Product development of indian gooseberry leather
2010
Chutima Poomiwanitcha(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Anuvat Jangchud(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Kamolwan Jangchud(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Research was conducted to develop formulation for indian gooseberry leather. Formulation of indian gooseberry has been studied using osmotically dehydrated indian gooseberry. Factorial 3*3 in completely randomized design was employed with two factor: ratio of water to fruit meat at 3 levels (at 40:60, 50:50 and 60:40) and content of all purpose flour at 3 levels (3, 6 and 9 percent of sum of wate, fruit meat and wheat flour). The study showed that increasing flour resulted in increasing of lightness (L*) and stickness significantly (p LT 0.05). The ratio of water to fruit meat had significant effects on liking scores of all sensory attributes significantly (p LT 0.05). Increasing ratio of water to fruit meat resulted in increasing on color liking and surface evenness liking. The optimum formula for Indian Gooseberry leather is 34.48 percent of water, 29.37 percent of osmotically dehydrated gooseberry, 4.08 percent of all purpose flour, 24.32 percent of sugar, 3.65 percent of glucose syrup, 0.46 percent of salt, and 3.65 percent of honey syrup, respectively.
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