Abstract
The aim of study was to identify factors could affect the quality of product of jam from soursop. The factors were investigated with three replications, each with four levels, as including: added flesh compared to juice/ water solution (30%; 35%; 40%; 45%), soluble solid concentration of juice (40; 45; 50; 55Bx), added pectin quantity (0,8%; 0,9%; 1,0%; 1,1%). The results showed that, when added to flesh fruit at a rate of 40%, produced a high sensory value with bright colors, corresponding to L *, a *, b * values is 31.95; 0.96 and 1.65 when measured with standard light source D65. The concentration of citric acid 0.2% and a sugar concentration of 50%, the product has the highest sensory value in terms of color, odor, taste and texture. Ratio of pectin 1.0% brought stable andsmooth structure.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
