Quality Jam from Baobab (Adansonia digitata L) Fruit Pulp Powder: Formulation and Evaluation of Its Physicochemical and Nutritional Properties

Table 2

Best baobab jam formulation.

Formulations	(a) Jam making (procedure 1)				(b) Jelling (procedure 2)
	Powder (g)	Sugar (g)	Ascorbic acid (g)	Water (mL)	Citrus pectin (g)
1	100	0	0.5	200	—	—	—	—
2	75	25	0.5	200	—	—	—	—
3	65	35	0.5	200	—	—	—	—
4	55	45	0.5	200	—	—	—	—
5	50	50	0.5	200	—	—	—	—
6	45	55	0.5	200	0.2	0.4	0.6	0.8
7	40	60	0.5	200	0.2	0.4	0.6	0.8