Effect of substitution durian rind powder with wheat flour on tarts quality

Abstract

The objective of this research was to determine effect of substitution wheat flour with durian rind powder at 0, 5, 10 and 15% on tarts quality. Assessment by physical and chemical properties sensory evaluation. Results showed that increasing of durian rind the texture of the tart dough before baking hardness, toughness and cohesiveness increased. After tart dough baked hardness and toughness increased. Both the tart dough before and after baking decreased lightness (L*) and yellowness (b*) increased of redness (a*) and water activity (aw) of baked tart dough has decreased. The durian rind tart contained increased of moisture protein ash and crude fiber. As of fat and carbohydrate are decreased. For sensory evaluation in acceptance, color, odor, taste, flavor, texture and overall the tester accepted like very much at 15% of substitution durian rind powder with wheat flour.