Development Of Rice-Based Snacks Fortified With Pumpkin Flour

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dc.contributor.authorNur Hanani Othman
dc.date.accessioned2022-03-09T00:48:08Z
dc.date.available2022-03-09T00:48:08Z
dc.date.issued2021-06
dc.description.abstractThis study was carried out to investigate the effects of three levels of pumpkin flour on the nutritional composition, physical properties (expansion ratio, bulk density, and colour) and textural properties of the rice-based snacks fortified with pumpkin flour. Extruded snacks were produced by substituting black rice with different percentage of pumpkin flour (5, 10 and 15%). Extruded snack made with 50% black rice and 50% broken rice (fix) was used as a control. Proximate analysis was conducted to determine the nutritional composition of the extrudates with different formulation.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/14828
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectRice-Based Snacksen_US
dc.subjectFortified With Pumpkin Flouren_US
dc.titleDevelopment Of Rice-Based Snacks Fortified With Pumpkin Flouren_US
dc.typeOtheren_US
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