Optimization of citric acid and cassava starch-based edible coating formulation on pineapple(Ananas comosus L. Merill) slices

ABSTRACT Fresh pineapple slices were minimally processed and packaged with an acid-based edible coating to preserve the quality of the fruit. The slices were dipped in varying citric acid (CA) concentrations (0.5%, 1% and 2%) and were further immersed in varying cassava starch (CS) suspension (1%, 2...

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Bibliographic Details

Main Author:	Anyayahan, Angeli Anne Joyce Panghulan
Other Authors:	Francisco, Ma. Leonora dL
Resource Type:	Thesis
Language:	English
Published:	Quezon City UP College of Home Economics 2012.
Subjects:	Pineapple > Preservation. Fruit > Preservation.