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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...

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Main Author: Eng Keng, Seow
Format: Thesis
Language:English
Published: 2019
Subjects:
T1-995 Technology(General)
Online Access:http://eprints.usm.my/56028/1/24%20Pages%20from%20PHS21090046.pdf
http://eprints.usm.my/56028/
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spelling my.usm.eprints.56028 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.
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T1-995 Technology(General)
spellingShingle T1-995 Technology(General)
Eng Keng, Seow
Textual Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey
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.
format Thesis
author Eng Keng, Seow
author_facet Eng Keng, Seow
author_sort Eng Keng, Seow
title 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_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_sort textual properties of glutinous rice flour gels and dodol as influenced by high diastase honey
publishDate 2019
url http://eprints.usm.my/56028/1/24%20Pages%20from%20PHS21090046.pdf
http://eprints.usm.my/56028/
_version_ 1753789229025984512
score 13.18916

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