Effect of pectin and citric acid on sensory evaluation for consumer’s acceptability of preserved guava jelly

Effect of pectin and citric acid on sensory evaluation for consumer’s acceptability of preserved guava jelly

This study investigated the interaction of different pectin and citric acid concentrations on sensory evaluation for consumers' acceptability of economically preserved guava jelly. Fresh Psidium guajava (guava) jelly prepared with 0.15%, 0.2%, and 0.25% pectin and with 1.1%, 1.15%, and 1.2% cit...

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Bibliographic Details
Main Authors: Chaudhry, Gul-e-Saba, Matin, Abdul, Bin Rahim, Isfaq Wahid, Rahman, Mizanur, Akim, Abdah, Yik Sung, Yeong, Tengku Sifzizul, Tengku Muhammad
Format: Article
Published: Research Journal of Pharmacy and Technology 2024
Online Access:http://psasir.upm.edu.my/id/eprint/112031/
https://rjptonline.org/AbstractView.aspx?PID=2024-17-1-1
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Institution: Universiti Putra Malaysia

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http://psasir.upm.edu.my/id/eprint/112031/
https://rjptonline.org/AbstractView.aspx?PID=2024-17-1-1

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