Development of Kamias (<i>Averrhoa bilimbi L.</i>) Jam with Coconut Water

Charena Jumamil Castro

doi:doi:10.11648/j.ijvetr.20210701.11

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Development of Kamias (Averrhoa bilimbi L.) Jam with Coconut Water

Charena Jumamil Castro

Published in International Journal of Vocational Education and Training Research (Volume 7, Issue 1)

Received: 22 December 2020 Accepted: 9 January 2021 Published: 30 January 2021

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Abstract

Processing of fruits to become a staple commodity is one way of addressing the cost and challenge of getting good nutrition at a lower price, especially if it maximizes the use of readily available and underutilized fruit as a source of food and nutrition. The high nutritional value of fruits that can help promote good health and well-being offers many opportunities for consumers. This paper aimed to describe the development of Kamias (Averrhoa bilimbi L.) in coconut water jam as a practical gourmet alternative that can be economically competitive in the market and can be made affordable to many. Its unique underrated nutritional value makes it even more, a revelation among the big names in the gourmet world. In order to maximize the nutritional benefits of this fruit at the same time to make known its potential operational utility, this paper describes the development of the kamias jam, its nutritional value, and its health benefits as stated in various studies that validate its nutritional and medicinal advantages and beneficial side effects. The use of coconut water enhances the sensory attributes in terms of the flavor and texture of the kamias jam. The development of value-added products from the kamias jam can generate good nutrition in the community and livelihood in the locality.

Published in	International Journal of Vocational Education and Training Research (Volume 7, Issue 1)
DOI	10.11648/j.ijvetr.20210701.11
Page(s)	1-5
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Kamias Jam, Coconut Water, Nutritional Value, Health Benefits

References

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[2]	Anuar, N. A., & Salleh, R. M. (2019). Development of fruit jam from Averrhoa bilimbi L. Journal of Food Processing and Preservation https://doi.org/10.111/jfpp.13904.
[3]	Astillo, J. D. (2020). Bilimbi Fruit (Averrhoabilimbi) Juice. International Journal of Environment, Agriculture and Biotechnology, 5 (3).
[4]	Berkly, F. (2016). Fermentation of bilimbi (Averrhoa bilimbi L.) wines: physicochemical and sensory characteristics.
[5]	Caoli, M. A., & Magsino, R. F. (2017). Acceptability of Kamias (Averrhoa bilimbi) Wine. Asia Pacific Journal of Multidisciplinary Research, 5 (2).
[6]	Daud, N., Hashim, H., & Samsulrizal, N. (2013, December). Anticoagulant activity of Averrhoa bilimbi Linn in normal and alloxan-induced diabetic rats. The Open Conference Proceedings Journal (Vol. 4, No. 1).
[7]	Gaytos, C. E., Abalorio, J., Lavilla, I., & Abalorio, L. (2019). Acceptability of Bilimbi (Averrhoa Bilimbi) Candy. Available at SSRN 3432417.
[8]	Hanelt, P., Buttner, R., & Mansfeld, R. (2001). Mansfeld's Encyclopedia of Agricultural and Horticultural Crops (except Ornamentals). Mansfeld's Encyclopedia of Agricultural and Horticultural Crops (except Ornamentals).
[9]	Karon, B., Ibrahim, M., Mahmood, A., Huq, A. K. M. M., Chowdhury, M. M. U., Hossain, A., & Rashid, M. A. (2011). Preliminary antimicrobial, cytotoxic, and chemical investigations of Averrhoa bilimbi Linn. And Zizyphus mauritiana Lam. Bangladesh Pharm J., 14 (2), 127-131.
[10]	Kurup, S. B., & Mini, S. (2017). Protective potential of Averrhoa bilimbi fruits in ameliorating the hepatic key enzymes in streptozotocin-induced diabetic rats. Biomedicine & pharmacotherapy, 85, 752-732.
[11]	Muhamad, N., Yusoff, M. M., & Gimbun, J. (2015). Thermal degradation kinetics of nicotinic acid, pantothenic acid, and catechin derived from Averrhoa bilimbi fruits. RSC Advances, 5 (90), 74132-74137.
[12]	Orwa, C., Mutua, A., Kindt, R., Jamnadass, R., & Anthony, S. (2009). Agroforestry Database: a tree reference and selection guide version 4.0. World Agroforestry Centre, Kenya, 15.
[13]	Polterait, O. (1997). Characterization of different chemical constituents from Anthracephalus cadamba. Organic Chemistry, 1, 415-440.
[14]	Pushparaj, P. N. (2005). Evaluation of the antidiabetic properties of Averrhoa Bilimbi in animals with experimental diabetes mellitus (Doctoral dissertation).
[15]	Ravindran, P. N. (2017). The encyclopedia of herbs and spices. CABI.
[16]	Roy, A., Geetha, R. V., & Lakshmi, T. (2011). Averrhoa bilimbi Linn– Nature’s Drug Store-A Pharmacological Review. Int J Drug Dev Res, 3, 101-106.
[17]	Sales, M. E., Andaya, A. J., & Maylas, P. D. (2018). Averrhoa bilimbi Extract as an Alternative Anticoagulant for Manual Complete Blood Count. Adventist University of the Philippines, 1 (1), 38.
[18]	Staples, G., & Herbst, D. R. (2005). Tropical garden flora. Bishop Museum Press.
[19]	Thamizhselvam, N., Liji, I. V., Sanjayakumar, Y. R., Sanal Gopi, C. G., & Vasantha Kumar, K. G. (2015). Evaluation of Antioxidant Activity of Averrhoa bilimbi Linn. Fruit Juice in Paracetamol Intoxicated Wistar Albino Rats. Enliven Toxicol Allied Clin Pharmacol, 1 (1), 002.
[20]	Valencia, R. & Bismark S. (2015). Benefits of “kamias” https://entertainment.inquirer.net/177455/benefits-of-kamias#ixzz6ZKAjJ1Bu.
[21]	WHO. World Health Organization Fact sheet No. 134: Traditional Medicine. 2003: 2–[Google Scholar].
[22]	Invasive Species Compendium Data Sheet, Averrhoa bilimbi (bilimbi) https://www.cabi.org/isc/datasheet/8081.
[23]	Yap, J. Jr., The Reliable and Sturdy Kamias Tree. https://www.agriculture.com.ph/author/julioyapjr/page/6/.

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APA Style

Charena Jumamil Castro. (2021). Development of Kamias (Averrhoa bilimbi L.) Jam with Coconut Water. International Journal of Vocational Education and Training Research, 7(1), 1-5. https://doi.org/10.11648/j.ijvetr.20210701.11

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ACS Style

Charena Jumamil Castro. Development of Kamias (Averrhoa bilimbi L.) Jam with Coconut Water. Int. J. Vocat. Educ. Train. Res. 2021, 7(1), 1-5. doi: 10.11648/j.ijvetr.20210701.11

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AMA Style

Charena Jumamil Castro. Development of Kamias (Averrhoa bilimbi L.) Jam with Coconut Water. Int J Vocat Educ Train Res. 2021;7(1):1-5. doi: 10.11648/j.ijvetr.20210701.11

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@article{10.11648/j.ijvetr.20210701.11,
  author = {Charena Jumamil Castro},
  title = {Development of Kamias (Averrhoa bilimbi L.) Jam with Coconut Water},
  journal = {International Journal of Vocational Education and Training Research},
  volume = {7},
  number = {1},
  pages = {1-5},
  doi = {10.11648/j.ijvetr.20210701.11},
  url = {https://doi.org/10.11648/j.ijvetr.20210701.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijvetr.20210701.11},
  abstract = {Processing of fruits to become a staple commodity is one way of addressing the cost and challenge of getting good nutrition at a lower price, especially if it maximizes the use of readily available and underutilized fruit as a source of food and nutrition. The high nutritional value of fruits that can help promote good health and well-being offers many opportunities for consumers. This paper aimed to describe the development of Kamias (Averrhoa bilimbi L.) in coconut water jam as a practical gourmet alternative that can be economically competitive in the market and can be made affordable to many. Its unique underrated nutritional value makes it even more, a revelation among the big names in the gourmet world. In order to maximize the nutritional benefits of this fruit at the same time to make known its potential operational utility, this paper describes the development of the kamias jam, its nutritional value, and its health benefits as stated in various studies that validate its nutritional and medicinal advantages and beneficial side effects. The use of coconut water enhances the sensory attributes in terms of the flavor and texture of the kamias jam. The development of value-added products from the kamias jam can generate good nutrition in the community and livelihood in the locality.},
 year = {2021}
}

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TY  - JOUR
T1  - Development of Kamias (Averrhoa bilimbi L.) Jam with Coconut Water
AU  - Charena Jumamil Castro
Y1  - 2021/01/30
PY  - 2021
N1  - https://doi.org/10.11648/j.ijvetr.20210701.11
DO  - 10.11648/j.ijvetr.20210701.11
T2  - International Journal of Vocational Education and Training Research
JF  - International Journal of Vocational Education and Training Research
JO  - International Journal of Vocational Education and Training Research
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2469-8199
UR  - https://doi.org/10.11648/j.ijvetr.20210701.11
AB  - Processing of fruits to become a staple commodity is one way of addressing the cost and challenge of getting good nutrition at a lower price, especially if it maximizes the use of readily available and underutilized fruit as a source of food and nutrition. The high nutritional value of fruits that can help promote good health and well-being offers many opportunities for consumers. This paper aimed to describe the development of Kamias (Averrhoa bilimbi L.) in coconut water jam as a practical gourmet alternative that can be economically competitive in the market and can be made affordable to many. Its unique underrated nutritional value makes it even more, a revelation among the big names in the gourmet world. In order to maximize the nutritional benefits of this fruit at the same time to make known its potential operational utility, this paper describes the development of the kamias jam, its nutritional value, and its health benefits as stated in various studies that validate its nutritional and medicinal advantages and beneficial side effects. The use of coconut water enhances the sensory attributes in terms of the flavor and texture of the kamias jam. The development of value-added products from the kamias jam can generate good nutrition in the community and livelihood in the locality.
VL  - 7
IS  - 1
ER  -

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Author Information

Charena Jumamil Castro

College of Technology, Cebu Technological University-Main Campus, Cebu City, Philippines

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Plain Text BibTeX RIS

APA Style

Charena Jumamil Castro. (2021). Development of Kamias (Averrhoa bilimbi L.) Jam with Coconut Water. International Journal of Vocational Education and Training Research, 7(1), 1-5. https://doi.org/10.11648/j.ijvetr.20210701.11

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ACS Style

Charena Jumamil Castro. Development of Kamias (Averrhoa bilimbi L.) Jam with Coconut Water. Int. J. Vocat. Educ. Train. Res. 2021, 7(1), 1-5. doi: 10.11648/j.ijvetr.20210701.11

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AMA Style

Charena Jumamil Castro. Development of Kamias (Averrhoa bilimbi L.) Jam with Coconut Water. Int J Vocat Educ Train Res. 2021;7(1):1-5. doi: 10.11648/j.ijvetr.20210701.11

Copy | Download

@article{10.11648/j.ijvetr.20210701.11,
  author = {Charena Jumamil Castro},
  title = {Development of Kamias (Averrhoa bilimbi L.) Jam with Coconut Water},
  journal = {International Journal of Vocational Education and Training Research},
  volume = {7},
  number = {1},
  pages = {1-5},
  doi = {10.11648/j.ijvetr.20210701.11},
  url = {https://doi.org/10.11648/j.ijvetr.20210701.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijvetr.20210701.11},
  abstract = {Processing of fruits to become a staple commodity is one way of addressing the cost and challenge of getting good nutrition at a lower price, especially if it maximizes the use of readily available and underutilized fruit as a source of food and nutrition. The high nutritional value of fruits that can help promote good health and well-being offers many opportunities for consumers. This paper aimed to describe the development of Kamias (Averrhoa bilimbi L.) in coconut water jam as a practical gourmet alternative that can be economically competitive in the market and can be made affordable to many. Its unique underrated nutritional value makes it even more, a revelation among the big names in the gourmet world. In order to maximize the nutritional benefits of this fruit at the same time to make known its potential operational utility, this paper describes the development of the kamias jam, its nutritional value, and its health benefits as stated in various studies that validate its nutritional and medicinal advantages and beneficial side effects. The use of coconut water enhances the sensory attributes in terms of the flavor and texture of the kamias jam. The development of value-added products from the kamias jam can generate good nutrition in the community and livelihood in the locality.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Development of Kamias (Averrhoa bilimbi L.) Jam with Coconut Water
AU  - Charena Jumamil Castro
Y1  - 2021/01/30
PY  - 2021
N1  - https://doi.org/10.11648/j.ijvetr.20210701.11
DO  - 10.11648/j.ijvetr.20210701.11
T2  - International Journal of Vocational Education and Training Research
JF  - International Journal of Vocational Education and Training Research
JO  - International Journal of Vocational Education and Training Research
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2469-8199
UR  - https://doi.org/10.11648/j.ijvetr.20210701.11
AB  - Processing of fruits to become a staple commodity is one way of addressing the cost and challenge of getting good nutrition at a lower price, especially if it maximizes the use of readily available and underutilized fruit as a source of food and nutrition. The high nutritional value of fruits that can help promote good health and well-being offers many opportunities for consumers. This paper aimed to describe the development of Kamias (Averrhoa bilimbi L.) in coconut water jam as a practical gourmet alternative that can be economically competitive in the market and can be made affordable to many. Its unique underrated nutritional value makes it even more, a revelation among the big names in the gourmet world. In order to maximize the nutritional benefits of this fruit at the same time to make known its potential operational utility, this paper describes the development of the kamias jam, its nutritional value, and its health benefits as stated in various studies that validate its nutritional and medicinal advantages and beneficial side effects. The use of coconut water enhances the sensory attributes in terms of the flavor and texture of the kamias jam. The development of value-added products from the kamias jam can generate good nutrition in the community and livelihood in the locality.
VL  - 7
IS  - 1
ER  -

Copy | Download