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

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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Bibliographic Details
Main Authors: Jaswir, Irwandi, Che Man, Yaakob, Yusof, Salmah, Selamat, Jinap, Sugisawa, Hiroshi
Format: Article
Language:English
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/51758/7/Food%20Processing%20Preservation%20-%202007%20-%20JASWIR%20-%20EFFECT%20OF%20GLUCOSE%20SYRUP%20SOLID%20%20SUCROSE%20%20HYDROGENATED%20PALM%20OIL%20AND.pdf

Internet

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

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