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

Romli, Siti Rashima (2015) Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy. Masters thesis, Perpustakaan Hamzah Sendut.

[img]
Preview
 PDF
Download (31MB) | Preview

Abstract

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

Item Type: Thesis (Masters)
Subjects: T Technology > T Technology (General) > T1-995 Technology(General)
Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User: Mr Hasmizar Mansor
Date Deposited: 19 Sep 2024 03:56
Last Modified: 19 Sep 2024 03:56
URI: http://eprints.usm.my/id/eprint/61160

Actions (login required)

View Item View Item
USM Repository is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.
Share