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
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id	my-usm-ep.56028
record_format	uketd_dc
spelling	my-usm-ep.560282022-12-16T07:36:15Z Textual Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey 2019-07 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 http://eprints.usm.my/56028/ http://eprints.usm.my/56028/1/24%20Pages%20from%20PHS21090046.pdf application/pdf en public phd doctoral Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
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
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
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
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2019
url	http://eprints.usm.my/56028/1/24%20Pages%20from%20PHS21090046.pdf
_version_	1776101125035917312

Textual Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey

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