Comparison of physicochemical, antioxidant properties and sensory acceptance of puree from tamarillo and tomato

Comparison of physicochemical, antioxidant properties and sensory acceptance of puree from tamarillo and tomato

Puree is well known as the best food ingredient to enhance flavour in cooking. Tamarillo (Cyphomandra betacea) is an underutilized fruit in Malaysia due to their bland and strong sour taste. Tomato (Lycopersicon esculentum) is a well-known fruit that grows throughout the tropical and commonly consum...

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Bibliographic Details
Main Authors: Mohd Nor, Nur Zawin Nazihah, Kormin, Faridah, Mohamad Fuzi, Siti Fatimah Zaharah, Abu Bakar, Muhammad Abdul Latiff
Format: Article
Language:English
Published: UTHM 2018
Subjects:
TP Chemical technology
Online Access:http://eprints.uthm.edu.my/5978/1/AJ%202018%20%28681%29.pdf
http://eprints.uthm.edu.my/5978/
https://doi.org/10.30880/JST.2018.10.03.005
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Institution: Universiti Tun Hussein Onn Malaysia
Language: English

Internet

http://eprints.uthm.edu.my/5978/1/AJ%202018%20%28681%29.pdf
http://eprints.uthm.edu.my/5978/
https://doi.org/10.30880/JST.2018.10.03.005

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