Please use this identifier to cite or link to this item: http://dspace.unimap.edu.my:80/xmlui/handle/123456789/73725
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dc.contributor.authorWan Siti Nabilah, Wan Ya'acob-
dc.contributorSchool of Bioprocess Engineeringen_US
dc.date2021-
dc.date.accessioned2022-01-25T08:33:28Z-
dc.date.available2022-01-25T08:33:28Z-
dc.date.issued2017-06-
dc.identifier.urihttp://dspace.unimap.edu.my:80/xmlui/handle/123456789/73725-
dc.descriptionAccess is limited to UniMAP community.en_US
dc.description.abstractMango had a large scale of usage in industry as active ingredient in juice, flavour, fragrance and colour agents. After the industrial consumption, 18% of mango seed were produced as the by-product. Mango seed could be converted to value added products such as additional ingredient in cosmetic product which would reduce the environmental pollution and minimized the waste production. Thus, the purpose of this project were to analyze the texture of Perlis Sunshine mango seed flour that made of three different ratios which Sample 1 consist of 97% wheat flour to 3% Perlis Sunshine mango seed powder, Sample 2 (95 : 5) and Sample 3 (90 : 10), to formulate body scrub from Perlis Sunshine mango seed flour and to analyze the physical and functional properties of the body scrub. Then, two types of body scrub from Perlis Sunshine mango seed flour were formulated using sea salt and brown sugar as the main exfoliant and each types were divided into four samples (control sample, sample 1, sample 2, sample 3). Next, physical analyses had been done which the moisture content for salt scrub and sugar scrub obtained were below 14% which considered in acceptable range. For water activity (aw), the value obtained from all sugar scrub samples were acceptable as the value were below than 0.94aw. Next for sample hardness of texture analyses of sample 1 of salt scrub had the best value which was 41.33g. For oil holding capacity, sample 3 of sugar scrub had the highest value which was 37.94%. In conclusion, sample 3 of salt scrub was the best formulation compare to other samples.en_US
dc.language.isoenen_US
dc.publisherUniversiti Malaysia Perlis (UniMAP)en_US
dc.subject.otherPerlis Sunshine Mangoen_US
dc.subject.otherMango seeden_US
dc.subject.otherMango seed flouren_US
dc.subject.otherBody scruben_US
dc.titlePerlis sunshine mango seed flour body scrub : product development for physical and sensory propertiesen_US
dc.typeLearning Objecten_US
dc.contributor.advisorRohazita, Bahari-
Appears in Collections:School of Bioprocess Engineering (FYP)

Files in This Item:
File Description SizeFormat 
Abstract, Acknowledgement.pdf425.48 kBAdobe PDFView/Open
Introduction.pdf242.16 kBAdobe PDFView/Open
Literature Review.pdf342.84 kBAdobe PDFView/Open
Methodology.pdf344.79 kBAdobe PDFView/Open
Result and Discussion.pdf1.28 MBAdobe PDFView/Open
Conclusion and Recommendation.pdf124.25 kBAdobe PDFView/Open
References and Appendices.pdf258.08 kBAdobe PDFView/Open


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