Effect of Processing on Instrumental Textural Properties of TraditionalDodolUsing Back Extrusion

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Abstract
Textural properties of traditional dodol were investigated using the back extrusion method with a texture analyzer. The effects of cooking time, sugar content, and temperature on dodol instrumental textural attributes, including firmness, consistency, cohesiveness, and index of viscosity, were found to be significantly (P < 0.0001) affected by all the factors. Increase of cooking time in the range of 2.00 to 2.75 h and increase of sugar level in formulation from 1.0 to 1.3 kg/kg glutinous rice flour resulted in an increase of dodol firmness, consistency, cohesiveness, and index of viscosity. Temperature increase from 40 to 65°C, however, resulted in the decrease in all the evaluated properties of dodol. The analysis of variance produced a significant difference in all the textural attributes with R2 > 89% except for the effect of sugar on index of viscosity. The physicochemical properties of commercial dodol including proximate analysis and textural attributes were also reported.

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