Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification

Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification

The physicochemical properties, shelf life and stability of pitaya pearls (PP) by reverse spherification from sodium alginate (PP Alginate), kappa carrageenan (PP Kappa) and a combined iota carrageenan-sodium alginate (PP Iota) were studied. The macronutrients of PP were not affected by the hydrocol...

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Bibliographic Details
Main Authors: Siti Fatimah Azzahra Bubin, Solihah Mat Ali, Radhiah Shukri, Wan Zunairah Wan Ibadullah, Nurul Shazini Ramli, Nor Afizah Mustapha, Ismail Fitry Mohammad Rashedi
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:International Journal of Food Properties
Subjects:
alginate
carrageenan
texture
rupture force
storage stability
Online Access:http://dx.doi.org/10.1080/10942912.2019.1647234

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