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Development, Physicochemical and Sensory Quality of Kuih Keria Instant
Premix Powder
Lia Nadhirah Binti Ahmad Amran
Supervisor: Dr. Fisal Bin Ahmad
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Kuih keria is a traditional kuih in Malaysia, a fried ring-shape like, produced with sweet
potato batter and rolled in caster or palm sugar. Kuih keria takes a longer time to prepare
and it is hard to find all the ingredients. In this study, development of kuih keria instant
premix powder can reduce the time consuming and it is easy to prepare the kuih keria.
Main ingredients are the factor that affect physical properties of kuih keria. Kuih keria will
be prepared by using the kuih keria instant premix powder in standard formulation from
the recipe. These kuih keria will be tested in laboratory for their physiochemical and
sensory characteristis. Overall acceptabilty will be carried out by 30 untrained panelists
for the sensory evaluation. This instant premix powder is expected to be convenience for
consumer based on its physicochemical and sensory characteristics that will be derived
from the best formulation.
1314 | UMT UNDERGRADUATE RESEARCH DAY