International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 3 (2018)

Physicochemical characteristics of pea nut butter fruit (Bunchosia armeniaca)


GADV Karunasena, VGG Chandrajith, SB Nawaratne

The scope of this study is to determine the physicochemical properties of the pulp of the Bunchosia armeniaca. The proximate composition of flesh were determined by using AOAC methods and pH, titratable acidity, total soluble solids and ascorbic acid were also analyzed. The colour and texture in six maturity stages were determined. Moisture and dry matter content were
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