{"_buckets": {"deposit": "c0c4ac02-7a55-4e0f-b778-442f2334ea07"}, "_deposit": {"created_by": 23, "id": "5649", "owner": "23", "owners": [23], "owners_ext": {"displayname": "", "username": ""}, "pid": {"revision_id": 0, "type": "recid", "value": "5649"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/5649", "sets": ["user-um"]}, "communities": ["um"], "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Preparation and Characterization of Citrus Peel Candy", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "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."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "Citrus fruits"}, {"interim": "drying"}, {"interim": "physico-chemical properties"}, {"interim": "organoleptic properties"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-10-05"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Preparation and Characterization of Citrus Peel Candy.pdf", "filesize": [{"value": "193 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 193000.0, "url": {"url": "https://meral.edu.mm/record/5649/files/Preparation and Characterization of Citrus Peel Candy.pdf"}, "version_id": "53e24dcd-3309-4430-8802-1c54827eade6"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "5", "subitem_journal_title": "University of Mandalay, Research Journal", "subitem_pages": "231-237", "subitem_volume": "11"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Soe Wai Phyoe"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2020-05-30"}, "item_title": "Preparation and Characterization of Citrus Peel Candy", "item_type_id": "21", "owner": "23", "path": ["1582963739756", "1582967133536"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000005649", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-10-05"}, "publish_date": "2020-10-05", "publish_status": "0", "recid": "5649", "relation": {}, "relation_version_is_last": true, "title": ["Preparation and Characterization of Citrus Peel Candy"], "weko_shared_id": -1}