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

<table class="table-group" id="tab5"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td class="align_left">SN</td><td class="align_center">Physicochemical properties</td><td class="align_center">UoM</td><td class="align_center">Mean (±SD) values</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td class="align_left">1</td><td class="align_center">pH</td><td class="align_center">pH</td><td class="align_center">3.12 ± 0.02</td></tr><tr><td class="align_left">2</td><td class="align_center">Total titratable acidity</td><td class="align_center">%</td><td class="align_center">1.98 ± 0.01</td></tr><tr><td class="align_left">3</td><td class="align_center">Total soluble solute</td><td class="align_center">°Brix</td><td class="align_center">19.15 ± 0.23</td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr><tr class="table-fn"><td><div>UoM: unit of measurement.<br/></div></td></tr></table>

<div>Physicochemical properties of <i>A. digitata</i> fruit powder.</div>

Journal of Food Quality

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Table 5

Table 5: Quality Jam from Baobab (<i>Adansonia digitata</i> L) Fruit Pulp Powder: Formulation and Evaluation of Its Physicochemical and Nutritional Properties 

Table 5 | Quality Jam from Baobab (Adansonia digitata L) Fruit Pulp Powder: Formulation and Evaluation of Its Physicochemical and Nutritional Properties 