Utilization Of Jackfruit (Artocarpus Heterophyllus Lam.) Rind Powder As Value Added Ingredient In Bread

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: Feili, Reza
Format: Thesis
Language:English
Published: 2014
Subjects:
T1-995 Technology(General)
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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spelling my-usm-ep.290872019-04-12T05:26:04Z Utilization Of Jackfruit (Artocarpus Heterophyllus Lam.) Rind Powder As Value Added Ingredient In Bread 2014 Feili, Reza T1-995 Technology(General) 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. 2014 Thesis http://eprints.usm.my/29087/ http://eprints.usm.my/29087/1/UTILIZATION_OF_JACKFRUIT_-Artocarpus_Heterophyllus_Lam-_RIND_POWDER_AS_VALUE_ADDED_INGREDIENT_IN_BREAD.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)
Feili, Reza
Utilization Of Jackfruit (Artocarpus Heterophyllus Lam.) Rind Powder As Value Added Ingredient In Bread
description 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.
format Thesis
qualification_level Master's degree
author Feili, Reza
author_facet Feili, Reza
author_sort Feili, Reza
title Utilization Of Jackfruit (Artocarpus Heterophyllus Lam.) Rind Powder As Value Added Ingredient In Bread
title_short Utilization Of Jackfruit (Artocarpus Heterophyllus Lam.) Rind Powder As Value Added Ingredient In Bread
title_full Utilization Of Jackfruit (Artocarpus Heterophyllus Lam.) Rind Powder As Value Added Ingredient In Bread
title_fullStr Utilization Of Jackfruit (Artocarpus Heterophyllus Lam.) Rind Powder As Value Added Ingredient In Bread
title_full_unstemmed Utilization Of Jackfruit (Artocarpus Heterophyllus Lam.) Rind Powder As Value Added Ingredient In Bread
title_sort utilization of jackfruit (artocarpus heterophyllus lam.) rind powder as value added ingredient in bread
granting_institution Universiti Sains Malaysia
granting_department Pusat Pengajian Teknologi Industri
publishDate 2014
url http://eprints.usm.my/29087/1/UTILIZATION_OF_JACKFRUIT_-Artocarpus_Heterophyllus_Lam-_RIND_POWDER_AS_VALUE_ADDED_INGREDIENT_IN_BREAD.pdf
_version_ 1747820079216590848

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