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Extracted Malva Nut Gum as Thickening Agents for Sauce
Nur Azmina Syazwani Binti Saharudin
Supervisor: Dr. Amir Izzwan Bin Zamri
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Malva nut seed or mostly known in Malaysia as ‘buah kembang semangkuk’ is usually
used in drinks believed for relieving heat from body. However, the usage of this seed is
limited as drink. Therefore, this paper reports on study for extracted malva nut gum as
thickener agents in sauce. Thickening agents act as agents that will help in gelling process
and increase the viscosity of final product. The gum from malva nut will be extracted and
undergone decolouring process before production of sauce. There will be five formulation
of tomato sauce with different range of thickener (0, 3%, 3.5%, 4% and 4.5%). All
formulation will undergone chemical and physical analysis. The acceptability of the
product will be tested with sensory evaluation. The expected result will be at least one of
the formulation will be accepted according to this study.
1312 | UMT UNDERGRADUATE RESEARCH DAY