Product formulation from crude carrageenan extract
1999
Domingo, T.S. | Anzo, M.G. (Cagayan State Univ., Aparri, Cagayan (Philippines))
For jelly flan, carrageenan cake was purposely added in order to reduce the cholesterol content of the product because of the great amount of egg yolks aside from enhancing the texture of the product. The products were coded. Based on the results, product 204 was found to be the best. In jelly candy, carrageenan cake was used as the main component. Product 103 was found out to be the best. For jelly jam, carrageenan cake was mixed with crushed pineapple at two parts pineapple to 1 part carrageenan cake. Product 003 bested other mixtures. For jelly molds, 1 part carrageenan cake is mixed with 2 parts mashed camote and Product 303 was chosen to be the best. It was concluded that carrageenan cake/extract is a good component in the formulation of jelly desserts. However, it must still be subjected to a more intensive refinement study so as to improve the quality of the finished products
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