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

Cheng , Yueh Fang (2015) Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development. Masters thesis, Universiti Sains Malaysia.

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Abstract

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.

Item Type:	Thesis (Masters)
Subjects:	T Technology > T Technology (General)
Divisions:	Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User:	Mr Noorazilan Noordin
Date Deposited:	06 Sep 2016 00:51
Last Modified:	12 Apr 2019 05:25
URI:	http://eprints.usm.my/id/eprint/30452

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