Research Article Open Access

Effect of Cooking Temperature on Quality of Jelly Candy Made from Guava Leaves (Psidium guajava L.)

Authors

Deivy Andhika Permata
Department of Agricultural Processing Technology, Indonesia
|
CORRESPONDING AUTHOR
Kesuma Sayuti
Department of Agricultural Processing Technology, Indonesia
|
Effendi
Department of Mathematics, Andalas University, Padang, West Sumatra, Indonesia
Published on: March 15, 2014
DOI 10.3923/pjn.2014.211.214
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Abstract

Guava leaves contained bioactive component like flavonoid had not been used optimally, so it is important to process the guava leaves to be a new product. Stability of the flavanoid is influenced by temperature. This study was carried out to make jelly candy from guava leaves as the raw material, using variation of the cooking temperature at 50, 60 and 70°C. The result showed that the temperature of cooking had a statistically significant effect on the moisture content, total phenols and IC50 but had no significant effect on the ash content, Aw, reducing sugars, sucrose, total plate count and total mold/yeast. Based on sensory evaluation it can be concluded that the use of cooking temperature 60°C is the best product.

Keywords:

Cooking temperature, guava leaves, jelly candy

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Copyright (c) 2014 Asian Network for Scientific Information

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This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

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How to Cite

Permata, D. A., Sayuti, K., & Effendi. (2014). Effect of Cooking Temperature on Quality of Jelly Candy Made from Guava Leaves (Psidium guajava L.). Pakistan Journal of Nutrition, 13(4), 211–214. https://doi.org/10.3923/pjn.2014.211.214
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