Effect of syruping and drying methods on quality of ber candy

被引:0
|
作者
Unde, PA [1 ]
Kanawade, VL [1 ]
Jadhav, SB [1 ]
机构
[1] Coll Agr Engn, Dept Agr Proc Engn, Rahuri 413722, India
来源
关键词
ber candy; destoning; pricking; sulphuring; syruping; drying;
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Studies on effect of method of syruping (cold and hot) and drying (shed, sun, solar cabinet and tray) on organoleptic properties and chemical composition of ber (variety : 'Umran') candy were conducted. The results showed that the method of syruping had significantly affected the quality of ber candy. The overall acceptability of cold syruping candy (8.2) was higher than the hot syruping candy (6.7). The candy dried by solar cabinet dryer gave a better quality product.
引用
收藏
页码:259 / 261
页数:3
相关论文
共 50 条
  • [31] Effect of different drying methods on quality attributes of beetroot (Beta vulgaris) slices
    Hamid, Manhal Gobara
    Nour, Abdel Azim Ahmed Mohamed
    WORLD JOURNAL OF SCIENCE TECHNOLOGY AND SUSTAINABLE DEVELOPMENT, 2018, 15 (03): : 287 - 298
  • [32] The Effect of Drying Methods on Hygienic and Quality Level of Industrial Moringa oleifera Leaves
    Mavrianingtyas, Nidatul Hikmah
    Koentjoro, Maharani Pertiwi
    Isdiantoni
    Ekawati, Ida
    Prasetyo, Endry Nugroho
    3RD INTERNATIONAL CONFERENCE ON MATHEMATICS AND SCIENCE EDUCATION (ICOMSE) 2019: STRENGTHENING MATHEMATICS AND SCIENCE EDUCATION RESEARCH FOR THE CHALLENGE OF GLOBAL SOCIETY, 2020, 2215
  • [33] Effect of drying treatment methods on the quality characteristics of superfine grinding jujube powder
    Bi, Jinfeng
    Zhou, Yuhan
    Chen, Qinqin
    Liu, Xuan
    Wu, Xinye
    Zhou, Mo
    Journal of Chinese Institute of Food Science and Technology, 2015, 15 (02) : 150 - 156
  • [34] Effect of different drying methods on vegetable powder quality of the Broccoli (Brassica oleracea)
    Yang, Hua
    Yang, Xingmin
    Sun, Jincai
    Journal of Chinese Institute of Food Science and Technology, 2013, 13 (07) : 152 - 158
  • [35] Effect of Different Drying Methods on the Quality and Nonvolatile Flavor Components of Oudemansiella raphanipes
    Shen, Qiulian
    He, Zedong
    Ding, Yangyue
    Sun, Liping
    FOODS, 2023, 12 (03)
  • [36] Effect of different drying methods on the quality and microstructure of fresh jujube crisp slices
    Wang, Xuanyu
    Gao, Yinan
    Zhao, Yating
    Li, Xihong
    Fan, Jiangming
    Wang, Luyin
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, 45 (02)
  • [37] Effect of drying methods and packaging materials on quality parameters of stored kokum rind
    Hande, A. R.
    Swami, Shrikant Baslingappa
    Thakor, N. J.
    INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING, 2014, 7 (04) : 114 - 126
  • [38] Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage
    Lee, M. A.
    Han, D. J.
    Jeong, J. Y.
    Choi, J. H.
    Choi, Y. S.
    Kim, H. Y.
    Paik, H. -D.
    Kim, C. J.
    MEAT SCIENCE, 2008, 80 (03) : 708 - 714
  • [39] Home Drying Methods and Their Effect on the Palatability, Cooking Quality, and Nutritive Value of Foods
    Batchelder, Esther L.
    AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1943, 33 (08): : 941 - 947
  • [40] Effect of different drying methods on the quality of jute (Corchorus olitorius L.)
    Shitanda, D
    Wanjala, NV
    DRYING TECHNOLOGY, 2006, 24 (01) : 95 - 98