...), enzyme concentrations (0–1.5% v/w), incubation time (0–2.5 h) and incubation temperature (35–60 °C) on juice yield and viscosity, total soluble solids and color of fruit puree. Design/methodology/approach Ripe “cempedak” pulp from CH28 fruit was first pureed in a blender and then homogenized...

... A four mixed beverages formulations containing 15%, 25%, 35% and 45% GF were produced. The pH, titratable acidity (TA), soluble solids (SS), sugar: acid ratio and color analysis were performed. Sensory evaluation was measured by the hedonic scale, just-about-right (JAR) scale and purchase intent...