Prickly Pear Jam

ISBN-13: 9786204357836 / Angielski / Miękka / 100 str.

Mariem Ben Jemaa; Raja SERAIRI; Hajer DEBBABI

Opis

This work is based on the development of a new product, jam, to satisfy the taste of consumers. The study consisted in the development and characterization of the physicochemical, rheological, microbiological and sensory quality of innovative formulas of prickly pear jams, based on the addition of a second fruit (apples) coupled with the use of microwaves as a cooking method.The physico-chemical characterization of the jams allowed to establish that the formulation, as well as the cooking method, act on acidity, dry matter, total sugars, and phenolic compounds content. In addition, instrumental measurements of the organoleptic quality revealed a modification of the rheological properties (consistency and spreadability) and of the colour when apples and lemon were added and when microwaves were used as a cooking method.

O autorze

Ben Jemaa, MariemMariem BEN JEMAA studied Biology Engineering at national school of engineers of Sfax (2009), Master degree specialized in Food Science at National Agronomic Institute of Tunis (2012) and PhD at Laboratory of Aromatic and Medicinal Plant at the Centre of Biotechnology of Borj-cedria (2017). Published 5 international publications, one scientific book