Effect of sugar substitution by aguamiel on the physicochemical quality of pear jam pear (Pyrus communis L.)
نویسندگان
چکیده
Objective: Analyze the effect of sugar substitution by dehydrated aguamiel on physicochemical quality pear jam (Pyrus communis L.) 
 Design/methodology/approach: Different levels were analyzed (0, 25 and 50%). Physicochemical parameters as color, pH, acidity, density, consistency soluble solids evaluated.
 Results: Results showed that color characteristics was changed Study limitations/implications: More studies related to sensorial analysis technological functions are required.
 Findings/Conclusions: Pear in advanced stage maturity could be considered a good ingredient formulation. Dehydrated used an alternative sweetener
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ژورنال
عنوان ژورنال: Agro productividad
سال: 2022
ISSN: ['2594-0252']
DOI: https://doi.org/10.32854/agrop.v15i11.2446