Karakteristik Fisik Dan Sensoris Produk Hasil Restrukturisasi Buah Alpukat (Persea americana Mill.) Dan Mangga (Mangifera indica L.) Selama Penyimpanan Beku = Physical and Sensory Characteristics of Restructured A
Abstract A model fruit product was prepared using fresh tropical fruits puree (avocado and mango) and restructured using calcium-alginate gel forming methods (internal setting). Restructured fruit products were evaluated for texture (hardness), color, pH, and sensory properties after 0,1, 2, and 3 m...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
2002
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| Online Access: | https://repository.ugm.ac.id/17940/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=715 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | Abstract
A model fruit product was prepared using fresh tropical fruits puree (avocado and mango) and restructured using calcium-alginate gel forming methods (internal setting). Restructured fruit products were evaluated for texture (hardness), color, pH, and sensory properties after 0,1, 2, and 3 months frozen storage at -15°C Texture, taste and aroma remained stable throughout 3 months at -15°C. No significant change for pH was observed over the frozen storage period (3 months at -15°C). Color was the quality attribute with most significant change in products prepared with avocado, with redness increasing from a = -10.3 to a = -8.5 after 2 months frozen storage.
Keywords: restructured - calcium-alginate gel - avocado - manggo |
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