Search results for: A. Noorlaila

Authors: Noor Azlina Mohamed Yunus, Noorlaila Yunus, Kadulliah Ghazali

Abstract:

In this an era of intense competition, Malaysia aspires to be a fully developed country by 2020 and desires its citizens to perform and execute excellent work behaviors. For that reason, organizations are focusing on employees’ positive and constructive behaviors such as organizational citizenship behavior (OCB). They expect employees to not only complete their required duties by providing excellent performance but also keenly go beyond their roles that are not specifying in their formal job descriptions to ensure organizational success. The role and duty to acquire employees to engage and connect in OCB is the responsibility of a leader. Thus, leaders can utilize their sources of power to enable subordinates to accomplish organizational objective including OCB. Therefore, this paper formulates a framework postulating leader’s sources of power as an antecedent of organizational citizenship behavior (OCB). The discussion on implications for future theory development is discussed.

Keywords: organizational citizenship behaviour (OCB), leader’s sources of power, call centre industry, conceptual paper

Procedia PDF Downloads 286

Authors: R. Asmeda, A. Noorlaila, M. H. Norziah

Abstract:

This research work was conducted to investigate the effects of different grinding techniques during the milling process of rice grains on physicochemical characteristics of rice flour produced. Dry grinding, semi-wet grinding, and wet grinding were employed to produce the rice flour. The results indicated that different grinding methods significantly (p ≤ 0.05) affected physicochemical and functional properties of starch except for the carbohydrate content, x-ray diffraction pattern and breakdown viscosity. Dry grinding technique caused highest percentage of starch damage compared to semi-wet and wet grinding. Protein, fat and ash content were highest in rice flour obtained by dry grinding. It was found that wet grinding produce flour with smallest average particle size (8.52 µm), resulting in highest process yield (73.14%). Pasting profiles revealed that dry grinding produce rice flour with significantly lowest pasting temperature and highest setback viscosity.

Keywords: average particle size, grinding techniques, physicochemical characteristics, rice flour

Procedia PDF Downloads 167