| _version_ |
1860797151446040576
|
| building |
INTELEK Repository
|
| caption |
to all authors
|
| collection |
Online Access
|
| collectionurl |
https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072
|
| date |
2019-01-09 22:14:05
|
| format |
Restricted Document
|
| id |
11569
|
| institution |
UniSZA
|
| originalfilename |
5825-01-FH02-FBIM-19-24098.pdf
|
| person |
Author
|
| recordtype |
oai_dc
|
| resourceurl |
https://intelek.unisza.edu.my/intelek/pages/view.php?ref=11569
|
| spelling |
11569 https://intelek.unisza.edu.my/intelek/pages/view.php?ref=11569 https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072 Restricted Document Article Journal application/pdf 6 1.6 Adobe Acrobat Pro DC 20 Paper Capture Plug-in Author to all authors to all authors 2019-01-09 22:14:05 5825-01-FH02-FBIM-19-24098.pdf UniSZA Private Access Physicochemical Characteristics and Sensory Evaluation of Mixed-Fruit Leather International Journal of Engineering & Technology The objective of the present study was to investigate the physicochemical characteristics and sensory acceptance of mixed-fruit leather prepared from bananas, pineapples, and watermelons. Four different compositions of mixed-fruits (Control = 33 g banana + 33 g pineap-ple + 33 g watermelon; 50B = 50 g banana + 25 g pineapple + 25 g watermelon; 50P = 50 g pineapple + 25 g banana + 25 g watermelon; 50W = 50 g watermelon + 25 g banana + 25 g pineapple) were produced. The results from the proximate analysis showed that mixed-fruit leather 50B contained higher moisture, crude protein, and crude fat compared to other samples. The highest carbohydrate content was recorded in sample 50P. Water activity of all mixed-fruits leathers were lower than 0.5. The lowest pH (4.01) and the highest total titratable acidity (0.14) were recorded in sample 50P. A 50P mixed-fruit leather possessed the highest L* and b* values whereas 50W had the highest a* value. The textural properties of all samples were not significantly different. All mixed-fruit leathers were accepted by the panellist. The results obtained from the present study showed that mixed-fruit leather has the potential to be produced as a healthy snack. 7 4 36-41
|
| spellingShingle |
Physicochemical Characteristics and Sensory Evaluation of Mixed-Fruit Leather
|
| subject |
to all authors
|
| summary |
The objective of the present study was to investigate the physicochemical characteristics and sensory acceptance of mixed-fruit leather prepared from bananas, pineapples, and watermelons. Four different compositions of mixed-fruits (Control = 33 g banana + 33 g pineap-ple + 33 g watermelon; 50B = 50 g banana + 25 g pineapple + 25 g watermelon; 50P = 50 g pineapple + 25 g banana + 25 g watermelon; 50W = 50 g watermelon + 25 g banana + 25 g pineapple) were produced. The results from the proximate analysis showed that mixed-fruit leather 50B contained higher moisture, crude protein, and crude fat compared to other samples. The highest carbohydrate content was recorded in sample 50P. Water activity of all mixed-fruits leathers were lower than 0.5. The lowest pH (4.01) and the highest total titratable acidity (0.14) were recorded in sample 50P. A 50P mixed-fruit leather possessed the highest L* and b* values whereas 50W had the highest a* value. The textural properties of all samples were not significantly different. All mixed-fruit leathers were accepted by the panellist. The results obtained from the present study showed that mixed-fruit leather has the potential to be produced as a healthy snack.
|
| title |
Physicochemical Characteristics and Sensory Evaluation of Mixed-Fruit Leather
|
| title_full |
Physicochemical Characteristics and Sensory Evaluation of Mixed-Fruit Leather
|
| title_fullStr |
Physicochemical Characteristics and Sensory Evaluation of Mixed-Fruit Leather
|
| title_full_unstemmed |
Physicochemical Characteristics and Sensory Evaluation of Mixed-Fruit Leather
|
| title_short |
Physicochemical Characteristics and Sensory Evaluation of Mixed-Fruit Leather
|
| title_sort |
physicochemical characteristics and sensory evaluation of mixed-fruit leather
|