Texture analysis of starfruit (Averrhoa carambola) chips pre-treated with glucose syrup and osmotic dehydration

Osmotic dehydration (OD) of starfruit chips by glucose syrup was chosen as the osmotic agent (OA) in this study as it is believed to confer a desirable result in the final product. As in this study, the concentration of glucose syrup that was used is 30, 40 and 50°Brix with soaking temperature of...

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Bibliographic Details
Main Authors: Siti Radhiah Omar,, Syafiqah Abdul Razak,, Nur Zazarina Ramly,
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2020
Online Access:http://journalarticle.ukm.my/16809/1/49_03_15.pdf
http://journalarticle.ukm.my/16809/
http://www.mabjournal.com/index.php?option=com_content&view=article&id=1039&catid=59:current-view&Itemid=56
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