Process development of 'dadih' preparation using xylitol as substitute sugar: effect on thermal and texture characteristics

QR Code

Process development of 'dadih' preparation using xylitol as substitute sugar: effect on thermal and texture characteristics

‘Dadih’ is one of the popular Malaysian puddings and a trad itional food normally consumed as a dessert. Producing healthy ‘dadih’by replacing sugar (sucrose) content with xylitol will provide intense sweetness with fewer calories. The objectives of the present study are to determine the suitable...

Full description

Bibliographic Details
Main Authors:	Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Ismail, Ismayadi
Format:	Conference or Workshop Item
Published:	Engineers Australia 2012
Online Access:	http://psasir.upm.edu.my/id/eprint/33703/

Similar Items

Assessment on rheological and texture properties of xylitol-substituted dadih
by: Mohd Thani, Nurfatimah, et al.
Published: (2014)

Evaluation on safety and sensory analysis of xylitol substituted dadih
by: Mohd Thani, Nurfatimah, et al.
Published: (2016)

Evaluation of rheological properties and quality of xylitol-substituted dadih
by: Mohd Thani, Nurfatimah
Published: (2015)

Subcritical water hydrolysis of industrial cake leftovers for sugar production
by: Mustapa Kamal, Siti Mazlina, et al.
Published: (2022)

Effect of sub-critical water hydrolysis on sugar recovery from bakery leftovers
by: Mohd Thani, Nurfatimah, et al.
Published: (2019)

Subcritical water hydrolysis for sugar recovery from bakery leftovers: kinetic and thermodynamic analysis
by: Mohd Thani, Nurfatimah, et al.
Published: (2021)

Sugar recovery from bakery leftovers through enzymatic hydrolysis : effect of process conditions and product characterization
by: Nurfatimah Mohd Thani,, et al.
Published: (2021)

Effect of enzyme concentrations on total reducing sugar from leftover croissants and doughnuts via enzymatic hydrolysis
by: Mohd Thani, Nurfatimah, et al.
Published: (2019)

Sugar rcovery from bakery leftovers through enzymatic hydrolysis: effect of process conditions and product characterization
by: Mohd Thani, Nurfatimah, et al.
Published: (2021)

Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions
by: Mohd Thani, Nurfatimah, et al.
Published: (2020)

Risk assessment of subcritical water hydrolysis (SWH) system for sugar recovery using failure modes and effects analysis (FMEA) methods
by: Nurfatimah Mohd Thani,, et al.
Published: (2022)

Xylitol biological production: a review of recent studies
by: Mohamad, N. L., et al.
Published: (2015)

Overliming effects on xylitol production from sago trunk hydrolysate
by: Mohamad, Nurul Lina, et al.
Published: (2011)

Consumers' delayed consumption of bakery products: effect on physical and chemical properties
by: Mohd Thani, Nurfatimah, et al.
Published: (2020)

Evaluation of Fermentation Conditions by Candidatropicalis for Xylitol Production from Sago Trunk Cortex.
by: Mustapa Kamal, Siti Mazlina, et al.
Published: (2013)

Detoxification of sago trunk hydrolysate using activated charcoal for xylitol production.
by: Mustapa Kamal, Siti Mazlina, et al.
Published: (2011)

Sugar recovery and optimization from bakery leftovers via subcritical water hydrolysis
by: Mohd Thani, Nurfatimah
Published: (2020)

Dynamic mathematical modelling of reaction kinetics for xylitol fermentation using Candida tropicalis
by: Mohamad, Nurul Lina, et al.
Published: (2016)

Influence of inulin addition on physical properties and sensory of `Dadih`.
by: Ishak, Ruzaina, et al.
Published: (2006)

Effects of temperature and pH on xylitol recovery from oil palm empty fruit bunch hydrolysate by Candida tropicalis
by: Mohamad, Nurul Lina, et al.
Published: (2009)

Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk
by: Abdullah, Zalizawati, et al.
Published: (2018)

Effects of temperature and time on the physical characteristics of moist cakes baked in air fryer
by: Zakuan Azmi, Mazidah Mior, et al.
Published: (2019)

Structural, magnetic and microwave properties of bismuth ferrite ceramic with yttrium substitution prepared via modified thermal treatment method
by: Mustapa Zahari, Rahimah
Published: (2021)

Textural characteristics of oyster mushroom–soy protein extrudates and master curve of specific mechanical energy
by: Mohamad Mazlan, Mazween, et al.
Published: (2022)

Production of Inulin-Supplemented Dadih Using the Crude Leaf Extract of Kesinai (Streblus Asper)
by: Ishak, Ruzaina
Published: (2006)

Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
by: Chye, Su Jin
Published: (2013)

Impact of commercial pectolytic enzymes on selected properties of white dragon fruit juice
by: Abd Rahman, Nur 'Aliaa, et al.
Published: (2010)

Effects of commercial pectinases application on selected properties of red pitaya juice
by: Abd Rahman, Nur 'Aliaa, et al.
Published: (2011)

The effect of additional dadih on lactic acid bacteria and nutritional value of pudding as a food supplementation
by: Helmizar,, et al.
Published: (2022)

The effect of additional dadih on lactic acid bacteria and nutritional value of pudding as a food supplementation
by: Helmizar,, et al.
Published: (2022)

Sweet flow: exploring the flowability, caking, morphology, and solubility of date sugars as promising sugar substitutes
by: Mohd Baroyi, Syahrul Anis Hazwani, et al.
Published: (2024)

Sweet flow: exploring the flowability, caking, morphology, and solubility of date sugars as promising sugar substitutes
by: Mohd Baroyi, Syahrul Anis Hazwani, et al.
Published: (2024)

Evaluation of xylose-utilising yeasts for xylitol production from second generation ethanol vinasse and effect of agitation intensity in flask-scale xylitol production
by: Sreyden Hor,, et al.
Published: (2023)

Textural and rheological characterisations of sago starch and sago starch sugar gels
by: Teng, Li Yuen
Published: (2011)

Effect of different sugar concentration on the rheological and textural properties of fish mince
by: Ashari, Rozzamri
Published: (2019)

Exploring consumer awareness of Curculigo Latifolia as a sugar substitute
by: Mohd Nawi, Nolila, et al.
Published: (2023)

Modeling of xylitol production based on xylose fermentation by Candida tropicalis
by: Mohamad, Nurul Lina
Published: (2018)

Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink
by: Thun, Yi Jing, et al.
Published: (2022)

Inhibitory activity of crude bacteriocin produced by lactic acid bacteria isolated from dadih against listeria monocytogenes
by: Pato, Usman, et al.
Published: (2020)

Colour and volume development of cake baking and its influence on cake qualities
by: Mohamad, Ramadhatul Akmal, et al.
Published: (2015)