MARC details
| 000 -LEADER |
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| fixed length control field |
03808ntm a2200373 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 |
20251125105737.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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t||||fr|||| 000 0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
201015t2 2 m a|||fram|| 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
THE0008915(Local) |
| Qualifying information |
hardback |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
UMP |
| Language of cataloging |
eng |
| Transcribing agency |
UMP |
| 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) |
FTKKP .A99 2019 r Thesis |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Azwin Ahmad, |
| Relator term |
author. |
| 245 14 - TITLE STATEMENT |
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| Title |
The roles of xanthan gum, potato starch, and sorbitol in the formulation of gluten free bread / |
| Statement of responsibility, etc. |
Azwin Ahmad |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| Place of production, publication, distribution, manufacture |
Kuantan, Pahang : |
| Name of producer, publisher, distributor, manufacturer |
UMP, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2019 |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| Date of production, publication, distribution, manufacture, or copyright notice |
© 2019 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xiv, 132 pages : |
| Other physical details |
illustrations (some color) ; |
| Dimensions |
30 cm. + |
| Accompanying material |
1 CD-ROM |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Source |
rdacontent |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
unmediated |
| Source |
rdamedia |
| 337 ## - MEDIA TYPE |
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| Media type term |
computer |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
volume |
| Source |
rdacarrier |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
computer disc |
| Source |
rdacarrier |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
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| File type |
text file |
| Encoding format |
PDF |
| Source |
rda |
| 500 ## - GENERAL NOTE |
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| General note |
Faculty of Chemical and Process Engineering Technology |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
Thesis (Master of Science) -- Universiti Malaysia Pahang – 2019 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
Breads is a staple food for everyday life and the most difficult product to replace for celiac. Celiac disease is a lifelong inflammatory disease in small intestine caused by exposure to gluten. Gluten is a composite of storage proteins term prolamins and glutelins, where it is major component in bakery product. Cutting off the gluten will disrupt the technological structure of the dough. The effects of various experimental parameters in optimizing the bread formulation were studied using a Box-Behnken design methodology. A three level with three responses, which combined with response surface modelling, it was used to optimise the formulation. The results showed, 1.04g of xanthan gum, 40g potato starch and 5.15g sorbitol required for optimized formulation with rice and tapioca flour as a main ingredient. At this optimum condition, the firmness of bread crumb was reduced by 2.63N, but the weight and volume were maximized by 401.65g and 891.78cm3. Respondents give a score of 8.30 while the trained panel give a score of 8.44, representing the atribute of like very much in the optimum formulation. Nine trained panels give score of 7.78 for taste, 1.00 for crumb firmness and 8.44 for aroma. The colour of bread crust was L=70.35, a=5.80, and b=25.59, which has pale crust colour. The colour of bread crumb was L=80.51, a=-1.65 and b=10.84, show it has white crumb color approaching the color of white bread in the market. The nutritional contents showed the optimized bread have 81.14% carbohydrate, 8.85% crude protein, 7.86% crude fat, 0.69% of fibre and 2.15% of ash content. The shelf life of bread is 5 days, by observing moulds growth on the first day. The staling rate increased 5.6N and the moisture content decreased 1.2% after 72 hours of baking. Consequently, the staling rate can be slowed down by increasing the moisture content in the bread crumb. The microbial analysis in total plate count during 24 hours incubated is 1.5x101 then grown up to 5.3x104 after 72 hours. The moulds count during 24 hours was 1.3x101 and grown up to 6. 5x104 after 72 hours. As a conclusion, the response surface methodology had aided in optimizing a gluten free bread formulation. The addition of xanthan gum, potato starch and sorbitol with the exact amount has improved the quality of bread produced by reducing crumb firmness, increase volume expansion and weight of loaf. Furthermore, the bread has a good sensory acceptance’s, and sugar free without chemical additive or preservative. |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
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| Corporate name or jurisdiction name as entry element |
Faculty of Chemical and Process Engineering 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 |
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| Topical term or geographic name entry element |
Theses |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Thesis |