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 (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.

Preview

PDF Download (338kB) | Preview

Abstract

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).

Item Type:	Thesis (Masters)
Subjects:	T Technology > T Technology (General) > T1-995 Technology(General)
Divisions:	Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User:	ASM Ab Shukor Mustapa
Date Deposited:	23 Oct 2018 06:59
Last Modified:	12 Apr 2019 05:27
URI:	http://eprints.usm.my/id/eprint/42667

Actions (login required)

View Item