Developing the potential of durian peel in bakery products

Abstract

The objective of this research to study the process of durian rind including of tart, Danish pastry, cookies, Brownie and breadstick. To determine the quality of processed food products from Durian rind. To study consumer acceptance (Consumer test) on food products from durian rind. Bakery products used in the trial, including tart, Danish pastry, cookies, Brownie and breadstick. The substitution of wheat flour with durian peel powder products, bakery substitute at 0 percent to 30 percent panelists recognized that the 0 percent to 10 percent except sample brownies that taste to recognize. However, the replacement of 30 per cent on the amount of compensation increases. Make an example of a more solid texture. The panelists acknowledged the least clear. And not according to the way that it should be. However, durian peel powder supplementation resulted in increased amount of fiber, which is beneficial to the health of consumers. Acceptance testing of consumer substitution of wheat flour with durian peel powder products in bakeries, 100 by means of random chance that the test of more than 80 percent of the product acceptance bakeries are replacement of wheat flour with durian rind powder. For bakery products, technology transfer from Japan selected durian powder at the Faculty of Economics of Technology. Trainee There is satisfaction in all aspects of technology transfer.