Converting Durian-Based Traditional Dessert into Ready-To-Eat Durian Stick through Sausage Technology Application
نویسندگان
چکیده
Durian known as the King of Fruit is a prominent, common native Southeast Asian fruit and very popular among local Malaysians. Nowadays, there are various types durian-based products available in market such ice-cream, cakes, chips, chocolate bars, pre-mixed powders. There also traditional dessert produced using fresh durian filling ‘dodol’, ‘lempuk’ ‘bingka’. However, time goes on, desserts increasingly forgotten. The aim this study was to diversify into Ready-To-Eat (RTE) stick. stick production technique began with process grinding paste, mixing ingredients, stuffing mixture sausage casing, steaming chilling RTE Next, firmness moisture content were analyzed. Apart from that, sensory evaluation conducted determine consumer acceptance that has been produced. Based on results obtained, best for 10.42 N. value obtained high, which between 52.05% 61.89%. overall acceptability resulted 3.7 out its full score 5. For stick, where satisfactory panellists, showed 74%. In conclusion, method can be used increase added uniqueness produced, however, improvements product formulations freezing methods extend product’s shelf life necessary future produce better products. potential commercialized international markets based terms texture, appearance, smell taste.
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ژورنال
عنوان ژورنال: Advances in Agricultural and Food Research Journal
سال: 2021
ISSN: ['2735-1084']
DOI: https://doi.org/10.36877/aafrj.a0000198