Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman

Staling is a complex phenomenon that occurs in starch based product like parotta that uses wheat flour as the main ingredients. There are many characteristic that can be seen in stale product where product appear dry, harsh and not acceptable as fresh anymore when kept at room temperature for a few...

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Bibliographic Details
Main Author:	Abdul Rahman, Nasyrah
Format:	Thesis
Language:	English
Published:	2008
Online Access:	https://ir.uitm.edu.my/id/eprint/101323/1/101323.pdf
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id	my-uitm-ir.101323
record_format	uketd_dc
spelling	my-uitm-ir.1013232024-09-12T04:54:26Z Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman 2008 Abdul Rahman, Nasyrah Staling is a complex phenomenon that occurs in starch based product like parotta that uses wheat flour as the main ingredients. There are many characteristic that can be seen in stale product where product appear dry, harsh and not acceptable as fresh anymore when kept at room temperature for a few day. The summarization that can be made is that when the parotta producer decides to kept the parotta at different storage time so the enzyme concentration use also must differ to make sure that the parotta can retain their best quality that required by the consumer even though it was stored for sometime. If producer decide to keep the parotta for at one day they are advice to use 150ppm amylase, then if they want to keep the parotta for two and three day they can use 200ppm amylase then if they want to store the parotta up to four day they can use 250ppm amylase. 2008 Thesis https://ir.uitm.edu.my/id/eprint/101323/ https://ir.uitm.edu.my/id/eprint/101323/1/101323.pdf text en public degree Universiti Teknologi MARA (UiTM) Faculty of Applied Sciences Abdul Malik, Siti Noorbaiyah
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Abdul Malik, Siti Noorbaiyah
description	Staling is a complex phenomenon that occurs in starch based product like parotta that uses wheat flour as the main ingredients. There are many characteristic that can be seen in stale product where product appear dry, harsh and not acceptable as fresh anymore when kept at room temperature for a few day. The summarization that can be made is that when the parotta producer decides to kept the parotta at different storage time so the enzyme concentration use also must differ to make sure that the parotta can retain their best quality that required by the consumer even though it was stored for sometime. If producer decide to keep the parotta for at one day they are advice to use 150ppm amylase, then if they want to keep the parotta for two and three day they can use 200ppm amylase then if they want to store the parotta up to four day they can use 250ppm amylase.
format	Thesis
qualification_level	Bachelor degree
author	Abdul Rahman, Nasyrah
spellingShingle	Abdul Rahman, Nasyrah Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman
author_facet	Abdul Rahman, Nasyrah
author_sort	Abdul Rahman, Nasyrah
title	Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman
title_short	Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman
title_full	Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman
title_fullStr	Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman
title_full_unstemmed	Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman
title_sort	effects of different concentration of amylases on the staling of parotta at different storage period / nasyrah abdul rahman
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Applied Sciences
publishDate	2008
url	https://ir.uitm.edu.my/id/eprint/101323/1/101323.pdf
_version_	1811769160669069312

Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman

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