Some people will add the radish directly. You can also add some other veggies to it like cucumber, radish and shredded carrots. Add about a cup of vinegar, salt & pepper. On a separate bowl cut some onions, bell pepper, lemon or calamansi. Blanch it or boil water and put the guso on a strainer/colander and just pour the boiled water over it for just few minutes and wash it right away with water to cool it so that it would not be overcooked. The looks its like young branches of the tree without the leaves and colored green. Here in our household we mostly make the Guso (not sure what the English word for it) kind of seaweed.
Lato guso seaweed license#
This is an open access article under the CC BY-NC-ND license ().Yesterday for our lunch we made some seaweed salad. The data can be utilized to contribute to the enhancement of Malaysia Food Composition Database. Fruit jams may provide an affordable and convenient source of energy and carbohydrate.
The fruits jams have very low levels of fatty acids. This study showed that fruit jams are a good source of energy and carbohydrate. The fruit jams were analyzed for the presence of 27 important nutrients using Association of Official Agricultural Chemists (AOAC) official methods of analysis. The sampling method used was stratified random sampling. Different brands (n = 6) of each type of fruit jams (grape, apricot, blueberry and strawberry) were sampled from supermarkets in Klang Valley, Malaysia. Hence, the objective of this study was to evaluate the nutritional composition of four commonly consumed fruit jams that are available in the Malaysian market. Processes that expose foods to high levels of heat may cause some nutrient loss. Jam making involves the disruption of the fruit tissue followed by heating with added water and sugar to activate its pectin before being put into containers. The use of edible fruit peels in food product such as jam is therefore recommended.įruit jams are preserved fruits and sugars normally canned or sealed for long-term storage. Qualitative descriptive analysis of the jam samples revealed that jam from the mixture of fruit peel and pulp requires improvement only in smoothness compared with that from the fruit pulp.
When a mixture of pulp and peel of fruit were used together in jam making, mango jam had the lowest acceptability score of 5.6 while pineapple had a score of 7.0. The samples also varied significantly (p=0.05) in terms of the colour, taste and other sensory attributes. There was significant (P> 0.05) variation in pH, titratable acidity and total soluble solid of the different jam products. Pineapple jam with pulp and peel contained the highest dietary fiber of 30%. Dietary fiber was significantly (P>0.05) higher in jam produced with pulp and peels together. The effect of the inclusion of fruit peel on consumer acceptability, dietary fiber and other chemical properties of jam products were investigated. The pulp and peel of each fruit were used. Jam products were prepared from mango and pineapple fruits separately. But we also found out that the kangkong jam is preferred more than the guso jam did. So, it is undecided if it is acceptable or not among the second year students of Pilgrim Christian College (school year 2010 -2011). The total mean score of the kangkong jam (sample 2) was interpreted to be neither agree nor disagree. The kangkong jam had low scores so we made a sample 2 of kangkng jam (improved) and did the same thing as we did with sample 1. We then graph the results and then compared the mean scores. And in this way, we can determine If the jams are acceptable or unacceptable to be eaten. We computed the scores to get their mean and interpreted it if it who rated strongly disagree, disagree, neither disagree nor agree, agree, or strongly agree. The results were tallied using the two-way ANOVA and the results of the kangkong jam were compared to the guso. We conducted a survey with 15 respondents to taste and rate our of kangkong and guso jam. The research aims to find out if delicious, healthy jam, aside from fruit, can also be made from vegetable kangkong. Since seaweed is already proven to be an alternative to desserts, which are commonly jams, like guso jam, we will be making a kangkong jam for it has similar features as guso. The vegetable that we focused was the vegetable kangkong.
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