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

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%] t...

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Main Author:	Cheng , Yueh Fang
Format:	Thesis
Language:	English
Published:	2015
Subjects:	T Technology (General)
Online Access:	http://eprints.usm.my/30452/1/CHENG_YUEH_FANG.pdf
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id	my-usm-ep.30452
record_format	uketd_dc
spelling	my-usm-ep.304522019-04-12T05:25:34Z Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development 2015-11 Cheng , Yueh Fang T Technology (General) 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. 2015-11 Thesis http://eprints.usm.my/30452/ http://eprints.usm.my/30452/1/CHENG_YUEH_FANG.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri (School of Industrial Technology)
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T Technology (General)
spellingShingle	T Technology (General) Cheng , Yueh Fang Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development
description	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.
format	Thesis
qualification_level	Master's degree
author	Cheng , Yueh Fang
author_facet	Cheng , Yueh Fang
author_sort	Cheng , Yueh Fang
title	Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development
title_short	Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development
title_full	Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development
title_fullStr	Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development
title_full_unstemmed	Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development
title_sort	utilization of jering (pithecellobium jiringa jack) seed flour for new food product development
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri (School of Industrial Technology)
publishDate	2015
url	http://eprints.usm.my/30452/1/CHENG_YUEH_FANG.pdf
_version_	1747820338875465728

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

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