Effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / Nor Hasanah Hassan
The incorporation of hydrocolloids in sponge cake was aimed to reduce the staling process through its interaction with starch and water. Initially, the preliminary studies was conducted to select the hydrocolloids (xanthan gum, locust bean gum and hydroxypropylmethylcellulose) to be incorporated int...
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my-uitm-ir.1031072024-11-11T06:47:36Z Effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / Nor Hasanah Hassan 2017-04 Hassan, Nor Hasanah Analytical chemistry The incorporation of hydrocolloids in sponge cake was aimed to reduce the staling process through its interaction with starch and water. Initially, the preliminary studies was conducted to select the hydrocolloids (xanthan gum, locust bean gum and hydroxypropylmethylcellulose) to be incorporated into cake mixture by using simplex lattice mixture design in which moisture content and texture were used as the response. Xanthan gum and hydroypropylmethylcellulose were selected for this study since it gave significant high moisture content 2017-04 Thesis https://ir.uitm.edu.my/id/eprint/103107/ https://ir.uitm.edu.my/id/eprint/103107/1/103107.PDF text en public masters Universiti Teknologi MARA Faculty of Applied Sciences |
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Universiti Teknologi MARA |
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| language |
English |
| topic |
Analytical chemistry |
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Analytical chemistry Hassan, Nor Hasanah Effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / Nor Hasanah Hassan |
| description |
The incorporation of hydrocolloids in sponge cake was aimed to reduce the staling process through its interaction with starch and water. Initially, the preliminary studies was conducted to select the hydrocolloids (xanthan gum, locust bean gum and hydroxypropylmethylcellulose) to be incorporated into cake mixture by using simplex lattice mixture design in which moisture content and texture were used as the response. Xanthan gum and hydroypropylmethylcellulose were selected for this study since it gave significant high moisture content |
| format |
Thesis |
| qualification_level |
Master's degree |
| author |
Hassan, Nor Hasanah |
| author_facet |
Hassan, Nor Hasanah |
| author_sort |
Hassan, Nor Hasanah |
| title |
Effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / Nor Hasanah Hassan |
| title_short |
Effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / Nor Hasanah Hassan |
| title_full |
Effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / Nor Hasanah Hassan |
| title_fullStr |
Effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / Nor Hasanah Hassan |
| title_full_unstemmed |
Effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / Nor Hasanah Hassan |
| title_sort |
effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / nor hasanah hassan |
| granting_institution |
Universiti Teknologi MARA |
| granting_department |
Faculty of Applied Sciences |
| publishDate |
2017 |
| url |
https://ir.uitm.edu.my/id/eprint/103107/1/103107.PDF |
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1818588078842839040 |