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Nutrient Composition of Selected Cooked and Processed Snack Foods


Tee, E Siong and Shahid, Siti Mizura and Ariffin, Anuar and Kuladevan, R. and Young, S. I. and Khor, Swan Choo and Chin, S. K. (1989) Nutrient Composition of Selected Cooked and Processed Snack Foods. Pertanika, 12 (1). pp. 15-25.


Nutrient composition of 27 cooked snack foods and 19 processed snacks was determined. The cooked foods were mostly cereal based, made from wheat flour, rice or rice flour, and almost all of them were traditional Malaysian kuih or dishes. The processed snacks studied were chocolate, cereal, tuber, fish and prawn products. The levels of 19 nutrients were tabulated, expressed as per 100 g edible portion. Selected nutrients in each serving or packet of the foods were also presented. The paper is intended as a contribution to the knowledge on nutrient composition of local snack foods, for which information is still greatly lacking. The number of foods studied is only a fraction of the total number available. More work in this area will have to be carried out, to meet the increasing demand for such data.

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Item Type: Article
Depositing User: Nur Izzati Mohd Zaki
Date Deposited: 17 Nov 2009 04:08
Last Modified: 27 May 2013 07:03
URI: http://psasir.upm.edu.my/id/eprint/2736
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