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Some physico-chemical and sensory properties of Roselle (Hibiscus sabdariffa) calyx jam under storage
| Content Provider | Semantic Scholar |
|---|---|
| Author | Ocheme, Ocheme Boniface Salami, Shakirat Solomon, Oluwole |
| Copyright Year | 2014 |
| Abstract | Abstract The pH, titratable acidity, total solid and the sensory properties of roselle calyx jam under storage were monitored. The jams were prepared using 70:30, 60:40, 50:50 and 40:60 ratios of roselle calyx and sugar respectively. The jams were packaged in white, transparent plastic containers and stored under ambient conditions (34±2C and 60-65% relative humidity) for 8 weeks. The pH of all samples decreased during storage, the TTA increased and the total solid remained stable. Generally, all the jam samples remained acceptable all through the period of storage. The acceptability of roselle jam increased with increasing sugar content. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.ieomrs.com/icfp/proceedings/pdf/193.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
