Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk

Dadih incorporated with jackfruit purees (Artocapus heterophyllus Lam.) was made by using cow’s milk and goat’s milk. Four types of different dadih was prepared, namely control cow’s milk dadih (CD), jackfruit incorporated cow’s milk dadih (JCD), control goat’s milk dadih (GD), and jackfruit incorpo...

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主要作者: Chye, Su Jin
格式: Thesis
语言:English
出版: 2013
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spelling my-usm-ep.447942019-07-01T07:41:51Z Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk 2013-02 Chye, Su Jin T1-995 Technology(General) Dadih incorporated with jackfruit purees (Artocapus heterophyllus Lam.) was made by using cow’s milk and goat’s milk. Four types of different dadih was prepared, namely control cow’s milk dadih (CD), jackfruit incorporated cow’s milk dadih (JCD), control goat’s milk dadih (GD), and jackfruit incorporated goat’s milk dadih (JGD). In the initial study, textural properties of dadih were investigated for the optimum formulation of jackfruit incorporated dadih by using response surface methodology (RSM) approach. The experimental study was carried out by using 3-level full factorial design which revealed that the percentage of carrageenan and percentage of jackfruit purees were the two significant independent variables. 2013-02 Thesis http://eprints.usm.my/44794/ http://eprints.usm.my/44794/1/CHYE%20SU%20JIN.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)
Chye, Su Jin
Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
description Dadih incorporated with jackfruit purees (Artocapus heterophyllus Lam.) was made by using cow’s milk and goat’s milk. Four types of different dadih was prepared, namely control cow’s milk dadih (CD), jackfruit incorporated cow’s milk dadih (JCD), control goat’s milk dadih (GD), and jackfruit incorporated goat’s milk dadih (JGD). In the initial study, textural properties of dadih were investigated for the optimum formulation of jackfruit incorporated dadih by using response surface methodology (RSM) approach. The experimental study was carried out by using 3-level full factorial design which revealed that the percentage of carrageenan and percentage of jackfruit purees were the two significant independent variables.
format Thesis
qualification_level Master's degree
author Chye, Su Jin
author_facet Chye, Su Jin
author_sort Chye, Su Jin
title Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
title_short Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
title_full Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
title_fullStr Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
title_full_unstemmed Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
title_sort development and quality evaluation of malaysian jackfruit 'dadih' using cow's milk and goat's milk
granting_institution Universiti Sains Malaysia
granting_department Pusat Pengajian Teknologi Industri
publishDate 2013
url http://eprints.usm.my/44794/1/CHYE%20SU%20JIN.pdf
_version_ 1747821400511479808