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

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...

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Main Authors: Jaswir, Irwandi, Che Man, Yaakob, Yusof, Salmah, Selamat, Jinap, Sugisawa, Hiroshi
Format: Article
Language: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/
http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1998.tb00801.x/abstract
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spelling my.upm.eprints.517582017-09-06T07:52:20Z http://psasir.upm.edu.my/id/eprint/51758/ Effect of glucose syrup solid, sucrose, hydrogenated palm oil and soy-lecithin on sensory acceptability of durian leather Jaswir, Irwandi Che Man, Yaakob Yusof, Salmah Selamat, Jinap Sugisawa, Hiroshi 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. Food & Nutrition Press 1998 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/51758/1/51758.pdf 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 http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1998.tb00801.x/abstract 10.1111/j.1745-4549.1998.tb00801.x
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description 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.
format Article
author Jaswir, Irwandi
Che Man, Yaakob
Yusof, Salmah
Selamat, Jinap
Sugisawa, Hiroshi
spellingShingle Jaswir, Irwandi
Che Man, Yaakob
Yusof, Salmah
Selamat, Jinap
Sugisawa, Hiroshi
Effect of glucose syrup solid, sucrose, hydrogenated palm oil and soy-lecithin on sensory acceptability of durian leather
author_facet Jaswir, Irwandi
Che Man, Yaakob
Yusof, Salmah
Selamat, Jinap
Sugisawa, Hiroshi
author_sort Jaswir, Irwandi
title Effect of glucose syrup solid, sucrose, hydrogenated palm oil and soy-lecithin on sensory acceptability of durian leather
title_short Effect of glucose syrup solid, sucrose, hydrogenated palm oil and soy-lecithin on sensory acceptability of durian leather
title_full Effect of glucose syrup solid, sucrose, hydrogenated palm oil and soy-lecithin on sensory acceptability of durian leather
title_fullStr Effect of glucose syrup solid, sucrose, hydrogenated palm oil and soy-lecithin on sensory acceptability of durian leather
title_full_unstemmed Effect of glucose syrup solid, sucrose, hydrogenated palm oil and soy-lecithin on sensory acceptability of durian leather
title_sort effect of glucose syrup solid, sucrose, hydrogenated palm oil and soy-lecithin on sensory acceptability of durian leather
publisher Food & Nutrition Press
publishDate 1998
url http://psasir.upm.edu.my/id/eprint/51758/1/51758.pdf
http://psasir.upm.edu.my/id/eprint/51758/
http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1998.tb00801.x/abstract
_version_ 1643835046571802624
score 13.160551

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