![]() ![]() ![]() Anthocyanin degradation leads to color deterioration in jelly candy. pH is one of the factors adversely affecting anthocyanin stability during processing and storage, which is influenced by manyįactors, including pH, oxygen, light intensity, solvent, and temperature. Citric acid is a supporting ingredient in the production of jelly candy that can affect pH of product maunfactured. Ingredients usually used in the production of jelly candy consist of sucrose, glucose syrup, water, citric acid, citric buffer, gelling agent, e.g, gelatin and flavoring. Jelly candy is a non-crystalline sweet made from the mixture of sugar, glucose syrup, water, gelatin, having clear and transpaarentr appearance and specific texture. ![]() The anthocyanin pigment content in the black mulberry extract is high thus it can be used as a natural coloring agent. or black mulberry is one of mulberry plants (Morus sp) widely found in Indonesia. ![]()
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