References
- Abid, M., Yaich, H., Hidouri, H., Attia, H., & Ayadi, M. A. (2018). Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam. Food Chemistry, 239, 1047–16. doi:10.1016/j.foodchem.2017.07.006
- Basu, S., & Shivhare, U. S. (2013). Rheological, textural, microstructural, and sensory properties of sorbitol-substituted mango jam. Food Bioprocess Technoogy, 6, 1401–1413. doi:10.1007/s11947-012-0795-8
- Chauhan, O. P., Archana, B. S., Singh, A., Raju, P. S., & Bawa, A. S. (2013). Utilization of tender coconut pulp for jam making and its quality evaluation during storage. Food Bioprocess Technology, 6, 1444–1449. doi:10.1007/s11947-012-0920-8
- CODEX. (2009). Standard for jams, jellies and marmalades CXS 296-2009 adopted in 2009. Amended in 2017. Available at www.fao.org/input/download/standards/11254/CXS_296e.pdf
- Dlamini, A. M., Mamba, R., & Silaula, S. M. (2009). Attributes and consumer acceptance of yoghurt flavoured with non – Cultivated indigenous swazi fruits. African Journal of Food Agriculture Nutrition and Development, 9(1), 636–651. doi:10.4314/ajfand.v9i1.19218
- Ebert, A. W. (2014). Potential of under utilized traditional vegetables and legume crops to contribute to food and nutritional security, income and more sustainable production systems. Sustainability, 6, 319–335. doi:10.3390/su6010319
- Garrido, J. I., Lozano, J. E., & Genovese, D. B. (2015). Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization. LWT - Food Science and Technology, 62, 325–332. doi:10.1016/j.lwt.2014.07.010
- Hmar, B. Z., Mishra, S., & Pradhan, R. C. (2017). Physico-chemical and sensory analysis of Kendu (Diospyros melaxoxylon Roxb.) jam using fuzzy logic. Journal of Food Measurement and Characterization, 11, 1928–1935. doi:10.1007/s11694-017-9575-5
- Lawless, H. T., & Heymann, H. (2010). Sensory evaluation of food: Principles and practices (2nd ed.). New York, NY: Springer New York.
- Levaj, B., Bunić, N., Dragović-Uzelac, V., & Kovačević, D. B. (2010). Gel strength and sensory attributes fig (Ficus carcia) jams and preserves as influenced by ripeness. Journal of Food Science, 75(2), S120– S124. doi:10.1111/j.1750-3841.2009.01474.x
- Loffer, L., & Loffer, P. (2005). Swaziland tree atlas – Including selected shrubs and climbers. Southern Africa Botanical diversity Network;. Report No. 38, 202.
- Maliehe, T. S., Shandu, J. S., Basson, A. K., Simelane, B. M., Lazarus, G., & Singh, M. (2017). Pharmacodynamic and cytotoxicity effects of Syzygium cordatum {S Ncik, 48 (UZ)} fruit-pulp extract in gastrointestinal tract infections. Tropical Journal of Pharmaceutical Research, 16(6), 1349–1355. doi:10.4314/tjpr.v16i6.19
- Maliehe Tsolanku Sidney, M. T., Siyabonga, S. J., & Kotze, B. A. (2015). The antibacterial and antidiarreal activities of the crude methanolic Syzygium cordatum [S.Ncik, 48 (UZ)] frui pulp and seed extracts. Journal of Medicinal Plants Research, 9(33), 884–891. doi:10.5897/JMPR2015.5789
- Montgomery, D. C. (2001). Design and analysis of experiments (5th ed.). New York, NY: John and Wiley and Sons New York.
- Rababah, T. M., Al-u’datt, M., Almajwal, A., Brewer, S., Feng, H., Al-Mahasneh, M., … Yang, W. (2012). Evaluation of the nutraceutical, physiochemical and sensory properties of Raisin Jam. Journal of Food Science, 77(6), C609–C613. doi:10.1111/j.1750-3841.2012.02708.x
- Schmidt, S. J., & Fontana, A. J. (1989). Water activity values of select food ingredients and products. In G. V. Barbosa-Cánovas, A. J. Fontana, S. J. Schmidt, & T. P. Labuza (Eds.), Water activity in foods - fundamentals and applications (pp. 453). Iwa: Blackwell publishing.
- Ścibisz, I., & Mitek, M. (2009). Effect of processing and storage conditions on phenolic compounds and antioxidant capacity of highbush blueberry jams. Polish Journal of Nutrition Sciences, 59, 45–52.
- Seeram, N. P. (2008). Berry fruits: Compositional elements, biochemical activities and the impact of their intake on human health, performance and disease. Journal of Agricultural and Food Chemistry, 56(3), 627–629. doi:10.1021/jf071988k
- Smith, W. F. (2000). Experimental design for formulation. ASA VA Alexandria.
- Tiisekwa, B., & Ndlangamandla, S. B. (1996). Suitability and limitations of some indigenous fruits of Swaziland for manufacturing Jams and jellies. UNISWA Journal of Agriculture, 5, 106–115.
- Williams, J. T., & Haq, N. (2002). Global research on underutilized crops: An assessment of current activities and proposals for enhanced cooperation (pp. 54). Southampton: ICUC.