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Processing and consumer acceptance of fruit leather from the unfertilised floral parts of jackfruit

A fruit leather was developed from the unfertilised floral parts of jackfruit. The characteristics of the leather were as follows: moisture 12.26%, fat 0.26%, protein 2.85%, crude fibre 6.27%, ash 0.87% , pH 4-8, titratable acidity 0.0005 meq NaOH g-1, vitamin C 0.023 mg ascorbic acid per 100 g, cal...

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Main Authors: Che Man, Yaakob, Sin, Ku K.
Format: Article
Language:English
English
Published: SCI 1997
Online Access:http://psasir.upm.edu.my/id/eprint/51073/1/Processing%20and%20consumer%20acceptance%20of%20fruit%20leather%20from%20the%20unfertilised%20floral%20parts%20of%20jackfruit.pdf
http://psasir.upm.edu.my/id/eprint/51073/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Man%20-%20Processing%20and%20consumer%20acceptance%20of%20fruit%20leather%20from%20the%20unfertilised%20floral%20parts%20of.pdf
http://psasir.upm.edu.my/id/eprint/51073/
http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199709)75:1%3C102::AID-JSFA845%3E3.0.CO;2-G/abstract
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spelling my.upm.eprints.510732024-08-05T03:27:28Z http://psasir.upm.edu.my/id/eprint/51073/ Processing and consumer acceptance of fruit leather from the unfertilised floral parts of jackfruit Che Man, Yaakob Sin, Ku K. A fruit leather was developed from the unfertilised floral parts of jackfruit. The characteristics of the leather were as follows: moisture 12.26%, fat 0.26%, protein 2.85%, crude fibre 6.27%, ash 0.87% , pH 4-8, titratable acidity 0.0005 meq NaOH g-1, vitamin C 0.023 mg ascorbic acid per 100 g, caloric value 440 kcal per 100 g and water activity 0.6. The colour was bright yellow. Microbial count of the leather was low throughout the storage period. The fruit leather was most stable when packaged in laminated aluminium foil (LAF) during storage. Sensory evaluation showed that samples were acceptable by the panelists. A market survey showed that the fruit leather was slightly better accepted by the consumer at large than laboratory sensory panelists, especially by male respondents and from ethnic Indians. However, more work is needed to further improve the new fruit leather. SCI 1997 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/51073/1/Processing%20and%20consumer%20acceptance%20of%20fruit%20leather%20from%20the%20unfertilised%20floral%20parts%20of%20jackfruit.pdf text en http://psasir.upm.edu.my/id/eprint/51073/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Man%20-%20Processing%20and%20consumer%20acceptance%20of%20fruit%20leather%20from%20the%20unfertilised%20floral%20parts%20of.pdf Che Man, Yaakob and Sin, Ku K. (1997) Processing and consumer acceptance of fruit leather from the unfertilised floral parts of jackfruit. Journal of the Science of Food and Agriculture, 75 (1). pp. 102-108. ISSN 0022-5142; ESSN: 1097-0010 http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199709)75:1%3C102::AID-JSFA845%3E3.0.CO;2-G/abstract 10.1002/(SICI)1097-0010(199709)75:1<102::AID-JSFA845>3.0.CO;2-G
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description A fruit leather was developed from the unfertilised floral parts of jackfruit. The characteristics of the leather were as follows: moisture 12.26%, fat 0.26%, protein 2.85%, crude fibre 6.27%, ash 0.87% , pH 4-8, titratable acidity 0.0005 meq NaOH g-1, vitamin C 0.023 mg ascorbic acid per 100 g, caloric value 440 kcal per 100 g and water activity 0.6. The colour was bright yellow. Microbial count of the leather was low throughout the storage period. The fruit leather was most stable when packaged in laminated aluminium foil (LAF) during storage. Sensory evaluation showed that samples were acceptable by the panelists. A market survey showed that the fruit leather was slightly better accepted by the consumer at large than laboratory sensory panelists, especially by male respondents and from ethnic Indians. However, more work is needed to further improve the new fruit leather.
format Article
author Che Man, Yaakob
Sin, Ku K.
spellingShingle Che Man, Yaakob
Sin, Ku K.
Processing and consumer acceptance of fruit leather from the unfertilised floral parts of jackfruit
author_facet Che Man, Yaakob
Sin, Ku K.
author_sort Che Man, Yaakob
title Processing and consumer acceptance of fruit leather from the unfertilised floral parts of jackfruit
title_short Processing and consumer acceptance of fruit leather from the unfertilised floral parts of jackfruit
title_full Processing and consumer acceptance of fruit leather from the unfertilised floral parts of jackfruit
title_fullStr Processing and consumer acceptance of fruit leather from the unfertilised floral parts of jackfruit
title_full_unstemmed Processing and consumer acceptance of fruit leather from the unfertilised floral parts of jackfruit
title_sort processing and consumer acceptance of fruit leather from the unfertilised floral parts of jackfruit
publisher SCI
publishDate 1997
url http://psasir.upm.edu.my/id/eprint/51073/1/Processing%20and%20consumer%20acceptance%20of%20fruit%20leather%20from%20the%20unfertilised%20floral%20parts%20of%20jackfruit.pdf
http://psasir.upm.edu.my/id/eprint/51073/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Man%20-%20Processing%20and%20consumer%20acceptance%20of%20fruit%20leather%20from%20the%20unfertilised%20floral%20parts%20of.pdf
http://psasir.upm.edu.my/id/eprint/51073/
http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199709)75:1%3C102::AID-JSFA845%3E3.0.CO;2-G/abstract
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score 13.211869

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