International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development


International Journal of Multidisciplinary Research and Development
International Journal of Multidisciplinary Research and Development
Vol. 1, Issue 5 (2014)

Various factors affecting to the production of marian plum (Thanh Tra) jam


Nguyen Phuoc Minh

Marian plum is called the king of fruits not just for its taste and super flashy yellow color, but also for the array of health benefits it offers. We utilize this valuable fruit to produce a new marian plum jam. By mixing marian plum fruit with 55% sugar, 7% gelatin and 0.2% citric acid we conduct the heating at 75 oC within 5 minutes to get the best elasticity and sensory score of jam. Potassium sorbate 0.04% is enough to prolong jam shelf-life.
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