Production of Inulin-Supplemented Dadih Using the Crude Leaf Extract of Kesinai (Streblus Asper)

Ishak, Ruzaina (2006) Production of Inulin-Supplemented Dadih Using the Crude Leaf Extract of Kesinai (Streblus Asper). Masters thesis, Universiti Putra Malaysia.

[img] PDF
125Kb

Abstract

The effects of extraction buffer pH, temperature,calcium chloride and enzyme concentration on milk coagulating activities of kesinai crude leaf extract were evaluated. The color of crude extract increased up to 47.90% by the increasing extraction buffer pH from 6.0 to 7.4. The protease and milk-coagulating activity of the crude extract was optimum at extraction buffer pH 7.2. Milk-coagulating activity was optimum at 70ºC. The addition of calcium chloride in the range 1 to 10 mM concentration into fresh milk has increased milk- coagulating activity by 12.42 to 20.15%,respectively. Milk coagulating activity also increased from 1.74 to 37.97% by the increasing of enzyme concentration in the range 10 to 100% v/v, respectively. The effect of sodium metabisulphite on color, protease and milk coagulating activity of kesinai crude leaf extract were also investigated. The required concentration of sodium metabisulphite for browning inhibition ranged from 0.5 to 10.0 mM,which decreased color by 61.90 to 87.60 % and increased protease activity by 11.26 to 14.15%, respectively. Milk coagulating activity increased from 11.29 to 18.03% for the similar concentration. The minimum threshold for inhibition of browning was 1mM,with the treated extract, having a higher protease and milk coagulating activity as compared to the control.‘Dadih’ was made from skim milk and fresh milk fortified with 5% to 9% of inulin and coagulated with kesinai leaf extract. Inulin increased the hardness, fracturability,cohesiveness and decreased syneresis of ‘dadih’.Sensory attributes tested for both types of ‘dadih’ were creaminess, sweetness, bitterness,firmness and total acceptance.The best product judged by the trained panelists was ‘dadih’ made from fresh milk with 9% of inulin. The findings indicate that inulin can be used as an additive in ‘dadih’ in order to improve the physical and sensory properties of ‘dadih’

Item Type:Thesis (Masters)
Subject:Herb industry - Research
Subject:Herb products - Research
Chairman Supervisor:Professor Mohd Yazid Bin Abdul Manap, PhD
Call Number:FSTM 2006 5
Faculty or Institute:Faculty of Food Science and Technology
ID Code:139
Deposited By:INVALID USER
Deposited On:23 May 2008 20:12
Last Modified:27 May 2013 06:45

Repository Staff Only: item control page

Document Download Statistics

This item has been downloaded for since 23 May 2008 20:12.

View statistics for "Production of Inulin-Supplemented Dadih Using the Crude Leaf Extract of Kesinai (Streblus Asper)"


Universiti Putra Malaysia Institutional Repository

Universiti Putra Malaysia Institutional Repository is an on-line digital archive that serves as a central collection and storage of scientific information and research at the Universiti Putra Malaysia.

Currently, the collections deposited in the IR consists of Master and PhD theses, Master and PhD Project Report, Journal Articles, Journal Bulletins, Conference Papers, UPM News, Newspaper Cuttings, Patents and Inaugural Lectures.

As the policy of the university does not permit users to view thesis in full text, access is only given to the first 24 pages only.