Abstract
The effects of curdlan concentrations (0, 3, 5, and 7%) on the physical, textural, and sensorial properties of canned dodol (Candol) were investigated. The incorporation of curdlan in canned dodol significantly influenced several attributes of the product, including pH, total soluble solids (TSS), water activity (aw), moisture content, colour, texture, and microstructure. Curdlan decreased pH level and increased TSS level, while decreasing the moisture content and aw in certain samples. It also impacted the texture of dodol, with one sample (Candol-5) showing a texture similar to commercially available dodol. Additionally, microstructural differences were observed, with Candol-5 exhibiting the smallest pores and a more compact gel structure. Sensory panellists preferred the texture of Candol-5 over Candol-0, and its sensory rating was more similar to that of the commercial dodol, with no significant differences observed. In summary, curdlan could be a beneficial ingredient for improving the quality and acceptability of canned dodol, offering valuable insights for the development of innovative dodol products in the future.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
