Results 211 to 220 of about 114,413 (230)

Effect of konjac concentration on physicochemical and sensory properties of snake fruit jelly drink

Letters in Food Research
Snake fruit has a short shelf life, necessitating efforts to extend its storage period. Snake fruit can be processed into fruit juice or transformed into jelly drinks. The characteristics of jelly drinks are largely influenced by the type of gelling agent used. This study utilizes konjac as a gelling agent.
A. Dhea, C.Y. Trisnawati, I. Srianta
openaire   +1 more source

Vortex-assisted dispersive liquid-liquid microextraction based on hydrophobic deep eutectic solvent for the simultaneous identification of eight synthetic dyes in jellies and drinks using HPLC-PDA

Microchemical Journal, 2021
Saeed Yousefinejad, Marzieh Rashedinia, Mohammad Hossein Marhamatizadeh   +2 more
exaly  

Pengaruh Konsentrasi Glukomanan (Amorphophallus Konjac) Terhadap Karakteristik Jelly Drink Wedang Jahe (Zingiber Officinale)

Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 2023
I Desak Putu Kartika Pratiwi, I Wayan Rai Widarta   +1 more
exaly  

CHARACTERISTICS OF TAMARILLO JELLY DRINK USING VARIOUS SUGAR CONCENTRATION AND THE PROPORTION OF PAPAYAS AS A HEALTHY DRINK FOR SCHOOL CHILDREN

Annals of Tropical Medicine and Public Health, 2019
Indah Nuraeni, Atikah Proverawati, Amalia Ulfa   +2 more
openaire   +1 more source

Effect of Porang Flour and Low-Calorie Sugar Concentration on The Physico-Chemical Characteristics of Jelly Drinks

IOP Conference Series: Earth and Environmental Science, 2022
exaly  

Pengaruh Penambahan Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) terhadap Karakteristrik Jelly Drink

Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 2023
I Desak Putu Kartika Pratiwi, Ni Made Yusa   +1 more
exaly  

The Improvement Lycopene Availability and Antioxidant Activities of Tomato (, Mill) Jelly Drink

Agriculture and Agricultural Science Procedia, 2016
Novizar Nazir
exaly  

Evaluating the Effect of Fruit-to-Water Ratio on the Characteristics of Snake Fruit Jelly Drink

Developing a healthy, ready-to-eat food product that can both postpone hunger and satisfy consumerdemand is a challenge. A potential product with such characteristics is jelly drink, a semi-solidbeverage with a weak gel consistency, easily consumed through a straw.
Gunawan, Alvin, Trisnawati, Chatarina Yayuk, Dharma, Arya Wira, Srianta, Ignatius   +3 more
openaire   +1 more source

Effect of comparison of roselle flower petals extract with passion fruit juice and konjac flour concentration on the quality of jelly drinks

IOP Conference Series: Earth and Environmental Science, 2021
exaly  

Production of Natural Jelly Drinks Using Carrageenan and Acacia as Stabilizing Agents

Food Technology Research Journal
Naglaa, M.A. Ahmed, Mohamed, S. Abozyd, Nermin, E. Ramez   +2 more
openaire   +1 more source