The purpose of this research was to develop a dried durian in syrup product that used
the optimal sugar and glycerol content and could extend the shelf life of the product in vacuum
packaging. The experiment was divided into 3 experiments as follows: 1) to study the optimal
sugar content to prepare syrup for boiling durian pulp, prepared syrup by varying sugar content at
40, 50, 60 and 70% (w/v). The obtained syrup was used to boil the durian pulp by using durian
pulp and syrup at the ratio of 1:1 (w/w). The durian in syrup product was further dried by using
a hot air oven at the temperature of 70 C for 13 hours. The products were evaluated by using
sensory evaluation. Then, the best formula was selected for the next experiments; 2) to study
the optimal glycerol content for the dried durian in syrup product by varying the glycerol levels
at 5, 10, 15 and 20% of the syrup weight and 3) to study the shelf life of dried durian in syrup that
was packed in vacuum packaging and evaluated for chemical, physical and microbial quality
at 21 days.
