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...
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| Format: | Thesis |
| Language: | en |
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2013
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| Online Access: | http://eprints.usm.my/44794/1/CHYE%20SU%20JIN.pdf http://eprints.usm.my/44794/ |
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| _version_ | 1834503163162394624 |
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| author | Chye, Su Jin |
| author_facet | Chye, Su Jin |
| author_sort | Chye, Su Jin |
| building | Hamzah Sendut Library |
| collection | Institutional Repository |
| content_provider | Universiti Sains Malaysia |
| content_source | USM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| 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 |
| id | my.usm.eprints.44794 |
| institution | Universiti Sains Malaysia |
| language | en |
| publishDate | 2013 |
| 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. |
| spellingShingle | T1-995 Technology(General) Chye, Su Jin Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk |
| title | 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_short | 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 |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/44794/1/CHYE%20SU%20JIN.pdf http://eprints.usm.my/44794/ |
| url_provider | http://eprints.usm.my/ |