O. O. Elutilo

Physicochemical, Anti-Oxidant and Sensory Characteristics of Spiced Jam from Blends of Selected Tropical Fruits

O. A. Adeoti, A. O. Alabi & O. O. Elutilo · Asian Food Science Journal · 2021

Jams are preserved fruits and sugars which are packaged in cans or bottles for long-term preservation. The processing involves the disruption of the fruit tissue followed by heating with water and sugar to activate the pectin prior being put into containers. Jams were processed f...

Open access Research Article 10.9734/afsj/2021/v20i1230389

Comparative Study on the Proximate, Physicochemical and Sensory Properties of Jams from Selected Tropical Fruits Spiced with Ginger, Garlic and Turmeric

O. A. Adeoti, A. O. Alabi, E. O. Ogunjobi, O. O. Elutilo & S. O. Adeodokun · Asian Food Science Journal · 2021

Fruit jams were produced from watermelon, pineapple and apple spiced with ginger, garlic and turmeric using standard method. The sample treatments were WA (watermelon 100%), WAGI (watermelon 95% + ginger 5%), WAGA (watermelon 95% + garlic 5%), WATU (watermelon 95% + turmeric 5%),...

Open access Research Article 10.9734/afsj/2021/v20i330281