Published Date
2015, Vol.3:413–425, doi:10.1016/j.profoo.2015.01.046
The First International Symposium on Food and Agro-biodiversity Conducted by Indonesian Food Technologists Community
Open Access, Creative Commons license
Author
Abstract
This study aimed to know the effect of adding pulp in rambutan fruit juice on the characteristics of rambutan juice during storage. Research using the CRD, the treatment were kind of pulp (mandarin and rambutan) and pulp concentration (5%, 7.5%, and 10%). The results showed that the addition of pulp significantly affect the characteristics of rambutan juice (pH, vitamin C, total acid) during storage. Pulpy juice with the most prefered was addition of rambutan pulp as much as 7.5% (w/v) and the addition of citrus pulp as much as 7.5% (w/v) with the score of 3-4 (moderate like - like).
Keywords
pulpy juice
rambutan
citrus
storage
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http://www.sciencedirect.com/science/article/pii/S2211601X15000474
2015, Vol.3:413–425, doi:10.1016/j.profoo.2015.01.046
The First International Symposium on Food and Agro-biodiversity Conducted by Indonesian Food Technologists Community
Open Access, Creative Commons license
Author
Available online 18 February 2015.
Abstract
This study aimed to know the effect of adding pulp in rambutan fruit juice on the characteristics of rambutan juice during storage. Research using the CRD, the treatment were kind of pulp (mandarin and rambutan) and pulp concentration (5%, 7.5%, and 10%). The results showed that the addition of pulp significantly affect the characteristics of rambutan juice (pH, vitamin C, total acid) during storage. Pulpy juice with the most prefered was addition of rambutan pulp as much as 7.5% (w/v) and the addition of citrus pulp as much as 7.5% (w/v) with the score of 3-4 (moderate like - like).
Keywords
References
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- ☆Peer-review under responsibility of the organizing committee of Indonesian Food Technologist Community.
- ⁎ Corresponding author.
http://www.sciencedirect.com/science/article/pii/S2211601X15000474