August 6, 2025

Study on the Formation of Tomato Juice Caviar Spheres (Lycopersicum Esculentum Mill) Using Sodium Alginate (Nac₆H₉O₇) and Calcium Lactate (C₆H₁₀Cao₆) Through Spherification Technique

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Sodium alginate and calcium lactate effectively produce caviar spheres from tomato juice.
Optimal sodium alginate (0.6%) and calcium lactate (0.6%) concentration enhance β-carotene, shape, and texture.
The study utilized a factorial design (3x3) and analyzed vitamin C and β-carotene content in tomatoes.
Results indicate significant chemical and organoleptic responses, providing insights for food texture innovation.

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Implication

Experiment demonstrates chemical and organoleptic effects of sodium alginate and calcium lactate on tomato juice caviar spheres, suggesting optimal concentrations for desired properties.

Cite This Study

Sutrisno et al. (2025) studied this question.

synapsesocial.com/papers/689a0fa0e6551bb0af8d1747 https://doi.org/10.21203/rs.3.rs-7044449/v1

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Implication

Experiment demonstrates chemical and organoleptic effects of sodium alginate and calcium lactate on tomato juice caviar spheres, suggesting optimal concentrations for desired properties.

Study on the Formation of Tomato Juice Caviar Spheres (Lycopersicum Esculentum Mill) Using Sodium Alginate (Nac₆H₉O₇) and Calcium Lactate (C₆H₁₀Cao₆) Through Spherification Technique

Key Points

Discussion

Implication

Cite This Study

Study on the Formation of Tomato Juice Caviar Spheres (Lycopersicum Esculentum Mill) Using Sodium Alginate (Nac₆H₉O₇) and Calcium Lactate (C₆H₁₀Cao₆) Through Spherification Technique

Key Points

Discussion

Implication

Cite This Study

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