Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti

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 pad a tahap 10 % dan 20 % berasaskan berat tepung. RS...

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Main Author:	Ishak, Zuwariah
Format:	Thesis
Language:	English
Published:	2006
Subjects:	TX341-641 Nutrition Foods and food supply
Online Access:	http://eprints.usm.my/30038/1/Zuwariah_Binti_Ishak.pdf
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id	my-usm-ep.30038
record_format	uketd_dc
spelling	my-usm-ep.300382018-04-06T01:44:38Z Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti 2006-06 Ishak, Zuwariah TX341-641 Nutrition. Foods and food supply 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 pad a tahap 10 % dan 20 % berasaskan berat 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. Ciri-ciri pasting bagi kedua-dua tepung diselidik dengan Rapid Visco Analyzer (RVA). Keputusan menunjukkan darjah penguraian, kelikatan akhir, setback dan suhu pasting BF adalah lebih tinggi (p<0.05) berbanding MBF. Suhu pasting BF dan MBF masing-masing adalah 81.50° C dan 57.23° C. MBF mempunyai lebih banyak gentian diet total (TDF) dan gentian diet tidak larut (lDF) (17.20 dan 14.15 %) dibandingkan dengan BF (10.81 dan 7.65 %). Kandungan kanji rintang dalam MBF lebih tinggi (38.10 %) daripada BF (16.79 %) tetapi kandungan fenol total (747 mg /100 9 dw) adalah rendah. 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 (SF) and modified banana flour (MSF) were prepared. Two levels of SF and MSF (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. Pasting properties of both flour were investigated with Rapid Visco Analyzer (RVA). Result of this study indicated that breakdown, final viscosities, setback and pasting temperature of SF were significantly higher (p<0.05) than those of MSF. Pasting temperature of SF and MSF were 81.50° C and 57.23° C respectively. MSF has more total dietary fiber (TOF) and insoluble dietary fiber (IOF) (17.20 and 14.15 %) as compared to SF (10.81 and 7.65 %). Resistant starch content in MSF was the highest (38.10 %) than SF (16.79 %) but lowest in total phenolic (747 mg / 100 g dw) 2006-06 Thesis http://eprints.usm.my/30038/ http://eprints.usm.my/30038/1/Zuwariah_Binti_Ishak.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	TX341-641 Nutrition Foods and food supply
spellingShingle	TX341-641 Nutrition Foods and food supply Ishak, Zuwariah Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti
description	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 pad a tahap 10 % dan 20 % berasaskan berat 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. Ciri-ciri pasting bagi kedua-dua tepung diselidik dengan Rapid Visco Analyzer (RVA). Keputusan menunjukkan darjah penguraian, kelikatan akhir, setback dan suhu pasting BF adalah lebih tinggi (p<0.05) berbanding MBF. Suhu pasting BF dan MBF masing-masing adalah 81.50° C dan 57.23° C. MBF mempunyai lebih banyak gentian diet total (TDF) dan gentian diet tidak larut (lDF) (17.20 dan 14.15 %) dibandingkan dengan BF (10.81 dan 7.65 %). Kandungan kanji rintang dalam MBF lebih tinggi (38.10 %) daripada BF (16.79 %) tetapi kandungan fenol total (747 mg /100 9 dw) adalah rendah. 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 (SF) and modified banana flour (MSF) were prepared. Two levels of SF and MSF (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. Pasting properties of both flour were investigated with Rapid Visco Analyzer (RVA). Result of this study indicated that breakdown, final viscosities, setback and pasting temperature of SF were significantly higher (p<0.05) than those of MSF. Pasting temperature of SF and MSF were 81.50° C and 57.23° C respectively. MSF has more total dietary fiber (TOF) and insoluble dietary fiber (IOF) (17.20 and 14.15 %) as compared to SF (10.81 and 7.65 %). Resistant starch content in MSF was the highest (38.10 %) than SF (16.79 %) but lowest in total phenolic (747 mg / 100 g dw)
format	Thesis
qualification_level	Master's degree
author	Ishak, Zuwariah
author_facet	Ishak, Zuwariah
author_sort	Ishak, Zuwariah
title	Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti
title_short	Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti
title_full	Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti
title_fullStr	Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti
title_full_unstemmed	Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti
title_sort	kesan penambahan tepung pisang ke atas sifat-sifat kualiti roti
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2006
url	http://eprints.usm.my/30038/1/Zuwariah_Binti_Ishak.pdf
_version_	1747820271087124480

Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti

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