Affiliations 

  • 1 Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
J Texture Stud, 2020 12;51(6):909-916.
PMID: 32537814 DOI: 10.1111/jtxs.12544

Abstract

Hardening issue in starch-based products that arises during storage, is ascribed to the long-term starch retrogradation which involves the recrystallisation of amylopectin. Present study aimed to delay storage hardening with the addition of high diastase honey bee honey (HBH) and low diastase kelulut bee honey (KBH) into glutinous rice flour (GRF) gels. As compared to KBH, retardation of texture deterioration by HBH was more prominent as evidenced by the significantly (p 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.