Product development of black upland rice bread with mangosteen

Ku, Yi Chia (2012) Product development of black upland rice bread with mangosteen. Universiti Malaysia Sabah. (Unpublished)

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Abstract

Black upland rice bread with mangosteen was the combination of the black upland rice and dried mangosteen which was developed to determine its nutritional values, shelf life and consumer acceptance. Eight formulations of black upland rice bread with mangosteen were firstly developed and formulation 4, 5, and 6 were selected from them by using Balanced Incomplete Block (BIB) rating test. Out of three formulations, formulation 5 that contains 75% wheat flour and 25% black upland rice powder was chosen as the best formulation by using 7 point hedonic test. Formulation 5 also contained highest mean score in the attribute of aroma, taste, texture, softness of crumb and overall acceptance. The formulation 5 contained 30.3400 ± 1.4080% moisture, 1.370 ± 0.0361% ash, 8.7667 ± 0.0577% protein, 5.5967 ± 0.1210% fat, 1.5533 ± 0.5300% crude fibre and 52.3733 ± 0.7995% carbohydrate. It also contains 298.04 kcal per 100g. Formulation 5 consisted of 55.6667 ± 1.5275% volume and 1.5000 ± 0.0361% specific volume. The microbiological test showed that the product only can be consumed until day three out of five storage days with colony number 3.30 x 104 for bacteria count and 3.05 x 103 for yeasts and mould count. In the physicochemical test, the moisture content and pH of the sample were decreased significantly from day zero to day four. In paired comparison test, the attribute of colour, aroma, taste, texture, softness of crumb and overall acceptance was getting worse with the longer storage period. In the consumer test, there were 72% of people will purchase the product if it is sold in the market whereas 20% of people maybe will purchase and 8% of people are not going to purchase.

Item Type: Academic Exercise
Uncontrolled Keywords: Black upland rice bread, mangosteen, nutritional values, consumer acceptance, shelf life, storage period
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: MDM SITI AZIZAH IDRIS
Date Deposited: 26 Dec 2013 03:02
Last Modified: 10 Oct 2017 07:13
URI: http://eprints.ums.edu.my/id/eprint/7883

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