Assessment of nutritional and physical properties of nationwide versus local bread
The general objective of this study was to determine the nutritional value of nationwide and local bread brand whereas the specific objective of this study was to compare the nutritional value and physical properties between nationwide and local bread brand. Four selected brands each of nationwid...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2016
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| Online Access: | http://eprints.usm.my/62221/ http://eprints.usm.my/62221/1/NUR%20ANISAH%20BINTI%20ROSELAN%20-%20e.pdf |
| _version_ | 1848884922270351360 |
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| author | Roselan, Nur Anisah |
| author_facet | Roselan, Nur Anisah |
| author_sort | Roselan, Nur Anisah |
| building | USM Institutional Repository |
| collection | Online Access |
| description | The general objective of this study was to determine the nutritional value of
nationwide and local bread brand whereas the specific objective of this study was to
compare the nutritional value and physical properties between nationwide and local
bread brand. Four selected brands each of nationwide and local bread Kota Bharu,
Kelantan were used in the study. The nutritional values of each bread were determine by
conducting the proximate composition analysis according to AO AC (1996) for
moisture, total ash, fat content, and protein. The total carbohydrate was calculated by
the difference. The physical properties of each bread were determined. Bread crumb
structure image analysis was viewed using ImageJ software programme. The mean
value of moisture, ash and protein were found to be highest in the nationwide bread
brands while the mean value of fat and carbohydrate were found to be highest among
the local bread brands. There was significant difference in total ash only whilst no
significant different were observed in moisture, fat, protein and carbohydrate. The mean
value of hardness, springiness and chewiness were higher in local bread while mean
value of cohesiveness was higher in nationwide bread. There was no significant
difference of hardness, cohesiveness, springiness and chewiness between nationwide
and local bread. The mean value of total number of cell and cell density were higher in
local bread meanwhile the mean value of total cell area and average cell size are higher
among nationwide bread. There was no significant difference in total number of cells,
total cell area, average cell size and cell density between nationwide and local bread. |
| first_indexed | 2025-11-15T19:14:24Z |
| format | Monograph |
| id | usm-62221 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T19:14:24Z |
| publishDate | 2016 |
| publisher | Universiti Sains Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-622212025-06-29T07:22:11Z http://eprints.usm.my/62221/ Assessment of nutritional and physical properties of nationwide versus local bread Roselan, Nur Anisah R Medicine (General) RA440-440.87 Study and teaching. Research The general objective of this study was to determine the nutritional value of nationwide and local bread brand whereas the specific objective of this study was to compare the nutritional value and physical properties between nationwide and local bread brand. Four selected brands each of nationwide and local bread Kota Bharu, Kelantan were used in the study. The nutritional values of each bread were determine by conducting the proximate composition analysis according to AO AC (1996) for moisture, total ash, fat content, and protein. The total carbohydrate was calculated by the difference. The physical properties of each bread were determined. Bread crumb structure image analysis was viewed using ImageJ software programme. The mean value of moisture, ash and protein were found to be highest in the nationwide bread brands while the mean value of fat and carbohydrate were found to be highest among the local bread brands. There was significant difference in total ash only whilst no significant different were observed in moisture, fat, protein and carbohydrate. The mean value of hardness, springiness and chewiness were higher in local bread while mean value of cohesiveness was higher in nationwide bread. There was no significant difference of hardness, cohesiveness, springiness and chewiness between nationwide and local bread. The mean value of total number of cell and cell density were higher in local bread meanwhile the mean value of total cell area and average cell size are higher among nationwide bread. There was no significant difference in total number of cells, total cell area, average cell size and cell density between nationwide and local bread. Universiti Sains Malaysia 2016 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/62221/1/NUR%20ANISAH%20BINTI%20ROSELAN%20-%20e.pdf Roselan, Nur Anisah (2016) Assessment of nutritional and physical properties of nationwide versus local bread. Project Report. Universiti Sains Malaysia. (Submitted) |
| spellingShingle | R Medicine (General) RA440-440.87 Study and teaching. Research Roselan, Nur Anisah Assessment of nutritional and physical properties of nationwide versus local bread |
| title | Assessment of nutritional and physical properties of nationwide versus local bread |
| title_full | Assessment of nutritional and physical properties of nationwide versus local bread |
| title_fullStr | Assessment of nutritional and physical properties of nationwide versus local bread |
| title_full_unstemmed | Assessment of nutritional and physical properties of nationwide versus local bread |
| title_short | Assessment of nutritional and physical properties of nationwide versus local bread |
| title_sort | assessment of nutritional and physical properties of nationwide versus local bread |
| topic | R Medicine (General) RA440-440.87 Study and teaching. Research |
| url | http://eprints.usm.my/62221/ http://eprints.usm.my/62221/1/NUR%20ANISAH%20BINTI%20ROSELAN%20-%20e.pdf |