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Abstract The present study explores the role of honey diastase as a texture-modifier in starchy food system using high diastase honey bee honey (HBH) and low diastase kelulut bee honey… Click to show full abstract
Abstract The present study explores the role of honey diastase as a texture-modifier in starchy food system using high diastase honey bee honey (HBH) and low diastase kelulut bee honey (KBH). Three types of dodol, namely condol (conventional dodol), keludol (dodol incorporated with KBH), and honeydol (dodol incorporated with HBH) were prepared and assessed for textural, structural breakdown, and mechanical parameters after a 7-day ageing period. Honeydol had a weakened network structure as reflected by the significantly lower (p
Keywords:
role honey;
honey;
diastase textural;
honey diastase;
diastase
Journal Title: Lwt - Food Science and Technology
Year Published: 2021
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Journal Title: Lwt - Food Science and Technology
Year Published: 2021
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!