•Pomegranate jams were prepared with different amounts of sugar and LM pectin.•Colour, texture and overall aceptability of pomegranate jams were studied.•The formulation contaning 30% sugars and 0.2% pectin was the most appreciated.•Commercial pectin was substituted by other gelling agents from pomegranate peel.•A pomegranate peel based-jam exhibited similar acceptability to the reference jam.
Food Chemistry – Elsevier
Published: Jan 15, 2018
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