Physicochemical properties, sensory attributes and consumer preference of soursop leather

Physicochemical properties, sensory attributes and consumer preference of soursop leather

A soursop leather was prepared, and its physicochemical and sensory properties were assessed. The preparation of the leather was carried out based on an experimental mix design. The combination of soursop pulp (79-100%), sugar (0-20%), and citric acid (0-1%) produced five treatments. The optimum mix...

Full description

Bibliographic Details
Main Authors: Rita M. Avila de Hernandez, María V. Mujica de Soto, Edwin A. Hernández Caraballo, Aracelis J. Giménez Machado, Marie T. González de Rangel, Maria Pérez de Camacaro
Format: Article
Language:English
Published: Universidad Nacional de Colombia, Sede Medellín 2020-05-01
Series:Revista Facultad Nacional de Agronomía Medellín
Subjects:
acceptability
annona muricata l.
fruit leathers
fruit products
healthy foods
Online Access:https://revistas.unal.edu.co/index.php/refame/article/view/83402

Internet

https://revistas.unal.edu.co/index.php/refame/article/view/83402

Similar Items