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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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 |
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English |
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T1-995 Technology(General) |
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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 |