Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/9008
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dc.contributor.authorMohd Abdulttla Ab Rahman-
dc.date.accessioned2018-05-22T04:33:02Z-
dc.date.available2018-05-22T04:33:02Z-
dc.date.issued2007-
dc.identifier.urihttp://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/9008-
dc.description.abstractThis 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.en_US
dc.language.isoenen_US
dc.publisherTerengganu: Universiti Malaysia Terengganuen_US
dc.subjectLP 27 FASM 3 2007en_US
dc.subjectMohd Abdulttla Ab Rahmanen_US
dc.titleDevelopment of hard candy containing Nypa fruticans SAPen_US
dc.typeWorking Paperen_US
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan

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