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...

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Bibliografische gegevens
Gepubliceerd in:Revista Facultad Nacional de Agronomía - Medellín
Hoofdauteurs: Rita M. Ávila de Hernández, María V. Mujica de Soto, Edwin A. Hernández Caraballo, Aracelis J. Giménez Machado, Marie T. González de Rangel, María Pérez de Camacaro
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Universidad Nacional de Colombia 2020
Onderwerpen:
Agrociencias
Acceptability
Healthy foods
Fruit leathers
Fruit products
Annona muricata L
Online toegang:https://www.redalyc.org/articulo.oa?id=179964007008
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