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Development of Satay Flavoured Powder and Their Effects on<br />

Physicochemical Properties and Sensory Acceptance<br />

Amirah Begam Binti Ali Khan<br />

Supervisor: Dr. Fisal Bin Haji Ahmad<br />

Bachelor of Food Science (Food Technology)<br />

School of Food Science and Technology<br />

Satay is one of the traditional foods among Asian which have wide range of acceptance<br />

all over the world. The aim of this study was to produce dry satay powder and evaluate<br />

the effects of the physicochemical and sensory properties of the powder. The paste form<br />

of satay powder was prepared and dried using vacuum dry until the powder is formed.<br />

Five treatment levels of maltodextrin and corn starch were used (0, 25, 50, 75 and 100%),<br />

and the experimental result showed that satay powder of treatment 3 with 50%<br />

maltodextrin and 50% corn starch significantly resulted a better powder recovery than<br />

other treatments. An instant satay powder of moisture content ≤ 5.50 could be produced<br />

by vacuum drying. This study showed that by using appropriate ratio of maltodextrin and<br />

corn starch with appropriate vacuum drying conditions, a good vacuum-dried satay<br />

powder could be obtained.<br />

1234 | UMT UNDERGRADUATE RESEARCH DAY

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