Effect of Alum and Blanching Time on the Naringin and Hardness of Grapefruit Peel Waste

Authors

  • VoThi Diem Kieu Dong Nai Technology University, Bien Hoa, Dong Nai, Viet Nam.
  • Pham Xuan Viet SiS Com Ltd, Ho Chi Minh, Viet Nam.

Keywords:

grapefruit waste; naringin extraction, blanching, alum

Abstract

In order to create semi-finished pomelo peel with crispy structure, chewy texture, eliminate bitterness, and harmonize color, it is necessary to survey to eliminate naringin under the Effect of alum and blanching time. The research process obtained experiments as follows: Shell grapefruit waste, after processing and shaping, is blanched in analum concentration with a concentration of 2% for 15 minutes will reduce naringin grapefruit peel waste.

How to cite this article: Kieu VTD, Viet PX. Effect of Alum and Blanching Time on the Naringin and Hardness of Grapefruit Peel Waste. J Adv Res Food Sci Nutr 2021; 4(1): 19-22.

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Published

2021-06-30

Issue

Vol. 4 No. 1 (2021): Journal of Advanced Research in Food Science and Nutrition

Section

Research Article

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