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Item

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In this research work vitamin B1content was determined by fluorometric method. The highest content of vitamin B1 (0.057mg %) was found in htan thee mont. The protein, carbohydrate, and fat contents were also determined and the highest contents were found in mont sein paung and the values are 4.13g/100g; 39.95g/100g; and l.88g/100g respectively. Mineral contents of the five items of Myanmar snacks were also determined by AAS method. Phosphorous content was the highest in mont sein paung (56.99 mg%); iron content was the highest in htan thee mont (12.17 mg%); sodium, magnesium and potassium contents were the highest in kauk nyin htoke and the values were 10.58 ppm; 4.21 ppm and 7.29 ppm respectively. Calcium content was the highest in mont kywe the (143.08 mg %). The highest energy values of total digestible nutrient were calculated for the given samples and the highest value (187.21 cal/100g) was found in mont sein paung. 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Determination of Calorie Contents of Myanmar Snacks from Thanlyin Township

http://hdl.handle.net/20.500.12678/0000002030
c061e590-de1b-4f9c-a91e-89975a06de20
c1e6f43f-2a4a-43aa-81b0-7345f6bb5741
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Determination Determination of Calorie Contents of Myanmar Snacks from Thanlyin Township.pdf (5792 Kb)
Publication type
Journal article
Upload type
Publication
Title
Title Determination of Calorie Contents of Myanmar Snacks from Thanlyin Township
Language en
Publication date 2008
Authors
Nyo Nyo Aung
Mya Mya Mu
Myat Sandar Hla
Description
The main aim of our project work is to determine the calorie content of the five items of Myanmar snacks such as shwe hta min, kauk nyin htoke, mont kywe the, htan thee mont, and mont sein paung from Thanlyin Township. In this research work vitamin B1content was determined by fluorometric method. The highest content of vitamin B1 (0.057mg %) was found in htan thee mont. The protein, carbohydrate, and fat contents were also determined and the highest contents were found in mont sein paung and the values are 4.13g/100g; 39.95g/100g; and l.88g/100g respectively. Mineral contents of the five items of Myanmar snacks were also determined by AAS method. Phosphorous content was the highest in mont sein paung (56.99 mg%); iron content was the highest in htan thee mont (12.17 mg%); sodium, magnesium and potassium contents were the highest in kauk nyin htoke and the values were 10.58 ppm; 4.21 ppm and 7.29 ppm respectively. Calcium content was the highest in mont kywe the (143.08 mg %). The highest energy values of total digestible nutrient were calculated for the given samples and the highest value (187.21 cal/100g) was found in mont sein paung. According to the observation of this work it is clear that among the five items, mont sein paung has the highest calorie content as well as energy value. Not only mont sein paung but also other four items (shwe hta min, kauk nyin htoke, mont kywe the, and htan thee mont) have enough
calorie contents to meet human energy requirements.
Keywords
Snacks
Identifier https://uyr.uy.edu.mm/handle/123456789/513
Journal articles
3
Universities Research Journal (URJ)
1
Conference papaers
Books/reports/chapters
Thesis/dissertations
0
0
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