Optimizing acceptability of mango jam enriched with pectin from cacao husk (Theobroma cacao L.)

Optimizing acceptability of mango jam enriched with pectin from cacao husk (Theobroma cacao L.)

This experiment was conducted in order to optimize and quantify the acceptability of mango jam enriched with pectin extracted from husk of cacao grown in the department of Sucre, Colombia. The experiment was performed using a two-factor, completely randomized design: pectin concentration (0.2%, 0.4%...

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Bibliographic Details
Main Authors: Angelica Maria Torregroza Espinosa, Luty Del carmen Gomezcaceres Pérez, Jhonatan Andres Rodríguez Manrique, Rolando José López Martínez
Format: Article
Language:English
Published: Universidad Nacional de Colombia 2019-01-01
Series:Dyna
Subjects:
pectin
hedonic test
response surface.
Online Access:https://revistas.unal.edu.co/index.php/dyna/article/view/72972

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