Physicochemical properties, bioactive compounds degradation kinetics, and microbiological counts of fortified pomegranate gummy candy (GC) during ambient storage

QR Code

Physicochemical properties, bioactive compounds degradation kinetics, and microbiological counts of fortified pomegranate gummy candy (GC) during ambient storage

This study explored the potential of fortified pomegranate gummy candies (GC) as a solution for insufficient vitamin C and phenol intake. It entailed two objectives: assessing the impact of ambient storage (20±2 ℃) on various GC properties and developing kinetic models to predict vitamin C and pheno...

Full description

Bibliographic Details
Main Authors:	Qi, Ng An, Noor Hasnan, Noor Zafira, Kadir Basha, Roseliza, Alyas, Nur Diyana, Mohd Zulkifli, Nurin Izzati
Format:	Article
Language:	English
Published:	Universitas Brawijaya 2023
Online Access:	http://psasir.upm.edu.my/id/eprint/110389/ http://psasir.upm.edu.my/id/eprint/110389/1/110389.pdf

Similar Items

Effect of different pasteurisation temperature on physicochemical properties, bioactive compounds, antioxidant activity and microbiological qualities of reconstituted pomegranate juice (RPJ)
by: Kong, T. Y., et al.
Published: (2021)

The effect of different citric acid concentration on physicochemical and antioxidant properties of Red Pitaya peel gummy candies
by: Mohsin, Aliah Zannierah, et al.
Published: (2025)

Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy
by: Romli, Siti Rashima
Published: (2015)

Physicochemical, phytochemical and sensorial quality of gummy candies produced from mango (mangifera indica) peels with different types of fruit sweeteners
by: Chong, Wai Yan
Published: (2022)

Effect of mild-temperature and high-temperature pasteurisation on physicochemical properties, bioactive compound, antioxidant activity and microbiological qualities of reconstituted pomegranate juice (RPJ)
by: Kong, T.Y., et al.
Published: (2020)

Processing of parboiled wheat noodles fortified with pulsed ultrasound pomegranate (Punica granatum L. var. Malas) peel extract
by: Kazemi, Milad, et al.
Published: (2016)

Pelabuhan dan candi: Kajian terhadap pengaruh pelabuhan purba dengan peletakan candi-candi Kedah Tua
by: Muhammad Nu’man Mohd Nasir,, et al.
Published: (2023)

Candi Sungai Batu (Tapak SB1): kearifan tempatan dalam teknologi pembuatan bata dan seni bina candi.
by: Zuliskandar Ramli,, et al.
Published: (2014)

From the children's perspective: What are candy, snacks, and meals?
by: Adams, Elisabeth, et al.
Published: (2017)

Camouflage of Severe Skeletal Class II Gummy Smile Patient Treated Nonsurgically with Mini Implants
by: Qamruddin, Irfan, et al.
Published: (2014)

Sweet candy company / Izzurul Ramdan Ramli... [et al.]
by: Ramli, Izzurul Ramdan, et al.
Published: (2013)

Kearifan tempatan masyarakat Batujaya dalam pembuatan bata candi
by: Muhamad Shafiq Mohd Ali,, et al.
Published: (2023)

Possible use of Punica granatum (Pomegranate) in cancer therapy
by: Khwairakpam, A., et al.
Published: (2018)

Phenolic content and antioxidant activities of commercial pomegranate and date concentrates
by: Nur Ain Hafizah Che Malek,, et al.
Published: (2019)

Isolation and characterization of cellulose from pomegranate (punica granatum) peel
by: Siddiqui, Vasi Uddin, et al.
Published: (2024)

Chicken Feathers As An Alternative Substrate For Extracellular Keratinase Production Using Microsporum Fulvum Ibrl Sd3 By Solid Substrate Fermentation
by: Alyas, Nur Diyana
Published: (2013)

Advances on the separation of crocetane and phytane using GC-MS and GC x GC-TOFMS
by: Spaak, G., et al.
Published: (2016)

Comparison of GC–MS, GC–MRM-MS, and GC GC to characterise higher plant biomarkers in Tertiary oils and rock extracts
by: Eiserbeck, Christiane, et al.
Published: (2012)

Sensory, biochemical and microbiological changes of farmed catfish (Clarias batrachus, Linnaeus) and red tilapia (Oreochromis sp.) at Ambient Storage
by: Bakar, Jamilah, et al.
Published: (1995)

Sanskrit treatises and the construction of candi at the Kampung Baru Archaeological Site, Kedah, Malaysia
by: Muhammad Nu’man Mohd Nasir,, et al.
Published: (2024)

Molecular characterization and pathogenicity of stagonosporopsis cucurbitacearum causing gummy stem blight disease of watermelon (Citrullus lanatus L.) in Malaysia
by: Abdul Aziz Waziri,, et al.
Published: (2023)

Molecular characterization and pathogenicity of Stagonosporopsis cucurbitacearum causing gummy stem blight disease of watermelon (Citrullus lanatus L.) in Malaysia
by: Waziri, Abdul Aziz, et al.
Published: (2023)

Evaluation of total phenolic content and antioxidant activities from different type of extraction technique of Helianthus tuberosus
by: Alias, Nur Diyana, et al.
Published: (2021)

Nutritional quality and sensory evaluation of dabai-fortified cocoa bar
by: Azlan, Azrina, et al.
Published: (2020)

Biological control of pomegranate butterfly Deudorix livia Klug (Lepidoptera: Lycaenidae)
by: Al-Riyami, Abdulhamid
Published: (2022)

Microbiological quality and pH changes of honey produced by stingless bees, Heterotrigona itama and Geniotrigona thoracica stored at ambient temperature
by: Mohd Nizam Lani,, et al.
Published: (2017)

Fundamental of Entrepreneurship (ENT300) The Candy Club House / Cecilia Reto... [et al.]
by: Reto, Cecilia, et al.
Published: (2014)

Analisis komposisi bahan bata purba di Candi Serut B (TLJ I)
by: Muhamad Shafiq Mohd Ali,, et al.
Published: (2017)

Kumpulan rock wanita Candy menerima Anugerah Khas DAMA, 26 November 2012
by: Utusan, Borneo
Published: (2012)

Determination of lead in candies and their packaging sold in Malaysia and its potential health risk to children
by: Samsuddin, Nur Aziema Azreen, et al.
Published: (2016)

Protective effect of cysteine—HCl on vitamin C in dehydrated pickled/candied pineapples and guava
by: Mohamed, Suhaila, et al.
Published: (1993)

Protective effect of cysteine—HCl on vitamin C in dehydrated pickled/candied pineapples and guava
by: Mohamed, Suhaila, et al.
Published: (1993)

Semantic ambient media: From ambient advertising to ambient-assisted living
by: Pogorelc, B., et al.
Published: (2012)

Frying performance of palm olein fortified with α-tocopherol
by: Thed, S. T.
Published: (1995)

Development Of Rice-Based Snacks Fortified With Pumpkin Flour
by: Othman, Nur Hanani
Published: (2021)

Synthesis and characterization of water-soluble polyvinyl alcohol/pomegranate peel powder films
by: Wong, Sim Yoong, et al.
Published: (2020)

Antioxidant and antidiabetic properties of pectin extracted from pomegranate (Punica granatum) peel
by: Segar, Hamsavartini M, et al.
Published: (2023)

Supercritical carbon dioxide extraction of pomegranate peel-seed mixture: yield and modelling
by: Tan, Wei Kiat, et al.
Published: (2021)

Advances in Comprehensive Two-Dimensional Gas Chromatography (GC X GC)
by: Eiserbeck, Christiane, et al.
Published: (2014)

Optimisation of formulation in development of candied musk lime peel using response surface methodology (RSM)
by: Adnan, Hazniza, et al.
Published: (2006)