Optimization of the levels of ginger extract, palm oil and glucose syrup on the sensory quality of ginger yema

Optimization of the levels of ginger extract, palm oil and glucose syrup on the sensory quality of ginger yema

Ginger yema is a product of Guio-ang MPC cooperative of Guindolman, Bohol, Philippines. Yema may also be called a custard candy as it is mainly made of egg yolk, sugar and milk. The yema product made by Guio-ang MPC cooperative uses these same common ingredients with added ginger extract and glucose...

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Bibliographic Details
Main Authors: Lynette C. Cimafranca, Ivy C. Emnace, Roberta D. Lauzon, Julious B. Cerna, Windesa B. Yap, Karlo R. Nobleza, Leilani M. Valdevieso
Format: Article
Language:English
Published: Visayas State University 2024-06-01
Series:Annals of Tropical Research
Subjects:
ginger yema
glucose syrup
optimization
palm soil
sensory quality
Online Access:https://atr.vsu.edu.ph/article/view/21
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https://atr.vsu.edu.ph/article/view/21

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