Karakteristik Fisik dan Sensoris Produk Hasil Restrukturisasi Buah Nangka (Artocarpus heterophylla L.) dan Sawo (Manilkara achras (Mill.) Fosb.) Selama Penyimpanan Beku
A model fruit product was prepared using fresh tropical fruits puree (jackfruit and sapodilla) and restructured using calcium-alginate gel forming methods (internal setting). Restructured fruit products were evaluated for texture (hardness), color, pH, and sensory properties after 0, 1, 2, and 3 mon...
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[Yogyakarta] : Universitas Gadjah Mada
2002
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| Summary: | A model fruit product was prepared using fresh tropical fruits puree (jackfruit and sapodilla) and restructured using calcium-alginate gel forming methods (internal setting).
Restructured fruit products were evaluated for texture (hardness), color, pH, and sensory properties after 0, 1, 2, and 3 months frozen storage at -15°C Texture, taste and flavor remained stable throughout 3 months at -15°C. No significant change for pH was observed over the frozen storage period (3 months at -15 °C).
Key words: restructured, calcium-alginate gel, jackfruit, sapodilla |
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