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Application of chia (Salvia hispanica) seeds as a functional component in the fortification of pineapple jam

This study aimed at producing chia seed‐fortified pineapple jam and evaluation of its physicochemical and sensory characteristics. Five pineapple jam formulations were developed, starting with the basic formulation (jam 1/control) containing sucrose and added pectin. The other jams (jam 2, jam 3, ja...

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Detalles Bibliográficos
Autores principales:	Nduko, John M., Maina, Rita W., Muchina, Rose K., Kibitok, Simon K.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2018
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261162/ https://www.ncbi.nlm.nih.gov/pubmed/30510734 http://dx.doi.org/10.1002/fsn3.819

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