THE EFFECT OF ADDITION OF POLYSACCHARIDE ON CHARACTERISTICS OF LOW SUGAR CUCUMBER SORBET

THE EFFECT OF ADDITION OF POLYSACCHARIDE ON CHARACTERISTICS OF LOW SUGAR CUCUMBER SORBET

Abstract The purpose of this study is to determine the effect of adding various types of polysaccharides (CMC, xanthan gum, pectin, agar) and the percentage of polysaccharides (0.5% and 1%) on the characteristics of cucumber sorbet with a low proportion of sugar. This study uses a Randomized...

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Bibliographic Details
Main Authors: Syarifa Ramadhani Nurbaya, Lukman Hudi, Intan Rohma Nurmalasari, Awanda Rizky Amalia
Format: Article
Language:English
Published: Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2021-04-01
Series:Jurnal Pangan dan Agroindustri
Subjects:
cucumber sorbet
percentage of polysaccharides
polysaccharide type
Online Access:https://jpa.ub.ac.id/index.php/jpa/article/view/729

Internet

https://jpa.ub.ac.id/index.php/jpa/article/view/729

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