Development and stability of jack fruit leather

Y.B. Che Man; Taufik

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Development and stability of jack fruit leather

机译：杰克果皮的发展与稳定性

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Jack fruit leather was successfully developed from blanched puree and puree soaked in 0.1% sodium metabisulflte. The composition of the leathers is reported. The colour of the leather from blanched puree was lighter and more yellow than that from thesoaked puree. During 2 months' storage water activity values were unchanged but the colour and texture values decreased. Mould counts were low and decreased slightly during storage. Sensory evaluation showed that both were acceptable after 2 months' storage at both ambient temperature and 8'C.

机译：杰克果皮成功地由变白的果泥制成，并浸入0.1％的偏亚硫酸氢钠中制成果泥。报告了皮革的组成。与浸泡过的果泥相比，漂白果泥制成的皮革颜色更浅，更黄。在两个月的贮水过程中，水分活度值没有变化，但颜色和质地值却下降了。霉菌数量低，在储存过程中略有减少。感官评估表明，在环境温度和8'C下储存2个月后，两者均可接受。

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《Tropical Science》 |1995年第3期|共6页
作者
Y.B. Che Man; Taufik;
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原文格式 PDF
正文语种 eng
中图分类农作物;
关键词
Jack fruit leather; water activity; acceptability;

机译：杰克果皮;水活度;可接受性;

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1. Development and stability of jack fruit leather [J] . Y.B. Che Man, Taufik Tropical Science . 1995,第3期

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8. Development Programme for the Leather-Based Industries in India (10th) Session of the Leather and Leather Products Industry Panel. Held in Madras, India on November 4-8, 1991. [R] . Salminen, T. N. 1991

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Development and stability of jack fruit leather

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