Impact of curdlan on quality and sensory attributes of canned dodol made from glutinous rice flour

• Published in: International Food Research Journal
• Main Author: Yeoh S.-Y.; Pua Y.; Tan T.-C.; Seow E.-K.; Azhar M.E.
• Format: Article
• Language: English
• Published: Universiti Putra Malaysia 2024
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85199753904&doi=10.47836%2fifrj.31.3.06&partnerID=40&md5=4ecc0c52ff46bef360462f1b2dc139fa

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 the pH level and increased the 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. © All Rights Reserved