Exotic fruit jam - sensory and physicochemical characterization
The present study aims to highlight the sensory and physicochemica l characteristics of three different types of jam made from exotic fruits: mango jam, pineapple jam, and mango–pineapple jam with added ginger, thus emphasizing the properties and qualities of these products. The preparation method f...
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| Dokumentumtípus: | Könyv része |
| Megjelent: |
University of Szeged
Szeged
2025
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
31 |
| Kulcsszavak: | Élelmiszerkémia |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/88670 |
| Tartalmi kivonat: | The present study aims to highlight the sensory and physicochemica l characteristics of three different types of jam made from exotic fruits: mango jam, pineapple jam, and mango–pineapple jam with added ginger, thus emphasizing the properties and qualities of these products. The preparation method for each jam variety is described, focusing on the development of natural and healthy products with distinct flavors imparted by the selected ingredients. The mango jam, pineapple jam, and the mango–pineapple jam with added ginger were subjected to sensory evaluation by a panel of 10 assessors. The evaluated attributes included appearance, color, consistency, aroma, and taste. The results of the evaluation showed that the mango–pineapple jam enriched with ginger was the most appreciated variety, due to the harmonious balance between flavor and texture. The physicochemical analyses focused on determining acidity, vitamin C content, and sugar content. Among the three samples, the mango–pineapple jam with added ginger exhibited the highest acidity (0.48%) and the highest vitamin C content (1338.85 mg/L), while the mango jam stood out for having the highest sugar content (74.6 °Brix). |
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| Terjedelem/Fizikai jellemzők: | 204-207 |
| ISBN: | 978-963-688-078-1 |