[HTML][HTML] Functional and sensory properties of jam with different proportions of pineapple, cucumber, and Jatropha leaf

OA Friday, A Julius, EP Precious, S Giacomo… - Foods and Raw …, 2021 - cyberleninka.ru
Introduction. Fruits and vegetables are vital for healthy food consumption. Conservation is
the only option to prolong their shelf life. Nigeria is currently experiencing an increase in …

[PDF][PDF] Production and Acceptability of Jam Produced from Pineapple, Watermelon and Apple Blends

N Salam, K Lydia, KS Elizabeth - EAS J. Nutr. Food Sci, 2020 - easpublisher.com
The aim of the study was to prepare an acceptable jam from pineapple, apple and
watermelon blends. The proximate composition of the jam samples was determined. Jams …

Preparation and quality evaluation of nutritionally enriched jam made from blends of Indian blackberry and other fruits

S Garg, P Ghosh, SS Rana… - International Journal of …, 2019 - Taylor & Francis
Jamun (Syzygium cumini) is a tropical, underutilized fruit which is highly perishable in
nature. It is a good source of vitamin C, tannins, gallic acid and anthocyanins and its …

[PDF][PDF] Evaluation of physical and sensory characteristics of jam and cake processed using pumpkin (Cucurbita moschata)

SMS Awad, AM Shokry - Middle East Journal of Applied Sciences, 2018 - curresweb.com
This investigation was carried out to evaluate jam and cake made from pumpkin, where four
treatment of pumpkin jam were applied. Also, pumpkin cake produced by substituting the …

[PDF][PDF] Vitamin and mineral evaluation of mixed fruit jam from blends of pineapple, orange and sourplum.

UO Grace, AU Elijah, AO Nicholas, AM Utewnojo - 2015 - scholar.archive.org
Five samples of fruit jam containing blends of pineapple, orange and sour plum were used
to produce jam using open kettle method with sugar to fruit ratio of 70: 29, 65: 34, 60: 39, 55 …

[HTML][HTML] Sensory evaluation and nutritional composition of developed papaya-gooseberry jam

E Gupta, S Purwar, P Jaiswal, R Chaturvedi… - Food and Nutrition …, 2016 - scirp.org
Jams are delicious and nutritious spreads typically made from fruit, sugar and pectin that
ensure availability of fruits in off-season. The study aimed to develop papaya-gooseberry …

[PDF][PDF] Pineapple jam physicochemical and sensory evaluation with added pineapple peel

BA dos Santos, F Teixeira, JM Soares, LA do Amaral… - 2020 - researchgate.net
The aim of this research was to evaluate the effect of pineapple peel (PP) addition on
pineapple jam physicochemical and sensory characteristics. Five pineapple jam …

Effect of storage condition on physiochemical and sensory properties of papaya jam

P Nafri, AK Singh, A Sharma… - … of Pharmacognosy and …, 2021 - phytojournal.com
The objective of present study was to evaluate the effect of storage condition on
physiochemical and sensory properties of jam prepared from ripe and unripe papaya. Jam …

Production and characterization of jackfruit jam

DG Mushumbusi - 2015 - repository.costech.or.tz
This study aimed at producing and characterizing of jackfruit (Artocarpus heterophyllus) jam,
by extracting pulps from jackfruits obtained from Morogoro market. Produced pulp was …

[PDF][PDF] Evaluation of quality characteristics and storage stability of mixed fruit jam

MS Rana, F Yeasmin, MJ Khan, MH Riad - Food Research, 2021 - academia.edu
Diversification of food is the key factor for enhancing physicochemical properties, nutritional
status and consumer satisfaction. Hence, mixed fruits jam was developed from coconut and …