Development of Miding cracker is a study about the incorporation of Miding either in chopped form or extracts form into plain cracker. Six formulations were produced that is 5%, I 0%, and 15% of Miding for chopped Miding ...

Kajian ini dijalankan untuk mengetahui tahap persepsi terhadap kualiti perkhidmatan tiga kumpulan pelanggan kantin sekolah menengah; iaitu pelajar, guru dan kakitangan sekolah. Seramai 358 pelajar, 61 guru dan 24 kakitangan ...

The objective of this study was to investigate the effect of cold storage on the glycemic responses of steamed pumpkin in healthy adults. Two steamed pumpkin meals containing 50 g of available carbohydrates were fed to ...

This study was conducted to develop laksam's gravy in powder form. This food items was subjected to chemical, physical as well as comparative sensory evaluation characteristics. Five formulations were produced and the ...

This study was conducted to determine the blood glucose responses and the glycemic index (GI) of control cake (CC) and pumpkin cake (PC). Fourteen subjects among students from University Malaysia Terengganu (UMT) with ...

Yong Tau Foo known as special soup dish which commonly found in Singapore and southern Malaysia. Developing of Yong Tau Foo sauce powder can make it easily to distribute and store in longer period. Moreover, Yong Tau Foo ...

The objective of this study was to determine the blood glucose responses and glycemic index of pumpkin doughnut. Incorporation of 50% pumpkin in doughnut formulation had increased the moisture, ash, and crude fat content, ...

The aim of this study was to assess the microbiological quality in Akak telur and Tepung pasung of food premises available in surrounding area of Kuala Terengganu. A total of 54 samples were purchased from three selected ...

This research was conducted to develop pastilles from different parts of dragon fruit (Hylocereus polyrhizus). Chemical analysis, physical analysis and sensory evaluation were carried out to determine the nutrient ...

The main objective was to determine the microbiological quality in fish and beef curries served with roti canai in selected premises around Kuala Nerus area. This research was conducted to obtain more knowledge on ...