Publication:
The study of bread quality enriched with pineapple (ananas comosus) agro waste powder as a novel functional ingredient

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dc.Conferencecode123705
dc.Conferencedate16 October 2013 through 18 October 2013
dc.Conferencename7th International Congress and the 9th Croatian Congress of Cereal Technologists, FLOUR-BREAD 2013
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorHassan C.Z.en_US
dc.contributor.authorRamli K.en_US
dc.contributor.authorSuzila I.en_US
dc.contributor.authorKal-Kausar M.A.en_US
dc.date.accessioned2024-05-29T02:00:11Z
dc.date.available2024-05-29T02:00:11Z
dc.date.issued2013
dc.description.abstractA study was focused on producing powder from pineapple waste using conventional method. Pineapple powders which contain Bromelin, was added into the bread as functional ingredients in three variables; bread 1:1.5% powder, bread 2:3.0% powder and bread 3:6.0% powder. The physicochemical analysis and sensory evaluation tests were done in this study. The result for proximate composition indicated that, moisture content showed significant difference in all the variations. The control has the highest moisture content which was 39.81%. In contrast, the result for ash, protein, fat and fiber did not differ significantly p?0.05. For physical analysis, the mean of weight and height measurement showed significant difference since the p-value is ?0.05. The ANOVA show the hardness and crust color did not differ significantly. From qualitative descriptive analysis (QDA) test, all means for each attributes were not significantly different except for hardness, flavor and elasticity. The Hedonic Test showed that, bread 1 was more preferable than the other samples. It can be concluded that agro waste from pineapple is applicable as a Novel Functional Ingredient for Bread.
dc.description.natureFinalen_US
dc.description.sponsorshipCroatian Academy of Sciences and Arts
dc.description.sponsorshipCroatian Chamber of Economy
dc.description.sponsorshipet al.
dc.description.sponsorshipMinistry of Agriculture of the Republic of Croatia
dc.description.sponsorshipMinistry of Science, Education and Sports of the Republic of Croatia
dc.description.sponsorshipTRGOPAK d.o.o.
dc.editorJukic M.en_US
dc.identifier.epage86
dc.identifier.scopus2-s2.0-84991244220
dc.identifier.spage76
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84991244220&partnerID=40&md5=317eea1f2e55eca8eb7956c186acd0e4
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/10107
dc.languageEnglish
dc.language.isoen_US
dc.publisherJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijeken_US
dc.relation.ispartofProceedings of the 7th International Congress FLOUR-BREAD 2013 - 9th Croatian Congress of Cereal Technologists
dc.sourceScopus
dc.subjectBread qualityen_US
dc.subjectFunctional ingredienten_US
dc.subjectPineapple agricultural wasteen_US
dc.subjectAgricultural wastesen_US
dc.subjectEngineersen_US
dc.subjectHardnessen_US
dc.subjectMoistureen_US
dc.subjectMoisture determinationen_US
dc.subjectSensory analysisen_US
dc.subjectBread qualityen_US
dc.subjectConventional methodsen_US
dc.subjectDescriptive analysisen_US
dc.subjectFunctional ingredienten_US
dc.subjectHeight Measurementen_US
dc.subjectPhysical analysisen_US
dc.subjectPhysico-chemical analysisen_US
dc.subjectProximate compositionsen_US
dc.subjectFood productsen_US
dc.titleThe study of bread quality enriched with pineapple (ananas comosus) agro waste powder as a novel functional ingredient
dc.typeConference Paperen_US
dspace.entity.typePublication

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