Functional jam from blends of banana, pineapple and watermelon pulp was produced and evaluated. The aim was to develop a locally but nutritionally rich, functional jam. Various blends of the fruit pulp were considered in order to select the best. The percentage compositions of the blends were 50:25:25; 25:50:25; 25:25:50 and 33.33:33.33:33.33 of banana, pineapple and watermelon pulps respectively. In addition to the pulp blends, 2.9% pectin produced from citrus peel was added together with citric acid, sodium benzoate and sugar. The entire mixture was heated at 110°C for 55 to enhance the viscosity of the blends. Proximate analyses, mineral analyses, brix, pH and Vitamin constituents of the sample were determined. The blend with the best result from the analyses was selected for rheological and sensory evaluations. The best blend was 25:25:50. The result of the proximate analyses of this best blend were 8.58% protein, 1.41% fibre, 0.38% ash, 3.92% fat, 2.52% moisture and 83.20% carbohydrate. The vitamin compositions were; 1.32 mg/100 g vitamin A, 8.22 mg/100 g vitamin C and 0.015 mg/100 g vitamin E. The pH was 4.16, viscosity 58.77 cp while the specific gravity was 1.016. The mineral compositions of the best blend were 0.34 ppm iron, 28.90 ppm sodium, 80.90 ppm potassium, 1.50 ppm calcium and 0.60 ppm magnesium.
| Published in | International Journal of Food Science and Biotechnology (Volume 3, Issue 1) |
| DOI | 10.11648/j.ijfsb.20180301.12 |
| Page(s) | 7-14 |
| 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 |
Jam, Functional, Watermelon, Minerals, Vitamins
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APA Style
Olugbenga Olufemi Awolu, Grace Oluwaseun Okedele, Modupe Elizabeth Ojewumi, Funmilayo Grace Oseyemi. (2018). Functional Jam Production from Blends of Banana, Pineapple and Watermelon Pulp. International Journal of Food Science and Biotechnology, 3(1), 7-14. https://doi.org/10.11648/j.ijfsb.20180301.12
ACS Style
Olugbenga Olufemi Awolu; Grace Oluwaseun Okedele; Modupe Elizabeth Ojewumi; Funmilayo Grace Oseyemi. Functional Jam Production from Blends of Banana, Pineapple and Watermelon Pulp. Int. J. Food Sci. Biotechnol. 2018, 3(1), 7-14. doi: 10.11648/j.ijfsb.20180301.12
AMA Style
Olugbenga Olufemi Awolu, Grace Oluwaseun Okedele, Modupe Elizabeth Ojewumi, Funmilayo Grace Oseyemi. Functional Jam Production from Blends of Banana, Pineapple and Watermelon Pulp. Int J Food Sci Biotechnol. 2018;3(1):7-14. doi: 10.11648/j.ijfsb.20180301.12
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Download@article{10.11648/j.ijfsb.20180301.12,
author = {Olugbenga Olufemi Awolu and Grace Oluwaseun Okedele and Modupe Elizabeth Ojewumi and Funmilayo Grace Oseyemi},
title = {Functional Jam Production from Blends of Banana, Pineapple and Watermelon Pulp},
journal = {International Journal of Food Science and Biotechnology},
volume = {3},
number = {1},
pages = {7-14},
doi = {10.11648/j.ijfsb.20180301.12},
url = {https://doi.org/10.11648/j.ijfsb.20180301.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20180301.12},
abstract = {Functional jam from blends of banana, pineapple and watermelon pulp was produced and evaluated. The aim was to develop a locally but nutritionally rich, functional jam. Various blends of the fruit pulp were considered in order to select the best. The percentage compositions of the blends were 50:25:25; 25:50:25; 25:25:50 and 33.33:33.33:33.33 of banana, pineapple and watermelon pulps respectively. In addition to the pulp blends, 2.9% pectin produced from citrus peel was added together with citric acid, sodium benzoate and sugar. The entire mixture was heated at 110°C for 55 to enhance the viscosity of the blends. Proximate analyses, mineral analyses, brix, pH and Vitamin constituents of the sample were determined. The blend with the best result from the analyses was selected for rheological and sensory evaluations. The best blend was 25:25:50. The result of the proximate analyses of this best blend were 8.58% protein, 1.41% fibre, 0.38% ash, 3.92% fat, 2.52% moisture and 83.20% carbohydrate. The vitamin compositions were; 1.32 mg/100 g vitamin A, 8.22 mg/100 g vitamin C and 0.015 mg/100 g vitamin E. The pH was 4.16, viscosity 58.77 cp while the specific gravity was 1.016. The mineral compositions of the best blend were 0.34 ppm iron, 28.90 ppm sodium, 80.90 ppm potassium, 1.50 ppm calcium and 0.60 ppm magnesium.},
year = {2018}
}
TY - JOUR T1 - Functional Jam Production from Blends of Banana, Pineapple and Watermelon Pulp AU - Olugbenga Olufemi Awolu AU - Grace Oluwaseun Okedele AU - Modupe Elizabeth Ojewumi AU - Funmilayo Grace Oseyemi Y1 - 2018/01/19 PY - 2018 N1 - https://doi.org/10.11648/j.ijfsb.20180301.12 DO - 10.11648/j.ijfsb.20180301.12 T2 - International Journal of Food Science and Biotechnology JF - International Journal of Food Science and Biotechnology JO - International Journal of Food Science and Biotechnology SP - 7 EP - 14 PB - Science Publishing Group SN - 2578-9643 UR - https://doi.org/10.11648/j.ijfsb.20180301.12 AB - Functional jam from blends of banana, pineapple and watermelon pulp was produced and evaluated. The aim was to develop a locally but nutritionally rich, functional jam. Various blends of the fruit pulp were considered in order to select the best. The percentage compositions of the blends were 50:25:25; 25:50:25; 25:25:50 and 33.33:33.33:33.33 of banana, pineapple and watermelon pulps respectively. In addition to the pulp blends, 2.9% pectin produced from citrus peel was added together with citric acid, sodium benzoate and sugar. The entire mixture was heated at 110°C for 55 to enhance the viscosity of the blends. Proximate analyses, mineral analyses, brix, pH and Vitamin constituents of the sample were determined. The blend with the best result from the analyses was selected for rheological and sensory evaluations. The best blend was 25:25:50. The result of the proximate analyses of this best blend were 8.58% protein, 1.41% fibre, 0.38% ash, 3.92% fat, 2.52% moisture and 83.20% carbohydrate. The vitamin compositions were; 1.32 mg/100 g vitamin A, 8.22 mg/100 g vitamin C and 0.015 mg/100 g vitamin E. The pH was 4.16, viscosity 58.77 cp while the specific gravity was 1.016. The mineral compositions of the best blend were 0.34 ppm iron, 28.90 ppm sodium, 80.90 ppm potassium, 1.50 ppm calcium and 0.60 ppm magnesium. VL - 3 IS - 1 ER -
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