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

Pharmacology

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Description

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.

Product Specifications

Format: paperback
ASIN: 6204357832
Category: Books > Subjects > Health, Family & Lifestyle > Medical & Healthcare Practitioners > Other Branches of Medicine > Pharmacology
Domain: Amazon UK
Release Date: 21 December 2021
Listed Since: 22 December 2021

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

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