Hantoro, Inneke (2008) The Effect of Thickening Agents on The Textural Properties of Guava Fruit Leather. In: Internation Conference on Food Science and Technology, 31 Juli - 1 Agustus 2008, Universitas Katolik Soegijapranata.
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international conference on food science and tech 2008-Thickening Agent.pdf Download (2MB) |
Abstract
Most tropical fruits cannot be kept for a substantial period of time and thus easily rot. Drying is one common method to prolong its shelf life. Guava is known for its high nutrient contents, especially vitamin C. Guava leather is an example of a food product made from guava puree with the addition of sucrose, citric acid, and thickening agent; molded to an approximate 2 mm thickness; and then dried at 70oC for 9 hours until a thin skin-like layer.
| Item Type: | Conference or Workshop Item (Poster) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology > Food safety |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Ms Inneke Hantoro |
| Date Deposited: | 27 Sep 2021 04:29 |
| Last Modified: | 27 Sep 2021 04:29 |
| URI: | http://repository.unika.ac.id/id/eprint/26685 |
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