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Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development

Objektif kajian ini adalah untuk mengkaji kesan pemanggangan dan pendidihan terhadap kualiti tepung biji jering (JSF). Ciri-ciri fizikokimia, penilaian deria dan kualiti penyimpanan bagi ‘cookies’ dan capati yang ditambah dengan JSF pada aras yang berbeza [0% (kawalan), 5%, 10%, 15%, 20% dan 100%] t...

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Main Author: Cheng , Yueh Fang
Format: Thesis
Language:English
Published: 2015
Subjects:
T Technology (General)
Online Access:http://eprints.usm.my/30452/1/CHENG_YUEH_FANG.pdf
http://eprints.usm.my/30452/
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spelling my.usm.eprints.30452 http://eprints.usm.my/30452/ Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development Cheng , Yueh Fang T Technology (General) Objektif kajian ini adalah untuk mengkaji kesan pemanggangan dan pendidihan terhadap kualiti tepung biji jering (JSF). Ciri-ciri fizikokimia, penilaian deria dan kualiti penyimpanan bagi ‘cookies’ dan capati yang ditambah dengan JSF pada aras yang berbeza [0% (kawalan), 5%, 10%, 15%, 20% dan 100%] turut dikaji. The objectives of this research were to determine the effects of roasting and boiling on the quality of jering seed flour (JSF). The physicochemical, sensory properties and storage quality of cookies and chapatis supplemented with JSF at different levels [0% (control), 5%, 10%, 15%, 20% and 100%] were investigated. 2015-11 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/30452/1/CHENG_YUEH_FANG.pdf Cheng , Yueh Fang (2015) Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development. Masters thesis, Universiti Sains Malaysia.
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T Technology (General)
spellingShingle T Technology (General)
Cheng , Yueh Fang
Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development
description Objektif kajian ini adalah untuk mengkaji kesan pemanggangan dan pendidihan terhadap kualiti tepung biji jering (JSF). Ciri-ciri fizikokimia, penilaian deria dan kualiti penyimpanan bagi ‘cookies’ dan capati yang ditambah dengan JSF pada aras yang berbeza [0% (kawalan), 5%, 10%, 15%, 20% dan 100%] turut dikaji. The objectives of this research were to determine the effects of roasting and boiling on the quality of jering seed flour (JSF). The physicochemical, sensory properties and storage quality of cookies and chapatis supplemented with JSF at different levels [0% (control), 5%, 10%, 15%, 20% and 100%] were investigated.
format Thesis
author Cheng , Yueh Fang
author_facet Cheng , Yueh Fang
author_sort Cheng , Yueh Fang
title Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development
title_short Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development
title_full Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development
title_fullStr Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development
title_full_unstemmed Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development
title_sort utilization of jering (pithecellobium jiringa jack) seed flour for new food product development
publishDate 2015
url http://eprints.usm.my/30452/1/CHENG_YUEH_FANG.pdf
http://eprints.usm.my/30452/
_version_ 1643707176156397568
score 13.211869

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