Ishak, Ruzaina and Mustafa, Shuhaimi and Sipat, Abdullah and Syed Muhammad, Sharifah Kharidah and Abd. Manap, Mohd. Yazid (2006) Influence of inulin addition on physical properties and sensory of `Dadih`. Journal of Applied Sciences, 6 (5). pp. 1128-1131. ISSN 1812-5654
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The aim of this study was to evaluate the physical and organoleptic properties of 'dadih' supplemented with inulin among students and staffs in University Putra Malaysia during the year 2004. Supplementation of inulin was shown to increase hardness, fracturability and cohesiveness but decrease syneresis of the resulting 'dadih'. In addition, sensory evaluation showed that trained panelist judged 'dadih' made from skim milk and fresh milk as acceptable. The whole study indicates that inulin can be used as additives in 'dadih' making in order to improve the physical properties and sensory of 'dadih' product. © 2006 Asian Network for Scientific Information.
|Keyword:||'Dadih'; Inulin; Physical properties; Sensory|
|Subject:||Yogurt - Malaysia|
|Subject:||Dairy products - Sensory evaluation - Malaysia|
|Faculty or Institute:||Faculty of Food Science and Technology|
|Publisher:||Asian Network for Scientific Information|
|Deposited By:||Azwana Abdul Rahman|
|Deposited On:||24 Oct 2011 15:45|
|Last Modified:||26 Aug 2014 03:44|
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