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...

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Bibliographic Details
Published in:	Scientia Agropecuaria
Main Authors:	Villegas-Ruíz Xadeni, Rodríguez-Armas Dulce Neri, Guerrero-Beltrán José Ángel, Bárcenas-Pozos María Eugenia
Format:	Article
Language:	English
Published:	Universidad Nacional de Trujillo 2013-06-01
Subjects:	Tamarillo Cyphomandra betacea combined methods antioxidant compounds.
Online Access:	http://www.revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/226

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