Effect of Pectin and Citric acid on Sensory Evaluation for Consumer’s acceptability of Preserved Guava Jelly
Gul-e-Saba Chaudhry,
Abdul Matin,
Isfaq Wahid Bin Rahim
et al.
Abstract: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% citric acid as preservative. There are no additional preservatives added during the processing of jelly. A taste panel consisting of fifteen panelists adjudged the samples' acceptability for sensory evaluation. The test met… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.