Effect of chickpea in production of chickpea biscuit / Nurilyani Mashuri
The study was carried out to determine the suitable amount chickpea to be added in the biscuit formulations. The chickpea biscuit was prepared with addition of raw chickpea with different formulation that consist of 5%, 10%, 15% and 20% of chickpea. Basic formulation of biscuit was developed without...
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2008
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my-uitm-ir.1040082024-09-30T07:52:11Z Effect of chickpea in production of chickpea biscuit / Nurilyani Mashuri 2008 Mashuri, Nurilyani The study was carried out to determine the suitable amount chickpea to be added in the biscuit formulations. The chickpea biscuit was prepared with addition of raw chickpea with different formulation that consist of 5%, 10%, 15% and 20% of chickpea. Basic formulation of biscuit was developed without addition of chickpea. Evaluation of colour of biscuit was measured by using Minolta colorimeter CR-300. The high amount of chickpea was found to be the best formulation and it was agreed with appearance attributes in sensory evaluation results. Determination of texture by using texture analyzer TAXT2i indicated that there were textural changes in biscuit baked with addition of chickpea in formulation. The results showed that the fracturability of biscuit increased as the proportion of chickpea in formulation was increased. It was found that biscuit baked analysis and sensory evaluation with different amount of chickpea results texture of chickpea biscuit positively correlated with texture of sensory evaluation. The findings in this study revealed that, biscuit with the addition of chickpea was acceptable. This type of biscuit will increase the usage of chickpea and also could provide biscuit with high nutritional value 2008 Thesis https://ir.uitm.edu.my/id/eprint/104008/ https://ir.uitm.edu.my/id/eprint/104008/1/104008.pdf text en public degree Universiti Teknologi MARA (UiTM) Faculty of Applied Sciences Cheow, Chong Seng |
| institution |
Universiti Teknologi MARA |
| collection |
UiTM Institutional Repository |
| language |
English |
| advisor |
Cheow, Chong Seng |
| description |
The study was carried out to determine the suitable amount chickpea to be added in the biscuit formulations. The chickpea biscuit was prepared with addition of raw chickpea with different formulation that consist of 5%, 10%, 15% and 20% of chickpea. Basic formulation of biscuit was developed without addition of chickpea. Evaluation of colour of biscuit was measured by using Minolta colorimeter CR-300. The high amount of chickpea was found to be the best formulation and it was agreed with appearance attributes in sensory evaluation results. Determination of texture by using texture analyzer TAXT2i indicated that there were textural changes in biscuit baked with addition of chickpea in formulation. The results showed that the fracturability of biscuit increased as the proportion of chickpea in formulation was increased. It was found that biscuit baked analysis and sensory evaluation with different amount of chickpea results texture of chickpea biscuit positively correlated with texture of sensory evaluation. The findings in this study revealed that, biscuit with the addition of chickpea was acceptable. This type of biscuit will increase the usage of chickpea and also could provide biscuit with high nutritional value |
| format |
Thesis |
| qualification_level |
Bachelor degree |
| author |
Mashuri, Nurilyani |
| spellingShingle |
Mashuri, Nurilyani Effect of chickpea in production of chickpea biscuit / Nurilyani Mashuri |
| author_facet |
Mashuri, Nurilyani |
| author_sort |
Mashuri, Nurilyani |
| title |
Effect of chickpea in production of chickpea biscuit / Nurilyani Mashuri |
| title_short |
Effect of chickpea in production of chickpea biscuit / Nurilyani Mashuri |
| title_full |
Effect of chickpea in production of chickpea biscuit / Nurilyani Mashuri |
| title_fullStr |
Effect of chickpea in production of chickpea biscuit / Nurilyani Mashuri |
| title_full_unstemmed |
Effect of chickpea in production of chickpea biscuit / Nurilyani Mashuri |
| title_sort |
effect of chickpea in production of chickpea biscuit / nurilyani mashuri |
| granting_institution |
Universiti Teknologi MARA (UiTM) |
| granting_department |
Faculty of Applied Sciences |
| publishDate |
2008 |
| url |
https://ir.uitm.edu.my/id/eprint/104008/1/104008.pdf |
| _version_ |
1811769277496164352 |