Influences of red pitaya fruit puree and gelling agents on the physico-mechanical properties and quality changes of gummy confections

International Journal of Food Science and Technology

Volumn 50, Issue 2, 2015, Pages 331-339

  Hani, Norziah M ^a   Romli, Siti Rashima ^a   Ahmad, Mehraj ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Antioxidant activity; Gelatin; Gummy confections; Pectin; Pitaya fruit; Textural analysis

Indexed keywords

ANTIOXIDANTS; ELASTIC MODULI; FRUITS; GELATION; TEXTURES;

ANTI-OXIDANT ACTIVITIES; GELATIN; GUMMY CONFECTIONS; PECTIN; TEXTURAL ANALYSIS;

SENSORY ANALYSIS;

HYLOCEREUS POLYRHIZUS; STENOCEREUS STELLATUS;

EID: 84921539515     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12638     Document Type: Article

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