Effect of glucose syrup solid, sucrose, hydrogenated palm oil and soy-lecithin on sensory acceptability of durian leather

• Main Authors: Jaswir, Irwandi, Che Man, Yaakob, Yusof, Salmah, Selamat, Jinap, Sugisawa, Hiroshi
• Format: Article
• Language: English; English
• Published: Food & Nutrition Press 1998
• Online Access: http://psasir.upm.edu.my/id/eprint/51758/1/51758.pdf; http://psasir.upm.edu.my/id/eprint/51758/7/Food%20Processing%20Preservation%20-%202007%20-%20JASWIR%20-%20EFFECT%20OF%20GLUCOSE%20SYRUP%20SOLID%20%20SUCROSE%20%20HYDROGENATED%20PALM%20OIL%20AND.pdf; http://psasir.upm.edu.my/id/eprint/51758/; http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1998.tb00801.x/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). Base...