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Effect Of Sugar, Pectin And Acid Balance On The Quality Characteristics Of Pineapple (Ananas Comosus) Jam. , Emmanuel Ohene Afoakwa, Dorinda Nartey, Joseph Ashong, George Annor
Effect Of Sugar, Pectin And Acid Balance On The Quality Characteristics Of Pineapple (Ananas Comosus) Jam. , Emmanuel Ohene Afoakwa, Dorinda Nartey, Joseph Ashong, George Annor
George Amponsah Annor Mr.
Investigations were conducted on the effects of sugar concentration (0%, 50%, and 100%), pH balance (3.0, 3.2, and 3.5) and high methoxy pectin concentration (0%, 0.5%, and 1.0%) on the chemical, physico-chemical characteristic of pineapple jams using standard analytical methods. Inclusion of 50% sugar was observed to improve the colour of the jam as well as the texture, gel set and solid content. The low calorie jams had unacceptable texture, colour, gel set and total soluble solids content. The jams of this formulation were too soft, and could not hold their form. Addition of 100% sugar concentration did not improve …
Optimization Of The Processing Conditions And Quality Characteristics Of Water Melon Jams Using Response Surface Methodology., Emmanuel Afoakwa, Kemi Ogunseye, George Annor, Joseph Ashong
Optimization Of The Processing Conditions And Quality Characteristics Of Water Melon Jams Using Response Surface Methodology., Emmanuel Afoakwa, Kemi Ogunseye, George Annor, Joseph Ashong
George Amponsah Annor Mr.
Water melon (Citrullus vugaris) is a fruit grown for its thirst quenching property rather than for ant nutritional value. It consists of 92% water and 8% sugar, so it is aptly named. Its high water content makes it impracticable to use this fruit for jam, but because it is seasonal, processing the fruit into jam is a means of keeping this out of season produce available throughout the year. This study sought to investigate the effect of sugar concentration and pH balance on the chemical, physiochemical and physical properties of watermelon jams. Through the response surface methodology (RSM), the effect …
Optimization Of The Processing Conditions And Quality Characteristics Of Water Melon Jams Using Response Surface Methodology, George Annor, Joseph Ashong, Emmanuel Afoakwa, O Ogunseye
Optimization Of The Processing Conditions And Quality Characteristics Of Water Melon Jams Using Response Surface Methodology, George Annor, Joseph Ashong, Emmanuel Afoakwa, O Ogunseye
George Amponsah Annor Mr.
Water melon (Citrullus vugaris) is a fruit grown for its thirst quenching property rather than for ant nutritional value. It consists of 92% water and 8% sugar, so it is aptly named. Its high water content makes it impracticable to use this fruit for jam, but because it is seasonal, processing the fruit into jam is a means of keeping this out of season produce available throughout the year. This study sought to investigate the effect of sugar concentration and pH balance on the chemical, physiochemical and physical properties of watermelon jams. Through the response surface methodology (RSM), the effect …