Optimizing acceptability of mango jam enriched with pectin from cacao husk (Theobroma cacao L.)

This experiment was conducted in order to optimize and quantify the acceptability of mango jam enriched with pectin extracted from husk of cacao grown in the department of Sucre, Colombia. The experiment was performed using a two-factor, completely randomized design: pectin concentration (0.2%, 0.4%...