International Journal of Nutrition and Food Sciences

Submit a Manuscript

Publishing with us to make your research visible to the widest possible audience.

Propose a Special Issue

Building a community of authors and readers to discuss the latest research and develop new ideas.

The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam

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.

Jackfruit, Jam, Chemical, Sensory, Properties

Eke-Ejiofor. J, Owuno. F. (2013). The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam. International Journal of Nutrition and Food Sciences, 2(3), 149-152.

1. AOAC (1990). Association of Ocial Analytical Chemist Ocial Methods of Analysis. Washington, DC.
2. Berolzheimer, R, Bentley, M., Flora R. (1959) The American Woman's Cook Book. Consolidated Book Publishers, Inc, Cornell University Press. pp. 10-22
3. Burkill, H.M., (1997). The Useful Plants of West Tropical Africa. Vol. 4, 2nd Edn. Royal Botanic Gardens, Kew, pp: 160-161.
4. Dixon, G. M., & Jen, J. J. (1977). Changes of sugars and acids of osmovac dried apple slices. Journal of Food Science, 42, 1126–1127.
5. Garca-Martnez, E. , Ruiz-Diaz, G., Martnez-Monzo, J., Camacho, M.M., Mart´nez-Navarrete, N., Chiralt, A.(2002). Jam manufacture with osmodehydrated fruit. Food Research International 35;301–306
6. Imtiaz Hussain and Iftikhar Shakir(2010): Chemical and Organoleptic Characteristics of Jam prepared from Indigenous Varieties of Apricot and Apple. World Journal of Dairy and Food Sciences 5(1):73-78.
7. Larmond, E., 1977: Laboratory methods for sensory Evaluation of food, Canda Pept Agric-Pub.
8. Lenart, A., & Flink, J. M. (1984). Osmotic concentration of potato II—spatial distribution of the osmotic eect. Journal of Food Technology, 19, 45–65.
9. Morton, J. (1987). Fruits of Warm Climates. Miami, Florida. .
10. Ponting, J. D. (1973). Osmotic dehydration of fruits—recent modications and applications. Process Biochemistry, 8, 18–20.
11. Rahman, A.K.M.M., E. Huq, A.J. Mian and A. Chesson (1995). Microscopic and chemical changes occurring during the ripening of two forms jackfruit (Artocarpus heterophyllus L). Food Chem., 52: 405-410.
12. Shi, X. Q., Chiralt, A., Fito, P., Serra, J., Escoin, C., & Gasque, L. (1996). Application of osmotic dehydration technology on jam processing. Drying Technology, 14(3 & 4), 841–857.
13. Steel, R.G.D and Torrie, J.H (1980): Principles and procedures of statistics. MC Graw Hill Pub. Comp. Inc. New York UNE (Una Norma Espanola). (1974). 34-074-74.
14. Wikipedia (2012) retrieved September 24, 2012