Storage analyses of freshly made sago starch noodles

Afza Nazifa, Arbi (2018) Storage analyses of freshly made sago starch noodles. [Final Year Project Report] (Unpublished)

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Abstract

There are two types of noodles were analysed in this study which are 100% Wheat flour (WF) and 100% Sago starch (SS). Storage analyses were conducted for 10 days to analyse moisture content, microbial analysis and starch concentration analysis of the noodle samples. The noodle samples were then stored in two different temperature which are cold temperature (4"C) and room temperature (27 "C). Different types of packaging also were examined which in vacuum and non-vacuum packaging. The best storage temperature and condition were analysed according to the change in moisture content, microbial analysis and starch concentration of the noodle samples upon storage up to 10 days. This study has shown that the best storage condition for fresh noodle samples is in cold temperature (4 °C) and in vacuum packaging.

Item Type: Final Year Project Report
Additional Information: Project Report (B.Sc.) -- Universiti Malaysia Sarawak, 2018.
Uncontrolled Keywords: Moisture content, Microbial analysis, Starch concentration analysis, Vacuum packaging, Non-vacuum packaging.
Subjects: Q Science > Q Science (General)
S Agriculture > SB Plant culture
Divisions: Academic Faculties, Institutes and Centres > Faculty of Resource Science and Technology
Depositing User: Unai
Date Deposited: 06 Oct 2021 07:23
Last Modified: 06 Oct 2021 07:23
URI: http://ir.unimas.my/id/eprint/36328

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