Production of ‘roti canai with palm based cheese’ / Suraya Mohd Noh

• Main Author: Mohd Noh, Suraya
• Format: Thesis
• Language: English
• Published: 2008
• Online Access: https://ir.uitm.edu.my/id/eprint/100878/1/100878.pdf; https://ir.uitm.edu.my/id/eprint/100878/

The main objective of this project was to develop a new flavoured ‘Roti canai with Palm based cheese’ by adding cheese powder into the dough of roti canai. The mainingredients of ‘Roti canai with Palm based cheese’ such as flour, water, sugar, salt, condensed milk, margarine, egg and palm based cheese powder. Sensory evaluation, chemical analysis and physical analysis of roti canai were carried out throughout this project. Sensory evaluation was carried out for the purpose to evaluate the acceptability of the product’s taste, texture, colour, odour, appearances and overall acceptability using Hedonic Scale involving 30 trained panelists. Chemical analysis such as moisture, protein, fat, carbohydrate, and fiber were analyzed. Physical analysis such as texture and colour of roti canai also were measured. Sensory evaluation shows panelists most preferred Sample A (10% Chez 8108-22) followed by Sample B (10% Chez 153).