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
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id	my-uitm-ir.86098
record_format	uketd_dc
spelling	my-uitm-ir.860982024-03-26T08:01:52Z Bitterness and taste masking of anglewing clam hydrolysate (Pholas orientalis) with β-cyclodextrin / Nurul Fasihah Razak 2019 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 https://ir.uitm.edu.my/id/eprint/86098/ https://ir.uitm.edu.my/id/eprint/86098/1/86098.pdf text en public masters Universiti Teknologi MARA (UiTM) Faculty of Applied Sciences Ismail, Normah
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Ismail, Normah
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
qualification_level	Master's degree
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
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Applied Sciences
publishDate	2019
url	https://ir.uitm.edu.my/id/eprint/86098/1/86098.pdf
_version_	1804889748747059200

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

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