| Popis: |
The study aims to investigate 3 types of red dragon fruit jam with pulp and evaluate the final product's sensorial, microbiological and proximal analysis. The fruit was selected, sanitized, and pulp and cut were developed and evaluated. Three types of red dragon fruit jam were prepared and names T1, T2, and T3 increased according to red dragon fruit jam pulp and fructooligosaccharide. After the completion of the experiment, it was found that T2 results were better in comparison to other jams. As elucidated from proximal analysis, the control sample shows less acceptance compared to fortified jam. |
