Journal of Nutrition & Food Sciences
Open Access

Nurul Aznyda Norizan

Publications

• Research Article
  Nutritional Composition of Commercial Sweet Buns in Malaysian Market
  Author(s): Nurul Aznyda Norizan, Mohd Fairulnizal Md Noh, Norhayati Mustafa Khalid, Rusidah Selamat and Aswir Abd RashedNurul Aznyda Norizan, Mohd Fairulnizal Md Noh, Norhayati Mustafa Khalid, Rusidah Selamat and Aswir Abd Rashed
  
  Background: The major strategy for prevention and treatment of diet-related disease is lifestyle modification, including controlled diet and physical activities. Since bread had been listed as one of the top ten foods consumed by Malaysian, the information of nutrient content in buns is needed for consumer to be aware of the nutrient intake from their food choices. The main objective of this study is to determine the nutritional composition of varieties of sweet buns sold in Malaysia. Method: A total of three to six brands from each type of bun (chocolate, coconut, kaya, potato and red bean) were sampled from local supermarkets in the Klang Valley, Malaysia using stratified sampling. The proximate composition, minerals, vitamins C, fatty acids, trans fatty acids and cholesterol were analysed using standard methods w.. View More»
  DOI: 10.4172/2155-9600.1000746

  Abstract PDF

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