Development Of Rice-Based Snacks Fortified With Pumpkin Flour
This study was carried out to investigate the effects of three levels of pumpkin flour on the nutritional composition, physical properties (expansion ratio, bulk density, and colour) and textural properties of the rice-based snacks fortified with pumpkin flour. Extruded snacks were produced by subst...
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| Format: | Monograph |
| Language: | English |
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Pusat Pengajian Teknologi Industri
2021
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| Online Access: | http://eprints.usm.my/51846/ http://eprints.usm.my/51846/1/Pages%20from%20NUR%20HAFIZAH%20BINTI%20ABDUL%20WAHID.pdf |
| _version_ | 1848882096682041344 |
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| author | Othman, Nur Hanani |
| author_facet | Othman, Nur Hanani |
| author_sort | Othman, Nur Hanani |
| building | USM Institutional Repository |
| collection | Online Access |
| description | This study was carried out to investigate the effects of three levels of pumpkin flour on the nutritional composition, physical properties (expansion ratio, bulk density, and colour) and textural properties of the rice-based snacks fortified with pumpkin flour. Extruded snacks were produced by substituting black rice with different percentage of pumpkin flour (5, 10 and 15%). Extruded snack made with 50% black rice and 50% broken rice (fix) was used as a control. Proximate analysis was conducted to determine the nutritional composition of the extrudates with different formulation. |
| first_indexed | 2025-11-15T18:29:29Z |
| format | Monograph |
| id | usm-51846 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T18:29:29Z |
| publishDate | 2021 |
| publisher | Pusat Pengajian Teknologi Industri |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-518462022-03-09T00:49:35Z http://eprints.usm.my/51846/ Development Of Rice-Based Snacks Fortified With Pumpkin Flour Othman, Nur Hanani T1-995 Technology(General) This study was carried out to investigate the effects of three levels of pumpkin flour on the nutritional composition, physical properties (expansion ratio, bulk density, and colour) and textural properties of the rice-based snacks fortified with pumpkin flour. Extruded snacks were produced by substituting black rice with different percentage of pumpkin flour (5, 10 and 15%). Extruded snack made with 50% black rice and 50% broken rice (fix) was used as a control. Proximate analysis was conducted to determine the nutritional composition of the extrudates with different formulation. Pusat Pengajian Teknologi Industri 2021-06 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/51846/1/Pages%20from%20NUR%20HAFIZAH%20BINTI%20ABDUL%20WAHID.pdf Othman, Nur Hanani (2021) Development Of Rice-Based Snacks Fortified With Pumpkin Flour. Project Report. Pusat Pengajian Teknologi Industri. (Submitted) |
| spellingShingle | T1-995 Technology(General) Othman, Nur Hanani Development Of Rice-Based Snacks Fortified With Pumpkin Flour |
| title | Development Of Rice-Based Snacks Fortified With Pumpkin Flour |
| title_full | Development Of Rice-Based Snacks Fortified With Pumpkin Flour |
| title_fullStr | Development Of Rice-Based Snacks Fortified With Pumpkin Flour |
| title_full_unstemmed | Development Of Rice-Based Snacks Fortified With Pumpkin Flour |
| title_short | Development Of Rice-Based Snacks Fortified With Pumpkin Flour |
| title_sort | development of rice-based snacks fortified with pumpkin flour |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/51846/ http://eprints.usm.my/51846/1/Pages%20from%20NUR%20HAFIZAH%20BINTI%20ABDUL%20WAHID.pdf |