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Nutritional aspects of franchised fast food in Malaysia


Citation

Abdul Karim, Mohamad Nordin and Azudin, Mohd. Nasir (1988) Nutritional aspects of franchised fast food in Malaysia. In: Asean Food Conference '88, 24-26 Oct. 1988, Bangkok, Thailand. (pp. 863-866).

Abstract / Synopsis

There is an increase in the number of franchised fast food outlets in Malaysia. They offer various foods ranging from fried chicken, burger, pizza, satay and murtabak. Satay and murtabak are Malaysia phenomenon and slowly joining the international market. Analysis on the nutritional content of these products were conducted. Parameters studied include protein, fat, carbohyrate, mineral, vitamin and calorific value. Protein contents of chicken based food items are 23±4 g%, burger 16±6 g%, pizza 18±8 g%, satay 41±1 g% and murtabak 7±1 g%. Calorific values of these products are 295±56 Kcal/100g (chicken based product), 260±19 Kcal/100g (burger), 251±47 Kcal/100g (pizza), 221±5 Kcal/100g (satay) and 189±23 Kcal/100g (murtabak). Preliminary studies on the popularity of franchised food outlets showed that chicken based products are the most popular choice of Malaysians.


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Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Subject: Food - Composition - Malaysia
Subject: Convenience foods - Malaysia
Subject: Nutrition - Analysis
Divisions: Faculty of Food Science and Biotechnology
Depositing User: Samsida Samsudin
Date Deposited: 08 Feb 2012 01:27
Last Modified: 20 Nov 2014 02:05
URI: http://psasir.upm.edu.my/id/eprint/17939
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