|
Characteristics |
Fruits |
Flours |
Cakes |
| Stage 3 |
Stage 5 |
Stage 3 |
Stage 5 |
Stage 3 |
Stage 5 |
| Pulp (%) |
88.89 (0.28) |
84.25 (1.48) |
- |
- |
- |
- |
| pH |
3.33 (0.05) |
3.52 (0.03) |
3.43 (0.01) |
3.43 (0.02) |
3.43 (0.04) |
3.43 (0.06) |
| TSS*(% DW) |
60.2 (3.67) |
81.27 (0.40) |
82.63 (1.19) |
74.47 (1.2) |
80.12 (2.32) |
75.21 (1.21) |
| Titratable acidity (%) |
1.23 (0.01) |
1.41 (0.049) |
7.29 (0.05) |
7.38 (0.02) |
6.54 (0.06) |
6.66 (0.04) |
| TSS/Titratable acid |
9.75 |
10.71 |
11.11 |
9.65 |
12.25 |
10.60 |
| Total sugar (%) |
- |
- |
24.00 (0.67) |
24.42 (0.72) |
23.65 (0.86) |
23.84 (0.97) |
| Dry matter (%) |
19.92 (0.09) |
18.58 (0.38) |
98.05 (0.02) |
95.63 (0.05) |
96.77 (0.75) |
93.89 (0.37) |
| Ascorbic acid (mg/100g DW) |
267.78 (7.54) |
5.64 (0.32) |
68.28 (4.15) |
1.37 (0.04) |
82.21 (6.23) |
6.60 (0.09) |
|
*TSS: Total Soluble Solid
Values are means with standard deviations of triplicate determinations |
| Table 3: Physico-chemical characteristics of jujube fruits, flours after drying and cakes after cooking from ripening stages 3 and 5. |
