Stability of a sweet product of tamarillo (Cyphomandra betacea) preserved by combined methods
The aim of this study was the use of the hurdle technology for preparing a sweet product (SPT) of tamarillo (Cyphomandra betacea) and assess its storage stability. SPT was prepared at the fruit natural pH (3.72), lowering the water activity (aw) (0.901) by adding sucrose and sodium benzoate (0.1%) a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Trujillo
2013-06-01
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| Series: | Scientia Agropecuaria |
| Subjects: | |
| Online Access: | http://www.revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/226 |