Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated w...

Szczegółowa specyfikacja

Opis bibliograficzny
Główni autorzy: Flavia Teixeira, Bruna Aparecida dos Santos, Graziela Nunes, Jaqueline Machado Soares, Luane Aparecida do Amaral, Gabriel Henrique Oliveira de Souza, Juliano Tadeu Vilela de Resende, Bruna Menegassi, Bruna Paola Murino Rafacho, Kélin Schwarz, Elisvânia Freitas dos Santos, Daiana Novello
Format: Artykuł
Język:English
Wydane: MDPI AG 2020-04-01
Seria:Molecules
Hasła przedmiotowe:
by-products
<i>Citrus</i>
jam
orange
sensory attributes
bioactive compounds
Dostęp online:https://www.mdpi.com/1420-3049/25/7/1670

Internet

https://www.mdpi.com/1420-3049/25/7/1670

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