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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: 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/
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id my.uitm.ir.86098
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spelling my.uitm.ir.860982024-03-26T08:01:52Z https://ir.uitm.edu.my/id/eprint/86098/ Bitterness and taste masking of anglewing clam hydrolysate (Pholas orientalis) with β-cyclodextrin / Nurul Fasihah Razak Razak, Nurul Fasihah 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. 2019 Thesis NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/86098/1/86098.pdf Bitterness and taste masking of anglewing clam hydrolysate (Pholas orientalis) with β-cyclodextrin / Nurul Fasihah Razak. (2019) Masters thesis, thesis, Universiti Teknologi MARA (UiTM).
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
description 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.
format Thesis
author Razak, Nurul Fasihah
spellingShingle Razak, Nurul Fasihah
Bitterness and taste masking of anglewing clam hydrolysate (Pholas orientalis) with β-cyclodextrin / Nurul Fasihah Razak
author_facet Razak, Nurul Fasihah
author_sort Razak, Nurul Fasihah
title Bitterness and taste masking of anglewing clam hydrolysate (Pholas orientalis) with β-cyclodextrin / Nurul Fasihah Razak
title_short Bitterness and taste masking of anglewing clam hydrolysate (Pholas orientalis) with β-cyclodextrin / Nurul Fasihah Razak
title_full Bitterness and taste masking of anglewing clam hydrolysate (Pholas orientalis) with β-cyclodextrin / Nurul Fasihah Razak
title_fullStr Bitterness and taste masking of anglewing clam hydrolysate (Pholas orientalis) with β-cyclodextrin / Nurul Fasihah Razak
title_full_unstemmed Bitterness and taste masking of anglewing clam hydrolysate (Pholas orientalis) with β-cyclodextrin / Nurul Fasihah Razak
title_sort bitterness and taste masking of anglewing clam hydrolysate (pholas orientalis) with β-cyclodextrin / nurul fasihah razak
publishDate 2019
url https://ir.uitm.edu.my/id/eprint/86098/1/86098.pdf
https://ir.uitm.edu.my/id/eprint/86098/
_version_ 1795017055742722048
score 13.214268

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