Citation
Bubin, Siti Fatimah Azzahra and Mat Ali, Solihah and Shukri, Radhiah and Wan Ibadullah, Wan Zunairah and Ramli, Nurul Shazini and Mustapha, Nor Afizah and Mohammad Rashedi, Ismail Fitry
(2019)
Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification.
International Journal of Food Properties, 22 (1).
pp. 1353-1364.
ISSN 1094-2912; ESSN: 1532-2386
Abstract
The physicochemical properties, shelf life and stability of pitaya pearls (PP) by reverse spherification from sodium alginate (PP Alginate), kappa carrageenan (PP Kappa) and a combined iota carrageenan-sodium alginate (PP Iota) were studied. The macronutrients of PP were not affected by the hydrocolloid types, except for ash. PP Alginate showed the strongest textural properties. Storage duration affected mainly elasticity of all PP. During storage, PP Alginate and PP Kappa had better morphological and textural stability. However, PP Kappa with lower values of calorie, hardness, and rupture force is the suggested PP for consumption in beverages.
Download File
Official URL or Download Paper: https://www.tandfonline.com/doi/pdf/10.1080/109429...
|
![[img]](http://psasir.upm.edu.my/style/images/fileicons/text.png)
Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Technology |
| DOI Number: | https://doi.org/10.1080/10942912.2019.1647234 |
| Publisher: | Taylor & Francis |
| Keywords: | Alginate; Carrageenan; Texture; Rupture force; Storage stability |
| Depositing User: | Ms. Nuraida Ibrahim |
| Date Deposited: | 15 Oct 2020 23:01 |
| Last Modified: | 15 Oct 2020 23:01 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/10942912.2019.1647234 |
| URI: | http://psasir.upm.edu.my/id/eprint/80905 |
| Statistic Details: | View Download Statistic |
Actions (login required)
 |
View Item |