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Investigations were conducted on the effect of sugar concentration, pH balance and high methoxy pectin concentration on quality characteristics of pineapple jam using standard analytical methods. Addition of 50% sugar improved the colour and texture…

This work investigated the effects of mechanical depulping (asa means of pulp pre-conditioning) on thechemical, physicochemical and polyphenolic constituents during fermentation and drying of Ghanaian cocoa beans. The fermentation study and the…