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.