Quality improvement of mango ketchup (Mangifera indica L.) using jackfruit seed (Artocarpus heterophyllus Lam.) flour.
The study was focused on quality improvement of mango ketchup using jackfruit seed flour (JSF). JSF with water activity of 0.52 and a moisture content of 7.79 was utilized to prepare three formulations of mango ketchup with different concentrations of JSF. F1 with 5% JSF with respect to mango puree,...
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| Format: | Thesis |
| Language: | English |
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2016.
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