A Study on Tomato Candy Prepared by Dehydration Technique Using Different Sugar Solutions

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：coolcool2

【摘要】

：

The aim of the research was to develop a self-stable dehydrated tomato product using different sugar solutions and to study the effects of the sugar solution on

【作者】

：

Md. Hasanuzzaman M. Kamruzzama

【机构】

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DepartmentofAppliedNutritionandFoodTechnology,DepartmentofMicrobiologyandBiotechnology,FoodEnzymolog

【出处】

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食品与营养科学(英文)

【发表日期】

：

2014年13期

【关键词】

：

TOMATO CANDY SUGAR Solution NUTRITIONAL Composition ORGANOLEPTIC Quality Sensory

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The aim of the research was to develop a self-stable dehydrated tomato product using different sugar solutions and to study the effects of the sugar solution on the characteristic of tomato candy. Tomato was immersed into the sugar solution with the conce

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A Study on Tomato Candy Prepared by Dehydration Technique Using Different Sugar Solutions

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