QUALITY ATTRIBUTES OF JAMS FROM LOW-USAGE TROPICAL FRUITS

被引：4

作者：

AINA, JO

ADESINA, AA

机构：

[1] Department of Food Technology, University of Ibadan, Ibadan

来源：

FOOD CHEMISTRY | 1991年 / 40卷 / 03期

关键词：

D O I：

10.1016/0308-8146(91)90118-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

The chemical, sensory and storage properties of jams produced from two low-usage tropical fruits are presented. High-solids jams, either singly or blends, were produced from mature-ripe pulps of African star apple (Chrysophyllum albidum) and African plum (Spondias mombin) using the open-kettle process. Analytical data on the apple and plum jams showed that values obtained for fruit contents (43-45%), soluble solids (68.6-68.9%), reducing sugar (35.6-40.6%) and pH (2.80-3.40) are within the range typical of table jams. Whilst sensory evaluation indicated that the apple jams were preferred to the plum jams, storage trials showed that the fruit jams maintained good stability even when stored at tropical ambient conditions.

引用

页码：345 / 351

页数：7

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