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

被引：3

作者：

Jaswir, I ^{[1
]}

Man, YBC ^{[1
]}

Yusof, S ^{[1
]}

Selamat, J ^{[1
]}

Sugisawa, H ^{[1
]}

机构：

[1] Univ Pertanian Malaysia, Fac Food Sci & Biotechnol, Serdang 43400, Malaysia

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1998年 / 22卷 / 01期

关键词：

D O I：

10.1111/j.1745-4549.1998.tb00801.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：13 / 25

页数：13