Textual 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 redu...
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | الإنجليزية |
| منشور في: |
2019
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://eprints.usm.my/56028/ |
| Abstract | Abstract here |
| _version_ | 1855630205318594560 |
|---|---|
| author | Eng Keng, Seow |
| author_facet | Eng Keng, Seow |
| author_sort | Eng Keng, Seow |
| 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. |
| first_indexed | 2025-10-17T08:42:51Z |
| format | Thesis |
| id | usm-56028 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2025-10-17T08:42:51Z |
| publishDate | 2019 |
| record_format | EPrints |
| record_pdf | Restricted |
| spelling | usm-560282022-12-16T07:36:15Z http://eprints.usm.my/56028/ Textual Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey Eng Keng, Seow 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. 2019-07 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/56028/1/24%20Pages%20from%20PHS21090046.pdf Eng Keng, Seow (2019) Textual Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey. PhD thesis, Universiti Sains Malaysia. |
| spellingShingle | T1-995 Technology(General) Eng Keng, Seow Textual Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey |
| thesis_level | PhD |
| title | Textual Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey |
| title_full | Textual Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey |
| title_fullStr | Textual Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey |
| title_full_unstemmed | Textual Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey |
| title_short | Textual Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey |
| title_sort | textual properties of glutinous rice flour gels and dodol as influenced by high diastase honey |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/56028/ |
| work_keys_str_mv | AT engkengseow textualpropertiesofglutinousriceflourgelsanddodolasinfluencedbyhighdiastasehoney |