Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed

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...

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Main Author:	Amin, Siti Faridah Mohd
Format:	Thesis
Language:	English
Published:	2009
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/42667/1/SITI_FARIDAH_MOHD_AMIN.pdf
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id	my-usm-ep.42667
record_format	uketd_dc
spelling	my-usm-ep.426672019-04-12T05:27:00Z Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed 2009-03 Amin, Siti Faridah Mohd T1-995 Technology(General) 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). 2009-03 Thesis http://eprints.usm.my/42667/ http://eprints.usm.my/42667/1/SITI_FARIDAH_MOHD_AMIN.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Amin, Siti Faridah Mohd Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed
description	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).
format	Thesis
qualification_level	Master's degree
author	Amin, Siti Faridah Mohd
author_facet	Amin, Siti Faridah Mohd
author_sort	Amin, Siti Faridah Mohd
title	Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed
title_short	Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed
title_full	Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed
title_fullStr	Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed
title_full_unstemmed	Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed
title_sort	development of reduced calorie chocolate cake with jackfruit seed (artocarpus heterophyllus lam.) flour and polydextrose using response surface methodology (rsm) programmed
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2009
url	http://eprints.usm.my/42667/1/SITI_FARIDAH_MOHD_AMIN.pdf
_version_	1747821089964163072

Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed

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