{"title":"三来玉废纤维的添加对饼干感官特性及感官评价的影响","authors":"I. Abdullah, N. Wahab, H. M. Hassan","doi":"10.15341/MAST(2375-9402)/03.03.2017/002","DOIUrl":null,"url":null,"abstract":"The effect of adding fiber from SeraiKayu (Eugenia polyantha) waste in cracker was studied on organoleptic characteristic and sensory evaluation of cracker. Cracker prepared from SeraiKayu (Eugenia polyantha) waste containing different proportion of waste (2%, 4% and 6%) from two sources of waste, boiling and extraction of SeraiKayu (Eugenia polyantha) leaves. The crackers were evaluated for organoleptic characteristics and sensory evaluation. Statistical analysis revealed no significant differences (P <0.05) among formulations of the crackers for colour, firmness, saltiness and crunchiness characteristics. Meanwhile, the bitterness and aroma characteristics of the crackers were affected significantly with increasing levels of SeraiKayu (Eugenia polyantha) waste in crackers. In general, the crackers were accepted by the panelist during the sensory evaluation test and has potential as new source of fiber for use in high fiber products.","PeriodicalId":18656,"journal":{"name":"Modern Agricultural Science and Technology","volume":"27 1","pages":"8-11"},"PeriodicalIF":0.0000,"publicationDate":"2017-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Effect of Adding Fiber from SeraiKayu (Eugenia Polyantha) Waste on Organoleptic Characteristic and Sensory Evaluation of Cracker\",\"authors\":\"I. Abdullah, N. Wahab, H. M. Hassan\",\"doi\":\"10.15341/MAST(2375-9402)/03.03.2017/002\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The effect of adding fiber from SeraiKayu (Eugenia polyantha) waste in cracker was studied on organoleptic characteristic and sensory evaluation of cracker. Cracker prepared from SeraiKayu (Eugenia polyantha) waste containing different proportion of waste (2%, 4% and 6%) from two sources of waste, boiling and extraction of SeraiKayu (Eugenia polyantha) leaves. The crackers were evaluated for organoleptic characteristics and sensory evaluation. Statistical analysis revealed no significant differences (P <0.05) among formulations of the crackers for colour, firmness, saltiness and crunchiness characteristics. Meanwhile, the bitterness and aroma characteristics of the crackers were affected significantly with increasing levels of SeraiKayu (Eugenia polyantha) waste in crackers. In general, the crackers were accepted by the panelist during the sensory evaluation test and has potential as new source of fiber for use in high fiber products.\",\"PeriodicalId\":18656,\"journal\":{\"name\":\"Modern Agricultural Science and Technology\",\"volume\":\"27 1\",\"pages\":\"8-11\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2017-12-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Modern Agricultural Science and Technology\",\"FirstCategoryId\":\"1091\",\"ListUrlMain\":\"https://doi.org/10.15341/MAST(2375-9402)/03.03.2017/002\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Modern Agricultural Science and Technology","FirstCategoryId":"1091","ListUrlMain":"https://doi.org/10.15341/MAST(2375-9402)/03.03.2017/002","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effect of Adding Fiber from SeraiKayu (Eugenia Polyantha) Waste on Organoleptic Characteristic and Sensory Evaluation of Cracker
The effect of adding fiber from SeraiKayu (Eugenia polyantha) waste in cracker was studied on organoleptic characteristic and sensory evaluation of cracker. Cracker prepared from SeraiKayu (Eugenia polyantha) waste containing different proportion of waste (2%, 4% and 6%) from two sources of waste, boiling and extraction of SeraiKayu (Eugenia polyantha) leaves. The crackers were evaluated for organoleptic characteristics and sensory evaluation. Statistical analysis revealed no significant differences (P <0.05) among formulations of the crackers for colour, firmness, saltiness and crunchiness characteristics. Meanwhile, the bitterness and aroma characteristics of the crackers were affected significantly with increasing levels of SeraiKayu (Eugenia polyantha) waste in crackers. In general, the crackers were accepted by the panelist during the sensory evaluation test and has potential as new source of fiber for use in high fiber products.
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