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Prickly Pear Jam: Effects of formulation and cooking method on the quality of prickly pear jam - Couverture souple

Ben Jemaa, Mariem; SERAIRI, Raja; DEBBABI, Hajer

 
9786204357836: Prickly Pear Jam: Effects of formulation and cooking method on the quality of prickly pear jam
Couverture souple
ISBN 10 : 6204357832 ISBN 13 : 9786204357836
Editeur : Our Knowledge Publishing, 2021

Synopsis

This work is based on the development of a new product, jam, to satisfy the taste of consumers. The study consisted in the development and characterization of the physicochemical, rheological, microbiological and sensory quality of innovative formulas of prickly pear jams, based on the addition of a second fruit (apples) coupled with the use of microwaves as a cooking method.The physico-chemical characterization of the jams allowed to establish that the formulation, as well as the cooking method, act on acidity, dry matter, total sugars, and phenolic compounds content. In addition, instrumental measurements of the organoleptic quality revealed a modification of the rheological properties (consistency and spreadability) and of the colour when apples and lemon were added and when microwaves were used as a cooking method.

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Éditeur
Our Knowledge Publishing
Date d'édition
2021
Langue
anglais
ISBN 10 
6204357832
ISBN 13 
9786204357836
Reliure
Broché
Nombre de pages
100
Coordonnées du fabricant
non disponible
Personne responsable
non disponible