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Development of ready-to-drink jelly drink from soy milk

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Jelly drink is a ready to drink beverage that was firstly created as a snack to delay hunger. unique characteristics such as chewy and sippable by straw. However, this common product is categorized as an unhealthy product because of its lack of nutrition value and lots of synthetic agents in it. In addition, adults tend to avoid this kind of product because of the high sugar content. The objectives of this study were to determine the suitable carrageenan concentration to create a proper characteristics of soy milk jelly drink (0.1%, 0.2%, 0.3%); to determine the suitable sweetener combination to achieve less sugar and acceptable soy milk jelly drink product and to evaluate the effect of additional heating time towards product

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Availability

B03110

(Rack Thesis)

Available but not for loan - Missing

Detail Information

Series Title

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Call Number

3110

Publisher

: Swiss German University., 2019

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT
Effect of temperature
Total Plate Count
Soy Milk
Jelly Drink
Ready to Drink
Iota-carrageenan
Stevia
Texture Stability
Effect of Heating Time

Specific Detail Info

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Statement of Responsibility

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Other version/related

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