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http://hdl.handle.net/123456789/2925| Title: | Rizbrunana: Advances In High-Fibre Biscuit Using Brown Rice And Banana Peel | Authors: | Nurul Hafizah Mohd Yasin Derweanna Bah Simpong Nur Farihin Abd Hadi Khan Mazne Ibrahim |
Keywords: | High-fibre biscuit;Brown rice;Banana peel;Commercialization;Product development | Issue Date: | 15-Dec-2021 | Publisher: | RESEARCH MANAGEMENT INNOVATION CENTRE (RMIC) | Conference: | CARNIVAL OF RESEARCH AND INNOVATION (CRI 2021) | Abstract: | Malaysian adults consumed less than the recommended dietary fiber intake of 20-30g/day. Therefore, study was conducted to develop a product of high-fiber brown rice biscuits made from Saba' banana peel flour. This high fiber biscuit contained 463.40g/100 of energy, 9.23g/100 of protein, 18.98g/100 of fat, 60.16g/100 of carbohydrate, and 7.53g/100 of dietary fiver. The consumer test shows good potential of commercialization as 77% of respondents like and would buy this biscuit. |
Description: | Others |
URI: | http://hdl.handle.net/123456789/2925 | ISBN: | 978-967-2912-89-7 |
| Appears in Collections: | Faculty of Hospitality, Tourism and Wellness - Other Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| e-Proceeding CRI 2021 - RIZBRUNANA ADVANCES IN HIGH-FIBRE BISCUIT USING BROWN RICE AND BANANA PEEL.pdf | 327.01 kB | Adobe PDF | View/Open |
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