The effect of kappa-carrageenan and gum Arabic on the production of guava-banana fruit leather

Guava-banana fruit leather was made by heat-drying a mixture of guava puree, banana puree, sorbitol, kappa-carrageenan or gum Arabic, and water at 60 °C for 8 h in various formulations (F1 to F6). Each formulation was evaluated for its effect on water activity, texture, surface color, proximate comp...

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Detalles Bibliográficos
Autores principales: Kurniadi, Muhamad, Parnanto, Nur Her Riyadi, Saputri, Merinda Wahyu, Sari, Ardhea Mustika, Indrianingsih, Anastasia Wheni, Herawati, Ervika Rahayu Novita, Ariani, Dini, Juligani, Bekti, Kusumaningrum, Annisa, Frediansyah, Andri
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2022
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9253237/
https://www.ncbi.nlm.nih.gov/pubmed/35812463
http://dx.doi.org/10.1007/s13197-022-05521-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9253237/
https://www.ncbi.nlm.nih.gov/pubmed/35812463
http://dx.doi.org/10.1007/s13197-022-05521-1

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