Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/10166
Title: Physicochemical properties of biscuit made from cassava and corn cob flour
Authors: Nurul Suhada Amron
Keywords: Nurul Suhada Amron
LP 48 FASM 1 2012
Issue Date: 2012
Publisher: Universiti Malaysia Terengganu
Abstract: This study was conducted to determine the physicochemical properties of biscuit made from cassava flour and com cob flour with five different formulations. The formulation were 100: 0, 90: 10, 80: 20, 70:30 and 60:40 proportion of cassava and com cob flour, respectively. The physical analysis (color, hardness, breaking strength, spread ratio and percentage spread) were carried out for all formulations. Sensory evaluation was also performed for all formulations by evaluating attributes such as color, pore size, compactness, hardness, taste and overall acceptance. Chemical analysis (ash, moisture, fat, protein, fiber, carbohydrate and calorie) were carried out for control sample (sample A, 0% com cob flour) and for the most accepted biscuit formulation (sample B, 10% com cob flour) only.
URI: http://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/10166
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan

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