Law Pui Yan, Ng Yeen Linn, Mirushan Arunasalam, Tan Choon Hui, S. Salvamani, G. Baskaran
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引用次数: 0
Abstract
ABSTRACT Basella alba (B. alba) is known for health benefits owing to its beneficial phytochemicals. This study aimed to process B. alba leaves into candies which has prolonged shelf life. B. alba candy was analyzed for the physicochemical characteristics like color, pH, titratable acidity, total soluble solid, moisture content, water activity, texture profile analysis. During storage, significant increase in TSS and TA, while a nonsignificant increase in water activity was observed. pH and moisture contents were found to decrease significantly during storage at both ambient and accelerated temperature. Hardness and adhesion of candy showed significant decrease upon storage at both ambient and accelerated temperature. Yeast and mold count of 100 cfu/g suggests that the candies were safe for human consumption during storage at both ambient and accelerated temperature and the desired sensory characteristic of the candy was retained for 28 days at ambient temperature and less than 14 days at accelerated temperature.
期刊介绍：
The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations
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