Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/9008
Title: Development of hard candy containing Nypa fruticans SAP
Authors: Mohd Abdulttla Ab Rahman
Keywords: LP 27 FASM 3 2007
Mohd Abdulttla Ab Rahman
Issue Date: 2007
Publisher: Terengganu: Universiti Malaysia Terengganu
Abstract: This research had been carried out to detennine the finest formulation of hard candy containing Nypa fruticans sap. In this research, there was 5 samples tested which were sample A (hard candy containing 0% of Nfruticans sap), sample B (hard candy containing 7% of Nfruticans sap), sample C (hard candy containing 14% of Nfruticans sap), sample D (hard candy contains 21 % of Nfruticans sap) and sample E (hard candy containing 27% of Nfruticans sap). Analysis that tested in this research was moisture content, water activity, colour analysis ('L', 'a' and 'b'), vitamin C, protein content and carbohydrate content. For sample A, it had the highest value for water activity and vitamin C analysis but lowest value for moisture content, carbohydrate and protein analysis. Sample B, C and D had moderate value in all analysis. Sample E had the highest value for moisture content, vitamin C, protein content and carbohydrate content but lowest value in water activity content. The attributes for sensory evaluation were colour, shape, fracturability, flavour, mouth feel and overall acceptance. Sample D was the most acceptable sample by panel due to the highest mean score in the overall acceptance. Besides that, sample D had the advantage in mouth feel, flavours and colour attributes.
URI: http://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/9008
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan

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