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：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1998年 / 35卷 / 03期
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
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