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The study of whole and split yellow pea in the production of murukku / Mahana Hanum Mohamad Salim

Murukku, a very popular Indian traditional snacks food, was prepared from yellow pea flour, which are split yellow pea and whole yellow pea. Four formulations were created for two types of the pea flour. At the same time, the commercial pre-mix murukku flour was purchased to be the control murukku....

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Main Author: Mohamad Salim, Mahana Hanum
Format: Thesis
Language:English
Published: 2008
Online Access:https://ir.uitm.edu.my/id/eprint/103332/1/103332.pdf
https://ir.uitm.edu.my/id/eprint/103332/
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spelling my.uitm.ir.1033322024-09-28T13:39:03Z https://ir.uitm.edu.my/id/eprint/103332/ The study of whole and split yellow pea in the production of murukku / Mahana Hanum Mohamad Salim Mohamad Salim, Mahana Hanum Murukku, a very popular Indian traditional snacks food, was prepared from yellow pea flour, which are split yellow pea and whole yellow pea. Four formulations were created for two types of the pea flour. At the same time, the commercial pre-mix murukku flour was purchased to be the control murukku. All the murukku were fried by using deep-fat frying method. The fat content, oil uptake ratio and the proximate composition were checked and evaluated. In term of texture, the fracturability of murukku was evaluated by using TAX-T2i Texture Analyzer. Fat content and oil uptake ratio of the murukku increased with the increasing proportion of pea flour. However, the control murukku shows the highest fat content and oil uptake ratio which is 51.16% and 1.31 respectively. In term of proximate composition, all formulations shows higher protein content compared to murukku. In the other hand, whole yellow pea shows higher fibre content compared to split yellow pea. In term of texture, higher amount of pea flour will contribute to harder texture. Formulation 2 of both yellow pea flour murukku is the most accepted by panelists during sensory evaluation. 2008 Thesis NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/103332/1/103332.pdf The study of whole and split yellow pea in the production of murukku / Mahana Hanum Mohamad Salim. (2008) Degree thesis, thesis, Universiti Teknologi MARA.
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 Murukku, a very popular Indian traditional snacks food, was prepared from yellow pea flour, which are split yellow pea and whole yellow pea. Four formulations were created for two types of the pea flour. At the same time, the commercial pre-mix murukku flour was purchased to be the control murukku. All the murukku were fried by using deep-fat frying method. The fat content, oil uptake ratio and the proximate composition were checked and evaluated. In term of texture, the fracturability of murukku was evaluated by using TAX-T2i Texture Analyzer. Fat content and oil uptake ratio of the murukku increased with the increasing proportion of pea flour. However, the control murukku shows the highest fat content and oil uptake ratio which is 51.16% and 1.31 respectively. In term of proximate composition, all formulations shows higher protein content compared to murukku. In the other hand, whole yellow pea shows higher fibre content compared to split yellow pea. In term of texture, higher amount of pea flour will contribute to harder texture. Formulation 2 of both yellow pea flour murukku is the most accepted by panelists during sensory evaluation.
format Thesis
author Mohamad Salim, Mahana Hanum
spellingShingle Mohamad Salim, Mahana Hanum
The study of whole and split yellow pea in the production of murukku / Mahana Hanum Mohamad Salim
author_facet Mohamad Salim, Mahana Hanum
author_sort Mohamad Salim, Mahana Hanum
title The study of whole and split yellow pea in the production of murukku / Mahana Hanum Mohamad Salim
title_short The study of whole and split yellow pea in the production of murukku / Mahana Hanum Mohamad Salim
title_full The study of whole and split yellow pea in the production of murukku / Mahana Hanum Mohamad Salim
title_fullStr The study of whole and split yellow pea in the production of murukku / Mahana Hanum Mohamad Salim
title_full_unstemmed The study of whole and split yellow pea in the production of murukku / Mahana Hanum Mohamad Salim
title_sort study of whole and split yellow pea in the production of murukku / mahana hanum mohamad salim
publishDate 2008
url https://ir.uitm.edu.my/id/eprint/103332/1/103332.pdf
https://ir.uitm.edu.my/id/eprint/103332/
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score 13.223943

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