Log in
Language:

MERAL Myanmar Education Research and Learning Portal

  • Top
  • Universities
  • Ranking
To
lat lon distance
To

Field does not validate



Index Link

Index Tree

Please input email address.

WEKO

One fine body…

WEKO

One fine body…

Item

{"_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}
  1. University of Mandalay
  1. University of Mandalay
  2. Department of Industrial Chemistry

Preparation and Effectiveness of Toddy Palm Paste in Food

http://hdl.handle.net/20.500.12678/0000005656
http://hdl.handle.net/20.500.12678/0000005656
d4f22c1e-7c91-4639-9dd2-4fee4524192b
a1cdd67f-dc8c-4978-9f7e-12e4d82ef03a
None
Preview
Name / File License Actions
Preparation Preparation and Effectiveness of Toddy Palm Paste in Food.pdf (259 Kb)
license.icon
Publication type
Journal article
Upload type
Publication
Title
Title Preparation and Effectiveness of Toddy Palm Paste in Food
Language en
Publication date 2020-05-30
Authors
Khin Si Win
Description
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.
Keywords
toddy palm paste, toddy palm fruit, chiffon cake
Journal articles
5
University of Mandalay, Research Journal
183 - 189
11
Back
0
0
views
downloads
See details
Views Downloads

Versions

Ver.1 2020-10-05 08:35:52.287673
Show All versions

Share

Mendeley Twitter Facebook Print Addthis

Export

OAI-PMH
  • OAI-PMH DublinCore
Other Formats
  • JSON

Confirm


Back to MERAL


Back to MERAL