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

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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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Bibliographic Details
Main Author:	Romli, Siti Rashima
Format:	Thesis
Language:	English
Published:	2015
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/61160/ http://eprints.usm.my/61160/1/24%20Pages%20from%2000001791229.pdf

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