Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
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Date
2013-02
Authors
Chye, Su Jin
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
Dadih incorporated with jackfruit purees (Artocapus heterophyllus Lam.) was made by using cow’s milk and goat’s milk. Four types of different dadih was prepared, namely control cow’s milk dadih (CD), jackfruit incorporated cow’s milk dadih (JCD), control goat’s milk dadih (GD), and jackfruit incorporated goat’s milk dadih (JGD). In the initial study, textural properties of dadih were investigated for the optimum formulation of jackfruit incorporated dadih by using response surface methodology (RSM) approach. The experimental study was carried out by using 3-level full factorial design which revealed that the percentage of carrageenan and percentage of jackfruit purees were the two significant independent variables. These two ingredients affected the textural properties such as hardness, springiness and gumminess of both jackfruit incorporated dadih made from cow’s milk and goat’s milk. The relationships between independent variables and responses were indicated in the second order model equations and response surface contour plots. The optimum condition with desirability level of 0.998 was suggested in the preparation of JCD by using 0.35% for the carrageenan and 15% for the jackfruit purees. Besides, the addition of 0.21% carrageenan and 20% jackfruit purees with desirability level of 0.804 as the optimum formula required for producing the JGD. The formulae obtained were used to produce both jackfruit incorporated dadih with textural properties compatible with the commercialized dadih. The verification test revealed that predicted values were very close to the actual values, which reflected
the validity of predicted models for textural properties of JCD and JGD.
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Keywords
Dadih incorporated with jackfruit purees , using cow’s milk and goat’s milk