Cover Image

Textural Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey

Dodol is a chewy, starchy and sweet confection commonly served during festivals in Malaysia. Texture deterioration of dodol is often associated to the hardening process caused by retrogradation of starch. Present study aimed to investigate the feasibility of using high diastase raw bee honey to r...

Full description

Saved in:
Bibliographic Details
Main Author: Seow, Eng Keng
Format: Thesis
Language:English
Published: 2019
Subjects:
T1-995 Technology(General)
Online Access:http://eprints.usm.my/56809/1/PHS21090046%20Seow%20Eng%20Keng.pdf
http://eprints.usm.my/56809/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.usm.eprints.56809
record_format eprints
spelling my.usm.eprints.56809 http://eprints.usm.my/56809/ Textural Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey Seow, Eng Keng T1-995 Technology(General) Dodol is a chewy, starchy and sweet confection commonly served during festivals in Malaysia. Texture deterioration of dodol is often associated to the hardening process caused by retrogradation of starch. Present study aimed to investigate the feasibility of using high diastase raw bee honey to reduce hardening of dodol during storage and compare the acceptance of honey-added dodol. A range of glutinous rice flour (GRF) gels or dodol incorporated with honey were prepared. Conventional GRF (congel), honey bee honey-GRF (honeygel), kelulul bee honey-Glcf (kelugel), heated honey bee honey-GRF (heated honeygel), heated kelulut bee honey-GRF (healed kelugel), and sugar-GRF gels were assessed for viscosity, rheological and hardness parameters. Compared to other gels, only honeygel showed appreciable drop in viscosity when the gels were maintained at 55 oe for 30 min and significantly (p<0.05) lowest hardness value (0.64 N) during storage for 7 days. Honeygel was significantly (p<0.05) less elastic (more liquid-like) with the lowest O' (elastic modulus) value, as compared to congel and kelugel. There was a 5.37% decrease in O' value from 6.33 to 5.99 Pa after 30 min of testing. This behaviour was thought to be due mainly to the relatively high diastase content ofthe raw bee honey. Similar experiments were repeated in dodol. Conventional dodol (condol), honey bee honey-dodoI (honeydol) and kelulut bee honey-dodol (keludol) were assessed for texture profile (hardness, adhesiveness, springiness, cohesiveness, gumminess, resilience), multiple extrusion (Winf, WI, ni), stress relaxation (Fmax, kr, kz) and thermal analysis (Tonset, Tpeak, 2019-07 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/56809/1/PHS21090046%20Seow%20Eng%20Keng.pdf Seow, Eng Keng (2019) Textural Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey. PhD thesis, Perpustakaan Hamzah Sendut.
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T1-995 Technology(General)
spellingShingle T1-995 Technology(General)
Seow, Eng Keng
Textural Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey
description Dodol is a chewy, starchy and sweet confection commonly served during festivals in Malaysia. Texture deterioration of dodol is often associated to the hardening process caused by retrogradation of starch. Present study aimed to investigate the feasibility of using high diastase raw bee honey to reduce hardening of dodol during storage and compare the acceptance of honey-added dodol. A range of glutinous rice flour (GRF) gels or dodol incorporated with honey were prepared. Conventional GRF (congel), honey bee honey-GRF (honeygel), kelulul bee honey-Glcf (kelugel), heated honey bee honey-GRF (heated honeygel), heated kelulut bee honey-GRF (healed kelugel), and sugar-GRF gels were assessed for viscosity, rheological and hardness parameters. Compared to other gels, only honeygel showed appreciable drop in viscosity when the gels were maintained at 55 oe for 30 min and significantly (p<0.05) lowest hardness value (0.64 N) during storage for 7 days. Honeygel was significantly (p<0.05) less elastic (more liquid-like) with the lowest O' (elastic modulus) value, as compared to congel and kelugel. There was a 5.37% decrease in O' value from 6.33 to 5.99 Pa after 30 min of testing. This behaviour was thought to be due mainly to the relatively high diastase content ofthe raw bee honey. Similar experiments were repeated in dodol. Conventional dodol (condol), honey bee honey-dodoI (honeydol) and kelulut bee honey-dodol (keludol) were assessed for texture profile (hardness, adhesiveness, springiness, cohesiveness, gumminess, resilience), multiple extrusion (Winf, WI, ni), stress relaxation (Fmax, kr, kz) and thermal analysis (Tonset, Tpeak,
format Thesis
author Seow, Eng Keng
author_facet Seow, Eng Keng
author_sort Seow, Eng Keng
title Textural Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey
title_short Textural Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey
title_full Textural Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey
title_fullStr Textural Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey
title_full_unstemmed Textural Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey
title_sort textural properties of glutinous rice flour gels and dodol as influenced by high diastase honey
publishDate 2019
url http://eprints.usm.my/56809/1/PHS21090046%20Seow%20Eng%20Keng.pdf
http://eprints.usm.my/56809/
_version_ 1758579140133388288
score 13.211869

Similar Items