Cover Image

Production and initial shelf life study (ISLS) of coconut barfi chocolat / Norazlina Ali

Two different formulations of coconut barfi chocolate were developed which varied amount in sugar and glucose syrup. Twenty three out of thirty panellists preferred formulation 2 which less in sugar content. Shelf life study of coconut barfi chocolate was carried out at room temperature (28-30°C) fo...

Full description

Saved in:
Bibliographic Details
Main Author: Ali, Norazlina
Format: Thesis
Language:English
Published: 2003
Online Access:https://ir.uitm.edu.my/id/eprint/103231/1/103231.pdf
https://ir.uitm.edu.my/id/eprint/103231/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.uitm.ir.103231
record_format eprints
spelling my.uitm.ir.1032312024-09-28T16:06:08Z https://ir.uitm.edu.my/id/eprint/103231/ Production and initial shelf life study (ISLS) of coconut barfi chocolat / Norazlina Ali Ali, Norazlina Two different formulations of coconut barfi chocolate were developed which varied amount in sugar and glucose syrup. Twenty three out of thirty panellists preferred formulation 2 which less in sugar content. Shelf life study of coconut barfi chocolate was carried out at room temperature (28-30°C) for 45 days. Qualitative and quantitative analysis of the sample were carried out at 15, 30 and 45 days of storage. Results showed that the Free Fatty Acid content were not significant different at (p>0.05) among all samples and the chocolate still can acceptable because the value of FFA still below 3%. Peroxide value showed no significant different (p>0.05) at 15 and 30 days but significantly different (p0.05) for color, appearance, taste, odor and overall acceptability. At 30 days of storage, the samples showed no significant different at (p>0.05) for color, appearance and odor. Result on taste and overall acceptability showed significant different at (p0.05) for appearance, odor, taste and overall acceptability but showed no significant different (p<0.05) for color at 45 days of storage. 2003 Thesis NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/103231/1/103231.pdf Production and initial shelf life study (ISLS) of coconut barfi chocolat / Norazlina Ali. (2003) Degree thesis, thesis, Universiti Teknologi MARA (UiTM). <http://terminalib.uitm.edu.my/103231.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 Two different formulations of coconut barfi chocolate were developed which varied amount in sugar and glucose syrup. Twenty three out of thirty panellists preferred formulation 2 which less in sugar content. Shelf life study of coconut barfi chocolate was carried out at room temperature (28-30°C) for 45 days. Qualitative and quantitative analysis of the sample were carried out at 15, 30 and 45 days of storage. Results showed that the Free Fatty Acid content were not significant different at (p>0.05) among all samples and the chocolate still can acceptable because the value of FFA still below 3%. Peroxide value showed no significant different (p>0.05) at 15 and 30 days but significantly different (p0.05) for color, appearance, taste, odor and overall acceptability. At 30 days of storage, the samples showed no significant different at (p>0.05) for color, appearance and odor. Result on taste and overall acceptability showed significant different at (p0.05) for appearance, odor, taste and overall acceptability but showed no significant different (p<0.05) for color at 45 days of storage.
format Thesis
author Ali, Norazlina
spellingShingle Ali, Norazlina
Production and initial shelf life study (ISLS) of coconut barfi chocolat / Norazlina Ali
author_facet Ali, Norazlina
author_sort Ali, Norazlina
title Production and initial shelf life study (ISLS) of coconut barfi chocolat / Norazlina Ali
title_short Production and initial shelf life study (ISLS) of coconut barfi chocolat / Norazlina Ali
title_full Production and initial shelf life study (ISLS) of coconut barfi chocolat / Norazlina Ali
title_fullStr Production and initial shelf life study (ISLS) of coconut barfi chocolat / Norazlina Ali
title_full_unstemmed Production and initial shelf life study (ISLS) of coconut barfi chocolat / Norazlina Ali
title_sort production and initial shelf life study (isls) of coconut barfi chocolat / norazlina ali
publishDate 2003
url https://ir.uitm.edu.my/id/eprint/103231/1/103231.pdf
https://ir.uitm.edu.my/id/eprint/103231/
_version_ 1811598311927316480
score 13.211869

Similar Items