Noor Shazliana Aizee Abidin
Thumbnail Image
Preferred name
Noor Shazliana Aizee Abidin
Official Name
Noor Shazliana Aizee, Abidin
Alternative Name
Aizee Abidin, Noor Shazliana
Noor Shazliana, A. A.
Abidin, N. S.A.
Main Affiliation
Scopus Author ID
57202502259
Researcher ID
ELT-8325-2022

Research Output

Filters

1
1
1
Reset filters

Settings
Now showing 1 - 1 of 1
  • Publication
    Development of vegetarian burger patties from Jackfruits’(Artocarpus heteropyllus) inner skin
    ( 2023-07)
    Noor Shazliana Aizee Abidin
    ;
    Mageswaran Murugiya
    ;
    Siti Nadherah Mohamad
    Jackfruit is a native kind of Malaysian fruit. During its fruiting season, the peels are usually discarded as waste and become a source of pollution. From the research that has been done, the inner skin, which is about 60% of the fruit, has a high nutritional value which can be utilized for human consumption,mainly as a source of dietary fiber. Hence, this paper reports the chemical compositions, comprisingthe percentage of the moisture content, ash, crude fiber, fat, protein,and carbohydrate, as well as thephysical properties;texture analysis, color, and sensory evaluation of the jackfruit inner skin (JIS) vegetarian patty. Overall, JIS vegetarian patties consist of 62.75% moisture, 2.67% ash, 23.93%protein, 1.80% fat, and 18.50%crude fiber. Thesevalues have contributed to the calculation of carbohydrate and calorific value, 8.88% and 143kcal/100g respectively,lower than the control. In terms ofphysical properties, the texture analysis shows higher hardness and chewiness which is indirectly associated with the overall acceptance of the panelists on sensory evaluation. Within the hedonic values 1 to 9 which 9 being the highest, on average the panelist rated JIS vegetarian burger patties as 7.61. This value is in overall acceptance forthecolor, texture, odor, and tasteof the JIS patties.
      6  19