[PDF][PDF] Effect of different levels of sucrose-glucose mixture on overall quality of guava bar
The effect of sucrose-glucose mixture was studied on the overall quality of guava bar stored
at room temperature (25-30 C) during three months storage period. Different ratio of sucrose
glucose mixture was used. All the treatments were analyzed for physicochemical
characteristics and sensory (color, texture, taste and overall acceptability). The results
showed that decreased were observed in water activity (from 0.68 to 0.62), moisture (from
18.59 to 14.43), pH (from 3.87 to 3.69) and ascorbic acid (from 3.87 to 3.69) color (from 7.67 …
at room temperature (25-30 C) during three months storage period. Different ratio of sucrose
glucose mixture was used. All the treatments were analyzed for physicochemical
characteristics and sensory (color, texture, taste and overall acceptability). The results
showed that decreased were observed in water activity (from 0.68 to 0.62), moisture (from
18.59 to 14.43), pH (from 3.87 to 3.69) and ascorbic acid (from 3.87 to 3.69) color (from 7.67 …
Effect of different levels of sucrose-glucose mixture on overall quality of guava bar.
AS Ashbala Shakoor, MA Muhammad Ayub… - 2015 - cabidigitallibrary.org
The effect of sucrose-glucose mixture was studied on the overall quality of guava bar stored
at room temperature (25-30° C) during three months storage period. Different ratio of
sucrose glucose mixture was used. All the treatments were analyzed for physicochemical
characteristics and sensory (color, texture, taste and overall acceptability). The results
showed that decreased were observed in water activity (from 0.68 to 0.62), moisture (from
18.59 to 14.43), pH (from 3.87 to 3.69) and ascorbic acid (from 3.87 to 3.69) color (from 7.67 …
at room temperature (25-30° C) during three months storage period. Different ratio of
sucrose glucose mixture was used. All the treatments were analyzed for physicochemical
characteristics and sensory (color, texture, taste and overall acceptability). The results
showed that decreased were observed in water activity (from 0.68 to 0.62), moisture (from
18.59 to 14.43), pH (from 3.87 to 3.69) and ascorbic acid (from 3.87 to 3.69) color (from 7.67 …
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