2026-04-15T23:36:56Z https://meral.edu.mm/oai

oai:meral.edu.mm:recid/5649 2021-12-13T07:05:54Z 1582963739756 1582963739756:1582967133536 user-um

Preparation and Characterization of Citrus Peel Candy Soe Wai Phyoe The main objective of this research is to study the preparation of citrus peel candy produced by saturation in sucrose syrup. Citric peel is a waste from citrus processing industries and it can be used as a raw material in this research. Its advantage is not only reducing waste but also adding value to citrus fruits. In this research, citrus peels were pretreated by using different methods namely, blanching, parboiling and soaking in aqueous solution of lime solution. The physico-chemical properties of preserved citrus peel such as acidity, pH, moisture content and ash content were determined by AOAC methods. The organoleptic properties of preserved citrus peel were determined and compared with literature values. 2020-05-30 http://hdl.handle.net/20.500.12678/0000005649 https://meral.edu.mm/records/5649