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Durian leather: development, properties and storage stability


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 / Synopsis

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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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number:
Publisher: Wiley-Blackwell Publishing
Keywords: Durian leather; Storage stability; Sensory properties; Microbiological; Physicochemical
Depositing User: Noor Syafini Zamani
Date Deposited: 13 Apr 2016 15:14
Last Modified: 13 Apr 2016 15:14
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