The Resource Improving the textural quality of Kway Teow during storage : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Chen Ying Jie

Improving the textural quality of Kway Teow during storage : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Chen Ying Jie

Label
Improving the textural quality of Kway Teow during storage : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Title
Improving the textural quality of Kway Teow during storage
Title remainder
a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Statement of responsibility
Chen Ying Jie
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
Kway Teow is a type of rice noodle produced by steaming of a slurry concsisting of ground rice with the addition of potato, tapioca and corn starches. During the steaming process, starch from the rice slurry gelatinised to form a gel, hence contributing to the unique textural attributes of Kway Teow. During storage, retrogradation takes place whereby the amylose molecules re-associate into ordered structures. This caused the product to harden, resulting in syneresis. The aim of this project was to retain/improve the textural attributes of Kway Teow over storage time--Abstract
Cataloging source
PU
http://library.link/vocab/creatorName
Chen, Ying Jie
Degree
BFoodTech(Hons)
Dissertation year
2014
Granting institution
Massey University
Index
no index present
Literary form
non fiction
Nature of contents
  • abstracts summaries
  • bibliography
  • theses
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Noodles
  • Noodles
  • Noodles
Label
Improving the textural quality of Kway Teow during storage : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Chen Ying Jie
Instantiates
Production
Note
  • At head of title: Massey University, Singapore, Bachelor of Food Technology (Honours)
  • At head of cover title: Massey University, Institute of Food, Nutrition and Human Health final year project
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Abstract -- Introduction -- Literature review. Mechanism of starch gelatinisation ; Interpretation of pasting curve ; Starch blends and their interactions ; Factors affecting final texture of Kway Teow ; Changes in the textural properties in Kway teow ; Ways to delay the process of starch retrogradation -- MAterials and methods, MAterials ; Process flow diagram of Kway Teow production ; Effect of soaking time on ground rice properties ; Measurements and validation of rice slurry concentrations ; Pasting properties of rice slurry ; Making of bench-top Kway Teow ; Addiction of surfactants into Kway Teow formulation ; Statistical design and analysis -- Results and discussion. Pasting properties of individual starches ; Texture profile analysis of commercial sample over storage period ; Effect of rice soaking time on different parameters ; Determination of rice slurry consistency ; Validation of bench-top Kway Teow samples in comparison to commercial samples ; Addition of surfactants and its effect on Kway Teow -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
vi, 39 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations
Label
Improving the textural quality of Kway Teow during storage : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Chen Ying Jie
Production
Note
  • At head of title: Massey University, Singapore, Bachelor of Food Technology (Honours)
  • At head of cover title: Massey University, Institute of Food, Nutrition and Human Health final year project
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Abstract -- Introduction -- Literature review. Mechanism of starch gelatinisation ; Interpretation of pasting curve ; Starch blends and their interactions ; Factors affecting final texture of Kway Teow ; Changes in the textural properties in Kway teow ; Ways to delay the process of starch retrogradation -- MAterials and methods, MAterials ; Process flow diagram of Kway Teow production ; Effect of soaking time on ground rice properties ; Measurements and validation of rice slurry concentrations ; Pasting properties of rice slurry ; Making of bench-top Kway Teow ; Addiction of surfactants into Kway Teow formulation ; Statistical design and analysis -- Results and discussion. Pasting properties of individual starches ; Texture profile analysis of commercial sample over storage period ; Effect of rice soaking time on different parameters ; Determination of rice slurry consistency ; Validation of bench-top Kway Teow samples in comparison to commercial samples ; Addition of surfactants and its effect on Kway Teow -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
vi, 39 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations

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