Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam

QR Code

Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam

BACKGROUND: The scoby pellicle of symbiotic culture of bacteria and yeast is a by-product from kombucha fermentation. While a portion is used as starter culture, the remainder is often discarded, yet it can be a valuable source of bacterial cellulose. RESULTS: Scoby from black, green and oolong tea...

Full description

Bibliographic Details
Main Authors:	Chong, Ann Qi, Chin, Nyuk Ling, A. Talib, Rosnita, Kadir Basha, Roseliza
Format:	Article
Published:	John Wiley and Sons 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/114941/

Similar Items

Modelling pH dynamics, SCOBY biomass formation, and acetic acid production of Kombucha fermentation using black, green, and Oolong Teas
by: Chong, Ann Qi, et al.
Published: (2024)

Effect Of Different Hydrocolloids And Cryoprotectants On Physicochemical Properties And Sensory Attributes Of Surimi Based Sausages
by: Santana, Palestina
Published: (2013)

Understanding the sensory perception of hydrocolloid thickened systems based on flow and lubrication behaviour
by: He, Qi
Published: (2014)

Effects of different types and concentration of hydrocolloids on mango filling
by: Razak, R. A., et al.
Published: (2018)

Rheological and textural characteristics of mango jam containing different gelling agents
by: Javanmard, Marjan
Published: (2011)

Effect of various hydrocolloids on physicochemical characteristics of orange beverage emulsion.
by: Mirhosseini, Hamed, et al.
Published: (2010)

Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions
by: Gannasin, Sri Puvanesvari, et al.
Published: (2015)

Enhancing jackfruit’s bioactive properties through SCOBY fermentation: implications for cosmeceuticals
by: Aziz Norhazniza,, et al.
Published: (2025)

Development of Kombucha Tea with Gac and Mango Fruits: Sensory, Nutritional, Phytochemical, Physicochemical and Antioxidant Evaluation
by: Nurus S.A. Aziz, Nurus S.A. Aziz, et al.
Published: (2023)

Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets
by: Asmak Abdul-Zubir,, et al.
Published: (2022)

Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets
by: Abdul-Zubir, Asmak, et al.
Published: (2022)

Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level
by: Z., Nur Azura, et al.
Published: (2020)

The health aspects of hydrocolloids
by: Edwards, Christine, et al.
Published: (2009)

Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads-A Review.
by: Karim, Roselina, et al.
Published: (2013)

Effect of aminosilane concentrations on the properties of poly(lactic acid)/kenaf-derived cellulose composites
by: Tee, Yee Bond, et al.
Published: (2017)

Fermented beverage benefits: a comprehensive review and comparison of kombucha and kefir microbiome
by: Ann, Qi Chong, et al.
Published: (2023)

Sourdough microbiome comparison and benefits
by: Lau, Siew Wen, et al.
Published: (2021)

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)

Rheological, Textural, And Sensory Evaluation Of Texture-Modified Rice Porridge For Patients With Dysphagia
by: Yong, Hui Yin
Published: (2019)

Applications of hydrocolloids and its effects on physicochemical characteristics of gluten-free bread from corn and rice flour
by: Fetriyuna, Fetriyuna, et al.
Published: (2024)

Thermally Grafting Aminosilane onto Kenaf-Derived Cellulose and Its Influence on the Thermal Properties of Poly(Lactic Acid) Composites.
by: A. Talib, Rosnita, et al.
Published: (2013)

Reinforcing mechanical, water absorption and barrier properties of poly(lactic acid) composites with kenaf-derived cellulose of thermally-grafted aminosilane
by: Tee, Y. B., et al.
Published: (2015)

Reinforcing mechanical, water absorption and barrier properties of poly (lactic acid) composites with kenaf-derived cellulose of thermally-grafted aminosilane
by: Tee, Yee Bond, et al.
Published: (2015)

Bacterial cellulose film coating as drug delivery system: physicochemical, thermal and drug release properties
by: Mohd Cairul Iqbal Mohd Amin,, et al.
Published: (2012)

Development of Kaya Slice (coconut jam slice): evaluation of physicochemical, sensory evaluation and macronutrients composition when cooperated with gelatin
by: H., Ab. Rahim, et al.
Published: (2022)

Sensory evaluation and contamination test on mango fruit (Mangifera indica) puree
by: Amid, Azura, et al.
Published: (2011)

Protein-Hydrocolloids Interactions in "Keropok Lekor"
by: Kaw, Zay Ya
Published: (2004)

Modelling the three-stage activation process of composite sourdough starters developed using pumpkin and mung bean flours
by: Lau, Siew Wen, et al.
Published: (2024)

Incorporation of hydrocolloids into pet food for new applications
by: Johansson, Joanne
Published: (2016)

Process optimization of hydrocolloid production from seaweeds
by: Jaswir, Irwandi, et al.
Published: (2011)

Sensory analysis of texture and appearance lip balm containing olive oil
by: Ab. Hadi, Hazrina, et al.
Published: (2016)

Effect of sugar-pectin-citric acid pre-commercialization formulation on the physicochemical, sensory, and shelf-life properties of Musa cavendish banana jam
by: Wan Abd Al Qadr Imad Wan-Mohtar,, et al.
Published: (2021)

Effect of sugar-pectin-citric acid pre-commercialization formulation on the physicochemical, sensory, and shelf-life properties of Musa cavendish banana jam
by: Wan-Mohtar, Wan Abd Al Qadr Imad, et al.
Published: (2021)

Management of bacterial leaf blight of mango through antibiotics and bio-fungicide
by: Basak, R. P., et al.
Published: (2014)

Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks
by: Abu Talib, A., et al.
Published: (2024)

Physico-Chemical And Sensory Characteristics Of Muffin Substituted With Different Levels Of Mango Pulp Flour
by: Yew , Siew Chuen
Published: (2010)

Physicochemical, textural and organoleptic properties of reduced fat cheddar chees
by: Nateghi, Leila
Published: (2011)

Effects of freeze-thaw cycles and thawing methods on properties of papaya (Carica papaya L.), mango (Mangifera indica L.) and tamarillo (Solanum betaceum Cav.) purees and their hydrocolloids
by: Mahmood, Zhafarina
Published: (2017)

Physicochemical and sensory characteristics of palm olein and peanut oil blends.
by: M. W., Myat, et al.
Published: (2009)

Physicochemical and sensory properties of a traditional chilli shrimp paste.
by: Sobhi, Babak, et al.
Published: (2010)