Physicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrations

International Journal of Food Science and Technology

Volumn 46, Issue 5, 2011, Pages 972-981

  Phimpharian, Chanchira ^a   Jangchud, Anuvat ^a   Jangchud, Kamolwan ^a   Therdthai, Nantawan ^a   Prinyawiwatkul, Witoon ^b   No, Hong Kyoon ^c  

^a KASETSART UNIVERSITY   (Thailand)

^b LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^c Catholic University of Daegu   (South Korea)

Author keywords

Glucose syrup; Machine formed fruit leather; Pectin; Pineapple leather; RSM; Sensory optimisation; Snack

Indexed keywords

MACHINE-FORMED FRUIT LEATHER; OPTIMISATIONS; PECTIN; PINEAPPLE LEATHER; RSM; SNACK;

FRUITS; GLUCOSE; MOISTURE; OPTIMIZATION; TANNING;

LEATHER;

ANANAS COMOSUS;

EID: 79954548571     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02579.x     Document Type: Article

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