Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote <i>Mespilus Germánica</i> L. through Sustenance Artificial Intelligence

<table class="table-group" id="tab3"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Analysis</td><td class="align_center">Results</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">pH</td><td class="align_center">3,93 ± 0,09</td></tr><tr><td class="align_left">% Acidity (expressed as ascorbic acid)</td><td class="align_center">0.55 ± 0.04</td></tr><tr><td class="align_left">% Soluble solids</td><td class="align_center">12,00 ± 0,07</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Physico-chemical composition of the compote of nispero de palo (<i>Mespilus germanica</i> L.) formulated with agar from <i>Chondracanthus chamissoi</i> (0.20%).</div>

Journal of Food Quality

tab3

Table 3

Table 3: Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote <i>Mespilus Germánica</i> L. through Sustenance Artificial Intelligence 

Table 3 | Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote Mespilus Germánica L. through Sustenance Artificial Intelligence 