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Texture analysis of starfruit (Averrhoa carambola) chips pre-treated with glucose syrup and osmotic dehydration

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dc.contributor.authorOmar S.R.en_US
dc.contributor.authorRazak S.A.en_US
dc.contributor.authorRamly N.Z.en_US
dc.date.accessioned2024-05-29T01:58:48Z
dc.date.available2024-05-29T01:58:48Z
dc.date.issued2020
dc.descriptionMalays. Appl. Biol. (2020) 49(3): 123–127en_US
dc.description.abstractOsmotic dehydration (OD) of starfruit chips by glucose syrup was chosen as the osmotic agent (OA) in this study as it is believed to confer a desirable result in the final product. As in this study, the concentration of glucose syrup that was used is 30, 40 and 50°Brix with soaking temperature of 20°C to 60°C and soaking time of 20 min to 60 min. The result showed that higher water loss and lower solid gain of starfruits obtained as the higher temperature and glucose syrup concentrations were used. Meanwhile, processing of osmo-dried starfruits into chips were done by stir frying with canola oil. The use of glucose syrup with concentration of 50°B, 60°C temperature and 60 min soaking time produced the highest hardness and crispness of starfruit chips with the lowest moisture content. Test of significance (p<0.05) in results obtained from this study were determined using Minitab 18 software as one-way Analysis of Variance (ANOVA) and Tukey-Test. In general, OD pre-treatment could be proved as an effective technique for food industries to develop fried starfruit chips with improved texture quality. © 2020, Malaysian Society of Applied Biology. All rights reserved.en_US
dc.identifier.epage127
dc.identifier.issn0126-8643
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85095744343
dc.identifier.spage123
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85095744343&partnerID=40&md5=a672192ea2b84aeb378fbc6d9d958355
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/10024
dc.identifier.volume49
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherMalaysian Society of Applied Biologyen_US
dc.relation.ispartofMalaysian Applied Biologyen_US
dc.sourceScopus
dc.subjectGlucose syrupen_US
dc.subjectOsmotic dehydrationen_US
dc.subjectPre-treatmenten_US
dc.subjectStarfruit chipsen_US
dc.titleTexture analysis of starfruit (Averrhoa carambola) chips pre-treated with glucose syrup and osmotic dehydrationen_US
dc.typeArticleen_US
dspace.entity.typePublication

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Texture Analysis Of Starfruit (averrhoa Carambola) Chips Pre-treated With Glucose Syrup And Osmotic Dehydration
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