Science, Nature & Maths      Chemistry

Making Acerola Jelly with Green Banana Biomass: Physico-chemical and sensory analysis of prepared jam

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Book Details
Language
English
Publishers
Our Knowledge Publishing (28 Feb. 2024)
Weight
0.09 KG
Publication Date
28/02/2024
ISBN-10
6207219317
Pages
52 pages
ISBN-13
9786207219315
Dimensions
15 x 0.3 x 22 cm
SKU
9786207219315
Author Name
Gleyce Kelle Ilidio Pinheiro (Author)
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In view of the high perishability of fruits such as acerola and banana and the population's great concern to adopt healthier eating habits, four formulations of acerola jelly with green banana biomass were prepared, with different percentages of biomass added. All the jelly treatments were subjected to analysis of pH, titratable acidity, soluble solids, vitamin C, moisture, ash, lipids, crude fiber and also sensory analysis and purchase intention.

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