Valorization of cocoa ( Theobroma cacao L.) pod husks as a fruit pulp substitute in mango jam formulations: effects on jam qualities during storage and sensory discrimination
Year: 2024
Type: article
Abstract: In this study, fruit pulp from cocoa pod husks was utilized as a substitute in mango jam at two different ratios of 25% and 50% with and without the addition of commercial pectin in comparison with normal jam made from 100% mango pulp as control.
Source: Sustainable Food Technology
DOI: 10.1039/d4fb00331d
Authors: Vinh-Lam Nguyen, Minh-Thoai Tran, Thuy-Diem Nguyen-Thi, Minh-Anh Nguyen, Minh-Tri Le, Tra-My Nguyen, Quoc-Duy Nguyen
Institution: Trường ĐH Nguyễn Tất Thành
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4405860033