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Features of the production technology of drinking jelly
Food processing industryИз глубины веков на стол современного человека пришел кисель. Столетия назад на Руси кисель, приготовленный варкой предварительно заквашенного мучного настоя, входил в ежедневный рацион крестьян. Шло время, с развитием торговли появлялось новое сырье и, как следствие, новые рецепты излюбленного блюда.
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Effect of konjac concentration on physicochemical and sensory properties of snake fruit jelly drink
Letters in Food ResearchSnake 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
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Royal Jelly in Medicinal to Functional Energy Drinks
2017Hiroyoshi Moriyama +2 more
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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 +3 more
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Production of Natural Jelly Drinks Using Carrageenan and Acacia as Stabilizing Agents
Food Technology Research JournalNaglaa, M.A. Ahmed +2 more
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