Utilization Of Jackfruit (Artocarpus Heterophyllus Lam.) Rind Powder As Value Added Ingredient In Bread
The main objectives of this study were to develop jackfruit-based high fiber bread by utilizing jackfruit rind powder in bread formulation, and to characterize physical, functional, chemical and sensory properties of produced high fibre bread. Jack fruit rind pieces were treated with a few soakin...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2014
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| Subjects: | |
| Online Access: | http://eprints.usm.my/29087/1/UTILIZATION_OF_JACKFRUIT_-Artocarpus_Heterophyllus_Lam-_RIND_POWDER_AS_VALUE_ADDED_INGREDIENT_IN_BREAD.pdf |
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| Summary: | The main objectives of this study were to develop jackfruit-based high fiber bread by
utilizing jackfruit rind powder in bread formulation, and to characterize physical,
functional, chemical and sensory properties of produced high fibre bread. Jack fruit
rind pieces were treated with a few soaking and washing steps prior to drying and
milling treatments.
Objektif utama kajian ini adalah untuk membangunkan roti berserat tinggi
berasaskan nangka (Artocarpus heterophyllus Lam.) dengan menggunakan serbuk
kulit nangka dalam pembuatan roti, dan menilai ciri-ciri fizikal, berfungsi, kimia dan
sifat sensori roti berserat tinggi yang dihasilkan. Kulit buah nangka telah diolah
dengan beberapa langkah perendaman dan pencucian sebelum dikeringkan dan
digiling. |
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