Evaluation of quality characteristics and storage stability of mixed fruit jam

Rana M. S., . and Yeasmin F., . and Khan M. J., . and Riad M. H., . Evaluation of quality characteristics and storage stability of mixed fruit jam. pp. 225-231. ISSN 2550-2166

Diversification of food is the key factor for enhancing physicochemical properties nutritional status and consumer satisfaction. Hence mixed fruits jam was developed from coconut and pineapple pulps in varied ratios (1:1 3:1 and 1:3). Moisture lipid protein fiber ash and total carbohydrate contents of different jam samples varied significantly (p0.05) and found values in the ranges 26.78-29.15 4.12-10.81 0.56-1.13 1.51- 3.12 0.30-0.37 and 62.69-67.91 respectively. Storage stability of the jam samples was analyzed for 6 months keeping under refrigerated (4C) and room (30C) temperatures. Physicochemical properties such as total soluble solids acidity pH and reducing sugar content were evaluated at 2-months intervals. The parameters were changed variedly due to compositional variances packaging materials and storage temperatures. Total soluble solids acidity and reducing sugar content increased gradually while pH declined upon extension of storage period. Sensory properties for color taste flavor texture and overall acceptability of jam samples were tested where sample with pineapple and coconut in the ratio 3:1 showed the best result than others. Samples were also analyzed for yeast and mold count at the end of the storage period and positive result was found in case of samples packed in plastic containers kept under room temperature. The study yields diversified jam samples with better nutritional and sensory properties with satisfactory shelf life.

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Abstract

Diversification of food is the key factor for enhancing physicochemical properties nutritional status and consumer satisfaction. Hence mixed fruits jam was developed from coconut and pineapple pulps in varied ratios (1:1 3:1 and 1:3). Moisture lipid protein fiber ash and total carbohydrate contents of different jam samples varied significantly (p0.05) and found values in the ranges 26.78-29.15 4.12-10.81 0.56-1.13 1.51- 3.12 0.30-0.37 and 62.69-67.91 respectively. Storage stability of the jam samples was analyzed for 6 months keeping under refrigerated (4C) and room (30C) temperatures. Physicochemical properties such as total soluble solids acidity pH and reducing sugar content were evaluated at 2-months intervals. The parameters were changed variedly due to compositional variances packaging materials and storage temperatures. Total soluble solids acidity and reducing sugar content increased gradually while pH declined upon extension of storage period. Sensory properties for color taste flavor texture and overall acceptability of jam samples were tested where sample with pineapple and coconut in the ratio 3:1 showed the best result than others. Samples were also analyzed for yeast and mold count at the end of the storage period and positive result was found in case of samples packed in plastic containers kept under room temperature. The study yields diversified jam samples with better nutritional and sensory properties with satisfactory shelf life.

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Item Type:	Article
AGROVOC Term:	Jams
AGROVOC Term:	Coconuts
AGROVOC Term:	Pineapples
AGROVOC Term:	Quality controls
AGROVOC Term:	Sampling
AGROVOC Term:	Proximate analysis
AGROVOC Term:	Storage stability
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Yeasts
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10183

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