Melting Time, Total Solids, Vitamin C, Hedonic Quality Test of Color, Aroma, Sweet Taste and Overall Soursop Velva (Annona muricata L.) with Various Levels of Carrageenan Concentration
| Autor: | Sayyidah Ghaisani Putri, Yoyok Budi Pramono, Antonius Hintono |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Journal of Applied Food Technology, Vol 8, Iss 1, Pp 5-8 (2021) |
| Druh dokumentu: | article |
| ISSN: | 2355-9152 2614-7076 |
| DOI: | 10.17728/jaft.8158 |
| Popis: | This study aims to determine the effect of variations in the concentration of carrageenan on melting time, total solids, vitamin C and hedonic quality test of soursop velva. The materials used in this study were soursop, mineral water, carrageenan, sugar and citric acid. Carrageenan was added in different concentrations, i.e., 0%, 0.25%, 0.50%, 0.75% and 1% (w/w). Further, quality attributes of soursop velva were evaluated, including its melting time, total solids, vitamin C and hedonic quality test. Melting time was measured using a stopwatch, total solids were analyzed using an oven, vitamin C was analyzed using spectrophotometry UV-VIS and hedonic quality test was performed by panelists. The measurement showed a significant difference (P0.05). The most optimal use of carrageenan concentration in soursop velva is 0.25% because it has a soft texture, long melting time and is most preferred. |
| Databáze: | Directory of Open Access Journals |
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