03731ntm a2200373 i 4500 vtls000102811 KUKTEM 20251117113355.0 180119s2017 my a f am 000 0 eng d THE0000968(Local) 201905271114 nazirah 201905271114 nazirah 201802201206 saini 201801190951 saini 201801190945 saini UMP eng UMP rda FKKSA .N67 2017 r Bc. Norazlin Supandi, author. Effect of glycerol and sodium chloride on the shelf-life of fresh noodle / Norazlin Supandi Kuantan, Pahang : UMP, 2017 © 2017 xv, 29 pages : illustrations (some color) ; 30 cm. + 1 CD-ROM text rdacontent text rdacontent unmediated rdamedia computer rdamedia volume rdacarrier computer dics rdacarrier text file PDF rda Faculty of Chemical & Natural Resources Project Paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang – 2017 Includes bibliographical references Fresh noodles are wheat flour product that become staple food in Malaysian cuisine. The world consumption of noodle product has increase in recent years due to the ease of transportation, and cooking purposes. Nevertheless, the fresh noodle is easily perishable due to the high water content and improper storage condition. Most of the chemical preservatives used in fresh noodle nowadays are linked to several problem such as digestive problems, cancer, neurological conditions, attention deficit hyperactivity disorder, heart disease, and obesity. Thus, the objective of this study is to investigate the effects of sodium chloride and glycerol to the shelf-life extension of fresh noodles. The microbial growth, pH, moisture content and sensory attributes are the process parameters evaluated during the days of storage time at the room temperature. Glycerol was added to decrease the water activity content of the noodles. In addition, salt was also used in this experiment to inhibit the enzyme activities and the growth of microorganisms in fresh noodles, thus extending their shelf life. The sensory attributes such as odour, colour, viscoelasticity, and texture were used as the characteristics evaluated using quantitative descriptive analysis (QDA). Integral scores were given from 1 to 25 in which 25, denotes as excellent quality and 1 as completely deteriorated quality. The data obtained were expressed as the mean and standard deviation from three replicates and were analysed using SPSS software version 23. There are two modified sample used in this studied with the addition of glycerol (GL) and sodium chloride (S) as additive according to ratio of GL:S 2:4 for sample A and 4:2 for sample B. Initial TPC for both sample A and B were log 5 CFU/mL and significantly increased to log 7 CFU/mL at the end of the storage period for 7 days. Linear regression analysis between storage time and pH for sample B showed the strongest correlation (R2 = 0.959 and p = <0.001). The correlation between storage time and moisture content for sample A demonstrated strong correlation (R2= 0.956 and p = <0.001). The high composition of glycerol in sample B give the best result for all the process parameters studied. Faculty of Chemical & Natural Resources Engineering Dissertations Universities and Colleges Dissertations Theses 0 0 0 1 10000 10000 2019-09-04 0 FKKSA .N67 2017 r Bc. 0000122202 2019-09-04 00:00:00 1 2019-09-04 PSM 0 0 0 1 10000 10000 2019-09-04 0 CD 11181 | FKKSA .N67 2017 r Bc. 0000122203 2019-09-04 00:00:00 1 2019-09-04 PSM VIRTUA40 7552 7558 VTLSSORT0080*0200*0400*0900*1000*2450*2640*2641*3000*3360*3361*3370*3371*3380*3381*3470*5000*5020*5040*5200*6100*6500*6501*9992