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Frozen Malay Kuih An Application of Dicaccharides to The Textural Properties and Sensory Characteristic of the Malay Kuih
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"Kuih" is the term given to bite-sized food items in Malay Archipelago. Malay kuih can also be described as pastry; however it is different from that of the Western one. Malay kuih are more often deep-fried and steamed than baked, and thus very different in texture, flavor and appearance from the western cakes of puff pastries. Kuih are not confined to a ceratin meal but are eaten throughout the day and served fresh. However, certain types of kuih can be prepared in advance by freezing and seem more convenient than the kuih prepared a la carte. In this study, the textural properties and sensory quality of the kuih showed similar characteristics as a fresh one. To do that, special formulated sugar starch been added to preserve the texture of frozen kuih by protecting them from drying or freezing and its ability to suppress bitterness, stringency and harsh flavors.

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Faculty of Hotel & Tourism Management, UiTM,
13500 Seberang Prai
Pulau Pinang
Malaysia

Full Name [1]
Dr. Mohamed Abdullah Hemdi