Bitterness and taste masking of anglewing clam hydrolysate (Pholas orientalis) with β-cyclodextrin / Nurul Fasihah Razak

Razak, Nurul Fasihah (2019) Bitterness and taste masking of anglewing clam hydrolysate (Pholas orientalis) with β-cyclodextrin / Nurul Fasihah Razak. Masters thesis, Universiti Teknologi MARA (UiTM).
Abstract

This research was conducted to characterize the bitterness of angelwing clam hydrolysate produced using bromelain and flavourzyme. Degree of hydrolysis (DH) and yield in bromelain hydrolysate (BH) were found to be higher than flavourzyme hydrolysate (FH) which is 22.7% DH, 23.32% yield and 12.94% DH and 16.25% yield, respectively. Sensory analysis showed that BH was more bitter than FH.

Item Details
Item Type: Thesis (Masters)
Creators:
Creators
Email / ID Num.
Razak, Nurul Fasihah
UNSPECIFIED
Contributors:
Contribution
Name
Email / ID Num.
Thesis advisor
Ismail, Normah
UNSPECIFIED
Divisions: Universiti Teknologi MARA, Shah Alam > Faculty of Applied Sciences
Programme: Master of Science
Keywords: Bitterness, angelwing clam, flavourzyme.
Date: 2019
URI: https://ir.uitm.edu.my/id/eprint/86098
Edit Item
Edit Item
Downloads & Files
[thumbnail of 86098.pdf]
Text
86098.pdf
Download (207kB)
Location & Physical Holdings
Digital Copy
Physical Location
Item Status
Indexing & Metrics
Google Scholar BASE