MARC details
| 000 -LEADER |
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| fixed length control field |
03640ntm a2200325 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MY-KuUP |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20260526121343.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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| fixed length control field |
t||||fr|||| 000 0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
260526t20262026my a|||fr|||| 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
THE0010533 (Local) |
| Qualifying information |
Hardback |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
UMPSA |
| Language of cataloging |
eng |
| Transcribing agency |
UMPSA |
| Description conventions |
rda |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
FIST .A33 2026 r Thesis |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Chan, Ai Chee, |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Influence of glucosamine caramel addition on physicochemical characteristics, and sensory attributes of soy sauce / |
| Statement of responsibility, etc. |
Chan AI Chee |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Kuantan, Pahang : |
| Name of producer, publisher, distributor, manufacturer |
UMPSA, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2026 |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
© 2026 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xvi, 168 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
30 cm. + |
| Accompanying material |
1 CD-ROM. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
|---|
| Source |
rda |
| File type |
text file |
| Encoding format |
PDF |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Faculty of Industrial Science and Technology |
| 502 ## - DISSERTATION NOTE |
|---|
| Dissertation note |
Thesis (Master of Science) -- Universiti Malaysia Pahang - 2026 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Include bibliographical reference and index |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
Caramel is generally added to soy sauce to enhance its colour, flavour, and antioxidant properties, but it also increases the MRPs which are detrimental to health. Glucosamine caramel offers functional benefits including flavour enhancement, antioxidant activity and reduces formation of harmful compounds compared to conventional caramel. However, most previous glucosamine caramel studies used temperatures less than 70 ºC, leaving higher temperatures unexplored. This research addresses the gap to optimize antioxidant and volatile carbonyl compounds for food applications. Glucosamine caramel was prepared in water, sodium phosphate or sodium acetate solutions at elevated temperatures (80–120 ºC) for 1 and 2 hours. Its physicochemical properties, including pH, browning intensity measured by UV-spectrophotometer, and colour determined using a colourimeter, were evaluated. The antioxidant activity of glucosamine caramel was assessed using ABTS and DPPH assays and reported as Trolox equivalent. The volatile carbonyl compounds were measured using Headspace Solid-phase Microextraction coupled with Gas Chromatography-Mass Spectrometry (HS-SPME GC-MS). Acetate-based caramel prepared at 120 °C for 1 hour was exhibited favorable properties, such as a greenish-blue hue, higher pH, high antioxidant activity (ABTS: 185.79 ± 17.89, DPPH: 124.31 ± 5.74 mM TE/ L), and comparable levels of volatile carbonyl compounds. This caramel was added to soy sauce to make glucosamine caramel soy sauce. It was then compared with commercial soy sauce (control) and glucosamine soy sauce (control) for volatile carbonyls, antioxidant activity and sensory evaluation. For the sensory evaluation, the result demonstrated that glucosamine caramel soy sauce had comparable acceptance to commercial soy sauce (p>0.05) in terms of saltiness, sweetness and overall acceptance. For antioxidant properties, glucosamine caramel soy sauce showed strong antioxidant capacity (DPPH: 262.35 ± 8.66 mM TE/mL, which was comparable to that of commercial soy sauce: 285.20 ± 39.87 mM TE/mL, p>0.05). Analysis of volatile compounds showed a higher level of diacetyl (74.53 ± 4.27 ppb, p<0.05) in glucosamine caramel soy sauce, which is related to enhance buttery notes. This research introduced glucosamine caramel as a functional alternative ingredient for soy sauce products, potentially improving antioxidant properties, flavour and comparable sensory attributes in soy sauce. |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Faculty of Industrial Science and Technology |
| General subdivision |
Dissertations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Universities and colleges |
| General subdivision |
Dissertations |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Thesis |