000			03621nam a22002897a 4500
008			260505t2025 bx d|||g m||| 00| 0 eng d
040			_aUniversiti Teknologi Brunei _beng _cUTB
084			_aUTB 120 REPORT THESIS & DISSERTATION _bRTDS 452
100	1		_aHasna Basirah Binti Mazalan _eauthor
245	1	0	_aReformulation of Brunei's Traditional Kuih Sapit Using Fruit Based Natural Sugars / _cHasna Basirah Binti Mazalan
260			_aBandar Seri Begawan : _b Universiti Teknologi Brunei, _c@2025 .
300			_axi, 107 pages : _bIllustration; _c30 cm
500			_aDissertation Submitted in Fulfilment of the Requirements for the Degree of Master of Science
500			_aABSTRACT 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.
502			_aDissertation (Master of Science) - Universiti Teknologi Brunei (2025)
504			_aInclude bibliographical references
610		4	_vThesis _aUniversiti Teknologi Brunei
610		4	_vFinal Year Report _aUniversiti Teknologi Brunei
650		4	_aFood processing and Manufacture
650		4	_aFood Science _zBrunei Darussalam
650		4	_aIngredient Substitution (cooking) _zBrunei Darussalam
700	1		_cDr _aAida Maryam Basri
942			_2lc _n0 _cRTDS
998			_eReport, Thesis & Dissertation _s850670 : 002505 c1_UTB _xUniversiti Teknologi Brunei
999			_c24045 _d24045