Utilisation of papaya peel flour as source of fibre in festive cookie, pineapple tart/ Siti Sabariah Buhar, Fatimah Najihah Baderol Allam and Fadhilah Jailani

• Main Authors: Buhar, Siti Sabariah, Baderol Allam, Fatimah Najihah, Jailani, Fadhilah
• Format: Article
• Language: English
• Published: Faculty of Health Sciences, Universiti Teknologi MARA 2019
• Subjects: Fruit and fruit culture; Dietary studies, food values, experiments, tests, etc.; Baking. Confectionery
• Online Access: https://ir.uitm.edu.my/id/eprint/54696/1/54696.pdf; https://ir.uitm.edu.my/id/eprint/54696/; http://healthscopefsk.com/
• Institution: Universiti Teknologi Mara

A pineapple tart with good source of fibre was developed by utilising papaya peel flour as part of the ingredients to increase the fibre content. Fresh papaya was peeled, cut into small pieces, further washed, oven dried and finely ground to powder form. The papaya peel flour contained 12.2% crude...