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Found 3 from your keywords: subject="syneresis"
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THE PHYSICAL PROPERTIES OF PLAIN, COCONUT-FLAVORED, AND BLACK GRASS JELLY-FLA…
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Gwenda Natalia

Jelly products are susceptible to the occurrence of syneresis during storage. Different concentrations of carrageenan or konjac powder would impact the viscosity and texture retention of jelly at various concentrations. The significance of this topic lies in the investigation of the storage-related physical properties of plain and flavored jelly. Consequently, the syneresis, color, and pH w…

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EP FT011
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The Effect of Storage towards Physical Properties, Specifically on Syneresis,…
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Yediya Gabriella Anna Widjaja

The jelly will be made with hydrocolloids, like konjac and carrageenan. This research aims to evaluate how pH, color, and syneresis value during storage. The syneresis value was highest for the plain flavor, chocolate, and strawberry. The syneresis, pH, and color between day 1, 3, and 4 and within each flavor was significantly different (p

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EP FT032
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The Effect of Different Concentrations of Transglutaminase on The Physicochem…
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Gian Carlo Arrabis Conde

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FT 21-016

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FT 21-016