Standardization of Recipe and Drying Method for Fruit Candy

Language: English

Published by LAP LAMBERT Academic Publishing Apr 2020, 2020

6139931266 / 9786139931262

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This item is printed on demand - Print on Demand Titel. Neuware -The treatment of 80 % sugar solution + 1 % citric acid and sun drying was best for the chemical characteristics of ber and 80 % sugar solution and sun drying was best for the chemical characteristics of aonla and citrus peel candies because the sun drying regulates the process of osmosis and concentration of sugar in the candies. However, the organoleptic properties viz., colour, flavour, taste and overall acceptability of the candies were retained highest in the 70 % sugar solution + 1 % citric acid and sun drying treatment since this treatment maintain harmony in the hot enzymatic treatments which retain the colour of the product during storage, is an important attribute for the market price. Different drying methods reduce the growth and development of microbes in the product during storage. Hence, it is the best method for the value addition of the fruits like ber, aonla and citrus peels for earning the more income and thereby reducing the losses and also it is the best method for the utilization of the waste materials like citrus peels.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 208 pp. Englisch.…

Seller Inventory # 9786139931262

Title
Standardization of Recipe and Drying Method for Fruit Candy
Author
Prabhakar Kore
Publisher
LAP LAMBERT Academic Publishing Apr 2020
Publication year
2020
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
6139931266
ISBN 13
9786139931262
Item weight
328 grams
Dimensions
220x150x14 mm

buchversandmimpf2000

Emtmannsberg, BAYE, Germany

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Impressum Thorsten Retsch Buchversand Mimpf2000 Oberölschnitz 16 95517 Emtmannsberg Deutschland Telefon: 09209-2023188 Email: mimpf2000@online.de USt-ID-Nr.: DE 235096871 Wir führen gebrauchte Bücher aus allen Sparten der Literatur

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