jam

Production and Characterization of Tomato (Lycopersicon esculentum) Jam

Angélica Agostinho Machalela, Abel Alberto Massingue Júnior, Amade Vatiro & Rafael Francisco Nanelo · Asian Food Science Journal · 2023

Aim: This study was carried out with the aim of developing and characterizing jam based on tomato fruit. Methodology: Four (04) formulations such as (A), 50% pulp, 50% sugar; (B), 59% pulp, 40% sugar, 0.5% citric acid and 0.5% pectin; (C), 69% pulp, 30% sugar, 0.5% citric acid, a...

Open access Research Article 10.9734/afsj/2023/v22i10679

Creating Sim Flower Scent (Rhodomyrtus tomentosa) for Product Sim Fruit from Natural Materials in Vietnam

Le Huy Hai & Le Mai Xuan Truc · Asian Food Science Journal · 2021

Aim and Objectives: The purpose of this study is to reproduce the scent of Sim (Rhodomyrtus tomentosa) flower from natural substances present in Vietnam to replace the scent extracted from Sim flower. Materials and Methods: All the materials for making the Sim flower fragrance an...

Open access Research Article 10.9734/afsj/2021/v20i130258

Pectin Strength of Common Varieties of Plantain Peels Used in the Production of Jam/Marmalade

O. M. Akusu & B. S. Chibor · Asian Food Science Journal · 2020

The pectin strength of peels from four plantain cultivars; Horn Plantain (sample B), French Plantain (sample C), False horn Plantain (sample D), and French Horn Plantain (sample E) and its effect on Jam and Marmalade produced was investigated. Pectin was extracted from the planta...

Open access Research Article 10.9734/afsj/2020/v19i330238