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...
Saved in:
Main Author: | Romli, Siti Rashima |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2015
|
Subjects: | |
Online Access: | http://eprints.usm.my/61160/1/24%20Pages%20from%2000001791229.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Development Of Betacyanin Pigment Extract And Microencapsulated Powder From Red Pitaya Fruit
(Hylocereus Polyrhizus)
by: Ruri , Aditya Sari
Published: (2011) -
Effects of Antioxidant and Dietary Fiber Content of Fresh and Oven-Dried Red Pitaya Fruit (Hylocereus Polyrhizus.) on Hypercholesterolemic and Insulinresistant Rats
by: Omidizadeh, Alireza
Published: (2009) -
Postharvest Quality Of Red Pitaya (Hylocereus Polyrhizus) As Affected By Harvest Date, Storage Duration And 1-Methylcyclopropene
by: Novita, Melly
Published: (2008) -
Physiological and biochemical attributes of red-fleshed dragon fruit, Hylocereus Polyrhizus /
by: Punitha R. Vasanthan
Published: (2010) -
Phytochemical Studies On Hylocereus Polyrhizus (Fruit And Stem) And Hylocereus Undatus (Fruit)
by: Foong, Shin Yee
Published: (2014)