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Physicochemical, sensory and storage stability evaluation of tarap (Artocarpus odoratissimus)-based breakfast cereal produced by drum drying

Aim: This study aimed to develop a tarap (Artocarpus odoratissimus)-based breakfast cereal using brewer’s rice as the cereal base and to evaluate the effects of tarap incorporation on its physicochemical properties, sensory acceptability, and storage stability after drum drying. Methods: Five cereal...

Celý popis

Uloženo v:
Hlavní autoři: Hui Yi Tai, Hasmadi Mamat, Wolyna Pindi, Jumardi Roslan, Mohammad Tamrin Mohamad Lal, Mohamad Ikhram Mohamad Ridzuan, Mohd Sharizan Md Sarip, Nicky Rahmana Putra, Azrul Nurfaiz Mohd Faizal, Liza Md Salleh, Elly Gideon, Ahmad Hazim Abdul Aziz
Médium: Artigo
Jazyk:Inglês
Vydáno: Open Exploration Publishing Inc. 2026-06-01
Edice:Exploration of Foods and Foodomics
Témata:
tarap
artocarpus odoratissimus
drum drying
brewer’s rice
breakfast cereal
physicochemical properties
storage stability
On-line přístup:https://www.explorationpub.com/uploads/Article/A1010170/1010170.pdf
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