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...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2019
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| Online Access: | https://ir.uitm.edu.my/id/eprint/86098/1/86098.pdf https://ir.uitm.edu.my/id/eprint/86098/ |
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| 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. |
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