Bitterness and taste masking of anglewing clam hydrolysate (Pholas orientalis) with β-cyclodextrin / Nurul Fasihah Razak

This research was conducted to characterize the bitterness of angelwing clam hydrolysate produced using bromelain and flavourzyme. Degree of hydrolysis (DH) and yield in bromelain hydrolysate (BH) were found to be higher than flavourzyme hydrolysate (FH) which is 22.7% DH, 23.32% yield and 12.94% DH...

Full description

Saved in:
Bibliographic Details
Main Author: Razak, Nurul Fasihah
Format: Thesis
Language:English
Published: 2019
Online Access:https://ir.uitm.edu.my/id/eprint/86098/1/86098.pdf
https://ir.uitm.edu.my/id/eprint/86098/
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This research was conducted to characterize the bitterness of angelwing clam hydrolysate produced using bromelain and flavourzyme. Degree of hydrolysis (DH) and yield in bromelain hydrolysate (BH) were found to be higher than flavourzyme hydrolysate (FH) which is 22.7% DH, 23.32% yield and 12.94% DH and 16.25% yield, respectively. Sensory analysis showed that BH was more bitter than FH.