Optimization Of Jackfruit Seed(Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake

Kek rendah kalori dihasilkan menggunakan program metodologi permukaan respon (RSM) dengan menggantikan sukrosa dengan 11 % polidekstrosa dan tepung gandum dengan 16% tepung biji narigka. Analisis proksimat menunjukkan kek rendah kalori adalah tinggi dengan kandungan lembapan (31.17%), gentian kas...

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Main Author:	Mohd Amin, Siti Faridah
Format:	Thesis
Language:	English
Published:	2009
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/31212/1/SITI_FARIDAH_BT_MOHD._AMIN.pdf
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id	my-usm-ep.31212
record_format	uketd_dc
spelling	my-usm-ep.312122017-04-17T06:53:05Z Optimization Of Jackfruit Seed(Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake 2009-03 Mohd Amin, Siti Faridah T1-995 Technology(General) Kek rendah kalori dihasilkan menggunakan program metodologi permukaan respon (RSM) dengan menggantikan sukrosa dengan 11 % polidekstrosa dan tepung gandum dengan 16% tepung biji narigka. Analisis proksimat menunjukkan kek rendah kalori adalah tinggi dengan kandungan lembapan (31.17%), gentian kasar (5.02%), dan protein (9.89%) tetapi rendah dalam kandungan lemak (3.53%). Dalam analisis fizikal, kek randah kalori adalah tinggi dengan indeks simetri (2.20) berbanding kek kawalan (1.40) tetapi tidak menunjukkan perbezaan yang signifikan dalam isipadu spesifik dan uniformiti. Ia mempunyai nilai kalori (251 kcalll OOg) yang berbanding kek kawalan (379 kcalll OOg). Kek rendah kalori adalah tinggi dalam kandungan jumlah dietari serat (13.13%), dietary selia tidak larut (13%) dan kanji rintang (4.5%). Keputusan analisis gula menunjukkan kek randah kalori mempunyai kandungan yang rendah dalam jumlah gula (7.47%) tetapi tinggi dalam kandungan oligosakarida (5.49%) dengan tida kesan flatulen kerana kandungan raffinosa oligosakarida (RFOs) tidak dapat dikesan. Reduced calorie cake was developed from response surface methodology (RSM) programmed by replacing sucrose with 11 % polydextrose and wheat flour with 16% jackfruit flour (JFSF). Proximate analyses indicated that reduced calorie cake was high in moisture 1.17%), crude fibre (5.02%) and protein (9.89%) but low in fat (3.52%) content. In physical reduced calorie cake has higher symmetry index (2.20) as compared to the control cake 040) but showed no different in specific volume and uniformity. It has lower calorie value (251 lOOg) as compared to control cake (379 kcalll OOg). Reduced calorie cake was high in total dietary fibre (13.13%), insoluble dietary fibre (13%) and resistant starch (4.5%) content. Sugar . result indicated that reduced calorie cake was low in total sugar (7.47%) but high in oligosaccharides (5.49%) content with no flatulence effect since raffinose oligosaccharides were not detected. 2009-03 Thesis http://eprints.usm.my/31212/ http://eprints.usm.my/31212/1/SITI_FARIDAH_BT_MOHD._AMIN.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) Mohd Amin, Siti Faridah Optimization Of Jackfruit Seed(Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake
description	Kek rendah kalori dihasilkan menggunakan program metodologi permukaan respon (RSM) dengan menggantikan sukrosa dengan 11 % polidekstrosa dan tepung gandum dengan 16% tepung biji narigka. Analisis proksimat menunjukkan kek rendah kalori adalah tinggi dengan kandungan lembapan (31.17%), gentian kasar (5.02%), dan protein (9.89%) tetapi rendah dalam kandungan lemak (3.53%). Dalam analisis fizikal, kek randah kalori adalah tinggi dengan indeks simetri (2.20) berbanding kek kawalan (1.40) tetapi tidak menunjukkan perbezaan yang signifikan dalam isipadu spesifik dan uniformiti. Ia mempunyai nilai kalori (251 kcalll OOg) yang berbanding kek kawalan (379 kcalll OOg). Kek rendah kalori adalah tinggi dalam kandungan jumlah dietari serat (13.13%), dietary selia tidak larut (13%) dan kanji rintang (4.5%). Keputusan analisis gula menunjukkan kek randah kalori mempunyai kandungan yang rendah dalam jumlah gula (7.47%) tetapi tinggi dalam kandungan oligosakarida (5.49%) dengan tida kesan flatulen kerana kandungan raffinosa oligosakarida (RFOs) tidak dapat dikesan. Reduced calorie cake was developed from response surface methodology (RSM) programmed by replacing sucrose with 11 % polydextrose and wheat flour with 16% jackfruit flour (JFSF). Proximate analyses indicated that reduced calorie cake was high in moisture 1.17%), crude fibre (5.02%) and protein (9.89%) but low in fat (3.52%) content. In physical reduced calorie cake has higher symmetry index (2.20) as compared to the control cake 040) but showed no different in specific volume and uniformity. It has lower calorie value (251 lOOg) as compared to control cake (379 kcalll OOg). Reduced calorie cake was high in total dietary fibre (13.13%), insoluble dietary fibre (13%) and resistant starch (4.5%) content. Sugar . result indicated that reduced calorie cake was low in total sugar (7.47%) but high in oligosaccharides (5.49%) content with no flatulence effect since raffinose oligosaccharides were not detected.
format	Thesis
qualification_level	Master's degree
author	Mohd Amin, Siti Faridah
author_facet	Mohd Amin, Siti Faridah
author_sort	Mohd Amin, Siti Faridah
title	Optimization Of Jackfruit Seed(Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake
title_short	Optimization Of Jackfruit Seed(Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake
title_full	Optimization Of Jackfruit Seed(Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake
title_fullStr	Optimization Of Jackfruit Seed(Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake
title_full_unstemmed	Optimization Of Jackfruit Seed(Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake
title_sort	optimization of jackfruit seed(artocarpus heterophyllus lam.) flour and polydextrose content in the formulation of reduced calorie chocolate cake
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2009
url	http://eprints.usm.my/31212/1/SITI_FARIDAH_BT_MOHD._AMIN.pdf
_version_	1747820404606500864

Optimization Of Jackfruit Seed(Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake

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