Osmotic Dehydration of Terung Asam  (Solanum lasiocarpum Dunal)

Lee, Jau-Shya; Tham, Heng Jin; Chiu, Moi Thin

dc.contributor.author	Lee, Jau-Shya
dc.contributor.author	Tham, Heng Jin
dc.contributor.author	Chiu, Moi Thin
dc.date.accessioned	2022-05-25T01:47:33Z
dc.date.available	2022-05-25T01:47:33Z
dc.date.issued	2017
dc.identifier.uri	http://oer.ums.edu.my/handle/oer_source_files/1910
dc.description.abstract	The poster summarise the research work done by a master student on osmotic dehydration of Terung Asam (Solanum lasiocarpum Dunal). The work aimed to optimise the osmotic dehydration process conditions (temperature, sucrose concentraiton and immersion time) in order to obtain a final product with high sensory acceptance and with the highest retention of antioxidant activities. Changes in the properties of the treated terung asam as affected by the processing conditions were briefly described.	en_US
dc.description.sponsorship	Research Priority Area Scheme grant (SBK0131-STWN-2014) from Universiti Malaysia Sabah.	en_US
dc.subject	osmotic dehydration, terung asam, RSM, antioxidant activity, sensory evaluation	en_US
dc.subject	Research Subject Categories::FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING	en_US
dc.title	Osmotic Dehydration of Terung Asam (Solanum lasiocarpum Dunal)	en_US
dc.type	Presentation	en_US