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EFFECT OF GLUCOSE SYRUP SOLID, SUCROSE, HYDROGENATED PALM OIL AND SOY‐LECITHIN ON SENSORY ACCEPTABILITY OF DURIAN LEATHER
Author(s) -
JASWIR IRWANDI,
MAN YAAKOB B. CHE,
YUSOF SALMAH,
SELAMAT JINAP,
SUGISAWA HIROSHI
Publication year - 1998
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1998.tb00801.x
Subject(s) - food science , aroma , sucrose , response surface methodology , glucose syrup , chemistry , taste , palm oil , chromatography , starch
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.