2020
DOI: 10.5296/jas.v8i2.15689
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Stability of Kiwi Varieties of ‘Hayward’ in Powder During Storage

Abstract: For the preservation of products obtained by dehydration, it is necessary to evaluate their physicochemical characteristics during storage. It was proposed, in the present study, to evaluate the stability of the kiwi cv. ‘Hayward’ powder, obtained at temperatures of 60 and 70 °C during its storage in laminated packages under controlled conditions of temperature (25 ºC) and relative humidity (75%) for 90 days. The parameter’s evaluated were: moisture content, ashes, soluble solids, titratable acidity (% citric … Show more

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