Product development of cookies from black upland rice (beras bukit hitam)

Kim, Bao Shunn (2012) Product development of cookies from black upland rice (beras bukit hitam). Universiti Malaysia Sabah. (Unpublished)


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The objective of this research was to develop a new product of cookies made with black upland rice. Three best formulations (Fl, F3 and F5) were chosen from eight formulations using the BIB Ranking Test. Hedonic test was then used to obtain the best formulation (F3). Proximate, dietary fibre and carbohydrate analysis were then carried out on the best formulation and a standard cookie containing no rice powder. The results were then compared. The black upland rice cookie contains higher moisture (1.61 ± 0.04%), ash (0.43 ± 0.07%), crude fat (20.39 ± 2.38%) and dietary fibre (5.77 ± 0.11%), but a lower crude protein (6.43 ± 0.11%) and carbohydrate (65.37%) content, compared to the standard cookie. Formulation 3 cookie also has lower energy value (482.2 kcal). Study of shelf life has been done, which composed of microbiological, water activity and paired comparison sensory test. The cookies were stored for a period of six weeks. From the microbiological and water activity results, the cookies were safe to be eaten even after a storage period of six weeks. However, panellists from the paired comparison test evaluated the cookies and cookies from week two and four was reported having similar qualities with the fresh samples, but the panellists could not accept the quality of the cookies from week six. Consumer test was done on 100 respondents and the product has high buying potential in the market and is well-accepted by the consumers. The cookies developed are a source of dietary fibre and protein.

Item Type: Academic Exercise
Uncontrolled Keywords: cookies, black upland rice, BIB Ranking Test, Hedonic test, dietary fibre, carbohydrate, protein
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Date Deposited: 09 Jan 2014 06:08
Last Modified: 10 Oct 2017 07:35

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