Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy
Gummy fruit candy based on red pitaya fruit iHylocerens polyrhizusi was developed using high-methoxyl pectin (HMP) and fish gelatin (FG) as gelling agents. Different types of gummy candy were prepared based on various formulations using two concentrations (20 and 25 %, w/w) of red pitaya puree (R...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2015
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| Subjects: | |
| Online Access: | http://eprints.usm.my/61160/1/24%20Pages%20from%2000001791229.pdf |
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| Summary: | Gummy fruit candy based on red pitaya fruit iHylocerens polyrhizusi was
developed using high-methoxyl pectin (HMP) and fish gelatin (FG) as gelling agents.
Different types of gummy candy were prepared based on various formulations using
two concentrations (20 and 25 %, w/w) of red pitaya puree (RPP) and different
gelling agent to water ratios (pectin/water |
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