Osmotic dehydrated ginger candy

Call for Papers : Volume 15, Issue 07, July 2024, Open Access; Impact Factor; Peer Reviewed Journal; Fast Publication

Article Tracking

Browse by Subject

Agricultural Sciences
Biology and Life Sciences
Chemistry & Chemical Engineering
Medicine, Health & Food
Physics
Materials Science
Mathematics & Statistics
Electrical & Computer Science
Earth, Energy & Environment
Architecture & Civil Engineering
Transportation & Logistics
Engineering & Technology
Economics & Management
Education
Social Sciences & Psychology
Arts, Literature & Linguistics

Certificate

Error message

Deprecated function: implode(): Passing glue string after array is deprecated. Swap the parameters in drupal_get_feeds() (line 394 of /home1/acadeppv/public_html/journalajst.com/includes/common.inc).

The aim of this paper is to make osmotic dehydrated ginger candy. Palm sugar syrup is used as an osmotic agent. Ginger is pretreated and osmosis is done with palm sugar syrup. The water is drained after osmosis process. The product left after draining is dried, packed and stored. The acceptability of the product is evaluated using 5 Point hedonic scale.

Author:

Sinthiya, R. and K. Poornima

Download PDF:

3576.pdf

Journal Area:

None