Effect of trehalose in frozen apam tepung beras

Abstract

The aim of this work is to study the effect of trehalose in the production of frozen apam tepung beras and to determine the shelf life and the quality change of apam tepung beras in frozen method Different levels of trehalose (20%, 50%, 70% and 100%) were incorporated in frozen apam tepung beras, and their quality changes such as specific volume, color, moisture content and texture characteristics (hardness and springiness) were examined during 60 days frozen storage. The analysis had been checked every 15 days (15, 30, 45 and 60 days). For specific volume at day zero until day 60 showed the highest value of specific value which was 1.71±0.0lml/g to 1.64±0.01. For color and texture characteristics result also showed the highest value was sample with 100% of trehalose. For moisture content result, samples that contained 100% of trehalose showed the lowest value of moisture content for the zero day which was 9.76, followed by another days storage it decrease slowly with the increase day of storage which were 9.65, 9.60, 8.54 and 8.2230 untrained panel consists of graduate students from University Malaysia Terengganu (UMT) had been done for sensory evaluation.