Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake [TS2145. S623 2009 f rb].

Mohd Amin, Siti Faridah (2009) Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake [TS2145. S623 2009 f rb]. Masters thesis, Universiti Sains Malaysia.

[img]
Preview
PDF
Download (225Kb) | Preview

    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)
    Subjects: T Technology > TS Manufactures > TS2120-2159 Cereals and grain. Milling industry
    Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology)
    Depositing User: MHAH Hazlee Abdul Halil
    Date Deposited: 29 May 2009 09:01
    Last Modified: 13 Jul 2013 12:23
    URI: http://eprints.usm.my/id/eprint/10311

    Actions (login required)

    View Item
    Share