Publication: Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy
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Date
2015-02
Authors
Romli, Siti Rashima
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Abstract
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
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Effects Of Different Gelling Agents And Puree Content In The Preparation , Red Pitaya Fruits