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Development of Chinese Steamed Bun Incorporated With Yam
(D. Rotundata)
Anis Sofiah Binti Rasid
Supervisor: Dr Amir Izzwan Bin Zamri
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Yam is one of the edible tubers other than sweet potatoes and tapioca. However, the use
of yam is limited compared to other tubers. Therefore, study of development Chinese
steamed bun incorporated with yam (D. rotundata) will be conducted. There are five
formulation of Chinese steamed bun with different percentage of yam flour (0, 25, 50, 75
and 100%). Yam flour will be prepared from raw yam using cabinet drying method. All
of the formulations will be analysed for chemical analysis (proximate analysis) and
physical analysis (texture profile analysis, colour determination, volume measurement
and microstructure). Acceptability of product through sensory will be evaluated. The
expected result will be at least one of the formulation will be accepted based on this
study.
1235 | UMT UNDERGRADUATE RESEARCH DAY