Cover Image

Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed

Reduced calorie cake was developed from response surface methodology (RSM) programmed by replacing sucrose with 11% polydextrose and wheat flour with 16% jackfruit seed flour (JFSF). Proximate analyses indicated that reduced calorie cake was high in moisture (31.17%), crude fibre (5.02%) dan protein...

Full description

Saved in:
Bibliographic Details
Main Author: Amin, Siti Faridah Mohd
Format: Thesis
Language:English
Published: 2009
Subjects:
T1-995 Technology(General)
Online Access:http://eprints.usm.my/42667/1/SITI_FARIDAH_MOHD_AMIN.pdf
http://eprints.usm.my/42667/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.usm.eprints.42667
record_format eprints
spelling my.usm.eprints.42667 http://eprints.usm.my/42667/ Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed Amin, Siti Faridah Mohd T1-995 Technology(General) Reduced calorie cake was developed from response surface methodology (RSM) programmed by replacing sucrose with 11% polydextrose and wheat flour with 16% jackfruit seed flour (JFSF). Proximate analyses indicated that reduced calorie cake was high in moisture (31.17%), crude fibre (5.02%) dan protein (9.89%) but low in fat (3.52%) content. In physical analyses, reduced calorie cake has higher symmetry index (2.20) as compared to the control cake (1.40) but showed no different in specific volume and uniformity. It has lower calorie value (251 kcal/100g) as compared to control cake (379 kcal/100g). 2009-03 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/42667/1/SITI_FARIDAH_MOHD_AMIN.pdf Amin, Siti Faridah Mohd (2009) Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed. 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 T1-995 Technology(General)
spellingShingle T1-995 Technology(General)
Amin, Siti Faridah Mohd
Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed
description Reduced calorie cake was developed from response surface methodology (RSM) programmed by replacing sucrose with 11% polydextrose and wheat flour with 16% jackfruit seed flour (JFSF). Proximate analyses indicated that reduced calorie cake was high in moisture (31.17%), crude fibre (5.02%) dan protein (9.89%) but low in fat (3.52%) content. In physical analyses, reduced calorie cake has higher symmetry index (2.20) as compared to the control cake (1.40) but showed no different in specific volume and uniformity. It has lower calorie value (251 kcal/100g) as compared to control cake (379 kcal/100g).
format Thesis
author Amin, Siti Faridah Mohd
author_facet Amin, Siti Faridah Mohd
author_sort Amin, Siti Faridah Mohd
title Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed
title_short Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed
title_full Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed
title_fullStr Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed
title_full_unstemmed Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed
title_sort development of reduced calorie chocolate cake with jackfruit seed (artocarpus heterophyllus lam.) flour and polydextrose using response surface methodology (rsm) programmed
publishDate 2009
url http://eprints.usm.my/42667/1/SITI_FARIDAH_MOHD_AMIN.pdf
http://eprints.usm.my/42667/
_version_ 1643710542513176576
score 13.18916

Similar Items