文章基本信息

标题：Effect of Cooking Temperature on Quality of Jelly Candy Made from Guava Leaves ( Psidium guajava L.)
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作者：Deivy Andhika Permata ; Kesuma Sayuti ; Effendi 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2014
卷号：13
期号：4
页码：211-214
DOI：10.3923/pjn.2014.211.214
出版社：Asian Network for Scientific Information
摘要：Guava leaves contained bioactive component like flavonoid had not been used optimally, so it is important to process the guava leaves to be a new product. Stability of the flavanoid is influenced by temperature. This study was carried out to make jelly candy from guava leaves as the raw material, using variation of the cooking temperature at 50, 60 and 70°C. The result showed that the temperature of cooking had a statistically significant effect on the moisture content , total phenols and IC₅₀ but had no significant effect on the ash content, Aw, reducing sugars, sucrose, total plate count and total mold/yeast. Based on sensory evaluation it can be concluded that the use of cooking temperature 60°C is the best product.