Citation
Jaswir, Irwandi and Che Man, Yaakob
(1996)
Durian leather: development, properties and storage stability.
Journal of Food Quality, 19 (6).
pp. 479-489.
ISSN 0146-9428; ESSN: 1745-4557
Abstract
Three formulations of durian leather were developed and evaluated for their physicochemical, microbiological, sensory properties and storage stability. Proximate composition is reported. Vitamin C contents of the leather were relatively high and ranged between 21.6–26.6 mg/100 g. Water activity (Aw) of all formulations ranged between 0.57–0.62 and caloric content, 431–473 Kcal/100 g. After 12 weeks’ storage, all durian leather formulations were stable and showed low mold counts. The results from sensory evaluation revealed that the three formulations were acceptable in all attributes studied.
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Official URL or Download Paper: http://onlinelibrary.wiley.com/doi/10.1111/j.1745-...
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Technology |
| DOI Number: | https://doi.org/10.1111/j.1745-4557.1996.tb00443.x |
| Publisher: | Wiley-Blackwell Publishing |
| Keywords: | Durian leather; Storage stability; Sensory properties; Microbiological; Physicochemical |
| Depositing User: | Noor Syafini Zamani |
| Date Deposited: | 13 Apr 2016 07:14 |
| Last Modified: | 13 Apr 2016 07:14 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1745-4557.1996.tb00443.x |
| URI: | http://psasir.upm.edu.my/id/eprint/40589 |
| Statistic Details: | View Download Statistic |
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