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http://umt-ir.umt.edu.my:8080/handle/123456789/9048
Title: | Effects of meat incorporation on the characteristics of pumpkin (Cucurbita maxima) nugget |
Authors: | Nor Baizura Mohd Soghir |
Keywords: | LP 48 FASM 3 2007 Nor Baizura Mohd Soghir |
Issue Date: | 2007 |
Publisher: | Terengganu: Universiti Malaysia Terengganu |
Abstract: | The objective of this study is to determine the effect of meat incorporation to the characteristics of pumpkin nugget with and without peel. Based on analysis done, texture of W nuggets showed significant different (p<0.05) among formulation while only formulation of 30 %, 40 % and 50 % meat of P nuggets not significantly different (p>0.05) between each other but has significant different (p<0.05) among other formulation. Color of pumpkin nugget for W nuggets showed the significant different (p<0.05) when amount of meat increased but for P nuggets, only control, formulation of 10 % and 50 % meat shows the significant different (p<0.05). W nuggets shows the significant different (p<0.05) between control, formulation of 30 %, 40 % and 50 % meat while for P nuggets, only control, formulation of 10 % and 50 % meat have significant different for moisture content. Sensory evaluation results shows that there was no significant different (p>0.05) in overall acceptance of W nuggets and there were significant different (p<0.05) between control, formulation of 20 %, 30 % and 50 % of P nuggets. |
URI: | http://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/9048 |
Appears in Collections: | Fakulti Agroteknologi dan Sains Makanan |
Files in This Item:
File | Description | Size | Format | |
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LP 48 FASM 3 2007 Abstract.pdf | 492.54 kB | Adobe PDF | View/Open | |
LP 48 FASM 3 2007 Full Text.pdf Restricted Access | 3.41 MB | Adobe PDF | View/Open Request a copy |
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