Table 3: Average change in gelatin volume (mL) in all fruit samples under varying temperature conditions after 1.5 hours.
|
Type of fruit |
5 °C (± 0.5 mL) |
Room temperature |
55 °C (± 0.5 mL) |
75 °C (± 0.5 mL) |
100 °C (± 0.5 mL) |
|
Banana |
6.20 |
9.60 |
4.80 |
3.40 |
1.20 |
|
Pineapple |
17.00 |
26.20 |
13.60 |
10.00 |
4.80 |
|
Orange papaya |
9.20 |
19.20 |
8.80 |
4.00 |
2.60 |
|
Green papaya |
9.80 |
18.40 |
12.80 |
8.40 |
5.40 |