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This study compares the drying and jam processing of jujube fruit, evaluating their quality parameters, sensorial characteristics, and antioxidant potential during storage. Results indicate that dried jujube retains higher levels of polyphenols, flavonoids, and antioxidant activity compared to jujube jam, with minimal changes in quality during storage. The findings suggest potential for small-scale processing of jujube in Albania, highlighting the need for further research on preservation technologies and p

Author

hamdardcomputerservices03

Language

EN