Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles

Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles

The purpose of this study was to increase the dietary fibre content and enhance the nutritional values of yellow alkaline noodle (YAN). In this study, banana flour (BF) from mature green banana (Musa paradisiacal var. Awak) and oat 13- glucan were incorporated as sources of fibre in YAN. The effects...

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Main Author: Chong Li, Choo
Format: Thesis
Language:English
Published: 2017
Subjects:
QH1 Natural history (General - Including nature conservation
geographical distribution)
Online Access:http://eprints.usm.my/51136/1/Utilisation%20Of%20Matured%20Green%20Banana%20%28Musa%20Paradisiaca%20Var.%20Awak%29%20Flour%20And%20Oat%20Beta%20Glucan%20As%20Fibre%20Ingredients%20In%20Noodles%20-24%20Pages%20Chong%20Li%20Choo.pdf
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id my-usm-ep.51136
record_format uketd_dc
spelling my-usm-ep.511362022-01-12T00:35:47Z Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles 2017-07 Chong Li, Choo QH1 Natural history (General - Including nature conservation, geographical distribution) The purpose of this study was to increase the dietary fibre content and enhance the nutritional values of yellow alkaline noodle (YAN). In this study, banana flour (BF) from mature green banana (Musa paradisiacal var. Awak) and oat 13- glucan were incorporated as sources of fibre in YAN. The effects of adding increasing level (20% to 50%) of BF and 10% oat 13- glucan on the physical, chemical , sensory and shelf-life properties of YAN were investigated. 2017-07 Thesis http://eprints.usm.my/51136/ http://eprints.usm.my/51136/1/Utilisation%20Of%20Matured%20Green%20Banana%20%28Musa%20Paradisiaca%20Var.%20Awak%29%20Flour%20And%20Oat%20Beta%20Glucan%20As%20Fibre%20Ingredients%20In%20Noodles%20-24%20Pages%20Chong%20Li%20Choo.pdf application/pdf en public phd doctoral Universiti Sains Malaysia Pusat Pengajian Sains Kajihayat
institution Universiti Sains Malaysia
collection USM Institutional Repository
language English
topic QH1 Natural history (General - Including nature conservation
geographical distribution)
spellingShingle QH1 Natural history (General - Including nature conservation
geographical distribution)
Chong Li, Choo
Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles
description The purpose of this study was to increase the dietary fibre content and enhance the nutritional values of yellow alkaline noodle (YAN). In this study, banana flour (BF) from mature green banana (Musa paradisiacal var. Awak) and oat 13- glucan were incorporated as sources of fibre in YAN. The effects of adding increasing level (20% to 50%) of BF and 10% oat 13- glucan on the physical, chemical , sensory and shelf-life properties of YAN were investigated.
format Thesis
qualification_name Doctor of Philosophy (PhD.)
qualification_level Doctorate
author Chong Li, Choo
author_facet Chong Li, Choo
author_sort Chong Li, Choo
title Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles
title_short Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles
title_full Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles
title_fullStr Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles
title_full_unstemmed Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles
title_sort utilisation of matured green banana (musa paradisiaca var. awak) flour and oat beta glucan as fibre ingredients in noodles
granting_institution Universiti Sains Malaysia
granting_department Pusat Pengajian Sains Kajihayat
publishDate 2017
url http://eprints.usm.my/51136/1/Utilisation%20Of%20Matured%20Green%20Banana%20%28Musa%20Paradisiaca%20Var.%20Awak%29%20Flour%20And%20Oat%20Beta%20Glucan%20As%20Fibre%20Ingredients%20In%20Noodles%20-24%20Pages%20Chong%20Li%20Choo.pdf
_version_ 1747822061861994496

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