Abstract: Background: Cocoa pod husk is the outer layer of the pod (exocarp) being known as underexploited by‐product and not used properly. It contains a low level of lipid and a rich source of nutrients, minerals, antioxidants such as phenolics, and tannin, dietary fibers as well as pectin – a main ingredient which can be applied to the jam industry. Unfortunately, cocoa pod husk is a rough and thick residue with bitter and acrid taste from high total phenolic content leading to affect consumer’s consumption behavior. Moreover, using high heat to make jam can cause........
Keywords: Cocoa pod husk jam, osmotic dehydration, storage
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