Optimisation processing of green kiwifruit-blackcurrant leather using response surface methodology

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Title

Optimisation processing of green kiwifruit-blackcurrant leather using response surface methodology

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

The purpose of this study was to efficiently produce a green kiwifruit-blackcurrant fruit leather with acceptable colour and taste characteristics. The effects of different levels of sugar, blackcurrant purée and green kiwi fruit purée and a small addition of pectin were analysed using response surface methodology to identify a range of optimal ingredient levels. An advanced software programme, Design-Expert which used a Box-Behnken method was used to design the experiment. Sixteen differen...

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Format

Research Paper

Research format

Thesis

Thesis level

Masters

Date created

2016

Creator

Feng, Zhenyu

URL

https://hdl.handle.net/10182/6898

Related subjects

green kiwifruit / blackcurrant / fruit leather / processing / optimisation / response surface methodology / sensory evaluation / Food Engineering

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