Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed

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Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed

Reduced calorie cake was developed from response surface methodology (RSM) programmed by replacing sucrose with 11% polydextrose and wheat flour with 16% jackfruit seed flour (JFSF). Proximate analyses indicated that reduced calorie cake was high in moisture (31.17%), crude fibre (5.02%) dan protein...

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Bibliographic Details
Main Author:	Amin, Siti Faridah Mohd
Format:	Thesis
Language:	English
Published:	2009
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/42667/ http://eprints.usm.my/42667/1/SITI_FARIDAH_MOHD_AMIN.pdf

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