The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam
International Journal of Nutrition and Food Sciences
Volume 2, Issue 3, May 2013, Pages: 149-152
Received: May 17, 2013;
Published: Jun. 10, 2013
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Eke-Ejiofor. J, Department of Food Science and Technology, Rivers State University of Science and Technology, Port –Harcourt, Nigeria
Owuno. F, Department of Food Science and Technology, Rivers State University of Science and Technology, Port –Harcourt, Nigeria
The potential of a nutritious fruit such as jackfruit (Artocarpus heterophilus) has remained largely untapped. Most tropical fruits can be processed and preserved in order to reduce post harvest loss in small scale operations using simple techniques. The proximate composition and sensory properties of jackfruit jam were investigated and pineapple jam was used as a control. Jackfruit jam was produced using the traditional open pan method. Proximate analysis showed protein content ranging from 0.19-1.12, ash from 0.27-1.50, vitamin C from 0.0037-0.0099, total acid from 0.054-0.313, pH from 3.35- 5.57 and oBrix from 23-70%. Result from Sensory evaluation using a five point hedonic scale to rate for color , aroma, taste, after taste, texture and general acceptability by untrained panelists indicated general acceptance of jackfruit jam. Results from sensory analysis showed that color ranged from 3.7-4.4, aroma from 3.7-4.4, taste from 3.8-4.6, after taste from 3.4-4.3 and general acceptability from 3.9-4.5, with jackfruit lower than the control in all cases, while texture ranged from 3.7- 4.3 and spreadability from 3.5-4.5 with jackfruit having a higher value in both cases. There was a significant difference at (P<0.05) in color, aroma, taste and general acceptability with control rated higher. While texture and spreadability showed no significant difference of (P>0.05). Assessors however scored jackfruit jam high for flavor and spreadability.
The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam, International Journal of Nutrition and Food Sciences.
Vol. 2, No. 3,
2013, pp. 149-152.
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