Effect of Sugar, Pectin, and Processing Temperature on the Qualities of Pineapple Jam
The present study aimed to investigate the effects of sugar, pectin, and processing temperature on the qualities of jam developed from pineapple (smooth cayenne). The physico-chemical, and proximate composition of pineapple fruit pulp and jam were studied and the results were reported. The jam quali...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2022-12-01
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| Series: | International Journal of Fruit Science |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/15538362.2022.2113598 |