Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/4255
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dc.contributor.authorAfoakwah, N. A.-
dc.contributor.authorAmagloh, F. K.-
dc.contributor.authorMahunu, G. K.-
dc.contributor.authorAyyub, S. W.-
dc.contributor.authorTchabo, W.-
dc.contributor.authorOwusu-Ansah, P.-
dc.date.accessioned2024-12-04T13:55:31Z-
dc.date.available2024-12-04T13:55:31Z-
dc.date.issued2023-
dc.identifier.issn1046-2023-
dc.identifier.urihttp://hdl.handle.net/123456789/4255-
dc.description.abstractThis research aimed to develop a jam using orange-fleshed sweet potato puree (OFSPP) and pineapple pulp (PP) and to assess nutritional, gelling, sensory, and microbiological qualities. Four jam formulations of OFSPP: PP (70%:30, 50%:50%, and 30%:70) and 100% PP were developed and evaluated. Increasing the level of OFSPP resulted in a significant (P<0.05) decrease in moisture content (34.39–23.70%), but increased the fat (0.16–0.18%), ash (0.35–0.40%), protein (0.93–1.57%), and carbohydrates (61.70–67.69%) content. The concentration of β–carotene decreased with a reducing OFSPP fraction (P<0.05). After 12 weeks of storage, the 50% OFSPP and 50% pineapple jam had a total plate count of 4.50 CFU/g, although coliform and mould were not present in all the processed jam samples. The mixed jam with 50% OFSPP: 50% PP had a higher sensory acceptance. These results indicate that food processors could develop OFSP-PP jams as a β–carotene enriched functional food.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesVol. 12;-
dc.subjectOrange-Fleshed Sweet Potatoen_US
dc.subjectJamen_US
dc.subjectNutritionalen_US
dc.subjectSensoryen_US
dc.subjectMicrobiological Qualityen_US
dc.titleQUALITY EVALUATION OF ORANGE-FLESHED SWEET POTATO-PINEAPPLE BLENDED JAMen_US
dc.typeArticleen_US
Appears in Collections:Faculty of Agriculture, Food and Consumer Sciences

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