Evaluation of the Physicochemical, Microbiological Quality and Acceptability of Nectars and Jams from Vitex doniana Fruit
Poussian Raymond Barry,
Kourfom Gorga,
Elisabeth Rakisewendé Ouedraogo
et al.
Abstract:This study consisted in the formulation and evaluation of the organoleptic, physicochemical, and microbiological qualities of nectars and jam prepared from Vitex doniana fruit. Nectars (five types) consisted of two acidulated with lemon, two acidulated with tamarind with pH values of 3.45 and 3.55, and a control. Jams (three types) were made as one acidulated with lemon, one acidulated with tamarind with a pH value of 3.88, and a control with a pH value of 4.44. The Brix values were 10.75 and 60.00 for all nec… Show more
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