Development Of Cream Crackers
Containing Coconut Palm Sugar:
Nutritional Composition And Sensory
Analysis

QR Code

Development Of Cream Crackers Containing Coconut Palm Sugar: Nutritional Composition And Sensory Analysis

Coconut palm sugar can be used as a natural sweetener in various food. This study aimed at developing cream cracker using genuine coconut palm sugar. Besides, this study also determined the effect of coconut palm sugar on the proximate, texture profile and consumer acceptability of developed crea...

Full description

Bibliographic Details
Main Author:	Ooi, Jia Yi
Format:	Monograph
Language:	English
Published:	Universiti Sains Malaysia 2020
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/47375/ http://eprints.usm.my/47375/1/OOI%20JIA%20YI.pdf

Similar Items

Rheological Characterization And Fouling Mitigation Of Coconut Cream Emulsion
by: Maghazechi, Avan Farouq Qadir
Published: (2023)

The Effects Of Figs As Sugar Substitute On Physicochemical Properties Of Soymilk Ice Cream
by: Romli, Muhammad Hazim
Published: (2020)

Fatty acid composition of five Malaysian biscuits (cream crackers) with special reference to trans-fatty acids
by: Neo, Yun Ping, et al.
Published: (2007)

A review of nutritional facts, production, availability and future aspects of coconut palm sugar
by: Asghar, Muhammad Tuseef, et al.
Published: (2021)

Effects of storage time and tree height on sugar and starch compositions of oil palm trunk biomass
by: Yahya, Mohd Khairul Azri
Published: (2012)

Effect of mixing period, water and sugar on the sesame cracker dough stickiness
by: Tan, S. B., et al.
Published: (2016)

Characterization Of Oil Palm Shell Nano Filler In Hybrid Kenaf/Coconut Fibres Reinforced Polyester Composites
by: Wan Othman, Wan Nornadirah
Published: (2014)

Characterization Of Oil Palm Shell Nano Filler In Hybrid Kenaf/Coconut Fibres Reinforced Polyester Composites
by: Wan Othman, Wan Nornadirah
Published: (2014)

Glycaemic and sensory impacts of using rare sugars in reformulated sucrose-containing foods
by: Smith, Alison
Published: (2024)

Oxidative stability of virgin coconut oil compared with RBD palm olein in deep-fat frying of fish crackers
by: Mohd Ghazali, Hasanah, et al.
Published: (2009)

Anti-microbial cream containing arborine/arborinine
by: Ahmad, Kausar, et al.
Published: (2011)

Analysis Of Sap Sugar And Starch Content Of Felled Oil Palm Trunks At Different Storage Time
by: Abdul Hamid, Zubaidah Aimi
Published: (2011)

Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil
by: Abdul Halim, Halimatun Sa’adiah, et al.
Published: (2018)

Cosmetic creams containing herbal extracts in Nanoemulsions systems
by: Shafii, Ziti Akhtar, et al.
Published: (2009)

Coconut ( Cocos nucifera L.) sap as a potential source of sugar: antioxidant and nutritional properties
by: Asghar, Muhammad Tuseef, et al.
Published: (2020)

Palm olein-in-water cream containing extracts from Hirudinaria manillensis for improving blood flow
by: Abdul Talib, Mat Sharil, et al.
Published: (2011)

The Effect Of Physical Treatment And Fermentation On Chemical And Nutritional Composition Of Malaysian Rubber Seed
by: Eka Hamonangan , Dongoran
Published: (2011)

Formulation and evaluation of stability o/w cream containing caffeine
by: Mohamad, Nor Hakimah, et al.
Published: (2018)

A comparative study of dairy whipping cream and palm oil-based whipping cream in terms of FA composition and foam stability
by: Shamsi, K., et al.
Published: (2002)

Effect of varying ratios of oyster mushroom powder to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers
by: Faridah Yahya,, et al.
Published: (2017)

Effects Of Pineapple Consumptions On Sensory Perceptions, Somatosensation And Taste Threshold
by: Romli, Siti Rashima
Published: (2023)

Life cycle assessment of sugar palm fiber reinforced-sago biopolymer composite takeout food container
by: H. N., Salwa, et al.
Published: (2020)

Nutritional Composition, Toxicity Study Of Squid And Cuttlefish Ink Hydrolysates And Flavour Improvement Using Maillard Reaction
by: Zulkipli, Ayu Shazwani
Published: (2021)

IMG 411 – SENSORY EVALUATION AND QUALITY ASSURANCE OF FOOD NOV 2009.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2009)

IMG 411 – Quality Management Of Food & Sensory Evaluation November 2010
by: Pusat Pengajian Teknologi Industri, PPTI
Published: (2010)

Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok')
by: Cheow, Chong Seng
Published: (1998)

Nutritional composition and role of non-centrifugal sugar (NCS) in human health
by: Ebadi, Samarghand, et al.
Published: (2020)

Effects of Processing on Nutritional and Sensory Qualities of Beef Burgers Incorporated With Palm Fats
by: Wan Rosli, W. I., et al.
Published: (2005)

Chemical composition of oil palm extractives.
by: H. Simatupang, Maruli
Published: (1994)

Chemical composition of oil palm extractives.
by: H. Simatupang, Maruli

Thermoplastic sugar palm starch composites
by: Jumaidin, Ridhwan, et al.
Published: (2019)

Development of sugar palm fibre reinforced thermoplastic polyurethane composites
by: Abbas, Mohammed Ausama Al-Sarraf
Published: (2017)

Development and properties of sugar palm fibre reinforced polymer composites
by: Salit, Mohd Sapuan, et al.
Published: (2015)

Product development of sugar palm composites: from concept to fabrication
by: M. T., Mastura, et al.
Published: (2019)

Development of Kaya Slice (coconut jam slice): evaluation of physicochemical, sensory evaluation and macronutrients composition when cooperated with gelatin
by: H., Ab. Rahim, et al.
Published: (2022)

Controlled Release Of Nutrients From Coconut Water-Based Hydrogels
by: Muthu, Vikneswaran
Published: (2019)

Development Of Unsaturated Polyester Hybrid Composites Filled With Empty Fruit Bunch And Oil Palm Ash
by: Mustahil, Noorul Linda Suraya
Published: (2017)

Development Of Texture Modified Pumpkin Porridge For Dysphagia Diet: The Effects Of Fish Gelatin-Microbial Transglutaminase Gel Microparticles On The Rheological And Sensory Characteristics
by: Rosly, Siti Munirah
Published: (2024)

Membranous nephropathy after use of UK-manufactured skin creams containing mercury
by: Chakera, Aron, et al.
Published: (2011)

IMK 104 - NUTRITION APRIL 08.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2008)