Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development

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dc.contributor.authorCheng, Yueh Fang
dc.date.accessioned2016-11-15T08:17:17Z
dc.date.available2016-11-15T08:17:17Z
dc.date.issued2015-11
dc.description.abstractThe objectives of this research were to determine the effects of roasting and boiling on the quality of jering seed flour (JSF). The physicochemical, sensory properties and storage quality of cookies and chapatis supplemented with JSF at different levels [0% (control), 5%, 10%, 15%, 20% and 100%] were investigated. Roasting and boiling significantly improved (P<0.05) protein, crude fibre, total dietary fibre content but decreased fat and ash content of JSF. Roasted and boiled JSF showed significantly higher (P<0.05) bulk density, water absorption capacity and swelling power than raw JSF. Besides, pasting properties of processed JSF were significantly lower (P<0.05) than raw JSF. Boiled JSF (BJSF) was significantly (P<0.05) lighter but roasted JSF was significantly (P<0.05) darker than raw JSF. Supplementation of wheat flour with BJSF resulted in significant increase (P<0.05) bulk density, water and oil absorption capacity, foam stability and swelling power while there were reduction in foaming capacity and dispersibility. Pasting properties of composite flours were found to reduce significantly (P<0.05) at higher BJSF supplementation levels. Composite cookies showed significantly higher (P<0.05) protein, crude fibre, total dietary fibre and ash content with lower fat content than control wheat cookies whereas composite chapatis possessed significantly higher (P<0.05) protein and ash content with lower fat content compared to control wheat chapatis. At supplementation level of 15% and above, the spread ratio were significantly reduced (P<0.05) while hardness of composite cookies were significantly increased (P<0.05). The supplementation of BJSF in composite chapatis was found to significantly reduce (P<0.05) the puffed height and extensibility of chapatis. Sensory evaluation indicated that cookies and chapatis could be produced by supplementing BJSF up to 10% and 5%, respectively without having adverse effect on their sensory properties. The storage qualities of the composite cookies and chapatis were comparable to that of control cookies and chapatis.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3084
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectFood Product Developmenten_US
dc.titleUtilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Developmenten_US
dc.typeThesisen_US
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