Development and optimization of Philippine raspberry jam using response surface methodology

Development and optimization of Philippine raspberry jam using response surface methodology

Response surface methodology was used to optimize formulations of Philippine raspberry jam. Nineteen formulations with varying levels of citric acid (0-0.75%), pectin (0-2%) and sugar (43-53%) were processed using a balanced incomplete block design. Response variables, measured with consumers (n=38)...

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Bibliographic Details
Main Author: Madamba, Isabella Maria H. (Author)
Other Authors: Francisco, Ma. Leonora dL (adviser.)
Format: Thesis
Language:English
Subjects:
Jam.
Raspberry.