physicochemical quality

Production and Characterization of Tomato (Lycopersicon esculentum) Jam

Angélica Agostinho Machalela, Abel Alberto Massingue Júnior, Amade Vatiro & Rafael Francisco Nanelo · Asian Food Science Journal · 2023

Aim: This study was carried out with the aim of developing and characterizing jam based on tomato fruit. Methodology: Four (04) formulations such as (A), 50% pulp, 50% sugar; (B), 59% pulp, 40% sugar, 0.5% citric acid and 0.5% pectin; (C), 69% pulp, 30% sugar, 0.5% citric acid, a...

Open access Research Article 10.9734/afsj/2023/v22i10679

The Physicochemical Quality of Chicken Meatball Using Red Lentil Flour (Lens culinaris L.)

Nur Ifadah Rohmah, Herly Evanuarini & Imam Thohari · Asian Food Science Journal · 2023

Aims: The aim is to determine the physicochemical quality of chicken meatballs added with red lentil flour (Lens culinaris L.) based on moisture content (%), protein content (%), WHC (%), cooking loss (%), and color (L*a*b*). Sample: chicken meatballs using red lentil flour. Stud...

Open access Research Article 10.9734/afsj/2023/v22i8648

Microbiological, Physicochemical and Sensory Characterization of Honey, a Natural Healthy Product in Burkina Faso

Tapsoba François, Kagambèga Boureima, Sawadogo Adama, Zongo Oumarou, Yoda W. Nadia, Ouédraogo Harouna, Cissé Hama, Zongo Cheikna & Savadogo Aly · Microbiology Research Journal International · 2022

Honey is a natural product produced by bees from the nectar of flowers. It is a very healthy food whose multiple properties significantly improve health and prevent many diseases. However, some practices can affect its quality, hence the objective of the study was to assess the h...

Open access Research Article 10.9734/mrji/2022/v32i101349