Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification
The physicochemical properties, shelf life and stability of pitaya pearls (PP) by reverse spherification from sodium alginate (PP Alginate), kappa carrageenan (PP Kappa) and a combined iota carrageenan-sodium alginate (PP Iota) were studied. The macronutrients of PP were not affected by the hydrocol...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/80905/1/PITAYA.pdf |
| _version_ | 1796980826805633024 |
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| author | Bubin, Siti Fatimah Azzahra Mat Ali, Solihah Shukri, Radhiah Wan Ibadullah, Wan Zunairah Ramli, Nurul Shazini Mustapha, Nor Afizah Mohammad Rashedi, Ismail Fitry |
| author_facet | Bubin, Siti Fatimah Azzahra Mat Ali, Solihah Shukri, Radhiah Wan Ibadullah, Wan Zunairah Ramli, Nurul Shazini Mustapha, Nor Afizah Mohammad Rashedi, Ismail Fitry |
| author_sort | Bubin, Siti Fatimah Azzahra |
| collection | UPM |
| description | The physicochemical properties, shelf life and stability of pitaya pearls (PP) by reverse spherification from sodium alginate (PP Alginate), kappa carrageenan (PP Kappa) and a combined iota carrageenan-sodium alginate (PP Iota) were studied. The macronutrients of PP were not affected by the hydrocolloid types, except for ash. PP Alginate showed the strongest textural properties. Storage duration affected mainly elasticity of all PP. During storage, PP Alginate and PP Kappa had better morphological and textural stability. However, PP Kappa with lower values of calorie, hardness, and rupture force is the suggested PP for consumption in beverages. |
| first_indexed | 2024-03-06T10:28:46Z |
| format | Article |
| id | upm.eprints-80905 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:28:46Z |
| publishDate | 2019 |
| publisher | Taylor & Francis |
| record_format | dspace |
| spelling | upm.eprints-809052020-10-15T23:01:21Z http://psasir.upm.edu.my/id/eprint/80905/ Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification Bubin, Siti Fatimah Azzahra Mat Ali, Solihah Shukri, Radhiah Wan Ibadullah, Wan Zunairah Ramli, Nurul Shazini Mustapha, Nor Afizah Mohammad Rashedi, Ismail Fitry The physicochemical properties, shelf life and stability of pitaya pearls (PP) by reverse spherification from sodium alginate (PP Alginate), kappa carrageenan (PP Kappa) and a combined iota carrageenan-sodium alginate (PP Iota) were studied. The macronutrients of PP were not affected by the hydrocolloid types, except for ash. PP Alginate showed the strongest textural properties. Storage duration affected mainly elasticity of all PP. During storage, PP Alginate and PP Kappa had better morphological and textural stability. However, PP Kappa with lower values of calorie, hardness, and rupture force is the suggested PP for consumption in beverages. Taylor & Francis 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/80905/1/PITAYA.pdf Bubin, Siti Fatimah Azzahra and Mat Ali, Solihah and Shukri, Radhiah and Wan Ibadullah, Wan Zunairah and Ramli, Nurul Shazini and Mustapha, Nor Afizah and Mohammad Rashedi, Ismail Fitry (2019) Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification. International Journal of Food Properties, 22 (1). pp. 1353-1364. ISSN 1094-2912; ESSN: 1532-2386 https://www.tandfonline.com/doi/pdf/10.1080/10942912.2019.1647234?needAccess=true 10.1080/10942912.2019.1647234 |
| spellingShingle | Bubin, Siti Fatimah Azzahra Mat Ali, Solihah Shukri, Radhiah Wan Ibadullah, Wan Zunairah Ramli, Nurul Shazini Mustapha, Nor Afizah Mohammad Rashedi, Ismail Fitry Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification |
| title | Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification |
| title_full | Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification |
| title_fullStr | Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification |
| title_full_unstemmed | Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification |
| title_short | Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification |
| title_sort | characterization and stability of pitaya pearls from hydrocolloids by reverse spherification |
| url | http://psasir.upm.edu.my/id/eprint/80905/1/PITAYA.pdf |
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