Development, standardization and storage studies on watermelon-lemon jam
2002
Bajwa, E.E. | Parwaz, N.Z. | Ghafoor, A.,Ayub Agricultural ResearchInst., Faisalabad (Pakistan). Food Technology Section
Watermelon jam with different proportion of fresh lemon juice (70:30,65:35, 60:40, 55:45 and 50:50) was prepared with the addition of pectin atthe rate of 0.70 %, packed in one pound glass jars and stored at ambienttemperature. Samples were analyzed for total soluble solids, acidity, pHand sensory attributes (colour, flavour, taste and texture). There wasincreasing trend in TSS, acidity and decreasing trend in pH in alltreatments during storage. Sample with 60:40 (watermelon: lemon) rankedtop by getting highest score regarding taste, flavour, texture andcolour.
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Эту запись предоставил National Agricultural Research Centre
