Quality evaluation of orange-fleshed sweet potato-pineapple blended jam

This research aimed to develop a jam using orange-fleshed sweet potato puree (OFSPP) and pineapple pulp (PP) and to assess nutritional, gelling, sensory, and microbiological qualities. Four jam formulations of OFSPP: PP (70%:30, 50%:50%, and 30%:70) and 100% PP were developed and evaluated. Increasi...

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Bibliographic Details
Published in:Journal of Agriculture and Food Research
Main Authors: Newlove A. Afoakwah, Francis K. Amagloh, Gustav K. Mahunu, Shaheeda Wireduaa Ayyub, William Tchabo, Patrick Owusu-Ansah
Format: Article
Language:English
Published: Elsevier 2023-06-01
Subjects:
Orange-fleshed sweet potato
Jam
Nutritional
Sensory
Microbiological quality
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154323000479

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http://www.sciencedirect.com/science/article/pii/S2666154323000479

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