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

• 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
• Institution: Universiti Putra Malaysia

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...