Penilaian Sifat-Sifat Fizikal, Nutrisi Dan Organoleptik Roti Dari Tepung Komposit

Penggantian tepung 'wholemeal' dengan tepung kaeang hijau pada paras 25, 50, 75, dan 100% telah dijalankan. Kesan terhadap penggantian tersebut bersama sampel kawalan dikaji segi sifat-sifat fizikal, nutrisi dan organoleptik roti tepung komposit. Penggantian 75% tepung kaeang hijau tela...

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Main Author:	Ibrahim, Muhammad
Format:	Thesis
Language:	English
Published:	2004
Subjects:	T11.95-12.5 Industrial directories
Online Access:	http://eprints.usm.my/30871/1/MUHAMMAD_BIN_IBRAHIM.pdf
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id	my-usm-ep.30871
record_format	uketd_dc
spelling	my-usm-ep.308712017-04-17T06:53:13Z Penilaian Sifat-Sifat Fizikal, Nutrisi Dan Organoleptik Roti Dari Tepung Komposit 2004-08 Ibrahim, Muhammad T11.95-12.5 Industrial directories Penggantian tepung 'wholemeal' dengan tepung kaeang hijau pada paras 25, 50, 75, dan 100% telah dijalankan. Kesan terhadap penggantian tersebut bersama sampel kawalan dikaji segi sifat-sifat fizikal, nutrisi dan organoleptik roti tepung komposit. Penggantian 75% tepung kaeang hijau telah menghasilkan roti yang boleh diterima. Komposisi proksimat, kualiti protein [protein total, protein larut dan tak larut, kebolehadaman protein (in vitro), profil asid amino, nisbah keefisienan protein (PER), nisbah bersih protein (NPR)] dan kualiti gentian [gentian diet total, gentian diet larut dan tidak larut, gentian peluntur neutral, selulosa, hemiselulosa, lignin] dan juga komponen antinutrisi ditentukan dalam roti tepung komposit dan roti kawalan. Parameter fizikal seperti isipadu lof dan isipadu spesifik, berat lof, 'oven spring', analisis profil tekstur juga ditentukan. Substitutions of mungbean flour with wholemeal flour were carried out at 25, 50, 75 and 100% levels. The substituted bread and the control was evaluated for physical, nutritional and sensory attributes. Results showed that the incorporation of 75% mungbean flour to wholemeal flour resulted an acceptable brea:ed. Proximate composition, protein quality [total protein, digested and undigested protein, protein digestibility (in vitro), amino acids profile, protein efficiency ratio (PER), net protein ratio (NPR)] and fibre quality [total dietary fibre, soluble and insoluble dietary fibre, neutral detergent fibre, cellulose, hemicellulose, lignin] and anti nutritive components were determined in all samples. The physical parameters analysed include oaf volume, specific volume, loaf weight, oven spring and texture profile. 2004-08 Thesis http://eprints.usm.my/30871/ http://eprints.usm.my/30871/1/MUHAMMAD_BIN_IBRAHIM.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T11.95-12.5 Industrial directories
spellingShingle	T11.95-12.5 Industrial directories Ibrahim, Muhammad Penilaian Sifat-Sifat Fizikal, Nutrisi Dan Organoleptik Roti Dari Tepung Komposit
description	Penggantian tepung 'wholemeal' dengan tepung kaeang hijau pada paras 25, 50, 75, dan 100% telah dijalankan. Kesan terhadap penggantian tersebut bersama sampel kawalan dikaji segi sifat-sifat fizikal, nutrisi dan organoleptik roti tepung komposit. Penggantian 75% tepung kaeang hijau telah menghasilkan roti yang boleh diterima. Komposisi proksimat, kualiti protein [protein total, protein larut dan tak larut, kebolehadaman protein (in vitro), profil asid amino, nisbah keefisienan protein (PER), nisbah bersih protein (NPR)] dan kualiti gentian [gentian diet total, gentian diet larut dan tidak larut, gentian peluntur neutral, selulosa, hemiselulosa, lignin] dan juga komponen antinutrisi ditentukan dalam roti tepung komposit dan roti kawalan. Parameter fizikal seperti isipadu lof dan isipadu spesifik, berat lof, 'oven spring', analisis profil tekstur juga ditentukan. Substitutions of mungbean flour with wholemeal flour were carried out at 25, 50, 75 and 100% levels. The substituted bread and the control was evaluated for physical, nutritional and sensory attributes. Results showed that the incorporation of 75% mungbean flour to wholemeal flour resulted an acceptable brea:ed. Proximate composition, protein quality [total protein, digested and undigested protein, protein digestibility (in vitro), amino acids profile, protein efficiency ratio (PER), net protein ratio (NPR)] and fibre quality [total dietary fibre, soluble and insoluble dietary fibre, neutral detergent fibre, cellulose, hemicellulose, lignin] and anti nutritive components were determined in all samples. The physical parameters analysed include oaf volume, specific volume, loaf weight, oven spring and texture profile.
format	Thesis
qualification_level	Master's degree
author	Ibrahim, Muhammad
author_facet	Ibrahim, Muhammad
author_sort	Ibrahim, Muhammad
title	Penilaian Sifat-Sifat Fizikal, Nutrisi Dan Organoleptik Roti Dari Tepung Komposit
title_short	Penilaian Sifat-Sifat Fizikal, Nutrisi Dan Organoleptik Roti Dari Tepung Komposit
title_full	Penilaian Sifat-Sifat Fizikal, Nutrisi Dan Organoleptik Roti Dari Tepung Komposit
title_fullStr	Penilaian Sifat-Sifat Fizikal, Nutrisi Dan Organoleptik Roti Dari Tepung Komposit
title_full_unstemmed	Penilaian Sifat-Sifat Fizikal, Nutrisi Dan Organoleptik Roti Dari Tepung Komposit
title_sort	penilaian sifat-sifat fizikal, nutrisi dan organoleptik roti dari tepung komposit
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2004
url	http://eprints.usm.my/30871/1/MUHAMMAD_BIN_IBRAHIM.pdf
_version_	1747820384572407808

Penilaian Sifat-Sifat Fizikal, Nutrisi Dan Organoleptik Roti Dari Tepung Komposit

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