About this document
Reducing Bitterness in Pomelo Albedo by Biyonda Rahmadi is a document available to read on EtoBox.
The study investigates the effectiveness of chemical treatments to reduce bitterness in pomelo albedo from three cultivars, identifying Kao Nampung as the most suitable for dietary fiber powder due to its lower limonin and naringin content. Various chemicals and pH levels were tested, with results showing that all treatments significantly reduced bitterness, particularly at pH 7. Additionally, freeze drying was found to enhance the physical, chemical, and functional properties of the dietary fiber compared
- Author
- Biyonda Rahmadi
- Language
- EN