The effect of incorporation of P-Glucan on the quality of non-fried instant noodles/ Mohd Noor Effendie Johari

Johari, Mohd Noor Effendie (2008) The effect of incorporation of P-Glucan on the quality of non-fried instant noodles/ Mohd Noor Effendie Johari. Degree thesis, Universiti Teknologi MARA (UiTM).

Abstract

This study was conducted to determine the effects of P-glucan on the quality of non fried instant noodles. Four different treatments were prepared which consist of 0% P-glucan (control), 3% P-glucan, 5% P-glucan and 10% P-glucan. The samples of non fried instant noodle were tested for proximate composition, calorie content, colour, texture and sensory qualities (hedonic and quantitative descriptive test). Increasing concentration of P-glucan significantly

Metadata

Item Type:	Thesis (Degree)
Creators:	Creators Email / ID Num. Johari, Mohd Noor Effendie UNSPECIFIED
Contributors:	Contribution Name Email / ID Num. Thesis advisor Md. Sikin, Adi UNSPECIFIED
Divisions:	Universiti Teknologi MARA, Shah Alam > Faculty of Applied Sciences
Programme:	Bachelor of Science (Hons.)
Date:	2008
URI:	https://ir.uitm.edu.my/id/eprint/101052