104 2×104 2×104 2×104 2×104

Day -4 1.2×105 4×104 4×104 4×104 3×104

Day -5 6.7×105 1.5×105 1.5×105 1.5×105 1.4×105

Day -6 1.8×106 6.8×105 6.2×105 6.2×105 5.7×105

Day -7 9×107 3.8×106 2.7×106 2.1×106 1.6×106

Table 4. Microbial growth on breads during storage.

NG: No growth

Parameters Control (%) CP-10 (%)

Moisture 22.48±0.11a 22.41±0.03a

Ash 1.04±0.09b 1.98±0.06a

Crude Fat 8.16±0.04a 8.03±0.10a

Crude Fiber 3.53±0.05b 4.87±0.05a

Crude Carbohydrates 50.45±0.22a 49.56±0.26b

Crude Protein 14.33±0.29a 13.15±0.12b

Total energy (kcal/100 g) 332.6 323.11

Bioactive properties

Beta Carotene (mg/100 g) 0.31±0.07b 1.17±0.13a

Vitamin C (mg/100 g) 0.00±0.00 0.00±0.00

Antioxidant activity (%) 37.42±0.27b 52.23±0.16a

Total phenolic content (mg GAE/ g) 0.25±0.06b 0.48±0.02a

Table 5. Physicochemical properties of control and carrot pomace powder incorporated breads.

Values are presented as mean±SD of three replicates. Values with different superscripts within the same row are statistically

significantly differences at P<0.05.

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decreased the energy value (323.11 kcal/100 g) of bread.

The findings were in agreement with earlier stated

outcomes. Regarding bioactive properties carrot pomace

powder incorporated bread show a significantly higher

amount of β-Carotene (1.17 mg/100 g), antioxidant

activity (52.23%) and total phenolic content (0.48mg

GAE/ g). Such data are in good accordance with the

findings (Yilmaz and Pekmez, 2005). In the case of

vitamin C, bread with and without the incorporation of

carrot pomace powder did not contain any vitamin C.

This might be due to excessive heating temperature

during baking (Igwemmar et al., 2013).

4. Conclusion

The present study found that adding carrot pomace

powder to bread increased fibre content while

simultaneously lowering the calorie load. In terms of

functional qualities, carrot pomace powder outperforms

wheat flour in terms of water holding capacity, water

retention capacity, and swelling capacity. The use of

carrot pomace powder instead of wheat flour enhanced

the look of the bread by giving it a more appealing hue

as well as a better taste and flavor. Overall, the bread

made with 10% carrot pomace powder in wheat flour

was deemed to be satisfactory, and they were equivalent

to the control wheat flour bread. The physical features of

bread made from a combination of wheat flour and carrot

pomace powder were discovered in the study, which

demonstrated that the specific volume of the composite

bread reduces as carrot pomace powder proportions

grow, while the density of the composite bread increases.

In a comparison of control and carrot pomace powder

integrated bread, the degradation was reduced in the

bread with carrot pomace powder inclusions. Breads

made with 10% carrot pomace powder in wheat flour

were shown to be rich sources of nutrients and

phytochemicals, indicating that carrot pomace powder is

a viable component for bread formation. The antioxidant

activities of carrot pomace powder including bread were

discovered to be much greater than control, and they

were determined to be adequate without impacting the

overall bread quality or sensory qualities such as scent

and flavor. These findings support the use of low-cost by

-products like carrot pomace powder as a useful

functional additive for enhancing the nutritional value of

food items with lower gluten content. The use of 10%

carrot pomace residue in bread was shown to be the most

satisfactory method. As a result, more research may be

done to see if this carrot pomace powder can be used to

manufacture a variety of goods.

Conflict of interest

There are no conflicts of interest declared by the

authors.

Acknowledgments

The authors appreciate the logistic support provided

by the Department of Food Technology and Nutritional

Science and the Research Cell, MBSTU, Bangladesh for

providing the financial support to complete this research

work.

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The 2010 International Conference on Innovation and Management, Penang, Malaysia, July 7-10, 2010.

Empowering Malaysian SMEs through Intellectual Property

Management

Abdullaah Jalil, Suraiya Binti Osman and Zinatul Ashiqin Zainol

Faculty of Economics and Muamalat, Islamic Science University of Malaysia, Malaysia

and Faculty of Law, National University of Malaysia, Malaysia

Email: abdullaah@usim.edu.my, suraiyaosman80@yahoo.com, and shiqin@ukm.my .

Corresponding Author: abdullaah@usim.edu.my

Abstract
Small and medium enterprises (SMEs) are the prime movers of the economy in most

countries. In Malaysia, SMEs generate 99.2% of the total income for the country and

contribute 40% - 50% of the gross domestic product (GDP) for the country. As the world is

now moving towards globalization, small and medium enterprises not only face competition

among domestic market, but also from competitors abroad. With the rapid change of

globalization Malaysian SMEs need a coherent business strategy to survive and compete in

the global market. On the other hand, intellectual assets which comes in the form of

intellectual properties (patents, industrial designs, copyrights, trademarks, geographical

indications and many others) offers a great amount of benefits to those who care to protect

their right and these IPR not only protect the right of the holder but may also generate more

income to the enterprise by the way of commercialization. Therefore it is important for all

SMEs to know how to protect, exploit and more importantly manage their IPR so as to

benefit from it. Besides, support from other bodies including government authorities are very

much required in assisting Malaysian SMEs in well-utilizing their IPR.

Keywords:  Entrepreneurship, SMEs, Intellectual property management.

About this article:

Reference Type: Conference Proceedings

Author: Abdullaah Jalil,

Suraiya Osman,

Zinatul Ashiqin Zainol,

Year of Conference: 2010

Title: Empowering malaysian SMEs through intellectual property management

Conference Name: International Conference on Innovation and Management

Conference Location: Penang

Publisher: Electronic Business Management Society, Taiwan

Date: July 7-10

mailto:abdullaah@usim.edu.my

mailto:suraiyaosman80@yahoo.com

mailto:shiqin@ukm.my

The 2010 International Conference on Innovation and Management, Penang, Malaysia, July 7-10, 2010.

1. Introduction
Developing a group of diverse and competitive small and medium enterprises (SMEs) is

a central theme towards achieving sustainable economic growth. SMEs are crucial to the

economic growth process and play an important role in the country’s overall production

network.

Some advanced economies have succeeded because SMEs form a fundamental part of

the economy, comprising over 98% of total establishments and contributing to over 65% of

employment as well as over 50% of the gross domestic product. Although the numbers might

be lower in Malaysia, SMEs have the potential to contribute substantially to the economy and

can provide a strong foundation for the growth of new industries as well as strengthening

existing ones, for Malaysia’s future development.

On the other hand, Intellectual property can be defined as those legal rights, existing

under national and international law, assertible in respect of the products of the human

intellect and creativity (Blackburn, 2003). According to World Intellectual Property

Organization (WIPO) intellectual property refers to creations of the mind i.e inventions,

literary and artistic works, symbols, names, images, and designs used in commerce. The law

offers protection from the wilful misuse of intellectual property whether in the form of theft,

imitation or modification; copyright law also protects the right of the author of a work to be

identified as such. Intellectual property rights refer to the ability to own and protect the

products of human intellect and these intellectual property rights can be protected, exploited,

modified and transferred through contract.

Despite the benefits that intellectual property is offering, they are still under utilized by

the Malaysian SMEs. According to the Minister of Domestic Trade Datuk Seri Ismail Sabri

Yaakob, there are large percentage of SMEs that are unaware the importance of protecting

their intellectual property either in terms of patent, trade mark, copyright as well as

geographical indication ( Jalil, 2010). Sadly, the number of patent application from

Malaysian SMEs are very low i.e based on the statistic made in 2007 only 3% of Malaysian

SMEs patented their inventions as was said by the Deputy Director of Malaysian Intellectual

Property Corporation (MyIPO) Assoc. Prof Rohazarwati Zullcobley (BERNAMA, 2007).

More so, Intellectual Property management which comprise of three value chain i.e IP

creation, IP protection and IP exploitation is not being practised by the Malaysian SMEs.

Thus, this paper aims to address the current scenario in Malaysia with regard to the

benefit of Intellectual Property and its application among SMEs as well as proposing the IAM

model to be practised by Malaysian SMEs. This paper will be divided into three parts. Part

one will be discussing about the IP landscape and challenges faced by Malaysian SMEs. Part

two comprise of benefit of IPR as well as management of IP or known as AIM which consist

of the three value chain as has been mentioned before. Part three will highlight the

government initiatives in assisting Malaysian SMEs in empowering IP among SMEs.

2. Literature Review & Method of Analysis
Ali Salman Saleh and Nelson Oly Ndubisi (2006) in their article; An Evaluation of SME

Development in Malaysia had examined that Malaysian SMEs still face many domestic and

global challenges in achieving economies of scale and competing internationally. Among the

challenges are the low level of technology capabilities and limited skilled human capital

resources, a low level of technology and ICT penetration, low levels of research and

development (R&D), a substantial orientation towards domestic markets, a higher level of

international competition e.g from China and India. These character suggest that government

The 2010 International Conference on Innovation and Management, Penang, Malaysia, July 7-10, 2010.

programs and incentives are either insufficient or not delivered effectively enough to

overcome these problems.

Issue relating to Intellectual Property Rights (IPR) has been highlighted by Darrell A.

Posey and Graham Dutfield (1996) in their book. They stated that IPR law exists in most

countries of the world and Western concepts of IPR usually prevail in national laws. They

further assert that these concepts are based on the idea that innovation is the product of the

genius of the individuals. Such people, by sharing the fruits of their genius with society, are

deemed to be deserving of economic rights granted by the state on behalf of the society and

these economic rights are collectively known as collectively known as IPR.

John Kitching and Robert Blackburn (1998) in their article entitle Intellectual property

management in the small and medium enterprise (SME) observed that it is possible to protect

some intellectual capital for SMEs as property through formal legal rights such as patents or

copyright or through contractual agreements. On the other hand they can also use informal

methods such as keeping information confidential as “trade secrets”. In their research they

had found out that overall, small business owners placed most emphasis on informal methods

to protect intellectual property. These methods were more familiar, cheaper, less time-

consuming and frequently considered as effective as more formal rights. Under most

circumstances, SME owners considered formal registerable rights such as patents less

important. Even where business owners adopted formal rights, they were generally reluctant

to bring a legal action to obtain redress where they believed that infringements had taken

place.

Robert Huggins and Maria Weir (2008) in their article Intellectual Assets and public

policy opined that without adequate management intellectual assets much in the same as their

tangible counterparts cannot be fully exploited. Intellectual asset management (IAM)

provides means to generate, distribute and use knowledge in ways that add value to the firm

and provide new opportunities to exploit.

According to Dr Lindsay Moore and Lesley Craig (2008) in their book entitled

Intellectual Capital in Enterprise Success; Intellectual Asset Management consists of three

important aspects that are management in asset creation, management in asset maintenance

and management in asset leveraging. These tasks involve very wide scope, i.e Intellectual

asset management (IAM), encompasses all decisions as to which Intellectual Assets (IA) to have,

to hold, and to use or whether to have them at all. Within IAM are many of the day to day

activities of knowledge workers, right down to the details of organization, budget, time - lines,

and action plans’. Thus, IAM includes every day activities that SMEs indulge in carrying out

their business.
Based on the various existing writings and discussion on this area i.e SMEs and

Intellectual Property it shows that the proper management of IPR among the SMEs places an

extensive benefits to the SMEs themselves. The writer believes that research should be done

in creating the awareness as well as finding the ways to manage the IPR properly.

Since this study is conceptual and theoretical in nature, it applies the inductive,

analytical and critical methods through deep and intense readings and understandings of the

literatures related to the topic. The sources are secondary data available in the literature

related to the management of IPR particularly IAM. The literature comprise of books, journal

articles, online databases, newspaper reports as well as periodicals.

3. Current scenarios
3.1 IP landscape in Malaysia

The primary creators of IP in Malaysia today as in most countries are:

(1) Private companies such as those in software, manufacturing, telecommunication,

services, advertising and creative services;

The 2010 International Conference on Innovation and Management, Penang, Malaysia, July 7-10, 2010.

(2) R&D institutions including both government-funded institutions as well as private

sector research organisations and companies;

(3) The Malaysian government as owners, eg of software programs developed for the e-

Government projects; and

(4) Inventors and researchers working in their personal capacity (Hamzah, 2006).

With regard to IP management in Malaysia particularly Intellectual Asset Management

(IAM) there is no such IAM being practised formally in Malaysia especially among SMEs

according to John Chong and undoubtedly due to the fact that IAM is considered new and

just been introduced in Malaysia (Chong:2001).

3.2 Challenges in the IP sector in Malaysia

Based on the research made by Malaysia Intellectual Property Corporation (MyIPO),

during 2003-2009 MyIPO has received 101,225 patent applications which comprise of 93%

of foreign application and balance of 7% from local application and amount of patent granted

to local application only 4% i.e 1484 as compared to foreign application that has been granted

i.e 39,293. This figures shows very low productivity in terms of innovation as well as IP

protection in Malaysia.

Figure 1: Patent application

0

1000

2000

3000

4000

5000

6000

7000

2003 2004 2005 2006 2007 2008 2009

Foreign 4,686 4,920 5,764 4,269 1,702 4,539 4,503

Malaysia 376 522 522 531 670 864 1,234

The 2010 International Conference on Innovation and Management, Penang, Malaysia, July 7-10, 2010.

Figure 2: Patent granted

Like many other emerging markets and other newly industrialising market, Malaysia

faces a number of problems relating to IP creation, protection, management and exploitation.

Among them is the perception that the innovation in Malaysia is still low and that Malaysia is

therefore not generating a lot of IP as compared to foreign-owned (Hamzah, 2006). There is

still lack of awareness of the importance of respecting IPRs among the Malaysian public as

seen in the purchases of pirated softwares by member of the public. The level of awareness

and understanding of what is IP all about is still low and Malaysia is not yet an IP conscious

society ( Azizi: 2010)

4. Benefit of IPR for SMEs
4.1 Types of IPRs

Intellectual property rights (IPRs) – the right to use and sell knowledge and inventions –

are one category of intangible assets that may be owned by a firm, some others being

customer goodwill, human skills embodied in their workers and good management practice.

IPRs are seen by the economists as a policy tool to ensure adequate private returns to

innovation and creative activities. Once some product or process innovations have been

made, firms can often use IPRs to protect their profits from being depleted by imitation

(Greenhalgh & Rogers, 2007).

Formally, there are four main types of intellectual property right and these will now be

explained briefly. Patents cover inventions of both new and improved product and processes.

They are probably the most publicized and conventional form of protection. Patents are

granted to cover new products and processes and in Malaysia last for up to 20 years. In order

to be patentable an invention must meet various criteria relating to its novelty, inventiveness

and industrial applicability. A patent gives the inventor the monopoly right for a limited

period to stop others from making, using or selling an invention without the permission of the

inventor. In return, the inventor discloses the technical details of the patent to the Patent

Office which can be examined by others in society through patent searches. Patenting

systems vary throughout the world and their jurisdiction is territorial and Malaysia adopts the

first to file patent system. It is therefore advisable to file patent application as soon as

possible.

Trademarks and service marks indicate the origin of goods and services one trader from

others. They are for brand identity, giving the holder exclusive right to market goods and

0

1000

2000

3000

4000

5000

6000

7000

2003 2004 2005 2006 2007 2008 2009

Foreign 1,547 2,323 2,471 6,562 6,645 2,044 3,198

Malaysia 31 24 37 187 338 198 270

The 2010 International Conference on Innovation and Management, Penang, Malaysia, July 7-10, 2010.

services under that mark. A trademark aims to protect the reputation and goodwill of a trader.

Registration of a trademark requires a sign to be represented graphically in words or pictures.

The sign includes words, logos, colours, scents. Slogans and shapes and may include sounds

and gestures. Registration grants statutory rights, subject to certain conditions, to prevent

others from using a trademark without the registered proprietors permission. The initial

period of registration is for 10 years although this can be renewed for ever provided renewal

fees are paid. If an unauthorised use of a trademark is proven then the owner may be able to

sue for passing off.

The commercial value of a registered trademark can be considerable, and when a

product becomes dominant, consumers use the trademark generically – as in thermos,

cellophane and Colgate. Non-registration of a trademark does not guarantee protection from

infringement although this may be pursued through common law. Registered trademarks are

shown by the symbol ® whereas the symbol TM indicates that the word/logo referred to is

not necessarily registered.

Copyright provides protection for the creators of original material, including literature,

art, music, sound recordings, film and broadcasts. Computer programs and databases also

come within the scope of copyright. Copyright confers two basic rights: a moral right by

which the authors or copyright owners are entitled to ensure that any use of their work is

faithful to the original and an economic right for their effort to make sure they are paid for the

use of their work. Copyright protection is automatic as soon as there is a record in any fixed

form and exists for the author’s lifetime. Copyright has received increased attention,

particularly as a result of its relevance to newer industries including computer software

programs and internet-based media, particularly music.

Industrial design refers to the features of shapes, configuration, pattern or ornamental

aspect of an article that may be reproduced by industrial means. If this aspect is missing, the

creation may come under the category of artistic work whose protection is assured by

copyright laws. A registered industrial design is given an initial period of 5 years from the

date of filing and is renewable for a further two consecutive terms of 5 years each.

Firms can also use other methods to protect their knowledge such as trade secrets,

including making confidentiality agreements with their employees and other firms which they

trade. A trade secret is a formula, practice, instrument or a compilation of information used in

business to obtain an advantage over competitors. In Malaysia, it is protected under the law

of confidential information. Understanding the importance of trade secrets and taking

measures to protect the company’s information can serve as an alternative protection and

more importantly it can be managed internally without incurring substantial costs.

4.2 How exactly do SMEs benefit from IPRs?

In the new digital or high tech environment, IP awareness and actual use of IP assets as

an integral part of business strategy in achieving competitiveness has become an absolute

necessity. Even as passive player in the marketplace, an SME has to make sure that it does

not inadvertently infringe the IP rights of others, as innocent mistakes are generally no excuse

in the court of law. On the other hand, as an active player, an SME has to seek opportunities

and to exploit the environment to remain and grow in business (“The Importance”, 2002).

 A new product can be protected using different mechanisms provided in the IP

system, for example, the new product or new process used to produce the new product can be

protected under a patent. As the new product be introduced into the market, wouldn’t it be

great if it is accompanied with a brand name which is unique such that customers can

recognize the said product and that brand name can be protected under a trademark. Further,

the packaging on the other hand can be protected under the law of passing off. If an SME

wants to protect the appearance of the new product, industrial design may offer such

protection. The drawing in which the design lies can also be protected as an artistic work

The 2010 International Conference on Innovation and Management, Penang, Malaysia, July 7-10, 2010.

under a copyright. Additionally, SME may also seek protection of information on the

ingredients of its new product and the marketing strategies via the law of confidential

information or trade secret. Hence, IP confers a bundle of rights to the owner. It is therefore

important for SMEs to realize that their intellectual effort can be protected in various ways

under the IP system (www.smeinfo.com.my).

 When IP is legally protected and there is demand for the IP-protected products in the

marketplace, IP can be valuable business asset. IP may generate an income for SME through

the licensing, sale or commercialization of the IP-protected products or services that may

significantly improve an enterprise’s market share or raise its profits margins. As for example

in Malaysia, Les Copaque production which was known through its animation series “Upin

and Ipin” has proven that protecting their IPR is central towards the success of their business.

As being said by its Managing Director Tuan Hj Burhanuddin Md Radzi, they are making the

most income out of Upin & Ipin popularity. 30% of their incomes are from films and tv series

whereas 70% are from licensing, royalties and merchandising. They have expanded their

business via licensing the animation series to Indonesia as well as Disney Channel Asia and

now are undergone dubbing work in India. Other than that they also merchandised the

character of Upin & Ipin which were protected as their trademark to various products such as

T-shirt, key chains, mug and etc.

On the other hand IP is important for marketing the products and services of SMEs as

for most SMEs marketing is a major challenge. A marketing strategy should establish a clear

link between the products or services and the SME as the producer or provider of such

products or services. That is to say, customers should be able to distinguish at a glance

between this product and others. Thus the protection of trademark and industrial design are

important as been discussed above. Customers nowadays inclined towards products that have

trademark or brand and thus SMEs must not take for granted the importance of trademark

towards their business (“The importance”, 2002).

IP may also act as an investment for SMEs. Investing in equipment, property, product

development, marketing and research can strongly enhance company’s financial situation by

expanding its asset base and increasing future productivity. Acquiring IP may have a similar

effect as markets will value the company on the basis of its assets, its current business

operations and expectations of future profits. Expectations for future profit may be

considerably affected by acquisition of key patents. Similarly, a good trademark with a good

reputation among consumers may also enhance a company’s current value and may

decisively attractive to consumers. Investment in developing a good IP portfolio is therefore

much more than a defensive act against potential competitors.

5. IP Management
The strategic utilization of IP assets can enhance the competitiveness of SMEs. Like

physical assets, IP assets must be acquired and maintained, accounted for, valued, monitored

closely and managed carefully in order to extract their full value. This is because when IP is

legally protected IP can become a valuable business asset (WIPO, nd).

IP management is a crucial task especially in an innovative SME. This task is very

important for firms that really concern about the importance of IP to their company. Moore

and Craig (2008) elaborates that this strategic approach is known as Intellectual Asset

Management (IAM), and involves the integration of business, legal and technological

expertise to leverage an organisation's IP to increase profitability and maintain a competitive

advantage. When utilised strategically, IP can contribute to the competitive edge of a

company such as erecting high barriers to entry and providing a unique value proposition as

well as market differentiation. IAM comprise of three value chain i.e IP creation, IP

protection and IP commercialization.

The 2010 International Conference on Innovation and Management, Penang, Malaysia, July 7-10, 2010.

5.1 IP Creation

Creation of IP is the most fundamental step. It should be part of the corporate vision and

be supported by the commitment of corporate time, manpower and resources towards the

creative function. It involves idea management, which includes generation of ideas,

evaluation of the ideas, development of the ideas and implementation of the ideas (Hamzah,

2006). Cooperation from various aspects is needed in performing this task and the strength of

the human resource is critical, each division should be staffed with the right talent -

researchers for product development, designers for product aesthetics, marketers for product

branding and the like. Each of these divisions generates their own IP and contributes towards

the overall IP portfolio of the company (Chong, 2001).

There are few factors that could act as incentives for employees to display their creative

and innovative talents to the fullest. Matthews, Pickering and Kirkland (2003) state that these

include the role of senior management in designing a conducive environment for innovative

practices at both the corporate and employee level. A reasonable budget should be provided

for the development of IP. Many times research, development, and marketing efforts are

hampered when not enough funds are allocated. More importantly, management must give

the creative team the latitude and flexibility to work and also be prepared to review their

efforts with an open mind - too many times a good idea is defeated by a conservative

management. The term 'think outside the box' should be as important to the management as it

is to the creative team. Not to forget, there is need to design a reward and recognition system

for employees who are innovative. Training must be conducted for employees such that they

see innovation as being embedded in their day to day work (Hamzah, 2006:. Lastly, it must

be remembered that innovating and creating is an ongoing concern. The best companies

sustain their research and development year after year; constantly pushing the envelope and

staying ahead of the competition.

5.2 IP Protection

Valuable IP must be protected against infringement otherwise its worth will be diluted.

IP management with regards to IP protection refers to the activities of determining what are

the type of protection is suitable and where to file it as well as the filing process and the

scope of protection (Moore & Craig, 2008). Generally, for innovation based SMEs patent

protection is important in protecting the firms’ innovation. Whereas for manufacturing based

SMEs especially food manufacturing the proper protection are trademark and trade secret.

Other than that there are also other consideration to be made in determining the right

protection i.e by referring to its value and enforceability (Xu, 2004).

As been discussed earlier, protection for IP rights is governed by legislation in Malaysia

and the four main rights - trademarks, copyright, patents and industrial designs - are

recognized in this country. In order to qualify for protection, the IP has to be capable of being

'pigeon-holed' under one of the four main rights mentioned above. It should be noted that

there are peculiar exceptions under each piece of legislation and not everything can be

protected. For example: colours per se cannot be registered as a trade mark, copyright will

not cover ideas, and a patent cannot be granted for rules or methods for doing business. There

are many more exceptions and professional advice should be obtained when in doubt.

To obtain the protection itself the IP rights must be registered except for copyright,

which accrues automatically. Registration is a process that takes time (usually measured in

years) so it is prudent to make the application as soon as possible. It is worth mentioning that

IP protection is a matter of sovereign national legislation. Hence, registration in one country

only protects you in that country. There is no such thing yet as an international registration

that gives you worldwide coverage. However, there are certain protocols and treaties that aim

to provide a common filing system that helps cut down the paperwork for registration in

multiple member countries (Chong, 2001).

The 2010 International Conference on Innovation and Management, Penang, Malaysia, July 7-10, 2010.

Other than that, IP protection involves observation of registered IP. Like any other

corporate asset, IP needs to be managed. Management involves keeping a diary system for

rights like patents, trademarks and industrials designs because they need to be periodically

renewed. It also involves keeping track of how the rights are used and presented and

monitoring the marketplace for competition or infringers. Scrupulous records should be kept

for the IP, including any licenses, agreements, or legal documents that are relevant. Even

press clippings, advertisements, articles or write ups about the your products and services

should be filed as they can serve as supporting documents when there are disputes or

litigation; this is especially true of cases involving trade marks and branding ( Moore &

Craig, 2008)

IP protection not only limited to the registration of IP but also refers to the firm’s ability

to enforce their IP rights. This is because the real value of IP is the firm’s ability to take

action to those infringers. In many respects, the value of owning IP assets is directly related

to the ability of the owner to enforce the property rights attached to such IP assets, i.e. the

ability to take action against the infringer. IP rights that are blatantly infringed and cannot be

enforced are worthless. Therefore, it is far more important for a business to prevent or limit

the incidence of infringement than seek to deal with it later on when it becomes more

complex and costly, and the outcome of the enforcement efforts become more uncertain. The

ability to prevent and deal consistently with infringement of IP rights should be an important

element of the IP strategy of an enterprise. If an enterprise is not prepared to devote attention

and resources to prevent or deal with infringement, then it may be leaving too much to

chance and good luck (WIPO Magazine, 2004).

5.3 IP Exploitation

Beyond management is aspect of exploiting IP, putting it to work to generate income for

the company. Think of the business and revenue model - will the product be manufactured in

house or licensed out to others, perhaps domestic production can be supplemented by contract

manufacturing abroad. Different considerations apply to different goods and services and

each of the various IP can be leveraged and applied differently. Managing and exploiting IP

in the right manner ensures maximum returns.

The primary benefit of IP protection is the market power it conveys when it is exploited.

This is reflected in sales volume (for product patent) or in higher levels of productivity (in the

case of process patents). Licensing out patents to other firms would be one viable option.

However, for most companies generating revenue through licensing was generally a second

objective pursued only when the opportunity happened to arise. It did not normally form part

of the overall strategy when a patent application was being made.

One approach open to a company is to patent defensively. Once a promising technology

has been disclosed through a patent application, the company will patent around the new

invention. The company establishes a portfolio of patents with numerous variation of its

invention. Large firms often develop patent portfolios as part of their overall intellectual

property strategy, increasing the overall protection that a single patent accords by fencing or

creating a maze of patents that will make it more difficult for competitors to patent a rival

invention without breach of existing rights (Blackburn, 2003)

6. Government support for Malaysian SMEs
Malaysia has intensified measures to promote its IP industry. As a reflection of the

Malaysian government commitment to promote IP, 26
th

 April has been declared as the annual

IP Day of Malaysia. With the motto ‘IP as a current economic spinner,’ Malaysia has

embarked on several major initiatives to transform its economy into a knowledge-based

economy and to accelerate plans to achieve the objective of 2020 (Hamzah, 2006). Year 2010

has been declared as Innovation year which will increased Malaysia competitiveness as well

The 2010 International Conference on Innovation and Management, Penang, Malaysia, July 7-10, 2010.

as creating job opportunities as been said by the Prime Minister Datuk Seri Najib Tun Razak

( Khan, 2009). With the innovation year, the importance of IP can not be neglected by the

government as IP and innovation cannot be separated.

Other than that, Malaysian Intellectual property Corporation (MyIPO) has been

established in March 2003 to regulate matters relating to IP. These include dissemination of

information relating to IP, training, will act as advisory body for Malaysia relating to IP

matters in any International Convention which has been participated by our country. MyIPO

has created an online registration to ease IP registration process. IP courts has also been

established and until September 2009, almost 260 cases relating to IP has been solved and

this shows that almost 50% of the cases filed has been solved in 3 years ( Azizi: 2010).

National Intellectual Property Policy (DHIN) has been introduced by the government

and the main purpose of the National Intellectual Property Policy (DHIN) is to leverage

intellectual property (IP) as a new growth engine to improve the economic and social

prosperity. DHIN focus on maximizing the contribution of HI in the accelerated socio-

economic development and technology by creating an environment that encourages

continuous production of IP, to provide high standards of protection IP system, as well as IP

potential development of commercial exploitation.

Various support schemes for SMEs has been prepared by the government in promoting

IP among SMEs. Among them includes financial grants by Multimedia Super Corridor

(MSC) Malaysia which consist of financial assistance as well as IP consultancy with the

trained consultants from MSC. Perbadanan Nasional Berhad (PNS) which facilitates

Bumiputera entrepreneurs has been established to offer financial assistance in starting and

expanding their business. PNS also provide training for franchising which is very beneficial

for SMEs.

7. Conclusion and Recommendations
Intellectual Property management offers great benefit and protection for SMEs and it

depends on the entrepreneur themselves to make use of the advantage. However, it should be

noted that the successful use of intellectual property depends on many other factors such as

the existence of an effective intellectual system in a country, the level of IP awareness of the

business community and the society as a whole, the existence of SMEs support institutions

and infrastructure and some other factors which is not mentioned here The authors propose

that more research should be done with regards to the IPR management and IAM in Malaysia

as to whether it has been implemented among the big firms and its implication. The authors

also suggest that this IPR management approach should be practised among the SMEs since

the potential of this approach is very viable theoretically.

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