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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
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Food & Nutrition Press
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51758/ 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 |
| _version_ | 1848851918166687744 |
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| author | Jaswir, Irwandi Che Man, Yaakob Yusof, Salmah Selamat, Jinap Sugisawa, Hiroshi |
| author_facet | Jaswir, Irwandi Che Man, Yaakob Yusof, Salmah Selamat, Jinap Sugisawa, Hiroshi |
| author_sort | Jaswir, Irwandi |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T10:29:49Z |
| format | Article |
| id | upm-51758 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T10:29:49Z |
| publishDate | 1998 |
| publisher | Food & Nutrition Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-517582024-08-08T00:47:54Z 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 text en http://psasir.upm.edu.my/id/eprint/51758/1/51758.pdf text en 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 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 |
| 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 |
| title | 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_short | 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 |
| url | http://psasir.upm.edu.my/id/eprint/51758/ http://psasir.upm.edu.my/id/eprint/51758/ http://psasir.upm.edu.my/id/eprint/51758/ 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 |