Pusat Pengajian Teknologi Industri - Tesis

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Effects Of Pineapple Consumptions On Sensory Perceptions, Somatosensation And Taste Threshold
(2023-02)
Romli, Siti Rashima
This study aims to determine the effects of pineapple consumptions on sensory perceptions, somatosensation, and taste threshold. The acceptance and consumption of pineapples among consumers were surveyed, and physicochemical and sensory acceptance of three pineapple varieties planted in the northern part of peninsular Malaysia (Moris, N36, and MD2) at various maturity stages were determined. The survey was conducted online with 167 respondents using a self-administrated questionnaire. A total of 28.1% of respondents refuse to eat pineapple because it causes an unpleasant feeling on the tongue (61.7%) and affects taste sensation (19.1%) after consumption. Although consuming fresh pineapple causes tongue irritation, consumers still prefer fresh fruit (61%) over processed pineapple due to its vitamin C, fibres, and bromelain enzyme, as well as its appealing flavour. Principal component analysis (PCA) plot with 80.16% variance shows that physicochemical properties such as lightness (L value), textures, titratable acidity, and vitamin C are important factors that influence consumer acceptance of the fruit. Pineapples harvested at Index 4 and Index 5 are suitable for fresh fruit consumption due to the texture and sensory acceptance of the fruit. Moris and N36 pineapples are nearly identical (>80% similarity) in terms of physicochemical properties and consumer acceptance, whereas MD2 has distinct organoleptic qualities such as being sweeter, less acidic, higher in vitamin C and more aromatic compared to Moris and N36.
Reduction Of Sulphate In Waste Recycle Aggregate Using Bacillus Subtilis
(2018-07)
Abdul Aziz, Nurhanim
Waste concrete aggregate (WCA) is highly potential to be re-utilised as a recycled material as it is applicable to numerous functions. Attached cement paste on WCA surface has limited the potential WCA to be recycled as a part of raw construction materials. Low density, high in water absorption and sulphate content are identified as the major contributing factors for this limitation. The sulphate content in delayed ettringite formation (DEF) from high water absorption of attached cement paste leads to DEF expansion and forms a micro-crack, causing a mass loss and affects the mechanical strength (compressive strength) of the concrete.
Characterization Of Carbohydrate And Protein Accumulation In Oil Palm Trees
(2018-09)
Natra, Joseph Stalin
This study characterized the accumulation of non-structural carbohydrate and protein in the oil palm trees. The starch and sugar are the main constituent contained in non-structural-carbohydrate. In this research, the starch and sugar accumulation in standing oil palm trees are characterized based on different growth conditions, then further analysed based position along the oil palm stem and influence of the weather fluctuation. The effect of storing on non-structural carbohydrate and protein content based on height in felled oil palm trunk also has been characterized. In the study on standing oil palm trees, eight oil palm trees was selected and divided equally into two different groups which are Non-Fruit Removal Trees (NFRT) and Fruit Removal Trees (FRT).
Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy
(2015-02)
Romli, Siti Rashima
Gummy fruit candy based on red pitaya fruit iHylocerens polyrhizusi was developed using high-methoxyl pectin (HMP) and fish gelatin (FG) as gelling agents. Different types of gummy candy were prepared based on various formulations using two concentrations (20 and 25 %, w/w) of red pitaya puree (RPP) and different gelling agent to water ratios (pectin/water
The Preparation And Characterization Of Papa Ya Slices And Flour And The Potential Of Flour In Cookie Preparation
(2014-12)
Varastegani, Boshra
Papaya (Carica papaya L.) is one of the important tropical fruits produced in tropical countries around the world. Papaya is rich in nutritional values and has the potential in the production of cookies. The objective of the study was to determine the effects of drying methods on papaya's physico-chemical properties and sensory evaluation. The other objective of the study was to determine the effects of papaya pulp flour's (PPuF) cookies physico-chemical properties and sensory evaluation when partially substituted with wheat flour at 15, 30 and 50 %, respectively. In addition, chemical compositions, antioxidant and functional properties of PPuF were evaluated and compared with commercial wheat flour (WF). The results showed that different drying methods have significant (P<0.05) effects on papaya's physico-chemical properties with 100°C having higher chemical composition, while at 160°C, the papaya slices were higher in antioxidant and total phenolic compounds. Superheated steam drying has the highest values compared to other drying methods.

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