Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/10094
Title: Effect of different pickling methods on physicochemical characteristics and sensory acceptance of roselle (hibiscus sabdarifa L.) pickle
Authors: Siti Nazirul Ihsan Ishak
Keywords: Siti Nazirul Ihsan Ishak
LP 40 FASM 2 2012
Issue Date: 2012
Publisher: Universiti Malaysia Terengganu
Abstract: This study was conducted to determine the effect of different pickling methods on pliysicochemical clianicteristics and sensory acceptance of roselle (hibiscus sahdariffa l.) pickle. The pickles were produced using two different methods with different percentages of salt. These two methods were split pickling method and combined pickling method. The percentages of salt used for split pickling method and combine pickling method were 15%, 10%+5% and 10% and 5%, 10% and 15% respectively. The physical characteristic, chemical characteristics arid sensory acceptance test were determined. The treatment of roselle with combined pickling method had proved color and anthocyanin content of roselle pickle compare to products of split pickling method.
URI: http://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/10094
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan

Files in This Item:
File Description SizeFormat 
LP 40 FASM 2 2012 Abstract.pdf564.38 kBAdobe PDFView/Open
LP 40 FASM 2 2012 Full text.pdf
  Restricted Access
7.17 MBAdobe PDFView/Open Request a copy


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.