Carambola characteristics for specific product requirements

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A. H. G. Chin, O. Normah, J. S. Chia and A. Normah

Abstract

Carambola (Averrhoa carambola  L.) cv. B10 was obtained and processed according to processing methods established by MARDI into products such as jam, confectionery jellies, fruit fillings and canned slices in syrup. Chemical analyses were carried out on the raw carambola as well as its products. Results obtained were stored in database and used as guidelines for specifications of carambola and its products.

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Journal of Tropical Agriculture and Food Science (JTAFS)
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