Ripe Canistel Fruit Flour Process Optimization Data

Research data on optimizing soaking and drying processes for ripe canistel fruit flour. The study, authored by Sri Rejeki Retna Pertiwi, determined sensory, phytochemical, physical, and chemical characteristics. Results identified optimal conditions as soaking in 7.5% NaCl for 30 minutes followed by drying at 40 °C for 6 hours.

Use Cases

• Optimizing soaking solutions for bitter taste elimination based on sensory characteristics.
• Modeling the effect of drying temperature on moisture and carbohydrate content.
• Developing gluten-free flour formulations based on phytochemical and physical property data.
• Comparing the impact of NaCl versus citric acid solutions on maintaining fruit color.

Strengths

• Specific optimal processing parameters are provided: 7.5% NaCl for 30 minutes and drying at 40°C for 6 hours.
• Multiple quality characteristics were measured: sensory, phytochemical, physical, and chemical.
• Clear experimental methods described for soaking and drying variable testing.

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• Last update date is unknown; freshness unverified.

Provenance

Source

Sri Rejeki Retna Pertiwi

Collection Method

Experimental research involving soaking fruit in NaCl and citric acid solutions and applying various drying temperatures and durations.