{"_buckets": {"deposit": "a1cdd67f-dc8c-4978-9f7e-12e4d82ef03a"}, "_deposit": {"created_by": 23, "id": "5656", "owner": "23", "owners": [23], "owners_ext": {"displayname": "", "username": ""}, "pid": {"revision_id": 0, "type": "recid", "value": "5656"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/5656", "sets": ["user-um"]}, "communities": ["um"], "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Preparation and Effectiveness of Toddy Palm Paste in Food", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "In this research, toddy palm paste was prepared from mature and ripe toddy palm fruit. High quality processed toddy palm chiffon cake was prepared with processed toddy palm paste. The most favourable baking temperature, 180 °C and baking time, 25 min was employed to obtain the processed toddy palm chiffon cake. Furthermore, high quality raw materials such as cake flour, butter, baking powder, sugar, salt, egg, vegetable oil, water, vanilla extract, cream of tartar, and toddy palm paste were employed to produce the most attractive processed toddy palm chiffon cake. By the addition of toddy palm paste in baking the cake, the quality of processed toddy palm chiffon cake have a brighter colour, emollient texture and pleasant flavour than that of processed chiffon cake without toddy paste. The nutritional values of the processed toddy palm chiffon cake were analyzed and compared with that of the commercial chiffon cake (Brand name - Season) from local market."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "toddy palm paste"}, {"interim": "toddy palm fruit"}, {"interim": "chiffon cake"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-10-05"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Preparation and Effectiveness of Toddy Palm Paste in Food.pdf", "filesize": [{"value": "259 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 259000.0, "url": {"url": "https://meral.edu.mm/record/5656/files/Preparation and Effectiveness of Toddy Palm Paste in Food.pdf"}, "version_id": "103788c3-dae8-46f4-b664-b6c709c12386"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "5", "subitem_journal_title": "University of Mandalay, Research Journal", "subitem_pages": "183 - 189", "subitem_volume": "11"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Khin Si Win"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2020-05-30"}, "item_title": "Preparation and Effectiveness of Toddy Palm Paste in Food", "item_type_id": "21", "owner": "23", "path": ["1582963739756", "1582967133536"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000005656", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-10-05"}, "publish_date": "2020-10-05", "publish_status": "0", "recid": "5656", "relation": {}, "relation_version_is_last": true, "title": ["Preparation and Effectiveness of Toddy Palm Paste in Food"], "weko_shared_id": -1}