Issue: Số 19 - Tháng 7 - 2026Hóa học - Công nghệ thực phẩm
Effects of selected factors on the processing of nipa palm jam supplemented with passion fruit juice
Published: August 11, 2026
Abstract
This study aims to determine technical parameters for processing nipa palm jam supplemented with passion fruit juice. The investigated factors include sucrose concentration (35 - 55% w/w), passion fruit juice ratio (5 - 17% v/w), and sorbitol ratio (0 - 8% v/w). The results indicate that optimal product quality is achieved with 50% sucrose, 11% passion fruit juice, and 4% sorbitol. The mixture is heated at 80°C until the syrup reaches 75° Brix. After eight weeks of storage at room temperature in sealed glass containers, the product retains an orange - yellow color, soft texture, and balanced sweet - sour flavor.
Keywords
passion fruitnipa palmjamsucrosesorbitol
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