Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy
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 (R...
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| Format: | Thesis |
| Language: | English |
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2015
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| Online Access: | http://eprints.usm.my/61160/ http://eprints.usm.my/61160/1/24%20Pages%20from%2000001791229.pdf |
| _version_ | 1848884635128299520 |
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| author | Romli, Siti Rashima |
| author_facet | Romli, Siti Rashima |
| author_sort | Romli, Siti Rashima |
| building | USM Institutional Repository |
| collection | Online Access |
| description | 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 |
| first_indexed | 2025-11-15T19:09:50Z |
| format | Thesis |
| id | usm-61160 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T19:09:50Z |
| publishDate | 2015 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-611602024-09-19T03:56:04Z http://eprints.usm.my/61160/ Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy Romli, Siti Rashima T1-995 Technology(General) 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 2015-02 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/61160/1/24%20Pages%20from%2000001791229.pdf 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. |
| spellingShingle | T1-995 Technology(General) Romli, Siti Rashima Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy |
| title | Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy |
| title_full | Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy |
| title_fullStr | Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy |
| title_full_unstemmed | Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy |
| title_short | Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy |
| title_sort | effects of different gelling agents and puree content in the preparation of red pitaya fruits (hylocereus polyrhizus) gummy candy |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/61160/ http://eprints.usm.my/61160/1/24%20Pages%20from%2000001791229.pdf |