Valorization of cocoa ( <i>Theobroma cacao</i> L.) pod husks as a fruit pulp substitute in mango jam formulations: effects on jam qualities during storage and sensory discrimination
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.
Authors
- Minh-Anh Nguyen
- Minh-Thoai Tran
- Quoc‐Duy Nguyen (ORCID: https://orcid.org/0000-0001-9097-4471)
- Minh-Tri Le (ORCID: https://orcid.org/0000-0002-5105-9710)
- Thi Hanh Nguyen (ORCID: https://orcid.org/0000-0002-1924-4967)
- Vinh-Lam Nguyen
- Thuy-Diem Nguyen-Thi
Institutions
- Trường ĐH Nguyễn Tất Thành (VN)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2024-12-26
- DOI
- https://doi.org/10.1039/d4fb00331d
- Citations
- 4
- Primary Topic
- Food Chemistry and Fat Analysis
- Type
- article
- Field-Weighted Citation Impact
- 1.39