TAI>eiiedNGTRtfdN6
KHAO SAT CAC YEU TO ANH HlJdNG DEN CHAT LtfCfNG SAN PHAM MLfT DONG TlJ TRAI QUACH
(LIMONIA ACIDICISSIMA L.)
• DUdNG NGQC BICH - NGUYEN KIM PHgNG - NGUYEN TH! HIEN - PHAM BAO NGUYEN
TOM TAT:
Quach (ten khoa hoc: Limonia acidissitna L) la lo;ii trdi cay cd gid tri dinh difSng cao, gid thanh tha'p. nhi/ngde bj hi/hong. Dodo, bai viet khao .sdt cac yen to'anh hu'dng de'n chat lifdng san pham nitft dong quach nhdm toi lAi cha't li/dng sdn pham se nang gid tri kinh te vd da dang h6a cdc sdn pham cua quach. Ket qua cho tha'y rdng, d6'i vdi mau thi nghiSm bo sung 100%
nifdc thi san pham miJt dong qudch dat di/dc diem cam quan cao nha't va mau dep vdi L*, a*, b* la 25.59. 3.75 va 4.13. Nong do axit citric va dO Brix trong nifdc ^p qudch la 0.3% vd 50" tao ra san phS'm cuo'i cungcd miii \i hdi h6a vdi Iifdng difdng tdng Id 59.67 %, do acid 0.6%, gid tri pH 3.97, va 60.5"Brix. Tl le pectin: carrageenan 0.7: 0.6 trong hon hdp phu gia bd sung mang lai ca'u true on dinh cua san pham mift dong quach difdc trinh bay bSng do cd'ng va do ke't dinh Id 1.43N\a 20.66N.
Tuf khoa: Quach, niu't dong quach, ca'u tnic, cam quan, chat lu'dng.
1. Dat van de
Trai quach (Liimmia acidissinia L) Id mot loai ca\ an trdi difdc trdng kha phd bien d Trd \'inh.
nang sud't thu hoaeh cao nhutig gia tri kmh te tha'p.
Trdi qudch khong chi cd tac dung ldm thuoc md con chu'a nhieu chat dinh du'dng can thie't cho cd the n--']- San pham miJt dong Id moi loai thiJc ph-lm kha phd bien. difdc che'bien tif cac loai trai ca\ \ a mot so loai cu nau \ di difdng de'n dp kho tif 60-709!- [41. Hien nay. da cd nhieu san pham mu't dong tif trdi c.i\ nhu': tao, dau, nho,.. Mtft dong la san pham rat tien dung cho cdc biJadn sang nhanh cung cdc loai bdnh mi va bdnh quy \di da> du gia tri dinh difdng |4|. hoae mifl du'de bd sung vdo cdc loai bdnh nhan kcin, yaourt trai cay. tao si/ da dang, nang cao difdc gid tri va ha'p dan ngi/di tieu
dung. Mu't dong quach la san pham mang hifdng vi rieng ma tren the gidi vd Viet Nam vdn chu'a di/dc nghien cu'u vd phat then. Do do. nghien cdu mil't dong ti^ trai quach nham nang cao gid tri kinh te'cua trdi^qudch, da dang hoa sdn pham mdt, lao ra san pham mdi thdm ngon phue vu nhu cdu va thi hie'u cua ngifdi tieu dimg.
2. Do'i tifdng va phu'dng phap 2. /. Nguyen phu lidu vd dung cu
Nguyen lieu trdi qudch: l u n q , , .1, chin cd m a u nau. nhieu bot. miii thdm duL in-;,^ quve'n r~ ' chua thanh va ngot dju vdi nhiCn hat nh6 trdng phan bo' kha'p rupt qua. Trdi can^- Lhin ciing thdm ruot cang sam mdu va cd gia in dmh du-Oriiz c- ' Ben canh cac thanh phan dinh difiini: i.(( h-; L. ' carbohydrate, cha't dam. boo. inm- •:,.. .H, • i
3 6 6 So 10-Thang 5/2020
I d A HOC-CONG NGHE TBtfC PHAM
chda canxi. photpho. s^t va cdc thanh phan cd ldi cho sifc khoe nhd carotene, thiamine, vitamin C.
polyphenol, alkaloid, ilavonoid, terpenoid va tannin....(5].
Cdc phu gia sddung: Dddng linh luyen La Nga i9y.<S'(): Acid citric (> 99.5%); Kapp'a- Canagecnan(> 99,5%); Pectin HMP.
Cdc trang ihie'l bi sddung: Can dien lijr4 so'theo ddn VI gam {PA214-Ohaus, My); Tu dong {Sanyo, Viei Nam); Chiet quang ke cam tay (ATAGO. Nhai Ban) do do Brix san pham; May do pH (pH meter BANNA - 12P. Nhat Ban) diing do gia tri pH san pha'm; May do mau (Colorimeter NR - 3000, Nippon Denshoku, Nhat Ban) xdc dinh gia iri L*;
Noi CO ddc chan khong.
Hda chdt: Ong chuii'n NaOH O.IN;
Phenolphtalein (99%); Chi acetat (99.5%); Dong sunfat (98%); Kali natri lactrai (99,5%); Sdt sunfat 111 (99,5%); Kali permanganate (99%); Acid clohydric (37%).
2.2. PhUdng phdp nghien cihi
Cdc y6'u td anh hifdng de'n qui innh che bie'n mdl dong tiy trai qudch dddc nghien cdu thd nghiem qua cac thi nghiem:
Thi nghiem I: Khao sdt anh hif6ng cua ham lu'dng nifdc bd sung (60%, 80%, 100%. 120%.
140%) de'n cha'l Iddng ciia sdn pha'm. 2 kg thit qua th€m nu'dc theo chi sd^ 9c d tren. Chii loai bd xd va hat, do dp Brix dich qua bdng chiet quang ke'. do pH. Sau dd bd sung dddng de dat dp Brix pho'i ch&'50,0,3% axil citric vd 1% pectin den ndng dd tren, cho vao noi co dac chan khong vdi dp sudt 600 mniHg. thdi gian giiJ nhiet la 4 phiil. rdi ndng
\ a o keo thu\ tinh. de ngudi va ddnh gid chd't Iddng sun pham [6].
- Chi lieu theo doi: do mau bdng md> do mau.
ddnh gia cam quan (mdu sdc. mui).
77ii nghiem 2: Khdo sdt anh hddng cua do Brix djch qua (40. 45. 50. 55) va ndng do acid citric (0.2%: 0.3%. 0.4%) [7-8) den chat fifdng san pham.
2 kg thil qua ihem nddc theo ke't qua thu difdc I'lni ra lif lhi nghiem I. Cha loai bd xd va hai. do do Brix dich qua. do pH. Sau dd bd sung ddiing de dai do Brix pho'i che va ndng dp acid citric bd sung theo yeu cau. ndng do pectin 1% [6]. Tien hanh cd diic \ii danh gid cha'l lu'dng sdn pham nhU' thi nghiem 1.
-Chi tieu theo ddi: pH.do Brix, ndngdd du'dng tdng, dp acid, do mau. danh gid cam quan (mau sac. miii, \i va ca'u true).
Thi nghiem 3: Khiio .sdt anh hddng cua li le pectin HMP kel hdp vdi carrageenan (0.9:0,4;
0.8:0.5; 0.7:0.6; 0.6:0,7;0.5:0,8) [91 den ca'u tnJc sdn pham. 2 kg thit qua them nifdc. dddng, acid dddc chpn d thi nghiem 1 va 2, bd sung pectin vd carragennan theo yeu cau, tie'n hanh co dac va ddnh gid cha't iifdng san pham nhdthi nghiem 1 va 2.
- Chi tieu theo ddi: do cd'ng, dp ke't dinh do tren may do cau true, ddnh gid cdm quan cau iruc.
2.3. Phuong phdp ddnh gid cdm quan Ddnh gid cam quan san pham mdt ddng bdng phddng phap phan lich md td dinh lu'dng QDA 110-11|, Thupc tinh ciia mdl dong dddc mieu la bao gom: mdu sdc, mui. vi va ca'u trilc. Mdi thude linh dddc xay difng theo thang diem mo ta lif 1 den 5. (Bang !)
I Chi tieu
Bang 1. Thang diem c a c chi lieu danh gia c a m quan sdn phdm mift dong qudch 0ig'm I Mdc d^ mo ta
5 I Thdm mui quach dac tning
Chi tieu , Diem Mdc dQ mo ta Mau vang sang tu nhien cua quach chin
. Mui
1
Vl 4 3 2 1 5 1 3 2 1
Thorn nhe cua quach
Mill quach va ducing nhe Mau sic Co mui duOng ro
Co miii la Chua, ngot hai hoa Chua, ngot it hai hoa
Hoi chua hoae hoi ngot Cau true Vj qua chua hoae qua ngot Co Vj la
4 3 2
Mau vang cua quach chin Mau hoi nhat hoae hoi sam Mau qua nhat hoae qua sam 1 Mau sac la
5 4 3
^ 2 1
Deo mem vi/a phai it deo va mem it deo va hoi cdng it deo va cdng Long set. khdng deo
TAPCIiCBNCTIirflK
2.4. XU ly so' lieu
Thie't ke lhi nghiem bdng phan mem chuyen dungJ\IP9.0 2(SASlnstiaiieInc..2011:USAi\a NlKriKoti Excel 2007 (Microsoft corp., 2007;
L'SAi. Phu'dng trinh hoi quy the hien qua gid tri he so dieu chinh R- (adjusted-R2). Cdc gid tri p<^.05 dddc eoi Id ed \' nghia ihdng ke.
3. Ke^ qua \ a thao luan
3.1. Anh hudng cda ti If pha loang de'n mdu sdc vd mdi cua sdn pham
Ket qua xd li thd'ng ke cho tha\ cdc ti le pha loang cd anh hddng ddng ke de'n mau sdc cua san pham dddc the hien iai Bang 2 \di mdc >
nghTa 95*"^.
Bang 2. Anh hudng cua t? 1$ pha lodng de'n mdu sac cua sdn phdm (gid trj L*, a*, b*) TIIO j
loang' L"
1
i 60 1 24,56 ±0,13' ' 80 ^ 26,22 ±0,27"
, 100 1 27,59 ±0.27' 120 ' 29.45 ±0,35>
140 1 30.15 ± 0,31"
Chi tieu theo do!
J =• 1 1,05±0,1V
3.4 ± 0.2<
3,75 ±0.17=
4,4 ±0,18"
4,5910,20"
b"
0,96 ±0.12=
2,05±0,07<
4,13 + 0,13=
5,37 + 0,20' 5,59 ±0,20'
Ham Iifdng nifde bd sung cang nhieu thi mdu ciia san pham nhat diin. tifdng d'ng gid tri L* tang.
Tu'dng ty. khi gia tri L' tang len thi cac gia tn a"
\a b* cung tang ten. San pham nxiii dong trdi qudch CO mdu vdng nau den vang cam. San pham mdt quach difdc cho ddnh gid cam quan % di 13 cam quan \ien cd am hieu chuyen mdn ve danh gid chd'l lifdng thd'c pham gom eac giang vien \a sinh vien thupc Trung tam Cdng nghe sau thu hoaeh - Tnfcfng Dai hpc Trd Vinh. Ke't qua thong ke diem ddnh gid cam quan ve mau sac \a miii ciia san phdm difdc the' hien d Hinh 1. Khi them nddc vao 100% so \d\ thit qua ban dau thi gia tri cam quan cao. Doi vdi ti le pha loang 120 va MCf thi mau sac nhat. khdng cdn miii trai quach dac tn/ng: vdi mdu 60% \a 80% nifdc thi mau sdc con hdi to'i, Nam mau va mui qudch thdm nong. Do dd. lu'dng ni/dc them 100% dddc ehpn lam ti te co dinh cho cdc thi nghiem tie'p theo. San pham mi?l ddng qudch d ede li le pha lodng khac nhau difdc the hien d Hinh 2.
Hinh I: Anh hudng cua ff le pha lodng den gia tti cam quan cua san phdm
ii
Htntt 2: San ptjam mdt dong d cac tl le ptta loang kttac nttau
3.2. Anh liuting ciia d$ Brix vd nong dQ acid den clid't lifting sdn pham miit dong
Ki't qua tai Bang 3 cho tha'y do Brix ciia san pham luon cao han do Brix ciia hSn hop, do qua trinh gia nhiel. nifdc hoc hdi lam do Brix cila san pham tiing len. pH ciia siin pham ty le nghich vdi nong do acid them viio. gia in pH cila .san pham luon cao hdn pH ban dau cua hon hdp. cd the do ke't qua cila qua trinh tao gel. mgt ludng ion Hi- da tham gia ciing vdi phan til pectin de' tao mang It/di polymer.
Kel qua d Bing 3 cung cho tha'y ham li/ong acid phu thuoc vao do acid phdi che, acid cao nhat a nong do (J.4', va cd sit khac biel vdi cac ndng do acid con lai. Viec bd sung acid la de kiem soat pH, nd rat quan trong trong vin xuit mm dong. ha Ihap pH trong khoang 3.1 ag'n 3 5 rat can thie'l vdi pectin melhoxyl hda cao do pH anh hudng den linh chat tao gel li, dd b^n gel 19).
Ke't qua cung cho thi) n„„„ df, acid phd', ch?
khong anh hitdng den ham Iifdng dudng Dd Brix va ham lifdng difdng cd mdi li6n he phu ihudc ^ iin nhau. ham lifdng difdng lang dSn iifon„ |j,,„ „ , . dd Brix lif 40 - 55. Trong n,u, ,rifd„„ t c i d sucrose bi thiiy phan thanh glue(l^c ,a fru
368 So 10-Thong 5/2020
IDA IOC-CONC NCHETHirc PIAM
Bang 3. Anh hifdng cua do Brix va nong do acid den do Brix, pH, do acid, hdm IUdng difdng tdng cud son pha'm
\Sjto thinghl$m
04 Bx phdi che
Chi tieu theo ddi Nong do
add (%) 0,2 0,3 0,4 0,2 0,3 0,4 0,2 0,3 0,4 0,2 0.3 0,4
DO Brix san pham 46,8±0,2' 48,4±0,3"
48,9±0,2«
54,3±0,4=
54,9±0,3=
53.6±0.2' 60,6±0.4»
60.5±0.4»
60,3±0,3»
68,7±0,8' 68,0±0,4' 69,0±0,4>
pH DO acid san pham
(%)
Ham lifipngdudng tong (%) 43,83±0,28' 44,83±0,31' 3,81±0,02=
4,11±0,02' 3,99±0,02' 3,81±0,03' 4,11±0,01' 3,97±0,02' 3,82±0,03=
4,11±0,02"
3,99±0,03' 3,82±0.01=
0.80±0.02»
0.52±0,02«
0,59±0,03=
0,83±0,02"
0,62+0,02' 0,60±0,02' 0,79±0,02»
0,53±0,03"
0,60±0,03=
0,80±0,03*
44,67±0,26' 52,10±0,27«i 50,87 ± 0,25"
53,17 ±0,25=
58,07±0,32»
59,67±0.38' 58,53±0,41> ' 63,17±0,29' 62,87±0,36- 62,53±0.34'
cha'l kho hoa tan trong mil't dong chu yeu la dddng [9]. Ke't qua Bang 4 cho tha'y mdu sac cua mdt ddng sam diin (gid tri L* gidm) khi dp Brix tang.
Trong dd, 5 do Brix 40 vd nong dd acid 0.4 thi mau sa'c san pham It sam nha't. Sd thay ddi j!ia tri L* cua sdn pham co the bi han che khi na'u cf mdi trddng chan khdng. Gia tri a'^ dao dpng id3,S8 den 3.99 va gia tri b* dao ddng tif 4.16 de'n 4.25.
Ket qua danh gia cam quan cho tha'y san pham che' bien trong dieu kien ndng dp acid 0.2-0.3% va 45-55"Brix phoi che dddc ddnh gia cao ca ve mau sdc vd miji (Hinh 3). san pham CO mau sdng dep. cd mui thdm dac trifng eua qudch. San pham cd vj chua ngot hai hoa, dat .sd'diem cao nhat la 4,Sy (p
< 0,05) tai ndng dp acid 0.3%
Bang 4. Anh hi/dng cua dp Brix phoi che va hdm li/dng acid bd sung den cdc gid tri L" a" b*
cua sdn pham mCrt dong qudch Y^utothlnghiOm
BO Brix phoi che 40
45
50
56
Ndng dO add (%) 0,2 0,3 0,4 0,2 0,3 0,4 0,2 0,3 0,4 0,2 0,3 0,4
1
" • "
31,35±0,23"
31,23+0,18' 32,08±0,28>
30,15±0,28' 29,97+0,23=
29,50 ±0.19"
27,83± 0,28- 23,12 ±0.29' 27,75 ±0,31- 25,63±0,31' 24,78 ±0 29=
24,73=0 32-
Chl tieu theo doi
''
3,95+0,18' 3,96±0,21»' 3,89±0,18'"
3.88±0,20>
3,90±0,21"
3,91±0,18' 3,98±0,18«
3.93±0.21«
3.99 ±0,20' 3,96±0,25b' 3,97± 0.22' 3.96±0.19''
b- 4,21±0,12' 4,22±0,07' 4,16±0,18' 4,19±0,21' 4,20+0,20«
4,21+0,18'- 4.25±0,18' 4,23±0,20' 4,23±0.15»
4,24±0.08' 4,25±0,12' 4,23±0,24'
TAP CRJ CONG TBirifNG
Hinh 3: Anh hi/dng cua dp Brix phdi che va nSng d6 acid dS'n mdu sdc, mui. vj va cd'u true cua san pham
|Moan(V!) I Mean(Mau sSc) Mean(Mui) MeaniCautmc) b
If
4-n-- - • -
I il il il I
ji ii I I
' fl f i 'ix
I l i I j I I ^
i'^ m1
3 3 2 3 4 3 3.2 3 4 3 3 2 3 4 3 3 2 3,4 45 50
pH Do Bnx phdich^
va dp Brix phdi che 30. Khi ndng do difdng thap (40-45"Brix). nii'fl ddng cd irang thdi long, bi tach nu'dc sau I ngay bao quan. Khi xem xet cac chi tieu mau sac. mui. vi vd ca'u true kei hdp vdi so sdnh Slf khde nhau \'e L*. a"" va b* gia tri Brix phd'i che 50 va do acid 0.3% du'de chpn de lam thi nghiem tiep theo.
3.3. Anh hudng cua ti le cdc ehat tgo ddng khde nhau den can true sdn phd'm
Thdng so' the hien ca'u true eua mdl ddng Id dp ci'rng va dp ke't dinh. hai thong sd'nay difdc do tren mdy do ciiu true. Dp cdng dddc dinh nghia Id life nen ldn nha'l de lam bien dang hoae phd vd mau \a dp ket dinh la li/c ldn nha't can ihiet de thang life can giifa be mat thdc pham \a be mat eua dia (dau do) ma thifc pham dd tiep xuc [8].
De sdn pham dat irang thai mong muo'n va khdng bl tdch nifde. thi nghiem ke't hdp carragreenan va pectin du'de nghien cu'u. Ham Iddng pectin bd' sung giam td 0.9% den 0.5%. ham lu'dng carageenan tdng len l\i 0.4 den 0.8%. vdi tf le pectin: carrageenan (0.9:0.4: 0.8:0.5: 0.7:0.6:
0.6:0.7.0.5.0.8) (xem Hinh 4a).
Cdc li le pectin: carrageenan (%) khac nhau cd anh hddng dang ke de'n dp cd'ng va dd kei dinh
cua san pham 6 mdc y nghTa 95%. Khi giam ti le pectin xud'ng lhi dp cdng vd dd ket dmh san pham eung giam xudng. Sif thay doi ca'u true chu yeu do ti le peclin quye't dmh. carrageenan chi cd tde dung hd trd pectin de san pham dat trang thdi mong mudn va khong bi tach mrdc [9]. Dp cd'ng va dp kel dinh eao nha't d ti 16 pectin:
carrageenan la 0.9: 0.4 vdi 1,52 va 21,44 Nev/- ton (Hinh 4 (b)). Ket qua ddnh gia cam quan miTt ddng trdi qudch vdi ii [e pectin carrageenan khde nhau cho tha'y vdi ii le pectin: carrageenan la 0.7:0,6 difdc ddnh gia cao nhat ve mat earn quan, san pham cd cau iruc min, khdng bi tdch ldn
4. Ke't ludn ' ' Ke't qua Ihu difdc sau qud irinh nghien edu va danh gia nhif sau. Khi bo sung 100% nifdc se eho san phdm mdl ddng qudch co mdu sd'c sdng dep gid dddc mui M td nhien cda nguyen lieu San pham mdt dong quach cd gid tri cha't lifdn^ vd cam quan cao trong dieu kien che bie'n kidmtoat nong dp acid citric 0.3% ^a 5(f Brix d,ch qud Difa vao trang thai (dde. longt cua ,ndi ao-u- vdi tv le pectin ket hdp vdi carrj-,., ^ la (j'"' o ( l cho san pham ed cau true I.'H VJ im ,,.nt, J. f hdp dc an kem vdi banh mi •
370 So 10-Thong 5/2020
IdA 80C-CONG NGHETItfC PBAM
Hinh 4: Anh htfdng cija tl le pectin.cartageenan de'n (a) dp cOng vd d6 ke't dinh;
lb) Gia ttj cam quan cau true cua san phdm
Mean(Dd ciing) Mean(06 k^tdinh)
ti le pectin carrageenan Ti le pectin-carrageenan
TAI U%V} T H A M K H A O :
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Food Chemi.stn: 173, 348-354.
?•. Smith. D.A. (1993), "Jams and Preserve" In Methods of Manufacture. Universin- of Nebraska. Lincoln. NE, USA. 3409-3415.
4 Nhirloii J.F. (1987). Wood-Apple, in Fruits of warm climates. Flare Books. Miami. Flonda. pp. 190-201.
5. Pandey. S.. Satpaihy. G.. Gupia. R.K. (2014). "Evaluation of nutritional, phytochemical, antioxidant and cidissima". Journal of Pharmacognosy and Phylochemislry.3(2), amibacieriai activitv of exotic fruit Lin
8I-S,S
6. Yoo. B.. Yoo. D., Kim. Y.R.. and Lim. S.T. (2003). "Effect of Sugar T>pe on Rheoiogical Properties of High-meiho\yl Pectin Gels". F«orf5c(. Biotechmd 12(31:316-319.
7. Hui. Y.H., Bada. J . Cano M.P.. Gusek T.W'.. Sidhu. J.S,. and Sinha. N K (2006). Handbook of Fruits and Fruit Processing. Blackwell Publishing. USA. pp. 310-456.
8. Basu.S-.Shivhare. U.S (2010). Rheoiogical. texiural. micro-structural and sensory properties of mango jam.
Joumal of Food Eugiiieeriug.lOO. 357-365.
9. Caballero. B.. Trugo, L.C. and Finglas, P .M (2003). Encyclopedia of food sciences and iiulridcm. Academic Press,Amsterdam. pp. 649-698.
10. Pham \'an S("i \d Bfii Thi Nhu Thuan {1991). Kii-m nghiem lUOng iliuc ihucphdm. Khoa Hda hoc Thifc pham.
Tnfdng Dai hoc Bach khoa Ha Noi. iran,- 179-190.
TAP Cll COIIB THIfirillB
11. Kemp. S.E.. Hollowood. T.. Hon. J. (20091. Sen.sor,- Evaluation: A practiced handbook. Bluckwcil Publishing. LK. pp. 47-139.
12. Lawless. H.T. and He\mann. H. (2010). Sensory Evaluation of Food. Principles and Praciice\. Second Edition. Springer, pp. 2.'^S-319.
13. Abers. J E. and Wrolsiad. R.E. f 1979). Causaiive faclors of colour delerioraiion in strawberry preserves during processing and ^lors^e. Joumcd of Food Science. 44, 75-78.
Ngay nhSn bai: 16/4/2020
Ngay phan bi?n danh gia va su'a chiJa: 26/4/2020 Ngay chap nhan dang bai: 6/5/2020 Thong tin idc gid:
1. Dl/CtNG NGQC BICH 2. NGUYEN KIM PHVNG 3. NGUYEN T H | HIEN 4. P H \ \ I BAO NGUYEN Khoa Nong nghidp - Thuy san TrUtfng Dai hpc Tra Vinh
AN INITIAL STUDY ON FACTORS AFFECTING THE QUALITY OF WOOD APPLE JAM
(LIMONIA ACIDICISSIMA L)
• DUONG NGOC BICH
• NGUYEN KIM PHUNG
• NGUYEN THI HIEN
• PHAM BAO NGUYEN
Faculty of Agriculture and Fisheries, Tra Vinh University
ABSTRACT:
Wood apple fLimonia acidissinia L) is a highly nutritious, cheap bui easily perishable f p This research i^ to increase the economic value and diversify products made from wood an 1 h examining factors affectmg the qualit\ of wood apple jam. The experimental results show th f the water is added to the wood apple jam at 100% level, the wood apple jam will obt-' higher! censor) and attractive color scores wiht L*, a*, b* of 25.59. 3.75 and 4.13 resnecf The concentration of acid cilric at 0.3"^c and 50"B.\ for juice resulted in harmoniou-, taste f tmal product wiih total sunar 59.67%. acid 0.6%. pH 3.97 and eO-S^Bx. Peciin/can Kx-r-n-.^ "^ ^
^ - r ^""''g'-cnan ratioal 0.7:0.6 in supplementary mixture brought a stable structure for the wood apple jam wih hardness score of 1.43 N and the adhesiveness score of 20.66 N.
Key words: Wood apple, jam. texture, sen.sorj', quality.
372 So 10-Thang 5/2020