Nutrient composition in different types of cracker before and after frying process / Nurul Akma Muni
Crackers were usually produced from the combination of flour, salt, monosodium glutamate (MSG), sugar and the most important ingredients were the seafood such as fish, prawn and squid. This analysis were carried out to analyzed the difference of the moisture, protein, fat, ash, carbohydrate composit...
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2008
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my-uitm-ir.1041102024-09-30T08:32:17Z Nutrient composition in different types of cracker before and after frying process / Nurul Akma Muni 2008 Muni, Nurul Akma Crackers were usually produced from the combination of flour, salt, monosodium glutamate (MSG), sugar and the most important ingredients were the seafood such as fish, prawn and squid. This analysis were carried out to analyzed the difference of the moisture, protein, fat, ash, carbohydrate composition and mineral content of the fish, prawn and squid crackers in raw and after the frying process. The proximate composition and mineral content of the samples were determined. The mean of the moisture, protein, ash, fat and carbohydrate content in raw fish were 10.29, 10.87, 5.51, 0.67 and 72.55 percent respectively. The mean of the moisture, protein, ash, fat and carbohydrate in raw prawn were 12.00, 4.36, 3.19, 0.40 and 80.04 percent compared to squid crackers were 10.42, 10.09, 5.27, 0.40 and 73.82 percent. Changes after the frying process in terms of moisture, ash, protein and carbohydrates were decreased respectively in all types of crackers. The fat content of all types of crackers were increase drastically after the frying process due to absorption of the oils that replaced the moisture that loss during frying process. The mineral that were analyzed were calcium, iron, magnesium, sodium, potassium and zinc decreased after the frying process in fish, prawn and squids crackers. The fish cracker contained the highest content of all nutrients and greater nutrient retained after frying compared to other crackers. The fish cracker is the best cracker to be consumed by the consumer. To avoid nutrient loss, the process of making the cracker and frying method must be concentrated. 2008 Thesis https://ir.uitm.edu.my/id/eprint/104110/ https://ir.uitm.edu.my/id/eprint/104110/1/104110.pdf text en public degree Universiti Teknologi MARA (UiTM) Faculty of Applied Sciences Lamun, Fadhilah |
| institution |
Universiti Teknologi MARA |
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UiTM Institutional Repository |
| language |
English |
| advisor |
Lamun, Fadhilah |
| description |
Crackers were usually produced from the combination of flour, salt, monosodium glutamate (MSG), sugar and the most important ingredients were the seafood such as fish, prawn and squid. This analysis were carried out to analyzed the difference of the moisture, protein, fat, ash, carbohydrate composition and mineral content of the fish, prawn and squid crackers in raw and after the frying process. The proximate composition and mineral content of the samples were determined. The mean of the moisture, protein, ash, fat and carbohydrate content in raw fish were 10.29, 10.87, 5.51, 0.67 and 72.55 percent respectively. The mean of the moisture, protein, ash, fat and carbohydrate in raw prawn were 12.00, 4.36, 3.19, 0.40 and 80.04 percent compared to squid crackers were 10.42, 10.09, 5.27, 0.40 and 73.82 percent. Changes after the frying process in terms of moisture, ash, protein and carbohydrates were decreased respectively in all types of crackers. The fat content of all types of crackers were increase drastically after the frying process due to absorption of the oils that replaced the moisture that loss during frying process. The mineral that were analyzed were calcium, iron, magnesium, sodium, potassium and zinc decreased after the frying process in fish, prawn and squids crackers. The fish cracker contained the highest content of all nutrients and greater nutrient retained after frying compared to other crackers. The fish cracker is the best cracker to be consumed by the consumer. To avoid nutrient loss, the process of making the cracker and frying method must be concentrated. |
| format |
Thesis |
| qualification_level |
Bachelor degree |
| author |
Muni, Nurul Akma |
| spellingShingle |
Muni, Nurul Akma Nutrient composition in different types of cracker before and after frying process / Nurul Akma Muni |
| author_facet |
Muni, Nurul Akma |
| author_sort |
Muni, Nurul Akma |
| title |
Nutrient composition in different types of cracker before and after frying process / Nurul Akma Muni |
| title_short |
Nutrient composition in different types of cracker before and after frying process / Nurul Akma Muni |
| title_full |
Nutrient composition in different types of cracker before and after frying process / Nurul Akma Muni |
| title_fullStr |
Nutrient composition in different types of cracker before and after frying process / Nurul Akma Muni |
| title_full_unstemmed |
Nutrient composition in different types of cracker before and after frying process / Nurul Akma Muni |
| title_sort |
nutrient composition in different types of cracker before and after frying process / nurul akma muni |
| granting_institution |
Universiti Teknologi MARA (UiTM) |
| granting_department |
Faculty of Applied Sciences |
| publishDate |
2008 |
| url |
https://ir.uitm.edu.my/id/eprint/104110/1/104110.pdf |
| _version_ |
1811769277991092224 |