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- W3169284037 abstract "This work consists of studying the influence of the desamerization of the albedo on the composition, the antioxidant potential and the sensorial quality of the jam, based on the grapefruit. Salt, heat and water are considered as driving elements in the operation of desamerization process. The desamerization was carried out by different concentrations of NaCl relative to the fresh weight of the fruit (0.3125%, 0.625%, 1.25% 2.5% and 5 %).The result of the various analyzes show that the desamerization does not influence the rate of sugars and pectins, decreases the titratable acidity and the protein contents and increases the ash contents. With regard to antioxidants, the results show that desamerization decreases vitamin C levels, carotenoids and phenolic compounds. Concerning the sensory analysis of the jams, the results show that the salt significantly reduces the bitterness of the jams. The hedonic analysis shows that the tasters preferred significantly the desamerized jam NaCl 5% to all the other samples." @default.
- W3169284037 created "2021-06-22" @default.
- W3169284037 creator A5012981647 @default.
- W3169284037 date "2020-12-12" @default.
- W3169284037 modified "2023-09-25" @default.
- W3169284037 title "Influence of desamerization on the quality of a jam based on grapefruit" @default.
- W3169284037 doi "https://doi.org/10.30492/ijcce.2020.117382.3830" @default.
- W3169284037 hasPublicationYear "2020" @default.
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