文章基本信息

标题：The Effect of Temperature and Drying Time on the Characteristic of Reddish Grey Fruit Instant Powder ( Sizyqium cumini )
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作者：Kesuma Sayuti ; Nurhaida Hamzah ; Tuty Anggraini 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：2011
卷号：10
期号：9
页码：846-850
DOI：10.3923/pjn.2011.846.850
出版社：Asian Network for Scientific Information
摘要：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 = 60^oC and A₂ = 70^oC) and drying time, B (B₁ = 3 h and B₂ = 4 h). The result showed, the drying at temperature 60^oC 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.