Fakulti Agroteknologi dan Sains Makanan: Recent submissions

  • Development of natural seasoning powder from daun kesom (Polygonum minus) 
    Mohd Adam Ismail (Terengganu: Universiti Malaysia Terengganu, 2007)
    Kesum was known in Malaysia as herb that being used as additional material on Malay cook. Developing of dried kesum powder can make it easily to store in long period as it is hard to find fresh kesum especially in town. ...
  • Development of duku Terengganu (Lancium domesticum Corr) 
    Mohd Amiruddin Khairudin (Terengganu: Universiti Malaysia Terengganu, 2007)
    This study was conducted to determine the physical characteristic and sensory acceptance level of Duku Terengganu (Lancium domesticum Corr) jelly. It was prepared using the juice which extracted from Lancium domesticum ...
  • The effect of cooking methods on total phenolic and antioxidant activity of selected 'ulam' 
    Nuraiyu Rastam (Terengganu: Universiti Malaysia Terengganu, 2007)
    This study was conducted to determine the total phenolic content and antioxidant activity of selected green vegetables. The effect of thermal treatment on antioxidant activity and phenolic content were also studied. ...
  • The effect of incorporation of goat milk and soy milk as a cow milk replacement on the quality of pudding 
    Nursyakirah Ahmad Kamil (Terengganu: Universiti Malaysia Terengganu, 2007)
    This study was conducted to determine the effects on chemical, physical and sensory characteristics of puddings when in combination with goat milk and soy milk are used instead of cow milk. Six sample of puddings were ...
  • Development of natural colouring powder from butterfly pea flowers (Clitorea ternatea) 
    Ruby Zainureen Zahedi (Terengganu: Universiti Malaysia Terengganu, 2007)
    Butterfly pea (Clitoria ternatea) is a multi-purpose forage legume with deep blue flowers. Natural colouring powder is worth developing since the use of food colorant from natural sources is much in demand worldwide. ...
  • Determination of oxidative activity and phenolic content in Hibiscus tiliaceus of matured leaves, young leaves and bark 
    Rusydina Rosidi (Terengganu: Universiti Malaysia Terengganu, 2007)
    This study was conducted to evaluate the Antioxidant act1v1ty (AA) and phenolic compound of differences part of Hibiscus tiliaceus which was collected around mangrove area of Pantai Tok Jembal, Kuala Terengganu. The ...
  • The effects of pumpkin incorporation on the characteristics of doughnut 
    Siti Nuzuliah Mohd Salleh (Terengganu: Universiti Malaysia Terengganu, 2007)
    The objective of this study was to determine the effects of pumpkin incorporation on the characteristic of doughnut. Eleven doughnuts formulations were developed which were control doughnuts (0% pumpkin), doughnuts ...
  • Development of keropok lekor from eel (Monopterus albus) 
    Siti Zaharah Rosli (Terengganu: Universiti Malaysia Terengganu, 2007)
    Keropok lekor is a popular and most favorite snack eaten as fried snack. Monopterus a/bus also known as asian swamp eel, rice eel, eel or paddy field eel. This species typically lives in freshwater area, but it also can ...
  • Nutritional status among the hemodialysis patients in Kuala Terengganu 
    Tan, Pei Ai (Terengganu: Universiti Malaysia Terengganu, 2007)
    This study was carried out to determine the nutritional status among 49 hemodialysis patients in Kuala Terengganu. Respondents' age ranged from 29-76 years. Questionnaire forms have been used to collect respondents' ...
  • Development of pineapple core chips (Ananas Comosus) 
    Tan, Zhi Cheng (Terengganu: Universiti Malaysia Terengganu, 2007)
    This study was carried out to analyze physical, chemical and sensory evaluation of fruit snack product, which is tortilla chips with pineapple core flour added. There are four formulations which is control with 100 % com ...
  • Physicochemical properties and sensory acceptances of greater yam (Dioscorea alata L.) noodle 
    Tay, Shi Pei (Terengganu: Universiti Malaysia Terengganu, 2007)
    This study was undertaken to determine the physicochemical properties and sensory acceptances of greater yam (Dioscorea alata L.) noodle in order to better understand nutritive value, noodle texture characteristic and ...
  • Development of lokan sauce (Polymesoda expansa) 
    Tg. Nora Asikin Tg. Azam Shah (2007)
    ject to physical and chemical analysis as well as comparative sensory evaluation characteristic. Three formulations were produced and the differences were based on the amount of lokan extraction is added into the sauces ...
  • The effect of incorporating textured vegetable protein on the characteristic of pumpkin nugget 
    Wan Fatihah Wan Ali (Terengganu: Universiti Malaysia Terengganu, 2007)
    The purpose of this study was to determine the effect of incorporating Textured Vegetable Protein (TVP) on the characteristics of pumpkin nugget and to evaluate the sensory acceptance of pumpkin nugget incorporated with ...
  • Effect of banana (Musa spp.) leaves extraction on 'kuih tepung pelita' production 
    Wan Muhamad Fitri Wan Zahari (2007)
    This study was done to produce the extract of banana (Musa spp.) leaves from genus Awak (Musa Sapientum cv.Awak) and Abu (Musa Sapientum cv.Abu) and its effects of applying 2% and 4% for both banana leaves extract on ...
  • The effects pumpkin flour incorporation on the characteristics of bun 
    Wan Nor Malihah A. Kadir @ Wan Abd Kadir (Terengganu: Universiti Malaysia Terengganu, 2007)
    This study reported the effects of adding pumpkin flour in characteristics of bun. Three different type of pumpkin flour was used in this study which is pumpkin without skin flour, pumpkin with skin flour and whole pumpkin ...
  • Development of noodle using chickpea (Cicer arietinum L.) flour 
    Asvini Vasthavan (Terengganu: Universiti Malaysia Terengganu, 2008)
    Chickpea is an important source of plant protein. Due to presence of the abundant amount of essential amino acid, addition of chickpea flour into cereal-based products will provide well balanced protein to human diet. ...
  • Development of akok premix 
    Aznizah Ahmad (Terengganu: Universiti Malaysia Terengganu, 2008)
    Akok was converting to Akok Premix which is much easier to prepare by modern technique instead of long time taken with traditional method. Five formulations were produced and the manipulated variable is the percentage ...
  • Determination of glycemic responses of pumpkin muffin in healthy adults 
    Chang Yah Huay (Terengganu: Universiti Malaysia Terengganu, 2008)
    Pumpkin is a healthy fruit and contains many nutrients. Pumpkin had also been reported as having anti diabetic function. The aim of this study was to determine the glycemic responses of pumpkin muffin among healthy adults. ...
  • Development of oyster mushroom (Pleurotus ostreatus) nugget 
    Ching Yok Sing (Terengganu: Universiti Malaysia Terengganu, 2008)
    This study objective was to develop nugget made from oyster mushroom due to the perishable nature of raw oyster mushroom. In this study, physical and chemical analysis and also sensory evaluation were determined. In ...
  • Microbiological quality in 'sambal belacan' of selected local food premises 
    Fitri Nurdiana Mahmud (Terengganu: Universiti Malaysia Terengganu, 2008)
    The objectives of the present study were to investigate the microbial profiles in 'sambal belacan' which is one type of ready-to-eat street foods. 'Sambal belacan' is a Malaysian traditional condiment made from mix of ...

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