Development Of Dragon Fruit Peel-based Snacks Bar
This study was aimed to analyse the nutritional composition and physicochemical properties of snack bar formulated with different levels of dragon fruit peel (DFP) powder. Snack bars were prepared with the addition of increasing amount of DFP in 0g, 5g, 10g and 15g respectively. Proximate compositio...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2021
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| Online Access: | http://eprints.usm.my/52142/ http://eprints.usm.my/52142/1/SHEE%20WEI%20YEEprints.pdf |
| _version_ | 1848882176504889344 |
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| author | Shee, Wei Yee |
| author_facet | Shee, Wei Yee |
| author_sort | Shee, Wei Yee |
| building | USM Institutional Repository |
| collection | Online Access |
| description | This study was aimed to analyse the nutritional composition and physicochemical properties of snack bar formulated with different levels of dragon fruit peel (DFP) powder. Snack bars were prepared with the addition of increasing amount of DFP in 0g, 5g, 10g and 15g respectively. Proximate composition, antioxidant, physical and microbiological properties along with shelf-life study were assessed. The increase in the addition of DFP significantly increase the moisture, ash and crude fibre content (p<0.05), while significantly decrease the fat, protein, carbohydrate content and energy value (p<0.05). There is significant difference in total phenolic content and total flavonoid content (p<0.05) of snack bar between the control and snack bar incorporated with DFP. There is no significant difference (p<0.05) in free radical scavenging activity and ferric reducing antioxidant potential between the control and snack bar incorporated with DFP. The addition of DFP significantly (p<0.05) increase the redness (a*) but shows no significant difference (p<0.05) in lightness (L*) and yellowness (b*) between the control and snack bar incorporated with DFP. Texture profile analysis shows significant difference (p<0.05) in terms of hardness, springiness, cohesiveness and resilience between the control and snack bar incorporated with DFP. The total plate count and yeast and mold count of snack bar is less than 25 cfu/ml which complies to the safety limit for ready-to-eat foods. |
| first_indexed | 2025-11-15T18:30:45Z |
| format | Monograph |
| id | usm-52142 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T18:30:45Z |
| publishDate | 2021 |
| publisher | Universiti Sains Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-521422022-03-31T15:43:07Z http://eprints.usm.my/52142/ Development Of Dragon Fruit Peel-based Snacks Bar Shee, Wei Yee T1-995 Technology(General) This study was aimed to analyse the nutritional composition and physicochemical properties of snack bar formulated with different levels of dragon fruit peel (DFP) powder. Snack bars were prepared with the addition of increasing amount of DFP in 0g, 5g, 10g and 15g respectively. Proximate composition, antioxidant, physical and microbiological properties along with shelf-life study were assessed. The increase in the addition of DFP significantly increase the moisture, ash and crude fibre content (p<0.05), while significantly decrease the fat, protein, carbohydrate content and energy value (p<0.05). There is significant difference in total phenolic content and total flavonoid content (p<0.05) of snack bar between the control and snack bar incorporated with DFP. There is no significant difference (p<0.05) in free radical scavenging activity and ferric reducing antioxidant potential between the control and snack bar incorporated with DFP. The addition of DFP significantly (p<0.05) increase the redness (a*) but shows no significant difference (p<0.05) in lightness (L*) and yellowness (b*) between the control and snack bar incorporated with DFP. Texture profile analysis shows significant difference (p<0.05) in terms of hardness, springiness, cohesiveness and resilience between the control and snack bar incorporated with DFP. The total plate count and yeast and mold count of snack bar is less than 25 cfu/ml which complies to the safety limit for ready-to-eat foods. Universiti Sains Malaysia 2021-06 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/52142/1/SHEE%20WEI%20YEEprints.pdf Shee, Wei Yee (2021) Development Of Dragon Fruit Peel-based Snacks Bar. Other. Universiti Sains Malaysia. (Submitted) |
| spellingShingle | T1-995 Technology(General) Shee, Wei Yee Development Of Dragon Fruit Peel-based Snacks Bar |
| title | Development Of Dragon Fruit Peel-based Snacks Bar |
| title_full | Development Of Dragon Fruit Peel-based Snacks Bar |
| title_fullStr | Development Of Dragon Fruit Peel-based Snacks Bar |
| title_full_unstemmed | Development Of Dragon Fruit Peel-based Snacks Bar |
| title_short | Development Of Dragon Fruit Peel-based Snacks Bar |
| title_sort | development of dragon fruit peel-based snacks bar |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/52142/ http://eprints.usm.my/52142/1/SHEE%20WEI%20YEEprints.pdf |