merged

Physicochemical Properties, Sensory Acceptability and Shelf Life Study of
Barley Pandan Water with Different Kelulut Honey Concentration
Pang Swee Theng
Supervisor: Dr. Norizah Binti Mhd Sarbon
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Barley and kelulut honey are both high in nutritional value which can bring health benefits
to human. The aim of this study is to prepare and determine the physicochemical
properties, sensory acceptability and shelf life of barley pandan water incorporated with
different kelulut honey concentration. The prepared fresh barley pandan water with
kelulut honey will be characterized on its physicochemical properties (protein, fiber, fat,
carbohydrate, major and minor mineral composition, pH, viscosity, color, total soluble
solid, reducing sugar, non-reducing sugar, total sugars and total phenolic content),
sensory acceptability (affective test) and shelf life study on the accepted product (total
plate count). The formulation of barley pandan water with the highest acceptability by
the panels will be conducted for shelf life study. The formulated barley pandan water are
expected to increase total phenolic content, viscosity, total solids, redness (a*) and
yellowness (b*) values while decrease pH. Viscosity is also expected to increase during
storage.
1318 | UMT UNDERGRADUATE RESEARCH DAY