Tecnología de Procesos
The mixed fruit toffees were prepared from fig and mango pulp at different proportions viz. (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100) with sugar, liquid glucose, hydrogenated fat and khoa (40, 10, 5 and 10% by weight of pulp respectively) and evaluated for physico-chemical and sensory quality characteristics. It was observed that the toffee prepared by blending the fig and mango pulp at 80:20 proportions was found superior with respect to protein content and organoleptic quality parameters.
Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview
Mango (Mangifera indica) and ambarella (Spondias cytherea) peel extracted pectins improve viscoelastic properties of derived jams
A practical guide for all table olive producers
Specific heat (Cp) of tropical fruits: Cajá, Cashew Apple, Cocoa, Kiwi, Pitanga, Soursop fruit and Yellow melon
Efecto de la temperatura y sinergismo de sacarosa, sacarina y sugar light en la deshidratación osmótica de aguaymanto (Physalis peruviana)
Evolución de la composición de volátiles durante la deshidratación osmótica de la Guayaba Pera Palmira Ica-I