Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/10166
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dc.contributor.authorNurul Suhada Amron-
dc.date.accessioned2018-11-21T03:07:05Z-
dc.date.available2018-11-21T03:07:05Z-
dc.date.issued2012-
dc.identifier.urihttp://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/10166-
dc.description.abstractThis 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.en_US
dc.language.isoenen_US
dc.publisherUniversiti Malaysia Terengganuen_US
dc.subjectNurul Suhada Amronen_US
dc.subjectLP 48 FASM 1 2012en_US
dc.titlePhysicochemical properties of biscuit made from cassava and corn cob flouren_US
dc.typeWorking Paperen_US
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan

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