Citation
Raya Shariff, . and Yaakob Che Man, . Satu kajian awal memproses keledek keping. pp. 17-21. ISSN 0126-6128
Abstract
Sweet p otato leather was successfully developed using Serdang variety of sw eet potato . The leather was prepared fro m cooked sweet p otato flesh to which 0.5 CMC 2 00 ppm N allS O3 an d 7 sugar were added before a thin sh eet o f 1m m thickness was fo rm ed . Oven drying at tem peratures o f 55 65 a nd 75C was co n d u cted fo r 4/2 hrs. R esults showed that drying tem peratures affect the m oisture c o n te n t (11-17 ) and hence a w (0 .4 6 -0 .7 0 ) o f the leather. Hunter colour a and b values showed a significant (P 0.01)darkening as the temperature of drying increased; how ever L values were not significant (P 0.05). Instron firmness values showed a significant increase (P 0.01) as the temperature increased. Sensory data for flavour colour firmness and overall acceptability indicated that the product was well accep ted by the panelists.
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Abstract
Sweet p otato leather was successfully developed using Serdang variety of sw eet potato . The leather was prepared fro m cooked sweet p otato flesh to which 0.5 CMC 2 00 ppm N allS O3 an d 7 sugar were added before a thin sh eet o f 1m m thickness was fo rm ed . Oven drying at tem peratures o f 55 65 a nd 75C was co n d u cted fo r 4/2 hrs. R esults showed that drying tem peratures affect the m oisture c o n te n t (11-17 ) and hence a w (0 .4 6 -0 .7 0 ) o f the leather. Hunter colour a and b values showed a significant (P 0.01)darkening as the temperature of drying increased; how ever L values were not significant (P 0.05). Instron firmness values showed a significant increase (P 0.01) as the temperature increased. Sensory data for flavour colour firmness and overall acceptability indicated that the product was well accep ted by the panelists.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Sweet potatoes |
| AGROVOC Term: | Ovens |
| AGROVOC Term: | Drying |
| AGROVOC Term: | Temperature |
| AGROVOC Term: | Moisture content |
| AGROVOC Term: | Firmness |
| AGROVOC Term: | Sensory evaluation |
| AGROVOC Term: | Flavour |
| AGROVOC Term: | Colour |
| AGROVOC Term: | Carbohydrates |
| Geographical Term: | Malaysia |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 28 Apr 2025 00:27 |
| URI: | http://webagris.upm.edu.my/id/eprint/22874 |
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