National Conferellce Food Science & N/ltrition 2006

FSN·004

SENSORY AND PHYSICOCHEMICAL PROPERTIESOF COW'S MilK OADIH STABILIZED WITH PECTIN.

Ahmad, R., Huda, N. and N. Shahani.

Food Technology Division, School of Industrial TechnologyUniversiti Sains Malaysia, 11800 Minden, Penang

Pectin is one of the hydmcolloid which is used in dairy products due to theirstabilizing properties. The ob;ective of this study is to identify sensory andphysicochemical properties of cow's milk dadih formulated with different types ofpectin. Dadih processing was carried OUl by heating a mixtL:re of milk added withsugar, salt, pectin sources (low methoxyl/U\tl or high methoxyl/HM) and jackfriJitpuree. Four different levels of LM and HM (0.2, 0.5, 0.8 and 1.0 %) were used. Theproducts were subjected to sensory, colour, pH, and total soluble solid analysis..Results showed that there were no significant differences in terms of aroma,texture, taste and overall at;ceptabi:ity among th9 dadih formulated with LM andHM pectins. However, the trend showed a preference for HM dadih. The pH of LMdadih increased for the first ten-days storage and decreased slightly after that.For the HM and jackfruit puree dadih, the pH increased for the first five-day storageand decreased s!!gh~ly e.fter that. There were significant differences in terms ofcolour and total soluble solid among the samples. Increasing the levels of pectintend ~o increase the yellowness and redness of dadih as well as the total solublesolid. Result from this study showed that HM is more suitable for the formulationof cow milk dadih.

Keywords: Dadih, pectin, dairy, milk, hydrocolloid

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