Proximate and Physicochemical Quality of Jelly Produced from Blends of Beetroot and Pineapple Juice
N. Nwosu, Adaora, E. Azuka, Chinenye & E. Kalu, Chinedu · Asian Food Science Journal · 2022
Fruit Jelly was produced from beetroot and pineapple fruits as a value-added product for addressing their gluts during its peak season. The fruits were cleaned and their juices were blended using the following beetroot: pineapple ratio; 50:50, 60:40, 70:30, 80:20, and 90:10. The...
Open access
Research Article
10.9734/afsj/2022/v21i930466