Effect of variations in drying temperature of papaya seeds (Carica papaya L.) on the physiochemical characteristics of jelly candy
Papaya seeds contain various phenolic compounds, such as flavonoids, which act as antioxidants. However, papaya seeds have a tart taste and pungent odor caused by benzyl isothiocyanate compounds. The drying process of papaya seeds can reduce the tartness and fragrant odor of papaya seeds. This study...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Brawijaya, Fakultas Teknologi Pertanian
2024-12-01
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| Series: | Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering |
| Subjects: | |
| Online Access: | https://afssaae.ub.ac.id/index.php/afssaae/article/view/18909/277 |
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