Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated w...

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Detalles Bibliográficos
Autores principales: Teixeira, Flavia, dos Santos, Bruna Aparecida, Nunes, Graziela, Soares, Jaqueline Machado, do Amaral, Luane Aparecida, de Souza, Gabriel Henrique Oliveira, de Resende, Juliano Tadeu Vilela, Menegassi, Bruna, Rafacho, Bruna Paola Murino, Schwarz, Kélin, dos Santos, Elisvânia Freitas, Novello, Daiana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7180482/
https://www.ncbi.nlm.nih.gov/pubmed/32260369
http://dx.doi.org/10.3390/molecules25071670

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7180482/
https://www.ncbi.nlm.nih.gov/pubmed/32260369
http://dx.doi.org/10.3390/molecules25071670

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