Prickly Pear Jam - Ben Jemaa, Mariem;SERAIRI, Raja;DEBBABI, Hajer
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This work is based on the development of a new product, jam, to satisfy the taste of consumers. The study consisted in the development and characterization of the physicochemical, rheological, microbiological and sensory quality of innovative formulas of prickly pear jams, based on the addition of a second fruit (apples) coupled with the use of microwaves as a cooking method.The physico-chemical characterization of the jams allowed to establish that the formulation, as well as the cooking method, act on acidity, dry matter, total sugars, and phenolic compounds content. In addition,…mehr

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Produktbeschreibung
This work is based on the development of a new product, jam, to satisfy the taste of consumers. The study consisted in the development and characterization of the physicochemical, rheological, microbiological and sensory quality of innovative formulas of prickly pear jams, based on the addition of a second fruit (apples) coupled with the use of microwaves as a cooking method.The physico-chemical characterization of the jams allowed to establish that the formulation, as well as the cooking method, act on acidity, dry matter, total sugars, and phenolic compounds content. In addition, instrumental measurements of the organoleptic quality revealed a modification of the rheological properties (consistency and spreadability) and of the colour when apples and lemon were added and when microwaves were used as a cooking method.
Autorenporträt
Mariem BEN JEMAA estudió Ingeniería Biológica en la Escuela Nacional de Ingenieros de Sfax (2009), Máster especializado en Ciencia de los Alimentos en el Instituto Nacional Agronómico de Túnez (2012) y Doctorado en el Laboratorio de Plantas Aromáticas y Medicinales del Centro de Biotecnología de Borj-cedria (2017). Ha editado 5 publicaciones internacionales y un libro científico