添加不同浓度的羧甲基纤维素对红番石榴果酱化学和感官特性的影响

Q3 Agricultural and Biological Sciences

Food Research Pub Date : 2024-04-16 DOI:10.26656/fr.2017.8(2).193

Y. Pramono, H. Rizqiati, E. Luthfiyanti

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引用次数: 0

摘要

本研究的目的是确定不同浓度的羧甲基纤维素（CMC）对果酱片产品的化学和感官特性（pH 值、水分含量、水活性、总溶解固体和偏好测试）的影响，并确定作为果酱片产品食品添加剂的最佳 CMC 浓度。本研究采用完全随机设计（CRD），5 个处理 4 次重复，处理方式为添加不同浓度的 CMC，即 P0：CMC0%；P1：CMC 0.25%；P2：CMC 0.5%；P3：CMC 0.75%；P4：CMC 1.0%。结果表明，增加 CMC 的浓度对 pH 值、含水量、水活度、溶解性总固体和红番石榴参比试验有显著影响。

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The effect of different concentrations of carboxy methyl cellulose addition on chemical and organoleptic characteristics of red guava (Psidium guajava) jam sheet

The purpose of this study was to determine the effect of different carboxy methyl cellulose (CMC) concentrations on the chemical and sensory characteristics of jam sheet products (pH value, moisture content, water activity, total dissolved solids and preference test), and to determine the best CMC concentration as food additives for jam sheet products. This study used a completely randomized design (CRD) with five treatments and 4 replications. The treatment applied was the addition of different concentrations of CMC i.e., P0: CMC 0%, P1: CMC 0.25%, P2: CMC 0.5%, P3: CMC 0.75%, and P4: CMC 1.0%. The results showed that there was a significant effect of increasing the concentration of CMC on the pH value, water content, water activity, total dissolved solids and the red guava jam preference test.

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来源期刊

Food Research Agricultural and Biological Sciences-Food Science

CiteScore

1.80

自引率

0.00%

发文量

285

审稿时长

12 weeks