Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2011 | Volume: 10 | Issue: 9 | Page No.: 846-850
DOI: 10.3923/pjn.2011.846.850
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
The Effect of Temperature and Drying Time on the Characteristic of Reddish Grey Fruit Instant Powder (Sizyqium cumini)
Kesuma Sayuti, Nurhaida Hamzah, Tuty Anggraini and Nursyafrina Andesta

Abstract:
The aim of this research was to show the effect of temperature and drying time on reddish grey fruit instant powder. Completely randomize design with 2 factors had been used. The factors were drying temperature, A (A1 = 60oC and A2 = 70oC) and drying time, B (B1 = 3 h and B2 = 4 h). The result showed, the drying at temperature 60oC during 3 h was the best product. The composition of the instant powder are 5.76 mg/100 g vitamin C; 4.54% moisture content; 8.50% water-insoluble compound; 28.06% sugar content; 0.52% crude fiber and 0.24% total anthocyanin. The value of liquor color is 4.09, flavor is 3.33 and taste is 3.45.
PDF References Citation Report Citation
How to cite this article:

Kesuma Sayuti, Nurhaida Hamzah, Tuty Anggraini and Nursyafrina Andesta, 2011. The Effect of Temperature and Drying Time on the Characteristic of Reddish Grey Fruit Instant Powder (Sizyqium cumini). Pakistan Journal of Nutrition, 10: 846-850.

DOI: 10.3923/pjn.2011.846.850

URL: https://scialert.net/abstract/?doi=pjn.2011.846.850

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

       

       

Curve Bottom