Effect of pH on the physico-chemical sensory and antioxidant activity of Tiesa (Pouteria campechiana (HBK) Baehni) jam
The effect of pH on the physico-chemical, sensory and antioxidant activity of tiesa jams was investigated and evaluated. Tiesa jam samples with varying levels of pH (3.3, 4.0, 4.5, 5.0, 5.5) were analyzed for water activity (Aw), color, viscosity, DPPH-radical scavenging activity and consumer accept...
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| Format: | Thesis |
| Language: | English |
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Quezon City
College of Home Economics, University of the Philippines Diliman
2016.
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