Results 51 to 60 of about 462 (158)

The Effect Acid Addition on Characteristic Effervescent Tablet of Tamarillo [PDF]

International Journal on Advanced Science, Engineering and Information Technology, 2015
The aim of study was to determine the percentage of acid and its influence on characteristic effervescent tablet of tamarillo. The percentages of  acid addition that consist with citric acid and tartaric acid (1:1) were 15%, 20%, 25%, 30% and 35%. Water content, pH solution, vitamin C content, soluble duration, friability of tablet and organoleptic ...
Fidela Violalita, Rini B
openaire   +1 more source

Red Beet Process Waste: A Sustainable Glucose Syrup Alternative for Gummy Confectionery

Journal of Food Science, Volume 90, Issue 5, May 2025.
ABSTRACT Red beet (RB) is a key component in the natural colorant market. Various efficiency challenges, arising from process waste, affect their production. Disposal of these wastes elevates production costs and poses environmental risks. Innovative approaches have been explored to repurpose process waste to align with the circular economy.
Tahra ElObeid, Burcu Tuzun, Ayşe Apaydin, Ezgi Tekneci, Ibrahim Palabiyik, Omer Said Toker, Nevzat Konar, Ilyas Atalar   +7 more
wiley   +1 more source

Categorization of Food Consumption Patterns in Indigenous Communities of the Quilotoa in Ecuador

Food Science &Nutrition, Volume 13, Issue 2, February 2025.
Four consumption pattern types were defined. The category “high consumption” includes carbohydrates such as rice (89.3%), potatoes (88.9%), oats (74.1%), and morocho (74%). Protein intake was limited to eggs (82%) and fish (73.5%). Vegetables such as carrots (90.4%) and onions (96.1%) were classified as condiments.
Edgar Wilson Rojas, Sofía Benítez, Myriam Jicela Andrade, Luis Castillo, Rosmerie Ochsner, Nelly Sarmiento   +5 more
wiley   +1 more source

Development Strategy of Small Industry of Typical Food as Supporting Tourism Sector

JEJAK: Jurnal Ekonomi dan Kebijakan, 2018
The purpose of this research is to formulate the development strategy of the small industry of tamarillo processed typical food in Kejajar District that faces the marketing obstacles, the simple technology, and the lack of capital.
Luqman Hanif, Fafurida Fafurida
doaj   +1 more source

Sensory Characreristics of Tamarillo Syrup

Jurnal Pendidikan Tata Boga dan Teknologi
This study was conducted to analyze the effect of different sugar concentrations on the sensory characteristics of tamarillo (Solanum betaceum) syrup. Tamarillo naturally has a strong sour taste and a short shelf life. Processing tamarillo into syrup is an innovative solution to balance its flavor, extend its shelf life, and increase the market value ...
Nadia Hendria Putri, Rahmi Holinesi, Kasmita Kasmita, Sari Mustika   +3 more
openaire   +1 more source

Juice Dilution Affects Haskap (Lonicera caerulea L.) Wine Fermentation Completion and Wine Chemistry

Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.
Haskap (Lonicera caerulea L.) has been widely used in medicine because of its health benefits to humans. Contrarily, despite growing interest in fermentative applications, haskap wine studies are extremely limited. Due to the high pigmentation of haskap juice, a fermentation experiment with different prefermentative juice dilutions was conducted to ...
Zhuoyu Wang, Andrej Svyantek, Zachariah Miller, Aude A. Watrelot, Ashley Kapus, Persephoni Giannouli   +5 more
wiley   +1 more source

PENINGKATAN EFISIENSI PRODUKSI MINUMAN SARI STROBERI (Fragariax annasa D) DAN TAMARILLO (Chypomandra betacea)

Journal of Innovation and Applied Technology, 2016
Strawberry and tamarillo are antioxidant rich fruits that suitable for health functional drinks.  Tamarillo is rich in anthocyanin and carotenoids, meanwhile straxberry has high anthocianin content.
Erryana Martati
doaj   +1 more source

Selection of Indigenous Yeast Strains and Fermentation Optimization for Functional Canistel (Pouteria campechiana) Wine With Antioxidant Evaluation

Journal of Food Quality, Volume 2025, Issue 1, 2025.
This study evaluated the antioxidant potential of canistel (Pouteria campechiana) fruit and optimized its wine fermentation using yeast strains. Fresh juice contained 122.120 mg of GAE/L of total polyphenols and exhibited 92.3% DPPH inhibition, while the fermented wine retained 33.270 mg of GAE/L and 76.11% inhibition, with IC50 increasing from 33.58 ...
Huynh Xuan Phong, Nguyen Ngoc Thanh, Bui Hoang Dang Long, Tran Van Be Nam, Luu Minh Chau, Tran Minh Phuc, Thanh Viet Nguyen, Gianfranco Picone   +7 more
wiley   +1 more source

Enhancement of kefir functionality by adding black elderberry and evaluation of its quality during storage

Food Science &Nutrition, Volume 12, Issue 11, Page 9325-9339, November 2024.
This study aimed to investigate the quality characteristics of kefir supplemented with fresh elderberry fruit mash and elderberry powder as a source of natural color and due to its rich nutritional content. Key findings show a positive association of some sensory properties, antioxidant activity, and total phenolic content with samples containing ...
Ümran Barazi, Seher Arslan
wiley   +1 more source

Effect Of Tamarillo (Solanum Betaceum Cav.) Addition On Physical And Chemical Characteristics Of Yoghurt Produced

Andalasian International Journal of Agricultural and Natural Sciences
Yoghurt is one of the milk-based fermented products, adding fruit juice to yoghurt is part of product innovation, expected to improve quality and consumer liking.
Novelina Novelina
doaj   +3 more sources