Evaluation, Classification, And Processing Of Unmarketable Pummelo - Softcover

Fernandez, Alminda Magbalot ; Montero, Leah Charize S.

9781976311512: Evaluation, Classification, And Processing Of Unmarketable Pummelo

Softcover

ISBN 10: 1976311519 ISBN 13: 9781976311512

Publisher: CreateSpace Independent Publishing Platform, 2014

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All unmarketable sample fruits used for jam and jelly products had the same physico-chemical (pH, TTA, TSS, TSS:TTA) qualities. Fruit samples were also of the same sizes before processing as indicated by the fruit weight, pulp weight and juice weight contents. Sensory tests showed that pummelo jam mixed with pineapple (T2) has the most desirable flavor, aroma and generally the most acceptable product among the different fruit jam mixtures while pummelo jelly with pineapple, apple, guava and mango (T5) had the most desirable sensory scores in terms of color, flavor, texture, aroma, and general acceptability. Nutrition facts revealed that both pummelo pineapple jam and fruit mix jelly have the same low calorie (70) and 0 fat, 17g total carbohydrates and 0 protein. However, sodium content of fruit mix jelly was higher than pummelo pineapple jam.

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