Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles
The purpose of this study was to increase the dietary fibre content and enhance the nutritional values of yellow alkaline noodle (YAN). In this study, banana flour (BF) from mature green banana (Musa paradisiacal var. Awak) and oat 13- glucan were incorporated as sources of fibre in YAN. The effects...
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| Format: | Thesis |
| Language: | en |
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2017
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| Online Access: | http://eprints.usm.my/51136/1/Utilisation%20Of%20Matured%20Green%20Banana%20%28Musa%20Paradisiaca%20Var.%20Awak%29%20Flour%20And%20Oat%20Beta%20Glucan%20As%20Fibre%20Ingredients%20In%20Noodles%20-24%20Pages%20Chong%20Li%20Choo.pdf http://eprints.usm.my/51136/ |
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| author | Chong Li, Choo |
| author_facet | Chong Li, Choo |
| author_sort | Chong Li, Choo |
| building | Hamzah Sendut Library |
| collection | Institutional Repository |
| content_provider | Universiti Sains Malaysia |
| content_source | USM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | The purpose of this study was to increase the dietary fibre content and enhance the nutritional values of yellow alkaline noodle (YAN). In this study, banana flour (BF) from mature green banana (Musa paradisiacal var. Awak) and oat 13- glucan were incorporated as sources of fibre in YAN. The effects of adding increasing level (20% to 50%) of BF and 10% oat 13- glucan on the physical, chemical , sensory and shelf-life properties of YAN were investigated. |
| format | Thesis |
| id | my.usm.eprints.51136 |
| institution | Universiti Sains Malaysia |
| language | en |
| publishDate | 2017 |
| record_format | eprints |
| spelling | my.usm.eprints.51136 http://eprints.usm.my/51136/ Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles Chong Li, Choo QH1 Natural history (General - Including nature conservation, geographical distribution) The purpose of this study was to increase the dietary fibre content and enhance the nutritional values of yellow alkaline noodle (YAN). In this study, banana flour (BF) from mature green banana (Musa paradisiacal var. Awak) and oat 13- glucan were incorporated as sources of fibre in YAN. The effects of adding increasing level (20% to 50%) of BF and 10% oat 13- glucan on the physical, chemical , sensory and shelf-life properties of YAN were investigated. 2017-07 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/51136/1/Utilisation%20Of%20Matured%20Green%20Banana%20%28Musa%20Paradisiaca%20Var.%20Awak%29%20Flour%20And%20Oat%20Beta%20Glucan%20As%20Fibre%20Ingredients%20In%20Noodles%20-24%20Pages%20Chong%20Li%20Choo.pdf Chong Li, Choo (2017) Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles. PhD thesis, Universiti Sains Malaysia. |
| spellingShingle | QH1 Natural history (General - Including nature conservation, geographical distribution) Chong Li, Choo Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles |
| title | Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles |
| title_full | Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles |
| title_fullStr | Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles |
| title_full_unstemmed | Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles |
| title_short | Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles |
| title_sort | utilisation of matured green banana (musa paradisiaca var. awak) flour and oat beta glucan as fibre ingredients in noodles |
| topic | QH1 Natural history (General - Including nature conservation, geographical distribution) |
| url | http://eprints.usm.my/51136/1/Utilisation%20Of%20Matured%20Green%20Banana%20%28Musa%20Paradisiaca%20Var.%20Awak%29%20Flour%20And%20Oat%20Beta%20Glucan%20As%20Fibre%20Ingredients%20In%20Noodles%20-24%20Pages%20Chong%20Li%20Choo.pdf http://eprints.usm.my/51136/ |
| url_provider | http://eprints.usm.my/ |