Nutritional aspects of franchised fast food in Malaysia
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...
| Principais autores: | , |
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| Formato: | Conference or Workshop Item |
| Idioma: | English |
| Publicado em: |
1988
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| Assuntos: | |
| Acesso em linha: | http://psasir.upm.edu.my/id/eprint/17939/1/ID%2017939.pdf |
| _version_ | 1825946105701990400 |
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| author | Abdul Karim, Mohamad Nordin Azudin, Mohd. Nasir |
| author_facet | Abdul Karim, Mohamad Nordin Azudin, Mohd. Nasir |
| author_sort | Abdul Karim, Mohamad Nordin |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-03-06T07:41:53Z |
| format | Conference or Workshop Item |
| id | upm.eprints-17939 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:41:53Z |
| publishDate | 1988 |
| record_format | dspace |
| spelling | upm.eprints-179392014-11-20T02:05:32Z http://psasir.upm.edu.my/id/eprint/17939/ Nutritional aspects of franchised fast food in Malaysia Abdul Karim, Mohamad Nordin Azudin, Mohd. Nasir 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. 1988 Conference or Workshop Item NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17939/1/ID%2017939.pdf 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). Food - Composition - Malaysia Convenience foods - Malaysia Nutrition - Analysis |
| spellingShingle | Food - Composition - Malaysia Convenience foods - Malaysia Nutrition - Analysis Abdul Karim, Mohamad Nordin Azudin, Mohd. Nasir Nutritional aspects of franchised fast food in Malaysia |
| title | Nutritional aspects of franchised fast food in Malaysia |
| title_full | Nutritional aspects of franchised fast food in Malaysia |
| title_fullStr | Nutritional aspects of franchised fast food in Malaysia |
| title_full_unstemmed | Nutritional aspects of franchised fast food in Malaysia |
| title_short | Nutritional aspects of franchised fast food in Malaysia |
| title_sort | nutritional aspects of franchised fast food in malaysia |
| topic | Food - Composition - Malaysia Convenience foods - Malaysia Nutrition - Analysis |
| url | http://psasir.upm.edu.my/id/eprint/17939/1/ID%2017939.pdf |
| work_keys_str_mv | AT abdulkarimmohamadnordin nutritionalaspectsoffranchisedfastfoodinmalaysia AT azudinmohdnasir nutritionalaspectsoffranchisedfastfoodinmalaysia |