000			02928nam a2200349 i 4500
003			MY-KuUP
005			20260427111240.0
006			t||||fr|||| 000 0
007			ta
008			260427t20252025my a|||fr|||| 000 0 eng d
020			_aTHE0010502 (Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFIST .S569 2025 r Bc.
100	1		_aChan, Sin Ying, _eauthor.
245	1	0	_aPhysicochemical properties of formulated cookies from coix seed incorporated with clinacanthus nutans / _cChan Sin Ying
264		1	_aKuantan, Pahang : _bUMPSA, _c2025
264		4	_c© 2025
300			_axiii , 74 pages : _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
347			_2rda _atext file _bPDF
500			_aFaculty of Industrial Sciences and Technology
502			_aFinal Year Report (Bachelor of Applied Science of Industrial Chemistry) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025
504			_aInclude bibliographical reference
520	3		_aThe 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	2	0	_aFaculty of Industrial Sciences and Technology _xDissertations
650		0	_aUniversities and colleges _xDissertations
650		0	_aTheses _xDissertations
856			_uhttps://umpir.ump.edu.my/id/eprint/46174
942			_2lcc _cPSM
999			_c104780 _d104786