MARC details
| 000 -LEADER |
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| fixed length control field |
02928nam a2200349 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MY-KuUP |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20260427111240.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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| fixed length control field |
t||||fr|||| 000 0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
260427t20252025my a|||fr|||| 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
THE0010502 (Local) |
| Qualifying information |
Hardback |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
UMPSA |
| Language of cataloging |
eng |
| Transcribing agency |
UMPSA |
| Description conventions |
rda |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
FIST .S569 2025 r Bc. |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Chan, Sin Ying, |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
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| Title |
Physicochemical properties of formulated cookies from coix seed incorporated with clinacanthus nutans / |
| Statement of responsibility, etc. |
Chan Sin Ying |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Kuantan, Pahang : |
| Name of producer, publisher, distributor, manufacturer |
UMPSA, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2025 |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
© 2025 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii , 74 pages : |
| Other physical details |
illustrations ; |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| Carrier type term |
volume |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
|---|
| Source |
rda |
| File type |
text file |
| Encoding format |
PDF |
| 500 ## - GENERAL NOTE |
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| General note |
Faculty of Industrial Sciences and Technology |
| 502 ## - DISSERTATION NOTE |
|---|
| Dissertation note |
Final Year Report (Bachelor of Applied Science of Industrial Chemistry) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Include bibliographical reference |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
The study is conducted in order to investigate the physicochemical effects of replacing wheat flour with coix seed flour incorporating with Clinacanthus nutans powder in cookie preparation. The antioxidant properties are the focus in the study. Coix, an underutilised crop with high nutritional benefits and C. nutans, a plant only well-known in local communities as traditional medicinal herb, were evaluated in the cookie formulation for the development of health alternative. Analysis including basic, functional, colour, and antioxidant properties were done. Pre-formulation study revealed that T2 cookies with formulation of 75 g coix seed flour, 3 g C. nutans, and 47 g wheat flour was chosen for further optimisation due to its best characteristics among all parameter except colour appearance, including low spread ratio, bulk density, high swelling capacity, water solubility index and holding capacity, and the highest antioxidant activity. In formulation study, S2 cookies derived from T2 formulation was concluded as the most optimal formulation due to the best combination of discussed properties, which are the lowest spread ratio, bulk density, higher swelling capacity, water solubility index and holding capacity, and the best antioxidant abilities, despite its less favourable colour appearance. S2 formulation was selected for further development. The findings demonstrated the potential of coix seed as a health alternative to wheat flour and how the addition of C., nutans enhances the properties and quality of cookies. However, further adjustments are needed for improvement on the formulation |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
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| Corporate name or jurisdiction name as entry element |
Faculty of Industrial Sciences and Technology |
| General subdivision |
Dissertations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Universities and colleges |
| General subdivision |
Dissertations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Theses |
| General subdivision |
Dissertations |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
https://umpir.ump.edu.my/id/eprint/46174 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Final Year Report |