Cover Image

Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk

Dadih incorporated with jackfruit purees (Artocapus heterophyllus Lam.) was made by using cow’s milk and goat’s milk. Four types of different dadih was prepared, namely control cow’s milk dadih (CD), jackfruit incorporated cow’s milk dadih (JCD), control goat’s milk dadih (GD), and jackfruit incorpo...

Full description

Saved in:
Bibliographic Details
Main Author: Chye, Su Jin
Format: Thesis
Language:English
Published: 2013
Subjects:
T1-995 Technology(General)
Online Access:http://eprints.usm.my/44794/1/CHYE%20SU%20JIN.pdf
http://eprints.usm.my/44794/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.usm.eprints.44794
record_format eprints
spelling my.usm.eprints.44794 http://eprints.usm.my/44794/ Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk Chye, Su Jin T1-995 Technology(General) Dadih incorporated with jackfruit purees (Artocapus heterophyllus Lam.) was made by using cow’s milk and goat’s milk. Four types of different dadih was prepared, namely control cow’s milk dadih (CD), jackfruit incorporated cow’s milk dadih (JCD), control goat’s milk dadih (GD), and jackfruit incorporated goat’s milk dadih (JGD). In the initial study, textural properties of dadih were investigated for the optimum formulation of jackfruit incorporated dadih by using response surface methodology (RSM) approach. The experimental study was carried out by using 3-level full factorial design which revealed that the percentage of carrageenan and percentage of jackfruit purees were the two significant independent variables. 2013-02 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/44794/1/CHYE%20SU%20JIN.pdf Chye, Su Jin (2013) Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk. Masters thesis, Universiti Sains Malaysia.
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T1-995 Technology(General)
spellingShingle T1-995 Technology(General)
Chye, Su Jin
Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
description Dadih incorporated with jackfruit purees (Artocapus heterophyllus Lam.) was made by using cow’s milk and goat’s milk. Four types of different dadih was prepared, namely control cow’s milk dadih (CD), jackfruit incorporated cow’s milk dadih (JCD), control goat’s milk dadih (GD), and jackfruit incorporated goat’s milk dadih (JGD). In the initial study, textural properties of dadih were investigated for the optimum formulation of jackfruit incorporated dadih by using response surface methodology (RSM) approach. The experimental study was carried out by using 3-level full factorial design which revealed that the percentage of carrageenan and percentage of jackfruit purees were the two significant independent variables.
format Thesis
author Chye, Su Jin
author_facet Chye, Su Jin
author_sort Chye, Su Jin
title Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
title_short Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
title_full Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
title_fullStr Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
title_full_unstemmed Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
title_sort development and quality evaluation of malaysian jackfruit 'dadih' using cow's milk and goat's milk
publishDate 2013
url http://eprints.usm.my/44794/1/CHYE%20SU%20JIN.pdf
http://eprints.usm.my/44794/
_version_ 1643711107084320768
score 13.211869

Similar Items