Cover Image

Production of ‘roti canai with palm based cheese’ / Suraya Mohd Noh

The main objective of this project was to develop a new flavoured ‘Roti canai with Palm based cheese’ by adding cheese powder into the dough of roti canai. The mainingredients of ‘Roti canai with Palm based cheese’ such as flour, water, sugar, salt, condensed milk, margarine, egg and palm based chee...

Full description

Saved in:
Bibliographic Details
Main Author: Mohd Noh, Suraya
Format: Thesis
Language:English
Published: 2008
Online Access:https://ir.uitm.edu.my/id/eprint/100878/1/100878.pdf
https://ir.uitm.edu.my/id/eprint/100878/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.uitm.ir.100878
record_format eprints
spelling my.uitm.ir.1008782024-08-21T23:34:38Z https://ir.uitm.edu.my/id/eprint/100878/ Production of ‘roti canai with palm based cheese’ / Suraya Mohd Noh Mohd Noh, Suraya The main objective of this project was to develop a new flavoured ‘Roti canai with Palm based cheese’ by adding cheese powder into the dough of roti canai. The mainingredients of ‘Roti canai with Palm based cheese’ such as flour, water, sugar, salt, condensed milk, margarine, egg and palm based cheese powder. Sensory evaluation, chemical analysis and physical analysis of roti canai were carried out throughout this project. Sensory evaluation was carried out for the purpose to evaluate the acceptability of the product’s taste, texture, colour, odour, appearances and overall acceptability using Hedonic Scale involving 30 trained panelists. Chemical analysis such as moisture, protein, fat, carbohydrate, and fiber were analyzed. Physical analysis such as texture and colour of roti canai also were measured. Sensory evaluation shows panelists most preferred Sample A (10% Chez 8108-22) followed by Sample B (10% Chez 153). 2008 Thesis NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/100878/1/100878.pdf Production of ‘roti canai with palm based cheese’ / Suraya Mohd Noh. (2008) Degree thesis, thesis, Universiti Teknologi MARA (UiTM). <http://terminalib.uitm.edu.my/100878.pdf>
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
description The main objective of this project was to develop a new flavoured ‘Roti canai with Palm based cheese’ by adding cheese powder into the dough of roti canai. The mainingredients of ‘Roti canai with Palm based cheese’ such as flour, water, sugar, salt, condensed milk, margarine, egg and palm based cheese powder. Sensory evaluation, chemical analysis and physical analysis of roti canai were carried out throughout this project. Sensory evaluation was carried out for the purpose to evaluate the acceptability of the product’s taste, texture, colour, odour, appearances and overall acceptability using Hedonic Scale involving 30 trained panelists. Chemical analysis such as moisture, protein, fat, carbohydrate, and fiber were analyzed. Physical analysis such as texture and colour of roti canai also were measured. Sensory evaluation shows panelists most preferred Sample A (10% Chez 8108-22) followed by Sample B (10% Chez 153).
format Thesis
author Mohd Noh, Suraya
spellingShingle Mohd Noh, Suraya
Production of ‘roti canai with palm based cheese’ / Suraya Mohd Noh
author_facet Mohd Noh, Suraya
author_sort Mohd Noh, Suraya
title Production of ‘roti canai with palm based cheese’ / Suraya Mohd Noh
title_short Production of ‘roti canai with palm based cheese’ / Suraya Mohd Noh
title_full Production of ‘roti canai with palm based cheese’ / Suraya Mohd Noh
title_fullStr Production of ‘roti canai with palm based cheese’ / Suraya Mohd Noh
title_full_unstemmed Production of ‘roti canai with palm based cheese’ / Suraya Mohd Noh
title_sort production of ‘roti canai with palm based cheese’ / suraya mohd noh
publishDate 2008
url https://ir.uitm.edu.my/id/eprint/100878/1/100878.pdf
https://ir.uitm.edu.my/id/eprint/100878/
_version_ 1808976132317380608
score 13.211869

Similar Items