Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development
Objektif kajian ini adalah untuk mengkaji kesan pemanggangan dan pendidihan terhadap kualiti tepung biji jering (JSF). Ciri-ciri fizikokimia, penilaian deria dan kualiti penyimpanan bagi ‘cookies’ dan capati yang ditambah dengan JSF pada aras yang berbeza [0% (kawalan), 5%, 10%, 15%, 20% dan 100%] t...
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| Format: | Thesis |
| Language: | English |
| Published: |
2015
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| Online Access: | http://eprints.usm.my/30452/ http://eprints.usm.my/30452/1/CHENG_YUEH_FANG.pdf |
| _version_ | 1848876355861610496 |
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| author | Cheng , Yueh Fang |
| author_facet | Cheng , Yueh Fang |
| author_sort | Cheng , Yueh Fang |
| building | USM Institutional Repository |
| collection | Online Access |
| description | Objektif kajian ini adalah untuk mengkaji kesan pemanggangan dan pendidihan terhadap kualiti tepung biji jering (JSF). Ciri-ciri fizikokimia, penilaian deria dan kualiti penyimpanan bagi ‘cookies’ dan capati yang ditambah dengan JSF pada aras yang berbeza [0% (kawalan), 5%, 10%, 15%, 20% dan 100%] turut dikaji.
The objectives of this research were to determine the effects of roasting and boiling on the quality of jering seed flour (JSF). The physicochemical, sensory properties and storage quality of cookies and chapatis supplemented with JSF at different levels [0% (control), 5%, 10%, 15%, 20% and 100%] were investigated. |
| first_indexed | 2025-11-15T16:58:14Z |
| format | Thesis |
| id | usm-30452 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T16:58:14Z |
| publishDate | 2015 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-304522019-04-12T05:25:34Z http://eprints.usm.my/30452/ Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development Cheng , Yueh Fang T Technology (General) Objektif kajian ini adalah untuk mengkaji kesan pemanggangan dan pendidihan terhadap kualiti tepung biji jering (JSF). Ciri-ciri fizikokimia, penilaian deria dan kualiti penyimpanan bagi ‘cookies’ dan capati yang ditambah dengan JSF pada aras yang berbeza [0% (kawalan), 5%, 10%, 15%, 20% dan 100%] turut dikaji. The objectives of this research were to determine the effects of roasting and boiling on the quality of jering seed flour (JSF). The physicochemical, sensory properties and storage quality of cookies and chapatis supplemented with JSF at different levels [0% (control), 5%, 10%, 15%, 20% and 100%] were investigated. 2015-11 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/30452/1/CHENG_YUEH_FANG.pdf Cheng , Yueh Fang (2015) Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development. Masters thesis, Universiti Sains Malaysia. |
| spellingShingle | T Technology (General) Cheng , Yueh Fang Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development |
| title | Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development |
| title_full | Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development |
| title_fullStr | Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development |
| title_full_unstemmed | Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development |
| title_short | Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development |
| title_sort | utilization of jering (pithecellobium jiringa jack) seed flour for new food product development |
| topic | T Technology (General) |
| url | http://eprints.usm.my/30452/ http://eprints.usm.my/30452/1/CHENG_YUEH_FANG.pdf |