Influence of inulin addition on physical properties and sensory of `Dadih`.

Citation

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

Abstract

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.

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Additional Metadata

Item Type:	Article
Subject:	Yogurt - Malaysia
Subject:	Inulin
Subject:	Dairy products - Sensory evaluation - Malaysia
Divisions:	Faculty of Food Science and Technology
DOI Number:	https://doi.org/10.3923/jas.2006.1128.1131
Publisher:	Asian Network for Scientific Information
Keywords:	'Dadih'; Inulin; Physical properties; Sensory
Depositing User:	Azwana Abdul Rahman
Date Deposited:	24 Oct 2011 15:45
Last Modified:	02 Oct 2015 00:56
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3923/jas.2006.1128.1131
URI:	http://psasir.upm.edu.my/id/eprint/18301
Statistic Details:	View Download Statistic

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