Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/9018
Title: Development of hard candy containing Artemisia capillaris extract
Authors: Mohd Fadzirul Hezly Md Akir
Keywords: LP 34 FASM 3 2007
Mohd Fadzirul Hezly Md Akir
Issue Date: 2007
Publisher: Terengganu: Universiti Malaysia Terengganu
Abstract: This research had been carried out to determine the finest fonnulation of hard candy containing Artemesia Capillaris extract. In this research, there is 5 samples tested which are sample A (hard candy containing 0% of A. Capillaris extract) where it acted as control sample, sample B (hard candy containing 0.1 % of A. Capillaris extract), sample C (hard candy containing 0.5% of A. Capillaris extract), sample D (hard candy contains 1.0% of A. Capillaris extract) and sample E (hard candy containing 1.5% of A. Capillaris extract). Analysis that tested in this research is moisture content, water activity, color analysis ('L', 'a' and 'b') and carbohydrate content. For sample D it had the highest value result for water activity analysis, moisture content and carbohydrate and protein analysis. Sample A, B and C had a moderate value in overall analysis. For sample R it had the lowest value. The att1ibutes for sensory evaluation were color, shape, fracturability, flavor, mouth feel and overall acceptance. Sample A is the most acceptable sample by panel due to the highest mean score in the overall acceptance. Besides that, sample A has the advantage in flavors and color attributes. Sample A had the most equal value to the R sample the control sample.
URI: http://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/9018
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan

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