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Role of honey diastase on textural, thermal, microstructural, chemical, and sensory properties of different dodols

2021; Elsevier BV; Volume: 148; Linguagem: Inglês

10.1016/j.lwt.2021.111715

1096-1127

Eng‐Keng Seow, Thuan‐Chew Tan, Azhar Mat Easa,

Meat and Animal Product Quality

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 < 0.05) hardness, adhesiveness, springiness, cohesiveness, gumminess, work 1st, winf, w1, and Fmax than those of keludol and condol. Structural breakdown of honeydol required the least work, as substantiated by a higher risk of structural collapse with the significantly largest (p < 0.05) pore diameter. However, honeydol retained its chewability through its fast structure recovery rate as evidenced by the significant higher (p < 0.05) n1 and k1 values. In addition, anti-staling effect of diastase was apparent in honeydol as exhibited by the significantly lower (p < 0.05) ΔH and low absorbance intensity in 800−1200 cm−1 (saccharide) and 3000–3600 cm−1 (water) regions, that depict a less extent of starch retrogradation. In conclusion, the use of HBH with diastase could impart changes in texture of high starch product such as dodol.