About this document
Banana Ginger Jam Quality Study by Hiền Thúy is a document available to read on EtoBox.
The study investigates the quality of banana and ginger jam products, focusing on consumer acceptance and physicochemical analyses. Three prototypes were tested: banana jam without ginger, with 2% ginger, and with 4% ginger, with the 2% ginger variant being the most preferred due to its flavor and consistency. The research suggests that banana jam with 2% ginger should be manufactured in Romania to meet consumer preferences.
- Author
- Hiền Thúy
- Language
- EN