Citation
Jaswir, Irwandi and Che Man, Yaakob and Yusof, Salmah and Selamat, Jinap and Sugisawa, Hiroshi
(1998)
Effect of glucose syrup solid, sucrose, hydrogenated palm oil and soy-lecithin on sensory acceptability of durian leather.
Journal of Food Processing and Preservation, 22 (1).
pp. 13-25.
ISSN 0145-8892; ESSN: 1745-4549
Abstract
A two-stage optimization of ingredients in durian leather formulations was conducted using Response Surface Methodology (RSM). In stage 1, the independent variables were glucose syrup solids (GSS) and sucrose, and in stage 2, the variables were hydrogenated palm oil (HPO) and soy-lecithin (SL). Based on the responses to sensory acceptability attributes including taste, aroma, texture, appearance and overall acceptability, the most acceptable formulation was a combination of 10% GSS, 5% sucrose, 2.67% HPO and 0.452% SL. Chemical analysis also showed that during processing nutrient composition was relatively unchanged.
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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 Biotechnology |
| DOI Number: | https://doi.org/10.1111/j.1745-4549.1998.tb00801.x |
| Publisher: | Food & Nutrition Press |
| Keywords: | Durian leather; Sensory acceptability |
| Depositing User: | Nabilah Mustapa |
| Date Deposited: | 06 Sep 2017 07:52 |
| Last Modified: | 06 Sep 2017 07:52 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1745-4549.1998.tb00801.x |
| URI: | http://psasir.upm.edu.my/id/eprint/51758 |
| Statistic Details: | View Download Statistic |
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