Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti

Ishak, Zuwariah (2006) Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti. Masters thesis, Universiti Sains Malaysia.

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    Abstract

    Kajian ini dijalankan untuk menentukan kesan pelbagai takat tepung pisang kepada tepung gandum ke atas penilaian organoleptik dan nutrisi roti. Dua jenis tepung, iaitu tepung pisang (BF) dan tepung pisang terubahsuai (MBF) disediakan dan ditambah pada tahap 10 % dan 20 % berasaskan be rat tepung. RSM digunakan sebagai model untuk mengkaji kesan 3 pembolehubah (air, asid askorbik dan fungamyl) ke atas sifat-sifat fizikal roti yang ditambah dengan tepung pisang kepada tepung gandum. This study was carried out to determine the effects of substituting different percentage of banana flour to wheat flour on the organoleptic and nutritional attributes of bread. Two types of banana flour, namely banana flour (BF) and modified banana flour (MBF) were prepared. Two levels of BF and MBF (10 % and 20 %) were substituted for wheat flour based on flour weight. RSM was used as a model to study the effects of three variables in the formulation (water, ascorbic acid and fungamyl) on the physical attributes of bread substituted with banana flour to wheat flour.

    Item Type: Thesis (Masters)
    Subjects: T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
    Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
    Depositing User: HJ Hazwani Jamaluddin
    Date Deposited: 15 Apr 2016 15:38
    Last Modified: 17 Apr 2017 14:53
    URI: http://eprints.usm.my/id/eprint/30038

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