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Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman

Staling is a complex phenomenon that occurs in starch based product like parotta that uses wheat flour as the main ingredients. There are many characteristic that can be seen in stale product where product appear dry, harsh and not acceptable as fresh anymore when kept at room temperature for a few...

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Bibliographic Details
Main Author: Abdul Rahman, Nasyrah
Format: Thesis
Language:English
Published: 2008
Online Access:https://ir.uitm.edu.my/id/eprint/101323/1/101323.pdf
https://ir.uitm.edu.my/id/eprint/101323/
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id my.uitm.ir.101323
record_format eprints
spelling my.uitm.ir.1013232024-09-12T04:54:26Z https://ir.uitm.edu.my/id/eprint/101323/ Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman Abdul Rahman, Nasyrah Staling is a complex phenomenon that occurs in starch based product like parotta that uses wheat flour as the main ingredients. There are many characteristic that can be seen in stale product where product appear dry, harsh and not acceptable as fresh anymore when kept at room temperature for a few day. The summarization that can be made is that when the parotta producer decides to kept the parotta at different storage time so the enzyme concentration use also must differ to make sure that the parotta can retain their best quality that required by the consumer even though it was stored for sometime. If producer decide to keep the parotta for at one day they are advice to use 150ppm amylase, then if they want to keep the parotta for two and three day they can use 200ppm amylase then if they want to store the parotta up to four day they can use 250ppm amylase. 2008 Thesis NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/101323/1/101323.pdf Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman. (2008) Degree thesis, thesis, Universiti Teknologi MARA (UiTM). <http://terminalib.uitm.edu.my/101323.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 Staling is a complex phenomenon that occurs in starch based product like parotta that uses wheat flour as the main ingredients. There are many characteristic that can be seen in stale product where product appear dry, harsh and not acceptable as fresh anymore when kept at room temperature for a few day. The summarization that can be made is that when the parotta producer decides to kept the parotta at different storage time so the enzyme concentration use also must differ to make sure that the parotta can retain their best quality that required by the consumer even though it was stored for sometime. If producer decide to keep the parotta for at one day they are advice to use 150ppm amylase, then if they want to keep the parotta for two and three day they can use 200ppm amylase then if they want to store the parotta up to four day they can use 250ppm amylase.
format Thesis
author Abdul Rahman, Nasyrah
spellingShingle Abdul Rahman, Nasyrah
Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman
author_facet Abdul Rahman, Nasyrah
author_sort Abdul Rahman, Nasyrah
title Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman
title_short Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman
title_full Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman
title_fullStr Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman
title_full_unstemmed Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman
title_sort effects of different concentration of amylases on the staling of parotta at different storage period / nasyrah abdul rahman
publishDate 2008
url https://ir.uitm.edu.my/id/eprint/101323/1/101323.pdf
https://ir.uitm.edu.my/id/eprint/101323/
_version_ 1811598203556986880
score 13.211869

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