Can I read Seaweed Flour in Sweet Corn Jam Study on EtoBox?

Seaweed Flour in Sweet Corn Jam Study by Lana Nairfana is a document available to read on EtoBox.

What is Seaweed Flour in Sweet Corn Jam Study about?

This document summarizes a study that investigated the effect of adding seaweed (Eucheuma cottonii) flour on the organoleptic and physicochemical properties of sweet corn jam. The study used a completely randomized design with four treatments consisting of different ratios of sweet corn porridge and seaweed flour. Sensory evaluation results showed that treatment T3 (95.5% corn porridge: 4.5% seaweed flour) was the most preferred in terms of color, aroma, taste, and texture. Nutritional analysis of T3 found

Author

Lana Nairfana

Language

EN