Flow Diagram for Yogurt Drink Processing Source: MacBean, 2009. References MacBean, R. (2009). Packaging and the Shelf Life of Yogurt. Food Packaging And Shelf Life, 143-156.
Flow Diagram for Yogurt Processing Source: Andino, 2011. References: Andino, J. D. E. (2011). Production and processing of a functional yogurt fortified with microencapsulated omega-3 and vitamin E (Unpublished Master’s thesis). Zamorano University, Honduras.
Example Recipe for Fruit Puree Ingredients Suggested Recipe Frozen Fruit Puree* Aseptic Fruit Puree Fruits 90% ~90% Sugar 10% ~10% Water q.s. Flavouring Colouring Citric Acid Preservatives Total 100% 100% *Frozen Fruit Puree – usually has no added colouring and preservatives. Processing 1. Fruit pre...
Nata de Coco, a cellulosic white to creamy yellow dessert that’s originally from the Philippines, is produced by fermentation of coconut water with a culture of Acetobacter xylinum. What are the ingredients/ materials used for the production of Nata de Coco? Ingredients that are used to produce Nata...
Dough improver and softener have been used to improve all aspects of bread and gives bakers the required tolerance and flexibility during all stages of the baking process: mixing, fermentation, baking and shelf life. Ingredients of Bread Improver A bread improver is a combination of ingredients: tec...
Bubble pearls are sometimes known as “Tapioca Balls” or “boba”. These small bubbles or pearls, are typically made from starch or alginate and dispersed in the liquid. They are prevailing chewy titbits in bubble teas. The Ingredients of Tapioca Pearls The main ingredients of tapioca pearls con...