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:	Romli, Siti Rashima
Format:	Thesis
Language:	English
Published:	2015
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/61160/1/24%20Pages%20from%2000001791229.pdf
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id	my-usm-ep.61160
record_format	uketd_dc
spelling	my-usm-ep.611602024-09-19T03:56:04Z Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy 2015-02 Romli, Siti Rashima T1-995 Technology(General) 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 2015-02 Thesis http://eprints.usm.my/61160/ http://eprints.usm.my/61160/1/24%20Pages%20from%2000001791229.pdf application/pdf en public masters Perpustakaan Hamzah Sendut Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Romli, Siti Rashima Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy
description	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
format	Thesis
qualification_level	Master's degree
author	Romli, Siti Rashima
author_facet	Romli, Siti Rashima
author_sort	Romli, Siti Rashima
title	Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy
title_short	Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy
title_full	Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy
title_fullStr	Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy
title_full_unstemmed	Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy
title_sort	effects of different gelling agents and puree content in the preparation of red pitaya fruits (hylocereus polyrhizus) gummy candy
granting_institution	Perpustakaan Hamzah Sendut
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2015
url	http://eprints.usm.my/61160/1/24%20Pages%20from%2000001791229.pdf
_version_	1811772887266230272

Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy

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