An Investigation on the Effects of Varying Temperatures on Gelatin Denaturation in Response to Enzymatic Reactions from Fruit Extracts

Abstract

During holiday celebrations, my family would hold gatherings in our home, and I would always help my mother prepare some traditionally known desserts in the Filipino culture, such as buko pandan (coconut salad with jelly) and fruit salad. I was advised to use canned pineapples instead of fresh ones because the latter contained more active enzymes, which 'melted' the gelatin in the salad.