Supporting Information for Use of natural low-methoxyl pectin from sunflower by-products for the formulation of low-sucrose strawberry jams

Supporting Information for Use of natural low-methoxyl pectin from sunflower by-products for the formulation of low-sucrose strawberry jams

Figure S1. Evaluation of the preference before and after knowing the percentage of sucrose of each sample (46 panellists). Table S1. Formulations (% w/w) used for the manufacturing of low sucrose strawberry jams with sunflower pectin. Table S2. p values obtained after penalty analysis for the JAR questions (n = 46 assessors).

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Bibliographic Details
Main Authors: Muñoz-Almagro, Nerea, Garrido-Galand, Sara, Taladrid, Diego, Moreno-Arribas, M. Victoria, Villamiel, Mar, Montilla, Antonia
Format: dataset biblioteca
Language:English
Published: Wiley-VCH 2022
Online Access:http://hdl.handle.net/10261/311289
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http://hdl.handle.net/10261/311289

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