Evaluating the cooking process for obtaining hard candy from araza (Eugenia stipitata) pulp
This work was aimed at preparing hard candy from arazá (a fruit tree from the Amazon rainforest) using a sugar solution consisting of glucose syrup and invert sugar; this was cooked with fruit pulp to concentrate it. Temperature, time, soluble solids and viscosity were measured when cooking the mixt...
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| Veröffentlicht in: | Ingeniería e investigación 2009-05, Vol.29 (2), p.35-41 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng ; spa |
| Online-Zugang: | Volltext |
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