PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF RED GUAVA (Psidium guajava L.) JUICE INSTANT DRINK POW- DER PRODUCED USING FOAM-MAT DRYING METHOD

Sandi Darniadi, Iyan Sofyan, Dede Z. Arief

Abstract


Powder product as instant drink from red guava (Psidium guajava L.) juice is more practicable to increase economic value. The objective of the research was to investigate physicochemical and organoleptic characteristics of red guava juice instant drink powder produced using foam-mat drying method. The results showed that red guava juice instant drink powder produced using foam-mat drying method had high yield with solubility was low, the brightness was high, the level of redness was high, the level of yellowish was low, sugar was high, and sensory
properties were accepted by panelist.


Keywords


Physicochemichal; Organoleptic; Red guava; Psidium guajava L.; Foam-mat drying

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DOI: http://dx.doi.org/10.14203/widyariset.14.2.2011.431-438

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