Textual Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey
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Date
2019-07
Authors
Seow Eng Keng
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
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.
Description
Keywords
Textural Properties Of Glutinous Rice , Flour Gels And Dodol As Influenced