Development Of Ice Lollies From Fresh Or Freeze Concentrated Sugar-Cane (Saccharum Offinarum) Juice And Hydrocolloids.

Mok, Kar Wei and Kooid, Pooi Yein and Yin Kuan, Tan and Mat Easa, Azhar Development Of Ice Lollies From Fresh Or Freeze Concentrated Sugar-Cane (Saccharum Offinarum) Juice And Hydrocolloids. Working Paper. Universiti Sains Malaysia.

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    Abstract

    Six formulations of ice lollies were developed using fresh sugar-cane juice (total soluble solid, TSS - 15 °brix) or freeze-concentrated sugar-cane juice ([SS - 30 °brix) with the incorporation of OJ % w/v of sodium alginate or carrageenan.

    Item Type: Monograph (Working Paper)
    Subjects: T Technology > TP Chemical Technology > TP368-456 Food processing and manufacture
    Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology)
    Depositing User: ARKM Al Rashid Automasi
    Date Deposited: 16 Feb 2009 20:25
    Last Modified: 13 Jul 2013 11:49
    URI: http://eprints.usm.my/id/eprint/8111

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