03621nam a22002897a 4500 260505t2025 bx d|||g m||| 00| 0 eng d Universiti Teknologi Brunei eng UTB UTB 120 REPORT THESIS & DISSERTATION RTDS 452 Hasna Basirah Binti Mazalan author Reformulation of Brunei's Traditional Kuih Sapit Using Fruit Based Natural Sugars / Hasna Basirah Binti Mazalan Bandar Seri Begawan : Universiti Teknologi Brunei, @2025 . xi, 107 pages : Illustration; 30 cm Dissertation Submitted in Fulfilment of the Requirements for the Degree of Master of Science ABSTRACT Brunei Darussalam, a Southeast Asian country rich in cultural heritage, is experiencing a shift towards contemporary lifestyles. This trend has sparked interest in the food industry to innovate traditional snacks to meet evolving consumer preferences for ready-to-eat and nutrient-dense options. This study focuses on reformulating kuih sapit or crispy egg rolls, which are traditional Brunei-Malay snacks by substituting white sugar with fruit-based natural sugars derived from banana (Musa acuminata cv. Berangan) and papaya (Carica papaya L. cv. Betik). The objective is to enhance the nutritional value of these snacks while preserving their flavour and health benefits for consumers. The experimental methodology involved both qualitative and quantitative analyses of 10 extracted fruit-based natural sugars and 10 reformulated kuih sapit samples. The analyses included consumer perception surveys, proximate composition analysis, physicochemical characterisation, antioxidant analysis (DPPH), cytotoxicity activity assessment, microbial analysis, and sensory evaluation. Based on consumer perception survey of 101 participants, kuih sapit was chosen for reformulation as the potential for innovation, as less research data are available compared to kuih bahulu and kuih cincin. Results indicated that the kuih sapit with M. acuminata cv. Berangan natural sugar and pectinase enzyme (KSBP) sample demonstrated the highest potential for hedonic acceptability (5.83+1.83) based on the 9.00 hedonic scale. From a nutritional perspective, KSBP stands out for its high protein content (0.50z 0.02 g/100g) and rich phenolic content of 51.82 # 0.00 mg GAE/g. Physicochemical analysis indicates KSBP has the highest hardness score of 7.74 ÷ 0.72, contributing to the second highest texture preference (5.90 ÷ 0.00) based on sensory analysis. It is also evaluated be safe for consumption based on the cytotoxicity assessment against PANC-1 cells, as cell viability indicated 87.82 ÷ 0.83% in high glucose medium and 78.52 ÷ 0.15% in low glucose medium. The findings highlighted the potential of using fruit-derived natural sugars to create healthier snack options, contributing to better public health outcomes. Dissertation (Master of Science) - Universiti Teknologi Brunei (2025) Include bibliographical references Thesis Universiti Teknologi Brunei Final Year Report Universiti Teknologi Brunei Food processing and Manufacture Food Science Brunei Darussalam Ingredient Substitution (cooking) Brunei Darussalam Dr Aida Maryam Basri lc 0 RTDS Report, Thesis & Dissertation 850670 : 002505 c1_UTB Universiti Teknologi Brunei 24045 24045 0 0 lc 0 0 UTB UTB Level 2 2025-11-04 Universiti Teknologi Brunei 0 UTB 120 REPORTTHESIS AND DISSERTATIONS, RTDS 452 850670 2026-05-05 0000-00-00 RTDS Reg.No.002505_UTB [RTDS 452]