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

Table 7

Time and temperature of storage on the physicochemical properties A. digitata jam products.

Storage conditions		Mean (±SD) value of physicochemical properties
Time (days)	Temperature (°C)	pH	TTA (%)	TSS (°Brix)
(a) Formulation no. 6
5	10–12	3.17 ± 0.01^ab	0.36 ± 0.04^e–h	65.43 ± 0.01^c
	25–27	3.15 ± 0.03^a–c	0.42 ± 0.17^d–f	65.33 ± 0.09^c
30	10–12	3.14 ± 0.01^b–d	0.39 ± 0.01^d–g	65.42 ± 0.01^c
	25–27	3.12 ± 0.02^c–e	0.40 ± 0.02^d–f	65.41 ± 0.01^c
60	10–12	3.11 ± 0.02^df	0.43 ± 0.01^de	65.42 ± 0.01^c
	25–27	3.10 ± 0.01^d	0.53 ± 0.02^c	65.27 ± 0.13^c
90	10–12	2.97 ± 0.00^h	0.67 ± 0.02^b	65.40 ± 0.02^c
	25–27	2.78 ± 0.01^h	0.82 ± 0.02^a	64.26 ± 0.34^d
(b) Formulation no. 7
5	10–12	3.19 ± 0.01^a	0.30 ± 0.02^h	67.57 ± 0.01^a
	25–27	3.14 ± 0.06^b–d	0.31 ± 0.03^gh	67.58 ± 0.02^a
30	10–12	3.17 ± 0.01^ab	0.34 ± 0.02^f–h	67.56 ± 0.04^a
	25–27	3.15 ± 0.01^a–c	0.39 ± 0.01^d–g	67.49 ± 0.03^a
60	10–12	3.14 ± 0.01^b–d	0.46 ± 0.01^d	67.55 ± 0.05^a
	25–27	3.11 ± 0.01^de	0.55 ± 0.04^c	67.43 ± 0.11^a
90	10–12	2.98 ± 0.02^f	0.69 ± 0.01^b	67.53 ± 0.04^a
	25–27	2.88 ± 0.01^g	0.88 ± 0.02^a	67.08 ± 0.06^b

Means (±SD) values along a given column denoted with different superscripts are significantly different at .