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

Yeoh, S. Y. and Pua, Y. and Tan, T. and Seow, E. and Azhar, M. E. (2024) Impact of curdlan on quality and sensory attributes of canned dodol made from glutinous rice flour. International Food Research Journal (Malaysia), 31. pp. 601-613. ISSN 2231 7546

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.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(03)%202024/06%20-...

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 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.

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Item Type:	Article
AGROVOC Term:	rice flour
AGROVOC Term:	food processing
AGROVOC Term:	quality control
AGROVOC Term:	organoleptic analysis
AGROVOC Term:	pH
AGROVOC Term:	moisture content
AGROVOC Term:	food quality
AGROVOC Term:	canned products
Geographical Term:	Malaysia
Uncontrolled Keywords:	canned dodol, curdlan, physical, textural, sensory properties
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	23 Feb 2026 04:12
Last Modified:	23 Feb 2026 04:12
URI:	http://webagris.upm.edu.my/id/eprint/2617

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