Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake

Mohd Amin, Siti Faridah (2009) Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake. Masters thesis, Universiti Sains Malaysia.

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Abstract

Kek rendah kalori dihasilkan menggunakan program metodologi permukaan respon (RSM) dengan menggantikan sukrosa dengan 11% polidekstrosa dan tepung gandum dengan 16% tepung biji nangka. 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).

Item Type:	Thesis (Masters)
Additional Information:	[TS2145. S623 2009 f rb].
Subjects:	T Technology > TS Manufactures > TS2120-2159 Cereals and grain. Milling industry
Divisions:	Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User:	MHAH Hazlee Abdul Halil
Date Deposited:	29 May 2009 01:01
Last Modified:	17 Jan 2020 07:05
URI:	http://eprints.usm.my/id/eprint/10311

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