The Development Of Aerated Dodol Product Using Foam Mat Drying Technology
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Date
2020-07
Authors
Mohamad Anuar, Mohamad Aiman
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
Foam mat drying is a relatively old method to preserve food materials by means
of dehydration. Compared to other drying methods such as freeze drying and spray
drying, foam mat drying stands as a more economical alternative to yield food
powders. Liquid food materials will be transformed into a stable foam by incorporating
air bubbles through shaking, whipping, or bubbling with the aid of foaming agents and
foaming stabiliser. Past literature has emphasised on the drying of puree and extracts
from fruits and vegetables using foam mat drying, therefore the study reviews the
feasibility of using dodol in foam mat drying. Dodol is a sweet and sticky dessert made
from glutinous rice flour, coconut milk and sugar. In this study, egg albumen was
selected as foaming agent with carboxymethyl cellulose was used as foam stabiliser.
Egg whites are suitable as foaming agent according to most studies and carboxymethyl
cellulose aids to stabilise. The dodol sample was cooked using Thermomix TM5 for 3
hours. Attempts to produce aerated dodol were made using 5% w/w egg white and
0.5% w/w carboxymethyl cellulose, and a whipping time of 4,8 and 12 min. Aerated
dodol samples were analysed for foaming properties including measurements of foam
density, foam expansion and foam stability. The sample of aerated dodol was found to
be stable because the amount of water drained at the bottom of the measuring cylinder
was very minimal.
Description
Keywords
Dodol , Foam Mat Drying